Ingredient: lemon juice
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Chicken Marinade
Servings Ingredients- 1/4 cup extra-virgin olive oil
- 2 tablespoons lemon juice
- 1/4 cup white wine
- 3-4 garlic cloves, crushed
- 1 tablespoon dried parsley, crushed
- 1 teaspoon herbs de provence or Italian seasoning
- 1 teaspoon black pepper
Servings Ingredients- 1/4 cup extra-virgin olive oil
- 2 tablespoons lemon juice
- 1/4 cup white wine
- 3-4 garlic cloves, crushed
- 1 tablespoon dried parsley, crushed
- 1 teaspoon herbs de provence or Italian seasoning
- 1 teaspoon black pepper
Instructions- Combine all ingredients in a container.
- If time is an issue, all ingredients except the oil can be combined ahead of time and stored in the refrigerator a few days.
- Add the oil right before using.
- Making your own marinade reduces exposure to hydrogenated oils and trans fats, preservatives, artificial flavorings and natural flavorings which could mean MSG.
To use for chicken:- Remove skin and fat from chicken pieces.
- This reduces the polycyclic aromatic hydrocarbons (PAH), a known carcinogen, when grilling.
- Place in the marinade container and coat well.
- Marinate at least 2 hours or longer.
- Remove chicken from marinade and place chicken on grill or broil.
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Chicken Salad with Avocado
Servings Ingredients- 3 ounces cream cheese, softened
- 1/3 cup plain yogurt
- 1 stalk of celery, chopped fine
- 1 tablespoon Dijon mustard
- 1 1/2 tablespoons finely chopped chives, green onion, dill or basil
- 1/2 teaspoon salt
- 1/2 teaspoon grated lemon peel
- 1 teaspoon lemon juice
- 1 cup diced cooked chicken
- 3 avocados
Servings Ingredients- 3 ounces cream cheese, softened
- 1/3 cup plain yogurt
- 1 stalk of celery, chopped fine
- 1 tablespoon Dijon mustard
- 1 1/2 tablespoons finely chopped chives, green onion, dill or basil
- 1/2 teaspoon salt
- 1/2 teaspoon grated lemon peel
- 1 teaspoon lemon juice
- 1 cup diced cooked chicken
- 3 avocados
Instructions- In a medium bowl, beat cream cheese.
- Add yogurt and mix until smooth.
- Stir in celery, mustard, chives, salt, and grated lemon peel and juice; mix until blended.
- Stir in chicken.
- Cover and chill until ready to serve.
- Rinse avocados. Cut in half.
- Gently lift out the pit with a spoon.
- Spoon out the avocado, then add about 1/3 cup of the chicken salad into each avocado half.
- Garnish with chives.
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Baked Salmon Dijon
Servings Ingredients- 1 cup sour cream
- 2 teaspoon dill weed, dried
- 3 tablespoon scallion(s) (green onions)
- 2 tablespoon mustard, dijon-style
- 2 tablespoon lemon juice
- 1 1/2 pounds fish, salmon fillet
- 1/2 teaspoon fresh garlic
- 1/2 teaspoon pepper, black
Servings Ingredients- 1 cup sour cream
- 2 teaspoon dill weed, dried
- 3 tablespoon scallion(s) (green onions)
- 2 tablespoon mustard, dijon-style
- 2 tablespoon lemon juice
- 1 1/2 pounds fish, salmon fillet
- 1/2 teaspoon fresh garlic
- 1/2 teaspoon pepper, black
Instructions- Whisk sour cream, dill, onion, mustard, and lemon juice in a small bowl.
- Preheat oven to 400 degrees F.
- Lightly oil baking sheet with cooking spray.
- Place salmon, skin-side down, on prepared sheet.
- Sprinkle with garlic and pepper, then spread with the sauce.
- Bake salmon until just opaque in the center, about 20 minutes.
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Cold Cream of Zucchini Soup
Servings Ingredients- 1 cup water, plus additional water
- 2 medium zucchini, peeled and chopped
- 2 stalks celery, chopped
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 2 teaspoons mellow white miso
- 2 small cloves garlic, crushed
- 1/2 teaspoon sea salt, or to taste
- Dash of cayenne
- 1 avocado, mashed
- 2 tablespoons minced fresh dill
Servings Ingredients- 1 cup water, plus additional water
- 2 medium zucchini, peeled and chopped
- 2 stalks celery, chopped
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 2 teaspoons mellow white miso
- 2 small cloves garlic, crushed
- 1/2 teaspoon sea salt, or to taste
- Dash of cayenne
- 1 avocado, mashed
- 2 tablespoons minced fresh dill
Instructions- Place the water, zucchini, celery, lemon juice, olive oil, miso, garlic, salt, and cayenne in a blender or Vita-Mix and process until smooth.
- Add the avocado and dill and blend briefly.
- Add additional water to thin the soup to desired consistency, and blend.
- Serve chilled or at room temperature.
- Store in a sealed container in the refrigerator for up to three days.
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Carrots and Beets with Citrus-Sage Glaze
Servings Ingredients- 1 bunch carrots, sliced thinly lengthwise 2 inches
- 1 pound of beets, cut into thick strips
- 1 leek, cut in half lengthwise and shredded
- 1/4 cup orange juice
- 2 tablespoons lemon juice
- zest from 1 lemon and 1 mandarin
- 2 teaspoons honey
- 2 tablespoons olive oil
- 1 tablespoon fresh sage
- salt and pepper
Servings Ingredients- 1 bunch carrots, sliced thinly lengthwise 2 inches
- 1 pound of beets, cut into thick strips
- 1 leek, cut in half lengthwise and shredded
- 1/4 cup orange juice
- 2 tablespoons lemon juice
- zest from 1 lemon and 1 mandarin
- 2 teaspoons honey
- 2 tablespoons olive oil
- 1 tablespoon fresh sage
- salt and pepper
Instructions- Preheat oven to 400 degrees.
- In a small bowl, combine orange juice, lemon juice, zest, honey, olive oil, sage, and salt and pepper.
- Put the carrots and leeks in one baking dish and pour half the glaze over them.
- Put the beets in another dish and pour the rest of the glaze over them.
- Stir to cover with glaze.
- Cover both dishes with foil and bake for 15 minutes or until the vegetables are tender.
- Remove the foil, brush the veggies with the glaze again, and bake until lightly browned and tender, 20-30 minutes.
- To serve, combine the vegetables and serve alongside the main course or on a bed of greens with goat cheese.
