Bawling Salad

Ingredients:

1 bunches fresh spinach leaves, washed, dried, and chilled
1/2 cup thickly sliced fresh strawberries
1/2 tablespoon sesame seeds, toasted
1/2 small red onion, thinly sliced (optional)
Honey Dressing

Method:
Remove stems and veins from spinach and tear into bite-sized pieces; place into a large salad bowl.

Pour Honey Dressing over spinach; toss gently.
Add strawberries, sesame seeds, and onion.
Toss again and serve.

Spinach and Strawberry... BAWLING EXCITEMENT!

Shrimp with Mushrooms

Ingredients:

1/2 Lb shrimp, peeled, deveined and chopped
3/4 cup mushrooms
1 small onion
1 stalk of celery
1 clove of garlic
2 cups of water
2 tablespoons butter
1 teaspoon paprika
Salt and pepper to taste

Method:
Chop the onion, celery and mushrooms. Mince the garlic. Melt the butter and sauté the onion, celery and garlic for half an hour. Add the shrimp and cook for an additional 20 minutes. Pour in the water and mushrooms. Add the salt and pepper. Cook for 30 minutes. Season with paprika and serve.

Those mushrooms looks really Aphrodisiaka

This recipe it's really simple, don't you think?

Venus Crispy Blossom

Ingredients:

4 large globe artichokes
1/2 cup toasted unsalted pistachios
2-3 cloves garlic, peeled
3 egg yolks
1/8 cup lemon juice
3 cups olive oil
Salt and pepper to taste
Oil for frying
Frisée salad
Small piece of parmigiano reggiano

Method:
Trim off the top of the artichoke leaves. Cut the artichokes into eighths. Remove and discard the fuzzy choke and set aside the artichoke pieces in water with lemon juice.

For the aioli, put the pistachios, garlic and egg yolk into a food processor. While the machine is running, add 1/2 of the oil slowly, then the lemon juice. Add the rest of the oil. Season to taste with salt and pepper.

Heat 3 inches of oil in a pan to 325° F. Remove artichokes from water, pat dry and place in the oil. Fry until artichokes are dark golden brown and leaves are crispy. Remove from oil and lay out on paper towels.

To serve place frisée on a plate. Place 2 Tablespoons of aioli in the center of the plate with eight artichoke pieces around. Shave parmigiano reggiano over the salad.

Aioli is plenty of garlic... watch out for your kisses!

I bet you are getting hungry watching that artichoke in the photo