UBS InPerson Wellness Cooking Class: Lemon Shrimp, Roast Fennel-Farro Salad

NOTE: This event is for UBS employees only. Be sure to register using your ubs.com email address.

This event is optional and not firm-mandated.

Please note our attendance policies: Sign Ups: Eventbrite sign-ups are limited to two in-person class sign ups per week per person. No-Shows: Please cancel if you are unable to attend or you will be marked as a ‘no show’. After five no-show’s without notification, access to further classes will be paused for 30 days. Cancellations: Cancellations made more than 24 hours before the scheduled class will be refunded the class fee and applicable taxes, no refund can be issued on Eventbrite fees. Cancellations made within 24 hours of the class are non-refundable.

Lemon Rosemary Poached Shrimp

Sydney Willcox

Serves 4

1 ½ lbs jumbo shrimp, size 16-20, peeled and deveined

¼ + ⅛ tsp baking soda

2 tsp olive oil

1 large shallot, quartered

3 garlic cloves, smashed

1 stalk celery, in 2” pieces

2 sprigs fresh rosemary

2 bay leaves

5 sprig parsley, leaves and stems separated

6 cups vegetable or shrimp stock or water

1 large lemon, for zest and juice

1. Combine the shrimp and baking soda in a bowl and add a splash of water; toss well to mix. Let sit for 15 to 30 minutes to tenderize the shrimp.

2. Build the poaching liquid: In a high-walled skillet or wide saucepan, add a thin layer of oil and place over medium low heat. Add shallot, garlic, and celery and cook gently until aromatic, about 1 minute. Add peppercorns, salt, rosemary, bay leaf, and parsley stems (chop and reserve leaves for garnish); cook 30 seconds. Stir in stock and increase heat to bring to a simmer. Add a little lemon zest and the juice of half the lemon; wedge remaining half and reserve for garnish. Simmer liquid over medium heat for 8 - 10 minutes to infuse the poaching liquid.

3. Poach the shrimp: Lower the heat until it is barely simmering. Stir, taste, and adjust seasoning. Add the shrimp to the liquid in a single layer. Poach for about 2 ½ to 4 minutes, depending on their size, until just opaque and slightly firm; flip halfway if not submerged. Keep the heat very low and avoid bubbling.

4. Finish and serve: Remove the shrimp with a slotted spoon to a bowl and add the chopped parsley leaves and a swirl of olive oil. Serve hot or chilled, with lemon wedges.

Roasted Fennel, Farro, and Herb Salad

Sydney Willcox

Serves 4 - 6

Salad

1 large fennel bulb, halved lengthwise, cored and sliced ½-inch thick

1 - 2 tbsp olive oil (for roasting)

4 thyme sprigs

Salt and freshly ground black pepper

3 - 4 oz baby arugula, watercress, or radicchio, lightly

chopped

½ cup chopped mixed herbs, such as parsley, chives, chervil, tarragon, or basil

½ cup pitted Castelvetrano olives, coarsely chopped

½ cup toasted pistachios, walnuts, or almonds, coarsely chopped

Farro and Beans

1 cup semi-pearled farro

3 cups vegetable stock, chicken stock, or water

1 bay leaf

1 (15-oz) can cannellini beans, rinsed and drained

Dressing

1 garlic clove, finely minced

½ lemon, zest and juice

1 tbsp sherry vinegar or red wine vinegar

½ tsp Dijon mustard

Pinch red pepper flakes

1 tbsp toasted nut oil (such as pistachio or walnut oil)

2 - 3 tbsp extra-virgin olive oil

1. Fennel: Heat the oven to 425 degrees. On a rimmed sheet pan, combine the fennel, thyme sprigs, a large pinch of salt and black pepper, and 2 tablespoons of olive oil, tossing to coat. Spread in an even layer and roast until golden brown and tender, 15 - 20 minutes, tossing halfway through. Discard the thyme when done.

2. Farro and Beans: Make the farro and beans: In a medium pot, combine the farro, bay leaf, and your choice of vegetable stock, chicken stock, or water. Bring to a boil, then reduce the heat to low, cover, and simmer until the farro is tender, 20 - 30 minutes. Drain any excess liquid, discard the bay leaf, and return the warm farro to the pot off the heat. Stir in the drained cannellini beans, cover the pot with the lid, and let it sit for a few minutes so the residual heat warms the beans.

3. Dressing: In a small bowl, whisk together the garlic, lemon zest and juice, sherry or red wine vinegar, Dijon, red pepper flakes, and a pinch of salt and black pepper. While whisking vigorously, slowly pour in the nut oil, and 2 tbsp of the olive oil. Taste; if dressing is too tart, whisk in remaining 1 tbsp of olive oil.

4. Assemble the salad: Transfer the warm farro and beans to a large serving bowl. Pour the dressing over the top while the grains are still warm, tossing well so they absorb the flavors. Add the roasted fennel, arugula or watercress or radicchio, mixed herbs, olives, and nuts. Toss gently to combine. Taste and adjust seasoning or acidity as desired.