Green Living Magazine gives you recipes for delectable, colorful, dishes to bring to your summer plate this August.

Watermelon Heirloom Tomato Salad Recipe

Recipe and photo courtesy of Eat by Stacey Weber, https://eatbystaceyweber.com/

Salad Ingredients

Seedless watermelon (cubed), 1 mini or ½ large

2 cups halved heirloom cherry tomatoes 

2 large heirloom or other vine tomatoes, chopped (roughly 3 cups)

½ cup  pickled onions (see recipe)

¼ cup crumbled feta 

½ cup Marcona almonds 

¼ cup olive oil

2 Tbsp. white balsamic vinegar

⅓ cup mint or basil

½ zest + juice of a lime

2 tsp. agave

1 Tbsp. salt

1 tsp. turmeric

Arrange the watermelon, tomatoes, and red onions on a large plate or platter. Drizzle with half the dressing. Make the dressing: In a small bowl, whisk together the olive oil, lime juice, agave, turmeric, and salt. Top with the feta, almonds and herbs. Drizzle with remaining dressing. Season to taste and serve.

Pickled Red Onion Ingredients

1 medium red onion

½ cup white vinegar

½ cup water

1 ½ Tbsp. =granulated sugar

1 ½ tsp. salt

Tiny pinch of red pepper flakes

1 Tbsp. pickling spice

Slice the red onion as thin as possible. Use a mandolin for evenly sliced onions.
Add the sliced red onions to a glass jar, such as a 16 oz. mason jar. Even a bowl will work, or container with a lid (glass is preferred). In a small saucepan, combine the white vinegar, water, sugar, salt and pepper flakes. Bring the mixture to a simmer over medium heat, then immediately remove from heat. Pour the pickling liquid over the onions in the jar. Use a butter knife to press the onions down into the liquid, making sure they are immersed completely. Let them sit at room temperature, uncovered, for 30 minutes, then cover and refrigerate for at least an hour before serving. They will have a stronger flavor after at least 4 hours in the refrigerator. Can keep for approximately 2 weeks in the refrigerator.

Shrimp Fra Diavolo Recipe

Recipe and photo courtesy of Vervana, www.vervana.com

 1 lb. of peeled and deveined shrimp

2 tsp. Italian Seasoning & Dipping Blend

Natural Salt Blend, to taste

3 Tbsp. plus 2 tsp. Jalapeño Garlic Flavored Olive Oil or Garlic Olive Oil (if you want less chili heat)

1 jar Organic Pasta Sauce – Arrabbiata for a robust hot and spicy flavor, Marinara for a milder flavor, or a combination of both

2 cups broccoli florets

1 bag red lentil or chickpea pasta

4-plua quarts water

Toss the shrimp in a bowl with olive oil, Italian Seasoning & Dipping Blend, and 2 grinds of the salt blend. Heat 3 Tbsp. of Jalapeño Garlic or Garlic Olive Oil on medium heat in a large skillet. Add the shrimp and sauté for 4 to 6 minutes until they turn opaque and pink. Remove from the skillet and set aside. Add the broccoli to the skillet with ⅓ cup of water, and cover. Cook on medium-high heat, stirring occasionally and adding water as necessary, until broccoli is cooked but still firm (al dente). Remove from the pan and set aside. Return the shrimp plus a jar of pasta sauce into the skillet and cook on low to medium heat, just to warm through and meld flavors. Add the broccoli (or serve on the side of the pasta, if you prefer). While making the shrimp and broccoli, bring 4 cups of water and a few grinds of salt to a boil in the stock pot. Add the pasta and cook until al denté. Drain and toss pasta in 2 tsp. of olive oil of choice and spoon into four bowls. Add equal portions of the sauce and shrimp mixture onto the pasta.

Green Living hopes these delicious recipes find a way into your stomach this month. Enjoy!

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