Papaya Avocado Salad

1 head romaine lettuce (I use spinach or arugula, but whatever your preference is)
1/2 a papaya, cubed
1/2 or 1/4 of a red onion, sliced
1/2 to 1 full avocado, sliced (your preference)
(optional - 1/2 cup or 3/4 cup toasted pine nuts - not necessary though)

Dressing:
1/4 cup white wine vinegar
1/4 cup vegetable oil
2 tbsp granulated sugar
1 tsp salt
1/4 tsp dry mustard
1 green onion, finely chopped
2 tbs papaya seeds, coarsely ground (mortar/pestle, chopped, or just toss'em in the blender with everything else here if you've got one)

The dressing is best done in the blender, but I don't own one and have done just fine just chopping everything that needs chopping and then shaking it all up in a mason jar. The dressing generally makes enough for two salads and should be stored in the fridge. You add the dressing at the last minute because it's very acidic and will otherwise make the lettuce wilty/mushy (which means it doesn't make good leftovers).

Chocolate Chip Muffins (a la Sandra Embleton)

Ingredients

1/2 cup margerine
2 eggs
1 cup white sugar
1 1/2 tsp vanilla
3 large bananas

Add to a bowl with:

2 1/2 - 3 cups flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt

Add 1 1/2 cups chocolate chips

Bake 350 degrees F for 12-15 mins.

Salmon Fillets with Mustard Glaze

A staple chez Jaime. This was originally taken from a website geared towards IBS friendly food, though I have unfortunately lost the original link.

Ingredients:
1 tbsp. olive oil
4 salmon fillets, 3/4" thick each
1 cup chicken or veg broth
2 tbsp. balsamic vinegar
1 tbsp. Dijon mustard with seeds
2 tsp. packed brown sugar


Directions:
HEAT oil in skillet. Add salmon, skin side-up, and cook until browned, about 5 min. Turn salmon and season with coarsely ground pepper.

ADD 1/2 cup broth. Heat to a boil. Cover and cook over low heat 5 min. or until done. Remove salmon and keep warm.

ADD remaining broth, vinegar, mustard and brown sugar. Heat to a boil. Cook over medium heat 10 min. or until mixture is slightly thickened and reduced to 1/4 cup. Serve over salmon. Serves 4.

South Seas Salad

Good with spicy curry

Salad

Mixed greens
strawberries
fresh pineapple chunks
kiwi (peeled, sliced)
green onions (chopped)

Dressing

3/4 cup vegetable oil
1/4 cider vinegar
2 tbs lemon juice
2 tbs granulated sugar
2 tbs honey
2 tbs sesame seeds
2 tbs poppy seeds
2 tbs chopped green onions
1/2 tsp salt

Blend all ingredients in blender until thick.

Garlic Roasted Shrimp

Ingredients:

1-1/2 lb. jumbo shrimp (16-20 count), shells peeled, tails left on
2 cloves garlic, finely chopped (about 1 tablespoon)
2 Tbs. extra-virgin olive oil
1/2 tsp. kosher salt
1/4 tsp. cracked black pepper

Directions:

Heat the oven to 450°F. Remove the vein from the shrimp, if necessary. In a large bowl, toss the shrimp with the garlic, olive oil, salt, and pepper. Spread the shrimp on a heavy-duty rimmed baking sheet in a single layer. Roast for 3 min., turn the shrimp over with tongs, and continue roasting until the shrimp are opaque and firm, another 2 to 4 min. Transfer the shrimp to a shallow dish, cover partially, and refrigerate. When the shrimp are thoroughly chilled (after about 2 hours), serve them with cocktail sauce.

Cocktail Sauce

1/2 cup tomato ketchup
1/2 cup chili sauce
1/4 cup grated red onion (from about 1/4 medium onion; using the large holes on a box grater)
1/2 tsp. finely chopped fresh jalapeño
3 Tbs. prepared horseradish
1 Tbs. fresh lemon juice; more to taste
1/8 tsp. kosher salt; more to taste

Directions:

Put all the ingredients in a bowl and stir to combine. Chill, covered, until ready to use. This sauce is best made a day in advance and keeps well for up to a week. Just before serving, taste and add more lemon juice and salt as needed.

Sunflower Seed Pate

Ingredients:

1 1/2 cups sunflower seeds (best soaked overnight, but not necessary)

3/4 cups whole wheat or whole spelt flour

3/4 cups nutritional yeast (yellow flakes)

1 Tbs. italian basil

1/2 Tbs. greek oregano

1 tsp. sage powder

2 tsp. sea salt - I never add the salt because this already has tamari in it, which is salty anyway

1/2 cup water

1/4 cup tamari

1 medium onion, coarsely chopped

3 whole cloves garlic

2 medium size potatoes grated (skin & all) - I often use one large sweet potato

1/2 cup olive oil

juice of 1/2 lemon

Time: 1/2 hr. prep & mixing, + 1hr. baking.

Size of pan: 8"x 10" x 2"

1) Grind Sunflower seeds in food processor with 1/4 cup water until it becomes a thick, smooth paste (not dry)(Use a bit more water if needed).

2) Add flour, nutritional yeast, basil, oregano, sage and fine grey sea salt. Mix well.

3) Set aside in a stainless steel bowl.

4) In blender, puree onions, garlic and tamari, adding small amounts of water as necessary to make a smooth paste. Add to mixture.

5) Add potatoes, olive oil and lemon juice. Mix well.

6) Pour into well oiled pan and bake at 350 degrees for 45-55 min.until top is golden brown.

7) Allow to cool, then cut and refrigerate.

8) Cut 4 x 4 to make 16 pieces.

* This pate freezes well, just pre-wrap separate chunks with wax paper for ease of removal.

Hot Garlicky Shrimp with Asparagus and Lemon

This is another recipe from Fine Cooking that I love. I've bolded some of the cooking times below because you have to be a bit specific with something like shrimp, otherwise you'll overcook it. There's a lot of prep involved in this one, so it takes a bit of time. Ideal for a Saturday or Sunday night. I've only ever served this with rice (as opposed to the linguine recommended by the original recipe) because I feel like it soaks up the juices better.

1 lb shrimp (21-26/lb) peeled, rinsed & patted dry>> you can go a bit bigger, but I don't recommend going smaller.
¾ tsp kosher salt
fresh ground black pepper
1 lemon
4 Tbs olive oil
4 medium cloves garlic, minced
1 lb asparagus, tough ends snapped off and cut into 2” lengths >> if possible, thinner asparagus is ideal because it will be easier to cook all the way through without possibly overcooking the shrimp.
¼ tsp red pepper >> I usually skip this.
¾ cup chicken broth >> I use vegetable broth and it works fine.
1 Tbl cornstarch + 1 Tbl water
fresh linguine >> or rice

1. Sprinkle the shrimp with salt and pepper. >> Once the shrimp have been defrosted in water and deveined/deshelled, I usually lay them out flat over some paper towels on a dinner plate and put another layer of paper towel over top. They need to be fairly dry in order to sear properly. Once they're dry and I've removed the top layer of paper towel, I'll salt and HEAVILY pepper the up-facing side. Once the pan is hot and you're ready to go, put the salted/peppered side FACE DOWN and then salt/pepper the upfacing side. Hopefully this logic makes sense.
   
2. Zest and then juice the lemon into separate small bowls and set aside.
3. Heat a medium skillet over medium-high heat as 2 tbs of oil and once its shimmering hot, add the shrimp in a single layer (I had to do 2 batches).
4. Cook undisturbed until shrimp browns nicely, about 2 mins, then flip and brown the second side. Transfer to a large plate; shrimp should be a bit undercooked. >> cut one open at the thickest part and it should still be a bit transleuscent inside.
   
5. Reduce heat to medium and add remaining oil and garlic, cooking approx 30 seconds until it starts to sizzle steadily. Add asparagus, lemon zest and the red pepper, sprinkle with a bit of salt and cook, tossing often, until the garlic is golden brown and the asparagus looks blistery in places, about 3 minutes. Add the chicken broth and cover, with lid ajar, and cook until asparagus is just tender, another 1-2 mins. >> NOTE >> if there are parts of the asparagus that are peeking up above the broth, you may want to continue gently stirring so that the asparagus is evenly cooked.
   
6. In small dish combine cornstarch and water, stir into asparagus mixture and bring to a boil, stirring as it thickens.
7. Return shrimp to the pan, reduce heat to low and cook, stirring, until the shrimp is opaque throughout.
8. Stir in 1 tbs of lemon juice and check taste, adding salt, pepper, and remaining lemon juice as desired. Serve immediately with pasta or rice.
   

Original recipe/photo.