This is such a delicious healthy recipe to make the most of your beet greens! These sautéed beet greens are a flavorful and tasty side dish that comes together quickly with just a handful of ingredients.
1 bunch greens from 3-4 beets washed well and chopped into small pieces, stems and leaves separated
½ yellow onion chopped
2 cloves garlic finely minced
¼ cup chicken broth (or vegetable broth if you prefer to make it vegan)
½ Tablespoon apple cider vinegar
Salt to taste
Heat oil in 10-in skillet over medium heat. Add beet stems and onion and sauté until stems and onion have softened, about 5 minutes. Stir in garlic and cook for an additional 30 seconds to a minute or until fragrant.
Stir in beet green leaves and chicken broth and cook for 2-3 minutes, or until beet greens have softened. Stir in apple cider vinegar and salt to taste.
Skin-on salmon is helpful when grilling, as the skin helps hold the fish together on the grill grates.
4 (6-ounce) salmon fillets or steaks, preferably skin-on
2 tablespoons extra virgin olive oil, plus more to wipe down the grill
1/4 cup unsalted butter, room temperature
2 teaspoons chopped fresh dill
1 thinly sliced lemon, for garnish
Prep the salmon and the grill: Remove the salmon from the refrigerator and sprinkle a little salt over it. Let it sit at room temperature while you preheat your grill for high, direct heat.null
Make the dill butter: While the grill is heating, mix the fresh dill with the butter in a small bowl.null
Grill the salmon: When the grill is hot, scrape down the grates with a grill brush. Pour a little olive oil onto a paper towel and use tongs to wipe down the grill grates.Coat the salmon in the remaining 2 tablespoons of oil and place it, skin side up, onto the grill grates. Grill over high heat for 2 to 4 minutes (depending on how thick your salmon pieces are) undisturbed.Carefully turn the salmon with a spatula. If using a gas grill, reduce the heat to medium. If using a charcoal grill, move the salmon to the cooler side of the grill.Cover and grill it for another 3 to 5 minutes, depending on how well done you prefer your salmon. The salmon should be just cooked through when done.
Serve: To serve, place a few thin slices of lemon on each plate. Remove the salmon pieces from the grill (it’s okay if the skin sticks to the grill grates) and place on the lemon slices. Top each piece of salmon with about a tablespoon of the dill butter and serve at once.
I love this simple recipe from the Modern Proper. It’s the perfect dairy free, easy peasy nutritious soup that’s perfect for your Meatless Monday dinner. It whips up in a flash and is packed with flavor. I think you will love it too!
2-4 scoops SP Complete Vanilla or SP Complete Dairy Free 1 scoop whole food fiber (optional) 1 cup frozen cherries or berries 1/4 cup frozen cranberries* 1/4 inch ginger root (peeled) 1 cup unsweetened coconut milk
Blend all ingredients until smooth. Yum!
Tip: fresh cranberries are only available in my area during the holidays (Thanksgiving and Christmas) but they freeze really well. I stash a bag in my freezer when they come out and they are a perfect addition to this shake.
I love this tangy and refreshing soup in the summer! You can serve it as a light lunch or serve it as an appetizer at your next summer BBQ. This is my version of the recipe I recently found in The NY Times from Chef Brian Streeter at Cakebread Cellers. Here it is!
Serves 8 (or 12 if appetizer portions)
1 lb tomatoes, peeled, seeded and coarsely chopped*
3 cups watermelon, cut in 1 inch cubes
1/2 cucumber, peeled, seeded and coarsely chopped
1/2 large red pepper, coarsely chopped
1/2 bulb fennel, coarsely chopped
1/4 – 1/2 small red onion, coarsely chopped
2 T. Extra virgin Olive Oil
3 T sherry vinegar, or to taste
1/2 teaspoon sea salt
3 T finely diced watermelon (optional for garnish)
To make tomatoes easy to peel, fill a medium pot with water and bring to a boil. Fill a separate bowl with cold water and a few ice cubes to create an ice bath while water boils. Make a small X with a sharp knife in the bottom of the tomatoes just enough to penetrate the skin. Gently place the tomatoes in the boiling water and boil for 1 minute. Remove the tomatoes from the pot and place in the ice bath. You can now easily peel the tomatoes. Next, seed and coarsely chopped them and place in a large bowl. Place all the other fruits and vegetables in the large bowl together.
In a blender, in batches, puree all the ingredients except the last two ingredients (salt and watermelon garnish). add a little bit of ice water (about 1 cup) to achieve a soup-like consistency. Season with salt, taste and add a little more vinegar if necessary. Chill Thoroughly.
Divide the soup among eight cold bowls or 12 small appetizer cups. Garnish each serving with a spoonful f diced watermelon. Drizzle with a little extra olive oil if desired and serve.
What could be better than an easy and savory soup that’s chock full of vitamins and nutrients? It’s low in fat and high in fiber and protein too. Sometimes I modify this recipe and toss in a handful of cherry tomatoes while cutting in half the amount of crushed tomatoes. I make up a large batch and store it in the fridge for a quick but satisfying meal during the week. It also freezes well.
¼ cup olive oil
1 onion, chopped in 1/2 inch dice
2 carrots, diced
2 stalks celery, chopped
2 cloves garlic, minced
1 bay leaf
1 teaspoon dried oregano
1 teaspoon dried basil (or 1 T fresh)
2 cups dry lentils (I like red)
8 cups water
1 (14.5 ounce) can crushed tomatoes
½ cup spinach, rinsed and thinly sliced
2 tablespoons apple cider vinegar
salt to taste (maybe 1/4 tsp or so)
ground black pepper to taste
Step 1. Heat oil in a large soup pot over medium heat. Add onions, carrots, and celery; cook and stir until onion is tender, 3 to 5 minutes. Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes.
Step 2. Stir in lentils*, and add water and tomatoes. Bring to a boil. Reduce heat and let simmer until lentils are tender, at least one hour.
Step 3. When ready to serve, stir in spinach and cook until it wilts. Stir in vinegar and season with salt and pepper; taste and adjust as needed.
* Don’t forget to rinse the lentils well before placing in the pot as this removes some of the indigestible sugars that can cause you to feel bloated and gassy and also removes any dirt or debris.
This easy to prepare Spicy Southwestern Salad recipe has roasted sweet potatoes, black beans, corn, lettuce, and creamy avocado dressing!
FOR THE SALAD
2 sweet potatoes
1 tablespoon oil
1 heaping teaspoon each cumin and chili powder (plus a sprinkle of cayenne if you like it hot)
salt and pepper to taste
1 14-ounce can black beans, rinsed and drained
1 14-ounce can sweet corn, rinsed and drained (or use shredded carrots if you prefer)
a handful of cherry tomatoes
1/2 avocado (optional)
1/2 a head of romaine lettuce, chopped
FOR THE CILANTRO DRESSING:
half an avocado
1/4 cup Greek yogurt (optional)
1/2 cup water
1 cup cilantro leaves and stems
1 small clove of garlic
1/4-1/2 teaspoon salt
a squeeze of lime juice
Preheat the oven to 400 degrees. Peel the sweet potatoes and chop into bite-sized pieces. Mix the olive oil, cumin, and chili powder together in a small bowl. Brush mixture on sweet potatoes. Roast for 10 minutes. Stir or shake the pan. Turn heat up to 425, and roast for another 10-15 minutes. The sweet potatoes should be just barely roasty-brown on the outside. cook another minute or two if needed. Season with salt and pepper.
Meanwhile, pulse all the dressing ingredients in a food processor until mostly smooth.
Toss the beans, corn, lettuce, and sweet potatoes with the dressing. Serve with the other half of the avocado!
I love roasted vegetables! It seams to bring out the sweetness and also carmelizes the outside. These roasted tomatoes are super easy and delicious too. You can easily double or triple the recipe if you are serving more people.
Preparation: 5 minutes
Cooking: 15-20 minutes
Total Time 20-25 minutes
1 pint cherry tomatoes (Try the heirloom tomatoes if you like a variety of colors)
1-2 Tablespoons Extra virgin olive oil
fresh ground pepper
4-5 large basil leaves cut into chiffonade (with scissors)
1. Pre heat the oven to 400 degrees.
2. Spread the tomatoes on a cooking sheet with an edge (or jelly roll pan) lined with foil
3. Sprinkle with the olive oil and toss the tomatoes gently. Sprinkle with Kosher salt and pepper.
4. Roast for 15-20 minutes until the tomatoes are soft.
5. Transfer to a serving dish and sprinkle with the fresh basil and a little more salt to taste.