FOOD for THOUGHT & FRIDAY SEAFOOD FEAST ~ GRILLED SHRIMP with WALNUT PESTO / BEEFSTEAK TOMATO FETA SALAD

There is life in the ground:
When it is stirred up, it goes into the man who stirs it.

~ author unknown

~ Rainy face dahlia

(American Dahlia Society)

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GRILLED SHRIMP with WALNUT PESTO

~ A bumper basil crop treat from The Great Big Barbecue Cookbook

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12-16 jumbo raw (shelled and deveined) shrimp

1/2 cup toasted walnut pieces

4 Tbsp. chopped fresh flat-leaf parsley

4 Tbsp. chopped fresh basil

2 cloves chopped garlic

3 Tbsp. fresh grated Parmesan cheese

2 Tbsp. extra-virgin olive oil

2 Tbsp. walnut oil (or olive oil)

coarse salt & freshly ground pepper

• Combine toasted walnuts, parsley, basil, garlic, cheese and oil in food processor. Process until finely chopped. Season with salt & pepper.
• In a bowl, add half the pesto to shrimp and toss well. Refrigerate at least 1 hours or overnight.
• Thread shrimp onto skewers and cook on hot grill for 3-4 minutes, turning once. Serve with remaining pesto and mixed green or tomato salad. (4 servings)

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BEEFSTEAK TOMATO FETA SALAD

2 lbs. beefsteak tomatoes

8 oz. crumbled feta cheese

1/2 cup extra-virgin olive oil

12 Kalamata olives

4 springs fresh basil

freshly ground black pepper

Cut thick slices of tomatoes and arrange in serving dish. Sprinkle with crumbled feta, olive oil, olives, and snipped fresh basil. Season with freshly ground pepper and serve at room temperature. (4 servings)

LAZY DAY SUMMER PICNIC ~ PESTO STUFFED CHICKEN BREASTS / MEDITERRANEAN SALAD

“We come from the earth,

we return to the earth,

and in between we garden.”

~ Author Unknown

Henry Eilers Strap Petal Black Eyed Susan

(Rudbeckia 'Henry Eilers')

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PESTO-STUFFED CHICKEN BREASTS

~ An old favorite, delicious served at room temp ... good for a picnic or lunch on the boat

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8 skinned & boned chicken breast halves

1 lb. fresh spinach

3 finely chopped shallots

2 Tbsp. melted unsalted butter

Pesto Sauce, divided

1/2 cup. ricotta cheese

1 egg yolk

1/4 cup toasted pine nuts

1/2 tsp. coarse salt

1/8 tsp. freshly ground pepper

4 (1/8-inch thick) slices prosciutto

3 Tbsp. fresh lemon juice

3 Tbsp. unsalted butter

1/4 cup mayonnaise

• Flatten each chicken breast to 1/4-inch thickness; set aside.
• Clean spinach and remove stems. Steam for 2 minutes and drain. Squeeze until barely moist & coarsely chop.
• Saute shallots in 2 Tbsp. butter until tender; drain. Combine shallots, 1/4 cup Pesto Sauce, ricotta cheese, egg yolk, pine nuts, salt & pepper in bowl; add spinach, stirring well.
• Cut prosciutto slices in half. Place 1/2 slice on chicken breast half. Spread 2 Tbsp. spinach mixture over and roll up jellyroll fashion, starting with short side. Place seam down on ungreased 13x9x2-inch pan.
• Combine lemon juice and 3 Tbsp. butter' pour over chicken. Bake, uncovered at 375-degrees for 40 minutes or so, basting occasionally with pan juices. Chill.
• Combine remaining 3/4 cup Pesto Sauce and mayonnaise. Slice chicken rolls crosswise and serve with mayonnaise mixture. (8 servings)

PESTO SAUCE

1/4 cup pine nuts

3 sliced cloves fresh garlic

2 cups fresh basil leaves

1/2 cup extra-virgin olive oil

1/2 cup freshly grated Parmesan cheese

Process pine nuts and garlic in food processor until mixture forms a paste. Add basil and process. Gradually add oil in steady streams until combined. Cover and chill. Add Parmesan. Store in airtight container in refrigerator. (1 cup)

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MEDITERRANEAN SALAD

8 large red & yellow roasted peppers

2 large sliced red tomatoes

2 large sliced yellow tomatoes

hefty handful of grape tomatoes

3 Tbsp. extra-virgin olive oil

coarse salt & freshly ground pepper

1 cup pitted kalamata olives

3/4 cup crumbled feta cheese

1 Tbsp. chopped fresh basil

1 Tbsp. chopped fresh oregano or thyme

Romaine lettuce leaves

Line a serving platter with romaine leaves. Slice peppers in half and arrange over romaine. Top with tomato slices and grape tomatoes. Drizzle with olive oil and season with coarse salt & freshly ground black pepper. Sprinkle olives, feta and snipped herbs over peppers and tomatoes.