- Sweet Potato, Kale, and Black Bean Enchilada Casserole
- Carrot Tomato and Spinach Pilaf
- Greek Seafood Salad
St. Patrick’s Day and unseasonably warm weather had me thinking of green things. I discovered this recipe for Sweet Potato Kale and Black Bean Enchiladas Casserole on the SparkPeople website. Some of my favorite ingredients here, plus the smoky spice of chipotle. I did not have chipotle salsa but I always have canned chipotle peppers on hand so I blended one pepper with a can of whole plum tomatoes in sauce for that layer.
Carrot, Tomato, and Spinach Pilaf
The original version of this recipe features quinoa and I found it at Allrecipes.com. I love this site because of its ingredient search feature. You just type in the ingredients you have, hit search and it brings up recipes that contain those ingredients. In this case I was trying to use up a bag of very skinny organic carrots and I always have spinach and canned whole plum tomatoes on hand. I subbed sprouted brown rice for the quinoa so cooking time was a little longer. I also used the juice from the tomatoes plus some water as the cooking liquid for the rice.
Greek Seafood Salad
Last Friday I asked my husband to think about what he wanted for dinner and halfway through the day he sent me a link to a recipe from his Weber Grills app (yes, there is an app for that!) I made some adjustments to the original recipe so this is my version. Perfect for a weird warm Friday in March! The original recipe can be found at weber.com.
Here is the recipe:
Prep time: 20 minutes
Marinating time: 20 to 30 minutes
Grilling time: 3 to 5 minutes
Special equipment: perforated grill pan (I used a disposable one)
- ¼ cup plus 2 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice (about ½ lemon)
- 1 tablespoon red wine vinegar
- ½ teaspoon minced garlic
- ½ teaspoon kosher salt
- ½ teaspoon dried oregano (I used a Greek seasoning blend)
- ¼ teaspoon crushed red pepper flakes
- 4 cups baby spinach leaves
- 2 medium vine-ripened tomatoes, cut into ½-inch slices
- ½ cup pitted ripe black or Kalamata olives, halved or quartered
- ½ cup thinly sliced celery
- ¼ cup finely diced red onion
- 12 ounces raw shrimp, peeled and deveined
Thaw shrimp according to package directions. In a small bowl whisk the dressing ingredients.
Arrange the spinach and tomato slices on a serving platter. In a small bowl mix the olives, celery, and onion.
In a large bowl combine the shrimp and ¼ cup of the dressing, and mix well. Cover and refrigerate for 20 to 30 minutes.
Prepare the grill for direct cooking over high heat (450° to 550°F) and preheat a perforated grill pan.
Drain the shrimp in a fine-mesh strainer. Spread in a single layer on the grill pan, and then cook over direct high heat, with the lid closed, until slightly firm on the surface and completely opaque in the center, 3 to 5 minutes, turning once or twice for even cooking. Wearing insulated barbecue mitts or gloves, transfer the pan from the grill and rest it on a sheet pan. Transfer the shrimp to a large bowl to stop the cooking.
Spoon the shrimp over the tomatoes. Scatter the olives, celery, and onion over the seafood. Spoon some of dressing over the entire salad (you may not need all of the dressing). Top with the parsley and serve at room temperature.