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The Dish with Fresh and Easy Recipes in 2010

You know you want it...

Mocka Jumbies and Rum...

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Create your own recipes using the summer's fresh herbs, fruits and vegetables: basil, parsley, asparagus, tomatoes, greens, and more. Variety and contrast help make simple pasta really special. Use a variety of colors and textures for your main courses, salads and desserts – crunchy and soft, crisp and smooth. And any time of year, E-Z Apple "Pie" is a crowd-pleaser.

Preparation time: 10 minutes. Serves: 4.

8 oz dried chunky pasta (farfalle, fusilli, or your choice)

1 cup tomatoes, roughly chopped in 1/2-inch pieces

1 cup yellow summer squash, same size as the tomatoes

1 cup asparagus, cut in 1/2-inch pieces

1/4 cup roughly chopped parsley

3 Tbsp chopped fresh basil

1/2 cup crumbled Saga Blue cheese

2 Tbsp white truffle oil

Freshly ground sea salt and pepper to taste

In a large saucepan bring enough water to boil to cook the pasta, per package directions. While water comes to a boil, prepare the vegetables, herbs and cheese. Place all the ingredients, except summer squash and asparagus, in a serving bowl large enough to later add pasta. Cook the pasta until it is one minute from done, then toss in the summer squash and asparagus for the final minute. Drain the pasta, squash, and asparagus in a colander. Add them to the contents of the serving bowl and toss so cheese can melt before serving.

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Preparation time: 10 minutes. Serves: 6.

2 fully ripened avocados, halved, pitted and sliced

2 ripe plum tomatoes or tomatoes of your choice, sliced

3 Tbsp. olive oil

3 Tbsp. fresh lemon juice

1 Tbsp. chopped fresh oregano leaves or 1/2 tsp dried oregano

1/4 tsp. fresh ground sea salt

1/2 tsp. ground black pepper

In a serving bowl, gently toss avocados and tomatoes. In a small cup combine olive oil, lemon juice, oregano, salt and pepper. Drizzle over avocados and tomatoes.


Preparation time: 10 minutes. Serves: 4.

1 head of cauliflower

1 bunch of radishes

1 bunch of spring onions, cut lengthwise

3/4 cup mayonnaise

Salt and pepper to taste

Clean cauliflower and radishes, discard ends and cut into 1-1/2-inch chunks. Put pieces in blender and cover with water so that the chunks are not crowded, but float. Zap on high or grate-speed two or three times, depending on desired coarseness. Pour into strainer or colander. Push excess water out with fingers. Place in bowl, add spring onions and mix in mayonnaise, salt and pepper.

Preparation time: 5 minutes. Serves: 4.

2 (8 oz) containers
(2 cups) nonfat peach yogurt

1/2 pint fresh raspberries (about 1-1/4 cup)

1-1/2 cups fresh pineapple chunks (or frozen or canned)

Divide and layer yogurt, raspberries and pineapple into four attractive glasses.


Preparation time: 20 minutes.
Cooking time: 30 minutes. Serves: 6.

3/4 cup sugar

1/2 cup flour

1 egg

1/2 tsp vanilla

1/4 tsp salt

1 tsp baking powder

1/2 tsp cinnamon

1/2 cup chopped walnuts

1 cup diced Granny Smith apples (about 2 apples)

Preheat oven to 350°F. In a large bowl combine sugar, flour, salt, baking powder, and cinnamon. Stir well. Beat in egg and vanilla with whisk or spoon. Stir in apples and nuts. Mixture becomes thick. Spoon into a buttered 8-inch pie plate and spread evenly. Bake for 30 minutes. Delicious served warm with vanilla ice cream or whipped cream. A rich apple cake consistency.

Capt. Jan Robinson holds certificates from the Culinary Institute of America, The Ritz Cooking School, and the Cordon Bleu. Her Ship to Shore Cookbook Collection is available at your local marine or bookstore. Or visit www.shiptoshoreINC.com, email CapJan@aol.com or call 1-800-338-6072 and mention All at Sea to receive a discount.

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

So Caribbean you can almost taste the rum...

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