Shrimp & Kale: a match made in heaven

Serve it with a Chardonnay - you've got a winner.

This is an easy-peasy shrimp dish that'll make everyone happy. It's got great flavor, a mean crunch, and packs some protein - as a main dish or an appetizer.

Fresh shrimp is a best-case scenario, but definitely not essential. In a pinch for a dinner party, I used a bag of frozen, tail-on shrimp and thawed them overnight, about 24 hours before when I knee I'd need to prep them for the party.

I prepped the kale (see my blog post on baking kale) and cooked it for 17 minutes at 400 degrees.  While it was baking, I tossed the thawed shrimp into a pan with coconut oil, garlic, cayenne,  salt, and a little fresh lime juice, and sauteed it slowly for about 10 minutes, tossing every now and again. Viola! Its done.

The kale comes out of the oven crispy and crunchy, perfect. Top the kale with the steaming shrimp and arrange it on a serving plate.

Serve it up with a favorite white wine or a cocktail. Guests will now devour.

A new spin on Bruchetta

The classic elements, then some.

This delicious spin on classic bruschetta was a great introduction to a meal.  I enjoyed this dish at a restaurant called Bistro 1245 in Gainesville, Florida, my home town, when I took a trip down south recently. It seems like an easy option for a snack, appetizer for a party, or just a little something to nibble on with your favorite wine.  The bread was crisp and they stuck with tomato, basil, and balsamic stuck as bruschetta staples. But, atop the pile of traditional goodness was larger chunks of hearty feta and chick peas, adding a different Mediterranean twist.