Shrimp Piccata over Zoodles

This is so easy, light and flavorful. I love piccata sauces because they combine my favorite tangy flavors like lemons and capers. But they aren't always healthy so I loved finding a way to healthy it up. The key in any zucchini noodle dish is not to skip the part where you try and get the liquid out of the zoodles, otherwise it gets soggy. I've seen several recipes for this online and combined quite a few, but H/T to Eating Well for always giving me the best jumping off point. 

Shrimp Piccata over Zoodles 

• 6 medium zucchini
• ½ teaspoon salt
• 1/2 teaspoon pepper
• 1 tablespoon butter
• 2 tablespoons extra-virgin olive oil
• 5 cloves garlic, minced
• 1 pound raw shrimp peeled and deveined
• 1 cup low-sodium chicken broth
• 1 tablespoon cornstarch
• ⅓ cup white wine
• 1 tablespoon white wine vinegar
• ¼ cup lemon juice
• zest of one lemon
• 3 tablespoons capers, rinsed
• 2 tablespoons chopped fresh parsley
• 1/4 cup shaved Parmesan 

1. Use a spiralizer to turn your zucchini into zoodles, I use the thickest setting. Don't pulverize the middle with the seeds, toss it when you get to those parts. THIS IS IMPORTANT: Place the zucchini "noodles" in a colander and toss with salt. Let drain for 15 to 30 minutes, then gently squeeze to remove any excess water.
2. In a large skillet, heat butter and 1 tablespoon oil over medium-high heat. Add garlic and cook, stirring, for 30 seconds. Add shrimp and cook, stirring, for 1 minute.
3. Whisk broth and cornstarch in a small bowl. Add to the shrimp along with wine, vinegar, lemon juice and capers, season with salt and pepper. Simmer, until the shrimp is just cooked through, and the sauce reduces slightly. 
4. Remove from heat and set aside. 
5. Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the zucchini noodles and gently toss until hot, about 3 minutes. Serve the shrimp and sauce over the zucchini noodles, sprinkled with parsley and Parmesan. 

**Makes 4 servings

**3 on Bryce's dish scale because I am usually thawing 

Spicy Sweet Cauliflower Tacos

Have you heard I'm obsessed with Cauliflower? I swear sometimes it tastes like meat. I love it because it takes on the flavor of whatever you cook it in, and it's so healthy. This recipe gets it crispy and delicious. Inspiration came from a number of recipes I found online but huge shout out to Eating Well for the Chipolte Lime sauce.  This was a combo of things we found fresh at our farmers market this season, but things you should be able to find year round. 

Spicy Sweet Cauliflower Tacos

• ¼ cup lime juice (from about 2 limes)
• 2 tablespoons chopped chipotles in adobo sauce
• 1/2 tablespoon honey
• 3 cloves garlic
• ½ teaspoon salt
• 1 large head cauliflower, cut into small bite sized floret
• 1 small red onion, halved and thinly sliced
• 1 (15 ounce) can black beans, drained and rinsed
• 8 corn tortillas
• ½ cup crumbled queso fresco
• 1 cup Sliced red cabbage
• 1 avocado, diced
• 1/2 cup micro greens
• 4-5 radishes thinly sliced (cut in half if large)
• 1/2 cup green salsa/hot sauce of some sort (I love herdez Salsa Verde, and recently found a hatch green chile salsa in a jar I loved) 

1. Preheat oven to 450°F. Line a large rimmed baking sheet with foil.
2. Combine lime juice, chipotles, honey, garlic and salt in a blender. Process until mixed together well. 
3. Place cauliflower in a large bowl (microwave safe, this comes in handy later), add the sauce and stir to cover and coat. 
4. Transfer to the baking sheet. Sprinkle onion on top.
5. Roast, stirring occasionally, until the cauliflower is browned in spots, but tender, and the onion is cooked down. This takes about 20 minutes.
6. In the same bowl you tossed the cauliflower in, add your beans and toss around to soak up any of the sauce left. Heat in the microwave for about a minute, then mash beans with a fork so they smooth out. 
7. Heat tortillas either on a grill, directly on the gas stove top or in a pan. Do not take the microwave route or the taco shells won't hold up! 
8. To make a taco: Add mashed beans, then cauliflower and onions, top with cheese, cabbage, avocado, micro greens, radishes and salsa or hot sauce. 

**Makes 4 servings
**2 on Bryce's Dish scale since I reuse the bowl!

All the Green Salad: Green Lentils with Roasted Green Beans and Broccoli and Green Goddess Dressing

I have always loved the idea of Green Goddess dressings, but can't do a lot of dairy, so I found a way to make my own! I coupled that with this idea from Eating Well chock-full of green veggies and it makes the most hearty salad! It truly fills you up and is so yummy. And it's a salad you can save for leftovers by keeping the roasted veggies, dressing and lettuce separate. 

Green Lentils with Roasted Green Beans and Broccoli and Green Goddess Dressing

• 4 cups  broccoli florets cut into small pieces 
• 2 cups trimmed and halved green beans 
• 1 tablespoon extra-virgin olive oil
• salt and pepper
• 1 teaspoon lemon pepper seasoning
• 1/2 teaspoon red pepper flakes
• 2½ cups water
• ¾ cup French green lentils, rinsed
• 8 cups  green leaf lettuce
• 2 cups thinly sliced dino kale

Dressing 

• ½ cup fresh tarragon leaves
• 1/4 cup fresh basil leaves
• 1 tablespoon olive oil 
• 1 cup nonfat Greek Yogurt
• salt and pepper to taste
• 2 tablespoons lemon juice
• 2 tablespoons white wine vinegar
• 1 teaspoon white miso
• 2 cloves garlic

1. Heat oven to 400 degrees. 
2. Toss broccoli and green beans with oil, lemon pepper, red pepper flakes, and salt and pepper on a large rimmed baking sheet. Roast, stirring once, until tender, about 20 minutes. 
3. While that cooks, bring water and lentils to a boil in a medium saucepan over high heat. Reduce heat to a simmer, cover and cook until tender, about 25 minutes. Rinse with cold water to cool off and drain well. 
4. Combine dressing ingredients in a food processor. 
5. Layer lettuce and kale, then top with the roasted vegetables. Serve with the dressing.

Super Easy Black Bean Shrimp Salad

 It doesn't get easier than this. You can make this the night before and it's a great lunch salad. After seeing this recipe pop up on a million "Easy Lunch" lists from Eating Well, I knew I had to add to my rotation. I tweaked a few things and make it more "salad" like for my taste. But kudos to Eating Well for a great concept. Buying precooked shrimp makes this a breeze. This could make a good taco filling with corn tortillas too. 

Super Easy Black Bean Shrimp Salad

• 1 lb cooked peeled and de-veined shrimp, cut into bite sized pieces (I buy frozen and thaw quickly under cold water, it only takes a few minutes) 
• 1 bunch cilantro, roughly chopped
• 1 pint cherry tomatoes, quartered
• 1 poblano pepper, chopped
• 1 15 oz. can of black beans, rinsed
• 1 bunch green onions minced
• 4 cups mixed baby greens
• 1/3 cup apple cider vinegar
• 2 garlic cloves minced
• salt and pepper
• 2 tablespoons olive oil 
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• 1 tablespoon minced chipolte pepper in adobo sauce
• 1 avocado, diced

1. Whisk vinegar, oil, garlic, chipotle, cumin, chili powder and salt and pepper in a large bowl.
2.  Add shrimp, beans, tomatoes, poblano, green onions and cilantro; toss to coat. 
3. Serve over mixed baby salad greens, top with avocado.