Category Archives: Recipes

Maple Mustard Salmon with Asian Slaw

Serves 4 1 center-cut salmon fillet, preferably wild Alaskan (about 1½ pounds) ½ teaspoon salt ¼ teaspoon ground black pepper 2 tablespoons pure maple syrup 1½ tablespoons whole grain Dijon mustard ¼ cup orange juice 1 tablespoon lime juice 1 tablespoon rice vinegar 1 tablespoon extra virgin olive oil 1 to 2 teaspoons Sriracha hot chile sauce 1 teaspoon toasted sesame oil 1 small clove garlic, minced 1 teaspoon grated fresh ginger ½ teaspoon honey 1 bag (14 ounces) prepared coleslaw mix (shredded cabbage and carrots) 3 tablespoons chopped fresh cilantro 2 teaspoons toasted sesame seeds Directions Step 1. Heat…

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Dry Rub for Pork Ribs

I just tried this dry rub, and it’s yummy! Put the rub on the ribs and refrigerate overnight.  Cook the ribs in the oven or on the grill, using either a barbecue sauce or a mop for the last hour or so of cooking. 2 tbsp fennel seeds 2 tsp cumin seeds 1 tbsp coriander seeds  1/2 cup brown sugar 2 tbsp kosher salt 2 tbsp smoked paprika 1 tbsp garlic powder 1 tbsp onion powder 1 tbsp ground cayenne 1 tbsp black pepper 1 tbsp dried oregano 1 tbsp dry mustard Toast the fennel, coriander and cumin seeds in a sauté pan until fragrant and oils have been released. Grind in a spice grinder until in powder form. Feel free to use ground…

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Zucchini Noodles with Basil-Pumpkin Seed Pesto

Prep Time: 20 mins Total Time: 20 mins Yield: 4 servings Fresh, raw zucchini noodles tossed with basil pesto and cherry tomatoes make a light, healthy meal. Make this recipe for lunch or dinner, or serve it as a side! Recipe yields 4 generous main dish servings. INGREDIENTS Basil-pumpkin seed pesto 1/2 small yellow onion, roughly chopped* 1 garlic clove, roughly chopped 2 cups packed fresh basil leaves (arugula works, too) 1/2 cup pepitas (green pumpkin seeds), toasted** 1/3 cup olive oil 2 teaspoons red wine vinegar, to taste (or lemon juice) Pinch of red pepper flakes Salt, to taste Zucchini noodles 3…

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Sea Scallops with Squash Risotto and Brown Butter

Courtesy of thechew.com Ingredients: Zucchini and Summer Squash Risotto: • 1 medium zucchini (finely diced) • 1 medium summer squash (finely diced) • 4 tablespoons olive oil (divided) • 3 tablespoons unsalted butter • 1 shallot (peeled, finely diced) • 1/2 yellow onion (peeled, minced) • 2 cups Arborio rice • 1/2 cup rose wine • 8 cups shrimp stock • 3/4 cup Parmigiano-Reggiano (finely grated + more to serve) • Kosher salt and freshly ground pepper (to taste) Brown Butter Scallops: • 1 pound Dry Sea scallops (side-muscle removed) • 1 large fennel bulb (trimmed, cut into 1/2-inch wedges…

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Chicken Piccata

Here is an excellent, no-flour recipe for this yummy dish.  Courtesy of Lexi’s Clean Kitchen. This recipe is pretty quick to make, and healthy.  Serve with steamed broccoli and cauliflower mash. Ingredients 1 1/2 pounds boneless skinless chicken breasts 1/4 cup arrowroot flour 2 teaspoon fine sea salt, divided 1 teaspoon black pepper, divided 2 tablespoons butter, separated (see notes) 1 tablespoon avocado or olive oil 1 shallot or small onion, sliced thin 3 garlic cloves, finely minced 3/4 cup chicken broth 2 tablespoon lemon juice 1/4 cup capers 1/4 cup chopped fresh parsley Directions Place flour in a wide…

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Poached Salmon Farfalle with Cream Sauce

Ingredients: Poached Salmon: 5 cups water 1 lemon (cut into 1/4-inch thick rounds) 2 shallots (peeled, halved lengthwise) 1 stalk celery (cut into 1-inch pieces) 2 carrots (peeled, cut into 1-inch pieces) 1 bay leaf 2 tablespoons Kosher salt (plus more to taste) 2 (4-ounce) skinless salmon fillets Farfalle with Cream Sauce: 3 egg yolks 2 and 1/4 cups heavy cream (divided) 1 pound farfalle 3 tablespoons unsalted butter 1 shallot (peeled, minced) 1 clove garlic (peeled, minced) 1/4 cup vodka 1 recipe poached salmon 1/2 cup frozen peas (thawed, drained) 1 tablespoon lemon zest fresh parsley (finely chopped, to…

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Beef and Root Vegetable Stew

Ingredients: 3 tablespoons olive oil 1/2 cup all-purpose flour (for dredging) 2 pounds beef chuck (cut into 1-inch cubes) 1 yellow onion (peeled, medium dice) 3 cloves garlic (peeled, minced) 1 celery root (peeled, medium dice) 3 carrots (peeled, medium dice) 3 parsnips (peeled, medium dice) 1 bunch thyme 2 fresh bay leaves 2 cups red wine 4 cups beef stock 1 pound wide egg noodles (to serve) 4 tablespoons unsalted butter (room temperature) 1 bunch fresh parsley (finely chopped, to serve) Kosher salt and freshly ground pepper (to taste) Butcher’s twine Directions 1.   In a shallow baking dish, add…

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Swiss Chard Burrito with Mushrooms and Cauliflower

Everyone wants to lighten up in January.  This is a great way to start! Ingredients: 4 tablespoons olive oil (divided) 2 cups shiitake mushrooms (thinly sliced) 1 small yellow onion (peeled, sliced) 2 cloves garlic (peeled, minced) 1 tablespoon ginger (peeled, finely grated) 2 cups cauliflower (grated on the large holes of a box grater) 8 large Swiss Chard leaves (stems removed, reserved and chopped into small dice) 1 15- ounce can red kidney beans (drained, rinsed) Kosher salt and freshly ground pepper (to taste) hot sauce (to serve) Directions: Bring a large pot of salted water to a boil….

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Peppermint Bark

This bark makes a perfect home made gift for the holidays!   Ingredients: 12 ounce Dark chocolate chips 5 regular sized candy canes, or peppermint candies 1/2 teaspoon peppermint extract Directions: Break up peppermint candy into little pieces. Melt the chocolate according to the manufacturer’s instructions. Once melted, add the peppermint extract and stir. Pour the melted chocolate out onto a cookie sheet lined with wax paper and spread out with a spatula or wooden spoon. Sprinkle the peppermint candy chunks on to the chocolate and gently press them in with yours hands. Place in the freezer for 5 minutes…

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Pumpkin Chiffon Pie

You’ll love this lighter version of traditional pumpkin pie! Ingredients: 9″ graham cracker crust 1T gelatin 1/4c cold water 3/4c brown sugar 1/2t salt 2t cinnamon 1/2t ground ginger 1/2t allspice 1-1/3c pumpkin puree 3 eggs, separated 1/2c milk 1/4t cream of tartar 6T sugar Preparation: Stir gelatin into cold water. Let stand for a few minutes. Mix brown sugar, spices and pumpkin, egg yolks and milk in a saucepan.  Cook over low heat, stirring constantly. Boil for one minute. Remove from heat and stir in gelatin. Allow to cool until partially set.  Beat smooth or put through a sieve…

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