Chili Lime Shrimp Tacos with Radicchio Slaw

 

Ingredients:

Chili Lime Shrimp

• 2 tablespoon olive oil
• 1 lb shrimp deveined
• 1 tablespoon chili powder
• 1 lime juiced
• salt to taste

Radicchio Slaw

• 1/4 cup olive oil
• 1 teaspoon cilantro finely chopped
• 1 teaspoon sugar
• 1 lime juiced
• 2 teaspoons vinegar
• 1 head Radicchio washed and sliced thinly

Cilantro Sauce

• 1/4 cup sour cream
• 1/4 cup mayonnaise
• 1/2 bunch cilantro
• 1/2 teaspoon salt

To assemble

• 8 tortillas

Preparation:

1. To make the shrimp, place them in a bowl. Add the juice of 1 lime. chili powder and salt. Toss in a bowl to coat evenly. Heat oil in a pan on medium heat. Add the shrimp and cook until the shrimp are cooked through.
2. To make the slaw, place olive oil, cilantro, sugar, lime juice, and vinegar in a large mixing bowl and whisk to combine the ingredients. Add the thinly sliced radicchio and toss to coat evenly.
3. To make the cilantro sauce, combine all ingredients in a food processor and pulse until well combined.
4. Assemble ingredients on the tortillas and serve.

https://www.herbsandflour.com

Herbed Beet and Celery Salad

 

Salad Ingredients:

• 3 large beets (peeled and cut into 1/2" wedges)
• 6 stalks of celery
• 1 cup cilantro leaves
• 1 cup parsley leaves
• 1/4 red onion (finely sliced)
• 6 to 8 radishes (thinly sliced into rounds or matchsticks)
• 2 ounces goat cheese
• 3 tablespoons pumpkin seeds

Dressing Ingredients:

• 2 tablespoons white wine vinegar
• 1 tablespoon extra virgin olive oil
• 1 teaspoon honey
• 1/2 teaspoon sumac plus more for garnish
• Pinch of fresh ground pepper

Preparation:

1. Bring a medium pot of water to boil on high heat. Add beets to boiling water and reduce heat to simmer for 8 to 10 minutes or until beets are tender enough to pierce easily with a fork.  
2. While the water is boiling, prepare a large bowl filled with cold water and a cup of ice.  When the beets are done, strain and immerse in the cold ice water to stop cooking. Drain beets and set aside.
3. Meanwhile, slice celery and red onions in thin slices. Tear cilantro and parsley leaves from the stems. Make the dressing - add all the ingredients together in a  small bowl and stir vigorously until combined.
4. Once the beets are cooked and everything is chopped, add the beets, celery, parsley, cilantro, red onions, and radishes and dressing. Stir gently to combine.
5. Top with goat cheese, pumpkin seeds and additional sumac and fresh ground pepper before serving.

https://www.freshnessgf.com 

Roasted Fennel and Israeli Couscous Salad

 

Ingredients:

• 1 box Israeli couscous, prepared according to package directions
• 1 cup broccoli florets (from about 1/4 large head)
• 1 cup cauliflower florets (from about 1/4 large head)
• 1 fennel bulb, cored, quartered, and sliced into 1/4-inch thick slices
• 3 garlic cloves, minced
• 4 tablespoons olive oil, divided
• salt and black pepper
• 1 tablespoon sherry vinegar
• 1 teaspoon chopped fresh thyme
• 1 teaspoon chopped fresh oregano
• 1/2 teaspoon lemon zest
• 1/2 cup toasted hazelnuts
• 1/4 cup chopped dried apricots
• 1/4 cup crumbled goat cheese

Preparation:

1. Preheat oven to 400 degrees F.
2. Toss broccoli, cauliflower, fennel, and garlic with 3 tablespoons of olive oil. Season liberally with salt and pepper. Spread out on a baking sheet lined with parchment paper or lightly oiled aluminum foil. Bake for 20 to 30 minutes or until veggies are tender and golden brown in spots.
3. Prepare couscous according to package instructions. Season to taste with salt and pepper. Add sherry vinegar, thyme, oregano, and lemon zest and stir to combine. Toss with roasted vegetables, hazelnuts, and apricots.
4. Divide among serving bowls. Serve warm or at room temperature with crumbled goat cheese sprinkled on top.

https://www.loveandoil.com