Tuna Melt Avocado Boats
This makes a great hot or cold lunch! I love the combination of tuna, with fresh tomato and melted parmesean cheese on top. With the added crunch of a nut like sunflower seeds, it makes for a delicious and filling lunch. Try it out, this is great for quarantine since you can use canned or bagged tuna.
This tastes great cold too :)
Garden Fresh Pesto Shrimp over Spinach Linguini
This is the time of year when you should be using up the leftover garden herbs and veggies. Making a pesto to go with your dish is very easy, and you can change the ingredients depending on what you have. I like to substitute the pine nuts for walnuts, and mix spinach with basil and other fresh herbs to create delicious flavors. Use the olive oil and lemon juice to make it smooth in texture, adding more as needed to get a smooth consistency. The parmesean cheese is used in moderation, and then pepper flakes with sea salt, garlic, and ground pepper for taste. See my pesto recipe here.
This pesto was served over a fresh spinach linguini which I got at PCC (Whole Food should have a good variety of fresh and gluten-free pastas). I cut up fresh garden tomatoes and added some sautéed mushrooms for a depth of flavor.
Tip: If your pesto is too salty or oily, it likely needs more greens. I like to use a mix of basil and spinach to get it less bitter and more brightly colored.
Healthy tip: Basil is actually an adaptogenic herb which can help balance stress and decrease anxiety. It also tastes great!
-1 package of fresh linguini (spinach or lemon garlic tastes great)
-1 serving of garden fresh pesto, recipe here
-1/4 cup of chopped cherry tomatoes
-1 lb of peeled de-vined shrimp
-1/2 squeezed lemon
-1/2 cup of crimini mushrooms
-1 Tbsp parmesean cheese
-olive oil, sea salt, ground pepper, garlic (fresh or garlic powder), paprika
1.) In a medium sized pan, heat olive oil and fresh garlic, and lemon juice. Add the shrimp.
Sprinkle with sea salt, ground pepper, and paprika to coat evenly.
2.) Cook each side on high heat about 1 minute until seared, turn the shrimp and cook on both sides.
Add about 1/4 cup of water to the pan and reduce heat to medium.
3.) Add the mushrooms and continue to stir every minute for a few minutes, until the mushrooms soften. Drain the rest of the water from the pan and set aside.
4.) Make the pesto, set aside. Boil a pot of water, add the linguini and cook until soft. Drain the water and mix in the pesto into the pasta.
5.) Serve the shrimp/mushrooms on top of the pasta, sprinkle the chopped tomatoes and top with cheese. Enjoy!