Sunday, April 16, 2017

Good Morning Arizona: Light Spring Dishes

Baked Margherita Spaghetti Squash

OK, it's crunch time.  Bikini season is right around the corner.  We made it through Easter and St. Patty's Day. If we can keep it light until cinco de Mayo, I think we'll be ready for summer!  Here are  a couple of light and easy dishes for spring that will still impress your guests and family!

Baked Margherita Spaghetti Squash

Prep Time: 10 minutes / Cook Time: 45 minutes / Servings: 2

Baked Margherita
Spaghetti Squash
  • 1 large spaghetti squash
  • 2 tbsp. olive oil
  • 1 large Roma tomato, finely chopped
  • 2 tbsp. finely chopped fresh basil
  • 1/4 cup shredded mozzarella cheese
  • 1 tsp. each salt & pepper
  • 1 tsp. garlic powder

  1. Preheat the oven to 400 degrees. 
  2. Using a large knife or a cleaver, slice the spaghetti squash in half lengthwise down the middle. Use a spoon to remove the seeds and center strings.
  3. Drizzle the two halves with olive oil and then sprinkle with salt, pepper and garlic powder.
  4. Place the squash, open side down on a cookie sheet and bake for 30 minutes. Remove from the oven, check to see if the squash is soft and easily comes up with a fork into a spaghetti like texture. If it's too hard to remove, cook for another 10 minutes. Remove from the oven, scrape and fluff the stringy squash with a fork. Leave the squash in the skin.
  5. Turn the oven up to broil. Add the tomatoes and fresh basil into the squash, stir and top with the mozzarella cheese. Place in the broiler for 3-4 minutes, until the cheese is melted and slightly browned. Allow to cool for 5 minutes before serving the squash.

Baked Wontons with Lemon Shrimp & Champagne Pesto

Prep Time: 25 minutes / Cook Time: 15 minutes / Servings 12 wontons

  • 2 cups fresh basil
  • 1 cup Italian parsley 2 cloves garlic
  • 1/4 cup shredded parmesan cheese
  • zest of 1/2 lemon
  • 2 tbsp. brut champagne
  • 1/4 cup olive oil
  • 1/4 cup pine nuts
  • 1/4 tsp. each salt/pepper
  1. In a food processor, combine all ingredients except for the olive oil. 
  2. Pulse until combined, scrape down sides with a spatula, and mix again on high speed for about 10 seconds. Drizzle in olive oil and mix for about 1 minute until smooth.

Lemon Shrimp:
  • 1 lb. shrimp, roughly chopped
  • 2 tbsp. olive oil
  • juice of 1/2 lemon (score the peel and save for garnish)
  • 2 tsp. fresh thyme leaves (plus 12 small sprigs for garnish)
  • 1/4 tsp. each salt/pepper
  1. Heat the olive oil on high heat in a large skillet. Add the thyme and chives and stir until combined. Add the shrimp, season with salt and pepper and cook on high heat for 2-3 minutes, stirring occasionally. 
  2.  Turn off heat, add the lemon juice and allow it to steam to finish cooking for about 3 minutes
  • 12 wonton sheets
  • 1/2 cup olive oil or non-stick cooking spray
  1. Preheat oven to 425 degrees.
  2. Place the wontons on a cookie sheet and brush the wontons with olive oil or spray with cooking spray on both sides.
  3. Bake in the oven for 3-4 minutes, until golden brown.

To build:
  1. Place a wonton sheet onto an individual appetizer dish. Spoon about 1 tbsp. of the pesto into the center. 
  2.  Place 3-4 pieces of the shrimp on top of the pesto. 
  3.  Garnish with a few pieces of scored lemon peel and a small sprig of thyme. 

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