Roasted Cauliflower

Roasted Cauliflower

 

Roasted Cauliflower

Roasted Cauliflower

Even if cauliflower isn’t your favorite vegetable, you’ll be a fan of this recipe!
Servings 4

Ingredients
  

  • 1 large head cauliflower cut into florets
  • 1 sliced medium onion
  • 4 thyme sprigs
  • 4 garlic cloves minced
  • 3 tablespoons olive oil
  • Sea salt
  • Ground black pepper
  • ½ cup grated Parmesan cheese

Instructions
 

  • Preheat oven to 425 degrees
  • Combine and toss cut cauliflower, sliced medium onion, thyme springs, minced garlic and olive oil
  • Arrange in large baking dish and season with salt and pepper
  • Roast for 35-40 minutes, tossing occasionally, until almost tender
  • Sprinkle with parmesan cheese, toss and continue to roast for 10-12 minutes longer

Notes

Serves 4
Black-Eyed Peas with Collard Greens

Black-Eyed Peas with Collard Greens

 

Black Eyed Peas and Collard Greens

Black-Eyed Peas with Collard Greens

This delicious dish can be served as a side dish or vegetarian main dish.
One 2 cup serving provides approximately 400 mg of the bone building calcium!
As featured in NY Times Cooking : Collard Greens: Rethinking A Southern Classic. 
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Servings 4

Ingredients
  

  • 1.5 cups black-eyed peas
  • 3 tbsp extra virgin olive oil
  • 1 large onion chopped
  • 3 large garlic cloves minced
  • 1 large bunch collard greens stemmed, washed and cut into ribbons
  • 2 tbsp organic tomato paste dissolved in 1/2 cup water
  • 1 bay leaf
  • salt and pepper to taste
  • feta cheese optional

Instructions
 

  • Place the black-eyed peas in a large saucepan, cover with water by two inches, bring to a boil and then drain. Combine with half the onion and one of the garlic cloves in the saucepan. Add water to cover by two inches, and bring back to a simmer. Add the bay leaf, and reduce the heat. Add salt to taste, cover and simmer 30 minutes, until the beans are just tender. Drain through a strainer set over a bowl.
  • Meanwhile, preheat the oven to 350 degrees. In a large, ovenproof lidded skillet or Dutch oven, heat 2 tablespoons of the olive oil over medium heat and add the remaining onion. Cook, stirring, until tender, about five minutes, and add the remaining garlic. Stir together for 30 seconds to a minute, until fragrant. A handful at a time, stir in the greens. As the greens wilt, stir in another handful, until all the greens have been added and have collapsed in the pan. Add the dissolved tomato paste and stir together. Add salt to taste. Add the beans and enough cooking liquid to barely cover everything, cover and place in the oven for 30 minutes, until the collards are tender and the beans very soft.
  • Uncover the pot, and add a bit of liquid if the beans are dry. Stir in the remaining tablespoon of olive oil and the dill, cover and continue to simmer for another 10 minutes. Add salt and freshly ground pepper to taste. Serve warm or hot. If you wish, top with crumbled feta or a squeeze of lemon.
Pesto Salmon Salad

Pesto Salmon Salad

 

Pesto Salmon Salad

Pesto Salmon Salad

Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Servings 4 people

Ingredients
  

For Salmon:

  • 1 lb Salmon wild caught alwas best

For Salad:

  • 1/2 cup packed cilantro stems removed
  • 1/4 cup olive oil

Instructions
 

  • Preheat oven to 350 degrees F
  • Make Pesto – equals about 1/3 cup (can be made ahead of time)
    Wash and remove stems from cilantro
    Add all ingredients to blender, nutrabullet, etc
    Blend until sauce consistency
    Add more oil and/or salt as desired
  • Wash salmon and pat dry
  • Baste with pesto and place salmon on sheet pan, if desired, leave some pesto to drizzle on arugula salad.
  • When oven reaches 350 degrees, insert salmon and cook 15-25 minutes (the cooking time will vary greatly on the size and thickness of the salmon)
  • While salmon finishes cooking, wash and dry arugula and cut cherry tomatoes in half, slice red pepper
  • Plate arugula and cherry tomatoes. Top with ¼ lb of salmon
  • ENJOY!!!
Smoked Salmon with Sautéed Spinach

Smoked Salmon with Sautéed Spinach

Smoked Salmon with Avocado on a bed of Sautéed Spinach

Smoked Salmon with Sautéed Spinach

This easy breakfast packs in a bounty of bone building nutrients to get you day off to a healthy start. 
Prep Time 5 mins
Cook Time 5 mins
Total Time 10 mins
Servings 1 Serving

Ingredients
  

  • 2-3 oz Wild Smoked Salmon
  • 2 cups Organic Spinach Leaves
  • 2 tbsp Extra Virgin Olive Oil
  • 1/3 of Medium Avocado

Instructions
 

  • Preheat skillet over low heat. Add olive oil, heat for 1 min.
  • Add spinach and toss with olive oil. Cook spinach until wilted.
  • While spinach is cooking, slice avocado.
  • Place spinach on plate, top with smoked salmon and avocado.
Roasted Salmon & Asparagus with Lemon-Dill Sauce

Roasted Salmon & Asparagus with Lemon-Dill Sauce

 

Roasted Salmon & Asparagus with Lemon-Dill Sauce

This is a quick and easy dinner that is rich in quality protein, omega 3 fatty acids, vitamin K and folate as well as adding to your daily needs of 12 other bone building nutrients.  If you are sensitive to dairy, you can use a honey mustard sauce instead.  
Prep Time 30 mins
Cook Time 12 mins
Total Time 42 mins
Servings 4

Ingredients
  

  • 1-1/2 pound Wild Salmon Fillet
  • 2 small bunches Asparagus
  • 4-6 tbsp Extra Virgin Olive Oil
  • 6 cloves Garlic
  • 1 Lemon
  • 1/2 cup Greek Yogurt or Skyr
  • 2 tbsp Fresh Dill, chopped
  • seasoning Sea Salt
  • seasoning Pepper

Instructions
 

  • Preheat the Oven to 400 degrees F
  • Prepare the Asparagus
    Wash asparagus and cut off woody ends.  Place on a baking sheet.  Peel and mince 4 cloves of garlic and sprinkle over the asparagus.  Drizzle asparagus with 2 tbsp of olive oil and toss.
  • Prepare the Salmon
    Wash and pat dry the Salmon and place in the middle of the baking sheet with the asparagus, moving the asparagus to the side
    Rub salmon with 2 tbsp of olive oil and season with salt and pepper
  • Place salmon and asparagus in the oven on the center rack and cook for 10-12 minutes, until salmon is opaque and asparagus is tender. Don't overcook the salmon. When salmon fillets come out of the oven, they should still be just a little bit rare in the center. They'll continue to cook in the residual heat and be perfect when you go to eat them.
    *If using honey mustard sauce, prepare as instructions below and coat the top side of the salmon fillets with mixture BEFORE cooking.
    * If using the yogurt sauce, prepare as instructions below and drizzle sauce over the salmon and asparagus AFTER cooking. 
  • Prepare the Lemon-Dill Sauce:
    Mix juice of 1 lemon, 2 cloves of garlic, minced, yogurt, dill, 1/4 tsp of salt and 1/4 tsp of pepper.  Drizzle sauce over the salmon and asparagus before serving.
  • Prepare the Honey Mustard Sauce:
    Mix together the following:
    1 tbsp organic, raw honey
    1 1/2 tbsp of Dijon mustard
    3 cloves garlic, minced
    1 tbsp lemon juice
    2 tbsp extra virgin olive oil
    1 tbsp chopped fresh dill
    Coat the top of the salmon prior to cooking.