Ingredient: salt and pepper

  • Avocado Quinoa Salad

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    Avocado Quinoa Salad
    Course Salad
    Course Salad
    1. In a medium saucepan, cook Quinoa according to package directions, using chicken broth in place of water. Let cool.
    2. Cut avocados in half, remove the pit and peel. Cut into chunks. Toss with lemon juice. Add the avocado and all the remaining ingredients to the Quinoa and toss gently to mix.
    3. Chill until ready to serve.
  • Lemon Ginger Halibut

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    Lemon Ginger Halibut
    From Linda Clark, CNC
    1. Preheat oven to 325.
    2. Grease the bottom of a heavy baking pan with coconut oil.
    3. Sprinkle fish with salt and pepper.
    4. In a small bowl, mix together the lemon juice and grated ginger.
    5. Heat the honey slightly under hot running water and whisk into the juice mixture.
    6. Bake the fish for 15-20 minutes or until moist and flakey, basting with the lemon juice mixture.
    7. Serve with green salad and veggies such as asparagus.
  • Chicken and Lots of Veggies Curry

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    Chicken and Lots of Veggies Curry
    From Gregory Anne Cox
    1. Heat a large, heavy bottomed pot or non-stick wok and add 1/4 cup of the olive oil.
    2. When hot, but not smoking, add the onion, garlic, ginger and 1 tablespoon of the curry powder.
    3. Stir well. Add the chicken.
    4. Let the chicken cook stirring to sear all sides and remove the meat from the pan to a plate.
    5. Wipe the pan with a rag or paper towel to remove bits that might burn.
    6. Put the pan back on the heat and add the remaining oil.
    7. When it is hot add the vegetables and saute so veggies get coated with oil.
    8. Sprinkle with the remaining curry powder and the flour.
    9. Stir well and add in cold stock.
    10. Using a heat proof spatula get all the bits off the bottom and allow the mixture to come to a boil.
    11. Add the chicken back in, season with salt and pepper and pour in the coconut milk.
    12. Simmer for 20 minutes.
    13. Serve over Basmati rice or a bed of greens.
  • Carrots and Beets with Citrus-Sage Glaze

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    Carrots and Beets with Citrus-Sage Glaze
    1. Preheat oven to 400 degrees.
    2. In a small bowl, combine orange juice, lemon juice, zest, honey, olive oil, sage, and salt and pepper.
    3. Put the carrots and leeks in one baking dish and pour half the glaze over them.
    4. Put the beets in another dish and pour the rest of the glaze over them.
    5. Stir to cover with glaze.
    6. Cover both dishes with foil and bake for 15 minutes or until the vegetables are tender.
    7. Remove the foil, brush the veggies with the glaze again, and bake until lightly browned and tender, 20-30 minutes.
    8. To serve, combine the vegetables and serve alongside the main course or on a bed of greens with goat cheese.
  • Mushroom Spinach Egg Bake

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    Mushroom Spinach Egg Bake
    1. Preheat oven to 350 degrees
    2. Place spinach evenly in greased, 9x13 glass baking dish.
    3. Spread mushrooms evenly over spinach.
    4. In a medium sized bowl, break the eggs.
    5. Add melted butter, cream and mustard.
    6. Add black pepper and salt.
    7. Whiz using blender or hand whisk.
    8. Pour egg mixture evenly over spinach and mushrooms.
    9. Sprinkle grated cheese evenly over top.
    10. Cover the dish with foil.
    11. Bake for 35-40 minutes. Serve with salad.