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Shrimp and Black Bean Lettuce Wrap
Serves 4 to 6
Bryony and Inara
Marilu: This Asian-influenced Tex-Mex flavor actually happened by accident during one of those "I'm in the mood for this flavor kind" of moments.
Tasters' comments: "Wonderful combo of the sweetness in scallions and cilantro." "Fun to eat"
2 tablespoons olive oil
1 teaspoon chili pepper
1 teaspoon ginger, fresh or dried
1 pound fresh rock shrimp, shelled and cleaned
1 cup chopped red onionsSalt and pepper to taste
One 10-ounce can black beans
1 cup chopped scallions
1 cup chopped cilantro
1 head butter lettuce, cleaned and separated
Heat I tablespoon of olive oil with chili pepper and ginger over low heat. Add shrimp to mixture and turn heat to medium-low. Saute until shrimp turn pink, about 8 minutes. Set aside. In a separate skillet, saute red onions in I tablespoon olive oil over medium-low heat for 5 minutes. Add salt and pepper to taste. Add one-third of the black beans, saute, and mash the beans. Add remaining beans, saute, leaving those beans whole.
Add shrimp mixture, scallions, and cilantro. Saute for 2 additional minutes.
Serve wrapped in butter lettuce or in a bowl so each individual can wrap his or her own.
Bow-Tie Pasta with Salmon and White Beans
Serves 6 to 8
Marilu: This is one of the team's favorites.
Tasters' comments: "This has a great combo of flavors." The dill with the salmon mixes so well." "Sooogood."
1 pound farfalle (bow-tie pasta)
2 cloves garlic
2 tablespoons Dijon mustard
1/4 cup red wine vinegar
1/4 cup fresh lemon juice
6 tablespoons olive oil
2 tablespoons soy sour cream
1 pound smoked salmon, cut in strips
One 15-ounce can white beans
1/3 cup chopped fresh parsley
1/3 cup chopped fresh dill
2 to 4 tablespoons capers
1 small red onion, chopped
Coarsely ground black pepper
1/2 cup soy Parmesan
Bring a large pot of water to boil. Add pasta and cook until tender. Drain immediately. Transfer pasta to a large mixing bowl.
While the pasta is cooking, make the dressing. Place garlic in a blender or in a food processor fitted with a steel blade; pulse until chunky. Add mustard, vinegar, and lemon juice, and process until combined. Gradually add olive oil and soy sour cream.
Pour dressing over pasta. Add salmon, beans, parsley, dill, capers, and red onion. Mix together.
Add pepper to taste. Top with soy Parmesean.