Asparagus, Shrimp Coconut Oil Sauté with Lemon Infused Rice

Easy Gourmet March 2011 Recipe:
Spring is here and with that my favorite veggie in season - Asparagus.  Whip up this super simple, yet special dish.  The use of coconut oil to saute in, gives this dish a nutty, yet exotic flavor. And the lemon infused rice pairs well with the shrimp.  Enjoy - Julea Joseph

Ingredients:


• 3 cups reduced-sodium chicken broth

• 1 1/4 cups rice

• 1 tablespoon grated lemon zest

• 2-3 tablespoons coconut oil*

• 3/4 pound asparagus, trimmed and cut into 1-inch pieces

• 3/4 pound frozen shrimp, defrosted

• 2 tablespoons chopped green onions

• 1/4 cup white wine

• Salt & Pepper to taste

Directions:

Rice: In microwave safe bowl, mix together, broth, rice and lemon zest. Cook 22 minutes at 60% power. Check at 18 minutes, mix and continue cooking till rice has absorbed all liquid. Take out of micro and let set a few minutes.

Sauté: In large skillet, add oil and bring up to medium heat. Add asparagus and cook 5 minutes till fork tender, add shrimp and then green onions. Add salt and pepper, then sauté another few minutes - De glaze pan with white wine.


Serve: Serve over a bed of rice. Add wedge of lemon.


*Coconut Oil: This oil is available at health food and gourmet shops. Check your organic isles also at your local grocery too.

http://www.latourangelle.com/products_detail.php?product=coconut

Its Greek to Me Salad

Its Greek to Me Salad

The original recipe was found in an old issue of Cooking Light - Re-Mixed into something a bit new and easier, this tasty side is perfect for you Holiday menu, travels well and is an interesting twist to typical.

Ingredients:
1 cup uncooked white rice
11/4 cup reserved tomato stock with 1 tablespoon olive oil (for rice)
1 package produce section sun-dried tomatoes
1 bag pre-washed baby spinach
1 head garlic roasted in oven at 350 1 hour - Cooled to room temp.
1 container Deli feta cheese/olive medley salad.

1/4 cup finely chopped parsley

1 teaspoon dried Italian seasoning
1 teaspoon Greek Seasoning for rice preparation (Cavender's is good.)
1 can chickpeas (garbanzo beans), rinsed and drained
1/4 cup tablespoons pine nuts, toasted
Juice of 1 lemon

Olive oil to taste

Preparation:

Night before - In bowl, add dried tomatoes with 2 cups cup water and let absorb over night. Reserve tomato stock water, drain and set aside for salad.

Use water to cook rice the next day. Cook rice in microwave with 1 teaspoon Greek Seasoning 2o minutes at 60% power., or on stove top as per package directions. Cool to room temperature; set aside.

Roughly chopped roasted garlic.
To make salad - Toss all ingredients Drizzle with lemon juice and additional olive oil to taste. Prior to serving, garnish with pine nuts.