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Squid, Shrimps and Clams with Parsley-Lemon Sauce

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I love shell fish but it’s kind of a luxury for this college budget thing. Luckily Trader Joe’s has affordable frozen bags of good-quality shell fish to satisfy my needs. I threw together this light meal for some of my friends one night after class and it was a nice change from the normal proteins.

  • 1  pack frozen shell fish from Trader Joe’s (thawed)
  • 2 cloves garlic
  • juice of half a lemon
  • 1 bunch parsley
  • 2 tbsp olive oil
  • generous amounts black pepper
  • sprinkle of sea salt
  • 1/2 tsp paprika
  1. mince garlic and heat olive oil in a sauce pan
  2. add garlic to the pan
  3. once garlic turns opaque, add shell fish
  4. cook over medium-low heat, add paprika, black pepper and salt
  5. meanwhile, blend lemon juice, parsley and other tbsp olive oil in a food processor
  6. take shell fish off heat once they’ve turned white
  7. you can either stir the parsley-lemon sauce into the seafood mix or serve it on the side

© 2015, domenicadreamsofcalamari. All rights reserved.

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Tahini Roasted Veggies and Beans

tahiniveggies

I really love tahini. If you don’t know what it is, it’s a Middle Eastern paste made of ground sesame seeds and it’s delicious. It’s one of the key ingredients in hummus but I really like the roasty flavor it acquires when it is baked. It’s great baked with meat (can you say lamb?!), beans or vegetables.

  • 10 small carrots
  • 12 small brussels (halved)
  •  1 lemon
  • 1 lg garlic clove
  • 2 tbsp tahini (depending on thickness)
  • 1 tsp cumin
  • 1 tbsp tamari (can substitute soy sauce)
  • 1/4 cup cannelini beans
  • 1 tbsp water
  • olive oil
  • black pepper
  1. in a small bowl mix tahini, tamari, cumin, lemon juice and water
  2. pre-heat oven to 350°F
  3. mince garlic and add to the sauce, juice half of the lemon into the sauce as well
  4. line a baking dish and spread the carrots, beans and brussels in it; drizzle them with a little olive oil and sprinkle with pepper
  5. pour tahini sauce over everything
  6. bake for 20 minutes or until tahini starts turning golden brown and brussels are roasted to your liking

© 2015, domenicadreamsofcalamari. All rights reserved.

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Heirloom Tomato Bulgur Salad

summer bulgur-heirloom tomato salad

I found this recipe on the whole foods website and decided to spice it up. It’s a great idea for summer because you don’t have to cook it and it really utilized the flavors and natural juices of superripe heirloom tomatoes.

Heirloom Tomato Bulgur Salad:

  • 1 lb heirloom tomatoes
  • 1 cup uncooked bulgur
  • 1/4 cup capers
  • a few sprigs thyme and rosemary
  • a few squirts mustard
  1. Cut tomatoes into large dices, saving juices
  2. gently mix the tomatoes and their juices into the bulgur and let sit for three hours or more
  3. add capers, herbs and mustard

© 2014, domenicadreamsofcalamari. All rights reserved.

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