Limoncello Shrimp is a delightful and zesty dish that combines the flavors of succulent shrimp with the bright citrusy notes of Limoncello liqueur. Here’s a simple recipe for this refreshing appetizer:

Ingredients:

• 1 pound large shrimp, peeled and deveined
• 1/4 cup all-purpose flour
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1/4 cup Limoncello liqueur
• Juice and zest of 2 lemons
• 2 tablespoons fresh parsley, chopped
• Salt and freshly ground black pepper, to taste
• Lemon wedges, for garnish
• Fresh parsley leaves, for garnish

Instructions:

1. In a shallow dish, season the all-purpose flour with a pinch of salt and black pepper. Dredge the shrimp in the seasoned flour, shaking off any excess.
2. Heat the olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for about 2-3 minutes per side or until they turn pink and opaque. Remove the cooked shrimp from the skillet and set them aside.
3. In the same skillet, add the minced garlic and cook for about 30 seconds or until fragrant.
4. Carefully pour in the Limoncello liqueur and lemon juice, stirring to deglaze the pan and scrape up any browned bits from the bottom.
5. Return the cooked shrimp to the skillet and toss them in the Limoncello mixture to coat.
6. Add the lemon zest and chopped parsley to the skillet, and toss everything together. Cook for an additional 1-2 minutes to heat through.
7. Season the Limoncello shrimp with salt and black pepper to taste.
8. Serve the Limoncello Shrimp hot, garnished with lemon wedges and fresh parsley leaves.

This dish is a burst of citrusy flavor with a hint of sweetness from the Limoncello liqueur. It’s perfect as an appetizer or even as a main course when served over pasta or with crusty bread to soak up the delicious sauce. Enjoy!

Ingredients:

• 1 pound gnocchi4-6 sausage links (sweet or spicy, based on preference)
• 4 tablespoons unsalted butter
• Fresh sage leaves
• Salt and pepper, to taste
• Grated Parmesan cheese (optional, for serving)

Instructions:

1. Cook the Gnocchi:

• Bring a large pot of salted water to a boil.
• Add the gnocchi to the boiling water and cook according to the package instructions until they float to the surface. This usually takes just a few minutes.
• Drain the gnocchi and set them aside.

2. Cook the Sausage:

• In a large skillet, cook the sausage links over medium heat until they are browned and cooked through. Remove them from the skillet and let them rest for a few minutes. Then, slice them into bite-sized pieces.

3. Make the Sage Brown Butter:

• In the same skillet, add the butter and fresh sage leaves.
• Cook over medium-low heat until the butter starts to turn golden brown and the sage leaves become crispy. Be careful not to burn the butter.

4. Crisp the Gnocchi:

• Add the cooked gnocchi to the skillet with the sage brown butter.
• Sauté the gnocchi until they become crispy and golden brown on the outside, about 3-4 minutes. Season with salt and pepper.

5. Combine and Serve:

• Return the sliced sausage to the skillet and toss everything together to combine.
• Serve the crispy gnocchi with sausage and sage brown butter hot, garnished with grated Parmesan cheese if desired.

This dish is a delightful combination of flavors and textures, with the crispy gnocchi, savory sausage, and aromatic sage brown butter coming together for a satisfying meal. Enjoy!

Ingredients:

• 1 large cauliflower, cut into florets
• 1/4 cup olive oil
• Salt and freshly ground black pepper, to taste
• 1/2 cup Greek yogurt
• 2 tablespoons tahini
• 2 cloves garlic, minced
• Juice of 1 lemon
• 2 tablespoons fresh parsley, chopped
• 1/4 cup pomegranate seeds
• 2 tablespoons toasted pine nuts
• 2 tablespoons fresh mint leaves, chopped
• Zest of 1 lemon
• Pomegranate molasses (optional, for drizzling)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a large mixing bowl, toss the cauliflower florets with olive oil, salt, and black pepper. Spread them out on a baking sheet in a single layer. Roast for about 20-25 minutes or until the cauliflower is tender and lightly browned.
3. While the cauliflower is roasting, prepare the yogurt sauce. In a small bowl, whisk together Greek yogurt, tahini, minced garlic, lemon juice, and a pinch of salt. Adjust the thickness by adding a bit of water if needed.
4. Once the cauliflower is done roasting, remove it from the oven and let it cool slightly.
5. In a serving platter, spread the yogurt sauce evenly on the bottom.
6. Arrange the roasted cauliflower on top of the yogurt sauce.
7. Sprinkle the cauliflower with chopped parsley, pomegranate seeds, toasted pine nuts, fresh mint leaves, and lemon zest.
8. If desired, drizzle some pomegranate molasses over the top for a touch of sweetness and tanginess.
9. Serve the cauliflower salad immediately as a flavorful and healthy side dish or a light main course. Enjoy!