Dinner on the Deck

Chimichurri Sauce:
1 cup parsley leaves
1 cup basil leaves
1/2 cup cilantro leaves
1/3 cup extra virgin olive oil
1 garlic clove
2 tablespoons fresh lime juice
2 teaspoons red wine vinegar
1/2 teaspoon ground cumin
1 teaspoon salt

Shrimp:
1/2 teaspoon cumin
1/8 teaspoon cayenne pepper
1/2 teaspoon salt
1 1/2 pounds large shrimp (about 30), peeled and deveined
1 tablespoon canola oil

1. To make the chimichurri sauce, combine parsley, basil, cilantro, olive oil, garlic, lime juice, vinegar, cumin and salt in a blender; purée.
2. For the shrimp, combine cumin, cayenne and salt in a bowl; add shrimp and toss.
3. Heat oil in a large nonstick pan over medium-high heat. Working in batches to avoid crowding, cook shrimp 2 to 3 minutes per side or until just opaque. Transfer to a large platter and let cool in a single layer. Serve with chimichurri sauce. Serves 6.

Recipe by Marge Perry, Special Summer Issue 2006

2 tablespoons extra virgin olive oil
1 cup chopped onion
1/2 red bell pepper, chopped
2 garlic cloves, minced
1 1/2 cups long grain white rice
1 teaspoon turmeric
1 teaspoon cumin
2 cups lower sodium chicken broth
1 cup water
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup chopped parsley

1. Heat oil in a large nonstick skillet over medium-high heat. Add onion, red pepper and garlic and cook 2 minutes. Stir in rice, turmeric and cumin; cook 1 minute. Add broth, water, salt and pepper and bring to a boil. Reduce heat to medium-low, cover and simmer 17 to 20 minutes or until liquid is completely absorbed.
2. Remove from heat and stir in parsley. Serves 6.

Recipe by Marge Perry, "Take It Outside," Special Summer Issue 2006.

Yogurt Dill Sauce

1 1/2 cups plain nonfat yogurt
1 garlic clove, finely minced
2 tablespoons extra virgin olive oil
2 tablespoons chopped fresh dill
1 tablespoon lemon juice
1/2 teaspoon salt

1 cup chopped fresh basil leaves
1/4 cup chopped fresh mint
2 tablespoons chopped fresh dill
1/4 cup extra virgin olive oil
6 garlic cloves, minced
Grated zest and juice from 1 lemon
4 bone-in, skin-on chicken breast halves (about 2 1/2 pounds)
4 bone-in skin-on chicken thighs (about 2 pounds)
1 1/2 teaspoons salt
¼ teaspoon freshly ground black pepper
Lemon wedges

1. To make the sauce, drain yogurt in a strainer lined with cheesecloth for 2 hours or overnight. Transfer to a bowl and stir in garlic, olive oil, dill, lemon juice and salt.
2. To make the chicken, preheat the oven to 450F. Coat a large wire rack and shallow baking sheet with cooking spray.
3. Combine basil, mint, dill, oil, garlic, lemon zest and juice in a large bowl. Add chicken; toss well to coat. Arrange chicken in a single layer on baking sheet; sprinkle with salt and pepper.
4. Roast chicken breasts 30 to 40 minutes or until an instant read thermometer inserted into the thickest part of the breast registers 170F. Roast the thighs 35 to 45 minutes or until an instant read thermometer inserted into the thickest part of the thigh registers 180F. Serve immediately or at room temperature, accompanied by lemon wedges and Yogurt Dill Sauce. Serves 6.

Recipe by Marge Perry, Special Summer Isse 2006.

1/2 cup unsalted butter
1 cup, plus 2 tablespoons, sugar, divided
1 cup ground almonds
8 ounces semisweet chocolate, melted
4 eggs, separated
1 cup whipping cream
1 teaspoon vanilla extract
2 cups strawberries

1. Preheat oven to 350F. Coat a 9-inch springform pan with cooking spray or butter and cocoa; shake off the excess cocoa.
2. Beat butter until smooth. Add 1 cup sugar and beat until creamy. Add ground nuts, chocolate and egg yolks and beat thoroughly.
3. Beat egg whites until soft peaks form. Stir one-third of egg whites into chocolate mixture; gently fold in remaining egg whites.
4. Scrape batter into prepared pan. Bake 35 to 40 minutes or until a toothpick inserted in the center comes out nearly—but not completely—clean. Let cool in the pan for 30 minutes, then release sides and slide onto a serving plate.
5. Combine cream, vanilla and 2 tablespoons sugar; beat until soft peaks form. Top cake with cream and strawberries. Serves 12.

Recipe by Marge Perry, Special Summer Issue 2006.

Per serving: 330 calories, 24g fat, 45,g chol., 4g prot., 30g carbs., 3g fiber, 10mg sodium.