Marinate chicken in Trader Joe’s Garlic Sauce (overnight) – Grill and add to a whole wheat wrap with kalamata olive hummus, thin sliced cucumber, tomato and red onion. Sprinkle with Vermont cheddar salt, pepper and cajun seasoning. Grill on a Panini Press.
1. Quarter 6-8 tomatoes, add olive oil and salt to taste. Pulse to a thick liquid in food processor.
2. Halve 1 cucumber, deseed and rough chop. Quarter 1 green pepper and deseed, pulse in a food processor until finely chopped. Add to tomato base.
3. Mince 3 cloves garlic, add to mixture.
4. Add pinch of white sugar (agave nectar, honey, etc. can be used to substitute), 1 tsp. balsamic vinegar, and other seasonings which will balance out the sweetness (I used smoked sea salt and paprika).
Chill, until ready to serve. Garnish with lime wedge and cilantro.
Finely chop: 1 red pepper, 1 yellow pepper, 1 orange pepper, 1 jalapeno pepper, 1/2 red onion, 4 cloves garlic, and palm full of cilantro. Add juice of 1 1/2 limes, 2 tbsp. olive oil, splash orange juice and salt & pepper to taste with smoked paprika and chipotle seasoning to taste
Marinate 2 chicken breasts in olive oil and poultry seasoning (at least 2 hours, up to 12 hours) Chop 2 red onions and sautee’ with 2 tbsp. paprika – salt to taste. Slice and season 4 assorted bell peppers with olive oil, salt and pepper (I used 2 yellow and 2 orange). Grill. Soak rice noodles in hot water for 20 minutes. Mix with vegetables, 3 cloves garlic (chopped) and 1/4 cup lime juice) and cook another 6-8 minutes. Whisk together 1 can coconut milk, 3/4 cup peanut butter, 1/2 cup hot water and 2 tbsp. chili powder. Add to vegetables and noodles. Garnish with basil or cilantro and fresh lime juice.
Whisk 1/2 cup high quality olive oil, 4 tbsp. balsamic vinegar, 1 clove garlic (grated), 1 tsp. white sugar, 1 tsp. poultry seasoning, 1 tbsp. honey dijon, finely chopped basil (or italian seasoning to taste). Adjust measurements as needed (based on how sweet or savory you would like your dressing).
Marinate 2 chicken breasts over night with 2 tbsp. olive oil, poultry seasoning and sweet/smokey barbecue. Grill. Add to mixed baby romaine, tri-color cherry tomatoes, red grapes, dried cranberries and top with gorgonzola or sharp cheddar. Add homemade balsamic dressing (recipe separate).
sautee 1 carrot, 2 zucchini and 1/2 red onion (grated) with 2 cloves garlic (finely chopped). Add salt, pepper, 2 tsp. smoked paprika, and 2 tbsp. fresh lemon juice. Mix with 1/2 cup flour, 1/4 cup parmesan and 1 egg. Combine mixture, and form into small patties on a lightly greased baking sheet. Cook at 375 for 15-20 minutes (until golden brown) – flip and cook for another 10 minutes.
Preheat oven to 350. Top flatbread crust (I used Target brand) with 1/4 cup marinara, 2 cloves garlic (crushed), and 2 tbsp. pesto. Add raw spinach (enough to cover loosely) and ricotta to your liking. Top off with Parmesan, red pepper flakes, italian seasoning and smoked paprika. Bake for 12-16 minutes.
For those of you who don’t want the richness of red meat, ground turkey or chicken will do just fine. I used 2 lbs. ground turkey mixed with 1/4 chopped vidalia onion, 1/4 cup chopped roasted red pepper, 5 cloves garlic – minced, 1 egg, 1/4 cup parmesan cheese, fresh parsley + salt & pepper to taste.
Thinly slice 1 yellow onion and 1 red potato. Rough chop. Sauté in 2 tbsp. olive oil until soft – add 1 32 fl. oz. container beef stock, bring to boil. Meanwhile, Brown 1/2 lb. hamburger in separate skillet. Add 2 tbsp. onion powder. Cook half way and add to beef stock mixture. Chop 3 cloves garlic, add. Simmer for 20-30 minutes. Toast sourdough slices to garnish, shred swiss or your favorite sharp cheese to top off.