RECIPE PALETTE FUN

This doesn't really fit anywhere but I loved the pic !!


Lamb Chops with Blackberry-Pear Chutney
1 large pear, peeled, cored, and coarsely chopped (about 1-1/3 cups)
1/4 cup sliced green onions (2)
1/8 teaspoon ground cloves
2 teaspoons vegetable oil
1 cup fresh blackberries or frozen blackberries, thawed
1 tablespoon red wine vinegar
1/2 teaspoon ground allspice
1/4 teaspoon salt
1/4 teaspoon coarsely ground black pepper
8 lamb loin chops or lamb rib chops, cut 1 inch thick
For chutney, in a large skillet cook pear, green onions, and cloves in hot oil over medium heat about 3 minutes or just until pear is tender, stirring occasionally. Add blackberries; reduce heat to medium-low. Cook and stir for 3 minutes; remove from heat. Stir in vinegar. Set aside to cool.
In a small bowl stir together allspice, salt, and pepper. Sprinkle evenly over both sides of chops; rub in with your fingers.
For a charcoal grill, grill chops on the rack of an uncovered grill directly over medium coals until desired doneness, turning once halfway through grilling. Allow 12 to 14 minutes for medium rare (145 degrees F) or 15 to 17 minutes for medium (160 degrees F). (For a gas grill, preheat grill. Reduce heat to medium. Place chops on grill rack over heat. Cover and grill as directed.)
Serve lamb with chutney.

1 1/2 cups mashed ripe bananas
2 teaspoons lemon juice
1 cup butter, softened
2 cups sugar
3 large eggs
3 cups all-purpose soft-wheat flour
1 1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups buttermilk
2 teaspoons vanilla extract
Paper baking cups
Vegetable cooking spray
FRESH BANANA CURD:
4 large ripe bananas, peeled
4 tablespoons butter
1 1/2 cups sugar
2 tablespoons fresh lemon juice
4 large eggs
FRESH WHIPPED CREAM:
1 1/2 cups whipping cream, chilled
2 teaspoons vanilla extract
1/4 cup sugar
TOPPINGS:
Vanilla wafers
Fresh banana slices
repare Banana Cake. Preheat oven to 350 degrees. Combine bananas and lemon juice in a small bowl; set aside. Beat butter and sugar at medium speed with an electric mixer until creamy. Add eggs, 1 at a time, beating until blended after each addition. Combine flour, baking soda, and salt. Add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in vanilla and reserved banana mixture. Place paper baking cups in 2 (12-cup) muffin pans, and coat with cooking spray; spoon batter into cups, filling two-thirds full. Bake for 12-15 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely.

Fill each cupcake with Fresh Banana Curd. To prepare curd, mash bananas in a large bowl with a fork until creamy. Combine mashed banana and remaining ingredients in a medium saucepan over medium-low heat. Cook, whisking constantly, until mixture thickens and coats a spoon. (Do not boil.) Cool completely. Makes 2 cups.

Pipe 2 Tbsp. Fresh Whipped Cream onto each cupcake using metal tip no. 12. To prepare whipped cream, beat whipping cream at high speed with an electric mixer until soft peaks form. Add vanilla and sugar, and beat until stiff peaks form. Store in refrigerator until ready to use. Makes 3 cups.

Top with 1 vanilla wafer and 1 banana slice just before serving.

Beet and Poppy Seed Muffins
1 medium red beet
1/2 cup (125 ml) unsweetened coconut milk
1 teaspoon freshly squeezed lemon juice
1/2 cup (70 g) superfine brown rice flour
1/2 cup (50 g) almond flour
1/4 cup (35 g) quinoa flour
2 teaspoons poppy seeds
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon fine sea salt
1 egg, at room temperature
1/4 cup plus 2 tablespoons (75 g) light muscovado or brown sugar
1 vanilla bean, split lengthwise and seeds scraped
1/4 cup (60 ml) melted coconut oil
In a small pan, bring water to a boil over high heat. Add the beet, cover the pan, reduce heat to medium, and cook until a knife can be inserted in the center. Time will vary depending on the size of the beet. Drain the water and let the beet cool enough to handle. Peel it and cut it into chunks. Puree in the food processor. Measure out 1/4 cup (60 g) beet puree and reserve. You can freeze the rest for another time.
Meanwhile pre-heat oven to 350F (180C).
Mix the coconut milk and lemon juice in a bowl and let stand for 5 minutes.
In a large bowl, whisk together the superfine brown rice flour, almond flour, quinoa flour, poppy seeds, baking powder, baking soda, and salt.
In a medium bowl, whisk together the egg, muscovado sugar, vanilla seeds, coconut milk mixture, coconut oil, and beet puree. Pour the wet ingredients over the dry and whisk to combine.
Scoop the batter into muffin pan lined with baking papers. Bake for 18 to 20 minutes until toothpick inserted in the center comes out clean. Cool on a cooling rack

RECIPE PALETTE FUN






Chocolate Irish Cream Pudding

Ingredients

1 3.9 oz. pkg. jello-o instant chocolate pudding
1 1/2 c cold milk
1/2 c bailey's irish cream
2 Tbsp frozen whipped topping, thawed
additional whipped topping, optional, for garnish

Directions

In medium sized mixing bowl, combine the pudding mix with the milk and Bailey's Irish Cream. Using a wire whisk, beat the pudding mix for 2 minutes. Stir in two tablespoons of whipped topping and beat until well incorporated. Pudding will be soft set in about 5 minutes. Garnish with additional whipped topping if desired.

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Strawberry Chocolate Chip Cookies

Ingredients:

1 box (18.25 oz) strawberry cake mix, like Duncan Hines
1 teaspoon baking powder
2 large eggs
1/3 cup vegetable/canola oil
1/2 teaspoon vanilla extract
1 and 1/4 cup semi-sweet chocolate chips

Directions:

Preheat oven to 350F. Line large baking sheet with parchment paper or silicone baking mat. Set aside.

In a large bowl, mix together the cake mix and baking powder. Set aside. In a smaller bowl, whisk together the eggs, oil, and vanilla by hand. Add the egg mixture to the cake mixture and stir to form a dough- stir vigorously until all of the pockets of dry cake mix are gone. Gently mix in the chocolate chips.

Drop rounded balls of dough, about 2 Tablespoons each, onto prepared baking sheet. Stick a few more chocolate chips on top of the cookie dough balls if you want them for looks, if desired. Make sure the balls of dough are taller than they are wide. See here for more details.

Bake for 10 minutes – do not let the cookies get brown. Allow to cool on baking sheet for 3 minutes; they will be very soft at first. As they cool, the tops may settle down; press them down gently with your fingers if they are not sinking much. Transfer to a wire rack to cool completely. Store in an airtight container for up to one week.

Recipe here:
http://sallysbakingaddiction.com/2013/01/23/strawberry-chocolate-chip-cookies/

green pistachio cake

Vegetable oil, for cake pan
1 1/2 cups shelled unsalted pistachios (8 ounces)
3/4 cup sugar, divided
6 large eggs, at room temperature
1 teaspoon vanilla extract
1/2 teaspoon kosher salt, plus more for egg whites
1/4 teaspoon ground cardamom
5 egg whites, at room temperature
For meringue topping:
1 1/3 cups freeze-dried strawberries (1.2-ounce package)
5 egg whites, at room temperature
1/2 teaspoon white vinegar
1 cup almond flour (4 ounces)
1 cup sugar
1 tablespoon potato starch
Special Equipment:
9-inch springform pan
PREPARATION

Preheat oven to 325°F. Lightly brush a 9-inch springform pan with oil and line bottom with a round of parchment paper. Brush parchment with oil and set pan aside.

In a food processor, pulse pistachios with 1/4 cup sugar until finely ground (avoid overgrinding); set aside.

In two large bowls, separate eggs into yolks and whites, discarding the sixth egg white. Add 1/4 cup sugar, vanilla, salt, and cardamom to bowl with egg yolks and beat using an electric mixer until thick and pale yellow, about 2 minutes. Set egg yolk mixture aside and thoroughly clean and dry the beaters.

Add a pinch of salt to the bowl with the egg whites and beat using an electric mixer until soft peaks form. Gradually beat in remaining 1/4 cup sugar, and continue beating until stiff peaks form.

Add half of the whipped egg whites and all of the ground pistachios to the egg yolk mixture and fold until combined. Add the remaining egg whites and fold until batter is just combined. Pour batter into prepared pan and smooth top with a rubber spatula. Bake until beginning to brown and just barely set, 20-25 minutes.

While the cake is baking, make the meringue topping: In a food processor, process strawberries into a fine powder; set aside 1 Tbsp. strawberry powder for garnish and transfer remainder to a medium bowl. Whisk in almond flour and potato starch.

In a large bowl using an electric mixer, beat the egg whites and vinegar until soft peaks form, then gradually beat in the sugar and and continue to whip until meringue is stiff and glossy and all the sugar has dissolved, 7-8 minutes. Gently fold almond mixture into meringue until just combined.

Remove cake from oven. Using an offset spatula or table knife, spread meringue mixture evenly over hot cake, starting from the outside and working your way into the center. Return cake to oven and bake until meringue is lightly browned and crisp, 25-30 minutes. Transfer pan to a wire rack to cool, and immediately run a knife around the edge of the cake to loosen it from the pan. Release and remove the side of the springform pan. Let cake cool at least 30 minutes before decorating.

To decorate the cake, place the reserved strawberry powder in a fine-mesh sieve and dust over cake as desired.

COCONUT MILK CUSTARD WITH STRAWBERRY-RHUBARB COMPOTE
3 1/2 cups unsweetened shredded coconut (about 12 ounces)
7 large egg yolks
1/3 cup granulated sugar
6 tablespoons potato starch
1/4 teaspoon kosher salt
1 vanilla bean, split in half lengthwise, or 2 teaspoons vanilla extract
1/2 pound rhubarb, trimmed and cut into 1/2-inch pieces
1 1/2 cups quartered strawberries (about 6 ounces)
1/3 cup (packed) light brown sugar
Coarsely chopped pistachios, for serving
Special equipment:
Eight 6-ounce ramekins, dessert bowls, or teacups
PREPARATION

Blend coconut and 4 1/2 cups warm water in a blender until creamy, 2-3 minutes. Pour mixture through a fine-mesh sieve lined with cheesecloth into a large bowl, squeezing the cheesecloth to extract all of the coconut milk. Discard coconut solids.

Vigorously whisk egg yolks and granulated sugar in a medium saucepan until mixture is pale and smooth, 2-3 minutes. Whisk in potato starch and salt. Scrape in seeds from vanilla bean; reserve pod for another use. Gradually whisk in coconut milk.

Set saucepan over medium-high heat and cook, whisking constantly, until mixture thickens to a custard-like consistency and coats the back of the spoon, 5-7 minutes. Remove from heat and use a rubber spatula to push custard through another fine-mesh strainer into another large bowl. Let cool slightly, stirring occasionally. Divide custard evenly into ramekins (about 1/2 cup custard per ramekin) and chill until set, 2-3 hours.

Meanwhile, cook rhubarb, strawberries, and brown sugar in a large skillet over medium heat, stirring occasionally, until fruit is soft and juicy, 5-7 minutes. Remove from heat and let cool, then chill until ready to serve.

For the meringue:
1/2 cup plus 2 teaspoons superfine sugar, divided
2 teaspoons cornstarch
1/8 teaspoon fine sea salt
6 tablespoons dried hibiscus flowers (available at natural food stores, Latin or Middle Eastern markets, or online) or 7 hibiscus tea bags
3 large egg whites, room temperature
1/4 teaspoon cream of tartar or 3/4 teaspoon distilled white vinegar
For the hibiscus syrup:
2 tablespoons dried hibiscus flowers or 2 hibiscus tea bags
1/4 cup superfine sugar
For the lemon-hibiscus cream:
1 cup cold heavy cream
3 tablespoons homemade or store-bought lemon curd
2 tablespoons sour cream
Pinch of fine sea salt
PREPARATION

For the meringue:
Preheat oven to 250°F. Line a rimmed baking sheet with parchment paper. In a small bowl, whisk together 2 tsp. superfine sugar, cornstarch, and salt, breaking up any lumps; set aside.

Grind flowers or tea leaves (cut open bags, remove tea, and discard bags) in a spice mill or food processor until very finely ground; set aside.

Using an electric mixer fitted with a whisk attachment, beat egg whites and cream of tartar or vinegar on medium-high speed until the mixture transforms from frothy soapsuds to soft, opaque peaks, about 3 minutes. You should see tracks from the whisk on the surface of the whites.

Add the remaining 1/2 cup sugar slowly, 1 tablespoon at a time, beating to incorporate fully before adding the next spoonful, 5–8 minutes total. Continue to beat on medium-high speed until stiff, glossy peaks form, about 2 minutes more. Test to see if sugar is fully dissolved by rubbing a small amount between your fingertips. If it still feels gritty, keep beating until dissolved.

Sprinkle the sugar, cornstarch, and salt mixture over egg whites and fold in gently with a spatula. Using a fine-mesh strainer, sift 1 Tbsp. reserved ground tea over mixture and fold in gently. Reserve remaining ground tea.

Using a large spoon, divide meringue into 6 even mounds on the prepared baking sheet. Using the back of the spoon, make a small well in the center of each meringue. Lightly dust 1 tsp. reserved ground tea with fine-mesh strainer over meringues. Reserve remaining ground tea.

Bake, rotating halfway through cooking time, until outsides are dry and a very pale cream color, 65–70 minutes. Turn oven off and leave door slightly ajar with meringues inside, letting them cool completely, at least 2 hours or up to overnight.

For the hibiscus syrup:
Bring 1 cup water to a boil in a small pot. Remove from heat and steep dried hibiscus flowers or tea bags, 4–5 minutes. Strain tea or discard tea bags; if straining, strain into a medium bowl, then return tea to pot. Add sugar and bring to a boil over high heat. Reduce the liquid, stirring occasionally, until a scant 1/4 cup liquid is left, 8–11 minutes—it should be thick with a syrupy consistency. Transfer to a small bowl and chill until cold, about 20 minutes.

For the lemon-hibiscus cream:
Using an electric mixer fitted with a whisk attachment, beat cream on medium-low speed in a large bowl until very soft peaks form. Reduce speed to low and gently beat in lemon curd, sour cream, and salt. If necessary, continue whipping until soft peaks return. Drizzle 1 Tbsp. chilled hibiscus syrup over whipped cream. Using a spatula, marble syrup throughout cream, creating dark pink streaks rather than a solid pink cream.

Assemble the dessert:
Divide meringues among 6 dessert plates, then top each with a dollop of lemon-hibiscus cream. Using a fine-mesh strainer, lightly dust top of each pavlova with 1 tsp. reserved ground tea total, if desired, and serve immediately.

Sugared Violets

"Supplies you'll need to make sugared flowers:

pansies or other edible flower cut with a 1-2" stem
scissors
paintbrush that has only been used for culinary purposes
1 egg white beaten with a 2 teaspoons of water (use pasteurized egg whites if you like)
superfine or caster sugar (you can make this by placing granulated sugar in a food processor until finely ground)
cookie sheet lined with a Silpat or parchment or waxed paper

Using the stem to hold the flower, place the flower upside down on the lined cookie sheet. Use the paintbrush to coat all surfaces of the underside of the flower with egg white mixture. Lift the flower from the cookie sheet and coat the top of the flower as well. You may need to support the underside of the petals with the fingers of the hand that is holding the flower while painting the tops of the petals with egg wash. Try to get the paintbrush between the overlapping petals if you can.

Hold the egg white-coated flower over the bowl of superfine sugar and use a spoon to sprinkle sugar first on the underside of the flower, then on the top. It will take some practice to get the sprinkling just right so that only a thin layer of sugar is all over the flower. You want to be able to see the details of the flower while still covering the flower completely with sugar.

Set the flower on the lined cookie sheet and use the scissors to cut off the stem where it meets the calyx, or green petal-like part at the base of the flower. Allow the flowers to dry completely (I allowed them to dry for a couple of days before storing them). They should be stiff and dry and will keep for weeks, perhaps longer, in an airtight container. Handle the dried flowers gingerly, as they can break during handling."

Recipe here:
http://marzipanmom.blogspot.com/2011/08/sugared-edible-flowers-for-cake.html

PS. You can do the same with Rose petals, Hibiscus flowers, squash blossoms (any edible flower)

Black Sesame + Dark Milk Chocolate Chip Ice Cream

All ounce measurements are by weight.

Makes 1 generous quart

For the ice cream:
1/2 cup plus 2 tablespoons (2.75 ounces / 80 grams) black sesame seeds
1 1/2 cups (12 ounces / 340 grams) whole milk
1/2 a vanilla bean, split lengthwise and scraped
3/4 cup (5.75 ounces / 165 grams) organic, blonde cane sugar
1/8 teaspoon salt
4 large egg yolks
1 1/2 cups (12 ounces / 340 grams) heavy cream
4 ounces (115 grams) dark milk chocolate (40% cacao mass), roughly chopped (about 3/4 cup)

Make the sesame paste:
Place the sesame seeds in a dry, wide skillet. Shaking the pan frequently, toast the seeds over a medium flame until the seeds start to crackle. This can take anywhere from 2 to 5 minutes, depending on the thickness of your pan. It's a bit hard to tell when they're toasted, since they're black and won't change color, and they don't give off much fragrance, but crackling is a good sign. Let the seeds cool, then whizz them in a food processor until they turn into a paste, scraping down the sides of the bowl occasionally, 2 or 3 minutes.

Make the ice cream base:
Scrape out the black sesame paste into a medium saucepan, and add the milk, vanilla seeds and pod, sugar, and salt. Warm over a medium flame, stirring occasionally, until hot and steamy. Cover the pot and let the mixture steep at least 10 minutes or longer.

Meanwhile, place the egg yolks in a medium bowl. Place the heavy cream in a different medium bowl, or in a large mason jar and set aside. Rewarm the milk if necessary. Very slowly, dribble the hot milk mixture into the egg yolks, whisking constantly, until you've added half the milk. Scrape the yolk mixture back into the pan and return to a medium-low flame. Cook the mixture, stirring constantly with a heatproof silicone spatula, until it thickens just slightly and/or registers 170ºF on an instant-read thermometer. Immediately pour the custard into the cold cream to stop the cooking.

Chill the ice cream base until very cold, at least 4 hours, preferably overnight, or up to 3 days.

Spin and chocolate-ify the ice cream:
Place the ice cream base in the freezer for 30 minutes to get it really cold, giving it a stir once halfway through. Place a loaf pan in the freezer as well.

Meanwhile, melt the chocolate by placing it in a dry, metal bowl set over a saucepan filled with hot water that is barely steaming (not simmering or boiling, or you will scorch the chocolate). Stir the chocolate until it is melted, and let it cool slightly. When the ice cream is churned, the chocolate should be fluid enough to drizzle, but not so hot that it melts the ice cream.

Churn the ice cream in an ice cream maker until it is the consistency of soft-serve. Spread 1/4 of the ice cream in the bottom of the frozen loaf pan, then drizzle 1/4 of the melted chocolate over the ice cream. Repeat until you've used up all the chocolate and ice cream. Freeze the ice cream until firm, at least 2 hours. Once firm, scoop the ice cream into storage containers. It will keep frozen for up to a few months (though good luck making it last that long).

Temaki Sushi (Hand Roll)

Ingredients

½ cup cooked sushi rice (vinegared rice for making sushi) [See How To
Make Sushi Rice]
1 sheet of nori (seaweed sheet)
½ cup fillings

For Fillings:

Sashimi grade fish of your choice (salmon, tuna, salmon roe, spicy tuna etc)
Cucumber
Shiso leaves (perilla)
Radish sprouts
Takuan (Japanese pickled daikon radish), avocado, carrot, sesame seeds and more!

Instructions

1. If your raw fish comes as a block, slice the raw fish into long sticks. Or you can ask a fish monger at a Japanese grocery store to cut the raw fish for Temaki Sushi. They will cut fish into long sticks, instead of
sashimi­style cut.

2. Cut nori in half.

3. Before you start, make sure your hands are dry in order to keep nori dry and crispy. Place the seaweed on the palm of your hand (shiny side down) and put a thin layer of rice on left third of nori.

4. Place fillings (shiso leaf, cucumber, raw fish and daikon radish sprouts) vertically across middle of middle of
the rice.

5. Fold the bottom left corner of nori over and begin folding into cone shape.

6. Keep rolling until cone is formed. Put a piece of rice at the bottom right corner to use as glue and close tightly. Continue with the other half of the nori.

7. Serve with pickled ginger, wasabi, and soy sauce as condiments.

Recipe here:
http://www.justonecookbook.com/temaki-sushi-hand-roll/

Lilac Lemon Grapefruit Sorbet
INGREDIENTS
1.5 cups fresh squeezed lemon juice
1 cup ruby red grapefruit juice
zest of 1 whole lemon
1 cup + 2 tablespoons coconut sugar
1 cup full fat coconut milk (skim the cream from the top of the can)
1 teaspoon St. Germaine
handful fresh, pesticide-free lilac blossoms
*Optional: Gluten Free Ice Cream Cones
INSTRUCTIONS
Mix together the grapefruit and lemon juice.
In a medium saucepan, combine 1 cup of the mixed juice with the lemon zest and coconut sugar. Place over low heat until the coconut sugar is just dissolved, stirring occasionally.
Mix the sweetened juice together with the rest of the citrus juice, coconut milk, and St. Germaine.
Add the sorbet base to the bowl of a high powered blender and blend on high until the texture is creamy and even.
Place the sweetened juice in a glass container and cool completely in the fridge, until cold -- at least 2 hours.
Add the sorbet base to your ice cream machine and make according to your ice cream makers directions.
Spoon the sorbet into a loaf pan (I like to line mine with parchment paper) and freeze until the sorbet is firm, around 3 to 4 hours.
If you freeze overnight let sit out at room temp for a bit before serving, as sorbet can get quite hard.
Scoop the ice cream out and serve topped with fresh lilac buds, or to your liking. Scoop them into ice cream cones if you like!

Ingredients (serves 4-6)

– 2 cups diced watermelon (seedless)
– 2 cups diced mozzarella
– 2 tablespoons fresh mint
– 1 tablespoon garlic chives (substitute 1 tablespoon regular chives and 1 teaspoon garlic powder)
– 2 teaspoons kosher salt
– optional: 1/2 tablespoon balsamic vinegar

Directions

Cut the watermelon into one inch thick pieces. Do this by cutting horizontally, then quarter the piece. Remove rind. We aimed to make one inch cubes. Slice the watermelon vertically, the horizontally. Set aside.

Next, dice the mozzarella into cubes. Slice vertically and then horizontally, just like with the watermelon.

Wash and pat dry the herbs. Remove the mint leaves from the stem, and mince the mint and chives.

In a mixing bowl, combine diced watermelon, mozzarella cubes, herbs and salt. Optional: Add balsamic vinegar if you like.

Recipe here:
http://www.brit.co/watermelon-ceviche/

Orange Creamsicle Cake

Cake Ingredients:

13 tablespoons butter
1 1/8 cups sugar
3 eggs
2 1/4 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 2/3 tablespoons orange juice concentrate
2 tablespoons water
1/2 cup 2% low-fat milk, plus
1 teaspoon 2% low-fat milk
1/8 cup canola oil
1/2 teaspoon vanilla
1/4 teaspoon orange extract

Frosting Ingredients:

8 ounces neufchatel cheese, softened
16 ounces sifted powdered sugar
1/4 cup orange juice concentrate
mandarin orange, for garnish

Directions:

01 Preheat oven to 350°F.
02 Cream together butter and sugar until light and fluffy.
03 Add eggs, one at a time, beating well after each addition.
04 Sift together flour, baking powder and salt.
05 Combine the 1 2/3 tablespoons orange juice concentrate, water, milk, canola oil, vanilla and orange extract.
06 Add dry ingredients and wet ingredients, alternately, to butter mixture, beating well after each addition.
07 Divide batter among two 9 inch sprayed cake pans and bake for 30-35 minutes or until toothpick inserted in center of cake comes out clean.
08 Remove from oven, cool, and remove from pans.
09 Frost cake, either 2 separate cakes, or if you are brave, as a 2 layer cake!
10 Garnish with mandarin oranges.

Frosting:

01 Cream the cream cheese, powdered sugar, and o.j. concentrate together until well blended.

Recipe here:
http://www.food.com/recipe/orange-creamsicle-cake-from-scratch-245206

Cauliflower "Potato" Salad

2 and 2/3 cups steamed cauliflower
3 scallions (green onions), white and green parts, chopped
1/4 cup finely diced celery
1 hard boiled egg, chopped
3 Tbsp light mayonnaise
1/2 Tbsp yellow mustard
1/4 tsp salt
1/8 tsp black pepper
sprinkle of dill

If you are starting with a head of fresh cauliflower, you can quarter it and steam it for about 15 minutes, or until the cauliflower is tender. Texture is key here; you want it to be about the same texture as cooked potatoes would be for potato salad. Not too firm, and definitely NOT mushy. Use a fork to test it as it cooks. As soon as it is tender, remove from the heat and rinse in cold water for several minutes until the cauliflower is all cold. Then set on paper towels to drain, and pat dry if necessary. You don't want it to be wet when you add ingredients.

Chop the cauliflower into small bites (like potatoes in potato salad). Place in a bowl with the scallions, celery, and eggs. Gently toss together. Then add the mayo, mustard, salt and pepper; fold together gently with a spatula until well combined. Sprinkle a little dill over the top. Cover and chill for at least an hour.

Recipe here:
http://www.escapefromobesity.net/2010/07/low-carb-cauliflower-potato-salad-great.html

Poached Salmon
1 to 1½ pounds salmon fillets, pin bones removed
Salt
½ cup dry white wine (a good Sauvignon Blanc)
½ cup water
1 shallot, peeled and thinly sliced or a few thin slices of onion
Several sprigs of fresh dill or sprinkle of dried dill
A sprig of fresh parsley
Freshly ground black pepper
A few slices of fresh lemon to serve

Sprinkle the salmon fillets with a little salt. Put the wine, water, dill, parsley and shallots or onions in a sauté pan, and bring to a simmer on medium heat.
Place salmon fillets, skin-side down on the pan. Cover.
Cook 5 to 10 minutes, depending on the thickness of the fillet, or to desired done-ness. Do not overcook. Serve sprinkled with freshly ground black pepper and a slice or two of lemon.

1/4 cup (packed) fresh mint leaves
1/4 cup sugar or agave syrup
5 cups peeled, seeded, coarsely chopped watermelon (from about a 2 1/2-pound watermelon)
1/4 cup fresh lime juice
Mint sprigs (for serving)

Combine mint leaves, sugar, and 1/4 cup water in a small pot. Bring to a boil and stir until sugar has dissolved. Transfer mixture to a heatproof container and chill, uncovered, until cool, about 30 minutes.

Strain mint syrup into a blender; discard mint leaves. Add watermelon and lime juice and blend until very smooth. Using a fine-mesh sieve, strain into a pitcher; discard solids. Add 2 cups water and stir well to combine. Serve with mint sprigs.