Natural foods and cooking expert Kerry Dunnington has just released Tasting the Seasons, a unique and carefully designed, cookbook which focuses specifically on how to identify, select, and prepare foods using ecologically sound principles. Dunnington is a Baltimore food columnist, culinary consultant and caterer who specializes in making ?eco-friendly and healthy? food that is fun to prepare, enjoyable to eat, and entertaining to share.
Tasting the Seasons includes an impressive variety of fast and fresh, irresistible, user-friendly recipes, family-oriented one-dish wonders, updated classics, and creative gourmet entrees. Each and every one of the more than 250 superbly seasoned, beautifully presented and eco-friendly meals was selected to serve as the center of any occasion, from an intimate family dinner to a large holiday celebration. Get ready to have your taste buds rewarded with remarkable style and grace.
Soba Shrimp Salad Recipe
* Makes 10-12 Servings
2 teaspoons salt
¼ teaspoon black pepper
2 teaspoons Dijon-style mustard
½ cup apple cider vinegar
1½ cups extra virgin olive oil
2 packages (8.8 ounces each) soba noodles, broken in half
1½ pounds steamed jumbo shrimp, peeled, deveined
1 cup frozen peas, thawed
1 cup yellow pepper, cut into ½-inch pieces
1 cup orange pepper, cut into ½-inch pieces
1 can (14 ounces) artichoke hearts in water, drained and quartered
½ cup pitted, roughly chopped Kalamata olives
½ cup sliced green onions
1 cup crumbled feta cheese
1 cup cherry tomatoes, cut in half
In a 3?4 cup jar with a tight-fitting lid, combine salt, pepper, mustard and apple cider vinegar. Cover and shake mixture vigorously. Add olive oil, cover and shake until ingredients are incorporated. Keep dressing at room temperature until ready to use. Cook noodles according to
package directions. Cool to room temperature. In a large bowl, combine shrimp, peas, yellow pepper, orange pepper, artichoke hearts, olives and green onions. Toss with just enough dressing to lightly coat the ingredients. Toss noodles with the remaining dressing or just enough to evenly coat the pasta. Transfer the noodles to a large shallow serving bowl and toss them with the shrimp and vegetables. Top the salad with crumbled feta cheese and cherry tomatoes. Serve immediately.
Disclosure: This recipe and photo is courtesy of Tasting the Seasons cookbook which is available now for purchase.
* This post contains affiliate links. If you make a purchase, we may or may not receive a small commission which helps to support this site. Thank you!
What an unusual salad–and very robust, too. I wouldn’t have thought of basing a salad on soba noodles, but I bet it’s fabulous. Thanks for the review of the cookbook and for sharing the recipe.
This sounds delicious and I love how festive it looks. Nice for a special occasion.
Yum! The recipe looks great & the idea behind the cookbook is nice, too. I’ll try this one!
This sounds awesome! I’ve never used Soba but I’ve always wanted to. This might be the recipe to try it with. Thanks for sharing!
This sounds delicious! And I am always looking for more healthy options for my dinner table.
I like all the ingredients. Should be very yummy. Thanks.
I haven’t had soba in a very long time and this looks yummy. I am definitely going to have to give this a try. Thank you for sharing this recipe.
I had not heard of this cookbook before your review. It sounds like a great cookbook for anyone and not just for ecological or health reasons.
this looks very clean and different! I am always trying to make different dishes with shrimp. I don’t eat Artichokes too often. This is something I would like to try making myself. Thanks for sharing.
Very different and sounds good. I love the use of the different colored peppers with the shrimp. It’s great that the book is healthy and user friendly. Advice on preparing is always nice.