2-3 Tilapia Fillets
½ Cup Black Beluga Lentils
2 Cloves Garlic
1 Bunch Rainbow Chard
1 Red Onion
1 Lemon
2-3 sprigs of Parsley (for garnish)
4 Tablespoons Butter
2 Tablespoons Capers
2 Teaspoons Ras El Hanout (moroccan spice blend of cardomom, nutmeg, anise, mace, cinnamon, ginger, various peppers, and turmeric)
⅓ Cup Panko Breadcrumbs
This is my go to salad. It compliments any meal and is so light and simple.
½ cup cider vinegar (or your favorite vinegar, I like lemon or grapefruit-infused vinegars)
1T. Dijon mustard
1 tsp. minced shallot
½ tsp. honey
6 T EVOO
salt and freshly ground pepper to taste
Combine all ingredients but salt and pepper in a small jar with a tight fitting lid. Shake well. Season with salt and pepper.
Mixed greens (any mix of red and green romaine, red and green oak leaf, kale, frisee, and spinach)
Thinly sliced red onion (just a few)
Shredded carrots (handful)
Sliced tomatoes (homegrown are the most flavorful)
Fresh ground pepper to taste
When I first started making this side dish, I used white Basmati rice instead of quinoa. Recently I tried using quinoa due to the great health benefits that quinoa offers. Although it is eaten like a grain, it is technically a seed. It is a great source of protein, something that is rare in the plant world. Quinoa is also high in iron and calcium as well as fiber. Quinoa is also naturally gluten-free, making it a great option for those with celiac and others needing a gluten-free diet. Oh, did I mention it’s tasty too?
Quick Herbed Quinoa
1 cup quinoa ( I like tri-color)
1/2 tsp. salt
1 tsp. fresh rosemary, minced (1/2 tsp. if dried rosemary)
1/2 tsp. marjoram
1 tsp fresh thyme, minced (1/2 tsp. if dried thyme)
1 tsp. onion flakes
1 1/2 cups chicken broth (or vegetable broth if you are a vegetarian)
1 T. butter
Directions
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Wild Mushroom and Thyme Frittata
Ingedients
Preparation
Preheat oven to 325 degrees.
In a large frying pan over high heat, melt the 2 tablespoons of butter and add mushrooms. Cook stirring often until lightly browned, about 5 minutes.
Butter a 10 inch quiche pan and sprinkle cheese in the bottom.
In a small bowl, mix cream, mustard, thyme, salt and pepper.
Pour just half of the cream mixture over the cheese.
Top with mushrooms and eggs. Pour remaining cream mixture over the top.
Bake until eggs are set, about 35 minutes.
Serves eight.
I adapted this recipe from one I found in Celebrate Cookbook by Sheila Lukins. I love her deviled eggs and make them every year at Easter. This modified recipe allows you to enjoy this vegetarian delight for lunch or as a snack. Continue reading
Serves 8
1/2 cup olive oil
2 zucchini, cut into ½ inch dice
2 onions, cut into ½ inch dice
4 cloves garlic, finely chopped
2 large bell peppers, cored and cut into ¼ inch dice (I like to use one red and one yellow)
1 large can Italian plum tomatoes, w/ juice
1 ½ lbs. ripe tomatoes, cut into 1-inch dice
2 T chili powder
1 T ground cumin
1 T dried basil
1 T dried oregano
2 tsp. freshly ground black pepper
1 tsp. salt
1 tsp. fennel seeds
½ cup fresh Italian (flat leaf) parsley, chopped
1 can canned dark red kidney beans, drained
1 can canned chick-peas (garbanzos), drained
½ cup fresh dill, chopped
2 T fresh lemon juice
1/2 cup sour cream (optional)
1 cup Monterey Jack Cheese, grated (optional)
4 scallions (green onions), white bulb & 3 inches green, sliced diagonally (optional)
Artichoke Cheese and Rosemary Frittata
¼ cup chopped onions
1 jar (8oz) drained artichoke hearts, cut up
1 cup grated cheese (any kind you like, I like Sharp Cheddar & Monterey
Jack)
4 eggs
1/4 cup Bisquick
1 cup milk
½ tsp. fresh rosemary (or ¼ tsp. dried rosemary)
salt and pepper to taste
fresh shaved or grated Parmesean cheese (optional)
Directions: Continue reading
1 cup pecans (or walnuts)
4 cups fresh corn kernels (from 4 ears), raw or cooked
2 jalapenos, seeded and thinly sliced
2 tablespoons fresh lime juice
2 tablespoons extra-virgin olive oil
kosher salt and black pepper
1/2 cup crumbled Feta (2 ounces)
Tomato Basil Appetizer
1 dry pint (basket) of cherry tomatoes
1 carton of fresh mozzarella cheese (small balls or you can cut up larger ones)
10-20 fresh basil leaves (depending on size)
good quality extra virgin olive oil
good quality balsamic vinegar
salt and pepper to taste
toothpicks
Directions Continue reading
Basil, Artichoke and Sundried Tomato Frittata
Ingredients
6-8 eggs (I use 6 jumbo)
4 tbsp. sun dried tomatoes (not packed in oil)
1 clove garlic, minced
1/2 cup freshly chopped basil
1 cup artichoke hearts (optional)
1 tsp. olive oil
Salt and Pepper to taste
Instructions Continue reading
Don't Forget the Secret Ingredient 
