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: […]
Archive | Recipes
Mango Gazpacho
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 […]
Lemon Herb Cheese
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 […]
Black Bean Hummus
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 […]
Pork Tenderloin Stir-Fry with Orange Chili Sauce
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 […]
Lamb, Apricot and Olive Tangine
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! […]
Chicken Adobo
Yield: 4 servings This dish is best served with brown rice or whole grain of your choice. Ingredients: 2 chicken breasts, sliced in half lengthwise (or 4 whole breasts for big eaters) 1/3 cup soy sauce olive oil 1 can lite coconut milk 3/4 cup cider vinegar (not a typo – it’s a lot!) 8 […]
Thai Coconut Chicken and Noodles
Yield: 4 servings This dish is great for a weeknight – simple, saucy and delicious. Enjoy! Ingredients: 10 ounces udon or soba noodles 2 teaspoons grape seed oil 2 tablespoons minced garlic 1/4 cup minced shallots 12 ounces boneless, skinless chicken breasts, thinly sliced cross-wise 1 1/2 tablespoons Thai red curry paste 1 14-ounce can […]
Toasted Kale and Coconut Salad
Yield: 4 servings The original recipe suggests serving this over whole grains (quinoa or farro) or even soba noodles. All sound delicious to me, although I don’t find it necessary. I like it as is! I use coconut flakes from Bob’s Red Mill. Ingredients: 1/3 cup extra-virgin olive oil 1 teaspoon toasted sesame oil 2 tablespoons shoyu, tamari, or soy sauce 3 1/2 lightly […]
Simple Roast Chicken
Yield: 1 3- or 4-pound roasted chicken feeds 4 This recipe is super simple. If you’ve never roasted a chicken, you must try it. Leftovers are great for soup, salads, or again for dinner! Lemon and thyme is a nice combination for seasoning, but not necessary. Simple salt and pepper will do just fine. Ingredients/equipment: […]