Archive for April, 2009

• Thai Spring Rolls….Unrolled!

  Monday, April 27th, 2009

  THAI SPRING ROLL SALAD WITH SHRIMP & CRAB
  OK….so this is a bit unusual, but I love fresh spring rolls — from the crispy, fresh taste of cilantro and mint to the spicy peanut sauce, I love ‘em!  Making them, however, can be quite time consuming and not an easy chore for a weeknight meal.  My [...]

• Salmon with Yogurt Dill Sauce

  Tuesday, April 21st, 2009

  4 - 8 ounce salmon fillets
  1 large onion, sliced
  2 celery stalks, cut into 3-inch lengths
  1/2 cup dry white wine
  1/2 cup water
  1 tablespoon olive oil
  1/2 teaspoon fleur de sel
  1/2 teaspoon coarsely ground black pepper
  Preheat oven to 375 degrees. 
  Grease a shallow baking dish with a small amount of olive oil.  Place salmon fillets side by side and [...]

• Heart-Friendly Meatballs

  Tuesday, April 21st, 2009

  I have used ground turkey breast, elk, even KANGAROO meat to make these delicious, yet very lean meatballs.  Ground elk and kangaroo can be found at Vieux Carre Gourmet, along with Patra’s Marinara, which is Vieux Carre’s own vegetarian marinara sauce made with their signature Valoroso Pear Tomatoes. 
  2 teaspoons olive oil
  1/2 cup diced white onion
  3 [...]

• Lemon Basil Sorbet

  Tuesday, April 21st, 2009

  This is a light, delicious treat for a summer dessert!
  1 1/2 cups water
  3/4 cup sugar
  1 cup agave nectar
  2 cups loosely packed basil leaves, coarsely chopped
  2 teaspoons lemons zest
  2 cups fresh lemon juice
  Combine water, sugar, agave nectar and basil in saucepan.  Bring to a boil, then reduce to a simmer until sugar has dissolved.  Remove from [...]

• Zesty Guacamole

  Tuesday, April 21st, 2009

  Avocados are such a delicious treat, as well as a great source of mono and polyunsaturated fat.  They also contain beta-sitosterol, a natural plant sterol, which may help to control a healthy cholesterol level. 
  To enjoy fresh avocados, try my Zesty Guacamole!
  4 ripe avocados, halved, peeled and seeded
  1 lime, juiced and zested
  1/2 medium red onion, diced
  1 [...]

• Pasta Puttanesca

  Tuesday, April 21st, 2009

  This is one of the recipes that I developed for the tasting/demonstration at Vieux Carre Gourmet last month.  It is so simple, and absolutely delicious! 
  * denotes items available at Vieux Carre Gourmet!
  2 tablespoons Phoenician olive oil*
  6 garlic cloves, crushed
  2 tablespoons anchovy fillets, drained and crushed
  1 teaspoon crushed red pepper flakes
  1 1/2 cups Country Mix Olives, [...]