Recipes
Mustard Vinaigrette
Makes ¾ cup Ina jar with a tight fitting lid, combine ½ cup extra-virgin olive oil, ¼ cup minced red onion, 2 Tbsp. white balsamic vinegar, 1 Tbsp. lemon juice, 1 tsp. Dijon mustard, ¼ tsp. ground Sea salt, and a pinch of ground black pepper. Secure lid and shake...
Mediterranean Tuna Antipasto Salad
Serves 4 Ingredients: 1 - 14 ounce can no-salt added kidney beans, rinsed 1 - 14 ounce can no-salt added chick peas, rinsed 2 – 6 ounce jars or cans of olive oil packed light tuna, drained and flaked* 1 large red pepper, seeded and diced ½ cup chopped red onion ½ cup...
Asparagus Salad With Poached Egg
Serves 4 In a large skillet, coated with olive oil, over medium heat, cook 1 lb asparagus until tender-crisp, about 5 minutes. In a bowl, whisk 4 tsp. sherry vinegar and 2 tbsp olive oil. Add 8 cups of field greens and asparagus. In a separate pan, poach 4 eggs....
Creamy Asparagus Soup
Serves 6 Ingredients: 1 tbsp Extra Virgin Olive Oil 3 cloves Garlic, mince (or to taste) 1 head Cauliflower, cut into small florets 2 ½ lbs Asparagus, trimmed ¼ tsp Cayenne Pepper 1 Pinch Sea Salt 6 Cups low sodium Vegetable or Chicken Broth Directions: Heat the oil...
Roasted Asparagus With Balsamic Orange Drizzle
Serves 4 In a small saucepan over medium heat, combine 2/3 cup fresh orange juice, 1 tsp. orange zest, 4 tbsp. good quality balsamic vinegar and 1 tbsp honey; boil until syrupy. Heat oven to 425 degrees. On a baking sheet, toast 2 tbsp. chopped walnuts for 3 minutes....
Southwestern Vegetable Bowl
Serves 4 Ingredients: 2 tablespoons olive oil, divided 14 ounce package firm, water packed tofu (organic, non-GMO), rinsed and cubed 1 ½ teaspoons chili powder 1 teaspoon ground cumin ¼ teaspoon turmeric ½ tsp. ground sea salt, divided 1 small zucchini, diced 1 red...