What image does your mind’s eye conjure up when I say “Brother Devil”?  Personally, I see me holding a glass of red wine and stirring a simmering pot in my kitchen! That’s  because Brother Devil translates to Fra Diavolo –  an amazing sauce, usually tomato based, with chili peppers for heat.

If you love a dish with a little kick, this one is a gem. You can make a skillet version anytime, but this particular version cooks in the slow cooker for several hours, a process which melds the flavors and gives the sauce depth. It’s easy to prep, delicious to eat, and makes your whole house smell amazing while it cooks!

Shrimp Fra Diavolo

Serves 6

Ingredients:

1 Tablespoon olive oil
1 medium onion, diced
3 cloves garlic, minced
1 teaspoon red pepper flakes
2 (15-ounce) cans diced fire-roasted tomatoes
1 teaspoon freshly ground black pepper
1.5 pounds medium-sized shrimp, peeled and deveined
2 Tablespoons fresh Italian parsley, minced

Directions:

1.  Heat the oil in a nonstick frying pan over medium-high heat.  Saute the onion,  for 8-10 minutes, until it is soft and translucent. Add the garlic, and red pepper flakes and stir till fragrant.

2.  Add the onion mixture, tomatoes, and black pepper to a 4-quart slow cooker.  Stir.  Cook on low for 2-3 hours.

3.  Add the shrimp.  Stir, cover, and cook on high for 15 minutes or until the shrimp is fully cooked. Stir in fresh parsley and serve over whole wheat pasta or cooked spaghetti squash or with a loaf of crusty bread.

Hint: Find your perfect heat. If you like more spice, add extra red pepper flakes. If you prefer your dish on the milder side, cut back on the amount.

When my friend Jenni arrived at our neighborhood Fourth of July party with this salad in hand, I thought I’d won the lottery. A big bowl brimming with beans and veggies and chunks of avocado (I mean come ON) right there amid the burgers, hot dogs, and brats. I was delighted! I love a good cookout as much as the next person, but a big bowl of something fresh and healthy makes a welcome addition any time.

I asked for the recipe immediately, and she graciously agreed. I’m all for sharing my best finds with you, so here it is. There are a few extra steps in this one to grill the veggies, but they’re worth it because grilling brings out the natural sweetness in a way you won’t get if the vegetables are left raw.

If you’re storing leftovers, keep the avocado out so it doesn’t turn black,and add fresh avocado when you’re serving it again!

Spicy Summer Salad with Beans, Grilled Vegetables, Tomato & Avocado

serves 12

Ingredients

1 cup fresh tomato chunks
1 teaspoon salt, divided
3 ears corn, shucked
1 medium sweet onion, 1/4-inch-thick slices
1 jalapeño pepper
1 tablespoon olive oil
Cooking spray
1/3 cup chopped fresh cilantro
1/3 cup fresh lime juice
1 (15oz) can pinto beans, rinsed and drained
1 (15 oz) can black beans, rinsed and drained
1 (15 oz) can kidney beans, rinsed and drained
2 diced peeled avocados

Directions

1. Preheat the grill to medium-high heat.

2. Place the tomatoes in a large bowl, and sprinkle with 1/2 teaspoon salt. Let stand 10 minutes.

3. Brush the corn, onion, and jalapeño with oil. Place vegetables on grill rack coated with cooking spray. Grill corn for 12 minutes or until lightly charred, turning every few minutes. Grill onion slices and jalapeño 4 minutes on each side.

4. Let vegetables stand 5 minutes. Cut kernels from cobs. Coarsely chop onion. Finely chop jalapeño; discard stem.

5. Add corn, onion, and jalapeño to tomato mixture; toss well. Add remaining salt, cilantro, and next 4 ingredients (through kidney beans) to corn mixture; toss well. Top with chopped avocado before serving.

If you’re still buying salad dressing at the store, it’s time to make your move! Having a good, basic vinaigrette in the fridge that you made with your own two hands is liberating…and delicious. This one uses ingredients you probably already have on hand and a simple mason jar. Once you master the technique, you can riff off of this, using different acids (lime or lemon juice for example, or balsamic vinegar) different oils (canola oil, safflower oil, walnut oil) and different flavor boosters (garlic, shallots, thyme, parsley, cilantro, ginger, etc).

We’ll build out your collection of dressings over time, but try this one to get the ball rolling. Trust me, your salad will thank you!

PS – This will keep for a week or more in the fridge, and by then you’ll be ready to whip up a new batch anyhow!

Everyday Vinaigrette

Serves 8

Ingredients:

3 Tablespoons red wine vinegar
2 Tablespoons finely chopped shallots
2 garlic cloves, minced
2 teaspoons chopped fresh thyme leaves
1 1/2 teaspoons Dijon mustard
1 teaspoon agave nectar or honey
1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
1/4 cup extra-virgin olive oil

Directions:

Place all ingredients in a glass jar with a lid and shake till emulsified. Or, place all ingredients in a glass bowl and combine with a whisk till combined.