Monday, June 12, 2017

Cilantro Lime Rice

Ingredients:

  • 2 Tbsp olive oil
  • 1 1/2 cups basmati long grain white rice
  • 1 clove garlic, minced
  • 2 1/4 cup water
  • 1 teaspoon salt
  • Zest of one lime
  • 3 Tbsp lime juice
  • 1 cup lightly packed chopped cilantro, leaves and tender stems

Instructions:

  • Brown the rice: Heat the olive oil in a medium saucepan on medium high heat. Add the raw rice and stir to coat with the olive oil. Cook, stirring occasionally, until the rice has started to brown.
  • Add the garlic and cook a minute more.
  • Add water, salt, zest, then simmer: Add water, salt, and lime zest to the rice. Bring to a rolling boil, then cover and lower the heat to low to maintain a very low simmer.
  • Cook undisturbed for 15 minutes (check your rice package instructions), then remove from heat and let sit for 10 minutes.
  • Fluff the rice with a fork.
  • Stir in lime juice and cilantro: Transfer the rice to a serving bowl. Pour lime juice over the rice and toss with chopped cilantro.
  • Serve with chicken, steak, shrimp, Mexican or Asian food.

Sesame Kale Noodle Salad

Ingredients:

  • 1/4 avocado
  • 1 tablespoon white miso paste
  • 1/2 garlic clove
  • 2 teaspoons lemon juice
  • 1/2 teaspoon olive oil
  • 1/4 teaspoon kosher salt
  • 1 1/2 cups stemmed, chopped kale
  • 1 cup cooked buckwheat noodles
  • 1/2 cup cooked, shelled edamame
  • 1teaspoon sesame seeds

Instructions:

  • In a blender, puree 1/4 avocado, 1 tbsp white miso paste, 1/2 garlic clove, 2 tsp lemon juice, 1/2 tsp olive oil, 1/4 tsp kosher salt and 1/3 cup warm water; toss with 1 1/2 cups stemmed, chopped kale, 1 cup cooked buckwheat noodles and 1/2 cup cooked, shelled edamame. Serve topped with 1 tsp sesame seeds.

Shrimp Lettuce Wraps with Peanut Dipping Sauce​

Ingredients

  • 1 head of Lettuce.
  • 1 lb med/large Shrimp, peeled and deveined
  • Salt and Pepper
  • 1 Tbsp olive oil
  • 1 Avocado, sliced into strips
  • 1/2 Cucumber, sliced into strips
  • 1/2 bunch Cilantro
  • 1 medium Carrot, cut into matchsticks
Peanut Dipping Sauce:
  • 3/4 cup Newman’s Own Low Fat Sesame Ginger dressing (P.S. this dressing contains wheat so if you’re gluten free, try: Braggs ginger sesame)
  • 2 Tbsp creamy peanut butter (microwave 30 sec if peanut butter refrigerated)

Instructions

  • Rinse and pat dry your shrimp. Sprinkle shrimp with salt and pepper. Add 1 Tbsp olive oil to a large hot non-stick skillet. Once oil is hot, add shrimp and saute on med/high heat 2 min per side or until cooked through. Don't overcook them or they will turn rubbery.
  • Cut your cucumber and carrot into thin matchsticks. Slice your avocado into strips. You should find a prettier avocado though; one that doesn't look as sickly as mine.
  • Make your dressing by whisking together the ¾ cup sesame ginger dressing with the 2 Tbsp peanut butter. If you have a tightly sealed tupperware, you can put it int there and shake 'er up until it's nice and smooth. This sauce is so so tasty and way too easy!
  • Assemble your lettuce wraps with a lettuce leaf, several strips of carrot and cucumber, a decent slice of avocado, 2 shrimps and a couple good sized sprigs of cilantro. Don't skip on the cilantro. At least give it a whirl. It totally reminds me of spring rolls and makes the entire spring roll dangerously enticing. Then drizzle the top with the peanut dipping sauce. Yum.

Mustard Green and Sweet Onion Frittata

Ingredients:

  • 3 tablespoons extra-virgin olive oil
  • 1 large sweet onion, diced
  • 1 1/2 pounds mustard greens, stems discarded and leaves coarsely chopped
  • 16 large eggs, beaten
  • Kosher salt and freshly ground pepper
  • 1/3 cup grated Parmigiano-Reggiano

Instructions:

  • Preheat the oven to 350. In a large ovenproof nonstick skillet, heat 1 tablespoon of the oil. Add the onion and cook over moderately high heat until golden brown, 10 minutes. Add the greens and cook until wilted.
  • Season the eggs with salt and pepper and whisk in the remaining 2 tablespoons of oil. Pour the eggs into the skillet and cook over moderate heat until the bottom and sides begin to set. Lift the sides of the frittata to allow the uncooked eggs to seep under. Continue cooking until the bottom is set and the top is still runny, 3 minutes. Sprinkle the Parmigiano-Reggiano on top.
  • Transfer the skillet to the oven and bake for about 8 minutes, until the center of the frittata is set. Slide the frittata onto a cutting board. Cut into 1 1/2-inch squares and serve hot, warm or at room temperature.

Pink Lemonade Lavender Thyme Sorbet

Ingredients:

  • 4 cups naturally-flavored Pink Lemonade (non-sparkling)
  • ½ cup granulated Sugar
  • 6 small sprigs of fresh Thyme
  • 1 teaspoon of dried (culinary) Lavender
  • 2 tablespoons Citronage (or equivalent orange liqueur), optional
  • Suggested garnish: edible flowers

Instructions:

  • Combine the lemonade, thyme, lavender and sugar in a heavy small pan. Bring to a light simmer, stirring to dissolve the sugar. Allow to simmer for 2-3 minutes. Turn off heat, allow to cool for 5 minutes, cover and refrigerate until chilled or overnight.
  • Strain mixture (discarding the thyme and lavender), stir in the Citronage if using and process in an ice cream maker until frozen. Place in a sealed container in the freezer until fully set or overnight. Garnish if desired and serve!
  • Note: if you do not own an ice cream maker, you can freeze the sorbet according to the non-machine method used for Plum Rosemary-Gin Sorbet

White Bean and Garlic Scapes Dip

Ingredients

  • 1 (15.5 oz) can Cannellini beans, rinsed and drained
  • 1/3 cup sliced garlic scapes (from about 3-4 scapes)
  • 1 tablespoon freshly squeezed lemon juice
  • ½ teaspoon salt
  • 1/8 teaspoon freshly ground pepper
  • ¼ cup extra virgin olive oil
  • additional lemon juice, salt and freshly ground pepper, to taste (optional)
  • additional sliced garlic scapes for serving (optional)

Instructions

  • Add white beans, garlic scapes, lemon juice, salt and pepper to the bowl of a food processor. Process to combine.
  • With motor running, slowly add in olive oil. Continue to process until combined and mixture has the texture of a rough puree (similar to hummus).
  • Season with additional lemon juice, salt and freshly ground pepper to taste, blending to combine.
  • Spoon dip into a serving bowl or plate, top with a drizzle of extra virgin olive oil and additional sliced garlic scapes, if desired.

Notes

  • This dip is wonderful served with toasted flatbread triangles and assorted crudité.
  • The garlic flavor really comes through in this dip, if you prefer a less strong garlic flavor, start with 1 garlic scape, taste and then add more if desired.

Kohlrabi and Carrot Slaw

Ingredients:

  • 1 large kohlrabi, peeled, stems trimmed off, grated
  • 1/4 head purple cabbage, shredded
  • 2 medium carrots, peeled and grated
  • 1/2 red onion, grated
  • 4 tablespoon chopped cilantro
  • 1/4 cup golden raisins (optional)
  • 1/4 cup mayonnaise 
  • 1 tablespoon cider vinegar
  • 1 tablespoon sugar
  • 1 teaspoon salt

Instructions:

  • Combine the kohlrabi, cabbage, carrots, onion, cilantro, and raisins (if using) in a large bowl. In a smaller bowl, whisk together the mayonnaise, cider vinegar, sugar, and salt. Pour the dressing over the slaw, and mix until fully coated. Chill for several hours before serving.