Tag Archives: Moosewood

25 Aug 2011 Shrimp & Avocado Salad

Adapted from Moosewood Collective. Simple suppers: Fresh ideas for the weeknight table. (2005). New York: Clarkson Potter. p. 167.

shrimp and avocado salad

Copyright © 2011. Adrien Bisson

My Comment: I know, I know…. not strictly vegetarian. But once in a while I enjoy fish. Our CSA share this week included a bag of baby greens, garlic, and several beautifully ripe tomatoes. What could be better than fresh produce picked that morning?

There is something wonderful about the combination of lemon and tarragon; I think I’d enjoy this salad even without the shrimp.

Ingredients:

1 pound peeled & deveined shrimp
2 TBSP vegetable or olive oil
2 garlic cloves, minced

FOR THE DRESSING

juice and zest of 1 lemon
1 TBSP Dijon mustard
1 TBSP chopped FRESH tarragon
1/2 tsp salt
1/4 tsp freshly ground pepper
1/2 cup olive oil (I use about half that amount)

2 avocados
2 tomatoes
6 cups baby greens or torn lettuce

Method

 1. Warm oil in skillet, add the garlic and shrimp. Saute until the shrimp turns pink (2-4 minutes). Set aside.

2. Whisk together the dressing ingredients. Toss the cooked shrimp with about 1/4 cup of the dressing.

3. Peel and pit the avocado and cut into wedges. Cut the tomato into wedges. Arrange the shrimp, avocado, and tomatoes on the greens and drizzle on more of the dressing.

Serves 4. Nutrition: Calories 470. Fat 36.5, Carbohydrates 12, Fiber 7.7

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27 Apr 2011 Eggplant Scallopini

Adapted from Katzen, Mollie. Moosewood cookbook. (1977). Berkeley, CA: Ten-speed Press. p 168.

Eggplant Scallopini

Copyright © 2011. Adrien Bisson.

My Comment: Adrien and I disagree on mushrooms — I *LOVE* them; he puts up with them. This was a truly tasty dish (mine without the pasta) – how have I missed it in all the years that I’ve had the Moosewood Cookbook? I don’t cook with butter, so I’ve updated this recipe to use all olive oil.

Ingredients:

4 cups cubed eggplant
1 lb. chopped mushrooms
3 cloves crushed garlic
1 cup chopped onions
1 cup chopped green pepper
2 TBSP olive oil and 2 TBSP butter
1 cup Marsala
1 bay leaf
1 tsp basil
1 tsp salt
1/4 cup tomato past
1 cup freshly grated parmesan
fresh black pepper
1/4 cup freshly chopped parsley
2 medium tomatoes, chopped

Method

1. Heat the oils in a large heavy skillet. Add the onions, garlic, 1/2 tsp salt, and bay leaf and saute 5 minutes.

2. Add the eggplant and another 1/2 tsp salt, stir and cook covered 10 minutes, stirring occasionally.

3. Add mushrooms, remaining slat, spices (except parsley), peppers, tomatoes, and paste. Mix well and simmer covered, 10 minutes. Add Marsala and parsley. Cover and simmer over low heat, about 15-20 minutes.

4. Just before serving, mix in the parmesan cheese.

5. Serve over pasta and pass around some extra parmesan.

Serves 4-6 generously.

Weight Watch Points to be determined.


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