Mexican Shrimp Diablo

January 28, 2020

This delicious Mexican Shrimp dish is made with saucy Chipotle shrimp served over a bed of corn, zucchini, and red onions, and served with a side of avocado. Ingredients 1 tsp olive oil 1 small yellow onion, diced 2 garlic cloves, minced 1 14.5-ounce can fire roasted diced tomatoes 1/4 cup chopped cilantro, plus more for garnish 1 tbsp chopped chipotle in adobo 1 tsp brown sugar 1 tsp kosher salt, divided 1 tbsp unsalted butter 2 cups corn kernels (from 2 medium ears of corn) 2 medium (8-ounce) zucchini, cut into 1-inch pieces 1/2 medium red onion, halved and…

Yellow Squash Appetizers

January 15, 2020

Ingredients: 3 Yellow Squash 2 farm fresh eggs (beat well) 1 tsp fresh thyme chopped 1 T chopped fresh herbs: oregano, Genovese or sweet basil, mixed Arp Rosemary ½ C Parmesan Cheese Directions: Pre-Heat skillet over medium heat, add 2 T coconut oil. Trim stems from yellow squash, slice into small circles ¼ inch thick, beat eggs and add the fresh thyme. Dip squash circles into the egg mixture, then into the parmesan cheese. Cook in the pre-heated skillet turning once to brown both sides, remove onto paper towel, cooking until all the squash is browned and tender. Sprinkle with…

Sole with Poblanos, Tomatoes, and Fresh Sage

January 1, 2020

Ingredients: 1 Small poblano chile 4 large ripe plum tomatoes 32 leaves fresh sage (approx ¼ c) 6 T (3/4 stick) unsalted butter, divided 4 (6 oz) fillets of sole Salt and freshly ground pepper Flour for dredging Directions: Roast the chile over a burner flame or under the broiler until it is evenly charred on all sides. Cool, then slip off the skin and remove the stem and seeds. Cut the flesh into a fine dice. Blanch the tomatoes in boiling water for 30 seconds, then peel and seed. Chop the flesh into a medium dice. Stack the sage…