If you're not a super foodie, hearing the words "white wine sauce" in a recipe title can be intimidating. But it actually can't be further from the truth! A white wine and butter sauce is one of the simplest biggest bang for your buck tricks out there. This sauce is flavorful, warm, and goes perfect with almost any pairing. Try this delicious and easy seafood meal today and you will enjoy a healthy and simple weeknight meal. 

Ingredients: 

15-20 large raw shrimp, tails on
1 cup uncooked penne pasta
1/2 bunch fresh asparagus, chopped into 1 inch pieces
1/2 cup freshly grated parmesan cheese
1/2 cup white wine
1 tablespoon fresh parsley 
2 tablespoons butter
2 cloves garlic, minced
juice of 1/2 a lemon
salt and pepper

Directions: 
In a large pot of salty water, boil your pasta for 8 minutes. While that boils, in a skillet melt your butter and add your garlic ,white wine, and shrimp. Toss your shrimp until pink on both sides, about 6 minutes. At this point, throw your asparagus into your pasta water so it can boil for the last 2 minutes with the pasta. Once your pasta is done add it to the shrimp, mix in your cheese, add your lemon and parsley and adjust seasoning. 

It's as simple as that. Enjoy!

Chicken piccata is such a wonderful dish. I've never met a plate of chicken piccata I didn't like. This recipe is full of rich flavors, and is an easy one pot under 15 minute meal to make. I love fancy but not fussy food like this and know you will too. 

Ingredients: 

2 chicken breasts, butterflied and separated 

3 tablespoons olive oil

4 tablespoons butter

juice from 1 lemon

1/2 cup chicken stock

1/4 cup capers

1/4 cup flour

1/4 cup fresh taragon 

lavender salt and pepper

Directions:

Season chicken liberally with salt and pepper, then bread with flour. Over medium high heat,  melt your 1/2 of your butter and all of your olive oil, when pan reaches high heat, add your chicken and cook until golden, about 3 minutes per side. Remove from pan and set aside. Into your pan, add your stock, lemon juice, and capers. Bring to a boil. Add chicken to pan and simmer for 5 minutes. Remove your chicken again and place on platter. Add the other half of your butter and your taragon to remaining sauce and pour over chicken. 

Bon Appetit! 

If you are a lemon lover, you will love this lemony dish. Sounds obvious, right? I also love shrimp when its paired with white wine and lemon. They go together like peanut butter and jelly. When served over quinoa, you have yourself a zesty meal full of protein and low in fat. Gotta love that, right? 

Ingredients: 

For the Quinoa: 
1 cup dry quinoa
2 tablespoons butter
1/2 teaspoon sea salt
1/2 lemon, juiced & zested
1/2 cup white wine
1 cup water
Pepper to taste

For the Shrimp and Sauce:
16 ounces shrimp
1 cup white wine
1 tsp dried parsley
1/2 tsp dried lavender
1 garlic clove, minced
1/2 onion, diced
1/4 cup sundried tomatoes, chopped
3 tablespoons butter

In a large saucepan add your butter to medium heat. Add your quinoa and stir for a minute. Add your salt, lemon juice, wine, pepper, and water. Bring to boil and then cover and reduce heat to a simmer for about 15 minutes then set aside. 

Melt your butter over medium heat in a skillet. Add your onion, parsley, lavender, and tomatoes, season with salt and pepper. Cook until soft and translucent. Add your garlic and cook for an additional minute. Now turn your heat up to medium high and add your wine. Bring to a simmer and let reduce slightly. Add your shrimp and let everything simmer together until shrimp is pink and cooked through. Salt and pepper to taste. 

Now fluff your quinoa and add your lemon zest to it. Serve your shrimp and the sauce over the quinoa immediately. 

Enjoy!

I love it when I make a salad and my husband goes back for seconds. That is how I can tell if its a winner or not. I actually made this salad as a side for a meal we were having. But it was so good and so filling that neither of us were hungry after we ate it! Its sweet and crunchy, with nice salty notes from the feta. I'm certain you will enjoy it. 

For the salad: 
1 head romaine lettuce
1 apple, thinly sliced
1/2 cup dried cranberries
1/2 cup feta cheese, crumbled
1/2 cup cashews, lightly toasted

For the dressing: 
2/3 cup olive oil
1/2 cup white sugar
1/8 cup water
juice of 1/2 of lemon
zest of 1/2 of lemon
1 tablespoon poppy seeds
1 tablespoon minced onion
1 teaspoon dijon mustard
1 teaspoon lavender sea salt 

Wash and chop your lettuce, roast your nuts, slice your apple, assemble your salad ingredients. Wisk all your dressing ingredients together until the sugar is dissolved and the ingredients have combined. Pour over your lettuce and you are all set to go. I like to slice the other half of my lemon and add lemon wedges to the salad as well for a garnish for those that like things extra tart. 

This turned out to be a beautiful summer salad. Not only is it colorful, but its sweet and savory at the same time. That is such a winning combination. Enjoy!