Shrimp with tomatoes and feta

Baked Shrimp with Tomatoes and Feta
  Serves 4 | Prep time: 25 minutes | Total time: 40 minutes

ingredients
 
2 tablespoons olive oil
4 thinly sliced scallions
4 garlic cloves, thinly sliced
2 teaspoons dried oregano
2 pints cherry tomatoes, halved
Coarse salt and ground pepper
1 1/2 pounds peeled and de-veined large frozen shrimp, thawed, tails removed
2 tablespoons chopped fresh mint, plus more for garnish
4 ounces feta cheese
 

Preheat oven to 475 degrees with rack set in upper third. Heat oil in a large skillet over medium. Add scallions, garlic, and oregano; cook, stirring, until fragrant, about 1 minute.
Add tomatoes. Cook over medium, stirring occasionally, until no liquid remains in skillet, 10 to 15 minutes. Season with salt and pepper.
Add shrimp and mint to skillet. Stir to combine; transfer to an 8-inch square (or other shallow 2-quart) baking dish. Crumble feta over top.
Bake until liquid is bubbling, cheese is beginning to brown, and shrimp in center of dish are opaque, 15 to 20 minutes.
Green Beans

Thai-style beef salad

Stella could not get enough! I was so Tempted to mess around with this and add a bunch of things to the dressing...DONT. It was soooo good on it's own. I think it will be my new go to steak marinade. Beautifully brought out all the rich beefy flavor of the steak.

Serves 3-4

1/4 cup freshly squeezed lime juice (2-3 limes)
1 tsp dried mint or 1 tablespoon fresh
1 tablespoon soy sauce
1 tablespoon sugar
a small squirt of sriracha
3 tablespoons vegetable oil or olive oil
2 boneless rib-eye steaks, (each 8 ounces and 3/4 inch thick)
Coarse salt and ground pepper
1/2 pound carrots, (3 to 4 medium)
1 medium head romaine lettuce, cut crosswise into 1-inch ribbons
1/2 cup fresh mint leaves or 1 teaspoon dried
5 radishes sliced thinly
1 small apple, diced
1 small cucumber, diced with seeds removed
1 cup of bean sprouts (optional)
1/3 cup salted peanuts, chopped (optional) (subbed almonds and it was great)
 
Make marinade: In a medium bowl or liquid measuring cup, whisk together lime juice, soy sauce, sugar, sriracha, and oil. Season steaks generously with salt and pepper; place in a baking dish. Pour 1/4 of marinade over steaks (reserve remaining marinade); turn steaks to coat. Let steaks marinate up to 30 minutes.

Grill or pan fry steaks on medium-high heat, turning once, 2 to 3 minutes per side for medium-rare. Transfer to a cutting board; tent loosely with aluminum foil, and let rest, 5 to 10 minutes. Slice steaks across the grain into 1/4-inch-thick slices; halve slices crosswise.

Toss the cubed apple with a squeeze of lime juice to prevent browning. With a vegetable peeler, cut carrots into long ribbons, and add to cucumber, radishes, lettuce, mint and apple. Dress lightly with reserved dressing. (if using dried mint, just whisk it into the dressing). Divide salad among four shallow bowls. Top with slices of steak. Sprinkle with some dressing, bean sprouts and peanuts, if desired. Pass remaining dressing at the table.

Adapted from Everyday Foods

Pumpkin Chocolate Chip Bars/cake

3 cups all-purpose flour
1 Tablespoon pumpkin pie spice
1 1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 cup unsalted butter, softened
1 1/2 cups sugar
2 large eggs
2 t vanilla extract
1 3/4 cups canned pumpkin puree
1 cup dark chocolate chips or chunks

Preheat the oven to 350 degrees. Grease and flour a 9 x 13 pan.
Mix together flour, pie spice, baking soda and salt. Set aside. Cream butter and sugar together until smooth. Beat in the egg and vanilla until combined. Alternate adding the pumpkin (2 installments) and flour mixture (in thirds) beginning and ending with the dry ingredients. Mix until just combined. Fold in chocolate chips. Spread batter evenly in pan and bake 35 minutes or until edges pull away from the pan and toothpick comes out clean.

(recipe adapted from Everyday Food)