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Peruvian Crab Causa
Dairy-Free,
Gluten-Free |
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A "causa" is a dish of layered ingredients, served
cold for a light entrée or a first course on warm days,
making it an ideal dish for summer entertaining.
Embellish each serving with an avocado wedge sprinkled
with sea salt, pepper and lime juice, then garnish with
slices of hard-boiled egg and a drizzle of mayonnaise
slightly diluted with lemon juice.
Serves 6 -
Relish
1/2 large red onion
1/2 cup white vinegar
1/3 bunch cilantro, leaves and stems, finely chopped
sea salt, to taste
ground pepper, to taste
1 jar (8 oz) roasted yellow peppers, strained and finely
minced
juice of 1/2 a lime
Potato Paste
2 lbs Yukon potatoes, scrubbed and washed
1 small can sliced jalapeño peppers
juice of 1 lime
1/4 cup canola or corn oil
Causa Layers
1 can (16 oz) lump crabmeat, strained
1/4 cup mayonnaise
juice of 1/2 a lime
sea salt and pepper to taste
2 avocadoes, ripe yet slightly firm
6 large romaine lettuce leaves, sliced
Grease a 12-inch rectangular bread mold and cover
with 2 large pieces of plastic wrap making sure they
overlap so all the bottom and sides of the mold are
covered and there is enough wrap on the sides of the
mold so as to fold it once the causa has been assembled
and you can tightly cover it. |
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Recipes and imagery courtesy of Whole
Foods Market IP, L.P. |
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To start the relish, finely mince
the red onion, place it in a bowl and cover it with the vinegar.
Let rest for about 45 minutes.
Place potatoes in a large pot with
enough cold water to cover them by over 2 inches of water, add 2
tablespoons of salt and bring to a boil. Cook for about 25
minutes, until potatoes are tender when pierced with a knife.
Drain and let them cool until you can handle them safely.
Meanwhile, place the jalapeño
pepper slices along with their juice in a blender and blend
until smooth. Strain the mixture, separating the juice from pulp
and keeping both.
When the potatoes are cooled, peel them. Once they are peeled,
press the potatoes through a potato ricer or the fine side of a
cheese grater, making sure no lumps remain. Place potato paste
in a large bowl and add the lime juice, canola or corn oil and 4
tablespoons of the jalapeño juice. Mix with a potato masher,
adding salt and pepper to taste. Place in the refrigerator until
cooled.
To complete the relish, strain the onion, discarding the
vinegar. Mix with the cilantro, a little bit of salt and pepper,
1/2 cup of the minced yellow peppers, the lime juice and 1
tablespoon of the jalapeño pulp (not the juice). Taste and check
seasoning adding more salt, pepper, juice or paste if desired,
according to preference.
Mix the crabmeat with the mayonnaise and the lime juice. Season
with salt and pepper to taste. Place in refrigerator.
Cut the avocado in half lengthwise, removing the pit. Cut each
half in half again, making a total of four wedges. Using a large
spoon, scoop each full avocado wedge out of the skin. Cut
1/4-inch thick slices across each avocado wedge (not
lengthwise). Season with a little bit of salt, pepper and
sprinkle some lime juice over all the slices.
Once the potato paste is cooled, use a large spoon to spread 1/3
of the paste into a layer at the bottom of the bread mold. Use
the backside of the spoon to evenly coat all of the bottom.
Place 1/2 of the avocado slices in the mold for the next layer —
making sure all corners and sides of the mold are covered with
avocado. Set aside six dollops of crabmeat mixture for the
serving. Now place 1/2 of the remaining crabmeat mixture into
the mold for the next layer. Press down firmly with the back of
a spoon. Repeat with one layer each of potato paste, avocado and
crab, and then finish with a layer of potato paste on top. Fold
the plastic wrap over the top of the mold (use more plastic wrap
if needed to seal the top well). Press slightly and put in the
refrigerator to chill well, at least one hour. (Place the extra
crabmeat mix into the refrigerator as well.)
To serve, carefully uncover the plastic wrap from the top of the
mold. Unmold the crab causa over a serving plate. Spread some of
the relish over the top of the causa. Place chopped lettuce
leaves on six serving plates. Cut the causa carefully into six
slices and, using a spatula, lift each slice and place one slice
on top of the lettuce on each serving plate. Add more of the
relish on the top of each slice and a dollop of the reserved
crabmeat mix.
Nutrition Info
Per serving (374g-wt.): 430 calories (190 from fat), 22g total
fat, 2g saturated fat, 20g protein, 41g total carbohydrate (5g
dietary fiber, 4g sugar), 55mg cholesterol, 510mg sodium |
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Vegetarian Shepherd's Pie
Gluten-Free, Vegetarian |
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This savory vegetarian pie features an intensely
flavored mixture of wild and cultivated mushrooms,
celery, carrots and tomatoes, topped with mashed
potatoes and two cheeses. Leftover mashed potatoes work
perfectly here. Your guests will not resist having
seconds!
Serves 10–12
1 package (2 oz) dried mixed wild mushrooms
3 TB olive oil
3 cups sliced white button mushrooms
5 portobello mushrooms, stems removed, rinsed, cut in
half, then sliced crosswise
4 cups sliced baby bella mushrooms
2 cups sliced shiitake mushrooms, rinsed and dried,
stems removed
3 shallots, peeled and chopped
3 carrots, peeled and chopped
6 celery ribs, peeled and chopped
2 bay leaves
1 can (28 oz) crushed tomatoes
sea salt, to taste
ground pepper, to taste
5 cups leftover mashed potatoes (made with butter and
milk)
2 cups grated cheddar or Monterey Jack cheese
2 TB grated Parmesan cheese
Preheat oven
to 300°F.
In a small pot, heat about 3 cups of water to a
boil. Add dried mushrooms and remove from heat. Let sit
for 30 minutes to rehydrate.
Meanwhile, in a large Dutch oven, heat olive oil over
medium heat. Add all fresh mushrooms and cook for about
20 minutes, uncovered, stirring occasionally, until most
of the liquid has evaporated. Add shallot, carrots and
celery and continue cooking for another 5 minutes. |
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Recipes and imagery courtesy of Whole
Foods Market IP, L.P. |
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Strain the dried mushrooms,
reserving the soaking liquid, and add the mushrooms to the pot.
Strain the soaking liquid through a fine mesh strainer to remove
any grit. Add strained liquid to the mushroom mixture. Stir in
bay leaves, tomatoes and one cup of water. Season with salt and
pepper. Continue cooking over low heat until carrots are soft,
about 15 minutes. Remove from heat. Taste and adjust seasoning.
The mushroom mix can be prepared up to two days ahead and
refrigerated.
Spread the mushroom mix in the bottom of a 3-quart baking dish.
Cover with the mashed potatoes and sprinkle with the cheddar
cheese and then the Parmesan. Bake until cheese is melted and
pie is heated through, about 45 minutes. Serve immediately.
Nutrition Info
Per serving (About 10.5oz/302g-wt.): 290 calories (130 from
fat), 14g total fat, 6g saturated fat, 11g protein, 32g total
carbohydrate (5g dietary fiber, 5g sugar), 30mg cholesterol,
540mg sodium
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Chilean Sea Bass and
Grilled Mango Salsa
Dairy-Free, Gluten-Free |
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The firm and fatty flesh of Chilean sea bass makes it an
ideal choice for the grill. A hot-sweet grilled mango
and red pepper salsa provides delicious contrast to the
rich fish. Serve with rice or pasta. When shopping for
seafood, make sure it bears the Marine Stewardship
Council (MSC) label to ensure it was harvested in an
environmentally sustainable manner.
Serves 6
4 firm mangos
2 red peppers, diced
4 green onions, white and light green parts only, very
thinly sliced
2 jalapeño peppers, seeded, finely chopped
4 teaspoons extra virgin olive oil, divided
juice of 2 limes
1/4 cup chopped fresh cilantro
Salt and pepper, to taste
6 fillets Chilean sea bass (about 13/4 pounds)
Preheat grill. Slice each mango on either side of the
pit to yield 2 thick slices. With a large spoon, scoop
the mango flesh in one piece from the skin of the mango.
Repeat with all slices. Season with salt and pepper.
Place mango slices cut side down on grill and grill for
about 2 minutes. Flip mango slices and grill 2 minutes
longer. Set grilled mango slices aside to cool.
Combine red pepper, green onions, jalapeño peppers
and half the olive oil in a large bowl. When mango
slices are cooled, dice them. Add diced mango to the
mixing bowl with the rest of the ingredients. Add the
juice of 1 lime, cilantro and salt and pepper. Toss to
combine. Taste and adjust seasoning. Set aside.
Brush both sides of fish with remaining olive oil and
season with salt and pepper. Grill fish about 4 minutes
per side. Transfer fish to a tray and cover for a few
minutes to allow the juices to redistribute and the fish
to finish cooking.
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Recipes and imagery courtesy of Whole
Foods Market IP, L.P. |
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Garnish fish with mango salsa and
serve immediately.
Nutrition Info
For Chilean sea bass (serves 6):
Per serving (About 4.5oz/132g-wt.): 130 calories (25 from fat),
2.5g total fat, 0.5g saturated fat, 24g protein, 0g total
carbohydrate (0g dietary fiber, 0g sugar), 55mg cholesterol,
90mg sodium
For grilled mango salsa (serves 6):
Per serving (About 5.5oz/154g-wt.): 100 calories (30 from fat),
3.5g total fat, 0.5g saturated fat, 1g protein, 19g total
carbohydrate (3g dietary fiber, 14g sugar), 0mg cholesterol,
55mg sodium
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Stir-Fried Tropical Fruit
with Ice Cream
Gluten-Free, Vegetarian |
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Toasted coconut, tropical fruits and a touch of fresh
ginger make a fine topping for ice cream. Stir-frying
pineapple and mango brings out the fruit's natural
sweetness.
SServes
6 to 8
1 cup unsweetened large coconut flakes
2 teaspoons vegetable oil, divided
1 (1/2-inch) piece of ginger, peeled and finely chopped
1/2 fresh pineapple, peeled, cored and chopped (about 3
cups)
salt, to taste
4 firm mangos, chopped (about 3 cups)
1 tablespoon butter
1 quart vanilla or ginger ice cream
Preheat oven to 350°F. Spread coconut flakes on a rimmed
baking sheet and bake until lightly browned and
fragrant, stirring occasionally, 10 to 12 minutes.
Transfer coconut from baking sheet to a container and
let cool.
Heat a wok or large sauté pan over high heat. When
hot, add a teaspoon of the oil. Swirl to coat pan with
oil. Add ginger and stir-fry until fragrant, about 1
minute. Add pineapple and a pinch of salt. Stir
constantly, spreading the pineapple over the surface of
the pan, for about 2 minutes. Transfer pineapple to a
large bowl and set aside. Add the remaining oil to the
pan, then add the mango and a pinch of salt. Cook,
stirring often, for about 2 minutes. Transfer mango to
bowl with pineapple. Add butter and toss gently until
melted.
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Recipes and imagery courtesy of Whole
Foods Market IP, L.P. |
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To finish, scoop ice cream into
bowls. Add a few tablespoons of stir-fried fruit and toasted
coconut to each serving. Serve immediately.
Nutrition Info
Per serving (About 9.5oz/270g-wt.): 370 calories (180 from fat),
20g total fat, 14g saturated fat, 4g protein, 47g total
carbohydrate (4g dietary fiber, 41g sugar), 35mg cholesterol,
230mg sodium
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