Neopolitan Calamari and Shrimp Salad

Cook Time: 15 min
Level: Easy
Yield: 4 to 6 servings


Ingredients

4 cups chicken broth
1/2 pound orzo pasta (about 1 cup)
1/2 pound calamari, whole bodies and tentacles
1/2 pound shrimp, peeled and deveined
2 zucchini, sliced lengthwise, about 1-inch wide
1 Japanese eggplant, sliced lengthwise, about 1-inch wide
2 Roma tomatoes, halved lengthwise
1 (15-ounce) can cannellini beans, drained and rinsed
3 ounces arugula (about 3 cups)
3/4 cups chopped fresh basil leaves
1/4 cup chopped fresh flat-leaf parsley
2 lemons, juiced
2/3 cup extra-virgin olive oil
1 1/2 teaspoons kosher salt
1 1/2 teaspoons freshly ground black pepper


Directions

In a large pot, bring the chicken broth to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta and place in a large bowl.


Meanwhile, place a grill pan over medium-high heat or preheat a gas or charcoal grill.


Drizzle the fish, zucchini, eggplant, and tomatoes with olive oil and season with salt and pepper. Grill the calamari and shrimp, just until cooked through, about 1 to 2 minutes a side. Grill the zucchini and eggplant until tender, about 4 minutes a side. Grill the tomatoes just until grill marks appear, about 2 minutes.


Add the orzo, cannellini beans, arugula, basil, and parsley to the bowl. Cut the calamari bodies into 1-inch rings. Cut the zucchini, eggplant, and tomatoes into roughly about 1-inch cubes. Add the vegetables and calamari to the bowl with the lemon juice, extra-virgin olive oil, salt and pepper. Toss to combine. Finally, add the shrimp on top of the salad. Gently spoon the salad into a serving bowl and serve.

From: foodnetwork.com

Grilled Vegetable Panini

Cook Time: 10 min
Level: Easy
Yield: 12 servings

Ingredients

* 1/4 cup olive oil
* 2 small Japanese eggplants or 1 medium to large regular
eggplant, cut crosswise into 1/2-inch-thick slices
* 2 zucchini, cut crosswise into 1/2-inch-thick slices
* 1 small red onion, cut into 1/2-inch-thick slices
* Salt and freshly ground black pepper
* 2 baguettes (each about 2 feet long)
* 1/2 cup Basil Pesto, recipe follows
* 8 ounces fresh water-packed mozzarella cheese, drained, sliced
* 2 tomatoes, sliced
* 1/2 cup roasted red peppers
* 8 large basil leaves, optional

Directions

Heat a grill pan over medium-high heat. Drizzle the oil over the
eggplant, zucchini, and onion slices, then sprinkle with salt and
pepper. Working in batches, grill the eggplant, zucchini, and onions
until they are tender and grill marks appear, about 4 minutes per
side. Cool completely.

Cut each baguette into 6 pieces. Working with one baguette piece at a
time, slice in half and spread both sides with the pesto. Working with
the bottom slice of the baguette, stack 2 slices of eggplant, 2 slices
zucchini, 1 slice onion, 1 slice tomato, 1 slice mozzarella, and 1
slice of roasted pepper. Sprinkle with salt and pepper. Place top half
of baguette on top and continue with remaining baguette. (The
sandwiches can be made 4 hours ahead. Wrap well with plastic wrap and
refrigerate.)

Basil Pesto:

2 cups fresh basil leaves
1/4 cup toasted pine nuts
2 garlic cloves, peeled
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/3 cup (about) extra-virgin olive oil
1/2 cup grated Parmesan

In a blender, pulse the basil, pine nuts, garlic, 1/2 teaspoon of
salt, and 1/4 teaspoon of pepper until finely chopped. With the
blender still running, gradually add enough oil to form a smooth and
thick consistency. Transfer the pesto to a medium bowl and stir in 1/2
cup of cheese. Season the pesto with more salt and pepper, to taste.
(The pesto can be made 2 days ahead. Cover and refrigerate.)

Yield: 1 cup
Prep Time: 10 minutes

From: foodnetwork.com