Recipes

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   ¤ Shrimp & Noodle Salad with Cucumber and Carrot
   ¤ Strawberry & Cucumber Salad
   ¤ Lavender-Lilikoi Chicken
   ¤ Grilled Sea Bass Fillet with Lime
   ¤ Pumpkin Soup
   ¤ Beef Stuffed Tomatoes
   ¤ Sweet Potato Pie

SHRIMP & NOODLE SALAD WITH CUCUMBER & CARROT

This tasty Asian style salad is perfect for a fresh and light summer meal or first course.

 

Serves: 4

Ingredients
1 pound large shrimp – shelled and deveined
1 English cucumber – peeled, seeded and cut into julienne strips
1 large carrot – peeled and cut into julienne strips
1 cup napa cabbage - shredded
½ cup unsalted peanuts - chopped
¼ cup chopped cilantro
¼ cup chopped mint
1 package Maifun rice stick noodles (6.75 oz.)

For the Dressing:
¼ cup rice vinegar
¼ cup fish sauce
2 tablespoons sugar
2 tablespoons fresh limejuice
2 garlic cloves – minced
frac12-teaspoon red pepper flakes

Directions
Stir all dressing ingredients together until the sugar is dissolved. Cover and refrigerate. Cook the shrimp in simmering salted water until they turn pink, about 4 or 5 minutes, and allow to cool. Soak the Maifun noodles in hot water according to package instructions and rinse with cold water.

In a large bowl, toss the shrimp, noodles, peanuts and vegetables with the dressing and divide among 4 bowls.

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STRAWBERRY & CUCUMBER SALAD

A lovely fresh cucumber salad with fresh strawberries gets a garnish of slivered almonds and fresh mint leaves. It's served on lettuce leaves with a tangy balsamic strawberry dressing.

Nutritional Info: Amount Per Serving
Calories: 139 | Total Fat: 8.1 g | Cholesterol: 0 mg

Ingredients
1/3 cup slivered almonds
2 tablespoons seedless strawberry preserves or strawberry jam
1 tablespoon olive oil
2 tablespoons balsamic vinegar
2 teaspoon Dijon mustard
3 cups diced English (seedless) cucumber
1 cup sliced fresh strawberries (or frozen, thawed strawberries, halved)
2 tablespoons chopped fresh mint
Salt and freshly ground black pepper
Lettuce leaves for serving, such as Bibb, Romaine, or red leaf lettuce

Directions
Place almonds in a small, dry skillet and set pan over medium heat. Cook 3 to 5 minutes, until almonds are golden brown, shaking the pan frequently to prevent burning. Set aside

In a medium bowl, whisk together the preserves, olive oil, balsamic vinegar and Dijon mustard. Add the cucumber, strawberries, mint and toasted almonds and toss to combine. Season to taste with salt and black pepper. Serve inside lettuce leaves or over chopped lettuce

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LAVENDER-LILIKOI CHICKEN

 

 

Serves: 4

Ingredients
1 to 2 lb. boneless, skinless chicken thighs
½ cup lavender herb dressing
1½ tablespoons lavender gourmet seasoning

Directions for chicken
In a medium bowl, combine chicken thighs, lavender herb dressing and lavender gourmet seasoning; mix well. Chicken may be cut into strips if desired. Cook over medium heat until done. Also great when cooked on a barbecue grill.

Lilikoi sauce:
¼ cup soy sauce
¼ cup lavender sugar
2½ tablespoons lavender lilikoi jelly

Directions for sauce
In a medium saucepan over medium heat, sauté soy sauce, sugar and jelly, stirring until sauce gets thick. Pour over chicken and serve with rice or potatoes. Excellent over salad greens too.

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GRILLED SEA BASS FILLET WITH LIME

 

 

Nutritional Info: Amount Per Serving
Calories: 138 | Calories from fat: 31% | Fat: 4.7 g | Saturated fat: 0.9 g | Monounsaturated fat: 0.0 g Polyunsaturated fat: 0.0 g | Protein: 21 g

Ingredients
¼ cup dry vermouth or dry white wine
2 tablespoons fresh lime juice
2 tablespoons minced fresh cilantro
1 tablespoon low-sodium soy sauce 2 teaspoons olive oil
4 (4-ounce) sea bass fillets (1 inch thick)
Cooking spray

Directions
Combine first 5 ingredients in a heavy-duty zip-top plastic bag; add fish fillets. Seal bag securely, and shake gently to coat fillets. Marinate in refrigerator 30 minutes.

Prepare and coat grill rack with cooking spray; place on grill over hot coals (400° to 500°). Remove fish from marinade, reserving marinade. Place fish fillets on rack; grill, covered, 4 to 5 minutes on each side or until fish flakes easily when tested with a fork

Place reserved marinade in a small saucepan, and bring to a boil; remove from heat. To serve, spoon hot marinade over fish

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PUMPKIN SOUP

 

 

Nutritional Info Per Serving
Calories: 104 | Total Fat: 5.6g | Cholesterol: 22mg

Ingredients
6 cups chicken stock
1½ teaspoons salt
4 cups pumpkin puree
1 teaspoon chopped fresh parsley
1 cup chopped onion
½ teaspoon chopped fresh thyme
1 clove garlic, minced
½ cup heavy whipping cream
5 whole black peppercorns

Directions
Heat stock, salt, pumpkin, onion, thyme, garlic, and peppercorns. Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered.

Puree the soup in small batches (1 cup at a time) using a food processor or blender.

Return to pan, and bring to a boil again. Reduce heat to low, and simmer for another 30 minutes, uncovered. Stir in heavy cream. Pour into soup bowls and garnish with fresh parsley.

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BEEF STUFFED TOMATOES

 

 

Nutritional Info: 1 Stuffed Tomato
Calories: 280 | Protein: 16 g | Total fat: 10 g: Saturated fat: 3 g | Dietary cholesterol: 30 mg Carbohydrate: 36 g: Dietary fibre: 6 g | Sodium: 196 mg | Potassium: 1,274 mg

Serves: 4

Ingredients
4 medium tomatoes
½ lb (250 g) lean ground beef or chicken
½ teaspoon (2 mL) black pepper
1 clove garlic
1 tablespoon (15 mL) finely chopped fresh dill or 1 tsp/5 mL dried dill
1/8 tsp (0.5 mL) salt
1 cup (250 mL) cooked rice
1 tablespoon (15 mL) olive oil
1 cup (250 mL) tomato paste
1 ½ cup (375 mL) water
½ tsp (2 mL) ground cinnamon
1 clove of fresh garlic or ½ tsp (2 mL) granulated garlic

Directions
Cut the tops off the tomatoes and remove the insides. Set aside.

In a fry pan over medium heat, cook ground beef until fully cooked. Drain and rinse the beef. Add pepper, garlic, dill, salt and rice and cook until heated through.

Fill the tomatoes with the beef mixture. Sauté the stuffed tomatoes in olive oil over medium heat for 3 to 5 minutes. Remove from heat. Place the tomatoes in a single layer in a deep sauce pan.

Combine the tomato paste, water, cinnamon and granulated garlic in a separate bowl, mix until blended together. Pour the sauce over the tomatoes; simmer in saucepan over low heat until sauce is cooked, 10-15 minutes.

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SWEEET POTATO PIE

 

 

Nutritional Info Per Serving
Calories: 274 | Protein: 5 g | Total fat: 4 g: Saturated fat: 1 g | Dietary cholesterol: 0 mg
Carbohydrate: 56 g: Dietary fibre: 6 g | Sodium: 191 mg | Potassium: 576 mg

Serves: 4

Ingredients
6 cups (1.5 L) peeled and sliced sweet potato (about 2 lb/1 kg)
1 tablespoon (15 mL) olive oil
½ cup (125 mL) diced tomato
½ cup (125 mL) broad beans
½ cup (125 mL) diced cho cho (Christophene)
½ cup (125 mL) diced carrot
½ cup (125 mL) diced red pepper
½ cup (125 mL) diced onion
2 green onions, sliced
1 teaspoon (5 mL) black pepper
¼ teaspoon (1 mL) salt
¼ teaspoon (2 mL) ground nutmeg
Divided leaves of 2 sprigs fresh thyme, stalks removed, or 1 tsp/5 mL dried thyme

Directions
In a large pot of boiling water, cook sweet potatoes until tender, about 10 to 15 minutes.

Meanwhile, heat oil in a large fry pan over medium heat. Add tomatoes, broad beans, cho cho (dark greens), carrot, red pepper and onion. Cook, stirring occasionally, for 5 minutes.

Remove from the heat and add the green onion, black pepper, 1/8 tsp (0.5 mL) salt and thyme leaves. Cover and keep warm.

Preheat oven to 300º F (150º C).

Drain the sweet potatoes and mash with the remaining 1/8 tsp (0.5 mL) salt and nutmeg.

Add ½ cup (125 mL) of the mashed sweet potato to the vegetable mixture. Combine and place in the bottom of a casserole dish.

Top with the remaining sweet potato and bake for 25 minutes.

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