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Recipes from the Event

Avocado "Sashimi," Almond Sambal

Mondays with Monica Pope Recipe3 tablespoon olive oil

2 cloves garlic, minced

Zest and juice of one lime

Zest and juice of one lemon

1 tablespoon soy sauce

1 cup roughly chopped blanched almonds

1 small red onion, finely chopped

1 large tomato, 1/2" dice

Sambai or chili, ribs and seeds removed, minced

4 each basil leaves

1 tablespoon parsley, chopped

1 avocado

  • Heat the olive oil in a sauté pan. Add the garlic and the lime and lemon zest and sauté until garlic is golden brown, about 2 minutes. Add the soy sauce and stir well to combine.
  • Transfer to a bowl and stir in the almonds, onion, tomato, chili, basil, lime and lemon juice, and parsley.
  • Slice the avocado in half, remove the pit, slice the avocado on the bias thinly.
  • Plate and spoon over about 2 tablespoons of almond sambal. To finish, swizzle with extra virigin olive oil, lemon juice and salt & paper.

Kale Salad

Any kale you like

Fresh lemon juice to taste

Raw, chopped garlic to taste

Extra virgin olive oil

Smashed avocado

Salt

  • Chop kale and massage with olive oil.
  • Mash avocado and mix in other ingredients to create a thick dressing.
  • Toss kale with dressing and serve.

Potted Mushroom

2 tablespoons butter

1 pound mushroom stems and caps, finely chopped

2 cloves garlic, minced

8 oz cream cheese or marscapone

1/4 cup medium dry sherry

1 tablespoon tarragon

1 tablespoon rosemary

1 tablespoon thyme

1 tablespoon marjoram

Salt and pepper, to taste

  • Melt butter in a saucepan over medium heat. Stir in mushrooms and the garlic and saute until liquid is evaporated.
  • Remove from heat and cool. Combine herbs, cream cheese and sherry with a wooden spoon.
  • Serve in endive leaves.