Sunday Paper Recommends

At The Sunday Paper, we want to inspire you to gather at your table…virtually or with friends and family…and open your heart and mind to conversations that will move the needle. After all, the dinner table is where we connect on topics and map out the changes we can all make that'll really move the needle.

This week, to encourage your conversations, we recommend checking out the following:

1. The cookbook EGGin: David Rose Cooks on the Big Green Egg.

Lauded chef David Rose weaves in the signature cooking style he takes for grilling, smoking, roasting, and baking. Check out his Grilled Shrimp and Pear Salad recipe below!

2. The Zen of Therapy: Uncovering a Hidden Kindness in Life by Mark Epstein 

The therapist offers learning from over a year's worth of working with clients and observing how his training in Western psychotherapy and research into Buddhism has led to greater awareness.

And, check out an excerpt from Kimberly Snyder's You Are More Than You Think You Are here.

3. My Mom, Your Dad on HBOMax

A wildly unique new dating series, hosted by Yvonne Orji.

David Rose's Grilled Shrimp and Pear Salad with Calabrian Vinaigrette

You had me at shrimp! This very flavorful and festive salad is perfect for grilling season . . . or anytime, really. The smoky notes of the paprika really shine with the grilled shrimp. I absolutely love to combine savory notes with sweet, and this salad is no exception. Tossing the pears with olive oil and honey lends a nice earthy and satisfying flavor to the salad. And the focaccia croutons?! C'mon . . . yes, yes, and yes! Combine all of that with the zesty spice of the Calabrian vinaigrette and we have a winner-winner shrimp and pear salad dinner.

CROUTONS
3 tablespoons olive oil
2 slices focaccia bread,
diced into crouton size
Pinch of kosher salt and black pepper

VINAIGRETTE
6 finely minced Calabrian chiles
½ cup olive oil
¼ cup sherry vinegar
2 tablespoons honey
Kosher salt and black pepper

PEARS
2 medium Bartlett pears, seeded
and sliced into ½-inch slices
2 teaspoons honey
2 tablespoons olive oil

SHRIMP
1 pound shrimp (12/16 count)
1 tablespoon kosher salt
2 teaspoons black pepper
1 teaspoon smoked paprika
2 tablespoons olive oil

SALAD
12 ounces arugula
3 ounces goat cheese, divided
Kosher salt and black pepper

RECIPEPrepare the EGG/grill to cook direct at 400°F. To make thecroutons, place a cast-iron pan on the EGG/grill cooking grid and add the olive oil. Add the focaccia and season with a pinch of salt and pepper. Toast the focaccia on all sides for 4 to 6 minutes, until golden brown. Once the croutons are toasty, remove the pan from the EGG/grill and set aside.

To make the vinaigrette, combine all of the ingredients in a small bowl and whisk until well incorporated. Season to taste with salt and pepper. Set aside.

To make the pears, toss them with the honey and olive oil. Grill them on the EGG/grill cooking grid for about 2 minutes per side, or until the pears have grill marks on each side.

To make the shrimp, add the spices, olive oil, and shrimp to a small bowl. Soak 6 to 8 wooden skewers in water for at least 30 minutes and use 2 parallel skewers to double-skewer the shrimp. Grill on the EGG/grill cooking grid for 3 to 4 minutes per side, until golden brown and cooked through.

To assemble the salad, toss the arugula with half of the goat cheese and half of the focaccia croutons, then lightly dress with the vinaigrette and a pinch of salt and pepper, and toss again. Divide the salad among three or four salad plates or serve on one big platter. Finish the plates by dividing the pears, shrimp, and remaining goat cheese and croutons among the salad plates or evenly distribute over the large platter.

Makes 3 to 4 servings

Recipe and associated photographs courtesy of Andrew McMeel Publishing. Photo credits: Kathryn McCrary