La Quinta Cove

This is a great summer recipe.  A complete meal, it tastes good, it’s nutritious and easy to prepare.

GREEN BEAN & SHRIMP SALAD

Vinaigrette:

1 Tablespoon red wine vinegar

1 teaspoon honey Dijon mustard

1/8 teaspoon black pepper

3 Tablespoons extra virgin olive oil

2 Tablespoons snipped fresh chives

Green Beans & Shrimp

1 pound green beans trimmed

2 Tablespoons extra virgin olive oil

2 cloves garlic finely chopped

1 ½ pounds large shrimp, shelled and deveined

¼ teaspoon salt

¼ teaspoon pepper

1 cup cherry tomatoes, halved

½ cup crumbled feta cheese

1.        Vinaigrette: in a small bowl, whisk vinegar, mustard, salt and pepper. Gradually drizzle in the olive oil, whisking continuously until dressing is emulsified.  Add chives and set aside.

2.       Green Beans & Shrimp:  Bring a large pot of lightly salted water to a boil.  Add beans and simmer for 5 minutes until crisp-tender.  Drain and place in a large bowl.  Toss with dressing & set aside.

3.       Heat the 2 tablespoons oil in a large skillet over medium high heat.  Add garlic and shrimp.  Season with salt and pepper and cook for about 2 minutes per side or until cooked through.

4.       To serve, toss tomatoes with the beans.  Place on a serving platter.  Scatter shrimp and feta over the top.

This is a great recipe for these humid and hot days in the Desert.  It’s tried and true and is delicious with a crusty bread and a cool glass of wine.  Bon Appetit

HERBED GARDEN COUSCOUS

1 cup whole wheat or plain couscous                                  2 cups cherry tomatoes, halved

1 medium cucumber, coarsely chopped                               1 med. green pepper, coarsely chopped

1/2 cup snipped fresh chives                                               1/4 cup snipped fresh Italian parsley

1/4 cup snipped fresh mint                                                  1/4 cup snipped fresh oregano

1/3 cup balsamic vinegar                                                      1/3 cup olive oil

2 tsp. sugar                                                                            1/2 cup crumbled feta cheese

1/2 cup coarsely chopped walnuts, toasted

1.  Cook couscous according to package directions.  Fluff with a fork.

2.  Meanwhile, in large bowl combine tomatoes, cucumber, green pepper, chives, parsley, mint, and oregano.  Fold in couscous.

3.  In small bowl whisk together the balsamic vinegar, olive oil, sugar, 1/2 tsp salt, and 1/4 tsp freshly ground black pepper.  Pour over couscous mixture and toss to combine.  Spoon into serving bowl or cover and chill up to 24 hours.  To serve, top with feta cheese and walnuts.

Last month the Date Festival was held and many interesting facts were available about Dates. We live in the Date capital of the world and a delicious recipe follows for this unique and nutritious fruit. The weather is still cool enough for baking so give it a try for family and friends.
                                              Spiced Date Cake with Orange Glaze
1 cup cake flour
1 tablespoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon salt
1 stick butter - softened
1 cup light brown sugar
2 large eggs
1/2 cup milk
2 cups pitted dates, chopped and tossed with 1 tablespoon flour

Preheat oven to 350 degrees. Grease and flour 9-10 inch nonstick bundt pan. Into a bowl, sift flour, baking powder, spices and salt. Set aside. Cream butter and brown sugar on medium speed. Add eggs one at a time. Add flour mixture in 3 parts, alternating with the milk in 2 parts. Fold in dates. Spoon batter into prepared pan. Bake 25-35 minutes, until golden brown and a toothpick inserted in the center comes out clean. Invert pan, and let cool; loosen with a knife and remove from pan.

Glaze
1/2 pound confectioners’ sugar
zest of 1 orange
3 tablespoons orange juice
2 tablespoons Rum

Drizzle over cooled cake and sprinkle with additional dates if desired.