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Burst Heirloom Cherry Tomatoes over Pasta & Shrimp

Marvelous Recipes for Mother’s Day – A Zest for Life

Spoil Mom this Mother’s Day with some delicious home cooking. Always healthy, inventive ~ using the finest ingredients. Spring seasonal flavors all will love! 27 Recipes to choose from.

CREATIVE SALADS:

Asparagus Rice Noodle & Pulled Chicken Salad with Creamy Sesame Dressing
Asparagus Rice Noodle & Pulled Chicken Salad with Creamy Sesame Dressing

A Cool Asian Noodle Salad includes a healthy mix of ingredients and a Sensational Blender Sesame Dressing – Gluten Free.What a delicious salad for Spring – especially when asparagus has been freshly harvested on a local farm.
You can play with the ingredients a bit… serve it with just Spring Veggies, or substitute shrimp for the chicken.

If you have been making the same recipes for years… Have I got some tempting ideas for you!

Goat Cheese Salad with Blood Orange Vinaigrette / Alice Waters
Goat Cheese Salad with Blood Orange Vinaigrette – Inspired by  Alice Waters

Goat Cheese Medallions are Coated with Crispy Quinoa over Lettuces and Vegetables and Drizzled with a Zesty Blood Orange Vinaigrette. Gluten Free.
This vibrant salad is one of my favorites – gorgeous to serve fora gathering!

Composed Chicken Salad with Avocado Green Goddess Dressing
Composed Chicken Salad with Avocado Green Goddess Dressing

Love Mom ~ then treat her to this wonderful Cool Salad with an Avocado Green “GODDESS” dressing!
A thick Blender Dressing with healthful ingredients adorn this easy, tasty and visually beautiful Salad!
Use a Rotisserie Chicken and slice – add Lettuces, Veggies, Walnuts, Green Goddess Dressing and a dusting of Pink Peppercorns.
You can play with the ingredients a bit… serve it with just Spring Veggies, or substitute shrimp for the chicken.

Roasted Asparagus & Shaved Heirloom Carrot Salad with a Zesty Lemon Vinaigrette
Roasted Asparagus & Shaved Heirloom Carrot Salad with a Zesty Lemon Vinaigrette

Roasted Local Asparagus Tips & Spears Team with Shaved Multi-Colored Carrots, Lettuces & Sprouts for a Delicious Composed Salad.
Add Za’atar coated Mini Goat Cheese Balls and toss all with a Lemony Vinaigrette for an unforgettable salad!

Citrus Chili Shrimp and what to do with them
Karen’s Spa Asian Orange-Sesame Vinaigrette (with my Chili Shrimp)

A blast of flavors with a citrus essence – a flavorful vinaigrette! Lighter in calories; with less oil. So many uses… I love it drizzled over my Spa Salad with Spicy Grilled Citrus Shrimp & Rice Noodles.
Also See: Spicy Citrus Chili Shrimp and What to Do With Them (recipe) 

Hibiscus Tea Poached Salmon with Tzatziki Sauce
Hibiscus Tea Poached Salmon with Tzatziki Sauce

I really LOVE this recipe… and mom will too! Can make the salmon a day ahead and serve with any simple cumber salad. What gorgeous colors!
Hibiscus Tea Ofers a deep pink color with sweet and tart flavors – the perfect base for poaching Salmon. Glaze the finished fish with Thai Chili Sauce then spoon over a Creamy Tzatziki. 

Quattro Colore Beet Salad with Shallot-Thyme Vinaigrette
Quattro Colore Beet Salad with Shallot-Thyme Vinaigrette

A Simple Beet Salad Showing Off Their Natural Glorious Colors. Use the colored beets you can find… the Shallot-Thyme Vinaigrettet is heavenly!
Four different colored beets are sliced with a pungent vinaigrette and pickled onions.

Poke Bowl with Fresh Tuna, Rice & Summer Veggies
Poke Bowl with Fresh Tuna, Rice & Summer Veggies

Combine Asian umami flavors and great quality tuna with a dash of local veggies for color and taste.
Poke Bowls are trending because they are healthy, delicious, easy to prepare and beautiful eye candy!

Grilled Romaine Lettuce with Corn, Green Bean & Tomato Salad - all veggies bought at my local farmers' market 
Grilled Romaine Lettuce with Corn, Green Bean & Tomato Salad 

Grill ready? Crispy Romaine with a smoky essence – topped with Farm Fresh Veggies, Lemony Tahini Dressing and Garlic Sourdough Toasted Breadcrumbs…
Who wouldn’t love this salad? A brilliant technique! Romaine Lettuce halves are grilled until slightly charred offering a gently smoky essence.

Grilled Asparagus & Hearts of Palm in a quilted pattern with Chimichurri Sauce on a vintage white plate
Grilled Asparagus & Hearts of Palm with Chimichurri Sauce

A creative and healthy stunning salad with my master easy Chimichurri sauce/condiment.
I love serving this salad in this geometric style… tossed together is delicious too!

The Ultimate Kale, Romaine and Chickpea Salad with Roasted Garlic Tahini Dressing
The Ultimate Kale, Romaine and Chickpea Salad with Roasted Garlic Tahini Dressing

Chock full of antioxidants and complementary flavors! The Roasted Garlic Tahini Dressing is a game-changer for every cook, full of zesty-robust tang. I enjoy serving with spiced grilled chicken for a main course salad.

Modern Shrimp Louis Salad Recipe
Modern Shrimp Louis Salad

Shrimps are always a party pleaser! A Comeback for a Classic Dish! This fresh, seafood-rich trendsetter recipe of the early 20th century takes on a modern flair with Fresh (not frozen) Pink Shrimp and a zippy Louis Sauce.
A delightful Shrimp Louis Salad for today’s palate; healthy and refreshing.

MAIN COURSES:

Karen's Pea & Coconut Risotto (with a Salmon Kebab)
Karen’s Pea & Coconut Risotto (with a Salmon Kebab)

A creamy stirred irresistible Risotto with the added sweetness of peas; purée adds color, texture and flavor! Coconut is subtle yet adds a complementary sweet-nutty edge. ADD a Chipotle-Honey Salmon Skewer! Risotto can be made the morning before serving: gently reheat with a splash more of broth & coconut milk.  

Karen's Leek Pie (quiche) with a "Magic Crust"
Karen’s Leek Pie (quiche) with a “Magic Crust”

Everyone loves Quiche!
A Creamy Savory Pie includes Sweet and Juicy Leeks dotted with Feta and Fresh Tarragon.It’s crustless! Gluten Free Flour is added to the custard and forms and unique magic crust!

Spinach, Feta and Tomato Quiche with Wild & Brown Rice
Spinach, Feta and Tomato Quiche with Wild & Brown Rice Crust

I always get complements when I serve this quiche!
Bursting with Flavor and Color – this Naturally Gluten-Free Quiche makes the perfect hassle-free brunch, lunch or healthy dinner.
An interesting rice crust offers an earthy flavor to balance the quiche’s custard. Reheats wonderfully.

Burst Heirloom Cherry Tomatoes over Pasta & Shrimp
Burst Heirloom Cherry Tomatoes over Pasta & Shrimp

Create a Quick Sauce with Local Cherry Heirloom Tomatoes to Toss With Pasta and Shrimp.
Tomatoes “burst” – fall slightly apart with all of their natural sweet juices. Use multi colored cherry tomatoes
– and look for them in Summer at a Farmers’ Market. (Now in Mayin the North East, these tomatoes are imported from Mexico.)

Skillet Chili-Shrimp and Blackened Green Beans with Blood Orange Butter Sauce ready to eat!
Skillet Chili-Shrimp and Blackened Green Beans with Blood Orange Butter Sauce ready to eat!

A Simple Skillet Dish with Big ZESTY Flavors – perfect for a weeknight meal, special enough for company. Meaty and silky Jumbo Shrimps – dusted with Chili Seasoning are tossed with plenty of Blackened Green Beans and a Zesty Blood Orange Butter Sauce.

A finished serving of Karen's Spaghetti alla Nerano: Zucchini & Pasta Lightened-Up
Karen’s Spaghetti alla Nerano: Zucchini & Pasta Lightened-Up

A total Ode to Stanley Tucci’s CNN “Searching for Italy” series which he shed light on this terrific dish in a hotel kitchen on Italy’s Amalfi Coast.
I have ROASTED Zucchini instead of fried… and added lots to the final dish! Easy, economical and one you should master!

Karen's Spring Vegetable Fried Rice
Karen’s Spring Vegetable Fried Rice

Tossed with my favorite in-season Spring Veggies for a wonderfully healthy dish that’s delicious and fun to make.
My method teaches the art of stir-frying – perfectly crisped rice with tender-crisp vegetables and Asian aromatics.

Grilled Chicken Paillard with Peruvian Citrus, Herb & Aji Amarillo Pepper Marinade
Grilled Chicken Paillard with Peruvian Citrus, Herb & Aji Amarillo Pepper Marinade

Looks pretty, tasted delicious! Glorious Flattened Chicken Breasts are bathed in a Zesty & Pungent Peruvian Citrus Marinade and simply grilled. Add lettuces and a raw vegetable salad for a healthy meal.

Asian Glass Noodle Stir-Fry with Too Many Vegetables
Asian Glass Noodle Stir-Fry with Too Many Vegetables

You’ll slurp up these Gluten Free Sweet Potato Noodles with Vegetables Galore!
Crispy, Crunchy & Chewy with a Soy-Chili-Citrus Sauce – Delish! 

Karen's Winter Pesto ~ Arugula + Parsley
Karen’s Winter Pesto ~ Arugula + Parsley

A Vibrant Green Pesto with non-traditional ingredients but with all the bite and bursting with flavor. A brilliant pesto with a little peppery, spicy and nutty taste. Not just for wintertime – but brilliant in Spring and Summer months during their prime growing season. Try to purchase “Fresh” pasta sheets – cut into wide widths and cook until just al dente. 

SOMETHING SWEET:

Karen's Persian Love Cake Gluten Free
Karen’s Persian Love Cake Gluten Free
There is a lot to LOVE ♥️ about this cake! Rose water (my recipe) adds a bloom of floral notes to this super-moist cake adorned with pistachios and dried rose petals.
Topped with an easy Rose Glaze/Frosting and dotted with Rose Petals & Pistachios. 
Karen's Strawberry Frozen Yogurt
Karen’s Strawberry Frozen Yogurt

Enjoy by itself – or in an “Ice Cream Sandwich” with Double Chocolate Fudge Cookie Thins – or in little molds (cupcake liners.) Add some Freeze Dried Strawberries for an extra punch of flavor and color. THE Perfect treat for Mom! All gluten free.

Rhubarb Snack Cake with Cardamom & Ginger
Rhubarb Snack Cake with Cardamom & Ginger

A super moist cake which rises high and dotted with seasonal rhubarb and warm spices. Whisk all in one bowl… irresistible! Cake makes 18 squares.
Rhubarb: this beautiful ruby hued perennial has a flavor that is distinctive, tart and heavenly scented. I have a whole category: My Love of Rhubarb!

Custard Rice Pudding with Berries
Custard Rice Pudding with Berries

The Ultimate Comfort Food –  Baked Creamy Rice Pudding made with Jasmine Rice – Enriched with Coconut Milk. I’m serving the rice pudding with red & golden raspberries from a farmers’ market and a drizzle of blackberry sauce. 

Raspberry Tart with Ricotta Pastry Cream – Gluten Free
Raspberry Tart with Ricotta Pastry Cream – Gluten FreeRaspberries

A Crispy, Buttery Crust, Velvety Smooth Ricotta Custard and topped with Market-Fresh Berries (Pastry Cream)
Gluten-Free Buttery Tart Dough
a crispy, flaky tart dough.
The tart shells and ricotta pastry cream can be made a head of time – fill with raspberries when serving.

Happy Mother’s Day to All! Have a marvelous celebration!
Karen

Available Now ~ Check out my Farmers’ Market Jute Bag! It is designed by me with a zesty-flair and Fair Trade.
IT’S FARMERS MARKET SEASON! 
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Burst Heirloom Tomatoes with Pasta & Basil

Burst Heirloom Tomatoes over Pasta & Shrimp

Create a Quick Sauce with Local Cherry Heirloom Tomatoes to Toss With Pasta and Shrimp. Tomatoes "burst" - fall slightly apart with all of their natural sweet juices.
Prep Time: 5 minutes
Cook Time: 30 minutes
Servings: 6 servings
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Ingredients

  • 6 cups heirloom cherry tomatoes multi colored, stemmed; washed & dried
  • 3/4 pound pasta* or gluten free pasta

For the Shrimp:

  • 1 tablespoons extra virgin olive oil
  • 18 whole shrimp 16-20 size, peeled and deveined
  • 1/2 teaspoon fresh thyme leaves
  • 2 teaspoons fresh parsley coarsely chopped

Cherry Tomato Sauce

  • 5 tablespoons extra virgin olive oil
  • 1/2 cup shallots coarsely chopped
  • 6 cloves fresh garlic peeled, thinly sliced
  • 1/4 teaspoon hot pepper flakes use 1/2 t. if you like spicy
  • 1 teaspoon sea salt
  • 1/4 teaspoon freshly cracked black pepper
  • 1 tablespoon fresh herbs such as thyme leaves & fresh parsley leaves
  • 3 tablespoons pasta water saved from cooking pasta
  • 1/3 cup fresh basil leaves cleaned, dried; packed
  • 1/2 cup parmesan reggiano cheese shaved

Instructions

  • Cook shrimp first (if using.) Add 1 tablespoon oil to a large 14" skillet. Set heat to medium- low. When hot add the shrimp, cook on the first side until a touch golden, about 3 minutes. Turn over with tongs and cook until almost cooked through, one minute. Remove to a plate, add 1/2 teaspoon fresh thyme and 2 teaspoons parsley and mix in; set aside. (Shrimp will be tossed in the warm sauce.)
  • To the skillet, add 5 tablespoons EVOO, set heat to low. Add the shallots and garlic. Give a big stir and cook 5 minutes until softened but not colored. Add hot pepper flakes, stir in.
    Bring a large pot of water to a boil, boil pasta al dente and drain - saving at least 3 T. pasta water.
  • Keep heat on medium-low, add all the tomatoes, sea salt & pepper - give a big stir and cook until tomatoes have burst (they will crack and release some juice.) This will take from 6 - 8 minutes depending on the size of the cherry tomatoes**. If the tomatoes are stubborn and do not burst, try raising the heat to medium and cover.
    Add 1 T. fresh herbs; stir well.
  • To Finish the Dish: Add the drained pasta and 3 T. pasta water to the skillet of tomatoes. Give a big stir, taste for seasonings - add shrimp (if using) and toss to warm through.
    Toss in basil and parmesan cheese. Portion the pasta out of the skillet. Enjoy!

Notes

*I have used this Gluten Free Pasta: La Fabbrica Della Pasta; e' mafaldine. 
** Hint: If some of the tomatoes are much larger than others, add these first for three minutes, then the rest. 
This recipe may not be reproduced without the consent of its author, Karen Sheer.
COURSE: First Course & Sides, Main Course
CUISINE: American
KEYWORDS: burst heirloom cherry tomato sauce, heirloom cherry tomatoes
Nutrition Facts
Burst Heirloom Tomatoes over Pasta & Shrimp
Amount per Serving
Calories
401
% Daily Value*
Fat
 
18
g
28
%
Saturated Fat
 
4
g
25
%
Cholesterol
 
10
mg
3
%
Sodium
 
578
mg
25
%
Potassium
 
431
mg
12
%
Carbohydrates
 
52
g
17
%
Fiber
 
3
g
13
%
Sugar
 
5
g
6
%
Protein
 
11
g
22
%
Vitamin A
 
965
IU
19
%
Vitamin C
 
38
mg
46
%
Calcium
 
136
mg
14
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.

Burst Heirloom Cherry Tomatoes over Pasta & Shrimp

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