dine + create
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Menu

Spa Time Menu

Chilled Pear Bisque or Spicy Gazpacho 

Cool and Creamy Shrimp Salad or Mango Shrimp

Tzatziki with Pita or Hummus with Pita

Light Cannoli Bites or Grilled Pineapple with Green Tea Ice Cream

Peach Bellini

Light White Wine Spritzers

Cool Spa Water

Ready to Buy Menu

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Fresh Fruit Salad 

Salad in a Bag topped with Steamed Shrimp

Tropical Island Treat

Cool Spa Water



Menu serves 4 - 8 people

Recipes

Chilled Pear Bisque

Rating: Easy

Time: 20 minutes

Yields 4 servings

Notes: Can be prepared a few hours prior to serving.  Keep chilled until serving.

8 large ripe pears, peeled and chopped

¼ cup sweet white wine

4 tablespoons coconut sugar

2 cups coconut milk

2 teaspoons allspice

Pear slices (optional garnish)

Poach pears in white wine until soft. Remove from heat and add sugar.  Stir until dissolved. Once cooled, add the pears and liquid to the food processor or blender on low speed, then pulse until smooth.  Add remaining ingredients and pulse until blended. Chill for at least 3 hours or overnight. Serve one-cup servings in a bowl and garnish with a pear slice.

Spicy Gazpacho

Rating: Easy

Time: 45 minutes

Yields 8 to 12 servings

Notes: Make the day before.  Garnish just prior to serving.

8 medium ripe tomatoes, peeled, seeded

2 medium sweet onions, quartered

2 green peppers, quartered

1 red pepper, quartered

1 small stalk of celery, halved with ends removed

1 English cucumber, thick sliced (if using a regular cucumber, seed it)

1 small bunch green onions, chopped

1 small bunch cilantro, thoroughly washed and stems removed

2 quarts tomato juice

¼ cup apple cider vinegar

¼ cup extra virgin olive oil

2 tablespoons coconut aminos

⅛ cup hot pepper sauce (less if you do not want a lot of heat)

Salt and pepper, to taste

1 (16-ounce) Plain Whole Milk Greek Yogurt

Avocado slices (optional garnish)

Shrimp (optional garnish)

Mix all ingredients, except sour cream and garnishes, together in a large mixing bowl. Stir to combine.  Pulse 2 cups of the mixture at a time in the food processor until smooth.  Refrigerate gazpacho overnight in an airtight container.  Garnished with a dollop of sour cream and optional garnishes.

Cool and Creamy Shrimp Salad

Rating: Easy

Time: 20 minutes

Yields 4 servings

Notes: Can be prepared a day in advance. 

1 cup sour cream

½ cup Greek yogurt

1 fresh large lemon, squeezed

1 bunch cilantro, finely chopped

1 teaspoon Old Bay seasoning

1 large English cucumber, diced

1 small red onion, finely diced

2 pounds large shrimp, cooked, peeled, and deveined 

2 small heads of Boston lettuce (optional garnish)

Blend sour cream, yogurt, lemon juice, cilantro, and Old Bay seasoning in a food processor.  Cut shrimp into bite-sized pieces. Add cucumber, onion, and shrimp to a large mixing bowl. Pour dressing over mixture and toss to coat.  Optional Presentation: Garnish the plate with a bed of lettuce, then place the shrimp salad in the center of the lettuce.

Mango Shrimp 

Rating: Easy

Time: 20 minutes

Yields 12 skewers

Notes: Marinate shrimp the day before

12 large shrimp, deveined, shelled, washed, tails on

2 tablespoons avocado oil

12 wooden skewers, soaked for 20 minutes in water

1 mango, peeled

1/4 cup coconut milk

½ lime, juiced, seeded

½ jalapeno, seeded

Baby greens, garnish

Lime wedges, garnish

Toss shrimp with oil, skewer, cover, and refrigerate until ready to grill.  Pulse remaining ingredients together in a food processor until smooth.  Preheat grill. Grill for 1 to 2 minutes on each side, or until no longer pink. (Cooking time will vary depending on the size of the shrimp.) Arrange shrimp on a platter atop a bed of greens, then drizzle with mango sauce, or serve on the side.  Garnish with a lime wedge.

Tzatziki 

Rating: Easy

Time: 10 minutes

Yields 2 cups

Notes: Can make the day prior. Place a paper towel on top of the mixture to absorb moisture.

12 ounces Full Fat Greek Yogurt

4 ounces good feta cheese

1 cucumber, peeled, seeded, grated, and squeezed dry

3 cloves of garlic

½ cup fresh dill, stems removed

1 teaspoon pepper

Fresh Pita Bread

Mix in a food processor and pulse until the desired consistency.  Serve with fresh pita bread.

Hummus

Rating: Easy

Time: 20 minutes

Yields 2 cups

Notes: Best made the day before.  My preference is Tahini, as other nut butters alter the taste.  Add more olive oil for a thinner consistency.

1 (19-ounce) can of chickpeas, rinsed and drained

⅓ cup tahini

2 fresh lemons, squeezed, seeds removed

4 garlic cloves

1 teaspoon cumin

⅓ cup extra virgin olive oil 

Salt and pepper

1 red pepper (optional garnish)

Fresh Pita Bread or fresh sourdough bread

Mix the first five ingredients in a food processor and pulse until mixed.  Drizzle olive oil into the mixture and season with pepper and salt.  Optional Presentations - Place hummus in a hollowed-out red pepper and serve with toasted Pita Points.

Light “Cannoli “Bites

Rating: Easy

Time: 30 minutes

Yields 6 to 8 servings

Notes: Make cannoli filling the day before.  Fill shells just prior to serving.

½ cup mascarpone cheese

¼ cup powdered sugar

½ teaspoon cinnamon

¼ cup dark chocolate, chopped finely, plus 3 tablespoons reserved

¼ cup pistachio nuts, chopped finely, plus 3 tablespoons reserved

1 (9-ounce) package mini phyllo shells, crisp according to package instructions

Pulse cheese, sugar, cinnamon, and chocolate in a food processor until blended. Put the mixture in a pastry bag or a plastic bag with the end nipped. Chill until ready to fill. Fill shells, top with reserved chocolate and nuts.  

Grilled Pineapple with Green Tea Ice Cream

Rating: Easy

Time: 10 minutes

Yields 6 servings

Notes: Marinate pineapple overnight.  Grill just prior to serving.

3 tablespoons honey

1 teaspoon coconut or organic brown sugar

1 large lime, juiced, seeded

1 tablespoon cinnamon

Ripe pineapple, peeled, cored, sliced into 12 thick wedges

1-pint green tea ice cream

Mix the first four ingredients together in a bowl and add the pineapple. Toss to coat. Preheat grill to medium heat. Grill wedges approximately one minute on each side until caramelized.  Serve with a small scoop of green tea ice cream.

Peach Bellini

Rating: Easy

Time: 1 minute

Yields 1 serving

Notes: Make just before serving

2 ounces peach nectar

1 ounce fresh lemon juice

3 ounces sparkling white wine or white grape juice


Fresh mint, optional garnish

Peach wedges, optional garnish

Pour nectar and juice into a champagne glass.  Slowly pour wine into the glass. Garnish with a fresh mint sprig or a peach slice

Light White Wine Spritzers

Rating: Easy

Time: 1 minute

Yields 1 serving

Notes: Make just before serving

4 ounces club soda

2 ounces white wine

Pour club soda into a wine glass.  Add wine to soda.

Cool Spa Water

Rating: Easy

Time: 5 minutes

Yields 16 servings

Notes: Best made 4 hours prior

1 large lemon, sliced

½ cup mint leaves, fresh, bruised (bruise by gently rolling a spoon over the mint leaves)

1 gallon filtered or bottled water

Mint garnish

Lemon slice garnish

Mix the above ingredients (reserving eight mint leaves) together and chill.  Remove the mint and lemons from the pitcher, then strain the water.  Garnish the pitcher with a few lemon wedges and a few fresh mint leaves.

 Tropical Island Treat

Rating: Easy

Time: 15 minutes

Yields 10 to 12 servings

Notes: Can be made several hours prior

2 cups pineapple juice

1 cup coconut milk

1 whole vanilla bean, scraped (or 1 tablespoon vanilla extract)

4 cups pineapple sherbet, scooped

1 liter of ginger ale 

Pineapple wedge (optional garnish)

Combine juice, milk, vanilla, and sherbet into a pitcher.  Place in refrigerator until sherbet melts. Fill each glass with equal parts ginger ale and mix.