Grilled Shrimp With Pesto

 
Image: ©Amanda Gentile

Image: ©Amanda Gentile

Recipe Inspired by Cooking Light

 
 

Ingredients:

For Pesto:

  • 1 cup arugula leaves

  • ¼ cup fresh flat-leaf parsley leaves

  • ¼ cup fresh basil leaves

  • 2 tbsp shallots, chopped

  • 2 tbsp fresh lemon juice

  • 2 tbsp extra-virgin olive oil

  • ¼ tsp red pepper, crushed

  • 1 clove garlic, peeled

  • ½ tsp Kosher salt

 

For Grilled Shrimp:

  • Cooking spray

  • 2 tsp canola oil

  • 2 large onions

  • 24 large shrimp, peeled and deveined (about 1 lb) and tails on

  • ½ tsp black pepper

  • Wooden skewers

 
 

Procedure:

  • Preheat grill to high.

  • Place arugula, parsley, shallots, lemon juice, olive oil, crushed red pepper, garlic, and ¼ teaspoon salt in a food processor. Process until smooth.

  • Coat grill rack with cooking spray. Combine oil, onions and shrimp in a bowl. Thread shrimp and onion onto each skewer. Switch off threading between shrimp and onion.

  • Arrange skewers on grill rack; grill 2 minutes on each side, or until done. Arrange shrimp on platter; sprinkle with remaining ¼ teaspoons salt and pepper. Drizzle with sauce.

 
 

 

Delicata Squash and Goat Cheese Salad

 
Recipe by Caitlyn Austin

Recipe by Caitlyn Austin

It's a telltale sign of fall, as reliable as shorter days and sweaters: delicata squash. Delicata squash is admittedly my favorite above all other squash. Its soft skin and oval shape makes it easier to cut into than its plump pal, butternut. I think we can all admit to almost losing a finger trying to carve one of those open. 

I want to keep delicata squash light and, dare I say, summery until the cold forces us to make soups and stews. This dish is the perfect fall salad and has even made an appearance on my Thanksgiving table once before. 

Ingredients:

2 Delicata squash
1 Handful of arugula (about 4 heaping cups) or massaged kale
1 Handful of dried cranberries/cherries/golden raisins or fresh pomegranate arils
3 to 4 Ounces crumbled goat cheese
1/2 cup Pumpkin seeds
1/4 cup Sliced shallot
Salt and pepper

Dressing:

1/2 teaspoon Dijon mustard
3 tablespoons Olive oil
1 teaspoon Maple syrup or honey
Juice and zest of 1 lemon
Salt and pepper

Method:

1. Preheat oven to 450 degrees. Cut squash in half lengthwise and scoop out the seeds. Cut squash into 1/2-inch wide half moons. Toss half moons in olive oil, salt and freshly cracked pepper. Line a baking pan with tin foil and squash. Bake for 30 minutes or until squash is tender and golden brown. 

2. While squash is baking roast pumpkin seeds in a pan, stirring frequently, until they are fragrant and lightly golden. 

3. In a bowl whisk together dijon mustard, olive oil, maple syrup/honey, salt, pepper, and lemon juice/zest.

4. Let squash cool before assembling the salad. Once cool, combine greens, pomegranate arils (or other dried fruit), goat cheese, shallot, and squash in a large serving bowl. Use hands to toss salad together with dressing. Serve immediately.

 

Arugula Pesto

 
Recipe by Amy Black

Recipe by Amy Black

This pesto has a bit of a kick thanks to the spiciness of arugula. It augments any dish; from fish to meat to pasta to potatoes. You can store it for long-term use in ice cube trays!

Ingredients:
1/2 cup of pine nuts
2 cups of packed arugula leaves, stems removed
1/2 cup fresh Parmesan cheese
1/2 cup finely grated pecorino
1/2 cup extra virgin olive oil
3 garlic cloves, chopped
Salt & Pepper to taste
1 teaspoon of lemon zest

Method:

1. Toast the nuts in a pan over medium heat until lightly brown or throw on a baking sheet and toast them for a couple of minutes (make sure they do not burn).
2. In a food processor, combine the arugula, salt, pine nuts, cheeses, zest, and garlic into a food processor. Pulse while slowly pouring in the olive oil. Remove the pesto and serve over your favorite meat or vegetable.