Recipies by Lara Ritchie

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Spiced Marinated Shrimp

Servings: 4

What you need:

  • 2 tbls  Coriander seeds
  • 2 tsp  Cumin seeds
  • ¼ tsp Red pepper flakes
  • ½ cup Unsweetened coconut milk
  • 3 tbls  Garlic, minced
  • 3 tbls  Ginger, minced
  • 1 ½ lb Jumbo shrimp, peeled and deveined
  • 2 tbls  Vegetable oil
  • ¼ cup Cilantro, chopped
  • 2 tbls  Fresh lime juice
  • Salt and freshly ground black pepper

What to do:

  1. Heat a small, dry, saute pan over medium-high heat until hot. Add the coriander seeds, cumin seeds, and red pepper flakes and cook, shaking the pan constantly, until the spices are very fragrant. Pour them into a bowl and let them cool. Then grind them in a spice grinder.
  2. In a medium bowl, combine the coconut milk, garlic, ginger, shrimp, and spice blend and marinate in the refrigerator for at least 10 minutes and up to 30 minutes.
  3. In a 12 inch  nonstick skillet, heat the oil over medium-high heat. Add the shrimp and the marinade and cook, stirring until the shrimp are pink and cooked through – about 3 to 5 minutes. If you find it is scorching – add about 1 tablespoon of water.
  4. Remove the pan from the heat, and stir in the lime juice and cilantro. Season with salt and pepper. Serve over rice.
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Brussel Sprout Salad with a Honey Lime Vinaigrette

Servings: 4

What you need:

  • 1 cup  Brussel sprouts, sliced
  • 1 cup  Cucumber, diced
  • 1 cup  Honeycrisp apples, diced
  • ¼ cup Toasted pecans, chopped
  • 2 tbls  Cilantro, chopped
  • 1 tbls  Lime juice
  • 1 tsp  Honey
  • 1 tsp  Olive oil
  • ¼ tsp  Hot sauce

What to do:

  1. In a small bowl whisk together the lime juice, honey, olive oil, and hot sauce. Set aside.
  2. In a medium bowl, add the sliced Brussel sprouts, diced cucumber, and diced apples.
  3. Toss the lime sauce and then toss in the chopped pecans. Adjust the taste as desired by seasoning with salt and pepper.
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Mango Salsa with Grilled Chicken

Servings: 6-8

What you need for the Mango Salsa:

  • ½ ea Red bell pepper, cored, seeded, diced
  • 1 ea Scallions, minced (white & green)
  • 1 tbls Rice wine vinegar
  • 1 tbls Cilantro, chopped
  • 1 clove Garlic, minced
  • Grated zest and juice of 1 lime
  • ½ ea Jalapeno, cored, seeded and minced (use more or less depending on how spicy you like it)
  • Sea salt and freshly ground pepper
  • 1 ea Mango, pitted and cut into ½ inch cubes

What you need for the Chicken:

  • 2 teaspoons extra-virgin olive oil
  • 2 teaspoons Dijon mustard
  • ½ teaspoon chili powder
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 2 boneless chicken breast halves

What to do:

  1. Combine the bell pepper, scallions, vinegar, cilantro, garlic, lime zest and juice, jalapeno pepper, and mix together in a medium bowl.  Season to taste with salt and pepper and stir to combine.  Add the mango and toss to combine. Season with salt and pepper.
  2. To prepare the chicken: In a small bowl, mix the oil, mustard, chili powder, salt, and pepper into a paste. Spread the paste all over the chicken breast halves. Grill the chicken over Direct Medium heat until the chicken is firm, about 8 to 12 minutes, turning once halfway through grilling time. (Look for 160F on a meat thermometer)
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Asparagus and Snap Pea Pasta

Servings: 4-6

What you need:

  • 1 lb  Asparagus, trimmed and cut into ½’ pieces, crosswise
  • 1 cup  Snap peas, cut crosswise
  • ½ lb  Orzo pasta
  • 2 cloves Garlic, minced
  • 1/3 cup Extra virgin olive oil
  • 1/8 tsp Cayenne pepper
  • ¼ cup Basil, thinly sliced
  • 2 oz  Goat cheese ,room temperature
  • 3 tbls  Toasted pine nuts

What to do:

  1. In a large saucepot, bring 3 quarts of water to a boil. Add a good sized pinch of salt to the water.
  2. Add the orzo pasta, and cook for 8 minutes, then add the asparagus and snap peas. Cook for another 2 minutes. Then strain the vegetables and pasta in a colander. Reserve about 1/2cup of the cooking water.
  3. In a large bowl, mix together the garlic, extra virgin olive oil, cayenne peppers and the ½ cup cooking water. Mix in the goat cheese.
  4. Toss the pasta and vegetables with the olive oil mixture and then toss in the basil. Garnish with toasted pine nuts.
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Southwestern Cauliflower

Servings: Makes 3 cups

What you need:

  • 3 tbls Vegetable oil
  • 3 cups Cauliflower that has been grated/shredded
  • ¾ cup Onion, diced
  • 2 ea  Garlic cloves, minced
  • ¼ tsp  Ground cumin
  • ½ cup Low sodium chicken stock
  • ½ cup Red bell pepper, small dice
  • Juice of one lime
  • ¼ cup Cilantro, chopped

What to do:

  1. In a large saute pan, add the oil, when it is hot add the onions and cook them till they are soft;  do not brown them. Then add the garlic, stir to combine, then the cumin.
  2. Add the red pepper to the pan, then the cauliflower and stir with all the ingredients to combine. Add the chicken stock and put a lid on the pan and cook till tender –about 5 minutes.
  3. Remove the lid and toss the ingredients with fresh lime juice and cilantro. Taste to see if it needs salt or pepper. Serve warm or cold.
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Apple Cinnamon Muffins

Servings: 12

What you need:

  • 3 lg Green apples, peeled, cut in half and diced, about 2 cups
  • 3 tbls Water
  • 2 tsp Cinnamon
  • 3 tbls Sugar
  • 9 ea Eggs
  • 1 ½ tbls Melted unsalted butter
  • 3 tbls Unsweetened coconut milk
  • 3 tbls Coconut flour
  • ¼ tsp Baking soda
  • 1/3 cup Sliced almonds

What to do:

  1. Preheat the oven to 350F
  2. In a medium skillet, add the apples to a dry pan, then add the water and 1 ½ teaspoons of the cinnamon. Stir to combine, and cook until the apples are soft and tender.. Remove from the heat and cool.
  3. In a medium sized mixing bowl whisk the eggs, butter, coconut milk, coconut flour, sugar, baking soda, and ½ teaspoon cinnamon together. Set aside ¼ cup of the cooked apples, and add the rest into the batter.
  4. Spoon the mixture into a muffin tin that has been sprayed with non stick spray. Place the apples on top and then the sliced almonds. Cook for 20 minutes. Remove and cool before eating.
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Sweet & Spicy Turkey Lettuce Cups

Servings: 6-8

What you need for the wraps:

  • 1 pound Ground chicken or ground turkey
  • 8 ea  Scallions, white and green part chopped
  • 1ea  Red bell pepper, chopped fine
  • 1 ea  Green bell pepper,
  • ¼ cup  Reduced-sodium soy sauce
  • 2½ tbls Hoisin sauce
  • 1 tbls  Fresh grated ginger
  • 1 tbls  Garlic
  • 1 tbls  Water
  • 2 tsp  Sesame oil
  • 1 large  Head butter lettuce, wash, dried and leaves separated

What you need for the dipping sauce:

  • ¼ cup  Reduced-sodium soy sauce
  • 2 tbls  Seasoned rice vinegar
  • 1 tbls  Sugar
  • ½ tbls  Fresh minced ginger
  • 1 tsp  Sesame oil
  • ½ tsp  Garlic fresh minced garlic

What to do:

  1. In a large skillet add the scallions, green pepper, red pepper, and saute for a one minute. Then add the ginger and garlic. Stir to combine. Then add ground turkey to the pan and saute until cooked through.
  2. Add the soy sauce, hoisin sauce, water and sesame oil.  Cook for a few minutes until the scallions and red pepper are soft.  Keep warm.
  3. In a small bowl, add all the dipping sauce ingredients and mix well.
  4. To assemble each chicken wrap: Spoon about ⅓ cup of chicken filling onto one lettuce leaf and roll it up, if desired. Serve with dipping sauce on the side.
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Tarragon and Mustard Cod

Servings: 4

What you need:

  • 3 tbs olive oil
  • 3 tsp finely chopped garlic
  • ¼ cup sun-dried tomatoes, sliced
  • 2 tsp fresh lemon juice
  • 1 tsp lemon zest
  • Sea salt and freshly ground pepper
  • ½ cup low sodium stock
  • ¼ cup heavy cream
  • 2 tsp Dijon mustard
  • 4 fillets of black cod, 5 to 6 ounces each
  • 2 tbs unsalted butter
  • 2 tbs tarragon

What to do:

  1. Heat a large sauté pan and add 2 tablespoons reg oil.  Season the fillets with salt and pepper and then add them to the heated pan.  Sauté the fillets, turning only once, until golden on both sides and opaque in the middle.  Transfer them to a platter and tent with aluminum foil.
  2. Add the remaining 1 tablespoon of oil and  2 tablespoons of butter to the pan, and then add the garlic. Saute until you can smell the garlic. Then add the sundried tomatoes, stir and then the lemon zest, and lemon juice.
  3. Pour the chicken stock into the pan and scrap the bottom of the pan to remove all the browned bits from the fish. Add the heavy cream and bring to a boil. Then add the Dijon mustard and tarragon.
  4. Place the cod on a plate and spoon the sauce over the top to serve.
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Coconut Chicken Salad

What you need for the Vinigrette:

  • 1 tbls  Dijon mustard
  • 4 tsp  Honey
  • 3 tbls  Extra virgin olive oil
  • 4 tsp  White wine vinegar

What you need for the Chicken:

  • 8 ea  Chicken tenders
  • 1 tbls  Chicken spice rub
  • Vegetable oil to coat chicken

What you need for the Salad:

  • 8 cups Mixed greens
  • 2 ea  Oranges, peeled and cut into segments
  • 1 ea  English cucumber, cut into slices
  • 1 ea  Crisp, sweet apple, cut into slices
  • ¾ cup  Toasted sweetened coconut flakes

What to do:

  1. In a small bowl, whisk together the Dijon mustard, honey, chardonnay wine vinegar and then slowly whisk in the extra virgin olive oil. This will keep for up to 3 weeks in the refrigerator.
  2. Place the chicken tenders in a bowl and add just enough vegetable oil to lightly coat the tenders. Then add the spice rub and toss to coat evenly.
  3. Place the chicken tenders on a sheet pan that has been lightly greased, then bake at 375F for 10 minutes. Remove from the oven.
  4. In a large salad bowl toss the greens with the cucumbers, apples, and oranges with the honey vinaigrette.  Place the chicken tenders on top and then sprinkle the coconut flakes on top. Enjoy!
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Kale and Sausage Pasta

What you need:

  • Kosher salt
  • 3 cups Baby kale, trimmed, washed, and dried well
  • 3 Tbs.  Olive oil
  • 1 med  Yellow onion, sliced
  • 2 tsp  Garlic, minced
  • 2 med  Bell pepper, sliced
  • 1 lb  Chicken sausage, sliced
  • Freshly ground black pepper
  • ½ cup  Grated fresh parmesan cheese
  • 1/2 lb.   Dried penne pasta

What to do:

  1. Bring a large pot of water to a boil.
  2. In a very large pan, heat the olive oil over medium-high heat. Add the onions and cook, stirring, until softened, about 5 minutes. Then add the red bell pepper and cook till slightly tender. Then add the chicken sausage and saute until golden brown.
  3. Stir in the kale into the pan. Cover and steam the kale until it's wilted but still bright green, you may need to uncover and stir a couple times to evenly cook all the kale.
  4. Meanwhile, stir the penne into the boiling water and cover the pot. When the water returns to a boil, uncover the pot. Cook the pasta, stirring occasionally, until al dente, about 12 minutes.
  5. Drain the pasta well and return it to its pot over low heat. Add the kale mixture and  mix well. Top with the parmesan cheese and serve hot.
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Pork Stir Fry with Bok Choy

Servings: 4-6

What you need:

  • 1 lb.  Pork tenderloin, trimmed
  • 2 Tbs.  Low sodium soy sauce
  • 1 Tbs.  Mirin
  • 1 tsp.  Packed  brown sugar
  • 1 tsp.  Cornstarch
  • ¼ tsp  Freshly ground white pepper
  • 4 tsp.  Coconut oil
  • 4 each Garlic cloves, minced
  • 2 Tbs.  Fresh minced ginger
  • 1 lb.   Baby bok choy, stalks cut crosswise into 1/2-inch-thick slices, leaves kept separate
  • 3/4 cup  Raw cashews *omit if allergic
  • 2 tsp.  Toasted sesame oil

What to do:

  1. Slice the tenderloin crosswise into 1/2-inch-thick medallions. Cut the medallions into 1/2-inch-thick strips.
  2. In a medium bowl, whisk the soy sauce, mirin, brown sugar, cornstarch, and white pepper until the cornstarch and sugar are dissolved. Add the pork, toss to coat, and marinate for 15 minutes.
  3. Heat 2 tsp. of the coconut oil in  a 12-inch skillet over high heat until  hot and swirl to coat the pan. Add the ginger and garlic and stir-fry until you can smell it, about 10 seconds. Add the pork in a single layer and let it sit and brown on one side, about 2 minutes.  Turn the heat down to medium high and stir-fry until the meat is almost cooked through, 2 minutes. Transfer a bowl.
  4. Heat the remaining 2 tsp. coconut oil in the same pan over medium-high heat. Add the bok choy stalks and stir-fry until just tender, about 2 minutes. Add the pork, bok choy leaves, and cashews, and saute until the leaves are wilted, about 1 minute. Remove from the heat, toss with the sesame oil, and serve.
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Ginger Chicken Sliders

Servings: 12

What you need:

  • 1 lb. Ground chicken (preferably not 100% breast meat)
  • 1/2 medium Yellow onion, grated on the large holes of a box grater
  • 3 tbsp Chopped fresh mint
  • ¼ cup Diced red pepper
  • ¼ tsp Cayenne
  • 1 ½  tsp Ground cumin
  • A pinch of salt
  • 1 ½ tsp Finely grated fresh ginger
  • Vegetable to coat the sliders
  • 1/3 cup Sweet garlic chile sauce
  • 1 ½ cups Shredded cabbage
  • ¼ cup Green onion, green part only, sliced small
  • 1 tbsp Fresh lemon juice; more to taste
  • 2 tsp Granulated sugar
  • A pinch of ground cumin
  • Small sweet rolls, about 12

What to do:

  1. With your hands, gently mix the chicken, onion, 1 Tbs. of the mint, the cayenne, ground cumin, ginger, and 3/4 tsp. salt in a large bowl. With wet hands, form into four 1/2-inch-thick sliders and place them on a plate.
  2. Toss the remaining 2 Tbs. mint with the cabbage, green onion. Then toss with the lemon juice, sugar, cumin, and 1/4 tsp. salt. Season to taste with more lemon juice and salt.
  3. Heat a grill pan over medium high heat. Brush the sliders lightly with vegetable oil. Place them in the pan and cook until you can see grill marks, then flip the sliders and finish cooking until you reach 160F on a meat thermometer.
  4. Brush them generously with the sweet garlic chile sauce and place them on the buns. Top them with the cabbage slaw and enjoy.
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Almond, Walnut Red Pepper Sauce

Servings: Makes 2 Cups

What you need:

  • ½ cup Raw almond
  • ½ cup Raw walnuts
  • 1 tsp Ground cumin
  • 1lb Roasted red peppers, peeled, and deseeded
  • 2 ea Garlic cloves, chopped
  • 6 tbls Extra virgin olive oil
  • 2 tbls Basil, thinly sliced
  • 2 tsp Fresh lemon juice
  • 2 tsp Sherry vinegar

What to do:

  1. In a food processor, process the nuts, cumin, and salt until the nuts are finely ground. Then add the peppers, garlic, extra-virgin olive oil, and lemon juice. Continue to process until smooth consistency.
  2. Serve over grilled chicken with sliced basil.
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Pumpkin and Walnut Cookies

Prep Time: 15 minutes
Cook Time: 45 minutes
Servings: 6-8

What you need:

  • 2 ½ cups All-purpose flour
  • ½ tsp baking soda
  • 2tsp baking powder
  • ½ tsp sea salt
  • 1 tsp cinnamon
  • ¾ tsp nutmeg
  • ½ tsp ground ginger
  • ¼ tsp cloves
  • ¼ tsp allspice
  • ¼ cup sweet cream, unsalted butter, room temperature
  • 1 cup sugar
  • ½ cup packed brown sugar
  • 2 large eggs, room temperature
  • 1 ¾ cup canned pumpkin
  • 1 ½ cups walnuts, chopped and toasted

What to do:

  1. Preheat the oven to 375 degrees F. Line your cookie sheets with parchment paper. Sift together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, cloves, and allspice. In a large bowl, use a wooden spoon to cream the butter, and the sugars. Add the eggs, and then beat in the pumpkin. Then mix in the dry ingredients. Do not overmix at this point, mix it only until the mixture is combined. Stir in the walnuts.
  2. Place teaspoon fulls of the dough onto the cookie sheet. Bake them for 15 minutes or until lightly brown. The cookies are done when they spring back like a cake. Allow the cookies to cool on a cooling rack and then dust them with powdered sugar or drizzle chocolate over them – if desired.
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Roasted Butternut Squash and Apple Salad

What you need:

  • 2 tbls Extra Virgin Olive Oil
  • 1 clove Garlic, minced
  • 1 sm Butternut squash, peeled and cut into 1 inch dice
  • 2 ea Red onions, sliced
  • 2 ea Red Apples, sliced
  • Sea salt and fresh pepper
  • 1 tbls Cider vinegar
  • ½ tsp Dijon mustard
  • 1 tsp Maple syrup
  • 3 tbls Extra virgin olive oil
  • 1 ea Small garlic clove, minced
  • Sea salt and fresh pepper
  • Handfuls of baby spinach leaves
  • Pecorino Romano shavings

What to do:

  1. Preheat oven to 400F.
  2. In a medium bowl place 1 tablespoon of olive oil and the cut butternut squash and toss to combine, season with salt and pepper. Place on an aluminum foil lined baking pan and roast for 20 minutes, or until golden brown.
  3. In a medium bowl place the remaining 1 tablespoon of olive oil and the sliced onion, toss to combine, season with salt and pepper. Place on an aluminum foil lined baking pan and roast for 15 minutes, or until golden brown.
  4. Prepare the dressing. Combine the cider vinegar, mustard, garlic, and maple syrup in a bowl. Whisk in the olive oil until combined. Season with sea salt and pepper to taste.
  5. To serve, arrange place the spinach on salad plates, place the butternut squash, red onions and apples on top. Drizzle with the vinaigrette and top with shaved Romano cheese.
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Artichoke and Caper Chicken

Servings: 4-6

What you need:

  • 6 TBS. unsalted butter, divided
  • ½ yellow onion, sliced
  • 2 cups frozen artichoke hearts, defrosted
  • ¼ cup capers, drained
  • Juice of 2 lemons
  • 2 lbs. Boneless, skinless chicken breasts, cut in half
  • 1 cup Basmati rice
  • 2 cups Low sodium chicken stock
  • Sea salt and black pepper to taste

What to do:

  1. Preheat oven to 375 degrees
  2. In a large, oven safe skillet over medium heat, melt 3 tablespoons butter. Add the onions and sauté them until they are translucent. Add the artichoke hearts, capers.
  3. Place the chicken pieces in the skillet, once they are lightly browned, then add the rice to the pan. Stir to combine.
  4. Add chicken stock to the mixture, then bring it to a boil. Place the entire skillet into the oven for 15 to 20 minutes or until the chicken reaches an internal temperature of 165 degrees.
  5. Stir in the remaining butter and lemon juice. Taste it to see if it needs salt and pepper. Enjoy!
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Roasted Squash with a Lemon Gremolata

Prep Time: 15 minutes
Cook Time: 45 minutes
Servings: 6-8

What you need:

  • 1/4 cup chopped fresh flat-leaf parsley
  • 1 teaspoon grated lemon rind
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon capers
  • 2 teaspoons extra-virgin olive oil
  • 1 garlic clove, minced
  • 4 cups yellow squash, sliced
  • 3 cups zucchini, sliced
  • 2 teaspoons extra-virgin olive oil
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

What to do:

  1. Preheat oven to 475°.
  2. To prepare gremolata, combine first 6 ingredients in a small bowl. Set the gremolata aside.
  3. To prepare squash, combine yellow squash and zucchini, and 2 teaspoons oil. Sprinkle with salt and pepper. Arrange squash by shingling it, alternating colors. Bake at 425° for 15 minutes or until squash is tender and lightly browned, stirring after 7 minutes. Sprinkle gremolata over the squash. Serve immediately.
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Coconut Wild Rice Soup

Servings: 4

What you need:

  • 1 qt Coconut milk
  • 2 cups Low sodium chicken stock
  • 8 oz Boneless, skinless chicken breast, diced
  • 4 coins of Fresh ginger
  • 2 ea Fresh red Thai chiles, bruised
  • 1 tsp Garlic, minced
  • 3 1” pieces of Lemongrass, from bottom third of lemongrass stalk, bruised
  • 2 Tbls Fish sauce
  • 2 Tbls Fresh lime juice
  • 1 tsp Sugar
  • 1 cup Wild Rice

What to do:

  1. Place the stock in a pot, add the lemongrass, galangal garlic, and chiles and bring to a boil. Then add the chicken and cook uncovered for 10 minutes at a low simmer.
  2. Add the coconut milk and chicken and cook for another 4 minutes. Remove the lemongrass, galangal, and chiles. then add the fish sauce, sugar, wild rice and bring almost to a boil, stirring frequently, then remove from heat stir in the lime juice, and serve.
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Apple, Bleu Cheese and Kale Salad

What you need for the vinaigrette:

  • ½ tsp Grated orange zest
  • ¼ cup Freshly squeezed orange juice
  • ¼ cup Extra virgin olive oil
  • 1 tsp White balsamic vinegar
  • 1 tsp Mayonnaise

What to do for the vinaigrette:

  1. In a small bowl, whisk together all of the above ingredients. Use immediately or store in the refrigerator for later use.

What you need for the salad:

  • 2 heads Belgian endive
  • ½ cup Walnuts, toasted
  • ½ cup Blue Cheese, crumbled
  • 1 ea Sweet red apple, diced
  • 1 ea Orange, sliced thinly
  • 6 oz Baby kale

What to do for the salad:

  1. Cut the bottom off of the heads of endive, then cut them in half. Lay each half cut side down on the cutting board and slice about ½-inch thick. Place the cut endive in a bowl and toss with a very little bit of the vinaigrette to keep the endive from discoloring.
  2. Peel the orange with a knife, then cut it in half, then slice thinly.
  3. In a large bowl, add the kale, toss with some of the vinaigrette, add the bleu cheese, walnuts, apples, endive and toss. Enjoy.
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Pesto Chicken

Servings: 4

What you need:

  • 3 tbls Peanut oil
  • 1 lb Boneless, skinless chicken breast, cut into slices
  • 1 ea Yellow onion, sliced thinly
  • 1 ea Red bell pepper, sliced thinly
  • 2 sm Zucchini, cut into 2 inch strips
  • 4 oz Baby Portobello mushrooms, sliced
  • ¼ cup Low sodium chicken stock
  • ½ cup Basil pesto
  • Sea salt and freshly ground black pepper

What to do:

  1. Heat a large saute pan over high heat, add 2 tablespoons of the oil to the pan and when it is hot add the chicken in a single layer. Cook until just starting to brown and almost cooked through. Transfer the chicken to a dish and set aside.
  2. Add 1 tablespoon of oil to the pan, when the oil is hot add the onion, once it is soft and tender add the red bell pepper, zucchini and mushrooms. Sautee until you can smell the bell pepper and then add the chicken stock and chicken back to the pan.
  3. Bring the mixture up to a simmer, remove the pan from the heat and stir in the pesto. Toss the coat evenly and adjust the seasoning with salt and pepper as needed. Serve immediately.
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Breakfast Frittata Muffins

What you need:

  • 3 ea Large eggs
  • 3 ea Egg whites
  • 1 ½ cup Low fat milk
  • 1 tsp Sea salt
  • 1 tsp Freshly ground black pepper
  • 1 tsp Hot sauce
  • ½ cup Sauteed fresh spinach
  • ½ cup Mushrooms, thinly sliced, sautéed
  • ½ cup Bell pepper, diced and sautéed
  • 1/3 cup Onion, diced sautéed
  • 2 cups Cheddar cheese, grated
  • 2 cups French bread, cubed

What to do:

  1. Preheat the oven to 350F
  2. Grease a 12 cup muffin tin with cooking spray.
  3. In a medium bowl, combine the eggs, milk, salt, pepper, and hot sauce.
  4. In each muffin cup layer with cheese, bread, vegetables, and then top with cheese. Fill the cups 2/3 full with the egg mixture. Place the tin in the preheated oven and bake for about 20 to 30 minutes, until the frittatas are firm and puffy. Remove the muffins from the oven, let them cool slightly before removing them from the pan.
  5. You can serve them immediately, or store in them in the refrigerator or freezer to enjoy later.
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Greek Seafood Salad

What you need:

  • ¼ cup plus 2 tablespoons extra-virgin olive oil
  • 3 tablespoons red wine vinegar
  • ½ teaspoon minced garlic
  • ½ teaspoon kosher salt
  • ½ teaspoon dried oregano
  • ¼ teaspoon crushed red pepper flakes
  • 1 medium vine-ripened tomatoes, diced
  • ½ cup kalamata olives, sliced
  • ½ cup thinly sliced celery
  • ¼ cup diced red onion
  • 2 lb of mixed seafood, bay scallops, shrimp, calamari rings
  • 2 tablespoons roughly chopped fresh Italian parsley leaves

What to do:

  1. In a small bowl whisk the dressing ingredients.
  2. 2 In a large bowl. Add ¼ cup of the dressing and mix well to coat the seafood. Cover and refrigerate for 30 minutes.
  3. Drain the seafood in a sieve. In a large saute pan over medium high heat, add enough olive oil to lightly coat the bottom of the pan. When it is hot, add the seafood in a single layer. Let the seafood sit for about one minutes, then stir to saute the seafood for about 4 minutes. You will know it is done when it is translucent and slightly firm.
  4. In a large bowl, add the tomatoes, olives, celery, red onion and then the cooked seafood. Toss with the remaining dressing and finish with chopped parsley.
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Eggplant Roasted Red Pepper Rollatini

What you need:

  • Olive oil cooking spray
  • Olive oil to lightly coat eggplant
  • 1 ½ lb Eggplant, cut lengthwise into ¼-inch thick slices
  • ½ tsp Sea salt
  • ½ tsp Freshly ground black pepper
  • 2 cups Your favorite marinara sauce
  • 3 ea Red bell peppers, roasted, peeled and seeded
  • 1 cup Part skim milk ricotta cheese
  • 1 ea Egg, large
  • ½ cup Arugula, chopped
  • 1 tsp Freshly grated lemon zest
  • 2 ea Garlic cloves, minced
  • 10 ea Large basil leaves, chopped
  • 2 tbls Grated parmesan cheese

What to do:

  1. Preheat the oven to 375F.
  2. Line a sheet pan with tin foil and spray with cooking spray. Arrange the eggplant in a single layer on each pan, then lightly coat each slice with olive oil on each slice, both sides and lightly season with salt and pepper.
  3. Roast for about 5 minutes – until the eggplant is tender and golden brown. Remove and allow to cool.
  4. In a blender, add the roasted red bell peppers, add the marinara and blend until you achieve a smooth puree.
  5. In a medium bowl, add the ricotta, and whisk in the whole egg. Then add the lemon zest, basil, arugula, garlic and fold it in gently.
  6. In a 9x12 inch baking dish, spray with cooking spray and then poor enough of the red bell pepper puree to lightly coat the bottom of the pan.
  7. Spread some of the ricotta mixture on top of the eggplant leaving about an inch at the end uncoated. Then roll the eggplant up and place in the baking dish seam side down. Spoon the remaining sauce over the top of all the eggplant rolls, and bake uncovered for 20 minutes. Remove from the oven and sprinkle the parmesan cheese on top.
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Ratatouille

What you need:

  • 1/3 cup Olive oil
  • 5 cloves Garlic, smashed
  • 1 Onion, sliced
  • 1 dried Bay leaf
  • 1/4 tsp Dried oregano
  • 1/4 tsp Dried tarragon, crumbled
  • 1/4 tsp Dried thyme, crumbled
  • 1/8 tsp Ground coriander seeds
  • 3/4 lbs Eggplant, cut into 1-inch pieces (about 3 cups)
  • 1 small Zucchini, scrubbed, quartered lengthwise, and cut into 1-inch pieces
  • 1 Red bell pepper, cut into 1-inch pieces
  • 1 Yellow bell pepper, cut into 1-inch pieces
  • 3/4 pound Cherry tomatoes
  • 2 tbsp Fresh basil, chopped
  • Kosher salt and freshly ground black pepper

What to do:

  1. Heat the oil in a large saucepan over medium heat. Add the garlic, onion, bay leaf, oregano, tarragon, thyme, and ground coriander and cook, stirring, until soft and fragrant.
  2. Add the eggplant and cook, stirring occasionally, until soft, about 8 minutes. Add the zucchini, bell peppers, until tender, about 7 minutes.
  3. Add the cherry tomatoes and fresh basil, and continue to cook until soft and fragrant. Season with salt and pepper, to taste.
  4. The ratatouille may be made several days in advance, kept covered and chilled, and reheated before serving.
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Italian Stuffed Tomatoes

Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 4

What you need:

  • 4lg Ripe tomatoes
  • Kosher salt
  • 1 med Red onion, cut crosswise into 1/3-inch slices
  • 1 med Red bell pepper, stem and seeds removed, cut into flat pieces
  • 1 med Zucchini, cut lengthwise in 1/3-inch slices
  • Extra-virgin olive oil
  • Freshly ground black pepper
  • 2/3 cup Grated mozzarella cheese
  • 2/3 cup Salami, chopped
  • 1 tbls Fresh basil, finely chopped
  • 1 tsp Balsamic vinegar

What to do:

  1. Cut a 1/2-inch slice off the top of each tomato. Discard the tops. With a small knife cut around the inside of the flesh part of the tomato (do not cut through the bottom of the tomato) to within 1/2 inch of the skin. With a teaspoon, scoop out the tomato flesh, leaving about 1/2 inch of flesh attached to the skin. Discard the juices and seeds to make room for the stuffing. Lightly salt the inside of the tomatoes and turn them, cut side down, on a plate lined with paper towels while you prepare the stuffing.
  2. In a large bowl, toss the cooked vegetables, chopped basil, mozzarella, salami, and balsamic. Taste and season with salt and pepper.
  3. Stuff each tomato with the vegetable mixture and then put them on a sheet pan that has been sprayed with non stick spray. Roast at 375F for 15 minutes.
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Grilled Rib Eye Steaks with Chimichurri

Prep Time: 15 minutes
Cook Time: 45 minutes
Servings: 6-8

What you need:

  • 2 ea Rib Eye steaks, about 1 1/2" thick and 10-12 oz
  • Coarse sea salt, freshly ground black pepper
  • Smoked paprika
  • 2 tsp Olive oil
  • 1 cup  Flat-leaf parsley, packed
  • 3/4 cup  Cilantro leaves, packed
  • 1/4 cup  Oregano leaves, packed
  • 1/4 cup  Red wine vinegar
  • 6 cloves Garlic,
  • 1/2 ea  Jalapeno, stemmed
  • 2 tsp  Sea salt
  • 1/2 tsp  Ground white pepper
  • 1/2 cup plus 2 tbsp Extra virgin olive oil

What to do:

  1. Season the steaks generously with salt and pepper on both sides.  Then brush with olive oil.  Sprinkle the smoked paprika over the steaks, patting in onto the steaks. 
  2. Heat a grill pan on the stove to medium high heat.  When the pan is hot then lay the steak in it.  Cook it for about 5 minutes a side, which will be medium rare.  Best to use a thermometer to determine doneness.
  3. In a food processor, combine all of the remaining ingredients except for the oil.  Pulse a couple of times to mix, then with the motor running, add the olive oil till the mixture becomes creamy but still slightly course.  Transfer to a bowl and serve with steak, chicken, lamb, even vegetables.
  4. Transfer the steaks to a platter or plate and pour the Chimichurri sauce over them.
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Mozzarella & Spinach Stuffed Chicken Breast

Prep Time: 20 minutes
Cook Time: 15 minutes
Servings: 4

What you need:

  • 8oz  Fresh spinach
  • 4oz  Shredded mozzarella
  • 2 tbsp Cream cheese
  • Zest and juice of one lemon
  • 1 ea  Garlic clove, roughly chopped
  • 1 tsp  Sea salt
  • 1/4 cup All-pupose flour
  • 4 ea  Chicken breasts, boneless/skinless
  • 2 tbsp Olive oil
  • 2 tbsp Unsalted butter, cut into small pieces

What to do:

  1. Preheat the oven to 375F.
  2. In a saute pan over medium high heat, add olive oil and when it's hot toss in the spinach. Cook in just until it's wilted. Then remove it from the pan, let it cool, then squeeze out the excess moisture. Then chop the spinach, and add the garlic, cheeses, salt and pepper, half of the  lemon juice and lemon zest.
  3. Place the chicken breasts on a cutting board, and start about 1 inch from the tip of the chicken breast and make a slit in the chicken about three quarters of the way through to the other side, but not cutting the breast completely in half – making a pocket in the breast to stuff.
  1. Stuff each chicken breast with a couple of tablespoons of the spinach mixture. Then, using a toothpick skewer the chicken breast to fasten it shut.
  2. Season the chicken breasts with salt and pepper, and then dust with flour.
  3. Heat a saute pan over medium high heat and add the oil. Place the chicken breasts in the pan and cook until brown, about 4 to 5 minutes, then flip the chicken and brown it on the other side. Squeeze the other half of lemon over each chicken breast and place the cut butter over the top and place them in the oven and cook until they are firm to the touch and cooked through – about 12 minutes.
  4. Remove them from the pan and drizzle the remaining sauce in the pan over the chicken breasts. Serve over greens or with pasta or rice.
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Thai Summer Slaw

Prep Time: 15 minutes
Servings: 2-4

What you need for the slaw:

  • 3  cups  thinly sliced napa (Chinese) cabbage
  • 1/2  cup  (1/8-inch) julienne-cut yellow squash
  • 1/2  cup  (1/8-inch) julienne-cut zucchini
  • 1/2  cup  (1/8-inch) julienne-cut red bell pepper
  • 1/2  cup  (1/8-inch) julienne-cut yellow bell pepper
  • 1/2  cup  (1/8-inch) julienne-cut seeded peeled cucumber
  • 1/2  cup  shredded carrot
  • 1/2  cup  chopped fresh cilantro
  • 1/4 cup chopped fresh basil
  • 1/4  cup  thinly sliced green onions
  • 1 tsp   minced seeded jalapeño pepper

What you need for the dressing:

  • 3  tbsp  fresh lime juice
  • 1 tbsp  fish sauce
  • 1 tbsp  water
  • 1 1/2  tsp  sugar
  • 1/2  tsp  chile paste with garlic (such as sambal oelek)

What to do:

  1. To prepare slaw, combine slaw ingredients in a large bowl.
  2. To prepare dressing, combine juice and remaining ingredients in a small bowl; stir with a whisk until sugar dissolves. Drizzle over slaw; toss well to coat. Serve immediately.
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Sweet Corn & Zucchini Soup

Prep Time: 15 minutes
Cook Time: 45 minutes
Servings: 6-8

What you need:

  • 4 ears Fresh sweet yellow corn
  • 3 tbsp Unsalted butter
  • 1 ea White onion, finely diced
  • 1 tsp Whole coriander seeds, crushed
  • 2sm Zucchini, finely diced
  • 6 cups Water
  • 1 tsp Kosher salt
  • 1 tbsp Fresh Mexican oregano
  • 1 ea Avocado, diced
  • 1 cup Cherry tomatoes, halved

What to do:

  1. Remove and discard the husks and silk from the corn and cut the kernels from each cob. You should have about 3 cups of kernels. Reserve the cobs.
  2. In a large skillet, melt the butter over medium-low heat. Add the onion, corn kernels, and coriander. Cover and cook slowly, stirring occasionally, until the vegetables are softened but not brown, about 5 minutes. Transfer to a 5-quart slow cooker.
  3. Add the corncobs, zucchini, water, and salt to the slow cooker. Cover and cook on low for 6 hours.
  4. Just before serving, remove the discard the corncobs and stir in the oregano. Taste and adjust the seasoning. Ladle the hot soup into bowls and top each with a spoonful of crema or whipped heavy cream.
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Peach Blackberry Almond Crisp

Prep Time: 10 minutes
Cook Time: 45 minutes
Servings: 8

What you need:

  • 4 cups Sliced fresh peaches
  • 2 cups Blackberries
  • 1 tsp Ground ginger
  • 2 tbsp Flour
  • 2/3 cup Brown sugar – divided
  • 1/2 tsp Ground cinnamon
  • Pinch of salt
  • 1/4 cup Unsalted butter
  • 1/2 cup Amaretti cookie, crumbled
  • 1/2 cup Toasted sliced almonds

What to do:

  1. In a large bowl, mix all berries and 1/3 cup brown sugar, 1 teaspoon ground ginger and 2 tablespoons of flour.  Mix well to combine and place in a baking dish.
  2. Combine flour, remaining 1/3 cup brown sugar, cinnamon, and salt. Cut butter into flour mixture until it makes small crumbles. Gently stir in crumbled cookies and almonds. Sprinkle evenly over fruit in the baking dish.
  3. Place this in the oven for 45 mintues.
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Dill Roasted Potato Salad

Prep Time: 15 minutes
Cook Time: 45 minutes
Servings: 6-8

What you need:

  • 1/4 cup Extra Virgin Olive Oil
  • 3 tbsp Italian parsley, finely chopped
  • 3 tbsp Fresh dill, finely chopped
  • 1 tbsp Shallots, finely chopped
  • 1 tbsp White wine vinegar
  • 1 tbsp Whole grain mustard
  • 1 tsp Kosher salt
  • 1/2 tsp Granulated sugar
  • 1/4 tsp Freshly ground black pepper
  • 2 lb Small new red potatoes, cut into quarters
  • 2 tbsp Olive oil

What to do:

  1. Pre-Heat the oven to 400F.
  2. In a medium bowl mix the potatoes with a little olive oil. Place them on a baking sheet and roast for 45 minutes, or until golden brown and tender.
  3. In a small bowl mix the rest of the ingredients together, add the extra virgin olive oil at the end slowly whisking to combine.
  4. Once the potatoes are done, remove them from the oven, place them in a large bowl and toss with the dressing while they are still warm. You can serve this dish warm or cold. Enjoy!
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Black Cod with Lemon Basil Pesto

Prep Time: 20 minutes
Cook Time: 15 minutes
Servings: 4-6

What you need:

  • Lemon-Basil Pesto
  • Makes about 3/4 cup
  • 2 cups Basil leaves, packed
  • 1/3 cup Pine nuts, toasted
  • Grated zest of 1 large lemon
  • 2 tbls  Lemon juice
  • 1 ea  Garlic clove, peeled
  • 1/2 tsp  Kosher salt
  • 1/4 tsp  Black pepper
  • 1/3 cup Freshly grated Parmesan cheese
  • 1/3 cup Extra-virgin olive oil
  • 2 ea  Yellow Squash, sliced using a peeler
  • 2 ea  Zucchini, sliced using a peeler
  • 1/2 cup Sundried tomatoes
  • 1/3 cup Kalamata olives, sliced
  • Kosher salt & freshly ground black pepper
  • Olive oil to drizzle with
  • 6 ea  Black cod fillets, 6 oz each
  • Parchment Paper

What to do:

  1. In a food processor, pulse the basil, pine nuts, lemon zest, lemon juice, garlic, salt and pepper – until finely chopped. With the machine running, gradually add the olive oil and blend until the mixture is smooth and thick. Add the cheese and pulse until the cheese is mixed in.
  2. Cut 6 pieces of parchment paper big enough to fit all your ingredients. Fold it in half and then spread the zucchini, squash, sundried tomatoes and olives in a mound leaving a space in the center where you will place a piece of black cod.
  3. Then smear some pesto on the top of the cod. Starting at one end you will roll and crimp the paper together as you go around the fish – trying to form a tight seal as you go. It will look almost like a paper calazone.
  4. Place these packets on a baking pan and bake for 15 minutes. Unwrap and enjoy!
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Strawberry Salsa Crepes

Prep Time: 45 minutes to two days
Servings: 12 crepes

What you need:

  • 1 1/3 cups whole milk, room temperature
  • 1 cup all purpose flour
  • 3 large eggs
  • 3 tablespoons unsalted butter, melted
  • 1 tablespoon sugar
  • 1/4 teaspoon salt
  • Nonstick vegetable oil spray, or unsalted butter
  • 2 1-pint baskets fresh strawberries, hulled, quartered
  • 2 tbs honey
  • 1 tablespoon fresh lemon juice
  • 1 tbs thyme, leaves taken off of the stem
  • 1 cup Strawberry jam
  • 2 cups Fresh whipped cream
  • 2 teaspoons Sugar
  • 2 teaspoons Cinnamon

What to do:

  1. Mix first 6 ingredients in blender just until smooth.  Cover batter and chill at least 15 minutes and up to 1 day.
  2. Spray 7-inch-diameter nonstick skillet with vegetable oil spray(or use a small of unsalted butter) and heat over medium heat.  Pour  1/3 cup of batter into pan and swirl to coat bottom.  Cook until edge of crepe is light brown, about 1 minute.  Loosen edges gently with spatula.  Carefully turn crepe over.  Cook until bottom begins to brown in spots, about 30 seconds.  Transfer to plate.  Cover with paper towel.  Repeat with remaining batter, spraying pan with oil spray as needed and covering each crepe with paper towel.  (Can be made 1 day ahead. Cover and chill.)
  3. Stir strawberries and honey in a medium bowl. Stir in the lemon juice and thyme. Chill at least 30 minutes and up to 4 hours.
  4. Lightly spread strawberry jam over half of the crepe and fold in half. Sprinkle a little bit of cinnamon and sugar on the crepe. Heat the crepe pan over medium heat, add some butter and quickly sauté the crepe on both sides –just long enough to smell the cinnamon. Remove from the pan and top with the strawberry jam and fresh whipped cream.
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Ginger Lemon Shrimp with Asparagus

Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 6-8

What you need:

  • 1/4 cup, plus 2 tsp Dry Sherry
  • 3 tbsp, plus 2 tsp Soy sauce
  • 1 lb Extra-large shrimp, peeled and deveined
  • 6 tbsp Chicken broth
  • 1/4 cup Lemon juice
  • 2 tsp Sugar
  • 2 tsp Cornstarch
  • 1/4 tsp Pepper
  • 3 ea Green onions, minced
  • 3 ea Garlic cloves, minced
  • 1 tbsp Fresh ginger, grated
  • 5 tsp Vegetable oil
  • 1 lb Asparagus, timed and cut into 1-inch pieces
  • 2 ea Carrots, peeled, cut into julienned slices

What to do:

  1. Combine 2 teaspoons dry sherry and 2 teaspoons soy sauce in a medium bowl. Add shrimp and toss to coat. Let shrimp sit for 10 minutes.
  2. While the shrimp marinate, whisk broth, lemon juice, sugar, cornstarch, pepper and remaining dry sherry, and soy sauce together in a small bowl. Combine the green onions, garlic, ginger, and 1 teaspoon of oil in second bowl.
  3. Heat 2 teaspoons of oil in a 12-inch non-stick skillet over high heat until just smoking. Add the shrimp, and cook until lightly browned but not fully cooked, about 2 minutes. Transfer to a clean bowl and set aside.
  4. Heat the remaining oil in the same skillet until hot. Add the asparagus first, stir and then add the carrots and cook until vegetables are crisp tender, about 3 minutes. Move the vegetables to one side of the pan and add the scallion mixture and cook, mashing it with a spataul to bring out more flavor and aroma – cook for about 30 seconds, then stir it into the rest of the vegetables
  5. Return the shrimp to the pan. Whisk the broth mixture to re-combine, then add to the skillet. Cook stirring constantly, until shrimp are opaque throughout and the sauce has thickened, about 3 minutes. Serve with any rice or noodles of your choosing.
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Balsamic Roasted Portobello Tacos with Fresh Vegetables

Prep Time: 15 minutes
Cook Time: 45 minutes
Servings: 6-8

What you need:

  • 3 ea Portobello mushrooms, stems & gills removed
  • 2 tbsp Balsamic vinegar
  • 1 tbsp Olive oil
  • 1 tsp Dried thyme
  • Salt and pepper
  • 1 cup Fresh corn kernels
  • 1 ea Onion, sliced
  • 2 ea Red bell peppers, sliced
  • 1 tbsp Garlic, minced
  • 1 tbsp Olive oil
  • 1 tbsp Taco seasoning
  • 1 ea Avocado, sliced
  • 1/2 cup Cilantro leaves
  • 1 cup Grated cheddar cheese
  • Corn tortillas

What to do:

  1. Preheat the oven to 400F. Line a baking sheet with parchment paper. Arrange the mushrooms on the baking sheet and brush each side of the mushrooms with the balsamic vinegar and olive oil. Sprinkle with the dried thyme, sprinkle with salt and pepper.
  2. Roast for 15 minutes with the skin side down. Take them out of the oven and let the rest so that the mushrooms absorb some the juices produced during the roasting time. Once they are cool enough to touch, thinly slice the mushrooms.
  3. Heat a large sauté pan over medium high heat. Add the olive oil, then add the onions and sauté until lightly golden brown. Then add the garlic and stir, then add the red peppers and corn. Saute for another 5 minutes, or until tender. Toss with the taco seasoning.
  4. In a corn tortilla, place the onion mixture, sliced avocado, cilantro leaves and finish with grated cheese. Enjoy!
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Basil Roasted Vegetables w Red Quinoa

Prep Time: 20 minutes
Cook Time: 15 minutes
Servings: 6

What you need:

  • 2 tbsp minced fresh basil
  • 2 tbsp balsamic vinegar
  • 1 tablespoon extra-virgin olive oil
  • 1/4 teaspoon salt
  • 2 garlic cloves, crushed
  • 2 medium zucchini, cut into 1-inch slices
  • 1 medium red bell pepper, cut into 1-inch pieces
  • 1 medium yellow bell pepper, cut into 1-inch pieces
  • 1 medium red onion, cut into 8 wedges
  • 1 (8-ounce) package mushrooms 1 ½ cup red quinoa
  • 3 cups water
  • 1 (3-ounce) package chèvre (goat cheese), crumbled
  • Fresh basil sprigs (optional)
  • 3 Chicken boneless & skinless, butterflied
  • 2 tsp Herbs de Provence
  • 1/2 tsp Sea salt
  • 1/2 tsp Ground black pepper

What to do:

  1. Preheat oven to 425°.
  2. Combine first 5 ingredients in a large bowl; stir well. Add zucchini, bell peppers, onion, and mushrooms; toss well to coat. Arrange vegetables in a single layer in a shallow roasting pan. Bake at 425° for 15 minutes or until tender and browned, stirring occasionally. Toss basil with the vegetables.
  3. Heat the water in a small saucepan and bring to a simmer. Then add a pinch of salt and the quinoa. Cook at a low simmer till done.
  4. Sprinkle the chicken breasts with Herbs de Provence, salt and pepper. Then lightly brush with olive oil. Heat a non-stick pan over medium high heat. Once the pan is hot, add the chicken in a single layer in the pan. Cook for about 3 minutes a side – till cooked through. Remove from the pan and repeat with the remaining chicken breast.
  5. li>
  6. Spoon roasted vegetables over red quinoa, and top with cheese. Sprinkle with pepper. Place the chicken on top and garnish with fresh basil sprigs, if desired.
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Greek Chicken Meatballs with Cucumber Yogurt Sauce

Prep Time: 40 minutes
Cook Time: 10 minutes
Servings: 4-6

What you need for the meatballs:

  • 1 tablespoon extra-virgin olive oil, plus some for liberal drizzling
  • 1/2 cup onion, finely chopped
  • 2 boxes frozen chopped spinach, defrosted
  • 1 cup crumbled feta cheese
  • 1 pound ground chicken
  • 1/2 tsp freshly ground black pepper
  • 1 tsp granulated garlic
  • 1/2 tsp dried oregano
  • 1/2 tsp dried basil
  • Pinch of cayenne pepper

What you need for the yogurt sauce:

  • 1 1/2 cups Greek style plain yogurt
  • 1 cup cucumber, peeled, seeded and chopped
  • 3 tbsp fresh dill
  • 2tsp lemon juice
  • 1/2 tsp ground cumin
  • 1/4 cup fresh dill
  • 1/4 cup fresh cilantro

What to do:

  1. Preheat the oven to 500 degrees F, on boil.
  2. Squeeze the water out of the spinach until completely dry, place in a large bowl. Add the feta, chicken, onion and dry spices to the bowl and mix well to combine. Drizzle the mixture with the tablespoon of olive oil and mix well.
  3. Form 1 inch meatballs and place the meatballs on a cookie sheet that has been sprayed with non-stick spray, drizzle with olive oil and bake for 10 minutes.
  4. Place yogurt, cucumber, dill, lemon juice, cumin, dill, cilantro, and a little salt in food processor and process until smooth. Adjust seasonings and transfer to a serving bowl. Serve meatballs alongside sauce with toothpicks.
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Strawberry & Asparagus Salad

What you need:

  • 3 green onions, roughly chopped
  • 1/2 avocado, peeled and pitted
  • 3/4 cup orange juice
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon ground black pepper
  • 16 ounces spring greens or mesclun mix
  • 3 cup sliced fresh strawberries
  • 14 spears asparagus, trimmed and sliced into strips with a vegetable peeler, slide the tips of the asparagus with a knife
  • 6 tbsp fresh goat cheese, crumbled
  • 1/2 cup sliced raw almonds

Preparation:

  1. In a blender, add the avocado, green onions, orange juice, salt and pepper. Puree until you get a smooth puree. Taste and adjust the flavor with more salt and pepper if needed.
  2. In a large bowl, toss greens, strawberries and asparagus together. Transfer to individual plates, and drizzle with half the dressing. Top each salad with almonds and goat cheese and serve. Extra dressing will keep to two days refrigerated.
  3. I'm Lara Ritchie with Delicious by Davita. Cooking with the seasons means we are using ingredients when they are at the height of their flavor. Today's recipe is power packed! Strawberry Asparagus Salad with an Avocado & Orange Dressing gives us great flavor while we put more fruits & vegetables on our plate.
  4. We start with the dressing. Place fresh squeezed orange juice, avocado, green onions and salt and pepper in a blender. The trick here – the avocado makes the dressing creamy and full of flavor.
  5. We are using fresh sliced strawberries in this salad and then sneaking some raw asparagus in it too! Use a vegetable peeler to peel long strips of the asparagus and then slice the tips. This technique keeps the asparagus sweeter and the tips give us good crunch.
  6. To serve, we toss the greens with our dressing, strawberries and asparagus. Top with sliced almonds and finish with crumbled goat cheese.
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Spiced Crusted Salmon with Roasted Pepper Sauce

What you need for the salmon:

  • Four  6 ounce salmon fillets
  • 2 tbs Olive Oil to lightly coat the salmon
  • 1/8 tsp Freshly ground black pepper
  • 1/2 tsp Sea salt
  • 1/2 tsp Ground Coriander
  • 1/2 tsp Ground Cumin

What you need for the roasted red pepper sauce:

  • 4 Large red bell peppers
  • 1 tbs Vegetable oil to lightly coat peppers
  • 5 tbs Extra virgin olive oil
  • 1 tsp Ground coriander
  • 2 tbs Rice wine vinegar

Preparation:

  1. Preheat the oven to 450° F. Place the salmon on a baking sheet. In a small bowl, mix together the spices and sprinkle over the salmon, then lightly brush the salmon with olive oil.
  2. Roast the salmon, uncovered, until just cooked through, about fifteen minutes. It will be firm but will have a little bit of give to it when pressed on.
  3. Preheat the broiler to 500F.
  4. Place the red bell peppers on a sheet pan and lightly coat with oil. Broil the bell peppers under the broiler for 12 minutes, or until blackened on all sides.
  5. Take the peppers out of the oven and place the peppers in a bowl and cover the bowl with plastic wrap. Let the peppers sit for 10 minutes. After 10 minutes, peel the skin off the peppers, cut the peppers in half, remove the seeds being careful not to lose the pepper juice in the process. Put the peppers in a blender. Add the olive oil, coriander, rice wine vinegar and puree to a smooth consistency.

Disclaimer: Check with your doctor, dietician or nutritionist for serving sizes and ingredients that are best for you. Each individual diet may vary.