PEAR SALAD WITH APPLE CIDER VINAIGRETTE ENJOY DAN:

  PEAR SALAD WITH APPLE CIDER VINAIGRETTE by CHEF DAN:

swerves 4

 INGREDIENTS: (PREHEAT THE OVEN TO 375 F)

2 firm pears halved and seeded

2 tablespoons pure maple syrup

1 shallot thinly sliced

1/2-cup goat cheese

3/4-cup walnuts

1/2-cup arugula

DIRECTIONS:

1.   On a prepared baking sheet, place the halved pears and brush them with syrup.

2.   Bake the pears in the oven for 15-20 minutes or until golden brown.

3.   Let them rest for 5 minutes.

4.   Once cool, slice the pears into 1/2-inch slices.

APPLE CIDER VINAIGRETTE:

1 garlic clove smashed

1tablespoons apple cider vinegar

2 tablespoons fresh lemon juice

2 tablespoons pure maple syrup

3 tablespoons olive oil

sea salt and freshly ground black pepper to taste

DIRECTIONS:

1.   Combine all vinaigrette into a Mason jar.

2.   Seal the lid and shake the hack out of it.

3.   Best to marinate for 30 minutes, then shake before each use.

4.   Storing in the refrigerate up to 1 week.

SERVING:

1.   Using salad bowl, add the arugula, shallots and pears.

2.   Add the vinaigrette and mix well.

3.   Top the salad with walnuts and goat cheese.

ENJOY DAN:                                       DON’T FORGET TO SHARE!!

APPLE CIDER SWEET POTATOES ENJOY DAN:

                   APPLE CIDER SWEET POTATOES by CHEF DAN:

serves 4

INGREDIENTS:

3 sweet potatoes peeled and sliced

1 onion chopped

2 tablespoon olive oil

1 cup apple cider

sea salt and freshly ground black pepper

1/2-cup walnuts toasted

DIRECTIONS (PREHEAT OVEN TO 400 F)

1.   Toss sweet potatoes and onion with oil in a bowl, stir to coat.

2.   Pour onto a prepared baking sheet and season with salt and pepper.

3.   Bake 25 minutes, stirring mixture half way through.

4.   Heat apple cider on high and bring to a boil.

5.   Boil until cider has reduced to 4 tablespoons, about 12 minutes.

6.   Once cider is finished pour over the sweet potato mixture.

7.   Mix until completely coated.

8.   Top with walnuts and bake for 5-7 minutes more.

ENJOY DAN:                             SING SONGS AND EAT SWEET POTATOES!!

BUTTERNUT SQUASH RISOTTO ENJOY DAN:

                     BUTTERNUT SQUASH RISOTTO BY CHEF DAN:

serves 4

INGREDIENTS:

6-cups chicken broth

5- tablespoons butter, divided

1 onion finely chopped

1 butternut squash, peeled, and finely diced

2-cups arborio rice

1-cup dry white wine

1/4-teaspoon EACH chili powder and turmeric

fresh ground black pepper

3/4-cup freshly grated Parmesan cheese

3-chives stalks cut into 1/2-inch slices

DIRECTIONS:

1.   Heat broth in sauce pan over medium-heat and keep warm.

2.   Cook onion, squash, chili powder and turmeric in a skillet over medium-heat for 5-6 minutes.

3.   Add rice to the onion-squash and cook for 2 minutes.

4.   Add wine and cook, stirring constantly until the wine has absorbed.

5.   Start adding broth a ladle at a time, allowing rice to absorb the broth.

6.   Continue cooking, stirring rice enough to help it from sticking to the skillet.

7.   Adding broth, a 1/2-cup at a time, cooking and stirring until liquid is absorbed.

8.   Continue cooking, stirring while adding broth until liquid is absorbed.

9.   Continue until all liquid has been absorbed about 20 minutes or more.

Cook until the rice is tender but still firm to bite.

10  During the last minute of cooking, add remaining butter, chives and Parmesan cheese.

11  Season with black pepper and salt to taste.

ENJOY DAN:                                                                                     TADA!!

EASY AVOCADO WITH SHRIMP ENJOY DAN:

                        EASY AVOCADO WITH SHRIMP by CHEF DAN:

serves 4

INGREDIENTS
1/2-pound raw shrimp, peeled and deveined

1 tablespoon taco seasoning

1 tablespoon olive oil

2 avocados

2 tomatoes chopped and diced

1/2-onion diced

CREAMY DRESSING:

1/4-cup Mexican sour cream

1/4-cup mayo

2 tablespoons fresh cilantro minced

1/4-teaspoon EACH cumin and paprika

1 garlic clove minced

1 tablespoon lime juice

DIRECTIONS:

1.   Combine the shrimp and taco seasoning in a Ziploc bag.

2.   Heat oil a skillet over medium-heat and when sizzling.

3.   Add shrimp, sauté 2 minutes on each side.

4.   Remove from skillet, let cool and chop.

5.   Cut the avocado in half.

6.   Score the avocado first in the skin, then scoop out the avocado cubes with a spoon into a mixing bowl.

7.   Set the skins aside.

8.   Add the cooked chopped shrimp and diced tomatoes into a bowl.

9.   In a bowl whisk together all the ingredients for the dressing.

10  Pour onto the shrimp and avocado mixture.

11  Fill the avocado skins with the mixture.

ENJOY DAN:                    EAT WELL LAUGH OFTEN ENJOY LIFE!!

STUFFED AVOCADO WITH SHRIMP BOAT ENJOY AN:

               STUFFED AVOCADO WITH SHRIMP BOAT by CHEF DAN:

makes 10 halves

INGREDIENTS:

1-pound cooked shrimp chopped

1 cup chopped tomatoes

1-cucumber diced

1/2-red onion diced

1-jalapeno roosted and diced

A handful fresh cilantro copped

3 tablespoons shrimp cocktail sauce

2 tablespoon Joe’s Red-hot sauce

3 tablespoon fresh lime juice

1/4-teaspoon EACH cayenne, dried tarragon and dried oregano

salt and pepper to taste

5 avocados

DIRECTIONS:

1.   Add the shrimp, and next 6 ingredients in a bowl.

2.   Add hot sauce and next 7 ingredients.

3.   Stir everything together, and then cover and refrigerate for 1 hour.

4.   Cut the avocado in half, remove the pit.

5.   Scoop out a small amount of flesh to make room for the shrimp mixture.

6.   Then fill the avocado boat up with the shrimp mixture.

ENJOY DAN:                                        STAY HEALTHY DON’T GET CANCER!!

STUFFED AVOCADO ENJOY DAN:

                                  STUFFED AVOCADO by CHEF DAN:

serves 4

INGREDIENTS:

1 cup frozen edamame thawed

1 avocado

1 tablespoon olive oil

1/8-teaspoon EACH turmeric, cumin, paprika, and garlic powder

sea salt and freshly ground pepper to taste

DIRECTIONS:

1.   Place edamame, oil and spices in food processor and chop until the edamame is broken into pieces.

2.   Do not over blend.

3.   Take the edamame mixture out and place in a bowl.

4.   Cut the avocado in half, remove the pit.

5.   Spoon out the avocado and place in the bowl with the edamame.

6.   Stir together.

7.    Add more spices if desired.

ENJOY DAN:                             EAT WELL LAUGH OFTEN LOVE AVOCADO!!

TOMATO SALAD WITH HUMMUS BOWLS ENJOY DAN:

         TOMATO SALAD WITH HUMMUS BOWLS by CHEF DAN:

serves 2

INGREDIENTS:

10 cherry tomatoes halved

1/3-cup cilantro leaves

3 stalks celery sliced

1 jalapeno chili roasted and thinly sliced

1 – (15 Oz) can chickpeas, rinsed

4 tablespoon olive oil

3 tablespoon fresh lemon juice

2-tablespoons tahini

2 garlic cloves smashed

wart pita for serving

DIECTIONS:

1.   In a bowl toss first 4ingredients with 1/4-cup chickpeas, 2 tablespoons olive oil and 1 tablespoon lemon juice.

2.   Season salad with salt and pepper.

3.   In a blender blend remaining chickpeas, 2 tablespoon lemon juice, and 2 tablespoons olive oil, tahini and garlic.

4.   Blend until smooth, and season hummus.

5.   Divide hummus between 2 plates.

6.   Top with salad and serve on pita bread.

ENJOY DAN:                                                           LOOK GOOD FEEL GOOD!!