Ingredient: fresh lemon juice

  • Cranberry Salsa Dip with Cream Cheese

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     Cranberry Salsa Dip with Cream Cheese
    From Jane Collins
    Course Snack
    Servings
    Ingredients
    Course Snack
    Servings
    Ingredients
    Instructions
    1. Rinse, drain, and pick over cranberries, discarding all that are too soft or bruised.
    2. Place them in a food processor and pulse until finely chopped, but not mushy.
    3. Transfer to a bowl.
    4. Stir in the green onions, jalapenos, sugar, cilantro, ginger and lemon juice.
    5. Cover and refrigerate for at least 4 hours to allow the flavors to blend and develop.
    6. If you taste immediately after mixing, you will find the flavors too sharp and tart.....it mellows and sweetens over time.
    7. Makes about 2 cups.
      • One 8 oz. package of cream cheese
      • 1 box of Gluten-free rice crackers
    8. Spoon about one cup of salsa over the cream cheese and spread crackers around the plate.
    9. Garnish with a few sprigs of cilantro and a few cranberries for a festive look.
    10. Refrigerate any left over salsa........if there is any left! This does not keep more and a couple of days.

  • Braised Salmon with Leeks

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     Braised Salmon with Leeks
    From Chef Cindy's Cards
    Servings
    Ingredients
    Side dish:
    Servings
    Ingredients
    Side dish:
    Instructions
    1. Cut off green tops of leeks and remove outer tough leaves.
    2. Cut off root and cut leeks in half lengthwise.
    3. Fan out the leeks and rinse well under running water.
    4. Cut leeks into very thin strips (chiffonade cut) Sauté leeks over medium heat in broth for about 5 minutes, stirring frequently.
    5. Add garlic and sauté for another minute.
    6. Add lemon juice and simmer for another 5 minutes, covered, stirring occasionally.
    7. Rub salmon with fresh lemon juice, salt and white pepper.
    8. Stir fresh tarragon, salt, and pepper into leeks, and place salmon on top of leeks.
    9. Simmer for about 3-4 minutes, covered, or until salmon is pink inside.
    10. Serve leeks topped with salmon and drizzle with juice.
    11. Saute carrots, celery and mushrooms in medium saucepan.
    12. Add chicken stock and brown rice. Cook until tender.

  • Broccoli Quinoa

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     Broccoli Quinoa
    From Carmen Anderson
    Course Side Dish
    Servings
    Ingredients
    Course Side Dish
    Servings
    Ingredients
    Instructions
    1. Pre-cook quinoa according to directions and drain any extra water.
    2. Heat the quinoa and set aside.
    3. Now, barely cook the broccoli by pouring 3/4 cup water into a large pot and bringing it to a simmer.
    4. Add a pinch of salt and stir in the broccoli.
    5. Cover and cook for a minute, just long enough to take the raw edge off.
    6. Transfer the broccoli to a strainer and run under cold water until it stops cooking.
    7. Set aside.
    8. To make the broccoli pesto, puree two cups of the cooked broccoli, the garlic, 1/2 cup of the almonds, parmesan, salt, and lemon juice in a food processor/blender.
    9. Drizzle in the olive oil and cream and pulse until smooth.
    10. Just before serving, toss the quinoa and remaining broccoli florets with about 1/2 of the broccoli pesto.
    11. Taste and adjust if needed.
    12. You might want to add more of the pesto, salt or lemon juice a bit at a time.
    13. Turn out onto a serving platter and top with the remaining almonds, a drizzle of the chili oil, and some sliced avocado or other optional toppings.

  • Poached Eggs Over Sauteed Greens

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     Poached Eggs Over Sauteed Greens
    Servings
    Ingredients
    Servings
    Ingredients
    Instructions
    1. Bring water and vinegar to a fast simmer in a skillet large enough to fit eggs.
    2. Make sure there is enough water to cover eggs.
    3. While water is coming to a simmer, heat 1 tablespoon broth in a separate stainless steel 10-12 inch skillet.
    4. Saute sliced leeks in broth over medium heat for about 3 minutes.
    5. Add garlic slices and continue to saute stirring constantly for another minute.
    6. Add kale, broth, and lemon juice, and simmer covered on medium low heat for about 10 minutes stirring occasionally.
    7. When done season with salt and pepper.
    8. Poach eggs until desired doneness.
    9. This will take about 5 minutes, or just until the white is set and the yolk has filmed over.
    10. Do not add any salt to the poaching water for the eggs.
    11. Salt has a tendency to dissolve the egg whites.
    12. Remove from vinegar water with slotted spoon and place on top of a towel first before placing on the greens.