
- 2 zucchini, sliced thinly lengthwise
- 18 cooked shrimp
- 3 tsp green pesto
- 3 tbs sliced almonds
- 1 dash freshly ground black pepper
- 3 tbs extra virgin olive oil
- 1 pinch salt
- Spread pesto on zucchini slices, place one shrimp at the end of each slice, roll up, pierce with bamboo skewer (3-4 rolls per one skewer).
- Sprinkle with salt and pepper.
- Heat frying pan, roast almond slices till they turn golden. Remove from the pan.
- Heat olive oil, fry skewers, about 4 minutes, flip and continue frying 4 more minues.
- Serve sprinkle with almond flakes.
- 2 cups water
- 1 cup uncooked bulgur
- 2 tablespoons champagne vinegar
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons brown sugar
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup diced peaches
- 2 1/2 ounces chopped hazelnuts, toasted
- 1/4 cup small fresh mint leaves
- 1. Bring 2 cups water and bulgur to a boil in a small saucepan. Cover, reduce heat, and cook 12 minutes. Drain; rinse with cold water. Drain.
- 2. Combine vinegar and next 4 ingredients (through pepper) in a large bowl, stirring with a whisk until sugar dissolves. Add bulgur, peaches, nuts, and mint; toss.
AUGUST 2013