Black Bean Burger

Black Bean Burger

Add a little (or big) kick to a black bean burger with spicy ranch! It’s a vegetarian match made in heaven!

Serves 2

Zucchini Noodles with Shrimp, Tarragon, Pine Nuts

A fun way to use sweet summer squash and add even more veggies into your life!  If you are already a pro noodle maker, use your favorite mandoline, spiral cutter, or noodle tool (if that’s a real thing). We used a plain old box grater and it worked just great!

What You Need

  • 4 zucchini
  • 1 teaspoon coarse salt
  • 1 pound large peeled and deviened shrimp
  • 4 tablespoons of Spicy Ranch
  • 2 tablespoons pine nuts
  • 1 tablespoon chopped fresh tarragon

What To Do

Turn a box grater on it’s side and run each zucchini lengthwise over the grates. Once you get to the seeds, flip it over and grate the other side. Toss the zucchini noodles with the salt in a strainer and set in the sink or over a bowl. Let stand about 30 minutes, then rinse the noodles with cool water and let drain. (You can refrigerate them for later at this point.) In a large non-stick skillet, heat 2 tablespoons Lemonette over high heat until sizzling. Add the shrimp in a single layer and cook, without turning, until golden brown underneath, 1-2 minutes. Start tossing the shrimp, until they are almost cooked through, 1 minutes more. Toss in the pine nuts until golden and transfer everything to a plate.

Add 2 more tablespoons Lemonette to the skillet. Add the zucchini noodles and cook, tossing until almost tender. (Grated zucchini will take 1 minute, juliennes or spirals may take up to 3.) Quickly stir in the shrimp mixture and fresh tarragon. Serve, drizzled with more Lemonette.

Serves 2

Zucchini Noodles with Shrimp, Tarragon, Pine Nuts

A fun way to use sweet summer squash and add even more veggies into your life!  If you are already a pro noodle maker, use your favorite mandoline, spiral cutter, or noodle tool (if that’s a real thing). We used a plain old box grater and it worked just great!

What You Need

  • 4 zucchini
  • 1 teaspoon coarse salt
  • 1 pound large peeled and deviened shrimp
  • 4 tablespoons of Spicy Ranch
  • 2 tablespoons pine nuts
  • 1 tablespoon chopped fresh tarragon

What To Do

Turn a box grater on it’s side and run each zucchini lengthwise over the grates. Once you get to the seeds, flip it over and grate the other side. Toss the zucchini noodles with the salt in a strainer and set in the sink or over a bowl. Let stand about 30 minutes, then rinse the noodles with cool water and let drain. (You can refrigerate them for later at this point.) In a large non-stick skillet, heat 2 tablespoons Lemonette over high heat until sizzling. Add the shrimp in a single layer and cook, without turning, until golden brown underneath, 1-2 minutes. Start tossing the shrimp, until they are almost cooked through, 1 minutes more. Toss in the pine nuts until golden and transfer everything to a plate.

Add 2 more tablespoons Lemonette to the skillet. Add the zucchini noodles and cook, tossing until almost tender. (Grated zucchini will take 1 minute, juliennes or spirals may take up to 3.) Quickly stir in the shrimp mixture and fresh tarragon. Serve, drizzled with more Lemonette.

Serves 2

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