We went to the Farmers' Market on Wednesday for the first time in several weeks. Our CSA had a great looking selection and we didn't even pick up anything from any of the other vendors. We got potatoes, yellow and orange carrots, butter lettuce, arugula, and green beans. Yum.
In case you haven't noticed, most of the country is experiencing a heat wave. It has been 100 degrees through the Midwest and South East. Atlanta was over 100 degrees yesterday. Our mountain has not been immune to the heat, though it takes longer to get that hot and cools off in the evenings. Today will be about 100 here. Since yesterday was also a scorcher we wanted to make a light summer salad for dinner out of some of the veggies we got at the Farmers' Market. We decided on a shrimp salad.
We used the butter lettuce and arugula and added cut up slices of the yellow and orange carrots.We threw some shrimp on the skillet with some olive oil, salt, pepper, and ginger. We put a little cheese on the salad, threw the shrimp on top and added a few croutons. We had a chipotle lime dressing sitting around and used that for the salad.
The end result was delicious. Though, to be honest I would have been happy with just the carrots and shrimp and dressing on my plate.
Today I plan to clean up some more of the carrots and eat it with hummus.
In case you haven't noticed, most of the country is experiencing a heat wave. It has been 100 degrees through the Midwest and South East. Atlanta was over 100 degrees yesterday. Our mountain has not been immune to the heat, though it takes longer to get that hot and cools off in the evenings. Today will be about 100 here. Since yesterday was also a scorcher we wanted to make a light summer salad for dinner out of some of the veggies we got at the Farmers' Market. We decided on a shrimp salad.
We used the butter lettuce and arugula and added cut up slices of the yellow and orange carrots.We threw some shrimp on the skillet with some olive oil, salt, pepper, and ginger. We put a little cheese on the salad, threw the shrimp on top and added a few croutons. We had a chipotle lime dressing sitting around and used that for the salad.
The end result was delicious. Though, to be honest I would have been happy with just the carrots and shrimp and dressing on my plate.
Today I plan to clean up some more of the carrots and eat it with hummus.
Nothing beats fresh veggies in the summer! That sounds like a fantastic meal on a hot day.
ReplyDeleteYour summer salad looks delightful! How long do cook the shrimp on the skillet? I've been using up the lettuce and spinach in my garden in salads, because it has been hot in MA and they are starting to go to seed.
ReplyDeleteDave
http://sonomashanty.blogspot.com/
The shrimp was precooked so we just put it on the skillet for about 5 minutes.
DeleteDid you cook the shrimp outside? I would imagine the heat from cooking would have been uncomfortable in the tiny house on top of the ambient heat.
ReplyDeleteWe did cook the shrimp outside. We find that we do much of our cooking outside regardless of the weather. Well, except for when it rains.
DeleteHi Laura, the receipe sounds great (too bad I'm alergic to shrimp). I'm amazed that it's soooo hot up there. We've been melting here in Atlanta, but it sounds like the heat is everywhere.
ReplyDelete