Avocado Shrimp Papaya Salad

Avocado, Papaya and Shrimp Salad


1 pound shrimp, peeled and de-veined
2 avocados, peeled, seeded, and diced
1 cup papaya, peeled, seeded, and diced
¼ cup of lime juice plus 1 tablespoon (2 limes)
¼ cup extra virgin olive oil
¼ cup chopped cilantro
1 teaspoon salt
¼ teaspoon black pepper
1 head Belgium endive
1 head radicchio

1. Heat a sauté pan over medium heat. Add oil. After ten seconds add shrimp. Season with salt and pepper. Cook until the shrimp are opaque. De-glazes pan with 2 tablespoons of lime juice.
2. Put shrimp, avocado, and papaya into bowl. Add remaining lime juice, oil, cilantro, salt, and pepper and toss.
3. Separate the leaves of the endive and radicchio. These will be used and serving cups for the salad. Put into a bowl and toss with 2 tablespoons olive oil and 2 teaspoons lime juice.
4. Place the lettuce leaves on a platter and into each put a spoon of the salad mixture.


Yield: 4 – 6 servings

Preparation time: 10 – 15 minutes
Cooking time: 5 minutes

Poached Salmon

Poached Salmon with Herbed Mayonnaise and Brown Bread

2 pounds salmon fillet, skinned
8 cups court bouillon *

1. Heat the court bouillon to a gentle simmer, about 165º.
2. Place the salmon in the bouillon, skin side down. Cook for 10 minutes.
3. Remove salmon from the pan and drain on a paper towel.

Yield: 4 – 6 servings
Preparation time: 10 15 minutes
Cooking time: 15 minutes


*Court Bouillon

2 cups water
2 cups white wine
2 cups fish stock
1 medium onion, chopped
1 carrot, chopped
2 stalks celery, chopped
2 sprigs parsley
1 sprig thyme
1 bay leaf
5 black peppercorns

1. Combine all ingredients in your poaching pan and simmer for 25 minutes.


Herb Mayonnaise

¾ cup mayonnaise
¼ cup mixed herbs (dill, parsley, rosemary)

1. Mix mayonnaise and herbs.

Warm Olive Salad

Warm Olive Salad with Rustic Bread and Asiago Cheese

1 pound pitted green olives, roughly chopped
⅓ cup vegetable oil
½ cup diced tomatoes (fresh or canned)
4 cloves garlic, minced
½ cup sliced onion, (1 medium onion)
1 tablespoon fennel seed
2 tablespoons tomato paste
½ lemon sliced and seeded
1 teaspoon chili powder


1. Blanch the olives in water. Drain.
2. Heat oil in a pot. Sauté garlic, onions, and fennel seeds until onions are tender, about five minutes. Add tomatoes, tomato paste, lemon, chili powder, and ½ cup water. Simmer until water is absorbed
3. Serve with cheese and bread.

Yield: 4 – 6 servings
Preparation time: 10 – 15 minutes
Cooking time:25 – 30 minutes

Thanksgiving Side Dishes

Squash Soup with Whipped Goat Cheese

1 butternut squash, about 3 ½ pounds
1 acorn squash, about 2 ½ pounds
¼ pound butter, melted
2 teaspoons salt
½ teaspoon black pepper
2 tablespoons oil
1 onion, diced fine
¼ teaspoon nutmeg
¼ teaspoon ground ginger
¼ teaspoon ground allspice
4 cups chicken stock

1. Preheat oven to 350°.
2. Cut squashes in half, remove the seeds, brush with melted butter and season with 1 teaspoon salt and ¼ teaspoon pepper. Roast cut side down on a foil covered baking sheet for 45 minutes or until easily pierced with a fork. Allow to cool. Scoop out the insides and set aside.
3. Heat a pot over medium heat, add oil and cook onions. Stir in nutmeg, ginger, and allspice and cook until onions are tender, about ten minutes. Add squash and stock, bring to a boil and reduce to a simmer and cook for 20 minutes. Remove from heat. Working in batches, puree and return the pot. Season with the remaining salt and pepper.
4. Ladle soup into bowls and spoon a dollop of goat cheese on top of soup and serve.

Yield: 4 – 6 servings

Preparation time: 20 minutes
Cooking time: 40 minutes for the squash and 30 minutes for soup

Whipped Goat Cheese

½ pound goat cheese
¼ cup heavy cream
¼ teaspoon salt
Pinch of ground white pepper

1. Place cheese in a processor and blend on high. With machine running add cream, salt, and pepper.

Yield: 1 cup

Preparation time: less than 5 minutes



Baked Butternut Squash with Cranberries and Maple Syrup

4 cups cubed butternut squash, peeled and seeded (1 inch cubes)
1 cup dried cranberries
4 tablespoons melted butter
¼ cup maple syrup
1 tablespoon salt
½ teaspoon pepper

1. Preheat oven to 350°.
2. Cook squash in boiling salted water in a medium pot until tender. When done remove from water and put in a bowl.
3. Add cranberries, butter, maple syrup, salt and pepper. Mix together gently so as not to break the squash.
4. Put squash mixture in an oven-proof dish and bake for 15 minutes.

Yield: 4 – 6 servings

Preparation time: 10 -1 5 minutes
Cooking time: 30 minutes


Pumpkin Soufflé

4 tablespoons softened butter
3 tablespoons flour
½ cup sugar, plus 2 tablespoons
1 cup whole milk
½ cup pumpkin puree
½ teaspoon ground cinnamon
⅛ teaspoon ground clove
⅛ teaspoon ground nutmeg
1 tablespoon crystallized ginger, chopped fine
4 egg yolks
6 egg whites
½ teaspoon cream of tartar

1. Position oven rack to the center. Preheat oven to 375°.
2. Coat 6 ramekins with 1 tablespoon of butter and sprinkle inside with 2 tablespoons of sugar.
3. Melt remaining 3 tablespoons of butter in a pot. Blend in flour. Cook for 2 minutes. Warm milk in the microwave. Whisk in milk. Stir in remaining sugar, pumpkin puree, cinnamon, clove, nutmeg, and ginger.
4. Whisk yolks in a bowl and then temper them by whisking a small amount of the pumpkin mixture into the yolks. Then add yolk mixture to the saucepot, whisking all the time. Cook on low heat for 3 minutes. Allow to cool.
5. Put egg whites in a bowl and beat at high speed. Add cream of tartar and beat eggs until stiff.
6. Fold ⅓ of the whites into the yolks mixture using a large rubber spatula, to lighten. Repeat two more times.
7. Fill each ramekin. Run a metal spatula across the top of the ramekins. Then run thumb around rim. This will help the soufflé to rise.
8. Bake for 12-15 minutes

Yield: 6 servings

Preparation time: 20 minutes, including cooling time for the pumpkin base
Cooking time: 20 minutes total

Dinner and Desserts

Turkey Tetrazzini

5 tablespoons unsalted butter
8 ounces sliced mushrooms
1/4 cup all-purpose flour
1 3/4 cups milk
2 cups chicken stock
1/4 cups dry white wine
3 cups turkey breast, cut into ½ inch cubes

1 cup freshly grated Parmesan

10 ounces cooked fettuccini

1/2 – 3/4 cup Panko bread crumbs

1. Melted 4 tablespoons of butter in a medium sized pot. Sauté mushrooms until dry. (The mushrooms will give off moisture, so the moisture needs to be evaporated). Stir in flour and cook for 2-3 minutes.
2. Preheat oven to 350°.
3. Whisk in milk, stock, and wine. Cook until the mixture begins to thicken. Fold in turkey, Parmesan and fettuccini.
4. Pour the entire mixture into a baking dish, cover with bread crumbs and dot with the remaining tablespoon of butter.
5. Bake for 30 - 40 minutes until golden brown and delicious.

Yield: 4 – 6 servings

Preparation time: 10 minutes

Cooking time: 60 minutes

Apple Tart

1 package frozen puff pastry

1/2 lemon

2 golden delicious apples, peeled, cored and sliced thin (a vegetable peeler works well) placed in water and lemon juice

1/4 teaspoon cinnamon

4 tablespoons butter, melted

4 tablespoons maple syrup

1. Preheat oven to 400°.
2. Remove puff pastry from box, cover with a towel and allow to thaw completely. Unfold the pastry until it is flat. If it does not unfold easily, allow additional thawing.
3. When the pastry is flat smooth the seams.
4. Cut the pastry into four equal pieces. Take a fork and poke holes ½ inch from the edge. This will allow the edges to rise more than the center. Arrange apple slices on the pastry, staying within the area with the holes.
5. Combine cinnamon, melted butter, and maple syrup. Brush on to each tart.
6. Bake in oven for 15 minutes or until edges are golden brown. Serve with whipped cream.

Yield: 4 servings

Preparation time: 15 minutes

Baking time: 15 minutes

Pears Poached in Port

6 bosc pears

1 750 ml bottle port wine

1 cinnamon stick

3 star anise

6 cardamom pods

1/2 cup sugar

Juice and zest of one orange

1. Peel the pears. Cut each in half and remove the core.
2. Place pears and the rest of the ingredients in a non-reactive pot. If pears are not covered with liquid add water. Bring mixture to a boil and reduce heat to a simmer.
3. Cook until the pears are easily pierced with a paring knife (approximately 15 minutes). Remove pears and strain the solids from the liquid. Return liquid to the pot and reduce to a syrup consistency.
4. Arrange pears on plate and spoon sauce over top.

Yield: 6 servings

Preparation time: 15 minutes

Cooking time: 20 – 30 minutes

Lighthouse Meals

Baked Beans

Serve this with the Boston brown bread for a traditional New England meal.

Note: The beans need to soak overnight.

8 slices bacon, diced

1 onion, diced

1 celery stalk, diced

1 pound dried navy beans, soaked overnight in water under refrigeration

2 cups chicken stock

1 cup ketchup

1/4 cup molasses

1/4 cup maple syrup

2 tablespoons Dijon-style mustard

1 tablespoon caraway seeds

2 teaspoons salt

1/2 teaspoon freshly ground black pepper

1. Preheat the oven to 300ºF.

2. Sauté the bacon, onions, and celery in a large pot over medium heat for 10 minutes, or until vegetables are tender.

3. Add the beans, stock, ketchup, molasses, maple syrup, mustard, caraway seeds, salt, and pepper. Bring to a boil.

4. Transfer to a large casserole dish, and bake, covered, for 4–4½ hours. Add more water or stock if beans begin to look dry. Remove the cover for the last 15 minutes to achieve a beautiful rich brown color.

Yield: 8–10 servings

Preparation time: 20 minutes

Soaking time: overnight

Baking time: 4 – 4 1/2 hours

Corn Chowder

To ensure that this soup is at its fullest flavor, buy fresh corn and use it the same day. Corn begins to lose flavor and sweetness as soon as it is picked.

2 tablespoons vegetable oil

4 slices bacon, diced

1 clove garlic, diced

1 onion, diced

1 cup chopped chanterelle mushrooms

3 cups chicken stock

3/4 pound Yukon gold potatoes, diced

2 1/2 cups corn kernels (about 5–6 ears)

1 cup heavy cream

2 cups whole milk

1 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/4 cup chopped basil

1/2 cup grated Parmesan cheese (about 2 ounces)

1. Heat oil in a heavy large pot over medium heat. Sauté bacon for 3–5 minutes.

2. Add the garlic, onion, and mushrooms, and sauté for 10 minutes, stirring occasionally

3. Mix in the stock and potatoes. Bring stock to a boil and reduce to a simmer. Cook until the potatoes are easily pierced with a fork, about 10 minutes.

4. Stir in the corn and cook for 5 minutes.

5. Reduce heat and add the cream, milk, salt, and pepper. Heat gently, making sure that the stock does not boil.

6. Serve in warm bowls. Garnish with basil and Parmesan cheese.

Note: If you wish to avoid using any dairy products, the soup can be thickened by puréeing an additional 1 cup of corn and adding it back in to the soup.

Yield: 8–10 servings

Preparation time: 20 – 25 minutes

Cooking time: 30 – 35 minutes

Succotash with Basil Butter

This dish was a traditional dish of the Narragansett Indians. They did not have the Basil Butter, but they probably would have enjoyed it.

2 teaspoons salt, divided

2 cups lima beans, fresh or frozen

2 tablespoons vegetable oil

2 shallots, diced

½ red bell pepper, diced

2 cups corn kernels (about 3 ears)

1/2 teaspoon freshly ground black pepper

Basil Butter (recipe follows)

1. Bring a large pot of water to a boil. Stir in 1 teaspoon salt. Drop in the lima beans and cook for 10 minutes. Drain and reserve.

2. Heat oil in a large saucepan over medium heat. Sauté the shallots and bell pepper for 10 minutes, or until vegetables are tender, stirring occasionally.

3. Blend in the corn, reserved lima beans, remaining salt, and pepper to the shallots. Mix together and continue to cook for 10 minutes, stirring occasionally.

4. Finish by adding the Basil Butter.

Yield: 6 servings

Preparation time: 10 minutes

Cooking time: 20 minutes

Basil Butter

1 1/4 teaspoons salt, divided

1/2 cup basil leaves

2 tablespoons butter, softened

1/8 teaspoon freshly ground black pepper

1. Bring a pot of water to a boil. Stir in 1 teaspoon salt.

2. Drop the basil leaves into boiling water and blanch for 10 seconds. Remove and put immediately into ice water.

3. Drain and squeeze excess water from the basil leaves, and finely chop.

4. Mix together basil leaves, butter, remaining salt, and pepper.

Yield: 3 tablespoons

Preparation time: 10 minutes

Summer Vegetables

HoneyDew Avocado Soup

1/2 honeydew melon, (about 3 pounds)

1 avocado

Juice of 1 lime

Pinch of salt

Sugar if needed

1/4 cup mint leaves, divided

4 tablespoons crème fraiche

1. Remove the rind and seeds from the melon and avocado.
2. Place seeded melon, avocado, lime juice, salt, sugar, if needed, and half of the mint in a blender. Puree until smooth.
3. Slice the balance of the mint as thin as possible. Garnish soup with mint and a dollop of crème fraiche.

Yield: 4 serving

Preparation time: 5 – 10 minutes

Green Beans and Fennel Salad

1 pound green beans

2 quarts water

2 teaspoons salt, divided

Juice of 1/2 lemon (about 2 tablespoons)

1/2 teaspoon Dijon mustard

1/4 cup extra virgin olive oil

1/2 fennel bulb, sliced thin

1/4 cup chopped parsley

1/4 teaspoon freshly ground black pepper

1/8 pound Pecorino Romano, shaved

1. Clean green beans by breaking or cutting off the stem ends.
2. Bring water to a boil and add 1 teaspoon salt. Add beans and cook for 4-5 minutes or until tender.
3. Remove beans from water and drain.
4. Mix together lemon juice, mustard and oil.
5. Toss beans, fennel, parsley and pepper. Add dressing.
6. Garnish with shaved Pecorino Romano cheese.

Yield: 4 servings

Preparation time: 10 minutes

Cooking time: 4 – 5 minutes

Beets Salad

1 pound of golden beets

1 pound of red beets

1 cup water

1 medium red onion, sliced thin

1/2 cup vinaigrette (recipe follows)

1 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/2 cup crumbled Maytag Blue Cheese

1. Preheat oven to 400°.
2. Wash beets and cut off beets stems, leaving 1 inch of stem.
3. Place beets in separate roasting pans. Add ½ cup water to each and cover tightly with aluminum foil. Roast for about one hour, until beets are pierced easily with a knife.
4. Remove foil and allow beets to cool.
5. Cutting off the stem and root end and peel beets. Wear latex gloves to avoid staining your hands.
6. Cut the beets into segments keeping the red beets separate. The red beets will discolor the golden beets.
7. Toss the golden beets with onion. Add vinaigrette to golden and the red beets.
8. Combine the golden and red beets. Season with salt and pepper and top with crumbled cheese.

Yield: 4 servings

Preparation time: 5 – 10 minutes

Cooking time: 50 – 60 minutes

Vinaigrette

2-1/2 teaspoons raspberry jam

3 – 4 tablespoons sherry vinegar

1/2 cup walnut oil

1. Mix all ingredients together

Yield: 3/4 cup

Preparation time: 5 minutes