Italian Pasta Classics - Spaghetti with Shrimp, Lemon, Mint & Pecorino

Mint, lemon and chili together are a very classic Italian flavor combination. They also happen to work deliciously together with seafood. This incredibly easy and company-worthy Pasta dish is an excellent choice if you are looking for an entree that is zesty, light and comforting all at once. At well under 30 minutes to prepare (if you get the Shrimp cleaned in advance) it's also doable on a weeknight. I know Spaghetti with Shrimp, Lemon, Mint and Pecorino is definitely going to be a regular on our summer menu rotation. Try it today and buon appetito! 

Photo: NK

Spaghetti with Shrimp, Lemon, Mint & Pecorino
Serves 3 as an entree (or 4 lightly)
Lightly Adapted from Food & Wine

Ingredients:
1/4 lightly toasted Pine Nuts
1/2 Pound Spaghetti 
1/4 Cup Extra Virgin Olive Oil 
2 Garlic Cloves, halved
1/2 Pound Large Wild Shrimp, shelled, cleaned and cut in thirds (buy them cleaned to save time!) 
Kosher Salt
Pepper
Zest of one Lemon
1 Tablespoon Lemon Juice
1/4 Cup Chopped Mint, plus small leaves set aside for garnish
1 Cup grated Pecorino Romano
1 teaspoon jarred Calabrian Chili (we like Tutto Calabria) or substitute Crushed Red Pepper


Method: 
Prepare Pasta as directed in well-salted water. Reserve 1/2 Cup Pasta water, drain and set the Pasta aside. 

Meanwhile in a large skillet, warm 2 Tablespoons of the Olive Oil over medium low heat and add the Garlic Cloves. Cook, stirring until slightly golden, for about 5 minutes. Discard the Garlic. 

Sprinkle Shrimp with a little Salt and Pepper. Add them to the skillet and cook about 2 minutes until almost totally opaque. 

Add the Pasta, Water, Lemon Zest, Lemon Juice, 2/3 of the Pecorino Cheese, and the 2 remaining Tablespoons of Extra Virgin Olive Oil. Cook, tossing constantly until the sauce thickens nicely, about 2 minutes. Season with a bit more salt and stir in the Calabrian Chili.

Plate and garnish with remaining Pecorino, toasted Pine Nuts and Mint Leaves. Enjoy! 

Back To Basics - NK's Original Israeli Couscous Salad

Our Green Market Bounty + Heirloom Cherry Tomtoes, Photo: NK

It's that time again - time for our annual Couscous recipe.
This year, we're kickin' it old school with the Couscous that started it all - our original and perfectly simple Israeli Couscous with Tomatoes and Onions. Israeli Couscous is one of our go-to summer sides because it's super versatile, great for barbecues, can be made ahead (it tastes better the longer it sits) and served chilled or at room temperature. Finally, I like that it's just slightly less ubiquitous than regular old Pasta Salad (not that there's anything wrong with that).

Like any good basic, you can dress it up or down. Today's version is probably our most stripped down because it uses just a few widely available, everyday ingredients that are great in summer. (We're all about the tomato, as you can clearly see here). Do check out our past years' Couscous recipes HERE, HERE and DO get creative with this great little pearl shape Pasta on your own. You cannot go wrong and the possibilities are endless. 

What can I say? We love the stuff - whether you are looking to shake up your pasta salad or create the simplest side ever for your next barbecue, Israeli Couscous is a great choice. 

NOTE - For this recipe we used Heirloom Cherry Tomatoes because they were available at our green market and I always find that they lend a little something special (plus lots of color!) to recipes. If you can't find them, you can absolutely use any small tomato variety like Grape, Cherry, Sungold (the orangey-yellow kind) or even larger Tomatoes that have been chopped up.  

So here it is, the original and still best Israeli Couscous Salad With Tomatoes & Onions. Did someone say barbecue? 

Classic Israeli Couscous with Heirloom Cherry Tomatoes, Photo: NK

Classic Israeli Cous Cous & Tomato Salad

Serves 4 (double for larger groups)

Ingredients:  
1/2 cup dry Israeli couscous (we prefer Osem Brand) prepared in water according to package instructions. (Don't add salt) *see below for how to 'toast the couscous first 

2 heaping tablespoons minced Italian parsley 
1 Cup Assorted Heirloom or Regular Grape or Cherry Tomatoes (cut in halves or quarters depending on their size)
1/2 Cup Red Onion, cut in a small dice. (About half a small red onion)

Dressing: 

2 teaspoons Olive Oil 

1 teaspoon Red Wine Vinegar (plus more to taste)

1/4 Teaspoon Sea Salt + more

Black Pepper

Method: 

1.*Optionally "toast" the Couscous to enhance flavor and color - To do this: Pour the Couscous into a dry pan and toast over medium heat shaking the pan and stirring occasionally until the Couscous begins to take on a bit of color on some, not all, of the pasta pearls. Keep an eye on it. It gets toasted quickly and can burn if you aren't watching. Turn off heat and proceed with the recipe. 

2. Prepare the Couscous in water according to package directions. (For more flavor, you can use an equal amount of low sodium Chicken Broth, but I would taste before adding the extra salt later). 

3. Let Couscous cool and then toss in the Tomatoes, Parsley and Onion.

4. Dress with 2 teaspoons or more good-quality Olive Oil and then add Red Wine Vinegar to taste (we use about 1 teaspoon). Stir. Finish with 1/4 teaspoon Sea Salt. Allow to sit in fridge before serving and bring to room temperature or serve chilled. Taste before serving and adjust seasonings if needed. 

**This dish is best served slightly chilled or at room temperature and tastes better the longer you let the flavor develop.You can make it a day in advance and the Couscous component as many as three days in advance. 

Simply Summer - Corn With Garlic Jalapeño Lime Butter + Queso Fresco

Don't you just love it when things are simple? Today's post is about an absurdly easy yet show-stopping side that will have your guests smiling in no time.

Corn on the Cob with Garlic Jalapeño Lime Butter and Queso Fresco, Photo: NK

Corn on the Cob with Garlic Jalapeño Lime Butter and Queso Fresco is really as easy as mixing up a few ingredients and then boiling (or grilling) one of the season's best veggies - sweet summer corn.

The inspiration for this recipe came to me years ago while I was watching an episode of Boy Meets Grill, one of Bobby Flay's Food Network shows. Bobby mixed up something quite like today's Garlic, Lime, and Jalapeño Butter for corn - which of course he grilled. Ever since then, I've been making this amazingly easy and flavor-packed compound butter each year using my own favorite ingredients and proportions. Honestly, I have yet to find a guest who doesn't love it, and it's an easy way to deliver major wow factor with almost no effort! I personally prefer the ease of quickly boiling corn, but you can certainly grill it as Flay recommends. Up to you!  Check out his version HERE.

In general, compound butters are a great make-ahead way to jazz up both proteins and vegetables. In fact, you may also want to check out our Meyer Lemon Herb Butter for Lamb HERE. 


Corn on the Cob With Garlic Jalapeño Lime Butter and Queso Fresco 
Inspired by Bobby Flay 
Yield - 1 Stick of Butter + 8 Ears of Corn 
Ingredients: 

Creating the Garlic Jalapeño Lime Butter, Photo: NK 

For the Garlic Jalapeño Lime Butter
Zest of 2 Limes + 1 teaspoon Lime Juice 
3 Large Cloves of Garlic, finely minced
1 Large Jalapeno, minced (seeds and all) 
1 Stick of Salted Butter, sliced up and softened 


For the Corn
8 Ears of sweet summer Corn
1/4 Lb Queso Fresco (or Cotija Cheese, or even Pepper Jack)
Black Pepper
3 Limes, quartered, for serving 



Method: 
1. First, make the Butter. In a small bowl or mug, mix together sliced butter at room temperature with the first four ingredients until fully incorporated. 
Spoon onto a square of plastic wrap and shape into a a baton shape. Roll plastic over the butte carefully and seal on each end - like a party favor. Place in the freezer for 5 minutes or the refrigerator for 20. Before using, slice butter into pats and bring to room temperature.

Voila! Photo: NK 

2. About 20 minutes before you are ready to serve the dish, set a very large pot of water to boil. Once boiling, add the ears of Corn and cook until tender - about 5 minutes. Remove ears of corn to a platter and top with slices of Garlic Jalapeño Lime Butter (you will likely have some butter leftover). 


3. Spread pats of butter around so they begin to melt. Grate the Queso Fresco or other cheese over the platter, top with a quick squeeze of lime juice and a good sprinkle of black pepper. Serve family style with lime wedges 

Enjoy!