Torta Esparagos

Ingredients:

1/2 bunch of fresh asparagus

1/2 onion, chopped

1 garlic clove

4 eggs

1/4 cup gluten-free Panko breadcrumbs

1/4 cup grated Parmesan cheese

1/8th tsp salt Pepper, to taste

Butter greasing the pie dish 2 tbsp olive oil sauting

Directions:
1. Preheat oven to 325-350F.
2. Sautee chopped onions and garlic in olive oil over medium heat until glassy.
4. Add chopped asparagus and saut until tender, remove from heat.
5. Whisk eggs together while asparagus is cooling.
6. Add sauted vegetables, panko crumbs, grated parmesan, salt, and pepper to egg mixture and
combine with whisk
7. Generously grease a glass or ceramic pie dish with butter and pour the mixture into the dish.
8. Bake for about 20 minutes or until firm and beginning to turn golden brown.
9. Cool and serve.

Shrimp Pad Thai

Ingredients:

3/4 pound wild prawns (shelled and deveined)

5 tbsp sesame oil

2 garlic cloves, chopped

1/2 small white onion or 1 shallot, chopped

1 fresh serrano chile, processed through garlic press

1/8 tsp paprika

2 eggs

Salt and pepper to taste

16 oz. rice noodles

4 cups boiling water

For the sauce:

Juice of 2 fresh limes

2.5 tbsp sugar

3 tbsp fish sauce

To garnish:

1/2 cup fresh cilantro, chopped

1 cup mung bean sprouts

4 lime wedges

1/4 cup chopped peanuts (optional)

Directions:
1. In a large pot boil water. Place the rice noodles in a large bowl (heat resistant) and pour the
boiling water over the noodles, let the noodle cook for approximately 5-10 minutes. After 10
minutes stir the noodle in the water to prevent from sticking. Set aside without draining the
water.
2. Over med high heat, add in sesame oil to the pan, saut the shallots and garlic for about 1
minute. Prep the serrano chili by removing the seeds and process through garlic press.
3. Add chile to the pan and cook for another minute, add prawns with small amount of salt and
pepper and saut them for 1-2 minutes or until they turn pink and opaque.
4. To make the sauce, in a bowl, mix together fresh lime juice, sugar, and fish sauce, set aside.
5. Flip the prawns over sprinkle paprika and toss them, cook for another 1-2 minutes. When the
tails of the prawns are pink and the prawns are bouncy they are done. Place prawns into a bowl
and set aside.
6. In a small bowl crack eggs and break the yolk. In the same pan add the rest of the sesame oil
and lightly scramble the eggs. Remove the pan from the heat and turn down the heat to low.
7. Strain the noodles.
8. Place the pan back on top of the heat, add prawns, noodles, and drizzle the sauce over. Gently
toss the noodles until the sauce is all soaked into the noodles.
9. Garnish with mung bean sprouts, cilantro, lime wedges, and peanuts.
Enjoy!

Green Pea Salad

Ingredients:

4 cups of fresh shelled English peas (also known as shelling peas or garden peas)

3-4 green onions (scallions), finely chopped

1/3 cup of crumbled sheep's milk cheese

2 tbsp of olive oil

1 tsp of fresh lemon juice

1/4 cup of finely chopped Kalamata olives

1 pinch of grated lemon rind

Salt and pepper to taste

Directions:
1. In a saucepan bring approx. 1 inch (2.5 cm) of water to a boil and lower in the steamer basket.
While the water is coming to a boil, shell the peas and chop the onions.
2. Allow the peas to steam over boiling water in the steamer basket for approx. 2 minutes.
3. Remove the peas from the steamer and immerse in an ice-water bath to stop the cooking
process. Then strain the peas.
4. Transfer the peas into a salad bowl, add the olives, feta cheese, onions, olive oil, lemon juice,
lemon rind, and salt and pepper to taste.
5. Toss them all together and enjoy!

Egg Sandwich

Ingredients:

6 eggs

cup mayonnaise

2-3 gherkins, chopped

1 small shallot or red onion

bunch of chives

Salt and pepper to taste

Bread for serving

Directions:
1. Place eggs in a small pot of cold water on the stove over medium heat.
2. Once the water starts boiling, allow the eggs to boil for about 12-15 minutes.
3. Remove eggs from the water and allow them to cool (can be placed in the fridge).
4. Peel the shells off the egg and place them in a bowl and mash them into small chunks with a
fork.
5. Add your mayonnaise, freshly chopped shallots, your chopped gherkins or pickles and half of
the freshly chopped chives. Add salt and pepper to your liking and mix all the ingredients
together.
6. Scoop small amounts of the egg mix onto slices of bread (I use gluten-free bread) and
garnish with a few chopped chives.
Serve and enjoy!