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This Week's Recipes

Meal 1


Apple and Avocado Smoothie

Level: Easy

Total: 5 min

Prep: 5 min

Yield: 2 cups, 1 to 2 servings


1 Granny Smith apple, cored, skin on

1/2 ripe Hass avocado

1/2 apple juice

1/2 cup ice

3 sprigs mint leaves

1 teaspoon freshly squeezed lime juice


Combine all ingredients together in a blender and pulse until ice is incorporated. Then puree until smooth.


Corn and Green Bean Salad


25 mins


1 hr 25 mins




8 fresh ears of corn

12 ounces fresh green beans, cut into bite-size pieces

3 tablespoons cider vinegar

½ teaspoon salt

½ teaspoon freshly ground black pepper

3 tablespoons olive oil

⅓ cup finely chopped red onion

2 tablespoons snipped fresh parsley


Remove husks and silks from corn. In a covered 4-quart Dutch oven, cook corn in enough boiling lightly salted water to cover for 5 to 7 minutes or until tender; drain. When corn is cool enough to handle, cut kernels from cobs (you should have about 4 cups corn kernels).

Meanwhile, in a covered medium saucepan, cook beans in a small amount of boiling salted water for 3 to 5 minutes or until crisp-tender. Drain; rinse under cold water. Drain again.

In a large bowl, combine cider vinegar, salt, and pepper; whisk in oil. Add corn, beans, onion, and parsley; toss gently to coat. Cover and chill for up to 4 hours.

Nutrition Facts

Per Serving:

139 calories; 6.2 g total fat; 0.9 g saturated fat; 198 mg sodium. 317 mg potassium; 20.8 g carbohydrates; 4 g fiber; 4 g sugar; 3.8 g protein; 513 IU vitamin a iu; 11 mg vitamin c; 59 mcg folate; 20 mg calcium; 1 mg iron; 43 mg magnesium;

Main Dish

Pan-Seared Salmon with Kale and Apple Salad

The star of this dish is the kale salad. It's crunchy, tangy and sweet!

Level: Easy

Total: 40 min

Prep: 20 min

Inactive: 10 min

Cook: 10 min

Yield: 4 servings


Four 5-ounce center-cut salmon fillets (about 1-inch thick)

3 tablespoons fresh lemon juice

3 tablespoons olive oil

Kosher salt

1 bunch kale, ribs removed, leaves very thinly sliced (about 6 cups)

1/4 cup dates

1 Honeycrisp apple

1/4 cup finely grated pecorino

3 tablespoons toasted slivered almonds

Freshly ground black pepper

4 whole wheat dinner rolls


Bring the salmon to room temperature 10 minutes before cooking.

Meanwhile, whisk together the lemon juice, 2 tablespoons of the olive oil and 1/4 teaspoon salt in a large bowl. Add the kale, toss to coat and let stand 10 minutes.

While the kale stands, cut the dates into thin slivers and the apple into matchsticks. Add the dates, apples, cheese and almonds to the kale. Season with pepper, toss well and set aside.

Sprinkle the salmon all over with 1/2 teaspoon salt and some pepper. Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-low heat. Raise the heat to medium-high. Place the salmon, skin-side up in the pan. Cook until golden brown on one side, about 4 minutes. Turn the fish over with a spatula, and cook until it feels firm to the touch, about 3 minutes more.

Divide the salmon, salad and rolls evenly among four plates.


Apple Fritter Casserole

: 4 Servings

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes


0.8 cans crescent dough sheets , (8 ounce cans)

0.8 granny smith apples , cored and chopped

0.3 cup brown sugar , packed

0.4 teaspoon cinnamon

0.4 tablespoon flour

0.1 cup unsalted butter , melted

0.4 cup powdered sugar

0.1 cup whole milk


Preheat oven to 350 degrees and spray 9x9 inch baking dish with baking spray.

Cut the crescent sheets into 1" cubes and toss with half the cinnamon and brown sugar in a medium bowl.

Toss the chopped apples, flour and the rest of the cinnamon together in a large bowl.

Combine the apples and crescent pieces together and put into your baking dish and pour the melted butter over the mixture.

Bake for 40 to 45 minutes or until golden brown. Cool 10 minutes.

Make the glaze by whisking powdered sugar and milk together (microwave 15 seconds if too thick) and pour over your baked casserole just before serving.

Meal #2


Chilled Sweet Corn Soup Recipe

Total Time

4 Hours 20 Mins


Serves 6

This chilled corn soup is a delicious way to use the sweet corn available this time of year. To get the best color in the soup, we recommend using yellow corn, not white or bi-colored corn. After you cut the kernels from the cob, use the large holes of a box grater to scrape the pulp and “corn milk” from the cobs. The corn milk makes the soup creamy without using any heavy cream. It takes only 20 minutes to make this soup, and it should chill anywhere from 4 to 8 hours. This lovely soup is great served as a party appetizer and is also delicious at a brunch.


3 ears fresh sweet yellow corn, shucked

2 tablespoons unsalted butter

1/2 cup chopped yellow onion (from 1 medium onion)

1teaspoon chopped garlic (about 2 garlic cloves)

3/4 teaspoon kosher salt

1/2 teaspoon black pepper

1 cup water

2 tablespoons extra-virgin olive oil

1 teaspoon white wine vinegar

Toppings: bacon, pesto, or Spicy Corn Relish

How to Make It

Cut kernels from corncobs; place in a bowl. Using the large holes of a box grater, scrape liquid and pulp from cobs into another bowl. Discard cobs.

Melt butter in a medium saucepan over medium-high. Add onion, and cook, stirring often, until tender, about 4 minutes. Stir in corn kernels, garlic, salt, and pepper; cook, stirring occasionally, 3 minutes. Add water and reserved corn liquid and pulp. Bring to a boil over medium-high. Reduce heat to medium-low, and simmer 4 minutes.

Transfer to a blender and add olive oil. Remove center piece of blender lid (to let steam escape); secure lid on blender and place a clean towel over opening in lid. Process until smooth, 2 minutes.

Pour mixture through a fine wire-mesh strainer into a bowl; press with the back of a spoon to extract as much liquid as possible. Discard solids. Stir in vinegar; cover and chill 4 to 8 hours. Pour into 6 (4-ounce) glasses

Side / Salad

Spiced Orange Salad

James Carrier


Makes 6 servings

Notes: Juice-orange slices hold together better than those from navel oranges. If you are using a hot onion, put slices in a bowl and mix with 4 cups cold water, 2 tablespoons sugar, 2 tablespoons vinegar, and 1 tablespoon salt; gently squeeze the slices, separating the rings. Let stand 10 minutes, then drain, rinse, and drain again.


6 oranges (about 2 1/2 in. wide, 2 1/2 lb. total; see notes)

4 to 6 tablespoons white wine vinegar

1 tablespoon olive oil

1 teaspoon sugar

Spice blend (recipe follows)

1 mild red onion (6 oz.), peeled and sliced (see notes)

1/2 cup finely slivered fresh mint leaves

2 tablespoons chopped cilantro


About 1/2 cup black olives such as Niçoise or kalamata

Fresh mint leaves and fresh cilantro leaves, rinsed

With a small, sharp knife, cut peel and white membrane from oranges. Slice the oranges crosswise 1/8 to 1/4-inch-thick and discard seeds.

In a small bowl, mix 4 tablespoons vinegar with olive oil and sugar. Stir in the spice blend.

In a wide, shallow bowl, gently mix orange slices, onions, slivered mint, and chopped cilantro. Pour in dressing and mix gently. Taste and add salt and more vinegar if desired.

Scatter olives, mint leaves, and cilantro leaves over the top. Spoon salad and dressing onto plates.

Spice blend: Combine 3/4 teaspoon cumin seeds or ground cumin, 1/2 teaspoon paprika or mild ground dried chili, 1/2 teaspoon black peppercorns or 1/4 teaspoon ground black pepper, 1/2 teaspoon kosher salt, 1/4 teaspoon chopped fresh thyme leaves, 1/4 teaspoon curry powder, and 1/8 teaspoon ground cinnamon; if using whole spices, whirl mixture in a grinder or small food processor to a powder.

Main Course

Garlic Green Beans and Portobellos with Parmesan

6-8 Servings

prep time: 5 MINUTES

cook time: 12 MINUTES

total time: 17 MINUTES

Top of Form


2 tablespoons canola or vegetable oil, can also use ghee

4 portobello mushrooms, gills removed and thickly sliced

3-4 cups fresh green beans, snapped

4-5 garlic cloves, minced

1/4 cup or more finely grated Parmigiano Reggiano

kosher salt & freshly ground black pepper, to taste


Bring a large pot of water to a boil. Add beans and cook for two minutes. Drain and set aside.

Heat canola oil in a large skillet over HIGH heat. Add mushroom slices and cook, stirring occasionally until well browned, about 8 minutes. (Cook until mushrooms release their water and it's evaporated, then allow to continue to brown).

Reduce heat to medium. Add green beans and minced garlic; cook, stirring frequently, for another two minutes, tasting and seasoning with kosher salt and freshly ground black pepper.

Place on serving plate and grate cheese over the top.


Vegan Baked Apples

Prep Time20 minutes

Cook Time25 minutes

Total Time45 minutes

Servings4 baked apples



For the filling:

4 apples I used gala apples

2 Tablespoons coconut oil melted

1/4 cup coconut sugar

1 Tablespoon cinnamon

1/2 teaspoon vanilla extract

For the topping:

1/2 cup rolled oats

1 Tablespoon coconut flour

1 Tablespoon coconut sugar

1 Tablespoon maple syrup

1 Tablespoon coconut oil melted

pinch salt


8x8 inch baking pan


Preheat oven to 375 degrees Fahrenheit.

Carefully remove the insides of the apple: Cut the top off of the apple, then around the circumference of the apple. Cut two slices vertically and two slices horizontally across the top making a 9 square grid. Use a spoon to scoop out insides. They should come out easily since you sliced a grid. You may need to repeat the last two steps to get all the insides of the apple out.

Chop apple pieces and put in a small mixing bowl.

Add melted coconut oil, coconut sugar, cinnamon and vanilla. Mix until well combined.

Fill the hollowed apples with filling.

In a small bowl, combine all ingredients for the topping.

Top apples with the crisp and place in an 8x8 inch baking dish.

Add about 1/4 cup of water to the bottom of the baking dish and cover with aluminum foil.

Bake for 15 minutes covered.

Remove foil and continue to bake for an additional 8-10 minutes.

Let cool 5-10 minutes before serving. Serve warm with vanilla ice cream.

Leftovers keep in the fridge for about 5 days.


Serving: 1apple | Calories: 340kcal | Carbohydrates: 59.8g | Protein: 3.1g | Fat: 11.8g | Saturated Fat: 10g | Sodium: 4mg | Fiber: 9.9g | Sugar: 39.5g

Meal #3


Fresh Corn and Basil Cornbread

8 to 10 Servings

Prep Time: 15 min

Total Time: 1 min


1 1/2 cups buttermilk

3 large eggs

1/3 cup chopped fresh basil

2 cups yellow cornmeal

1 cup all purpose flour

1/2 cup sugar

4 teaspoons baking powder

1 teaspoon salt

1/2 cup (1 stick) chilled unsalted butter, diced

1 1/2 cups fresh corn kernels (from 3 ears)

Preheat oven to 400°F. Butter 9x9x2-inch metal baking pan. Whisk buttermilk, eggs, and basil in large bowl. Blend cornmeal and next 4 ingredients in processor 5 seconds. Add 1/2 cup butter; blend until coarse meal forms. Add corn kernels. Using 8 on/off turns, blend until kernels are coarsely chopped. Stir dry ingredients into buttermilk mixture; transfer to pan.

Bake cornbread until golden on top and tester inserted into center comes out clean, about 45 minutes. Cool 20 minutes. Serve warm or at room temperature.


Kale Orange Salad

This is the perfect seasonal winter salad recipe! It's bursting with nutritious kale, sweet juicy oranges, crumbles of cheese, crisp almonds and a tangy bright dressing. It's incredibly nutritious and it's a exciting change from basic side salad. Plus it's a perfectly fitting holiday recipe.

Servings: 4

Prep Time15 minutes

Total Time15 minutes


1 bunch curly kale (about 9 oz), thick ribs removed, remaining thinly sliced (about 6 cups)

2/3 cup sliced almonds , toasted

1/3 cup sliced green onions

3 oz goat cheese , crumbled

1 blood orange* , peeled and sliced into rounds then halved (navel orange can be substituted)

2 mandarin oranges , peeled and segmented

Vinaigrette Dressing

3 Tbsp white balsamic vinegar

3 Tbsp extra virgin olive oil

2 Tbsp fresh orange juice**

1/2 tsp sea salt (do scant if using table salt)

1 1/2 tsp dijon mustard

1 tsp honey


For the Salad: Add kale, half of the almonds, half of the green onions and the mandarin oranges to a salad bowl.

Pour over vinaigrette dressing then toss salad. Top with remaining almonds and green onions, add blood oranges and goat cheese and serve.

For the vinaigrette: In a mixing bowl whisk together all ingredients. Chill until ready to serve.

Recipe Notes

Navel oranges can be used in place of the blood oranges.

Mandarin orange juice can be used as well

Main Course

Avocado Portobello Mushroom Pizza

Servings: 2

Calories: 413kcal



2 portobello mushrooms

1 Tablespoon extra virgin olive oil + 2 teaspoons

1/2 yellow onion

1 plum tomato

1 garlic clove

a pinch salt

1 avocado

1/2 cup Mexican cheese shredded

1 Tablespoon fresh parsley chopped

1 Tablespoon fresh basil chopped


Preheat oven to 400F.

Remove stems from mushrooms. Using the edge of a spoon, scrape and remove the gills. Wipe the inside clean using a paper towel.

Drizzle 1 teaspoon extra-virgin olive oil inside of each mushroom and place mushrooms on a baking sheet.

In a skillet over medium-low heat up 1 Tablespoon extra virgin olive oil.

Chop 1/2 yellow onion and sauté for 1 minute.

Chop 1 plum tomato and add to onions.

Add 1 minced garlic to skillet and a pinch of salt then give it all a good stir.

Remove from heat and add 1 chopped avocado to the mix.

Divide onion mix in half and fill in the mushrooms.

Sprinkle 1/2 cup shredded Mexican cheese on top of the onion mix.

Bake for 12 minutes then broil for 3 minutes.

Sprinkle each mushroom pizza with 1 Tablespoon chopped parsley and basil.


Calories: 413kcal | Protein: 114g | Fat: 36g | Saturated Fat: 92g | Sugar: 5g


Orange Cornmeal Cake Recipe

Yield: Serves 8


1/2 cup olive oil, plus more for greasing the pan

2 large eggs

1 cup sugar, plus 1/3 cup for the topping

1/2 cup orange juice

1 1/4 cups all-purpose flour

1/2 cup finely ground yellow cornmeal

2 teaspoons baking powder

1 teaspoon salt

Zest of 1 large orange

1 Preheat oven and prepare baking pan: Preheat oven to 375°F. Brush the bottom and sides of an 8-inch round cake pan with oil (can use butter for this too); line the bottom of the pan with wax paper or parchment paper, and brush the top of the paper with oil.

2 Make cake batter: In a large bowl, whisk together eggs, oil, 1 cup of the sugar, and orange juice until smooth. Add flour, cornmeal, salt, baking powder, and orange zest; whisk lightly to combine.

3 Bake: Pour the batter into the prepared cake pan; sprinkle the top evenly with the remaining 1/3 cup sugar.

Bake until cake begins to pull away from sides of pan and a toothpick inserted in center comes out clean, about 25-35 minutes.

4 Cool: Cool the cake in the pan 20 minutes. Run a knife around edge of cake to separate it from the edge of the pan. Invert the cake gently onto a plate, and remove the parchment paper. Re-invert the cake onto a rack to cool completely before serving.

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