Today's menu ...

There is no love sincerer than the love of food.George Bernard Shaw

 

BREAKFAST

Banana Bowl and Coffee

Banana's , almond, coconut and cereals ...

Ur cup of coffee your way  ...

APPETIZER

Avocado Toast Recipe

(serves 1)

1/4 ripe avocado

1 slice 100% whole grain toast

salt to taste

Spread avocado on toast. Salt to taste and enjoy!

150 calories, 8.3 g fat, 15.9 g carbohydrates, 2.5 g protein, 6.3 g fiber, 136 mg sodium, 4 PointsPlus

SALAD

Barbecued Spiced Shrimp with Tomato Salad

1. 1/3 cup packed basil leaves, plus extra leaves for garnish
2. 1/3 cup extra-virgin olive oil
3. Kosher salt and freshly ground black pepper
4. 2 1/4 teaspoons sweet smoked paprika
5. 1 1/2 teaspoons pure ancho chile powder
6. 1 1/2 teaspoons light brown sugar
7. 1/2 teaspoon ground cumin
8. 1/4 teaspoon ground coriander
9. 1/8 teaspoon cayenne pepper
10. 24 jumbo shrimp, shelled and deveined
11. 2 tablespoons canola oil
12. 3 large yellow heirloom tomatoes (1 1/2 pounds), sliced 1/4 inch thick
13. 1 small red onion, halved and thinly sliced

1. In a blender, puree the 1/3 cup of basil leaves with the olive oil until smooth. Season the oil with salt and black pepper.
2. Light a grill or preheat a grill pan. In a small bowl, mix the sweet smoked paprika with the pure ancho chile powder, light brown sugar, cumin, coriander, cayenne pepper, 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Brush the shrimp with the canola oil and season all over with the spice mixture. Grill the shrimp over moderately high heat, turning once, until they are lightly charred and cooked through, about 4 minutes total.
3. Arrange the tomato and onion slices on a platter and drizzle with the basil oil. Top with the shrimp, garnish with the remaining basil leaves and serve.

Make Ahead The basil oil can be refrigerated overnight. Bring to room temperature before serving.

LUNCH MAIN DISH

Red Pepper-Salmon Pasta

Ingredients

• 4 (4 ounce) fillets salmon
• 2 tablespoons lemon juice
• 1/2 cup roasted red bell peppers
• 1/3 cup grated Parmesan cheese
• 1 tablespoon cornstarch
• 2 teaspoons minced jalapeno peppers
• 1 clove garlic, minced
• 1/4 cup chopped fresh cilantro
• 1 cup chicken broth
• 1 (8 ounce) package angel hair pasta

Directions

1. In an 8 inch baking dish, arrange filets in a single layer. Sprinkle with lemon juice. Tightly cover dish with foil. Bake at 450 degrees F (230 degrees C). Cook until fish is opaque, but still moist looking in thickest part, 12 to 14 minutes.
2. Meanwhile, in a blender, smoothly puree red peppers, parmesan, cornstarch, chili, and garlic. Add cilantro and chicken broth; whirl to blend.
3. Pour pepper mixture into a 10 inch frying pan. Stir over high heat until boiling. Reduce heat to keep warm.
4. Cook pasta in 3 quarts boiling water until tender to bite, about 7 minutes. Drain, and return to pan.
5. Stir juices from the baked salmon into red pepper sauce. Mix 1 1/2 cups sauce with pasta. Spoon pasta onto plates. Top with fish, and drizzle with remaining sauce. Serve.

DESSERT

Meringues with clotted cream and strawberries

Ingredients

• 6 egg whites, at room temperature
• 350g/12oz caster sugar
• 300ml/½ pint clotted cream
• 900g/2lb fresh small strawberries

Preparation method

1. Preheat the oven to 150C/300F/Gas 2.
2. Put the egg whites into a large clean bowl and add 110g/4oz of the sugar. Whisk together into soft peaks.
3. Then, continuing to whisk, gradually add another 110g/4oz of sugar, a spoonful at a time, until the mixture forms stiff peaks.
4. Gently fold in the remaining sugar.
5. Shape 20 large spoonfuls of the meringue onto 2 baking sheets lined with non-stick baking paper and bake in the oven for 15 minutes.
6. Lower the oven temperature to 110C/225F/Gas ¼ and cook for a further 2-3 hours until very crisp and dry.
7. Leave to cool, then store in an air tight tin.
8. Serve with the clotted cream and strawberries

DINNER

Asian Asparagus Salad with Pecans

Ingredients

• 2 pounds fresh asparagus, trimmed
• 1/4 cup rice vinegar
• 1/4 cup soy sauce
• 2 tablespoons vegetable oil
• 2 teaspoons sugar
• salt and pepper to taste
• 1/2 cup chopped pecans
• 1 tablespoon chopped green onions

Directions

1. Bring a medium saucepan of water to a boil, and cook the asparagus until tender but crisp. Drain, and briefly immerse in cold water.
2. In a large, resealable plastic bag, mix the rice vinegar, soy sauce, vegetable oil, sugar, salt, and pepper. Seal the asparagus in the bag. Marinate 24 hours in the refrigerator. Sprinkle the marinated asparagus with pecans and green onion to serve.