My Menu Blog

1/8 tsp. sea salt, plus more as needed
¼ tsp. ground cumin
6 large uncooked shrimp, peeled and deveined
1½ tbs. EVOO
1 champagne mango, cut into thin slices (about ¾ cup)
½ to 1 Haas avocado, cut into ¾-in. dice or slices
¼ small red onion, cut into 5 or 6 very thin slices
¼ small red onion, cut into 5 or 6 very thin slices
1 tbs. cilantro leaves, coarsely chopped
1 tsp. freshly squeezed lime juice

1. Combine the sea salt and cumin in a small bowl. Use the mixture to lightly dust the shrimp.
2.  Heat ½ tbs. of the olive oil in a med. skillet over high heat; swirl to coat the pan evenly. Add the shrimp and cook for 1-2 min. until they are just opaque, then turn them over and cook for 30 seconds or so. Remove from the heat.
3. Fan the mango slices on a diner plate. Arrange the shrimp, avocado and red onion on top. Sprinkle with the chopped cilantro, then drizzle with remaining tbs. of olive oil and the lime juice. Sprinkle with sea salt to taste. Serve immediately.

For the vinaigrette…

½ cup EVOO
Juice of 1-2 med. lemons (about ¼ cup)
2 oz. finely grated Parmigiano-Reggiano cheese
¼ tsp. sea salt
½ tsp. freshly ground black pepper

1. Place oil in small bowl. Whisk in the lemon juice and cheese; season with salt and pepper.

For the salad…

1 tbs. EVOO
4 oz. porcini or cremini mushroom (or a combo), stemmed and cut into thick slices
Juice of ½ a med. lemon (about 2 tbs.)
Sea salt and fresh ground black pepper
6 thin asparagus spears, tough ends trimmed
2 oz. mache (about 4 cups; may sub. baby spinach or arugala)
2 oz. goat cheese

1.  Position the top oven rack 4-5 in. from the broiler elemen. Preheat the broiler.
2. Heat 1 tbs. oil in med. sauté pan or skillet over med. heat. Add the mushrooms and do not move or shake the pan for 2 min.; that will allowthem to take on some color.
3. Cook for about 7 min. total, turning them so they brown on all sides. Transfer the mushrooms to a bowl and squeeze the lemon juice over them. Sprinkle with salt and pepper.
4. Meanwhile, place the asparagus on a baking sheet or dish and drizzle with oil and a sprinkle of salt. Broil for 6-7 min., turning once or twice. Transfer to a cutting board to cool, then cut into 2-in. pieces.
5. Toss the mushrooms with 1-2 tbs. of the vinaigrette in a small bowl. In a separate med. bowl, toss the mache with 1 tbs. of the vinaigrette.
6. To serve, place the greens on a large plate. Top with the mushrooms and asparagus; crumble the goat cheese on top. Season with sea salt and pepper to taste.

5 oz. spring salad mix
1 cup fresh blueberries
¼ cup chopped walnuts
3 tbs. crumbled blue cheese
1 cup fresh strawberries
¼ cup raspberry vinaigrette

1. Place salad blend, blueberries, walnuts and blue cheese in salad bowl. Cut strawberries into bite-size pieces and add to salad.
2. Toss with dressing and serve.

2 Jennie-O Lemon Garlic Turkey Breast tenderloins
1 tbs. EVOO
1 cup fresh blueberries (rinsed)
1/3 cup water
¼ cup Crosse & Blackwell Mango Chutney
1 tbs. Grey Poupon Dijon Mustard
1 tbs. jalapeño pepper jelly

1. Preheat grill to med.-high. Cut tenderloins diagonally, across lenght, into about 8 1-inch-thick slices (medallion cut). Drizzle oil over both sides of slices. Wash hands.
2. Grill 5-6 min. each side or until internal temp. reaches 170°F.
3. While turkey grills, palce remaining ingredients in small saucepan on med.-high. Cook 8-10 min., whisking often, until blueberries break up and flavors are well blended. Serve sauce over turkey.

2 qts. cold water
1 tbs. jasmine tea
1 tbs. green tea
½ cup fresh, peeled, roughly chopped ginger
2 stalks lemon grass, peeled and roughly chopped
12 sprigs fresh mint, roughly broken apart by hand
1/3 cup granulated sugar
Lemon or lime slices, for garnish (optional)
Candied ginger, for garnish (optional)

1. In pot with lid, bring water to boil over high heat. Immediately after it begins to boil, add jasmine tea, green tea, ginger, lemon grass and mint.
2. Remove from heat and stir briefly. Add sugar and stir until granules dissolve. Allow to steep 10 to 15 min.
3. Pour solution through a fine-mes-sieve. Bring to room temp. before storing in reefer. Chill until cold.
4. Pour into glasses with ice and garnish with lemon or lime slices, and candied ginger, if desired.

1 qt. brewed, sweetened black tea
2 cups pomegranate juice
1 lemon, sliced into rings
1 lime, sliced into rings
1 orange, sliced into rings
1 apple, sliced into strips

1. Mix tea, juice and lemon, lime, orange and apple slices ina  3-qt. pitcher, stirring well.
2. Chill until very cold and serve.

1 quart brewed tea
2 limes, sliced into rings
12 sprigs of mint
4 tbs. turbinado sugar, or more to taste
Tonic water or seltzer, optional

1. Fill 4 highball or old-fashioned glasses with ice. Pour 1 cup tea into each glass. Divide lime slices and mint among the glasses, squeezing the limes to extract juice and crushing the herb roughly with your fingers.
2. Add a tbs. of sugar to each glass. Stir briskly until sugar dissolves. Top with a little tonic or seltzer, if you like, and stir again. Taste and adjust sugar, if necessary. You can also add more lime or mint to taste.

6 cups water
1 cup Thai tea (cha Thai)
1 cup granulated sugar
1 to 1½ cups evaporated milk

1. Bring the water to a boil in a large saucepan. Add the tea and remove pan from the heat. This tea tends to float to the top, so stir it gently until the leaves are submerged. Steep for about 5 min. the liquid should turn a bright orange-brown and have a strong taste, with no hint of bitterness.
2. Pour the brew over a coffee filter or a fine-mesh strainer into a large pitcher. Add the sugar to the tea and stir to dissolve. Cool to room temperature, cover, and refrigerate until ready to drink.
3. Fill tall glasses with ice. Add enough tea to fill the glasses about ¾ full. Then float 3 to 4 tbs. of evaporated milk over the ice. Serve with iced tea spoons.

1 tablespoon olive oil
1/2 medium onion, chopped
2 bay leaves
1 teaspoon ground cumin
2 tablespoons dried oregano
1 tablespoon salt
2 stalks celery, chopped
2 green bell peppers, chopped
2 jalapeno peppers, chopped
3 cloves garlic, chopped
2 (4 ounce) cans chopped green chile peppers, drained
2 (12 ounce) packages vegetarian burger crumbles
3 (28 ounce) cans whole peeled tomatoes, crushed
1/4 cup chili powder
1 tablespoon ground black pepper
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can garbanzo beans, drained
1 (15 ounce) can black beans
1 (15 ounce) can whole kernel corn

1. Heat the olive oil in a large pot over medium heat. Stir in the onion, and season with bay leaves, cumin, oregano, and salt. Cook and stir until onion is tender, then mix in the celery, green bell peppers, jalapeno peppers, garlic, and green chile peppers. When vegetables are heated through, mix in the vegetarian burger crumbles. Reduce heat to low, cover pot, and simmer 5 minutes.
2. Mix the tomatoes into the pot. Season chili with chili powder and pepper. Stir in the kidney beans, garbanzo beans, and black beans. Bring to a boil, reduce heat to low, and simmer 45 minutes. Stir in the corn, and continue cooking 5 minutes before serving.

12 oz. fresh broccoli florets
1 tbs. water
2 tbs. lite soy sauce
2 tbs. ginger spice paste
1 tbs. minced garlic
1 (5-oz) package pre-sliced onions
1 (8-oz) can sliced water chestnuts (drained)

1. Place broccoli and water in microwave safe bowl. Microwave on high 3 min. or until slightly tender.
2. Stir in remaining ingredients. Cover and microwave on high 2 more min. or until thoroughly heated and broccoli is crisp-tender. Stir and serve.