Baja Shrimp Taco Salad

Ingredients:

• For the dressing:
• 3/4 cup sour cream
• Juice of 2 medium limes (about 1/4 cup)
• 1/4 cup loosely packed, finely chopped fresh cilantro
• 2 tablespoons water
• 1/2 teaspoon ground cumin
• 1/2 teaspoon kosher salt
• 1/8 teaspoon cayenne pepper
• For the salad:
• Cooking spray
• 1 pound 
  uncooked peeled and deveined medium shrimp
• 1 1/4 teaspoons ground cumin
• 1/2 teaspoon paprika
• 3/4 teaspoon chili powder
• 1/2 teaspoon kosher salt
• Freshly ground black pepper
• 1 tablespoon freshly squeezed lime juice
• 1/2 large head red cabbage, thinly sliced (about 5 cups)
• 1/3 cup finely chopped fresh cilantro, plus more for serving
• 2 medium avocados, peeled, pitted, and diced
• 1 cup crumbled tortilla chips

Instructions:

1. Make the dressing:
2. Whisk all the ingredients together in a small bowl until emulsified and well-combined; set aside.
3. Make the Salad:
4. Arrange a rack in the middle of the oven and heat to 400°F. Lightly coat a rimmed baking sheet with cooking spray; set aside.
5. Pat the shrimp dry and place on the baking sheet. Sprinkle with the cumin, chili powder, salt, and a few grinds of black pepper and stir to coat. Spread into an even layer. Roast until the shrimp are opaque and pink, stirring once halfway through 6 to 8 minutes total. Drizzle the cooked shrimp with the lime juice and toss to combine; set aside.
6. Place the cabbage, cilantro, and about 1/2 of the dressing in a large bowl and toss to combine. Top with the shrimp and avocado, drizzle with the remaining dressing (you might not use all of it) and sprinkle with the tortilla chips and more cilantro. Serve immediately.

https://www.thekitchn.com/recipe-baja-shrimp-taco-salad-256166

Pasta with Collard Greens and Onions

Ingredients:

• 1 bunch collard greens, stemmed and washed
• 2 tablespoons extra virgin olive oil
• 1 medium onion, preferably a red onion, cut in half lengthwise, then sliced across the grain
•  Salt to taste
• ¼ teaspoon red pepper flakes (optional)
• 2 garlic cloves, minced, or 1/2 head green garlic, stalks and papery shells removed, sliced
•  Freshly ground pepper
• 8 to 12 ounces pasta, any shape
• ½ cup cooking water from the pasta
• 1 to 2 ounces Parmesan (to taste)

Instructions:

1. Bring a large pot of water to a boil, salt generously and add the collard greens. Blanch for 2 minutes, then using a slotted spoon or a skimmer, transfer to a bowl of cold water and drain. Squeeze out excess water and cut crosswise into thin ribbons.
2. Heat the olive oil over medium heat in a large lidded frying pan and add the onion. Cook, stirring often, until it is tender and translucent, about 5 minutes, and add a generous pinch of salt, the red pepper flakes, and the garlic. Cook, stirring, until the garlic is fragrant, about 1 minute, and add the collard greens and salt and pepper to taste. When the greens begin to sizzle, turn the heat to low, cover and simmer 5 minutes. Add 1/2 cup water, cover and continue to simmer for another 5 to 10 minutes, stirring often, until the greens are tender. Taste and adjust seasonings.
3. Meanwhile, cook the pasta. Bring the water in the pot back to a boil and add the pasta. Cook al dente, following the timing instructions on the package.
4. Before draining the pasta, ladle 1/2 cup of the cooking water from the pot into the frying pan with the collard greens and onions. Drain the pasta and toss with the greens. Serve, topping each serving with Parmesan to taste.

https://cooking.nytimes.com/recipes/12465-pasta-with-collard-greens-and-onions

Swiss Chard Slaw with Avocado Dressing

Ingredients:

• 1/4 cup very thinly sliced red onion (from about 1/4 medium onion)
• 1 tablespoon Mexican hot sauce, such as Tapatio or Cholula
• 1 medium bunch Swiss chard (about 8 ounces), preferably rainbow
• 1 large or 2 small carrots
• 1 medium avocado
• 1/2 cup packed fresh cilantro
• 1/4 cup vegetable oil
• 2 tablespoons lime juice
• 1 tablespoon water
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• Black pepper
• 1/4 cup roasted pumpkin seeds, plus more for serving

Instructions:

1. Place the onion and hot sauce in a large bowl and toss to combine; set aside while you make the salad and dressing.
2. Cut and remove the stems of the chard. Stack the leaves and thinly slice crosswise into ribbons. Transfer to the bowl with the onions (do not mix). Peel and grate the carrot on the large holes of a box grater and add to the bowl of chard and onions; set aside.
3. Scoop the flesh of the avocado into a blender. Add the lime juice, cilantro, oil, water, cumin, and 1/4 teaspoon of the salt. Season with pepper, and blend until smooth. Taste and add more seasonings or lime juice as needed.
4. Transfer the dressing into the bowl of Swiss chard and add the pumpkin seeds and remaining 1/4 teaspoon salt.
5. Transfer the slaw to a serving bowl and top with more pumpkin seeds before serving.

https://www.thekitchn.com/recipe-swiss-chard-slaw-with-creamy-avocado-dressing-224496