15
Lemon Garlic Shrimp and Veggie Pasta
2 large zucchini
2 large yellow squash
2 large thick carrots, peeled
3/4 cup (177 ml) butter
4 cloves garlic, minced
1 tablespoon (15 ml) cornstarch
1/2 cup (118 ml) chicken broth
plus 2 tablespoons (30 ml),
divided
1 pound (454 g) (20 to 24 count)
peeled and deveined shrimp
1/4 cup (59 ml) lemon juice
1 teaspoon (5 ml) salt
1/2 teaspoon (2.5 ml) coarse
black pepper
2 tablespoons (30 ml) drained
capers
1 teaspoon (5 ml) lemon zest
Chopped fresh parsley
Directions:
1. Using a Spiral Slicer, make spirals of zucchini, yellow squash and
carrot.
2. Fill a large saucepan two-thirds full of water. Over high heat, boil
water. Add zucchini, yellow squash and carrots spirals. Cook until
tender, about 15 seconds. Drain and cover to keep warm.
3. In a large skillet over medium-high heat, melt butter. Add garlic
and cook until tender, 1 to 2 minutes.
4. In a small bowl, dissolve cornstarch in 2 tablespoons (30 ml)
chicken broth. Add to skillet with shrimp, remaining chicken broth,
lemon juice, salt and black pepper. Cook until shrimp are opaque
throughout and sauce is thickened, about 2 minutes.
5. Stir in capers and lemon zest. Serve over veggie pasta.
6. Sprinkle with parsley before serving.
Serves: 4–6
Beets With Orange and Goat Cheese Salad
2 pounds (907 g) fresh beets
(about 6 medium), peeled
3 teaspoons (15 ml) salt, divided
6 tablespoons (89 ml) fresh
orange juice
1/2 cup (118 ml) vegetable oil
2 tablespoons (30 ml) rice
vinegar
2 tablespoons (30 ml) honey
1 tablespoon (15 ml) fresh
thyme leaves
1 clove garlic
1/2 teaspoon (2.5 ml) coarse
black pepper
Salad greens
2 medium oranges, sectioned
1/2 cup (118 ml) crumbled goat
cheese
1/2 cup (118 ml) chopped
walnuts, toasted
Directions:
1. Using Spiral Slicer, make ribbons of beets.
2. Fill a large saucepan two-thirds full of water and 2 teaspoons
(10 ml) salt. Over high heat, boil water. Add beets and cook until
tender, 1 to 2 minutes.
3. Chill in an ice bath. Drain and dry ribbons with paper towels.
4. To make dressing, assemble Food Processor with Mixing/Chopping
Blade. Add orange juice, oil, vinegar, honey, thyme leaves, garlic,
1 teaspoon (5 ml) salt and coarse black pepper to Food Processor.
Process until slightly thickened.
5. On a salad plate, arrange fresh greens, beets and orange segments.
Top with goat cheese and toasted walnuts.
Serves: 8
Recipes (cont)
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