Fresh Takes

HERBS AND LEAFY GREENS SHINE IN THESE VIBRANT RECIPES

BY JENNIFER BAJSEL

SHRIMP PASTA WITH SPINACH ARTICHOKE PESTO

SERVINGS: 5 | PREP: 2 HRS. 20 MIN. | COOK: 45 MIN. | TOTAL: 3 HRS. 5 MIN.

INGREDIENTS: 16 oz. Rotini Pasta | 2 Tbsp. extra virgin olive oil, divided | 1 lb. 16/20 jumbo shrimp, peeled, deveined | 1 lemon, juiced | 14 oz. can artichoke hearts | Spinach Artichoke Pesto | Salt as needed Pesto: 10 oz. Spinach | ½ cup Walnuts | 1 cup extra virgin olive oil | 14 oz. can artichoke hearts, divided | 6 oz. parmesan cheese, shredded | ½ lemon, juiced

DIRECTIONS: MAKE the pesto using a food processor. COMBINE spinach, walnuts, olive oil, ½ of the artichoke hearts from the can plus 2 Tbsp. of brine, parmesan cheese, and ½ lemon juice. SET aside. THAW shrimp, remove peels if necessary, and pat dry. ADD the remaining ½ cup of lemon juice, shrimp, and ¼ cup of the spinach pesto in a mixing bowl. LET it marinate while preparing the rest of the dish. MAKE pasta according to package directions. Drain pasta and place it back in the sauce pot. DRIZZLE with 1 Tbsp. olive oil to prevent sticking. PAN-SEAR marinated shrimp in a saucepan over medium heat with 1 tbsp of olive oil. ADD the shrimp, the remaining canned artichoke hearts (drained), and the remaining pesto to the pasta. WARM the pasta over low heat before serving. GARNISH with parmesan (optional).

TIPS & TRICKS: AYou can use any type of pasta. Remember that pasta with texture or grooves will hold onto the pesto better than a flat, smooth pasta

TARRAGON CHICKEN SALAD

SERVINGS: 12 | PREP: 30 MIN. | COOK: 20 MIN. | TOTAL: 50 MIN.

INGREDIENTS: 3 chicken breasts | ½ red onion, chopped | 4 celery stalks, chopped | ½ cup slivered almonds | ¾ cup mayonnaise | ¼ cup Dijon | 1 lemon, juice | 4 Tbsp. fresh tarragon, chopped | Kosher salt as needed | Lettuce leaves for serving

DIRECTIONS: PLACE the chicken breasts in a medium saucepot. ADD water and bring to a boil. REDUCE the heat and simmer 20 mins. until cooked through. REMOVE chicken breasts from the heat to let cool. CUT a red onion in half. PEEL one half and chop into small dice. RINSE celery stalks and remove tops. CHOP celery into small dice. PLACE red onion, celery, and almonds in a mixing bowl. CUT chicken breasts into cubes and add to the mixing bowl. ADD mayo, mustard, and lemon juice. REMOVE tarragon leaves from stems and chop. ADD to the mixing bowl. COMBINE until well blended. ADD salt to taste. Serve in lettuce cups.

TIPS & TRICKS: If fresh tarragon is unavailable, you may substitute dried. Use ¹⁄³ of the recipe amount if using dried herbs. They are more concentrated in flavor.

GREEN GODDESS DEVILED EGGS

SERVINGS: 24 | PREP: 1 HR. 15 MIN. | COOK: 11 MIN. | TOTAL: 1 HR. 26 MIN.

INGREDIENTS: 12 eggs | ½ cup green goddess dressing | 1 tsp. Dijon mustard | 1 tsp. kosher salt | Fresh herbs for garnish (chives, dill, parsley)

DIRECTIONS: PLACE eggs in a pot of water and bring to a boil. COOK for 11 minutes. REMOVE the eggs from the water and place them in an ice bath to cool for at least 1 hour. PEEL the eggs and cut them in half lengthwise. REMOVE the yolks and place them in a food processor. ADD the green goddess dressing, mustard, and salt to the yolks. PULSE until well blended. PLACE the yolk spread into a piping bag. PLACE egg white halves onto a tray or baking sheet. PIPE the yolk spread into each half. Decorate each egg with fresh herbs. KEEP refrigerated until served.

TIPS & TRICKS: Using older eggs and keeping them very cold after cooking will help them peel more easily.