As you know, my happy place is my backyard patio, whether I’m grilling, enjoying an icy drink or just watching my kitty climbing trees—it’s pure joy being out there! Dinner this evening starts on the patio at my grill and ends with a perfect combo-bowl. It is a seafood delight which you lay atop a pile of warm spiraled veggies for a truly memorable meal to share with family or friends—”Pistachio Pesto Shrimp” is here to savor!

Ingredients: (serves 4)

• 1 ½ lbs. peeled and deveined raw, medium-sized shrimp
• Organic olive or avocado spray oil
• 1/4 cup unsalted, roasted pistachios
• 1 organic glove garlic
• 1 tsp. organic lemon zest
• 1/8 tsp. Himalayan salt
• 1/4 tsp. organic ground black pepper
• 2 cups organic, packed fresh basil leaves
• 1/4 cup organic, fresh-grated Parmesan cheese
• 1 Tbsp. organic, fresh lemon juice
• 2 Tbsp. organic olive oil
• 2 Tbsp. purified water
• 3 cups spiraled organic zucchini
• 2 Tbsp. coarsely chopped unsalted, roasted pistachios

Heat grill to medium-high; place shrimp onto skewers for easy handling; spray shrimp with oil and place on heated grill and cook first side approximately 2-3 minutes; turn shrimp to second side and again cook second side until done; set aside and keep warm.

Place pistachios, garlic, lemon zest, salt & pepper into small food processor.

Pulse 6-8 times until well combined.

Add basil, Parmesan and lemon juice—process until thoroughly combined.

With processor running, drizzle in oil in steady stream and water in steady stream.

Process until thoroughly mixed and set pesto aside.

In large ceramic skillet add pesto and cook until hot; remove from heat and add three cups spiraled veggies and toss gently to coat; divide veggies amount four bowls.

Drizzle shrimp with remaining pesto from skillet; remove from skewers and top veggie bowls evenly with the shrimp; then sprinkle chopped pistachios evenly over each serving.

When I ask my husband for suggestions of what he wants for dinner, his usual reply is something tasty, tasty, tasty. So when I remembered I had bought a spaghetti squash to use this week, I thought why not combine that with the bag of frozen large shrimp I have in the freezer and make exactly what he wants…something tasty, tasty, tasty—and he agreed!

Ingredients: (serves 2)

• 1 organic spaghetti squash, cooked, cooled and separated into strands
• 1 1/2 Tbsp. organic butter
• 1 1/2 Tbsp. organic, virgin olive oil
• 3 cloves organic garlic, minced
• 10 large shrimp, wild caught, cooked (thawed if frozen)
• 8 organic cherry tomatoes cut into pieces OR5 oz. organic, sun-dried tomatoes
• Himalayan salt to taste

Heat butter and oil in a medium ceramic skillet over medium heat.

Add garlic and cook for approx. 30 seconds, stirring constantly.

Add shrimp and sauté until heated.

Add tomatoes and quickly toss.

Add squash strands and toss gently to combine together until well heated; salt to taste.

Last week’s energy boost with those dark rich spinach leaves is going to carry into this week’s specialty dish of “Salmon-Coconut Curry” to keep our spirits high while we endure some additional winter weather. It’s a not-too-heavy dish with mounds of flavor and sure to please even the pickiest critics as they’re serve this superb dish to warm all their chilly bones!

Ingredients: (serves 4)

• 1 Tbsp. organic coconut oil
• 6 cups organic, baby spinal leaves (stems removed)
• 1 can (13.5 oz.) organic, unsweetened coconut milk
• 3 Tbsp. Thai organic green or red curry paste
• 4 wild-caught salmon fillets (1-1.5 lbs. total weight)

In large ceramic skillet, heat the coconut oil.

Add spinach and sauté over medium heat until soft & then transfer to a bowl.

Turn skillet down to low and add coconut milk; stir in curry paste.

Once mixture is simmering, add salmon fillets and simmer for four minutes.

Turn salmon fillets once and simmer another four minutes on side two.

When salmon is cooked through, add spinach back and toss until reheated.

Add pepper to taste and serve on a pre-heated plate.