We love food. And while we have go-to recipes from our childhood that have been passed down through the family, we also like to look for new and exciting ways to use ingredients.
Here are some recipes we think you’ll enjoy!
Ingredients: 1 c Sweet corn kernels, well drained 3/4 c Jicama, small dice 1/2 c Mango, small dice 1/2 Jalapeno pepper, seeded and deveined, fine dice 1/4 c Rice wine vinegar 2 Tbsp Extra virgin olive oil 1 Tbsp Paprika 1/2 tsp Chili Powder 1/4 tsp Garlic Powder 1/4 tsp Pepper, Ground White 16 Large shrimp, peeled, deveined, cooked Salt to taste Directions: Combine first four ingredients in a bowl and set aside. Combine rice wine more
Ingredients: Pomegranate Brown Butter 2 cups pomegranate juice 3 tablespoons pomegranate seeds 2 tablespoons toasted hazelnuts, rough chop 5 tablespoons butter, browned 1 tablespoon lemon juice 1 tablespoon chives, sliced Celery Root Puree 1 large celery root, peel and cut into medium dice ½ cup heavy cream 2 cups water Scallops 24 large sea scallops (U/10 is the size reference) 16 sprigs watercress Salt and pepper to taste Directions: Pomegranate Brown Butter: Over medium heat, more
Ingredients: 2 tablespoons vegetable oil 1 onion, halved and thinly sliced Salt 1/4 cup Frank’s RedHot sauce 1/4 cup beef broth 6 tablespoons unsalted butter, softened Eight 1/2-inch-thick slices of firm white bread 8 slices of thick-cut bacon 2 pounds ground beef chuck (20 percent fat), formed into 4 patties the same size as the bread slices 3 ounces smoked Gouda, shredded (1 cup) 1/4 cup barbecue sauce Directions: In a large skillet, heat the more
Ingredients: 2 Mahi Mahi fillets 2 tablespoons extra virgin olive oil 2 teaspoons cajun seasoning (more if you like it hot) Dash of cayenne pepper Salt and ground black pepper to taste 1 cup chopped mango ½ teaspoon finely chopped jalapeno peppers ¼ cup chopped red onion ¼ cup chopped cilantro 5 grape tomatoes, quartered Directions: Combine 1 cup chopped mango, 1 teaspoon finely chopped jalapeno peppers, 1/4 cup chopped red onion, 1/4 cup chopped more
Ingredients: 1lb. Gigli pasta 1 1/2 cup packed fresh mint leaves 10 oz. frozen peas, thawed 1/2 cups freshly grated Parmesan cheese Salt 2 Tbsp. olive oil 2 Tbsp. water 3 cups coarsely shredded cooked chicken Toasted pine nuts Directions: Heat large covered saucepot of water to boiling over high heat. Add pasta and cook as label directs. Meanwhile, in food processor with knife blade attached, combine mint leaves, peas, Parmesan, and 1/4 teaspoon salt; more
Ingredients: Swordfish: 4 swordfish steaks, 8 ounces each, cut into 1-inch dice 16 to 20 wooden skewers, soaked for 20 minutes Canola oil Salt and freshly ground black pepper Shredded unsweetened dried coconut Lightly toasted Cilantro leaves Sauce: 1/2 can unsweetened coconut milk 2 tablespoons sweetened cream of coconut 1/4 cup fresh or bottled key lime juice 1 serrano chile, coarsely chopped 1-inch piece ginger, peeled and chopped 2 teaspoons finely chopped fresh lime zest more