HAPPY MOTHER’S DAY!
Mother’s Day is the day to salute Mom, or that motherly figure in your life. It is a day to show gratitude for the love, care and support they give each and every day. This all-inclusive, Dolce-Approved Mother’s Day Menu is the perfect way to show Mom your appreciation!
APPETIZER
Cherry Tomato Tulips
Ingredients
• 14 cherry tomatoes
• 15 stalks of chives
• ½ c. cottage cheese
• 1 cucumber, grated
• Basil, to taste
• Sea salt and pepper, to taste
Instructions
1. Dice the cucumber very finely or grate.
2. Stir in cheese and basil, season with salt and pepper.
3. Mix all ingredients well.
4. Cut a cross shape on the top of each cherry tomato.
5. Make holes for the stalks at the bottoms of tomatoes to insert the stalks of chives later.
6. Fill in tomatoes with the mixture of cottage cheese, cucumber and spices. Stick tomatoes on the stalks, place on a plate and tie it with a stalk.
ENTRÉE
Orange & Honey Glazed Salmon
Ingredients
• 1 salmon
• 2 oranges
• ½ c. honey
• Sea salt
Instructions
1. Place salmon skin side down on a large piece of aluminum foil. Squeeze one orange over the top then drizzle generously with the honey and salt.
2. Cut the second orange into slices and layer over the top.
3. Completely cover with the aluminum foil, fold and seal, then grill on medium heat until fully cooked.
SIDE DISH
Rosemary & Thyme Asparagus
(from The Dolce Diet Living Lean Cookbook)
Ingredients
• 1 sweet onion
• 4 oz. crimini mushrooms, sliced
• 2 tbsp. grapeseed oil
• 1 lb. fresh asparagus, thick ends trimmed
• 2 tsp. fresh rosemary
• 1 tsp. fresh thyme
• 1 clove garlic, minced
• Dash of sea salt
• Dash of pepper
Instructions
1. Sauté onions, asparagus and garlic in grapeseed oil about 5 minutes.
2. Add mushrooms, rosemary and thyme, salt and pepper and heat for about 5 more minutes, stirring often.
3. Cover and cook another 5-8 minutes until asparagus is tender.
DESSERT
Chocolate Covered Macaroons
Ingredients
• 4 c. unsweetened coconut flakes
• 1 c. coconut sugar
• 1 tsp. orange zest
• 4 large egg whites, at room temperature
• ¾ tsp. pure almond extract
• ¼ tsp. salt
• 1 c. dark chocolate, chopped
• 1 tbsp. coconut oil
• ¼ tsp. sea salt
• ½ c. slivered almonds
Instructions
1. Preheat oven to 350 degrees (F). Line two large cooking sheets with parchment paper, grease with light amount of coconut oil to prevent sticking, and set aside.
2. In a large mixing bowl toss the coconut, coconut sugar, and orange zest until well combined. Add egg whites, almond extract, and salt, and – using your hands – mix until the coconut is completely moistened.
3. Scoop macaroon mix into about 1 rounded tablespoon balls and place on prepared sheets, leaving 1 inch between macaroons for spreading. Slightly flatten each macaroon with a fork.
4. Bake the macaroons, one tray at a time, for 14-15 minutes, or until lightly golden. Cool the macaroons for at least 15 minutes on the tray, the transfer to a rack to cool completely.
5. To make the chocolate coating: Place the chocolate, coconut oil, and salt in a small pot and heat on low until chocolate becomes creamy, whisking in between to prevent sticking and clumping, until completely melted.
6. Dip cooled macaroons in the chocolate coating, covering them half way, then place them back onto the parchment paper lined cookie sheets. Place almond slivers if using. Let the chocolate set before serving.
DRINK
Perfectly Polished Pink Drink
Ingredients
• 2 oz. pink grapefruit juice
• 2 oz. sparkling mineral water
• Stevia drops, to taste
• Edible flowers (to infuse in drink to add flavor)
• Ice
• Grapefruit slices, for garnish
Instructions
1. Combine all ingredients and stir vigorously.
