A new favorite snack / dessert in our home is are homemade honey coconut popsicles. This works especially well since one son (maybe two) have dye allergies limiting what popsicles they can eat, and a daughter who is allergic to dairy. Super easy recipe.
1 can of coconut milk
Mix 3 tablespoons of honey with one 15oz can of coconut milk. Put in popsicle trays or icecube trays. Freeze for about 4-5 hours. Enjoy!
This is perfect for a meal with just the adults or a fun thing to do as a family. Five course meal success with three ingredients per course.
Soup: Chicken Tortilla Soup
Preparation Time: 5 minutes to prepare, simmer around 20 minutes
1 24 oz. jar of your favorite salsa
1 8 oz pkg of cream cheese
1 16 oz container of chicken broth
Directions: Blend most or all of the salsa in your blender until it's smooth. (Save a little bit and add it to the soup pot if you want your soup to have some chunks in it). Add the ingredients together and simmer them until the cheese is melted. You'll have to stir it good to get the cream cheese smoothly blended into the mixture.
Appetizer: Roasted Asparagus and Prosciutto Spears
12 asparagus, medium thickness
6 prosciutto slices, halved lengthwise
Extra-virgin olive oil
1/2 Lemon (ok, that’s a 4th ingredient, but it’s optional)
Directions: Preheat oven to 375 F. (190 C.) Snap off the woody stems of the asparagus and trim the bottoms with a knife. Wrap a slice of prosciutto diagonally around the asparagus stalks, leaving the tips and base exposed. Brush the exposed bits of the asparagus with olive oil. Arrange on a baking tray. Roast until the asparagus tips are tinged brown and the prosciutto is crispy, about 15 minutes. Remove from oven and arrange on a plate. Drizzle with a little lemon juice, if desired.
Salad: Cucumber and Pear Salad
2 English Cucumber, julienned thinly
2 Asian pear, peeled and julienned thinly
2 tablespoon honey
1 teaspoon salt
Lemon zest, optional
Freshly squeezed lemon juice, optional
Directions: Microwave the honey for 5-10 seconds to just loosen it up. Be sure to use a microwave-safe container to hold the honey. In a large bowl, toss together the ingredients. Let it sit in the fridge for 20 minutes for the flavours to meld together. Before serving, drain the excess water that has collected in the bowl. Add in a squeeze of lemon juice and garnish with some lemon zest. Enjoy!
Main Dish: Red Curry-Glazed Salmon
Preparation Time: 15m
4 5-ounce pieces salmon fillet
1 tablespoon Thai red curry paste
1 tablespoon canola oil
1 teaspoon light brown sugar
kosher salt and black pepper
Directions: Heat broiler. Place the salmon on a foil-lined broilerproof baking sheet. In a small bowl, mix together the curry paste, oil, sugar, ½ teaspoon salt, and ¼ teaspoon pepper. Dividing evenly, brush the salmon with the curry paste mixture. Broil until the salmon is opaque throughout, 5 to 7 minutes.
Dessert: Strawberry Crepes with Chocolate Merlot Fudge Sauce
2 cups sliced strawberries
8 pre-made crepes, warmed - Purchase crepes in the produce section of your local supermarket or make your own if you have time.
1/4 cup Chocolate Merlot Fudge Sauce, warmed
Directions: Spoon 1/4 cup strawberries in center of each crepe; roll up and place seam side down on a serving plate. Drizzle fudge sauce evenly over crepes. Makes 4 servings.