Caribbean Recipes – 10-Minute Strawberries with Chocolate Creme

May is the time when many of you are bringing out the swimsuits and enjoying the warm weather, Enjoy!! Delicious nutritious recipes you will look forward to eating! It is important to feel good as well as looking good.

Accompanying the following recipes, I always like to put out a big platter of veggies, along with fresh fruits – grapes, strawberries, sliced melon etc., whatever is fresh and in season.

SEA SPROUTS
Prep time: 15 minutes. Serves: 6 – 8

1 Pkg. smoked salmon, thinly sliced
8 oz. goat cheese or cream cheese
5 slices pumpernickle bread, dark
Whole black olives, pitted
Alfalfa sprouts

Thickly spread bread with goat cheese or cream chees. Cover with a slice of salmon. Carefully cut bread into 1-inch squares. Top each square with alfalfa sprouts followed by a whole pitted black olive. Pop the whole bite into your mouth all at once – tastes a good as it looks!!

 

MEXICAN CEVICHE
Prep time: 10 minutes. Marinating time: 4 – 6 hours. Serves: 6 – 8

1 lb. fresh (or frozen/thawed) fish fillets
1 cup fresh lemon or lime juice
2 medium tomatoes, peeled, seeded and chopped
3 pickled Serrano peppers, rinsed, seeded, and cut in strips
1 small onion, thinly sliced
¼ cup olive oil
½ tsp. dried oregano, crushed
¾ tsp. sea salt
¼ tsp. ground black pepper

Cut fish into ½ inch cubes. Place in a non-metal bowl and pour over lemon or lime juice. Cover and marinate in refrigerator for 4 hours or until fish is opaque; turn occasionally. Add tomatoes, onion, peppers, oregano, salt and pepper. Toss gently to combine. Chill until ready to serve.

 

SPINACH AND GARLIC FETTUCCINE
Prep time: 10 minutes. Cooking time: 20 minutes. Serves: 4 – 6 

4 oz. fettuccine noodles
Garlic cloves, roasted or sautéed (as many as you like)
Fresh Baby Spinach
Freshly ground black pepper
Extra Virgin Olive Oil
½ grated Parmesan cheese

Cook noodles as directed on box. Last couple of minutes, add spinach and cook until wilted. Drain off all water, then let sit in a colander for a few minutes. Add roasted garlic cloves. Sprinkle with pepper and toss with a good extra virgin olive oil. Serve as a side dish or main dish by adding your favorite protein.

 

TUNISIAN SALAD
Prep time :20 minutes. Chilling time: 20 minutes. Serves: 4

1-½ lbs. cooked waxy potatoes
½ lb. cooked carrots
2 cans artichoke hearts
1 cup cooked peas
2 Tbsp. drained capers
12 small black olives
12 small green olives
½ tsp. ground coriander
4 Tbsp. extra virgin olive oil
3 Tbsp. Fresh squeezed lemon juice
1 Tbsp. chopped fresh parsley
Sea salt and freshly ground black pepper

Dice the potatoes and carrots. Drain the artichokes and cut into quarters. Place all vegetables into a serving dish with the capers and olives. Whip oil and lemon juice together with parsley, coriander, and seasonings. Pour dressing over salad and toss lightly. Chill before serving.

 

10-MINUTE STRAWBERRIES WITH CHOCOLATE CREME
Prep time: 10 minutes. Serves: 4 

¼ cup low-fat vanilla or soy yogurt
¼ cup organic cocoa powder
¼ cup maple syrup
1-½ pints (3 cups) strawberries, washed with hull left on

In a small bowl whisk together yogurt, cocoa, and maple syrup. Divide mixture into 4 small bowls. Place each bowl on a plate ad arrange strawberries around each. Dip strawberries into the chocolate crème and enjoy!

Note: If your cocoa has lumps, sift it through a strainer before mixing with the other ingredients.

Capt. Jan Robinson
Capt. Jan Robinson’s Ship to Shore Cookbook Collection is available at your local marine or bookstore. Visit www.shiptoshoreINC.com email [email protected] Tel: 704-277-6521. Don’t miss the new cookbook added to Jan’s collection: DINING ON DECK