Grilled salmon steaks recipes easy


Ingredients


  • One 2 lb salmon filet, 
  • 1 cedar plank, pre-soaked in water
  • 1/2 cup brown sugar
  • 2 tablespoons olive oil
  • 1 tablespoon dried Italian seasoning
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon Kosher salt

Directions

  • Preheat a gas grill to medium.
  • Place the cedar plank on the grill grate for 5 minutes.
  • In the meantime, combine brown sugar, olive oil, Italian seasoning, smoked paprika and Kosher salt in a small bowl.
  • Using clean hands or a spatula rub the mixture over the top of the salmon filet (the side the skin was not on)
  • Place the prepared salmon onto the cedar plank, what would have been skin side down.
  • Grill for 30 minutes, or until salmon turns light pink in color and is flaky.

Dark cocoa brownies (with gluten-free variation)

Ingredients

  • 5 oz. (140 g.) semisweet or bittersweet chocolate, chopped (I used 70% chocolate)
  • 1/2 c. (1 stick/113 g.) butter
  • 2 Tbsp. (15 g.) cocoa powder
  • 1 c. (200 g.) sugar (raw sugar OK)
  • 1 tsp. vanilla extract
  • 3 large eggs, room temperature
  • 3/4 c. (95 g.) all-purpose flour*
  • 1/4 tsp. salt

Directions

  • 1. Preheat oven to 375F. Grease an 8×8-in. square or 9-in. round pan.
  • 2. In a medium metal bowl, melt the chocolate and butter over a pot of simmering water.
  • 3. Whisk until completely melted, then remove from the heat and stir in the vanilla extract, cocoa powder, and sugar until fully combined.
  • 4. Add the eggs one at a time, mixing thoroughly after each addition.
  • 5. Stir in the flour and salt just until combined. Do not overmix.
  • 6. Pour the batter evenly into the prepared pan. Bake on the middle rack for 28-35 min., or until a toothpick inserted in the middle comes out mostly clean, with just a little batter and a few crumbs clinging to it. Do not overbake.
  • 7. Cool 10 min. before cutting.


*This recipe adapts well for those avoiding gluten. Just substitute an equal amount of gluten-free “all purpose” flour. Mine was a combination of rice flour, cornstarch, and potato flour. I honestly could not tell the difference.



Dip for tortilla chips


Ingredients

  • -8 oz. heavy cream
  • -1 stick butter (4 oz.)
  • -2 Tbsp. flour
  • -4 oz. sour cream
  • -3/4 c. parmesan cheese (shredded)
  • -1/4 c. Monterey jack cheese (shredded), plus a bit more for sprinkling on top
  • -2 packages frozen chopped spinach, thawed and drained
  • -1 can artichoke hearts, drained and chopped

Directions
  • In a medium saucepan, combine heavy cream, butter, flour, and sour cream over low heat.
  • Add parmesan and jack cheeses, bring heat to medium, and stir until the cheese melts and mixture becomes smooth.


spinach dip cooking

  • Add spinach and artichokes, heat through.
  • Pour mixture into a baking dish, top with extra Monterey jack cheese.


spinach dip
  •  Bake (uncovered) @ 350F for 30 minutes.
  • Serve with tortilla chips.



Chicken Shepherd’s Pie with Spinach & Sweet Potato Mash




Topping


  • -1 lg. sweet potato or yam
  • -3 med. or 5 sm. white potatoes (enough to weigh 1 1/2 lbs. together with the sweet potato)
  • -1 Tbsp. butter
  • -1 Tbsp. herbed cream cheese  or sour cream
  • -1/4-1/2 c. milk, as needed
  • -salt and pepper, to taste


Directions

  • Peel and cube all the potatoes and boil in a medium pot of salted water until tender.  Drain and place in a medium bowl.  Set aside the pot for later use.
  • Whip together the potatoes, butter, cream cheese (or sour cream), seasoning, and as little milk as needed to form a thick but spreadable consistency.
  • Preheat the oven to 425F.


Filling


  • -1 1/4 lbs. boneless, skinless chicken breasts (about 3), cut into bite-sized pieces
  • -2 Tbsp. olive oil
  • -3/4 c. white wine
  • -2 carrots, peeled and cut into half moons
  • -2 celery stalks, including leaves, diced
  • -3 Tbsp. fresh parsley, chopped
  • -8 button mushrooms, quartered
  • -salt and pepper, to taste
  • -2 Tbsp. butter
  • -2 Tbsp. flour 
  • -1 med. onion, finely diced
  • -1 shallot, minced
  • -2 cloves garlic, minced
  • -1 tsp. dried rosemary, crumbled
  • -1/4 tsp. ground bay (or 2 bay leaves)
  • -2 tsp. chopped fresh chives, garlic scapes, or spring onion 
  • -1/2-3/4 c. cream or milk
  • -1 1/2 c. chicken broth
  • -1/2 lb. fresh spinach, thoroughly washed, stemmed, and chopped (or sub. baby spinach)
  • -1/8 tsp. ground nutmeg
  • -salt and pepper, to taste
  • -dash cayenne
  • -paprika, for dusting

Directions

  • Heat the olive oil in a large pot and quickly sear the chicken pieces, seasoning with salt and pepper.  Lightly brown just the outsides and remove to a bowl. Deglaze the pan with wine, stirring up the brown bits with a wooden spoon. Add the carrots, celery, mushrooms, and parsley, and simmer uncovered on low.
  • While the vegetables are simmering, make the cream sauce.  Melt two tablespoons of butter in the old potato pot and sweat the onions and shallots over very low heat. Whisk in the flour and continue stirring over low heat for at least five minutes. Add the garlic and stir another two minutes. When the flour is lightly golden, whisk in 1/2 c. of cream/milk and all of the broth. Continue whisking while the mixture thickens. Add the bay, rosemary, chives, salt, and pepper and cook 2 minutes.
  • Stir the cream sauce into the veggie-wine mixture and add the chopped spinach. Cook three minutes more until the spinach releases its water.  Add back the chicken and its juices.  Season and add nutmeg and cayenne to taste. The mixture should be a thick stew-like consistency. Thin (only if needed) with a little more milk.  Remove the bay leaves, if using.
  • Pour the filling into a large buttered casserole dish. Let cool 5 min., then spread the mashed potatoes as evenly as possible over top without disturbing the filling. It’s OK if the topping doesn’t quite reach the edges. Spritz or drizzle the top with a little olive oil and sprinkle with paprika.
  • Bake the casserole for 25 min @ 425F on a foil-lined baking sheet. If desired, broil the top for 3-4 minutes to lightly brown. Allow to cool at least 10 minutes before cutting and serving.




Seared Pork Tenderloin with Tropical Salsa


Pork brine

  • -2 Tbsp. coarse salt
  • -2 Tbsp. sugar
  • -1 tsp. garlic powder
  • -1 tsp. bay powder or 2 bay leaves
  • -pinch of red pepper flake
  • -1 tsp. coarsely ground black pepper



Cover the meat with water and stir in all the seasonings until dissolved.  Allow to brine (refrigerated) for up to 8 hrs.  Remove from the brining solution and bring to room temp. 30 min. before cooking.

Tropical salsa
  • -1 sm. yellow onion, finely diced
  • -1 1/2 c. fresh pineapple, diced (canned OK in a pinch)
  • -3/4 c. pomegranate arils (“seeds”)
  • -2 Tbsp. cilantro (fresh coriander), chopped
  • -1 clove garlic, minced
  • -1/2 mango, peeled, seeded, and diced
  • -dash of ground red chilis or cayenne pepper
  • -juice of 1 1/2 limes
  • -salt and pepper, to tast



Preheat the oven to 425F.  Combine the salsa ingredients and chill for 20 minutes while you prepare the meat.

Tenderloin
  • -1 pork tenderloin (mine was a little over 1 lb.)
  • -2 tsp. sweet paprika
  • -1/2 tsp. garlic powder
  • -1/2 tsp. unsweetened cocoa powder
  • -3/4 tsp. salt
  • -1/2 tsp. ground black pepper
  • -1 tsp. cumin
  • -1/4 tsp. dried oregano
  • -vegetable oil, for searing


Directions
  • Trim as much visible fat and silverskin (white/shiny muscle membrane) from the meat as you can.  Mix the remaining dry ingredients in a small bowl, then rub all over the tenderloin using your hands.  Heat a few tablespoons oil in a large skillet or roasting pan until almost smoking.  Add the meat to the pan and do not move until the bottom is very brown.  Repeat on all sides.
  • Remove the meat to an oven-safe glass pan (if not using a roaster) and cover with foil.  Roast @ 425F for 14-20 min., or until done to your liking.  It’s OK if the center is faintly pink.  If the meat feels firm but slightly springy to the touch, it’s done.
  • Place the meat on a clean cutting board and tent with foil for 5 min. while you assemble the side dishes on plates.  (Black beans and rice are nice accompaniments.)
  • Once the meat has rested, slice thinly on the diagonal and serve topped with the salsa. Add salt and pepper to taste.



Sesame Crusted Seared Ahi Tuna


Ingredients
  • 1 lb sashimi-grade Ahi tuna, at least 1-inch thick
  • 3 tbsp black and white sesame seeds
  • 1 cup vegetable oil for frying and coating the tuna
  • 1 bunch baby arugula
  • 1 avocado, sliced
  • 1 container seaweed salad


Garnishes:
  • 4 tbsp soy or ponzu sauce
  • 1 tbsp wasabi powder, mixed with a little water to form a paste
  • 3 tbsp pickled ginger


Directions
  • Slice the tuna into uniform size rectangles, or even triangles, so that the grain is running lengthwise in the fish. Combine the black and white sesame seeds on a large plate and coat the tuna by pressing it into the sesame seeds so that it's completely covered. I often brush the tuna first with a little oil to ensure the seeds adhere really well.
  • Preheat a pan to medium-high and add just enough oil to coat the bottom of the pan. When the oil is shimmering, add the tuna and sear for about 45 seconds on all sides for seared edges and a raw red centre. Extend the cooking time if you prefer your tuna more well done. 
  • Using a very sharp knife, gently slice the tuna into 1/4-inch thick pieces and serve on a bed of arugula with slices of avocado and small bowls of wasabi, pickled ginger and soy sauce on the side, for dipping. Seaweed salad is also a nice accompaniment with seared tuna.



Avocado Gelato


Ingredients
  • 1/2 cup whole milk
  • 1 1/2 cups fat-free milk
  • 1/4 cup sugar
  • 1/4 cup icing sugar
  • zest of 1 orange
  • 2 ripe Hass avocados, halved, pitted, and peeled
  • 1/4 teaspoon coarse salt
  • 2 tablespoons fresh lime juice, plus wedges for serving
  • Pistachios, shelled for garnish

Directions
  • Whisk together milk, sugars and orange zest in a saucepan, and bring to a simmer. Whisk until the mixture bubbles and thickens, about 2 to 3 minutes. Set in ice-water bath to cool. Then purée avocados, lime juice, salt, and milk mixture in a food processor. Freeze the avocado mixture in an ice cream/gelato maker according to the manufacturer's instructions. Transfer to an airtight container, and freeze for at least 3 hours (or up to 2 weeks). Spoon 2 scoops of gelato into each bowl, and serve with a sprinkling of pistachios and lime wedges for squeezing.
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Black Bean and Corn Salad



Ingredients
  • 1 15.5oz. can black beans, rinsed and drained
  • 1 8oz. can corn, rinsed and drained (or fresh shucked corn)
  • 1 red pepper, diced
  • 1 avocado, diced
  • 1/4 cup red onion, diced
  • 1 scallion, chopped
  • 1 lime, juiced
  • 3 tablespoons olive oil
  • 1/4 cup cilantro
  • salt and pepper to taste


Combine beans, corn, red pepper, onion, scallion and cilantro in a bowl; season with salt and pepper. Mix in lime juice and olive oil. Cover with cling film and marinate in fridge for at least 30 minutes. Add avocado just before serving. 


Butternut Squash Soup


Ingredients

  • 1 2-pound butternut squash, peeled and diced into 1" pieces
  • 4 cups chicken or vegetable broth
  • 1 tbsp unsalted butter
  • 1 cup whole milk 
  • 1/2 tsp fresh ground nutmeg


Directions
  • Combine the squash and stock in large saucepan and bring to a boil over high heat. Reduce heat to medium and simmer for about 30 minutes, until the squash is very soft and fork-tender. Remove the saucepan from the heat and purée the mixture with an immersion blender until very smooth and velvety. Return the saucepan to medium-low heat, and stir in the butter, milk and nutmeg along with the salt and white pepper to taste. Cook, stirring, until heated through. Refrigerate until needed or keep warm over low heat. Serve the soup in warmed bowls, and garnish with a swirl of light cream and chives.



Roasted Fingerling Potatoes with Rosemary



Ingredients
  • 1-1/2 lbs fingerling potatoes or mixed purple, white and red baby potatoes
  • 2 tbsp duck fat, room temperature
  • salt and pepper to taste
  • 2 tbsp fresh rosemary, roughly chopped


Directions
  • Pre-heat oven to 400°. Rinse potatoes and pat dry. Place them in a baking tray or glass baking dish large enough to hold them in a single layer. Drizzle duck fat, or olive oil, over the potatoes and toss them with a wooden spoon to coat them evenly. Season them generously with Maldon sea salt and fresh black pepper. Sprinkle the rosemary over the mixture, then stir to coat. Transfer the baking dish to the oven and roast for about 30 minutes, stirring halfway through. The potatoes are done when a sharp knife easily pierces larger potatoes. Transfer to a serving bowl, garnish with rosemary sprigs and serve immediately. Serves 4-6
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Tuna Salad with Avocado, Sprouts & Hard Boiled Eggs


Ingredients


  • 10 oz (2 small cans) canned tuna, drained and flaked
  • 1/2 cup diced English cucumber
  • 3 green onions, finely chopped
  • 2 tsp fresh squeezed lemon juice
  • 1 lemon, zested
  • 2 tbsp fresh dill, finely chopped
  • 1/3 cup mayonnaise or Greek yogurt
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 6 oz mixed greens
  • 2 large eggs, hard boiled, peeled and halved
  • 1 avocado, peeled and sliced
  • 6 grape tomatoes, halved
  • 1 package onion sprouts, for garnish
  • Maldon salt and fresh cracked black pepper


Vinaigrette:

  • 3 tbsp extra virgin olive oil
  • 1 tbsp white wine vinegar or lemon juice
  • 2 tsp Dijon mustard
  • 1 large garlic clove, minced
  • Fresh cracked black pepper and salt, to taste


Directions

  • Add the olive oil, vinegar, Dijon and minced garlic together in a small bowl and whisk until well combined. Season with fresh cracked black pepper and salt to taste. Combine tuna, diced cucumber, green onions, lemon juice, zest, dill, mayonnaise, salt and pepper in a large bowl and stir well. Toss the mixed greens with some vinaigrette to taste, then arrange on 2 plates and top with a generous scoop of the tuna mixture. Top with a handful of onion sprouts and garnish with sliced avocado, tomatoes and hard boiled eggs. Season with Maldon salt and fresh ground black pepper to taste and drizzle with more vinaigrette if need. 


Southwestern Grilled Chicken Salad with Tomato & Black Bean Salsa


Ingredients

  • 2 boneless skinless chicken breast halves, trimmed
  • 1/2 tbsp chili powder
  • 1 tsp light or dark brown sugar
  • 1/2 tsp ground coriander
  • 1/2 tsp ground cumin
  • Kosher salt
  • 6 tbsp extra-virgin olive oil, plus more for the grill
  • 2 tbsp plus 2 tsp fresh lime juice
  • 1 tbsp plus 2 tsp chopped fresh cilantro, plus leaves for garnish
  • 2 tsp honey
  • A few shakes of green Tabasco
  • Freshly ground black pepper
  • 1 cup canned black beans, rinsed and drained
  • 3/4 cup small cherry or grape tomatoes, quartered or halved
  • 1 large scallion, thinly sliced, plus more for garnish
  • 9 cups Bibb or mixed lettuce, torn into bite-size pieces
  • 1 medium firm-ripe avocado
  • 2 limes, quartered for garnish



Directions
  • Combine the chili powder, brown sugar, coriander, cumin, and 3/4 tsp of salt in a small bowl. Rub some of the spice mix over both sides of the chicken breasts and allow to marinate 1-2 hours.
  • Prepare an outdoor grill to medium-high, being sure to oil the grill grate to stop the chicken from sticking. Grill the breasts until the edges of the top side are white, about 3 minutes. Flip and cook until just done, about 1 to 2 minutes more. Let the chicken rest for 5 to 10 minutes.
  • In a small bowl, combine the olive oil, lime juice, 1 tablespoon of the cilantro, honey, 1/2 tsp salt, a few grinds of pepper and a few shakes of green Tabasco. Whisk well to combine.
  • Combine the black beans, tomatoes, scallions, the remaining 2 tsp cilantro, and a pinch of salt in a small bowl. Add 2 tbsp of the dressing and toss gently.
  • Place the lettuce in a large bowl, season with a little salt, and toss with just enough of the dressing to lightly coat, reserve a little to drizzle on the chicken. Arrange the lettuce on a large platter. Slice the chicken breasts into 1/4-inch thick pieces and set aside. Pit and slice the avocado. Arrange the chicken, avocado, and black bean salsa on the lettuce. Drizzle a little of the remaining dressing over the chicken and avocado. Garnish with cilantro, scallions and finish with some wedges of lime round the edge.
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Grilled Zucchini Ribbons with Feta and Mint --- Grilled Zucchini Rolls with Goat Cheese, Basil and Olives


Grilled Zucchini Ribbons with Feta and Mint

  • 2 medium green zucchini
  • Olive oil
  • Salt and pepper
  • 1/2 cup feta, crumbled
  • 1/2 cup fresh mint


  • Using a mandoline, or sharp knife, slice zucchini lengthwise into thin strips, about 1/8" thick, discarding ends. Brush the slices with olive oil and season with salt and pepper to taste. Grill on a pre-heated BBQ or ridged cast iron skillet, about 2-3 minutes per side, until each of the slices are tender and lightly grill marked. Remove zucchini from the grill and onto a decorative serving platter and let cool slightly. Serve warm or at room temperature, and garnish with crumbled feta and mint leaves.



Grilled Zucchini Rolls with Goat Cheese, Basil and Olives
  • 2 medium green zucchini
  • olive oil
  • salt and pepper
  • 1/2 cup goat cheese
  • 1/2 cup fresh basil, washed and chopped
  • 1/4 cup Kalamata olives, finely chopped


  • Using a mandoline, or sharp knife, slice zucchini lengthwise into thin strips, about 1/8" thick, discarding ends. Brush the slices with olive oil and season with salt and pepper to taste. Grill on a pre-heated BBQ or ridged cast iron skillet, about 2-3 minutes per side, until each of the slices are tender and lightly grill marked. Remove zucchini from the grill and place on a cooling rack. In a medium bowl, combine goat cheese, olives and basil and mix until blended. Spread a layer of the goat cheese mixture onto one side of each zucchini slice, and gently roll each piece, placing it seam side down. These make a tasty appetizer, a light lunch with a red pepper coulis and salad, or a lovely side dish for a grilled entrée.


Salmon Gravlax and Mustard Dill Sauce


Ingredients 
  • 1 3-4 lb salmon filet, deboned with skin on
  • 1/2 cup salt
  • 1/2 cup granulated sugar
  • 1 bunch fresh dill


Directions
  • On a work surface, cut the salmon into 2 filets and place them skin side down. Mix the salt and sugar together and spread half of the cure mix over the surface of one filet. Lay the dill on top, then spread the rest of the cure mix over the dill and lay the second side of salmon, skin side up, over the first — thick part of one filet over the thin part of the other — so together they make a flat 'sandwich'.
  • Place the salmon in a rimmed glass dish large enough to hold the fish, and cover firmly with cling film. Put a dish on top and weigh it down with some heavy cans or weights. Refrigerate for 24-36 hours, during which time, juices will accumulate in the bottom of the dish and the salmon with cure.
  • Take the salmon from the wrapping, remove the dill and scrape off any excess mix. With a long sharp knife, carefully slice thin slivers of the pink salmon on the bias, and serve with Mustard Dill Sauce.


Ingredients

  • 3 tbsp prepared mustard
  • 2 tbsp sugar
  • 4 tbsp wine vinegar
  • 3/4 cup olive oil
  • Fresh dill

  • Shortly before serving the salmon, dissolve prepared mustard and sugar in wine vinegar. Slowly whisk in the olive oil, whisking constantly to create a creamy emulsion. Finally, stir in a generous amount of finely chopped fresh dill. Serve in a decorative bowl along side the Gravlax.


Roasted Beet Salad with Goat Cheese, Candied Walnuts & Citrus Vinaigrette



For the Citrus Vinaigrette:

  • 1/2 shallot, minced

  • 1 tbsp freshly squeezed lemon juice

  • 3 tbsp freshly squeezed orange juice

  • 1 tbsp finely orange zest, for garnish
  • 1 tbsp Dijon mustard

  • 3 tbsp extra virgin olive oil
  • 1 tsp sesame oil
  • 2 tbsp chopped chives
  • Kosher salt and freshly ground pepper


For the salad:

  • 1/2 pound small to medium beets, stems trimmed and scrubbed

  • 1 bag Baby Greens 

  • 1 log (4 oz.) fresh goat cheese

  • 1/2 cup candied walnuts


For the candied walnuts:

  • 1/3 cup golden brown sugar
  • 1/4 cup water
  • 2 tbsp butter
  • Large pinch of salt
  • 1 1/2 cups walnut halves

Directions

  • For the beets: Preheat oven to 400°F. Wrap the beets in aluminum foil and place on a baking sheet. Bake until the tip of a sharp knife easily slides through the beets, about 45 minutes to 1 hour. Remove from the oven and let cool. Once cool enough to handle, use plastic gloves to peel the beets. Cut into bite size pieces.
  • For candied walnuts: 
Combine the first four ingredients together in a large heavy skillet. Bring to a boil, whisking. Let boil 1 minute. Stir in walnuts, then toss until the syrup forms a glaze on the nuts, about 3 minutes. Transfer nuts to a foil covered cookie sheet and quickly separate nuts with forks. Let cool. Let stand at room temperature. Note: This can be made 2 hours ahead.
  • For the citrus vinaigrette: In small bowl whisk together the first eight ingredients until well combined. Season with salt and pepper to taste. Cover until ready to use.
  • For the salad: Divide the salad leaves equally among the plates. Top with the beets and then drizzle with the vinaigrette to taste. Crumble the goat cheese on top and garnish with candied walnuts and orange zest.

Greek Salad & Chicken Souvlaki



For the chicken:
  • 2 lemons, juiced
  • 4 tsp red wine vinegar
  • 4 tbsp extra-virgin olive oil
  • 2 tsp dried or 2 tbsp fresh oregano
  • 2 teaspoon dried or 2 tbsp fresh thyme
  • A couple good pinches salt
  • 1 tbsp fresh ground black pepper
  • 24 chicken thighs, boneless and skinless
  • Tzatzki and grilled pita (optional)


For the dressing:
  • 1/4 cup extra-virgin olive oil
  • 2 tbsp red wine vinegar
  • 1 lemon, juiced
  • 2 cloves garlic, smashed with the side of your chef's knife
  • 1 tsp dried or 1 tbsp fresh oregano
  • 1 tsp salt
  • 1/2 tbsp fresh ground black pepper


For the salad:
  • 2 iceberg or romaine lettuce
  • 2 English cucumbers, peeled, cut in 1/2 lengthwise, then cut into 1/2-inch chunks
  • 6 vine-ripened tomatoes, cored and cut into 1/2-inch chunks
  • 1/2 red onion, very thinly sliced
  • 1 cup pitted kalamata olives
  • 2 cups Greek feta cheese, crumbled


For the Tzatziki:
  • 12oz Greek yoghurt
  • 1 english cucumber, peeled and de-seeded
  • 2 tbsp lemon juice
  • 2 cloves of garlic, grated finely
  • dash of extra virgin olive oil
  • Fresh mint or dill (optional)

Directions
  • In a large bowl, combine the lemon juice, olive oil, oregano, salt, and pepper and mix together. Cut the chicken thighs in half, and add to the marinade, tossing to combine thoroughly in the mixture. Cover the bowl with plastic wrap and let marinate in the refrigerator for at least 30 minutes and up to 4 hours.
  • To make the dressing, combine all the 'dressing' ingredients in a resealable container and shake vigorously. Refrigerate until ready to serve, and then bring to room temperature, before tossing the salad.
  • For the Tzatziki, grate the cucumber, then squeeze out all the excess liquid in a tea towel. In a small bowl, combine the yoghurt, cucumber, lemon juice and garlic and mix thoroughly, adding some chopped mint or dill if desired. Cover and chill about 4 hours.
  • To assemble the salad, tear the lettuce into bite size pieces and place in a bowl that is large enough to hold all the salad ingredients comfortably. Scatter the cucumbers, tomatoes, red onion, olives, and feta over the top. Toss with dressing just before serving.
  • To cook the chicken, grill over a medium-high heat until well browned, about 4 to 5 minutes on each side, or until cooked through. The chicken pieces can also be threaded on skewers, and both grilled and served accordingly. Place some Greek pita brushed with a little olive oil, on the grill, once the chicken is cooked through, and serve with some tzatziki. Place the chicken on a presentation platter and garnish with some fresh thyme, oregano and sliced lemons.


Serve the Chicken Souvlaki and Greek Salad with a large bowl of tzatziki and a basket or warm grilled pita.


Yam, Black Bean and Amaranth Burritos


Ingredients 

  • 2 large yams or sweet potatoes (1.5 lb)
  • 1/2 cup amaranth
  • 1 1/4 cups cold water
  • 1 tbsp olive oil
  • 1 medium onion, chopped
  • 1/2 tsp Aleppo chili flakes
  • 1 red bell pepper, chopped
  • 3 garlic cloves, chopped
  • 2 medium tomatoes, chopped
  • 1/2 cup salsa, ideally with mango
  • 2 cups cooked black beans, rinsed and drained (or a 19-oz can)
  • 2/3 cup cilantro, chopped 
  • 4 tbsp freshly squeezed lime juice
  • 1 tsp chili powder
  • 1 tsp cumin
  • 6 large tortillas 
  • 1 large avocado, sliced, for serving 
  • 6 tsp low-fat sour cream, for serving 

Directions
  • 1. Preheat oven to 400F. Line rimmed baking sheet with parchment or silicone.
  • 2. Spread diced yams in a single layer on prepared baking sheet, drizzle with olive oil, and sprinkle lightly with salt and pepper. Mix together to evenly coat and the spread on a single layer on the baking sheet. Roast 35-40 minutes, until yams are softened inside. Set aside. Turn the oven down to 350F.
  • 3. Add amaranth to cold water, add a dash of salt and bring to a boil. Simmer for 25 minutes, until the water is absorbed. Set aside.
  • 4. Meanwhile, heat the olive oil in a large skillet over medium heat and then add the onions and cook, stirring frequently, until soft, about 5 minutes. Add the chili flakes and bell peppers and continue cooking for an additional 3-4 minutes, until they begin to soften. Add the garlic and cook, stirring for 1 minute then stir in the cooked yams, tomatoes, salsa, beans, cilantro (if using), lime juice, chili powder and cumin and cook just to heat through, about 3-4 minutes more. Finally, add the cooked amaranth and season to taste with salt and pepper.
  • 5. Divide the mixture evenly between the warm flour tortillas. Top with sour cream. Fold up tortillas burrito style, and place on a baking sheet.
  • 6. Bake for 12 minutes in the preheated 350F oven, and serve with sliced avocado.



Raw Mango Energy Bars


Ingredients

  • 2/3 cup dried mango, soaked for 1 hour and drained
  • 1 cup Medjool dates, pitted
  • 1 tbsp vanilla extract
  • 1 1/4 cup raw almonds
  • 3/4 cup shredded coconut
  • 3/4 cup rolled oats (fyi, these are not technically raw)
  • 3/4 cup raisins
  • 1/4 cup pumpkin seeds
  • 1/8 cup sunflower seeds
  • 1/4 tsp sea salt

Directions
  • 1. First of all, if you don’t have a big food processor, consider cutting the recipe in half, or work in two batches.
  • 2. First, process the drained mango, dates, and vanilla in a food processor until you have a very smooth paste.
  • 3. Add the remaining ingredients and pulse until everything is well combined but some texture in the nuts and seeds are retained (I had some real big almond chunks!).
  • 4. On parchment paper or a Teflex sheet, press the mixture into a square or rectangle (mine was around 8×8″ but it depends how thick you would like your bars).
  • 5. Dehydrate at 110F for 6 hours. Flip onto a mesh and continue to dehydrate for another 6 hours at 110F. Cut into bars. (If you don’t have a dehydrator place the bars in the freezer to firm up.)
  • 6. Store at room temperature (will keep for 2 weeks if they even last that long!) or in the freezer.



Tofu and egg omelette salad



ingredients:
For omelette

  • 300 g tofu, cut into 2 cm cubes
  • 5 eggs, lightly whisked
  • 1/2 tsp salt
  • 1/2 tsp pepper

For sauce

  • 5 cloves garlic
  • 8 red chilies
  • 3 bird's eye chilies (optional)
  • 2 tsp shrimp paste, belacan
  • 1/4 tsp salt
  • 2 tbsp palm sugar, gula melaka
  • 2 tbsp kecap manis
  • 100 g peanuts, roasted or deep-fried and ground
  • 150 ml water
  • Oil for deep-frying peanuts and chilies
  • Condiments
  • 1 cucumber, quartered and sliced thinly
  • 5 lettuce, shredded finely
  • 100 g beansprouts, blanched or raw
  • 2 stalks Chinese celery, chopped
  • 2 stalks spring onion, chopped
  • Fried shallot flakes

directions:

  • To prepare peanut sauce, deep-fry garlic and chilies in a bit of oil for 3 minutes. Drain.
  • Combine chilies, shrimp paste, salt and palm sugar in a food processor or mortar and pestle. Grind into smooth paste.
  • Transfer to bowl and dilute with water.
  • Deep-fry peanuts and grind the peanuts until slightly coarse.
  • To prepare omelette, combine egg and tofu cubes in a bowl and make 5-6 omelette in a non-stick pan.
  • To serve, mix sauce with ground peanuts. Arrange lettuce, cucumber, omelette and bean sprouts in an individual serving plate. Sprinkle chopped spring onion, celery and shallot flakes. Pour peanut sauce on top generously.


Mango jelly


ingredients:
  • 1 kg mangoes, ripe, peeled and cut into pieces
  • 120 g sugar
  • 250 g water
  • Juice of 1 lime
  • 7 g agar-agar powder

directions:
  • Puree mangoes and sugar, you will end up with about 650g thick puree.
  • Combine water and agar-agar in a saucepan. Bring mixture to a slight boil.
  • Add puree and cook for one more minute over high heat.
  • Remove from heat and add lime juice.
  • Pour agar mixture into prepared container.
  • Leave on room temperature for an hour before transferring to refrigerator.
  • Let set overnight. Serve with fruit salad.



Raw Green Musli


Ingredients
  • 1 avocado
  • 4 apples – peeled and shredded
  • juice of a half of lemon
  • 1/4 cup raisins
  • 1/4 cup raw nuts (any softer kind, pistachios work the best)
  • 1/4 cup uncooked rolled oats
  • 1/4 cup raw honey

*garnished with berries and hemp hearts
Sometimes, when I don’t forget, I throw in some maca powder.

Blend all the ingredients, except nuts, in a food processor until smooth and sweet. Add nuts towards the end for texture.



RAW FIG AND HAZELNUT PIZZA WITH CARAMELIZED ONIONS AND BASIL SAUCE


Pizza Crust
  • 1 medium yellow squash or zucchini – roughly chopped
  • 1/2 onion – roughly chopped
  • 6 halves of sun dried tomatoes
  • 1 date – pitted
  • juice of 1 orange
  • 1/8 cup nama shoyu
  • 3 cups buckwheat – sprouted
  • 2 cups sunflower seeds – sprouted
  • 1 1/2 cup flax seeds – ground


  • In a food processor, combine the vegetables, date, orange juice and nama shoyu until well mixed. Add the sprouts in batches and blend thoroughly. Lastly, add the with flax seeds and mix until smooth. Spread thickly on Teflex sheets and dehydrate at 115F. After 2 hours, cut into desired crust shapes. Dehydrate for another 12 hours, then remove the crusts from teflex sheets, flip, and dehydrate for another 4 hours or until dry. Keep refrigerated until ready to use in airtight glass containers.



Balsamic Glaze
  • 4 large figs
  • 1-2 dates – pitted
  • 1/4 cup balsamic vinegar



Puree all ingredients in a food processor or high speed blender.

Caramelized Onions
  • 10 large onions – sliced thinly
  • juice of 2 lemons
  • 1 1/2 cup dates – pitted
  • 6 tablespoons nama shoyu
  • 4 tablespoons olive oil
  • 1/2 cup brown rice vinegar
  • 1/2 cup water, or more for thinning
  • 1 cup hazelnuts



  • Cover the onions with warm water mixed with the lemon juice for 30 minutes. Rinse well and drain. Combine the rest of ingredients except the hazelnuts in a blender and add to the onions. Let it sit for about 30 minutes, drain the excess liquid, and dehydrate at 115F for 15 hours or until crisp.
  • In a food processor, pulse the hazelnuts into small pieces. Reserve about 1/4 cup for assembly. Add the onions to the processor and combine well. Add 2 tablespoons of the balsamic glaze and blend to reach a grainy consistency.



Creamy Basil Sauce
  • 1 cup packed fresh basil leaves
  • juice of 1 orange
  • 1 small avocado
  • 1/4 teaspoon salt
  • juice of 1/2 lime
  • pepper to taste
  • 1/3 cup olive oil



In a blender, combine all ingredients except olive oil. Slowly add the oil with the blender still running.

Pizza Assembly
about 20 small figs
  • 1 bunch watercress
  • 1 cup of sunflower sprouts (optional)
  • 1/4 cup hazelnuts reserved from caramelized onions



  • Slice the figs and glaze with the balsamic. Dehydrate for 1-2 hours (optional). Spread the basil sauce on the crust, and arrange the watercress leaves, caramelized onions, and glazed figs on top. Sprinkle with sunflower sprouts and ground hazelnuts.