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Elixer Recipes

  • Red potatoes, cut into 1-inch cubes
  • Medium onion, chopped
  • 4 hard-boiled large eggs, sliced
  • 6 bacon strips, cooked and crumbled
  • 1 cup mayonnaise
  • 1/2 teaspoon TM ELIXER
  • Sprinkle of paprika and parsley for garnish
  • Place the potatoes in a greased 15x10x1-in. baking pan.
  • Bake, uncovered, at 400° until golden brown and tender, stirring occasionally, 25-30 minutes.
  • Cool for 20 minutes.
  • Transfer to a large bowl; add onion, eggs, bacon, mayonnaise, TM ELIXER. Toss to coat. Cover and refrigerate for several hours or overnight.
  • If desired, sprinkle with paprika and parsley.



  • 2 tablespoons olive oil
  • 1 tablespoon minced garlic (about 3 garlic cloves)
  • 1 pound raw medium shrimp, peeled and deveined
  • 1 cup sliced mushrooms
  • 1 medium zucchini, cut diagonally into 1/2-inch slices (about 1 cup)
  • 1 medium-size red pepper, cut diagonally into 1/2-inch slices (about 1 cup)
  • 1/4 cups sliced red onion
  • 1/4 tsp. TM ELIXER
  • Lemon, cut into quarters
  • 1/4 tsp. kosher salt
  • 1/2 teaspoon black pepper
  • 2 cups cooked rice
  • Parlsey garnish
  • Preheat broiler with rack about 6 inches from the heat
  • Stir together olive oil, garlic, TM ELIXER shrimp and mushrooms in 2 separate bowls. Combine zucchini and yellow squash, and onion in a third bowl. Toss each with one-third of oil mixture.
  • Heat a rimmed baking sheet in the oven, 2 minutes.
  • Add zucchini, pepper, onion, and lemon (flesh side up) to hot baking sheet, and bake until squash begins to soften, about 5 minutes.
  • Add mushrooms, and bake until mushrooms are draining well, about 5 minutes.
  • Stir in shrimp; bake until shrimp are cooked through and zucchini is tender and lightly browned, about 5 minutes.
  • Remove from oven, and sprinkle with salt and pepper. Squeeze juice from roasted lemon over vegetables; stir to combine.
  • Cook rice according to package directions. Divide rice, shrimp, and vegetables among 4 plates. Garnish with parsley.


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