In the Kitchen With Lovelea Lynch

 in Favorite Recipes / Now Magazines by

These recipes were contributed by Lovelea Lynch, a Southwest resident, and originally appeared in the SouthwestNOW September 2016 issue.

Champagne Shrimp Salad

  • 1/2 lb. medium shrimp
  • 1 tsp. butter
  • 1 tsp. crushed garlic
  • Bragg Liquid Aminos
  • 2 tsp. ground black pepper (divided use)
  • 1/2 red onion, sliced
  • 1/2 yellow bell pepper, sliced vertically
  • 2 Tbsp. banana peppers
  • 4 cups spinach
  • 1 avocado, sliced
  • 1 cup California walnuts, toasted
  • 1 Tbsp. fresh cilantro, chopped
  • 1/4 Tbsp. green chives, chopped
  • 1 1/2 cups Girard’s Champagne Salad Dressing
  • 6 strawberries, sliced
  • 1/4 cup blue cheese crumbles
  1. Wash and devein shrimp in cool water. In a skillet, warm butter, garlic, Bragg and 2 tsp. black pepper; add shrimp. Cook shrimp 3 minutes on each side. Place in a bowl to let cool until the salad is done.
  2. Slice onion and peppers; in a large salad bowl, mix all vegetables, walnuts, cilantro and chives. Drizzle salad dressing over salad; toss salad for even distribution of dressing. Sprinkle with additional black pepper to taste; garnish with shrimp, strawberries and blue cheese crumbles.

 

Taffy Apple Salad

  • 3 Granny Smith apples
  • 2 red apples
  • 1 lemon, juiced
  • 6 Snickers bars, snack size 
  • 2 cups small marshmallows
  • 1 8-oz. can crushed pineapple
  • 1 8-oz. tub Cool Whip
  • 1 cup salted peanuts
  • Caramel or chocolate syrup (optional)
  1. Chop apples into medium-size chunks; discard cores. Squirt lemon juice over apples to prevent browning. Chop up Snickers bars.
  2. In a glass bowl, microwave marshmallows for 15 seconds until fluffy and inflated. Mix pineapples, Cool Whip and marshmallows together in another bowl. Add apples and candy chunks; stir. Refrigerate for an hour or more. Crush peanuts and stir into mixture.
  3. Drizzle with caramel or chocolate syrup, if desired.

 

Rainbow Smoothie

  • 1/2 cup spinach
  • 1 green apple, cored
  • 5 raspberries
  • 5 strawberries
  • 1/4 cup oranges
  • 1/2 cup canned pineapple 
  • 10 blueberries
  • 5 cubes ice
  • 3/4 cup apple juice
  • 3/4 cup Greek yogurt
  1. Wash and cut all fruit, including spinach; place in a blender. Add ice cubes, juice and yogurt. Blend until smooth; serve.

 

Peanut Butter & Banana Smoothie

  • 1/2 cup vanilla almond milk
  • 1 banana, sliced
  • 2 Tbsp. peanut butter
  • 5 cubes ice 
  • 1 Tbsp. ice cream, optional (if you want to gain weight/muscle mass)
  1. Mix all ingredients in a blender; blend to preferred texture and serve. 

 

Aloha Pineapple

  • 1 cup coconut flavored almond milk
  • 1/2 cup coconut water
  • 1 22-oz. can pineapple with juice
  • 3 Tbsp. Country Time Lemonade mix
  • 6 ice cubes
  1. Mix all ingredients in a blender; blend on medium and serve.

 

Hawaiian Popsicles

  • 1 cup coconut flavored almond milk
  • 1/2 cup coconut water
  • 1 8-oz. can pineapple
  • 1/4 cup coconut flakes
  • 3 Tbsp. Country Time Lemonade mix
  • 6 ice cubes
  1. In a bowl, mix all ingredients. Pour Popsicle mixture into Popsicle molds or Dixie cups. Freeze overnight, or for 6 hours or more.