The Weekly Ration: Vol. III

Sometimes I have one of those weeks were all my old recipes will not do and I just need to try out new ones. I find this increasingly as it gets hotter during the summer months and all my  favorites from the winter start to feel too heavy or overused. On Tuesday, I was looking for a very fast recipe.  I got home late and was starting to feel “hangry” kick in, so the quickest meal possible was on the menu. If you experience “hangry” at least once a week this recipe for Sesame Shrimp on Polenta may be for you! If you alter the recipe to use instant polenta, and your frozen shrimp is defrosted already the whole thing shouldn’t take you more than ten minutes from start to finish. I felt the Shrimp and Polenta alone seemed a little lonely. It probably would have worked fine with a side salad, but instead I decided to add some fresh wilted spinach. Throw a little olive-oil (and garlic if you choose) into a pan and heat over medium-high heat for a minute or two. Throw a few handfuls of spinach in and cook until just wilted. Remember, spinach shrinks A LOT so always put more than you think you want.

Earlier in the week, I decided to test out Saveur’s recipe for Soba Noodle Salad with Marinated Cucumber and Ponzu. I made this cold salad on Sunday night so I could have it for lunch for a few days during the week. (If you make the whole recipe you should have enough for 4-5 meals.) It turned out superb (as pretty much all recipes from Saveur do). The mix of asian flavors along with the cold, crunchy cucumber made for a perfect quick and light lunch. IMG_5210 Finally this week, another ridiculously easy meal. It is certainly not fancy, but when I need something in a pinch, Zucchini Noodles are my go-to. I like to use two different types of squash (in this case Zucchini and Summer Squash) in my recipe for color. The recipe for this couldn’t be easier. 1. Spiralize a bunch of squash (I find about two per person works depending on the size of the squash and if you are serving it as an entree or a side). IMG_4640 2. Sprinkle the zucchini with a little bit of sea salt and wait 15-20 minutes for the liquid in the zucchini to release itself. Wrap the noodles in paper towels to remove moisture. 3. Throw the noodles in a pan with about a tablespoon of butter and tablespoon of olive oil, and cook for approximately five minutes over medium-high heat. IMG_4647 4. Toss the noodles with Parmesan, Pecorino Romano, or top with your favorite tomato sauce and serve. IMG_4653