Red Pepper Tomato Basil Haricot Verts

Ingredients you’ll need: Serves 4-6 people as a side dish

1 lb. haricot verts or french green beans

1/2. red bell pepper-chopped

1/2 tbsp. sweet onion-chopped

2 clove fresh garlic-minced

2 roma tomato-chopped

1/2 cup water

1 tsp. dry basil or 6 leaves fresh chopped

4 tbsp.aged balsamic vinegar

2 tsp. extra virgin olive oil-cold press

kosher salt and fresh ground pepper to taste-keep salt to a minimum-no more than 1/2 tsp.

How to prepare:

Over medium high heat, add olive oil, garlic, and onion to skillet. Saute until onions start to soften, approximately 2 minutes. Add red bell pepper and green beans. Saute until green beans start to be al dente, approximately 4 minutes. Add the tomato, balsamic vinegar and water. Season with basil, salt, and pepper. Reduce heat and simmer for 3-4 minutes or until green beans are al dente. Enjoy! Serves 4-6 people as a side dish.

Seasonal Fusion Chicken Bisque

Winner, winner, chicken dinner! Winter meets spring and summer in this assuming dish. Its the perfect time to marry Winter, Spring, and Summer vegetables!

Ingredients you’ll need:

Serves 4-6

2 boneless skinless organic chicken breasts

½ sweet yellow onion – diced into ¼-1/2 inch pieces

2 cloves fresh garlic – minced 2 medium parsnips – diced into ½ inch pieces

1 large or 2 medium or 3 small organic carrots – diced into ¼-1/2 inch pieces

2 stalks of celery – 1 sliced into bite sized pieces, the other diced into ¼-1/2 inch pieces

½ quart low sodium chicken stock 1 cup of water

1 tbsp. unsalted butter (optional)

1/2 medium red bell pepper – diced

1 small leek – sliced

6-8 baby Portobello or crimini mushrooms – sliced into ¼ inch thick slices

4 medium Patty pan or Sunburst squash

½ cup fresh organic peas – removed from the pod (may substitute organic frozen peas)

1 bunch or 3 cups of Rapini or Broccoli Rabe – roughly chopped

1/4-1/2 tsp. Pink Himalayan salt – to taste

¼-1/2 tsp. freshly ground black pepper – to taste

1 tbsp. fresh thyme

1 tbsp. fresh chopped oregano

3 tsp. extra virgin olive oil

3 tsbp. freshly chopped Italian parsley

How to prepare: Rinse and pat dry the organic chicken breasts. Lightly season with 1/3 of the salt and pepper on both sides. In a sauté skillet, place the other half of the olive oil over medium high heat. Place the chicken breasts breast side down. Cover.

While the chicken is cooking, in a cast iron Dutch oven (Le Creuset works best!) place the other half of the olive oil over medium heat. Add half of the onion, carrot, leeks, all of the DICED celery and all of the parsnips.  Sauté until onions are almost translucent. Lightly season with 1/3 of the salt and pepper and cover for 5 minutes.  While the vegetables are covered, uncover the chicken and turn over to the other side. Cover again for another 5 minutes.

Next, uncover the Dutch oven and add the garlic, sauté for 1 minute and then add half of the thyme, oregano, chicken stock and water. Cover for another 5-10 minutes or until the parsnips are tender.

Next, uncover the chicken again and remove from the pan when chicken is cooked through and juices are running clear. Let rest on a plate. In the same skillet, add the bell pepper, remaining onion, carrot, leeks, sliced celery and mushrooms. Season with the remaining salt and pepper. Sauté until the vegetables start to become tender. Then add the peas and squash and the remaining thyme and oregano. Reduce to medium low heat.  After the chicken has rested for 10 minutes, shred into bite sized pieces with a fork. Set aside.

Next, uncover the Dutch oven and when the parsnips are tender, take off heat and puree with a blending stick until smooth.  Add the chopped Rapini and gently fold into the puree. Rapini will wilt slightly. Add the shredded chicken and sautéed vegetables, garnish with the Italian parsley and serve and enjoy!

Valentine Pomegranate Chicken Salad with Warm Goat Cheese Medallion

Ingredients you’ll need: Serves 2

1 chicken breast – boneless, skinless, oven roasted with salt and pepper– cut into bite sized pieces

8 French Breakfast radishes – cut into match sticks

1/4 red onion – sliced into thin, bite sized pieces

12-15 sugar snap peas – string removed and cut into bite sized pieces

½ cup pomegranate arils

4 cups organic baby field greens

2 cups organic baby spinach

2 oz. goat cheese – cut into 2 separate medallions and rolled in 2 tbsp. Herbs De Provence, a pinch of    

Kosher salt and 2 grinds of white pepper, placed on parchment paper in a baking sheet and warmed for 20 minutes at 225 degrees or until warmed through.

5 tbsp. Valentine Pomegranate Vinaigrette

                Valentine Pomegranate Vinaigrette – Recipe fills a dressing carafe:

2 tbsp. red wine vinegar

2 tbsp. raw apple cider vinegar

3 tbsp. aged balsamic vinegar

½ cup pomegranate juice

Zest from 1/2 an orange

Juice from 1 orange

1 tbsp. finely minced shallot

2 tsp. Dijon mustard

2 tbsp. extra virgin olive oil-  please use the good fruity stuff!

½ tsp. kosher salt

½ tsp. fresh cracked white peppercorns

How to prepare the vinaigrette: In a bowl, add all the vinegars and juices. Add the salt, pepper, shallot, zest, and Dijon mustard. Wisk until combined. Slowly drizzle in the olive oil while gently whisking the dressing until the oil and vinegar are combined. Store in the refrigerator and serve at close to room temperature whisking to recombine as needed. If smoother vinaigrette is desired, strain out the zest and shallot pieces.

How to prepare salad:

In a large mixing or salad bowl, combine the baby field greens and spinach. Drizzle the Valentine Pomegranate Vinaigrette over the lettuces and toss. Add the French Breakfast radishes, and sugar snap peas. Toss again until the salad is evenly coated with the dressing. Distribute on 2 plates. Arrange half of the chicken breast pieces around the edges of each plate. Garnish each salad plate with half of the pomegranate arils. Place the warmed goat cheese medallion on top and serve with freshly cracked white pepper to taste.  Enjoy!

Sage Cauliflower Celeriac Soup with Garlic Red Kale and Lentils

Ingredients you’ll need: serves 6-8

1 head of cauliflower – florets cut into 1 inch pieces – reserve smaller pieces for garnish

1 large or 2 small celeriac roots –peeled and cut into ½ inch cubes

1 carrot – diced

1 sweet yellow onion- diced

3 stalks celery – peeled and diced

2 cloves fresh garlic – crushed and diced

1 Qt. low sodium chicken or vegetable stock

2 tbsp. extra virgin olive oil

¼ cup white wine or apple cider vinegar

¼ tsp. kosher salt

4 grinds of fresh ground white pepper.

2 tbsp. fresh sage leaves- minced

2 tbsp. fresh chives – minced

Red Kale and Lentils:

1 cup red lentils

1 cup red kale – middle stem cut away and cut into bite sized pieces

2 cloves garlic – crushed and sliced

2 tbsp. extra virgin olive oil

2 cups of the reserved chicken or vegetable stock

1 pinch of kosher salt-more for the salted water

3 grinds fresh ground black pepper

How to prepare soup:

In a cast iron enamel pot, over medium high heat, add olive oil. Once oil is heated, about 1-2 minutes, add the onion. Stir for a minute to allow the onions to start to cook through. Add the carrot and celery and sauté another minute. Add the celeriac root and sauté another 2 minutes. Deglaze the pot with the wine or vinegar. Add the garlic and cauliflower. Sauté for 1-2 minutes or until the wine is almost cooked off. Add the chicken or vegetable stock, reserving 2 cups for the lentils.  Turn the heat down to medium low, cover, and simmer for 15 minutes or until the celeriac root is tender.  With a stick blender, blend the ingredients until smooth and creamy. Use the red kale water for added liquid. Add most of the sage and chives and simmer over medium low heat for 10 minutes.  Garnish with the remaining fresh sage, chopped chives, smaller cauliflower florets.  Enjoy with the red kale and lentils!

How to prepare red kale and lentils:

Red Kale: In a pot, bring 4 cups of salted water to a boil. Add the red kale and blanch for 2 minutes. With a straining spoon, remove and place in a bowl of ice water to stop the cooking process.

Red Lentils:

In a small pot, add the 2 cups of stock to 1 cup of red lentils. Bring to a simmer and cover for 10 minutes.

When lentils are tender, remove from heat.  In a sauté pan, add olive oil over medium high heat. Add garlic and sauté for 1 minute. Add the blanched red kale and sauté for 1 minute.  Fold in the red lentils and season with salt and pepper. Remove from heat and serve.  

Note: These two dishes can be served separately with the Red Kale and Lentils on the side, or for a heartier dish, combine the Red Kale and Lentils into the soup at the last stage. It will add some texture and more flavor to the soup.  See Red Kale and Lentil Cauliflower Celeriac Soup.

Red Kale and Lentil Cauliflower Celeriac Soup

Red Kale and Lentil Cauliflower Celeriac Soup

Ingredients you’ll need: serves 6-8

1 head of cauliflower – florets cut into 1 inch pieces – reserve smaller pieces for garnish

1 large or 2 small celeriac roots –peeled and cut into ½ inch cubes

1 carrot – diced

1 sweet yellow onion- diced

3 stalks celery – peeled and diced

2 cloves fresh garlic – crushed and diced

1 Qt. low sodium chicken or vegetable stock

2 tbsp. extra virgin olive oil

¼ cup white wine or apple cider vinegar

¼ tsp. kosher salt

4 grinds of fresh ground white pepper.

2 tbsp. fresh sage leaves- minced

2 tbsp. fresh chives – minced

1 cup red lentils

1 cup red kale – middle stem cut away and cut into bite sized pieces

2 cloves garlic – crushed and sliced

2 tbsp. extra virgin olive oil

2 cups of the reserved chicken or vegetable stock

1 pinch of kosher salt-more for the salted water

3 grinds fresh ground black pepper

How to prepare:

In a cast iron enamel pot, over medium high heat, add olive oil. Once oil is heated, about 1-2 minutes, add the onion. Stir for a minute to allow the onions to start to cook through. Add the carrot and celery and sauté another minute. Add the celeriac root and sauté another 2 minutes. Deglaze the pot with the wine or vinegar. Add the garlic and cauliflower. Sauté for 1-2 minutes or until the wine is almost cooked off. Add the chicken or vegetable stock, reserving 2 cups for the lentils.  Turn the heat down to medium low, cover, and simmer for 15 minutes or until the celeriac root is tender.  With a stick blender, blend the ingredients until smooth and creamy. Use the red kale water for added liquid. Add most of the sage and chives and simmer over medium low heat for 10 minutes. Keep warm while preparing the Red Kale and Lentils.

 How to prepare red kale and lentils:

Red Kale: In a pot, bring 4 cups of salted water to a boil. Add the red kale and blanch for 2 minutes. With a straining spoon, remove and place in a bowl of ice water to stop the cooking process.

Red Lentils: In a small pot, add the 2 cups of stock to 1 cup of red lentils. Bring to a simmer and cover for 10 minutes. When lentils are tender, remove from heat.  In a sauté pan, add olive oil over medium high heat. Add garlic and sauté for 1 minute. Add the blanched red kale and sauté for 1 minute.   

Fold in the red lentils and red kale into the soup. Garnish with the remaining fresh sage, chopped chives, smaller cauliflower florets.  Enjoy!

Honey Tangerine Pomegranate Field Green Salad

There’s no honey to be found in this salad but the honey tangerine will take you where you want to be. Together with the radishes, pomegranate arils, onion, and pecans, this dish won’t leave you hanging on flavor or nutrition. Power packed with antioxidants, this salad might take you down the bunny trail, but you’ll be glad you went!

Serves 4

8 cups organic baby field greens

4 cups organic baby spinach

2 honey tangerines – cut into segments – can use Cuties or other tangerines too!

8 French breakfast radishes – cut into matchsticks

¼ sweet red onion – sliced into thin rings

½ cup organic pomegranate arils

½ cup raw pecans – broken into bite sized pieces

½ cup fresh goat cheese – crumbled into small pieces – vegans can omit!

Fresh cracked white or black pepper to taste

2 tbsp. Honey Tangerine Pomegranate Vinaigrette –recipe below

Honey Tangerine Pomegranate Vinaigrette – Recipe fills a dressing carafe:

2 tbsp. red wine vinegar

2 tbsp. raw apple cider vinegar

3 tbsp. aged balsamic vinegar

½ cup pomegranate juice

Zest from 1 of the tangerines – can substitute zest of ½ and orange if you can’t find tangerine

Juice from 2 honey tangerines – can use orange juice too, 1 freshly squeezed please

1 tbsp. finely minced shallot

¼ fresh grated ginger

2 tsp. Dijon mustard

2 tbsp. extra virgin olive oil- use the good fruity stuff!

½ tsp. kosher salt

½ tsp. fresh cracked white peppercorns – can use black too!

How to prepare the vinaigrette:

In a bowl, add all the vinegars and juices. Add the salt, pepper, shallot, zest, ginger, and Dijon mustard. Wisk until combined. Slowly drizzle in the olive oil while gently whisking the dressing until the oil and vinegar are combined. Store in the refrigerator and serve at close to room temperature whisking to recombine as needed. If you prefer a smoother vinaigrette. Strain out the zest and shallot pieces.

How to prepare the salad:

In a bowl, combine the French breakfast radish sticks, red onion rings, spinach and field greens. Dress with vinaigrette. Arrange on a plate. Garnish with pecans, pomegranate arils, honey tangerine segments, and goat cheese. Sprinkle cracked pepper over the salad to taste. Enjoy!

Whole Grain Buffalo Chicken Pizzilla

Ingredients you’ll need:

1 whole grain tortilla

1 boneless, skinless chicken breast-baked or grilled, then shredded

2 oz. fat free feta cheese-crumbled

2 oz. fresh mozzarella-sliced or grated

1 Roma tomato-chopped

2 stalks celery-chopped

1/2 sweet onion-chopped

1 tsp. extra virgin olive oil

1 tbsp. Frank’s Red Hot Buffalo Sauce

1 tbsp. fresh oregano-chopped or hand shred: 1 tsp. dried if you don’t have fresh

Kosher salt and fresh ground black pepper-to taste

How to prepare:

Buffalo Chicken Mixture:

In a skillet, over medium high heat, add olive oil, onion and celery. Sauté for 35 minutes or until onion becomes translucent. Add shredded chicken, Sauté for another 3 minutes. Add chopped tomatoes and Frank’s Red Hot Sauce. Sauté for another 3 minutes. Set aside.

Preheat oven to 400 degrees or to 350 degrees if you have a convection bake option. Arrange half of the feta and mozzarella cheeses all over the tortilla. Arrange the Buffalo Chicken Mixture evenly over the cheese.  Lightly season with salt and pepper. Arrange or sprinkle the oregano over all the ingredients. Arrange or sprinkle the rest of the feta and mozzarella cheeses over all the ingredients.  Bake for 15 minutes or until cheese is bubbly and tortilla is as crispy as desired. Enjoy!

Warm Spinach and Asparagus Chicken Salad

Ingredients you’ll need per serving:

4 oz. boneless, skinless chicken breast-fresh and organic is your healthiest option-bake ahead of time if desired, sliced into bite sized pieces

3 cippolini onions-outer skin and roots removed and sliced in half lengthwise

1 clove fresh garlic-crushed and rough chopped

1/4 red bell pepper- stem, seeds, and pith removed and diced into 1/4 inch pieces

4 grape tomatoes-sliced lengthwise

4 fresh asparagus spears-stem end removed, sliced in half lengthwise, and then cut into 1 1/2 inch pieces

2 cups fresh organic baby spinach-washed and dried.

1 tsp. extra virgin olive oil

Splash of white wine-use a decent chardonnay that you would drink

1/4 tsp. kosher salt

1/8 tsp. fresh cracked white pepper

1 tbsp. fresh oregano-rough chopped

How to prepare:

Bake chicken in a 350 degree oven lightly seasoned with salt and pepper for 40 minutes. Rest for 15 minutes before slicing into bite sized pieces. Or you can pan roast the chicken over medium high heat for 15-20 minutes, set aside and rest for 15 minutes before slicing into bit sized pieces.

In a skillet, over medium high heat, add olive oil and heat the oil for 1 minute. Add the onions and asparagus and sauté for 3 minutes. Add the garlic, red bell pepper, tomatoes, and chicken. Season with the salt, pepper, oregano, and white wine. Gently sauté another 2 minutes. Reduce heat to low. Add the spinach and fold into the dish for a minute or until the spinach just starts to wilt but stays firm. Serve.

Sesame Orange Bok Choy Beef With Brown Rice

Expand your taste buds. Try this sesame orange beef dish for a fresh flavor of the orient that won’t expand the waistline. Ah, so, so, good!

Ingredients you’ll need for 4 servings:

1 lb. thin strip steak

2 cups brown rice-rinsed, cooked in a rice cooker

1 bok choy-ends removed, sliced in half lengthwise and rough chopped

1/2 large or 1 whole medium yellow sweet onion-quartered and sliced

3 cloves fresh garlic-chopped

1 green bell pepper-rough chopped

1 red bell pepper-rough chopped

3 button mushrooms-rough chopped

1 cup fresh green beans-ends removed and cut in half

1/2 cup fresh cilantro-rough chopped

1/2 tsp. sesame oil

1/2 tsp. sesame seeds-pan roast to a light golden brown

1 tsp. canola oil

1/4 tsp. Chinese 5 Spice

2 tsp. rice wine vinegar

1 orange-squeezed for juice

kosher salt and fresh ground pepper to taste-try to keep salt below a teaspoon for the entire dish

How to prepare: – use 2 non-stick skillets and a rice cooker

Start the brown rice. 2 cups of rice to 2 cups of water. Takes approximatley 15 minutes. Electric rice cookers will automatically keep the rice on warm while you prepare your dish.

Lightly season the strip steak with salt and pepper. Brown in the skillet over medium high heat. Let rest on a plate. Clean and dry the pan and pan roast the sesame seeds over medium heat for about a minute, or until the seeds turn a light golden brown. Pour the seeds into a container. Set the first skillet aside. When the strip steak has rested, about 3 minutes or more, slice into bite sized strips. Set aside.

In the second skillet, over medium high heat, pour the sesame oil and canola oil into the pan. When the oil is heated-not smoking-add the garlic and onion. Lightly season with salt and pepper. Pan saute for 2 minutes or until the onions start to turn light brown. Add the red and green bell peppers. Continue to saute another 3 minutes. Add the mushrooms and bok choy. Season the dish with a little more salt, pepper, and add the chinese 5 spice. Turn off the heat.

Over medium high heat,  add the strip steak back to the first skillet. Add half of the orange juice and cook until the juice is reduced to a beef-orange gravy. Add the beef to the skillet of vegetables, turn the heat back on to medium high, add the rest of the orange juice, the cilantro, and the toasted sesame seeds. Saute for 2 minutes. Serve over the brown rice.

Mediterranean Turkey Amaranth Meatball Wrap

Try this Mediterranean inspired wrap for lunch or dinner. Full of fresh vegetables and whole grain. Ground turkey helps you eliminate extra cholesterol. The fresh Tatziki adds just the right amount of zing! Enjoy!

Turkey Amaranth Meatballs:

1 lb. lean ground turkey

1/4 cup Amaranth

1 egg

2 tbsp. extra virgin olive oil

2 tbsp. dried minced onion

1 tsp. garlic powder

1 cup minced sweet onion-chopped into half inch pieces

1 cup red bell pepper-chopped into half inch pieces

1 clove fresh garlic-minced

1/4 cup fresh broad leaf or Italian parsley-rough chopped

4 tbsp. aged balsamic vinegar

3 tbsp. tomato paste-with nothing added!

1 tsp. kosher salt and fresh ground pepper to taste-keeping salt to the minimum you can handle

How to prepare:  Turkey Amaranth Meatballs: Preheat oven to 375 degrees. In a mixing bowl, combine ground turkey, dried onion, garlic powder, egg, 2 tbsp. balsamic vinegar, amaranth, regular tomato paste, dried parsley, 1/2 tsp. kosher salt, and freshly ground pepper. Combine all ingredients. Roll into golf ball sized balls. Please on a cookie sheet covered in aluminum foil. Bake for 40 minutes. Remove from the oven and the cookie sheet onto a plate or bowl. Set aside or let cool and store in the refrigerator until you prepare the wrap.

Tatziki: Greek yogurt and cucumber sauce

1 cup fat free Greek yogurt-find one that has not added sugars!

1/2 fresh lemon-squeezed for juice

1/2 cucumber-peeled, seeded, and sliced thin

1/2 tsp. extra virgin olive oil

1/4 tsp. kosher salt

1/4 tsp. fresh ground pepper

1 tbsp. fresh dill weed

How to prepare Tatziki:  Combine all ingredients. Chill until ready to serve.

Wrap:

2-3 turkey amaranth meatballs-warm or cold-sliced in half

1/4 red bell pepper-chopped

1 slice of red onion-1/4 inch slice and then chopped or left into rings-as you desire

3 tbsp. hummus

1 whole grain tortilla-either warmed in the oven or cold

1/2 cup fresh baby spinach

4 grape tomatoes or 1 slice of roma or beef steak tomato-chopped

1 tbsp. aged balsamic vinegar

3 tbsp. Tatziki sauce

Kosher salt and fresh ground pepper

How to prepare:

Spread hummus down the center of the tortilla. Add red bell pepper and onions. Layer meatball sliced over the vegetables. Add Tatziki sauce, spinach, balsamic vinegar. Lightly season with salt and pepper. Fold one end towards the middle and roll the tortilla from the two sides next to the fold. Serve.