Summer Pasta Salad w/ Fresh Corn, Edamame and Heirloom Tomatoes

Here is a wonderful pasta salad fresh from a summer garden.  This recipe feeds four.

INGREDIENTS

1/2 pound whole wheat pasta
1 cup edamame, shelled (fresh or frozen)
1 cup sweet corn, (fresh or frozen)
1 cup cooked garbanzo beans (if using canned, rinse well)
2 medium or one large heirloom tomato, chopped
1/2 cup red wine or sherry vinaigrette
freshly ground black pepper to taste

Optional:
a handful of fresh chiffonade basil
a sprinkling of shaved asiago cheese

RECIPE
Bring a pot of water to a rolling boil.  Once boiling add a healthy pinch of sea salt to and allow to come to a rolling boil.  The salt is essential as it raises the temperature of the water and allows the whole wheat pasta to cook well.  Add about 1/2 package of your preferred cut pasta.  Follow directions on packaging for cooking.  As the pasta just becomes al dente, add the corn and edamame.  When the water returns to a boil, strain.

While waiting for the pasta to cook, chop your tomato and rinse and drain your garbanzo beans if you are using the canned variety.  I prefer to make my own dressings as I need them and vinaigrette is easy and delicious as they come.  My basic vinaigrette recipe is here.

Put the tomatoes and garbanzos in a large mixing bowl.  Add the cooked vegetables and enough of the dressing just to cover everything.  Gently mix together and add freshly ground black pepper to taste.  This dish is best served at room temperature as the tomato and dressing have time to nicely infuse the pasta with their fabulous flavor.

It may be served immediately while the dish is hot, allowed to cool to room temperature or refrigerated according to your preference.  It is also terrific the next day.  Enjoy!

Mediterranean Grilled Shrimp and Endive Salad

This salad makes a fabulous light dinner for two and can easily be modified for vegetarians.

16 31-40 count shrimp, cleaned and peeled

zest and juice from 1/2 lemon

4 garlic cloves, minced

1 anaheim or ancho chile, finely diced

freshly ground black pepper to taste

2 endives, sliced in 1/4 inch rounds (reserve 4 whole leaves for garnish)
1/2 small fennel bulb, julienned
1/2 red bell pepper, thinly sliced into rounds
1/4 cup garbanzo beans, rinsed
1/4 cup sliced hearts of palm

1.5 oz of feta cheese (about 2T)

2-3T extra virgin olive oil

1T dijon mustard

2-3 T sherry vinegar

freshly ground black pepper to taste

4 whole endive leaves

4T red pepper hummus

Combine the lemon zest, minced garlic, diced pepper and black pepper in a small bowl.  This will be the marinade for your grilled shrimp and you will add a tablespoon full to your salad dressing.  Set aside the lemon juice for deglazing your grill or sautee pan after cooking the shrimp.

Regarding shrimp, I like to purchase frozen raw shrimp.  It can be defrosted in a bowl of cold water within 5-10 minutes (as can any other kind of fish) allowing you to have it on hand for convenient use.  Peel drain, and squeeze water out of the shrimp.  Place in a bowl and lightly cover with extra virgin olive oil.  Toss all but a tablespoon of the lemon-garlic-pepper mixture.  Mix well and set aside. 

Assemble the salad elements and combine well.  

Now make your dressing.  Break down the feta cheese with a fork until it is in fairly small pieces.  Add the olive oil and mash.  Add the dijon mustard, 2 T of the vinegar, and remainder of the lemon-garlic-pepper mixture and mix thoroughly.  Taste the dressing and add more vinegar and freshly ground black pepper if you like. 

Pour just less than what you think is enough dressing over your salad to lightly coat everything.  Use your hands and mix through.  Add small amounts of dressing until everything is just covered.  You do not want to overdress your salad.  Once dressed, plate the salad.

If you have a grill, place the shrimp on skewers and grill until just pink.  When finished cooking, squeeze lemon juice over the top.  Otherwise, bring a grill pan or sautee pan to heat over medium-high heat.  Add a splash of olive oil and your shrimp (using tongs is very helpful here).  Once the shrimp begin to turn pink and sear a bit on the bottom, reduce heat to medium, flip them over and finish cooking until they are just pink throughout.  Remove the shrimp from the pan with your tongs and plate them with the salad. Turn the heat off and while the pan is still very hot, squeeze your lemon over the bits of cooked garlic and pepper (this is called deglazing).  Quickly scrape the lemony bits out of the pan and spoon onto the shrimp.

I like to garnish each plate with two endive leaves containing a spoonful of hummus.  Enjoy!