Ingredients

• ¾ lb peeled/deveined medium shrimp
• 3 small carrots
• 1 bag dried yellow or green split peas (14–16 oz)
• 8 oz diced fresh yellow onions
• 6 oz diced fresh celery
• 48 oz reduced-sodium chicken broth
• ½ teaspoon dried thyme
• ½ teaspoon ground allspice
• ¼ teaspoon pepper
• 2 ripe plantains

Steps

1. Thaw shrimp, if needed. Cut carrots into bite-size pieces. Combine all ingredients (except shrimp and plantains) in large saucepan. Cover and bring to a boil on medium.
2. Reduce heat to medium-low and simmer 20–25 minutes until peas are tender. Cut ends off plantains; slice through peel lengthwise for easy removal. Cut plantains into bite-size pieces.
3. Add plantains and shrimp to soup (wash hands). Cook and stir 2–4 minutes just until shrimp turn pink and opaque. Serve.

Ingredients

• 4 oz watercress leaves (2 bunches)
• 4 radishes
• 1 Hass avocado
• 4 slices bacon
• 1 tablespoon apple cider vinegar
• 1 tablespoon spicy brown mustard
• ¼ teaspoon dried mint

Steps

1. Cut watercress into bite-size pieces; place in salad bowl. Slice radishes thinly; halve avocado, scoop out flesh, and cut into bite-size pieces. Add radishes and avocado to bowl. Cut bacon into small pieces (wash hands).
2. Preheat large sauté pan on medium-high 2–3 minutes. Place bacon in pan; cook and stir 4–5 minutes until crisp. Remove bacon from pan and drain on paper towels. Reserve 3 tablespoons bacon fat in pan; let stand to cool slightly.
3. Whisk vinegar, mustard, and mint into bacon fat. Add bacon and dressing to salad; toss and serve.