BLISSFULL NUTRITION is a business about food. It is about learning about foods that intimidate you, gaining confidence, preparing delicious, beautiful food and sharing them with your family and friends.

Get some of your friends together and have a cooking class party! Choose a menu that will suit you and your friends!


Garlic Shrimp with green beans, zucchini and vermacelli

My green beans are full on in my garden as well as the zucchini. I made this dish for my supper co-op. The flavors are very light, perfect for late summer.

Serves 4

1 lb shrimp, peeled and de-veined
6 cloves garlic, peeled and sliced
1 Tbsp olive oil
kosher salt
fresh ground pepper
1/2 lemon, juiced

Heat olive oil in a pan, add garlic and shrimp, cook until shrimp are opaque and cooked though. Add salt, pepper and lemon juice to taste.

In a large pot, start to boil some salted water to cook pasta and also to blanch the green beans.

1 lb fresh green beans, trimmed and snapped in half if long
1 zucchini, ends trimmed and shaved into strips using a peeler (discard center seeded section)
1/4 cup fresh flat leaf parsley, minced
1/4 c olive oil
1/2 lemon, juiced
kosher salt
fresh ground pepper

1 lb vermacelli noodles

1/2 cup shaved peccorino romano cheese

Add green beans to boiling water, blanch 3-4 minutes, until bright green. Remove from water. Add vermacelli noddles and cook until al dente, about 6 minutes. Drain noodles.

Toss noddles with green beans, zucchini, parsley, olive oil, lemon juice, salt and fresh ground pepper to taste. Toss with shrimp and peccorino cheese.

~ Enjoy

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