This week, I'm highlighting one of the salads from the 101 salads post: #69. Silly coincidence. Anyways, it calls for stir frying some loosely chopped shrimp with lots of fresh grated ginger. When the shrimp are just cooked through, toss them (while hot) with chopped tomato, romaine, cilantro, scallions and plenty of fresh lime juice. This exotic little salad can be enjoyed as is or stuffed inside a pita. Translation: enjoy as is for dinner tonight and then try and sleep soundly in anticipation of tomorrow's seriously exciting lunch.
(And a little FYI? X-Large shrimp are on sale for a cool $6.99/lb. this week)
Grab some cucumbers too (I'm in a seriously Scandinavian mood and all I can think about is salmon, cucumbers, and lemon) and make a salad out of it. Whether it be tzatziki or swedish cucumbers, you'll be glad you have that cool, refreshing kick waiting for you in the fridge to beat this g.d. humidity this week. Cold poached salmon would be even lovelier to have on hand. And you know what? Pick up some thinly sliced roast beef and your pita and tzatziki get double duty with a greek-inspired sandwich. Mouth is watering just thinking about that one.
I'll also be throwing together a dinner for four, including one Vegan. At first glance, ughh and eye rolling. But guess what this girl's gonna do? Penne with zucchini and ricotta can easily become vegan by omitting the ricotta from the one picky diner's plate (I kid. Sorta). Then the spectacularly creamy cheese can be added to the rest and all four will be happily and easily catered to. I'm thinking an orange and fennel salad alongside. Again. I know. But c'mon. What would go better?
THE LIST
lettuce
tomato
scallions
ginger (Peel the entire knub and freeze whatever is left. It freezes phenomenally well and grates much easier.)
limes
cilantro
cucumber
dill
mint
(Produce-heavy, I know. Seek out a produce market. Best prices. Manhattan Fruit Exchange in Chelsea Market is my jam.)
shrimp
roast beef
pita
greek yogurt
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