Want to prepare it? Here’s what you’ll need:

Salad:

• 6 cups of arugula leaves
• 1 mango, peeled and cut into long slices
• 1 avocado, peeled and sliced
• ½ red onion, sliced
• 1 tbsp lime juice

Spicy orange vinaigrette:

• 1 tbsp of champagne vinegar, apple cider vinegar, or lemon juice
• 4 tbsp fresh orange juice (about ½ orange)
• 2 tbsp fresh lime juice (about ½ lime)
• 4 tbsp olive oil
• ½ tsp cumin
• 2 tbsp cilantro, finely chopped 
• 1 red chilli pepper or other hot pepper, sliced
• Salt and pepper, to taste

Preparation:

1. Combine all of the vinaigrette ingredients in a jar. Close it tightly and shake until all of the ingredients are mixed together well. Set aside.
2. Fill a bowl with warm water. Add a dash of salt and a tablespoon of lime juice and soak the onion slices in the liquid for about 10 minutes.
3. Rinse and drain your onion slices.
4. Using half the vinaigrette, toss the arugula leaves.
5. Add the mango, avocado, and onion slices to the tossed arugula and drizzle the rest of the vinaigrette on top. Serve immediately and enjoy!

This salad is so easy to prepare, yet its unusual ingredients make it feel special and decadent. If you make this recipe and want to share it with us, tag us on Instagram @stokesstores and use the hashtag #StokesMoments.

Ingredients:

1 pound small shrimp, cooked 

 1 medium tomato, finely diced 

 1/3 medium English cucumber, finely diced

 1/3 cup red onion, finely diced

 1/4 cup fresh cilantro, finely minced

 2 to 3 tablespoons lime juice

 1/2 teaspoon kosher salt, or to taste

 1/2 teaspoon freshly ground black pepper, or to taste

 hot sauce, to taste

 2 extra-large avocados or 3 average sized, halved and with the flesh scooped out and added to the mixture

Preparation:

Hollow out the avocados by scooping out about 50% of the flesh 

Stir the avocado flesh into the shrimp mixture

Add additional salt, pepper, lime juice, and hot sauce if needed!

Spoon the mixture into the avocados and serve immediately. Recipe is served best fresh.

Bon Appetit! 

With everyone headed to the sugar shacks, the thought of a beautiful, delectable, sweet and savoury brunch is lingering in your mind as snapshots of the classic Cabane à Sucre meal are saturating your newsfeed. With everyone posting about it, you want to join in, but it doesn’t mean you have a whole day to head out to the sugar shack. Well, why not make your very own brunch at home?

This week blogger and recipe developer Gabrielle Pellerin, of A Simple Thyme, invites us to Brunch at home! A modern take on a classic brunch, she spoils us with a meal that has the best of both worlds: savory eggs Benedict with fresh and creamy avocado, peppery arugula, and crispy maple bacon and a sweet ricotta pancake topped with cinnamon-brown sugar candied pecans. Finish it off with a warm and spicy maple chai latté, and you have absolutely no reason to go out and every reason to stay in!

While preparing your delicious meal, why not get whimsical with your presentation? You can have some fun setting your table with charm! Gabrielle’s brunch looks absolutely delightful on our Athens dish set and the nature napkins are practical yet elegant on her table. This weekend enjoy life cozy at home, keeping it fun and getting to experience something new!

Get your apron on and let’s get cooking a delicious homemade brunch!

Recipe

Eggs Benedict with maple bacon, avocado and arugula

• 2 english muffins, sliced
• 4 eggs
• 1 lemon
• 3 tbs water
• 1 avocado
• 8 slices bacon
• 2 tablespoons maple syrup
• 1 cup arugula
• 2 egg yolks
• 1/3 cup butter
• 2 tbs olive oil

Preparation

Melt the butter in the microwave.

Fill a small pot with water and bring to a boil.

In a mixing bowl, combine the 2 egg yolks, the water and lemon juice.

Put the bowl over the pot of boiling water and whisk for about 2 minutes.

Slowly add in the melted butter and whisk until the sauce has thickened.

If it’s too thick, you can add a little more water.

Add salt and pepper and set aside.

You can reheat the sauce over the pot of boiling water before serving.

Fill the Arezzo egg poacher with water.

Turn the heat on medium high and crack the eggs in each little cup.

Cover and cook the eggs for about 5 minutes or until the white is completely cooked.

Cook the bacon with maple syrup in a pan until crispy.

Toast the english muffins.

Slice the avocado.

Mix the arugula with a bit of lemon juice, a drizzle of olive oil, salt and pepper.

Layer the bacon, avocado and egg on the english muffin.

Pour the Hollandaise sauce on top and garnish with the arugula or serve as a side.

Candied Pecans

(to top the ricotta pancakes)

• 1 cup pecans
• 2 tbs brown sugar
• 2 tbs butter
• 1/3 tsp ground cinnamon

Preparation

Add the pecans, brown sugar, butter and cinnamon in a pan on medium high heat.

Cook for about 3-4 minutes until the pecans are caramelized.

Remove the heat and set aside.

Ricotta Pancakes

• 1/2 cup ricotta
• 1/2 cup flour
• 1 tbs sugar
• 1/4 tsp salt
• 2/3 cup milk
• 2 eggs
• 1/2 tsp baking powder
• 1/2 tsp vanilla extract
• 1/2 cup maple syrup
• 2-3 tbs icing sugar

Preparation

Whisk the flour, baking powder, sugar and salt in a bowl using the Suzie hand mixer.

Combine the ricotta, eggs, milk and vanilla in another bowl.

Add the dry ingredients to the ricotta mixture and use the hand mixer to blend all the ingredients.

Heat a pan or griddle on medium high heat.

Melt a bit of butter in the pan.

Use a small laddle to pour the batter in the pan.

Cook the pancakes for about 3-4 minutes, until the other side is golden and you see a few bubbles forming on top.

Flip the pancake and cook 2-3 minutes.

Repeat with the rest of the batter.

Serve the pancakes in our Amanda platter with the candied pecans and maple syrup. Garnish with a bit of icing sugar.

Maple Chaï Latte

• 1/2 cup milk
• 1 shot of espresso (adjust according to taste)
• 1/3 tsp chaï concentrate
• 1/2 tsp ground cinnamon
• ½ tsp maple syrup (adjust according to taste)

Preparation

Warm up the milk on the stove on medium heat for about 4 minutes, stirring constantly so the milk doesn’t overflow.

Remove from heat.

Use the Viva Perfect milk frother to make foamy milk.

Combine the espresso, maple syrup and chaï concentrate. Add in the milk and top with a bit of cinnamon powder.

*The espresso and chaï concentrate can be substituted by soaking a chaï tea bag in 1/2 a cup of water for several minutes followed by adding the foamed milk and cinnamon powder.

Here to make sure weekend brunch time is a success,

Click here for a text only version of the recipe!

Blogger Bio:  While studying restaurant management at the well known ITHQ, Gabrielle found her true passion for cooking. When a few innocent posts of her creations on Instagram quickly cherished her with now over 11 thousand followers, it drove her to explore and create more than she had before. In addition to finding photos of her delicious recipes on her Instagram, she now shares her recipes on her culinary blog, A Simple Thyme.

Gabrielle does it all, from simple recipes to creating the ultimate comfort food meal, and it is always guaranteed to make your mouth water. If you want to see more, make sure to visit her blog – and follow her Facebook and Instagram page to never miss a recipe again!

Chocolate Avocado Mousse

Avocado is the next super food on the rise. We’re already incorporating this fruit into many of our meals so why not dessert too? Avocad o mousse is the perfect combination of healthy and delicious ingredients. If you’re not the biggest avocado fan, you can add some cocoa powder to make a delicious avocado chocolate mousse.  Because of all the blended ingredients – cocoa powder, almond milk, agave nectar and chia powder, you would never know there was avocado inside! Not only is this recipe delicious and super easy to make, but this is also a great vegan- gluten free dessert. Simply blend the ingredients until smooth, place in individual ramekins and refrigerate for 30 minutes.

Photo: aseasyasapplepie.com

Healthy Ice Cream

Ice cream is a classic dessert but with all the added sugars and toppings, those calories can start to add up! With our Mr. Chill Ice cream maker, you can make your own lighter ice cream to enjoy. Customize your flavors by adding fruits you like. Blend your ingredients then let machine do the rest. Ice cream still too heavy for you? Try making your own frozen yogurt or sorbet for an even healthier treat!

A fruit base instead of milk is a great way to skim on fat. Frozen Banana is a great for replacing dairy. If you still want that creamy texture, Greek yogurt is packed with probiotics and will make for a great frozen yogurt. For a tart and protein rich dessert, whip up a batch of peach frozen. All you need is honey for added sweetness, ripe peaches, and Greek yogurt.

Strawberry lemonade frozen yogurt is another great way to end indulge on a hot summer’s day. It’s light, refreshing and good for you! Using Greek yogurt as the base, just add some fresh strawberries and lemon juice. If you want, you can even add some maple syrup for extra sweetness. For that authentic ice cream parlor feeling, serve your homemade ice cream in our ice cream style bowls!

Directions Shrimp
Place all batter ingredients into a mixing bowl, whisk together and set aside. Heat pan to medium-high heat. Cover bottom of pan with olive oil. Dip shrimp in batter allowing any excess to drip off then place shrimp on pan and fry until golden brown and slightly puffed.

Directions Salad
Place all vinaigrette ingredients into mixing bowl, whisk together and set aside. Finely chop all your fresh ingredients and set aside in a bowl.Combine your vinaigrette and fresh ingredients together in a bowl, mix thoroughly. After all your ingredients are mixed properly together garnish with shrimp sesame seeds green onion and serve.

Enjoy and share with friends!

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