This week, we focused on food. We shared some yummy recipes to try this month in honor of some special celebrations.
Did you know that May is?
– National Hamburger Month
– National Salsa Month
– National Barbeque Month
– National Strawberry Month
– National Salad Month
YES! We have SO many reasons to try a new recipe and share a meal with the ones we love.
For our Fave 5 this week, we decided to pick out our 5 favorite recipes from the shows this week. These are the 5 recipes that our staff members will be trying (and hopefully sharing)! 🙂
#1 – Blueberry and Spinach Salad with Honey-Lemon Vinaigrette
INGREDIENTS
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3 cups mixed baby greens (spring mix)
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1/2 cup strawberries, sliced
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2 cups blueberries
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1/4 cup sliced almonds
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3 tablespoon freshly squeezed lemon juice
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3 tablespoon rice vinegar
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1 tablespoon extra-virgin olive oil
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2 tablespoon raw honey
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1/4 teaspoon sea salt
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1/4 teaspoon pepper
INSTRUCTIONS
- Combine vinegar, lemon juice, olive oil, honey, salt and pepper in a small bowl. Whisk until well combined, and then set aside.
- Combine strawberries, blueberries, almonds, and greens.
- Add dressing and toss to coat.
#2 – Grilled Cheesecake with Strawberry Soup
Strawberry Soup Recipe
SERVINGS:
8 servings
INGREDIENTS
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2 cups strawberries, hulled
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Juice of 1/2 lemon
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3 to 4 tablespoons honey
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3/4 cup orange juice
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1 tablespoon cream (optional)
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Small handful picked mint leaves
INSTRUCTIONS
- In a high speed blender, place strawberries, lemon juice, honey and orange juice. Blend until smooth. Pour into a soup bowl or 8 small sauce bowls and top with a drizzle of cream and mint leaves.
Grilled Cheesecake
SERVINGS:
8 mini cakes
INGREDIENTS
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For the mango cheesecake:
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24 ounces cream cheese, room temperature
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1 cup granulated sugar
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3 tablespoons all-purpose flour
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3/4 cup sour cream
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1 tablespoon vanilla extract
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4 large eggs, room temperature
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1/2 cup mango puree
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For the sandwiches:
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1 pound cake loaf
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Unsalted butter, softened, for frying
INSTRUCTIONS
- Bake the cheesecakes: Preheat oven to 325 degrees, and line the bottom and sides of 2 8×8-inch cake pans with parchment paper.
- In a large bowl using a hand mixer on low speed, cream together the cream cheese, sugar and flour until smooth and combined. Add sour cream and vanilla and mix until combined. Add the eggs one at a time, scraping down the sides of the bowl after each addition. Mix in the mango puree.
- Divide batter between the 2 cake pans. Place the pans inside another larger pan with high sides. Fill the outside of the pan with enough warm water to go halfway up the side of the cake pans. Bake 30 minutes, then turn the oven off and let the cheesecakes cool in the oven with the door slightly cracked, about 30 minutes. Remove cheesecakes from oven and chill until firm, at least 3 hours.
- Assemble the sandwiches: Slice the cake loaf into 8 slices, and slice each chilled cheesecake into 4 squares.
- Preheat skillet over medium heat. Butter one side of a pound cake slice, place cake butter-side down in pan, add 1 slice of cheesecake. Butter a second piece of cake and place on top of cheesecake in pan. Grill until lightly browned, then flip. Continue grilling until golden on the second side. Working in batches, repeat with the remaining 7 sandwiches. Serve with strawberry soup on the side.
#3 – Kansas City BBQ Sundae
Ingredients
- 1 pound brisket burnt ends, chopped
- 2 cups mashed potatoes, prepared
- 1/2 cup cheddar cheese, shredded
- 4 grape tomatoes
- BBQ sauce, as needed
Preparation
- 1 To make one:
- 2 In a medium parfait glass, start by adding 1/4 cup burnt ends on the bottom. Drizzle with bbq sauce.
- 3 Top with 1/4 cup scoop of mashed potatoes. Layer another 1/4 cup burnt ends and another drizzle of sauce.
- 4 Finish with 1/4 cup scoop potatoes. Drizzle with sauce, a sprinkle of cheese and a grape tomato on the top.
#4 – Watermelon Salsa
Ingredients:
- 3 cups fresh watermelon, chopped
- ½ cup cucumber, diced
- ½ cup yellow, orange or green peppers, diced
- ¼ cup red onion, diced
- ¼ cup cilantro, chopped
- 2-3 tbsp jalapeño, diced + seeded
- 2 tbsp lime juice
- sea salt, to taste
Directions:
- Combine watermelon + veggies into bowl and toss
- Season with lime juice and salt to taste
- Stir and serve chilled
#5 – Salmon Burger
Ingredients
- 1 1/4 pounds center-cut salmon fillet, skin and pin bones removed
- 2 tablespoons dijon mustard
- 1 tablespoon mayonnaise
- 1 tablespoon lemon juice
- 1/2 teaspoon grated lemon zest
- Pinch of cayenne pepper
- 2 scallions, chopped
- 1 cup plus 2 tablespoons panko (Japanese breadcrumbs)
- Kosher salt and freshly ground black pepper
- Kosher salt and freshly ground black pepper
- 2 tablespoons extra-virgin olive oil, plus more for brushing
- 4 brioche buns, split
- Tartar sauce and arugula, for topping
Directions
Cut three-quarters of the salmon into 1/4-inch pieces. Put in a large bowl. Cut the rest of the salmon into chunks; transfer the chunks to a food processor along with the mustard, mayonnaise, lemon juice, lemon zest and cayenne. Pulse to make a paste. Add the pureed salmon mixture to the bowl with the diced salmon. Add the scallions, 2 tablespoons panko, 1/2 teaspoon salt, and black pepper to taste. Gently mix until just combined. Line a baking sheet with parchment paper and brush with olive oil. Divide the salmon mixture into 4 mounds on the parchment paper. With damp hands, pat into 4-inch-wide, 3/4-inch-thick patties. Cover loosely with plastic wrap and refrigerate at least 30 minutes. Preheat the broiler. Spread the remaining 1 cup panko on a plate. Press both sides of the salmon patties in the panko. Heat the olive oil in a large nonstick or cast-iron skillet over medium-high heat. Add the patties (in batches if necessary) and cook until browned on the bottom, 3 to 4 minutes, adjusting the heat if necessary. Turn and cook until the other side is browned and the patties feel springy in the center, 3 to 4 more minutes. Transfer to a paper towel-lined plate to drain; season with salt. Meanwhile, arrange the buns, cut-side up, on a broiler pan and broil until toasted, 1 to 2 minutes. Serve the patties on the buns; top with tartar sauce and arugula.
Rise and Shine 