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Almond & Cinnamon Shrimp with Avocado Mousse

Created by Chef Tammy Hunyh, Tamarine Restaurant, Palo Alto, CA.

1 pound large shrimp (13 to 16 per pound), peeled and deveined 1/4 teaspoon cayenne pepper 1/2 teaspoon paprika Salt and pepper 1/2 teaspoon Saigon cinnamon 4 tablespoons unsalted butter 1 tablespoon crème fraiche 1 ripe Haas avocado, pitted and peeled 1 tablespoon mayonnaise 1 cup sliced almonds, chopped 2 teaspoons fresh lime juice 1/2 teaspoon salt 1/2 teaspoon sugar

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Tangy Lentil & Almond Salad with Quinoa and Feta

2 Tablespoons blanched slivered almonds, toasted 1/2 teaspoon grated lemon peel 1/2 cup lemon juice 1/2 cup olive oil 2 Tablespoons fresh mint, chopped 1 clove garlic, minced 1 teaspoon Dijon-style mustard 1/2 teaspoon thyme 1/2 cup quinoa 1 cup lentils 1 can (14.5 oz) chicken broth 1 cup water 1/2 cup diced red bell peppers 1/2 cup diced carrots 1/2 cup diced zucchini 1 cup (4 oz) crumbled feta cheese 1/2 cup chopped scallions 1/2 cup blanched slivered almonds, toasted 1/2 cup chopped parsley