Tasty and simple: Garlic crusted shrimp, more

Aviva Goldfarb, chef, mother and author of "The Six O’clock Scramble," prepares dishes for families on the go: garlic crusted shrimp, egg and avocado sandwiches, salsa chicken packets and more.

Garlic crusted shrimp with cherry tomatoes
Servings:

Makes 4 servings

Ingredients

    • 1 tablespoon butter
    • 1 tablespoon extra-virgin olive oil
    • 1 pound large shrimp, peeled and deveined
    • 1 tablespoon minced garlic
    • 1 cup cherry tomatoes, halved
    • 1/4 teaspoon salt, or to taste
    • 1/8 teaspoon black pepper, or to taste
    • 3 tablespoons fresh flat-leaf parsley, chopped
    • 1/4 cup panko or traditional bread crumbs

Preparation

Baking Directions:

Fried egg and avocado sandwich
Servings:

Makes 4 servings

Ingredients

    • 8 slices sourdough bread
    • 4 eggs
    • 4 teaspoons extra virgin olive oil
    • 4 tablespoons shredded Monterey Jack or cheddar cheese
    • 1 avocado, thinly sliced, or use guacamole
    • 1 dash hot pepper sauce

Preparation

Baking Directions:

Salsa chicken packets
Servings:

Makes 4 servings

Ingredients

    • 1 teaspoon chili powder
    • 1/2 teaspoon garlic powder
    • 1/4 teaspoon ground cumin
    • 4 boneless, skinless chicken breast halves
    • 1 red or yellow bell pepper, seeded and cut into thin strips
    • 1/2 yellow onion, thinly sliced
    • 3/4 cup chunky salsa
    • 1/2 cup shredded cheddar cheese

Preparation

Baking Directions:

Orange-ginger glazed carrots

Ingredients

    • 1 tablespoon extra-virgin olive oil
    • 1 pound carrot, peeled and sliced, or use crinkle-cut carrots
    • 1/4 cup orange juice
    • 1/8 lemon, juice only, about 1 teaspoon
    • 2 teaspoons honey
    • 1/4 teaspoon ground ginger
    • 1 teaspoon fresh or dried dill (optional)

Preparation

Baking Directions:

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