Roasted Golden Beet

Golden Beet - 4
Olive Oil - 1 tbsp
Rock Salt / Pink Himalayan Salt / Sea Salt - a light sprinkle
Black Pepper - 1/4 tsp
Fresh Lemon Thyme - a few sprigs

Preheat oven to 400F.

Scrub and wash the beetroots well. Dry completely and cut them into small cubes (along with the skin).

Add olive oil, salt, pepper and lemon thyme leaves and mix well.

Place on a foil in a single layer on the baking sheet and bake for 30 to 45 minutes till the beets are soft and slightly caramelized.

Serve warm as a side-dish.

 

 

 

 

 

 

 

 

 

 

 

Shrimp in Soy Sauce

Fresh Big Shrimps - 12 (preferably not frozen)
Garlic Cloves - 1, minced
Olive Oil - 1 tbsp

Reduced Sodium Soy Sauce - 1.5 tbsp
Balsamic Vinegar - 2 tbsp.
Turbinado Sugar - 1/2 tsp
Red Chili Flakes - 1/4 tsp
Cayenne Pepper - 1/4 tsp

Basil Leaves - 2, shredded for garnishing

Mix soy sauce, balsamic vinegar, turbinado sugar, chili flakes and cayenne together and keep aside.

Heat a skillet and add the olive oil and minced garlic. Saute for a few seconds and add the shrimp.

Cook for 2 to 3 minutes on each side, till the shrimps are pink and opaque. Add the sauce and mix well and cook for a minute till the sauce is almost absorbed.

Garnish with shredded basil leaves and serve immediately.

 

 

My Lunch - Crispy Snapper, Sauteed Lacinato Kale, Potato

Crispy Yellow Fin Snapper with Thyme lemon Sauce, Sauteed Lacinato Kale, Potato

Crispy Flounder with Apricot Sauce

Flounder - 1 big (scored on both sides and cut into two or more pieces)
Salt
Pepper
Butter - 2 tbsp.
Shallot - 1, finely chopped
Apricot Preserve - 4 tbsp.
Dijon Mustard - 1 tbsp.
Olive Oil

To make the sauce, Heat butter and cook the shallots till they are soft and translucent. Add the apricot preserve and mustard and heat through. Keep warm.

Apply salt and pepper to the fish and keep aside. (You can also dredge the founder in flour and/or cornmeal for extra crispness).

Heat a cast iron pan on medium high heat. Once the pan is smoking hot, add the olive oil and immediately add the fish. Cook on medium heat for about 4 minutes  till the bottom side crisps up and become brown. Flip and cook on the other side for another 4 minutes.

Remove on serving platter and apply the warm apricot sauce. Serve immediately.

My Lunch - Green Beans, Mashed White Sweet Potato, Cornmeal Crusted Cod



Green Beans, Mashed White Sweet Potato, Cornmeal Crusted Cod

Almond Cracker with Sesame and Poppy Seeds

Blanched Almond Flour – 1¼  cups
Salt – 1/8th tsp
Olive Oil  – 1 tbsp
Egg – 1
Sesame Seeds - 1 tbsp.
Poppy Seeds - 1 tsp
Coarsely crushed black pepper – ¼ tsp

Preheat oven to 300F.

Mix almond flour, salt, pepper together.

Add egg and oil to almond flour and mix well.

Roll into a dough and press the dough between two parchment papers.

Roll the dough into a thin square. Remove the top parchment paper. Transfer the bottom piece with rolled out dough onto a baking sheet.

Cut the dough into 2 inch squares with a knife. Brush the top with egg white and sprinkle sesame and poppy seeds.

Bake for 12 to 15 minutes until lightly golden. Remove from the oven immediately and allow to cool.  Do not over bake as the crackers can turn brown quickly and get bitter.

Can be serve with butter, cheese and jam.

 

Spicy Lemonade

Large Lemons - 2
Raw Honey - 2 to 4 tbsp, depending on how sweet you want the drink
Roasted Cumin Seeds - 1/2 tsp
Pomogranate Seeds - 1/2 tsp
Fresh Mint Leaves - a few, chopped
Rock Salt - 1/4 tsp
Cold Water - 3 cups

Squeeze the lemon juice and keep aside.

Using a mortar and pestle, pound cumin seeds, pomegranate seeds, mint leaves, rock salt together to make a coare paste.

Add to the lemon juice. Mix with chilled water. Add desired quantity of raw honey. Serve
immediately.