Caesar Pasta Salad
Grilled Shrimp with Zucchini Ribbons
Baked Blueberry Crumble
4 Servings 4 Servings 8 Servings
Ingredients :
• 1 box Campanella ( or other short
• pasta of your choice ), cooked and drained
• 2 cups romaine lettuce , torn
• 16 cherry tomatoes , halved
• 1 cup store-bought croutons
• 2 chicken breasts , cooked and diced
• 4 tablespoons grated Parmesan cheese , for garnish
• Dressing
• 1 / 4 cup store-bought mayonnaise
• 1 / 4 cup plain Greek yogurt
• 1 clove of garlic , minced
• 1 / 4 cup grated Parmesan cheese
• 2 tablespoons Dijon mustard
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• Salt and pepper , to taste
Directions :
• Combine the pasta , lettuce , cherry tomatoes , croutons and chicken in a large bowl .
• In a separate bowl , whisk together the dressing
• ingredients .
• Pour the dressing over the pasta and toss well .
• Add salt and pepper to taste .
• Arrange pasta salad in serving bowls and top with
• grated Parmesan cheese
Ingredients :
• 1 pound medium shrimp , peeled
• 5 tablespoons olive oil
• 1 tablespoon white wine vinegar
• 2 cloves garlic , finely chopped , divided
• 1 teaspoon paprika ( or cayenne pepper or chili powder , to taste )
• 1 teaspoon Italian seasoning
• 1 pound cherry tomatoes , halved
• 2 small zucchinis
• 2 tablespoons butter
• Chopped herbs like rosemary , dill or parsley for garnish
• Salt and pepper to taste
Directions :
• Place the shrimp in a bowl , add 2 tablespoons of olive oil , the white wine vinegar , half of the chopped garlic , the paprika and the salt and pepper . Mix well and marinate in the refrigerator .
• Preheat the oven to 400 F . In a bowl , combine 2 tablespoons of olive oil , the other half of the minced garlic , the Italian seasoning and a dash of salt and pepper . Whisk lightly . Add the cherry tomatoes and coat them with the mixture . Place the tomatoes , cut side up , on a parchment-lined baking sheet . Bake in the oven for 15 to 20 minutes .
• Use a potato peeler to make long , thin zucchini ribbons .
• In a large non-stick skillet , melt the butter . Add the zucchini ribbons and cook gently for 4 to 5 minutes over medium heat until tender . Season the ribbons with salt and pepper and remove from the pan .
• In the same skillet , add 1 tablespoon of olive oil . Add the shrimp and cook for 2 minutes on each side . Put the zucchini in the pan and pour in the tomatoes .
Ingredients :
• 4 cups fresh ( or thawed ) whole blueberries
• 2 tablespoons lemon juice
• 4 tablespoons sugar
• 1 cup and 2 tablespoons flour
• 1 cup oatmeal
• 3 / 4 cup brown sugar
• A pinch of salt
• 3 / 4 cup melted butter
• 1 / 2 cup almonds , coarsely chopped
• For garnish ( optional )
• A few mint leaves
• 1 / 2 cup whole almonds
• 1 / 2 cup fresh blueberries
Directions :
• Preheat the oven to 375 F .
• Place the blueberries in a large bowl and add the lemon juice . Sprinkle the mixture with the sugar and 2 tablespoons of flour . Mix well .
• Divide the mixture among 8 small ramekins or pour into a regular pie dish .
• In the same bowl , combine the cup of flour , oats , brown sugar and salt .
• Slowly pour in the melted butter to moisten all the ingredients . Then , spread the mixture evenly over the blueberries .
• Bake for 25 to 30 minutes or until the topping is golden brown .
• Meanwhile , lightly toast the chopped almonds in a pan .
• Remove the crisp ( s ) from the oven and let sit for 10 minutes before serving . Divide the toasted almonds among the crisp ( s ) and garnish with the other toppings , if desired .
Recipes by Newspapertoolbox JULY-AUGUST ’ 23 � SOUTH � 25