Zucchini Basil Pasta Salad

A fresh, light lunch or potluck dish and good use of the excess zucchini we see in summer time. Eat warm or chilled. This makes about two meal sized portions, or 6 side dish portions.

Method:
1. Break the spaghetti into quarter length and cook in salted boiling water for 9 minutes.
2. While spaghetti is cooking, shred the zucchini in to a mixing bowl. Then tear off the basil leaves into a blender. Add lemon juice, walnuts, cheese, salt, and oil into the blender and blend on low until pesto consistency.
3. Add the blended mixture to the zucchini and mix. Taste, adjust seasoning.
4. When the pasta is cooked, drain and add tot he zucchini. Toss and either serve or chill.

Ingredients:
3 ounces spaghetti noodles
2 medium zucchini
1 bunch of basil
Juice of 1 lemon
2 tbsp walnuts, toasted
4 ounces of parmesan or romano cheese
Pinch of salt
1/4 cup olive oil

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Shrimp and Salmon Stew (Instant Pot Recipe)

Makes 2 bowls plus extra soup for leftovers or alternative use. About 400 calories per bowl if you eat all the shrimp and use 4 ounce salmon filets.

NOTE: I used a pressure cooker (Instant Pot) and an immersion blender for this recipe. If you don’t have those, (first of all, GET THEM they are awesome) you can cook the broth in a regular pot for 40 minutes instead of 20, and either blend it in a regular blender or skip the blending, you’ll just lose some of the richness of the broth.

Ingredients

• 3 Salmon filets

• 1 pound of shrimp

• 1 onion, chopped

• 1.5 cups carrots, shredded or diced

• 2 celery stalks, chopped

• 2 red bell peppers, diced

• 2 cups chicken broth

• 2 cups of white wine

• 1 can fire roasted tomatoes

• 1 tbsp paprika

• 1 tbsp dried herbs (I used basil and oregano)

• 1 tbsp olive oil

• 1/2 cup diced shallots

• 1/4 cup minced garlic

• 1/4 cup tomato paste

• Salt to taste

• Fresh parsley

Instructions

Place one salmon filet, 1/4 of the shrimp (peel on), onion, half the carrots, celery, half of the bell pepper, chicken broth, wine, tomatoes, paprika, and dried herbs into the Instant Pot on soup mode for 20-25 minutes. Once cooked, blend into a puree with an immersion blender keep it on warm heat.

Peel the rest of the shrimp and place in a heat proof bowl. Poor hot broth over a fine sieve onto the remaining peeled shrimp. Discard the broth solids after pressing them into the sieve gently. This should cook the shrimp. if not, boil some of the broth and pour it back into the bowl.

Meanwhile, sauté the remaining carrots and bell pepper, shallots, and garlic for ten minutes on medium low heat. Add the tomato paste and cook several more minutes. Move the vegetables to the side of the pan and add the remaining two salmon filets, and cook about 6 minutes skin side and 3 minutes flesh side.

For a heartier soup, reduce the access broth in the saute pan after removing the salmon. A ten minute reduction will thicken it slightly and give it more flavor.

Plate the salmon and veggies into the bowl, and ladle the shrimp with broth over it. Garnish with parsley and serve.

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