Lemon


16 raw tiger or king prawns
16 stems of rosemary (or use small skewers or toothpicks)
1 Tbsp. lemon juice
2 Zucchini, peeled into strips with a vegetable peeler

1. Peel prawns, leaving tails intact and remove veins (the dark thread running down the back of the prawn). Remove the leaves from the base of the stems of rosemary and lightly peel the stalks so that they form clean, smooth skewers.

2. Heat a pan with a little water and add the lemon juice. Add prawns to the pan and poach at a gentle simmer for about 2 minutes or until they turn pinky-orange. Remove to cool.

3. Wrap a ribbon of zucchini around the middle of each prawn and secure with a rosemary skewer. Serve with sun-dried tomato dipping sauce.

Sun-dried tomato dipping sauce

Makes 1/2 cup
1/3 cup Sun-dried tomatoes, chopped
1 clove garlic, peeled and chopped
1/4 tsp chili powder
Juice of 1 lemon
3 Tbsp. olive oil
sea salt and freshly ground black pepper

1. Puree sun-dried tomatoes and garlic together in a food processor. Add chili powder, lemon juice and oil and puree to form a smooth paste. Season with salt and pepper.

2. Serve as a simple dipping sauce for skewered food.

Enjoy!
Moonstruck Farms

Mizuna is awesome in a salad with watermelon, feta, basil, mint, lemon juice, olive oil and salt.

This was printed in Tierra Miguel CSA’s August newsletter.

Radishes
celery
kalamata olives
olive oil
lemon juice

Delicious!! Add feta cheese to kick it up a notch.

by J dub

1 navel orange

1 large fennel bulb fronds reserved for garnish and stalks discarded

2 1/2 tablespoons olive oil

1/2 teaspoon finely chopped fennel seed

2 (6-oz) red snapper fillets, with skin

1 teaspoon fresh lemon juice, or to taste

• Separate pith from orange with a sharp knife, then cut sections free from membranes. Squeeze 1 to 2 tablespoons juice from membranes before discarding and reserve. Cut sections into 1/4-inch dice and reserve separately (may need some extra juice).

• Quarter fennel bulb lengthwise and cut into 3/4 in slices.

• Heat 1 1/2 tablespoons oil in a heavy skillet then sauté fennel with fennel seed and salt and pepper to taste on high heat, stirring, until edges are browned and fennel is wilted, about 10 minutes. Turn heat to Low and cook fennel covered, stirring occasionally, until tender, about 8 minutes more. Stir in reserved orange juice & Orange slices.

• While fennel cooks, pat fish dry and season with salt and pepper. Heat remaining tablespoon oil in a skillet, then sauté fish, skin sides down, until skins are golden, about 3 minutes. turn over and saute 3 more min.

• Sprinkle fish with lemon juice and serve, on top of fennel and orange dice.

(from Gourmet Magazine 2001)

This naturally gluten-free salad is dairy-free vegan yummalicious. If you do eat dairy, a crumble of goat cheese or feta would also be fabulous (but I didn’t miss the cheese).

Extra virgin olive oil
1 clove garlic, minced
About 1/2 to 2/3 cup cooked quinoa per person
1 generous cup washed organic baby spinach leaves per person
A handful of organic grape tomatoes per person, halved
1 scallion per person, washed, sliced
Sea salt and fresh ground pepper, to taste
Sprinkle of nutmeg
Sprinkle of fresh or dried herbs- parsley, thyme, basil, or mint
Squeeze of fresh lemon juice (or Champagne vinegar if, like me, you’re allergic to lemon)

Gently heat a large pan (I used a wok). Pour in some extra virgin olive oil. Add the garlic; stir and warm the oil for a minute. Add the cooked quinoa and heat through. Add the baby spinach leaves, tomatoes and scallions. Season with sea salt and fresh ground pepper. Sprinkle with nutmeg and herbs. Stir to mix. Sprinkle with lemon juice and stir. When the spinach begins to wilt remove from heat (I don’t like soggy spinach so I cook this very quickly).

Serve in a bowl. Dig in. Be happy.

Karina’s Notes:

Omnivores- add crumbled cooked bacon for a BLT flavor. Or add chopped hard boiled eggs.

For how to cook quinoa see my post: How To Cook Quinoa- The Super Easy Way.”

by Paloma

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