Archive for the ‘Recipes’ Category

Parmesan Roasted Broccoli

Posted on March 1st, 2017 in Recipes | No Comments

By Micki Brown

Serves 3-4

 

Ingredients:

1 large head of broccoli, cut into spears

2-3 tbsp extra virgin olive oil

Sea salt and black pepper to taste

1-2 ounces parmesan cheese, grated

Directions:

Preheat oven to 400 degrees

Mix the olive oil with the salt and pepper, then coat the broccoli with it.

Place the broccoli on a shallow baking pan and cook in the oven for about 30 minutes, or until it has reached desired tenderness. Be careful to not let it burn. Remove from the oven and sprinkle the grated cheese over the broccoli. Place back in the oven just until the cheese melts. Serve and enjoy!

 

Farmers Market Cheeseburgers – plus Homemade Bun Recipe

Posted on March 1st, 2017 in Recipes | No Comments

Farmers Market Cheeseburger Web

By Micki Brown

Serves 4

 

Ingredients:

1 pound grass-fed ground beef, formed into 4 patties, grilled to desired doneness

4 slices of cheese

1-2 tomatoes, sliced

1 red onion, sliced

4 leaves of lettuce

1 avocado, sliced

4 hamburger buns

Condiments of choice (mustard, ketchup, mayonnaise, relish, etc.)

Directions:

Place desired condiments on buns. Place grilled beef patties on the bottom part of the bun, then top with cheese (can be added at the end of grilling to melt the cheese a little). Then top with the assorted veggies, followed by the top part of the bun.

Note: All of the ingredients except the buns and condiments are available at the High Desert Farmers Market.

 

Homemade Hamburger Buns (Bread Machine Recipe)

By Micki Brown

Makes 8-12 Buns

 

Ingredients:

1 cup, plus 2 tbsp water

1 large egg

1 ½ cups bread flour

1 ½ cups whole wheat flour

¾ tsp sea salt

¼ cup coconut oil

¼ cup raw honey, or sugar

4 ½ tsp active dry yeast

Directions:

Place all of the ingredients in the bread pan; select dough setting; press start.

When the dough cycle has finished, remove the dough from the bread pan and place on a floured surface, and cut into 8-12 pieces. Form each piece into a bun and place on a greased large shallow baking pan or cookie sheet. Cover with a towel and place in a warm oven (150-170 degrees, then turn it off) to rise for about 15 minutes. Remove the buns from the oven, and then turn the oven on and preheat to 400 degrees. Remove the towel from the buns and place the buns in the preheated oven and bake for about 8-minutes or until they become a light golden brown. Cool on racks. When ready to serve, slice the buns horizontally. They store well for a few weeks on the freezer.

Apple Blueberry Lemon Muffins

Posted on March 1st, 2017 in Recipes | No Comments

Apple Blueberry Lemon Muffins Web

By Micki Brown

Makes 12 Muffins

 

Ingredients:

2 ½ cups whole wheat flour

2 tsp baking powder

¼ tsp baking soda

¼ tsp sea salt

½ cup coconut oil or butter, melted

½ cup raw honey

1 cup canned coconut milk, or whole milk

1 large free-range egg

Juice of 1 lemon

Zest of 1 lemon

1 apple, coarsely chopped

1 cup blueberries (fresh or frozen)

½ cup raw almonds, chopped or sliced

1 dozen paper muffin liners

Directions:

Preheat oven to 375 degrees

In a large bowl, mix together the flour, baking powder, baking soda and sea salt.

In a separate bowl, whisk together the melted oil, honey, coconut milk, egg, lemon zest, and lemon juice.

Add the liquid mixture to the dry ingredients and stir, just until blended.

Add the almonds, apple, and blueberries and stir until they are evenly distributed.

Scoop the muffin batter into muffin tins with paper liners.

Bake for approximately 25-30 minutes or until toothpick poked into the center of a muffin comes out clean.

Serve warm, with grass-fed butter if desired.

Easy One-Pan Garlic Roasted Chicken & Veggies

Posted on February 19th, 2017 in Recipes | No Comments

One-Pan Garlic Roasted Chicken & Veggies Web

By Micki Brown

Serves 2-3

 

Ingredients:

2-3 large red potatoes, cut into wedges

1-2 bunches asparagus, cut into 2-3 inch pieces

1 pound boneless skinless chicken breasts or thighs, cut into 4-6 evenly sized pieces

2-3 tbsp extra virgin olive oil

1 tsp garlic powder

1-2 tsp dried minced garlic

1 tsp dried tarragon leaves

½ tsp smoked paprika

½ tsp sea salt

½ tsp black pepper

Directions:

Preheat oven to 400 degrees

Place the potato wedges on one side of a large baking pan. Coat with some of the olive oil. Place in the oven and roast for 30 minutes. Remove pan of potatoes from the oven. Flip the potato wedges over, then place the asparagus in the pan next to the potatoes. Coat all with more olive oil making sure both sides are coated. Place the chicken pieces over the top of the veggies. Sprinkle the herbs and spices evenly over the chicken and veggies. Place back in the oven and roast for 30 minutes. Serve and enjoy.

Spinach Salad with Orange Balsamic Dressing

Posted on February 19th, 2017 in Recipes | No Comments

Spinach Salad Web

Spinach Salad 2 Web

By Micki Brown

Serves 4-6

 

Salad Ingredients:

1 bunch spinach, coarsely chopped

2 medium beets, peeled, small dice

1 avocado, peel & pit removed, diced

2 blood oranges/oranges, peeled, cut into chunks

½ cup pumpkin seeds (roasted or raw)

Dressing Ingredients:

¼ cup extra virgin olive oil

¼ cup aged balsamic vinegar

Zest of 1 blood orange/orange

Juice of 1 blood orange/orange

1 tsp dried minced garlic

½ tsp sea salt

¼ tsp black pepper

Directions:

In a large bowl, combine the salad ingredients. Toss gently.

In a small mason jar, combine dressing ingredients and shake with lid on.

When ready to serve, add dressing to salad and toss until veggies are well-coated. ENJOY!

Balsamic Red Cabbage & Mandarin Salad

Posted on February 15th, 2017 in Recipes | No Comments

Balsamic Red Cabbage & Mandarin Salad Web

By Micki Brown

Serves 4-6

 

Salad Ingredients:

½ red cabbage, core removed, thinly sliced

4-5 mandarins, peeled, segmented

2-3 carrots, grated

Dressing

Dressing Ingredients:

¼ cup extra virgin olive oil

¼ cup aged balsamic vinegar

¼ tsp black pepper

½ tsp sea salt

Directions:

In a large bowl, combine the salad ingredients Toss gently.

In a small mason jar, combine dressing ingredients and shake with lid on.

 

When ready to serve, add dressing to salad and toss until veggies are well-coated. ENJOY!

Garlic Cheddar Hasselback-Style Potatoes

Posted on February 15th, 2017 in Recipes | No Comments

Garlic Cheddar Hasselback-Style Potatoes Web

By Micki Brown

Serves 4

 

Ingredients:

4 medium-large red potatoes

4 tbsp grass-fed butter

4 tsp dried minced garlic

4 ounces sharp cheddar cheese

Sea salt and black pepper to taste

Directions:

Preheat oven to 425 degrees

Slice the potatoes until there is only a ¼ inch or so still attached at the bottom. Each slice should be about 1/8 to ¼ of an inch thick. To make it easier to not slice all the way through, place a pair of wooden chopsticks or wooden spoons on the countertop at the sides of the potatoes. The chop sticks will stop the knife from going all of the way through. ENJOY!

Carefully place the garlic between the slices of potato. Rub butter all over each potato. Sprinkle with salt and pepper.

Place them on a shallow baking pan and cook in the oven for 30-45 minutes. Remove and add more butter – baste, and get some of the butter between the slices as well. Place them back in the oven and bake for another 45 minutes or until the potatoes are tender throughout and are crispy on the outside.

Garnish with sour cream and chives if desired.

Brussels Sprouts & Kale Salad with Lemon Poppy Seed Dressing

Posted on February 10th, 2017 in Recipes | No Comments

Brussels Sprouts & Kale Salad Web

By Micki Brown

Serves 4-6

 

Salad Ingredients:

¾ – 1 pound Brussels sprouts, very thinly sliced

1 bunch Lacinato (dinosaur) kale, large stems removed, very thinly sliced

2-3 green onions, thinly sliced

1-2 carrots, tops removed, grated

¼ cup sunflower kernels

¼ cup asiago cheese, grated

Dressing Ingredients:

2 tbsp raw honey

Juice of 1 lemon

Zest of 1 lemon

1 tsp Dijon mustard

¼ tsp sea salt

¼ cup extra virgin olive oil

½ tbsp poppy seeds

 

Directions:

In a large bowl, combine the salad ingredients Toss gently.

In a small mason jar, combine dressing ingredients and shake with lid on.

When ready to serve, add dressing to salad and toss until veggies are well-coated. ENJOY!

Slow Cooker Coconut Chicken Curry

Posted on February 7th, 2017 in Recipes | No Comments

Coconut Chicken Curry Web

By Micki Brown

Serves 4

 

Ingredients:

1 pound boneless skinless chicken breast or thighs, cut into bite-size chunks

2 tbsp grass-fed butter

1 large red bell pepper, seeded, diced

1 medium sweet onion, diced

2 tsp curry powder

1 tsp ground ginger

1 tsp garlic powder

½ tsp black pepper

1 tsp sea salt

1/8 tsp cayenne pepper

2 cans garbanzo beans, drained

2 cups chicken broth

1 can coconut milk

1 bunch kale, large stems removed, chopped

Brown Basmati rice, cooked according to package directions

 

Directions:

In a skillet, heat butter over medium heat. Add chicken and cook until slightly browned. Add the bell pepper and onion and continue cooking about 2 minutes. Place the chicken and veggies into a slow cooker along with all of the ingredients except the kale. Cook on high for 3-4 hours. Add the kale during the last hour. Serve with brown basmati rice. Enjoy!

Tangy Vegetable & Bean Soup

Posted on January 29th, 2017 in Recipes | No Comments

Tangy Vegetable & Bean Soup Web

By Micki Brown

Serves 4-6

 

Ingredients:

4 medium red potatoes, diced

4 carrots, diced

2 large leeks, white and pale green parts, sliced

1 bunch Swiss chard, coarsely chopped

2 tbsp olive or coconut oil

1 tbsp minced garlic

1 tbsp Italian seasoning

½ tsp black pepper

1 tsp sea salt

Juice of 1 lemon

1 can beans, drained (white, great northern, navy)

6 cups vegetable or chicken broth

1 pound Italian sausage (optional)

Directions:

In a soup pot, heat oil over medium heat. Add potatoes, carrots and leeks and sauté until the veggies are almost tender and barely beginning to brown. Add the Swiss chard, broth, spices, lemon juice, and beans. Bring to a boil, then reduce heat and simmer, covered, until the veggies are tender. Serve and enjoy!

Note: If using the optional Italian sausage, brown and crumble in a separate pan, then transfer to soup when adding the beans.