Flavorful Recipes

PRINCE EDWARD ISLAND MUSSELS

METHOD:

In a hot sauté pan, add oil and vegetables. Sauté briefly, add mussels, and toss with vegetables. Deglaze with white wine, add cream, and reduce until sauce thickens. Serve in a round bowl with grilled bread toast points and enjoy!

CHUNKY

GUACAMOLE

INGREDIENTS

2 Jalapeños 1.5 Lime 1/4 Bunch of Cilantro 1 teaspoon garlic, minced 1.5 Roma tomato 1/4 yellow onion 1 teaspoon Kosher Salt 12 Avocados

METHOD:

Remove the stems from the jalapeños and cut them in half. Take half of the cilantro leaves off the stems and set them aside. Put the remaining cilantro in a blender with jalapeños and garlic. Blend until chunky — not liquified (if it's too hard to blend, add a bit of water.) Dice the tomato and onion, then add the cilantro leaves that you set aside earlier. Cut the avocados in half and carefully remove the seeds. With a spoon, scoop the avocado into a big bowl. Smash the avocados in the bowl, leaving them a little chunky Add all ingredients in the bowl with the avocados. Mix together gently, keeping it chunky.

BROAD CREEK CIOPPINO

INGREDIENTS

16 oz. crushed tomatoes 2 oz. garlic 2 tablespoon crushed red pepper 4 oz. dry Sherry 8 oz. shellfish stock 8 oz. Andouille sausage 1 lb. shrimp 1 lb. mussels 1 lb. Little Neck Clams

METHOD

Sauté sausage, shrimp, clams, and mussels with garlic and red pepper flakes. Deglaze with sherry. Add tomatoes and shellfish stock. Cover and simmer until clams and mussels open. Serve with rice or pasta. Serves 4.

Mache

SALAD

SALAD INGREDIENTS

2 pints Mache, washed (Boston Bibb or Butter Lettuce can be substituted for Mache Lettuce) 1 sliced avocado 1/2 cup thinly slice Bermuda onion 1 pint black mission figs, quartered 1 cup candied (or not) pecans 1 cup shaved Manchego cheese 1/2 cup fig vinaigrette

METHOD:

Arrange Mache in a large bowl and place the first five ingredients. Spoon dressing over as much or as little as you wish. Salad goes great with a toasted baguette.

FIG DRESSING INGREDIENTS

1 cup fig balsamic vinegar 2 Tbls. water 1 Tbls. lemon juice 1 Tbls. minced shallots Pinch fresh thyme 2 teas minced garlic 1 Tbls. Honey 2 Tbls. Extra Virgin Olive oil Salt to taste

METHOD:

Place first seven ingredients in food processor and blend well for 30 seconds. With machine running slowly add oil. Turn machine off and adjust seasonings. Cover and chill till ready to use. Can be made a couple days ahead.

JANUARY 2022 // 189

AVOCADO TOAST

WITH SMOKED SALMON

PREP

• 3 oz thinly sliced smoked salmon • 1 slice of multigrain bread, approx. 1/2 inch thick • Extra virgin olive oil • Avocado salad for toast (prepared 2-3 hours before serving)

INGREDIENTS

• 6 avocados, sliced in half and pitted • ½ small red onion, diced very finely • Pinch of salt, pinch of pepper • Pinch of sugar (optional) • 1 lime

METHOD:

Scoop out the contents of the avocados into a glass bowl. Add finely diced red onion. Add pinch of salt and pinch of pepper (more can be added later to taste). Add pinch of sugar to counteract the bitterness of the avocados and onions. Squeeze the juice of the whole lime into the bowl.

Mix ingredients well with a fork or your hands and allow to sit covered tightly with plastic wrap for 2 or 3 hours for the flavors to blend.

Lightly brush bread with olive oil and toast to desired level of doneness. Spread toast with avocado salad and cover the entire surface, the top with smoked salmon. Can be garnished with sliced tomatoes, sliced/diced cucumber, or thinly sliced red onion.

THE HEALER

INGREDIENTS

1 cup organic coconut milk 2 oz. all natural almond butter 1 organic frozen banana 2 oz. of Healthy Habit greens powder (includes 37 different fruits and vegetables in one scoop). 1 oz. of probiotic (helps with healthy digestion) 1 oz. of prebiotic (helps with healthy digestion) 3 oz. of Chocolate Pea Protein (20 grams of protein.) Scoop of ice

METHOD

Blend until smooth.