Before you scroll down let me ask you something. Do you cringe when you see blog photos of food taken at night? Because I loathe it. Nothing ever looks appetizing: the light's weird, the color's always off, it's just awful. Unfortunately I lack the time and general planning skills to shoot faux-dinners ahead of time in daylight, to then share with you as if we eat in a perfectly lit apartment (at, like, 5 o'clock pm) every night. How do the fancy food bloggers do it?! I'm coping with the reality that when I post dinner recipes, they''ll probably always look like the poor photos you see below. With that in mind, here's last night's meal...
SPINACH-ENDIVE SALAD WITH PICKLED RED ONION AND DILL
Soak ½ thinly sliced red onion in red wine vinegar 10 minutes. Whisk in a little mustard, and salt and pepper to taste. Slowly whisk in olive oil until combined. Toss with baby spinach, sliced endive, fresh dill and shaved parmesan.
TOMATO-FETA BAKED SHRIMP
3 tablespoons extra-virgin olive oil
1 large onion, chopped
3 cloves garlic, minced
1 tablespoon tomato paste
¼ cup dry white wine
14.5-ounce can diced tomatoes
Pinch of sugar
1 to 2 tablespoons fresh thyme leaves
1 pound large shrimp, shelled and deveined
1 cup cherry tomatoes
¼ cup Greek olives
Crumbled feta cheese, for sprinkling
Fresh basil leaves, for topping
½ lemon, for squeezing
Crusty bread, for serving
1. Preheat the oven to 375˚. Heat the olive oil in a large skillet over medium heat. Add the onion and cook until soft, about 5 minutes. Season with salt. Add the garlic and cook until fragrant, about 1 minute. Stir in the tomato paste and cook until brick red. Add the white wine and cook until almost dry.
2. Stir the diced tomatoes and their juices, the sugar, thyme and shrimp to the tomato mixture. Stir in the cherry tomatoes. Transfer to a shallow baking dish. Sprinkle the olives and feta over the surface and bake until bubbling and the cheese is golden brown, about 20 minutes. (Broil for a few minutes to get the cheese super brown and bubbly, if desired.) Top with basil leaves. Squeeze a little lemon juice on top. Serve warm with crust bread for dunking.