2 tablespoons olive oil
2 garlic cloves, crushed
1 teaspoon ground turmeric
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon nutmeg
1/4 teaspoon ground allspice
1 medium russet potato, chopped
4 cups low-sodium chicken or vegetable stock
7 ounces arugula
5 1/4 ounces fresh spinach
1/2 cup cilantro sprigs (optional)
Greek yogurt (optional)
Heat light olive oil in a large saucepan over medium. Add garlic and cook, stirring often, about 5 minutes. Stir in turmeric, salt, pepper, nutmeg, and allspice; cook, stirring often, 2 minutes. Add potato and stock, and bring to a simmer. Cook until potato is tender, about 10 minutes.
Add spinach, cilantro, and arugula to pan. Bring to a simmer over medium, and cook 10 minutes. Remove from heat. Using an immersion blender, process until smooth.
Spoon a tablespoonful of Greek yogurt onto the top of each serving of soup.
6 tablespoons butter, melted
3 tablespoons grated Parmesan cheese
8 red* potatoes (about 2-3/4 pounds), washed, unpeeled, halved lengthwise
Pour butter into a 13×9-in. baking pan.
Sprinkle Parmesan cheese over butter.
Place potatoes with cut sides down over cheese.
Bake, uncovered, at 400° for 40-45 minutes or until tender.
*Only use red potatoes for this recipe. They are the most tender.
1 package (8 ounces) cream cheese, softened
1/2 cup shredded pepper jack cheese
1/4 cup fresh goat cheese
1 garlic clove, minced
1 teaspoon grated lime zest
1 teaspoon olive oil
1/2 teaspoon chili powder
1/4 teaspoon crushed red pepper flakes (optional)
3 medium ripe avocados, peeled
1 tablespoon lime juice
2 cups salted pepitas, finely chopped
In a small bowl, beat cheeses, garlic, lime zest, oil, chili powder and pepper flakes until blended. Refrigerate 1 hour or until firm.
With a small melon baller, scoop out avocado balls onto a baking sheet; sprinkle with lime juice. Shape 1-1/2 teaspoons cheese mixture around each ball, then roll in pepitas. Place on a waxed paper-lined baking sheet. Refrigerate until serving.
If desired, put a pretzel stick into the top of each truffle.
40 dried lily buds (about 1/2 ounce)
1/4 cup small dried tree ear mushrooms or dried shiitake mushroom caps
5 cups chicken stock, unsalted or low-sodium
1/2 cup drained canned bamboo shoots, rinsed and julienned
2 teaspoons minced peeled fresh ginger
1/2 teaspoon kosher salt
3 tablespoons red wine vinegar
1 teaspoon crushed red pepper
3 tablespoons cornstarch
3 tablespoons water
1 large egg
1 large egg white
4 ounces firm tofu, drained and cut into 1/3-inch cubes
2-1/2 tablespoons soy sauce
1 teaspoon toasted sesame oil
Place lily buds and mushrooms in a small bowl, and add very hot water to cover by 1 inch. Let soak until softened, about 30 minutes. Drain and rinse thoroughly. Trim and discard tough ends from buds, and cut in half crosswise. Coarsely chop mushrooms.
Stir together lily buds, mushrooms, chicken stock, bamboo shoots, ginger, and salt in a large nonreactive saucepan over high. Cover and bring to a boil. Reduce heat to medium, and simmer 10 minutes. Stir in vinegar and red pepper; increase heat to medium-high, and boil mixture 2 minutes.
Whisk together cornstarch and 3 tablespoons water in a small bowl. Whisk cornstarch mixture into chicken stock mixture in a slow, steady stream; cook 1 minute. Beat together egg and egg white in a medium bowl. Pour egg mixture into chicken stock mixture in a slow, steady stream, stirring gently. Stir in tofu, soy sauce, and sesame oil, and cook, stirring occasionally, until warmed, about 2 minutes.
2 pounds salmon
2 tablespoons olive oil
¼ cup brown sugar
¼ cup soy sauce
2 garlic cloves, minced
juice of one lemon
Preheat oven to 350 degrees. Line a baking dish with aluminum foil. Fold up the sides of the aluminum foil around the salmon.
In a small bowl whisk together the olive oil, brown sugar, soy sauce, garlic, and lemon juice. Pour the glaze over the salmon. Top the salmon with aluminum foil and seal.
Bake for 20-25 minutes or until salmon is cooked throughout.
Take the foil off of the top and baste the salmon with the sauce in the foil. Broil for 3-5 minutes or until brown and caramelized.
1/2 cup sugar
4 tablespoons water, divided
6 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
1 clove garlic, minced
2/3 cup extra-virgin olive oil
salt and pepper to taste
1 tablespoon honey
In a small saucepan, combine the sugar and 3 tablespoons of the water. Heat over medium heat until the mixture comes to a boil and turns to a light golden color. Immediately remove from the heat and add the vinegar (stand back – it might spatter!!)
Whisk well. Add the mustard and garlic.
Add the olive oil to the vinegar mixture in a thin stream, whisking constantly.
Add 1 tablespoon water and season with salt and pepper. Add the honey. Whisk again.
The dressing will keep for several months if stored in an air-tight container in the refrigerator. Let it come to room temperature or warm slightly in the microwave before serving.
1 1/3 cups warm water
3 tablespoons honey
1 teaspoon active dry yeast
1 1/2 cups bread flour
1 1/3 cups whole wheat bread flour
1 teaspoon salt
1/2 cup flax seeds*, ground (you can grind them in a coffee grinder)
1/2 cup sunflower seeds, unsalted
2 tablespoons butter, softened
In a small bowl, combine the warm water with honey and yeast. Let sit for 10 minutes.
In a large bowl, mix together together the flour, salt and ground flax seeds in a large bowl. Stir in the sunflower seeds, butter and the yeast mixture.
Combine well and then knead the dough for 10 minutes or until the dough is smooth.
Set to rise in greased bowl for 1.5 hours or until doubled in size. Punch it down, then transfer the dough to a greased bread pan. Cover and let rise again for 30 to 45 minutes.
Bake in a 375 oven for about 30 minutes or until lightly brown.
* Note: The flax seed flavor is strong in this bread. Might want to try a substitute – chia seeds, oatmeal and/or potato?
4 cups old-fashioned rolled oats
1 ½ cup raw, unsalted nuts (I used 1 cup of raw, unsalted cashews and one-half cup of roasted, salted macadamias)
1 teaspoon salt
½ teaspoon cinnamon
1/4 teaspoon allspice
1/4 teaspoon cloves
½ cup unrefined coconut oil, melted
½ cup maple syrup
1 teaspoon vanilla extract
⅔ cup dried cranberries
Preheat oven to 275 degrees Fahrenheit and line a large, rimmed baking sheet with parchment* paper. In a large mixing bowl, combine the oats, nuts, salt and spices. Stir to blend.
Pour in the oil, maple syrup and vanilla. Mix well, until every oat and nut is lightly coated. Pour the granola onto your prepared pan and use a large spoon to spread it in an even layer. Bake until golden, about 50 minutes. (If you like clumpy granola, stir when half way through baking.) The granola will further crisp up as it cools.
Using a spatula, move the granola from the hot baking sheet and put it onto another baking sheet (with no parchment or wax paper) to cool. Let the granola cool completely, undisturbed, before breaking it into pieces and stirring in the dried fruit. Store the granola in an airtight container at room temperature for 1 to 2 weeks, or in a sealed freezer bag in the freezer for up to 3 months.
*Note: If you substitute wax paper for parchment paper, the wax tends to melt and the granola sticks to it.
10 cups of water
8 packets of Sweet & Low
4 tea bags of mint tea
1) Add 4 packets Sweet & Low to 2 cups of water. Heat in microwave for 3.5 minutes or just until it boils. (Note: if making iced tea without the lemon, only use two packets of Sweet & Low per 2 cups of water.)
2) Remove from heat. Add to water 2 tea bags of mint tea. Steep for 5 minutes.
3) Transfer tea to pitcher.
4) Repeat steps 1 through 3.
5) To pitcher, add the juice of one lemon.
6) Add 6 cups of tap water.
4 tablespoons butter
8 slices white Hawaiian sweet bread
8 slices sharp cheddar
4 slices provolone
8 pineapple rings (from canned pineapple, drained)
1/4 to 3/4 cups teriyaki sauce
Spread butter on one side of each slice of bread. In a large skillet over medium heat, place half the bread slices butter-side down. Top each slice of bread with 2 slices cheddar, 1 slice provolone, 2 pineapple rings, and some teriyaki sauce. Top with a second slice of bread, butter side up.
Cook until bottom bread slices are golden brown, 2 to 4 minutes. Flip and cook until golden brown and cheese is melted, 2 to 4 minutes more. Serve immediately.