In winter, I crave warm greens. These two varieties are great together and neither requires removal of the stem. Unlike kale, both beet greens and chard have stems that are not too fibrous. Thus, it is not necessary to remove the stem prior to chopping, making the prep time that much quicker and easier. Usually, I just use swiss or rainbow chard on its own, but today I happened to have beets (greens and all) in my fridge.…GO TO RECIPE …
Steamed Sea Bass with Bok Choy and Shiitake Mushrooms
4 4-6 oz, sea bass filets (can substitute Orange Roughy or Red Snapper) 1 3” piece ginger, peeled and sliced thin 4 garlic cloves, sliced thin 2 green onion, chopped 6 heads baby bokchoy, sliced 12 shiitake mushrooms, sliced 8 sprigs cliantro 1 cup tamari low sodium organic soy sauce juice of 5 limes 2 T. sugar Brown rice Heavy duty tin foil Preheat oven to 400. Cook brown rice according to instructions. Place each fish filet in…GO TO RECIPE …
Megan’s Granola Bars
This is a great “go to” sweet treat for those trying to avoid sugar. It also provides a nice little protein fix. My daughter introduced me to this recipe when she was in middle school. Eat one as a an afternoon snack, a dessert after dinner or a breakfast goodie. Jeff likes these best topped with a thin square of 72% cacao dark chocolate. But note to self: these are raw and uncooked, held together by time in…GO TO RECIPE …
Vegetable Quinoa
Quinoa is listed as one of the top 20 healthiest foods to eat so we try to eat it as often as possible in place of white rice or potatoes. It’s a great alternative to brown rice as it cooks in just 15 minutes compared to the 45 minutes to one hour required for brown rice. 2 cups organic vegetable broth 1 cupRedhill organic quinoa 4 Melissa’s baby sweet red & orange peppers, chopped 2 scallions, chopped (use…GO TO RECIPE …
Lamb Burgers with arugula & goat cheese
This delicious combination was inspired by a dish at Sapphire when lunching on the sunny patio one Father’s Day some years ago. It is a quick and easy dinner completed with a salad and steamed broccoli. (Hint: toss broccoli with about 1/2 T olive oil plus a few shakes of white wine vinegar and fresh ground pepper.) 1 lb. ground lamb, formed into patties 4 handfuls arugula 1 small log goat cheese, transferred to ramekin 1 large heirloom…GO TO RECIPE …
Grilled Chilean Sea Bass with Baby Bok Choy & Shiitake Mushrooms
For the fish marinade: 2-4 filets Chilean Sea Bass (aka Patagonian Toothfish) 1/4 cup organic gluten-free tamari soy sauce 1/4 cup orange juice (or juice of 1 lime) 2T. brown sugar or 3 T. mirin 1 T. grated fresh ginger For the veggies: 4 heads baby bokchoy 10 shiitake mushrooms 1T. grapeseed oil 1/4 cup organic gluten-free tamari soy sauce 1/8 cup mirin 1/8 cup seasoned rice wine vinegar Rinse and pat dry the fish. In a glass…GO TO RECIPE …
Chicken Cutlets à l’Orange
4-6 skinless, boneless hormone-free chicken cutlets 1/2 cup orange juice juice of 1 lemon 2 T. grainy “country style” dijon mustard 2 T. worcestershire sauce 2 T. organic honey 1 T. orange peel (dried or fresh grated) 1 T. chopped tarragon (fresh or dried) Preheat oven to 375. Place chicken in a glass or ceramic casserole dish in a single layer. In a large pyrex measuring cup, whisk together the remaining ingredients, stirring well. Pour marinade over the…GO TO RECIPE …
Mixed Baby Greens with Fennel, Orange and Avocado
5 oz. Organic Spring Mix 3/4 head of fennel, shaved or shinly sliced (use only white part) 1-2 navel oranges, cut off peel, half and half again, slice into bite size pieces 1 avocado, diced 1 cup slice mushrooms (optional) 2 T. grapeseed oil 1 1/2 T seasoned rice vinegar Combine greens, fennel, orange, avocado and mushrooms in large salad bowl. Whisk together the grapseedol and seasoned rice vinegar, add to salad and toss well. Serves 6-8. Serve with Chilean Sea…GO TO RECIPE …
Orange Scented Rice
1 cup basmati rice 1 1/2 cups organic chicken broth* 1/4 cup orange juice* 1 T. dried orange peel 2 t. grated nutmeg 1/8 cup chopped fresh parsley (optional) *if you prefer not to use chicken broth, you may substitute 1 cup water and 3/4 cups of orange juice In a medium saucepan, combine rice, broth, orange juice, orange peel and nutmeg, and bring to a boil. Stir once, cover and reduce heat to low. Simmer for 15 minutes or until…GO TO RECIPE …
Kaira’s Kale Salad
I first tasted this delicious salad when Kaira brought it to a beach barbeque in the summer of 2012, and I instantly loved it! I added the tomato for additional nutrients, color and flavor and I make this often. It is great for groups of 8-12. The leftover salad can be refrigerated for several days and can be revived by adding more kale to it. The key to this salad is massaging the dressing into the kale; this…GO TO RECIPE …
