Red Potato Salad

• 1 pound baby red potatoes, halved
• 1 pint (2 cups) cherry tomatoes, halved
• 3 scallions, thinly sliced
• 1/3 cup pitted black olives, halved
• 1/3 cup chopped fresh flat-leaf parsley
• 2 tablespoons capers, rinsed and drained
• 1 tablespoon chopped fresh thyme leaves
• 1/4 cup extra-virgin olive oil
• 1 large lemon, zested
• Kosher salt and freshly ground black pepper

Add the potatoes to a medium saucepan with enough cold water to cover by at least 2 inches. Set the saucepan over medium heat. 

Bring the water to a boil and continue boiling until the potatoes are tender, about 15 to 20 minutes. Drain the potatoes in a colander and allow them to dry for 5 minutes.

In a serving bowl, add the potatoes, tomatoes, scallions, olives, parsley, capers, thyme, olive oil, and lemon zest. Toss gently until all the ingredients are coated and season with salt and pepper, to taste. Refrigerate for 1 hour and gently toss again before serving. 

Lemon Velvet Cream Pie

• 1 tsp unflavored gelatin
• 2 TBS cold water
• 6 egg yolks
• 2 cups sweetened condensed milk
• ¼ cup whipping cream
• ¼ tsp salt
• ¾ cup lemon juice

In a large bowl, combine egg yolks and sweetened condensed milk. Beat ingredients together on high speed for 2 to 3 minutes.

In a small bowl soften gelatin in water for 5 minutes. Heat in microwave for 14 seconds.

Beat in gelatin, whipping cream and salt on low speed. Add lemon juice and beat on low speed for another 30 seconds. Pour into prepared crust. (Use recipe below, or follow the directions for your favorite prepared piecrust).

Bake at 375 for 22 to 25 minutes or until center of pie looks set when shaken. Cool on wire rack for 1 hour. Chill for at least 2 hours.

Top with whipped cream.

Pie Pastry Crust 

• 3¾ cups all-purpose flour
• 1 TBS sugar
• ¾ TBS kosher salt
• ½ tsp. baking powder
• 1 ¾ cups cold unsalted butter
• 2/3cup ice-cold water
• 2 TBS sour cream
• 1 TBS vinegar 

Combine flour, sugar, salt and baking powder. Cut in butter with a pastry blender until butter looks like peas. Combine water, sour cream and vinegar. Add liquid all at once to the flour mixture. Quickly stir to distribute; do not over mix. The dough should be slightly crumbly. Let rest in refrigerator for at least 2 hours or overnight. Divide into 3 portions.

For this pie:

Preheat oven to 375.

Roll out 1 portion of pastry dough to fit the bottom of a pie pan. Fill with beans or pie weights. Place on a baking sheet, and bake for 30 minutes. Carefully remove pan, and bake another 15 minutes. Cool on wire rack.

Spring Gourmet

Hot Pink Smoothie

 (This recipe is for a large Vita-Mix or Blend Tec container, if you have a regular blender, please cut recipe in 1/2 and do two batches)

1 ½ -2 Cup Water
1 Can Coconut Water or Coconut Milk 
7 Prunes
¾  Cup Raw Cashew pieces
2 Medium Carrots (cut up if using a smaller blender)
¼ - ½  Fresh Beet (peel and cut your beet up into fourths or eighths-depending on how large your beet is and freeze in a ziploc bag)
2 T. Vanilla Extract
2 T. Hemp Protein Powder (Vanilla Flavored)
12-15 Strawberries, frozen (or 16 oz. bag)
Agave (to taste, about 3-4 T.)

Put the first 6 ingredients into the blender and blend until smooth. Once the nuts are smooth and there are no more chunks, you can add the rest of the ingredients. Blend until smooth and add as much agave and strawberries as you would like to sweeten it. Make sure to peel your carrots and beets so you don't have an odd taste from the skin. If you need to add more water if it's too thick, just add until everything blends well.

Veggie Cups with Low-fat Ranch Dressing

Assorted veggies (carrots, celery, olives, grape tomatoes, cucumber, peppers)
Low-Fat Ranch Dressing
Clear cups

Low-Fat Ranch Dressing

• 1½  Cups Buttermilk
•  ½  Cup Reduced Fat Mayonnaise or Veganaise
•  4 tsp. Ultra Gel
•  1 tsp. Salt
•  1 tsp. Sugar
• ½ tsp. Garlic Powder
• ½ tsp. Onion Powder
• ¼  tsp. Black Pepper
• 1½ tsp. Dried Parsley

 Combine all ingredients until smooth. Refrigerate for 30 minutes to thicken and blend flavors. Store leftovers in covered container in a refrigerator for up to two weeks. Makes 2 1/4 c. (You can buy Ultra Gel and Veganaise at the health food store)

Pepper Jack Shrimp

Shhhh.... It's a secret

Tangled Thai Salad with Peanut Lime Dressing

• 1    cup chopped napa cabbage
• 1/3 cup sliced jicama (cut into small sticks)
• 2/3 cup shredded or spiralized carrot
• 2/3 cup shredded or spiralized yellow beet
• 4 tbsp Peanut Lime Dressing  (recipe follows)
• 3 slices cucumber, halved
• 2 tsp chopped raw peanuts
• 2 tbsp Fresh Salad Topper (recipe follows)
• 1 lime wedge
• 2 to 3 tbsp chopped cilantro

1. Put napa cabbage in a large, shallow serving bowl (or plate). Top with jicama.

2. Pile the carrot and beet on top and drizzle with dressing.

3. Garnish with the cucumber, peanuts, Salad Topper, lime, and cilantro.

 Peanut Lime Dressing

This dressing will keep for up to a week in the fridge. It is delicious on the Tangled Thai Salad, but would be equally good on any salad or even poured on top of cold noodles.

• 3 cloves garlic, minced (about 1 tbsp)
• 2 tbsp tightly packed cilantro
• 2 tbsp natural peanut butter
• 2 tbsp + 2 tsp lime juice
• 1 tbsp + 1/2 tsp tamari
• 1 tbsp rice vinegar
• 1 tbsp peeled and chopped ginger
• 2 tsp coconut milk
• 1 1/2 tsp organic sugar
• 3/4 tsp sesame oil
• 1/2 cup sunflower oil

 In a blender, puree all ingredients except the sunflower oil.  With blender running, add sunflower oil in a thin stream until dressing is emulsified.

Fresh Lemon Sorbet

• 3 cups sugar
• 3 cups water
• 2-1/4 cups freshly squeezed lemon juice
• 1-1/2 tablespoons finely chopped lemon zest 

Combine the sugar and water in a large saucepan and bring to a boil over medium-high heat. Reduce heat to low and simmer without stirring until the sugar dissolves, about 3 to 5 minutes. Cool completely. This is called a simple syrup, and may be made ahead in larger quantities to have on hand for making Fresh Lemon Sorbet. Keep refrigerated until ready to use.
When cool, add the lemon juice and zest; stir to combine. Turn the machine on. Pour the lemon mixture into the freezer bowl, and mix until the mixture thickens, about 25 to 30 minutes. The sorbet will have a soft texture similar to a freshly scooped Italian ice. If a firmer consistency is desired, transfer the sorbet to an airtight container and place in freezer for about 2 hours.
Remove from freezer about 15 minutes before serving.

Coconut Rice

• 2 Cups White or Jasmine Rice
• 1 Cup Coconut Milk
• 2 Cups Water
• 1 tsp. Kosher Salt
• Splash of White Wine Vinegar
• 2-3 tsp. White Sugar
• Chopped Green Onions

Combine rice, coconut milk, water, salt, vinegar and sugar in a saucepan and bring to a boil.  Turn heat to low and cover for 20 minutes or until most of the liquid is absorbed.  Allow to stand 5 minutes, garnish with green onions. 

Orange Thai Beef Skewers

• 1 Orange
• ¼ Cup Soy Sauce
• ¼ Cup Seasoned Rice Wine Vinegar
• 1 T. Honey
• 1 T. Sesame Seed Oil
• 1 tsp. Ground Ginger
• 1 tsp. Coriander
• 4 Cloves Garlic
• 2-4 tsp. Sriracha Chili Sauce
• 1 ½ Pound Flank Steak

Bamboo Skewers soaked in water for at least 30 minutes 

Zest the entire orange into a bowl.  Cut the orange in half and juice the orange; add the orange juice to the zest.

Whisk the soy sauce, vinegar, honey, sesame oil, ginger, coriander, and garlic into the orange juice and zest.  Add Sriracha to taste.  

Slice the steak against the grain into ¼ inch slices.  Place the steak slices into a zip-top bag and pour the marinade over the steak.  Refrigerate for 4-8 hours.

Preheat grill.  Thread the pieces of steak onto skewers. Grill over medium-high heat for 3-4 minutes and serve immediately because these cool quickly.

Thai Chicken Satay Skewers with Peanut Thai Sauce

8-12 skinless chicken thighs, cut into thin strips 

1 package wooden skewers

SATAY MARINADE:

1/4 cup minced lemongrass , fresh or frozen

2 shallots OR 1 small onion, sliced

3 cloves garlic

1-2 fresh red chilies, sliced, OR 1/2 tsp. to 1 tsp. cayenne pepper, to taste

1 thumb-size piece galangal OR ginger, thinly sliced

1 tsp. minced fresh turmeric OR 1/2 tsp. dried turmeric

2 Tbsp. ground coriander

2 tsp. cumin

3 Tbsp. dark soy sauce (available at Asian food stores)

4 Tbsp. fish sauce

5-6 Tbsp. brown sugar

2 Tbsp. vegetable oil

If using wooden skewers, soak them in water while you prepare the meat (to prevent burning). The kitchen sink works well for this.

         Cut chicken into thin strips and place in a bowl.

         Place all marinade ingredients in a food processor or chopper. Process well.

         Taste-test the marinade - you will taste sweet, spicy, and salty. The strongest tastes should be SWEET and SALTY in order for the finished satay to taste its best. Add more sugar or more fish sauce (in place of salt) to adjust the taste. You can also add more chili if you want it spicier.

         Pour the marinade over the meat and stir well to combine. Allow at least 1 hour for marinating, or longer (up to 24 hours).

         When ready to cook, thread meat onto the skewers. Tip: Fill up to 3/4 of the skewer, leaving the lower half empty so that the person grilling has a "handle" to easily turn the satay during cooking.

         Grill the satay on your BBQ, OR on an indoor grill, basting the first time you time it with a little of the leftover marinade from the bottom of the bowl. OR you can broil in the oven on a broiling pan or baking sheet with the oven set to "broil" Place satay close beneath the heating element and turn the meat every 5 minutes until cooked (be sure to soak your wooden satay sticks in water before skewering). Depending on how thin your meat is, the satay should cook in 10 to 20 minutes.

  

Peanut Thai Sauce

1 cup fresh-tasting dry roasted peanuts, unsalted

1/3 cup water

1-2 cloves garlic, minced

1/2 tsp. dark soy sauce

2 tsp. sesame oil

2 Tbsp. brown sugar

1/2 tsp. tamarind paste OR 1/2 Tbsp. lime juice

1/2 tsp. cayenne pepper, OR 1 tsp. Thai chili sauce (more or less to taste)

1/3 cup coconut milk

Instructions:

                     Place all ingredients in a blender or food processor. Blend or process until sauce is smooth. If you prefer a runnier peanut sauce, add a little more water or coconut milk.

                    Do a taste test, adding more soy if not salty enough,                      

          or more cayenne if not spicy enough. If too salty, add a squeeze of fresh 

          lime juice. If you'd prefer it sweeter, add a little more sugar.

                    Serve warm or at room temperature.  It also makes a great dip with fresh veggies, fresh rolls, or other Asian finger foods. Or combine with noodles to create a Thai-style noodle dish or cold noodle salad. Enjoy!

Note: This sauce tends to thicken as it sits - just add a little water or coconut milk to thin it out, as needed. Otherwise it stores well if kept covered in the refrigerator (keep up to 2 weeks; freeze thereafter).