If you are looking to add new healthy recipes to your cooking repertoire, try some of these …
No need to eat a boring salad night after night. Explore greens, vegetables and dressings to spice up your dinner. Try some delicious seafood recipes. We’ve also have some fresh fruit recipes for dessert. These summer recipes are sure to please every appetite.
VEGETABLE SALAD WITH SALSA VERDE
Preparation time: 10 minutes. Chilling time: 30 minutes. Cooking time: 1-1/2 hours. Serves: 6
4 medium beets (about 1lb)
3/4 cup extra-virgin olive oil
1 head cauliflower, cut into bit-size florets
1 cup baby carrots, cut and peeled
6 green onions, chopped
1/2 cup chopped parsley
2 Tbsp brined capers, drained and roughly chopped
1 tsp finely grated lemon zest
Freshly ground black pepper
2 cloves garlic, finely minced
Preheat oven to 350ºF. Place beets on a piece tinfoil and sprinkle with salt and a little olive oil. Place in baking dish and bake until tender about 1-1/2 hours. Cool beets, peel and slice into wedges.
Meanwhile bring a large pot of generously salted water to a boil. Add cauliflower and cook until just tender, 4 to 5 minutes. Using a slotted spoon, transfer cauliflower to a colander and rinse with cold water until cool. Drain well and transfer to a large bowl. Return water to a boil and repeat with baby carrots.
In a medium size bowl, stir together oil, parsley, capers, zest, ¾ tsp salt, pepper and garlic to make a salsa verde. Toss beets with cauliflower and carrots. Add green onions and arrange on a large serving platter and drizzle salsa verde on top. Serve at room temperature.
GRILLED BLACKENED CATFISH
Preparation time: 10 minutes. Chilling time: 30 minutes. Cooking time: 10 minutes. Serves: 6
12 oz/340g butter
6 fillets of catfish
2 Tbsp, Paul Prudomme’s Blackened Seasoning
Melt butter in a saucepan with about 2 Tbsp of seasoning. Lay out the fish fillets in an oblong dish and season on both sides. Pour the butter on them and refrigerate until ready to cook. You want the butter coagulate.
Preheat the grill to very hot. Place the fish on the open grill (no aluminum foil on grate), this will cause the grill to flame up which will singe and blacken the fish quickly. After 4 minutes turn fillets and cover with remaining spice butter. Grill for only 4 minutes more. Remove fish from grill.
Hint: Other fish are also good blackened.
FRESH PAPAYA TROPICAL
Preparation time: 5 minutes. Serves: 6
1 big papaya
Fresh lime juice
Nutmeg, freshly grated
Sweetened condensed milk (optional)
Garnish: Mint leaf
Peel the papaya, discard seed and chop. Arrange papaya in large red wine glasses. Sprinkle with sugar, nutmeg, rum and lime juice. Top with a thin stream of condensed milk. Garnish.
VERY SPECIAL GRAPES
Preparation time: 15 minutes. Chilling time: 2 hours. Serves: 4
2 lbs seedless green grapes
1 cup sour cream
½ cup Grand Marnier (or to taste)
½ cup light brown sugar
Combine sour cream and Grand Marnier. Add grapes and toss until coated. Sprinkle brown sugar on top. Chill for at least two hours. Serve in glasses
Captain 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