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Toast With Goat Cheese, Mint & Poached Egg

My dinner last night! Recipe up soon!

Recipe is up!

Yum! Spring Fruit Sundae in a Spun Caramel Bowl. Recipe is up on our channel :)

Yum! Spring Fruit Sundae in a Spun Caramel Bowl. Recipe is up on our channel :)

best-lovequotes:

We Heart It.

What a great idea to make breakfast more fun AND cute :)

best-lovequotes:

We Heart It.

What a great idea to make breakfast more fun AND cute :)

BETH’S GLUTEN FREE/DAIRY FREE MENU FOR MEGHAN ROSETTE

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CUCUMBER MINT SPARKLERS

Serves 4-6

 INGREDIENTS

5 Persian Cucumber

20 Mint leaves

Juice of 2 limes

2 tbsp Agave Nectar

1 ½ cups Lime Flavored Sparkling water

 

METHOD:

Add cucumber, min, lime juice and agave syrup to blender and pulse until smooth.  Pour into glasses with ice and top with a splash of club soda.  Garnish with mint sprig.


SHRIMP COCKTAIL

Serves 4-6

INGREDIENTS:

1 pound frozen shrimp, peeled and cleaned with tails on

2 tbsp olive oil

salt and pepper to taste

1 clove of garlic

dash red pepper flakes

fresh Italian parsley, chopped

For Cocktail Sauce:

2 cups of ketchup

zest and juice of 1 lemon

¼  cup of prepared horseradish

3-4 dashes of hot sauce

salt and freshly ground pepper

 

METHOD:

Preheat oven to 400F.

Defrost shrimp and slice an 1/8 “ slit up the back of the shrimp.  Toss shrimp with garlic, olive oil, salt, pepper and red pepper flakes.

Roast until shrimp turn pink and become opaque (about 5 mins).

For cocktail sauce, combine all ingredients in a bowl and mix.

Transfer cocktail sauce to a small serving bowl, and place in the center of a platter. Place shrimp in and around the bowl, garnished with the chopped parsley.

 

CORN SOUP WITH TOMATO AND BASIL (thickened with potato)

Serves 4 as a first course

INGREDIENTS

1 tbsp of olive oil

1 white onion, diced

1 bag of frozen corn

32-oz of Vegetable Stock

1 cup potato, peeled, chopped

1 tsp salt

¼ tsp freshly cracked pepper

¼ cup chopped basil

¼ cup red cherry tomatoes, quartered

 

METHOD:

Heat olive oil in a large soup pot, add onion and cook until soft.  Add corn, vegetable stock and potato.  Cook until potato is tender.

 

Transfer soup to a blender and puree until smooth. Garnish with basil and tomatoes.

 

 

SALMON “EN PAPILLOTE” WITH SUMMER VEGGIES AND NEW POTATOES

Serves 4

INGREDIENTS

4 6oz salmon fillets, skin removed

8 lemon slices

1 cup of flat leaf parsley sprigs

1 cup of zucchini, cut into matchsticks

1 cup of leeks (white part only) cut into thin slices

½ cup of cherry tomatoes, cut in half

4 small cooked new potatoes, quartered

4 tbsp of olive oil

4 tsp fresh lemon juice

4 tsps of capers

salt and pepper to taste

¼ cup of fresh dill, minced

1 roll of parchment paper or aluminum foil

 

 

METHOD:

Cut 4 (15 x 30) pieces of parchment paper.  Fold it in half and cut out a large half circle, almost like you are cutting a heart shape when opened.

Pierce potatoes with a fork and cook in microwave for 4-5 mins until soft.

 

Open the parchment paper like a book. On one side place 2 sprigs of parsley in the center of the paper, add lemon slices on top.  Place fillet on top, nestle zucchini, leeks, tomatoes and cooked potatoes in and around the fish. 

 

Top fish with 1 tsp of olive oil, and 1 tsp of lemon juice. Sprinkle top with salt and pepper to taste and 1 tsp of cappers and 1 tbsp of dill on top.

 

Fold the parchment paper over the fish (like a book), and working from one side fold over the two sheets, making a small fold and then folding that fold over itself and continuing along the perimeter until the packet is completely sealed closed.

 

Place the 4 packets on a baking sheet and roast fish for 10-12 mins until fish is thoroughly cooked through.

 

Serve fish in the parchment paper bottom, cutting off the tops. Garnish with a fresh lemon wedge and a sprig of dill on top of the fish.

 

 

 

 

PEACH AND MANGO SORBET

Serves 4

INGREDIENTS

1 lb of Frozen Peaches

½ lb of frozen mango

2 cups white grape juice

1 tsp Fresh Lime Zest

1 tbsp Agave Syrup

2/3 cup of sugar

 

METHOD:

Place peaches, mango, grape juice, lime zest and agave syrup in a blender and puree until smooth.  Place in a freezer safe container then sprinkle the white sugar on top, mixing into the puree. Cover and freeze at least 6 hours or over night  is even better.

 

Serve 2-3 scoops per person and serve with the macaroons.


GLUTEN FREE MACARONS

Makes 24 small cookies

INGREDIENTS

4 egg whites

pinch of salt

1 ½ tsp of almond extract

14 oz bag of coconut

METHOD:

Preheat oven to 375F

Beat egg whites and salt with an electric mixer until stiff peaks form. Add almond extract and combine. 

Remove mixer and stir in coconut with a wooden spoon until well combined.

On a cookie sheet lined with parchment paper, spoon out small mounds of batter 2 inches apart.

Bake until golden brown and set.

Keep at room temperature, uncovered, until ready to serve.