Costco Member
Deona Tait
Orca Bay Shrimp in
Avocado Halves
Orca Bay Salad Shrimp are
harvested in the icy waters
of eastern Canada and are
cooked, peeled and ready
to eat. No chemicals or
preservatives are used in the
processing of this shrimp.
4 ripe avocados,
halved and pits removed
2 cups shredded lettuce
4 cups Orca Bay Salad Shrimp
1/4 cup finely chopped celery
1/4 cup diced mango
11 cup alfalfa sprouts
24 cherry tomatoes, halved
2 limes, cut into wedges
French dressing
On 8 salad plates, place each avocado half on bed of lettuce.
Combine shrimp, celery and mango and spoon some into the
cavity of each avocado. Arrange alfalfa sprouts and tomatoes
on plate next to avocado. Garnish shrimp with lime wedges.
Serve French dressing separately. Makes 8 servings.
2. Unfold pastry and roll slightly on a lightly floured surface fresh oregano sprigs (optional)
to ease out the folds. Spread pesto on the center of the pastry, Blanch
1 cup broccoli for
3 minutes; drain
leaving a 1/2-inch border free on either side and the ends. and reserve. Heat olive oil in saucepan; sauté onion and
Deona Tait’s Tomato Puff Pastry
When we called to chat with this Bronxville, New York,
Costco member she said, “Cooking is my passion.” Judging
by this recipe, we’d say she’s right on target.
Foxy Creamy Broccoli Soup
5 cups Foxy Broccoli flowerets*
11/2 tablespoons olive or vegetable oil
11 cup chopped yellow onion
1/2 package frozen puff pastry ( 1 sheet)
1 tablespoon pesto ( 2 tablespoons, if you prefer)
1/4 cup chopped sun-dried tomatoes (in olive oil and herbs)
1 cup shredded mozzarella cheese
1 beaten egg (for glazing)
1 tablespoon sesame seeds (optional)
11 clove garlic, minced
3 141/2-ounce cans vegetable broth
1/4 cup raw long-grain rice
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/8 teaspoon pepper
11. Preheat oven to 400°F. Grated Parmesan cheese, bell pepper strips,
Sprinkle tomatoes on the pesto, followed by the cheese. garlic over medium heat until tender. Stir in remaining
3. Cut the pastry along the sides of the filling diagonally into broccoli, broth, rice, salt, nutmeg and pepper. Bring to a boil,
1/2-inch strips. Fold the pastry at either end over the filling. reduce heat and simmer, partially covered,
20 minutes. Puree in
Brush the side pastry strips with water and plait (braid) over food processor or blender. Garnish with reserved broccoli,
filling. Brush with beaten egg and sprinkle with sesame seeds. Parmesan, bell pepper and oregano. Makes
8 small servings.
4. Bake for 30 minutes, or until the pastry is golden and crisp. *Brands may vary by region; substitute a similar product.
