ARUGULA, AVOCADO + BLOOD ORANGE SALAD

Dressings, Salads: 1 Comment; 21 Jun 2011 INGREDIENTS 1/4 cup freshly squeezed blood orange juice (from 1 blood orange) 1 TBSP minced shallot 3/4 teaspoon flaky sea salt freshly ground pepper to taste 2 TBSP (good quality) extra-virgin olive oil 1 ripe Haas avocado, peeled and cut into 1/4-inch-thick slices 2 cups (1 ounce) loosely packed baby arugula leaves 1-2 blood oranges, peeled, segmented, and seeded DIRECTIONS: In a bowl, whisk together blood orange juice, shallot, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Gradually add olive oil and whisk vigorously to combine. Put arugula in a bowl and drizzle vinaigrette, using your hands, toss to coat. Divide the arugula between two plates, top with avocado and blood ... {Tags: Arugula, Avocado, Blood Oranges} {More...}

ROASTED SWEET POTATOES WITH CUMIN + CILANTRO

Side Dishes: 1 Comment; 21 Jun 2011 INGREDIENTS: 2 -3 sweet potatoes, about 1#, peeled 1 TBS Extra Virgin Olive Oil 1 teaspoon ground cumin 1/2 tsp. kosher salt Freshly ground pepper, to taste 2-4 Tbs. finely chopped fresh cilantro DIRECTIONS: Preheat an oven to 400°F. Cut the potatoes lengthwise into slices 1/2 inch thick squares...so that they look like french fries. Place in a bowl. Mix the oil and cumin together and pour over sweet potatoes, mixing well to coat. Preheat a nonstick baking sheet in the oven for 5 minutes. You can also use non-stick aluminum foil to prevent any sticking. Remove from the oven and carefully arrange ... {Tags: Add new tag, Cilantro, Sweet Potatoes} {More...}

Chicken, Gluten Free "Cheats", Pork, Side Dishes: 0 Comments; 15 Mar 2011 INGREDIENTS: 2 medium zucchini, cut into 1/3s lengthwise 1 red bell pepper, cut into 1-inch-wide strips 1 yellow bell pepper, cut into 1-inch-wide strips 1 red onion, peeled, cut into 1/4-inch-wide slices 2 medium tomatoes, halved crosswise 3-4 portobello mushroom caps, sliced thick 2 tablespoons olive oil 4 boneless skinless chicken breasts 1/3 cup thinly sliced basil 1 1/2 teaspoons red wine vinegar DIRECTIONS: Prepare barbecue or cast iron skillet (medium-high heat). Place veggies into a large bowl and drizzle oil over and sprinkle generously with salt and pepper; toss to coat. Grill vegetables until tender and slightly charred. Transfer to cutting board. Place chicken breasts in same large bowl. Turn to ... {More...}

Soup: 0 Comments; 07 Feb 2011 INGREDIENTS: 4 Carrots - peeled + sliced 4 Parsnips - peeled + sliced 1/2 Onion – sliced 2-4 Whole Garlic Cloves - peeled 1 TBSP Fresh ginger – grated 6 Cups vegetable broth 2 tbsp olive oil salt and pepper to taste DIRECTIONS: Preheat oven to 350°F. Place chopped carrots, parsnips, onions, garlic and ginger in a bowl and toss with the olive oil. Spread evenly on a baking sheet and roast for 15-ish minutes. In the meantime, bring the broth to a broil in a small pot. Once veggies are done, add to soup pot along and reduce to simmer, cook until the veggies are tender. When they are done, ... {More...}

Salads: 1 Comment; 08 Dec 2010 INGREDIENTS Frisee or some other lettuce with taste (not romaine or iceburg) Fuji Apples, or apples of your choice Fennel (1-2 bulbs) Bacon Hazelnuts Chives Champagne Vinaigrette Goat Cheese, crumbled (optional) Cook the bacon and drain on paper towel. For a rule of thumb, use about 1 slice per person. Cool and then crumble. Saute the hazelnuts in the bacon fat until golden, not burned or too dark brown. Tear up lettuce (try not to use too much...the apples should be more of the feature here) and thinly slice the apples and fennel (I use a food processor for the fennel). Toss the lettuce and apples with the dressing ... {More...}

Dressings: 1 Comment; 08 Dec 2010 INGREDIENTS 1 TBSP finely chopped shallots 2 tablespoons whole grain Dijon Mustard 1/4 cup champagne vinegar 2 tablespoons fresh lemon juice 2 tablespoons honey 2 or 3 dashes hot sauce 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/2 cup grapeseed oil or extra virgin olive oil DIRECTIONS Whisk together the shallots, mustard, vinegar, lemon juice, honey, hot sauce, salt, and pepper in a large bowl. Slowly whisk in the oil until the dressing is emulsified. Read More http://www.epicurious.com/recipes/food/views/Champagne-Vinaigrette-353469#ixzz17Y0ZhhiV {Tags: champange vinaigrette, salad dressing} {More...}

Side Dishes, Uncategorized: 0 Comments; 02 Dec 2010 INGREDIENTS 2 lbs parsnips, peeled, stringy cores removed, chopped 2 TBSP Olive Oil (approx) 1 1/2 cup chicken broth (low sodium) 1/4 teaspoon nutmeg Salt and pepper to taste DIRECTIONS Preheat oven to 400°F. Peel parsnips and slice into about 1/2 slices. The larger end will have a thicker core, remove that. Place chopped parsnips in a roasting pan in a single layer and drizzle with olive oil. Roast in the oven for 20 to 25 minutes, until lightly golden, turning the parsnips once half-way through the cooking. Put cooked parsnips into a blender or food processor. Add chicken broth, nutmeg and salt and pepper to taste ... {More...}

Salsa, Side Dishes: 0 Comments; 17 Jun 2010 Ingredients 1/2 small red onion finely chopped juice of 1 lime 1 1/4 pounds peeled pineapple, cut into 1/2-inch dice (3 cups) fresh pineapple juice, squeezed from the rind 1 cup jicama, peeled and cut into 1/4-inch dice 3 tablespoons finely chopped cilantro 1 jalapeño or serrano —stemmed, seeded and finely chopped 2 scallions, thinly sliced Directions In a bowl, combine the red onion with the lime juice and let stand for 10 minutes. Add the pineapple, pineapple juice, jicama, cilantro, brown sugar, jalapeño and scallion to the bowl and toss. Serve with the jerk pork tenderloin. {More...}

Chicken, Entrees, Salads: 0 Comments; 17 Mar 2010 I LOVE fresh herbs...and love to find new ways to use them when I cook. I also love easy recipes that taste as good as this one does. Hope you enjoy! Ingredients 1 TBS + 1 tsp Citrus Champagne Vinegar One small shallot, finely chopped 1/4 tsp. Dijon mustard Kosher salt and freshly ground black pepper 3 TBS Extra virgin olive oil (more as needed) 2 boneless, skinless chicken breast, pounded THIN 2 TBS chopped fresh rosemary 5 cups mixed baby greens 3 cups mixed fresh, tender herb leaves, such as flat-leaf parsley, mint, chives, tarragon, basil, and chervil, roughly torn if large *Non-Paleo addition: Chevre (goat cheese) crumbled into this ... {More...}

Side Dishes: 2 Comments; 22 Feb 2010 Ingredients 2 large sweet potatoes, peeled or unpeeled, cut into 4-inch long and 1/4 to 1/2-inch thick fries 2 tablespoons olive oil, or more as needed 1 teaspoon paprika 1/2 teaspoon chili powder 1/2 teaspoon ground coriander Coarse ground rock salt and freshly ground black pepper, to taste Preparation Preheat your oven to 450 degrees F. Line a baking sheet with aluminum foil and set aside. Place the sweet potatoes in a large bowl and toss with olive oil until the sweet potatoes are coated. Add the paprika, chili powder, coriander, salt, and pepper; toss to distribute evenly. Arrange the coated fries in a single layer on the prepared pan. ... {More...}