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This Week's Recipes

Meal 1

Glazed Salmon on Greens and Orange Salad

CAL/SERV:406

YIELDS:4

PREP TIME:0 hours 10 mins

TOTAL TIME:0 hours 30 mins

INGREDIENTS

4 salmon fillets

c. Asian Ginger Salad Dressing

2 tbsp. clementine or orange juice

1/2 c. thinly sliced red onion

8 c. salad greens (we used arugula, mizuna and frisée)

4 clementines or small naval oranges

c. chopped unsalted toasted almonds

DIRECTIONS

Place salmon skin-side down on foil-lined rimmed baking sheet. Spoon on or brush salmon with 2 Tbsp of the dressing. Let stand 15 minutes.

Put remaining dressing and the juice in a large bowl; add onions and toss to coat. Heat broiler.

Broil salmon 8 to 10 minutes or until just cooked through.

Add salad greens and clementines to bowl with onions; toss to mix and coat. Arrange salad on serving plates. Lift salmon off foil, leaving the skin behind. Place salmon on salad and sprinkle with almonds.

https://www.womansday.com/food-recipes/food-drinks/recipes/a10940/glazed-salmon-on-greens-orange-salad-122262/

Baked Zucchini and Eggplant with Oregano and Mint

Prep Time

Cook Time

Total Time

Servings

20 mins

25 mins

45 mins

6

Ingredients

1/2 lb zucchini

1/2 lb eggplant, I use fairytale eggplant

2 tbs olive oil, divided

2 cloves garlic, minced

1 tbs fresh mint, finely chopped

2 tbs fresh oregano, finely chopped

Salt and Pepper to taste

Instructions

Preheat oven to 350 degrees F

Thinly slice the zucchini and eggplant. If the zucchini or eggplant are very thick cut the slices into bite size pieces.

Add the sliced zucchini and eggplant to a baking pan or sheet and cover with 1 tbs olive oil. I used my hands to make sure all the pieces are coated with the olive oil. It’s okay if the zucchini and eggplant overlap in the baking dish. Bake for 25 mins or until tender.

Saute garlic in the remaining 1 tbs olive oil over medium until fragrant.

When the zucchini and eggplant are finished baking, add the sauteed garlic and olive oil, mint, oregano, salt, pepper to the pan and mix together until completely combined. This dish tastes great warm or cold. I usually eat it warm the night I make it and then cold as leftovers.

https://www.paleobee.com/recipes/baked-zucchini-and-eggplant-with-oregano-and-mint

Greek-Style Stuffed Mushrooms

Ingredients

6 portobello mushrooms

extra virgin olive oil

2 garlic cloves, diced

1 onion, diced

4 ounces of broccoli, small florets

6 fresh oregano leaveses

3 ounces of feta cheese

Steps

1

Preheat the oven to 360˚F/180˚C.

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