cookin' day

I heart Sunday cooking days. Really. This salad hit the spot! I didn't make the dressing; I cut up some avocado and I used canned corn to put in the salad, which I grilled with the shrimp. I also just squeezed half a lemon over the lettuce. I also drizzled a little honey over the shrimp as it was grilling (which set off the sensitive fire alarm @ one point!) Cheap and delicious; I am a student, after all!

Grilled Shrimp and Corn Salad

• Dressing:
• 1/2 ripe avocado, pitted and peeled
• 3 tablespoons lime juice
• 1 cup 1% low-fat buttermilk
• 1 tablespoon chopped fresh basil
• 1 teaspoon honey
• ground black pepper
• SALAD:
• 1 pound medium shrimp, peeled and deveined
• salt and ground black pepper
• 3 ears corn, husks and silks removed
• 2 plum tomatoes, chopped
• 1/2 cup seeded and chopped english cucumbers
• 1/3 cup chopped red onions
• 4 cups mixed torn greens

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Directions

1. To make the dressing: In a food processor or blender, puree the avocado and lime juice. Add the buttermilk, basil, honey, and pepper. Process until smooth.

2. To make the salad: Coat a grill rack or broiler pan with no-stick spray. Preheat the grill or broiler.

3. Season the shrimp with the salt and pepper and thread onto metal skewers, leaving about 1/4" between the pieces. Cook 4" from the heat for 2 to 3 minutes per side, or until opaque and cooked through. Remove from the skewers and transfer to a large bowl.

4. Cook the corn in a large pot of boiling water for 3 minutes. Remove from the water and place on the grill or under the broiler for 5 minutes, turning every minute, until the corn is speckled with golden brown spots. Set aside for 5 minutes to cool. Slice the kernels off the cobs and add to the bowl with the shrimp. Stir in the tomatoes, cucumbers, and onions. Toss with the dressing.

5. Serve on a bed of the greens.

I also made this puppy: It's in the oven now and DAMN she smells good!

Vegan Zucchini Cake

Don't be afraid of the vegan. All it means, in this case, is no eggs. And you won't miss them a bit. We got this recipe from Post Punk Kitchen. We heart Post Punk Kitchen for their combination of irreverence and good recipes that don't require animal products.

This fantabulous cake is moist and layered with cacophony of flavor. Like a small, sweet symphony in your mouth.

Rating: Truly 1/2 assed

Here's what you need and how you do it

2-1/2 cups fresh zucchini, grated, peeled

2 ripe bananas, mashed

1 cup canola oil (or use our favorite trick and mix 1/2 cup applesauce with 1/2 cup oil)

3 cups flour

2 cups sugar

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon cinnamon

1 teaspoon vanilla

1 cup walnuts, chopped (optional)

1 cup semi-sweet chocolate chips

Preheat oven to 350 degrees.

In a mixing bowl, combine zucchini, bananas, oil and vanilla. Stir well. In a separate bowl, mix all dry ingredients except chocolate chips. Add wet ingredients to dry, stir thoroughly and fold in chocolate chips.

Pour into lightly greased and floured bundt pan. Bake for 45 to 60 minutes, or until toothpick inserted in center comes out clean.

Cool before enjoying.

recipe link