Main Courses

Farro with Feta, Walnuts and Parsley Sauce

4 servings Ingredients: 1 cup pearled faro 3 cups organic vegetable broth ½ tsp. sea salt 1 cup fresh flat leaf parsley leaves 1 heaping Tbsp. fresh tarragon leaves 1 clove garlic 3 Tbsp. extra virgin olive oil 1 Tbsp. walnut oil ½ cup diced celery Freshly ground...

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Avocado Frittata

Serves 4-6 Ingredients: 6 large eggs 1/3 cup shredded cheese – Swiss or Fontina 2 Tablespoons rated Parmesan cheese 1 tablespoon minced chives ½ teaspoon fine sea salt ¼ teaspoon freshly ground black pepper 1 tablespoon canola oil 1 large Avocado, pitted, peeled and...

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Pomegranate Marinated Salmon with Sweet Cucumber Salsa

Serves 4 4 6 ounce salmon fillets 1/3 cup pomegranate juice juice and zest of one lime 3 tablespoon Dijon mustard 2 teaspoons canola oil Sweet Cucumber Salsa: ¾ cup diced peeled cucumbers 2 tablespoons diced fresh chives 3 tablespoons diced red peppers 3 tablespoons...

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Zesty Chicken and Veggie Kebobs

Serves 4 Ingredients 2 minced garlic cloves 2 T. chopped basil leaves 1/4 cup orange juice 1T. balsamic vinegar 1 T. olive oil 1 tsp. grated orange zest 1/2 tsp salt black peeper to taste 1 lb. boneless chicken breast, cut into 1” cubes 2 zucchini, cut into 1/2 “...

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Roasted Salmon with Fennel and Oranges

Prep time: 10 minutes Cooking time : 20 minutes Ingredients: 1 small fennel bulb, trimmed and cut into ½ inch slices 1 small Vidalia onion, peeled and cut into ½ inch slices 1 navel orange, cut into ¼ inch wedges 2 Tbsp good quality olive oil 4 salmon fillets, skin...

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Roasted Squash with Mint & Roasted Pumpkin Seeds

Ingredients 2 medium acorn or butternut squash 3 Tbsp. olive oil, divided kosher salt and freshly ground black pepper ¼ cup shelled pumpkin seeds 1 Tbsp. aged balsamic vinegar ¼ cup fresh mint leaves, torn >Directions Preheat oven to 425 degrees. Cut squash into 1 ½”...

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