September in the Caribbean is a month of quiet and change. Even the winds settle down (when there isn’t a storm). Perfect time to adjust the menu to foods that are light and refreshing.
GRILLED STUFFED TROUT WITH ASPARAGUS
Prep time: 10 minutes. Cooking time: 10 minutes. Serves: 4
2 whole trout fish, cleaned
Olive oil
Fresh ground sea salt, to taste
Fresh ground black pepper, to taste
1 small lemon, thinly sliced
½ sweet onion, peeled and thinly sliced
2 cloves garlic, minced
2 sprigs fresh parsley, chopped
Preheat a grill to high heat. Lightly oil the grate. Rub each trout generously with olive oil and sprinkle with sea salt. Open trout and sprinkle inside of cavities with salt and pepper; sprinkle with garlic. Divide lemon and onion slices and place half in each cavity. Sprinkle with parsley. Close trout.
Turn grill down to low and place trout directly on the grill grate; cook about 5 minutes per side, flipping once. Remove to heated serving plate.
RAW CHOCOLATE PUDDING
Prep time: 1 hour 10 minutes. Serves 4
1 avocado peeled pitted and chopped
1 banana peeled and chopped
1 cup unsweetened almond milk
1/4 cup raw cocoa powder
2 Tbsp agave nectar
1 tsp fresh lemon juice
¼ cup unsweetedned coconut
Place avocado, banana, soy milk, cocoa powder, agave nectar, lemon juice, and coconut into a blender. Cover, and puree until smooth. Divide into small containers, and store in the refrigerator 1 hour until set.
Place avocado, banana, soy milk, cocoa powder, agave nectar, lemon juice, and coconut into a blender. Cover, and puree until smooth. Divide into small containers, and store in the refrigerator 1 hour until set.
KALE SALAD
Prep time: 15 minutes
1/4 cup rice vinegar
1 tablespoon orange juice
1 teaspoon Dijon mustard
1 teaspoon grated orange zest
1 teaspoon ground cumin
1/4 teaspoon red pepper flakes
1/3 cup olive oil
salt & ground black pepper to taste
1 bunch kale
1 persimmon, sliced
1 apple, cut into matchsticks
2 orange, peeled & cut into segments (see footnote)
1/4 cup chopped pistachio nuts
Whisk vinegar, orange juice, Dijon mustard, orange zest, cumin, and red pepper flakes together in a bowl. Slowly pour olive oil into the orange juice mixture, whisking until thick and thoroughly combined. Season dressing with salt and black pepper.
Remove stems from each leaf of kale. Stack 3 to 4 leaves of kale and roll together. Finely slice kale leaves crosswise to create thin ribbons.
Combine sliced kale, persimmon, apple, orange, and pistachio nuts in a bowl. Add dressing and toss until well coated.
