Grilled Tuna With Ginger Guacamole

Ingredients:

1 lb. piece fresh tuna

2 avocados

2 tsp. grated  fresh ginger

olive oil

sea salt and black pepper

Directions:

  1. Season fresh tuna with sea salt and black pepper.
  2. In a large skillet, put 1 tbsp. olive oil. Cook tuna to desired taste.
  3. In a bowl mash avocado and ginger. You can sprinkle a little sea salt. Top cooked tuna with guacamole.  * A side tomato and feta salad goes well with this dish. Drizzle a little olive oil on the tomatoes and feta.  (Serve 2)

Garlic Eggplant and Cashews

 

Ingredients:

2 large eggplants (peeled and cubed)

1 cup raw cashews (or unsalted cashews)

3 cloves of garlic (chopped)

olive oil

sea salt and black pepper

Directions:

  1. In a large skillet put 3 tbsp. olive oil. Add garlic. Sauté garlic for about a minute and add eggplant. Sprinkle sea salt and black pepper. Cook on a medium heat. Stir frequently. *Add a little more olive oil if eggplant is dry.
  2. When eggplant begins to get soft, add cashews. Raise heat and cook for another 3 minutes, mixing it well.   * This can be served as a side dish or over pasta or brown rice. 

 

Sunday Dinner: Brown Rice With Shrimp, Arugula and Carrots

Ingredients:

2 cups brown rice

4 cups vegetable stock

1/2 lb. small shrimp (thawed)

3 carrots (sliced into thin circles) *see photo

2 cups fresh arugula (rinsed and drained)

2 shallots chopped

2 cloves of garlic chopped

4 tbs. olive oil (*extra tbsp. if needed)

sea salt and black pepper

Directions:

  1. Boil thawed shrimp for 5 minutes and drain. Set to the side.
  2. In a pot, put rice and vegetable stock. Bring to a boil. When it begins to boil, put on a medium heat. In approximately 8-10 minutes, rice should absorb vegetable stock. Keep an eye on it. Once most of the liquid has been absorbed, remove from heat.
  3.  In a large skillet, put olive oil. Add shallots, garlic and carrots. Sprinkle with sea salt and black pepper. Stir frequently. When carrots are soft, add shrimp and arugula.
  4. Mix together. Arugula should cook quickly. (*Another tbsp. olive oil if needed.) Sprinkle a little more sea salt and black pepper.
  5. Get a large bowl. Place brown rice in bowl. Pour shrimp mixture on top of rice and mix together. *A little lemon squeezed on top is optional.

Thanksgiving: Sweet Potato Biscuits Topped With Goat Cheese and Walnuts

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Ingredients:

2 cups all-purpose flour

1 tbs. baking powder

1 tbs. granulated sugar

1/2 tsp. sea salt

1/4 tsp. baking soda

3/4 cup whole milk

1 1/4 cup baked, mashed sweet potato (2 medium size potatoes)

1 stick frozen unsalted butter

4 tbsp. heavy cream

Topping:

1/2 cup goat cheese

1/2 cup walnuts (chopped)

2 tbsp. olive oil

1 tsp. fresh thyme

1/2 tsp.sea salt

Directions:

Preheat oven to 375 degrees.

1. Combine all dry ingredients in a large mixing bowl and set aside.

2. In another large bowl, mix together milk and mashed sweet potato. Stir until creamy.

3. Grate frozen butter through the large holes of a grater and add to dry ingredients. Mix well.

4. Combine dry ingredients into sweet potato mixture.

5. Pour mixture onto a floured surface and knead until it comes together.

6. Roll into a circle and use a floured rolling pin to roll dough to a thickness of about 3/4 inch.

7. Use a 3-inch cookie cutter to cut the dough into round shapes. Keep rolling dough until finished making round shapes. * You can also use a glass, to cut the dough.

8. Place biscuits on a baking sheet. Brush tops with heavy cream.

9. Bake until the bottoms are golden brown, about 12 to 15 minutes. (Use a toothpick to test the center.)

10. Let biscuits cool. When cool, slice open.

11. In a bowl, mix all topping ingredients. (goat cheese, olive oil, walnuts, sea salt and thyme) Mix well and spread on biscuits.

12.  Put biscuits on a cookie sheet. Return biscuits to a 350 degree oven for 5 minutes or until goat cheese is bubbly. Serve hot.

Shrimp and Sweet Red Peppers

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Ingredients:

1 lb. uncooked medium shrimp (tail removed)

1 jar (24 oz.) B &G Sweet Red Peppers (sliced)

1 cup leeks (chopped)

1 tbsp. olive oil

sea salt and black pepper

Directions:

  1. Boil shrimp for 5 minutes. (until pink) Drain well.
  2. In a large skillet, put olive oil. Cook leeks for about 3 minutes.
  3. Add peppers to skillet. Stir together. Cook for 2 minutes.
  4. Add boiled shrimp.
  5. Raise heat and keep stirring for about 4 minutes.
  6. Sprinkle with a pinch of sea salt and black pepper.

*Serve hot. It’s also delicious cold.

Avocado With Walnuts, Sesame Seeds and Olive Oil

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Ingredients:
2 ripe avocados (sliced)
1/2 cup walnuts (chopped)
2 tsp. sesame seeds
1/2 tsp. sea salt
1 tbsp. olive oil
Directions:
!. Put sliced avocados on a platter. Put walnuts and sesame seeds on top.
2. Drizzle a little olive oil on top.
3. Sprinkle with sea salt.

Mussels and Avocado Salad

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Ingredients:

3 lbs. mussels

3 avocados (sliced)

1/2 cup red onion (sliced)

1 bulb of garlic (roasted)

1/4 cup olive oil

sea salt and black pepper

Directions:

  1. In a large pot, put 1 cup of water. Add cleaned mussels and cook on a low heat. (about 8 minutes) You want the mussels to open and cook.
  2. Drain well. Let cool a few minutes and then remove mussels from shells.
  3. Slice avocados to bite size pieces.
  4. Slice red onion.
  5. Put all ingredients in a serving bowl. Cover and refrigerate.
  6. Preheat oven to 350 degrees. Take a piece of aluminum foil. Put garlic bulb on top. Drizzle a tbsp of olive oil on top of bulb. Wrap up and cook in oven for about 30 minutes.
  7. Let cool and remove garlic from bulb.
  8. In a food processor, put garlic, 1/4 cup olive oil and a pinch of sea salt and black pepper. Pulsate for 20 seconds.
  9. Pour dressing over mussels and serve.