Cilantro Lime Grilled Shrimp + Roasted Poblano Sauce

 

Ingredients



  • 2 pounds shrimp, peeled and de-veined
marinade
  • juice of 2 limes (about 4 tablespoons)
  • 2 teaspoons garlic, minced
  • ⅓ cup cilantro leaves, finely shopped
  • ½ teaspoon chili powder
  • 4 tablespoons olive oil
  • salt and pepper to taste
poblano sauce
  • 3 poblanos
  • ½ cup cilantro leaves, roughly chopped
  • 2 teaspoons garlic, minced
  • ½ teaspoon salt
  • juice of ½ of 1 lime (about 1 tablespoon)
  • 4 tablespoons greek yogurt (I used 0% fat)
  • 2 tablespoons mayo (I used reduced fat)

Instructions



  1. Whisk together all of the ingredients for the marinade. Pour the marinade into a large zip lock bag and add the shrimp. Seal the bag and toss to coat the shrimp. Place in the fridge and marinate for at least 15 minutes or up to overnight.
  2. After you get the shrimp in the fridge, prepare the poblanos by cooking them on the grill for about 5 minutes over high heat, turning throughout to ensure even cooking. When they are charred and blistered, remove them from the grill and run them under cold water for about 15 seconds. Pat dry with a paper towel and peel off the outer skin (this does't have to be perfect, just pull off most of the skin that comes off easily).
  3. Chop the top of the pepper off and discard the stem and remove the seeds. Dice the poblanos. Add diced poblanos and all other sauce ingredients to a blender or food processor. Pulse until smooth. Cover and chill until ready to use.
  4. When you have marinated the shrimp for as long as you can, dump out the marinade and skewer the shrimp and grill them for about 3-4 minutes on each side until they turn pink and begin to char very slightly. Drizzle with poblano sauce and serve immediately. Top with additional chopped cilantro if desired.

Tempeh Kebabs with Homemade Barbecue Sauce


Serves 4

For the tempeh kebabs:


  • 16ounces tempeh (two 8-ounce packages), cut into 1 1/2-inch pieces
  • 1large red bell pepper, deseeded and cut into 1 1/2 inch-squares
  • 1large zucchini, cut into 1 1/2-inch pieces
  • 1large white or yellow onion, cut into 1 1/2-inch pieces
  • 8ounces white mushrooms, washed and trimmed

For the barbecue sauce:

  • One15-ounce can tomato sauce
  • 2tablespoons maple syrup
  • 1tablespoon blackstrap molasses
  • 2tablespoons olive oil
  • 2tablespoons tamari or soy sauce
  • 1tablespoon apple cider vinegar
  • 1teaspoon smoked paprika
  • 1teaspoon dried oregano
  • 1teaspoon chili powder
  • 1dash red pepper flakes
  1. Instructions

  2. Whisk all barbecue sauce ingredients together. Pour the sauce into a casserole dish (9 x 13 is fine, as is 9 x 9) and add the vegetables and tempeh. Coat the vegetables and tempeh well, and allow them to marinate in the fridge for two hours (or overnight).
  3. Divide the vegetables and tempeh evenly onto the skewers, alternating ingredients. Reserve some extra sauce for serving.
  4. Heat the grill to medium-high. Place skewers on the grill and cook, basting occasionally, for 7 to 10 minutes, or until the vegetables are tender and everything is browning. You can also do this on a grill pan, and cook for 8 to 10 minutes on medium-high heat. Serve immediately.

Clams with Cream, Farro, and Baby Kale


Serves 4 for dinner

Ingredients



  • Olive oil
  • 1/4cup minced shallots
  • 2garlic cloves, crushed
  • 1/2cup clam juice
  • 2dozen cherrystone clams, scrubbed
  • 1/2cup heavy cream
  • Kosher salt and white pepper
  • 2dozen littleneck clams, scrubbed
  • 2cups cooked farro
  • 2cups washed baby kale leaves
  • Sea salt
  • Chili oil

  1. Instructions

  1. In a 10-inch skillet, heat 2 to 3 tablespoons olive oil over medium heat. Add chopped shallots and cook for 2 to 3 minutes to soften. Add crushed garlic and cook for 1 minute more. Add clam juice and bring to a steady simmer. Carefully scatter the cherrystone clams into the pan and cover. Cook until most of the clams have opened, between 5 and 7 minutes. Discard any clams that have not opened.
  2. Meanwhile, in a 4-quart sauce pan, heat cream and season it with 1/2 teaspoon kosher salt and 1/4 teaspoon white pepper. Add littleneck clams to the simmering cream and cover. Cook until most of the clams have opened, between 3 and 5 minutes. Discard any clams that have not opened.
  3. Split both types of clams between four bowls. Return the skillet used to cook the cherrystones to the stove over low heat, add farro to heat it through. Turn off the heat and fold in the baby kale leaves. Stir in cream used to cook littleneck clams.
  4. Split farro and kale between the bowls. Pour sauce over the clams. Finish with a swirl of chili oil and a sprinkle of sea salt.

Citrus Salad with Goat Cheese-Stuffed Dates


Serves 1, generously

 Ingredients

1 shallot, diced
1/2 clove garlic, finely chopped
2 teaspoons lemon juice
2 teaspoons sherry vinegar
2 tablespoons extra-virgin olive oil, plus more for dates
8 pitted dates
1/4 cup goat cheese (fresh and creamy, not aged)
A splash good balsamic vinegar
2 navel oranges (or Cara Cara or juice oranges)
1 seedless tangerine
Coarse salt
1 tablespoon slivered blanched almonds, lightly toasted
Lemon zest (preferably made with a zester, but a Microplane is fine)
8 parsley leaves

Instructions


  1. Combine shallot, garlic, lemon juice, and vinegar. Set aside for a few minutes. Slowly whisk in olive oil. Taste. If it's too acidic, add more oil. If it's too oily, add more vinegar or lemon juice. Set aside.
  2. Preheat your boiler. Fill each date with goat cheese (no need to be careful -- the cheese can be spilling out). Place dates in a cast iron pan or baking dish. Splash with olive oil and thick balsamic. Broil until dates are just warmed through and the cheese is starting to brown. Watch carefully. Don't let them burn. This should take about 4 minutes. Cool for a few minutes while you slice the citrus.
  3. With a serrated knife, carefully cut off the skin and the pith off of the oranges and the tangerine. Slice them both longitudinally. Spread slices out on plate, overlapping a bit. With a spoon, splash the citrus with your reserved dressing (make sure to scoop up some of the vinegary shallots). Sprinkle with salt. Nestle in the warm dates. Garnish with almonds, lemon zest, and parsley leaves. Eat with a baguette. You will have some dressing left over for the next day's salad.

Apricot Amaretti Cake


Serves 6 to 8

Ingredients


10 ripe apricots, halved and pitted
1 tablespoon + 3/4 cup granulated sugar, divided
1 tablespoon anisette, or other liqueur of your choice
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon kosher salt
9 amaretti cookies (about 1-1/4 ounce or 33 grams), crushed with the side of a knife
4 ounces (1 stick) unsalted butter, at room temperature
2 eggs
1/2 teaspoon almond extract
Powdered sugar, for serving


Instructions


Preheat the oven to 350°F. Grease a 9-inch springform pan and line the bottom with parchment.
Set the apricot halves hollows-up on a baking tray. Sprinkle with 1 tablespoon of the sugar and the liqueur of your choice. Set aside while you make the cake.
In a medium bowl, sift the flour, baking powder, and salt. Stir in half the crushed amaretti.
Using an electric mixer, cream the butter and the remaining 3/4 cup sugar until light and fluffy, about 3 minutes. Add the eggs one at a time, beating well to incorporate. Beat in the almond extract.  Scrape down the bowl, then beat in the sifted ingredients in two additions.
Transfer to the prepared cake pan and smooth the top. You won't think you have enough batter because it seems like very little, but you do.
Press the apricots ever-so-gently onto the top of the cake, hollows-up, with some space in between each one. Scrape any residual juice from the baking sheet over the apricots. Sprinkle with the remaining crushed amaretti.
Bake for about 45 minutes, until a skewer emerges clean. Cool completely, unmold, and sift with powdered sugar at servingtime.

Beef Burritos

 

Ingredients


Pico de Gallo
  • 3 pcs plump tomatoes, chopped
  • 1 small white onion, finely chopped
  • 2 pcs jalapeno peppers, seeded and finely chopped
  • 1 tbsp lime juice
  • cilantro, chopped
  • salt
Mexican Rice
  • 1 cup brown rice
  • 1¼ cup beef stock
  • 2 tsp cumin
Burritos
  • 500g ground beef
  • 1 large can, kidney beans
  • ½ cup chopped onion
  • 1 clove garlic, minced
  • 2 tsp cayenne pepper
  • 3 tsp ground cumin
  • 2 tbsp tomato paste
  • ¼ cup tomato puree / tomato sauce
  • freshly ground black pepper
  • salt
  • oil
Others
  • flour tortillas
  • lettuce, shredded
  • quick melt smoked cheddar cheese
  • parsley, chopped

Instructions


  1. Mix all Pico de Gallo ingredients together then set aside.
  2. Combine Mexican Rice ingredients in a rice cooker, then cook according to rice cookers instructions.
  3. In a pan add oil then sauté garlic and onion. Add beef and cook until meat is browned.
  4. Add cayenne pepper, cumin, kidney beans, tomato paste and tomato puree. Cook while continuously mixing for 10 minutes or until cooked adding water if needed. Season with salt and pepper. Remove from pan then set aside.
  5. In a separate pan, heat flour tortillas individually.
  6. Place tortilla in a flat surface, place a thin layer of cooked brown rice on the bottom then add a layer of the minced meat mixture then top it with slices of smoked cheddar cheese, wrap the tortilla then place another layer of sliced cheese on top. Place in an oven proof serving platter. Prepare the remaining tortillas.
  7. Place serving platter in a preheated oven then grill in the highest setting just until the cheese melts. Remove from oven.
  8. Serve with chopped lettuce and Pico de Gallo.

Cream Cheese-Filled Banana Bread

 

Ingredients:


Bread
1 large egg
1/2 cup light brown sugar, packed
1/4 cup liquid-state coconut oil (canola or vegetable may be substituted)
1/4 cup cup sour cream (lite is okay; or Greek yogurt may be substituted)
2 teaspoons vanilla extract
1 cup mashed ripe bananas (about 2 large bananas)
1 cup all-purpose flour
1/2  teaspoon baking powder
1/2  teaspoon baking soda
pinch salt, optional and to taste
Cream Cheese Filling
1 large egg
4 ounces softened brick-style cream cheese (lite is okay)
1/4 cup granulated sugar
3 tablespoons all-purpose flour

Directions:


  1. Preheat oven to 350F. Spray one 9x5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.
  2. Bread - In a large bowl, add the egg, brown sugar, coconut oil, sour cream, brown sugar, vanilla, and whisk to combine.
  3. Add the bananas and stir to incorporate.
  4. Add 1 cup flour, baking powder, baking soda, optional salt, and fold with spatula or stir gently with a spoon until just combined; don't overmix; set aside.
  5. Turn about two-thirds of the batter out into the prepared pan, smoothing the top lightly with a spatula and pushing it into corners and sides as necessary; set aside.
  6. Cream Cheese Filling - In a large bowl, add all ingredients and whisk to combine. Alternatively, mix with a hand mixer.
  7. Evenly pour filling mixture over the bread, smoothing the top lightly with a spatula and pushing it into corners and sides as necessary.
  8. Top with remaining batter, smoothing the top very lightly with a spatula as to not disturb cream cheese layer and pushing batter into corners and sides as necessary.
  9. Bake for about 48 to 50 minutes or until the top is domed, golden, and the center is set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter. Note this is tricky because the cream cheese never gets totally solid so the toothpick test isn't the most accurate. Tip - Tent the pan with a sheet of foil draped over it at the 30 minute-mark if you feel the tops and sides will become too browned before center cooks through. Baking times will vary based on moisture content of bananas, cream cheese, climate, and oven variances. Bake until done; watch your bread, not the clock.
  10. Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving. Optionally, serve bread with Honey Butter, Cinnamon-Sugar Butter, Blueberry Butter, Strawberry Butter, or Vanilla Browned Butter Glaze. Bread will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.
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