SHRIMP PASTA SALAD

June 25, 2017 / Lyn Jones / 0 Comments

makes 8 servings

1/2 cup buttermilk
2 Tab white wine vinegar
1 Tab olive or walnut oil
1 Tab Dijon mustard
1 tsp black pepper
2 cups (8 oz) small pasta shells, cooked
1.5 cups broccoli florets, steamed
1/2 cup thinly sliced carrots, steamed
1 cup sliced asparagus, steamed
3/4 cup snow peas, steamed
375g shrimp – peeled, deveined, steamed & sliced lengthwise
1/2 cup sliced ripe olives
3 Tab fresh dill, snipped, or 1 tsp dried dill
1 scallion, minced
500g torn kale
1 lg tomato, diced
1 Tab red wine vinegar
black pepper to taste

1.  In a large bowl, whisk the dressing ingredients. Add the pasta and toss.

2.  Add vegies, then toss in shrimp, olives, dill and scallions. Cover & refrigerate until time to serve.

3.  Place kale in another large bowl. Add the tomatoes, vinegar and pepper. Toss well.
Serve with the shrimp mixture.

GINGER TABBOULEH

June 24, 2017 / Lyn Jones / 0 Comments

Makes 4 servings

3/4 cup finely ground bulgur * (try cooked, drained millet grains)
1/4 cup + 2 Tab rice wine or white wine vinegar
1 Tab soy sauce
1 tsp grated fresh ginger
1 cl garlic, minced
1 tsp toasted sesame oil (see http://www.wikihow.com/Toast-Sesame-Oil)
pinch of sugar
3 scallions, finely chopped
1/2 cup chopped fresh parsley or cilantro
250g thin asparagus, cut into 1/2″ pieces – steamed & cooled
1 carrot, shredded

In a medium bowl combine sauce ingredients, whisk until blended.
To the cooked millet add the vegies then sauce. Toss to mix.

* If using bulgur, soak in cold water 25 mins then drain

1 2 3 4 … 29