Easy recipe to use summer squash with any white fish such as mahi-mahi, bass, flounder, halibut etc. Creates a terrific and simple dish and can be used with just about any fresh white fish….
Created By: Chef Keith Snow
Light and tasty shrimp pasta salad with pine nuts, garlic, herbs and roasted peppers.
6 tablespoons olive oil
2 garlic cloves, minced
2 ounces pignoli nuts (pine nuts)
1 pound elbow or shell pasta
3 cups boiled shrimp, peeled and deveined
1 cup roasted red pepper, cut into thin strips
6 black olives, pitted and coarsely chopped
1 tablespoon chopped fresh parsley
2 tablespoons red wine vinegar
Salt and fresh ground black pepper
1. Heat the olive oil in a skillet; add the garlic, pignoli nuts and cook, stirring, over low heat until the garlic turns translucent and pine nuts golden, about five minutes. Transfer to a large bowl and cool.
2. Cook the pasta in a large pot of lightly salted boiling water rapidly until al dente (firm to the bite), 8 to 10 minutes. Drain and add to the bowl with the garlic and nuts. Toss gently to coat.
3. Add the boiled shrimp, pimiento strips, black olives, parsley and red wine vinegar. Turn with two large spoons to blend. Season with salt and plenty of freshly ground pepper. Cover and chill in refrigerator for at least two hours before serving.
Chef’s Note: This recipe can be made the night before and actually tastes better because the flavors blend together quite well.
Created By: Chef Keith Snow
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This simple Arugula salad recipe is quick and easy. Arugula is a dark green, peppery leaf that works well in salads or as a cooked green. It is available year-round, but is best when the weather is mild during the Spring and Fall.
2 bunches arugula
1 tbsp balsamic vinegar
1 tbsp red wine vinegar
5 tbsp extra virgin olive oil
1/4 cup toasted pine nuts
1. Wash and spin dry arugula. Reserve in salad bowl.
2. Make the vinaigrette by mixing the vinegars and olive oil. Season the greens directly with salt and pepper and toss gently with the vinaigrette. Add the toasted pine nuts.
3. Divide the salad among four plates. With your vegetable peeler, make long shavings of Parmesan and arrange on top of salad. Drizzle a little extra balsamic vinegar.
Active Time: 10 minutes
Total Time: 10 minutes
Created by: Chef Keith Snow
Learn how to make this ever so popular dressings. It’s great on sandwiches as well as salads.
2 tbs shallot chopped
2 tbs Parmesan cheese grated
2 clove garlic chopped
2 tbs real mayonnaise
1 tbs Dijon mustard
1 tbs worchestershire sauce
1 tsp dried oregano
1/4 cup red wine vinegar
1 tbs fresh lemon juice
3/4 cup olive oil
1/4 tsp fish sauce or one anchovy
1/4 tsp black pepper
1/4 tsp kosher salt
Chef’s Notes: Ceaser salad dressing is also a delicious marinade for meats, chicken or even firm fleshed fish.[/private]