A Casual Summer Fete

22 Aug

I enjoy Sundays because it’s my opportunity to hit the grocery store and come up with a menu for the upcoming week. Yesterday, I was feeling inspired by my new cookbook from Real Simple. I got it from Border’s (30% off!). Yes, I benefit from the misfortune of others. Well, come on! They had a poor business model anyway! 

Per usual, I digress. Yesterday I prepared a no mayo potato salad and curry shrimp rolls for dinner. Check out these fun, cool, summery recipes!

Erin’s No Mayo Potato Salad

Ingredients:

3 large red potatoes, chopped into bite sized pieces
2 hard boiled eggs, chopped
2 stalks of celery, chopped
1/4 cup of onion, chopped
1/2 TBSP dried dill
1/2 TBSP dried tarragon
1/4 TBSP dried parsley
2 TBSP fresh chopped basil (or 1/2 TBSP dried basil)
2 TBSP chicken broth
2 TBSP white wine
3 TBSP vinegar
2 TBSP dijon mustard
5 TBSP olive oil
Salt and Pepper

Preparation:

Boil a large pot of water, add potatoes once water is at a rolling boil. Cook through, no more than 10-15 minutes. Pierce with fork, if fork goes into potato without issue, they are done.

Mix together dijon mustard, olive oil, vinegar salt & pepper

Cook onions and celery in a pan until slightly translucent. Set aside.

When potatoes are finished, drain and place in medium sized bowl. Drizzle broth and white wine, mix and allow potatoes to soak up.

Slowly add in olive oil mixture until it has enough moisture to your liking. Add in eggs, celery and onion mix, and all the herbs. Add additional salt & pepper as you see fit.

This potato salad can be eaten, warm, room temperature or cold. Your preference.

Curry Shrimp Rolls courtesy of Real Simple

Ingredients

1/2 lb of shrimp (the magazine calls for 1 lb, but shrimp is EXPENSIVE!)
2 French rolls (Dutch Crunch is also nice)
1/3-1/2 tsp of curry powder
1 cup of arugula
1/8-1/4 mayonnaise (I use reduced fat)
1 stalk of celery, chopped
1 TBSP lemon juice
Salt & Pepper

Preparation

Chop up shrimp into bite-sized chunks.

Mix curry powder, lemon juice, mayonnaise, salt and pepper together.

Add mixture to shrimp, toss in celery and arugula.

Slice bread along top so it butterflies out.

Carve out some of the bread from the interior of the rolls. That will help hold the shrimp mixture inside.

Toast buns. You can spread a tiny bit of low fat butter on them to give a little kick.

Scoop shrimp mixture inside and serve!

I was so hungry for this meal that this is the best picture I got.

2 Responses to “A Casual Summer Fete”

  1. Meghan August 22, 2011 at 12:37 pm #

    Wow Erin, Steve is such a lucky guy to get all these fancy home cooked meals. Curt and I make chicken and veggies most weeknights. That is, a different marinade for the chicken each day, barbequed or baked in the oven. BORING.

    Oh and I also took advantage at Borders and stocked up on my wedding magazines. It was great!

    • tealandtulle August 22, 2011 at 3:05 pm #

      Ha! I did the same thing a few weeks ago – stocked up on magazines. It was a great money saver!

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