SURF AND TURF
ROAST SHRIMP AND BROCCOLI
Adapted from a Melissa Clark recipe published in the New York Times, this dinner is easy enough for a weeknight but will still impress your guests at any dinner party, a keeper for sure!
To make the marinade combine 1/4 cup extra virgin olive oil from Bistro Blends with a palmful (about 1 teaspoon) each of ground cumin, ground corriander, salt and pepper and a healthy pinch of cayenne. Cut 2 pounds of broccoli from Kawano or Suzie's Farm into florets and toss with half the marinade. Roast in a 425F oven for 10 minutes, then toss 1 pound of shrimp from Poppa's Fresh Fish with remaining marinade and the zest of one lemon from Paradise Valley Ranch and roast for 10 minutes more. Serve with lemon wedges and some ciabatta bread from Lisko Imports.