Now that summer is in full swing, most of us want to stay out of a hot kitchen! If your idea of grilling is age-accelerating fatty burgers and nitrate-laden hot dogs, try this for a welcome change.
Here is a terrific menu that is quick, easy and delicious. The shrimp is a great source of lean protein, critical for cellular repair. The chick peas provide fiber, and the almonds and olive oil is a healthy source of fat that enables us to absorb all of the skin-beautifying effects of the phytonutrients and antioxidants in the herbs, spices, nuts and fruits.
Grilled Rosemary Garlic Shrimp
This delightful shrimp recipe is very versatile—you will find many types of seafood, tofu, and poultry can also be prepared following this recipe.
- 1/4 cup finely chopped garlic, mashed to a paste with 1 teaspoon coarse
- 2 tablespoons fresh rosemary leaves finely chopped plus sprigs for garnish
- 3 tablespoons extra virgin olive oil plus oil for brushing shrimp
- Juice of one large lemon
- Freshly grated black pepper to taste
- 16 jumbo shrimp (about 10 per pound)
- four 12-inch bamboo skewers
- organic lemon wedges
In a large bowl stir together garlic, finely chopped rosemary, lemon juice and 3 tablespoons oil and add shrimp. Marinate shrimp, covered and chilled, at least 4 hours or overnight.
Soak skewers in water to cover 30 minutes and prepare grill.
To grill, thread 4 shrimp on each skewer and brush with additional oil. Grill shrimp on an oiled rack, set about 5 inches over glowing coals, 3 to 4 minutes on each side, or until just cooked through. Do not overcook.
If you do not have a grill, simply brush shrimp with additional oil and grill in a hot well-season ridged grill pan, covered, over moderately high heat 3 to 4 minutes on each side, or until cooked through.
Garnish shrimp with rosemary sprigs and serve with lemon wedges.
Chick Pea, Cumin and Coriander salad
Chick peas, also known as garbanzo beans are an excellent source of fiber and healthy carbohydrates. This is one of my favorite salads because of its aromatic spices and herbs.
You can also make this the day before serving. This will allow all of the aromatic flavors to marinate and blend together. Because of the amount of prep involved with this salad, we have made this 8 servings. This will allow you to enjoy it at lunch the next day.
For the dressing:
- 3 tablespoons fresh lemon juice
- 2 tablespoons white-wine vinegar
- 2 garlic cloves, minced and mashed with 1/4 teaspoon salt
- 1 1/2 teaspoons grated peeled fresh gingerroot
- 1 teaspoon ground cumin, or to taste
- 1/4 teaspoon dried hot red pepper flakes, or to taste
- 1/2 cup extra virgin olive oil
- Freshly ground black pepper
For the salad:
- four 19-ounce cans chick-peas, rinsed and drained well
- 2 red or yellow bell peppers, finely chopped
- 1 small bunch of scallions, thinly sliced
- 1/2 cup finely chopped fresh coriander, or to taste
- Lemon wedges
- Large Romaine Lettuce leaves
In a bowl whisk together the lemon juice, the vinegar, the garlic paste, the gingerroot, the cumin, the cayenne, and sea salt and freshly ground pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. Taste it and adjust the lemon juice by adding more if desired.
In a large bowl stir together the chick-peas, the bell peppers, the scallions, the coriander, and the dressing and chill the salad, covered, overnight.
Serve on lettuce leaf and garnish with lemon wedges.
Peach Almond Parfait
The early summer bounty of strawberries and fresh peaches provide the ideal dessert to this summer menu.
- Plain organic yogurt
- Fresh sliced organic peaches
- Sliced almonds
In a parfait glass layer a tablespoon of yogurt, followed by sliced peaches, layer another tablespoon of yogurt topped with a teaspoon of sliced almonds. Continue alternating layers of peaches and almonds with the yogurt. Top with a fresh strawberry and serve.