Summer is here! I guess its not officially until June 21, but the weather is officially summer weather, and that means time for fun summer suppers on cool summer nights with the summer playlist playing and some good ol’ backyard football. There’s nothin’ like summer nights. Can I get an ‘Amen’?
Anyways, I’ve tried a few new recipes this week and found two that you just gotta try. They are summery, really flavorful, and super easy to make!
Here’s the first (and my new favorite!):
Spinach Artichoke and Tuna Tortellini:
Note: This is probably my new favorite recipe! It was SO good. Bursting with flavor and a great combination. Make it. You know you want to. Props to Rachael Ray for this one.
Ingredients (Serves 4):
- 1 box (10 oz.) organic frozen chopped spinach
- Salt and pepper
- 1 lb. cheese tortellini
- 2 tbsp. EVOO
- 2 tbsp. butter
- 1 large shallot, finely chopped
- 3–4 cloves garlic, chopped
- 1 can (14 oz.) quartered artichokes in water, drained
- 1 can (5 oz.) line-caught tuna, drained and flaked
- 1 lemon, juiced
- 2 tbsp. chopped fresh thyme
- Defrost the spinach in the microwave, wring it dry and separate the leaves.
- Meanwhile, bring a large pot of water to a boil, salt it, add the tortellini and cook according to package directions. Drain and let cool.
- In a large skillet, heat the EVOO, 2 turns of the pan, and butter over medium heat. Add the shallot and garlic and cook, stirring, for 2 minutes. Add the artichokes and spinach; season with a little salt and pepper and a hint of freshly grated nutmeg.
- Add the tuna and pasta to a bowl. Top with the spinach and artichokes. Dress with the lemon juice and thyme. Serve or refrigerate for later.
Shrimp Avocado Salad:
- 12 shrimp, peeled and deveined (or 12 pre-cooked cocktail shrimp… I used cocktail shrimp. I am not a cheater.)
- Splash of lime or lemon juice
- Dash of red pepper flakes
- Dash of garlic powder
- Dash of salt and black pepper
- Vinaigrette of your choice (I used a delicious Alpine Avocado Vinaigrette.)
- 1/4 cup Feta cheese crumbles
- 2 avocados, chopped
- 1 cup corn (canned, frozen or fresh from the cob)
- 1 tomato, chopped
- You can also add black beans and garbanzo beans. They were in the original recipe.
- Lightly coat a pan with cooking oil over medium heat.
- Place the shrimp in the pan and add a splash of lemon or lime juice, red pepper flakes, garlic powder and salt & pepper.
- Cook the shrimp for 2-3 minutes on each side until the shrimp turns pink.
- Remove the shrimp from the heat and let them cool. (The shrimp can be cooked ahead of time and refrigerated. You can also use pre-cooked cocktail shrimp to save time.)
- Toss all of the ingredients with the salad dressing.
- Serve the salad immediately or let it chill in the refrigerator.