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CUCUMBER MINT SPARKLERS
5 Persian Cucumber
20 Mint leaves
Juice of 2 limes
2 tbsp Agave Nectar
1 ½ cups Lime Flavored Sparkling water
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.
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
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
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
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
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
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
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
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
4 egg whites
pinch of salt
1 ½ tsp of almond extract
14 oz bag of coconut
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.