Smashed potato recipe from The Pioneer Woman Cooks
Grilled Marinaded Shrimp
3 cloves garlic (minced)
1/3 cup olive oil
1/4 cup tomato sauce (ketchup can be substituted)
2 TBsp red wine vinegar
2 TBsp fresh basil (chopped)
1/2 tsp salt
1/4 tsp cayenne pepper (optional)
2 lbs fresh uncooked shrimp (peeled, deveined, with tails on)
How to make them:
In a large bowl, stir together the garlic, olive oil, tomato sauce, and red wine vinegar.
Season with basil, salt, and optional cayenne pepper.
Add shrimp to the bowl and combine until evenly coated.
Pour shrimp mixture into a large Ziploc bag, seal tightly.
Refrigerate for 30 minutes to 1 hour, mixing once or twice.
Preheat grill for medium heat.
Thread shrimp onto skewers, piercing once near the tail and once near the head.
Cook shrimp on grill for 2- 3 minutes per side or until opaque.
Take off the grill, let cool, then ENJOY!
12 whole New Potatoes (or other small round potatoes)
3 TBsp olive oil
Kosher salt to taste
Black pepper to taste
Fresh Chives (chopped)
How to make them:
Bring a pot of salted water to boil.
Add in as many potatoes as you wish to make, then cook until they are fork tender.
Preheat oven to 450˚F.
On a baking sheet, generously drizzle on olive oil.
Place a tender cooked potato on the cookie sheet leaving plenty of room between each potato.
With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again.
Brush the tops of each crushed potato generously with more olive oil.
Sprinkle potatoes with kosher salt, fresh ground pepper, and fresh chopped chives.
Bake in oven for 20-25 minutes until golden brown.
Remove from oven, let cool then ENJOY!
Orzo Salad with Creamy Feta Sauce
* I substituted the faro for gluten & wheat free orzo
2 TBsp extra virgin olive oil
2 TBsp fresh lemon juice
2 TBsp green onions (chopped)
2 tsp fresh oregano (chopped)
1/4 tsp black pepper
2 1/2 cups whole-grain *faro (precooked)
1 cup tomato (chopped)
1 cup cucumber (peeled and thinly sliced)
1 cup organic canned chickpeas (rinsed and drained)
1 cup fresh flat-leaf parsley (chopped)
1/2 tsp kosher salt
1 (6inch) whole wheat pita
1/8 tsp paprika
1/4 cup 2% reduced fat Greek plain yogurt
2 TBsp water
2 oz 1/3 less fat cream cheese (softened about 1/4 cup)
1.5 oz Feta cheese (crumbled, about 1/3 cup)
How to make it:
Preheat oven to 350 degrees F.
Combine the first 5 ingredients in large bowl, stirring well with a whisk.
Add cooked farro; toss gently to combine.
Combine tomato and next 4 ingredients (through salt) in a medium bowl.
Let stand 10 minutes.
Add tomato mixture to farro mixture; toss gently to combine.
Split pita into 2 rounds, cut each round into 6 wedges.
Lightly coat pita with cooking spray; sprinkle with paprika.
Arrange pita wedges on a baking sheet; bake at 350 degrees for 15 minutes or until crisp.
Combine yogurt, 2 TBsp water, cream cheese, and feta, stirring with a whisk.
Serve with faro salad and pita chips and ENJOY!