Ingredients:
2 Tbsp olive oil
½ red onion thinly sliced
(3) 6.5 oz jars artichoke hearts, drained & halved
1 lemon cut into 8 slices
2 cloves garlic thinly sliced
1 ½ lbs fresh tuna, cut into 1inch cubes
1 ½ tsp Real Salt
1 tsp black pepper
2 cups cooked brown rice
Preparation:
Heat 1 Tbsp olive oil in a large skillet over medium heat.
Add onion and cook until softened, about 3 minutes.
Add artichokes, lemon and garlic.
Cook until heated through, 3 more minutes.
Transfer to a plate.
Season tuna with salt and pepper.
Heat the remaining oil in the skillet.
Cook the tuna, turning to brown on all sides to desired doneness, about 2 minutes for medium.
Return artichoke mixture to skillet and toss to combine.
Serve over rice.
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Ingredients:
1 16 ounce can black beans, thoroughly rinsed
1 tablespoon tahini
3 tablespoons olive oil
Juice of one lime
2 garlic cloves, sliced
1 teaspoon cumin
Salt and pepper to taste
Preparation:
- In food processor, combine all of the ingredients and process until smooth.
- Cover and refrigerate until ready to use.
- Bring to room temperature before serving.
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Ingredients:
1 pound green and white asparagus, trimmed and cut into 2-inch pieces
1 (5-ounce) package mixed salad greens
2 ¼ tsp. sea salt, divided
2 Tbsp. minced shallots
2 Tbsp. white balsamic vinegar
2 Tbsp. extra-virgin olive oil
½ tsp. grated lemon rind
¼ tsp. freshly ground black pepper
Preparation:
Cook asparagus and 2 tsp. sea salt in boiling water 2 minutes or until crisp-tender.
Drain and rinse asparagus under cold water; drain.
Combine remaining ¼ tsp. salt, shallots, and next 4 ingredients (through pepper) in a small bowl, stirring with a whisk.
Combine asparagus and greens in a large bowl.
Toss with desired dressing.
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Ingredients:
4 slices fresh lemon
4 slices fresh orange
4 (6-8 oz.) skinless salmon fillets
2 Tbsp. freshly chopped dill
2 Tbsp. sun-dried tomatoes in oil
1 Tbsp. oil from sun-dried tomato jar
2/3 cup white wine
Real Salt or natural sea salt
Ground black pepper
Preparation:
Preheat oven to 375°. In a large 9x13 shallow baking dish, place 1 lemon slice with 1 orange slice side by side so you will end up with 4 groups.
Each salmon fillet will have its own bed of citrus. Season each salmon fillet with salt and pepper and place over the 2 slices of lemon and orange.
In a small bowl mix the dill, sun-dried tomatoes, and tomato oil.
Divide the mixture on top of salmon fillets, and then drizzle with the wine. Place baking dish in the oven and cook for 8-10 minutes.
]]>Recipe for: Butternut Squash Soup
Ingredients:
1 medium butternut squash (about 2 lbs.)
1 medium onion, chopped (1 cup)
1 Tbsp. fresh ginger, grated
3 cups chicken or vegetable stock (organic if possible)
1-2 cups water, as needed
1 Tbsp. fresh sage
1 Tbsp. fresh thyme
Olive oil (you may also want to use coconut oil)
Preparation:
Pre-heat oven to 400°.
Cut butternut squash in half lengthwise and scoop out seeds.
Season with salt, pepper and fresh thyme.
Coat roasting pan with oil and arrange seasoned squash (cut side down) and roast.
Bake for 40-45 minutes or until tender.
Once ready, remove and cool.
Meanwhile, heat 2 cups of stock.
Sauté onion and ginger over medium heat for about 5 minutes or until the onion is tender.
Add onion and ginger to the warming stock and simmer.
When squash is cooked, scrape the pulp from the skin and add to the broth.
Transfer to a food processor of blender and puree in batches with chopped sage until smooth. Add more stock to achieve desired consistency.
Season with salt and pepper to taste.
This recipe takes a little preparation and although the entire cooking process doesn’t take long, doing some work in advance is helpful.
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Ingredients:
1 pound green and white asparagus, trimmed and cut into 2-inch pieces
1 (5-ounce) package mixed salad greens
2 ¼ tsp. sea salt, divided
2 Tbsp. minced shallots
2 Tbsp. white balsamic vinegar
2 Tbsp. extra-virgin olive oil
½ tsp. grated lemon rind
¼ tsp. freshly ground black pepper
Preparation:
Cook asparagus and 2 tsp. sea salt in boiling water 2 minutes or until crisp-tender.
Drain and rinse asparagus under cold water; drain.
Combine remaining ¼ tsp. salt, shallots, and next 4 ingredients (through pepper) in a small bowl, stirring with a whisk.
Combine asparagus and greens in a large bowl.
Toss with desired dressing.
]]>Olive oil (for the grill)
4 Belgian endive, halved lengthwise
2 tablespoons olive oil
1 tablespoon fresh oregano, chopped
1 tablespoon balsamic vinegar
Salt & freshly ground black pepper
Directions: