2 teaspoonsorganic lemon zest from one medium organic lemon)
2 tablespoonsorganic lemon juice
1⁄2 teaspoonsea salt
4 tablespoonsNatural Grocers Brand Organic Extra Virgin Olive Oil, divided
3medium garlic cloves, minced
1(16-ounce) package frozen peeled and deveined shrimp, thawed
Salt and pepper, to taste
2medium organic zucchini, spiralized
1⁄2 pintorganic grape tomatoes, halved lengthwise
For the pesto
Toast the walnuts over medium-low heat in a large sauté pan for 7-8 minutes, stirring frequently, until lightly toasted. Transfer to a plate and wipe the pan clean.
Remove parsley leaves from the stems and add them to the bowl of a food processor. Discard stems. Pulse until the parsley is well chopped. Add the toasted walnuts, lemon zest, and salt and process until the mixture is uniform, scraping down the sides as necessary. With the machine running, slowly add the lemon juice and 3 tablespoons of olive oil. Set pesto aside.
For the shrimp and zoodles
Pat the shrimp dry with a paper towel and remove tails if desired.
Heat the large sauté pan over medium heat. Once hot, add the remaining tablespoon of olive oil and the garlic. Sauté, stirring frequently, until fragrant, about 30 seconds. Add the shrimp, salt and pepper to taste, and cook, flipping shrimp about halfway through cooking time, until the shrimp are pink and curled, 4-6 minutes total.
Add the zoodles and cook for one minute, stirring frequently. Add the pesto and stir to combine. Add the tomatoes and give the mixture one more stir to fully coat the veggies and shrimp with the pesto. Serve immediately.
Note: If your pan is not large enough to hold all of the shrimp and zoodles at the same time, remove the cooked shrimp from the pan before adding the zoodles. Cook the zoodles for two minutes, stirring frequently. Combine the cooked zoodles, reserved shrimp, pesto, and tomatoes in a large serving bowl and stir to evenly coat the veggies and shrimp with the pesto.
I am such a fan of the Phoenix location and St. Francis that I was pretty stoked to hear that chef Aaron Chamberlin was putting a location in the East Valley (closer to home for me). I thought the decision to put a location in a quiet residential part of southern Tempe with no restaurants within a mile was pretty bold for them. They are essentially sending a message that they are going to own this area and be a cafe for the surrounding neighborhoods. I’ll be honest that my first couple of visits during opening month had its issues. The lines were super long and the customer service was working through many kinks. But after a few months, Tempe Public Market is quietly settling in and becoming a staple in this area. The patio area is dog friendly and very spacious. They have plenty of misters for the hot summers and a killer fireplace for the colder winter evenings. I like that beverages (non-alcoholic) are self-serve. They have counter service for ordering your food and seating is open. These are some of those things that makes this place feel like home. So far I’ve had breakfast and dinner here now. The Blue Corn Pancake is fantastic. It’s pretty large but not too filling for a pancake. The Steel Cut Oats are good but a little on the pricey side for me for oatmeal. They also do a community night for dinner on some nights. It’s a 3-course dinner for around $13 that includes salad, entree and dessert. Overall I can see this as a regular stop for me (especially in the mornings on that patio). I love the Farmer’s Market at the Phoenix location and hope that is something that gets incorporated here someday.
Raw Organic Juice Bar (formerly Sip) is an organic, plant-based shop in Chandler. They provide fresh breakfast, lunch and light dinner entrees and raw juices that make healthy eating accessible and delicious. Their goal is to inspire and promote healthy living. They have juices, meal replacement smoothies, green & traditional smoothies, elixirs and power shots. They also have Acai Bowls and raw detox kits. I had the Over the Rainbow smoothie and enjoyed my first visit here.
My friend Brittany has a passion for vegan food. I love trying new foods and looking at her pictures of her vegan meals that she likes to post got me intrigued to have lunch with her. She took me to 24 Carrots, a natural cafe and juice bar in Chandler. They use fresh, organic, natural products from the local farming community. It’s a neat little place with some fun decorations. Brittany got the Harvest Veggie Quesadilla and I got the Stuffed Zucchini. Wow… I was impressed with my meal and I’m sold on incorporating more vegan dishes in my diet. Afterwards, we got some yummy desserts. They bake their desserts without any artificial sweeteners, preservatives, colorings and excess fats. I got the cherry & almond cake with fresh blueberry syrup. Seriously.. amazing!