ROASTED PAPAYA WITH BROWN SUGAR

INGREDIENTS:

2 TBSP Light-Brown Sugar

1/4 tsp ground ginger

1 mexican papaya, quartered and seeded

1/4 tsp cayenne pepper

1 lime, cut into 4 wedges

1. Preheat oven to 450 degrees. Stir together sugar and ginger in a small bowl. Arrange papaya halves, cut sides up, in a 10-by-13-inch baking dish.  Sprinkle sugar mixture evenly over halves.
2. Bake, brushing papaya edges with melted sugar mixture (it will collect in well of fruit) 2 or 3 times, until mixture is bubbling and papaya edges are beginning to darken, 35 to 40 minutes.
3. Sprinkle each serving with a pinch of cayenne. Serve with lime wedges.

Source:  marthastewart.com

QUINOA SALAD WITH PAPAYA AND FENNEL

• ¼ cup yellow onion, sauteed and cooled
• 2 cups cooked quinoa, cooled
• ½ papaya (or about 1 1/2 cups), peeled, seeded and diced
• 1 cup chopped fennel stalk
• 4 oz goat cheese, crumbled
• 1/4 cup sliced almonds
• 2 cups cooked quinoa
• 1 tbsp extra virgin olive oil
• 1/2 tsp nutmeg
• fresh ground black pepper, to taste

Combine ingredients in a large bowl. Serve or chill and serve within about 4 days.

ASPARAGUS EGGS BENEDICT

Ingredients

• 12 fresh asparagus spears, trimmed and cut in half

• 1 envelope hollandaise sauce mix

• 6 eggs

• 3 English muffins, split and toasted

• 1/2 cup shredded Swiss cheese

• Paprika

Place asparagus in a steamer basket. Place in a large saucepan over 1 in. of water; bring to a boil. Cover and steam for 3-4 minutes or until crisp-tender. Set aside.

Prepare hollandaise sauce according to package directions. Meanwhile, in a large skillet, bring 2-3 in. water to a boil. Reduce heat; simmer gently. Break cold eggs, one at a time, into a custard cup or saucer. Holding the dish close to the surface of the water, slip the eggs, one at a time, into the water.

Cook, uncovered, for 3-5 minutes or until the whites are completely set and the yolks begin to thicken. With a slotted spoon, lift each egg out of the water.

To assemble, place 4 pieces of asparagus on each muffin half; top with a poached egg; sprinkle with cheese. Top each with about 3 tablespoons hollandaise sauce; garnish with paprika. Serve immediately. Yield: 6 servings.

Recipe:  tasteofhome.com