1 1/2 Tablespoon fresh lime juice 2 garlic cloves, minced 2 Teaspoons ground chipotle chile Salt and freshly ground pepper 1 Pound raw medium shrimp, peeled but tails left intact, deveined Lime wedges, for serving
Directions
Step 1: Remove the leaves from half the length of each rosemary sprig, and set the sprigs aside. Chop enough of the leaves to make 1 1/2 teaspoons. (Reserve any remaining leaves for another use.)
Step 2: In a medium bowl, combine 1/4 cup olive oil, 1 1/2 tablespoons fresh lime juice, 2 minced garlic cloves, 3 tablespoons chopped fresh cilantro, 2 teaspoons ground chipotle and 1 1/2 teaspoons chopped rosemary. Season the marinade with salt and black pepper to taste.
Extra-virgin olive oil, as needed
Directions
Step 1: Line a colander or mesh strainer with a couple layers of cheese cloth; set over a bowl large enough to hold it steady.
Step 2: In a bowl, stir 1/4 teaspoon salt into 2 cups plain Greek yogurt and scrape directly onto the cheesecloth. Bring cheesecloth corners together and twist or tie them together.
Step 3: Set the bowl with the strainer with the cheesecloth with the yogurt in the refrigerator for 24 to 72 hours. (The longer the drain time, the stiffer and drier the labneh.)
Step 4: After draining, squeeze the bag gently to release any more liquid. Serve labneh immediately (see below) or store refrigerated in an airtight container up to 3 or 4 days. Alternately, roll labneh into 2- to 3-inch balls and place on a sheet pan. Cover with a clean towel and refrigerate overnight to firm up a bit. After the labneh balls have firmed up, refrigerate them, submerged completely in extra-virgin olive oil in an airtight container.
Salt and pepper, to taste 1/2 Pound fresh spinach, washed 1/4 Cup dried cranberries
Directions
Step 1: Peel 3 tangerines and slice them into 1-inch rounds, removing any seeds. Set aside.
Step 2: Juice 1 tangerine (separate from the sliced tangerines) and mix with 2 tablespoons olive oil and 1 teaspoon chopped rosemary. Whisk until well combined. Season to taste with salt and pepper.
Step 3: In a large bowl, combine 1/2 pound fresh spinach, the tangerine slices and 1/4 cup dried cranberries with the dressing and toss gently to coat. Divide salad among salad plates.
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Salt and pepper to taste 6 large eggs
Directions
Step 1: In a large cast-iron skillet, heat 2 tablespoons extra-virgin olive oil until it shimmers. Add 1 chopped yellow onion and 2 chopped medium peppers; cook gently over medium heat until softened.
Step 2: Add 2 chopped tomatoes, 1 teaspoon dried oregano, 1 teaspoon Turkish red pepper flakes (optional), and salt and pepper to taste. Cook a bit more, about 2 to 3 minutes.
Step 3: In a bowl, whisk 6 large eggs, then add to the vegetable mixture. Cook, stirring and scraping gently with a spatula, until soft-set. Serve at once directly from the pan.
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