MENU: Juggling Flavors Day 1
Roasted Chicken with Goat Cheese-Pistachio Nut Crust with Parsley-Pimento Couscous Day 2
Grilled Shrimp with Grapefruit-BBQ Sauce with a Grapefruit-Fennel Salad Day 3
Mexican Chopped Salad with Toasted Cumin Vinaigrette Day 4
Shrimp Po Boy with Creole Mayo Meal #1
Roasted Chicken with Goat Cheese-Pistachio Nut Crust with Parsley-Pimento Couscous
- In a prepared roasting pan, add chicken breasts, season both sides with salt and pepper, brush tops with honey mustard, and top chicken with goat cheese.
- In a mini processor, chop pistachios and then sprinkle over the goat cheese and bake.
- Cook couscous, fluff with a fork and stir in pimentos, parsley, and season with salt and pepper.
- Remove the chicken from the oven and place half on a serving platter with all of the couscous. Reserve the remaining chicken for the Chopped Salad for later in the week. Enjoy!
Meal #2
Grilled Shrimp with Grapefruit-BBQ Sauce with a Grapefruit-Fennel Salad
- In a shallow dish, whisk together grapefruit juice, ketchup, Dijon mustard, brown sugar, chili powder, ground cumin, liquid smoke, olive oil and brush some of the mixture over shrimp.
- Place the shrimp on the grill until cooked through.
- In a large bowl, add fennel slices, avocado, parsley, grapefruit segments, extra virgin olive oil, salt and pepper, toss and place onto platter.
- Top with half of the shrimp, garnish with scallions and serve with remaining barbecue sauce. Reserve the remaining shrimp for the Po Boys for later in the week. Enjoy!
Meal #3
Mexican Chopped Salad with Toasted Cumin Vinaigrette
- On a greased grill pan, grill corn ears until golden brown on all sides. Cool and slice kernels off the cobs.
- In a large bowl, add corn kernels, olives, apple, tomatoes, diced reserved chicken, pinto beans, Monterey Jack, pickled jalapeno, and cilantro.
- In a large heated skillet, add olive oil and ground cumin and cook until fragrant.
- Remove from heat, stir in cider vinegar.
- Add dressing to chicken mixture, season with salt and pepper, and toss to coat and serve.
Meal #4
Shrimp Po Boy with Creole Mayo
- Cut long sandwich roll in halves and grill until golden brown.
- In a large bowl, combine reserved shrimp, mayonnaise, sun-dried tomatoes, Creole seasoning and mix well.
- Fill grilled sandwich rolls with shrimp mixture, top with lettuce, serve and enjoy!
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