Today is just a great day! First and foremost its Friday and it is my favorite time of the year! Summer time! The perfect way to spend summer is by the pool, listening to great music and eating yummy food. This blog covers 2 out of 3 , great music and awesome recipes!
Summertime Tortellini Pasta Salad
19 oz. bag cheese filled tortellini (I prefer the tri-colored) Small Container Grape or Cherry Tomatoes, cut in half 4 oz. can sliced black olives 1/2 large yellow bell pepper, diced 1/3 c. red onion, diced 1 c. Zesty Italian Dressing 3/4 c. freshly grated Parmesan 2 Tbsp. fresh parsley, minced Cook cheese tortellini according to package directions. Drain and rinse under cold water. Combine all ingredients in a large bowl. Cover and refrigerate at least 2 hours until chilled through.
Roasted Shrimp & Broccoli
1. Heat the oven to 425. 2. On a large cookie sheet, toss together 2 pounds of broccoli cut up into florets (but not teensy tiny florets, I like a little stem attached), 2 Tbs olive oil, 1 teaspoon whole coriander seeds (or 1/2 tsp. ground), 1 teaspoon whole cumin seeds (or 1/2 tsp. ground), 1 tsp salt, 1/2 tsp pepper and 1/8th tsp hot chili powder. Spread into a single layer and pop into the oven for 10 minutes. 2. Meanwhile, toss together one pound large shrimp, shelled and deveined, with 2 Tbs olive oil, lemon zest from one lemon, 1/2 tsp salt and 1/2 tsp pepper (I just eyeball the salt and pepper) in a bowl. When the broccoli’s been in the oven 10 minutes, add the shrimp to the broccoli and toss (carefully.) 3. Roast another 10 minutes, tossing once halfway through, until the broccoli is “tender and golden around the edges.” And that’s your dinner! I served it in a big bowl of rice and squeezed some lemon on top. It was a big hit.
Tomato-Watermelon Salad with Feta and Toasted Almonds
- 8cups1 1/4-inch chunks seedless watermelon (about 6 pounds)
- 3poundsripe tomatoes (preferably heirloom) in assorted colors, cored, cut into 1 1/4-inch chunks (about 6 cups)
- 1teaspoon(or more) fleur de sel or coarse kosher salt
- 5tablespoonsextra-virgin olive oil, divided
- 1 1/2tablespoonsred wine vinegar
- 3tablespoonschopped assorted fresh herbs (such as dill, basil, and mint)
- 6cupsfresh arugula leaves or small watercress sprigs
- 1cupcrumbled feta cheese (about 5 ounces)
- 1/2cupsliced almonds, lightly toasted
Combine melon and tomatoes in large bowl. Sprinkle with 1 teaspoon fleur de sel and toss to blend; let stand 15 minutes. Add 4 tablespoons oil, vinegar, and herbs to melon mixture. Season to taste with pepper and more salt, if desired.
Toss arugula in medium bowl with remaining 1 tablespoon oil. Divide arugula among plates. Top with melon salad; sprinkle with feta cheese and toasted almonds and serve.