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Ingredients: 1 small eggplant, sliced 2 tbsp olive oil 1/2 tsp sea salt Marinade: 2 tbsp olive oil 2 tbsp red wine vinegar 1/2 tsp fresh ground black pepper 1 tsp sugar 2 sprigs fresh rosemary Directions: In a large bowl, toss eggplant slices, olive oil and salt. Bake at 350 degrees for 25-30 minutes. Meanwhile, combine marinade ingredients in a small bowl and whisk. Remove eggplant from oven and allow to cool. Toss pour marinade and eggplant slices into [...]
Chopped salmon may not be a traditional dish but it’s perfect for make-ahead meals! It can be a delicious meal served over grains like brown rice, rice pilaf or quinoa. Cool it down and you can toss it on a bed of greens. For a refreshing summer salad, skip the soy sauce and hot sauce–season with a drizzle of extra virgin olive oil and fresh lemon juice. INGREDIENTS (Serves 2-4) 2 (5 oz.) boneless salmon fillets, cut into cubes 1/2 cup [...]
A recipe from our friend Carol Murray, and adapted from Whole Living magazine, October 2012. INGREDIENTS (Serves 2) 1/2 lb beets, peeled and diced 2 medium Yukon Gold potatoes, scrubbed and diced Coarse salt and freshly ground black pepper 1/4 cup parsley, fresh, chopped and extra for garnish 1.5 tablespoon extra-virgin olive oil 1/2 small yellow onion, chopped 2 large eggs, organic 1/2 tsp garlic powder salt and pepper to taste METHOD In a medium skillet, add beets and potatoes to [...]
Tabbouleh is a classic Middle Eastern salad made with fresh herbs like parsley, mint & tomatoes. Serve this tart salad with a scoop of hummus and warm pita! INGREDIENTS ( Makes 8 servings) 1 cup bulghur wheat 1 1/2 cups boiling water 1/2 cup freshly squeezed lemon juice (4 lemons) 1/4 cup extra virgin olive oil 1 cup minced scallions, white and green parts 1 cup chopped fresh mint leaves 1 cup chopped flat-leaf parsley 1/4 cup white wine vinegar 1 [...]
INGREDIENTS 1 cup red quinoa 2 cups water 2 tbsps olive oil 1/2 cup Baby Bella mushrooms 1 cup cherry tomatoes 1 bunch (about 8 leaves) kale, washed and cut into 2-in pieces 1/3 cup yellow onion, diced 1 tsp salt 1 tsp pepper red pepper flakes METHOD Rinse the quinoa under cold water (This will help remove any bitterness and is easier if you use a sieve) In a medium pot, bring 2 cups of water to boil, add [...]
You can roast almost any vegetable but keep in mind that the cooking times will vary. Roasted vegetables will keep in the fridge for a few days, so you can prepare a big batch over the weekend and serve them throughout the week. It’s a great way to incorporate more veggies into you and your families’ mealtimes! INGREDIENTS: 1 sweet potato 1 baking potato 2 cups Brussels sprouts 1/2 white onion 1 yellow bell pepper 1 red bell pepper 2 [...]
INGREDIENTS (Serves 6) 1 pound lean ground beef 3/4 cup cooked quinoa 1/4 cup finely chopped onion 1/4 cup grated carrot 1/4 cup grated zucchini 2 tablespoons ketchup 1 tablespoon reduced sodium soy sauce 1/2 teaspoon ground black pepper 1/2 teaspoon fine sea salt 1/4 teaspoon dried oregano 1 teaspoon garlic powder 1/2 teaspoon onion powder 1 egg, lightly beaten METHOD Preheat the oven to 450°F. Line a large baking sheet with parchment paper; set aside. In a large bowl, mix together [...]