Spinach, Kale Phyllo Pie

Spinach, Kale Phyllo Pie
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Spinach, Kale Phyllo Pie
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Ingredients
Servings:
Instructions
  1. Mix all of the ingredients except the phyllo and olive oil together in a bowl. Set aside.
  2. Layer 6-8 sheets of phyllo pastry, brushing the top of each sheet with olive oil before setting the next on top. Pour the mixture over the phyllo and spread out evenly. Top with 6-8 more phyllo sheets, repeating the brushing with olive oil between each sheet.
  3. Bake at 375˚F for 30 mins.
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Cilantro-Cabbage Slaw

Cilantro-Cabbage Slaw
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Cilantro-Cabbage Slaw
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Ingredients
Servings:
Instructions
  1. Place all ingredients into a medium-sized mixing bowl and toss together. Top your stew with a large spoonful or two of the slaw. Source: www.nourishingmeals.com
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Raspberry Balsamic Salad Dressing

Raspberry Balsamic Salad Dressing
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Raspberry Balsamic Salad Dressing
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Ingredients
Servings:
Instructions
  1. Put all the ingredients except the olive oil in a Magic Bullet or Blender and blend well. Add the olive oil and blend for a second.
  2. Pour the dressing over your favorite salad. Transfer remaining dressing to a glass jar. Will last 7 to 10 days in the refrigerator.
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Homemade Pestos

Homemade Pestos
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Homemade Pestos
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Ingredients
Servings:
Instructions
  1. Add all ingredients to food processor.
  2. *Harvesting Nettles: When you pick nettles be sure to wear long pants, long sleeves, and thick gardening gloves, and cut the plants with scissors, because if you don’t, you will get stung. Also, pick the top third of the nettle plant and to only pick when it is still young, to ensure the freshest, tastiest leaves that have the highest nutritional value and best medicinal properties. Also, the plant will still be able to grow and then you can harvest it again. Older plants tend to be more bitter and fibrous. For handling them, use tongs. Nettles will last in a bag in your fridge for about two weeks. Cooking, food processing, freezing and/or drying nettles will get rid of their sting.
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Quinoa Tabbouleh Salad

Quinoa Tabbouleh Salad
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The quinoa replaces traditional tabbouleh in this recipe, and is lovely combined with the parsley, mint and lemon flavors.
Quinoa Tabbouleh Salad
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The quinoa replaces traditional tabbouleh in this recipe, and is lovely combined with the parsley, mint and lemon flavors.
Ingredients
Servings:
Instructions
  1. Rinse the quinoa well and strain with a fine strainer.
  2. Cook quinoa in water—bring to a boil, reduce heat and simmer 20 minutes covered on low heat, set aside to cool.
  3. Combine cooled quinoa with remaining ingredients.
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Romaine Lettuce wraps with Shrimp Avocado and Mango Salad

Romaine Lettuce wraps with Shrimp Avocado and Mango Salad
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Romaine Lettuce wraps with Shrimp Avocado and Mango Salad
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Ingredients
Salad
Dressing
Servings:
Instructions
  1. Combine all of the ingredients except the romaine in a medium bowl.
  2. Add the dressing. Scoop onto lettuce leaves and wrap up like a taco. Enjoy.
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Pan Fried Snapper

Pan Fried Snapper
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Pan Fried Snapper
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Ingredients
Servings:
Instructions
  1. Heat oil in large frying pan over medium-high heat.
  2. Sprinkle fillets with sea salt or Herbamare and cumin. Cook 3-4 minutes on each side or until done. Remove fillets from pan and keep warm.
  3. Add wine and lemon juice to the pan; bring to a boil. Reduce heat and simmer 2 minutes or until slightly thick, scraping the pan to loosen the browned bits.
  4. Stir in capers and parsley. Spoon sauce over fillets.
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Grilled Rosemary Chicken with Tomato-Avocado Salsa

Grilled Rosemary Chicken with Tomato-Avocado Salsa
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*Make the salsa after you take the chicken off the grill
Grilled Rosemary Chicken with Tomato-Avocado Salsa
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*Make the salsa after you take the chicken off the grill
Ingredients
Grilled Chicken
Tomato-Avocado Salsa
Servings:
Instructions
Grilled Chicken
  1. Combine first 4 ingredients in a large bowl. Sprinkle chicken with salt and pepper, and add to the bowl. Marinate in the refrigerator 30 minutes to 2 hours. Heat grill. Remove chicken from marinade, discarding marinade. Grill 3 minutes on each side or until done. Serve with the Tomato-Avocado salsa.
Tomato-Avocado Salsa
  1. Combine first 4 ingredients in a large bowl, stirring with a wisk. Add remaining ingredients and stir gently.
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Ginger Plum Chicken with Mushrooms, Broccoli and Soba Noodles

Ginger Plum Chicken with Mushrooms, Broccoli and Soba Noodles
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Ginger Plum Chicken with Mushrooms, Broccoli and Soba Noodles
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Ingredients
Servings:
Instructions
  1. Bring a medium sized saucepan full of water to boil. Cook soba noodles according to package directions. Meanwhile, sprinkle chicken with salt and pepper. Heat oil in large frying pan over medium-high heat. Add chicken, cook 4-5 minutes on each side or until browned. Add plums, honey, mushrooms, broccoli, ginger and garlic. Reduce heat and cook, uncovered, stirring well, for 7 minutes or until chicken is done and plums have turned syrupy. Serve over soba noodles. Sprinkle chopped garlic scapes over top if desired.
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Garden Kale Salad

Garden Kale Salad
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Garden Kale Salad
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Ingredients
Garden Kale Salad
Dressing
Servings:
Instructions
  1. Chop the kale into small pieces and add it to a large bowl. In a smaller, separate bowl whisk together the dressing. Add the dressing to the salad and gently massage it into the kale with your hands. This will soften it almost immediately. Then add the diced avocado and remaining ingredients. Gently toss together.
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