Warm Arugula, Shrimp and Tomato Salad

Guess what?

I have officially started applying to jobs. I have hopes that by the time I graduate I will have secured a job and therefore decide where to live for the next few years. As of now I have no make-it-or-break-it preference regarding a city or country.

My work-related thoughts are all jumbled up at the moment and I'm experiencing the true senior anxiety of what to do once classes are over. Sure, it's only October people tell me, but in my calendar, October and May are not too far apart--especially considering how quickly time is passing by.

But here's to hoping that I will soon find my way in the realm of one of my many passions. For now, I will keep cooking my anxiety away. Cue corny music in the background.

Today I was feeling for something flavorful and fresh. I didn't want to make another salad though, so I decided to go with a warm arugula, tomato and shrimp recipe that grabbed my attention a few months ago. The recipe is simple and quick but the combination of lime and tomato juice is delicious. Cooking the tomatoes before the shrimp ensures they become tender and juicy; when you add the shrimp, there is enough moisture to allow them to cook without drying out. Finally, the addition of arugula adds yet another layer to the dish.

Warm Arugula, Shrimp and Cherry Tomato Salad (adapted from FOOD by Martha Stewart)
Active time: 10 minutes. Total time 15 minutes.
Makes 3-4 servings

• 1 tablespoon extra-virgin olive oil, 
• 1 cup cherry tomatoes
• 1 tablespoon shallots, finely chopped
• 1 lb. large shrimp
• 6 oz. baby arugula
• 1 1/2 tablespoons fresh lime juice

1. In a large skillet, heat oil over medium-high heat. Add tomatoes and cook, stirring often until they become very soft and blister, about 2 minutes. Add shallot and cook for about 1 more minute. 
2. Add shrimp and cook, stirring, until opaque, about 5 minutes. 
3. Lower heat and add arugula. Toss for 1 minute or until just wilted. Remove from heat and add lemon juice; toss to combine. Serve warm.

Fresh New Cookbook and a Salad

So I bought a new cookbook online. Not a surprise; two of my obsessions (cookbooks and online shopping) combined into one.

But in my defense, I plan on using this cookbook a lot. I know I say that--at least to myself--about every new cookbook, but I mean it this time. When I was flipping through it, I kept licking my lips wishing each of the dishes would magically appear on my dinner table. Ha ha. 

Anyways, I'm starting the recipes with a carrot and parsnip salad. Roasted vegetables, crisp arugula, fresh mixed greens and spicy cumin, all in one dish--yum. Enjoy!

Roasted Carrot & Parsnip Salad (adapted from Skinny Bitch)

Active time: 20 minutes. Total time: 35 minutes. 

Makes 4 servings.

• 180 gr. carrots, peeled and cut into 2-inch strips
• 200 gr. parsnips, peeled and cut into 2-inch strips
• 3 tablespoons olive oil, divided
• 1 teaspoon ground cumin
•  1/3 cup white balsamic vinegar
• 1 small shallot, chopped
• 1 tablespoon Dijon mustard
• 1 tablespoon miso paste
• 2 cups arugula
• 2 cups mixed greens

1. Preheat oven to 375F. 
2. Toss carrots and parsnips in large mixing bowl with 1 tablespoon olive oil. Season with salt and pepper. Arrange on a rimmed baking sheet and cook until soft, about 20 minutes. 
3. Meanwhile, in a small bowl combine remaining oil, cumin, vinegar, shallot, mustard and miso paste; stir until incorporated. 
4. Remove vegetables from the oven and place in large mixing bowl. Add vinaigrette and toss until coated. Add arugula and mixed greens and toss more. Season with salt and pepper and serve. 

Open Faced Breakfast Sandwich

The sun came out today. Finally!

But I think it's going rogue tomorrow again. It's staying hidden until Thursday, which means I need to prepare for a couple of gloomy days--my worst nightmare. There's one thing of the top of my mind that would makes the week better: food.

Considering I have two finals left and many clouds to shoo away, I am going to need fuel. The question is what should I do? Tasty snacks, yummy meals or decadent desserts? How about all of the above.

Let me start with today's breakfast. It was fresh and colorful; a healthy and filling egg-white sandwich. Plus, it's easy to make and the perfect base for different combinations. Enjoy!

Open Faced Egg-White Sandwich
Makes 2 sandwiches.
Active time: 10 minutes. Total time 15 minutes.

• 1 teaspoon olive oil
• 1/4 cup orange bell pepper, chopped
• 1/4 cup red onion, chopped
• 3 large egg whites
• 2 pieces rye or whole wheat bread
• 2 teaspoons Dijon mustard
• 1 tomato, sliced
• 1/2 cup arugula
• Salt and pepper.

1. In a small skillet, heat olive oil over medium heat. Add pepper and onion and cook for about 1 minute. Add egg whites and cook, stirring, until fully cooked, about 3-5 minutes. Season with salt and pepper. Remove from heat and set aside.
2. Meanwhile, toast bread until crispy. 
3. Spread 1 teaspoon mustard on each piece of toast. Arrange three tomato slices over mustard and top with egg mixture. Add arugula on top and sprinkle with freshly ground pepper. Serve warm.