[equal parts ice and water]

Labor Day 2018

Curried Deviled Eggs
8 Servings

8 large hard-boiled eggs
1 teaspoon Dijon mustard
pinch cayenne pepper – optional
½ – 1 teaspoon curry powder
¼ teaspoon sea salt
½ teaspoon freshly ground black pepper
2 tablespoons minced chives

Peel the eggs and cut them lengthwise in half. 

Remove the yolks and place in a small bowl. 
Mash the yolks until smooth and add the mayonnaise and mustard. Mix until a smooth paste forms.
Mix in the cayenne, curry, salt, pepper and chives. 
Spoon the mixture into the egg halves, or pipe using a pastry bag and star tip. Dust lightly with paprika. Cover and refrigerate for up to 8 hours before serving. 

Stuie’s Lemon Teriyaki Grilled Salmon

4 Servings


1 teaspoon granulated garlic

1 teaspoon granulated onion

½ teaspoon black pepper

¼ teaspoon cayenne pepper

½ teaspoon sea salt

4 salmon fillets

1 tablespoon grapeseed oil

4 cloves garlic, minced

1 tablespoon honey

1 cup teriyaki sauce

Juice of l lemon

lemon slices for garnish

fresh mint for garnish


In a small bowl, combine all the dry seasonings and generously sprinkle it over both sides of the fillets. Let fillets marinate in the seasoning for at least an hour or overnight.

Heat the oil in a small sauce pan, add the garlic and saute until lightly browned. Add the honey, teriyaki sauce and lemon juice. Simmer over low heat until sauce reduces, stirring occasionally.

Pre heat the grill to medium high and grill fillets approximately 3 – 5 minutes each side, depending on how thick they are, just do not over cook them. Spoon the lemon teriyaki sauce over each fillet add a sprig of mint and lemon slice before serving. 
 Cilantro Lime Grilled Yams
 8 Servings

4 sweet potatoes/yams, unpeeled
1 teaspoon sea salt
1 lime, juiced
¼ – ½  teaspoon crushed chili pepper
¼ cup grapeseed oil
1 tablespoon minced garlic
¼ cup chopped fresh cilantro


Parboil  the potatoes: Place in a pot of water and boil until just fork-tender.
Cool them down by dipping them in an ice bath [equal parts ice and water].
Once cool drain and slice each potato lengthwise into eighths.
In a large bowl, whisk together the salt, lime, chili peppers, oil, garlic and cilantro.
Add sweet potatoes and toss gently until wedges are coated with the mixture.
Preheat a grill to medium; using a towel and tongs, wipe down the grill with grapeseed oil to prevent sticking.

Place the potatoes on the grill and grill until golden brown on all sides, about 1½ minutes per side.

  Greek Pasta Salad

8 Servings

1 pound pasta (orzo, elbow macaroni, bow tie, etc.)
2 quarts water
sea salt
1 tablespoon olive oil
1 medium red bell pepper, diced
¼ cup sun dried tomatoes, diced
2 cups baby spinach, torn
½ – 1 cup kalamata olives, sliced
1 small red onion, diced
1 cup diced or crumbled feta cheese
¼ cup extra virgin olive oil
¼ cup red wine vinegar
½ teaspoon basil leaves
1 teaspoon oregano
1 teaspoon granulated garlic
½ teaspoon granulated onion


Bring water to a boil, add pasta to the boiling water and stir gently.

Let water come back up to a rapid boil, remove pot from the heat and cover.

Let pasta sit covered and undisturbed for the amount of cooking time as stated on the box.  Orzo is usually 9 minutes.

Remove from heat and rinse quickly with cold water to stop the cooking. Drain well.

Transfer to mixing bowl, add 1 tablespoon oil and 1 teaspoon sea salt and mix thoroughly.

Place pasta in the refrigerator and let it cool for approximately 1 hour.

Once cold, remove from refrigerator; mix in bell pepper, tomatoes, spinach, olives, onions, and cheese.

In a separate bowl, whisk together the olive oil, vinegar, basil, oregano, granulated garlic and onion. Pour dressing over the pasta and mix until all ingredients are combined. 

Refrigerate until ready to serve. 

Jalapeno Burgers
6 Servings
2½ pounds ground beef or turkey1
2 teaspoons sea salt 
1 teaspoon freshly ground black pepper 
1 teaspoon granulated garlic
1 teaspoon granulated onion
1 small onion, diced
1 jalapeno pepper, diced
2 garlic cloves minced
2 tablespoons grapeseed oil 
In a bowl, combine the ground meat, salt, pepper, granulated garlic, granulated onion, onions, jalapeno peppers and garlic and mix well.
Form the mixture into 6 patties.
Heat a cast-iron skillet over high heat until it begins to smoke. Add 1 tablespoon of the grapeseed oil to the pan and reduce the heat to medium. Add 3 of the patties to the pan and cook until the first sides are seared, 3 to 5 minutes. Flip and cook until the burgers are cooked completely through, about 5 minutes. Repeat with the remaining tablespoon grapeseed oil and the other 3 burgers.
Or cook on a preheated grill 3 – 5 minutes each side.
1For a flavorful burger, if using ground turkey mix all ingredients 24 hours prior to cooking.

Melon Salad
8 – 12 Servings

⅓ cup honey or agave syrup
½ cup orange juice
Juice of 1 lemon
¼  teaspoon crushed red chili peppers – Optional
2 tablespoons chopped fresh mint leaves
1 cantaloupe, seeded, peeled, diced
1 honeydew melon, seeded, peeled, diced
1 watermelon, seeded, peeled, diced

In a small bowl, combine honey, orange juice, lemon juice, chili peppers and mint, mix well.

Place melon cubes in large serving bowl and pour honey mixture over. Toss gently to coat and serve immediately or cover and refrigerate until serving time.


Spicy Cucumber Mint Salad
4 Servings
2 large hot house cucumbers, diced
1 small onion, sliced thin
1 jalapeno pepper, sliced thin
½ teaspoon crushed red chili peppers
½ teaspoon sea salt
½ teaspoon granulated onion
1 teaspoon granulated garlic
1 teaspoon dried mint leaves, crushed
Juice of ½ lemon
1 tablespoon extra virgin olive oil
Combine all ingredient in a bowl, cover and refrigerate for at least an hour before serving.
  Strawberry Lemonade
Yields 1 Gallon
3 ½ quarts [14 cups] cold water
2 cups sugar
2 cups strawberries
10 ounces [1¼ cup] freshly squeezed lemon juice [6 – 8 lemons]

The secret to perfect iced drinks is to start by making a simple syrup. Dissolving equal parts sugar and water effectively disperses the sugar in the liquid, instead of having the sugar sink to the bottom.


In a medium saucepan, bring 2 cups of water and 2 cups of sugar to a boil.
Reduce the heat to medium low and simmer, uncovered stirring occasionally, until the sugar dissolves [This is a simple syrup].
Add strawberries and cook 10 – 13 minutes stirring occasionally. 
Remove from heat and let cool to room temperature before using.
Pour remaining water and the lemon juice into a large container.
Using a mesh strainer, strain the strawberry syrup.  Use a spoon and gently mash the strawberries through the strainer.  Discard the seeds and any pulp remaining in the strainer.
Pour 3 cups of syrup into the lemonade and mix thoroughly.
Refrigerate until lemonade is cold, then serve over ice.

More available at NEW AGE SOUL FOOD. Link to article http://newagesoulfood.blogspot.com/2018/09/labor-day-2018.html.