Enjoy these easy-to-prepare recipes that give you energy, and keep you shipshape.
SPINACH AND SWEET POTATO SAUTE
Prep time: 15 minutes. Cooking time: 20 minutes. Serves: 2 – 4
1 medium onion chopped
2 tbsp extra virgin olive oil
5 cloves garlic, minced
1-1/2 cups vegetable broth
½ tsp turmeric
½ tsp cumin
¼ tsp cardamom
¼ cup chopped fresh cilantro
¼ cup fresh squeezed lemon juice
2 cups cubed (1/2 inch) sweet potatoes
3 cups fresh spinach or 6oz frozen spinach, thawed
Freshly ground salt and pepper to taste
Let onion and garlic sit for 5 minutes after being chopped and minced. Heat olive oil in large skillet. Sauté onion for about 5 minutes, then add garlic and continue to sauté for another minute or so, stirring frequently. Mix in seasonings and sauté, one minute. Add lemon juice; stir to mix thoroughly. Add sweet potatoes and vegetable broth. Cover and simmer over low heat until sweet potatoes are tender, about 15 minutes – stir occasionally. Uncover and cook another couple of minutes. Add spinach and cook another few minutes (add more broth if necessary). Add cilantro, salt and pepper.
Note: Serves two as main dish, four as a side dish
RADISH AND ARTICHOKE SALAD
Prep time: 15 minutes. Serves: 2 – 4
1 lb asparagus, slice stalks on the diagonal, leaving tips whole
3 tbsp white vinegar
1 tbsp reduced-sodium soy sauce
3 tsp canola oil
1 tsp toasted sesame oil
1 tsp grated fresh ginger
1 bunch radishes, trimmed and cut into wedges
3 tbsp finely chopped scallion
Bring 1 inch of water to a boil in a large saucepan fitted with a steamer basket. Then fill a medium bowl with ice water and place by the stove. Place asparagus in the steamer basket and steam until they’re tender-crisp, about 1 minute. Transfer the asparagus immediately to the ice water for about 30 seconds. Drain.
In a large bowl combine vinegar, soy sauce, canola oil, sesame oil, and ginger. Add the asparagus, radishes and scallion; toss to combine.
Serve warm or room temperature.
Note: This dish is delicious paired with grilled shrimp and rice noodles.
Hint: If time, make ahead and allow the flavors to meld together.
NO BAKE CARROT CAKE BALLS
Prep time: 20 minutes. Makes: 20 balls
¾ cup unsweetened shredded coconut
6 medjool dates, pitted
¾ cup walnuts
½ cup grated carrots
¼ cup hemp seeds
¼ cup honey
1 tsp pure vanilla extract
1 tsp cinnamon
½ tsp nutmeg
½ tsp ground cloves
Set aside ¼ cup shredded coconut in a shallow dish for rolling. Place remaining ingredients in a high-powered food processor and process until fully combined. Form mixture into 1-inch balls and roll in reserved shredded coconut, coating balls completely. Transfer to a baking sheet and refrigerate for a few hours or overnight.
Hint: Keep chilled or freeze in an airtight container for up to a few months.
Capt. Jan Robinson’s Ship to Shore Cookbook Collection is available at your local marine or bookstore. Visit www.shiptoshoreINC.com E-mail [email protected]