© Shawn Hempel | Dreamstime.com
This recipe is a delightful and different cereal if you serve it with yogurt. One of the pleasures of using couscous is that it doesn’t need to be cooked. In this recipe however, you heat the orange juice to boiling instead. (more…)
A multigrain soup recipe is a great thing for Coastside cooks to take to potlucks. With fall weather on the way, my thoughts turn to hearty soups. I had a cauliflower that was taking forever to mature and since I am beginning to plant my winter garden, I pulled it up. The mini cauliflower, along with two small Japanese eggplants and two small summer squashes were a nice addition to this soup. (more…)
A Watermelon Salad recipe is a great thing for Coastside cooks to take to potlucks. It’s a healthy dish and a dieters friend. An Indian friend recently shared a new spice with me. It’s called chat masala and is a blend for salads and savories.
I was lucky to find a yellow watermelon last week, which is seasonal and only available in limited quantities.
2 cups of chopped watermelon
Half a medium red onion thinly sliced
Juice of a lime or lemon with some zest
½ Serrano chili seeded and finely chopped
Chopped fresh mint (optional)
Chopped fresh cilantro (optional)
½ teaspoon of the chat masala
Pinch of sugar (optional)
Toss all ingredients in a bowl and serve chilled.
© Kathy Burns-millyard | Dreamstime.com
Protein Packed Bagel Recipe
A protein-packed twist that is very satisfying. Enjoy these for Sunday brunch or for a great snack while at the beach.
Ingredients:
Bagels
Cream Cheese
Apricot Jam (or your favorite)
Raw Cashew pieces
Directions:
Cut bagels in half, spread with cream cheese and jam.
Sprinkle cashew nuts on top.
This lovely recipe was posted by Shannon Bowman-Sarkisian, CoastViews Magazine movie reviewer.
Summer and sangria go together perfectly. A light, refreshing white wine paired with peach-flavored brandy compliments the fruit in this mouth-watering cocktail. Serve at an end of the season BBQ, or enjoy at home!
A cool salad for a warm summer day was created by Half Moon Bay resident, Shirley Kellicutt. It’s great for any meal from a casual pot luck to a weekend BBQ. Also appealing is the fact that it is very low in calories and high in nutritional value.
by Gwen O’Neil
I have absolutely fallen in love with this salad at New Leaf. Because it’s so chewy, it takes a long time to finish each mouthful and creates a satisfying light meal.
A friend brought the salad to a pot luck party in El Granada and told us she had been given the recipe at the deli department. I made a point to go to New Leaf soon after that.
If you love crunchy raw veggies, you will enjoy this very much. (more…)
Beets are a delicious source of vitamins and minerals that are available year round. This recipe from the Half Moon Bay Farmers’ Market is packed with flavor.
Brussels sprouts are a member of the wild cabbage family. The buds look like tiny cabbages. Packed with vitamins and minerals, the Brussels sprout is delicious when cooked well. Here are 10 tips for preparing Brussels sprouts as a compliment to any meal.
Overlooking the Pacific Ocean in Half Moon Bay, California, Sam’s offers indoor and outdoor oceanfront dining and award-winning seafood reminiscent of a New England style seafood house. Sam’s Chowder House is located at 4210 North Cabrillo Highway and open seven days a week from lunch through dinner. Visit www.samschowderhouse.com for more information. Sam’s seafood is now also available through Sam’s ChowderMobile – a mobile “seafood shack” with a custom built on-board kitchen. Sam’s ChowderMobile is available for lunch and dinner, private and corporate events, and beach parties – visit www.samschowdermobile.com for more information.
Shrimp Scampi from Executive Chef Lewis Rossman
Serves: 4
1 lb. of dried linguini
1 lb. of cleaned prawns or shrimp
2 tbs olive oil
2 tbs minced garlic
½ cup white wine
2 tbs lemon juice
2 tbs sweet butter
1/3 cup chopped parsley
To cook the linguine, bring a pot of water to a boil and add salt. Cook the pasta until tender, but still somewhat toothsome. In a separate pot over medium heat, add the olive oil, garlic and prawns. When the prawns begin to turn orange add the white wine, cook off half of the white wine and add the lemon juice. Add the butter and parsley to the pot followed by the pasta. Allow the pasta to cook in the sauce until the sauce starts to adhere to the pasta. Place in individual bowls or one large bowl to enjoy family style.
