Here’s hoping that August allows you to get some vacay, or at least summer Fridays offering you time to chill. You deserve it!
These recipes are my go-to for summer entertaining — simple and very delicious. I have infused the recipes with my favorite summer strain, Apples and Bananas from Pruf Cultivar. This hybrid is relaxing but not tiring, quite stoney but not debilitating.
Last week, I overindulged in the very potent and delicious strain, Prada Colada, also from Pruf, reminding me that there is nothing wrong with a little restraint. It blows my mind that I still overdo it. I should have learned by now that “less is more” — my company’s mantra!
Arugula, Shrimp and Love
Serves 4
Ingredients:
4 strips bacon
1 large shallot, minced
2 cloves garlic, minced
2 tablespoons brown sugar
6 tablespoons balsamic vinegar
3 tablespoons orange juice
1 tablespoon Dijon mustard
2/3 cup olive oil
4 teaspoons canna-oil
8 handfuls mixed salad greens
20 large cooked shrimp, cut into pieces if desired
1 red onion, thinly sliced
20 grape tomatoes
1 avocado, pitted peeled and cut into chunks. Toss with lemon juice
Salt and pepper
Directions:
1. In a medium skillet over medium heat, cook the bacon until crisp. Transfer to paper towel to drain, reserving the drippings in the skillet. Chop the bacon.
2. Heat the bacon drippings, add the shallot and garlic and saute for 2-3 minutes. Add the brown sugar and cook an additional 2 minutes.
3. Scrape the contents into a blender. Add the vinegar, orange juice, mustard and the oils. Blend well.
4. In a large bowl, toss the greens with the shrimp, red onion, tomatoes and avocado. Add the dressing and toss again. Season with salt and pepper.
Steak and POTato Salad
Serves 4
Ingredients:
1 pound skirt, flank or hanger steak
Salt and pepper
2 pounds small potatoes
1/4 cup sherry vinegar
4 teaspoons canna-oil
1 tablespoon olive oil
1 teaspoon ground cumin
1 tablespoon olive oil
2 scallions, cut in pieces
5 ounces green beans, trimmed, cut into pieces and steamed
4 cups chopped romaine lettuce
1/2 cup chopped red onion
4 radishes, thinly sliced
Directions:
1. Preheat a grill to medium-high heat. Season the steak with salt and pepper and grill until desired degree of doneness.
2. In a medium pot, quarter and cook the potatoes until tender, about 20 minutes. Drain.
3. In a medium bowl, whisk together the vinegar and oils. Add the cumin and salt and pepper to taste.
4. In a medium skillet, heat the olive oil and add the scallions, potatoes and green beans and cook for 4-5 minutes.
5. In a large bowl combine the lettuce, steak, red onion, radishes and cooked vegetables. Toss with the dressing and serve.
Chicken Caesar Salad Daze
Serves 4
Ingredients:
3 tablespoons Dijon mustard
2 tablespoons lemon juice
1 teaspoon Worcestershire sauce
2 cloves garlic, smashed
6 tablespoons olive oil
4 teaspoons canna-oil
1/3 cup grated Parmesan
Salt and pepper
2 romaine lettuce hearts, chopped
1 1/2 cups chopped or shredded cooked chicken
2 cups croutons
Shredded Parmesan for garnish
Directions:
1. In the bowl of a food processor, puree the mustard, lemon juice, Worcestershire and garlic. With the machine running, drizzle in the oils. Transfer the dressing to a jar and add the Parmesan, salt and pepper.
2. Place the romaine in a serving bowl and toss with the dressing to coat. Top the salad with the chicken and croutons and serve.
