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Elite Racing Returns to Colorado In 2026
If you have lived in Colorado for any amount of time, you know that Pro Cycling has rich history in the state. In the 80s and 90s we had the
March 19, 2025
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Looking for a great quick dinner that has plenty of “chewy protein” as my wife calls it, and fresh veggies? You don’t even have to turn on the stove for this satisfying veggie-packed dinner. The prep time is almost not worth mentioning, and the leftovers are awesome for a quick snack the next day with or without the toast.
This (almost) no-cook dinner is a dream on a hot summer day or when you just want a super-quick meal. Your key players are already-cooked shrimp and jarred pesto. Then all that’s left to do is slice and chop some vegetables. A quick marinade enhances the shrimp which is then tossed with a mixture of cherry tomatoes, fresh corn, thawed frozen edamame, and roasted red peppers, for a play on the Southern classic succotash. A schmear of basil pesto on toasted sourdough bread anchors the vibrant, veggie-packed mixture in this easy, summery toast recipe.
12 oz. cooked shrimp, coarsely chopped (about 1 cup) Pro Tip: spend the time and buy fresh and spend 5 minutes and cook them-the flavor is worth it)
1/2 cup thinly sliced red onion (from 1 onion)
1/4 cup white vinegar
1/2 tsp. grated garlic (from about 1 clove)
3/4 tsp. kosher salt, divided
1 1/2 cups (about 8 oz.) halved cherry tomatoes
1 1/2 cups fresh corn kernels (from 2 to 3 ears)
1 1/2 cups shelled frozen edamame, thawed
3/4 cup drained and chopped jarred roasted red bell peppers (from a 16-oz. jar)
1/2 cup refrigerated basil pesto (such as Gotham Greens or Rana)
8 1/2-in.-thick slices rustic sourdough bread, toasted
1/4 cup small fresh basil leaves
Stir together shrimp, onion, vinegar, garlic, and 1/4 teaspoon salt in a medium bowl. Let stand for 10 minutes. Stir in tomatoes, corn, edamame, bell peppers, and remaining 1/2 teaspoon salt.
Spread 1 tablespoon pesto on each toast. Top each with 3/4 cup shrimp mixture. Garnish with basil.
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