Gluten Free Shrimp Cakes with Creamy Horseradish Mustard Sauce

Yield: 18

1 cup chopped cooked shrimp 

1 cup chopped raw kale, stems removed 

1 large chopped shallot 

2 large room temperature eggs 

1 cup cooked brown rice 

1 cup almond flour 

2 tablespoons freshly chopped dill 

2 tablespoons chopped roasted red peppers (optional) 

Sea salt and black pepper

Combine all the ingredients (add more flour if it's not binding). Season to your preference with sea salt and black pepper. Drop tablespoonfuls into the palm of your hands (wet hands in cold water to prevent sticking). Form into balls. Refrigerate for 30 minutes.

Cover the bottom of a large deep sided skillet with extra virgin olive oil or a good quality veggie oil on medium heat. When hot, add 6 cakes(don'tflatten),leaving plenty of room in between. Fry on one side until golden brown and crispy (about 3 to 4 minutes). Flip over for a further three minutes (flatten top slightly). Remove and drain on a paper towel. Serve warm with Horseradish Mustard Sauce on the side.

Horseradish Mustard Sauce:

1/2 cup plain Greek yogurt 

1 tablespoon French mustard

 1 teaspoon prepared horseradish 

1 tablespoon fresh lemon juice 

2 tablespoons raw honey 

Sea salt and black pepper

Blend all the ingredients until creamy. Season to your preference with sea salt and black pepper. Serve chilled.

Pear Fennel Salad with Lemon Maple Vinaigrette

Vinaigrette:

1 tablespoon French mustard 

1 large lemon, juiced 

2 tablespoons pure maple syrup 

1 cup extra virgin olive oil 

1 tablespoon chopped fennel fronds 

Sea salt and black pepper to taste

Blend all the ingredients until smooth and creamy. Keep refrigerated.

Salad:

1 fresh fennel bulb, slice into thin strips 

2 large ripe Anjou pears, slice into thin strips 

1 large shallot, slice into strips 

2 fennel stalks with fronds, slice into thin strips

Toss pears, shallot, and fennel to combine. Arrange in a large serving platter with fresh slices of sourdough baguette around the edges.Drizzle a generous amount of vinaigrette over the top and serve immediately.

Fried Green Tomatoes with Creamy Wasabi Dip

4 large firm green tomatoes, slice into 1/2" thickness 

1 cup Greek yogurt 

2 eggs 

2 cups cornmeal

1 cup all purpose GF flour 

1 teaspoon coconut sugar 

1 teaspoon pure wasabi paste 

Sea salt and black pepper

Add GF flour into a large ziplock bag. Season with sea salt and black pepper to taste. Add 5 slices of tomatoes at a time. Close ziplock and toss tomatoes to fully coat in flour. Remove from bag.

Whisk eggs, sugar, wasabi paste, and greek yogurt to combine in a large bowl. Season with sea salt and black. Whisk eggs, sugar, wasabi paste, and greek yogurt to combine in a large bowl. Season with sea salt and black pepper to taste. Dip tomatoes to fully coat.

Add cornmeal to a large bowl. Season with sea salt and black pepper to taste. Dredge tomatoes making sure to completely coat. Arrange in a single layer on a lined cookie sheet and refrigerate for one hour. Remove from the refrigerator.

On medium heat in a large deep sided skillet, add pure vegetable oil so that there is 1/2" of oil in the bottom of the pan. When oil is hot, add 4 slices of tomatoes at a time so as not to crowd the pan. When the tomatoes are browned,  Flip and fry the other side.

Drain on a paper towel and serve immediately.

Wasabi Dipping Sauce:

1/2 cup Greek yogurt 

2 teaspoons wasabi paste 

1 teaspoon ginger paste 

2 teaspoons honey

Combine yogurt, ginger, honey, and wasabi paste. Whisk to combine. Serve chilled