California Pizza Kitchen is more than just pizza (I still say they have one of the best caesar salads around, and I’m a connisseur) and recently the chain introduced a lightened up menu featuring delish items like quinoa and arugula salad, white corn guacamole and shrimp scampi zucchini fettucine. How can such yummy sounding dishes be made light, you ask? Brian Sullivan, SVP of Culinary Development for CPK shares their secrets!
2 Cups Fresh White Corn Kernels
1/2 Cup Rinsed, Drained Black Beans
1/2 Cup Jicama, Diced
1/4 Cup 3-Color Peppers, Diced2 Tbl Chopped Scallion Greens
2 Tbl Chopped Fresh Cilantro
2 Tbl Fresh Lime Juice
2 tsp Kosher Salt
1 tsp Serrana Peppers, Finely Minced
1 lb Avocado, 1/4″ diced
In a mixing bowl, combine all of the ingredients together except the avocado. Mix thoroughly.
In a separate mixing bowl, add the diced avocado.
Add the other ingredients with the avocados. Gently mix until it becomes creamy while maintaining the shape of the avocado.
Transfer to a serving bowl. Serve with white and blue corn tortilla chips.
1 cup Quinoa, Pre-Cooked
1 quart Arugula
1/2 oz Red Onions
1 Tbl Marinated Sun-Dried Tomatoes
1/3 cup Blanced Asparagus, 1″ angle cut
1 1/2 fl. oz. Champagne Vinaigrette
2 tsp Toasted Pine Nuts
2 tbl Feta Cheese Crumbles
Toss all ingredients together in a mixing bowl, except the feta cheese, and mix thoroughly.
Pull out the majority of the arugula and place it in the center of the plate.
Arrange the remaining ingredients on top of the arugula. Make sure that some of the red onions, sun-dried tomatoes and asparagus are on top of the salad.
Top with feta cheese crumbles.
2 tsp Extra Virgin Olive Oil
4 oz Shrimp, Tail-On, Butterflied
1 tbl Minced Raw Garlic
2 tbl White Wine
1 tbl Fresh Lemon Juice
1 tbl Butter
8 oz Thinly Sliced Zucchini Strips 1/8″ x 1 1/2″ x 4″
1/4 tsp Salt
1/4 tsp Black Pepper
2 oz Fettucine, Cooked
2 tsp Chopped Flat Leaf Parsley
2 tbl Parmesan, Grated
1 tsp Additional Parmesan, Grated
Heat olive oil in a 10″ non-stick pan over a medium high flame.
Add shrimp and garlic and saute for approximately 1 minute or until garlic is light brown.
Add wine and lemon juice and cook for 30 seconds.
Add butter, zucchini, salt and pepper. Cook for 3 minutes stirring approximately every 30 seconds.
Turn off flame.
Add cooked pasta.
Add parsley and parmesan, toss and mix thoroughly.
Transfer the zucchini and pasta to a warm serving bowl. Artfully arrange the shrimp on top of the pasta.
Pour any remaining sauce on top of the pasta.
Sprinkle additional parmesan on top of the pasta.
Which dish will you try? Tell us in the comments below or tweet @OKMagazine.
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