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Spicy Shrimp Salad

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Spicy Shrimp Salad

I literally just made this up as I went along.  It was almost 9pm and I wanted something light for dinner after karate class- this fit the bill perfectly!

Ingredients

1 lb cooked peeled/deveined shrimp
1 tbsp olive oil
1 clove garlic, grated
1 tsp hot chili sauce
1 chopped scallion
Black pepper

Method
In a bowl, combine olive oil, hot chili sauce, and black pepper.  Then grate the garlic into the mixture.  Add the shrimp and toss.  Top with scallions and chill for about 10 minutes then eat.

You can add other veggies to this if you would like.  Bell peppers, olives, hearts of palm, – anything really.

Nana’s Italian Potato Salad

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Nana’s Italian Potato Salad

I’ve been eating this potato salad practically since birth!  I prefer it over the mayonnaise-based potato salads as it is much healthier and flavorful.  The only thing different I did than my Nana is that I added some sliced Napa cabbage because I had a little bit leftover and needed to use it up.  It was a pleasant little addition!

Ingredients

5 large potatoes, cooked fork tender (Depending on how many you will feed, estimate about one potato per person and adjust other ingredients accordingly)
5 cloves garlic, minced
1 bell pepper, sliced
1/2 cup fresh basil
1/2 cup Napa cabbage (optional)
1 tomato, sliced (optional)
1/2 cup olive oil
1/3 cup red wine vinegar
Salt/pepper

Method

Let potatoes cool a little bit then in a large bowl, mix together with all of the other ingredients.  Cover and chill in refrigerator for at least 30 min (the longer it stays, the more flavorful it will be so this can be done the day before).  You may need to add a little more olive oil/vinegar as the potatoes will absorb some of it while in fridge. 

This can be served with pretty much anything- burgers, chicken, ribs… or just as is.

Eggplant Topped with Tomato and Feta Salad

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Grilled Eggplant over Nutty Farfalle

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This is based on one of the many traditional Italian pasta dishes that are a part of our Christmas Eve feast called “Pasta and Nuts”.  The original recipe is made with an anchovy base and the pasta used is spaghetti.  I thought it would be fun to put a slightly different spin on this family classic.

And don’t forget to check out the tips after the pictures!

Grilled Eggplant over Nutty Farfalle

Ingredients

1 eggplant, sliced in about ½ inch thick slices
1 8oz bag chopped walnuts
1 cup bread crumbs
4-6 garlic cloves, chopped (depends on your liking)
1 cup grated Parm cheese
1 lb Farfalle pasta (bow-ties) (I use Barilla Plus b/c it contains fiber, protein, and Omega-3)
Extra Virgin olive oil
Salt/pepper
Chopped flat leaf parsley
Crushed red pepper flakes (optional)

Method

Preheat indoor grill pan (or outdoor grill).  Drizzle eggplant slices with olive oil and place on grill.  Cook about 3-4 minutes per side until lightly browned and fork tender.  Salt/pepper immediately after taken off grill and place aside.

Bring a pot of water to a boil and add pasta- cook 8-10 min (do not overcook- you want pasta to be al dente).

While pasta is cooking, in a large dry skillet over medium low heat, toast the walnuts for about 5 minutes.  Once they are lightly browned, add the cup of bread crumbs and toast for another 3-4 minutes.  Drop heat down to low and add the garlic.  When pasta is done, drain and add to skillet.  Drizzle with olive oil, add grated cheese and toss.  Sprinkle with some chopped flat leaf parsley and crushed red pepper flakes.  Serve topped with the grilled eggplant slices.

Tips:
*Toasting nuts brings out their natural oils therefore you don’t need to cook them in any oil.  However, this can cause the them to burn so cook them over low-medium low heat and never leave them unattended.
*Al dente pasta (firm but not too hard) has a lower glycemic index than pasta cooked soft.

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