We understand, Betty Draper. We don't feel like cooking either.

Recipes from two cookbooks on our shelves
Items available in the shop are in bold.

This week we went to our bookshelves to find some inspiration for cooking in this hot weather. We were thinking of the fresh and savory flavors of seafood and shellfish in simple salads and sandwiches that can be made to share or made to take along for a picnic. Here are two that we found that also happen to involve many of our favorite pantry items (go figure).

Recipe from Rice Pasta Couscous: The Heart of the Mediterranean Kitchen By Jeff Koehler

 Rice Pasta Couscous

Camargue Red Rice Salad with Shrimp


1 cup Camargue red rice
1 cup long-grain white rice
4 plum tomatoes, stemmed and chopped
2 cucumbers , peeled and chopped
36 green olives
3/4 extra-virgin olive oil
3 tablespoons red wine vinegar
1 shallot, finely chopped
Pepper and dijon mustard, to taste
24 to 36 cooked jumbo shrimp or prawns, peeled
3 hard-boiled eggs, peeled and quartered lengthwise

In a large pot, bring an abundant amount of water to a boil. Add 2 pinches of salt and the red rice and boil until al dente, 35 to 40 minutes. Drain the rice, rinse briefly under cold water, and drain again.

Meanwhile, in another pot, bring an abundant amount of water to a boil. Add a pinch of salt and the white rice and boil until al dente, 12 to 15 minutes. Drain the rice, rinse briefly under cold water, and drain again.

In a large bowl, combine the two rices with the tomatoes, cucumber, and olives. Cover and refrigerate until ready to serve.

In a small bowl, add the oil and vinegar and whisk until cloudy. Add the shallots, season with salt and pepper, and whisk again until blended. Whisk in just enough of the mustard to taste.

When ready to serve, toss half of the vinaigrette with the rice. Divide the rice equally among six bowls, mounding the rice, and then place the shrimp and egg quarters over rice. Drizzle the remaining vinaigrette over the top.

Serves 6.

Recipe from Nirmala’s Edible Diary by Nirmala Narine

Sardines Stuffed in French Baguettes

Nirmala's Edible Diary


3 tablespoons extra-virgin olive oil
2 large shallots, thinly sliced
1 tablespoon chopped garlic
2 small red jalapeño or cayenne chiles, seeded and finely chopped
1 16-ounce can sardines
2 tablespoons finely chopped fresh oregano
2 tablespoons finely chopped fresh parsley
1 tablespoon freshly squeezed lime juice
Sea salt, to taste
1 12-inch baguette (available Fridays and Saturdays!), halved crosswise and sliced open horizontally
Lettuce leaves (optional)
Slices of tomato (optional)

In a small saucepan, heat the olive oil over medium-high heat. Add the shallots, garlic, and chiles and cook until soft, about 3 minutes. Add the sardines (along with whatever sauce they may be packed in), oregano, parsley, and lime juice. Stir well, mashing up sardines, and cook for 5 minutes more. Season with sea salt. Remove from heat and set aside.

Make sandwiches by spreading the sardine mixture on the bottom of the bread, adding the lettuce and tomatoes (if desired) and replacing the top. Slice into smaller sandwiches, if you like. Serve immediately.

Serves 2.

Wines @ PG
Buy any six bottles of wine and get 10% off!

2008 Domaine de Laballe Cotes de Gascogne ($9.99)

This Cotes de Gascogne is pure and bright, a reminder of the freshness of spring. A blend of Sauvignon Blanc and French Colombard, it has the signature grassy, herbal aromas rounded out by soft grapefruit and lime. It is refreshing and pleasant, ideal as an aperitif but also a versatile table wine. Try it with shellfish, or with the mild heat of Vietnamese dishes.

2009 Domaine Le Clos des Lumières Cotes du Rhône Rosé ($9.99)

A fun, medium-bodied Rhône rosé, made from Cinsault (45%), Grenache(45%), Mourvedre (15%), and Syrah (10%). With ripe strawberry and floral notes, the wine shows nice persistence and a hint of spice at the end. You’ll want to drink it all summer, and long into the fall.

2007 Domaine Sainte Eugenie “Le Clos” Millesime ($8.99)

An unforgettable blend of Merlot (45%), Carignan (20%), Grenache Noir (20%), and Cabernet Sauvignon. From an estate in Corbières, this wine exemplifies the traditional, sun-drenched countryside wines of Southwestern France. Fairly full bodied but with an incredible suppleness, it finishes with freshness. Red fruit flavors are countered by aromatic spices, and a light presence of oak. Tobacco and cedar are integrated into the structure with elegance. Excellent with summer fare such as barbecued beef, flavorful sausages, and terrines.

Le Clos and Les Raisins Gaulois

2009 Marcel Lapierre Raisins Gaulois Gamay ($12.99)

Marcel Lapierre is one of the “Gang of Four” rebel winemakers in Beaujolais, a group of vitners dedicated to making natural, delicious wines and bucking convention and appellation when necessary. Despite his disregard for the system, he is one of the most respected producers in France, highly regarded by wine critics, importers, and fellow winemakers. His Raisins Gaulois Gamay is made from the young vines in his Morgon Cru Villages vineyard. Absolutely charming, it is grapey and fresh, with spicy back cherry notes a little dustiness. Though not an “official” Beaujolais, it shows how great these light-hearted wines can be. It is the perfect summer red.

2006 R. Dubois et Fils Cote-de-Nuits-Villages

An estate Pinot Noir from one of the top subregions in Burgundy. A lovely perfume of rose and cherry greets you as you open the bottle, and the bright cherry shows up again on the palate. The fresh fruit is supported by a bit of spice and earthiness, which linger pleasantly on the palate. Another great choice for the warmer days, it pairs well with charcuterie, smoked salmon, and washed rind cheeses.

Craves @ PG

Ketchup, with a twist!

The Dulcet line of ketchups comes in three flavors: Peppery Moroccan, Sweet Orange Chili, and Mild Indian Curry. They’re an easy way to spice up your hamburger and frites!

Powerhouse Pantry @ PG

Connetable Sardines

These multi-tasking sardines can be used in pastas, salads, hors-d’oevres, and the sandwich recipe at left. They are available in Olive Oil, Lemon, and Mustard.

Thanks for reading, see you soon!
Abi & Rachel

Steve Winston and Sharon Baden
Owners, Paris Grocery