Lemon Shrimp with Yucca Mash

If you're a shrimp lover, then this dish will hit the spot! Mix it up a bit with Yucca Mash instead of regular potatoes.

Ingredients:

- 1 pound shrimp (cleaned)
- 3 Yucca, peeled
- 3 tbsp. minced garlic
- 3 red beets
- 1/2 green bell pepper
- 1 jalapeno
- Fresh Basil
- Fresh Italian Flat Leaf Parsley
- 2 large lemons
- olive oil
- salt
- pepper
- garlic powder
- crushed red pepper flakes

To Make:

Begin by boiling the beets (unpeeled) for 12-20 minutes) until you can easily insert a fork into them. Once done, remove from water and let cool. Once they are cooled, peel the skin off.

While the beets are boiling, peel the Yucca and slice into cubes. Place into salted water and boil until they are fork tender. About 15-20 minutes. Set aside.

In a food processor, combine bell pepper, jalapeno, basil, parsley, pinch of salt, black pepper, pinch of garlic powder, crushed red pepper flakes (to taste), the juice of one lemon and some lemon zest. Pulse together. Add 2 tbsp olive oil. Blend well. Place into pan and cook for 5 minutes.

In a medium pan, saute the remaining 2 tbsp. garlic for 1-2 minutes. Add in the shrimp. Squeeze the remaining lemon juice over top the shrimp and zest in 1 tsp of lemon. Add salt, pepper and a pinch of garlic powder. Cook for 2-3 minutes until Shrimp are cooked.

Slice the beets in long strips and toss with olive oil.

Drain the yucca and mash with a fork, adding salt, pepper and olive oil.

Serve all together with the green sauce over the yucca. ENJOY!

Grilled Tuna with Sweet Potato Mash & Tangy Fennel Salad

This dish is the perfect start to summer. The flavors meld together so well that while I'm eating, I can see myself sitting at a restaurant along the beach, watching the waves burst against the beach. The dish may sound complicated but rest assured, it's not. It's fun and easy to make and it will WOW your guests or your family.

                                                                                  Ingredients:

- 2 Tuna Fillets
- 1/2 bulb fennell
- 1/2 yellow bell pepper
- 1 large sweet potato
- 1 jalapeno, diced
- 1/2 small white onion, diced
- 4 garlic cloves, minced
- 1 lemon
- olive oil
- 2 tbsp. red wine vinegar
- salt
- pepper
- garlic powder
- 1/2 cup Bulgarian Feta Cheese
- 1/4 cup milk (your choice)
- Fresh Italian flat leaf parsely
- Fresh basil

To Make:

Start by boiling a medium pot with salted water. Peel the sweet potato and chop into large chunks. Once the water is boiling, add the sweet potato and boil for 10-12 minutes until the sweet potato is fork tender. Shut off and leave sit in water until ready to use.

In the meantime, saute the onions, garlic and jalapeno in olive oil for 5 minutes until tender. Season with salt and pepper. Set aside.

Heat a large grill pan for the tuna. Allow this to heat up while you prepare the fennel salad.

To make the salad: Thinly slice the fennel bulb and yellow bell pepper into long thin strips. Place into a large bowl. Add in a few of the flowery pieces of the fennel into the salad for an extra blast of color.


To make the vinaigrette: In a small bowl, squeeze the juice of an entire lemon, add 2 tbsp. olive oil, a pinch of salt, a pinch of freshly grated black pepper, 2 tbsp. red wine vinegar, freshly chopped Italian flat leaf parsley and freshly chopped basil. Whisk together and toss over top salad. Set aside.

Season the tuna fillets with salt and pepper and drizzle with olive oil. Place them gently on the hot grill pan. Cook 2-5 minutes on each side depending on how well-done you prefer. This dish was 2 minutes on each side.

While the tuna steaks are cooking, drain the sweet potatoes and add into a large bowl. Add in the feta cheese, milk and 2 tbsp. of olive oil. Season with salt, pepper and garlic powder. Using a mixer, mix on high for 2 minutes. Then mix in the sauteed jalapeno, onion and garlic mixture.

To Plate:

Arrange the sweet potatoes in the center of the dish. Place a tuna fillet over top. Top with fennel salad and serve.