From the Kitchen


Here are some simple and quick meals that will complement the Summer season!

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SHRIMP AND ZUCCHINI SCAMPI


Ingredients


Note: A frying pan is the secret to this super simple dish!
  • • 1 1/2 lb. shelled, deveined shrimp
  • • 2 tbsp. oil
  • • 2 medium zucchini, sliced
  • • 4 cloves garlic, chopped
  • • 4 tbsp. butter
  • • 3/4 c. white wine
  • • 1/8 tsp. salt
  • • 1 lb. linguine, cooked
  • • 1/4 c. pasta cooking water
  • • 2 tsp. lemon peel, grated
  • • Chopped parsley, for serving

Instructions


  1. • Cook shrimp in oil 3 minutes or until cooked through, turning once. Transfer shrimp to plate.
  2. • To skillet, add zucchini, garlic, and butter. Cook 3 minutes. Add white wine and salt; cook 2 minutes, stirring and scraping. Toss vegetables with shrimp linguine, pasta cooking water, lemon peel, and parsley.

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CHILI STEAK WITH HAWAIIAN RICE


Note: This 20 minute meal is full of flavor but low on effort. Save leftover cooked white rice for quick weeknight meals like this.

Ingredients


  • • 1 1/2 lb. skirt steak
  • • 2 tsp. chili powder
  • • 1 1/2 tsp. grated lime peel
  • • 1/2 tsp. salt
  • • 2 c. fresh pineapple, chopped
  • • 1 c. packed fresh cilantro leaves, finely chopped
  • • 3 c. Cooked white rice

Instructions


  1. • Heat outdoor grill on medium-high.
  2. • Rub skirt steak with chili powder, lime peel, and salt. Grill 3 to 4 minutes per side or until desired doneness.
  3. Transfer to a cutting board and let stand 5 minutes. Meanwhile, toss pineapple with the cilantro leaves and white rice.
  4. • Thinly slice the steak and serve with rice. Garnish with lime wedges.
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GRILLED PEACHES WITH VANILLA ICE CREAM


Ingredients


  • • 2 ripe peaches
  • • 2 ripe nectarines
  • • Canola oil
  • • 8 large scoops vanilla ice cream
  • • Honey and sea salt for finishing/li>

Instructions


  • • Heat grill to medium high heat.
  • • Brush the peach and nectarines halves with a touch of with oil and place on the grill for a few minutes and then rotate 90 degrees to continue to cook for about 3-4 minutes total grill marks appear and the fruit starts to caramelize.
  • • Remove from the grill with a pair of tongs and serve with a scoop of ice cream in the center of the fruit. Drizzle with honey and a sprinkle of flaky sea salt.