We are getting a taste of summer in the DelmarvaLife Kitchen.
Chef Derek Dilley with Ava’s Pizzeria and Wine Bar in Cambridge shows us how to make Caprese Summer Pasta with a Kale, Quinoa and Shrimp Salad.
- 7 cherry tomatoes HALVED
- 1 tbsp garlic
- 5 slivers of roasted red peppers
- 4 basil leaves chopped
- 5 pcs diced mozzarella
- 1/ cup white wine
- 1/8 cup pasta water
- Splash of Worcestershire
Start pasta before you start dish. Hot saute pan oil, garlic, peppers, and tomatoes. Add white wine, basil, and Worcestershire and reduce. Add pasta with pasta water and reduce. Before plating add mozzarella and more basil. Plate and garnish with crushed croutons and parm.
Kale Quinoa Shrimp Salad
- 2 cups of kale
- 1/4 cup quinoa
- 5 cherry tomatoes halved
- 7 slivers of roasted red peppers
- 2 tsp grated Parmesan
- 2 oz lemon vinaigrette dressing
- 5 grilled shrimp
Combine all ingredient except shrimp and 1 tsp of parmesan. Toss salad and plate. Garnish with parm and grilled shrimp and drizzle lemon vinaigrette over the shrimp.