Cooking

Honey Roasted Cherry Tomato Pasta with Kale and Lemon Sauce

By Heidi Sutton

When life gives you lemons, make lemonade. And when life gives you honey, make these delicious recipes, courtesy of the National Honey Board.

Honey Roasted Cherry Tomato Pasta with Kale and Lemon Sauce

Honey Roasted Cherry Tomato Pasta with Kale and Lemon Sauce

YIELD: Makes 4 servings

 INGREDIENTS: 

1 pound cherry or grape tomatoes, halved

2 tablespoons + 1/4 cup olive oil, divided

2 tablespoons honey

4 teaspoons salt, divided

freshly ground pepper, to taste

1 pound of spaghetti

2 cloves of garlic, minced

1 bunch of kale, washed and stems removed

 zest and juice of 2 lemons

1/2 cup grated parmesan, + extra for serving

1/4 cup walnuts, toasted and chopped

salt and pepper, to taste

DIRECTIONS: 

Preheat oven to 400 F. Toss the tomatoes with 2 tablespoons of the olive oil and the honey and sprinkle with 1 teaspoon of the salt and freshly ground pepper. Roast for approximately 10 minutes until the tomatoes soften and begin to caramelize. While the tomatoes are cooking, bring a large pot of water to a boil with 3 tsp. of salt. Add the spaghetti and cook to al dente. Remove the tomatoes from the oven and quickly toss with the garlic.

Drain the pasta, reserving 1 cup of the pasta water. Immediately toss the pasta with the rest of the olive oil, kale, lemon juice and zest. Next, add the tomato mixture and the parmesan. Add some of the pasta water as needed to coat the pasta and create a light sauce. Add salt and pepper to taste. Top with the walnuts and additional parmesan and serve with a Honey Cucumber Salad.

Note: You can use spinach instead of kale if you like and sub any pasta shape you like for the spaghetti.

Honey Cucumber Salad

Honey Cucumber Salad

YIELD: Serves 4

INGREDIENTS:

3 medium English cucumbers, thinly sliced

1/4 cup  honey

1/2 cup  white balsamic vinegar, (can also use white wine vinegar)

1/4 cup  water

1/2  red onion, slivered

1 tablespoon fresh dill, chopped

salt, to taste

DIRECTIONS: 

Place cucumbers in bowl and sprinkle with salt. Toss and set aside. In a small mixing bowl, stir together honey, white balsamic vinegar, water and slivered red onions. Pour the mixture over the cucumbers and toss. Allow the salad to marinate in the refrigerator about 1 hour prior to serving.

Double Lemon Cheesecake Bars

By Heidi Sutton

Still on the fence of what to make for Easter dessert? Try this recipe for Double Lemon Cheesecake Bars or add the rich flavor of caramel to your dessert table with a recipe like this No Bake Chocolate Caramel Cheesecake for a tempting, tasty treat.

Double Lemon Cheesecake Bars

Double Lemon Cheesecake Bars

YIELD: Makes 16 servings

INGREDIENTS:

52 vanilla wafers, finely crushed (about 2 cups)

3 tablespoons butter or margarine, melted

4 eggs, divided

4 packages (8 ounces each) cream cheese, softened

1 3/4 cups sugar, divided

3 tablespoons flour

1 tablespoon lemon zest

1/3 cup lemon juice (about 2 lemons), divided

1/2 teaspoon vanilla

2 tablespoons cornstarch

1/2 cup water

DIRECTIONS: 

Heat oven to 325°F. Line 13-by-9-inch pan with parchment paper, with ends of paper extending over sides. Mix wafer crumbs and butter until blended; press onto bottom of prepared pan. Bake 10 minutes. 

Separate 1 egg; refrigerate yolk until ready to use. Beat cream cheese, 1 cup sugar, flour, lemon zest, 2 tablespoons lemon juice and vanilla in large bowl with mixer until blended. Add egg white and remaining 3 whole eggs, 1 at a time, mixing on low speed after each until just blended. Pour over crust.

Bake 40 minutes or until center is almost set. Cool 1 hour. Refrigerate 4 hours. Mix cornstarch and remaining sugar in medium saucepan; gradually stir in water and remaining lemon juice until blended. Bring just to boil on medium heat, stirring constantly; cook and stir until clear and thickened. Lightly beat reserved egg yolk in small bowl with fork until blended; stir in 2 tablespoons of hot cornstarch mixture.

Return to remaining cornstarch mixture in saucepan; stir until blended. Cook 1 minute or until thickened, stirring constantly. Cool slightly. Spoon lemon glaze over cheesecake. Refrigerate 1 hour or until firm. Garnish with 1/2 cup blueberries, lemon peel and fresh mint leaves. Use parchment handles to remove cheesecake from pan before cutting to serve.

No Bake Chocolate Caramel Cheesecake

No Bake Chocolate Caramel Cheescake

YIELD: Makes 8 to 10 servings

INGREDIENTS:

10  graham crackers, crumbled

7 tablespoons butter, melted

1/4 cup sugar

1 tablespoon cinnamon

caramel sauce, divided

16 ounces cream cheese

7 tablespoons powdered sugar

1 cup whipping cream

chocolate covered caramels like Rolo

DIRECTIONS: 

Place graham crackers in re-sealable plastic bag. Using rolling pin or soup can, roll graham crackers into fine crumbs.  

In medium bowl, add cracker crumbs, melted butter, sugar and cinnamon; stir until combined. Press into bottom of pie plate. Drizzle caramel sauce over crust; set aside.

In medium bowl, combine cream cheese, powdered sugar and whipping cream. Pour over graham cracker crust. Refrigerate 24 hours. Place chocolate caramel candy pieces around pie. Drizzle with caramel sauce.

Bunny Butt Cake

(Culinary.net) Warmer days at the start of spring mean Easter is almost here, and the big bunny himself will be hopping around in no time delivering goodies.

This Easter, celebrate with your loved ones with a delicious and colorful Easter Bunny Butt Cake. It can bring smiles and laughter while putting everyone in a light, joyful mood.

This cake is fun and bright with a fluffy, moist interior. Complete with chocolate candy eggs, shredded coconut and chocolate chips for little bunny toes, this recipe goes all out to paint a picture of the Easter bunny. This cake is worth every step. It’s delicious and as cute as can be, plus it’s perfect for dessert after a big Easter dinner.

Easter Bunny Butt Cake

Yield: Servings: 10-12

Ingredients

Nonstick cooking spray

2 eggs, plus 4 egg whites, at room temperature

3/4 cup cream of coconut

1/2 cup crushed pineapple, drained

2 teaspoons coconut extract

1 teaspoon vanilla extract

2 1/4 cups flour

1 cup sugar

2 teaspoons baking powder

1/2 teaspoon salt

12 tablespoons unsalted butter, at room temperature

 

Buttercream Frosting:

3  cups powdered sugar

2   sticks unsalted butter, softened

3   tablespoons milk

1   teaspoon vanilla extract

1/2  teaspoon coconut extract

 

4 thin pretzel sticks

1 bag (10 ounces) sweetened shredded coconut

8 drops green food coloring

2 large round chocolate candy melts

6 chocolate chips

mini candy-coated chocolate eggs, for garnish

 

Directions

Heat oven to 325 F.

Line muffin pan with four paper liners. Spray oven-safe glass bowl with nonstick cooking spray.

In large bowl, whisk eggs, egg whites, cream of coconut, pineapple, coconut extract and vanilla extract until combined.

In food processor, pulse flour, sugar, baking powder and salt until combined. Add 6 tablespoons butter. Pulse until combined. Add remaining butter. Pulse until coarse meal forms.

In large mixing bowl, add coarse flour butter meal. Add half of egg mixture. Beat 1-2 minutes. Add remaining egg mixture; beat until combined.

Fill each muffin cup 2/3 full. Bake 18-20 minutes, or until done. Cool completely.

Pour remaining batter into prepared oven-safe bowl. Bake 1 hour, 40 minutes, or until done. Cool completely.

To make buttercream frosting: In large bowl, add powdered sugar and butter; beat until fluffy. Add milk, vanilla extract and coconut extract; beat until creamy.

Turn bowl upside-down on cake stand until cake removes from bowl. If cake needs leveled, turn cake over and trim to flatten. Frost cake.

Remove wrappers from cupcakes. Using two pretzel sticks, press into base of cupcakes

and anchor to bottom rim of bowl cake to create bunny feet. Frost feet.

Take third cupcake and cut muffin top off. Cut muffin top in half. Using one pretzel stick, anchor one muffin top half at bottom of full cupcake to form toes. Repeat with second muffin top half for other foot. Frost toes.

Attach final cupcake with remaining pretzel stick to butt area of cake to make tail. Frost tail.

Apply 1 1/2 cups shredded coconut all over cake. Press chocolate candy melts into bottoms of bunny feet to resemble foot pads. Add chocolate chips to resemble pads for toes.

Place remaining coconut in plastic bag. Add green food coloring. Toss in bag until coconut is colored. Spread around base of cake for grass. Decorate grass with chocolate eggs.

Tips: Spoon flour into dry measuring cup and level off excess. Scooping directly from bag compacts flour, resulting in dry baked goods. Add 1 tablespoon additional milk if frosting is too stiff. Keep adding until desired consistency.

Easter Mini Cheesecakes

By Heidi Sutton

From full-course brunches to simple sit-down dinners, Easter celebrations are a time to enjoy family, friends and the delicious tastes of spring. However elaborate the festivities, a rich and creamy dessert is the perfect finale to any Easter gathering. These fresh dessert ideas feature everyone’s favorite indulgence — cheesecake — along with other lively flavors, such as blueberry and coconut. Desserts this delicious will have your guests hopping up for seconds. 

Blueberry Streusel Cheesecake

Blueberry Streusel Cheesecake

YIELD: Makes 16 servings

INGREDIENTS:

1 1/2 cups plus 3 tablespoons flour, divided

1 1/3 cups sugar, divided

1/2 teaspoon ground cinnamon

3/4 cup cold butter, cut up

4 packages (8 ounces each) cream cheese, softened

1 tablespoon vanilla extract

1 cup sour cream

4 eggs

2 cups fresh blueberries

DIRECTIONS: 

Heat oven to 325°F. Mix 1 1/2 cups flour, 1/3 cup sugar and cinnamon in medium bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Reserve 1/2 cup; press remaining onto bottom of 9-inch springform pan. Bake 25 minutes or until lightly browned.

Beat cream cheese, remaining flour, remaining sugar and vanilla with mixer until well blended. Add sour cream; mix well. Add eggs, one at a time, beating on low speed after each just until blended. Pour over crust. Top with berries and reserved crumb mixture. Bake 1 hour 25 minutes to 1 hour 30 minutes or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours. Garnish with additional berries or cinnamon just before serving.

Easter Mini Cheesecakes

Easter Mini Cheesecakes

YIELD: Makes 18 servings

INGREDIENTS:

1 cup graham cracker crumbs

3/4 cup plus 2 tablespoons sugar, divided

3 tablespoons butter or margarine, melted

3 packages cream cheese, softened

1 teaspoon vanilla

3 eggs

1 cup plus 2 tablespoons coconut, toasted

54 speckled malted milk eggs (9 ounces)

DIRECTIONS: 

Heat oven to 325°F. Mix graham crumbs, 2 tablespoons sugar and butter; press onto bottoms of 18 paper-lined muffin cups. Beat cream cheese, vanilla and remaining sugar with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Spoon over crusts. Bake 25 to 30 minutes or until centers are almost set. Cool completely. Refrigerate 2 hours.

Top each cheesecake with 1 tablespoon coconut; shape to resemble bird’s nest. Fill with malted milk eggs.

Note: To soften cream cheese, place completely unwrapped package of cream cheese in microwaveable bowl. Microwave on high 10 seconds or just until softened. Add 15 seconds for each additional package of cream cheese.

Slow Cooker Corned Beef and Cabbage

By Heidi Sutton

This recipe for corned beef and cabbage is a great pick for St. Patrick’s Day. Use your slow cooker to simmer this traditional one-pot Irish meal and you and your family will be sitting down to a delicious meal 8 hours later. Serve with a savory Irish cheese soda bread and leave room for mint chocolate chip cookies for dessert.

Slow Cooker Corned Beef and Cabbage

Slow Cooker Corned Beef and Cabbage

INGREDIENTS:

8 small red potatoes

2 cups baby carrots

1 small onion, quartered

1 corned beef brisket (4 pounds), rinsed and trimmed

2 tablespoons mixed pickling spice

1 teaspoon minced garlic

1/2 head cabbage, cored and cut into wedges

DIRECTIONS: 

Place potatoes, carrots and onion in slow cooker. Place corned beef brisket over vegetables. Sprinkle with pickling spice and minced garlic. Add enough water (about 8 cups) to just cover meat. Cover. Cook 7 hours on high. Add cabbage. Cover. Cook 1 to 2 hours on high or until cabbage is tender-crisp. Remove corned beef brisket to serving platter. Slice thinly across grain. Serve with vegetables and Irish soda bread.

Savory Irish Cheese Soda Bread

Savory Irish Cheese Soda Bread

YIELD: Makes 1 loaf

INGREDIENTS:

2 1/2 cups flour

1/2 cup sugar

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 teaspoons caraway seed

1 teaspoon garlic powder

1/4 teaspoon ground red pepper

1/2 cup shredded Irish Cheddar cheese

2 eggs

1 1/4 cups buttermilk

DIRECTIONS: 

Preheat oven to 350°F. Mix flour, sugar, baking powder, baking soda, salt and seasonings in large bowl. Stir in cheese. Set aside. Mix eggs and buttermilk in medium bowl. Add to dry ingredients; stir until well blended. Spread in lightly grease 9-inch round cake pan. Bake 30–40 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Remove from pan. Cool completely on wire rack.

Mint Chocolate Chip Cookies

Mint Chocolate Chip Cookies

YIELD: Makes 36 cookies

INGREDIENTS:

2 1/2 cups flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup (2 sticks) butter, softened

1 1/4 cups sugar

2 eggs

1–1 1/2 teaspoons green food color

1 teaspoon pure peppermint extract

1 1/2 cups semi-sweet chocolate chips

DIRECTIONS: 

Preheat oven to 375°F. Mix flour, baking soda and salt in medium bowl. Set aside. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, food color and peppermint extract; mix well. Gradually beat in flour mixture on low speed until well mixed. Stir in chocolate chips. Drop by heaping tablespoons about 2 inches apart onto ungreased baking sheets. Bake 10–12 minutes or until edges are lightly browned. 

Irish Apple Cake

By Heidi Sutton

Share a sweet way to complete your St. Patrick’s Day meal in style with Irish Apple Cake, a classic dessert to top off a filling celebration. This version is easy enough to prepare with a handful of everyday ingredients for the cake, a crumbly topping and homemade custard for the finishing touch. The best part? It’s equally as scrumptious for breakfast as it is an after-dinner dessert. Serve it with a delicious cup of Maple Irish Coffee any leprechaun would approve of.

Irish Apple Cake

Irish Apple Cake

YIELD: Makes 10 servings

INGREDIENTS:

Cake:

3 cups self-rising flour

1/2 tablespoon cinnamon

1/4 teaspoon cloves

1/4 teaspoon nutmeg

1/4 teaspoon ginger

1 stick butter, cubed

3/4 cup sugar

4 apples of choice, peeled and cubed

2 eggs

1 cup half-and-half

Topping:

1/2 stick butter

3/4 cup flour

1 cup brown sugar

Custard:

6 large egg yolks

6 tablespoons sugar

1 1/2 cups half-and-half

2 teaspoons vanilla

DIRECTIONS: 

Preheat oven to 375 F. Grease and flour 9-inch round springform pan.

To make cake: In large bowl, sift flour with cinnamon, cloves, nutmeg and ginger. Using fork, cut butter until mixture resembles crumbs. Add sugar and apples; mix well. Stir in eggs and half-and-half until mixture reaches thick, dough-like batter. Pour batter into prepared pan.

To make topping: In bowl, mix butter, flour and sugar to create crumbled mixture. Sprinkle on top of batter in pan. Bake 1 hour. Check with toothpick to make sure middle is completely done. If not, bake 5-10 minutes. Let cool on rack.

To make custard: Whisk egg yolks and sugar. In saucepan, bring half-and-half to boil. Add one spoonful half-and-half at a time to egg mixture, whisking while adding. Once whisked together, return to saucepan and stir over medium heat until thickened, about 4 minutes. Remove from heat and whisk in vanilla. Serve custard over cake.

Maple Irish Coffee

Maple Irish coffee

YIELD: Makes 1 serving

INGREDIENTS:

1/2 cup hot coffee

2 teaspoons brown sugar

2 tablespoons whiskey

1 tablespoon half-and-half

1 teaspoon maple extract

DIRECTIONS: 

Stir coffee and brown sugar in mug. Add whiskey, half-and-half and extract; mix well. Serve warm. Top with whipped cream and maple sugar, if desired.

Seared Salmon with Apple Slaw

By Heidi Sutton

This week let’s dive into the world of tender, flavorful salmon. Healthy and a great source of protein, salmon is considered the best fish in the sea and is the star of the following recipes.

If you like honey mustard, then you will love Honey Mustard Crunch Salmon. Combine 6 simple ingredients to make your epic glaze to coat the salmon, and press down your panko mixture for a delicious crunch. Seared Salmon with Apple Slaw is a flaky baked fish that is complemented perfectly by Asian-style barbecue sauce and fresh herbs then paired with a sweet homemade apple slaw for a classic dish with a tangy twist.

Honey Mustard Crunch Salmon

Honey Mustard Crunch Salmon

YIELD: Makes 3 servings

INGREDIENTS:

Three 6-ounce salmon fillets

salt and pepper, to taste

Honey Mustard Glaze:

1/3 cup honey

1/4 cup whole-grain mustard

2 tablespoons smooth Dijon mustard

2 tablespoons mayonnaise

2 teaspoons horseradish

1 teaspoon smoked paprika

Crunch:

3/4 cup panko breadcrumbs

2 tablespoons dried parsley

2 tablespoons olive oil

DIRECTIONS: 

Thaw salmon and pat dry. Arrange on oiled baking tray. Season with salt and pepper, to taste.

To make glaze: In small bowl, combine honey, mustard, Dijon mustard, mayonnaise, horseradish and paprika; mix until well combined. Chill glaze until ready to use.

To make crunch: In bowl, combine breadcrumbs, parsley and oil; mix well. Reserve. Preheat oven to 400 F. Top each salmon portion with 1 tablespoon glaze and spread evenly over fish. Press crunch evenly onto glaze. 

Bake 15-17 minutes until fish is cooked through. Serve with drizzle of remaining glaze.

Seared Salmon with Apple Slaw

Seared Salmon with Apple Slaw

YIELD: Makes 4 servings

INGREDIENTS:

4 portions boneless salmon

4 tablespoons Asian-style barbecue sauce

2 apples, cored and sliced into matchsticks or julienned

1 cup sliced or shredded red cabbage 

1 cup sliced or shredded white cabbage

1 celery stick, finely sliced

1/2 red onion, finely sliced

1/4 cup mayonnaise

1 tablespoon chopped fresh herbs such as dill, parsley or cilantro

1 lime, juice and zest only 

1 tablespoon toasted white sesame seeds, plus additional for garnish

1 teaspoon black sesame seeds, plus additional for garnish

DIRECTIONS: 

Preheat oven to 375 F using grill or broil setting and line baking tray with cooking paper. Arrange salmon portions on paper and spread barbecue sauce over each portion. Bake 5-8 minutes, depending on thickness and size, or until just cooked in center and caramelized on top. 

In bowl, combine sliced apple sticks, cabbage, celery and red onion slices; toss lightly. In separate bowl, whisk mayonnaise, herbs, lime juice and lime zest. Fold dressing and sesame seeds into slaw and toss together. Divide apple slaw between serving plates and top with glazed salmon. Sprinkle with extra sesame seeds.

Cinnamon Pecan French Toast Casserole

By Heidi Sutton

On a cool, crisp morning, it’s hard to beat an exciting twist on a breakfast classic. 

These two versions of French Toast Casserole are crisp on top while soft and moist in the middle, coming fresh out of the oven with the aroma of cinnamon that will have the whole house eager for a bite. Prepare the night before so all you have to do is add the toppings in the morning.

Cinnamon Pecan French Toast Casserole

Recipe courtesy Culinary.net

Cinnamon Pecan
French Toast Casserole

YIELD: Makes 10 servings

INGREDIENTS:

1 loaf French bread (about 1 1/2 pounds), cut into 1-inch cubes

5 large eggs

1 1/2 cups unsweetened milk

2 tablespoons brown sugar

2 teaspoons vanilla extract

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon sea salt

 maple syrup, for serving

Topping:

2 tablespoons unsalted butter, melted

2 tablespoons brown sugar

1/2 cup chopped pecans

1 cup frozen strawberries

1cup frozen blueberries

 confectioners’ sugar, for dusting

DIRECTIONS: 

Grease 9-by-13-inch baking dish. Place bread cubes in baking dish. In large bowl, whisk eggs, milk, brown sugar, vanilla, cinnamon, nutmeg and salt. Pour mixture evenly over bread cubes. Cover baking dish and refrigerate overnight. 

Preheat oven to 350 F. 

To make topping: Drizzle casserole with melted butter and sprinkle with brown sugar and pecans. Top with strawberries and blueberries. Cover and bake 35 minutes then uncover and bake 10-20 minutes, or until topping is browned and egg mixture has mostly set. 

Remove from oven, cover loosely with foil and let stand 10 minutes. Dust with confectioners’ sugar. Serve with maple syrup.

Apple Cinnamon French Toast Casserole

Recipe courtesy of Culinary,net

Apple Cinnamon
French Toast Casserole

YIELD: Makes 12 servings

INGREDIENTS:

Nonstick cooking spray

1 package (20 ounces) French bread, cubed, divided

1 can (20 ounces) apple pie filling

9 eggs

1 cup half-and-half

2 teaspoons ground cinnamon

1 cup powdered sugar, plus additional

2 tablespoons milk, plus additional

Spray 8-by-8-inch glass baking dish with nonstick cooking spray.

DIRECTIONS: 

In baking dish, add 10 ounces cubed French bread in bottom of dish. Pour apple filling over bread. Top with remaining cubed French bread. Set aside. In medium bowl, whisk eggs, half-and-half and cinnamon. Pour evenly over bread. Cover with aluminum foil and chill overnight.

Heat oven to 325 F. Remove foil and bake 50-60 minutes. Let cool 10-15 minutes.

In small bowl, whisk powdered sugar and milk. Add additional, if needed, until pourable glaze is reached. Drizzle over casserole before serving.

Shrimp Scampi

By Heidi Sutton

Pasta has been enjoyed around the world for centuries, with deep ties to Italy and other Mediterranean nations like Greece, and several territories of the Middle East and Arabian Peninsula. In fact, centuries ago dry durable pasta was one of the main sources of nutrition for Arab traders, including those who landed in Sicily.

The flavor profile of pasta can change significantly depending on which ingredients are added. Cooks needn’t feel beholden to the standard “spaghetti and meatballs” recipe. Shrimp Scampi with linguine, for example, originates from Genoa, Italy while Spaghetti with Shrimp, Feta and Dill, may take its inspiration from Greek cooking. Both are easy to whip up on a weeknight and are shrimply irresistible!

Shrimp Scampi

Recipe courtesy of Culinary.net

Shrimp Scampi

YIELD: Serves 4

INGREDIENTS:

8 ounces pasta linguine

2 tablespoons butter

2 tablespoons extra-virgin olive oil

4 garlic cloves, minced

1/2 cup dry white wine or seafood broth

3/4 teaspoon kosher salt

1 dash crushed red pepper flakes

1/4 teaspoon black pepper

1 1/2 pounds large shrimp, shelled

1/3 cup parsley, chopped

1/2 lemon, juice only

DIRECTIONS: 

Cook pasta according to package directions. In large skillet, melt butter and oil. Add garlic and saute until fragrant. Add wine or broth, salt, red pepper flakes and black pepper. Bring to simmer and reduce by half. Add shrimp and saute until shrimp turn pink and opaque, approximately 2 to 4 minutes depending on size. Stir in parsley, lemon juice and cooked pasta. Toss to combine. Serve with garlic bread.  

Spaghetti with Shrimp, Feta and Dill

Recipe courtesy of Real Simple Dinner Tonight: Done! cookbook

Spaghetti with Shrimp, Feta and Dill

YIELD: Serves 4

INGREDIENTS:

12 ounces spaghetti (3⁄4 box)

1⁄4 cup plus 1 tablespoon olive oil

1 pound peeled and deveined large shrimp

Kosher salt and black pepper

2 tablespoons fresh lemon juice

1 teaspoon grated lemon zest

3 ounces feta, crumbled (3⁄4 cup)

2 tablespoons coarsely chopped fresh dill

DIRECTIONS: 

Cook the pasta according to the package directions, drain and return it to the pot. Meanwhile, heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season the shrimp with 1⁄2 teaspoon salt and 1⁄4 teaspoon pepper and cook, tossing occasionally, until opaque throughout, 3 to 4 minutes. Stir in the lemon juice and zest. Add the shrimp mixture to the pasta, along with the feta, dill, the remaining 1⁄4 cup of oil, and 1⁄4 teaspoon each salt and pepper. Toss to combine. 

A Column Promoting a More Earth-Friendly Lifestyle

By John L. Turner

John Turner

Are you in the market for a new cooking stove? If so, take a look at purchasing an induction stove rather than one with a regular electric coil or gas burner top. According to the New York State Energy Research and Development Authority (NYSERDA; www.nyserda.ny.gov), induction stoves are 15% more efficient than regular electric stoves and 3x more efficient than gas stoves! They use an electromagnet to heat the cooking pan itself rather than heating a coil or burner on the stove top so it is safer and spills are cleaned up more easily since they don’t bake onto a hot stove top (I know the annoyance of cleaning up baked-on stove top spills while recently making some soup that spilled over!). 

That’s a triple win — money saved from less energy used, less chance of burns, and easier kitchen clean-ups!

A resident of Setauket, author John Turner is conservation chair of the Four Harbors Audubon Society, author of “Exploring the Other Island: A Seasonal Nature Guide to Long Island” and president of Alula Birding & Natural History Tours.