Conch Salad

This is a great island staple that you can make from home. It’s perfect for a light lunch or appetizer. Make it ahead of time and let it chill in the fridge









1 can of conch, called Scungilli (found in specialty Italian and seafood stores)
1 small white onion, chopped
1 green pepper, chopped
1 jalapeno, chopped
6 limes, juiced
hot sauce
sea salt

1. Rinse conch and clean conch, throwing out any discolored or tough pieces
2. Chop conch into small pieces and mix all ingredients together in the lime juice

Whipped Cauliflower

This is a light and healthy alternative to mashed potatoes. It's super easy to make and absolutely delicious- carnivorous husband-approved!

1 head of cauliflower
1-2 tablespoons butter or alternative (Earth Balance works well)
1/3 cup of milk (or soy milk)
salt and pepper

Directions:
1. Steam the cauliflower for 20 minutes or until completely tender
2. Blend steamed cauliflower, milk, butter and S&P in a bowl with a hand blender until somewhat smooth

*I like to serve with a poached egg hidden in the middle to add some protein. Pop the egg and mix it up!

Roasted Brussels Sprouts

After having a similar dish at Alta in Manhattan, I combed the internet for a similar recipe. Here is my take on what I found. This dish has bumped BS up to my favorite veg of all time, it's that good!






10 oz Brussels sprouts, stem removed and halved (keep all the external leaves as well- they are best part!)
EVOO
3 tablespoons balsamic vinegar
1 tablespoon honey
2 tablespoons pistachios, toasted and chopped
*1/2 Apple, thinly sliced
1 tablespoon crème fraîche
Salt & Pepper to taste

*I prefer raisins to apple slices for a sweeter taste

Serves 4
1. Preheat the oven to 450˚F. Coat brussels sprouts in EVOO, salt and pepper and roast for 15-20 minutes until slightly charred
2. Simmer balsamic vinegar and honey in a small pan until reduced- 3-5 minutes.
3. Mix pistachios and apple slices with brussels sprouts, pour balsamic/honey reduction over and top with a dallop of crème fraîche

Vietnamese Noodle Bowl with Fried Tofu

½ lb dry rice noodles
½ lb firm tofu, cut into 1 inch squares
2 tbsp chopped cilantro
½ cucumber, peeled and cut into thin 3 inch pieces
1 fresh jalapeno, sliced
1 egg, beat into a small bowl
½ cup panko bread crumbs
3 tbsp sesame oil
Chili sauce
Hoisin sauce

1. Bring a medium saucepan of water to boil. Add noodles and cook for 3-4 minutes. Drain and set aside.

2. In a deep pan or wok, heat sesame oil under medium to high heat. Dip tofu squares first into the egg and then into panko bread crumbs, and finally into pan. Flip after 5 minutes or when bottom becomes evenly fried.

3. Place noodles into separate bowls and add chili and hoisin sauce. Layer tofu, cucumber, jalapeno and cilantro on top.

Vietnamese Shredded Mango Salad

3 tbsp fish sauce
2 tbsp freshly squeezed lime juice
2 tbsp water
½ tsp chili-garlic sauce (optional)
2 ½ cups shredded mango
½ cup shredded carrots
2 tbsp chopped mint
2 tbsp chopped cilantro
3 tbsp chopped roasted and salted peanuts

Serves 4

1. In a medium bowl, combine fish sauce, lime juice, water and chili-garlic and stir well.

2. Add mango, carrots and mint. Toss well and let stand for 15 minutes.

3. Top with chopped peanuts and cilantro and serve at room temperature.

Vietnamese Summer Rolls

½ lb rice noodles, angle hair pasta or somen noodles
10 round rice paper sheets
10 Bibb, Boston or other lettuce leaves
½ cup fresh mint leaves
½ cup fresh cilantro leaves
5 green onions, trimmed and cut lengthwise into 3 inch strips
12 medium shrimp, cooked, peeled and halved lengthwise


Makes 8-10 Rolls

1. Bring a medium saucepan of water to boil. Drop in noodles and remove from heat, then let stand 8-10 minutes, stirring noodles now and then to separate. Drain, rinse with cold water and set aside.

2. Arrange all the ingredients in separate dishes around a cutting board or tray.

3. Soak one rice paper sheet in water for 15 seconds, remove and drain and place on cutting board.

4. On the bottom third of the sheet, layer a small tangle of noodles, some lettuce strips, mint leaves, cilantro and green onions.

5. Lift the bottom of the sheet and roll it over the filling, tucking it under to form a tight cylinder. Once the filling is enclosed, fold the sides in tightly.

6. Place two shrimp halves along the top of the cylinder and then continue to roll the wrapper to the top, wetting it a little to seal. Serve with peanut sauce.

Butternut Squash and Mushroom Farro

This was inspired by the outstanding Warm Farro Salad at Morandi.

Serves 4-6

1 cup dry farro

1 butternut squash, peeled, seeded and chopped into 1/2 inch cubes

1 cup mushrooms, roughly chopped (I used wild mushrooms)

2-3 tbsp Extra Virgin Olive Oil

1 tbsp butter

1/2 onion, chopped

3 cloves garlic

2 twigs thyme

handful of parsley

2 cups vegetable broth

Salt & Pepper to taste

1. Soak farro in cold water for 20 minutes.

2. Place squash and mushrooms into 2 separate roasting dishes and coat with EVOO. In the squash pan, place 2 smashed cloves of garlic. In the mushroom pan, place 2 twigs of thyme and 1 clove of garlic, smashed. Cook at 350 for 20 minutes (squash should be tender when pushed through with a fork and might need an extra 10 minutes)

3. In large saucepan, heat butter and 1 tbsp EVOO until foamy, then add the chopped onions and cook until translucent.

4. Add farro to pan and be sure each grain is coated in the butter/oil mix. After a minute, start to add the broth, a tablespoon or so at a time, being sure the liquid is soaked up before adding the next bit. This takes about 30 minutes so make sure you have some wine nearby to drink while you add.

5. Before adding that last tablespoon of broth, toss in the mushrooms and butternut squash.

6. Before serving, sprinkle in some parsley and S&P for taste

Wilted Kale Salad with Creamy Chipotle Dressing

For the wilted kale
4 heads kale (this will seem like a lot but will wilt down when the salt is added)
2T salt
2c baby tomatoes, sliced
1c hulled hemp seeds

For the dressing
2 small avocados (or 1 large)
2 chipotle peppers*
1/3c olive oil
1Tagave
¼c lemon juice

*If not using chipotle peppers, substitute with onion powder, cumin, chili powder, garlic powder and tamari/nama shoyu

* Remove the stems and then wash and cut the kale into small pieces. Place into a bowl, add salt and start to massage the kale until it wilts and takes on a cooked texture. Rinse off salt after it's wilted.
* Add the tomatoes and hemp seeds to the bowl and stir.
* Blend all other ingredients in a high-speed blender until creamy and mix into kale.

Black Bean Burgers

BLACK BEAN BURGER- you really have to get all the water out of the beans and veggies

* 1 (16 ounce) can black beans, drained and rinsed

* 1/2 red or green bell pepper, cut into 2 inch pieces

* 1/2 onion, cut into wedges

* 3 cloves garlic, peeled

* 1 egg

* 1 tablespoon chili powder

* 1 tablespoon cumin

* 1 teaspoon Thai chili sauce or hot sauce

* 3/4 cup bread crumbs (I use rolled oats, ground in the food processor, but regular bread crumbs would be fine)

1. Rinse and drain the beans. You have to get them really dry. I laid some paper towels down on a baking sheet and then spread the beans out in a single layer and covered them with more paper towels and pressed down to soak up any water.

2. Mash the beans up. I used my hands.

3. Put the onion, bell pepper and garlic in the food processor or chop up finely. Put mixture in a strainer and press down with a spoon to squeeze as much water out as possible.

4. In a bowl beat the egg and add the chili powder, cumin and hot sauce.

5. Mix the veggies, egg mixture and bread crumbs into the beans. I use my hands.

6. Let it hang out in a fridge for a little while to get firm.

7. Put a little olive oil on your hands (keeps them from sticking to the bean mixture) and form into burger patties. Keep them in the fridge until your ready to cook. Or if they are a little mushy, put them in the freezer until your ready to cook.

8. To cook, heat a little oil in a pan on medium heat. Cook the patties about 6-8 mins per side.

I like to serve with mango salsa, made by dicing fresh mango, onion and cilantro and tossing with EVOO and salt, and then a chipotle mayo.