Bloody Mary Soup with Bacon, Shrimp and Crab

6 ripe tomatoes OR large can of diced tomatoes
4 large red bell peppers, seeded
2 large green bell pepper, seeded
2 cucumbers, peeled and seeded
3 celery, strings removed
1 small clove garlic
1 small red onion
3 tablespoons olive oil
Juice of 2 limes, or to taste
4 tablespoons Worcestershire sauce
Salt and freshly ground black pepper
Tabasco sauce, to taste
2 tablespoons freshly grated horseradish, or to taste
1/2 pound jumbo lump crab meat, picked over for shells and cartilage
1/2 pound medium shrimp, cleaned and shelled
4 slices bacon, cooked crisp

1. Blanch tomatoes, remove skins, squeeze out seeds and dice. Or use canned tomatoes.

2. Cut vegetables, garlic, and onion into large chunks, and puree in batches in a blender or food processor, adding some of the olive oil to each batch.

3. Strain through a sieve into a large bowl to remove skins and seeds.

4. Bake bacon in oven on parchment paper, crumble for garnish.

5. Boil shrimp until pink, drain, cool.

6. Add lime juice, Worcestershire sauce, salt and pepper.

7. Place soup in bowl, add crab, shrimp and top with bacon.

Caribbean Mango Coleslaw

I made this last week for the clients and I am now SO addicted!  I always have a batch of some kind of Cole Slaw as it is a great salad and prebiotic. Actually I should say I always have Pressed Salad.  I prep my veggies and then put them in a salad press for 5 or 6 hours. It removes a good bit of the moisture and allows the dressing to not get watered down.

• 3 cups cabbage, sliced thin
• 2 cups red cabbage, sliced thin
• 1 ripe mango, diced
• 1 medium Spanish onion, diced very small
• 1 jalapeño, seeds removed, finely chopped
• 1 cup carrot, shredded
• 2 cloves garlic, minced
• 1/3 cup fresh cilantro, chopped
• 2 tablespoons Dijon mustard
• 2 tablespoons honey
• 2 tablespoons lime juice
• 1 Tablespoon cumin
• 1 teaspoon smoked paprika 
• 4 tablespoons fresh mayo
• 1 teaspoons Caribbean hot sauce
• Kosher salt and freshly ground pepper, to taste

PREPARATION

1. Using a food processor slice the cabbages very thin. Grate carrot and dice onions. Place in salad press. Or place food in colander and cover with a plate, then add weights. (I use about 4 iron skillets and a Dutch oven because I make it in large amounts!)  With either method salt the veggies to help pull liquid out of the veggies.
2. In a medium bowl, whisk together mustard, honey, lime juice, mayo, spices and hot sauce until combined.
3. In a large bowl, toss together cabbage, mango, jalapeño, carrot, garlic and  then drizzle mustard dressing on top.
4. When ready to serve, add cilantro and toss everything together.
5. Serve and enjoy!

Easy Orange Chicken

4 large  egg whites
2 tablespoons  plus 1 teaspoon arrowroot powder
4 whole  boneless, skinless chicken thighs, cut into bite-sized pieces
1/3 cup  orange juice concentrate
1 teaspoon orange zest
1 tablespoon  soy sauce
1 tablespoon honey
1 tablespoon  rice vinegar
¼ teaspoon  sesame oil
½ teaspoon  salt
¼ teaspoon  crushed red pepper
1 clove  garlic, pressed
2 teaspoons  minced ginger
¼ cup  water
3 tablespoons  vegetable oil
2 whole  green onions, sliced
1 teaspoon  toasted sesame seeds

1. Using a large bowl, whisk together the egg whites and 2 Tablespoons arrowroot until frothy. Place the chicken in the bowl and coat with the egg mixture. Allow the chicken to sit and soak up the mixture for about 5 minutes.
2. Warm a nonstick large skillet on the stove. Place the orange juice, soy sauce, sugar, vinegar, sesame oil, salt, crushed pepper, garlic and ginger into the pan. Whisk together and heat until boiling. Turn the temperature down to low; cover, and allow the sauce to simmer for 3 or 4 minutes.
3. Combine the water and remaining arrowroot in a mixing bowl, and stir until the arrowroot is dissolved. Stir with the whisk as you slowly add the water to the sauce. You may add more water, such as 2 to 3 tablespoons, if the sauce becomes too thick for your liking.
4. In a large skillet, heat the vegetable oil. Add the chicken to the oil in small batches. Stir the chicken around the pan with a wooden spoon for 3 to 4 minutes, so that it cooks evenly. Drain the cooked chicken on clean paper towels.
5. Once all of the chicken is cooked, toss it in the sauce until it is well coated. Garnish with toasted sesame seeds and sliced green onion.

Tip

Orange chicken is traditionally served over white rice, but you may substitute sides as you like. Some pairing suggestions include sautéed spinach, steamed broccoli, rice noodles and vegetable spring rolls.

Melting Sweet Potatoes Recipe

This simple,  high-temperature cooking method condenses both the sweet and savory qualities of sweet potatoes.

3 pounds sweet potatoes roughly equally sized

3 tablespoons  virgin coconut oil

3 tablespoons melted butter

1 1/4 teaspoons kosher salt

1 teaspoon ground black pepper

3 garlic cloves peeled and thinly sliced or chopped

2 cups chicken broth

1 teaspoon arrowroot

1. Preheat the oven to 500°F.

2. Peel the sweet potatoes and cut into 1-inch thick rounds. Arrange on a half sheet pan, not touching.

3. In a large bowl toss  the potatoes with the butter/coconut oil mix and  the salt and pepper.

4. Roast the sweet potatoes for 15 minutes, or until the undersides of the slices have caramelized to a deep brown. Carefully flip the sweet potato slices and return the pan to the oven for another 15 minutes.

5. Flip the sweet potato slices once again and scatter the chopped or garlic , or garlic granules, over the sweet potato slices and then pour the  broth over the potatoes. Return the pan to the oven for another 15 minutes, or until the potatoes are completely tender and the broth has reduced to a thicker consistency. Use a spatula to transfer the Melting Sweet Potatoes to a serving plate and drizzle the sauce from the pan over them.

Chopped Salad

This wonderful chopped salad is from Che Fico in San Francisco. I have adjusted it to be healthier and dairy free.

Chopped Salad

Vegetables

1 small acorn squash (2–3 lb.)

2 Tbsp. fresh lemon juice

4 tsp. honey

3 Tbsp. extra-virgin olive oil, divided

Kosher salt, freshly ground pepper

8 oz. Brussels sprouts, trimmed, halved

2 Tbsp. unsalted butter

2 sprigs thyme

1 sprig rosemary

1 garlic clove, lightly crushed

2 Tbsp. white balsamic vinegar

Vinaigrette

¼ cup red wine vinegar

1 Tbsp. Dijon mustard

1 tsp. fresh lemon juice

Kosher salt

1 small garlic clove

1½ tsp. crushed red pepper flakes

1½ tsp. dried oregano

¼ cup plus ⅔ cup extra-virgin olive oil

Assembly

Kosher salt

2 scallions, thinly sliced

2½ oz. fennel salami, sliced ⅛” thick, slices cut into quarters (about ½ cup)

Recipe Preparation

Vegetables

1) Place a rack in the middle of oven and preheat to 350°. Cut squash into quarters and scoop

out seeds. Place skin side down on a foil-lined rimmed baking sheet. Whisk lemon juice,

honey, and 2 Tbsp. oil in a small bowl and rub all over cut sides of squash; season with salt

and pepper. Roast until very tender, about 11/4 hours. Watch very carefully, due to the honey it can burn very quickly. Let cool.

2) Heat remaining 1 Tbsp. oil in a large skillet over medium-high. Arrange brussels sprouts cut

side down in skillet and cook, undisturbed, until well browned, about 4 minutes. Toss and

continue to cook, tossing occasionally and reducing heat as needed, until browned all over,

about 5 minutes longer. Reduce heat to medium; add butter, thyme, rosemary, and garlic. Tip

skillet toward you so butter pools on one side and cook, spooning butter over brussels

sprouts, until butter smells nutty, about 4 minutes; season with salt. Add vinegar and toss to

coat. Cook just until vinegar and butter form a glaze over sprouts. Let cool; discard herbs.

Vinaigrette

Combine vinegar, mustard, lemon juice, and a big pinch of salt in a medium bowl. Finely

grate in garlic and whisk to combine. Let sit 15 minutes.

Meanwhile, heat red pepper flakes, oregano, and ¼ cup oil in a small saucepan over medium

until oil is warm but not yet sizzling. Add remaining ⅔ cup oil to cool down infused oil.

Pour infused oil into vinegar mixture; whisk until smooth. Season vinaigrette with salt.

Do Ahead: Vinaigrette can be made 3 days ahead. Cover and chill.

Assembly

Toss scallions, salami, olives, and dill. Scoop out bite-size pieces of roasted squash until you have 2 cups; save remaining squash for another use. Add to mixture along with Brussels sprouts and glaze. Add radicchio and lettuce and toss to combine. Add more vinaigrette to taste; season with salt.

Serve salad topped with pomegranate seeds.