GRILLED SALMON WITH TOMATO-AVOCADO SALAD
Active Time: 20 minutes | Total Time: 20 minutes | Serves 4 | Gluten Free
¼ of a hothouse cucumber, cut into ¼-inch pieces
2 scallions (white and light green parts), thinly sliced
1 pint cherry or grape tomatoes, quartered
3 tablespoons chopped fresh dill
½ teaspoon grated orange zest
1 tablespoon fresh orange juice
2 tablespoons fresh lemon juice
1 tablespoon plus 1 teaspoon extra virgin olive oil
½ teaspoon kosher salt
⅛ teaspoon freshly ground black pepper
4 6-ounce pieces salmon fillets (about 1-inch thick)
In a medium bowl, combine the cucumber, scallions, and tomatoes. Cut the avocado in half and score the flesh without cutting through the skin. Use a spoon to scoop out the pieces; add to the bowl. Add the dill, orange zest, orange juice, lemon, juice, and oil. Add ¼ teaspoon of the salt and add the pepper. Gently toss together.
Drizzle the remaining 1 teaspoon of oil over the salmon (¼ teaspoon per piece). Sprinkle with the remaining ¼ teaspoon salt.
Heat the grill to medium-high. Place the salmon on the grill (pretty sides down). Grill without touching for 5 to 6 minutes until they have nicely charred grill marks and release easily from the grate. Flip and continue to cook to desired doneness, 4 to 7 minutes more for medium (depending on thickness).
Serve the salmon with the tomato-avocado salad.
1½ c. cubed country bread, cut into ½-inch pieces
1 tbsp. olive oil
freshly ground black pepper
1x 14 oz. can of chickpeas, rinsed and drained
1 c. cherry tomatoes, halved
1 c. sliced English cucumber
¼ c. Vidalia onion, quartered & thinly sliced
¼ c. sliced celery
¼ c. chopped celery leaves
2 tbsp. minced chives
¼ c. basil leaves, cut into ribbons
¼ c. Kalamata olives, pitted and chopped
½ c. crumbled feta
1 tbsp. of lemon zest, about 1 lemon
4 tbsp. fresh lemon juice
½ c. good quality olive oil
¼ tsp. salt
¼ tsp. freshly ground black pepper
handful of celery and basil leaves
Slice the vegetables as thin as possible, about ¼-inch thick. If you do not have a mandolin, a food processor fitted with the slicer blade would work as well.
Sweet Vidalia onions are seasonal and at their peak in the summer months. When unavailable, use a red onion instead.
ROASTED RED ONION AND PEAR SALAD
1 medium red onion, cut into 1-inch wedges 2 tablespoons coconut oil 2 tablespoons fresh squeezed orange juice 1 tablespoon fresh squeezed lemon juice 1 teaspoon Dijon mustard 1 teaspoon honey 1/2 teaspoon fresh thyme, chopped 1/4 teaspoon sea salt 1/4 teaspoon freshly ground black pepper 1/4 cup extra-virgin olive oil 1 head Bibb or butter lettuce 8 cups baby spinach 1 ripe Bartlett pear, cut into bite-sized pieces 1/2 cup goat cheese, crumbled 1/4 cup dried cranberries
1. Preheat oven to 400 degrees F and adjust oven rack to middle position.
2. Toss onion wedges with coconut oil. Transfer to baking sheet and roast until brown and soft, about 25 minutes, flipping halfway through cooking. Cool for 15 minutes.
3. Whisk orange and lemon juices, mustard, honey, thyme, salt, and pepper together in a bowl. Gradually whisk in olive oil.
4. Divide Bibb lettuce leaves among individual salad plates. Toss spinach with 1/4 cup dressing in a large bowl. Divide spinach among plates. Arrange roasted onion, pear, goat cheese, and cranberries on top. Drizzle with remaining dressing and serve.
Winter Fruit Salad
1 (20 ounce) can pineapple chunks in 100% juice 1/2 cup sugar 2 tablespoons cornstarch 1/3 cup orange juice 1 tablespoon lemon juice 4-5 clementines or 1 can (11 oz) mandarin oranges, drained 3 -4 apples, chopped 2 -3 bananas, sliced 2 pears, chopped
Drain the pineapple, reserving 3/4 cup of pineapple juice. In a medium saucepan stir together the sugar, cornstarch, reserved pineapple juice, orange juice and lemon juice. Cook over medium heat until bubbling and slightly thickened, stirring occasionally. Once it starts to thicken, cook and stir one minute longer, then remove from heat and set aside.
Combine the fruit in a large bowl. Pour the warm sauce over the fruit and mix gently to coat the fruit with the sauce. Cover and refrigerate until ready to serve.
*Note: This recipe is easily adaptable. Use whatever fruit you like and feel free to modify the amounts.
Vegetable Soup with Carrot Dumplings
1 1⁄2cups chopped onions
4 medium carrots, sliced
3 celery ribs, sliced
2 tablespoons canola oil
3 cups vegetable broth
4 medium potatoes, peeled, and sliced
4 medium tomatoes, chopped
2 garlic cloves, minced
1⁄4cup all-purpose flour
1 cup chopped cabbage
1 cup frozen peas
2 1⁄4cups reduced-fat baking mix
1 cup shredded carrot
1 tablespoon minced fresh parsley
1 cup cold water
10 tablespoons shredded reduced-fat cheddar cheese
In a dutch oven, cook the onions, carrots, and celery in oil for 6-8 minutes or until crisp-tender.
Stir in the broth , potatoes, tomatoes, garlic, salt, and pepper and bring to a boil.
Reduce heat, cover and simmer for 15-20 minutes or until vegetables are tender.
In a small bowl, combine flour and water until smooth, and stir into vegetable mixture, bring to a boil, cook and stir for 2 minutes or until thickened.
Stir in cabbage and peas.
FOR THE CARROT DUMPLINGS.
In a small bowl, combine baking mix, carrots, and parsley.
Stir in water until moistened, then drop in 10 mounds onto simmering soup.
Cover and simmer for 15 minutes or until a toothpick inserted in a dumpling comes out clean.
Garnish with cheese.
Carrot, Apple and Cucumber Salad
Yield: 4-6 servings
Amazing carrot, apple and cucumber salad with candied pecans and asiago crisps, all drizzled with a red wine vinaigrette.
30 min Prep Time
20 min Cook Time
50 min Total Time
For the dressing:
1/4 cup red wine vinegar
1/2 cup olive oil
1 clove garlic, minced
1 teaspoon dijon mustard
1 teaspoon granulated sugar
1/2 teaspoon salt
1/4 teaspoon pepper
For the pecans:
1 cup pecan halves
1/3 cup granulated sugar
pinch cayenne pepper (optiona