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Crunchy Cabbage Salad with Salmon

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  Crunchy Cabbage Salad with Salmon Serves 2 2 one pound salmon fillets, skin removed 2 tbsp extra virgin olive oil 2 tsp garlic powder 1 tsp salt ½ tsp pepper 3 cups shredded green cabbage 1 cup shredded purple cabbage 1 cup grated carrots 4 green onions, chopped ⅓ cup sliced roasted almonds Sesame seeds for garnish Dressing: 2 tbsp sesame oil 2 tbsp rice vinegar 2 tbsp soy sauce ¼ tsp red pepper flakes Heat a grill or grill pan over medium high heat. Pat salmon fillets dry with a paper towel. Place salmon on a plate and brush each with a tablespoon of extra virgin olive oil on all sides.  Season each with 1 teaspoon of garlic powder, ½ teaspoon of salt and a ¼ tsp of pepper. Cook salmon on a grill or grill pan for 3-4 minutes.  Flip the fillets and cook on the other side for another 3-4 minutes. Move cooked salmon to a plate and cover with foil. Mix all the dressing ingredients together in a small jar or bowl. Combine cabbages, carrots, green onions, and almonds in a la...
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Red Lentil Pasta with Lemon, Garlic and Kale

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  Red Lentil Pasta with Lemon, Garlic and Kale Serves 4 8 ounce package of red lentil pasta 1 tbsp extra virgin olive oil 3 cloves of garlic, minced 1 bunch of kale leaves, rinsed with tough stems removed and chopped ½ cup veggie or chicken stock Zest of 1 lemon 2 tbsp fresh lemon juice ¼ tsp each salt and pepper ¼ cup Parmesan cheese Bring a large pot of water to boil.  Add red lentil pasta and cook according to package directions.  Drain pasta and set aside. While the pasta is cooking, add extra virgin olive oil and garlic to a large saute pan set on medium high heat.  Cook garlic for 2 minutes making sure it doesn’t burn. After 2 minutes, add the chopped kale leaves and broth to the saute pan. Stir to combine.  Cook for 5-7 minutes or until kale leaves wilt. Turn the pan with the kale to low heat and add lemon zest, lemon juice, cooked red lentil pasta, salt and pepper.  Toss to combine.  Turn the heat off and sprinkle with Parmesan cheese. Serve....
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Mediterranean Tilapia with Roasted Veggies

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  Mediterranean Tilapia with Roasted Veggies (sheet pan meal) 4 tilapia filets (defrosted) 1 cup cherry tomatoes, halved 1 bell pepper, cut into 1 inch slices 1 cup broccoli, stems trimmed and cut into small pieces ½ red onion, sliced thinly 10 small red potatoes, quartered 2 tbsp extra virgin olive oil 1 tsp salt ½ tsp pepper Topping: Crumbled feta cheese Greek Dressing: ½ cup extra virgin olive oil 1 tsp dried oregano ½ tsp each salt and pepper 2 tbsp fresh lemon juice ½ tbsp red wine vinegar 2 garlic cloves, finely minced Preheat the oven to 400 degrees Line a baking sheet with foil.  Add chopped tomatoes, sliced peppers, broccoli, sliced red onion and quartered red potatoes to the pan. Drizzle extra virgin olive oil, salt and pepper over the veggies. Toss together making sure everything is coated and in a single layer on the pan.  Roast for 18-20 or until potatoes are tender. While the veggies are roasting, mix all the ingredients for the Greek dressing in a small bow...
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Butternut Squash, Broccoli Rabe and Lentils

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  Butternut Squash, Broccoli Rabe and Lentils 1 bunch broccoli rabe or broccolini 1 cup butternut squash, peeled and diced into small cubes 2 tsp dried basil 1 tsp paprika ½ tsp pepper 2 cups brown lentils 5 cups of water ½ tsp salt  2 bay leaves Vinaigrette:  3 tbsp extra virgin olive oil Juice of a lemon ½ tsp honey ¼ tsp each salt and pepper Preheat the oven to 450 degrees F.  Line a baking sheet with foil. Roughly chop the broccoli rabe and place into a large mixing bowl with butternut squash cubes.  Add a tablespoon of water, basil, paprika and pepper. Mix well and pour onto the lined baking sheet in a single layer.   Place veggies in the oven and roast for 15 minutes uncovered.   Place 5 cups of water into a medium sized pot with salt and bay leaves.  Add brown lentils and bring to a boil.  Once the lentils reach a boil, turn heat to low and simmer for 25-30 minutes. Once the veggies are done and out of the oven, cover the pan...
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Vegetarian Split Pea Soup

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  Vegetarian Split Pea Soup 2 tbsp extra virgin olive oil 2 large yellow onions, finely chopped 1 ½ cups carrots, finely diced 1 ½ cups celery, finely diced 1 tsp each salt and pepper 3 garlic cloves, minced 1 tsp dried thyme 1 ½ cups dried split green peas, picked over and rinsed 2 bay leaves 1 32 ounce container of veggie stock (more stock needed if you like a thinner soup) 2-3 tbsp sliced toasted almonds as garnish In a large dutch oven on medium high heat, add extra virgin olive oil. Add onion, carrots, celery salt and pepper. Cook until the veggies are soft.  This will take 5-7 minutes. Add the garlic and thyme and cook for 1 more minute. Add rinsed split peas and the veggie stock to the pot.  Stir and bring to a boil. Reduce heat and simmer for 60-70 minutes uncovered.  Stir occasionally.  Cook until the split peas are cooked down and the soup is thickened to desired consistency.  Add more stock if the soup is too thick or starts to stick to the botto...
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Black Bean and Sweet Potato Burgers

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  Black Bean and Sweet Potato Burgers 1 large sweet potato (approximately 13 ounces) 1 15 ounce can of black beans, drained and rinsed ½  small yellow onion, grated on a box grater ½  tsp garlic powder 1 tsp smoked paprika 2 tsp chili powder 63951 tsp salt 1 ½ cups panko bread crumbs For serving 2 ways: Whole wheat bun, tzatziki, sliced tomato and thinly sliced red onion                                  Butter Leaf lettuce, tzatziki, sliced tomato and thinly sliced red onion Preheat oven to 425 F Peel and dice sweet potato and place in a saucepan. Add just enough water to the pan to cover the potato.  Bring to a boil. Once the water is boiling, turn the heat down to low and simmer until tender.  This will take about 15 minutes.  Drain and let cool. . Add cooled, diced sweet potato to a mixing bo...
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Green Goddess Bulgar Bowl with Shrimp

  Green Goddess Bulgur Bowl Sauce: 1 cup Greek yogurt 2 tbsp fresh lemon juice 2 tbsp extra virgin olive oil 2 tbsp fresh parsley, chopped 2 tbsp chives, chopped 2 tbsp basil, chopped 2 tbsp dill, chopped  1 clove garlic, minced ½ tsp each salt and pepper Bowl Ingredients: 1 cup cooked bulgur  2 tbsp chopped green onions 1 can chickpeas, drained and rinsed 1 cup shredded napa cabbage 1 cup cooked, peeled large shrimp  In a food processor, combine Greek yogurt,1 tbsp lemon juice, extra virgin olive oil, all the herbs, garlic, salt and pepper. Blend until smooth.  Place in the refrigerator until ready to use. In a mixing bowl, stir together bulgur, green onions, remaining 1 tbsp lemon juice, chickpeas, cabbage and shrimp.  Once everything is combined, place the desired amount  in a bowl. Drizzle the green goddess dressing over the top and serve.
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