What's on the Menu?

Recipes will be added sporatically. To ensure you get every one of them, fill out the form on the Contact Us page.

 

What is In-Season for Spring?

Shrimp & Avocado Lettuce Wraps

 

Ingredients

  • 1 pound peeled and deveined cooked shrimp, coarsely chopped
  • 2 plum tomatoes, seeded and chopped
  • 2 green onions, chopped
  • 1/4 cup finely chopped red onion
  • 1 jalapeno pepper, seeded and minced
  • 1 serrano pepper, seeded and minced
  • 2 tablespoons minced fresh cilantro
  • 2 tablespoons lime juice
  • 2 tablespoons seasoned rice vinegar
  • 2 tablespoons olive oil
  • 1 teaspoon adobo seasoning
  • 3 medium ripe avocados, peeled and cubed
  • Bibb lettuce leaves
  • Lime wedges

 

Directions

  1. Place first seven ingredients in a large bowl. Mix lime juice, vinegar, oil and adobo seasoning; stir into shrimp mixture. Refrigerate, covered, to allow flavors to blend, about 1 hour.
  2. To serve, gently stir in avocados. Serve over lettuce. Serve with lime wedges. Yield: 6 servings.

Brussel Sprouts with Walnuts and Cranberries

 

Ingredients:

 

Brussel Sprouts

Halved Raw Walnuts

Fresh Cranberries

Shallots

Oranges

Full Fat Butter

 

Directions:

 

Trim and clean brussels. Cut off the stem end, remove any thin or pale leaves, and rinse well. Cut into quarters length-wise.

 

Place walnuts in a large saute pan - use about half as much as you have brussels. Saute on meduim heat until you caan smell them and see a bit of oil sticking to the pan. Remove and set aside.

 

Rinse fresh cranberries well in room temp water. (Use an amount equal to the walnuts.) Put half into a food processor or blender and pulse a couple of times. Look for some large chunks, but no whole berries. Add a small pinch of salt to the container. Set aside.

 

Using the saute pan from the walnuts, place on medium-high heat. 

 

Coarsely chop the peeled shallot and toss in the pan. Add two full pats of butter. Saute just until you can smell the shallot and butter.

 

Toss in the brussels and the whole berries. Add one more pat of butter. Saute approximately 7 minutes, stirring occasionally. Look for wilting of external leaves of the brussels, slight wrinkling to the skin of the berriess, and partial browning of the butter.

 

Cut the orange and squeeze half of the juice into the pan. Add the chopped berries. Cook unitl warm throughout.

 

Place in serving dish, top with a bit of orange zest.

 

Additions & Variations

 

Consider subtituting Olive Oil or Coconut Oil for the butter.

 

Topping with diced orange or yellow bell pepper adds a bit of brightness.

 

If using as a primary course, topping with grilled chicken breast or a few slices of pork loin is fabulous!

Yoga for Every Body

Laurel Park Yoga

1620 Brevard Rd.

Suite 10

Hendersonville, NC

28791

 

828.595.9047

info@laurelparkyoga.com

 

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