The Dish: Enough to Make Your Mouth Water

The Dish, June 2016 : Mixed greens with crumbled goat cheese.

Summer has arrived along with some mouthwatering ingredients, so let’s start the day with a great breakfast. Make meal-planning a snap with these quick, healthy, and delicious recipes.

 

ASPARAGUS WRAPPED WITH SMOKED SALMON AND SCRAMBLED EGG
Prep time: 5 minutes. Cooking time: 5-10 minutes. Serves: 2

10 stems of asparagus, prepared
1 tbsp olive oil
1 tbsp lemon juice
6 slices of good quality smoked salmon
4 free range eggs
¼ cup milk
Sea salt
1 tbsp butter
Freshly ground black pepper

Put the asparagus in a steamer basket and steam over high heat until bright green and crisp-tender, about 3 minutes. Transfer the asparagus to a large bowl and toss with the olive oil and lemon juice; season with salt and pepper. Wrap five stems of asparagus with three slices of smoked salmon; repeat with other five stems.

Beat eggs, milk, salt and pepper in medium bowl until blended. Heat butter in large nonstick skillet over medium heat until hot. Pour in egg mixture. As eggs begin to set, gently pull the eggs across the pan with a spatula, forming large soft curds. As soon as the eggs are cooked, remove from the pan immediately and serve with your smoked salmon wrapped asparagus. Note: A delicious breakfast to start the day

 

SPICED-RUBBED SCALLOPS
Prep time: 15 minutes. Cooking time: 10 minutes. Serves: 4

½ tsp freshly ground pepper
1 tsp cumin
½ tsp paprika
¼ tsp garlic powder
1 tsp chili powder
14 cup extra virgin olive oil
¼ tsp allspice
1-1/2 lb sea scallops rinsed and patted dry

In a small bowl, combine first 5 ingredients. Drizzle 1tbsp oil over the scallops. Sprinkle spice mixture over scallops. Let sit about 10 minutes. In a large skillet or grill pan, heat remaining oil over medium high heat. Sear scallops until golden on outside, about 3 minutes per side.

mouth watering
Photo courtesy of Cap’n Jan Robinson. Mixed greens with crumbled goat cheese.

 

MIXED GREENS WITH CRUMBLED GOAT CHEESE
Prep time: 15 minutes. Serves: 4 – 6

12oz mixed baby greens
1/3 cup pine nuts, toasted
8 cherry tomatoes, halved
1/3 cup dried cranberries
1/3 cup finely chopped red onion
4oz crumbled goat cheese
Dressing: good balsamic vinegar & a squeeze of fresh lemon

In a large bowl, combine mixed greens with pine nuts, cherry tomatoes, cranberries and finely chopped onion. Sprinkle goat cheese on top. Add dressing, a little balsamic vinegar and/or a squeeze of fresh lemon juice.

 

TRIPLE CHOCOLATE FUDGE PROTEIN BROWNIES
Prep time: 15 minutes. Cooking time: 36 minutes
Cooling time: 30 minutes. Serves: 16

1-1/2 scoops of chocolate protein powder
½ cup almond-meal flour
½ cup coconut flour
¼ cup cacao powder
½ cup Splenda
1 cup peeled, cooked, mashed sweet potatoes
1 tsp baking powder
¼ melted coconut oil
3 egg whites
½ cup plain nonfat Greek yogurt
¼ cup maple syrup
½ cup gluten-free, sugar-free chocolate chips

Preheat oven to 325 degrees F. Line an 8×8 baking dish with parchment paper and spray with cooking spray. Set aside. In a blender or food processor, add protein powder, almond-meal flour, coconut flour, cacao powder, Splenda, baking powder, sweet potatoes, coconut oil, egg white, Greek yogurt, and maple syrup. Turn the mixer on and blend the batter until it is completely smooth. Stop and scrape the bottom and sides of the mixer to ensure the batter is well combined. Stir in chocolate chips.

Spoon brownie batter into prepared baking dish and smooth down with a spoon. Bake in the oven for about 36 minutes. Remove from the oven and let cool for at least 30 minutes. Slice brownies into 16 even pieces.

Serve and enjoy.

 

Capt. Jan Robinson’s Ship to Shore Cookbook Collection is available at your local marine or bookstore. Visit www.shiptoshoreINC.com or email [email protected]

Check Also

A Touch of Magic

Mindful eating changes everything! Step into summer with the clarity of eating more consciously; to …

Leave a Reply

Your email address will not be published. Required fields are marked *