Summer Recipe Round-up

Happy Memorial Day! I hope you all had a chance to relax this long weekend while enjoying some nice weather. The weather was a little unpredictable in Boston but I still had a chance to soak up some rays in between passing showers. I haven’t quite had much time to cook this weekend, but hey, sometimes that’s relaxing too!

In honor of the first official day of summer, I put together a round-up of summer recipes you can enjoy as the weather gets even nicer and backyard barbeques start popping up. Today is the start of everyone’s favorite season (come on, admit it) and there is lot of fun and good weather to look forward to. I’m looking forward to competing in a few races, taking weekend trips around New England with my friends, and the start of my farm share in a few weeks. What are you looking forward to this summer?

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Shrimp, Watermelon & Cucumber SaladCrisp, fresh and very refreshing. Best enjoyed outdoors with a wine spritzer. Per Serving: $6.36, 257 calories, 6g fat, 25g carbs, 29g protein.

Grilled Romaine Lettuce – Yes, warm lettuce is good. Per Serving: $1.93, 80 calories, 7g fat, 3.5g carbs, 2g protein.

Summer Corn GuacamoleBecause who doesn’t love guac and fresh corn off the cob? Per Serving: $0.81, 88 calories, 7g fat, 7g carbs, 1.5g protein.

Broccoli ColeslawPrefect for your next potluck barbeque. Per Serving: $2.01, 71 calories, 1.5g fat, 12.5g carbs, 3g protein.

Cheers to summer 2014!

Shrimp, Watermelon & Cucumber Salad

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In the elevator on my way to work last week, one of my coworkers asked me what recipes were coming up on CLK. I started describing this salad, which I made for dinner the night before and packed for lunch that day. When I got to the shrimp and watermelon part, he gave me a look (in a bad way). “I’m sure it’s good,” he said, “But I never thought of that combination.” Another male coworker in the elevator agreed – this sounded like a weird recipe.

I was a little taken aback and went on to explain that many other people before me had combined shrimp and watermelon. If I hadn’t already thoroughly enjoyed the salad for dinner, I may have been alarmed by our elevator interaction. The story was entirely different when lunch rolled around and I found myself enjoying this salad with a few female coworkers. They loved it and couldn’t wait to see it here on CLK.

It may just be that this one is for the ladies. What do you think?

Shrimp, Watermelon & Cucumber Salad

Spray a small saucepan with cooking spray and heat over medium heat. Season ½ pound of shrimp with ½ teaspoon creole seasoning. If you don’t have creole seasoning, try using a seasoning mix with a little kick – or, stick with traditional salt and pepper.

When the saucepan is warm, add the shrimp and cook for about 2 minutes on each side until pink. Meanwhile, cut 1.5 cups watermelon into bite-sized (about 1 inch) pieces. I used a melon-baller, which makes the whole process much easier and cleaner, especially when cutting watermelon on the rind. Cut 1 medium cucumber in half lengthwise and remove the seeds. Keeping the skin on, cut into bite sized pieces about the same size as the watermelon.

For the dressing, mix the juice of 1 lemon, 2 teaspoons agave nectar (or honey if you don’t have it), and 1 teaspoon olive oil.

Toss the cucumber and watermelon with 3 cups mixed greens and 2 tablespoons crumbled feta cheese. Divide onto two plates (or Tupperware – keep reading for storage tips), top with shrimp, drizzle with dressing, sprinkle with salt and pepper, and enjoy!

To pack this salad for lunch, put the watermelon on the bottom of your container. It will release some water over the day, so it’s best to keep it on the bottom rather than on top of the greens. On top of the watermelon, add the cucumbers, then the greens, and top it off with the feta. Carry the dressing separately, or get these amazing containers that my roommate brought home!

Yield: 2 servings. Per Serving: $6.36, 257 calories, 6g fat, 25g carbs, 29g protein.