Archive for the ‘Recipes’ Category

Orange Avocado Salad with Lemon Scallion Dressing

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

Orange Avocado Salad with Lemon Scallion Dressing web

By Micki Brown

Serves 4

Salad Ingredients:

2 large navel oranges, peeled, halved and sliced

1 large avocado, pitted, halved and sliced

¼ cup cilantro, coarsely chopped

4 scallions, sliced

4 cups red lettuce, coarsely chopped

1 container Mom’s Specialty Foods Three Layer Appetizer (feta cheese, sun-dried tomatoes, pesto)

Dressing Ingredients:

1 scallion, finely chopped

2 tbsp cilantro, finely chopped

Juice of 1 lemon

¼ cup extra virgin olive oil

Sea salt and black pepper to taste

Directions:

Arrange salad ingredients on serving plates.

Place dressing ingredients together in a 1-pint mason jar. Put the lid on the jar and shake until ingredients are well mixed. Pour the dressing over the salad. Serve and enjoy!

Cucumber Salad with Lemon Jalapeno Dressing

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

Cucumber Salad with Lemon Jalapeno Dressing web

By Micki Brown

Serves 4

Salad Ingredients:

1 large Japanese cucumber, cut in half lengthwise, then thinly sliced

2 carrots, cut in half lengthwise, then thinly sliced

1 red bell pepper, coarsely chopped

3 green onions, sliced

½ head purple cauliflower, cut into ¾-1 inch pieces

Dressing Ingredients:

2 tbsp rice vinegar

Juice of ½ a lemon

1 tbsp coconut aminos (soy sauce will work)

1 tbsp raw honey

1 tsp ginger, minced

1 tbsp sesame oil

2 tbsp fresh cilantro, chopped

1 tbsp fresh jalapeno, finely chopped

Sea salt to taste

1 tsp sesame seeds

Directions:

Toss all salad ingredients together in a large bowl.

Place dressing ingredients together in a 1-pint mason jar. Put the lid on the jar and shake until ingredients are well mixed. Pour the dressing over the salad and lightly toss. Serve and enjoy!

Apricot Raspberry Pecan Tarts

Posted on May 28th, 2016 in Recipes | No Comments

Apricot Raspberry Pecan Tart 1 web

Apricot Raspberry Pecan Tart 2 web

By Micki Brown
Serves 4

Tart Ingredients:

6 large ripe apricots, pitted and sliced

1 basket fresh raspberries

½ cup coarsely chopped pecans

2 tbsp raw honey

1 tsp pure vanilla extract

Crust Ingredients:

1 ½ cups white whole wheat flour

½ tsp sea salt

10 tbsp grass-fed butter, chilled

1 small free-range egg

1 tbsp apple cider vinegar

3 tbsp cold water

Directions:

Preheat oven to 425 degrees F.

In a bowl, carefully mix together the tart ingredients being careful to not smash the raspberries.

Place the flour, salt and butter in a bowl and blend with a pastry cutter until the mixture resembles pea-sized crumbs. Beat together the remaining crust ingredients, then add to the flour mixture. Stir with a fork until flour is moistened, but do not over mix or the crust will be tough. If the crust seems too dry, add a little more water.

Divide the crust into 4 equal portions and shape into balls. Roll the portions of dough on a floured surface to make 4 8-inch circles (a plate as a template works great). Place the dough circles on a large baking sheet covered with parchment paper. Place the apricot mixture evenly in the center of each dough circle. Bring up the edges of the dough to form sides and a partial top. Sprinkle with sugar if desired. Bake for 25 minutes or until crust is golden brown. Serve warm or at room temperature. Top with a dollop of freshly whipped cream sweetened with pure maple syrup.

Notes: This recipe can easily be made into 6 or 8 smaller tarts rather than 4 larger ones.

Marinated Grilled Chicken Kabobs with Tzatziki

Posted on May 28th, 2016 in Recipes | No Comments

Kabobs and Tzatziki 1 web

Kabobs and Tzatziki 2 web

By Micki Brown
Serves 4

Kabob Ingredients:

4 boneless, skinless chicken thighs, cut into 1-1 ½ inch chunks

1 red onion, cut into 1-1 ½ inch pieces

1 red bell pepper, cut into 1-1 ½ inch pieces

1 yellow bell pepper, cut into 1-1 ½ inch pieces

8 ounce package cremini (baby portabella) mushrooms, stems remove, cut smaller if large

1 basket cherry tomatoes

1 medium zucchini, cut into ½ inch rounds

1 container fresh Tzatziki

Marinade Ingredients:

1/3 cup extra virgin olive oil

1/3 cup apple cider vinegar

1/3 cup fresh lemon juice

1 tsp dried thyme

1 tsp dried oregano

2 tsp garlic, minced

½ tsp sea salt

½ tsp black pepper

Directions:

Mix the marinade ingredients in a bowl, then pour half into a one-gallon plastic bag, and the other half into another one-gallon plastic bag. Place the chicken in one bag and the veggies in the other bag. Make sure all are well coated. Place in the refrigerator and allow to marinate for 1-8 hours. Remove veggies and chicken from bags and arrange on 8 wooden skewers. Place on a hot grill turning occasionally until chicken is fully cooked. Remove from grill and serve with a dollop of fresh Tzatziki.

Garlic Parmesan Roasted Red White & Blue Veggies

Posted on May 23rd, 2016 in Recipes | No Comments

Garlic Parmesan Roasted Red White & Blue Veeggies 1 web

Garlic Parmesan Roasted Red White & Blue Veggies 2 web

By Micki Brown
Serves 4

Ingredients:

1 small head purple cauliflower, cut into florets

1 large red bell pepper, seeded and cut into rings

1 medium white sweet potato, peeled and cut into rounds

2 blue potatoes, sliced into rounds

¼ cup extra virgin olive oil

1 tsp sea salt

½ tsp black pepper

1 tbsp garlic, minced

¼ cup parmesan cheese, grated

Directions:

Combine the olive oil, garlic, salt and pepper together in a 1-gallon plastic bag. Add the veggies. Shake well until veggies are well coated.

Preheat oven to 400 degrees F. Place veggies on a rimmed cookie sheet. Place veggies in the oven and roast for 40-50 minutes, flipping them half way through.

Remove the veggies from the oven and sprinkle the parmesan cheese over the top.

Return the veggies to the oven and roast for 5 minutes or until the parmesan is melted and slightly browned.

Mini Americana Trifles

Posted on May 19th, 2016 in Recipes | No Comments

Mini Americana Trifles 2 web

By Micki Brown

Serves 8

Ingredients:

1 basket fresh strawberries, washed and diced

1 basket fresh blueberries, washed

1 large Valencia orange, juiced

1 butter pound cake, broken into bite-size chunks

1 pint heavy whipping cream

1 tbsp raw honey

2 tsp pure maple syrup

Directions:

  • Whip the heavy cream and maple syrup in a bowl with a hand mixer until peaks form.
  • Place strawberries in a separate bowl and add the honey, stir well.
  • In 8 mini ramekins, place the pound cake into little mounds in the middle. Drizzle each with the orange juice.
  • Carefully place the strawberries between the pound cake and the sides of the ramekins.
  • Top the strawberries and pound cake with a layer of the whipped cream.
  • Place a layer of blueberries over the whipped cream.
  • Top with a dollop of whipped cream.

Red White & Blue Potato Salad

Posted on May 19th, 2016 in Recipes | No Comments

Red White & Blue Potato Salad

Red White & Blue Potato Salad web

By Micki Brown

Serves 4-6

Ingredients:

½ pound red potatoes

½ pound white potatoes

½ pound blue potatoes

¼ cup onion chopped

¼ red bell pepper, chopped

2 stalks celery, chopped

4 eggs, hard boiled and sliced

1/3 cup extra virgin olive oil

¼ cup fresh parsley

2 tbsp fresh lemon juice

2 tsp Dijon mustard

2 cloves garlic, minced

1 tsp sea salt

Black pepper to taste

Directions:

  • Scrub and cube the potatoes, then place the red and white potatoes with some salt and enough water to cover by one inch. Do the same with the blue potatoes in a separate pot. Bring to a boil, then reduce heat and cook until potatoes are tender, but not too soft. Drain.
  • Transfer the potatoes to a large bowl and add the eggs, onion, bell pepper and celery.
  • In a small bowl, whisk together the remaining ingredients.
  • Drizzle the olive oil mixture over the potatoes and let rest for 10 minutes, tossing lightly every couple of minutes. Season with sea salt and pepper and serve immediately, or cover and refrigerate. It will keep for up to 2 days.

Kohlrabi Slaw

Posted on May 18th, 2016 in Recipes | No Comments

Kohlrabi Slaw web
by Micki Brown

Serves 4

Slaw Ingredients:

1 medium-large kohlrabi, peeled and grated

½ small red cabbage, cored and coarsely chopped

2 medium carrots, peeled and grated

4 green onions, thinly sliced

¼ cup cilantro, chopped

¼ cup dried cranberries

Dressing Ingredients:

2 tbsp extra virgin olive oil

2 tbsp citrus infused olive oil

1 tsp toasted sesame oil

1 tbsp apple cider vinegar

1 tbsp raw honey

½ tsp sea salt

Directions:

In a small bowl, combine the ingredients for the dressing, and whisk well. In a large bowl add in the kohlrabi, purple cabbage, carrot, green onions, cilantro and dried cranberries. Toss to combine. Pour the dressing over the slaw and toss to coat the slaw well. Serve and enjoy!

Notes: If you’re planning to serve the slaw later, you can prepare the dressing separately in a small bowl and pour in the dressing only when you’re ready to serve.

Curried Kohlrabi

Posted on May 17th, 2016 in Recipes | No Comments

Curried Kohlrabi web

By Micki Brown

Serves 4-6

Ingredients:

1 large red onion, finely chopped

2 tbsp coconut oil

1 ½ pounds kohlrabi, peeled and diced

1 tsp fennel seeds

1tsp ground turmeric

1tsp ground cumin

1 tsp ground coriander

1 tsp ground cardamom

1tsp ground ginger

2 tsp minced garlic

Sea salt and black pepper to taste

1 can diced green chilies

1 can diced tomatoes

1 ½ cups water

1 can coconut milk

¼ cup cilantro, coarsely chopped

Basmati rice, cooked

Directions:

In a large saucepan, cook the onions in the coconut oil over medium heat until they become translucent. Add the kohlrabi and cook for 4 or 5 minutes. Add the fennel seeds, ground spices, salt and pepper, and cook for about 30 seconds. Add the chilies, tomatoes and water and simmer for 20 minutes. Add the coconut milk and simmer an additional 20 minutes. Add cilantro and serve over a bed of brown basmati rice. This recipe works great as a vegan entrée, or as a side dish alongside grilled meat.

Grilled Artichokes

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

Grilled Artichokes web

By Micki Brown

Serves 4

 

Ingredients:

2 large artichokes

1 lime, quartered

½ cup extra virgin olive oil

4 cloves garlic, minced

1 tsp cumin

Sea salt and black pepper to taste

 

Directions:

  • Fill a large bowl with water and add the juice of 1 lime quarter. Trim the tops, and tips of artichoke leaves. Cut the artichokes in half lengthwise. Carefully remove the choke (thistle part) with a sharp knife. Rinse and place in the bowl of lime water to keep them from turning brown.
  • Bring a large pot of water to a boil, add the artichokes and cook for about 15 minutes. Drain.
  • In a bowl, combine the EEOV, juice of the remaining lime wedges, garlic, cumin, salt and pepper.
  • Brush the artichokes with the marinade and then place on a preheated grill. Grill for 5-to 10 minutes, basting with marinade and turning them over 2 or 3 times. Serve immediately and use remaining marinade as a dip.