Recipes: The week of April 24th – 30th, 2023
Momo Dumplings [ Tibetan-influence ]
Ingredients: House-made momo dumplings (similar to Chinese bao dumplings), stuffed with cooked chicken, ginger, carrots, celery, cilantro, and lemon zest. Steamed, then pan-seared. Served with tomato-sesame chutney.
Directions: ???
Moqueca Fish Stew [ Bahia/Brazil-influence ]
Ingredients: White fish, shrimp, full-fat coconut milk, chopped fresh tomatoes, lime juice, cilantro, red bell peppers, green bell peppers, garlic, and onions, paprika, 1 serrano.
Directions: Lightly sauté the chopped onions, followed by chopped tomatoes, garlic, bell peppers and serrano. Allow the mixture to simmer and soften, add the full-fat coconut milk, s+p, place the chunks of firm flesh fish (cod, halibut, grouper or snapper – your choice), and shrimp, let the stew cook enough for the sea food to cook through.
Ricotta-Sundried Tomato Chicken [ Italian-influence ]
Ingredients: Chicken tenderloin, whole milk ricotta, sundried tomato-black olives tapenade, Fresh spinach, Ham prosciutto slices.
Directions: Sauté the spinach lightly, mix in the ricotta with parmesan, and garlic powder. Pan sear the chicken, add chicken broth and a bit of white wine to cook it through. When ready, place the tenderloins in a pan, top them with slices of prosciutto, ricotta-spinach mixture and bake them for short time,
Top with a dollop of the tapenade and enjoy.
Ratatouille [ French-influence ]
Ingredients & Directions: Baked vegetables (zucchini, bell pepper, mushroom, carrots), with roasted tomato sauce.
[ See full menu for the week of April 24 – 30, 2023 ]
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