Shrimp Ceviche

Serves: 4-6 people
Total Preparation Time: 1:30 hours

Ingredients:
2 lb small shrimp, 61/70 count per pound, peeled and deveined
3 freshly squeezed lime, juiced
½ small red onion, finely diced
2 medium tomatoes, cored, small diced
1 jalapeno stemmed, seeded, finely chopped
1 bunch cilantro, finely chopped
1 ½  teaspoon salt
2 tablespoons Soy sauce
2 cloves garlic
½ teaspoon freshly ground black pepper
1 avocado, peeled, pitted, small diced
I bag tortilla chips

Directions:

In a large pot, bring 1 quart of salted water to a boil. Add the shrimp and blanch for 30 seconds to 1 minute, depending on size of shrimp. Drain the shrimp and place into a bowl of ice water to stop the cooking for 1 minute. Drain the shrimp from the ice bath and place the blanched shrimp in a glass bowl. Mix in the lime juice, red onion, tomatoes, jalapeno, cilantro, salt and pepper, mix well.  Add the avocado in last and gently fold in. Cover and refrigerate for about 1 hour. Serve with your favorite tortilla chips for delicious light appetizers.

Shrimp Ceviche recipe

 

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Quinoa Salad

Serves: 4-6 people as a side dish or light lunch
Cooking Time: 30 Minutes

Ingredients:
2 cup quinoa
4 cups water
1 avocado – peeled, pitted and diced
1 cup cherry tomatoes, quartered
1 red pepper roasted, diced
1/2 cup red onion, diced
1/2 cup cilantro
1 clove garlic, minced
1 large lime juiced
1 Tablespoon Coconut Oil
1 Tablespoon Chili Garlic Sauce
Salt and pepper to taste

Directions:
Rinse the quinoa thoroughly before cooking to remove the bitter coating on the grains. Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer for about 15 to 20 minutes until the quinoa is tender and the water has been absorbed. Once cooked let the quinoa cold down in the refrigerate. Once the quinoa has chilled, gently stir in the tomatoes, roasted pepper, onion, cilantro and garlic. Season with lime juice, coconut oil, salt, and pepper and mix together. Enjoy with your favorite poultry or as a light lunch.

quinoa salad

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Autumn Couscous Salad

Serves: Serves 6-8 People
Cooking Time: 25 Minutes

Ingredients:
10 oz Box of Near East Original Couscous
6 oz Bag Apricots, Chopped
½ Cup of Dried Cranberries
2 Cups of Watercress, Cropped
½ Cup Sliced Almonds, Toasted
Salt and Pepper to taste

Directions:
Follow couscous instructions on the side of the box. Meanwhile preheat oven to 350° and take out a cooking sheet. Place almonds onto cooking sheet and place into oven for 5 minutes or until lightly toasted. Once couscous is cooked and cooled down to room temperature add apricots, cranberries, watercress and toasted almonds. Season with salt and pepper to taste and toss ingredients together. Enjoy as a side dish or light lunch.

Autumn couscous salad recipe

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Crunchy Asian Slaw

Serves: 6-8 people
Cooking Time: 30 minutes

Ingredients:
Slaw

1 bunch watercress, cut into 1-inch pieces
1/2 head red cabbage, sliced thin
1 large carrot, Peel off skin, julienne fine
1 red bell pepper, julienne fine
1 Asian pear, peel off skin, julienne fine
1/2 bunch mint leaves, chopped
1/2 bunch cilantro, chopped

Dressing
1/2 cup rice wine vinegar
2 tablespoon soy sauce
1 tablespoon Honey
3 tablespoon ginger, grated fine
3 cloves garlic, minced
1 lime, juiced
3 tablespoons toasted sesame oil
1/2 cup crunchy peanut butter
1 teaspoon sriracha chili sauce

Directions:
Marinate chicken with 1 cup of sweet chili sauce and bake in the oven at 425 degrees for 15-20 minutes or until done. Remove and chop up into strips and set aside for slaw. In a medium bowl, whisk together and set aside the rice vinegar, sesame oil, peanut butter, soy sauce, ginger, garlic, honey, lime and sriracha.
In a secondary larger bowl, mix the washed and chopped watercress, red cabbage, carrots, red bell peppers, Asian pear, mint, and cilantro. Just before serving add the chicken and toss with the dressing mixture and serve as a light lunch or crispy side dish.

Crunchy Chicken slaw recipe

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