My poor, neglected herb garden. I know, that sounds like it’s not being taken care of, right? Oh, the weather here has been just perfect for growing herbs… rain, heat, rain, heat, every.single.day. It’s just that I haven’t done much personally. Like water the herbs? Completely unnecessary. I have not been so great about picking them, either. Sure, I’ve made pesto a couple times, and used the parsley and sage a bit, but the rosemary, sage, and thyme must be feeling really inadequate right now. I’m not sure what it is – I’ve just been lazier this summer, I guess. But, I decided I must give the rosemary a chance and set out to find a new recipe to use it in. Given the amount of it I had, Cooking Light’s Rosemary Shrimp Scampi Skewers seemed like a great idea. This recipe uses the rosemary sprigs ask the skewers, infusing the delicious aroma through the shrimp as it grills. I made the recipe almost exactly as written, just omitting the white wine, since I didn’t feel like opening a bottle for such a small amount. I did use some extra lemon juice. These were easy, delicious, and beautifully presented!
To go with the grill shrimp, I made a bulgur risotto with grilled summer squash, zucchini, walnuts, and chives. Summer squash, because I still had some left from the Pietrovito garden. Chives, because I had some of my own growing. Feta and walnuts, because I had them and I needed to up my fat calories for the day (now that I am looking at my diet in a whole new way and targeting specific ratios from carbs, fat, and protein – I actually don’t eat enough fat, poor me!) The whole grain bulgur is a nice, healthier alternative to traditional arborio, but cooking it in the risotto style provides a creamy texture with a slightly firm bite. Delicious!
Bulgur Risotto with Grilled Summer Squash, Feta, and Walnuts
1 small summer squash, sliced in half
2 cups chicken broth
2 tsp olive oil
1 clove of garlic, minced
2/3 cup dry bulgur
salt and pepper
2 oz crumbled feta cheese
2 tbsp chopped fresh chives
2 tbsp chopped walnuts
Grill the squash over medium-low heat, about 5 minutes per side. Remove from heat and coarsely chop. Meanwhile, heat chicken broth in a small pan over low heat, and heat olive oil in a separate pan over medium heat. Add garlic to olive oil and cook for about 1 minute. Add bulgur to garlic and oil, season with salt and pepper, stir to coat together. Add chicken broth, a ladle at time, letting each addition absorb completely before adding the next, stirring after each addition. After all the chicken broth has been added and absorbed, stir in the chopped summer squash, feta, chives, and walnuts.