A Yummy Summer Meal

 

Roasted Potatoes, Shrimp, and Pancetta

2 Tblsp. olive oil
1 Lb. boiling potatoes, cut into small cubes
1/4 C. diced pancetta
2 cubes frozen crushed garlic
1/4 Tsp. red chile pepper flakes (I used less)
1 Lb. raw large shrimp, peeled and deveined (I couldn't find raw large shrimp so I used raw jumbo)
1/4 C. dry white wine (I used more)
salt and pepper
2 Tblsp. chopped parsley, for garnish

Preheat over to 450 degrees.  Heat the olive oil in a medium ovenproof saute pan and saute the potatoes over medium-high heat until softened and golden, about 10-15 minutes.  Add the pancetta, garlic, red chile pepper flakes, shrimp, and white wine.  Season lightly with salt and pepper, and stir to combine.  Place the pan into the preheated oven and roast until shrimp are just cooked through, about 10 minutes.  Garnish with chopped parsley.  Serves 4-6.

Green Beans with Red Onion and Creamy Feta Dressing

1 16-oz. package fresh green beans, trimmed and steamed
1/2 red onion, thinly sliced
Dressing:
3/4 C. feta cheese, crumbled
1/2 C. plain yogurt
1 Tblsp. lemon juice
Freshly ground black pepper
2 Tblsp. chopped basil, for garnish

Arrange green beans on a serving plate and scatter most of the red onion slices over the surface, reserving a few.  Whisk together the dressing ingredients (the dressing will be thick, with pieces of feta throughout).  Dollop the dressing over the salad and garnish with reserved red onion slices and basil.  Serves 4-6.