pomegranate

Not Your Traditional Thanksgiving Dinner ……..Shrimp And Potato Salad

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So here I was on a Thanksgiving afternoon, coming home at 4.30 pm, hungry but absolutely not in the mood to do the turkey thing just for Bella and myself.
But you see, being alone has the distinct advantage that tradition and customs can be ignored at will in ones own four walls, especially when the one you live with, Bella in my case, is even less into tradition but a sucker for ANY good food, as long as there is meat or seafood involved.
So after our walk, a decision what to prep for dinner was due.
A quick glance at the contents of the freezer and fridge revealed shrimp, cooked potatoes, cucumber, mayo, avocado, grape tomatoes and pomegranate.
Ten minutes later, myself comfortable in my TV chair and Bella by my feet, a tasty (and huge) plate of shrimp salad in my hand, we truly enjoyed our Thanksgiving dinner with not even a bit of a longing for turkey and its trimmings 🙂
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Bon Appétit ! Life is Good !
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Not Your Traditional Thanksgiving Dinner ……..Shrimp And Potato Salad

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: bring to a simmer 1/2 cup water, 1/2 tblsp lemon juice, 1/2 tsp garlic paste, cayenne pepper and kosher salt to taste

: add 1 lb peeled, headless, tail less, deveined shrimp, cover, simmer until shrimp are cooked through, about 2 minutes, drain, spread out to cool to room-temperature

: dice 1 med cucumber, 6 oz cooked potato, 10 ea grape tomatoes, 1/2 cup mayo, 1 tsp grated horseradish, cayenne pepper and kosher salt to taste, mix all ingredients,; to serve, arrange on serving plate, sprinkle with sliced scallions, 1 ea diced avocado and seeds from 1/2 pomegranate

: Not Your Traditional Thanksgiving Dinner ……..Shrimp And Potato Salad

: Not Your Traditional Thanksgiving Dinner ……..Shrimp And Potato Salad

: Not Your Traditional Thanksgiving Dinner ……..Shrimp And Potato Salad

: Not Your Traditional Thanksgiving Dinner ……..Shrimp And Potato Salad

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Stuffed Baked Potato With Smoked Salmon, Dragon Fruit And Salad

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My original intention for breakfast this morning was to just pile some smoked salmon on a slice of bread and wait for lunchtime to come around for a more substantial meal. But then I saw the pomegranate and bean sprouts in the fridge, as well as an open container with Greek yogurt. Needless to say, I couldn’t stop there and all of a sudden, breakfast started to morph into what became this great brunch.
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Bon Appetit ! Life is Good !
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Stuffed Baked Potato With Smoked Salmon, Dragon Fruit And Salad

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: bake potatoes at 375F until done, let cool slightly

: season sliced radishes with kosher salt, let stand for 15 minutes

: cut top off of the potatoes

: remove “flesh” from “skin”

: coarsely chop smoked salmon

: mix the potatoes, salmon, greek yogurt, scallion, garlic paste, kosher salt and cayenne pepper, fill back into potato skins

: dress romaine lettuce, fresh spinach, sliced salted radishes, bean sprouts and tomatoes with honey/mustard dressing and fresh ground black pepper

: select a pretty serving platter 🙂

: arrange salad, dragon fruit slices and baked potatoes nicely on platter, sprinkle with pomegranate-seeds

: Stuffed Baked Potato With Smoked Salmon, Dragon Fruit And Salad

: Stuffed Baked Potato With Smoked Salmon, Dragon Fruit And Salad

: Stuffed Baked Potato With Smoked Salmon, Dragon Fruit And Salad

: Stuffed Baked Potato With Smoked Salmon, Dragon Fruit And Salad

: Stuffed Baked Potato With Smoked Salmon, Dragon Fruit And Salad

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” Salad Of Romaine, Salame, Gorgonzola & Pomegranate / Blueberry Dressing “

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Although I love pasta and stews of any kind more than any other food,
a close third place is definitely a nice salad. Last night the salad God’s
were knocking at my door, leaving me with this wonderful, quick and easy
concoction :
Romaine, salame, roquefort, egg, carrot, tomato, onion and
pomegranate / blueberry Dressing.
Salad Heaven, right there 🙂
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Ingredient’s :

Romaine lettuce, cut
Tomatoes, sliced
Onions, sliced
Carrots, julienned
Eggs, made into thin crepe, julienned
Garlic, paste
Salame, thickly julienned
Gorgonzola, coarsely crumbled
Dressing, Pomegranate / blueberry/garlic

Method :

Mix all ingredients lightly and serve with a slice of rustic bread
to mop up the dressing and bits at the bottom of the plate.

In this case I used ready made dressing ( Litehouse Pom / Blueberry),
which I enhanced a bit to my taste with garlic paste. Obviously the
choice of dressing, as well as any other ingredient to this salad is
open to change and additions. Just follow your heart, your
cravings and your phantasy 🙂

Bon Appetit ! Life is Good !
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” Salad Of Lettuce, Vegetables & Pomagranate “

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It is sooo damn hot outside !

Lunch in the garden in this heat must be refreshing and light.
If you omit the potatoes, this salad would also be a great,
colorful starter or snack in between meals 🙂
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Salad:
New or baby potatoes, cooked
String beans, cooked
Romain lettuce
Bean sprouts
Baby porto’s sauteed with garlic in olive oil
Red bell pepper, finely julienned