Cranberry-Avocado Salad with Candied Spiced Almonds and Sweet White Balsamic Vinaigrette

Cranberry-Avocado Salad with Candied Spiced Almonds and Sweet White Balsamic Vinaigrette

INGREDIENTS:
For the dressing:

• ⅓ cup sugar
• 1 ½ tablespoons poppy seeds
• 1 ½ tablespoons sesame seeds
• ½ teaspoon paprika
• 2 teaspoons dried mustard
• 1 tablespoon minced sweet onion
• ½ teaspoon sea salt
• ¼ teaspoon freshly ground black pepper
• ½ cup white balsamic vinegar
• ⅓ cup vegetable oii
• ⅓ cup extra virgin olive oil

For the salad:

• 12 ounces baby spinach, arugula, field greens
• 1 small bunch cilantro, washed and dried, leaves removed whole from stems
• 2 medium avocados, peeled and halved
• ¾ cup dried cranberries
• ¾ cup Candied Spiced Almonds

DIRECTIONS:

1. For the dressing, combine all ingredients in a pint sized glass jar and shake well to dissolve sugar.

2. For the salad, place greens and cilantro leaves in a large bowl. Add avocado and dried cranberries and about 1/4 cup of the dressing and toss gently. Scatter candied almonds over salad and sprinkle lightly with sea salt and freshly ground black pepper. Pass extra dressing at the table.

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Chicken & Fruit Salad Recipe

Chicken & Fruit Salad Recipe

INGREDIENTS:

• 1/4 cup reduced-fat sour cream
• 3 tablespoons fruit-flavored vinegar
• 4 teaspoons sugar
• 1 1/2 teaspoons poppy seeds
• 1/4 teaspoon salt
• Freshly ground pepper, to taste
• 8 cups mixed salad greens
• 2 cups sliced cooked chicken breast
• 2 cups chopped melon, such as cantaloupe and/or honeydew
• 1/4 cup chopped walnuts, toasted
• 1/4 cup crumbled feta cheese

DIRECTIONS:

Whisk sour cream, vinegar, sugar, poppy seeds, salt and pepper in a large bowl until smooth. Reserve 1/4 cup of the dressing in a small bowl. Add the mixed greens to the large bowl and toss to coat. Divide among 4 plates and top with chicken, melon, walnuts and feta. Drizzle each portion with 1 tablespoon of the reserved dressing.

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Indian Chicken and Cauliflower Pilaf

Indian Chicken and Cauliflower Pilaf

INGREDIENTS:
(serves 4)

• 2 tablespoons Alfa One rice bran oil
• 350g diced chicken breast fillets
• 1 medium brown onion, finely chopped
• 1 1/2 cups basmati rice
• 1 teaspoon ground turmeric
• 2 1/4 cups chicken stock
• 350g cauliflower, cut into small florets
• 1 cup frozen peas
• 1/3 cup roasted cashews
• 1/2 cup chopped fresh coriander leaves
• Plain Greek-style yoghurt, to serve

DIRECTIONS:

Heat oil in a large saucepan over medium-high heat. Cook chicken for 2 to 3 minutes or until browned. Transfer to a bowl. Reduce heat to medium. Add onion to pan. Cook, stirring, for 3 minutes or until softened. Add rice and turmeric. Cook, stirring, for 30 seconds or until fragrant. Add stock, cauliflower and chicken. Increase heat to high. Bring to the boil. Reduce heat to medium-low. Cover. Cook for 10 minutes or until rice is almost tender.

Add peas. Cook, covered, for 3 minutes or until rice is tender and stock has absorbed. Remove from heat. Stand, covered, for 5 minutes.

Stir in half the cashews and coriander. Spoon into bowls. Top with remaining cashews and coriander. Serve with yoghurt. For a vegetarian pilaf, omit chicken, use vegetable stock and add 2 large carrots, diced, with onion in step 1.

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Steak Gorgonzola

Steak Gorgonzola

INGREDIENTS:
Makes 6

• 2 1/2lbs boneless beef top sirloin steaks
• 1 ½ cups Italian dressing
• 1 tablespoon fresh rosemary (chopped)
• 1 tablespoon fresh lemon juice
• 1lb linguini pasta
• 2 cups fresh spinach (chopped)
• 4 cups alfredo sauce
• ½ cup green onion (chopped)
• 3 tablespoon gorgonzola cheese (crumbled)
• 2 tablespoons gorgonzola cheese (crumbled, for sprinkling)
• 2 tablespoons sun-dried tomatoes (chopped)
• fresh Italian parsley (chopped)

DIRECTIONS:

Step 1: In a large bowl or sealable zip-lock bag combine Italian dressing, rosemary, and lemon juice. Add steak and toss to coat. Cover and refrigerate for at least 1 hour (overnight for best results).
Step 2: Bring a large pot of salted water to a boil. Add linguini and cook according to package directions. Drain and set aside.
Step 3: Lightly grease the grill grates of an outdoor grill. Heat the grill to medium-high heat. Remove steak from the marinade and place onto the grill. Grill steak, turning once until it has reached your desired doneness. Remove steak from the grill and slice it into strips.
Step 4: In a large sauté pan heat the alfredo sauce. Add green onion, spinach, and 3 tablespoons of Gorgonzola cheese. Cook until heated through.
Step 5: Mix cooked linguini with the alfredo sauce mixture. To assemble each plate- place some of the alfredo/noodles mixture onto each plate. Top with grilled steak slices, remaining Gorgonzola cheese, sun-dried tomatoes, and chopped fresh parsley.

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Teriyaki Turkey Burgers With Grilled Sesame Pineapple

Teriyaki Turkey Burgers With Grilled Sesame Pineapple

INGREDIENTS:

• 1 1/2 TBSP olive oil
• 1 medium red bell pepper, seeded and diced
• 1 medium onion, diced
• 1/4 tsp crushed red pepper flakes
• Kosher salt and pepper
• 2 garlic cloves, minced
• 2 TBSP teriyaki sauce
• 1 tsp grated fresh ginger root
• 1 TBSP sesame oil, divided
• 2 TBSP Montreal steak seasoning
• 2 lbs lean ground turkey (I used one pound 99% fat free ground turkey breast and one pound 93/7 ground turkey)
• 8 pineapple rings (fresh or canned)
• Teriyaki basting and glazing sauce (I used Kikkoman)
• Whole grain hamburger buns
• Lettuce leaves

DIRECTIONS:

Heat olive oil in skillet over medium high heat. Add bell pepper and onion and season with kosher salt; pepper and crushed red pepper flakes. Saute for 5-7 minutes or until onions become translucent. Add garlic and saute for another minute or two. Remove skillet from heat and add the teriyaki sauce, ginger root, and one teaspoon of the sesame oil. Stir to combine.

In a large bowl, crumble ground turkey. Season with Montreal steak seasoning. Add in the sauteed vegetables and combine thoroughly but do not over mix to avoid tough burgers. Divide meat into eight patties and either grill on greased grill or pan fry in a little olive oil. I pan fried mine for a little over five minutes per side. Brush burgers with the basting and glazing sauce during the last minute of grilling.

Meanwhile, brush pineapple rings with remaining sesame oil and season lightly with salt and pepper. Grill (I used my indoor grill pan) for a few minutes on each side until nicely caramelized and grill marks appear.

To assemble:

Place lettuce leaf on bottom bun. Top with turkey burger and add more basting and glazing sauce if desired. Top with one grilled pineapple ring and the top bun. Serve immediately.

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Creamy Slow Cooker Tortellini Soup

Creamy Slow Cooker Tortellini Soup

INGREDIENTS:

• 1-1 1/2 - 2 ounce envelope white sauce mix
• 4 cups water
• 1-14 ounce can vegetable broth
• 1 1/2 cups sliced fresh mushrooms
• 1/2 cup chopped onion
• 3 cloves garlic, minced
• 1/2 teaspoon dried basil, crushed
• 1/4 teaspoon salt
• 1/4 teaspoon dried oregano, crushed
• 1/8 teaspoon cayenne pepper
• 1- 7 or 8 ounce package dried cheese tortellini (about 2 cups)
• 1-12 ounce can evaporated milk
• 6 cups fresh baby spinach leaves or torn spinach
• Ground black pepper (optional)
• Finely shredded Parmesan cheese (optional)

DIRECTIONS:

1. Place dry white sauce mix in a 3-1/2- or 4-quart slow cooker. Gradually add the water to the white sauce mix, stirring until smooth. Stir in broth, mushrooms, onion, garlic, basil, salt, oregano, and cayenne pepper.

2. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours.

3. Stir in dried tortellini. Cover and cook on low-heat setting for 1 hour more or high-heat setting for 45 minutes more.

4. Stir in evaporated milk and fresh spinach. If desired, sprinkle individual servings with black pepper and Parmesan cheese. Makes 4 servings.

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Seared Salmon with Braised Broccoli

Seared Salmon with Braised Broccoli

INGREDIENTS:
1 1/4 pounds wild Alaskan salmon fillet, skinned (see Tip) and cut into 4 portions
1 tablespoon chopped fresh rosemary or 1 teaspoon dried, divided
1 teaspoon salt, divided
2 heads broccoli (1-1 1/2 pounds), trimmed
1 1/2 tablespoons extra-virgin olive oil, divided
1 small onion, diced
3 tablespoons raisins
2 tablespoons pine nuts
1/2 cup water

DIRECTIONS:

1. Season salmon with half the rosemary and 1/2 teaspoon salt at least 20 minutes and up to 1 hour before cooking. Cut the broccoli into florets with 2-inch-long stalks. Remove the tough outer layer of the stalk with a vegetable peeler. Cut the florets in half lengthwise.
2. Heat 1 tablespoon oil in a large wide saucepan over medium heat. Add onion and cook, stirring occasionally, until translucent, 3 to 4 minutes. Add raisins, pine nuts and the remaining rosemary; toss to coat with oil. Cook, stirring, until the pine nuts are fragrant and beginning to brown, 3 to 5 minutes. Add the broccoli, season with the remaining 1/2 teaspoon salt and toss to combine. Add water and bring to a boil. Reduce heat to maintain a gentle simmer and cook, stirring occasionally, until the water has almost evaporated, 8 to 10 minutes.
3. Meanwhile, heat the remaining 1/2 tablespoon oil in a large nonstick skillet over medium-high heat. Add salmon, skinned-side up, and cook until golden brown, 3 to 5 minutes. Turn the salmon over, remove the pan from the heat and let stand until just cooked through, 3 to 5 minutes more.
4. To serve, divide the broccoli among 4 plates. Top with salmon and spoon raisins, pine nuts and any liquid remaining in the pan over the salmon.

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Gordon’s Melon With Tequila & Lime

Gordon’s Melon With Tequila & Lime

INGREDIENTS:

• 1 honeydew melon, preferably chilled
• 2-3 tbsp cold tequila
• Finely grated zest of 1/2 lime, plus extra to serve
• Juice of 1/2 lime
• 2-3 tbsp runny honey
• Tiny pinch of fine sea salt
• Few mint sprigs (leaves only), chopped

DIRECTIONS:

Step 1: Halve the melon and remove the seeds with a spoon. Using a melon baller, scoop the flesh into neat balls and place in a large bowl.

Step 2: Mix the tequila, lime zest and juice, honey and salt together in a small pitcher. Taste and add a little more honey if dressing is too sour. Pour over the melon balls, toss gently to mix and chill for at least 10-15 minutes.

Step 3: Divide the melon balls among serving glasses, grate over some lime zest and sprinkle with freshly chopped mint to serve.

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Stuffed Taco Potatoes

Stuffed Taco Potatoes

INGREDIENTS:

• 4 large russet potatoes
• 4 ounces cream cheese, softened and at room temperature
• 2 tablespoons butter at room temperature
• 1/2 cup half and half, warmed
• 1 packet taco seasoning
• I cup cooked shredded chicken (optional)
• 1 cup shredded cheddar or jack cheese
• Any of the following for garnish: guacamole, sour cream, chopped scallions, salsa, chopped jalapenos, crush tortilla chips, ground red pepper, fresh lime wedges

DIRECTIONS:

1. Scrub potatoes well, pierce a few times with a fork and bake until soft, either approximately 10 minutes in the microwave or one hour in a 350 degree oven. Cool for 10 minutes.
2. Cut the tops off of the potatoes lengthwise and discard. Carefully scoop the cooked potato out of each potato skin, leaving the skins as intact as possible.
3. Mash all the potato insides with cream cheese and butter. Add half and half in small increments until the potatoes are a consistency that you like (you might not need all the half and half). Stir in the taco season until well-mixed, and then stir in the chicken if you are using it.
4. Sprinkle cheese on the top of each potato. Place the potatoes on a baking sheet and bake in a 350 degree oven for about 10 minutes or until cheese is melted.
5. Garnish with your choice of toppings and serve at once.

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Roasted Cauliflower and Aged White Cheddar Soup

Roasted Cauliflower and Aged White Cheddar Soup

INGREDIENTS:

• 1 small head cauliflower, cut into florets
• 2 tablespoons oil
• salt and pepper to taste
• 1 tablespoon oil
• 1 medium onion, diced
• 2 cloves garlic, chopped
• 1 tablespoon thyme, chopped
• 3 cups vegetable broth
• 1 1/2 cups aged white cheddar, shredded
• 1 cup milk or cream
• salt and pepper to taste

DIRECTIONS:

1. Toss the cauliflower florets in the oil along with the salt and pepper and arrange them in a single layer on a large baking sheet.
2. Roast the cauliflower in a preheated 400F oven until lightly golden brown, about 20-30 minutes.
3. Heat the oil in a large sauce pan over medium heat.
4. Add the onion and saute until tender, about 5-7 minutes.
5. Add the garlic and thyme and saute until fragrant, about a minute.
6. Add the broth and cauliflower, bring to a boil, reduce the heat and simmer, covered, for 20 minutes.
7. Puree the soup until it reaches your desired consistency with a stick blender.
8. Mix in the cheese, let it melt and season with salt and pepper.
9. Mix in the milk and remove from heat.

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Chocolate Fudge Cupcakes with Salted Caramel Frosting

Chocolate Fudge Cupcakes with Salted Caramel Frosting

INGREDIENTS:
makes 20-24 cupcakes

• 1 box Devil’s Food Cake Mix
• 1 small box Jello Chocolate Fudge instant pudding mix
• 4 eggs
• 1/2 cup vegetable oil
• 1/2 cup milk
• 1 cup sour cream
• Salted Caramel Frosting (recipe below)
• Pretzel Twists (optional)

DIRECTIONS:

1. Preheat oven to 350°F. Line two 12-cupcake pans with liners. Set aside.
2. Using a stand or hand held electric mixer on medium speed, beat together the cake mix, pudding mix, eggs, oil, milk and sour cream. Beat until well combined, about 2 minutes.
3. Scoop the batter evenly into cupcake liners. I got 20 cupcakes using 1/4 cup measuring cup to spoon into the liners.
4. Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Remove the cupcakes from the tin and let cool.
5. Once fully cooled, frost cupcakes with salted caramel frosting and garnish with a pretzel twist.

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No-Bake Blueberry Almond Oat Bars

No-Bake Blueberry Almond Oat Bars

INGREDIENTS:
Makes 16 bars

• 2 cups old-fashioned rolled oats
• 1 cup whole raw almonds
• scant 1/4 tsp Kosher salt
• 1 lightly packed cup pitted soft Medjool dates (about 10 large)
• 1/4 cup melted coconut oil
• 1 10-ounce jar all-fruit blueberry jam, such as St. Dalfour
• 1/2 tsp almond extract, or more to taste

DIRECTIONS:

Line an 8-inch square pan with parchment paper going both ways.

In a food processor fitted with the steel blade, process oats, almonds, and salt until finely ground. Add in the pitted dates and pulse until crumbly. Add in the melted coconut oil and process until the mixture comes together. The mixture should hold together when pinched.

Remove date-oat mixture from the food processor, set aside 3/4 cup for topping, and press the remaining mixture firmly and evenly into the prepared pan.

In a small bowl, stir the almond extract into the blueberry jam.

Spoon the almond extract-infused blueberry jam evenly over the crust in the pan. Sprinkle the remaining 3/4 cup crust mixture evenly over the jam; press down lightly.

Chill in the refrigerator until firm, at least 1 hour. Cut into 16 squares; store individually wrapped in the refrigerator or freezer.

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Mushroom, Onion, and Spinach Tart

Mushroom, Onion, and Spinach Tart

INGREDIENTS:

• 1 cup white Kamut flour (or all-purpose)
• 1/4 cup Earth Balance buttery stick
• 1/4 tsp sea salt
• 4-4.5 tbsp almond milk
• 2.5-3 cups mushrooms, sliced
• 1 large onion, sliced
• 1 garlic clove, minced
• 1.5 cups packed spinach
• 4 tbsp extra virgin olive oil
• Goat Cheeze: 1/2 cup macadamia nut butter, 1 tbsp fresh lemon juice, black pepper, sea salt, to taste

DIRECTIONS:

Preheat oven to 400F. Grease a tart pan or alternatively you can simply roll out the dough, trim, and place on parchment on a baking sheet. To assemble the dough: In a stand mixer with a dough hook (or by hand), mix the flour, salt, butter, and almond milk together. Use your hands when necessary to form into a ball. Place in fridge for 20 mins. to chill. While it is chilling prepare the onions and mushrooms. In a skillet over medium-low heat, add in 2-3 tbsp oil and the sliced onion. Cook onion over low for about 10 minutes until it caramelizes and slightly browns. Remove dough from fridge and lightly flour your surface. Roll out dough to desired size and place into tart pan (see this post for more pictures of the process). Pierce dough with a fork and place in the oven for 13-16 minutes at 400F to pre-bake. While it is baking, add the sliced mushrooms and garlic to the onion mixture and cook over low-medium heat for another 10 minutes. Add in the spinach and cook for another 5 minutes until wilted. Make the goat cheeze by mixing 1/2 cup macadamia nut butter, 1 tbsp fresh lemon juice, black pepper, and approx 1/8th tsp sea salt. Taste and adjust seasonings if necessary. When tart is done pre-baking, remove from oven and spread on a layer of olive oil with a brush to keep the crust moist. Now, layer on the mushroom and onion mixture. Now add on clumps of goat cheeze. Bake in over for another 5 minutes or so, watching carefully, until golden in colour.

Note: Makes enough dough and filling to make two 3×12 inch tarts. You can also make mini tarts or even use a cupcake pan if you don’t have mini tart pans. As a third option, simply roll out your dough, trim the edges to form a rectangle, and place on a baking sheet lined with parchment paper. Score the edges to form a crust.

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Caramel Apple Sticky Buns

Caramel Apple Sticky Buns

INGREDIENTS:

FOR THE ROLLS:

• 2 cups Whole Milk
• 1-1/4 cup Sugar
• 1/2 cup Canola Oil
• 1 package (2 1/4 Teaspoons) Active Dry Yeast
• 4-1/2 cups Flour, Divided
• 2 teaspoons Salt
• 1/2 teaspoon (scant) Baking Soda
• 1/2 teaspoon (heaping) Baking Powder
• 3/4 cups Melted Butter
• 4 Tablespoons Ground Cinnamon 

 FOR THE CARAMEL TOPPING:

• 1 stick Salted Butter
• 1-1/2 cup Packed Brown Sugar
• 1 Tablespoon Dark Brown Corn Syrup
• 2 Tablespoons Cream
• 2 Tablespoons Apply Brandy Or Apple Juice (optional)
• 1 whole Granny Smith Apple, Peeled And Finely Diced

DIRECTIONS:

To make the dough:
Heat milk, oil, and 1/2 cup sugar until warm (do not boil.) Allow to cool to lukewarm. Sprinkle in yeast and 4 cups flour. Stir gently and cover with a tea towel, allowing it to rise for 1 hour. After 1 hour, add remaining flour, baking soda, baking powder, and salt. Set aside.
To make the caramel topping:
Add 1 stick butter, brown sugar, corn syrup, cream, and optional apple brandy or apple juice. Allow to melt over low heat until totally combined. Allow to boil for a few seconds, then remove from heat. Set aside.
To make the rolls:
Roll out half the dough into a large rectangle. Pour on half the melted butter, half the remaining 3/4 cup sugar, and half the cinnamon. Roll into a long roll, then slice into rolls.
To assemble:
Spray 9-inch cake pan with cooking spray. Pour in half the caramel topping. Sprinkle diced apple over the top, then arrange sliced rolls all over the pan. Allow to rise for 20 to 30 minutes.
Bake at 375 degrees for 30 to 35 minutes, covered in foil for the first 25 minutes.
(Repeat with the other half of dough if desired, or save the dough in the fridge for another use.)
Invert on a cake pedestal or serving plate. Rolls will be very hot at first; allow to cool slightly before serving.

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Sausage and Broccoli Carbonara

Sausage and Broccoli Carbonara

INGREDIENTS:

• 1.0 tbsp olive oil
• 8 chipolatas , meet squeezed out and rolled into balls
• 3 eggs
• 50.0g Parmesan , grated, plus extra to serve (optional)
• 300.0g spaghetti
• 1 head broccoli , broken into small florets
• 2 garlic cloves , crushed

DIRECTIONS:

1. In a large pan, heat the oil and cook the sausageballs until golden, moving them around in the pan frequently. Meanwhile, mix together the eggs, cheese and some seasoning with a fork in a jug.
2. Cook the pasta following pack instructions. Add the broccoli for the final 3 mins, then drain, reserving a cup of the cooking water.
3. Add the garlic to the sausageballs and cook for a couple mins more, being careful the garlic doesn’t brown. Remove the pan from the heat.
4. Add the pasta and broccoli to the sausage pan. Toss everything together, then add the egg mixture. Stir the sauce through the pasta for 1-2 mins. The heat from the pan will cook the sauce – if it is too thick, use a little of the reserved cooking water to thin it. Divide between pasta bowls and serve with extra Parmesan, if you like.

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Pasta Salad With Seared Herb Garlic Dressing, Toasted Pine Nuts, and Buffalo Mozzarella

Pasta Salad With Seared Herb Garlic Dressing, Toasted Pine Nuts, and Buffalo Mozzarella

INGREDIENTS:

• -1 cup of cooked pasta
• -1 thinly sliced cucumber (I use a vegetable slicer)
• -1 thinly sliced carrot
• -1 finely chopped green bell pepper
• -1 finely chopped red bell pepper
• -1 finely chopped yellow bell pepper

Dressing:

• -1/2 cup of coriander
• -1/2 cup of parsley
• -1 garlic clove
• -Salt and pepper
• -Pinch of chili flakes (optional)
• -1/4 cup of toasted pine nuts
• -A handful of pulled apart buffalo mozzarella
• -1/2 a teaspoon of balsamic vinegar

DIRECTIONS:


Make the dressing by pulsing the dressing ingredients in a food processor until you achieve a smooth sauce. Empty the sauce into a small saucepan on medium heat and cook for about a minute or two just to cook the garlic, stirring constantly. Remove from the heat and set aside to cool.

Toast the pine nuts by placing on medium high heat in a saucepan just until slightly browned. Remove and set aside.

Place the pasta, cucumber, carrot, and bell peppers in the serving bowl you have chosen. Follow with the mozzarella cheese, pine nuts, dressing, and balsamic vinegar. Taste to see if seasoning needs adjustment.

Mix really well so all the ingredients are coated well with the dressing.

Enjoy!

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Mushroom and Swiss Stuffed Chicken

Mushroom and Swiss Stuffed Chicken

INGREDIENTS:

• 6 chicken breasts
• Marinade (recipe below)
• 16 oz. mushrooms
• A few cloves of minced garlic
• 1 small white onion, sliced
• Salt and pepper
• An 8 oz. block of swiss cheese, sliced up
• A sprig of fresh tarragon (optional)

DIRECTIONS:


Preheat the oven to 375º. Prepare the marinade and set aside 1/2 cup for later. Throw the chicken in a bag with the rest of the marinade and let it soak for about 20 minutes white you saute the mushrooms.
To saute the mushrooms, turn the burner on medium-high and add the onion, garlic, and a little bit of olive oil. You might want to do it in batches because if you get too many mushrooms in at the same time, they'll get soggy. I did it in two batches, saving half of the onion and garlic for the other half of the mushrooms. Season with salt and pepper.
To assemble, slice the marinated chicken breasts in half, but not all the way, just like a hot dog bun. Place some mushrooms, a few slices of swiss cheese, and a little of the tarragon inside. Stab each breast together with a few toothpicks.
Turn the burner on high and drizzle a little bit of olive oil in your skillet. Sear the chicken for a few minutes on each side and then place on a foil lined baking sheet. I did three at a time because they wouldn't all fit in the skillet.
Bake the chicken at 375º for just about 10 minutes or until it's done. You should not see any pink, but as soon as you don't see any more pink when you cut a little slice in the thickest part, get it right out.
Garnish with a little more tarragon if you please.

Marinade:

• The juice and zest of two lemons
• 1 tablespoon Italian seasoning
• 2 tablespoons minced garlic (I actually used the stuff in a jar)
• 1/4 cup brown sugar
• 1/2 cup vinegar (I happened to use 1/4 balsamic and 1/4 cider)
• 1 tablespoon Worcestershire sauce
• 1/2 tablespoon Dijon mustard
• 1/2 cup olive oil
• 1 teaspoon salt
• 1/2 teaspoon pepper

DIRECTION:
Whisk all together.

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Blueberry Chocolate Rolls

Blueberry Chocolate Rolls

INGREDIENTS:

Dough

• 1 (2 1/4 tsp) package active dry yeast
• 3/4 cup milk, warmed up
• 3 eggs
• 1 tsp vanilla extract
• 4 1/4 cups all purpose flour
• 1/4 cup cornstarch
• 1/2 cup sugar
• 1 1/2 sticks of unsalted butter (12 tbsp), softened and cut into pieces
• 1 tsp salt

Filling

• 1/4 cup sugar
• 3 tbsp unsalted butter, softened
• 1 cup semi sweet chocolate chips
• 1 cup blueberries
• Topping
• chocolate syrup (optional)

DIRECTIONS:

1. In a small bowl add warm milk, sugar and yeast. Stir and let it sit for about 10 to 15 minutes until it bubbles up.
2. In the bowl of your mixer, add the flour, cornstarch, and salt and mix so that it’s all incorporated.
3. To the yeast and milk bowl, whisk in the eggs and the vanilla extract.
4. Add the milk mixture to the flour and mix on low speed until the dough is smooth. With the mixer still on, add the butter pieces a few at a time. Continue to mix until the dough is smooth and comes away from the side of the bowl, add flour as necessary.
5. Transfer the dough in an oiled bowl, cover with plastic wrap and let sit in a warm place for 1 to 2 hours until doubled in size.
6. In the meantime, butter the bottom and sides of a 9 inch x 13 inch baking dish.
7. In a food processor, add the chocolate chips, the 1/4 cup of butter and the 1/4 cup of sugar. Pulse until the chocolate chips and the butter form into a thick grainy paste. It’s ok, if there are still some pieces of chocolate chips.
8. Turn the dough over a lightly floured surface. Roll it out into a 16 inch square. Sprinkle the chocolate filling evenly over the surface of the dough. Add the blueberries again making sure you cover the entire surface of the dough, add more blueberries if necessary.
9. Roll the dough into a cylinder and pinch to seal the seam. Cut into 12 equal pieces and transfer the pieces to the prepared baking dish. Cover with plastic wrap and let rise in a warm spot for another 30 minutes.
10. Preheat oven to 350 F degrees.
11. Bake rolls for about 25 to 35 minutes. Let cool.
12. Pour chocolate syrup if preferred and serve warm.

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Grilled Chicken Fruit Salad

Grilled Chicken Fruit Salad

INGREDIENTS:

• 6 cups spinach & arugula salad greens
• 1/3 cup raspberries
• 1/3 cup blackberries
• 1/3 cup blueberries
• 1/3 cup strawberries, sliced
• 1 cup walnuts
• 1/4 cup brown sugar
• 1 tablespoon water
• 1/4 teaspoon garlic salt
• 1/4 teaspoon pepper
• 3 tablespoons sugar
• 3 limes, freshly squeezed
• 1 teaspoon salt
• 1 teaspoon ground mustard
• 1/4 small red onion
• 1/3 cup light olive oil
• 1 tablespoon poppyseeds
• 2 tablespoons mayonnaise

DIRECTIONS:

1. In a large bowl, toss together salad and berries. Set aside.
2. In a small saucepan, combine the walnuts, brown sugar, water, garlic salt, and pepper. Cook, stirring constantly, over medium heat until the sugar bubbles and begins to caramelize. Transfer walnuts to a piece of parchment paper, allow to cool.
3. Place the remaining ingredients in a blender of food processor. Puree together until well mixed.
4. Assemble the salad by tossing the salad and berries together with the walnuts. Top with dressing. Serve immediately and enjoy!

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Savory Spinach Bites

Savory Spinach Bites

INGREDIENTS:

• 1/2 cup (1 stick) unsalted butter
• 1 small onion, chopped (about 1/2 cup)
• 1 teaspoon minced garlic (about 1 clove)
• 2 10-ounces packages frozen chopped spinach, thawed and drained
• 1 8-ounce bag of herbed seasoned stuffing mix
• 6 large eggs
• 1 cup grated Parmesan cheese
• Salt and pepper, to taste

DIRECTIONS:

1. Preheat the oven to 350 degrees.
2. In a large sauté pan over medium heat, melt the butter.
3. Add onion and cook until the onions are translucent and soft, about 5 minutes or so.
4. Add the garlic and cook until fragrant, about 30 seconds.  Remove the pan from the heat and let cool.
5.  In the meantime, remove excess water from thawed spinach by pressing it between paper towels. **You do not need to cook the spinach.
6.  In a large bowl, combine the stuffing mix, spinach, eggs, Parmesan, salt and pepper, and onion/garlic mixture.  Combine well.
7. Line a rimmed baking sheet with parchment paper.
8.  One at a time, using your hands, roll the mixture into individual 1-inch balls.  Place each one on the parchment-lined baking sheet.
9.  Bake the balls for about 15-20 minutes, or until very slightly browned.

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Thai Spring Rolls with Spicy Peanut Sauce

Thai Spring Rolls with Spicy Peanut Sauce

INGREDIENTS:

• 1 8oz. package tempeh, sliced into 8 long strips
• 2 garlic cloves, minced
• 2 tbsp. sesame oil, divided
• 1 drop chili oil (optional)
• 1/4 tsp. sriracha
• 2 oz. vermicelli rice noodles
• 1/2 cucumber, sliced into long thin strips
• 1 cup romaine lettuce
• 1/2 cup fresh basil
• 1 large carrot (or 4 baby carrots), sliced into long thin strips
• 1/2 red bell pepper, sliced into long thin strips
• 1 tsp. rice vinegar
• 8 rice papers
• water

Spicy Peanut Sauce

• 2 tbsp. natural peanut butter
• 2 tbsp. coconut milk
• 1 tbsp. sesame oil
• 1 tbsp. soy sauce
• 1/4 tsp. chili flakes
• 1 drop of chili oil

DIRECTIONS:

1. In a bowl, combine minced garlic, one tablespoon of sesame oil, chili oil and sriracha. Stir to combine. Coat the tempeh strips with the sauce and marinate in the refrigerator for 30 minutes. In the meantime wash and slice the vegetables and drizzle with rice vinegar.
2. Bring a pot of water to a boil and add vermicelli noodles. Remove from heat and soak for 8 minutes. Strain and set aside.
3. When the tempeh is finished marinating, heat remaining tablespoon of sesame oil in a large skillet over medium heat. Add tempeh strips and cook for 3 minutes without moving. Turn and cook the other side for another 3 minutes without disturbing. Remove from heat.
4. Fill a shallow bowl with lukewarm water. Place one rice paper in the bowl and soak for 30 – 60 seconds. Carefully transfer the rice paper to a cutting board or large plate. Top the rice paper with a few pieces of lettuce and basil.
5. Add a few strips of carrots (I used purple heirloom carrots, but any carrot will work fine). Top with a few strips of cucumber.
6. Add a few strips of red bell pepper. Top the vegetables with one piece of cooked tempeh.
7. Top the tempeh with some cooked vermicelli rice noodles. Carefully lift the sides of the rice paper and fold it over the ends. Rice paper is very delicate and may stick to your plate. I found moving slowly helped the rolling process.
8. Lift the top of the rice paper and roll it over the filling, tucking in the sides as you go. Roll as tightly as possible without ripping the paper. It may take a few tries but you should get the hang of it after the second one.
9. Repeat steps four through eight until you have eight spring rolls. Refrigerate until cold.
10. In a small bowl combine peanut butter, coconut milk, sesame oil, soy sauce, chili oil and chili flakes. Whisk until smooth and fully combined. Store in the refrigerator until ready to serve.
11. Serve spring rolls cold with spicy peanut sauce.

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Strawberry-Avocado Quinoa Salad (Vegan)

Strawberry-Avocado Quinoa Salad (Vegan)

INGREDIENTS:

• 2 cups quinoa, cooked and cooled
• 1 can black beans, well drained
• 1/2 small Vidalia onion, finely diced
• 3 avocados, peeled with innards diced and skins saved
• 12-14 small strawberries, washed and sliced
• 3 fresh ears of corn, kernels sliced from the cob
• juice and zest of 3 limes
• 3 tablespoons agave
• 1/2 cup fresh cilantro
• salt to taste

DIRECTIONS:

1. In a large bowl, combine quinoa, black beans, diced onion, avocado pieces, and strawberry slices. Stir together and toss with corn.
2. In a blender, combine the lime juice, agave, and cilantro. Blend together.
3. Toss over salad and stir gently until coated. Sprinkle just enough sea salt on the salad to give it great flavor.
4. Spoon into empty avocado skins. Enjoy.

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Crab Filled Crescent Wontons

Crab Filled Crescent Wontons

INGREDIENTS:

• 1-8 oz. tube crescent roll dough
• 3 oz. cream cheese, softened
• 1/4 cup mayonnaise
• 3/4 cup cooked crabmeat, chopped
• 2 green onions, chopped
• 1/8- 1/4 teaspoon cayenne pepper
• salt and pepper, to taste

DIRECTIONS:

Heat oven to 375°F. Spray cookie sheet with cooking spray. Unroll dough on work surface. Pinch seams to seal and roll with a rolling pin to create an even rectangle. Cut into 6 rows by 4 rows to make 24 squares.

In small bowl, mix cream cheese, mayo, crabmeat, onion, and red pepper. Salt and pepper to taste. Divide crab mixture evenly among the squares, dropping it by spoonfulls that are 1/2 inch from 1 corner of each square. Starting with same corner, fold dough over filling, and tuck end tightly underneath filling; continue rolling to within 1/2 inch of opposite corner. Roll opposite corner of dough over roll; press to seal. Place on cookie sheet. Brush with egg white, if desired.

Bake 10 to 15 minutes or until golden brown. Remove from cookie sheet. Serve warm.

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Linguine With Pesto, Chicken and Spring Vegetables

Linguine With Pesto, Chicken and Spring Vegetables

INGREDIENTS:

• 6  ounces whole-wheat linguine
• 2  tablespoons pine nuts
• 3  tablespoons olive oil
• 1  garlic clove, roughly chopped
• Pinch of salt plus additional for seasoning
• 1 1/2 cups fresh flat-leaf parsley leaves
• 1/2 cup (about 1 1/2 ounces) shredded Parmesan
• 2  tablespoons water
• 1/2 teaspoon lemon zest
• 1/2 pound boneless, skinless chicken breast, cut into 1-inch pieces
• Freshly ground black pepper
• 1/4 medium onion, finely chopped
• 1  cup canned or jarred quartered artichoke hearts, drained
• 1/3 cup white wine
• 6  ounces asparagus, ends trimmed, cut into 1/2-inch pieces
• 2/3 cup frozen peas
• 1/2 teaspoon freshly squeezed lemon juice

DIRECTIONS:

1. Cook linguine according to package directions, reserving 1 1/2 cups pasta water; drain.
2. Meanwhile, to make the pesto, puree pine nuts, 1 tablespoon oil, garlic and pinch of salt in a food processor until smooth. Add parsley and pulse until just combined, about five times. Add Parmesan and water and pulse five times more. Stir in lemon zest.
3. Pat chicken dry and season with salt and pepper to taste. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add chicken and cook, stirring occasionally, until well browned on all sides, about 5 minutes. Transfer chicken to a plate and set aside.
4. Return skillet to stove and heat remaining oil over medium-high heat. Add onion, season with salt and pepper to taste, and cook until softened, about 3 minutes. Stir in artichoke hearts and cook until slightly broken down, about 3 minutes. Stir in wine, scraping the bottom of skillet. Cook 2 minutes.
5. Add asparagus and cook until crisp-tender, about 2 minutes. Stir in linguine and 1 cup reserved pasta water; add pesto, chicken and peas. Cook until peas are heated through, about 1 minute, adding additional pasta water as needed to loosen sauce. Stir in lemon juice.

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Beer Steamed Mussels with Parmesan Croutons

Beer Steamed Mussels with Parmesan Croutons

INGREDIENTS:

• 4 generous slices country-style bread cut into 3/4-inch cubes
• 1/3 cup grated Parmesan cheese
• 2 tablespoons olive oil
• 3/4 cup chopped fresh Italian parsley
• 1/4 cup chopped fresh chives
• 1/4 cup chopped fresh tarragon
• 2/3 cup crème fraîche
• 3 tablespoons Dijon mustard
• 1 tablespoon whole grain brown mustard
• 3 tablespoons butter
• 4 large garlic cloves, minced
• 2 tablespoons chopped fresh thyme
• 5 pounds mussels, scrubbed, debearded
• 3 cups diced seeded tomatoes (about 4 large)
• 1 cup chopped green onions (about 4)
• 1 12-ounce bottle beer

DIRECTIONS:
1. Preheat oven to 375°F. Combine bread cubes, Parmesan, and oil in medium bowl; sprinkle with salt and toss to coat. Spread bread cubes evenly on rimmed baking sheet. Bake until bread cubes are crisp and golden around edges, about 15 minutes. Remove from oven and cool.
2. Mix parsley, chives, tarragon in small bowl. Whisk crème fraîche and both mustards in another small bowl to blend; set aside.
3. Melt butter in extra-large pot with lid over high heat. Add garlic and thyme; stir 1 minute. Add tomatoes, and green onions and mustard mixture and stir. Add mussels, pour beer over, then sprinkle with freshly ground black pepper.
4. Cover tightly and cook until steam appears, about 3 minutes. Add half of fresh herb mixture and stir until mussels and herbs are gently mixed. Cover tightly again and cook until mussels open, 4 to 5 minutes (discard any mussels that do not open).
5. Either pour mixture into one big bowl or divide among six individual bowls. Sprinkle each serving with Parmesan croutons and remaining herb mixture and serve.

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Curried Sweet Potato and Spinach Over Quinoa

Curried Sweet Potato and Spinach Over Quinoa

INGREDIENTS:

• 1 cup red quinoa
• 4 medium sweet potatoes
• 1 large red onion, chopped
• 1/4 cup olive oil [they used ghee, and I wished I would have]
• Large handful [or two!] of spinach, roughly chopped
• 1 cup vegetable broth
• 1/4 cup currants
• 1 clove of garlic, minced
• fresh ginger, grated
• 1/4 cup curry powder
• 1 teaspoon salt

DIRECTIONS:

1. Preheat oven to 475º.
2. Scrub potatoes and cut into 1″ cubes. Leave that skin on!
3. Toss them with a little bit  of olive oil and salt and arrange on a baking sheet lined with a silpat [or parchment/aluminum foil or don't.It's not me doing the dishes!]
4. Rinse and strain the quinoa before adding it to a saucepan with two cups of water.
5. Bring the pot to a boil, and cook for 12-15 minutes until all of the water has absorbed. Remove it from the heat.
6. Heat the oil [or ghee] in a large saucepan. Add the onion and cook until softened.
7. Add the garlic and ginger, and cook a few minutes more until fragrant.
8. Add the sweet potatoes, broth, and curry powder. Stir to coat.
9. Bring to a simmer and cook for 5-10 minutes, adding some salt to taste.
10. Finally, add the chopped spinach and stir until wilted.
11. Serve over quinoa.

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Orange Glazed Salmon Salad

Orange Glazed Salmon Salad

INGREDIENTS:

FOR THE SALMON

• 3 tablespoons Soy Sauce
• 1 tablespoon Sesame Oil
• 1 tablespoon Dark Brown Sugar
• Juice and Zest of half an Orange
• 4 Fresh Skinless Salmon Fillets
• Olive Oil for pan

FOR THE SALAD

• 1 pkg. Mixed Salad Greens
• 1/2 cup sliced Purple Cabbage
• 1/2 cup Carrot Matchsticks
• Reserved Salmon Marinade
• Sesame Seeds, for garnish

DIRECTIONS:

In a small dish; whisk together soy sauce, sesame seed oil, dark brown sugar, zest and juice until sugar dissolves. Pour half of the marinade/ glaze over top of the salmon fillets and set remaining glaze aside. Toss the salmon until nicely coated and let marinate for 15-20 minutes on the counter top. Meanwhile preheat the broiler.

Once marinated place the salmon on a lightly oiled and foil lined sheet pan and discard used marinade. Place salmon under the broiler and cook for 4-6 minutes, turn and repeat for another 4-6 minutes or until salmon is fully cooked and flakes.

In a large bowl toss the salad greens with the carrots and cabbage. Plate a portion of salad on to a large plate. Place a piece of still warm salmon in the center. Drizzle with a little bit of the remaining glaze and season with black pepper and sea salt to taste. Garnish with little squeeze of fresh orange juice and a sprinkle of sesame seeds. Serve.

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Strawberry Buttermilk Pancakes

Strawberry Buttermilk Pancakes

INGREDIENTS:

• 2 cups All Purpose Flour
• 2 tablespoons Vanilla Sugar
• 1 teaspoon Baking Powder
• 1/2 teaspoon Baking Soda
• 1/2 teaspoon Kosher Salt
• 2 cups Buttermilk
• 1/4 cup Greek Yogurt {heaping}
• 2 whole Eggs
• 3 tablespoons Melted Butter {cooled but not solidified}
• 1 cup Chopped Fresh Strawberries
• Grapeseed or Coconut Oil for griddle

DIRECTIONS:

1. Preheat your griddle to 350 degrees and wipe with a little grapeseed oil or coconut oil.
2. In a large bowl; sift together the flour, sugar, baking powder, soda and salt. Set aside.
3. In a different bowl; whisk together the buttermilk, Greek yogurt, eggs and butter.
4. Pour the wet ingredients into the dry, and gently stir to combine. Do not over mix.
5. Add in the chopped fresh strawberries and stir only a few times to get them mixed in.
6. Drop a 1/4 cup full of the pancake batter on to the griddle. When the center is set and the bubbles no longer fill in with batter when they pop it's time to Flip {about 3-4 minutes}. Continue to cook for 2-3 minutes more.
7. Repeat with the remaining batter. Keep the finished pancakes on a cookie sheet and place in a preheated 200 degree oven to keep warm.
8. Serve with butter and real maple syrup! Enjoy!

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