weeknight
cooking
LOW-
CALORIE
DINNERFARRO-CITRUS SALAD WITH SHRIMP
ACTIVE: 35 min l TOTAL: 35 min l SERVES: 4
1 cup farro
2 blood oranges
1½ pounds peeled and deveined large shrimp
½ teaspoon fennel seeds, crushed
Kosher salt and freshly ground pepper
¼ cup extra-virgin olive oil
2 tablespoons white wine vinegar
1 bulb fennel
1 bunch watercress, trimmed
½ cup fresh parsley
⅓ cup halved pitted kalamata olives
- Bring a medium saucepan of water to a boil. Add the
farro, stir and reduce the heat to low; simmer until tender,
20 to 25 minutes. Drain.
- Meanwhile, grate the zest of ½ blood orange into a
medium bowl. Add the shrimp, fennel seeds, a pinch of salt
and ½ teaspoon pepper. Toss well, then set aside 10 minutes.
Cut the peel off both oranges using a paring knife. Working
over a large bowl, cut between the membranes to remove
the orange segments so they fall into the bowl. Squeeze
the remaining membranes to release any juices. Whisk in
2 tablespoons olive oil and the vinegar; set aside.
- Halve the fennel bulb lengthwise and thinly slice crosswise,
discarding the core. Add to the oranges along with the watercress,
parsley and olives; do not toss the salad yet.
- Heat the remaining 2 tablespoons olive oil in a large nonstick
skillet over medium-high heat. Add the shrimp in a single layer
and cook, turning occasionally, until just cooked through,
about 3 minutes.
- Add the farro to the salad, toss and season with salt and
pepper. Divide among plates and top with the shrimp.
Per serving: Calories 480; Fat 16 g (Saturated 3 g); Cholesterol 273 mg;
Sodium 1,579 mg; Carbohydrate 47 g; Fiber 7 g; Sugars 9 g; Protein 38 g
ROASTED VEGETABLE SANDWICHES
ACTIVE: 25 min l TOTAL: 40 min l SERVES: 4
1 acorn squash, halved, seeded and sliced into
½-inch-thick half moons (leave the skin on)
1 pound rainbow baby carrots (about 16),
halved lengthwise if large
3 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh thyme
Kosher salt and freshly ground pepper
1 7.5-ounce container chive-and-onion cream cheese
1 tablespoon chopped fresh dill
8 slices multigrain bread
4 cups baby spinach
2 tablespoons red wine vinegar
1 cup pickled beets (about 6 ounces), drained and
sliced ¼ inch thick
- Place a baking sheet in the upper third of the oven and another
in the lower third; preheat to 450 ̊. Toss the squash, carrots, olive
oil, thyme, 1 teaspoon salt and a few grinds of pepper in a large
bowl. Put the squash on one of the baking sheets and the carrots
on the other, spreading the vegetables in a single layer. Roast,
switching the pans halfway through, until the vegetables are
lightly browned and tender, 25 to 30 minutes.
- Meanwhile, mix the cream cheese with the dill in a small bowl.
A few minutes before the vegetables are done, toast the bread,
then spread with the cream cheese mixture. Toss the spinach with
the vinegar and season with salt and pepper.
- Lay out 4 slices of bread, cream cheese–side up. Top each with
a layer of beets, then the squash, carrots, spinach and another
slice of bread. Cut in half.
Per serving:Calories 700; Fat 30 g (Saturated 9 g); Cholesterol 34 mg;
Sodium 1,548 mg; Carbohydrate 93 g; Fiber 15 g; Sugars 20 g; Protein 18 g
82 FOOD NETWORK MAGAZINE ●NOVEMBER 2019