Wednesday, April 8, 2015: Shrimp Salad, Strawberry, Heirloom Tomato and Arugula Salad and Salad by Chef Eddie Matney

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Shrimp Salad

1. 12 shelled shrimp

2. 1 TBL. Olive oil

3. 1 TBL. Brown sugar

4. 1 tsp. crushed red chili

Salt n pepper to taste

Combine all of the above in a bowl and mix well. Grill or sauté


Strawberry, Heirloom Tomato and Arugula Salad

1- 2 cups sliced strawberries

2. 2 thinly sliced tomatoes

3. 2 handfuls arugula

4. 1/2 cup goat cheesed

Dressing

1 TBL. Truffle oil

1 lemon juiced1 tsp. adobo sauce

Salt and pepper to taste

Protein

2 - 6 oz. filet of beef ( salt and pepper to taste)

1 cup criminni mushrooms ( cut in half)

Pinch of fresh thyme

1 chopped shallot

1 TBL. Olive oil

Procedure

1. Heat oil in pan, add mushrooms and shallots and thyme, Sauté for 4 min.

2. Add meat and cook for 3 minutes on each side.

3. Remove and allow to rest... Slice beef and add to salad along with the mushrooms.

4. Toss all together and enjoy.


Salad

1. 2 cups diced baby cukes

2. 2 cups diced watermelon

3. 1 TBL. Chopped mint

4. 1/4 cup diced red onion

5. Handful if mixed greens

6. Juice from 2 limes

7. 2 tbs. olive oil

8. 2 TBL . Chopped calamata olives.

9. Pinch of Chinese 5 spice

10. Pinch of brown sugar

Salt n pepper to taste

Combine all of the above in a bowl and mix well.