Tag Archives: tomato

Easy Shrimp Salad

17 Dec

I don’t know about you, but I cannot wait to head home for the holidays this weekend.  Family, friends, and FEASTS await! I’m getting antsy just thinking about it.  Alas, there are still two days standing in my way, and I think I might as well get some nutrition in now.  This shrimp salad is cheap, easy and deliciously satisfying.

You’ll need a tomato, 1 ball of mozzarella, spinach, avocado, lemon, olive oil, and 1 package peeled frozen shrimp.  Simply cook the shrimp in a pan on the stove top, chop up the tomato, mozzarella, and avocado, and toss on a bed of spinach.  For a super light dressing, drizzle on olive oil and squeeze half a lemon’s worth of juice.  Add on any other salad components you like!

Easy Shrimp Salad with Lemon

Easy Shrimp Salad

Easy Shrimp Salad

You’ll feel good, look good, and temporarily stave off the inevitable Christmas vacation pounds.  Enjoy!

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Mother’s Day! Make Her Something

11 May

First, watch this YouTube video.  It becomes supremely obvious that being a mother is, in fact, the toughest job in the world.  It also becomes obvious how often this fact is overlooked.  Today is a day to recognize all of the mothers out there for everything they have done and continue to do for their families.  A special shout out to my mom, who has done more for me and my sister than I can even attempt to articulate.  It’s unfortunate that living in different cities makes it difficult to appropriately celebrate her today, but for those of you who are lucky enough to be with your mom, express your appreciation by giving her a break in the kitchen for once and make her something spectacular.

These ricotta and pesto stuffed tomatoes are easy, kind of adorable, and great for a snack or a side, for lunch or dinner.  You’ll need:

4 (about 500g) medium truss tomatoes or regular tomatoes
2 cups fresh ricotta
2 tbsp finely grated parmesan
11/2 tbsp pesto
1 tsp grated lemon zest
salt and pepper to taste
1 cup passata or tomato puree
1 tbsp honey
a handful of fresh herbs (basil, parsley, chives)
Extra virgin olive oil to serve

Combine ricotta, parmesan, pesto, lemon zest, salt, and pepper in mixing bowl.

photo 1 (3)

Preheat oven to 180 degrees.  Cut off tops of tomatoes and set aside.  Scoop out all innards so you have a nice little tomato bowl.  Then stuff each tomato with a generous amount of ricotta mix.  Place on baking tray and drizzle with olive oil.  I actually didn’t use any tomato puree for a kind of “gravy”, but feel free to do so.

photo 3 (2) photo 2 (5)

 

Bake for 20 minutes or until tender.  I baked for 25 minutes, and then broiled for an additional 3 minutes to get the tops soft and the cheese a bit hotter.  Remove from oven and lightly drizzle with olive oil for a finishing touch.

photo 4 (1) photo 5 (1)

Food is love, and moms worldwide will be heartened by your culinary efforts.

And to my mom, love you bigger.

 

thewinelifestyle

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Madison Sheffer

a creative communicator

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