Side Dish Star

Tonight's dinner - a lower fat version of shrimp scampi - was excellent; however, I thought the side dish was the star of the show. We had a Greek-style green bean salad that was lively and fresh. I started by blanching the green beans to cook them just a little but make sure they retained their crispy snap. Then I tossed in a couple of chopped tomatoes from the garden, even though the recipe didn't call for them. (After all, fresh green beans, fresh maters - what could be better, right?) Next, in went some crumbled feta cheese (one of my favorites!) along with some black pepper and a little olive oil mixed with lemon juice. I gave it a quick stir to coat everything and let it set at room temperature while I fixed the shrimp.

To make the job easier, I purchased a non-stick skillet today. (I know, I can't really believe I didn't own one either.) This eating healthier business always seems to require such a pan since the dish then needs much less fat. Tonight's shrimp, sauteed in just a little olive oil with a good deal of minced garlic, some capers, and a shot of lemon juice, was the inaugural meal. I served this lovely bit of shellfish over long-grain brown rice because I really like the nutty flavor and chewier texture. (Plain white rice is not at the top of my list, but something like jasmine rice - with its sticky sweetness - is my usual alternative.)

This combination of pale pink shrimp over a bed of sandy brown rice was brightened up visually by the glistening summeriness of the fresh beans and tomatoes, as well as tastefully be the saltiness of the feta balanced with the tanginess of the lemon juice. I will have to admit here, though, that Jeff was not too crazy about the salad since he's not a fan of green beans. He did suggest I try it again with asparagus instead, which I thought was a great idea. I think some zucchini and yellow squash cut into matchsticks would be another good substitute for the beans. (Let's face it - fresh veggies, feta cheese, olive oil and lemon juice couldn't really be bad.)

Tonight's t.v. time snack - fresh strawberries and apricots with just a little smoked gouda - will round out the meal nicely adding a sweet, buttery finish to the twang of dinner. I think I hear a glass of tawny port calling my name.