Cucumber Mint Sparklers Serves 4-6 5 Persian cucumbers 20 Mint leaves Juice of 2 limes 2 tbsp agave nectar 1 ½ cups lime flavored sparkling water Add cucumber, mint, lime juice, and agave syrup to blender and pulse until smooth. Pour into glasses with ice and top with a splash of sparking water. Garnish with a sprig of mint.
Shrimp Cocktail Serves 4-6 1 pound frozen shrimp, peeled and cleaned with tails on 2 tbsp olive oil Salt and pepper to taste 1 clove garlic Dash red pepper flakes Fresh Italian parsley, chopped For cocktail sauce: 2 cups ketchup Zest and juice of 1 lemon ¼ cup of prepared horseradish 3-4 dashes hot sauce Salt and freshly ground pepper Preheat oven to 400 degrees F. Defrost shrimp and slice an 1/8 slit up the back of the shrimp. Toss shrimp with garlic, olive oil, salt, pepper, and red pepper flakes. Roast until shrimp turn pink and become opaque (about 5 minutes). For cocktail sauce, combine all ingredients in a bowl and mix. Transfer cocktail sauce to a small serving bowl, and place in the center of a platter. Place shrimp in and around the bowl, garnished with the chopped parsley.
Corn Soup with Tomato and Basil Recipe Serves 4 1 tbsp olive oil 1 white onion, diced 1 bag frozen corn 1 (32 oz) carton vegetable stock 1 cup potato, peeled and chopped 1 tsp salt ¼ tsp freshly cracked pepper ¼ cup basil, chopped ¼ cup red cherry tomatoes, quartered Heat olive oil in a large soup pot, add onion and cook until soft. Add corn, vegetable stock, and potato. Cook until potato is tender. Transfer soup to a blender and puree until smooth. Garnish with basil and tomatoes.
Salmon with Summer Veggies and Potatoes Recipe Serves 4 4 (6 oz) salmon fillets, skin removed 8 lemon slices 1 cup flat leaf parsley sprigs 1 cup zucchini, cut into matchsticks 1 cup leeks (white part only) cut into thin slices ½ cup cherry tomatoes, cut in half 4 small cooked new potatoes, quartered 4 tbsp olive oil 4 tsp fresh lemon juice 4 tsp capers Salt and pepper to taste ¼ cup fresh dill, minced 1 roll parchment paper or aluminum foil Cut 4 (15x30) pieces of parchment paper. Fold it in half and cut out a large half circle, almost like you are cutting a heart shape when opened. Pierce potatoes with a fork and cook in microwave for 4-5 minutes until soft. Open the parchment paper like a book. On one side place 2 sprigs of parsley in the center of the paper, and add lemon slices on top. Place fillet on top, nestle zucchini, leeks, tomatoes, and cooked potatoes in and around the fish. Top fish with 1 tsp of olive oil and 1 tsp of lemon juice. Sprinkle top with salt and pepper to taste, 1 tsp of capers, and 1 tbsp of dill.
Fold the parchment paper over the fish (like a book). Working from one side, fold over the two sheets, (making a small fold) then folding that over itself and continuing along the perimeter until the packet is completely sealed closed. Place the 4 packets on a baking sheet and roast fish for 10-12 minutes until fish is thoroughly cooked through. Serve fish in the parchment paper bottom, cutting off the tops. Garnish with a fresh lemon wedge and a sprig of dill on top of the fish.
Peach and Mango Sorbet Recipe Serves 4 1 lb frozen peaches ½ lb frozen mango 2 cups white grape juice 1 tsp fresh lime zest 1 tbsp agave syrup 2/3 cup sugar Place peaches, mango, grape juice, lime zest, and agave syrup in a blender and puree until smooth. Place in a freezer safe container then sprinkle the white sugar on top, mixing into the puree. Cover and freeze for at least 6 hours, overnight is even better! Serve 2-3 scoops per person and serve with macaroons.
Gluten Free Macarons Recipe Makes 24 small cookies 4 egg whites Pinch of salt 1 ½ tsp almond extract 14 oz bag coconut Preheat oven to 375 degrees. Beat egg whites and salt with an electric mixer until stiff peaks form. Add almond extract and combine. Remove mixer and stir in coconut with a wooden spoon until well combined. On a cookie sheet lined with parchment paper, spoon out small mounds of batter 2 inches apart. Bake until golden brown and set. Keep at room temperature, uncovered, until ready to serve.