Monthly Archives: September 2012

Cajun Rock Shrimp with California Strawberry Salsa

Cajun Shrimp with CA Strawberry Salsa

Cajun Shrimp with CA Strawberry Salsa - Photo courtesy of CA Strawberry Commission

The California Strawberry Commission has been hosting events in both Northern and Southern California that feature strawberries in ways you’ve never imagined, like this recipe, created by Chef Rui Wang of Palihouse Courtyard Brasserie in West Hollywood, CA. Combining a smoky spice rub, with the a spicy-sweet strawberry salsa that packs a punch with jalapeño peppers, lime juice and even mint, this light, summer dish will keep your taste buds dancing.

Cajun Rock Shrimp with California Strawberry Salsa
 
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Cajun spices meet the sweetness of strawberries for the perfect summer appetizer.
Author:
Recipe type: Appetizer
Serves: 4
Ingredients
  • Spice Mix
  • 1 tablespoon smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Shrimp
  • ½ pound rock shrimp or small tiger shrimp
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • Strawberry Salsa
  • ¼ cup finely minced strawberries
  • 1 teaspoon finely chopped jalapeno
  • 2 tablespoons finely chopped red onion
  • ¼ medium avocado, diced
  • 1 teaspoon chopped cilantro
  • 1 teaspoon chopped mint
  • 1 tablespoon lime juice
  • Salt and pepper to taste
  • Tortilla or pita chips
Instructions
  1. In a bowl, stir spice mix together and place in a shaker.
  2. In a medium saucepan on medium high heat, sauté shrimp with 1 tablespoon of olive oil. Sprinkle the spice mix on the shrimp as desired.
  3. In a separate bowl, combine strawberries, jalapeno, onion, avocado, cilantro and mint. Toss with lime juice and salt and pepper to taste.
  4. Place spiced shrimp on a plate and top with strawberry salsa. Serve with tortilla or pita chips

 

Spicy Red Lentil Burger with Cilantro

Spicy Red Lentil Burger

Spicy Red Lentil Burger with Cilantro

So today I thought I might make another lentil salad, but I accidentally overcooked the red lentils. Chango presto, it’s lentil burger time. My hubby had just requested a bean burger not made with soy, so voila. Here’s my opportunity.

I wanted to make something with real flavor punch that would sing several notes, not just one. So instead of using Curry Powder or even a store-bought Garam Masala, I introduced Indian flavors by incorporating turmeric and fenugreek. Indian isn’t the only note playing here. With cumin and coriander, there’s a little Southwest happening and with the Cayenne pepper, the burger hits the tongue HOT. The fresh cilantro cools and sweetens. Try it today! Super healthy. Totally vegan. No flavor compromise.

Spicy Red Lentil Burgers

Spicy Red Lentil Burgers

Spicy Red Lentil Burgers with Cilantro
 
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Fenugreek, Cumin, Cayenne and Cilantro come together for a spicy, Indian inspired vegan burger.
Author:
Serves: 4
Ingredients
  • ½ cup dry lentils
  • 1½ cups water
  • 1 small red onion
  • 8-10 mini carrots, chopped in a mini food processor
  • ½ cup raw almonds chopped in a mini food processor
  • 2 cloves chopped garlic
  • 1 Tbsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp Cayenne pepper
  • ½ tsp turmeric
  • 1 tsp ground fenugreek
  • ½ cup fresh cilantro, chopped finely
  • 2 tsp salt
  • 1-2 Tbsp olive oil
  • 4 buns
Instructions
  1. To prepare the lentils, bring water to a boil in a medium saucepan. Add lentils, reduce heat and cover partially. Simmer for about 15 minutes, which will overcook the lentils. Remove from heat and set aside uncovered.
  2. In a separate saute pan, heat a Tbsp of olive oil over medium heat. Add chopped onion and saute until onions are softened, about 5 minutes. Add shredded carrots and garlic and continue cooking, stirring frequently.
  3. Add chopped almonds, cumin, coriander, cayenne, turmeric, and fenugreek and continue to saute for a minute or two more while these flavors meld. Then remove from heat.
  4. In a medium large mixing bowl, combine the lentils, onion mixture, cilantro, and salt. Stir to combine well. Shape into 4 patties.
  5. In a large skillet over medium flame, heat the olive oil. Add patties and sautee until golden brown on one side, about 3 minutes. Flip and repeat. Serve immediately. These can be stored and cooked later.

 

California Strawberry Salad

Strawberry Salad

California Strawberry Salad - Photo courtesy of the CA Strawberry Commission

Last week the California Strawberry Commission hosted an event for bloggers and food writers in San Francisco. Cheryl Sternman Rule was on hand discussing her amazing book, Ripe: A Fresh, Colorful Approach to Fruits and Vegetables. After the event, the CA Strawberry Commission shared recipes that I am privileged to share with you. One of my favorites is the California Strawberry Salad, a recipe developed by True Food Kitchen. True Food Kitchen is a restaurant with several locations in Southern California and Arizona. It was developed in partnership with Andrew Weil, MD and their goal is to make mouthwatering food that is also great for your health. I hope they have plans to move to the Bay Area!

For more great strawberry recipes, check out the recipe collection at the CA Strawberry Commission website.

Strawberry Salad

California Strawberry Salad - Photo courtesy of the California Strawberry Commission

California Strawberry Salad
 
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A savory salad courtesy of True Food Kitchen and the California Strawberry Commission. Used by permission.
Author:
Recipe type: Appetiser
Serves: 4
Ingredients
  • 2 cups snap peas, cleaned
  • 1 fennel bulb, diced
  • 1 pint strawberries, washed and sliced
  • 4 oz baby greens
  • 3 Tbsp extra virgin olive oil, plus more for roasting
  • 1 Tbsp agave nectar
  • 1 Tbsp balsamic vinegar
  • 1⁄2 cup goat cheese
  • 1⁄2 cup toasted walnuts
  • Salt and pepper to taste
Instructions
  1. Blanch the snap peas in salted boiling water for 30 seconds. Refresh in ice water immediately after cooking to lock in the bright green color and to keep from overcooking.
  2. Lay out the fennel on a sheet pan. Season with olive oil, salt and pepper. Roast snap peas at 375 degrees for 10 minutes or until tender and caramelized. Remove from oven and allow to cool for 45 minutes.
  3. Arrange strawberries, baby greens, blanched snap peas and roasted fennel in a large salad bowl. In a separate bowl, combine the agave nectar and balsamic vinegar with the olive oil to create the vinaigrette. Whisk until incorporated. Season to taste with salt and pepper.
  4. Divide on four plates and drizzle vinaigrette over the salad. Top the salad with equal parts goat cheese and walnuts.
Strawberry Salad

California Strawberry Salad - Photo courtesy of the CA Strawberry Commission

Strawberry Caprese Salad

Strawberry Caprese Salad

Strawberry Caprese Salad - photo courtesy of the California Strawberry Commission

Last week, the California Strawberry Commission hosted in an event in San Francisco highlighting strawberries and featuring Cheryl Sternman Rule, author of the new book, Ripe: A Fresh, Colorful Approach to Fruits and Vegetables. Ms. Sternman Rule is a Silicon-Valley based food writer who writes the amazing blog, 5 Second Rule. I am always inspired by her writing and her photography alike. If this blog is not on your radar screen, it should be. Add it to your list. Stat.

The California Strawberry commission generously shared some amazing recipes with me which I am excited to share with you, like this Strawberry Caprese Salad. What a great combination to mix the sweetness of strawberries with the tanginess of a balsamic reduction and the creaminess of Mozzarella. If it seems strange at first, don’t forget, tomatoes are fruit too!

I feel so lucky to live in California in the heart of Strawberry country. Did you know that California produces 88% of all of the strawberries in the US? We benefit from a year-round growing season. In Southern California, there is harvesting of strawberries in April, May and June as well as October, November and December. Northern California sees its peak growing season in late spring and early summer, but also continues to harvest into November.

To keep strawberries fresh once harvested, they are rushed to a cooling facility where the heat from the fields is drawn out quickly and then they are kept at 32˚F until they reach the market.

For more great strawberry recipes and recipes for everything else in your CSA box or in your bag from the Farmer’s Market, don’t forget to order:

Strawberry Caprese Salad
 
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Author:
Recipe type: Salad
Serves: 4
Ingredients
  • 2 pounds fresh California strawberries, stemmed and halved
  • 2 cups bite-sized fresh mozzarella balls (bocconcini), drained, halved
  • ½ cup balsamic vinegar
  • 3 tablespoons extra virgin olive oil
  • 3-4 fresh basil leaves, chiffonade, finely diced
  • 3-4 mint leaves, chiffonade, finely diced
  • Salt, pepper to taste
Instructions
  1. To make balsamic syrup, in nonreactive pot, simmer vinegar over low heat until reduced to one-half its original volume (1/4 cup).
  2. In serving bowl, toss strawberries and mozzarella balls with olive oil. Season with salt and pepper. Add basil and mint; toss again.
  3. Drizzle balsamic syrup over and around salad. Grind more pepper on top.
Nutrition Information
Calories: 350 Fat: 23 Carbohydrates: 25 Fiber: 5 Protein: 18 Cholesterol: 40
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