Grilled Shrimp and Mango Salad

This is a spicy salad, I love it, you will too if you can stand the heat!
Alternately, this could be served in little shooter glasses with a smaller shrimp on top as an appetizer.

2 Tablespoons dark brown sugar

Grilled Shrimp and Mango Salad

2 Tablespoons fresh lime juice
1 red chili, thinly sliced into rings
1 shallot, thinly sliced
1/4 cup chopped cilantro
2 Tablespoons fresh mint, chopped
2 firm ripe mangoes, peeled, pitted, thinly sliced
1 fresh jalapeno pepper, minced, seeds included

16 jumbo shrimp, shelled and de-veined

2 Tablespoons canola oil
2 teaspoons curry powder
1/2 teaspoon salt

Fresh lime wedges

In a large bowl mix together sugar and lime juice until dissolved.
Add the chili, shallot cilantro, mint, mango, and jalapeno. Toss gently to coat the mangoes, set aside.Skewer each shrimp to straighten with a small wooden skewer.
Whisk the oil, curry powder, and salt together and brush liberally over the shrimp.
Preheat grill or grill pan and grill the shrimp turning once halfway. Cook until just cooked through and slightly charred. Remove and allow to cool. Remove skewers.
Toss the mango salad again and divide among 4 plates, topping each salad with 4 shrimp.

Garnish with lime wedges.

Herbed White Bean Hummus

I found this in the book, Eat to Live, by Dr. Joel Fuhrman and after reading his book I am adding even more vegetables to our meals.
This little dip would be great with raw vegetables, lettuce leafs or crisp wheat crackers.

2 cups cooked or canned white beans, drained and rinsed

Herbed White Bean Hummus

1 Tablespoon fresh lemon juice
2 Tablespoons sesame seeds
2 Tablespoons red wine vinegar
1/2 teaspoon Dijon mustard
2 Tablespoons water
1/4 cup chopped fresh basil
2 Tablespoons chopped fresh thyme

Blend the beans, lemon juice, sesame seeds, vinegar, mustard, and water in a food processor until smooth. Add the basil and thyme and pulse briefly, you do not want to over process; the herbs should be visible in small pieces.

Roasted Haricot Verts with Citrus Hazelnut Butter

This dish holds well while preparing the rest of dinner. The heat from the roasted beans warms the butter and lights the citrus flavors.

Roasted Haricot Verts with Citrus Hazelnut Butter

1 pound haricot verts
4 Tablespoons unsalted butter
1 Tablespoon shallots, finely chopped
1 garlic clove, minced
1 Tablespoon orange zest
1/4 cup fresh orange juice
1 teaspoon salt and freshly ground pepper, to taste
1/3 cup roasted hazelnuts, finely chopped

Preheat oven to 400F.

Wash and trim haricot verts and place on a single layer in baking sheet lined with parchment.

In a large serving dish, combine butter, shallots, garlic, orange zest, orange juice, salt and pepper and set aside.

Cook haricot verts in oven for 8-10 minutes until they are just tender. While still beans are still hot put into citrus butter and toss well.
Sprinkle roasted hazelnuts over top and serve.

Kiwi Sunrise Smoothie

We make green drinks on a regular basis, and this is more fruit based. The fresh lime starts the morning with a little zing!

Kiwi Sunrise Smoothie

1/3 cup coconut water

1/2 of ripe avocado

1 1/2 Tablespoons fresh squeezed lime juice

2 kiwi fruit peeled and sliced

1 Tablespoon honey

handful of crushed ice

Place all ingredients in the blender in order.

Process until fully blended.

One- 8 ounce serving.

Crispy Kale Chips

These are not exactly like potato chips but they are tasty, light and healthy.

Crispy Kale Chips

4-5 cups kale, stems and center stalk removed
1 teaspoon olive oil
sea salt, to taste

Preheat oven to 250F.

Line a baking sheet with parchment or silpat liner.
Ensure the kale is totally dry and chop it into bite size pieces.
Drizzle the olive oil over the kale and rub it into the chopped kale leaves.
Sprinkle with sea salt.
Bake for about 20-30 minutes. The kale should be crispy but not browned.

Rigatoni with Spicy Tomato-Vodka Sauce

I found this recipe in Fine Cooking magazine. It is quick and simple to put together. You could substitute penne pasta for the rigatoni and if you wanted to add some meat, Italian sausage would be a nice addition.

2 cloves garlic, minced

Rigatoni with Spicy Tomato-Vodka Sauce

1/2 teaspoon crushed red pepper flakes; more if spicier
2 Tablespoons extra virgin olive oil
1- 28 ounce can diced tomatoes
3 Tablespoons vodka
1/2 cup Parmesan Reggiano, grated
1/4 cup Italian flat-leaf parsley
3 Tablespoon heavy cream
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
3/4 pound rigatoni
1/4 cup sliced basil leaves

Bring a large pot of well-salted water to a boil.

In a large saucepan over medium-high heat, heat garlic and red pepper flakes in the oil until fragrant (about 30 seconds). Add the tomatoes and vodka and bring to a boil,  reduce the heat to a simmer and cook to intensify the flavors and the sauce reduces by about 1/4, (10-15 minutes).

Puree the tomato sauce in the blender and return to the saucepan. Stir in 1/4 cup of the Parmesan, the parsley, cream, salt and pepper. Simmer  to reduce the sauce slightly, about 5 minutes.
Turn the heat to low, cover and keep warm.

Meanwhile, cook the pasta, stirring occasionally, until tender (about 10-12 minutes).
Drain well and return the pasta to the pot. Add the sauce and cook, stirring to let the pasta absorb some of the sauce. Serve immediately and sprinkle with the remaining 1/4 cup Parmesan and top with sliced basil leaves.

Chilled Artichoke with Onion-Caper Mayo

The artichokes were cleaned, prepped, and steamed the day before and chilled in the fridge overnight.
The mayonnaise dip can also be made several hours in advance.

Chilled Artichoke with Onion Caper Mayo

1/4 cup mayonnaise
3 Tablespoons green onions, chopped
1 Tablespoon capers, drained and chopped
1 Tablespoon olive oil
1/4 teaspoon Dijon mustard
1/2 teaspoon grated lemon zest
dash of fresh pepper

Mix all ingredients together and chill until serving.