Jerk Spiced Shrimp

The Rub

1 T Sugar

1 T Paprika

1/2 tsp Salt

1/2 tsp Garlic Powder

1/2 tsp Cayenne Pepper

1/4 tsp Thyme

1/8 tsp ground Allspice

Shrimp

Olive oil

1.  Toss the shrimp with olive oil then coat in the Rub to taste.

2.  Cook shrimp as preferred, I generally cook in a skillet, 2 minutes per side depending on the size of the shrimp.

3.  The shrimp are good on a salad or as an appetizer.  

Shown here: Toss 1 avocado with juice of 1 lime, salt and red pepper flakes.  Toast halved won ton wrappers coated in cooking spray, 10 minutes at 350 degrees.  Cut shrimp in thirds (mine were big).  

Prosciutto Wrapped Pears

1 ripe pear
Arugula
4 oz sliced Prosciutto
1 T lemon juice
Pepper
Balsamic Vinegar - Aged 25 years

1.  Core and cut pear into 1/4 inch slices.  Toss with lemon juice (about 1/4-1/2 of a lemon).  Sprinkle with pepper.
2.  Prepare assembly line.  Toss some arugula on a cutting board next to the pears and prosciutto.
3.  Take one slice of prosciutto and cut in half.  Place one slice of pear at the base and a few arugula leaves.  Roll up! This can be made ahead a couple hours at this point.
4.  Drizzle with good balsamic when ready to serve.

Lemon Honey Vinaigrette

This is a great chicken marinade, salad dressing, grilled veggie skewer marinade, sauce etc...

Zest of 1 lemon
Juice of 1/2 lemon
2 T white wine vinegar
1 T dijon mustard
1 T honey
1 small garlic clove - minced
1/2 tsp salt
1/4 tsp pepper
1/2 cup (scant) olive oil

1.  Combine all ingredients in a jar with a lid and shake to combine.

Roasted Tomato White Beans with Farro

2 cans Cannellini Beans - rinsed
1 pint grape tomatoes
2 cloves garlic (in paper)
1/2 cup dry farro (I use Trader Joe's 10 min Farro)
1 15 oz can tomato sauce (good organic kind)
2 cups spinach, chopped
1/2 cup water
1 tsp dried oregano
1/2 tsp dried basil
Chicken stock
Parmesan cheese

1.  Preheat oven to 400.
2.  Toss the tomatoes and garlic in olive oil and roast in the oven until slightly brown, about 20 minutes.  Flip the tomatoes half way through.
3.  While the tomatoes cook, cook the farro according to package directions using chicken stock instead of water.
4.  Incorporate beans, roasted tomatoes, roasted garlic (remove from paper and smash into pot), cooked farro, spinach, tomato sauce, spices and water in a large sauce pan.  Stir to combine and simmer over low heat for 10 minutes or more to allow flavors to combine.  Add salt, pepper or red pepper flakes as desired.
5.  Serve, topped with parmesan cheese (if desired) and any protein.  I like to serve with fish or mixed with zucchini noodles as a "pasta" sauce.