Sounds fancy, but it’s really quick and easy to make!
Ingredients
1 c. couscous
3/4 c. frozen peas, thawed
1/4 c. fresh basil, chopped
1 tsp. lemon zest, plus 2 tablespoons lemon juice
3 tablespoons olive oil, divided
Kosher salt and freshly ground pepper
1 lb. large shrimp, peeled and deveined
2 tsp. fresh thyme
2 tsp. fresh marjoram, oregano, or savory, chopped
1 tsp. fresh rosemary, chopped
1/2 tsp. dried lavender
1 tbsp. fresh tarragon, chopped
Directions
Cook couscous per directions. Fold in peas, basil, lemon zest, and 1 tablespoon oil. Season with salt and pepper.
Combine shrimp, thyme, marjoram, rosemary, lavender, and 1 tablespoon oil in a bowl. Season with salt and pepper.
Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Add shrimp and cook, turning once, until opaque throughout, 2 to 3 minutes. Remove from heat and add lemon juice and tarragon; toss to combine.
Place couscous in bowl and serve shrimp on top. Add additional herbs for taste.
Season the roast with salt and pepper to taste, place it in the slow cooker, top with the onions, garlic, rosemary, thyme, and broth and cook on low for 8-10 hours.
Remove the roast from the slow cooker and set aside.
Skim 4 tablespoons of the fat from the juices in the slow cooker and heat it in a saucepan over medium heat, sprinkle in the flour and cook until lightly golden brown, add the remaining liquid from the slow cooker along with the mustard, Worcestershire sauce and pepper and simmer until it thickens, about 2 minutes before seasoning with salt to taste.
Pull the beef apart and serve topped with the gravy.
Add mashed potatoes and green English peas as accompanying side dishes
It’s rich and fresh and every bite will make you take another.
Ingredients
12 large sea scallops
1 tablespoon canola oil
Salt and pepper
½ cup black sesame seeds
8 ounces *mushrooms, sliced
1 clove garlic, minced
½ onion, diced (about ¾ cup)
1 cup Arborio rice
½ cup white wine
3 cups broth, heated (chicken or vegetable broth work)
¾ cup frozen peas, thawed
1 teaspoon kosher salt
½ cup shredded parmesan
1 tablespoon butter
¼ cup Italian parsley, chopped
Instructions
Season scallops with salt and pepper. Place sesame seeds on plate. Pat down top and bottom sides of each scallop in sesame seeds.
In a sauté pan, over medium-high heat, add canola oil. When oil is hot, add scallops, placing them crusted-side down. Sear for approximately 1 minute, or until sesame seeds brown. Turn and sear on other sesame-crusted side for 1 minute.
Remove from pan and set aside.
Heat 1 tablespoon of olive oil in a skillet over medium high heat. Add in the sliced mushrooms and minced garlic. Cook, stirring frequently, until mushrooms have lightly browned, about 8 minutes; remove from heat and set aside.
While the mushrooms cook, add remaining tablespoon of olive oil to large saucepan. Add in diced onion and cook until softened, about 3-4 minutes. Stir in the arborio rice and cook for 1 minute. Pour in the wine and continue to stir until the wine has soaked into the rice. Add in 1 cup of hot broth and continue cooking, stirring occasionally, until all of the liquid has been absorbed. Pour in another 1 cup of broth and continue cooking until absorbed.
Add in the cooked mushrooms and ½ cup of hot broth. Continue cooking and stirring. Taste to see if the rice is al dente; if it is too crunchy add in the additional ½ cup of broth. The final dish should be loose and creamy, not stiff.
One the rice is cooked, stir in the peas and kosher salt. Off the heat, stir in the butter and parmesan cheese until melted and creamy. Stir in the chopped parsley and garnish with more if desired.
