Cam and I have been taking a ballroom dancing class. We learned a little bit of salsa. It is such fun to move. To accompany your own dance steps, shake a tailfeather in the kitchen and make up some different salsas for dinner.
Fresh Tomato Salsa
2 chopped large tomatoes
2 seeded and chopped jalapenos or more to taste
2 chopped small white onions
2 cloves peeled and minced garlic
½ c chopped fresh cilantro
1 t salt
2 T fresh lime juice or more to taste
In a small bowl combine all ingredients, stir well to blend.
Let stand 30 minutes before serving.
Refrigerate in airtight container for up to 3 days.
Pineapple Salsa
1 c chopped fresh pineapple or drained canned pineapple chunks
1/2 c chopped sweet orange bell pepper
1/4 c chopped fresh cilantro
1/4 c diced red onion
2 T fresh lime juice
sea salt & pepper
In a small bowl combine all ingredients, stir well to blend.
Chill for at least 30 minutes before serving.
Refrigerate in airtight glass container for up to 3 days.
Blueberry Salsa
1 medium pink grapefruit
2 cored and chopped pink lady apples
2 T finely chopped red onion
1 seeded and chopped fresh jalapeno pepper
1 t maple syrup
1 T lime juice
1 c fresh or frozen Maine blueberries
2 T chopped fresh cilantro
Section the pink grapefruit and discard membrane.Carefully dice the grapefruit.
In a small bowl combine all ingredients, stir well to blend.
Chill for at least 30 minutes before serving.
Refrigerate in airtight container for up to 3 days.
Spicy Five-Bean Salad
This tangy salad is an ideal accompaniment for grilled chicken, sure to please your palate!
Serves8-10
Salad:
2 c black beans
2 c navy beans
2 c garbanzo beans
1 c broad beans
2 c edamamme (soybeans)
1 bunch fresh parsley, washed and chopped
4 scallions, washed and chopped
Dressing:
1 c olive oil
3⁄4 c red wine vinegar
2 T cumin
2 limes, zested and juiced
1 T fresh lemon juice
2 t sugar
1 T fresh oregano, chopped
1 T chili powder
1 T fresh parsley, chopped
1⁄4 t Tabasco sauce or Cholula sauce (or more to your taste)
2 t salt
1 T white pepper
Toss all the beans together with parsley and scallions.
Whisk together all of the ingredients for the dressing. Pour over beans and toss evenly.
Marinate the salad for at least an hour, or overnight.
Showing posts with label lime. Show all posts
Showing posts with label lime. Show all posts
Monday, May 18, 2009
Friday, August 29, 2008
The Aspiring Locavore- Heirloom Tomatoes and Luscious Lobster
The Morris Farm Trust in Wiscasset, Maine is the gracious host for The Aspiring Locavore- Fresh, Local, Possible- A Maine Cooking Class. We gather on the fourth Tuesday of every month to share the freshest foods that are available in our area. Read more Here. Our August class involved a hands on approach for students to create delicious dishes. One thing we created was a Lobster Chevre Pate. Since the recipe was directly out of our heads- I thought it best to write it down here. Come join us next time at the Morris Farm for The Aspiring Locavore in September.
Lobster Chevre Pate
We decided that this light dish would be perfect on crusty bread OR chilled and made into little patties. The patties can be dipped in a beaten egg, then breadcrumbs and fried in butter until golden. The crispy patties can then be served atop fresh greens for a lovely salad.
You need:
11-12 oz plain fresh chevre at room temperature
6 oz cooked chopped lobster meat
the juice of 1/2 a lime- approximately 3 T
3 T finely chopped fresh cilantro
dash of sea salt
a few grinds of black pepper
Mash the chevre in a shallow bowl with a fork. Stir in the lime juice, cilantro salt and pepper. When combined, add the lobster and stir gently until completely incorporated. Serve immediately or Line a dish with plastic wrap and fill with the pate. Fold the plastic up over the mixture. Cover with another layer of wrap and chill until you are ready to use. When you're ready to serve, remove the plastic wrap until the pate is exposed. Unmold the pate onto a pretty plate and gently peel back the wrap to uncover the pate. Sprinkle the pate with a little more freshly chopped cilantro and serve with bread rounds or crackers. Delicious!
Savor. Linger. Enjoy!
Lobster Chevre Pate
We decided that this light dish would be perfect on crusty bread OR chilled and made into little patties. The patties can be dipped in a beaten egg, then breadcrumbs and fried in butter until golden. The crispy patties can then be served atop fresh greens for a lovely salad.
You need:
11-12 oz plain fresh chevre at room temperature
6 oz cooked chopped lobster meat
the juice of 1/2 a lime- approximately 3 T
3 T finely chopped fresh cilantro
dash of sea salt
a few grinds of black pepper
Mash the chevre in a shallow bowl with a fork. Stir in the lime juice, cilantro salt and pepper. When combined, add the lobster and stir gently until completely incorporated. Serve immediately or Line a dish with plastic wrap and fill with the pate. Fold the plastic up over the mixture. Cover with another layer of wrap and chill until you are ready to use. When you're ready to serve, remove the plastic wrap until the pate is exposed. Unmold the pate onto a pretty plate and gently peel back the wrap to uncover the pate. Sprinkle the pate with a little more freshly chopped cilantro and serve with bread rounds or crackers. Delicious!
Savor. Linger. Enjoy!
Wednesday, July 9, 2008
Pasta Salad with Fresh Corn, Black Beans, and Sun-Dried Tomatoes
The flavors of lime and cumin in this refreshing pasta salad give it a Mexican flair. Fresh corn cut right off the cob adds a touch of summer to your salad. Make an extra batch of dressing and use it to marinate or drizzle on cooked grilled chicken or shrimp for a delicious hearty meal.
Serves 8-10
Salad:
1 lb fresh whole grain pasta
2 T olive oil
3 ears of fresh sweet corn, shucked and steamed
1 yellow bell pepper, chopped
6 scallions, sliced thinly
16 oz cooked black beans
10 sun-dried tomatoes packed in oil
8 oz black olives
8 oz marinated artichoke hearts
12 sprigs of cilantro
1 large avocado
1 T fresh lime juice
1/2 c. black bean and corn salsa (I love Stonewall Kitchen's version)
Dressing:
1 bunch fresh cilantro, finely chopped
1⁄2 c vinegar
1 c oil
1 t salt
1 t pepper
3 limes, zested and juiced
3 cloves of garlic, minced
1 T cumin
1⁄2 t cayenne
1 T Cholula pepper sauce or Tabasco sauce--optional
Cook the pasta according to the directions on the package. Drain, and drizzle with 2 T olive oil. Toss to coat, and chill for 30 minutes.
Shuck the corn, and steam or boil until tender (about 6 minutes). Hold the corn vertically on a cutting board and slice off the kernels close to the cob; be careful not to cut into the cob. After the kernels are removed, hold the knife blade perpendicular to the cob and scrape off any little bits of corn left clinging to the cob.
Wash, remove the seeds and coarsely chop the pepper. Wash, trim and thinly slice the scallions. Drain the beans, sun-dried tomatoes, black olives, and artichoke hearts. Slice the sun-dried tomatoes and artichoke hearts coarsely. Add all the drained ingredients and the salsa to the pasta.
In a large bowl, combine the pasta, corn, pepper, scallions, beans, sun-dried tomatoes, black olives, and artichoke hearts. Toss well and chill while you assemble the dressing.
In a small bowl, whisk together all the dressing ingredients. Pour over the salad and toss well.
Peel, pit, and slice the avocado. Pour 1 T lime juice over the avocado and toss gently to coat. Serve your salad garnished with sprigs of cilantro and a slice or two of avocado.
Serves 8-10
Salad:
1 lb fresh whole grain pasta
2 T olive oil
3 ears of fresh sweet corn, shucked and steamed
1 yellow bell pepper, chopped
6 scallions, sliced thinly
16 oz cooked black beans
10 sun-dried tomatoes packed in oil
8 oz black olives
8 oz marinated artichoke hearts
12 sprigs of cilantro
1 large avocado
1 T fresh lime juice
1/2 c. black bean and corn salsa (I love Stonewall Kitchen's version)
Dressing:
1 bunch fresh cilantro, finely chopped
1⁄2 c vinegar
1 c oil
1 t salt
1 t pepper
3 limes, zested and juiced
3 cloves of garlic, minced
1 T cumin
1⁄2 t cayenne
1 T Cholula pepper sauce or Tabasco sauce--optional
Cook the pasta according to the directions on the package. Drain, and drizzle with 2 T olive oil. Toss to coat, and chill for 30 minutes.
Shuck the corn, and steam or boil until tender (about 6 minutes). Hold the corn vertically on a cutting board and slice off the kernels close to the cob; be careful not to cut into the cob. After the kernels are removed, hold the knife blade perpendicular to the cob and scrape off any little bits of corn left clinging to the cob.
Wash, remove the seeds and coarsely chop the pepper. Wash, trim and thinly slice the scallions. Drain the beans, sun-dried tomatoes, black olives, and artichoke hearts. Slice the sun-dried tomatoes and artichoke hearts coarsely. Add all the drained ingredients and the salsa to the pasta.
In a large bowl, combine the pasta, corn, pepper, scallions, beans, sun-dried tomatoes, black olives, and artichoke hearts. Toss well and chill while you assemble the dressing.
In a small bowl, whisk together all the dressing ingredients. Pour over the salad and toss well.
Peel, pit, and slice the avocado. Pour 1 T lime juice over the avocado and toss gently to coat. Serve your salad garnished with sprigs of cilantro and a slice or two of avocado.
Wednesday, April 2, 2008
Edemamme: A Fantastic Snack! Edemamme or Black Bean Hummus
Edemamme or Soy Beans are often served in their pods at Asian restaurants as an appetizer. You open the pods like you would with fresh peas and remove the inner bean. The pods are discarded and the beans enjoyed one at a time. These little green jewels are so delicious! They are perfect in school lunches! This time of year the pods or beans themselves are found in the freezer section of your favorite grocery store. They can be steamed and sprinkled with salt for an anytime treat. At our house we eat them warm, room temperature or cold. They can be used in place of beans in many recipes. I add them to chili, stir fry and succotash as well as green or pasta salad and seafood newburg. Anywhere you want a jolt of color and a burst of freshness- soybeans are the perfect choice. Here is a healthy, easy and yummy appetizer that's high in protein and great for you.
Edemamme or Black Bean Hummus
2 cloves garlic- peeled
2 T fresh squeezed lemon or lime juice
2 c cooked soy beans or 1(15ounce)can black beans, drained, reserving the liquid or cooking water
1 1/2 T sesame tahini
1 t ground cumin
1 t salt
1/4 t cayenne pepper
1 t Cholula chili sauce
In the bowl of a food processor, place the crushed cloves of garlic and lemon or lime juice. Pulse until the garlic is minced.
Add the Edemamme OR black beans, tahini, cumin, salt, cayenne and cholula.
Process until smooth, scraping down the sides often to incorporate all of the beans. Add a Tablespoon or two of the reserved bean liquid if necessary to make a smooth paste. Adjust the cayenne pepper and salt to your taste. Serve with pita triangles, crudite (celery stalk pieces and baby carrots are great), and/or chunks of crusty whole grain bread.
Edemamme or Black Bean Hummus
2 cloves garlic- peeled
2 T fresh squeezed lemon or lime juice
2 c cooked soy beans or 1(15ounce)can black beans, drained, reserving the liquid or cooking water
1 1/2 T sesame tahini
1 t ground cumin
1 t salt
1/4 t cayenne pepper
1 t Cholula chili sauce
In the bowl of a food processor, place the crushed cloves of garlic and lemon or lime juice. Pulse until the garlic is minced.
Add the Edemamme OR black beans, tahini, cumin, salt, cayenne and cholula.
Process until smooth, scraping down the sides often to incorporate all of the beans. Add a Tablespoon or two of the reserved bean liquid if necessary to make a smooth paste. Adjust the cayenne pepper and salt to your taste. Serve with pita triangles, crudite (celery stalk pieces and baby carrots are great), and/or chunks of crusty whole grain bread.
Thursday, August 2, 2007
Hummus with a Twist
This Saturday we'll be at the Camden Farmer's Market from 9:30 to 11:30. Fresh Maine Salads will be available and I'll have some tasty samples to share. Hope to see you there!
We're always looking for easy, healthy snacks for summer gatherings. Here is a Hummus recipe that will keep your guests coming back for more. If you prefer another bean- this is a great way to use your imagination. Adzuki or black beans also fit this recipe. Experiment and dazzle your taste buds.
Hummus with a Twist
2 cups cooked chick peas (garbanzo beans)
2 cloves garlic- roughly chopped
1 teaspoon salt
1/3 cup lime juice
1/3 cup lemon juice
1 cup tahini
2 teaspoons cumin
1/2 teaspoon cayenne pepper (optional)
1/4 cup chopped fresh parsley or cilantro
olive oil
1/4 cup roasted red peppers roughly chopped
Pour the chick peas (If you are using canned chick peas pour in the liquid as well) into a blender or food processor bowl. Pulse until mashed. Add the garlic, salt, lime juice and lemon juice and blend. Add the tahini, cumin, cayenne, and fresh parsley or cilantro and blend until smooth. If you need additional liquid to make it the consistency you like, add a drizzle of olive oil while you blend or process. If you want to keep the fat content low you can add a drizzle of water instead.
Place the hummus into a shallow bowl. Garnish with the roasted red pepper pieces and serve with carrot sticks, pita bread triangles, celery or your favorite dip vehicle.
You can save out a half cup or so and turn that into a salad dressing for tomorrow's supper. This recipe is even better the next day.
Savor. Linger. Enjoy!
We're always looking for easy, healthy snacks for summer gatherings. Here is a Hummus recipe that will keep your guests coming back for more. If you prefer another bean- this is a great way to use your imagination. Adzuki or black beans also fit this recipe. Experiment and dazzle your taste buds.
Hummus with a Twist
2 cups cooked chick peas (garbanzo beans)
2 cloves garlic- roughly chopped
1 teaspoon salt
1/3 cup lime juice
1/3 cup lemon juice
1 cup tahini
2 teaspoons cumin
1/2 teaspoon cayenne pepper (optional)
1/4 cup chopped fresh parsley or cilantro
olive oil
1/4 cup roasted red peppers roughly chopped
Pour the chick peas (If you are using canned chick peas pour in the liquid as well) into a blender or food processor bowl. Pulse until mashed. Add the garlic, salt, lime juice and lemon juice and blend. Add the tahini, cumin, cayenne, and fresh parsley or cilantro and blend until smooth. If you need additional liquid to make it the consistency you like, add a drizzle of olive oil while you blend or process. If you want to keep the fat content low you can add a drizzle of water instead.
Place the hummus into a shallow bowl. Garnish with the roasted red pepper pieces and serve with carrot sticks, pita bread triangles, celery or your favorite dip vehicle.
You can save out a half cup or so and turn that into a salad dressing for tomorrow's supper. This recipe is even better the next day.
Savor. Linger. Enjoy!
Sunday, April 22, 2007
Lime Seared Tuna with Wasabi Cilantro Drizzle
Wow! Coming back from the west coast has inspired me once again! I spent the afternoon putting the finishing touches on the manuscript for Superb Maine Soups. It set my mind to percolating. I saw some beautiful tuna steaks at the market and one thing led to another. Back at home in the kitchen this recipe evolved to a delightful conclusion. Sherwood almost licked his plate clean. I love it when that happens. Hope you enjoy it too.
Wasabi Cilantro Drizzle
2 teaspoons prepared wasabi paste- or more to taste
juice of half a lime
1/4 teaspoon salt
2 Tablespoons finely chopped cilantro
2 teaspoons pure maple syrup
3/4 cup plain whole milk Greek yogurt
Whisk all ingredients together. Chill until ready to serve. The maple syrup reduces the tang of the yogurt. If you like the tangy-ness you can omit the syrup.
Lime Seared Tuna
Marinate two tuna steaks in the juice of half a lime. Sprinkle with a little salt and pepper. Let sit for half an hour. Turn them a couple of times or marinate them in a ziploc bag. Heat your pan til it's very hot. Drizzle with olive oil and add a little pat of butter. Place the tuna in the pan carefully. Sear the tuna on all sides just until it's slightly caramelized but rare. Drape with the wasabi cilantro drizzle and serve immediately.
Wasabi Cilantro Drizzle
2 teaspoons prepared wasabi paste- or more to taste
juice of half a lime
1/4 teaspoon salt
2 Tablespoons finely chopped cilantro
2 teaspoons pure maple syrup
3/4 cup plain whole milk Greek yogurt
Whisk all ingredients together. Chill until ready to serve. The maple syrup reduces the tang of the yogurt. If you like the tangy-ness you can omit the syrup.
Lime Seared Tuna
Marinate two tuna steaks in the juice of half a lime. Sprinkle with a little salt and pepper. Let sit for half an hour. Turn them a couple of times or marinate them in a ziploc bag. Heat your pan til it's very hot. Drizzle with olive oil and add a little pat of butter. Place the tuna in the pan carefully. Sear the tuna on all sides just until it's slightly caramelized but rare. Drape with the wasabi cilantro drizzle and serve immediately.
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