dark-green parts
of scallions
MAKE A SALAD DRESSING. In a small food processor combine the
green parts (chopped) of the green onions with 1/3 cup olive oil, 2 TBSP
apple cider vinegar, 1/4 tsp raw honey, 1/2 tsp minced garlic and a pinch
of salt and black pepper. Process until smooth and serve over salads.
QUICK IDEAS: Chop and use as a garnish for everything from
JH\SPÅV^LYMYPLKYPJLto scrambled eggs to green salads.
english cucumber
shrimp
shells
MAKE A SIMPLE SALAD. Chop cucumbers and place in
a shallow dish. Drizzle with olive oil followed by a splash of rice
vinegar, a pinch of salt and pepper, and a sprinkle of fresh or
dried dill. Let sit for 10 minutes before serving.
MAKE A QUICK SHRIMP
STOCK. Heat olive oil in a large
skillet set over medium heat.
Add some diced onion, chopped
celery and carrots. Add the
shrimp shells and cook, stirring
occasionally, for 2 minutes. Add
enough water to the pan to just
cover the shells, bring to a boil,
then cover, reduce heat and
simmer 20-30 minutes. Strain
out the shells and veggies and
store stock in the refrigerator
until needed (or freeze for later
use). Use as a base for seafood
soups and stews.
QUICK IDEAS: Combine chopped
cucumbers and frozen blueberries to
make a refreshing smoothie, or top
thick cucumber slices with mashed
avocado, smoked salmon and a sprinkle
of “everything bagel” seasoning for a
simple summer appetizer.