As the weather continues to warm up, more produce will be arriving at the tailgate markets. Since we all grill frequently during the summer months, we will be highlighting interesting recipes that take advantage of all types of vegetables, greens, and fruit to enhance our meals.

This menu provides a very easy meal for family, or friends. The shrimp needs to be marinated a couple of hours ahead of time, and quickly cooked just prior to serving (we also found that any leftover shrimp makes an excellent entrˇe when combined with pasta, a little olive oil, and some grated Asiago). The asparagus and leek sautˇ has fresh spring-like flavors. It also has the advantage that it can be prepped in advance and cooked while the shrimp is on the grill. Wash the leeks carefully since they retain dirt and grit.

While any color of lentils can be used for the salad, we chose red lentils for the contrast to some wonderful green leaf lettuce we picked up at the tailgate. Again, this dish can be completed ahead of time, and plated when ready to serve.

If calories aren't a consideration, be sure to try the white chocolate dipping sauce. It is especially good with strawberries, blackberries, and raspberries. If anyone sharing this meal with you is watching their weight, they can enjoy the fruit without the sauce.

 

SHRIMP WITH GARLIC AND TOMATO GLAZE

Ingredients:

3 TBS olive oil
2 TBS tomato paste*
1/4 cup red wine vinegar
1 clove garlic, minced or pressed
1 tsp dried basil
1/2 tsp red pepper flakes
1 lb large shrimp, peeled and deveined

In large bowl, combine olive oil, tomato paste, vinegar, garlic, basil, and red pepper flakes. Stir until blended. Add shrimp and toss to coat. Cover and refrigerate for 1-2 hours, mixing occasionally.

Prepare grill according to manufacturer's instructions.

Remove shrimp from marinade and thread onto metal skewers. Place on grill rack and cook, turning several times, brushing with remaining marinade. Cook until done, 6-8 minutes. To insure complete cooking of marinade, allow at least two minutes of grill time after last application. 2 servings (Recipe can be easily doubled).

*Amore double-concentrate tomato paste is recommended

 

LEEK AND ASPARAGUS SAUTE

Ingredients:

1-1/2 TBS butter
1-1/2 TBS olive oil
3 leeks, white and tender green parts, washed and finely chopped
1-1/4 lbs asparagus, cut into 1/2 inch pieces
3 TBS white wine
1-1/2 TBS lemon juice
Freshly ground pepper

In large skillet heat butter and oil. Over medium heat, saute leeks until softened (about 5 minutes). Add asparagus and white wine. Cover and cook just until asparagus is tender (2-4 minutes). Add lemon juice; season to taste. 4 servings.

 

LENTIL SALAD

Ingredients:

1-1/2 cups lentils, washed and picked over
Pinch of allspice
1 small onion, quartered
4 TBS red wine vinegar
2 tsp Dijon mustard
1/2 cup olive oil
1/2 cup celery, minced
Leaf lettuce

Put lentils in large pan of boiling water with allspice and onion. Cook until just tender (time will vary), drain in colander and rinse under cold water. In small bowl, whisk together vinegar and mustard. Add oil slowly, whisking until completely incorporated. Season to taste with salt and pepper. Mix cooked lentils, celery, and dressing to coat. Serve over leaf lettuce.

 

WHITE CHOCOLATE DIPPING SAUCE

Ingredients:

12 oz white chocolate, chopped into small pieces
2 cups heavy cream
2 tsp grated lime zest
4 cups summer fruit (can include strawberries, blackberries, nectarines, peaches, raspberries, blueberries)

Place white chocolate in food processor. Pour cream into small saucepan and warm over medium heat. When tiny bubbles appear around pan edge, remove from heat and add to chocolate. Process until smooth. Add lime zest and process two seconds. Cool to room temperature. Use as dip for fruits.



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