Herbed Quinoa Shrimp Bowls

Herbed Quinoa Shrimp Bowls

Herbed Quinoa Shrimp Bowls served in a shallow bowl resting on a black kitchen towel and wooden trivet.
Herbed Quinoa Shrimp Bowls
Print Recipe
    Servings Prep Time
    2 people 15 minutes
    Cook Time Passive Time
    25 minutes 5 minutes
    Servings Prep Time
    2 people 15 minutes
    Cook Time Passive Time
    25 minutes 5 minutes
    Herbed Quinoa Shrimp Bowls served in a shallow bowl resting on a black kitchen towel and wooden trivet.
    Herbed Quinoa Shrimp Bowls
    Print Recipe
      Servings Prep Time
      2 people 15 minutes
      Cook Time Passive Time
      25 minutes 5 minutes
      Servings Prep Time
      2 people 15 minutes
      Cook Time Passive Time
      25 minutes 5 minutes
      Ingredients
      Shrimp Bowls
      Dressing
      Servings: people
      Instructions
      1. Combine vegetable broth and quinoa in a medium pot. Bring to a simmer, cover and cook according to package directions until tender. Allow quinoa to rest for 5 minutes and fluff with a fork.
      2. While quinoa is cooking make dressing by whisking all ingredients together in a small bowl.
      3. Pat shrimp dry and season with salt and pepper.
      4. Heat 1 tbsp of olive in a medium skillet over medium heat. Add shallot and garlic and sauté for 2 minutes until softened. Stir in shrimp and cook for 2 minutes per side.
      5. Add warm quinoa, arugula and 1/2 of the dressing and toss to combine over low heat until arugula is slightly wilted, about 1 minute.
      6. Scoop into serving dishes and drizzle each with remaining dressing and sprinkle with parmesan cheese if desired. Serve immediately.

      Mushroom and Arugula Quinoa Bowls

      Mushroom and Arugula Quinoa Bowls sit on a wooden board surrounded by fresh thyme, lemon half, mushrooms and linen napkin.
      Mushroom and Arugula Quinoa Bowls
      Print Recipe
        Servings Prep Time
        2 people 20 minutes
        Cook Time
        12 minutes
        Servings Prep Time
        2 people 20 minutes
        Cook Time
        12 minutes
        Mushroom and Arugula Quinoa Bowls sit on a wooden board surrounded by fresh thyme, lemon half, mushrooms and linen napkin.
        Mushroom and Arugula Quinoa Bowls
        Print Recipe
          Servings Prep Time
          2 people 20 minutes
          Cook Time
          12 minutes
          Servings Prep Time
          2 people 20 minutes
          Cook Time
          12 minutes
          Ingredients
          Servings: people
          Instructions
          1. Heat broth to a simmer in a small pot. Stir in quinoa, reduce heat to a steady simmer, cover and cook for about 18 minutes (I find cooking quinoa in broth takes a few minutes longer than just water). Remove from heat and allow to rest for 5 minutes.
          2. In a small bowl whisk together 1 tbsp olive oil, lemon juice, mustard, half of the thyme, salt and pepper. Set aside.
          3. In a medium skillet, heat 1 tbsp of olive oil. Once hot, add mushrooms and cook on medium highfor 3-4 minutes until starting to turn golden. Stir and continue to cook for about 2 minutes. Add garlic, shallots and half of the thyme. Cook, stirring often until garlic and shallots have softened, another 2-3 minutes.
          4. Fluff quinoa with a fork and add to mushrooms, stirring to combine. Season lightly with salt and pepper.
          5. Add arugula and sauté for 1-2 minutes until starting to soften and wilt. Remove from heat and stir in dressing. Divide into 2 bowls and top with grated parmesan cheese and toasted nuts.
          Recipe Notes

          I used pine nuts here, but cashews are also wonderful.  To quickly toast nuts, heat 1 tsp of olive oil in a small pan over medium heat. Add nuts and toss or stir occasionally until golden.

          Grilled Prosciutto and Asparagus Flatbread

          Grilled Prosciutto and Asparagus Flatbread cut into wedges on a wooden cutting board.
          Grilled Prosciutto and Asparagus Flatbread
          Print Recipe
            Servings Prep Time
            2 12x8 flatbreads 50 minutes
            Cook Time Passive Time
            10 minutes 70-80 minutes
            Servings Prep Time
            2 12x8 flatbreads 50 minutes
            Cook Time Passive Time
            10 minutes 70-80 minutes
            Grilled Prosciutto and Asparagus Flatbread cut into wedges on a wooden cutting board.
            Grilled Prosciutto and Asparagus Flatbread
            Print Recipe
              Servings Prep Time
              2 12x8 flatbreads 50 minutes
              Cook Time Passive Time
              10 minutes 70-80 minutes
              Servings Prep Time
              2 12x8 flatbreads 50 minutes
              Cook Time Passive Time
              10 minutes 70-80 minutes
              Ingredients
              Dough
              Flatbread
              Servings: 12x8 flatbreads
              Instructions
              Dough
              1. In the bowl of a stand mixer fitted with a dough hook, stir together water, honey and yeast. Allow to ferment for 6-8 minutes.
              2. Stir in 1 1/2 cups of flour, olive oil and salt. Begin kneading, allowing all the flour to be absorbed before adding more. Add additional flour gradually until dough is soft, subtle and no longer sticky to the touch, about 8 minutes. The exact amount of flour will vary.
              3. Lightly coat a large bowl with olive oil. Shape dough into a ball and place in bowl. Cover and allow to rise in a warm, draft free area until double in size, about 1 hour.
              Flatbread
              1. Slice prosciutto into 1/4" strips. Heat a non-stick skillet over medium-high and cook prosciutto until crisp, stirring often. This will take 8-10 minutes. Remove to a paper towel-lined plate.
              2. Preheat grill to medium.
              3. Cut the woody 1-2" off the bottom of the asparagus spears. If they are thick spears, shave the bottoms lightly with a vegetable peeler to make them uniform in width. Rub spears lightly with olive oil and season with salt and pepper.
              4. Place asparagus directly on grill against the grain of the grills. Grill for 4-6 minutes until crisp-tender, turning once or twice. Remove from grill and set aside.
              5. In a small bowl whisk together 1 tbsp olive oil, lemon juice, basil, salt and a few grinds of black pepper. Cut asparagus into 1" pieces and toss with a drizzle of lemon and oil, saving the remainder for finished flatbread.
              6. Deflate the dough by kneading 3-4 times and divide the dough into two portions. Cover lightly and allow the dough to rest for 10 minutes. This will help relax the dough and make it easier to flatten. Spread and press one portion out to an approximate 13"x8" rectangle on a flat, movable surface like a cutting board or back of a baking tray.
              7. Peel dough off of surface in one motion if possible and lay on preheated grill. Spread out corners slightly if possible. Close lid and cook for about 5-6 minutes until golden and crisp on the bottom. The time will vary depending on your grill and heat setting. Poke any large air bubbles and flip dough over.
              8. Immediately scatter on half of the asparagus, prosciutto and crumbled goat cheese. Sprinkle with 1/4 cup of parmesan and close the lid. Allow to cook for 3-4 more minutes to warm toppings and finish cooking the dough. Remove to a cutting board and cut into wedges. Drizzle with remaining olive oil and lemon juice and serve immediately.
              Recipe Notes

              -The dough will shrink up some when transferred to the grill, there's no stopping this, don't fight it!  I can usually grab and stretch out a couple corners once it is on the grill, but once it's on I don't mess with it much.

               

              Breaded Pesto Chicken Cutlets

              Breaded Pesto Chicken Cutlets are cut into strips in the foreground, while whole cutlets remain on a parchment lined tray in the background. A black kitchen towel, knife, fresh basil and pesto adorn the scene.
              Breaded Pesto Chicken Cutlets
              Print Recipe
                Servings Prep Time
                8 cutlets 35 minutes
                Cook Time
                12-15 minutes
                Servings Prep Time
                8 cutlets 35 minutes
                Cook Time
                12-15 minutes
                Breaded Pesto Chicken Cutlets are cut into strips in the foreground, while whole cutlets remain on a parchment lined tray in the background. A black kitchen towel, knife, fresh basil and pesto adorn the scene.
                Breaded Pesto Chicken Cutlets
                Print Recipe
                  Servings Prep Time
                  8 cutlets 35 minutes
                  Cook Time
                  12-15 minutes
                  Servings Prep Time
                  8 cutlets 35 minutes
                  Cook Time
                  12-15 minutes
                  Ingredients
                  Servings: cutlets
                  Instructions
                  1. Using a blender or mini processor combine the first 7 ingredients and blend until combined but still has some texture. Set aside.
                  2. Using three shallow bowls, combine flour and 1/2 tsp salt in one, breadcrumbs and 1/2 tsp salt in the second and the eggs whisked with the milk in the third.
                  3. Pat chicken breasts dry with a paper towel. Cut each breast in half horizontally and then cut each half into half vertically, giving you 4 pieces per breast.
                  4. Place chicken pieces between 2 pieces of parchment. Pound to about a 1/4" thick (no thinner).
                  5. Dredge chicken cutlets with flour, shaking off excess.
                  6. Dunk floured cutlets into egg wash and then into bread crumbs, turning to coat evenly. Arrange prepared cutlets onto a clean plate or tray.
                  7. Add enough oil to a large skillet to come up about an 1/8" of an inch. Heat over medium until hot. Add 4 cutlets and cook approximately 2 1/2 minutes per side depending on thickness. Remove to a paper towel lined plate. Repeat with remaining cutlets.
                  8. Turn oven to broil, with rack 8-10" from heat.
                  9. Arrange cutlets on a foil lined tray. Spread 1 tbsp of pesto onto each cutlet and sprinkle lightly with grated parmesan cheese. Broil for 1-2 minutes until cheese is bubbly. Remove from oven and serve immediately.
                  Recipe Notes

                  -You can use any pesto you'd like here, however, the one included with this recipe contains less oil than regular pesto.  I found regular pesto makes the cutlets too oily.  This slightly drier version gives the same great flavour but less oil and better results. If you'd like to use a classic pesto, here's the recipe Classic Pesto

                  -These cutlets are also great on top of pasta drizzled with extra pesto or in a sandwich.

                  Roasted Gremolata Cauliflower

                  Roasted Gremolata Cauliflower
                  Print Recipe
                    Servings Prep Time
                    5-6 people 20 minutes
                    Cook Time
                    30 minutes
                    Servings Prep Time
                    5-6 people 20 minutes
                    Cook Time
                    30 minutes
                    Roasted Gremolata Cauliflower
                    Print Recipe
                      Servings Prep Time
                      5-6 people 20 minutes
                      Cook Time
                      30 minutes
                      Servings Prep Time
                      5-6 people 20 minutes
                      Cook Time
                      30 minutes
                      Ingredients
                      Servings: people
                      Instructions
                      1. Preheat oven to 400℉
                      2. In a large bowl stir together parsley, lemon zest, garlic, salt and 3 tbsp of olive oil. Set aside.
                      3. Remove outer leaves from cauliflower and cut the head into quarters. Easily core the cauliflower by cutting it out of each quarter, allowing any remaining leaves and stem to come away with it.
                      4. Break or cut the cauliflower into large bite-size pieces. Toss cauliflower with remaining 1 tbsp of olive oil and a few grinds of a pepper mill. Spread out evenly on a large baking tray.
                      5. Roast in the oven for about 30 minutes, turning once, allowing the bottom edges to become golden and caramelized.
                      6. Remove from oven and add to the bowl of Gremolata along with the parmesan cheese. Toss to coat evenly and season with salt and pepper to taste. Serve immediately.
                      Recipe Notes

                      -make as a vegan option by omitting the parmesan cheese or using your favourite alternative cheese.