Fennel and Shrimp Potato Salad

Fennel and Shrimp Potato Salad

Picnic and BBQ season is almost upon us. Don’t bring just any ordinary potato salad to the party! Show up with creamy Fennel and Shrimp Potato Salad instead. Cool, crisp fennel meets up with plump little shrimp in a creamy dressing that’s freshened up with fennel fronds. Familiar yet deliciously different is why Fennel and Shrimp Potato Salad will become your new picnic favourite.

What’s potato salad to you? For me it’s a combination of summers at the lake and my mother. We only ate potato salad during the warmer summer months and my mother always made a deliciously creamy potato salad. It was on the traditional side, with eggs, celery, radish, mustard, mayo and maybe a little pickle juice. If I had it today, it would taste like a memory from my teenage years and fun at the lake. Who knew a bowl of potato salad could mean so much!

Skipping forward a couple decades, I still love a traditional potato salad, but here I wanted to keep the same creaminess but sub in cool and crisp fennel and meaty little shrimp for a lovely riff on a childhood favourite. Enjoy!

Recipe source for Fennel and Shrimp Potato Salad:  Compelled To Cook

 

Fennel and Shrimp Potato Salad
Print Recipe
    Servings Prep Time
    6-8 people 25 minutes
    Cook Time Passive Time
    10-12 minutes 1 1/2 hours
    Servings Prep Time
    6-8 people 25 minutes
    Cook Time Passive Time
    10-12 minutes 1 1/2 hours
    Fennel and Shrimp Potato Salad
    Print Recipe
      Servings Prep Time
      6-8 people 25 minutes
      Cook Time Passive Time
      10-12 minutes 1 1/2 hours
      Servings Prep Time
      6-8 people 25 minutes
      Cook Time Passive Time
      10-12 minutes 1 1/2 hours
      Ingredients
      Servings: people
      Instructions
      1. In a large pot, cover potatoes with 1" of salted water. Simmer until potatoes are just tender, approximately 10-12 minutes. Drain and rinse with cold water until cool to the touch. Drain well and chill potatoes until completely cold.
      2. In a small bowl, whisk together mayonnaise, sour cream, white wine vinegar, mustard and salt and pepper. Cover and refrigerate until needed.
      3. Trim bottom off of fennel bulb and pluck off fronds. Cut bulb in half, removing outer layer if needed to clean it up. Cut each half in half again and thinly slice each quarter including stems until you have approximately 1 1/2 cups. Save a few fronds for garnish and coarsely chop the remainder.
      4. Pat shrimp dry with a paper towel and combine with potatoes, sliced fennel, fennel fronds and green onions. Add dressing and toss to combine. Adjust salt and pepper to taste. Garnish with fennel fronds and serve. Can be chilled for 1-2 hours prior to serving, but best if served the day it is made.
      Recipe Notes

      Makes a generous 4 cups of salad.

      Fresh Asparagus Toast

      Fresh Asparagus Toast

      I read recently that fresh raw asparagus is underrated! I believe this observation is very true. So if you’re lucky to have a bundle or two, let Fresh Asparagus Toast entice you to discover all that fresh raw asparagus can offer. The first hurdle for me to eating raw asparagus is the fact that fresh asparagus is simply not a staple vegetable in my crisper drawer for most of the year. For me, those crisp spears are not something you reach for to munch on like a stick of celery or carrot. Second, when I do have a bundle or two of fresh asparagus I’m always cooking it by default….delicious in its own right, but still cooked. So let’s look at a new way!

      Fresh Asparagus Toast will change the way you view your asparagus. Not only does fresh raw asparagus make a quick, healthy lunch, it’s surprisingly addictive with a bright zesty lemon dressing. This magical combination is the perfect balance with salty cheese, avocado and crisp sprouts. If you’ve never had raw asparagus, it’s time, and you’ll be wondering why you haven’t done it sooner. Enjoy!

      Recipe Source:  Compelled To Cook

       

      Fresh Asparagus Toast
      Print Recipe
        Servings Prep Time
        8 toasts 20 minutes
        Cook Time
        10 minutes
        Servings Prep Time
        8 toasts 20 minutes
        Cook Time
        10 minutes
        Fresh Asparagus Toast
        Print Recipe
          Servings Prep Time
          8 toasts 20 minutes
          Cook Time
          10 minutes
          Servings Prep Time
          8 toasts 20 minutes
          Cook Time
          10 minutes
          Ingredients
          Servings: toasts
          Instructions
          1. In a medium bowl mash feta and cream cheese together using a fork until well combined but some little bits remain of the feta. Set aside. (avocado is added at the end to avoid oxidization)
          2. In a small bowl whisk together olive oil, lemon juice, white wine vinegar, shallots, salt and pepper. Set aside. Peel asparagus into thin strips by holding the bottom woody portion of the spear and using a vegetable peeler, peel towards the tip in one motion. Continue to peel off thin strips until the spear is too flat and the peeler won't dig in. Turn what's left of the spear onto its side and continue to peel once or twice. You should be left with 1-2" of woody stem that was used as the handle. Discard this unused portion. In a medium size bowl toss together shaved asparagus and dressing. Set aside.
          3. Turn oven to broil and position oven rack to 8" from the top. Brush each bread slice with olive oil and arrange on a baking sheet. Broil for 2-3 minutes until just starting to turn golden. Remove from oven and allow to cool for 1-2 minutes. While toast is cooling, mash avocado into cheese until incorporated. For each piece of bread, spread with a generous 2 tbsp of cheese spread, top with 1/4 cup of asparagus, top with your favourite sprouts or micro greens and a sprinkle of pine nuts. Add freshly cracked pepper if desired and serve immediately.
          Recipe Notes

          Toast pine nuts in a single layer in a 350℉ oven for 10-12 minutes.  Can omit or substitute in toasted almond slices if desired.

          Mushroom Green Beans

          Mushroom Green Beans

          There’s nothing like fresh garden vegetables!  Consider yourself lucky if you have your own garden or subscribe to a vegetable box program because you can’t beat the clean, crisp, earthy  taste of vegetables freshly plucked from the vine or soil. Mushroom Green Beans are a great way to savour your bounty!

          While I love green beans simply cooked with butter, salt and pepper,  sometimes it’s nice to change it up a bit.  Today I’m sharing Mushroom Green Beans in casserole form.  This dish makes a great side for company and can be made ahead and popped in the oven when needed.  You’ll love this Mushroom Green Bean side dish because it’s loaded with mushrooms, shallots and plenty of cheese.  The buttery bread crumb topping will make you want to go back for seconds.  Enjoy!

          Recipe Source:  Compelled To Cook

           

          Mushroom Green Beans
          Print Recipe
            Servings Prep Time
            8 15 minutes
            Cook Time
            35-40 minutes
            Servings Prep Time
            8 15 minutes
            Cook Time
            35-40 minutes
            Mushroom Green Beans
            Print Recipe
              Servings Prep Time
              8 15 minutes
              Cook Time
              35-40 minutes
              Servings Prep Time
              8 15 minutes
              Cook Time
              35-40 minutes
              Ingredients
              Beans
              Topping
              Servings:
              Instructions
              Breadcrumb Topping
              1. In a small bowl stir together all dry ingredients including cheese. Drizzle butter into dry and stir to combine. Set aside.
              Beans
              1. Preheat oven to 350℉. In a medium sauté pan heat oil over medium heat and sauté shallots and garlic for 2-3 minutes until starting to soften. Add mushrooms, Worcestershire sauce, salt and pepper. Cook until mushroom have cooked down and moisture has evaporated, about 5-6 minutes. While cooking shallots and mushrooms cook beans in boiling salted water for 6-7 minutes.
              2. Drain beans well and toss with mushroom mixture, and asiago cheese. Pour into a greased casserole dish and sprinkle with topping. Bake for 20-25 minutes until topping is golden. Serve immediately.
              Recipe Notes

              White and cremini mushrooms work well here, but my personal favourite is 1/2 ounce dry wild mushrooms (prepped as per container), coarsely chopped and added with 10 ounces of sliced cremini mushrooms as shown in this post.

              Spinach and Quinoa Stuffed Portobello Mushrooms

              Spinach and Quinoa Stuffed Portobello Mushrooms

              Spinach and Quinoa Stuffed Portobello Mushrooms

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              Spinach and quinoa are a great pairing on their own, but toss in a little cheese and nestle them into a plump portobello mushroom and you’ve got yourself an awesome meatless meal.  Spinach and Quinoa Stuffed Portobello Mushrooms are healthy, vegetarian, and gluten free.

              Not only is the portobello mushroom a superb vessel, the meatiness  of the mushroom gives you the “sense” that you’re eating something a little more substantial ….like meat. These Spinach and Quinoa Stuffed Portobello Mushrooms are quite filling on their own and do provide some protein from the quinoa and cheese.  I find the portobello mushroom to be mild in flavour which makes it great for stuffing with a wide range of fillings. They’re a great way to use left over quinoa, rice, couscous, lentils, and the list goes on.  What can you stuff them with??

              Author:  Compelled to Cook

               

              Spinach and Quinoa Stuffed Portobello Mushrooms
              Print Recipe
                Servings Prep Time
                4 People 15 minutes
                Cook Time
                20 minutes
                Servings Prep Time
                4 People 15 minutes
                Cook Time
                20 minutes
                Spinach and Quinoa Stuffed Portobello Mushrooms
                Print Recipe
                  Servings Prep Time
                  4 People 15 minutes
                  Cook Time
                  20 minutes
                  Servings Prep Time
                  4 People 15 minutes
                  Cook Time
                  20 minutes
                  Ingredients
                  Servings: People
                  Instructions
                  1. Rinse mushrooms and trim the bottom edge an approximate 1/4" and remove the stem down to the base. Using a spoon, scrape out the dark fanned bit, going down to the solid surface of the mushroom. Brush the outside of each mushroom with olive oil.
                  2. Preheat oven to 350 ℉. Heat a large skillet over medium heat and add 1 tbsp olive oil. Sauté onions for 2-3 minutes. Add garlic, herbs, and chili flakes. Continue to cook for another minute over low heat. Add spinach all at once and cook stirring occasionally until spinach has completely wilted. Season with salt and pepper.
                  3. To the spinach, stir in quinoa and Parmesan cheese. Adjust salt and pepper to taste.
                  4. Fill the mushrooms evenly with the filling pressing just slightly to fill in the mushroom cavity. Top with tomato slices and then sprinkle each with mozzarella cheese or cheese slices. Place filled mushrooms onto a parchment lined baking sheet and bake in preheated oven for 20 minutes until heated through and cheese is melty. Remove from oven and serve immediately.
                  Recipe Notes

                  -Use 1/2 cup dry quinoa to 1 cup of vegetable or chicken broth and cook according to package directions.  Yields about 1 1/4 cups.

                  -The recipe indicates salt to taste because the type of broth used and salt tolerance will vary.  Taste the stuffing mixture first and add salt to your liking.

                  Wilted Spinach Tomato Salad

                  Wilted Spinach Tomato Salad

                  Wilted Spinach Tomato Salad gives you fresh spinach at its finest, warmed ever so slightly with hot bacon but still light and bright.  Zingy with mustard dressing and satisfying with croutons and cheese.  Fantastic as it is, but add your favourite grilled chicken or shrimp for a great meal.

                  As with many fresh greens, spinach is packed with nutrients like vitamin K, A, C, magnesium and iron…..to name a few. Get your “Popeye on” the delicious way with this bacon infused bowl of goodness.  Wilted Spinach Tomato Salad is a great addition to your summer salad line up. Enjoy!

                  Recipe Source for Wilted Spinach Tomato Salad:  Compelled To Cook

                   

                  Wilted Spinach Tomato Salad
                  Print Recipe
                    Servings Prep Time
                    6-8 people 25 minutes
                    Cook Time
                    25 minutes
                    Servings Prep Time
                    6-8 people 25 minutes
                    Cook Time
                    25 minutes
                    Wilted Spinach Tomato Salad
                    Print Recipe
                      Servings Prep Time
                      6-8 people 25 minutes
                      Cook Time
                      25 minutes
                      Servings Prep Time
                      6-8 people 25 minutes
                      Cook Time
                      25 minutes
                      Ingredients
                      Crutons
                      Salad
                      Servings: people
                      Instructions
                      Croutons
                      1. Preheat oven to 350℉. In a large bowl toss together bread cubes, dill, salt and pepper. Drizzle with oil and toss until evenly coated. Spread out in a single layer on a large baking sheet. Bake for 15-18 minutes, turning once. Remove from oven and set aside until ready to use.
                      Salad
                      1. Place spinach in a large bowl. Whisk together mustard, apple cider vinegar and olive oil in a small bowl and set aside.
                      2. In a medium size skillet fry bacon until starting to crisp and most of the fat has rendered. Scoop out bacon with a slotted spatula to a paper towel lined plate, leaving approximately 3 tbsp of bacon fat in the pan. In same pan over medium heat sauté garlic in bacon fat until fragrant, about 1 minute. Add red onion and sauté for 1 minute. Stir in cherry tomatoes and cook, tossing often for 1 minute. Pour in dressing and add bacon, stir to combine Pour over spinach while hot and toss to coat the spinach. Season with sea salt and cracked black pepper. Garnish with shaved cheese, croutons and fresh dill. Serve immediately.
                      Recipe Notes

                      Add grilled shrimp or chicken for a complete meal.  Makes 6-8 side servings or 4 main course servings.