These are the recipes featured in our Tasty Session! The Life Chef, Asata Reid customized a series of healty & delicious recipes for Spicy Wifey! More tasty sessions coming soon! For more recipes, valuable information about healthy eats or culinary questions, ask Asata! http://www.lifechef.netMarinated Shrimp with Italian Vegetables
This was intended to be made onto skewers for the grill, however, if weather doesn't permit, it makes a quick and tasty saute dish as well!
This was intended to be made onto skewers for the grill, however, if weather doesn't permit, it makes a quick and tasty saute dish as well!
1 1/2 lb Georgia Gulf Coast shrimp, peeled and deveined
Newman's Own Family Style Italian dressing
Newman's Own Family Style Italian dressing
1 red bell pepper, cut into 2" squares1 green bell pepper, cut into 2 " squares
1 fennel bulb, cut into 2" squares (not cubes)
zest from 1 lemon
juice from 1 lemon
1/4 cup oregano leaves, bruised salt and pepper
Combine peppers, fennel, oregano and lemon zest in a non-reactive bowl. Cover w/ plastic wrap and refrigerate 30 minutes to overnight.Place shrimp in a non-reactive bowl and add enough salad dressing to coat. Cover w/ plastic wrap and marinate 30 minutes. Build skewers by alternating red pepper, fennel, green pepper and shrimp, up to twice on each skewer. Season with salt and pepper. Heat grill to medium-high heat and carefully coat with an oiled cloth or paper towel .Once hot, place skewers on the grill and cook for 4-5 minutes on each side or until the shrimp are pink and firm. Drizzle lemon juice over each skewer, remove from grill and serve. Alternatively, heat 2 Tbsp of oil in two large saute pans over medium high heat. Once hot, add the vegetables (including oregano and lemon zest) and cook about 4 minutes or until they start to become tender. Add the shrimp, discard the marinade, season with salt and pepper and cook another 6-8 minutes turning the shrimp once. Squeeze lemon juice into both pans, remove from heat and serve.
For vinaigrette:
2 oz chevre (goat cheese)
1 Tbsp extra virgin olive oil
1/4 cup fresh parsley leaves
minced1 tsp garlic powder salt and pepper water
For salad:
6 oz arugula
1 pint strawberries
sliced1/2 cup toasted almonds crushed into pieces
In a large bowl combine the Chevre olive oil, herbs and spices with a fork until pasty. Thin with a tablespoon of water at a time until the consistency of a creamy dressing. Add the salad ingredients to the dressing and toss, coating thoroughly. Season one last time with a pinch of salt and freshly cracked black pepper.Using tongs, pile the salad onto individual plates for serving.
2 Tbsp extra virgin olive oil
1Tbsp butter
3 cloves garlic
½ yellow onion
2 Tbsp oregano leaves
chopped2 Tbsp parsley leaves
chopped1 lb broccoli crown cut into finger-length stalks
½ cup white wine
1 tsp red pepper flakes
8 oz uncooked Ancient Harvest Quinoa linguine
salt and black pepper
Break pasta into 2” pieces. Cook pasta according to package directions until al dente (about 6 minutes). Rinse and set aside.Meanwhile heat olive oil and butter in a large skillet or saute pan over medium high heat. Add onions and garlic and cook until tender. Stir in oregano and parsley and add the broccoli in a single layer. Season with red pepper flake, salt and pepper. Cook for about 5 minutes, tossing the pan or turning the broccoli once. Increase heat to high, carefully pour in the wine and continue cooking until most of the liquid has evaporated and the broccoli is tender and bright green. (You may need to cover the pan with a lid for 3-5 minutes if the broccoli is large or the pan is crowded). Toss in the broken pasta and serve immediately on a large platter garnished with shaved Parmesan Reggiano cheese.
