Here’s to a Delicious Holiday Season!

Avocado Blue Cheese Salad

Roasted Dijon Potatoes

Pineapple Glazed Mahi Mahi

Banana Coconut Pudding

Summer is here and this menu is a breeze! Enjoy

By Carrie Hanna

Avocado Blue Cheese Salad

Preparation time: 25 minutes
Serves: 4

4 Belgian endive, leaves separated, rinsed

and chopped coarse

2 Hass avocado, peeled, pitted and cubed

1/2 red onion, sliced thin

3 oz. blue cheese, crumbled

3 oz. walnuts, toasted, chopped coarse

1/3 cup fresh basil, cut in slivers

3 Tbsp. extra virgin olive oil

Salt and pepper to taste

1 Tbsp. fresh lemon juice

In a large bowl, combine first 6 ingredients. Drizzle with olive oil, season with salt and pepper and toss with fresh lemon juice.
Serve onto plates.

Roasted Dijon Potatoes

Preparation time: 20 minutes
Cooking time: 45 – 50 minutes
Serves: 4 – 6

2 lbs. small red or baby Dutch potatoes,

rinsed, halved

1 leek, rinsed, sliced to pale green part

2 Tbsp. olive oil

2 Tbsp. whole grain mustard

1/4 cup fresh parsley, chopped

1/4 cup fresh basil, chopped

In a large bowl, combine potatoes and leeks. In a small bowl, combine, oil, mustard and season with pepper.  Toss potatoes with olive oil mixture and toss again with fresh herbs. Transfer to baking dish or small roasting pan and roast 45 – 50 minutes in preheated 425° oven.

Pineapple Glazed Mahi Mahi

Preparation time: 15 minutes
Cooking time: 12 minutes
Serves: 4 – 6

1–1/2 lbs. mahi mahi steaks

3 Tbsp. pineapple preserves

1/4 c. pineapple juice

2 Tbsp. rice vinegar

2 Tbsp. chopped fresh basil

1 tsp. hot sauce

1 clove garlic, minced

Pepper to taste

In a small saucepan, combine preserves, juice, vinegar, hot sauce and garlic over medium heat. Stir in basil and season with pepper.
Season fish with salt and pepper. Prepare grill. Grill fish about 6 minutes per side, depending on thickness. Baste with sauce the last 5 minutes. Remove from heat and baste again with the sauce. Let rest 5 minutes and serve.

Banana Coconut Pudding

Preparation time: 1 hour 20 minutes
Cooking time: 20 minutes
Chilling time: 2 hours
Serves: 4 – 6

1 Tbsp. small pearl tapioca

14 oz. can light coconut milk

1/2 tsp. ground ginger

1/3 c. sugar

3 bananas, ripened and peeled

1/2 cup shredded coconut

In a small bowl, pour warm water over the tapioca to cover. Let sit an hour. Heat coconut milk, ginger and sugar over moderate heat, stirring until sugar is dissolved. Remove from heat. Let rest 10 minutes. Drain tapioca. Quarter bananas and chop into 1/2-inch pieces. Heat milk mixture over low heat, stir in tapioca and bananas. Cook 5 minutes, until slightly thickened. Fold in coconut. Pour into ramekins. Chill 2 hours.