CONTENTS

APPLE RASPBERRY VALENTINE CRISP 2

AVOCADO 4
SOUP 4
ARTICHOKES 6
WITH YOGURT 6
BLACKBERRY 8
MOUSSE 8
BLUEBERRY 10
MUFFIN 10
BROCCOLI 12
SOUP 12
CANTALOUPE 14
BREAD 14
CHERRY PIE 16
CABBAGE & LEEKS 18
MASHED-POTATO CAKES 20
KIWI 22
JAM 22
MANGO LIME RICE 24
WILD 26
MUSHROOM
SOUP
BY ELLIE SCHUHMANN
ORANGE 28
MUFFIN 28
YIN YANG PAPAYA 30
PINEAPPLE 32
PAYASAM 32
POM 34
GUAC 34
PLUM 36
CLAFOUTIS 36
RASBERRY 38
SUMMER 38
PUDDING 38
RED BELL PEPPER COULIS 40
STRAW- 42
BERRY 42
SALAD 42
FRESH TOMATO 44
SALSA 44
DILLED BABY SHRIMP 46
& 46
WATERMELON NAPOLEONS 46

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POMELO

APPLE
Yield: 2 servings On floured surface, roll puff pastry into 14 x 10- slices, sugar and cinnamon. Cover and cook,
inch rectangle. Cut pastry into two 7 x 10-inch stirring occasionally, for 20 minutes or until
1 sheet (9 1/2 x 10-inch) puff pastry (sold in pieces. Using a ruler to guide pastry wheel, cut tender. Stir in one tablespoon of jam.

RASPBERRY
grocery freezer sections or make your own puff each half into 22 seven-inch long strips about To serve, blend yogurt and water. Divide
pastry) 1/4-inch wide. mixture between two large serving plates.
1 egg beaten with 1 tablespoon milk To make lattice heart, lay 11 pastry strips, 1/8- Mound apple slices in center. Dip edges of

VALENTINE
1 tablespoon butter inch apart and parallel, across an ungreased each heart into confectioner’s sugar and place
2 Fuji apples, peeled, cored and cut into 1/4-in baking sheet. One by one, weave 11 more atop apples.
thick slices strips through parallel strips to create lattice To make heart-shaped designs in the sauce,
2 teaspoons sugar square. Cut out center of lattice with a 4 or heat remaining jam in microwave for thirty

CRISP 1/2 teaspoon ground cinnamon

3 tablespoons seedless raspberry jam
1 eight ounce container lowfat vanilla yogurt
5-inch heart-shaped cookie cutter or stencil
and discard trimmings. Refrigerate heart 10
minutes.
seconds. Drop dots of jam onto sauce. Drag
a toothpick tip through center of each dot to
make heart.
1/4 cup water
by Washington Apple
Heat oven to 400 deg. F. Brush hearts with egg
Confectioner’s sugar mixture and bake 15 minutes or until golden

Commision brown. In skillet, melt butter and add apple

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33 OF THE HEALTHIEST FOODS ON EARTH SI 520
AVOCADO
2 ripe avocados, quartered
1/4 cup chopped green onion
2 tablespoons fresh orange or pineapple juice
SOUP
1 tablespoon chopped fresh cilantro
1/2 to 1 teaspoon salt
1/4 teaspoon ground red pepper
1/4 teaspoon ground black pepper
1/8 teaspoon ground cumin
by Chuanqi Li 3 cups chicken broth, chilled
1 (8-ounce) container fat-free plain yogurt
Garnishes: cooked shrimp, avocado slices
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AVOCADO
Heat the chicken broth until hot, not boiling. dark green to purplish-black. This is only my
Set aside. opinion, but if I cannot find Haas avocados, I
don’t make this or any other avocado recipe
Peel the avocado and remove the seed. Cut until I can find them.
into several pieces, place in the food processor
or blender, and purée. Turn off the blender and
pour in the whipping cream, followed by the
hot chicken broth, cumin, salt, white pepper,
sherry and lemon juice. Pulse a few times, just
until mixture is blended. Taste and add more
salt and pepper, if desired.
Serve immediately, or chill for at least two
hours and serve.
Note: Haas avocados are the ones with the
bumpy skin. As they ripen, they go from
 33 OF THE HEALTHIEST FOODS ON EARTH SI 520
ARTICHOKES
1/2 lemon
6 cups water
4 springs fresh parsley
WITH
1 bay leaf
5 whole black peppercorns
1 teaspoon dried thyme
YOGURT
2 large artichokes
for the Yogurt Mustard:
1/2 cup plain nonfat yogurt
1 teaspoon Dijon-Stlye mustrard
1/8 teaspoon lemon pepper
by Hanna Jung 1 teaspoon red wine vinegar
2 tabel spoons minced shallot
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ARTICHOKE
Put the lemon, water, parsley, bay leaf,
peppercorns, and thyme in a large pot. Bring to
a boil over high heat. While the water is boiling,
prepare the artichokes Slice 1/4 inch off the
top of each artichoke. Cut the stems off each,
flush with the base, and clip the sharp point
at the tip of each leaf with scissors. Put the
artichokes into the boiling water, cover, and
cook until the leaves can be pulled from the
stem easily, 40 to 50 minutes.
In the meantime, combine yogurt, Digion
mustard, lemon pepper,wine vinegar, and
shallotsin a blender and mix at high speed
until smooth. Transfer the dressing to a small
serving bowl and place it in the center of a
large platter.
When the artichokes are done, slice them
in half vertically and remove the fuzzy inner
chokes. Arrange the artichoke halves cut side
down around the yogurt mustard on the
platter.
 33 OF THE HEALTHIEST FOODS ON EARTH SI 520

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BLACKBERRY

BLACKBERRY
1 tablespoon unflavored gelatin 1. Soak the gelatin in the cold water in a 4. Add the egg yolk mixture to the blackberry
2 tablespoons cold water saucepan for 5 minutes. Add the orange juice, mixture and stir until well blended. Whip the
Juice and grated zest of 1 orange grated orange zest, and berries, and bring just heavy cream to soft peaks and fold gently into

MOUSSE
2 pints blackberries, or 2 bags (10 ounces each) to a boil, stirring. Cool to room temperature. the blackberry and egg yolk mixture. Divide
frozen berries without sugar; reserve 8 to 10 2. Beat the egg yolks and sugar in a bowl until among serving dishes and chill until ready to
whole berries for garnish pale yellow. Add the Cointreau and beat for serve.
2 egg yolks another minute. 5. Garnish with a few slices of kiwi and a whole
1/2 cup sugar 3. Put the egg yolk mixture in the top of a berry, or with the berries alone.
by Julee Rosso 2 tablespoons Cointreau double boiler over simmering water. Stir until

Sheila Lukins 2 cups heavy cream

2 kiwis, peeled and sliced, for garnish (optional)
slightly thickened and hot to the touch. Cool to
room temperature.

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BLUEBERRY
BLUEBERRY
1/2 cup butter Preheat oven to 375°F. In a large mixing bowl,
2 cups unsifted flour cream together butter and sugar until light and
1 cup sugar fluffy; add eggs, one at a time, beating after
2 large eggs
MUFFIN
each addition. In a second bowl, combine all
1/2 cup milk dry ingredients. (You can use an electric mixer
2 teaspoons baking powder to combine the dry ingredients thoroughly
1/2 teaspoon salt at this point so that you won’t need to
2 1/2 cups large fresh blueberries overmix once the wet and dry ingredients are
by CM 1 1/2 teaspoons vanilla extract combined.
2 tablespoons sugar (for top of muffins) Gradually add the dry ingredients to the
creamed butter and sugar mixture along with
the milk and vanilla. Optionally, mash 1/2 cup
of the blueberries, and stir in by hand (this
will turn batter a light shade of blue and add a
touch of blueberry flavor, but this step may be
skipped, if you wish). Add the remaining whole
10
berries and stir in gently by hand.
Spray a 12 muffin baking pan with Baker’s Joy
(or other non-stick spray). Fill greased muffin
cups 3/4 full. Sprinkle sugar on top of unbaked
muffins (we like to use Turbinado sugar for
sprinkling the tops). Bake at 375°F for 25-30
minutes. Cool in pan. Run a knife around the
edge of each muffin after several minutes to
free it from the pan and cool on wire racks.
Muffins may be brushed with melted butter
and sprinkled with sugar, if desired.
At our test kitchen, we sometimes sprinkle
blueberry muffin tops with cinnamon sugar
or ground hazelnuts or spread with lemon
or vanilla icing and top with thinly sliced
almonds.
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BROCCOLI
2 tablespoons butter
1 onion, chopped
1 stalk celery, chopped
SOUP
3 cups chicken broth
8 cups broccoli florets
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups milk
by Eric Garcia ground black pepper to taste
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BROCCOLI
Melt 2 tablespoons butter in medium sized tablespoons butter, stir in flour and add milk.
stock pot, and saute onion and celery until Stir until thick and bubbly, and add to soup.
tender. Add broccoli and broth, cover and Season with pepper and serve.
simmer for 10 minutes.
Pour the soup into a blender, filling the pitcher
no more than halfway full. Hold down the lid
of the blender with a folded kitchen towel, and
carefully start the blender, using a few quick
pulses to get the soup moving before leaving it
on to puree. Puree in batches until smooth and
pour into a clean pot. Alternately, you can use
a stick blender and puree the soup right in the
cooking pot.
In small saucepan, over medium-heat melt 3
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CANTALOUPE

CANTALOUPE
1 3/4 c. all-purpose flour Dice small amount of cantaloupe into blender.
2 tsp. baking powder Set on grind just long enough to mash
1/4 tsp. salt cantaloupe into pulp do not over grind, will be

BREAD
1/4 tsp. soda too soupy. Set aside.
1/3 c. shortening Mix flour, baking powder, salt and soda, sifting
2/3 c. sugar 3 times.
1 lg. egg
1 c. cantaloupe pulp In separate bowl, cream sugar and shortening
by Yiwei Ma until light and fluffy. Add egg and beat
well. Add cantaloupe pulp and mix. Add
flour mixture, 1/2 cup at a t ime, beat until
smooth. After each addition put into well-
greased floured pans, 8 x 4 x 2 1/2 inch. Bake
in moderate 350 degree oven for 50 minutes.
Serve with whipped cream or plain.

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CHERRY PIE

CHERRY
1 recipe pastry for a 9 inch double crust pie Preheat oven to 400 degrees F (205 degrees
4 tablespoons quick-cooking tapioca C). Place bottom crust in piepan. Set top crust
1/8 teaspoon salt aside, covered.

PIE
1 cup white sugar
4 cups pitted cherries In a large mixing bowl combine tapioca, salt,
1/4 teaspoon almond extract sugar, cherries and extracts. Let stand 15
1/2 teaspoon vanilla extract minutes. Turn out into bottom crust and dot
1 1/2 tablespoons butter with butter. Co ver with top crust, flute edges
by Elliott Manzon and cut vents in top. Place pie on a foil lined
cookie sheet --- in case of drips!

Bake for 50 minutes in the preheated oven,

until golden brown.

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GREEN CABBAGGE

CABBAGE
1 medium green cabbage Trim leeks and slice into 1 to 1 1/2-inch lenghs.
3 large leeks Cut the rounds into thin strips. Soak in cold
3 tablespoons butter water to loosen any soil that may be adhering

& LEEKS
1/3 cup vegetable broth to them, then rinse well. Cut the cabbage into
1 teaspoon salt 6 wedges; remove core pieces. Thinly slice the
1/2 teaspoon ground black pepper cabbage wedges crosswise. Toss the drained
leeks with the cabbage. Heat butter over
medium heat in a large skillet. Add leeks and
by Megan McGlynn cabbage and saute for 8 minutes. Add broth,
salt, and pepper and simmer, covered, until the
cabbage is cooked but still somewhat crunchy.

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KALE

MASHED-
12 cups water Bring water to a boil in a Dutch oven; add kale. mixture, onion mixture, green onions, and
1 bunch kale, trimmed (about 4 ounces) Cover and cook over medium heat 5 minutes pepper. Remove from heat; cool slightly. Divide
2 2/3 cups (1-inch) cubed Yukon gold or red or until tender. Remove kale with a slotted potato mixture into 8 equal portions, shaping

POTATO
potato (about 1 pound) spoon, reserving cooking liquid. Chop kale and each into a 1/2-inch-thick patty. Place patties
3/4 teaspoon salt, divided set aside. on a baking sheet coated with cooking spray.
1 tablespoon olive oil Bake at 400° for 20 minutes.

CAKES
1 tablespoon butter or stick margarine Add potato to reserved cooking liquid in pan;
3 cups diced onion bring to a boil. Reduce heat, and simmer 10 Preheat broiler.
2 tablespoons chopped fresh sage minutes or until tender. Drain; partially mash
1/4 cup sliced green onions potatoes. Stir in kale and 1/4 teaspoon salt. Broil patties for 5 minutes or until browned.
1/4 teaspoon freshly ground black pepper Preheat oven to 400°. Garnish with sage sprigs, if desired.
by Michael Perry Cooking spray
Sage sprigs (optional) Heat oil and butter in a large nonstick skillet
over medium-high heat. Add 1/2 teaspoon
salt, diced onion, and chopped sage. Cook 13
minutes or until browned. Combine potato

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KIWI

KIWI
24 kiwis, peeled and mashed In a large saucepan, combine 3 cups mashed high heat, then carefully lower the jars into
3/4 cup pineapple juice kiwi, pineapple juice, lemon juice and apples. the pot using a holder. Leave a 2 inch space
1/4 cup fresh lemon juice Bring to a boil and then add the sugar; stir between the jars. Pour in more boiling water

JAM
3 apples, unpeeled and halved to dissolve, reduce heat and simmer for 30 if necessary until the water level is at least 1
4 cups white sugar minutes. inch above the tops of the jars. Bring the water
Sterilize the jars and lids in boiling water for to a full boil, cover the pot, and process for 10

by Dan Polant at least 5 minutes. Pack the jam into the hot, minutes.
sterilized jars, filling the jars to within 1/4 inch
of the top. Run a knife or a thin spatula around
the insides of the jars after they have been
filled to remove any air bubbles. Wipe the rims
of the jars with a moist paper towel to remove
any food residue. Top with lids, and screw on
rings.
Place a rack in the bottom of a large stockpot
and fill halfway with water. Bring to a boil over

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MANGO

MANGO
2 cups brown rice Prep Time:
4 cups water 5 Min
1 tablespoon fresh lime juice Cook Time:

LIME RICE
1/2 cup chopped fresh cilantro 50 Min
1 mango, peeled, pitted, and cut into 1/2 inch Ready In:
cubes 55 Min
Directions

by David Quick 1. Bring the brown rice and water to a boil

in a saucepan. Stir the lime juice into the rice,
reduce the heat to medium-low, and cover;
simmer until the rice is tender and the liquid
has been absorbed, 45 to 50 minutes.
2. Stir the cilantro and mango into the
cooked rice to serve.

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33 OF THE HEALTHIEST FOODS ON EARTH SI 520
WILD
1/2 teaspoon butter
1/2 teaspoon olive oil
2 tablespoons finely chopped celery
2 tablespoons finely chopped shallots
2 tablespoons finely chopped carrot
Cooking spray
1 cup thinly sliced button mushrooms
2 cups thinly sliced shiitake mushroom
caps
1 (14-ounce) can fat-free, less-sodium
chicken broth
1 teaspoon dry sherry
1/2 teaspoon chopped fresh parsley
1/4 teaspoon chopped fresh tarragon
1/4 teaspoon ground black pepper
1/8 teaspoon salt
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XXII
MUSHROOM
Heat butter and oil in a large nonstick skillet medium heat. Cover, reduce heat, and simmer
over medium-high heat. Add celery, shallots, 30 minutes. Stir in sherry and remaining
and carrot; sauté 3 minutes or until lightly ingredients. Simmer, uncovered, 5 minutes.
browned. Spoon vegetable mixture into a
medium bowl.
Coat pan with cooking spray. Add button
mushrooms; sauté 3 minutes or until lightly
browned. Add button mushrooms to vegetable
mixture. Coat pan with cooking spray. Add
shiitake mushrooms; sauté 3 minutes or until
lightly browned. Add shiitake mushrooms to
vegetable mixture.
Combine vegetable mixture and broth in
a medium saucepan; bring to a boil over
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ORANGE

ORANGE
10 oz of mandarin oranges, drained. Preheat your oven to 350°F (175°C). As one of the healthies fruits in the world,
1 medium egg, slightly beaten. Sift the flour with all of the other dry orange can:
1 ½ cup of flour. ingredients.

MUFFIN
½ cup of sugar. Add the butter. Reduces levels of “bad” cholesterol
½ cup of butter. Mix together the beaten egg and the milk,
¼ cup of milk. then add to dry ingredients and mix until just Lowers risk of cancers of the mouth, throat,
1 ¾ teaspoon of baking powder. moistened. breast and stomach, and childhood leukemia
½ teaspoon of salt. Fold in the mandarin orange pieces.
OrangeRecipes.org ¼ teaspoon of allspice. Fill greased muffin tins about three-quarters Pectin suppresses appetite
¼ teaspoon of nutmeg. full.
Bake for 25 minutes.
Serve as desired. and serve.

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PAPAYA

YIN YANG
1 cup canned unsweetened coconut milk, Combine the coconut milk, milk, sugar, and To serve, spoon the tapioca pudding into 1 side
stirred tapioca in a medium-size saucepan, and bring of each soup bowl, then add the papaya puree
3/4 cup milk to a boil over high heat. Reduce the heat to on the other side, forming a yin-yang pattern.

PAPAYA
3 Tablespoons sugar
2 Tablespoons quick-cooking tapioca
1/2 teaspoon vanilla extract
2 medium ripe papayas (about 1-1/2 pounds)
Fresh mint sprigs, for garnish
by Nicole Routhier
low and simmer, stirring frequently, until Garnish with a mint sprig and serve at once.
the tapioca is translucent and the mixture is
slightly thickened, about 5 minutes. Do not Yield: 4 servings
overcook; the mixture will continue to set as it
cools. Stir in the vanilla extract. Recipe Source: Nicole Routhier’s Fruit
Let the tapioca cool. Cover and refrigerate until Cookbook by Nicole Routhier (Workman
it is well chilled, at least 1 hour. Publishing)
Halve the papayas and remove the seeds. With
a spoon, scoop out the flesh and place it in a Reprinted with permission.
blender or food processor. Process the papaya
to a puree. (There should be about 2 cups of
puree.) Cover and refrigerate until well chilled,
at least 1 hour.

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PINEAPPLE

PINEAPPLE
Pineapple(ripe) - 1 no Method:
(cut into small pieces) Boil the pineapple pieces in a thick bottom Tips:
Sugar - 300 gm pan, along with a little water. When the 1) If u r using tinned coconut milk, avoid the

PAYASAM
Coconut milk - 2 tins pineapple is done, add the ghee and fry it well. three steps of extract milk.
(or u can extract the milk from two grated Add sugar and fry. Make sure that there is simply mix one cup water to the first tin of
coconuts by taking 1st, 2nd and 3rd extracts) no crumbs or lumps. When it is nicely done, coconut milk and dilute it. Add this to the fried
Ghee - 25 gm add the third extract of the milk and boil it. pineapples. When it starts to boil, add the
Raisins(Onakka munthiri) - 50 gm Add the second extract followed by the first second tin of coconut milk.
by Maneka Nirmal Cashew nuts - 50 gm extract. When the first extract begins to boil, 2) I normally add one cup water to one tin
Cumin(Jeerakam) powder - 1 tsp add the washed chowari. When the chowari is coconut milk to dilute it. But u can use more or
Dried ginger powder – 1 tsp cooked and payasam is nicely done, remove less according to the thickness and quality of
Cardamom(Elakka) - 4 nos from flame. Add the fried cashewnuts and the milk.
(powdered) raisins. Sprinkle the powdered ingredients and
Chowari - 50 gm mix well. Close the pan with a lid to keep the
yummy flavor

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33 OF THE HEALTHIEST FOODS ON EARTH SI 520
POM
1/4 cup minced onion
2 limes, juiced
2 serrano chile peppers, or to taste
GUAC
salt to taste
4 ripe avocados, peeled and pitted
1/4 cup chopped fresh cilantro
1/4 cup pomegranate seeds, divided
1 sprig cilantro for garnish
by Amanda Visconti
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POM...
Combine the onion with the juice of 2 limes Top with the remaining pomegranate seeds
in a small bowl; allow the onion to soak in the and garnish with the cilantro sprig to serve.
lime juice for 2 hours.
Strain through a fine-mesh sieve and discard
the lime juice. Set the onions aside.
Grind the serrano chile peppers, the juice of
2 limes, and salt together in a food processor
until smooth; add the avocado and continue
processing until creamy and smooth.
Transfer the mixture into a small serving bowl;
fold the soaked onions, chopped cilantro, and
about half the pomegranate seeds into the
avocado mixture.
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PLUM

PLUM
1 pound of black plums, pitted Preheat your oven to 400ºF, making sure your Bake for about 35 minutes, until the custard is
2 tablespoons of brandy rack is in the middle. Butter a 2-qt glass baking/ a light golden brown, puffed, and set (check by
1 tablespoon of sugar lasagna dish. inserting a toothpick into the center and make

CLAFOUTIS
1/2 cup of sugar Cut each of the plums into eighths and toss sure it comes out relatively clean).
4 eggs them with the brandy and sugar in a medium Let the dish set for about 15 minutes--it will
1 cup of milk bowl, letting them sit for about 15 minutes shrink down and the custard will become
3 tablespoons of butter, melted minutes at room temperature. denser. Dust with powdered sugar and serve
1/2 cup of flour Using a slotted spoon, toss the plums into the by cutting into brownie-sized squares.
by Abby Van Bremen 1/4 teaspoon of salt baking dish, spreading them out evenly. Do
1/2 teaspoon of vanilla extract not rinse the bowl just yet!
1/8 teaspoon of almond extract Pour the leftover juices into a blender, adding
Powdered sugar in the eggs, milk, melted and cooled butter,
salt, flour, vanilla and almond extract, as well as
the sugar.
Blend briefly (just until all of the ingredients
are combined) and then pour over plums.

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RASPBERRY

RASBERRY
1 1/2 cups white sugar In a saucepan over medium heat, combine The next day, remove plastic wrap, and

the sugar, water, and raspberries. Cook, invert onto a plate. Serve chilled, with
1 tablespoon water
stirring carefully so as not to damage the whipped cream on the side.

SUMMER 3 cups fresh raspberries berries, until the mixture is hot, and the

sugar is dissolved. Set aside to cool slightly.

6 slices white b read

PUDDING 1 cup whipped cream

Line a 1 quart bowl with 5 slices of bread.

Pour the raspberry mixture over the

bread, and place the last slice of bread on

by FeiFei top. Cover the bowl loosely with plastic

wrap. Place a weight on top of the bowl

(canned goods work well), and refrigerate

overnight.

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RED BELL
PEPPER

RED BELL
2-3 large red, yellow or orange bell peppers Remove the core, seeds and membranes from the blender lid off.
2 oz. extra virgin olive oil the peppers and roughly chop them. Heat a
2 Tbsp. chopped shallots heavy-bottomed sauté pan over medium heat Start on a slow speed with the lid slightly

PEPPER
¼ cup vegetable stock for a minute, then add the olive oil and heat for ajar to vent any steam, then seal the lid and
1 Tbsp balsamic vinegar another minute. increase the blending speed. Add vinegar,
Kosher salt & ground white pepper, to taste adjust consistency with remaining stock, and

COULIS
Add the shallots and sauté for a minute or two season to taste with Kosher salt and white
or until they’re slightly translucent. Reduce pepper.
heat to low, add the chopped pepper. Cover
and sweat for about 15 minutes or until tender.
Add a couple of tablespoons of stock and cook
by Danilo Alfaro for another minute or two. Remove from heat
and purée in a blender.

Tip: Use care when processing hot items in a

blender as the hot steam can sometimes blow

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STRAWBERRY

STRAW-
Ingredients Directions Preheat a large nonstick frying pan to medium
12 ounces strawberries, hulled and cut into Most people think of strawberries as hot and add a splash of olive oil. Press a basil
1/4-inch slices something they’d only eat for dessert, but leaf onto each slice of halloumi. Place the

BERRY
Good-quality balsamic vinegar they work so well in salads. Especially when slices, leaf side down, in the frying pan and
1/2 lemon, juiced paired with halloumi cheese, which I just fry for a minute. Turn over carefully and fry
Extra-virgin olive oil love. It’s a Cypriot cheese made from goat’s or for another minute until the halloumi is light

SALAD
Sea salt and freshly ground black pepper
Olive oil
A few sprigs fresh basil, leaves picked
9 ounces halloumi cheese, cut into 8 thin slices
A few sprigs fresh mint, leaves picked
by Ellen Wilson A handful mixed salad leaves, washed and
spun dry
8 slices speck
sheep’s milk and you can get it from all good
supermarkets. It’s like a chewy feta but one you
can cook with. When fried or broiled it goes
all crispy on the outside and soft and slightly
chewy on the inside. A brilliant thing to eat.
In a bowl, drizzle the sliced strawberries with
a good splash of balsamic vinegar, the lemon
juice and some extra-virgin olive oil. Season
with salt and pepper. This will draw out and
flavor the lovely strawberry juices.
golden and crisp.
Get yourself 4 plates and place a couple of
pieces of the crispy halloumi on each. Put the
mint, the rest of the basil leaves and the salad
leaves into the bowl with the strawberries
and toss together. Pile some of the strawberry
mixture in the middle of each plate and drape
the speck over the top. Finish with more salad
leaves. To serve, drizzle with balsamic vinegar
and extra-virgin olive oil.

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TOMATO

FRESH
1 1/2 cup diced fresh tomatoes In medium bowl, combine all ingredients. Let
1 tbsp diced seeded fresh jalapeno pepper stand, covered, at room temperature for 30
3 tbsp finely diced onion minutes.

TOMATO
2 tbsp finely chopped fresh cilantro
1 tbsp Balsamic vinegar or fresh lime juice
1 clove garlic, minced

SALSA
1/4 tsp salt

by Elizabeth Hill

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WATERMELON

DILLED BABY 2 cups cooked baby salad shrimp

2/3 cup mayonnaise
Instructions: dill.

SHRIMP 1 tablespoon fresh snipped dill Mix together the shrimp, mayonnaise and dill. Repeat to create 4 Napoleons.
12 4 inch seeded rounds of watermelon
&
Chill until ready to serve.
about 1/2 inch thick

WATERMELON 4 large cocktail shrimp

4 sprigs of dill
To serve, place a round of the watermelon on Servings:
a serving plate and top with a thin layer of the
NAPOLEONS shrimp salad. Serves 4

Top that with another round of the watermelon

by Xiaowen Zhang and then another layer of the shrimp salad.

Top that with another watermelon round.

Place a cocktail shrimp on top with a sprig of

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INDEX S
Coconut milk 32 lemon 42
cream 38 lime 34
cumin 4 lime juice 24, 44 sage 20
Cumin 32 salt 4, 10, 14
A M shallots 26

allspice 28 D mandarin oranges 28

shiitake mushroom 26

almond extract 16, 36 shortening 14

dill 46 mango 24
avocado 4, 34 shrimp 4, 46
margarine 20
E mayonnaise 46
soda 14

B egg 14, 28
milk 10, 30, 32, 36
speck 42
strawberry 42
baking powder 10, 14, 28 mint 30, 42
eggs 10, 36 sugar 10, 14
balsamic vinegar 42
basil 42 F N T
blackberry 8 nutmeg 28
flour 10, 14, 36 tapioca 16, 30
black pepper 4
black plums 36
G O tarragon 26
tomato 44
blueberries 10
olive oil 20
brandy 36 garlic 44
butter 10, 18, 20, 36 Ghee 32
onion 12, 20, 34, 44 V
orang 4
button mushrooms 26 ginger 32 vanilla extract 10, 16, 30, 36

P
green onion 4, 20 vegetable broth 18
C
cabbage 18
H papaya 30 W
pie 16
cantaloupe pulp 14 halloumi 42 watermelon 46
Pineapple 32
Cardamom 32
carrot 26 J pineapple juice 4
Y
plain yogurt 4
Cashew nuts 32
jalapeno 44 pomegranate 34 yolk 8
celery 12

K
pork 38
cherries 16
potato 20
chicken broth 4
kale 20 Powdered sugar 36
chile peppers 34
kiwis 8
Chowari 32
cilantro 4, 24, 34, 44
R
coconut 32 L Raisins 32
coconut milk 30 leeks 18 red pepper 4

48 49