Showing posts with label celebrating. Show all posts
Showing posts with label celebrating. Show all posts
Friday, February 27, 2015
Celebrating National Ice Cream Sandwich Day With a Giveaway of the I Scream Sandwich! Cookbook
Its August, which means that The Weekend Gourmet is celebrating its third anniversary all this month...and Im planning all sorts of fun things to commemorate this milestone!! Im starting the fun off with a fabulous cookbook giveaway to celebrate National Ice Cream Sandwich Day today. Jennie Schachts I Scream Sandwich! is a new cookbook that contains fantastic variations on the ice cream sandwich theme. Some of the recipes that immediately caught my eye include the Key Lime Pie (key lime ice cream and sugar cookies), Blueberry Muffin (blueberry sorbet on blueberry muffin top cookies), and Hawaiian Holiday (pina colada sorbet on macadamia cookies)! Each recipe provides a recipe for an ice cream, sorbet or frozen yogurt filling...and the corresponding "holder." This includes cookies, brownies...and a few unexpected surprises. The book is neatly organized into themed chapters that include Classics, World View, and Holidays and Special Occasions. The recipes are creative and FUN, and the photographs are positively mouth-watering.
I especially love that Ms. Schacht provides a Take It Easy option for all of the recipes. These tips tell you how to use store-bought cookies and/or ice cream options to save time, but still stay true to the recipes flavor profile...because sometimes youve got to have an ice cream sandwich NOW! Im going to be sharing my experience making the Key Lime Pie sandwiches later this month, just in time for your Labor Day celebrations. But, I wanted to whet your appetite just a bit and celebrate National Ice Cream Sandwich Day today. If you love PB&J, youre going to flip for the PB&J Sandwich, which features peanut butter ice cream on toasted brioche...with a homemade quick berry "jam." This isnt the ice cream sandwich you grew up with...its better!
PB&J SANDWICH: Peanut Butter Ice Cream on Toast with Berry “Jam”
from I SREAM SANDWICH!
Makes (up to) 12 sandwiches
Per Author Jennie Schacht:
This is my go-to sandwich when I am jonesing for one and there are none stashed away in the freezer. Sometimes I hope not to find a sandwich there, just so I can make this one, which delights with warm toast, cool ice cream, and the reassuring flavors of childhood. With ice cream awaiting in your freezer, a sandwich need never be more than a toaster away. I make these up one at a time when the mood strikes. If you’re hosting a child’s sleep-over party or have family in town for the holidays, make all twelve at once for an easy and memorable breakfast or midnight snack. Peanut butter is personal: Choose creamy for a smooth ice cream or chunky for more texture. In either case, look for a natural-style peanut butter made from only peanuts (salt optional), with no sweeteners or gums. I prefer a mild honey such as clover or orange blossom for this ice cream.
Peanut Butter Ice Cream | gluten free
- 2 cups whole milk
- 1/2 cup (100 grams) granulated sugar
- 1/4 cup (84 grams) mild-flavored honey
- 2 tablespoons tapioca starch or cornstarch
- 1/4 teaspoon kosher salt
- 2/3 cup (160 grams) natural peanut butter
- 1 cup heavy cream
- 1/2 teaspoon pure vanilla extract
1. Whisk 1/2 cup of the milk with the sugar, honey, tapioca, and salt in a medium saucepan until no lumps remain. Stir in the remaining 1 1/2 cups milk.
2. Heat the mixture over medium-high heat, stirring with a heatproof spatula, until it begins to steam and slightly bubble at the edges. Adjust to a simmer and cook, stirring constantly, until the mixture thickens to the consistency of a cream sauce, 2 to 3 minutes longer; do not fully boil.
3. Off the heat, add the peanut butter, give it a minute or two to soften, then stir until smooth and well blended. Stir in the cream and vanilla.
4. Transfer the mixture to a metal bowl set over a larger bowl of ice and water. Stir occasionally until the mixture is cool, taking care not to slosh water into the bowl. Cover and refrigerate until very cold, at least 2 hours. Transfer the bowl to the freezer for the last half hour before spinning it.
5. Freeze the mixture in an ice cream maker according to the manufacturer’s directions. When it is ready, transfer the ice cream to a chilled container, cover, and freeze until firm, at least 4 hours or overnight.
Toast and Berry “Jam”
- 1 to 12 slices good-quality sandwich bread, such as challah, bakery white or honey whole wheat
- Unsalted butter, for spreading on the toast (optional)
- 1 to 12 tablespoons Berry Ribbon (below) OR berry jam OR fruit spread
SANDWICH!
For each sandwich, toast 1 slice of bread until it is medium dark. Trim the crusts and butter the bread if you wish. Cut the slice in half, either crosswise or diagonally, as you would a sandwich. Spread 1 tablespoon of jam on one toast half. Scoop and spread 1/4 cup slightly softened ice cream across the other half. Sandwich the two together and enjoy while the toast is warm.
Option 1, TAKE IT EASY: For each sandwich, mix 2 teaspoons of peanut butter with 1 teaspoon of honey and swirl into a scoop of softened vanilla ice cream. Use your favorite jam, jelly or fruit spread in place of the Berry Ribbon.
Option 2, DRESS IT UP: For extra peanut punch, press the sides of the sandwiches in Honey-Roasted Peanut Brittle (see book for recipe).
BERRY RIBBON TWO WAYS | gluten free, dairy free
Sweetening berries, then evaporating and thickening some of their liquid, produces a colorful ribbon that remains soft when frozen. Blueberries won’t need to be strained, as their seeds are not as prominent.
Makes about 2/3 cup, depending on the type of berries
- 2 cups (about 300 g) raspberries, blackberries, blueberries, or other berries
- 6 tablespoons (75 g) granulated sugar
- 1 teaspoon fresh lemon juice
1. Stir the berries with the sugar in a saucepan over medium heat until they soften and become very juicy, about 5 minutes.
2. Puree the mixture with an immersion blender in the pot (beware of splatters—they stain!), or transfer to a blender or food processor and puree.
3. Pass the berries through a standard- or fine-mesh strainer into a bowl, stirring and pressing until only the seeds remain; discard the seeds. Return the syrup to the saucepan and simmer until syrupy and reduced to about 2/3 cup, 5 to 8 minutes. Stir in the lemon juice. Cool completely, then refrigerate in an airtight container until cold.
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So...who wants to win a copy of this amazing cookbook so you can whip up a batch of creative ice cream sandwiches in your own kitchen! To enter, simply leave me a comment below. Tell me you idea for the perfect creative ice cream sandwich combo, and make sure to leave your e-mail. Ill accept entries until 1159 pm on Monday 8/5. Ill notify the winner via e-mail the following day. Good luck!
Disclosure: The publisher provided me with a review copy of this cookbook to facilitate this feature. All opinions expressed are my own, and all photographs are provided by Sara Remington.
Friday, February 13, 2015
Celebrating National Soup Month My Favorite Soup Recipes a Linky Party!
I was thrilled to learn this week that January is National Soup Month! I live in Texas, where Summer seems to last forever. When the weather finally turns cooler, theres nothing I love more than making soup. When the weather turns chilly and damp…by Texas standards, anyway...its the perfect dish to warm you up! There’s a lot to love about soup, really. It’s a comforting complete meal in a bowl, it’s usually pretty economical to make, and it can be light in calories and fat if you’re careful with your ingredients. I thought I’d share some of my favorite soup recipes with you in honor of National Soup Month today. I also want y’all to jump in on the fun and share your favorite soup recipes via the Linky party at the bottom of this post. I’m always on the lookout for great soup recipes to try, so I thought this would be a fun way to take part in National Soup Month.
(1) New England Clam Chowder. Until a few years ago, I didnt know I liked clam chowder. Then, I visited Boudin Bakery in San Francisco and my culinary life was changed by clam chowder in a sourdough bread bowl! I wanted to learn how to make it at home, and Secret Recipe Club gave me the perfect opportunity last Winter. This clam chowder is hearty and filling...and flavored with smoky bacon.
(2) Sausage-White Bean Minestrone. Tyler Florence is one of my favorite chefs, and his minestrone is rich and flavorful. All you need to make this hearty soup a meal is a loaf of crusty bread to dunk in the flavorful broth. This is the perfect soup to enjoy on a lazy Sunday!
(3) King Ranch Chicken Soup. I just created this original recipe during the holidays, but its so good that I had to share it again. This soup has all the flavors found in King Ranch Casserole in a soup form. Its creamy, cheesy, and full of chicken pieces. Top with crispy tortilla strips and a colorful confetti of green onion, roma tomato, and avocado...its a fiesta for your mouth!
(4) Spicy Shrimp & Corn Bisque. This soup is creamy and spicy, with a touch of sweetness from corn and shrimp. I absolutely love this soup. Its good on its own, but a scoop of steamed rice works very nicely with it too!
Now, its your turn to join the fun! Join the Linky party below to share your favorite soup or chowder recipes. Whether its a classic chicken noodle, a veggie-friendly butternut squash bisque...or something something completely different...I cant wait to see what you share.
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Wednesday, February 11, 2015
Celebrating Oktoberfest at San Antonios Hyatt Regency Hill Country Resort Spa
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| Photo provided by Hyatt Regency |
The first thing we noticed when we dropped our car with the valet and walked inside the main building is how relaxed the atmosphere is. The Hyatt Regency Hill Country Resort is definitely upscale -- but it has a relaxed, rustic vibe. Check in was quick and easy, and we were on our way to our spacious suite. The suite featured a spacious living room/dining room area with ranch-themed decor, a large bathroom, and a bedroom area featuring a King bed and flatscreen television. The art that adorned the walls of our suite shared information about the propertys rich history as a working ranch!
Highlights of the delicious buffet of German food included slow-simmered beef sauerbraten over buttered egg noodles, a boldly flavored warm German potato salad, and a variety of steamed brats and other sausages. The food was expertly prepared and hearty -- perfect Fall food. We also enjoyed a duo of desserts to choose from: German chocolate cake and cobbler. Talk about a perfect dessert combo for a Texas Oktoberfest celebration!
The next morning, we decided to grab some breakfast tacos to go from the General Store. This casual spot is located on the resorts first floor and offers Starbucks coffee, customized breakfast tacos, and sweet treats -- in addition to a wide range of Texas-themed souvenirs. We took our food upstairs and enjoyed a relaxing al fresco breakfast for two on our suites wraparound balcony. The resort management had left a welcome cheese plate in our room the day before, so we enjoyed breakfast tacos and our cheese plate.
Before we knew it, it was time to check out and head home. The checkout process was efficient, and they even offered fruit-infused spa water in the lobby for us to enjoy while we waited for the valet to bring our car around. Less than 15 minutes later, we were home and sitting in front of the TV watching the Texans football game. The Hyatt Regency Hill Country Resort & Spa is a perfect weekend staycation spot for San Antonio residents, but its also ideal for anyone looking for a weekend getaway in San Antonio thats away from the hustle and bustle of the Riverwalk.
I also wanted to share that for Valentines, the resort is offering a special Valentines Day Package that features King guest room accommodations. The package features champagne, chocolate-covered strawberries and rose petal welcome amenity, and a romantic dinner for two at Antlers Lodge. Additional perks include complimentary valet parking and a 1:00 PM late checkout. Prices for the package start at $379. Visit hillcountry.hyatt.com to make your reservation, or call 210-647-1234. Be sure to mention offer code “HCVAL”.
Disclosure: Hyatt Regency Hill Country Resort & Spa provided us with a complimentary overnight stay and tickets to attend their Oktoberfest event to facilitate this article. All opinions expressed are solely my own.
Tuesday, February 10, 2015
Celebrating SundaySupper July 4th Fun Featuring Texas Creole Crawfish Potato Salad
This week’s #SundaySupper features everything you need to whip up a fun and delicious July 4th meal...from side dishes to main dishes to festive desserts. Think of your #SundaySupper bloggers as your one-stop shop for fantastic holiday-themed recipes! My contribution to the virtual cookout is a modern spin on an American classic: potato salad. Dont get me wrong: I LOVE potato old-fashioned potato salad. But...this time, I wanted to do something a bit different. Michael found a great recipe and showed it to me earlier this week...which usually means that he wants me to make the dish.
When I took a look, I was onboard in a split second. Try this on for size: Texas-Creole Crawfish Potato Salad. This recipe is my take on a recipe from Brennan’s Houston. Its one of my favorite restaurants of all time, and they really have an inventive way of combining Texas and Louisiana Creole flavors in delicious ways! I made a few tweaks to their recipe to suit our taste buds. I subbed cornichons (French baby pickles) for pickled okra, because that’s one veggie we no can do at Casa Garcia. I also left out the bell pepper since I cant eat it unless its cooked really well. Feel free to add 1/2 cup of chopped bell pepper if you like it.
To compensate for these changes, I upped the amount of boiled eggs and cooked bacon...so I hope all is forgiven. This defininitely ain’t your Mama’s potato salad, but it sure is good! It has just enough classic potato salad ingredients to taste familiar: boiled eggs, tangy pickles, and celery. Then? It takes a sharp detour with Cajun-spiced crawfish tails, sauteed shallot, and bacon. I know some of you might be skeptical, but sometimes different is good...
When I took a look, I was onboard in a split second. Try this on for size: Texas-Creole Crawfish Potato Salad. This recipe is my take on a recipe from Brennan’s Houston. Its one of my favorite restaurants of all time, and they really have an inventive way of combining Texas and Louisiana Creole flavors in delicious ways! I made a few tweaks to their recipe to suit our taste buds. I subbed cornichons (French baby pickles) for pickled okra, because that’s one veggie we no can do at Casa Garcia. I also left out the bell pepper since I cant eat it unless its cooked really well. Feel free to add 1/2 cup of chopped bell pepper if you like it.
To compensate for these changes, I upped the amount of boiled eggs and cooked bacon...so I hope all is forgiven. This defininitely ain’t your Mama’s potato salad, but it sure is good! It has just enough classic potato salad ingredients to taste familiar: boiled eggs, tangy pickles, and celery. Then? It takes a sharp detour with Cajun-spiced crawfish tails, sauteed shallot, and bacon. I know some of you might be skeptical, but sometimes different is good...
Texas-Creole Crawfish Potato Salad
adapted from Brennans Houston
Step 1: Boil 1 lb. potatoes and two large eggs in salted water. I used a package of Dutch yellow peewee potatoes, but fingerlings or Yukon gold potatoes would work well too. While the potatoes and eggs cook, make the dressing. Combine the following ingredients in a large measuring cup: 2/3 cup mayo, 1/4 cup Creole mustard (Zatarains is good), the juice of half a lemon, and 1/4 cup pickle brine. Whisk to combine and set aside.
Step 2: Cook 3 slices applewood bacon until crispy and crumble; set aside. Drain the grease from the pan and add 1 tbs. olive oil. Saute 1/3 cup sliced celery and 1/2 cup diced shallot for a few minutes...until they are softened a bit, but still a bit crunchy. Set aside to cool. Add 1 more tbs. olive oil to the pan and add 1/2 pound crawfish tails and 1 tbs. Cajun seasoning. Cook until heated through over med heat.
Step 3: When the potatoes and eggs are cooked, cool. Peel and dice the cooled eggs and set aside. Place the cooled potatoes in a large bowl and cut into bite-sized pieces. Add the reserved shallot, celery, and bacon. Then, add 1/3 cup sliced cornichons, 3 sliced green onions, and the cooked crawfish.
Step 4: Pour the dressing over the top and stir well to combine. Cover and refrigerate for a few hours to let the potato salad chill...and the flavors to combine. Serve as a side dish, or as a light Summer supper.
Oh. My. This unique potato salad is OUT of this world!! The earthy potatoes, creamy and tangy dressing, spicy and sweet crawfish, and smoky bacon work perfectly together...and I LOVED the shallot and cornichons. Every bite of this potato salad featured a slightly different flavor and texture profile, depending on what was on the fork. Truth told, I couldve eaten the entire bowl of this potato myself, but I shared with Michael since hes the one who found the recipe!!
If you want to join in the weekly fun, all you have to do is visit our founder Isabel from Family Foodie and let her know you want to take part in our group. We will be sharing our featured recipes all afternoon via Twitter, Facebook, Pinterest, and Instagram. Then, well be having a live chat on Twitter at 530 EST. Use the hashtag #SundaySupper, and come join in on the fun. While youre at it, take a look at all the fabulous recipes my fellow #SundaySupper bloggers are sharing! We look forward to spending time Around the Family Table with you!!!
Main Dishes:
- Tender & Sweet Crockpot Brisket Juanita’s Cocina
- Savory Patriotic Chicken Kabobs Big Bear’s Wife
- Firecracker Salmon Rolls Comfy Cuisine
- Red, White & Blue Grilled Pizza Momma’s Meals
- Baby Back Ribs with Balsamic Peach BBQ Sauce Damn Delicious
- Bubblin’ Brown Sugar Baby Back Ribs In The Kitchen With KP
- Buttermilk Oven Fried Chicken The Girl in the Little Red Kitchen
- Grilled Hawaiian Teriyaki Beef Mrs. Mama Hen
- Cantaloupe and Prosciutto Salad with Perfectly Grilled Chicken and Potatoes Daddy Knows Less
- Texas Smoked Brisket Doggie At The Dinner Table
- Grilled Chicken in a Blueberry BBQ Sauce Small Wallet Big Appetite
- Chicken Burgers with Curried Cabbage Slaw-Indian Soni’s Food for Thought
- Finger Foods for the Fourth Pescetarian Journal
- Grilled Pork Satays with Peanut Sauce Tora’s Real Food
Salads and Sides:
- Southwestern Corn and Black Bean Salad Supper for a Steal
- Roasted/Grilled Asparagus with Parmesan Katherine Martinelli
- Patriotic Ranch Potato Salad The Meltaways
- Roasted Red Pepper & White Bean Salad Are you hungry
- Texas-Creole Crawfish Potato Salad The Weekend gourmet
- Spicy Italian Peppers in Sauce What Smells so Good?
- Sangria Fruit Salad Cindy’s Recipes and Writings
- Stuffed Black Olive Cookistry
- Mexican Quinoa Salad with Creamy Avocado Dressing Dinners Dishes and Desserts
- Low Fat Pasta Salad Basic and Delicious
- Bean Salad with Pickled Vegetables Diabetic Foodie
- Tomato and Mozzarella Appetizer Family Foodie
Desserts:
- Red White & Blueberry Ricotta Cupcakes Sue’s Nutrition Buzz
- Red Velvet Brownies Magnolia Days
- S’mores Pastries Daily Dish Recipes
- Red, White and Blue Firecracker Cupcakes Chocolate Moosey
- Caramel-filled Vanilla Cupcakes with Vanilla Bean Buttercream The Messy Baker
- Strawberry and Cream Cake Cupcakes and Kale Chips
- White Chocolate Berry Tart Vintage Kitchen Notes
- Red White and Blue Coconut Rum Cake Family Spice
- Individual Red White and Blue Triffles Chelsea’s Culinary Indulgence
- Mini Carrot Cakes Mama’s Blissful Bites
- Plum and Apple Pies Cositas Bonitas
Fabulous Wine Pairings by Martin from ENOFYLZ
Saturday, January 31, 2015
My Experience Taking Part in a Sur la Table Cooking Class Celebrating Julia Child!
I was recently able to cross an item off my personal culinary bucket list: take a cooking class. I’ve wanted to take a hands-on cooking class for ages, so I was very excited when Sur la Table offered to host me for a very special cooking class. Celebrating Julia Child was held at San Antonio’s La Cantera location of Sur la Table last month…and it took place on Ms. Child’s birthday! Julia’s one of my all-time culinary idols, so I was beyond thrilled to learn how to make some of her classic dishes. I own both volumes of Mastering the Art of French Cooking, but have to admit that I can sometimes be intimidated by all the steps involved in cooking the French classics. Learning how to make a few of her signature dishes made them much more accessible for home cooks – even experienced home cooks like me!
Michael attended the class with me, so it was a fun culinary date night for us!We headed off to Sur la Table after work and arrived just as the class was starting. We were warmly welcomed by Chef Chris Kidd and his staff of assistants. The cooking classroom is large, modern and full of light. The room can accommodate approximately 15-20 food lovers. We were seated at a wooden table with another couple. At each place setting were cooking tools, a name tag, and an apron to wear during class. As everyone gathered, we were offered an appetizer of bruschetta topped with brie and jam. Once everyone arrived, Chef Kidd had each of us wash our hands and gave us some background information on Ms. Child. We also found out what we’d be cooking that evening. On our menu was: Curly Endive with Bacon and Poached Eggs, Coq au Vin, Stove Top Anna and Mousseline au Chocolat. 
Over the next three hours, class participants watched as Chef Kidd demonstrated helpful cooking techniques and gave us lots of very helpful kitchen hints. We also had ample opportunity to take part in hands-on participation in the kitchen classroom. For example: Michael chopped garlic and I diced the bacon for the coq au vin. We started with the salad. We learned how to make perfect poached eggs using ingenious silicone molds, as well as a fabulous homemade bacon dressing. After the salad was tossed and plated, we sat down at our tables and enjoyed this first course. I had never had a poached egg on a salad; we loved how the bacon and egg worked together with the slightly bitter curly endive. We agreed this would be a great starter for a weekend brunch.
Next, we tackled the coq au vin. Although there are many steps to this classic braised chicken dish, Chef Kidd broke each one down for us. His detailed instructions made the dish much less intimidating, and now I can’t wait to make it at home when the weather turns a bit cooler! Since coq au vin needs to braise for several hours, he prepared a pot ahead of time for us to sample during class. But first, it was time for Chef Kidd to demonstrate how to make the Stove Top Anna. This is basically paper-thin slices of potatoes layered with Swiss cheese and butter…and slowly cooked on the stovetop. A golden, crispy crust forms on the bottom of the pan, and the potatoes are perfectly tender all the way through. This dish is simplicity at its best!
Finally, we learned how to make Mousseline au Chocolat for dessert the classic French way. That entails melting chocolate and coffee very slowly while also whipping egg whites and cooking a sabayon over a water bath. It sounds harder than it is, because the egg whites are whipped in a stand mixer. This allows you to keep an eye on the melting chocolate as you whisk the sabayon over the water bath. Once the components are ready, it’s a matter of carefully and patiently folding everything together into a light, fluffy mousse. While we made this batch of mousses, Chef Kidd’s kitchen assistants unmolded a batch of mousse that had been prepared and chilled earlier that day. Then? It was time to eat!
The price of the class includes hands-on instruction, as well as a generous serving of the dishes created in the class. We enjoyed plates of braised coq au vin paired with the potato gratin. The chicken was literally fall-off-the-bone tender and flavored with bacon, pearl onions and mushrooms. It was divine! The simple potatoes were delicious and paired perfectly with the more robust coq au vin. Then, we went into the kitchen to serve ourselves some of the mousse. It was light in texture, but very rich. A small serving was the perfect ending to our educational and fun classroom experience. I like to think that somewhere in that Great Kitchen in the Sky, Ms. Child was looking down and pleased to see others share her passion for French cooking to celebrate her birthday!
After the class was over, we chatted with Chef Kidd for a few minutes and snapped a couple of pictures. He was a great instructor, making the class informative for cooks with all levels of experience. I consider myself a seasoned cook, and I learned several great tips and techniques during the class. Sur la Table offers cooking classes at its locations across the United States. Each location has an online calendar that shows at least two months worth of upcoming classes. Classes are offered in a broad range of categories, including: baking, chef spotlights, and themed date night classes geared specifically to couples. Based on my experience, I can vouch that the classes are a great value. You learn a lot, get hand-on experience in new cooking techniques…and end up with a tasty meal afterward to boot! To find classes offered at the Sur la Table near you, simply visit the Cooking Class locator at the Sur la Table website.Disclosure: Sur la Table provided me with a complimentary cooking class to facilitate this post; we paid for Michael’s class registration. All photographs are copyright Michael K. Garcia. They may not be copied or otherwise used without prior permission.
Friday, January 30, 2015
Celebrating Muchos Mangos at Whole Foods Market Featuring Tropical Jerk Shrimp Mango Salad
Whole Foods Market is celebrating their annual Muchos Mangos event the entire month of April, featuring amazing ataulfo (ah-tah-ul-foh) mangoes from Mexico. This variety of mango is sweet and juicy, with a thin pit and no fibrous strings. Theyre basically a little taste of spring, with a gorgeous vibrant-orange interior. This variety of mangoes is in season from March through June, so theyre perfectly suited for use in all sorts of warm-weather dishes! Because they arent fibrous, theyre easy to blend for using in smoothies and marinades. Theyre also great cubed in fruit salads and desserts. Heck, theyre great eaten by themselves out of hand!
If you click the link above, youll find a very informative video that shows how to cut and prep the ataulfo mango. Its really easy once you do it a time a couple of times! Once you cup open the mango, youll find golden-orange fruit inside. Its so soft and luscious that you can eat it right out of the shell with a spoon if want. Thats how I enjoyed a few of the mangos that I purchased. The flavor is deeply sweet and spicy...like a tropical breeze on a remote island beach! I’m teaming up with Whole Foods to celebrate Muchos Mangos and create a healthy Springtime dinner that puts these sweet, juicy mangos front and center. My Tropical Jerk Shrimp-Mango Salad is a light, yet filling, main dish salad that will transport you to your favorite tropical beach at first bite. But, you dont need a passport or an exhausting plane trip!
This salad is full of bright flavors from cubes of mango and avocado, spicy Jerk-seasoned shrimp, candied cashews, bits of dried pineapple, and tangy feta cheese. This salad was ready to eat in less than 30 minutes…and it was bursting with guilt-free flavor. Let me show you how easy this salad is to whip up for dinner this week!
Tropical Jerk Shrimp-Mango Salad
a Weekend Gourmet Original
(1) Toss 4 cups of your favorite salad organic salad greens with your favorite dressing. I used a natural raspberry vinaigrette. Divide the greens evenly between two large plates. Toss 1/2 lb. shrimp in 1 tbs. jerk seasoning and quickly sear in a bit of olive oil in a non-stick skillet.
(2) To assemble the salads, top each salad with the following ingredients: 1/4 cup dried pineapple bits, 1/3 cup chopped candied cashews, 1/3 cup feta cheese, 1/2 a small diced avocado, 1/2 cup dice ataulfo mango, and half of the shrimp.
This colorful salad is a tropical vacation on a plate! The fiery shrimp is tempered by the creamy avocado and sweet mango, the nuts and pineapple provide a bit of texture, and the feta brings a tart saltiness to round out the flavor profile. Add it all up, and you’ve got a winner of a salad on your hands. It’s as pretty to look at as it’s refreshing to eat!
Disclosure: Whole Foods provided me with a gift card to purchase atuolfo mangoes and the other ingredients to create the Springtime meal featured in this article. All opinions expressed are my own.
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