Recipies by Lara Ritchie

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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.
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  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.