Sun 17 Jul 2022

Easy Greek Sheet Pan Chicken Souvlaki and Potatoes

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This tasty recipe from Half Baked Harvest is also an easy sheet pan dinner. Briefly marinate the chicken while roasting the potatoes and lemon halves. Add the chicken, peppers and onions to the pan after the potatoes have been in for 20 minutes. Roast for another 25 minutes while you prepare the toppings. I omitted the sun-dried tomatoes and yogurt.

Avoiding Additives and Preservatives

Check the spices and pine nuts for additives, colour and anti-caking agents. I used Acetaia La Bonissma balsamic vinegar which has no added sulfites. Krinos feta, Savor sun-dried tomatoes and Astro Original Balkan-Style yogurt are additive-free.

Place ingredients on sheet pan

Add the chicken after the potatoes have been in for 20 minutes, then roast for another 25 minutes

Greek sheet pan chicken souvlaki with potatoes

Ingredients:

4 tablespoons (60 ml) extra virgin olive oil

1 ½ (680 g) pounds boneless chicken breasts or small thighs

2 lemons, 1 zested and juiced, 1 halved

2 tablespoons (30 ml) balsamic vinegar

1 tablespoon (15 ml) chopped fresh oregano (or 2 teaspoons dried)

1 tablespoon (15 ml) smoked paprika

1 shallot, finely chopped

5 cloves garlic, finely chopped or grated

1 large pinch each kosher salt and black pepper

1 large pinch red pepper flakes

1 pound (454 g) russet or baby potatoes, cut into 1-inch (2.54-cm) chunks

2 red bell peppers, sliced

1 medium yellow onion, sliced

½ cup (125 ml) oil packed sun-dried tomatoes

1/3 cup (85 ml) kalamata olives, pitted

3 tablespoons (45 ml) toasted pine nuts (optional)

8 ounces (227 g) cubed feta cheese

½ cup (125 ml) plain Greek yogurt

Mixed fresh herbs, for serving

Preparation:

Preheat oven to 425° F (218° C). In a medium bowl, combine 2 tablespoons (30 ml) olive oil, the chicken, lemon zest, lemon juice, balsamic vinegar, oregano, paprika, shallot, 4 cloves garlic, and a large pinch of each salt, pepper, and red pepper flakes. Toss well to combine. Let sit 15-20 minutes.

On a rimmed baking sheet, toss the potatoes with 2 tablespoons (30 ml) olive oil. Season with salt and black pepper. Add the lemon halves. Roast for 20 minutes, or until tender.

Remove the potatoes from the oven and nestle the chicken around the potatoes. Arrange the bell peppers and onions around the chicken, arranging everything in an even layer. Drizzle over 1 tablespoon (15 ml) olive oil, season with salt and pepper. Return the pan to the oven and roast for 20-25 minutes more, until the chicken is cooked through.

Meanwhile, combine the sun-dried tomatoes and their oil, the olives, pine nuts, and feta in a bowl. In a separate bowl, combine the yogurt, 1 clove garlic, and a pinch of salt.

To serve, divide the chicken, potatoes, peppers, and onions between plates. Spoon the feta mix and yogurt over the chicken. Top with a handful of fresh herbs. Serves 6.

From Half Baked Harvest

 

Sun 10 Jul 2022

Garlic-Lemon Beef & Veggie Kabobs

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It’s grilling season and this recipe from Canadian Living delivers succulent beef and veggies flavoured with lemon, garlic, herbs and spices. Make the marinate and use half to marinate the beef. Assemble the skewers and grill until beef is still a little pink inside and the veggies are tender. Cook’s notes: If you are using wooden skewers, soak them in water for 30 minutes so they don’t burn up on the grill. While the recipe suggests putting the beef and veggies on the same skewer, try doing all-beef skewers and all-veggies skewers. That way, you can do each to your liking, instead of having overdone or underdone meat. I did the kabobs in an air fryer (I omitted the potatoes). To cook the skewers this way, place the vegetable skewers in the air fryer and cook at 400 F (204 C) for 8 minutes, flipping and rotating half-way through. Add the beef skewers on top of the vegetable skewers and cook for another 10 minutes, flipping and rotating halfway through.

Avoiding Additives and Preservatives

Use freshly squeezed lemon juice and check dried herbs and spices for colour or anti-caking agents.

Assemble the vegetable skewers - soak the skewers if they are made of wood

If using an air fryer, partially cook the veggie skewers first, then place the beef ones on top

Garlic-lemon beef and veggie kabobs

Ingredients:

¼ cup (60 ml) olive oil

2 cloves garlic, finely chopped

2 tsp (10 ml) finely grated lemon zest

2 tbsp (30 ml) lemon juice

1 tbsp (15 ml) chopped fresh thyme (or 1 tsp/5 ml dried thyme)

1 tbsp (15 ml) chopped fresh rosemary (or 1 tsp/5 ml dried rosemary)

½ tsp (2.5 ml) celery seeds

¼ (1.25 ml) hot pepper flakes (optional)

1 lb (454 g) top sirloin, flank or tenderloin steak, cut into 1-inch (2.54-cm) cubes

Salt and pepper

12 baby potatoes, scrubbed

6 cremini mushrooms, halved

1 sweet red pepper, cut into 1-inch (2.54-cm) squares

4 green onions, cut into 1-inch (2.54-cm) pieces

Lime wedges

Preparation:

In small bowl, combine oil, garlic, lemon zest and juice, thyme, rosemary, celery seeds and hot pepper flakes, if using. In shallow dish, combine beef and half of the marinade; season with salt and pepper. Cover and refrigerate for 2 hours or up to overnight. Cover and refrigerate remaining marinade.

Prick potatoes with fork and place in microwave-safe dish. Cover and microwave on high until tender, 4 to 5 minutes. Let cool.

Preheat barbecue to medium high heat; grease grill. On metal or soaked wooden skewers, thread marinated beef, alternating with potatoes, mushrooms, pepper and green onions. Brush skewers with reserved marinade; season with salt and pepper.

Place skewers on grill, close lid and cook, turning skewers to mark all sides, until beef is grill-marked but still slightly pink inside, about 10 minutes. Serve with lime wedges. Serves 4.

From Canadian Living

 

Sun 3 Jul 2022

Orzo Salad with Peppers and Feta

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This pasta salad from NYT Cooking is another great side dish for grilled meat, fish or poultry and is also an excellent main dish for non-meat eaters. Cook the orzo and let it cool. Meanwhile, sauté onions, peppers, thyme, garlic and tomato. Place in a bowl and add the cooled orzo, lemon juice, basil and feta. Cook’s note: I cut this recipe in half and it was enough to serve 4-6 people.

Avoiding Additives and Preservatives

Use freshly squeezed lemon juice. Tre Stelle feta is additive-free.

Cook the orzo and cool

Sauté the vegetables

Add the tomato

Orzo salad with peppers and feta

Ingredients:

1 pound (454 g) orzo

Kosher salt and pepper

¼ cup (60 ml) extra-virgin olive oil

1 medium yellow onion, thinly sliced (about 1 ½  cups/375 ml))

3 large or 4 medium red, yellow or orange bell peppers (about 1 ¼ pounds/567 g), cored, seeded and chopped into ½-inch (1.25-cm) pieces (about 4 cups/1 L)

1 fresh thyme sprig

1 tablespoon (15 ml) minced garlic

1 medium tomato, diced into ½ -inch (1.25-cm)pieces

1 tablespoon (15 ml) fresh lemon juice

¼ cup (60 ml) chopped fresh basil, plus more for garnish

4 ounces (113 g) feta cheese, thinly sliced or crumbled

Preparation:

Cook orzo in a large pot of salted boiling water according to package directions until al dente. Reserve ¼ cup (60 ml) of the pasta cooking water, then drain the pasta, pressing out excess liquid. Spread out on a baking sheet to cool.

Meanwhile, in a large skillet, heat oil over medium. Add onion, bell peppers and thyme, and season with salt and pepper. Cook, stirring occasionally, until tender, about 10 minutes. Stir in garlic until fragrant, about 1 minute. Add tomato and cook, stirring occasionally, until broken down and juices release, about 8 minutes.

Add the reserved pasta water and stir to scrape up any browned bits at the bottom of the skillet. Transfer vegetable mixture to a large bowl to cool slightly to lukewarm, about 5 minutes, stirring occasionally to speed up the cooling process. Discard thyme sprig.

Add cooled orzo, lemon juice, basil and cheese. Season to taste with salt and pepper. Mix well, then transfer to a large serving bowl or platter. Garnish with more basil. Serves 4-6.

From NYT Cooking

 

Sun 26 Jun 2022

Grilled Corn BLT Salad

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This recipe from Canadian Living would be a great side dish for your next barbecue. Grill corn and remove the kernels. Cook bacon until crisp. Combine the corn, bacon, lettuce, tomatoes and green onions in a bowl and drizzle with a smoky maple vinaigrette. Cook’s note: If you don’t have a barbecue, cook the corn in boiling water or in the microwave.

Avoiding Additives and Preservatives

Use bacon preserved with celery salt instead of nitrites. I use President’s Choice Old-Fashioned Dijon mustard, Eden Organic wine vinegar and pure maple syrup. Make sure the paprika does not contain colour, artificial flavour or anti-caking agents.

Grilled corn BLT salad

Ingredients:

Smoked maple vinaigrette

¼ cup (60 ml) olive oil

3 tbsp (45 ml) white wine vinegar

2 tsp (10 ml) maple syrup

1 tsp (5 ml) Dijon mustard

½ tsp (2.5 ml) smoked paprika

Salt and pepper

Salad

2 corncobs, husked

1 tsp (5 ml) vegetable oil

Salt and pepper

6 strips of bacon, sliced

6 cups (1.5 L) coarsely chopped romaine hearts

1 cup (250 ml) halved cherry tomatoes

2 green onions, chopped

Preparation:

Vinaigrette

Combine first five ingredients in a bowl. Season to taste with salt and pepper.

Salad

Preheat barbecue to medium-high heat; grease grill. Brush corncobs with oil; season with salt and pepper. Place corncobs on grill; close lid and cook, turning occasionally during grilling time, until corn is tender-crisp, about 15 minutes. Let cool enough to handle. Cut kernels from corncobs.

Meanwhile in skillet, cook bacon over medium heat, turning regularly, until browned and crispy, 6 to 8 minutes. Drain on paper towel-lined plate.

In large bowl combine lettuce, corn, bacon, tomatoes and green onions. Drizzle with vinaigrette and toss to coat. Serve 4.

From Canadian Living

 

Sun 19 Jun 2022

Quinoa-Lentil Salad with Grilled Halloumi

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This recipe adapted from Food and Drink is a lovely vegetarian summer salad. Make the citrus dressing and use it to both marinate the halloumi cheese and dress the salad. Plate greens and mint and top with cooked couscous, lentils, tomatoes and cucumber. Grill halloumi and place on top of the salad mixture. Cook’s note: The original recipe called for additions of beet chips and grilled watermelon, which I omitted.

Avoiding Additives and Preservatives

Use freshly squeezed citrus juice. I used Eden Organic red wine vinegar and President’s Choice Old-Fashioned Dijon mustard, which are additive-free. Check the halloumi to make sure it does not contain preservatives. Look for additive-free canned lentils or cook ½ cup (125 ml) dried lentils.

Add the vegetables to the quinoa and lentils and toss with dressing

Grill the halloumi

Quinoa-lentil salad with grilled halloumi

Ingredients:

Zesty citrus dressing

1 tbsp (15 ml) grated orange or lemon zest (from about 1 large fruit)

3 tbsp (45 ml) fresh orange or lemon juice

2 tbsp (30 ml) white wine vinegar

1 ½ tsp (7 ml) Dijon mustard

½ cup (125 ml) olive oil

1/8 tsp (0.5 ml) salt

Freshly ground pepper

Salad

¾ cup (175 ml) quinoa

1 ½ cups (375 ml) water or unsalted vegetable broth

Salt

Zesty citrus dressing

14 oz (395 g) halloumi or other grilling cheese

4 cups (1 L) mixed salad greens

¼ cup (60 ml) fresh mint leaves, torn

1 cup (250 ml) drained, rinsed canned lentils

1 cup (250 ml) grape tomatoes, halved

½ English cucumber, halved lengthwise and sliced

Freshly ground pepper

Preparation:

Zesty citrus dressing

Whisk zest, juice, vinegar and mustard in a measuring cup or bowl. Gradually whisk in oil. Season with salt and pepper to taste. Use immediately or refrigerate in a jar for up to 1 week. Makes just under 1 cup (250 ml).

Salad

Toast quinoa in a medium saucepan over medium heat, stirring constantly, for about 3 minutes or until golden and fragrant. Stir in water and ½ tsp (2 ml) salt. Bring to a boil over high heat. Reduce heat to low, cover and simmer for 12 to 15 minutes or until quinoa is tender and liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes. Transfer to a shallow dish, gently fluffing with a fork. Let cool completely.

Pour 2 tbsp (30 ml) zesty citrus dressing into a shallow dish to marinate halloumi. Pour 2 tbsp (30 ml) dressing over quinoa and toss gently to combine. Set remaining dressing aside.

Drain liquid from halloumi and pat dry. Cut into eight strips, each about 1 inch (2.5 cm) wide and ½ inch (1 cm) thick. Add to marinade in dish and turn to coat. Cover and refrigerate for at least 30 minutes or up to 1 day. (If marinating longer than 1 hour, cover quinoa and reserved dressing and refrigerate until just before serving.)

To serve, preheat barbecue grill or grill pan to medium-high.

Combine greens and mint with half of the reserved dressing in a large bowl and toss to coat. Divide among serving bowls or plates. In the same bowl, combine quinoa, lentils, tomatoes, cucumbers and remaining dressing. Toss gently to coat. Season with salt and pepper to taste. Spoon on top of greens. Set aside.

Remove halloumi from marinade and blot with paper towel. Place halloumi on oiled grates or grill pan and grill for about 1 minute per side, flipping carefully with a thin, metal spatula, or until grill-marked and cheese is slightly melted. Return to dish with marinade.

Arrange grilled halloumi on top of salads. Serves 4.

Adapted from Food and Drink

 

Sun 12 Jun 2022

Saucy Sriracha Pork with Radish-Cucumber Salad

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This recipe from Chatelaine is on the table is less than half an hour. Make the salad dressing and toss with the cucumber, radishes and arugula. Whisk marmalade and sriracha in a bowl and set aside. Cook pork medallions until cooked through and then toss with marmalade-sriracha mixture. Place the salad on serving plates and top with the pork medallions. Cook’s note: I used the greens I had on hand instead of arugula.

Avoiding Additives and Preservatives

I used Robertsons marmalade, Natural Value sriracha and President’s Choice Old-Fashioned Dijon mustard, which are additive-free. I used Acetaia La Bonissma balsamic vinegar, which has no added sulfites.

Toss vegetables with dressing

Toss cooked pork medallions with sauce

Saucy sriracha pork

Ingredients:

1/3 cup (82.5 ml) marmalade

2 tbsp (30 ml) sriracha

1 tsp (5 ml) salt, divided

¼ cup (60 ml) canola oil, divided

1 lb (454 g) pork tenderloin, sliced into ½ -in. (1.25-cm) rounds

2 tbsp (30 ml) white balsamic vinegar

2 tsp (10 ml) Dijon mustard

1 English cucumber, peeled into ribbons

8 oz (227 g) radishes, thinly sliced (2 cups/500 ml)

2 cups (500 ml) baby arugula

Preparation:

Whisk marmalade with sriracha and ½ tsp (2.5 ml) salt in a medium bowl. Reserve 2 tbsp (30 ml) mixture in a large bowl and set aside.

Toss pork with remaining ½ tsp (2.5 ml) salt in a medium bowl. Season with pepper. Heat a large non-stick frying pan over medium-high. Add 1 tbsp (15 ml) oil, then pork. Cook, adjusting heat as needed, until bottom is golden and cooked through, 1 to 2 min per side. Add to marmalade-sriracha mixture as they’re done. Toss to coat.

Whisk vinegar and Dijon into reserved 2 tbsp (30 ml) marmalade mixture in large bowl. Gradually add remaining 3 tbsp (45 ml) oil while whisking until combined. Toss cucumber, radishes and arugula with dressing, then season with pepper. Divide among plates, then top with pork. Serves 4.

From Chatelaine

 

Sun 5 Jun 2022

Peanut-Lime Beef Satay on Kale-Cabbage Salad

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This recipe, adapted from Food and Drink, is a great early summer meal. Make the peanut-lime sauce, use half of it to marinate the beef and combine the other half with more lime juice, vinegar and honey to make the salad dressing. Thread the beef onto skewers and grill. Toss kale, cabbage, carrot and snow peas with the dressing and serve with the cooked beef skewers on top. Cook’s note: I cubed the beef instead of cutting it into strips and cooked it in an air fryer instead of grilling. I used all cabbage instead of kale and red pepper and cauliflower instead of carrots and snow peas. The original recipe also calls for a sesame brittle topping, which I omitted.

Avoiding Additives and Preservatives

Use all-natural peanut butter. I used Nature Value sriracha and Marukan rice vinegar, which are additive-free.

Marinate beef in peanut-lime sauce

Serve skewers on salad

Ingredients:

1 lb (454 g) beef top sirloin steak or other grilling steak

Marinade and dressing

½ cup (125 ml) smooth peanut butter

1 tbsp (15 ml) grated lime zest

6 tbsp (90 ml) fresh lime juice, divided (about 3 limes)

1/3 cup (80 ml) vegetable oil

1 tsp (5 ml) sriracha or other hot pepper sauce (approx.)

1 clove garlic, minced

2 tbsp (30 ml) rice vinegar

1 tbsp (15 ml) liquid honey

Salt

Salad

12 bamboo skewers, at least 8 inches (20 cm) long

4 cups (1 L) chopped trimmed kale

4 cups (1 L) coarsely shredded Napa or Savoy cabbage

1 large carrot, julienned

1 cup (250 ml) sliced trimmed snow peas

Preparation:

Cut beef across the grain into ½-inch– (1-cm) thick strips. Place in a shallow dish; set aside.

For the marinade and dressing, whisk together peanut butter, lime zest, 4 tbsp (60 ml) lime juice, oil and sriracha in a measuring cup or bowl. Add more sriracha to taste, if desired.

Pour ½ cup (125 ml) marinade over beef strips, add garlic and toss to coat. Cover and refrigerate beef for at least 30 minutes or up to 1 day.

To make dressing, whisk remaining 2 tbsp (30 ml) lime juice, rice vinegar and honey into remaining peanut butter mixture. Season with salt to taste. Cover and set aside at room temperature (if marinating beef for longer than 2 hours, cover dressing and refrigerate, then warm to room temperature before serving).

Soak skewers in shallow dish filled with water for 30 to 40 minutes before using.

Combine kale and cabbage with reserved dressing in a large bowl, tossing to coat. Season to taste with salt. Set aside.

Preheat barbecue grill to medium-high.

Thread marinated beef onto soaked skewers, weaving onto skewers like a flat ribbon. Discard any excess marinade. Season beef with salt.

Grill beef skewers, turning twice, for about 5 minutes or until beef is browned and medium-rare or cooked to desired doneness. Transfer to a plate.

Toss kale mixture again to coat. Divide among serving plates or bowls. Scatter carrots and snow peas over top. Arrange beef skewers on salads. Serves 4.

From Food and Drink

 

Sun 29 May 2022

Chicken with Orange and Onion

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This recipe from NYT Cooking coats chicken pieces in a tasty orange and onion sauce. Juice an orange and add Worcestershire sauce to the juice. Chop the juiced orange and an onion in a food processor or by hand and spread half the mixture in a baking dish. Season chicken, dredge in flour, brown it and transfer to the baking dish. Pour the orange juice mixture and wine into the skillet, cook for a few minutes and add the other half of the orange-onion mixture. Pour the contents of the skillet over the chicken and bake for about 45 minutes. Cook’s note: I used chicken thighs and drums instead of a cut-up chicken.

Avoiding Additives and Preservatives

Lea & Perrins Worcestershire sauce is additive-free. Make sure the ginger does not contain colour or anti-caking agents and that the butter does not contain colour. I used a white wine from Frogpond Farm Winery with a sulfite level below 10 parts per million.

Placed browned chicken on top of half of orange-onion mixture

Stir orange juice, wine and Worcestershire sauce into the other half of the orange-onion mixture

Pour the pan sauce over the chicken and bake until the chicken is cooked through

Ingredients:

1 orange

3 tablespoons (45 ml) Worcestershire sauce

1 medium-large yellow onion, coarsely chopped

1 teaspoon (5 ml) ground ginger

¼ teaspoon (1.25 ml) kosher salt

Freshly ground black pepper

1 (3 ½-to 4-pound/1.6-to-1.8 kg) frying chicken, cut in 10 pieces

2 tablespoons (30 ml) all-purpose flour

1 tablespoon (15 ml) unsalted butter

½ cup (125 ml) dry white wine

Preparation:

Heat oven to 375 degrees F (190 C). Cut orange in half and juice it. You should have at least 2/3 cup (165 ml) of juice. Add Worcestershire sauce. Set aside. Cut orange peel, with pith, into 1-inch (2.54-cm) pieces. Place orange peel and onion in food processor and pulse to chop fairly fine, or chop both together by hand. Spread half this mixture in a baking dish large enough to hold the chicken snugly in a single layer.

Using a whisk or fork, mix ginger, ¼ teaspoon (1.25 ml) salt and pepper (to taste) in a shallow bowl. Season the chicken with it, then dredge chicken pieces in flour to coat only the skin side. Heat butter in a large, heavy skillet on medium high. Brown chicken on skin side and transfer, skin side up, to the baking dish on the bed of orange and onion.

Pour orange juice, Worcestershire sauce and wine into skillet. Cook on medium for 2 to 3 minutes, scraping up any residue in the skillet. Stir in reserved minced chopped orange peel and onion. Pour over and around chicken. Bake for about 45 minutes, basting a few times, until dark meat juices run clear when pierced with a knife. Serve directly from the baking dish or transfer to a platter and serve. Serves 4.

From NYT Cooking

 

Sun 22 May 2022

Green Bean Salad with Onion Dressing

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This salad from Ricardo Cuisine is a great accompaniment to grilled meat, chicken or fish. Cook onion, remove from heat and add vinegar and maple syrup. Combine cooked green beans, cucumber, apple and feta in a bowl and toss with the onion dressing. Cook’s note: I omitted the apple.

Avoiding Additives and Preservatives

I used Eden Organic red wine vinegar, pure maple syrup and Krinos feta cheese, which does not contain additives.

Make the onion dressing

Toss the dressing with beans, cucumber, apple and feta

Ingredients:

1 onion, chopped

¼ cup (60 ml) olive oil

2 tbsp (30 ml) red wine vinegar

1 tbsp (15 ml) maple syrup

½ lb (225 g) green beans, trimmed and blanched

3 Lebanese or Persian cucumbers, cut into thin wedges

1 green apple, cored and julienned

3 ½ oz (100 g) feta cheese, crumbled

Preparation:

In a small pot over high heat, cook the onion in the oil until golden, about 5 minutes. Remove from the heat. Add the vinegar and maple syrup. Let cool.

In a bowl, combine the remaining ingredients. Season with salt and pepper. When ready to serve, add the onion dressing to the salad bowl and toss to combine. Adjust the seasoning. Serves 4.

From Ricardo Cuisine

 

Sun 15 May 2022

Spicy Shrimp and Chickpea Salad

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This dish from NYT Cooking is tasty, healthy and ready in 15 minutes. Add chickpeas, onion, chile and parsley to the lemon-lime-mustard dressing and toss to coat. Cook garlic and red pepper flakes for a minute or two, add the shrimp and cook until the shrimp is done. Remove from heat and squeeze lime juice over the shrimp. Serve shrimp on top of the chickpeas, garnished with parsley. Cook’s note: If you have time, make the salad in advance to allow the chickpeas to absorb the dressing.

Avoiding Additives and Preservatives

I use President’s Choice Old-Fashioned Dijon and either Unico or Blue Menu chickpeas. Look for frozen shrimp with only salt added as a preservative.

Toss chickpeas, onion, chile and parsley in dressing

Cook the shrimp and then squeeze lime juice over them

Spicy shrimp and chickpea salad

Ingredients:

1 medium lemon, zested and juiced

1 lime, zested and halved

1 teaspoon Dijon mustard

5 tablespoons (75 ml) olive oil

Kosher salt and black pepper

2 (15-ounce/443 ml) cans chickpeas, drained and rinsed

½ small red onion, diced (about ¼ cup/60 ml)

1 jalapeño chile, cut into thin coins or seeded and diced

1 packed cup (250 ml) parsley leaves and tender stems, roughly chopped

2 large garlic cloves, grated or minced

½ teaspoon (2.5 ml) red-pepper flakes

1 pound (454 g) shrimp, peeled and deveined, patted dry

Preparation:

In a large serving bowl, combine the lemon zest and juice, lime zest and mustard. Whisk in 3 tablespoons (45 ml) olive oil until smooth; season with salt and pepper. Add the chickpeas, onion, chile and most of the parsley (reserving some for garnish) and toss to coat with the dressing. Season with salt and pepper; set aside.

Heat the remaining 2 tablespoons (30 ml) olive oil in a 12-inch (30-cm) skillet over medium-high until shimmering. Add the garlic and red-pepper flakes, and cook, stirring constantly, until fragrant, about 30 seconds, pulling the pan from the heat briefly if it seems like the garlic is burning.

Add the shrimp to the pan, season with salt and pepper and stir to coat with the garlic and oil. Cook until the shrimp are pink all over with a golden crust in parts, stirring and flipping the shrimp halfway through, about 4 to 6 minutes total. Turn off the heat, then squeeze the lime juice over the shrimp in the pan, stirring to combine and scraping up anything on the bottom of the pan to coat the shrimp.

Serve the shrimp on top of the salad. Garnish with the remaining parsley and serve. Serves 4.

From NYT Cooking

 

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