Main Courses
Salmon Burgers with Tartar Sauce
serves 4 Ingredients: Tartar Sauce: ¼ cup olive oil based mayonnaise 2 Tbsp. finely chopped shallots 2 Tbsp. finely chopped Kirby cucumbers 2 tsp. chopped and drained capers Salmon Cakes: 1 ½ pounds skinless wild salmon fillet, cut into 1” chunks 1 large egg, beaten 3...
Quinoa Black Bean Burgers
Ingredients: 1 can of organic, low sodium black beans 2 cups cooked quinoa 3 onions small dice (cooked) 2 carrots shredded 4 cloves mashed roasted garlic, or to taste 2 zucchini shredded (squeeze out excess water) 4 oz oat flour 1 tsp cumin 3 tsp vegetable stock...
Sunrise Nori Wraps with Spicy Tahini Drizzle
Serves 4 If you like California rolls, you’ll love these nori wraps (though personally, I think they’re so much better!). The tahini dressing is truly addictive—you’re going to want to dress everything in it—and the cabbage provides a nice crunch. If possible, use a...
Cauliflower Fried Rice
Serves 4 Ingredients 1 pound chicken breast, cut into bite sized pieces 1 tablespoon soy sauce, tamari or Bragg’s aminos 2 teaspoons dry sherry 1 clove garlic, minced 2 heads cauliflower, cut into bite-size pieces 1 cup peas 2 carrots, cut into small cubes 3...
Horseradish Crusted Chicken
Serves 4 4 boneless chicken breasts, about 1” thick *(Salmon or halibut filets work well too!) ½ cup panko bread crumbs, whole wheat or gluten-free ¼ cup walnut pieces ¼ cup white horseradish, drained 2 T. grated Parmesan cheese 1 egg white, beaten olive oil for...
Chicken thighs with artichokes and olives
Ingredients: 8 bone-in, skin-on chicken thighs (about 2 1⁄2 pounds) 1⁄4 teaspoon sea salt, optional 1⁄4 teaspoon freshly ground black pepper 1⁄4 teaspoon granulated garlic 1 medium onion, sliced into slivers 2 1⁄2 tablespoons extra-virgin olive oil, divided 3 large...