June 8, 2017

Zucchini Corn Side DIsh



Herb Roasted Radishes


2 – 4 b u n c h e s o f r a d is h e s, washed & tops removed

2 tbsp olive oil

2 tbsp chopped fresh rosemary

½ tsp salt

½ tsp black pepper


  1. Preheat oven to 425 degrees.
  2. Remove stems from the radish and chop radishes in halves or quarters.
  3. Toss 2 tablespoons of olive oil, rosemary, salt and pepper in with the radishes until well covered, pour on to a baking sheet with parchment paper.
  4. Bake at 425 for 30 – 35 minutes, or until the radishes are browned and crisp.
  5. Remove from oven and serve!

Mini Pancake Skewers


1 egg
3/4 cup milk
2 tbsp of vegetable oil
1 cup flour
1/2 tsp of honey
1 tsp baking powder
1/2 tsp salt
Seasonal Fruits! (diced into 1” * 1″)
Fruit Jam (optional)


1. Mix eggs, milk and vegetable oil together
2. Add the dry ingredients to the mixture, mix
3. Grease a fry pan and scoop 1 tbsp of the mixture to make pancakes
4. Set a side and spread the jam on each pancake
5. Layer it with seasonal fruits onto the sticks, Enjoy!

Strawberry Lime Salsa


1 pint strawberries, hulled and finely diced

1 jalapeno, stem and deeds removed, finely diced (include some seeds if hotter salsa is preferred)

½ of a small red onion, peeled and finely diced

2/3 cup finely chopped fresh cilantro, loosely packed

Juice of 1 lime, about 2 tablespoons

Pinch of salt and pepper

Optional: garlic powder or fresh minced garlic


  1. Toss all ingredients together until combined.
  2. Season with extra salt and pepper if needed.
  3. If you would like a sweeter salsa, feel free to stir in a few teaspoons of warmed honey.

Herb Roasted Potato And Arugula Salad


1 lb fingerling potatoes (halved)

2 tbsp olive oil

1 tbsp chopped fresh parsley

1 tbsp chopped fresh dill

1 tsp chopped fresh thyme

1 tsp chopped fresh rosemary

2 garlic cloves (minced)

1/2 tsp salt

pepper to taste

3 cups arugula

Juice of 1 lemon


  1. Preheat oven to 400 degrees F.
  2. Toss halved potatoes with the olive oil, salt and fresh herbs.
  3. Spread the potatoes on a baking sheet in one even layer and bake for 15 minutes.
  4. Sprinkle the potatoes with the garlic and toss making sure to keep them in one even layer.
  5. Put back in the oven for another 10 minutes until the potatoes are brown and crispy on the edges.
  6. When potatoes are done place them in a bowl with the arugula and toss to combine. Squeeze the lemon juice over everything, toss again and serve.




Lemon Herb Squash Noodles


3 large zucchinis (or summer squash), spiralized or julienned

1 large celery stalk, thinly sliced

1 tbsp finely chopped fresh basil

2 tsp extra-virgin olive oil

2 tsp freshly squeezed lemon juice

1 tsp finely chopped fresh mint

1/2 tsp freshly grated lemon zest

1/4 tsp ground cumin

Pinch crushed red pepper flakes

Sea salt and freshly ground black pepper, to taste


  1. Spiralize the squash into noodles*
  2. In a large bowl, combine all the ingredients, toss to coat, and serve.


*Can julienne squash if spiralizer is unavailable



Strawberry Muffin Bars


1 ½ cup all-purpose flour

¾ cup white sugar

½ teaspoon salt

2 teaspoons baking soda

1/3 cup vegetable oil

1 egg

1/3-1/2 cup milk

1 cup strawberries, diced into small pieces

Glaze Ingredients:

1 cup powdered sugar

1-2 teaspoons milk


  1. Preheat oven to 400 degrees. Grease 12×8 tin with butter or non-stick spray
  2. In your mixing bowl, whisk together the flour, sugar, salt and baking powder
  3. Pour vegetable oil into a 1 cup measuring cup. Add the egg and enough milk to fill the cup with 1 cup liquid. Whisk liquid together in the measuring cup, then add it to the mixing bowl. Whisk until combined. Batter should be slightly lumpy. Fold in strawberries with spatula
  4. Pour better into 12×8 tin. Bake 18-20 minutes or until a toothpick stuck in the middle of the muffin comes out clean. Let cool before removing from pan.
  5. In a small bowl, mix the powdered sugar and milk together until the lumps are gone. When muffin bars are cool, drizzle the glaze over the top.

Kale Raddish Carrot Salad


1 bunch kale, sliced into ribbons or chopped

1-2 Tbsps. olive oil


3-4 radishes, thinly sliced

1/4 Cup almonds, chopped

1 apple, chopped

1 carrot, thinly sliced

dressing: 1/3 to 1/4 Cup lemon juice

1 tsp red wine vinegar

1/4 to 1/2 tsp. dried thyme (fresh: 1/2 to 1 tsp.)

Dash cayenne

For more taste, add salt

1 tsp honey

For more taste, add olive oil


  1. Combine kale with olive oil and salt.
  2. Massage with hands for about 3-4 minutes, or until kale is darker in color and a bit limp.
  3. Whisk lemon juice through honey.
  4. Stream in olive oil as you whisk, creating an emulsion. Taste and adjust seasoning if needed.
  5. Top kale with radishes, almonds, apple, carrot, and dressing.

Recipe by De Ma Cuisine at


Caribbean Coleslaw


1-2 tablespoons Dijon mustard, or to taste

2-4 Tablespoons Honey

½ Jalapenos pepper minced about 1 Tablespoons or more adjust to taste

2 tablespoons, red wine vinegar, or freshly squeezed lemon juice

1 teaspoon minced garlic

1 teaspoon Caribbean hot sauce(adjust to taste)

2 Tablespoons extra-virgin olive oil

6 cups cored and shredded Napa, Savoy, green and/or red cabbage

1 Large Ripe Mango, peeled , sliced or Julienne

2-3 diced scallion, more or less

White pepper to taste

¼ cup minced parsley leaves

½ cup nuts(almonds, sunflower seeds)

Salt to taste


  1. Combine all the dressing ingredients in a jar or bowl; the hot sauce, mustard, white pepper, garlic, vinegar, lemon, Jalapeños pepper, and olive oil
  2. Shake like crazy -to emulsify for about 2 minutes. Set aside. Be sure to shake it before each use.
  3. Arrange Cabbage, Coleslaw, Carrots, scallions, mango in a bowl.
  4. Add dressing to salad and toss to coat right before serving.
  5. Sprinkle with parsley and almonds
  6. Serve when ready


Coucou and Flying Fish

Ingredients- Creole sauce

3 Tbsp olive oil

1 onion, julienne

2 teaspoons minced garlic

2 green sweet peppers, julienne

1 Tbsp diced green shallots

8 oz stewed tomato

1 teaspoon sugar

½ cup stock

1 Tbsp Pepper sauce (turmeric, mustard, vinegar, salt, and hot peppers if you need to make your own)

4 Tbsp finely chopped parsley

Salt and pepper to taste


  1. Heat oil in frying pan on medium heat
  2. Fry onions, garlic and sweet peppers for 1 minute
  3. Add seasonings, tomatoes, sugar, stock and pepper sauce
  4. Cover and simmer over low heat for 15-20 minutes
  5. Season with salt and pepper to taste
  6. Garnish with chopped parsley

Ingredients- Coucou

Olive oil spray

4 cups water

Salt to taste

12 okras, washed, stems removed, cut crosswise about ¼ inch thick

8 oz fine cornmeal


  1. Grease a large mixing bowl with olive oil spray and reserve
  2. Pour 3 cups water into a large sauce pot, add the okra and salt, bring to a boil and remove from heat.
  3. Strain the okra into a small bowl and reserve the water in a separate bowl.
  4. Place a small pot over low heat, add the cornmeal with one cup of water to soften, whisk mixture until it is completely combined
  5. Reduce the heat and continue beating with a whisk until it begins to thicken. GRADUALLY add the water from the okra, whisking to incorporate.
  6. After 3 minutes, start beating the cornmeal with a coo coo stick and add in the okra until they are thoroughly mixed in.
  7. Serve with the creole sauce and flying fish

Ingredients- Flying Fish

12 boned pieces of flying fish

2 limes or lemons

2 Tbsp salt

6 oz shallot/spice seasoning mentioned above

3 eggs lightly beaten

1 cup flour mixed with 1 cup bread crumbs

2 cups oil for frying


  1. Place the fish in a shallow container and cover with water
  2. Add the squeezed lime and salt. Soak for 5 minutes, then remove and pat dry with paper towel
  3. Season in the grooves where the bones have been removed
  4. Dip in eggs and lightly coat with the flour and bread crumb mixture, shaking off excess
  5. Heat oil in a shallow pan and fry for 4 minutes on each side until golden brown.
  6. Serve with lemon plus the creole sauce and Coucou above.


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