Getting ready for summer
with light and healthy recipes from Julia Mullaney
The weather is warming up, so keep things light with these two options. They’re the perfect weekday lunch to whip up and take to work, too!
Sweet Chili Shrimp and Quinoa Bowl
Makes 2 bowls
1/2 cup quinoa, uncooked
2 servings frozen shrimp (about 16-20 medium-sized shrimp)
1/2 cup broccoli
1/2 cup sweet onion, chopped
2 tablespoons olive oil
1/4 cup sweet chili sauce
squeeze of fresh lime juice
dash of garlic powder
Cool quinoa according to package instructions. In a medium saucepan, bring water to a boil and add frozen shrimp, then bring to a boil once again and cook shrimp an additional 2-3 minutes. Meanwhile, steam broccoli in one inch of water for 5-6 minutes. Sauté onions in olive oil for 3-4 minutes or until onions start to brown/caramelize. In a small bowl, add last three ingredients and mix together, then heat (in a small pan or in the microwave) just until hot. Add quinoa, shrimp, onion and broccoli to a bowl and top with chili lime sauce.
Roasted Red pepper and Mozzarella sandwich with Homemade Basil Pesto
Makes 4 sandwiches
1 1/2 cups fresh basil leaves (remove stems)
2 tablespoons pine nuts or walnuts
1 large clove of garlic
1/3 cup of olive oil (plus more as needed)
2 tablespoons freshly grated Parmesan cheese
Combine first five ingredients in a food processor and process until very fine. Add Parmesan cheese and process briefly. If pesto is too thick, add a little more olive oil.
1 loaf focaccia bread or baguette
2 cups fresh arugula
10 ounces roasted red peppers
12 ounces fresh mozzarella
Slice bread down the middle and add arugula, roasted peppers and mozzarella. Top with pesto (since pesto has such a strong flavor, only a thin layer is needed). Slice four ways and serve.
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