Seasonal Recipes

May brings a bounty of fresh flavors perfect for bright, seasonal meals. Enjoy the bold, tropical taste of Shrimp Moqueca, the smoky crunch of Crispy BBQ Salmon Tacos, and the sweet comfort of Peach Upside Down Cake. For a colorful side dish, Sweet and Punchy Honey-Roasted Carrots add a pop of flavor—just swap the honey for maple syrup or agave to keep it vegan-friendly.

Shrimp Moqueca (Brazilian Coconut Shrimp Stew)

Total Time	Servings
1 Hour 15 Minutes	6

INGREDIENTS:

• 2 pounds large (21- to 30-count) peeled and deveined raw shrimp, tail-on 
• 2 tablespoons fresh lime juice, plus lime wedges for serving
• 3 garlic cloves, minced (about 1 tablespoon)
• 2 teaspoons kosher salt, divided
• 2 tablespoons dendê oil
• 1 small yellow onion, finely chopped (about 1 cup)
• 1/2 cup red bell pepper, finely chopped (about 1/2 cup)
• 6 scallions, white and light green parts only, finely chopped (about 1/3 cup)
• 6 fresh or canned plum tomatoes, drained (if canned) and finely chopped (about 2 cups)
• 1/2 cup unsweetened canned coconut milk
• 1/4 cup tomato sauce
• 1 Scotch bonnet chile or habanero chile, halved and seeded
• 1 tablespoon finely chopped fresh cilantro, for garnish
• Cooked white rice, for serving

Directions

1. Toss shrimp with lime juice, garlic, and 1 teaspoon salt in a large bowl. Let marinate at room temperature for 30 minutes.
2. Heat oil in a large skillet over medium until shimmering. Add onion, bell peppers, and scallions; cook, stirring often, until softened, about 4 minutes. Add tomatoes; cook, stirring often, until softened, about 5 minutes.
3. Reduce heat to medium-low; stir in coconut milk, tomato sauce, chile, and remaining 1 teaspoon salt. Simmer, stirring occasionally, until mixture is slightly reduced and thickened, about 10 minutes.
4. Increase heat to medium-high. Add marinated shrimp; cook, stirring often, until opaque and cooked through, 4 to 5 minutes. Remove from heat; discard chile. Garnish shrimp with cilantro; serve with rice and lime wedges.

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Crispy BBQ Salmon Tacos With Avocado Mango Salsa and Jalapeno Cream

Time	Servings
35 Minutes	6

INGREDIENTS

• 4 (4-6 ounce) salmon or white fish filets, cut into bite-size chunks
• 1/4 cup extra virgin olive oil
• 1 tablespoon honey
• 2 teaspoon tajin or chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• kosher salt
• 12 hard shell tacos
• shredded lettuce/cabbage, for serving

Jalapeno Cream

• 6 ounces cream cheese at room temperature
• 1-2 tablespoons chopped pickled jalapeños
• 1/4 teaspoon garlic powder
• sea salt

Mango Salsa

• 1 1/2 cups diced mango
• 1 avocado cubed
• 1-2 jalapeños seeded, if desired and chopped
• 1/2 cup cilantro roughly, chopped
• 1 tablespoon lime zest, plus 1/4 cup lime juice
• 1/3 cup salsa verde

Directions

1. Preheat the oven to 450° F. 
2. On a baking sheet, toss the fish pieces with olive oil, honey, Tajin, paprika, garlic powder, onion powder, and a pinch of salt. Arrange in a single layer. Roast 10-15 minutes or until the fish is cooked to your liking. During the last minute, switch the oven to broil and broil until lightly charred. Set the fish aside.
3. To make the jalapeño cream. Combine all ingredients in a bowl. Season with salt.
4. To make the salsa. Combine all ingredients in a bowl.
5. Spread the cream cheese on the bottom of your shells. Layer in the lettuce, fish, and salsa.

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Easy Peach Upside Down Cake

Total Time	Servings
60 Minutes	6-8

INGREDIENTS

• Cooking spray
• 13 tablespoons (183g) unsalted butter, divided
• 5 ounces (141g) light brown sugar (about 2/3 cup) 
• 1 pound (454g) ripe but firm peaches, peeled, halved, pitted, and cut into 3/4-inch wedges, or 12 ounces (340g) frozen sliced peaches, thawed and drained
• 1 cup granulated sugar (7 ounces; 198g)
• 2 large eggs
• 7 1/2 ounces bleached cake flour (213g; about 1 2/3 cups), such as Swan’s Down
• 2 teaspoons (8g) baking powder
• 1 teaspoon (3g) Diamond Crystal kosher salt; for table salt, use half as much by volume
• 3/4 teaspoon ground cardamom, plus more for sprinkling, if desired
• 3/4 cup (177ml) whole buttermilk
• Whipped cream (optional), for serving

Directions

1. Adjust oven rack to middle position and heat oven to 350°F (175℃). Spray inside of a 9-inch round metal cake pan or cast-iron skillet with cooking spray; set aside. In a small saucepan, melt 10 tablespoons butter over medium-high heat. Continue to cook, stirring and swirling skillet constantly with rubber spatula, until butter is golden brown and has a nutty aroma, 3 to 8 minutes. Pour the brown butter into a large heatproof bowl; set aside. In the now empty saucepan, add the remaining 3 tablespoons butter and melt over medium heat. Once melted, add brown sugar and cook, stirring often, until sugar is melted and starts to bubble, 1 to 2 minutes. Pour the mixture into the prepared cake pan or skillet, and spread into an even layer to cover the bottom of the pan. 
2. Pat peach slices dry with paper towels. Starting around the outside edges of the cake pan, arrange peach slices flat side down, over brown sugar mixture in tight concentric circles, with concave sides of peach slices facing in. Fill in any gaps with remaining small peach slices; set aside. 
3. Whisk the granulated sugar into the reserved brown butter in bowl until smooth. Add eggs and whisk until incorporated. 
4. In a medium bowl, whisk together flour, baking powder, salt, and cardamom. Add half of the flour mixture to the egg mixture, and fold until just combined. Add buttermilk, and stir until combined. Add remaining flour mixture, and fold until just combined. Pour batter over peaches in the prepared cake pan, and spread into an even layer to completely cover peaches. 
5. Bake until cake is deep golden brown and a wooden toothpick inserted into the center of cake comes out mostly clean, 40 to 50 minutes. Let cool slightly on a wire rack for 15 minutes. Place a serving plate over the cake, and carefully invert cake onto the plate. (If any peaches stick to pan, remove and position on top of the cake). Let cake cool for at least 30 minutes. Slice and serve warm or at room temperature with whipped cream and a sprinkle of cardamom, if desired. 

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Sweet and Punchy Honey-Roasted Carrots

Total Time	Servings
35 Minutes	3-4 Serving

INGREDIENTS

• 1 pound (453 g) small whole carrots (about 3/4 inches in diameter and 2 ounces each), peeled and halved lengthwise
• 2 tablespoons (30 ml) honey OR use Maple Syrup
• 2 tablespoons (14 g) unsalted butter, melted OR use Coconut Oil
• 1 tablespoon white miso paste
• 1 tablespoon (15 ml) sherry vinegar
• 1/4 teaspoon ground ginger
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons chopped fresh mixed tender herbs (such as dill, parsley, chives, and/or tarragon)

Directions

1. Adjust oven rack to middle position, and preheat oven to 425°F (220°C).
2. Bring a large pot of salted water to a boil over high heat. Add carrots to boiling water; reduce heat to medium-low, and simmer until carrots are just beginning to turn tender and still meet some resistance when pierced with a fork or knife, 3 to 5 minutes. Drain carrots, and pat dry with paper towels or a clean kitchen towel; place on a baking sheet.
3. In a small bowl, whisk honey, butter, miso, vinegar, ginger, and black pepper until combined. Drizzle 2 tablespoons of honey mixture over carrots, and toss to coat. Place carrots, cut side down, on baking sheet.
4. Roast carrots until edges are browned and carrots are tender, 15 to 18 minutes, rotating baking sheet from front to back halfway through cooking. Remove from oven and let cool 5 minutes.
5. Toss carrots with herbs and transfer carrots to a large serving plate. Drizzle with remaining 4 tablespoons honey mixture. Serve warm.

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