Yield: 4 servings The fennel salt rub adds a lot of flavor for little effort – you can make it while the coals are lighting. Make the yogurt sauce then too, or while the fish is on the grill. Ingredients: 1 tablespoon dried fennel seeds 1 teaspoon salt 1/2 teaspoon black peppercorns 1 pound salmon […]
Yield: 4 servings Known as the “butcher’s choice,” flat iron steak is lean but still juicy. This marinade tenderizes and doubles as a great dressing for grilled vegetables or mixed greens. Make it all and save the leftovers! Ingredients: 2 garlic cloves 1 tablespoon rosemary 1 tablespoon dried oregano leaves 2 tablespoons Dijon mustard 1/2 […]
Go ahead, make the whole recipe and freeze it. I portion it into ice-cube trays and then keep the frozen cubes in a plastic freezer bag. Ingredients: 1/2 cup toasted pecans 2 garlic cloves 2 bunches cilantro (about 4 ounces) 1 tablespoon lime juice 1/4 cup finely grated Parmesan cheese 1/4 teaspoon salt 1/4 cup […]
Yield: 6 servings This is the same citrus vinaigrette used in the Jicama, Radish and Pepita Salad. It’s so good, I found another way to love it. If you don’t use all the vinaigrette for this recipe, save it and use it to dress mixed greens or as a dipping sauce for chicken or fish. […]
Yield: 4 5-ounce servings The best thing about this recipe is the simple method for grilling. Try this method once and you will come back to it time and time again for grilling fish. Ingredients: 4 5-ounce mahimahi fillets olive or grape seed oil salt and pepper chili powder cumin juice of 1 lime Method: […]
Yield: 20 2.5-ounce dessert shots Honestly – I use frozen mango chunks (thaw them first). Here’s why. Frozen fruit is picked at its peak of ripeness and then flash frozen. That’s a good thing. The problem with frozen fruit can be that upon thawing, it loses its shape. In a preparation like this, where the […]
Yield: about 1 1/2 cups of soft, spreadable, delicious cheese This recipe is from Ricki Carroll’s Home Cheese Making. I discovered it as part of the Urban Farm Handbook Challenge. It tastes so fresh and delicious – it has totally ruined me for store-bought cheese. Serve it on sliced baguette. Note – the only special equipment […]
Yield: about 4 cups If I am using this for dip, I sprinkle it with chopped cilantro for color. This also makes a delicious, healthy spread for wraps and sandwiches. Ingredients: 1 15-ounce can garbanzo beans, rinsed and drained 2 15-ounce cans black beans, rinsed and drained 2 tablespoons olive oil 1/4 cup chopped garlic […]
Yield: 4 servings Feel free to use whatever vegetables you have on hand. Snow peas, broccoli, bok choy, and green bell pepper would be good, just to name a few. I serve it over brown rice, but it’s also good on its own. Ingredients: 1 1 1/4-pound pork tenderloin, trimmed, cut crosswise into 1/2-inch-thick […]
Yield: 4 servings This is a slow cooker recipe – easy peasy! It’s delicious and goes well with couscous or brown rice. I used one lamb shank and it was enough to feed 2 of us for dinner with some left over. I simply added enough water to cover the lamb shank. It worked fine! […]
