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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Chicken Salad with Asparagus and Creamy Dill Dressing

Chicken Salad with Asparagus and Creamy Dill Dressing
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Chicken Salad with Asparagus and Creamy Dill Dressing
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Ingredients
Chicken Salad with Asparagus
Creamy Dill Dressing
Servings:
Instructions
Chicken Salad with Asparagus
  1. Steam asparagus, covered, 3 minutes or until crisp-tender. Drain and plunge into ice water; drain. Combine asparagus, chicken, radishes and Creamy Dill Dressing in a large bowl; toss well. Serve on top of mixed greens.
Creamy Dill Dressing
  1. Combine all ingredients in a medium bowl, stirring well with a whisk.
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Beet Borscht

Beet Borscht
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Beet Borscht
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Ingredients
Servings:
Instructions
  1. Heat olive oil in a large pot over medium heat. Add onions and garlic and sauté until soft. Add carrots, beets, potatoes, and turnip and sauté for 10-15 minutes until vegetables start to soften. Add broth and bring to a boil; reduce heat and simmer for 15 minutes. Stir in lemon juice, dill and salt or Herbamare. Serve topped with Cashew Sour Cream.
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