Wednesday, May 9, 2012

Shrimp Cakes and Mint Pea Salad


I've broken out the Williams & Sonoma "Spring" cookbook.  
They have a great selection of seasonal recipes for inspiration.
This pairing was perfect for a warm evening and took a total of 1 hr from start to finish

Prep:
Defrost 1 1/2 - 2 pounds shrimp
Trim peas
Finely dice 1 celery stalk, 1 bunch green onions, 1 tbsp shallot, and 1 jalepeno (all kept separate)

Cook:
Cook shrimp in butter until just pink and curled, set aside
Saute finely diced celery and one bunch green onions
Steam peas for 2 minutes, then place in ice bath, then drain

Mix:
Shrimp Cakes: Place shrimp in food processor and process until crumbly.
Add celery and green onions, 1/3 cup mayonnaise (preferably homemade, but at least not soy-based), 1 tsp chili pepper sauce, sea salt and pepper, 1 cup saltine cracker crumbs (yes, a compromise from W.A.P.F. - you could probably substitute sourdough bread crumbs), 2 well-beaten eggs, some chopped chives, and mix until everything is combined.  Add more bread crumbs/crackers if needed.  Make into 12 cake patties.

Dip: Take 1/2 cup mayo and mix in 2 tsp lemon juice, 1 tbsp dijon, the chopped jalepeno, and sea salt and pepper.  

Dressing: Mix 3 tbsp EVoliveoil and 1 tbsp white wine vinegar with sea salt and pepper and diced shallots

Cook:
Saute shrimp cakes in butter over medium lowish heat for 3 minutes each side.

Plate:
Arrange peas on plate and tear up mint to place on top, drizzle with dressing
Add shrimp cakes and a dollop of sauce

Enjoy!



Tuesday, May 8, 2012

Coconut Oil and Nutritional Yeast Popcorn


This is such a simple recipe and you could change all the proportions to your own taste, 
but I get asked for it all the time, so I'm posting it here for easy sharing.


Place 3 tbsp oil in a large, heavy-bottomed, pot with 3 kernels corn and cover.
Meanwhile, gently melt the coconut oil (or oil&butter blend) in a smaller pan.
Heat large pot slowly (4 on my gas stove, or slightly higher than med-low).
Once the 3 kernels pop, add the popping corn and cover again.
Gently shake pot back and forth to coat kernels in oil.
When popping slows to 2 seconds between pops, turn out into a large bowl.
Pour melted oil over popped corn, add generous pinch salt and nutritional yeast (or more), and toss to combine.

Enjoy!


Wednesday, May 2, 2012

Spring Salad

Dandelion greens, walnut, and chevre salad with vinagrette


1 bunch dandelion greens
1/2 cup crispy walnuts, toasted
1/4 cup chevre
3 tbsp EVoliveoil
1 tsp red wine vinegar
Sea salt and freshly ground pepper


Enjoy!

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