Baked Roughy With Pistachio

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 2
• 8 ounces orange roughy
• 2 tablespoons pistachios
• 1/2 cup wine
• 1 teaspoon olive oil
• 1/2 cup light coconut milk
• 1/2 teaspoon arrowroot
• 1/4 teaspoon celtic grey sea salt
• 1/4 teaspoon ground pepper
• 1/4 thyme, dried flakes
• 1/4 teaspoon round ginger
• 1/4 teaspoon ground cloves

Recipe

• 1 1. preheat oven to 375 degrees. season fish with seasonings, and place in a baking dish (coat with olive oil cooking spray).
• 2 2. in a small saute pan, toast pistachio's in 1 teaspoons olive oil. add wine, and reduce by half, at medium heat. add 1/2 c coconut milk. mix arrowroot powder with about 1/8 c wine, and slowing whisk into the coconut milk/pistachio mixture. it will thicken the mixture nicely, then pour mixture over fish and bake for about 15 minutes! we served with a side of steamed zucchini and a salad.

Avocado Stuffed With Crabmeat Maison, Or Cold Crab Salad

Total Time: 4 hrs Preparation Time: 4 hrs

Ingredients

• Servings: 8
• 2 large egg yolks
• 2 tablespoons red wine vinegar
• 1 tablespoon creole mustard (or 1 tablespoon any coarse grainy brown mustard)
• 1 teaspoon lemon juice, fresh
• 1 cup vegetable oil
• 1/4 cup nonpareil capers, drained
• 1 bunch green onion, chopped
• 1 tablespoon parsley, curly, fresh, chopped
• salt
• pepper
• 1 lb lump crabmeat
• 4 avocados, ripe and soft
• creole mustard vinaigrette (see above)
• 1 head iceberg lettuce, cut into large ribbons
• 2 large tomatoes, fresh and cut into wedges

Recipe

• 1 crabmeat maison:.
• 2 combine egg yolks, vinegar, mustard, and lemon juice in mixing bowl, and whisk together (until well combined); whisk in oil slowly until emulsified (this might work better in food processor, but i did by hand).
• 3 fold in capers, parsley, and onions, and season with salt and pepper. chill for 2 to 4 hours.
• 4 shortly before serving, gently fold in crabmeat, taking care not to break any of the lumps; set aside.
• 5 stuffed avocado salad:.
• 6 slice the avocados lengthwise, and remove the pits. peel and set the 8 halves aside.
• 7 create a bed of lettuce on 8 chilled plates. nest the avocado halves in the center of the lettuce covered plates.
• 8 evenly divide the crabmeat maison into the cavities of the avocados, forming little mounds.
• 9 add a wedge of the tomato to each plate, and drizzle with the creole mustard vinaigrette.
• 10 serve immediately.

Berries, Basil, And Balsamic

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• Servings: 3
• 3 cups berries
• 4 tablespoons balsamic syrup
• 1 tablespoon fresh basil
• 1 cup whipped cream (i use vegan)
• 3 teaspoons chocolate shavings

Recipe

• 1 use strawberries, blackberries, blueberries, and rasberries. wash berries. cut up strawberries. mix berries.
• 2 cut up basil and mix with berries.
• 3 mix 3 tbsp balsamic syrup with berries and basil.
• 4 put in 3 individual bowls. put whipped cream on top. drizzle some balsamic syrup over whipped cream. and add shaved chocolate.
• 5 note: if you can't find balsamic syrup you can make it by reducing balsamic vinegar with a little sweetener.

Bengal Seafood Salad

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 8
• 3 cups crabmeat
• 3 cups small shrimp
• 1/2 cup minced onion
• 2 cups finely sliced celery
• 1 cup sliced water chestnuts
• 1 cup diced pineapple
• 1/2 cup pine nuts
• 1/4 cup currants
• 3/4 cup chutney, chopped
• 3 lemons, juice of
• salt
• hard-boiled egg
• ripe olives
• 3 cups mayonnaise
• 1 cup frozen coconut milk
• 1 cup sour cream
• 1/4 cup curry powder

Recipe

• 1 salad:.
• 2 mix all except the eggs and olives, lightly and combine with dressing save enough to top each salad with a spoonful. garnish with hard cooked eggs cut in sectons and green olives.
• 3 bengal dressing:.
• 4 mix the mayo, milk and cream in bowl using a whip or egg beater then gradually add the curry whipping until smooth.
• 5 serves 8 allowing 1.5 cups of salad per person.

Bloody Salad

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• Servings: 2
• 1 medium tomato
• 1 celery rib
• 2 lemon slices (obtional)
• lettuce leaf
• 2 teaspoons tomato juice or 2 teaspoons vegetable juice
• 2 teaspoons olive oil
• 1 teaspoon lemon juice
• celery salt or celery seed, to taste
• 1 drop worcestershire sauce
• cayenne pepper (obtional) or tabasco sauce

Recipe

• 1 dice the tomato and celery and put in a bowl.
• 2 prepare the dressing, mixing all ingredients. put on the veggies and stir with a spoon to coat well.
• 3 in a plate, put lettuce leaves and put the veggies in the center. garnish with a lemon slice. serve immediately.
• 4 the tomato and celery can be mixed the day before and kept in the fridge 12 hours.

Bloody Mary Chopped Salad

Bento Carrot Finger Salad

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• Servings: 1
• 2 ounces baby carrots or 2 ounces carrots, slices
• 1/4 cup raisins
• 1/4 cup shelled pistachios

Recipe

• 1 combine in a bowl.
• 2 enjoy!