Fennel and Spinach Salad with Shrimp

posted in: Recipes | 0

fennel-spinach-salad-shrimp-ck-xIngredients

3 slices center-cut bacon

1 pound jumbo shrimp, peeled and deveined

2 cups thinly sliced fennel bulb (about 1 medium bulb)

1 cup grape tomatoes, halved

1/2 cup thinly sliced red onion

1 (9-ounce) package fresh baby spinach

2 tablespoons finely chopped shallots

3 tablespoons extra-virgin olive oil

1 tablespoon balsamic vinegar

1 teaspoon Dijon mustard

1/4 teaspoon salt

                                         1/4 teaspoon freshly ground black pepper

Instructions

1. Cook bacon in a skillet over medium heat until crisp. Remove bacon from pan, reserving drippings, and crumble. Add the shrimp to pan, and cook 2 minutes, turning once.
2. Combine bacon, 2 cups fennel, grape tomatoes, red onion, and baby spinach in a bowl. Combine the remaining ingredients in a small bowl, stirring with a whisk. Add the shrimp and balsamic mixture to spinach mixture; toss well.

Chicken & Mushroom Quinoa-Crust Pizza with Bell Pepper Sauce

posted in: Recipes | 0

Pizza_revised-300x336Ingredients:

  • 1 tbsp plus 2 tsp olive oil, divided
  • 1 cup quinoa, rinsed and soaked overnight (TRY: NOW Foods Living Now Organic Quinoa)
  • 1/2 tsp sea salt
  • 1/2 tsp dried tarragon
  • 1/2 tsp dried thyme
  • 9-oz jar roasted red bell peppers, drained and roughly chopped
  • 8 oz white mushrooms, sliced
  • 1/4 tsp fresh ground black pepper
  • 5 oz cooked and shredded boneless, skinless chicken breast (about 1 1/4 cups)
  • 3 oz Manchego cheese, grated (about 3/4 cup packed)
  • 3 tbsp chopped fresh flat-leaf parsley leaves

Instructions:

  1. Preheat oven to 450°F. Place a 10-inch ovenproof skillet (such as cast iron) on center rack until hot, about 10 minutes. Add 1 tbsp oil and heat in oven for 2 minutes. Meanwhile, rinse and drain soaked quinoa and transfer to a food processor. Add 1/2 cup plus 2 tbsp water, 1/4 tsp plus 1/8 tsp salt, tarragon and thyme. Process until mixture resembles runny pancake batter, scraping down bowl as needed, 2 to 3 minutes. When oil is hot, remove skillet from oven and swirl to coat with oil. Pour quinoa mixture into skillet and bake until batter is set and golden brown, about 20 minutes.
  2. Meanwhile, rinse out food processor. Add bell peppers and process until smooth; set aside. In a large skillet on medium-high, heat remaining 2 tsp oil and add mushrooms, black pepper and remaining 1/8 tsp salt. Cook, stirring frequently, until tender and lightly browned, about 10 minutes.
  3. Spread bell pepper sauce over quinoa crust in skillet. Top with shredded chicken, mushrooms and cheese. Return to oven and bake until cheese is melted, 4 to 5 minutes. Let mixture rest in skillet for 5 minutes, then transfer to a cutting board and sprinkle with parsley. Cut into wedges.