Tag: parsley

Dairy-Free, Entrée, Gluten-Free, Lightened Up, Meal Prep, Seafood, Vegetarian

Time to Dip Grilled Shrimp & Zucchini in a Tahini Parsley Sauce

Annie

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I can’t rave about this parsley tahini sauce enough. When we first made it, it was in this setting: Grilled Shrimp & Zucchini with Parsley Tahini Dipping Sauce. The char from the grill and that smoky flavor pairs so well with the bitter umami of the tahini and bright citrusy parsley. Grilled shrimp is such a summery choice. Plus it’s super fun to dip things. Brings my back to my childhood days when chicken nuggets were the best thing. We paired this with Trader Joe’s multigrain medley, which I highly recommend stocking up on if you have TJ’s near by. We’ve since had it on (beef) burgers, turkey burgers, with chicken, with just grilled veggies.

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Dairy-Free, Gluten-Free, Meal Prep, One Pot Dish, Vegan, Vegetarian

The Perfect Herby Tahini Sauce for Dipping

Annie

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I saw a recipe for fish, rice, and this herby sauce and I was intrigued. I love fresh herbs. They had a bright vibrancy and flavor to any dish. Also, just look at that color! I tend to gravitate toward basil and cilantro, sometimes mint, but usually not parsley, so I wanted to give this a try. Like a pesto, this Parsley Tahini Sauce is perfect for dipping or thin to make a sauce. The tahini is nutty and bitter balanced with the acidity of lime juice and the greenness from the parsley. We grilled shrimp and zucchini and the charred flavor from the grill perfectly balances with this vibrant, nutty, and sour sauce.

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Entrée, Gluten-Free, Italian, Lightened Up, Meal Prep, One Pot Dish, Seafood, Vegetarian

Ravenous for Winter Risotto

Annie

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Mmmm, this Butternut Squash Risotto with Parmesan, Peas, & Shrimp is delicious. What a wonderful winter (and gluten-free) dish. While time-consuming to make, it’s really not all that difficult. This would be easy, yet an impressive dish to serve when entertaining. Risotto is also so easy to add a twist to make it your own. You can make it meatless, add chicken, kale, zucchini, lobster, pancetta, mushrooms, asparagus, broccoli, pumpkin, shaved Brussels sprouts . . .  and the list goes on. The key to making a good risotto is to add the broth hot so it takes less time to heat, to continue adding broth for the rice to absorb and to stir constantly. This makes the rice plump, decadent and a perfect dish.

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Dairy-Free, Gluten-Free, Lightened Up, Salad, Side, Vegan, Vegetarian

Make a True Salad From Your Potato Salad

Annie

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Ok, I have a confession. I stole this recipe from my mom because it was that good. This Arugula Potato “Salad” was entirely her idea, but it was too good not to share! A perfect side for one of those last BBQs or a hot day in September before summer truly ends. This is exactly what you need when you want all the fixings of a potato salad without all the mayo and additives. This salad would pair quite well with fish, chicken, burgers, ribs, steak — anything you’d serve for a classic BBQ or even an untraditional BBQ, like one with veggie or black bean burgers.  You’ll definitely want seconds of this arugula potato salad and hope you leave enough for leftovers!

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