Sautéed Shrimp and Vegetables with Pesto Pasta

Time from Prep to Eating: 30 minutes

For the Pesto
What You Need:
Food processor

The Stuff:
1 cup basil leaves, packed
1 cup parsley leaves, packed
1/8 cup pine nuts
1/8 cup walnuts
2 garlic cloves
½ cup freshly grated parmesan
1/8 tsp pepper
¼ tsp salt
½ cup extra virgin olive oil

Here’s What You Do:
Put all ingredients (except the olive oil) into a food processor and pulse, drizzling the oil until well combined.

For the Shrimp and Vegetables

The Stuff:
½ zucchini, julienne
½ red pepper, julienne
12 shrimp (approximately 6 per person)
Zest of 1 lemon
½ pound of spaghetti pasta (cook as directed)

Here’s What You Do:
Sautee the vegetables and shrimp over med-high heat for approximately 4-5 minutes. As it is cooking, add the lemon zest and ½ of the pesto. Once the shrimp is cooked through add in the pasta and the remaining pesto. Toss to coat.

Grilled Steak with Yogurt and Garlic Marinade with Tabouli Salad and Cucumber Yogurt Sauce

So what do you do when you have two overgrown parsley and mint plants? Take a trip to the Middle East of course!  Enjoy!

Time from Prep to Eating: 30 minutes

What You Need:
Container for marinade

The Stuff:
1 lb. flank steak
1 6oz plain yogurt
1 large garlic clove, pressed
¾ tsp dried oregano
1/8 tsp salt and pepper
Zest of 1 lemon
Pinch of red pepper

Here’s What You Do:
Mix together all of the ingredients (except the steak) in a large marinade container. After well combined, add the steak and flip to coat thoroughly. Allow to marinade in the refrigerator for at least 4 hours. Take out of the fridge at least 15 minutes before grilling.

For medium rare, grill on high for 4 minutes per side.

Tabouli Salad with Toasted Pita Bread

Time from Prep to Eating: 15 minutes

What You Need:
Large bowl for mixing
1 cookie sheet lined with tin foil

The Stuff:
½ cup bulgar wheat (cook as directed on box)
½ cucumber, thinly diced
1 large vine tomato, thinly diced
¼ white onion, thinly diced
1 small garlic clove, pressed
Zest of 1 lemon
Juice of ½ lemon
3 cups packed parsley, chopped
¼ tsp pepper
2 tbsp extra virgin olive oil
4 pita pockets
Sprinkle cumin and chili powder

Here’s What You Do:
Pre-heat oven to 350 degrees. Lay the pita pockets on the foil lined cookie sheets and lightly coat the pita with extra virgin olive oil and sprinkle of cumin, chili powder, salt and pepper. Bake in the oven for approximately 10 minutes.

In the meantime, mix together all of the ingredients (from the bulgar to the extra virgin olive oil) in a large mixing bowl.

Serve the tabouli salad with the toasted pita.

Cucumber Yogurt Sauce

Time from Prep to Eating: 5 minutes

What You Need:
Small bowl for mixing

The Stuff:
1 6 oz plain yogurt
5 large mint leaves, thinly sliced
1 small garlic clove, pressed
Juice and zest of half a lemon
1/8 tsp salt and pepper
Pinch of red pepper flakes
½ Tbsp extra virgin olive oil
½ cucumber, sliced

Here’s What You Do:
Mix all ingredients in a small mixing bowl and serve with tabouli and pita.