I spent all night wishing that I had already finished typing up these recipes in since my hand is really hurting. I fell, again, and spent a few hours at Urgent Care. It turns out that I have nicked a bone in my left hand. Oh well, but I am really excited to share this with you! These are the other recipes from my mom's birthday dinner. The greek and shrimp salad is from Bon Appetite. And the grilled balsamic salad is one of my favorite recipes. So my hand really, really hurts so I will just leave you with these awesome dishes! Cheers
1 year ago: The Best Chicken Stew
Balsamic Grilled Veggie Salad
This is delicious hot or cold
25-30 mushrooms, cleaned and sliced in half
3/4 cup grape tomatoes
3 tablespoons balsamic vinegar
2 cups cooked corn, optional
2 tablespoons olive oil
1 tablespoon feta cheese, optional
Slice the zucchini in half and then slice each half into 4 even spears. Toss the zucchini into a medium bowl with 1 tablespoon olive oil and sprinkle with salt and pepper. Grill 2-3 minutes and set aside to cool.
Heat a pan on medium heat at in the remaining oil and add in the mushrooms. Stir the mushrooms and cook for 5 minutes. Add in the grape tomatoes and 2 tablespoons of balsamic vinegar. Cook 5 more minutes or until the grape tomatoes skin starts to break open. Add the remaining tablespoon of balsamic vinegar and salt and pepper to taste and feta. Add in the grilled/cooled zucchini and optional corn. Serve.
I did add in 2 small pinches of dill since I served it with the Greek Salad. But you could use basil or rosemary instead of dill!
Greek Orzo Salad with Shrimp
BA. 8/90 page 3
1/4 cup + 2 tablespoons fresh dill
1 clove garlic
3 tablespoons olive oil
3 tablespoons lemon juice
1 1/2 tablespoons red wine vinegar
1/2 teaspoons salt
1/2 teaspoon pepper
Place dill in the food processor and with the machine running drop in the garlic. Procces for 5 seconds till blended. Scrape the sides and add the remaining ingredients. Transfer to large bowl and chill.
Salad: 1 1/2 pound peeled cooked shrimp
3/4 cup Orzo, cooked, rinsed, drained, tossed with 1 tablespoon olive oil and chilled
1 large tomato, seeded and diced
1 cucumber, diced
3 1/2 ounce Feta Cheese, crumbled
12 Kalamata olives, pitted and chopped
1/2 small onion, diced
Red leaf lettuce
Toss all of the ingredients with dressing. Cover and refrigerate 2 hours
Can do 3 days ahead.