No pictures to share, just two great recipes that we enjoyed with our Father's Day dinner.
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Gazpacho Shrimp Appetizer
Lemon Artichoke Salad
Beefetta Roast
Mashed Potato Bake
Strawberry Yogurt Pie
I have never actually had, let alone made, gazpacho, but I am a sucker for good food photography. I was intrigued by the pic in the recipe book, although they presented the dish in little footed glasses while ours rested prosaically in custard cups. This was a fun appetizer which the father in our home really enjoyed. Best of all, most of the ingredients were used in our taco salad the night before, which simplified grocery shopping.
Gazpacho Shrimp Appetizer
1/2 - 1 pound cooked medium shrimp, peeled and deveined (buy it this way, Hope!); 1 green pepper, chopped; 1 tomato, seeded and chopped; 1 can 5 1/2 oz. spicy V-8 juice; 1 avocado, peeled and cubed; 3 green onions, sliced; 2 Tbsp. minced cilantro; 1 can (2 1/4 oz.) sliced ripe olives, drained; 2 Tbsp. lime or lemon juice; 1/4 c. fat-free sour cream
Combine first nine ingredients; cover and refrigerate one hour (or not; if you know you will be in a bit of a hurry you can make sure you've refrigerated the V-8 juice the night before). Transfer to individual dishes and garnish with sour cream, lime slices, and/or cilantro. OR you can serve the gazpacho in a bowl with shrimp arranged prettily around the edge, sour cream in the middle, and lime slice/cilantro atop the sour cream.
Lemon Artichoke Salad
(This salad was a huge hit with the father in our family. He loves olives and artichoke hearts and he said that it was Olive Garden-like. Without the croutons, although you could certainly add them.)
10 c. torn romaine (or one head lettuce, torn); 4 plum tomatoes, sliced; 1 can (14 oz.) water-packed artichoke hearts, rinsed, drained and quartered (you can buy them in a jar, quartered);1 can (2 1/4 oz.) sliced ripe olives, drained); 3 Tbsp. water; 3 Tbsp. lemon juice; 3 Tbsp. olive oil; 2 garlic cloves, minced; 1 tsp. salt; 1 tsp. ground pepper; 1/3 c. shredded Parmesan cheese
Combine first four ingredients in bowl. Combine next 6 ingredients and pour over salad. Sprinkle with cheese. Serves 8.
SIDE NOTE: It would be much more helpful to me if recipes would specify "black olives" or "green olives". I always have to stop and think about it. And those of you who are foodies need not point out that olives come in other colors occasionally too.
ADDITIONAL SIDE NOTE: Beefetta is a seasoned, tender roast with an Italian flair.