Recipes

Local Mixed Greens Salad

Salad

Ingredients

Salad:

1/4 of a bag of organic lettuce mix
4 Kalamata olives halved
4 Cherry tomatoes halved
1 Zuchinni
1 Yellow squash
1 Carrot
Vegetable oil for frying

Dressing:

Juice of 1/2 a lemon
1/2 of a medium yellow onion
1 tsp. chopped fresh oregano
Heavy pinch of black pepper
1 oz. extra virgin olive oil
2 oz. grape seed or other vegetable oil
2 oz. feta cheese

Directions

  1. Heat a fryer or a pot of oil to 340 degrees
  2.  Mix all dressing ingredients in a food processor
  3. Add salad mix to a bowl with 2 halved olives, 2 halved tomatoes, and 1 oz. of dressing
  4. Mix thoroughly and place the salad on a plate
  5. Add the rest of the tomatoes and olives to the bowl and toss with a little additional dressing
  6. Garnish the base of the salad with the tomoatoes and olives
  7. With a vegetable peeler, peel zuchinni and squash in long ribbons of the outer colorful skins
  8. Peel the carrot in long strips to match, and combine with zuchinni and squash
  9. Deep fry the vegetable ribbons until crisp and drain on paper towels
  10. Season the ribbons and place on top of salad.

Gazpacho

Ingredients

Ingredients – Gazpacho
1 – Cucumber (seeded)
1 – Red Onion
1 – Fennel
3 – Garlic Cloves
2 – Cup Tomato Cacase
½ tsp. – Cumin
1 tsp. – Paprika
¼ Cup – White Balsamic
½ Cup – Extra Virgin Olive Oil
¼ Cup – Herbs (fine minced)

Ingredients – Lemon Powder
2 Cup – Tapiocca Maltodextrin
1 tsp. – Salt
2 Tbls. – Lemon Powder

Directions

  1. Roast the red onion, fennel and garlic until fragrant.
  2. Combine all ingredients except for the oil and herbs in vita prep.
  3. Puree until smooth.
  4. Slowly add the oil to emulsify.
  5. Strain through chinios.
  6. Add the herbs and whisk to incorporate.

Enjoy!

Thumbprint Cookies

Thumbprint

Ingredients

3/4 C. All Purpose Flour
2 Egg Yolks
1/4 C. Sugar
1/2 C. Unsalted butter, softened
1/2 tsp. Vanilla Extract
1/4 tsp. Salt

 

Jam, Candy, or Nuts as needed for filling.

Directions

  1. Preheat oven to 365 degrees Fahrenheit
  2. Cream butter and sugar
  3. Add yolk and extract
  4. Slowly add flour and salt until combined
  5. Scoop onto cookie sheet. Press your thumb into the top of each scoop.
  6. Bake 12-15 miutes.
  7. Fill with jam, candy, or nuts.

 

Enjoy!

Vanilla Cardamom Pound Cake

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Ingredients

3 Cups – Flour
1 tsp. – Ground Cardamom
1 tsp. – Baking Powder
½ tsp. – Baking Soda
½ tsp. – Salt
9 oz. – Butter, Softened
1 ¾ – Cup Sugar
2 – Vanilla Beans
4 – Eggs
1 Tbls. – Lemon Juice
1 Cup – Milk

Directions

  1. Generously grease and flour two loaf pans.
  2. Whisk together flour and other dry ingredients.
  3. In mixer, beat butter and sugar at medium until pale and fluffy.
  4. Scrape seeds of vanilla beans into butter and beat until combined well.
  5. Add eggs, one at a time, until incorporated.
  6. Beat in lemon juice until combined well.
  7. At low speed, add flour mixture and milk alternately in batches, beginning and ending
  8. with flour; Mix until just combined.
  9. Preheat oven to 350 degrees.
  10. Divide batter between the two pans and bake until done 30minutes.
  11. Cool in pans about 30 minutes, then transfer to wire rack.

Yield: 8 servings

Enjoy!

Smoothie Basics

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130 Calories per serving

Ingredients

2 medium – Frozen Bananas
1 cup – Sliced Blueberries
1 cup – Sliced Strawberries
¼ pound – Tofu
½ cup – Ice (Optional)

Directions

  1. Combine all ingredients in a blender and process until smooth.
  2. Don’t be afraid to alter either the amount or type of ingredients.
  3. This recipe is just a nudge to get you started in creating what suits your tastes and needs.

Yields: 4 servings

Enjoy!

Grilled Marinated Shrimp

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Ingredients

1 pound – Large Shrimp, such as U-12’s
1 cup – Shrimp Marinade (marinade directions below)

2 Cups – Light Soy Sauce
1 cup – Whole Grain Dijon Mustard
1 cup – Pesto
½ cup – White Wine
½ cup – Lemon Juice
¼ cup – Shallots, minced
¼ cup – Dark Balsamic Vinegar
1 bunch – Scallions, chopped
½ cup – Extra Virgin Olive Oil (Optional)

Place all ingredients in a blender and process until pureed and incorporated.

Yields: 1 ½ quarts

Directions

  1. Peel and butterfly shrimp halfway down their backs.
  2. Marinate for an hour or two.
  3. Grill over a medium-hot fire until desired doneness.
    For easier handling, the shrimp may be placed on a skewer.

Yields: 4 Servings

Enjoy!