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Mii amo Recipes
Enjoy a taste of Mii amo at home with our exclusive collection of recipes.
Mii amo’s kitchen benefits from an abundance of ripe fruits and vegetables throughout the year. In your home kitchen, try freezing small portions of fruit purees to keep on hand for smoothies. Feel free to substitute other seasonal fruits for those listed, or use frozen if need be.
In a blender or food processor, combine the banana, strawberries, ice, apple juice, orange juice, passion fruit puree, and mango puree. Process until frothy and well blended, scraping down the sides of the work bowl as needed. Pour into a large chilled glass and serve at once.
186 cal / 0.5 gm fat / 2 gm prot / 47 gm carb
- 1 small ripe banana, cut into pieces
- 6 fresh strawberries, hulled and halved
- ½ cup ice cubes
- 1 tablespoon apple juice
- 1 tablespoon orange juice
- 1 tablespoon passion fruit puree or juice
- 1 tablespoon mango puree
Think of this refreshing soup as liquid salsa — plenty of garden-fresh flavors in a bowl. Depending upon the acid content of the tomatoes, you may need to add an extra teaspoon or two of vinegar at the end to perk up the taste. If craving gazpacho in the winter when no good tomatoes are available, substitute the best-quality canned tomatoes you can find. This tastes best when allowed to marinate overnight.
Working in batches as needed, combine the tomatoes, cucumber, onion, bell pepper, cilantro, basil, both vinegars, oregano, garlic, and oil in a blender or food processor. Process, pulsing the machine on and off, until the vegetables are finely chopped and have released their juices. Pour the mixture into a large bowl and season to taste with salt and pepper. If needed, add more white balsamic vinegar to balance the flavors. Cover and refrigerate for at least 2 hours or overnight to blend flavors. Serve chilled.
82 cal / 2 gm fat / 4 gm prot / 16 gm carb
- 7 cups coarsely chopped tomatoes (about 10 medium tomatoes, seeded)
- 2 cups coarsely chopped English (hothouse) cucumber, peeled
- 1 cup coarsely chopped red onion
- 1 cup coarsely chopped red bell pepper
- 1 bunch fresh cilantro, coarsely chopped (about 2 cups)
- 6 fresh basil leaves, torn in half
- 2 tablespoons red wine vinegar
- 2 tablespoons white balsamic vinegar, or as needed
- 1 tablespoon fresh oregano
- 1 teaspoon minced garlic
- 1 teaspoon extra-virgin olive oil
- Freshly ground pepper
Spicy, sweet, crunchy and cool, this light entree embodies all the refreshing flavors and textures that make Southeast Asian foods so popular. Edible rice paper is usually sold in cellophane packages containing eight or more pieces. Look for them in Asian grocery stores and in the Asian foods section of many supermarkets. The papers last indefinitely when stored airtight at room temperature.
In a small skillet, heat the sesame oil over medium heat until hot but not smoking. Add the snow peas, red bell pepper, and 1 1/2 tablespoons of the carrot. Cook, stirring and tossing, until crisp-tender, 1 to 2 minutes. Scrape the mixture into a large bowl and set aside to cool. Add the crab to the cooled vegetable mixture, tossing gently to mix.
In a shallow bowl, working with 1 at a time, soak the rice paper in hot tap water just until soft and pliable, about 45 seconds. Carefully remove it from the water, shaking off any excess, and lay it on a flat work surface. Spoon one-fourth of the crab mixture down the center and sprinkle with 1 teaspoon of the mint. Fold in the top and bottom edges of the paper to enclose the filling, then roll to form a tight cylinder. Place it seam-side down. Repeat with remaining rice paper and filling. (The rolls can be kept at cool room temperature for up to 1 hour when covered with a damp paper towel. If longer, refrigerate.)
Cut each spring roll in half diagonally and arrange it on a plate. Top each roll with 1 tablespoon each of sprouts and additional carrot. Drizzle the chile sauce over the plate for garnish. Serve at once with . 1/4 cup of the dipping sauce on the side.
- 1 cup Mango-Chile Dipping Sauce (recipe follows)
- 2 teaspoons Asian sesame oil
- 1 1/2 tablespoons matchstick-sized pieces snow peas
- 1 1/2 tablespoons matchstick-sized pieces red bell pepper
- 1⁄3 cup matchstick-sized pieces carrot, divided
- 8 ounces crabmeat, drained and picked over to remove shells and cartilage
- 4 pieces edible dried rice paper (spring roll skins), each about 8. inches
- 4 teaspoons minced fresh mint
- 4 tablespoons daikon sprouts
- 4 teaspoons Sriracha hot chile sauce
MANGO DIPPING SAUCE
Blend all items together.
- 1 cup mango puree
- 2 tablespoons rice vinegar
- 1 tablespoon tamari sauce
- 1 tablespoon minced green onion (scallion)
- 1 tablespoon fresh cilantro, chopped
- 1/2 teaspoon minced fresh ginger
- 1/2 teaspoon minced garlic
- 1/2 teaspoon Sriracha hot chile sauce
Mii amo’s chefs usually serve individual fruit tarts to the guests, but home cooks may find it easier to make one large tart. The recipes for the pastry and luscious filling remain the same throughout the year, but the colorful fruit display on top changes with the seasons. Brown rice syrup is a substitute for honey. Look for it in natural foods stores or in well-stocked supermarkets.
To make the filling: In a large bowl, whisk together the eggs, sugar, and cornstarch until well blended. Pour the milk into a medium saucepan. Use a small sharp knife to cut the vanilla bean in half lengthwise. Use the tip of the knife to scrape the vanilla bean seeds into the milk; then add the halved vanilla bean for extra flavor. Cook over medium heat just until bubbles appear around the edge of the pan. Remove the vanilla bean pods (see note below). Whisk about __ cup of the hot milk into the egg mixture, then whisk in the remaining milk to blend well. Return the mixture to the saucepan and cook over medium heat, whisking frequently, until thick — similar to the consistency of cold pudding. Pour the custard into a shallow pan or dish, let cool completely, then spread it evenly in the cooled tart shell(s). Arrange fruit decoratively on top. Serve at once, or cover and refrigerate for up to 6 hours. (If making in advance, avoid using fruit that discolors quickly, such as bananas and apples.)
Note: Used vanilla bean pods may be rinsed, patted dry with paper towels, and left at room temperature to dry completely. Place the dried pods inside an airtight container filled with granulated sugar, to infuse the sugar with vanilla fragrance.
- 1 1/2 cups all-purpose flour
- 1/4 cup brown rice syrup
- 1/4 cup apple juice
- 1/4 cup canola oil
- Dash of salt
PASTRY CREAM FILLING
- 4 large eggs
- 1/2 cup sugar
- 1/4 cup cornstarch
- 2 cups nonfat milk
- 1 vanilla bean
- 4 cups fresh seasonal fruit, such as sliced peaches or nectarines, strawberries, raspberries, blueberries, blackberries, sliced kiwi, and bananas.
A simple and delicious recipe that showcases the flavor of this superb heirloom melon.
- 3 Charentais melons, peeled, sliced and diced
- 9 ounces light cream cheese
- 2 tablespoons kabosu or yuzu juice
- Salt to taste
Combine all ingredients in a blender and puree. Strain through a chinois. Chill before serving.
2-bone serving, 5 ounces of Colorado lamb, trimmed and cleaned
Sear the lamb in a sauté pan until golden brown, then bake in oven at 350 degrees for 12-15 minutes (for medium rare). Remove and allow to rest in pan for 8-10 minutes
CARROT CARDAMOM VELOUTÉ
(makes ½ gallon. Keeps refrigerated for 1 week, or sealed in plastic bags in freezer for 3 months)
- 4 carrots, peeled & chopped
- 1 yellow onion, chopped
- 3 cloves garlic
- 4 green cardamom pods, toasted (may substitute ground cardamom)
- 10 black cardamom pods, toasted (may substitute ground cardamom)
- 1 cup sweet vermouth
- 3 cups water
- 1 cup whole milk
- Salt, pepper sherry vinegar to finish
In a medium sauce pot sauté onion, carrot and garlic. Add cardamom. Deglaze with vermouth. Once vermouth is reduced, cover with water. Simmer until liquid is reduced by half. Add milk and let simmer until sauce is warm. Purée in blender; we use a Vitamix. Season with salt pepper & sherry vinegar.
BROCCOLINI, FRISÉE & FRESH FIG SALAD
- 1/2 oz organic frisée
- 3 pieces broccolini (blanched)
- 1 whole ripe fig, sliced
- Juice from one lemon wedge
To plate: Add 2.5 Tablespoons Carrot Velouté to plate. Side with greens and arrange sliced figs around salad and add a squeeze of lemon. Place lamb chops beside the salad.
330 calories 21 grams fat 9 grams carbohydrate 27 grams protein
This is a perfect dressing for salads or sliced tomatoes, and so easy to prepare. Mii amo Cafe serves this over an appetizer of sliced watermelon and tomatoes.
- 1/2 Cup extra virgin olive oil
- 1/3 Cup feta cheese, crumbled
- 1 Teaspoon dried oregano
- 1 Teaspoon dried basil
- 1/2 Teaspoon dried thyme
Combine all ingredients in a bowl, mix well and let marinate for several hours.
To serve, drizzle over sliced tomatoes. Our chef uses 1 Tablespoon dressing per portion and garnishes the plate with radish sprouts and a little lime zest to taste.
- 2 yellow onions, small dice
- 1/2 head celery, small dice
- 2 carrots, peeled, small dice
- 4 ears of corn off the cob
- 2 red bell peppers, small dice
- 2 jalepenos, roasted, peeled, seeded & chopped
- 2 Tb chopped garlic
- 1/2 cup tomato paste
- 3 cups tomatoes, small dice
- 2 cups black beans, cooked
- 2 cups garbanzo beans, cooked
- 1/2 – 1 gallon vegetable stock
- 1 tsp oregano
- 1 tsp paprika
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp coriander
- Salt and pepper to taste
- Red wine vinegar to taste
In a large pot, sweat the mirepoix (onions, celery, carrots), corn and bell peppers. Add the garlic and jalapenos. Pince all with tomato paste. Add the tomatoes and vegetable stock and simmer for 20 minutes. Add the beans and finish with herbs, spices and vinegar.
- 2 1/4 cups blue corn meal
- 2 cups gluten-free flour
- 1 Tb egg replacer + water as needed
- 1 Tb flax seeds
- 2 Tb cornstarch
- 1 Tb baking powder
- 1 tsp baking soda
- 1/2 cup raw sugar
- 1/2 tsp salt
- 1/2 cup grapeseed oil
- 3 cups soy milk
Mix dry ingredients and wet ingredients in separate bowls. Add dry ingredients to wet ingredients and bake in oven pre-heated to 375 degrees for 25 minutes.
- 1 Venison Tenderloin (about 20-24 oz)
- ½ cup Kosher Salt
- 2 Tbsp. Juniper Berries
- ½ cup Pine Needles (Spruce or Douglas Fir preferred)
- 2 Bay Leaves
- 1 Tbsp. Peppercorns
- 1 Yellow Onion, large dice
- ½ gallon Water
- In a large sauce pot, bring all of the ingredients except the venison to a boil.
- Cool the liquid in the refrigerator overnight.
- Place the tenderloin in the liquid for 2-3 hours, then rinse and pat dry. Discard the brining liquid.
- Let the venison rest in the refrigerator overnight.
- 12 oz. Fresh or Frozen Cranberries
- 2 Oranges, juice and zest
- 1 cup Coconut Sugar or Raw Sugar
- ½ cup Water
- Salt and Pepper to taste
- Place all ingredients in a medium sauce pot and bring to a simmer.
- Cook until sugar dissolves and cranberries have popped (about 15 minutes).
- Season with salt and pepper.
- 2 Bunches Swiss Chard
- 1 Large Shallot, sliced thinly
- 1 Large Clove Garlic, chopped
- 1 Tsp. Lemon Juice
- ½-1 cup Vegetable Stock
- 2 Tsp. Grape Seed or Olive Oil
- Salt and Pepper to taste
- In a large saute pan, heat the oil on medium heat.
- Sweat the shallot and garlic.
- Add the kale, cook lightly, then add the vegetable stock.
- Season with lemon, salt and pepper once the kale has begun to wilt.
- Cook to desired doneness, adding stock as necessary.
COOKING THE VENISON
2 Tbsp. Grape Seed or Olive oil
- Bring the venison up to room temperature before searing.
- Heat the oil in a large sauté pan on high heat.
- As the oil just begins to smoke, place the venison in the pan.
- Cook that side until a deep brown sear has developed, then repeat on all sides.
- Finish in a 400 degree oven to desired doneness (Medium-Rare, 145 degrees, is recommended)
- 1 cup Grits (Fine Ground Hominy or Corn Meal)
- 3 cups Vegetable Stock (or water)
- ½ Yellow Onion
- 1 Tbsp. Grape Seed Oil (or Olive Oil)
- 1 cup Whole Milk
- 2 Tsp. Butter
- 1 Tsp. Togarashi Seasoning
- Salt to taste
- Sweat onion in a large pot.
- Bring vegetable stock to a boil and whisk in grits.
- Turn heat down to a simmer and whisk frequently, adding milk as needed (approximately 10 mins.)
- Finish with butter, togarashi and salt to taste.
- 10-12 Shrimp (deveined and peeled)
- 2 Tbsp. Grapeseed Oil
- Salt and Togarashi to taste
- Oil the grill.
- Place shrimp on the grill and cook until the shrimp are bright orange and begin to curl.
CARROT LEMON PUREE
- 1 cup Shallots, rough chopped
- 1 quart Carrots, sliced
- 2 Lemons, juice and zest
- ½ cup White Wine
- 1 quart Vegetable Stock
- 1 cup Whole Milk
- Sweat the shallots and carrots in a medium sauce pot.
- Deglaze with lemon and wine.
- Reduce au sec (until nearly dry).
- Add stock and cook until mush.
- Add milk, return to a simmer and strain, reserving liquid.
- Puree in a blender using liquid as needed to thin.
- Strain through a chinois and season to taste.
Makes about 1.5 cups, which can be stored in refrigerator for 1 week or frozen.
Divide grits into two bowls. Add shrimp and top each serving with 1 Tbsp of Carrot Lemon Puree.
Makes 2 servings, with extra puree left over.
3 large scallops
Pat dry with paper towel.
Season on one side only with Blackening Seasoning (recipe follows)
Sear scallops in a saute pan with a bit of grape seed oil over high heat for 6-8 minutes. Flip the scallops, turn off the heat and let them rest for 5 minutes
- 2 Tbsp Paprika
- 1 tsp Cayenne
- 1 tsp Chili Powder
- 1 tsp Oregano
- 1 tsp Onion Powder
- 1 t Garlic Powder
- Salt & Pepper to taste
Mix in order in medium bowl. (Keeps in airtight container for up to 6 months)
PICKLED RED ONION
- 2 cups Seasoned Rice Wine Vinegar
- 2 Tbsp Agave Nectar or Honey
- 1 Tbsp Chile Flakes (or any seasoning you desire)
- 1 Red Onion, thinly sliced (1/4 red onion per serving)
Bring first three ingredients to a full boil; pour over thinly sliced red onions in a heat resistant container. Let mixture sit for at least 15 minutes.
ORANGE GINGER DRESSING
- 2 medium bulbs ginger, peeled and sliced
- ½ cup water
- ¼ cup agave nectar
- 2 Tbsp whole grain mustard
- 1 cup fresh orange juice and zest
- 2 ½-3 cups grape seed oil
- 1 tsp togarashi
- Kosher salt to taste
Combine first three ingredients in a small pot. Place on medium heat and simmer until reduced to syrup.
Place ginger syrup in blender. Add in mustard, orange juice and zest. Blend until smooth. Slowly add in oil until the dressing becomes thick. Add togarashi. Season with salt.
Toss 3 oz Organic Spring Mix greens and ¼ pickled red onion with 1 Tbsp Orange Ginger Dressing. Arrange on plate with 3 cooked scallops. Garnish with a few yellow or red cherry tomatoes for added color.
Makes 1 serving: 310 calories, 7 grams fat, 49 grams carbohydrates, 21 grams protein