Shrimp Burgers & Zucchini Cauliflower GratinHow to be proud of yourself: make an aioli. That’s right. Roast that garlic, crack those eggs, zest that orange, drizzle that oil -- the rewards are great.

The “Shrimp Burgers with Roasted Garlic-Orange Aioli,” from Food52, are enriched by this aioli. And due to my inelegant nature, I roughly shook up my aioli mixture in a sealed container, rather than whisk it gently. Still, I obtained a silky aioli. Nice.

Here’s another brutal tip: I “chopped” my shrimp in my food processor. Yes! It worked fine, especially since I was making burgers and didn’t need whole chunks of cohesive shrimp, really.

A truly tasty blast of flavors here, what with the fennel (and fronds!), shallots, red bell pepper, chives, orange, and shrimp. You’ll win with these burgers.

And speaking of inelegance(!), I also made the creamy, cheesy “Zucchini Cauliflower Summer Gratin,” from Relishing It. Again, my food processor did the work of grating both the cauliflower and then the zucchini. I did make sure to squeeze fistfuls of the grated zucchini, to drain out the “zucchini water,” which was later re-incorporated into the casserole (neat!). Instead of fresh rosemary, I added fresh thyme. An enjoyable, flavorful gratin, in the end.

PRICES:
Oranges (2) = .80¢
Fennel (1 small bulb) = $2.93
Shallot (1/4 cup) = .68¢
Shrimp ( 1.5 lbs.) = $28.56
Cauliflower (1) = $3.74
Zucchini (1.25 lbs.) = $1.58

PREP TIMES: make your aioli the night before? burger prep/cooking requires less than an hour; gratin needs 90 minutes or so of attention
TASTES:
shrimp burgers, sweetened with fennel, shallots, and bell pepper, luxuriate with aioli; milk, cream, and parmesan bring the magic to a gratin

Still dazed by shrimp, next time I will make the “Corn-Shrimp Dumplings,” from the September 2014 issue of Food & Wine. And as a suitable side, the “Sesame-Carrot Edamame Salad,” from the September 2014 issue of Cooking Light. Come back to my site next week to see all the fun.