SPRING SALAD WITH DEVILED EGG VINAIGRETTE

This is a wonderful spring salad that would be perfect for your Easter brunch or dinner table.  Deviled Eggs are a natural for Easter and this recipe takes advantage of that by combining their flavor and richness in a tangy vinaigrette.  Radishes are available year round but are in their peak season April through July.  While tender asparagus and pea shoots are delicious seasonal additions to this salad.  Extra vinaigrette keeps well refrigerated for up to 1 week.

DRESSING  INGREDIENTS:

4                             hard boiled egg yolks (use only 2 for dressing), reserve 4 egg whites for salad

4 T                           rice wine vinegar

2 T                           country style Dijon mustard

½ t                           paprika

1 ea                         shallot, minced

1 clove                     garlic, minced

¼ C                          Extra virgin Olive Oil

SALAD INGREDIENTS:

2 ea                         Boston or Bibb lettuce, washed and leaves torn into bite-size pieces

4 ea                         radishes, thinly sliced

½ #                          asparagus stalks, blanched and thinly sliced

2 C                           pea shoots

4 ea                         reserved egg whites

METHOD:

Prepare the vinaigrette:  In a food processor or using an immersion blender, puree the egg yolks, shallot, garlic, Country-style Dijon, paprika and rice wine vinegar.  With processor going, slowly add the oil until the oil is incorporated and dressing is emulsified.  Adjust salt and pepper.  Set aside.

Prepare salad:  In a large serving bowl toss together the lettuce, radishes, asparagus and pea shoots.  Dress lightly with prepared vinaigrette.  Garnish salad with egg whites and serve.

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Taco Salad is one of my all-time favorite salads.  Unfortunately, it can be super high in fat and calories.  Here’s a recipe that has all the flavor and punch of a traditional taco salad but swaps out the fried tortilla shell for a grilled avocado!  It’s a delicious and healthy alternative to the regular run of the mill salad and has a WOW presentation.

AVOCADO INGREDIENTS :

1 T                           extra virgin olive oil

3                              avocados, halved and pitted

Juice of 1 lime

Salt and pepper

TURKEY FILLING INGREDIENTS:

1 small                    Onion, diced

2 cloves                   garlic, minced

1 ea                         jalapeno pepper, minced (or to taste)

1 T                           ground chili powder

1 t                            ground cumin

1 C                           canned tomatoes, chopped

1 #                           ground turkey

2 C                           fresh or frozen corn kernels

¼ C                          cilantro leaves, chopped

Pico de Gallo for serving

Heat oil in a large skillet over medium high heat.  Add onions, jalapeno, garlic and spices.  Saute until onions are tender and spices are fragrant, about 5 minutes.  Add ground turkey and cook until the turkey is no longer pink and cooked through.  Add canned tomatoes and simmer until the mixture thickens slightly.  Stir in cilantro and corn.  Season with salt and pepper.  Set aside while you prepare the avocados.

Heat grill to medium high heat.  Brush cut avocados with olive oil and season with salt and pepper.  Grill avocados, flesh side down until bright green and grill marks appear.  Remove from heat and squeeze cut lime over the top.  Fill cavity with seasoned turkey mixture.  Top with Pico de Gallo and spicy lime aioli (recipe follows)

SPICY LIME  AIOLI INGREDIENTS:

4T                            Non-fat Greek yogurt

2T                            Fresh lime juice

2T                            Honey

2T                            Light or non-fat mayonnaise

1T                            Ketchup

1T                            Chipotle chili in adobo, minced (or to taste)

½  clove                   Garlic, minced

¼t                            Ground Cumin

2 T                           Cilantro, Minced

METHOD:

Mix  the yogurt, lime juice, light mayonnaise, honey, ketchup, minced chili, garlic, and cumin in small bowl or with an immersion blender until smooth.

Transfer dressing to a bowl and stir in chopped cilantro and salt and pepper to taste.

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This is a recipe I prepared for the Boulevard Sales Event in St. George.  It was an island-themed party and this barbeque sauce paired perfectly with the mini cocktail ribs I served. It would also work well with grilled chicken or fish.  You can adjust the heat level by using more or less jalapeno.   The sauce can be stored in the refrigerator up to 1 week.

INGREDIENTS :

1 ea                         large red onion, chopped

3 T                           fresh ginger, peeled and minced

3 ea                         cloves garlic, minced

2 t                            curry powder

2 ea                         orange, zest and juice

1 ea                         small jalapeno, seeded and minced

4 C                           mango juice

1 C                           honey

¼ C                          Dijon mustard

Salt and pepper

METHOD:

Heat 2 T oil in a large saucepan over medium high heat.  Sweat the onion and ginger until softened but not browned, about 2-3 minutes.  Add garlic, curry powder, orange zest and jalapeno.  Saute until fragrant.  Add orange and mango juices.  Increase heat to high and bring to a boil.  Reduce heat and simmer sauce until thickened, about 15-20 minutes.  Stir in honey and Dijon mustard.  Cook 2 minutes more to combine flavors.  Season with salt and pepper. Transfer sauce to a container and cool to room temperature.

Yield: about 4 Cups sauce

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This is a recipe I prepared for the Boulevard Sales Event in St. George.  It was an island-themed party and this soup was the hit of the evening.  I’ve added chopped shrimp to the soup for ease of preparation but you could also serve it as I did with a single shrimp on the rim of the shot glass.

INGREDIENTS :

¼ C                          shallot, minced

3 T                           fresh ginger, peeled and minced

3 ea                         cloves garlic, minced

2 t                            Bird’s eye chili, roughly chopped

1” piece                   lemongrass, peeled and pale root end chopped

1 T                           brown sugar

3 (13.5 oz) cans      coconut milk

1 ½  C                      low sodium vegetable stock

1/2 C                      shrimp, peeled, deveined and chopped in ¼” pieces

1 ea                         fresh lime, juiced

1 T ea                      Thai basil, cilantro and mint, minced

3 oz                         pea shoots for garnish

METHOD:

Combine shallot, ginger, garlic, chili, lemongrass, brown sugar, and coconut milk in large sauce pan.  Simmer until reduced by half.  Strain soup through a fine mesh strainer, pressing hard on solids to extract as much flavor as possible.  Return coconut milk mixture to sauce pan and add vegetable stock.  Bring to boil.  Reduce heat and add shrimp.  Stir until shrimp is opaque, about 1 minute.  Remove pot from heat and stir in lime juice and minced herbs.  Garnish with pea shoots and serve.

Serves 6 as a first course, 20 as an hors d’oeuvre

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POTATO INGREDIENTS:

 6 ea                                    sweet potatoes, washed well

2 T                                         Ras el Hanout spice blend***

1 t                                         garlic powder

2 t                                          salt

Olive oil pan spray

PRESERVED LEMON INGREDIENTS:

1 C                                        plain Greek yogurt

½ C                                       cucumber, shredded

3 T                                         fresh mint, chopped

2 T                                         preserved lemon, peel and pulp only

METHOD:

Preheat oven to 400 degrees.  Cover a sheet pan with parchment paper and lightly spray with olive oil pan spray.  Set aside.

In a small bowl mix Ras el Hanout, salt and garlic powder.

Using a sharp knife & cutting lengthwise, slice about ¼-inch off of each of the four sides of the sweet potato.  You want to end up with 4 long potato skin strips with ¼” of potato flesh.

Place the potatoes in a medium sauce pan and cover with cold water.  Bring to boil over high heat and cook for 3 minutes or until potatoes are soften but still hold their shape.   Carefully drain the water from the potatoes and place on the prepared sheet pan flesh side up.

Sprinkle spice mixture over potatoes and mist lightly with pan spray.

Place in oven and roast until potatoes are crispy and nicely browned.  Serve with preserved lemon yogurt dip.

PREPARE DIP:

Combine all ingredients in a small bowl and mix well.  Refrigerate until ready to use.

Serves 6

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