Fresh Cucumber and Green Peas Salad (serves 2)
- 1½ C frozen green peas
- 1 large English cucumber (keep peels and seeds for dressing)
- 1 small endive
- ½ C watercress, stems removed
- 1 avocado, diced
- 50g walnuts, coarsely chopped
- 3-4 C arugula
Creamy Cucumber Dressing:
- Peels and seeds from the cucumber
- ¼ C fat-free Greek yogurt
- 4-5 Brazil nuts, chopped
- 1 t Dijon mustard
- 1 t liquid honey
- 1 t white wine vinegar
- ½ t salt
- ¼ t black pepper
- Cook frozen peas and rinse under running cold water until completely cooled. Drain and set aside.
- Peel cucumber and cut in in half, and cut each in half again, lengthwise. Scrape seeds with tip of spoon. Save peels and seeds for dressing.
- Slice cucumber thin and add slices to large mixing bowl.
- Slice endive on diagonal, fairly thinly, and add to cucumber.
- Add watercress, cold peas, avocado, and walnuts. Toss gently until well combined. Set aside.
- In a small food processor, add all dressing ingredients. Process til smooth.
- Divide arugula between 2 serving plates and spread loosely to form a bed of greens.
- Mound salad in center of arugula bed and garnish with endive leaves, avocado slices, and walnuts.
- Drizzle as much salad dressing as you like overtop, just before serving.
- ½ lb. chicken, sliced thin
- 1 lb. (16-20 count) extra-large shrimp, cleaned
- 2 T olive oil
- 1 T unsalted butter
- 1 C diced white onion
- 2 cloves garlic, chopped
- ¾ C short grain white rice, rinsed
- 3 C chicken stock
- Salt and pepper
- Fresh parsley, for garnish
- Lemon slices, for garnish
- Slice chicken into thin 2” strips. Peel shrimp, leaving tail on, and clean by running paring knife down back. Rinse out vein with cold water.
- In large skillet, add 2 T olive oil over medium heat. Add chicken. Season chicken with pint of salt and pepper and cook 6 minutes until cooked through. It is okay if it’s slightly undercooked as it will cook more later.
- Remove chicken from skillet. Add butter, onion, and garlic. Cook for 3-4 minutes until veggies are soft.
- Add rinsed rice to skillet and pour in chicken stock. Stir together and bring mixture to a simmer. Turn heat down to low. Add chicken back to mixture, cover, and cook for 15 minutes on low heat.
- After simmering for 15 minutes, add cleaned shrimp to skillet. Cover and cook another 5 minutes.
- Uncover skillet and taste rice. Season with salt and pepper if needed. If skillet has too much liquid, cook uncovered for a minute to thicken.
- Finish chicken and shrimp skillet by garnishing with fresh parsley and lemon slices. Serve skillet while warm.
Strawberry Shortcake (serves 4, generously)
- 2 pints ripe, well-rinsed strawberries
- ½ C sugar, or more to taste
- 4 C flour
- 3 T sugar
- ¼ t salt
- 5 t baking powder
- 1 ¼ C butter
- 3 C whipping cream
- ¼ t vanilla extract
- Hull strawberries and slice. Gently crush about a quarter of the berries with a fork to release their juices. Mix with remaining berries and the 1/2 C sugar, adding more sugar if necessary. Set aside, covered, for about half an hour to develop flavor.
- Preheat oven to 450 degrees.
- Into a large mixing bowl, sift together flour, 3 T sugar, salt, and baking powder. Add 3/4 C of softened butter, and rub into dry ingredients to create the pastry. Add 1 1/4 C cream, and mix to a soft dough. Knead the dough for one minute on a lightly floured pastry board, then roll out to about ½” thickness. Using 3” biscuit cutter, cut an even number of rounds - 2 rounds per serving.
- Use a little of the butter to grease a baking sheet. Place half the rounds on it. Melt remaining butter and brush a little on the rounds; place remaining rounds on top. Bake 10 to 15 minutes, or until golden brown.
- Remove from oven, and pull shortcakes apart. Brush insides with some of remaining melted butter.
- Beat remaining cream until it thickens. Add vanilla. Beat again just until thick.
- Place a bottom half of a shortcake on each plate. Top with a generous spoonful of berries. Cover with a top half, add a few more berries, and top with whipped cream. Serve immediately.