Creamy Shrimp and Sweet Potato Curry and Aloha Kick® Dressing
A zesty shrimp and sweet potato curry with a hint of pineapple, coconut and lemon. (4 Servings)
- 2 Tbs. Coconut oil
- 1/2 Cup Red onion, diced
- 1 Tbsp Garlic, minced
- 1 Tbsp Ginger, minced
- 1/4 Tsp Coriander, ground
- 1 Tsp Turmeric, Ground
- 1/8 Tsp Allspice, Ground
- Pinch of Cloves, Ground
- 1/4 Tsp Black Pepper, Ground
- 1/2 Tsp Paprika, Ground
- 2 Cups Sweet Potato, Cubed
- 1 Can Coconut Milk
- 1/3 Cup Aloha Kick! Natural and Organic Salad Dressing and Marinade
- 2 1/2 Cups Shrimp (shells removed)
- To Taste Salt
- 2 Tbsp Cilantro, Chopped
1. Saute the red onion, garlic and ginger in the canola oil over medium heat until tender and translucent (about 3-5 minutes).
2. Add all the ground spices and saute just until fragrant (about 30 seconds). Add all the ground spices and saute just until fragrant (about 30 seconds).
3. Stir in the sweet potato, coconut milk and Aloha Kick dressing and bring to a simmer.
4. Simmer on low heat until sweet potatoes are tender and cooked throughout (about 20-30 minutes).
5. Scoop out 1 Cup of curry mixture and blend until smooth. Add it back in and stir to help thicken the curry.
6. Add the shrimp and simmer until cooked (about 5 minutes). Shrimp should be opaque and firm, but still tender.
7. To finish, stir in cilantro and season to taste with salt!
Roasted Fennel Quinoa Salad with Fresh Mint, Sliced Peaches and Luscious Lavender® Dressing
This fresh, summery salad is perfect for those evening picnics or barbecues! It’s simple to prepare, can be served at room temperature, and tastes amazing and delicate. Plus, it’s vegan and gluten free!
- 1 cup dry quinoa, rinsed
- 2 small or one large bunch fresh mint, leaves picked off the stem, chopped (reserving a few sprigs for garnish)
- 3 small-medium fennel bulbs, thinly sliced with the toughest part of the core removed, fronds removed but a few reserved for garnish (if you don’t want to waste the tops, use them to flavor soup or stock!)
- Drizzle of olive oil, pinch salt + pepper
- ½ large peach, thinly sliced into wedges
- 3 tbsp Tracy’s Gourmet Luscious Lavender® Dressing
- Preheat your oven to 375° F and line a baking sheet with parchment or a silicone mat.
- Cook the quinoa according to package directions. As a general rule, 1 cup quinoa should be covered with 1.5 cups water, brought to a boil, reduced to simmer and left to absorb the water for about 15 minutes. Set aside to cool.
- Toss the sliced fennel in a little olive oil, a pinch of salt and a grind of pepper. Spread in a single layer on the prepared baking sheet and roast for 20 minutes or until tender and browning on the edges. Remove from oven and let cool slightly.
- Combine the cooked and cooled quinoa, roasted fennel, chopped fresh mint, and lavender dressing in a bowl.
- When serving, top with a few peach slices, some mint and fennel sprigs, and a little extra drizzle of lavender dressing. Enjoy!
Sweet Potato Dill Sandwich with Sauerkraut- Vegan, GF Option
This recipe is a really easy way to elevate your lunch. It takes only 15-20 minutes to prepare the sweet potato, and the rest is just assembling! The sweet potato-dill mash tastes delicious with the tang of sauerkraut and juicy tomatoes, but if you’re not a fan of kraut, try some cheese or cheese alternative, or even add a layer of hummus!
Makes ~4 sandwiches
- 2 small or 1 medium sweet potato, scrubbed and cubed
- ½ tsp salt
- ¼ tsp garlic powder
- ¼ tsp onion powder
- 2 tbsp Tracy’s Gourmet Dill-lightful™ Natural Organic Salad Dressing
- Crusty thick-cut bread of choice
- Saurkraut (about 2 tbsp per sandwich depending on size)
- Sliced tomatoes
- Spinach or lettuce leaves
- Steam or boil the sweet potatoes in a pot until tender, about 15 minutes on medium heat.
- Place the steamed sweet potato in a bowl and let cool slightly.
- Mash the sweet potato with a potato masher or fork just slightly, then add the spices and Tracy’s Gourmet Dill-lightful™ dressing. Use a combination of masher + wooden spoon to incorporate and make a slightly chunky mash (alternatively, you can mash it until it’s completely smooth, if preferred).
- Assemble the sandwiches: Spread the sweet potato mixture on a slice of the bread, layer with sauerkraut, tomato slices and spinach or lettuce. Top with the remaining slice, cut in half and serve!