I haven’t been feeling well (think I am having some phantom gall bladder issues) so I have been being really simple and healthy with my meals this week, so this might be a bit boring for some of you, but I enjoyed it! Originally I was just going to have skewers and salad, but then Danielle came home and made her amazing raw vegan broccoli slaw and I couldn’t resist adding some to my bowlplate.

This is a nice recipe too because the easy marinade is also the salad dressing, cause that’s how I do. Efficiency first.

I bought supercool circle kebab skewers since I am evidently obsessed with kebabs this summer, and have a hatred of disposable things. They are great because the metal heats up to help cook the food evenly, plus they look cool and fit in bowls and on plates.

Skrimp Skewers n Salad

Serves – 6-8

Nutrition – Fucking awesome.

What you need –

2 lbs medium size shrimp, tail on, cleaned well.
1 zucchini, diced into chunks
2 shallots, diced into chunks
Mixed greens

Shrimp Marinade/Salad Dressing
the juice of 8 small limes
1/4 cup olive oil
1/3 bunch cilantro, chopped finely
1 jalapeno, minced super tiny
fresh ground S&P

Whisk together the marinade and take 3/4 of it to soak the shrimp and veggies and then skewer them. The lime juice will start to cook the shrimp so work fast! Then grill the skewers for a couple minutes on each side. Toss your greens with your remaining marinade and plate. Ding. Dinner’s done.

This was also our work week for the CSA and whenever you have a farm stand shift you get all the extra food at the end. So our share is abnormally large, so get jealous, but not too much. We earn it.

Is that not the largest stalk of rhubarb you have ever seen? Or zucchini? Or scallions for that matter!? Could there be more blueberries in my life? Love it.

Vegetables:
1 zucchini
9 Cucumbers
1 bu scallions
1 bu kale
1 bu Swiss chard
1 head lettuce
1 bu sweet salad turnips
1 bunch scallions
6 garlic scapes

Fruit:
Organic blueberries
1 stalk rhubarb

Eggs:
1/2 Dozen pastured eggs

Flowers:
Lavender

As for those cakes in the background? They’re a little clue as to what kind of ice cream I am preparing for The Ice Cream Takedown so dont forget to get your tickets, and I will accept guesses in the comments. ; )

XOXO

SweaterMeat