Archive for the ‘Recipes’ Category

Berry Mandarin Salad with Citrus Poppy Seed Vinaigrette

Posted on December 3rd, 2016 in Recipes | No Comments

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By Micki Brown
Serves 4

 

Salad Ingredients:

2 cups fresh spinach, torn

2 cups lettuce, torn

2-3 mandarins, peeled, sectioned

1 basket strawberries, sliced

1 basket blueberries

Desired amount of Vinaigrette (below)

Vinaigrette Ingredients:

1-2 tbsp raw honey

2 tbsp coconut vinegar or apple cider vinegar

½ cup extra virgin olive oil

1 tsp lemon zest

1 tsp mandarin zest

Juice of 1 lemon

Juice of 1 mandarin

1 tsp poppy seeds

Directions:

In a small bowl or mason jar, combine the ingredients for the vinaigrette, and whisk/shake well. In a large bowl, add the salad ingredients; toss together. Add desired amount of the vinaigrette mixture and toss/mix until the veggies are well-coated Enjoy!

Note: If you’re planning to serve the salad later, you can prepare the vinaigrette separately and pour over the salad when you’re ready to serve.

Cheesy Shrimp & Ahi Chowder

Posted on November 29th, 2016 in Recipes | No Comments

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By Micki Brown

(Shrimp courtesy of our new vendor A Cast Away Seafood)

Serves 4

Ingredients:

½ pound raw shrimp, deveined, shells removed

½ ahi tuna, cut into bite-size chunks

2 celery stalks, diced

¼ cup onion, diced

¾ pound sweet potatoes, peeled, large dice

2 tbsp olive oil

1 cup chicken broth

1 cup whole milk

8 ounces cream cheese

2 tbsp dry white wine

1 tsp herbs de Provence

¼ tsp black pepper

½ tsp sea salt

½ bunch Swiss chard, large stem removed, chopped

1 tbsp grass-fed butter (optional)

1 tbsp corn starch (optional for thicker chowder)

Directions:

In a soup pot, heat olive oil over medium heat. Add onions and celery and sauté until the veggies are almost tender and barely beginning to brown. Add the sweet potatoes, broth, milk, cream cheese, wine, herbs de Provence, salt and pepper. Bring to a boil, then reduce heat and simmer, covered, until the sweet potatoes are tender. Add the shrimp, ahi, and Swiss chard and simmer for another 15 minutes. Add the butter if desired. Add the corn starch and cook a couple more minutes if a thicker chowder is desired. Serve and enjoy!

Bacon Wrapped Lobster Tails

Posted on November 22nd, 2016 in Recipes | No Comments

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By Micki Brown

Serves 2

Ingredients:

2 raw lobster tails, no shells (3-4 ounces each); lobster tails in website photo courtesy of
A Cast Away Seafood

2 bacon slices (uncured, no nitrites or nitrates)

Directions:

Partially cook the bacon slices; let cool. Wrap a bacon slice around each lobster tail, holding the ends down with toothpicks. Lightly oil grill grate, then preheat grill to a medium heat. Place the lobster tails on heated grill. After 3-4 minutes turn the tails over and let cook another 3-4 minutes. Don’t over-cook or the lobster will be rubbery. Serve and enjoy!

Grilled Cedar Plank Salmon

Posted on November 22nd, 2016 in Recipes | No Comments

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By Micki Brown

Serves 2

Ingredients:

1 salmon filet (1/2 pound) – salmon filet in website photo courtesy of A Cast Away Seafood

Juice of 1 lemon

1 tbsp soy sauce

1 tsp garlic minced

½ tsp fresh ginger, minced

½ of a cedar plank (I get mine in the BBQ section at Bass Pro Shop)

Directions:

Soak the cedar plank in water for at least 1 hour. Place the lemon juice, soy sauce and garlic in a plastic bag and let the ingredients blend together. Add the salmon. Squeeze the air out of the bag, seal, and make sure the salmon is coated with the marinade. Let sit in refrigerator for 1-4 hours. Preheat grill to medium heat. Place the marinated salmon skin side down, on the cedar plank, then top with the minced ginger. Place the plank and salmon in the grill, lower the cover, and cook until the salmon begins to flake – about 20 minutes depending on the thickness of the fillet. When done, remove from grill and serve.

Cauliflower Salad with Pumpkin Vinaigrette

Posted on November 14th, 2016 in Recipes | No Comments

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By Micki Brown
Serves 4

Salad Ingredients:

1 head cauliflower, large stem and leaves removed, coarsely chopped

2 large carrots, grated

½ cup dried cranberries

¼ cup sunflower kernels

Vinaigrette (recipe below)

Vinaigrette Ingredients:

½ cup extra virgin olive oil

¼ cup pureed pumpkin, canned or homemade

2 tbsp apple cider vinegar

Juice of ½ lemon

1 tsp lemon zest

1 tsp garlic, minced

¼ tsp ground cumin

½ tsp sea salt

¼ tsp black pepper

Directions:

In a pint-sized mason jar, combine the ingredients for the vinaigrette and shake well (make ahead and let the flavors blend for a couple of hours). Place all of the salad ingredients together in a large bowl and toss well. Add desired amount of vinaigrette and toss/mix until the veggies are well-coated and ingredients are evenly distributed. Enjoy!

Farmers Market Shepherd’s Pie

Posted on November 14th, 2016 in Recipes | No Comments

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By Micki Brown

Serves 4

Ingredients:

2 medium sweet potatoes, peeled, cut into chunks

¼ cup grass-fed butter

¼ cup organic whole milk

1 pound grass-fed lean ground beef

4 carrots, ends trimmed, diced

1 red bell pepper, seeds removed, diced

½ onion, diced

2 celery stalks, diced

½ pound fresh green beans, ½ inch sliced

2 tbsp extra virgin olive oil

1 tsp garlic, minced

1 tsp sea salt

½ tsp black pepper

1 tbsp Italian seasoning

2 ounces Jack or cheddar cheese, shredded

Directions:

Place sweet potatoes in a large pot. Add enough water to cover potatoes by 1 inch. Cover and bring to a boil. Reduce heat and cook until potatoes are tender 15-20 minutes). Drain water; add butter and milk, then mash with a potato masher, then whip with a whisk until the lumps are gone.

In a large skillet, heat the olive oil, then add the vegetables. Saute over medium heat until the veggies become tender (about 15-20 minutes). Add the garlic and spices and sauté about 1 more minute.

In another skillet, cook the ground beef until it is cooked through. Add the beef to the vegetable mixture.

Place the beef and veggie mixture into a large casserole dish. Top with the mashed sweet potatoes and spread around until the meat mixture is covered. Top with shredded cheese. Place in a preheated 350 degree oven and bake for 30 minutes. Serve and enjoy!

Note: This recipe works great with many different vegetables.

Low-Carb Stuffed Bell Peppers

Posted on November 8th, 2016 in Recipes | No Comments

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By Micki Brown

Serves 4

Ingredients:

¾ to 1 pound grass-fed ground beef

4 large bell peppers, stem and seeds removed

½ onion, chopped

6-8 ounces white mushrooms, diced

1 tsp sea salt

½ tsp black pepper

1 (26.46 ounce) container chopped tomatoes

1 (16 ounce) jar sour kraut, or homemade

1 cup water

Sour Cream (optional)

Directions:

In a bowl, mix together the raw ground beef, onion, mushrooms, salt and pepper. Stuff the meat mixture into the 4 bell peppers. Place the stuffed peppers into a Dutch oven. Pour the tomatoes, sour kraut and water over the peppers. Cover and bring sauce to a boil. Reduce heat to low and simmer for about 1 hour. Place on a serving plate and spoon the sauce over the peppers. Serve with a dollop of sour cream if desired.

Beef & Vegetable Stir Fry

Posted on November 8th, 2016 in Recipes | No Comments

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By Micki Brown

Serves 4

Ingredients:

2 tbsp coconut or olive oil

1 tsp sesame oil

1 pound grass-fed top sirloin, cut into bite-sized pieces

1 bunch bok choy or similar greens, coarsely chopped

1 red bell pepper, sliced

1 yellow bell pepper, sliced

8 ounces white mushrooms, sliced

1 head broccoli, cut into florets

2 stalks celery, sliced

2 large green onions, sliced

1 tbsp corn starch

1 tbsp raw honey

1 tsp fresh ginger, minced

1 tsp garlic, minced

2 tbsp soy sauce or aminos

1 tbsp apple cider vinegar

2 tbsp water

½ cup chicken or vegetable or beef broth

Rice or noodles cooked according to package directions

Directions:

In a small bowl, whisk together the corn starch, honey, ginger, minced garlic, soy sauce, vinegar, water, and broth; set aside. In a wok or large skillet heat the oils over medium-high heat. Add the beef and stir fry until it is cooked through. Add the veggies and continue stir frying until they become tender, but with a little crispness. Add the sauce and continue cooking and stirring until the sauce has thickened. Serve with rice or noodles.

Note: If you would like this to be vegetarian, omit the beef, use vegetable broth instead of chicken or beef broth, and double up on the mushrooms.

Note: This recipe works great with many different vegetables.

Vegetable, Lentil & Wild Rice Soup

Posted on October 30th, 2016 in Recipes | No Comments

vegetable-lentil-wild-rice-soup-web

By Micki Brown
Serves 4

Ingredients:

6 medium carrots, sliced

2-3 stalk celery, diced

½ cup onion, diced

2 small-medium sweet potatoes, peeled, large dice

1 Anaheim or other green chili, seeds removed, diced

1 medium red bell pepper, seeds removed, diced

1 cup dry red lentils

¼ cup dry wild rice

4 cups vegetable broth

1 can coconut milk (full fat)

1 tsp garlic, minced

½ tsp ground turmeric

½ tsp ground cumin

½ tsp ground ginger

1 tsp dried cilantro

½ tsp sea salt

½ tsp black pepper

Directions:

Place all of the ingredients into a large Dutch oven or soup pot and stir to evenly distribute the ingredients. Bring to a soft boil over medium heat. Cover and simmer for about 45 minutes or until the rice is cooked. If you prefer your vegetables more firm, cook the rice first then add to soup when the veggies are of desired tenderness. The finished soup will have the consistency of a chunky split pea soup. Serve and enjoy!

Chinese Spinach & Mushrooms

Posted on October 26th, 2016 in Recipes | No Comments

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By Micki Brown
Serves 2

Ingredients:

1 bunch Chinese spinach, stems removed, coarsely chopped

8 ounces white mushrooms, sliced

½ cup sweet onion, diced

3 cloves garlic, minced

1 tbsp sesame seeds

1 tbsp coconut oil (or your choice of oil)

2 tsp toasted sesame oil

1 tsp soy sauce

1 tsp raw honey

Sea salt & black pepper to taste

Directions:

Heat the coconut and sesame oils over medium heat. Add the onions and stir fry until the onions are tender and beginning to brown. Add the garlic and sesame seeds and stir for about 30 seconds. Add the mushrooms and continue stir frying for another 2-3 minutes. Add the spinach and cook until it has wilted. Add the honey, soy sauce, salt and pepper, and stir until the veggies are coated. Serve and enjoy!