Inspired Edibles

~ wellness, wonder, words ~

7 Delicious Brunch Ideas for Mother’s Day!

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All things seem possible in May
                                                        ~ Edwin Way Teale
~~~~~~

Today I am honoring the season of growth, renewal and new life by paying tribute to mothers around the world.  Those who are still with us and those we carry in our hearts.

Mother’s Day is this coming Sunday, May 12th and I can’t think of a better way to celebrate than by gathering over lovingly prepared food.

And I’m in good company too.

Some of my favorite healthy food bloggers are here with me today sharing their gorgeous work as we tip our hats to moms of all ages and stages of life.

So sit back, relax and enjoy the scenery.

~~~~~

Here’s to you and your radiant health!

A young mother and femivore, Sandra’s food and garden photography
together with her exquisite attention to detail will literally take your breath away

(be sure to apply your oxygen mask securely before visiting her site!)

Sunflower Sunset Juice by Kitchen Apparel

Recipe Here

Five minutes is all you will need on Kiersten’s site to be reminded
of just how delicious and inventive vegetarian food can be.

No faux meats here folks, just the real deal.

Apricot Crostini by Oh My Veggies Recipe Here

 
Sonia is a talented recipe developers who inspires with her unique & delicious recipes.
She also happens to be a downright lovely person!

Grain Free Granola and Fruit Salad by The Healthy Foodie
Recipe Here

Supporting those with special dietary needs and illnesses, Jeanette’s focus is on
health building without sacrificing flavor. She provides a full assortment

of recipes including a special segment devoted to kids cooking!

Strawberry Banana French Toast Casserole by Jeanette’s Healthy Living

Recipe Here

One of my oldest and dearest blogging buddies, France’s no-nonsense
approach to whole foods cooking is the perfect match for our busy lifestyles.
This dynamic duo illustrates time and time again how easy it is

to create delightful, full-flavored meals in a snap!

Mango Quinoa Salad with Lime Ginger Vinaigrette by Beyond the Peel

Recipe Here

Blogging from the west coast of Canada, certified raw foods chef Koko Brill
lights it up with her contagious smile and gorgeous health-conscious recipes.

(psst! she has a particular knack for baking and pastry arts)

Raw Caramel Chocolate Pie by Koko’s Kitchen

Recipe Here

~~~~~

Did I tell you I was in great company, or what?

Baked Egg & Veggie Bites (Grain Free, Gluten Free)

  • 6 eggs
  • 1/3 cup milk
  • 1/4 cup plain Greek yogurt
  • 1/2 cup shredded cheddar cheese
  • 1 + 1/2 cups fresh chopped vegetables of choice (I tossed in zucchini, orange bell pepper, onion, Swiss chard and cherry tomatoes)
  • Sea salt and pepper to taste
———
Serving:


Makes 6-8 regular sized muffin bakes (or 20-24 mini muffin bakes).

Instructions:Preheat oven to 350 F.

In a medium size bowl, combine eggs, milk and yogurt, whisking to combine.  Add cheese and veggies and mix to combine.

Pour egg and vegetable mixture, about 3/4 full, into paper lined muffin cups that have been lightly sprayed with Canola/Olive oil.  Silicone cups also work very well here if you happen to have them.

Bake mini muffins for approximately 12-15 minutes or until puffed and just firm to the touch.  Regular sized muffin cups will take approximately 15-20 minutes.


We are all born of mothers ~

Revamped Greek Salad with Lemon-Tarragon Vinaigrette

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There’s a new pizza place in town and it’s proving itself to be no ordinary joint.

With its signature fresh thin crust offered in a choice of honey oat, dusted cornmeal or gluten free and a combination of 32 different toppings (forgive me but I must list just a few: grilled eggplant, grilled zucchini, snow peas, artichoke, pear, avocado, spicy havarti, brie, goat cheese, arugula, fresh tarragon (!), coriander-yogurt drizzle (!!), roasted portobello, shiitake, cashews, pecans, chorizo sausage, tandoori chicken, prosciutto, sirloin steak…).  Good heavens, where was I going with this?  Right. This new pizza place is quickly ascending to wild popularity.

If you were ever looking for an excuse to treat yourself, this may well be the spot.

But wait, I haven’t even gotten to my favourite part yet!

Pizza hysteria aside, it’s the salads that have stolen the show for this gal. You can always tell the mark of a quality restaurant by the time and effort they put into their sides. And ZaZaZa Pizza nails it. The complimentary house coleslaw with chili-lime vinaigrette is lip-smacking, eye-watering delicious (yup, I like it that much) and the plat de résistance for me, the Feta Crunch Salad with Lemon-LuLu Dressing may well be the best Greek inspired salad I have ever tasted.

So today, I’m putting my own spin on this bountiful and nutritious Greek salad – a relatively painless task given our family’s deep affection for this delicious dish.

I hope you enjoy it as much as we do! 


Revamped Greek Salad with Lemon-Tarragon Vinaigrette

For the Salad:

  • 3 large tomatoes, diced or 1 carton of cherry tomatoes sliced in half
  • 1 cucumber, sliced and chopped into bite sized pieces
  • 1 yellow bell pepper, chopped into bite sized pieces
  • 1 red bell pepper, chopped into bite sized pieces
  • 1 orange bell pepper, chopped into bite sized pieces
  • 1/2 red onion, thinly sliced or chopped as desired
  • 1/2 cup (about 70 grams) crumpled or cubed feta cheese
  • 1/2 cup sliced Kalamata olive

For the Lemon-Tarragon Vinaigrette:

  • 1/4 cup olive oil
  • 2 Tbsp fresh lemon juice
  • 1 Tbsp white rice vinegar
  • 2 Tbsp fresh tarragon, finely chopped
  • 1 tsp brown sugar
  • 2 tsp grainy Dijon
  • Sea salt and cracked black pepper to taste

~~~~~

Directions:
Serves 4

Assemble all salad ingredients in a large mixing bowl.

In a separate small container with fitted lid, place all vinaigrette ingredients.  Cover lid and shake well before drizzling vinaigrette over salad.

Distribute salad into individual bowls and enjoy.

Kumato® and Fresh Mozzarella Salad with Sweet Basil and Balsamic

By 22 Comments

Irie.
In Jamaican Patois, irie represents a condition of complete peace and contentment with one’s current state of being.  Or, more literally, irie means everything is alright.
So as our family returns from a glorious week on the island of Jamaica and the snow continues to fall outside my window, I find myself hanging on to this beautiful way of life that gently seduces and disarms even our most tightly wound North American ways.
Sometimes we have to quiet the noise inside ourselves to begin hearing the beauty that surrounds us.  That’s what Jamaica represented for me.
I will be sharing some of our favourite island recipes and memories over the coming weeks but for today, I’m easing back into things with a simple and delicious salad featuring the novel and rather handsome looking kumato tomato.

Spotlight: Kumato® Tomato

 
If you haven’t heard of the kumato® tomato, you are not alone!
 
First grown in Europe, the kumato® is said to originate from the wild tomato and has been developed over the past decade or so through a careful process of cross-breeding by plant specialists Syngenta.  The kumato® is actually a patented hybrid tomato that is now grown across Europe, Mexico and in Canadian greenhouses. 
 
Syngenta owns the patent to the kumato® and as such, retains all rights to the kumato’s growth.  Syngenta is said to handpick its select growers who, according to the company website, are required to follow ‘strict protocols and crop management procedures’. However irksome and manipulative – if not highly unusual – a patent ownership on a tomato may sound, this is not to automatically infer that the kumato® is genetically engineered.  In fact, Syngenta goes out of its way to dispel this notion on its website where it provides details regarding its tireless efforts to apply traditional plant breeding techniques and natural cultivation methods.  The fact that the tomato is a hybrid does not automatically make it a genetically modified food. In fact, almost all tomatoes found in supermarkets today are the more resilient hybrid varieties. 
 
What distinguishes the kumato® dramatically from other supermarket hybrids however is its outstanding taste which stands in sharp contrast to the mealy and tasteless commercial varieties typically available throughout the winter.  While delightful heirloom varieties are available at local markets and some grocery stores through the summer months, for most of us,the winter time represents pretty minimal and undesirable choices for tomatoes.
 
I had my first kumato® tomato about a month ago.  My husband and I both agreed that this is one of the tastiest tomatoes we had ever experienced.  Is it better than the kind you would find at the market or grown in your backyard? Not necessarily.  Is it better than the kind you will find from November through May in virtually every grocery store? Heck, yes!
 
So until I see some firm evidence to support the idea that Syngenta is performing witchcraft on the kumato®, I am quite happy to have a delicious, succulent and highly flavourful tomato to enjoy through the long winter months. 
 
By the way, Whole Foods Market just announced a few days ago that it will require all products sold in its stores in the United States and Canada to carry labels indicating whether they contain genetically modified ingredients by 2018.  Let’s see whether kumato® is left off the list.

 

 
~~~~~~~~~
As for my featured salad today, it is really more of an idea than a detailed recipe. Simple, elegant and yes, very tasty!  I do hope you enjoy it.
 
Kumato and Fresh Mozzarella Salad with Sweet Basil and Balsamic
  • 4 Kumato® tomatoes, sliced
  • 1 package of fresh mozzarella (I used the kind that is soaked in its own milk), sliced
  • 1 avocado, sliced
  • Handful of fresh basil leaves
  • Olive oil and Balsamic vinegar
Instructions
Serves 4
 
Simply assemble sliced kumato® and mozzarella medallions in alternating stacks on four separate plates.  Add some sliced avocado and basil leaves.  Sprinkle with sea salt, cracked black pepper, olive oil and balsamic vinegar.  Savour with delight.
 
Dear reader, have you ever tried a kumato®?

 

Roasted Miso-Glazed Portobello Mushrooms on Hazelnut Quinoa

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Well, you’ll be happy to know that I’ve returned to some wonderful, warming foods this week.

As much fun as it was flirting with ice cream in January, I think the taste buds will adapt quite nicely to this soft and succulent oven roasted delight.

I’ve been on something of a quinoa-hazelnut frenzy these pasts weeks.  A dynamic taste duo that my husband and I can’t seem to get enough of.  So, I thought I would share our quinoa obsession with you as the base of today’s recipe and crank up the heat a bit with a topping of miso-glazed portobello mushroom.

The result is a lean and protein-rich meatless meal that is wonderfully satisfying in texture and taste.

The roasting process melds the miso and mushroom together beautifully. Roasting intensifies the flavor of the mushroom while the miso transforms it into a tender and savory meal that is positively brimming with flavor.

Roasted Miso-Glazed Portobello Mushrooms on Hazelnut Quinoa
For the Mushroom
  • 4 portobello mushrooms, gently washed
  • 1 Tbsp coconut oil, melted, (substitute olive oil)
  • About 8 tsp red miso, brought to room temperature
  • 2 Tbsp chopped green onion (scallions) for garnish
 
For the Hazelnut Quinoa
  • 1 cup uncooked quinoa
  • 1/2 cup chopped hazelnut
  • 1/3 cup dried cranberries
  • 1/4 cup snipped fresh tarragon leaves
~~~~~~~~~
Notes:
 

One of the neat things about this recipe is that you won’t need a dressing for the quinoa.  Miso is savory by nature and the roasting process liquefies the paste somewhat such that it releases delicious juices as you eat the mushroom.  You will have plenty of taste coming from each bite of the mushroom to flavor the quinoa.

You can make the hazelnut quinoa ahead of time if you wish and simply store it in the fridge until you’re ready to make the roasted mushrooms.

Quinoa cooks beautifully in a rice cooker by the way, so if you happen to have one, don’t be shy to pull it out!

Directions:

Makes 4 servings

Heat oven to 400 F.

Snip the tips of the mushroom stems such that the remaining portion is roughly at the same level as the cap of the mushroom.

Place mushrooms stem side down on a foil lined baking sheet and brush backs of caps with coconut oil.
Place mushrooms in oven (stem side down) and roast for approximately 6 minutes or until mushroom have achieved a rich deep golden color.
Flip mushrooms over…
Spread about 2 tsp of miso along the interior of each mushroom cap surrounding each stem.  Caution: a little bit of miso goes a long way.  Miso is very salty so you don’t want to overdo it.  You will also want your miso to be soft – if you have some stored in the fridge bring it to room temperature – otherwise it will be too hard to spread and will break the delicate gills.

Return miso-glazed mushrooms (stem side up) to oven for another 5 minutes until miso softens and warms – you may start to see juices running – and that’s a good thing!  (Just be cautious as you transfer the mushrooms from the sheet to the serving plate).

Meanwhile, prepare quinoa on stove top or in rice cooker according to package directions (generally 1:2 cup ratio quinoa to water).

Placed cooked quinoa in a mixing bowl and add hazelnut, cranberry and tarragon. Mix gently to combine.

Divide hazelnut quinoa among 4 plates.  Top each plate with a warm miso-glazed portobello mushroom.   Garnish mushrooms with green onion and a few nuts, cranberries, etc. as desired.

 

Cleansing Winter Salad with a Maple-Ginger Vinaigrette

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 cleansing winter salad_blog_4
We’re smack in the middle of it.

The season of abundant indulgence.

So I say, enjoy every moment…

moderation does not have to mean deprivation

and when you’re looking for something to balance out those heavier hitting

sweets & treats

or prop up the symptoms of a cold/flu

 consider this antioxidant rich, cleansing winter salad

 full of flavour & good for you nutrients

~ vitamins, minerals, antioxidants, anti-inflammatories, enzymes and fibre ~

and ready to go in just 15 minutes!

 ~~~~~~
Winter Salad with a Maple-Ginger Vinaigrette

For the Salad:
    • About 4 cups shredded* cabbage, I used a mix of green and red
    • 1 cup arugula (rocket)
    • 2 Golden Delicious apples, skin on and roughly cubed
    • 1 cup broccoli florets, roughly chopped
    • 1 persimmon, skin on roughly cubed
    • 1 cup dried cranberries
    • 1 avocado, peeled and sliced
    • 1/2 cup natural sliced almonds
For the Maple-Ginger Vinaigrette
    • 6 Tbsp olive oil
    • 3 or 4 Tbsp red wine vinegar
    • 2 tsp ground ginger
    • 2 garlic cloves, minced
    • 1 heaping tsp grainy Dijon mustard
    • 1 tsp pure maple syrup
    • Sea salt & cracked black pepper to taste
~~~~~~~
Notes:

Serves 4-6
You can make your vinaigrette ahead of time and store it in an airtight container in the fridge.  It will keep well for up to two days.

I do not use a food processor or blender to shred* cabbage.  I simply use a large chopping knife – I find it works very well.  It’s easy, time efficient and not as much clean-up.

Persimmon, a native Chinese fruit known for its many medicinal uses, is best between October through December (when it is most likely to be found in grocery stores in North America).  The brilliant orange fruit has a soft, juicy interior and is rich in beta-carotene, vitamin C and fibre.  If you can’t find it, clementine slices would be a nice substitute here.

You can turn this salad into a main dish by adding animal or vegetable protein – smoked salmon, sliced chicken, grilled steak, beans, cubed tofu/tempeh…

~~~~~~~
Directions:
Assemble all salad ingredients in a large salad bowl.

In a small container with fitted lid, place vinaigrette ingredients.  Cover lid and shake vigorously before pouring vinaigrette over salad.  Mix salad ingredients with vinaigrette to combine.

 
~~~~~~~
Now, one more matter of business before I leave you today….
Our GIVEAWAY WINNER!!
Drum roll please…
This Year’s Winner of the beautiful Sprouted Kitchen Cookbook according to a Random Number Generator is….
Enter a lower limit:
Enter an upper limit:
Random Number:

Lucky Number 41 which corresponds to MJ over at MJ’s Kitchen!

Thanks to all who participated and Congratulations MJ! ~ I will be in touch shortly with the details.

Mango Chickpea Lettuce Cups with a Spicy Peanut Sauce

By 43 Comments

Have you found your spot yet?
You know that place near or far, real or imagined, that allows you to be a little bit more like yourself and a little bit less like the impostor who sometimes inhabits your being?
I spent some time up at my spot this weekend.  In fact, for the first time in nine years, I spent 24 blessed hours all.by.myself. at my spot.  Not another soul in sight (except for my four-legged companion that is).  A rare opportunity indeed.
my spot
And the funny thing?  I almost didn’t go.  30 degrees and brilliant skies but I had the usual litany of excuses swirling around in my head: I should really stay in town and put some order in the house while I can… wash the floors, get the cupboards organized, match socks. 
Yeah. Maybe not.
Find your spot.  Wonderful things happen there.
—————
I love the combination of mango and cucumber in the summertime.  Juicy, refreshing and hydrating – not to mention delicious.
It also reminds me of one of my all time favourite salads (which I’m pretty sure I could eat every day if required).
The chickpea (and peanut) in this recipe transforms the salad into a meal with its quality plant protein and fulsome fibre.  Add a little cilantro and a drizzle of spicy peanut sauce and you’ve got a wonderfully tasty, no-cook, meatless meal option – lunch or supper – any day of the week!
If you have vegetarian teenagers in the house, this is a healthy, well-balanced and hassle-free meal they can whip up on their own.
Mango Chickpea Lettuce Cups with a Spicy Peanut Sauce
For the Mango Chickpea Lettuce Cups:
  • 1 head Butter (aka: Boston or Bibb) lettuce, leaves gently removed
  • 2 cups cooked chickpea, well rinsed if using canned
  • 1 large ripe mango, roughly diced
  • 1/2 English cucumber, roughly diced
  • 2 Tbsp scallions (green onion), sliced
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup natural peanuts, chopped
For the Spicy Peanut Sauce:
  • 2 Tbsp all natural peanut butter
  • 1 Tbsp low sodium soy sauce
  • 2 Tbsp water
  • 1 tsp fresh lime juice
  • 1 tsp sesame oil
  • 1-2 tsp chili garlic sauce
  • 1 tsp brown sugar
  • Sprinkle of dry chili peppers, as desired
—————–
Directions:
Serves 4
To create lettuce ‘cups’ simply place two or three leaves together in an overlapping fashion, trying to fit them together such that they form the best cup shape possible (not an exact science).
Meanwhile, in a medium sized bowl, combine chickpea, mango, cucumber, onion and cilantro. Mix ingredients together gently to combine.
Place about one quarter cup of chickpea filling into each lettuce cup (more/less depending on size of cups).  Top each cup with some chopped peanuts.
For the dressing, place all spicy peanut sauce ingredients together in a small bowl and whisk to combine. If you find the consistency too thick, simply add a little more water.
Once the dressing ingredients are well combined, drizzle the spicy peanut sauce over the mango chickpea lettuce cups and enjoy.

Minted Strawberry Quinoa Salad in an Amaretto Dressing

By 43 Comments

 

Have you ever noticed how life’s little mysteries get sorted and solved during long car rides?

I just returned from a brief road trip with our eldest son.  A weekend soccer tournament in beautiful Vermont that saw us spending 12 hours in the car together.

The weekend itself could not have gone better.  From the generous hospitality of the people in Rutland Vermont to the glorious sun shining over the mountains and fields, we were treated to one of the smoothest and most enjoyable tournaments we’ve ever attended.

My son’s team happened to win this year’s tournament, but that wasn’t the most memorable part of the trip for me.  No, the most memorable part of the trip for this mom, was the collection of weird and wonderful questions that came up during our car ride that amused and delighted me to the core.

Here is just a sample of the conversation starters:

– Mom, do you think humans have always been able to laugh?  I’m just wondering because no other living species is able to.  What makes people laugh anyway?

– Mom, what’s the difference between a freckle and a birthmark?  Why do some people have lots of birthmarks and other people hardly have any?

– Mom, do you think the smell of skunk seeps into the car through the closed windows or the air vents or a combination of both? (I couldn’t help but laugh out loud at this one.  Not because it wasn’t a valid question worthy of exploration but because I can sincerely say that I have never, at any point in my life, contemplated how the smell of skunk gets into a car.  I love boys!!).

Minted Strawberry Quinoa Salad in an Amaretto Dressing
For the Salad
  • 1 cup quinoa
  • 5 large mint leaves, finely chopped + a few leaves for garnish
  • 6-8 large strawberries, fiely chopped + a few strawberries for garnish
  • 1/4 cup natural almonds, sliced + a few almonds for garnish
For the Amaretto Dressing
  • 4 heaping Tbsp plain yogurt
  • 1 Tbsp olive oil
  • 1 Tbsp amaretto liqueur (I used Disaronno), substitute 2 tsp pure almond extract for a non-alcoholic version
  • 1 tsp honey
This is a unique and beautiful salad that is simple yet elegant and full of complex flavours.  It would make a perfect starter for guests on a summer’s evening.

The almond notes in the amaretto are a gorgeous complement to the sweetness of the strawberry, each intensifying the other’s flavour. The mint brings the freshness of summer supported by the texture of the sliced almond.

I’ve had this salad in my head for weeks and am so happy to finally deliver it on the page.

I hope you enjoy it.

Directions:
Prepare quinoa according to package directions (generally 1:2 ratio of quinoa to water).

Once quinoa has cooled (you can cool it in the fridge if you like), add in the sliced strawberry, mint and sliced
almond.

Meanwhile, place amaretto dressing ingredients together in a small bowl, whisking to combine.  If you find the dressing too thick (depending on what yogurt you use), simply add a little milk or olive oil.

Drizzle amaretto dressing over the salad and gently combine with the ingredients, taking care not to mash the fruit.

Plate the salad onto four individual dishes and top with mint, strawberry and sliced almond as desired.

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Our weekend setting

 

 

 

 

soccer pitch below…

————-

bon appétit ~

Sprouted Spring Salad in a Jar

By 67 Comments

sprouted spring salad in a jar

Last year for Mother’s Day our youngest son, then 10-years-old, surprised me with a salad made from sprouted greens that he grew in his bedroom window.

He followed the directions on a package of seeds that his Grand-Maman gave him and patiently grew the greens in a mason jar on his sunny bedroom ledge.  On Mother’s day, he chopped the greens and tossed them into a bowl with a few other odds and sods he found in the fridge and then proceeded to look up a vinaigrette recipe in one of my cooking magazines (could you die?)…. I don’t think I’ve ever tasted anything quite as fresh or delicious in my life (except for everything else my boys make…).

…

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Chirashi Sushi (Scattered Sushi Bowl)

By 62 Comments

I snuck away on a brief tryst to Montreal last week.  

No, not that kind!  A play date with my sister.  Just a 24 hour thing, but a great break from the ordinary and well worth the trip.  Being in Montreal, quite naturally, there was food involved.

We went out for dim sum at one of these massive cafeteria style Cantonese joints that happened to serve up some of the freshest seafood and vegetable dishes I’ve had in a long time (there were plenty of other goodies on hand but we kept away from the thigh enhancing deep fried gems).  It was lip-smacking good and no matter how much food you order, the bill never seems to exceed $12 per person (not sure how that works).
But I do love that style of eating – lots of fresh vegetables and assorted proteins with a mix of yummy dips and sauces to choose from.  It reminds me of one of my favourite Japanese preparations, chirashi sushi. 
Chirashi simply means ‘scattered’ – a scattered bowl of assorted fresh ingredients that typically comprise sushi.  Chirashi’s most common preparation includes a bowl of rice with fresh fish or seafood and an assortment of vegetables.  The garnishes can be quite elaborate, colourful and decorative. But there are no fixed rules when it comes to sushi bowls.  You can toss in whatever ingredients you like (substituting tofu or tempeh for a vegetarian version) and the great news is, you don’t have to wrap or roll anything!  You get all the taste and health benefits without the fuss. 
This is such a simple meal to throw together and, depending on how you mix it up, you can enjoy it as a light lunch or heartier dinner.
As for topping, I most often enjoy my sushi bowls with a fresh squeeze of lemon or a splash of soy sauce but you can play around with different dips, dressing and sauces as you like.  The classic pickled ginger and wasabi are nice flavour mix-ins here as well.
 Chirashi Sushi ~ Scattered Sushi Bowl
  • 1 cup or so, coleslaw
  • 1/2 cup cooked brown rice
  • 1/2 cup shelled edamame (I simply run frozen edamame under hot water)
  • 1/2 cup shredded carrot
  • 1/2 avocado, sliced
  • 6-8 large shrimp, sautéed
  • For Garnish: sesame seeds; chopped toasted nori or dulse (seaweed); chopped green onion
——————
Serves 2
Place coleslaw in a medium size salad bowl.  The coleslaw should come at least halfway up the height of the bowl.
Simply add in the rice, carrot, edamame and avocado section by section over the coleslaw.
Meanwhile, sautée shrimp in a skillet with some olive oil over medium heat and, once cooked, place shrimp in centre of bowl.  Sprinkle sushi with lemon, lime, soy sauce, or other flavourings as desired.

Garnish sushi bowl with sesame seeds, green onion and chopped nori or dulse. 

Enjoy!

Seared Pepper Shrimp with a Spicy Mango-Lime Dipping Sauce

By 66 Comments

I recently bought a set of spice jars that came with a package of desiccated ginger chips.  I’ve never come across dried ginger chips before… what a revelation!  They’re so pretty – in a natural, woodsy kind of way – and enormously fragrant – like a ginger potpourri.  I’ve got some sitting in a bowl on my desk.  Anyway, I was so enchanted, I had to work a few pieces into the picture just for fun.  So if you’re wondering what the stray driftwood is on the plate, there you have it.

I’ve never needed an excuse to eat pan seared shrimp but if there was one it would be this dipping sauce. Made with fresh mango, ginger, cilantro and lime (a few of my favourite things), I can’t seem to stop eating it with virtually everything (except for maybe my morning coffee but even there, I feel myself weakening).

You can serve up this refreshing spring dip to guests on an appetizer plate surrounded by toothpick skewered shrimp or prepare the shrimp as a starter on a salad plate, as desired.  Either way, I’m quite sure you’ll enjoy.

Seared Pepper Shrimp with a Spicy Mango-Lime Dipping Sauce

  • 1 large bag of frozen unpeeled, uncooked shrimp (about 40 pieces)
  • 1 tsp coarse black pepper
  • 1 ripe mango, peeled and coarsely chopped
  • 1/2 cup orange juice, dilute
  • 1 large nub of fresh ginger, grated to about 2 Tbsp
  • Zest of one lime
  • Juice of one lime
  • 1 or 2 tsp hot sauce, such as sriracha (Thai hot sauce)
  • 1/4 cup fresh cilantro, chopped

————–

Thaw whatever portion of shrimp you plan on using, leaving the remaining shrimps in the freezer.  The way I thaw shrimp is to place it in a bowl submerged in cold water in the sink.  This accelerates the process and generally leads to good results.  Peel and set aside thawed shrimp. 

Meanwhile gather all ingredients for mango-lime dipping sauce: mango, orange juice, ginger, lime juice, lime zest, chili sauce and cilantro and place in a blender. 

 
Blend ingredients until desired consistency is achieved. Transfer mango-lime dipping sauce into a container and place in fridge while preparing shrimp.

Warm a large skillet over medium-high heat on stove with some grape seed or coconut oil (a stable heat resistant oil).  Once the skillet is good and hot, toss in shrimp.  Sprinkle shrimp with black pepper and sea salt and then flip and do the same on the other side until shrimp is cooked through (it will not take long).

Transfer mango-lime dipping sauce into a decorative bowl and surround with warm shrimp.