Summer in Pictures

Summer by Mary Silveria

 

 

 

 

Sometimes you don't need words.

Put on Brand New by Ben Rector and get cooking.

My talented chef sister in law, Karen, made this meal the other day and I was so inspired and so excited about it. So, here it goes. It was a huge hit with Sage and Kelley (Sosie was away on retreats). Looking forward to lunch today!

Salad with Herbed Grilled Shrimp and Arugula Pesto
Grilled Herbed Shrimp, Barefoot Parties
3 garlic cloves, minced
1 medium yellow onion, small-diced
1/4 cup minced fresh parsley
1/4 cup minced fresh basil
1 tsp dry mustard
2 tsp Dijon mustard
2 tsp kosher salt (I omitted)
1/4 tsp freshly ground black pepper
1/4 cup good olive oil
Juice of 1 lemon
2 lbs. jumbo shrimp (16 to 20 per pound), peeled (tails left on) and deveined

Combine the garlic, onion, parsley, basil, mustards, salt, pepper, olive oil, and lemon juice. Add the shrimp and allow them to marinate for 1 hour at room temperature or cover and refrigerate for up to 2 days.

Prepare a charcoal grill with hot coals, and brush the grilling rack with oil to prevent the shrimp from sticking. (I use a gas grill).  Skewer the shrimp. I use 5 or 6 shrimp on a 12-inch skewer for a dinner serving. Grill the shrimp for 1 1/2 minutes on each side.

For the pesto, I substituted some of the basil with arugula but not all. You can experiment with taste or just do the basil recipe. Pesto is so versatile and can be used for so many different things. I made these tomatoes when some friends came over for supper this summer.

Pesto, Barefoot Parties
1/4 cups walnuts
1/4 cups pignolis
3T diced garlic (9 cloves) (I used MUCH less)
1 tsp salt (I omitted)
1 tsp freshly ground black pepper
1 1/2 cup good olive oil
1 cup (freshly grated parmesan cheese)

Place the walnuts, pignolis, and garlic in the bowl of a food processor fitted with a steel blade. Process for 30 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the food tube and process until the pesto is finely pureed. Add the Parmesan and puree for a minute. Serve, or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.

Use heirloom tomatoes for pretty and add any other vegetables or lettuce you would like. Add goat cheese like Karen, feta like me or any other cheese and serve with the shrimp and corn on the cob or fresh bread.

Like Karen, I made a summer fruit crostata (but didn't make my own crust like her!). It was a fantastic meal enjoyed outdoors with a nice glass of rose. Very summery indeed!

Enjoy and have a happy day everyone!