Meals
Entrees
Herb Salmon
Heat broiler with rack 4 inches
from the heat. Rinse salmon and pat dry with paper towels. Place salmon
on a broiler pan and drizzle 2 tablespoons of lemon juice over the top.
Season with salt and pepper. Broil until salmon is just cooked but still
moist, 8 to 9 minutes. Remove the salmon's skin. In a medium bowl, stir
together the mustard, remaining 2 Tbsp. lemon juice, oil, dill, and
basil. Spoon the sauce over the salmon and serve immediately.Fresh
Spring Rolls
Place the romaine halves (or spring
rolls) on a cutting board. Close one end of each leaf. Place 4 basil
leaves, 4 spearmint leaves, 10 bean sprouts, 1/4 of the reserved
avocado, and 1/4 of the greens. Roll up the ingredients and place a
toothpick through the middle to hold it together. Place the rolls
upright on a plate. Enjoy!Primavera Vegetables
Prepare all the
vegetables. Heat pan or wok over high heat. Add olive oil and sliced
garlic. Stir fry 1 to 2 minutes. Add zucchini, celery, and broccoli
while constantly stirring just until vegetables soften approximately 6-7
minutes. Add the peppers, basil, parsley, salt, pepper, and entire can
of tomatoes. Cover and reduce heat to medium high for 2-3 minutes.Remove
from heat and sprinkle with parmesan cheese. Serve as a side dish or
top on fish, chicken, or cooked and shredded spaghetti squash.Garlic Shrimp
In
food processor, finely chop the garlic. Add oil and butter then garlic
and crushed pepper to a heated skillet over medium heat. Season shrimp
with salt and toss to coat. Add shrimp to the pan and cook stirring
frequently. Shrimp should turn pink and curl when cooked through. Add
pepper to taste and serve immediately.Chicken Cacciatore
Heat a grill pan or outdoor grill
to high heat. You can also use a heavy bottom pan on the stove for both
chicken and mushrooms. In a large bowl, combine balsamic vinegar,
Worcestershire, crushed red pepper flakes, rosemary then whisk in about ½
cup extra virgin olive oil. Run the mushrooms through the marinade and
transfer to plate to reserve. Add chicken to remaining marinade and coat
evenly. Let sit for 2 - 3 minutes. Season 1 side of the chicken with
salt and pepper. Season the cap of mushroom with pepper only until done
grilling then add salt. Place both mushrooms and chicken season side
down. Place a heavy skillet on the mushroom caps to cook quickly,
approximately 3 - 4 minutes per side until dark, tender, and well
marked.While chicken and mushrooms cook, add 1 Tbls. olive oil
into a hot skillet. Add garlic, pepper and onions to skillet and season
with salt and pepper. Cook and toss frequently for approximately 7-8
minutes. Add tomatoes and parsley and heat through, approximately 1
minute. Remove from heat.Thinly slice mushrooms and chicken and
arrange on platter. Cover with the sauce mixture and serve.Soups
Creamy Red Pepper Soup
Blend all
ingredients for about 5-10 minutes until thick, smooth, and slightly
warm.Vegetable Soup
In a
blender combine the coconut water, 1/2 cucumber, avocado, celery, chard
leaves, one green onion, lime juice, cayenne pepper, and seaweed. Blend
on high. Next add the bell pepper, the rest of the cucumber, two
remaining green onions, and the herbs. Pulse until herbs are chopped up.
Garnish the soup with avocado, tomato, green onion, fresh herbs, and
bell pepper.
(suggestions
include cilantro, mint, and rosemary)
Lentil
Soup
In a large soup pot, heat
oil over medium heat. Add onions, carrots, and celery; cook and stir
until onion is tender. Stir in garlic, bay leaf, oregano, and basil;
cook for 2 minutes. Stir in lentils, and add water and tomatoes. Bring
to a boil. Reduce heat and simmer for at least 1 hour. When ready to
serve, stir in spinach, and cook until it wilts. Stir in vinegar, and
season to taste with Celtic Sea Salt® and pepper, and more
vinegar if desired.Dips
and Snacks
Asparagus Fries
Cut off woody end of asparagus. Line a
pan with foil and preheat broiler. Lay out the asparagus in a line on
the lined pan and sprinkle with olive oil first, then Celtic Sea Salt®.
Broil for 7-9 minutes, very close to the broiler coil, then turn the
asparagus over and broil for another 3-5 minutes (time depends on
thickness of the stalks).Salsa Fresca
Combine the tomatoes, onion,
pepper, lime juice, jalapeno, and salt in a big bowl and stir to
combine. Leave out at room temperature for 1 hour or place in the
refrigerator for about 8 hours. Bring up to room temperature before
eating. Spoon off any excess liquid, gently mix in the cilantro and
Celtic Sea Salt® to taste.Heirloom Cherry Tomato Salsa
Place all the ingredients
in a bowl and toss until evenly mixed.
leaves only, roughly
chopped, plus additional sprigs for garnish
the white part and 1 inch of green, sliced very thin
Kale Chips
Preheat oven to 350. Line a
non-insulated cookie sheet with parchment paper. With a knife or kitchen
shears carefully remove the leaves from the thick stems and tear into
bite-size pieces. Wash and thoroughly dry kale with a salad spinner.
Drizzle kale with olive oil and sprinkle with Celtic Sea Salt®.
Bake until the edges brown but are not burnt, 10 to 15 minutes.