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SPINACH, SHRIMP, AND AVOCADO SALAD

based on a recipe from Real Simple: Dinner Tonight, Done!

Ingredients

3 tablespoons fresh lemon juice


3 tablespoons olive oil
1 tablespoon chopped capers (optional)


1/2 teaspoon honey


1 clove minced garlic


Kosher salt
 Pepper


2 bunches flat leaf spinach, thick stems removed (about 8 cups)


1 pound cooked, peeled, and deveined medium shrimp (see note below if you have raw shrimp on hand)


4 plum tomatoes, sliced or chopped


1 avocado, sliced

Directions

In a small bowl, whisk together the lemon juice, oil, capers (if using), honey, 1/2 teaspoon salt, 1/4 teaspoon pepper, and garlic.

In a large bowl, combine the spinach, shrimp, tomatoes, and avocado and toss with the vinaigrette.

Place tossed salad in individual bowls or plates and serve. Enjoy!

Note

To get perfectly cooked shrimp: heat a large skillet to high heat. It’s very important for your skillet to be very hot. Add one tablespoon of oil of your choice (butter, walnut, olive, coconut oil all work well). Once your oil is shiny and/or melted, about 15 seconds, add the shrimp in a single layer. Cook for one minute on each side, until opaque and just cooked through. Repeat with any leftover shrimp.

 

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DEVILED EGGS WITH LEMON, TARRAGON, AND GOAT CHEESE

Egg Recipe by Janice Cole in Chicken and Egg

Ingredients

6 Hard Cooked Eggs (see note)


1/3 cup crumbled goat cheese


1/3 cup mayonnaise (see recipe)


1 tablespoon fresh tarragon, finely chopped
1 tablespoon green onion, thinly sliced (green part only)


Scant 1/2 teaspoon grated lemon zest


1/8 teaspoon see salt


1/8 teaspoon freshly ground pepper

To Make Hard Boiled Eggs

To hard-cook eggs, put the eggs in a medium saucepan and add enough hot tap water to just cover the eggs. Bring to a boil over high heat. Cover and turn off the heat. Let the eggs sit for 10 minutes. Meanwhile, prepare an ice bath in a medium sized bowl. After the 10 minutes is up, remove the eggs from the hot water with a slotted spoon and put in the ice bath for 10 minutes. Remove the shells under running water.

Directions

Cut the hard cooked eggs in half lengthwise. Scoop out the egg yolks with a small spoon and put them in a medium bowl (they should just pop out too). Blend with a pastry blender or a fork until crumbly, about the consistency of coarse sand. Stir in the goat cheese until well blended, add the mayonnaise, and stir until smooth and creamy. Stir in the green onion, grated lemon zest, sea salt, and pepper.

If you have OCD or the time, spoon the egg yolk filling into a pastry bag fitted with a 1/2″ star tip and pipe the mixture into the egg whites. If you’re like me and don’t have a pastry bag, use a small spoon and put the filling into the egg whites. Garnish with tarragon sprigs and slivered lemon zest before serving.

To Make Hard Boiled Eggs

To hard-cook eggs, put the eggs in a medium saucepan and add enough hot tap water to just cover the eggs. Bring to a boil over high heat. Cover and turn off the heat. Let the eggs sit for 10 minutes. Meanwhile, prepare an ice bath in a medium sized bowl. After the 10 minutes is up, remove the eggs from the hot water with a slotted spoon and put in the ice bath for 10 minutes. Remove the shells under running water.

ASPARAGUS, RED PEPPER, AND SPINACH SALAD WITH SHERRY VINEGAR AND GOAT CHEESE

The New Best Recipe

Ingredients

6 tablespoons extra-virgin olive oil


1 red bell pepper, cored, seeded, and cut into 1 by 1/4 inch strips


1 pound asparagus, tough ends snapped off and cut on the diagonal into 1 inch pieces


Salt and ground black pepper


1 medium shallot, sliced thin (or 3 tablespoons of minced red onion)


1 tablespoon plus 1 teaspoon sherry vinegar


1 medium garlic clove, minced or pressed through a garlic press (about 1 teaspoon)


6 ounces baby spinach (about 8 cups)


4 ounces goat cheese, cut into small chunks

Directions

Heat 2 tablespoons of the oil in a 12-inch nonstick skillet over high heat until beginning to smoke; add the bell pepper and cook until lightly browned, about 2 minutes, stirring only once after 1 minute. Add the asparagus, 1/4 teaspoon slat, and 1/8 teaspoon pepper; cook until the asparagus is browned and almost tender, about 2 minutes, stirring only once after 1 minute. Stir in the shallot and cook until softened and the asparagus is tender-crisp, about 1 minute, stirring occasionally. Transfer to a large plate and cool 5 minutes.

While the asparagus mixture is cooling, whisk the remaining 4 tablespoons oil, the vinegar, garlic, 1/4 teaspoon slat, and 1/8 teaspoon pepper together in a medium bowl until combined (or put it all in a small jar, seal with a lid, and shake it all up). In a large bowl, toss the spinach with 2 tablespoons of the dressing and divide the spinach among salad plates. Toss the asparagus mixture with the remaining dressing and place a portion of it over the spinach; divide the goat cheese (if using) among the salads and serve.

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