June 26, 2009

Maui Summer Lunch Menu


Aloha! I thought that I would share with you a lunch menu with some of the dishes that I create that are unique to my style of cooking. I enjoy taking some of my favorite foods to create dishes that are a little different. The following menu is fairly simple, delicious and still good for you. This menu is festive enough to serve to guests and simple enough to have during the week. And what I like is that no matter where you live and no matter what fresh ingredients you have access to, these are recipes that can have substitutions. I have made these dishes over and over again with rave reviews. Food can be fun!

Enjoy eating well. Enjoy food that tastes good. Enjoy celebrating with food! And remember to roast extra vegetables for snacking any time!

Roasted Carrot Beet Salad with Roasted Beet Dressing over Field Greens
Garlic Shrimp Wrap with Basil Pesto and Feta with Carrots

Roasted Rosemary Sweet Potatoes

Mango Coconut Cream garnished with fresh raspberries and fresh mint
Roasting vegetable is quite simple. When you want to roast beets. The best way is to line a broiler pan with foil and oil it. Cut beets in half, lightly oil and place cut side face down. Cover with foil tightly. Cook on high heat about 45 min. The beet should be pierced with a fork easily. Allow to cool and peel. Julienne the beets or cut in 1 inch chunks.

Carrots can be best roasted by peeling the carrots and slicing on a diagonal. Toss with chopped garlic and sprinkle with salt. Add extra virgin olive oil to coat. Oil a metal baking sheet and spread carrots thinly.

Oven should be about 450 degrees. Carrots take about 15-20 min.

For a light vinaigrette I process up one of the roasted beets and the green part of one scallion and a small piece of peeled fresh ginger in a food processor with a little orange juice and maple syrup, sea salt and apple cider vinegar. I slowly add extra virgin olive oil to taste. Toss with carrots and beets. Serve over a bed of field greens. You can roast beets, portabella mushrooms, zucchini, carrots, squash, onions, and asparagus, get creative.

Roasted Rosemary Sweet Potatoes RECIPE BELOW

Extra Virgin Olive Oil
Rosemary finely chopped
3 Med. Yams or Sweet Potatoes
Sea salt to taste

Preheat oven to 450˚. Prepare cookie sheet. Brush with olive oil
Wash and dry yams or sweet potatoes. Do not peel, except brown and bad spots. Cut vertically into 4 even quarter. Slice into med. thick fries, not too thin. Toss in 2 tbls. olive oil. Sprinkle with Rosemary and Sea Salt. Spread evenly onto cookie sheet. It should be a single layer. Put cookie sheet in oven. After about 10-min you can turn once with a spatula. Periodically watch that the fries are not burning or sticking to pan.
Cook approx. 20 min.

Honey Mustard Dipping Sauce
Dijon Mustard

Mix equal part Dijon mustard and honey. Mix to blend well.


For an amazing easy and delicious and fresh dessert. Take frozen mango, about 2 cups. Puree in food processor with a small amount of organic whole coconut milk (not lite). Slowly add the coconut milk as it blends in. The fruit will create a very creamy icecream like texture in minutes. It's important to not add too much liquid and to be sure the fruit is frozen. I have done this with frozen berries, pineapple and other fruits. It's a fabulous dessert, decorate with fresh fruit and serve with a biscotti or cookie if desired.

Shrimp, Ahi or Veggie Wraps
Shrimp, Ahi or Veggie Wraps

1 large onion sliced thin
2 tbls. Olive oil
1 tsp sea salt

2 small carrots julienne and blanched
1 tsp olive oil
1 clove garlic chopped finely
Salt to taste

20 shrimp deveined
Season shrimp with salt and pepper
3 cloves garlic chopped finely
1 tbls butter
1 tbls olive oil
1 large scallion chopped (green and white parts)
¼ c. white cooking wine
Lemon juice

4 whole grain or whole wheat wraps (small fat free kind or small tortiallas)
4 tbls basil pesto
4 tbls crumbled feta cheese
4 large basil leaves
Oil for pan

Caramelize onion. Heat 2 tbls olive oil in sauté pan on high. Stir in onions and coat with oil. Sprinkle evenly with salt. This process can take 25-30 minutes to create the caramelization. After onion starts becoming opaque you can lower heat to medium high. Stir often in the beginning to prevent uneven cooking and burning. After the first process of softening you can stir occasionally. Watch and continue to stir and be sure onions are caramelizing evenly. When process is complete remove from heat and set aside in bowl.

NOTE: Steam carrots just until al dente (only a couple of minutes) then cool quickly in ice water to stop cooking. Set aside until reheating in pan with oil and garlic.

In a sauté pan heat oil and garlic. Put blanched carrots in to coat. Lightly sprinkle with salt.

In a large sauté pan heat oil, butter and garlic. Make sure pan is very hot and put in shrimp. Be sure to season shrimp with salt and pepper. Cook just until pink on one side and turn. Throw in chopped scallion. Test the shrimp to be sure they are thoroughly cooked, only about 2 minutes per side. Just before removing add ¼ c. white wine and lemon juice, cook for another minute or two on high heat to absorb some of the liquid.

Take each wrap and heat briefly in a pan that has been coated with oil. Heat both sides, do not brown. When all of the wraps or tortillas are warmed put on large surface to fill.

Spread ½ of the wrap’s surface closest to you with the pesto. Place about 2 tbls. caramelized onion on each wrap. Place the basil leaf on the pesto mixture and sprinkle with feta. Place several carrots horizontally across wrap. Place 5 shrimp just in front of carrots.

Roll wrap starting closest side to you. Roll in sides to create a wrap that holds the fillings. With the seam side down cut in half. Put on plate with one half leaning on the other half of the wrap for plating symmetry.

NOTE: You can also add ahi, roasted portabella mushrooms, zucchini or other veggies in place of shrimp.

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