Clams Steamed in Wine with Parmesan Drizzle

Clams Steamed in Wine with Parmesan Drizzle

Clams Steamed in Wine with Parmesan Drizzle

 

5 lb. cherystone clams

1/2 cup cornmeal

 

For Parmesan Drizzle:

4 T. butter

4 ounces cream cheese

1 T. flour

1/2 cup milk

1/2 cup half and half

1/3 cup parmesan cheese

salt

 

For Clams:

3 T. butter

2 T. olive oil

1/2 vadalia onion, diced

4 cloves garlic, diced

1 cup white wine

pepper

1/4 cup fresh parsley, chopped

1 large plum tomato, diced

red pepper flakes

 

8 ounces thin spaghetti, cooked and drained

 

 

Fill a large bowl with cold water. Add clams and cornmeal and let soak for about 30 minutes.

 

For Parmesan Drizzle: Melt butter in a saucepan. Add cream cheese and let melt for a couple minutes. Whisk to combine. This will take a few whisks around the pot. Add flour, milk, and half and half. Whisk to combine. Stir in Parmesan cheese and season with salt. Cook until slightly thickened. Keep warm.

 

Drain clams and rinse off any cornmeal. Set aside. Heat a large pot to medium high. Add butter and olive oil and melt. Add onions and saute for 5 minutes. Add garlic and saute 1 minute. Deglaze pot with wine. Add clams and reduce heat to medium. Cook clams for 8 – 12 minutes or until all shells are open. Pour clams and any liquid into a large serving bowl and top with diced tomatoes, parsley, and a sprinkle of red pepper flakes.

 

To serve, place some of the pasta in a shallow bowl. Top with about a dozen clams and the Parmesan Drizzle.

Kuku Sabzi (Persian Herb Frittata)

Kuku Sabzi (Persian Herb Frittata)

Kuku Sabzi (Persian Herb Frittata)

 

Kuku sabzi can be served warm, cold, or at room temperature – making it the perfect make ahead dish and picnic favorite!

 

4 T. extra-virgin olive oil

5 oz chopped baby spinach (about 4 cups)

3 cups thinly sliced green onions

3 cups finely chopped fresh cilantro leaves and tender stems

2 cups finely chopped fresh parsley leaves

1 cup finely chopped fresh dill leaves and tender stems

12 large eggs

2 T. all-purpose flour

2 tsp. kosher salt

1 1/2 tsp. ground turmeric

1/4 tsp. freshly ground black pepper

 

Fresh mint leaves, for garnish (optional) Preheat the oven to 375°F [190°C] and set an oven rack in the middle position. In a large nonstick skillet, heat 1 Tbsp of the oil over medium-high heat. Add the spinach and green onions and cook until softened and wilted, about 2 minutes. Transfer to a large bowl and let cool for 10 minutes. Add the cilantro, parsley, and dill and stir to combine. In another bowl, whisk the eggs until lightly beaten. Add the flour, salt, turmeric, and pepper and whisk until smooth. Pour the mixture into the bowl with the herbs and stir until combined. Add the remaining 3 Tbsp of oil to a 9 in [23 cm] square pan and tilt the pan to coat the bottom and sides. Pour the egg mixture into the pan and transfer to the oven. Bake until the eggs are just set, about 30 minutes. Let cool for at least 10 minutes before cutting into 16 squares. Serve warm or at room temperature. Garnish with mint leaves before serving, if desired. Store, refrigerated, in a Stasher bag or an airtight container for up to 3 days.

 

To fry the kuku instead of baking::  Preheat 2 Tablespoons of olive oil over medium high heat in a 12 inch skillet. When the oil begins to ripple, pour half of the kuku mixture into the pan, lower heat to medium and cook until the kuku is set on the bottom and beginning to set on the top. Use the flat end of a spatula to divide the kuku into wedges. Flip one wedge at at time and continue to cook until the kuku is fully set and there is no raw egg in the middle. Move the cooked kuku onto a plate and repeat with the other half of the batter, adding more olive oil before you add the batter.

The Ruby

The Ruby

The Ruby

 

makes 1 cocktail

 

1 shot vodka

1 shot triple sec

2 shots pomegranate juice

1 shot orange juice

squeeze of lime juice

fancy sugar to rim glass

 

Fill a shaker with 4 – 5 ice cubes and add vodka, triple sec, pomegranate juice, and orange juice. Shake vigorously to combine. Rub the rim of a martini glass with a lime wedge and dip in sugar. Pour drink in glass and add a squeeze of lime juice.

Baked Tofu

Baked Tofu

Baked Tofu

 

These chewy, savory nuggets are an excellent make-ahead protein option for meatless lunches.

 

Preheat the oven to 400°F. Line a baking sheet with parchment paper.  Cut one 14 to 16 oz block of extra-firm tofu into 1 in slabs. Place a double layer of paper towels onto a baking sheet and arrange the tofu slabs in a single layer on top. Cover with a double layer of paper towels and set another baking sheet on top. Place a heavy cast-iron skillet or several large cans onto the baking sheet to weigh it down for 20 minutes. Meanwhile, in a large bowl, whisk together 3 T. of soy sauce, 1 T. of sesame oil, and 1 T. of maple syrup. Cut the pressed tofu into 1 in cubes, gently toss in the marinade, and let sit for several minutes. Arrange the tofu in a single layer onto the prepared baking sheet and bake until lightly browned, about 30 minutes, turning the pieces over halfway through baking. Makes about 2 cups [320 g].

Apple Crumb Bars

Apple Crumb Bars

Apple Crumb Bars

 

2 T. butter

7 C. peeled and sliced apples (about 7 medium sized apples)

¼ cup apple cider or juice

1 T. cornstarch

2 tsp. cinnamon

½ tsp. nutmeg

½ tsp. salt

 

1 ¼ C. flour

½ cup brown sugar

¼ cup sugar

1 ½ C. oats

¼ tsp. salt

10 T. butter, chilled and cubed

 

vanilla ice cream – for serving, optional

 

Preheat oven to 375 degrees. Lightly grease a 9 x 13 inch baking pan and set aside. In a large sauté pan over medium high heat, melt the butter and add the apples. Stir to coat the apples with the melted butter. Mix the apple cider or juice with the cornstarch, cinnamon, nutmeg, and salt until the cornstarch is dissolved. Stir into the apples and reduce heat to medium. Continue cooking until the apples begin to soften, about 5 – 7 minutes. Set aside. Meanwhile, in a food processor add the flour, sugars, oats, and salt and pulse 4 – 6 times or until the still has some whole oats in it. Do not pulse until the mixture is fine. Add the butter and pulse until the mixture is crumbly with pieces about the size of marbles. In the prepared baking pan, add one-half of the crumb mixture and press down. Layer the apples on top and sprinkle the remaining crumb mixture and press down lightly. Bake for 30 minutes. Increase oven to 425 degrees and continue baking until the top of the bars are golden brown, about another 10 – 15 minutes. Let cool and cut into bars. Serve alone or topped with vanilla ice cream.

Baked Orecchiette with Fennel and Sausage

Baked Orecchiette with Fennel and Sausage

Baked Orecchiette with Fennel and Sausage

 

1 lb orecchiette (or rigatoni)

1 fennel bulb (OR 1 1/2 tsp. ground fennel seed)

2 T. extra-virgin olive oil

1 pound mild Italian sausage, ground

1 small onion, diced

1 tsp. sugar

1 T. red wine vinegar

1 C. of your favorite tomato sauce (I love Rao’s marinara or tomato basil)

1 1/2 C. heavy cream

2 C. shredded fontina cheese

1/4 C. grated Parmigiano-Reggiano cheese

 

Preheat an oven to 425°F (220°C). Lightly oil a 9-by-13-inch (24-by-33-cm) baking dish. Bring a pot of water to a boil over high heat. When the water is boiling, season generously with salt (you want to make it “salty like the sea” which means you should add about 1/4 C.). Add the pasta and cook 3 minutes less than the cook time on the package. Because you’re going to finish this off in the oven, you want to undercook the pasta just a bit, so it retains a bit of a bite and doesn’t get mushy. Drain and place back in the same pot you cooked it. Add about a T. of butter. Remove and discard the stalks and core from the fennel bulb and dice the bulb. In a large sauté pan, over medium heat, heat 1 T. of the olive oil. If you’re using ground fennel seed, add it with the sausage right away. Add the sausage and cook, stirring occasionally, until lightly browned, 3 to 4 minutes. Add the fennel to sausage and cook, stirring, until tender, 4 to 5 minutes. Add sausage and fennel to the pot with the pasta. Add the remaining 1 Tbs. olive oil to the same sauté pan and then add the onions and pinch each of salt and pepper. Cook, stirring occasionally, until the onions are tender and translucent, about 3 to 4 minutes. Add the sugar and vinegar and cook until the vinegar has reduced, about 1 to 2 minutes. Add the tomato sauce and cream and simmer, stirring, until lightly thickened, 4 to 5 minutes. Transfer to the pot with the pasta, add the fontina and stir well. Transfer the pasta mixture to the prepared dish and top with the Parmigiano-Reggiano. Bake until the top is golden brown and the sauce is bubbling around the sides, 10 to 15 minutes. Serve directly from the dish. NOTES: To save some time, start boiling the water first. While you’re waiting for the water to boil, start cooking the sausage and fennel. By the time the sausage and fennel is finished, the water should have boiled, and while the pasta is cooking, chop the onion and mix the sugar and vinegar in a small dish. Now it will be time to add the sausage/fennel to the pasta. Give it a stir. Next step is to cook the onion and get the tomato cream sauce cooking. While the sauce is simmering, grate the fontina on a piece of parchment paper (makes cleanup SUPER easy!), and the Parmesan (on a separate piece of parchment).

Winter Slaw with Maple Vinaigrette

Winter Slaw with Maple Vinaigrette

Winter Slaw with Maple Vinaigrette

 

1 small butternut squash, about 1 lb., seeded and cubed

4 medium carrots, peeled

2 medium turnips, peeled

3 parsnips, peeled

1 large Granny Smith apple, peeled and cut in wedges

4 T. olive oil, divided

1 T. maple syrup

3 T. apple cider vinegar

1/2 tsp. salt

1/4 tsp. pepper

6 scallions, thinly sliced

 

In a large bowl, whisk  2 T. of the olive oil, maple syrup, apple cider, salt, pepper and scallions.  Set aside.  Shred butternut squash, carrots, turnips, parsnips, and apples in a food processor using the medium shredding blade.  Heat a large sauté pan over medium high heat and add 2 T. of the olive oil.  Add the vegetables and fruit and sauté, stirring occasionally for 6 – 10 minutes, or until they are tender crisp.  Place in bowl with the vinaigrette and toss to coat evenly.

Sesame-Glazed Beef & Veggie Bowl

Sesame-Glazed Beef & Veggie Bowl

Sesame-Glazed Beef & Veggie Bowl

 

1 T. olive oil

1 pound beef steak

¼ C. diced onion

2 C. broccoli florets

½ C. sugar snap peas

¼ C. reduced-sodium tamari sauce

1 T. toasted sesame oil

1 T. minced garlic

½ C. beef broth

1 tsp. tapioca flour

¼ C. chopped scallions

1 T. sesame seeds

 

In a large skillet, heat the olive oil over medium-high heat. Pat the beef dry and season it with salt and pepper to taste. Add it to the hot pan and brown it for 3 to 4 minutes per side. Remove the beef and set aside, reserving the grease in the skillet. Reduce the heat to medium. Add the onion to the skillet and cook for 3 to 4 minutes, until translucent. Add the broccoli florets and cook for another 3 to 4 minutes, until brown. Add the sugar snap peas and cook for 1 to 2 minutes. Meanwhile, in a small mixing bowl whisk together the tamari sauce, toasted sesame oil, minced garlic, beef broth, and tapioca flour until dissolved. Add the sauce to the skillet, stirring to coat the vegetables. Bring the mixture to a boil and then reduce the heat to medium-low. Cut the steak into small pieces, about 1 inch square, and add it back to the pan, simmering for 5 to 7 minutes, until the beef is cooked to desired doneness. Divide vegetables and steak mixture into 4 individual bowls. Garnish with the scallions and sesame seeds and serve. Note: You can make this dish ahead or store leftovers in an airtight container in the refrigerator 3 to 4 days. For long-term storage, freeze individual portions. Defrost overnight in the refrigerator before reheating.

 

4 servings, 402 calories, 26g fat, 2g Fiber

Thyme Rubbed Pork Chops with Apple-Shallot Sauce

Thyme Rubbed Pork Chops with Apple-Shallot Sauce

Thyme Rubbed Pork Chops with Apple-Shallot Sauce

 

4 (6 – ounce) pork chops, center cut and about 1-inch thick each

1 T. fresh thyme

salt and pepper

2 tsp. olive oil

 

1 large apple, such as Braeburn or Rome, peeled, and chopped in large dice

2 shallots, sliced thin

1 garlic clove, chopped

1/2 cup chicken stock

1/4 cup white wine

2 tsp. honey

2 tsp. Dijon mustard

1/2 tsp. Garam Masala

 

Sprinkle pork chops with thyme, salt and pepper.  Heat a sauté pan over medium high heat and add oil.  Add pork and sauté on each side for about 4 – 5 minutes or until just cooked through.  Transfer to a plate and tent with foil to keep warm. In the same pan, add the apple, shallot, and garlic.  Sauté, stirring occasionally, for 3 – 5 minutes or until the apples begin to just soften and the shallots are translucent.  Stir in chicken stock, wine, honey, mustard, and Garam Masala.  Continue cooking for an additional 3 – 5 minutes or until the sauce is slightly thickened.  Season to taste with salt and pepper. To serve, top pork chops with apple-shallot sauce.

Sticky Sesame Chicken

Sticky Sesame Chicken

Sticky Sesame Chicken

 

1 pound boneless skinless chicken thighs

2 T. olive oil

2 tsp. tapioca flour

2 T. sesame seeds

1/4 C. chopped fresh cilantro

4 lime wedges

 

1/4 C. coconut aminos

1 tsp. erythritol brown sugar replacement

1 T. minced fresh garlic

1 T. minced fresh gingerroot

2 tsp. sesame oil

3 T. rice wine vinegar

 

Pat the chicken dry. Dice into 1/2-inch pieces and season it with salt and pepper to taste. In a large mixing bowl, whisk together the coconut aminos, erythritol brown sugar, garlic, ginger, sesame oil, rice wine vinegar, and salt and pepper to taste. Add the chicken and toss to coat. Cover and transfer to the refrigerator for 30 minutes to marinate.  Heat the olive oil over medium-high heat in a large sauté pan. Remove the chicken from the marinade, allowing the excess to drip away. Reserve the marinade. Place the chicken in the hot pan and cook for 3 to 4 minutes per side. Add the tapioca flour to the marinade and whisk to combine. Add the marinade to the pan with the chicken and cook for 4 to 5 minutes, until the sauce thickens. Evenly divide among 4 bowls and serve the chicken garnished with sesame seeds, cilantro, and lime wedges. Stored in an airtight container in the refrigerator, this dish is good for 3 to 4 days.

 

4 servings, 331 calories, 18g fat, 1g fiber

Pepperoni Pizza Puffs

Pepperoni Pizza Puffs

Pepperoni Pizza Puffs

 

3/4 cup flour

3/4 tsp. baking powder

1 T. Italian seasoning

pinch of salt (my addition, optional)

pinch of red pepper flakes (my addition, optional)

3/4 cup whole milk

1 egg, lightly beaten

1 cup shredded mozzarella cheese

1/4 cup grated Parmesan cheese

1 cup cubed pepperoni

1/2 cup pizza sauce

 

Preheat the oven to 375 degrees. Grease a 24-cup mini-muffin pan. In a large bowl, whisk together the flour, baking powder, Italian seasoning, salt and red pepper flakes (if using), whisk in the milk and egg. Stir in the mozzarella, Parmesan, and pepperoni; let stand for 10 minutes. Stir the batter and divide among the mini-muffin C.. Bake until puffed and golden, 20 to 25 minutes. Meanwhile, microwave the pizza sauce until warmed through. Serve the puffs with the pizza sauce for dipping.  NOTE: All my batter did not fit into the 24-mini muffin pan. I made a full size muffin with the leftover batter. Some pans are larger than others so you may not have an issue.

Thai Chopped Chicken Salad

Thai Chopped Chicken Salad

Thai Chopped Chicken Salad

 

2 heads romaine lettuce, chopped

2 C. shredded red cabbage

1 C. shredded carrots

2 C. shredded cooked chicken breast

¼ C. crushed peanuts

¼ C. scallions, sliced

 

For the dressing

¼ C. unsweetened natural peanut butter

¼ C. full-fat coconut milk

2 T. gluten-free tamari

2 T. rice vinegar

2 T. lime juice

1 tsp. sesame oil

 

Place the romaine lettuce, red cabbage, carrots, chicken, peanuts, and scallions in a large bowl. Whisk together the peanut butter, coconut milk, tamari, rice vinegar, lime juice, and sesame oil in a small bowl. Pour the dressing over the salad, toss, and divide equally into 4 smaller bowls. If you are preparing this dish in advance, store the dressing and salad separately in airtight containers and toss them together when you are ready to serve.

 

4 servings, 359, 20g Fat, 9g Fiber

Avocado Toast Fried Eggs with Smoked Paprika + Salsa

Avocado Toast Fried Eggs with Smoked Paprika + Salsa

Avocado Toast Fried Eggs with Smoked Paprika + Salsa

 

1 really good slice of bread

½ ripe avocado

Squeeze of fresh lime juice

2 sprinkles of salt

Dab of butter

2 eggs

Sprinkle of smoked paprika

Glug of salsa

 

Toast the bread to your liking. Scoop out the avocado half and mix it with the lime juice and a pinch of salt. Schmear it onto the toast. Heat the butter in a frying pan and fry the eggs as you like, sprinkling with smoked paprika and salt while cooking. Slide the eggs onto the toast. Top with the salsa and dig in.

Deviled Egg Salad

Deviled Egg Salad

Deviled Egg Salad

 

9 Hard Boiled Eggs, Peeled

1 tsp. Dijon Mustard

3 T. Mayo

2 T. Raw Almond Butter

1 T. Lemon Juice

½ tsp. Hot Sauce

¼ C. chopped Scallions

¼ C. chopped Celery

2 T. minced Shallots

½ tsp. Paprika

1 T. chopped Parsley

4 slices cooked and crumbled Bacon

 

Slice the eggs in half lengthwise. Carefully remove the yolks, place them in a medium mixing bowl, and mash them. Roughly chop the egg whites and set aside. To the hard boiled egg yolks, add the Dijon, mayonnaise, almond butter, lemon juice, and hot sauce. Mix until completely combined. Fold in the cooked egg whites, scallions, celery, shallots, half the paprika, and half the parsley. Divide into 4 portions, topping each with the crumbled bacon and remaining paprika and parsley. If you are preparing this dish in advance, store the dressing (the mustard, mayonnaise, almond butter, lemon juice, and hot sauce) and salad separately in airtight containers and toss together when you are ready to serve.

 

4 servings, 343 calories, 27g fat, 2g fiber

Sweet and Spicy Three Bean Salad

Sweet and Spicy Three Bean Salad

Sweet and Spicy Three Bean Salad

 

1 15-ounce can organic cannellini beans drained and rinsed

1 15-ounce can garbanzo beans drained and rinsed, chickpeas

1 cup frozen shelled edamame thawed

1/2 cup fermented ginger orange carrots

1 medium jalapeño seeded and chopped

1/4 cup chopped fresh cilantro

1/4 cup  Raw Apple Cider Vinegar

1/4 cup avocado oil

2 T. Honey

1/2 tsp. Sea Salt

1/4 tsp. Black Pepper

 

In a large bowl, combine the cannellini beans, garbanzo beans, edamame, carrots, jalapeño, cilantro, vinegar, oil, honey, salt, and pepper, and mix well. Refrigerate, covered, for a minimum of 3 hours, or preferably overnight, for the flavors to blend. Enjoy.

Crème Fraîche Cherry Compote Ice Cream

Crème Fraîche Cherry Compote Ice Cream

Crème Fraîche Cherry Compote Ice Cream

 

2 C. pitted black cherries fresh or frozen

½ cup sugar

½ medium lemon(s) juiced

 

½ cup sugar

6 large Egg YOLK(s), Organic Pasture Raised

¾ cup whole milk

2 C. Crème Fraîche

 

Make the cherry compote: Combine the cherries, sugar, and lemon juice in a small saucepan over low heat. Cook until the mixture looks like jam, about 20 minutes, stirring frequently. Remove from the heat and allow to cool completely before layering with the ice cream. Make the ice cream: In a bowl, whisk together the sugar and egg yolks until light and creamy. In a medium saucepan over medium-low heat, heat the milk just until a few bubbles start to form. Slowly and gradually, pour the hot milk over the sugar and yolk mixture, whisking constantly. Transfer the mixture to the refrigerator for 6 hours, or until completely chilled. Using a blender or electric mixer, combine the chilled mixture and the Crème Fraîche until smooth. Churn the mixture in an ice cream machine according to the manufacturer’s directions. once churned, scoop a few spoonfuls of the ice cream into a container, and then add a few spoonfuls of the compote. Continue layering, then cover with a lid or plastic wrap and store in the freezer until ready to serve, or up to 1 month.

SBD Sweet Potato Egg Cups

SBD Sweet Potato Egg Cups

SBD Sweet Potato Egg Cups

Egg C. are an excellent addition to your menu plan for several reasons. They’re an easy, portable source of protein; you can customize them with any combination of vegetables and cheese you like; and you can make them in advance!

 

1 medium sweet potato, peeled and shredded

¼ tsp. sea salt

2 tsp. coconut oil, melted

¼ tsp. ground black pepper

¼ tsp. garlic powder

 

12 large eggs

½ C. heavy cream

¼ tsp. sea salt

½ tsp. ground black pepper

¼ C. chopped spinach

¼ C. chopped tomatoes

¼ C. crumbled full-fat feta cheese

¼ C. shredded full-fat cheddar cheese

 

Preheat the oven to 400°F. Line a 12-C. muffin tin with silicone C. or paper C.cake liners and set aside. Combine the sweet potato and sea salt in a strainer and toss to coat. Let the mixture sit for 20 minutes to release any excess water. Transfer the sweet potato to a piece of cheesecloth and squeeze out the water.  Put the sweet potatoes in a bowl and add the coconut oil, black pepper, and garlic powder. Toss to combine. Divide the sweet potato mixture evenly between the 12 muffin C. and press the mixture down into the bottoms of the muffin C. with the tip of a spoon. Bake for 15 minutes. Remove the muffin tin from the oven. While the sweet potatoes are cooking, prepare the egg C. by adding the eggs, heavy cream, salt, pepper, spinach, and tomatoes to a bowl and whisk to combine. Pour equal amounts of the egg mixture into the baked sweet potato C.. Top with the feta and cheddar. Bake for 15 to 20 minutes, or until the eggs are set. Remove from the oven and allow the egg C. to cool slightly before serving. They are freezer

 

3 per serving, 331 calories, 21g Fat, 1g Fiber

Creamy Garlic Butter Tuscan Salmon

Creamy Garlic Butter Tuscan Salmon

Creamy Garlic Butter Tuscan Salmon

 

4 salmon fillets, skin off (or Trout or any white fish)

Salt and pepper, to season

2 tsp. olive oil

2 T. butter

6 cloves garlic, finely diced

1 small yellow onion, diced

1/3 cup dry white wine

5 ounces (150 g) jarred sun dried tomato strips in oil, drained of oil

1 3/4 C. half and half

Salt and pepper, to taste

3 C. baby spinach leaves

1/2 cup fresh grated Parmesan cheese, (do not include for dairy free option)

1 tsp. cornstarch mixed with 1 T. of water (optional)

1 T. fresh parsley chopped

 

Heat the oil in a large skillet over medium-high heat. Season the salmon filets (or fish if using) on both sides with salt and pepper, and sear in the hot pan, flesh-side down first, for 5 minutes on each side, or until cooked to your liking. Once cooked, remove from the pan and set aside. Melt the butter in the remaining juices leftover in the pan. Add in the garlic and fry until fragrant (about one minute). Fry the onion in the butter. Pour in the white wine (if using) and allow to reduce down slightly. Add the sun-dried tomatoes and fry for 1-2 minutes to release their flavors. Reduce heat to low heat, add the half and half (or heavy cream), and bring to a gentle simmer, while stirring occasionally. Season with salt and pepper to your taste. Add in the spinach leaves and allow to wilt in the sauce and add in the parmesan cheese. Allow sauce to simmer for a further minute until cheese melts through the sauce. (For a thicker sauce, add the milk/cornstarch mixture to the center of the pan, and continue to simmer while quickly stirring the mixture through until the sauce thickens.) Add the salmon back into the pan; sprinkle with the parsley and spoon the sauce over each filet. Serve over pasta, rice or steamed veg.

Smoked Salmon Bowl

Smoked Salmon Bowl

Smoked Salmon Bowl

 

1 C. packed baby kale

¼ tsp. olive oil

2 large eggs

â…› tsp. sea salt

â…› tsp. ground black pepper

2 ounces smoked salmon

¼ avocado, pitted and sliced

 

Preheat a nonstick pan on the stove over medium heat. Add the kale and olive oil to the pan and cook for 2 to 3 minutes, or until the kale is wilted. Season with a pinch each of salt and pepper to taste, and transfer to a serving bowl. Place the skillet back on the stove to cook the eggs. Whisk together the eggs, salt, pepper, and 1 T. of milk. Add this mixture to the pan and scramble to your desired firmness. Place the scrambled eggs in the bowl with the kale, top with smoked salmon and sliced avocado, and serve.

 

337 calories, 21g fat, 5g fiber

Golden Split Pea Soup

Golden Split Pea Soup

Golden Split Pea Soup

 

1 lb. Yellow Split Peas

1 lb. Sweet Italian Sausage

2 T. XVOO

2 C. Diced Leeks

4 C. Diced Celery

4 C. Diced Carrots

3 C. Diced Sweet Potato

6 Garlic Gloves, Finely Minced

3 tsp. Coarse Sea Salt

2 tsp. Freshly Ground Black Pepper

8 C. Homemade Ham Stock or Homemade Chicken Stock or Bone Broth

Homemade Croutons, Crème Fraiche and Chopped Fresh Italian Parsley to Garnish the Soup

 

In a large pot, such as a Dutch oven, over medium heat, heat the XVOO and add the Italian sausage.  Brown the sausage on all sides.  Remove from the pan and set aside to cool. Once cool enough to handle dice the Italian Sausage.  Add the leeks, celery, carrot, garlic, salt and pepper and gently sauté the vegetables until the leeks begins to become translucent, about 10 minutes.  Add the sweet potato and sauté the vegetables for 5 minutes more.    Add the split peas and cook for two minutes.  Add the ham stock and bring to a boil.  Reduce the heat to simmer and continue to cook for 30 minutes covered with a lid, stirring often to be sure the mixture does not burn or stick to the bottom of the pot.  Add the diced Italian sausage and cook for 30 minutes more or until the peas are soft and the soup is thick.  If too thick add a bit of the stock to thin.  (I like to cook the soup with a lid halfway on the pot.  This helps to keep the soup from reducing too much.)  Taste the soup for seasoning and adjust accordingly. Serve the soup in warm bowls with croutons and topped with a dollop of Crème Fraiche and a sprinkle of chopped fresh Italian parsley.

Coconut Chia Pudding

Coconut Chia Pudding

Coconut Chia Pudding

 

1 C. unsweetened coconut milk

2 T. chia seeds

1 scoop (or about 2 T.) collagen peptides

1 tsp. granulated erythritol sweetener (optional)

2 T. shredded unsweetened coconut

 

Whisk together the coconut milk, chia seeds, collagen peptides, and erythritol sweetener (if using) in a small bowl. Cover the bowl and place it in the refrigerator for at least 2 hours and for up to 5 days. When you are ready to serve it, top with the shredded coconut and raspberries (if using). Try toasting your shredded coconut in the oven for 10 minutes at 3501 2F for added crunch!

 

Nutrition information per serving: 357 calories, 21gfat, 13g Fiber

Lamb and Halloumi Burger Wraps

Lamb and Halloumi Burger Wraps

Lamb and Halloumi Burgers

 

7 oz. halloumi cheese

16 oz. ground lamb

4 T. mint chopped

salt

pepper

2 cups red cabbage chopped

Boston lettuce 4 large leaves

2 T. olive oil

1 T. apple cider vinegar

4 tsp mayonnaise

 

Grate half of the halloumi cheese, saving the other half for later. In a large bowl add the grated halloumi, ground lamb, mint, salt, and pepper to taste. Combine the mixture well with your hands and form into 4 burger patties. Pre-heat a large skillet pan on a stove set to medium-high, then add in the burgers. Turn the patties occasionally and cook for 15 minutes or until cooked through. Meanwhile, prepare the red cabbage slaw by thinly slicing the red cabbage. Place the cabbage in a bowl then coat well with olive oil and vinegar. Season with salt and pepper. Slice up the remaining halloumi cheese. Once the burgers have cooked through, add the slices of cheese into the skillet. Turn frequently until the cheese browns on both sides. This should take about 3-4 minutes. Assemble your burgers with a lettuce leaf, burger, red cabbage, halloumi slice and mayonnaise.

PNW Singing Scallops Steamed with Miso, Ginger and Ponzu

PNW Singing Scallops Steamed with Miso, Ginger and Ponzu

PNW Singing Scallops Steamed with Miso, Ginger and Ponzu

 

2 to 3 lbs. live pink scallops (or clams)

¼ C. peanut oil

1 tsp. sesame oil

¼ C. thinly sliced shallot

2 T. peeled ginger, finely chopped

2 T. finely chopped garlic

¼ C. Shaoxing Chinese rice wine or sake

1½ T. red miso

2 T. butter

¼ C. muscovado sugar

½ C. ponzu

Fresh lime juice to taste

1 bunch of cilantro

 

Scrub the scallops well, and soak in cold water to purge sand. Heat the oils in a large pan. Add shallot, ginger and garlic, and cook on medium heat until softened, about 5 minutes. Add rice wine or sake, and bring to a boil for about 2 minutes. Mash miso and butter together and add to the pan, along with sugar and ponzu. Simmer for a few minutes, stirring to dissolve miso. Add scallops. Cover and steam until open, about 1 to 2 minutes. (If the scallops don’t open in that time, they are likely dead and shouldn’t be eaten. Unlike clams, which can take up to 10 minutes to open, singers start to open as soon as they hit the heat.). Add lime juice and chopped cilantro to taste, or dress whole cilantro stems with a little oil and salt, and char them on a plancha or hot griddle. Serve with cilantro stems on top and grilled bread on the side.

Simple Sausage Casserole

Simple Sausage Casserole

Simple Sausage Casserole

 

6 sausages

1 pint grape tomatoes

3 sweet potatoes

2 large bell peppers chopped

1 large red onion chopped

1 cloves garlic minced

thyme (a few sprigs fresh)

salt

pepper

 

Preheat your oven to 400°F. Combine the grape tomatoes, sweet potatoes, bell peppers, red onion, and minced garlic in a large baking dish. Brown the sausages on all sides in a skillet placed over high heat, about 1 to 2 minutes per side. Place the sausages on top of the vegetables, toss in the thyme, and season everything to taste. Place in the oven and bake for 40 to 45 minutes.

Sweet-Tart Duck Breasts with Fresh Cherry Sauce

Sweet-Tart Duck Breasts with Fresh Cherry Sauce

Sweet-Tart Duck Breasts with Fresh Cherry Sauce

 

2 5- to 6-ounce duck breasts

Coarse sea salt, such as Maldon

2 tsp. olive oil

1 small shallot, finely diced

1/2 C. dry red wine

1/4 C. low-sodium chicken stock

7 ounces Bing cherries, pitted, stemmed, and halved

1 T. balsamic vinegar

10 twists on the black pepper mill

1 tsp. honey, preferably orange flower

1/2 T. very cold unsalted butter

 

Take the duck out of the fridge 15 minutes before you want to use it. Preheat the oven to 400°F. Score the fat on top of the duck in a crosshatch fashion, carefully to score only the fat and not the flesh beneath it. Season the duck on all sides with salt. Preheat a small nonstick skillet on medium heat. Place the duck, skin-side-down, in the hot pan and leave it alone for 10 to 12 minutes, until the skin is golden brown and the fat has rendered. Take the pan off the heat and turn the duck breasts over so the bottom of the breasts are coated in the rendered duck fat. Pour the excess fat into a heat-proof container and keep for frying potatoes. Put the duck, skin-side-up in its original sauté pan, in the oven and cook for 10 minutes. The internal temperature will be about 135°F. Let the duck breasts rest on a cutting board for 10 minutes before slicing. To make the cherry sauce, heat a small nonstick skillet over medium-low heat. Add the olive oil and the shallots. Sauté for 1 minute, just to soften the shallots. Add the wine, stock, and cherries. Bring the mixture to a boil. Add the balsamic vinegar, salt to taste, and pepper. Reduce the heat to medium-low, and simmer for 20 minutes. Remove a 1/4 C. combination of liquid and cherries and purée in a mini food processor. Return the puréed mixture to the pan with the rest of the sauce and stir in the honey and the cold butter. Slice the duck. Pour the sauce onto a serving plate and arrange the slices of duck on top. Season with a bit of salt and pepper for garnish.

Asian Beef and Snow Peas

Asian Beef and Snow Peas

Asian Beef and Snow Peas

 

2 Tablespoons extra virgin olive oil

1 1/2 cups sliced mushrooms

1 pound beef sirloin (sliced into thin strips)

5 ounces of snow peas

1 cup kale

2 cups cooked brown rice

1/2 cup soy sauce

4 Tablespoons brown sugar

2 Tablespoons rice vinegar

1/2 teaspoon ginger

1 Tablespoon hoisin sauce

4 cloves garlic, minced

 

In a skillet over medium heat, combine the oil and mushrooms. Stir occasionally and cook for 5 minutes. While mushrooms are cooking, start making the sauce by combining all sauce ingredients in a bowl and whisking until combined. After the mushrooms have cooked, add beef to the skillet and continue flipping occasionally until beef is browned on both sides. Add snow peas and kale to skillet, then slowly pour sauce over the whole skillet. Reduce heat to low and allow sauce to heat up while stirring occasionally for 2 minutes. Serve over brown rice.

Ham & Cheese Scones

Ham & Cheese Scones

Ham & Cheese Scones

 

2 cups all-purpose flour

1 tablespoon sugar

1 tablespoon baking powder

1/2 teaspoon garlic powder

1/2 teaspoon kosher salt

1/2 cup (1 stick) unsalted butter, cut into cubes

3/4 cup buttermilk

1 cup shredded cheddar cheese

1/3 cup diced ham (can use cooked bacon or pancetta)

2 tablespoons chopped fresh chives

 

Preheat oven to 425 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside. In a large bowl, combine flour, sugar, baking powder, garlic powder and salt. Add cold butter, using your fingers to work the butter into the dry ingredients until it resembles coarse crumbs. Stir in buttermilk, cheese, ham and chives until a soft dough forms. Working on a lightly floured surface, knead the dough 3-4 times until it comes together. Using a rolling pill, roll the dough into an 8″ circle, about 1-inch thick, and cut into 8 wedges. Place scones onto the prepared baking sheet. Place into oven and bake for 18-20 minutes, or until firm to the touch and lightly browned. Serve immediately.

Sheet-Pan Chicken with Roasted Plums and Onions

Sheet-Pan Chicken with Roasted Plums and Onions

Sheet-Pan Chicken with Roasted Plums and Onions

 

2 tsp. fennel seeds

2 T. fresh lemon juice

1 tsp. grated lemon or orange zest

4 garlic cloves, finely grated

2 tsp. honey

¼ tsp. ground allspice

Large pinch red-pepper flakes, or to taste

1 chicken (about 3 1/2 pounds), cut into parts

Kosher salt and black pepper

2 C. ripe, soft plums, pitted and cut into 3/4-inch thick slices

6 fresh thyme sprigs

1 medium red onion, peeled and sliced from root to stem in 1/2-inch wedges

Extra-virgin olive oil, for drizzling

â…” C. torn mint, basil or cilantro leaves (or a combination)

Flaky sea salt, for serving

 

Toast the fennel seeds in a small skillet over medium heat, stirring, until fragrant, about 2 minutes. Pour seeds into a mortar and pound with a pestle until coarsely crushed (or lay seeds on a cutting board and pound them with a can or jar). Put the seeds into a large bowl and stir in lemon juice, zest, garlic, honey, allspice and red-pepper flakes. Season chicken generously all over with salt and pepper and add to the bowl, turning the pieces to coat them with marinade. Mix in plums and thyme sprigs. Refrigerate for at least 2 hours or up to 24 hours. When ready to cook, heat the oven to 425 degrees. Put the chicken pieces, plums, and thyme sprigs on a rimmed baking pan. Add onions, spreading them out around the chicken and plums. Season plums and onions lightly with salt. Drizzle everything with olive oil. Roast until chicken is golden and cooked through, 30 to 45 minutes, removing the white meat if it’s done before the dark meat. Transfer chicken pieces as they are done to a platter. Spoon the plums and onions around the chicken. Drizzle a little of the pan drippings over the chicken and serve, garnished with the herbs and flaky salt.

Skillet Bowtie Lasagna

Skillet Bowtie Lasagna

Skillet Bowtie Lasagna

 

1 lb. ground beef

1 onion, chopped

1 clove garlic, chopped

14-1/2 oz. can diced tomatoes

1-1/2 c. water

6-oz. can tomato paste

1 T. dried parsley

2 t. dried oregano

1 t. salt

2-1/2 c. bowtie pasta, uncooked

3/4 c. small-curd cottage cheese

1/4 c. grated Parmesan cheese

 

In a large skillet over medium heat, brown beef, onion and garlic; drain. Add tomatoes with juice, water, tomato paste and seasonings; mix well. Stir in pasta; bring to a boil. Reduce heat, cover and simmer for 20 to 25 minutes, until pasta is tender, stirring once. Combine cheeses; drop by rounded tablespoonfuls onto pasta mixture. Cover and cook for 5 minutes. Serves 4.

Salmon Baked in Cream with Sweet Bay, Thyme, and Dill

Salmon Baked in Cream with Sweet Bay, Thyme, and Dill

Salmon Baked in Cream with Sweet Bay, Thyme, and Dill

 

4 (6-ounce) wild-caught salmon fillets

4 bay leaves

1 C. heavy cream

2 T. chopped fresh thyme leaves

2 T. chopped fresh dill

 

Preheat the oven to 400°F.  Place the salmon fillets in a single layer in a small baking dish or gratin dish. Top each fillet with a bay leaf. Pour the heavy cream over the salmon and sprinkle with the thyme and dill. Bake until the fish flakes easily when pierced with a fork and the cream thickens, about 15 minutes. Discard the bay leaves and serve, spooning warm cream and herbs over the fish.

One Pot Chicken and Orzo

One Pot Chicken and Orzo

One Pot Chicken and Orzo

 

4 T. olive oil, divided

4 boneless, skinless chicken breasts

1 t. dried basil

salt and pepper to taste

2 zucchini, sliced

8-oz. pkg. orzo pasta, uncooked

1 T. butter, softened

2 T. red wine vinegar

Optional: 1 t. fresh dill, snipped

 

Garnish: lemon wedges Heat 2 tablespoons oil in a skillet over medium heat. Sprinkle chicken with basil, salt and pepper. Add chicken to skillet and cook, turning once, for 12 minutes, or until juices run clear. Remove chicken to a plate and keep warm. Add zucchini to skillet and cook for 3 minutes, or until crisp tender. Meanwhile, cook orzo according to package directions; drain and stir in butter. Whisk together remaining oil, vinegar and dill, if using; drizzle over orzo and toss to mix. Season with additional salt and pepper, if desired. Serve chicken and zucchini with orzo, garnished with lemon wedges. Serves 4.

Baked Salmon with Sorrel and Cream

Baked Salmon with Sorrel and Cream

Baked Salmon with Sorrel and Cream

 

Six 7- to 8-ounce salmon fillets with skin Salt and freshly ground black pepper

12 large sorrel leaves, cut into fine ribbons

1 tsp. chopped garlic

1 C. heavy cream

 

Preheat the oven to 450°F. Arrange the salmon fillets, skin side down, on an ungreased baking sheet. Sprinkle lightly with salt and pepper and bake for 10 to 12 minutes, or just until congealed juices appear as white spots on the surface of the fish. While the salmon is baking, combine the sorrel, garlic, and cream in a heavy-bottomed saucepan and cook over medium-high heat until the sauce is boiling hard and slightly thickened. Remove from the heat. With a long metal spatula, lift the fillets from the baking sheet, leaving the skin behind. Transfer to warm plates, top with sorrel sauce, and serve at once.

Saucy Beef Skillet

Saucy Beef Skillet

Saucy Beef Skillet

3 T. oyster sauce or soy sauce

1-1/2 T. dry sherry or orange juice

2 t. cornstarch

1/2 t. sugar

2 T. peanut oil

2 lbs. beef round steak, thinly sliced

6 green onions, sliced 1/2-inch long

 

In a bowl, mix together sauce, sherry or orange juice, cornstarch and sugar; set aside. Heat oil in a large skillet over medium heat; add steak and cook for about 3 minutes. Stir in sauce mixture. Add green onions and cook for an additional 10 minutes, or until steak is cooked through and onions are tender. Serves 4.

Massaged Kale Salad with Green Apples, Blue Cheese, Red Onions, Currants, Sunflower Seeds, Cider Vinegar, and EVOO

Massaged Kale Salad with Green Apples, Blue Cheese, Red Onions, Currants, Sunflower Seeds, Cider Vinegar, and EVOO

Massaged Kale Salad with Green Apples, Blue Cheese, Red Onions, Currants, Sunflower Seeds, Cider Vinegar, and EVOO

 

1 large bunch kale

2 whole apples, Granny Smith is a good choice for this

4 oz. blue cheese (such as Gorgonzola or Stilton)

1/4 C. roasted sunflower seeds

1/3 C. red onion

1/3 C. black currants or raisins

1½ Tbs. apple cider vinegar

3 Tbs. extra virgin olive oil

1 tsp. salt

 

Wash, pat dry and de-stem the kale leaves. Stack them up and slice across, creating ribbons. In a bowl, sprinkle the salt over the kale leaves, and using both hands rub together. After about 5 minutes the leaves will be soft and wilted. If there’s any liquid in the bowl, drain and set the kale aside. Dice the red onion. Core and dice the apple. Add the onion and apple to the salad and sprinkle with the cider vinegar. Add the currants or raisins. Dice or crumble the cheese over the salad. Add the olive oil and toss, making sure to distribute the ingredients evenly.

Chicken Romano

Chicken Romano

Chicken Romano

3 T. Italian-flavored dry bread crumbs

3 T. grated Pecorino-Romano cheese

1 lb. chicken cutlets

1 T. olive oil, divided

14-1/2 oz. can diced tomatoes, drained and 1/3 c. juice reserved

3 cloves garlic, pressed

2 T. Kalamata olives

1 t. balsamic vinegar

1/8 t. red pepper flakes

3 T. fresh basil, chopped

 

Combine bread crumbs and cheese in a shallow dish. Dredge chicken pieces in bread crumb mixture until coated on both sides. Heat oil in a large skillet over medium heat. Working in batches, add 2 chicken cutlets. Cook, turning once, for about 10 minutes, until golden on both sides and no longer pink in the center. Remove from skillet and keep warm. Add tomatoes, garlic, olives, vinegar, red pepper flakes and reserved tomato juice to skillet. Cook for 2 minutes, stirring occasionally, or until slightly thickened. Remove from heat and discard garlic. Stir in basil. To serve, spoon sauce over chicken. Serves 4.

Sauteed Salmon with Roasted Beet Thickened Yogurt Salad

Sauteed Salmon with Roasted Beet Thickened Yogurt Salad

Sautéed Salmon with Roasted Beet Thickened Yogurt Salad

1 pound whole salmon fillet
1 bunch red beets with greens
12 oz. yogurt
One clove garlic
Fresh dill, about a T. chopped
A few drops fresh lemon
Salt and pepper to taste
Canola or grapeseed oil
Cheesecloth

Heat the oven to 400 degrees.  Rinse the cheesecloth under cool water. Fold it over one and then a second so you have four layers, and then use it to line a strainer placed over a bowl. Spoon the yogurt into the cheesecloth and set aside to drain. This will take anywhere from two to six hours depending on how thick you prefer it, so it can’t hurt to refrigerate it. Roasting the beets bring out their sweetness, which is essential to this dish. I look for beets with the greens attached because it seems the fresher they are, the sweeter they are. Plus the greens make for an effortless side dish cooked up with chopped onion, seasoning, and olive oil. First, trim the greens leaving a couple inches of the stalk on the beets. Rinse the beets and poke each one with a knife so they can release steam when they roast. Place the beets in an oven-proof container like a ceramic dish or stainless steel pot with a quarter inch of water and cover tightly with a lid or foil. Pop them in the oven, and depending on size they can take anywhere from 45 minutes to 90 minutes or more. Check them in about 40 minutes. They should offer no resistance when you pierce them with a paring knife, otherwise keep roasting. Set aside and cool. This can be done a day in advance, just refrigerate the cooled beets. To assemble the dish make sure the yogurt is nice and thick. It will have lost as least half the water, and will look like soft cream cheese. Peel the beets, the skin will slip off easily with a little help from a knife, and then grate them and set aside. Take a peeled clove of garlic and mince. Add a generous pinch of salt and mash the garlic with the flat side of a chef’s knife by swiveling it back and forth. This method turns it into a paste by drawing out the juices, maximizing the garlic flavor. It’s a great technique for flavoring home-made mayonnaise. Just don’t overdo it! Add the garlic, thickened yogurt, chopped dill and a little salt and pepper to the grated beets. Mix well – it will turn a shockingly bright fuchsia. Taste and adjust the seasonings. It might need a few drops of lemon juice for balance. Then put in a clean container and refrigerate. Meanwhile, pat the salmon dry. If it’s a whole fillet, remove the pin bones with a pair of sturdy tweezers or needle nose pliers. Season the fish on both sides. Meanwhile, place a skillet over medium heat and when hot add a T. of oil. Slip the fish in skin side down and sauté. It should sound like a gentle hiss rather than sputtering and popping. After about 7-8 minutes the side of the fish will start to look cook. Flip the filet. If you want it medium rare, keep it on for 2 minutes more. If you like it cooked most of the way through, about 4 to 5 minutes. Serve on a platter or oval dish with the beet salad spooned around the salmon and garnish the salmon with chopped dill

One-Dish Speedy Couscous

One-Dish Speedy Couscous

One-Dish Speedy Couscous

 

12-oz. pkg. couscous, uncooked

2 c. cooked chicken, diced

1 zucchini, chopped

1 stalk celery, thinly sliced

1 carrot, peeled and grated

2 C. orange juice

1/4 C. fresh basil, chopped

2 green onions, finely chopped

1/2 tsp. salt

1/2 tsp. pepper

 

Combine couscous, chicken and vegetables in a large serving bowl; set aside. Bring orange juice to a boil in a saucepan over medium heat; stir into couscous mixture. Cover tightly with plastic wrap; let stand for 5 minutes. Sprinkle with remaining ingredients. Stir gently until evenly mixed. Serves 4.

Fillet of Salmon, Sautéed with Granny Smiths and Cider

Fillet of Salmon, Sautéed with Granny Smiths and Cider

Fillet of Salmon, Sautéed with Granny Smiths and Cider

 

4 T. (1/2 stick) butter

4 salmon fillets (6 to 8 ounces each)

1-1/2 tsp. kosher salt

2 large Granny Smith apples, sliced

1/2 C. apple cider

Freshly ground black pepper

In a large skillet over medium heat, melt 1 T. of the butter.

 

Sprinkle the salmon fillets with salt and lay them, skinned side up, in a single layer in the skillet. Let cook, undisturbed, for 5 minutes, or until a crisp, brown crust forms. Do not try to move the salmon too early, or the surface of the fish will tear. Remove the fillets from the pan and add the apples. Stir-fry the apple slices for a moment, arrange the salmon fillets, cooled side up, on top of the apple slices, and pour on the apple cider. Cover and cook for 5 minutes. Transfer the salmon to plates and with a slotted spoon, lift out the apple slices and place them around the salmon. Swirl the remaining 3 T. of butter into the juices left in the pan, whisking to form a smooth sauce. Season to taste with freshly ground black pepper, and pour the sauce immediately over the salmon and apples. Serve at once.

Paleo Spaghetti Pie

Paleo Spaghetti Pie

Paleo Spaghetti Pie

1 large spaghetti squash (about 600 grams)

1 pound Italian sausage

1/2 yellow onion, diced

1 cup pizza sauce (no sugar added)

1 teaspoon dried basil

salt and pepper, to taste

3 eggs, whisked

(Optional: add anything you like with pizza: veggies, basil, even cheese if you do primal)

 

Preheat oven to 400 degrees. Cut spaghetti squash in half lengthwise. Place spaghetti squash cut side down on a baking sheet and bake for 20-25 minutes or until the skin of the squash gives when you press on it. Then reduce oven heat to 350 degrees. Once squash is done cooking, remove threads and place in an 8×8 greased baking dish. Place a large pan over medium heat. Add Italian sausage and onion. Cook until pink no longer remains in the sausage and it is broken up into pieces. Add pizza sauce, dried basil and salt and pepper to the pan and mix well. Add sausage mixture to the 8×8 dish and mix well with spaghetti squash threads. Lastly, add whisked eggs to the baking dish and mix everything together until you can no longer see the eggs. Place in oven and bake for 1 hour or until the top of the mixture forms a slight crust that doesn’t give when you press on it in the middle of the dish. Let rest for 5 minutes before serving.

Oregon Pear and Hazelnut Salad with Oregon Blue Cheese

Oregon Pear and Hazelnut Salad with Oregon Blue Cheese

Oregon Pear and Hazelnut Salad with Oregon Blue Cheese

 

1 head butter lettuce

Vinaigrette

1 roasted pear, ripe, peeled, cored and chopped

1/4 C. rice vinegar

1 tbsp. granulated sugar

1/4 C. hazelnut oil

salt and pepper to taste

2 roasted pears, ripe and peeled

1 oz. hazelnuts, toasted and chopped

1/3 C. Oregon blue cheese

 

Wash and spin dry lettuce, breaking larger leaves into 4 inch pieces. Add pear to blender along with rice vinegar, to prevent pear from browning. Add the sugar, salt, pepper, and hazelnut oil and puree until smooth. Place the cleaned, torn lettuce in a bowl. Arrange the dressed lettuce on chilled plates. Slice each pear in half and spoon out the cores. Lay the halves on a cutting board, flat side down, and slice each half on a bias into 7 or 8 even slices. Press the sliced pear halves lightly to fan them out and carefully transfer the pear fan to the lettuce. Scatter hazelnuts and crumbled blue cheese over each salad and serve.