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Recipes
Italian Cod
By Mike_67
Preheat oven to 450ºF. Rinse cod and pat dry
- 2 (6 ounce) cod fillets or steaks
- 2/3 cup sun-dried tomato spread
- 1/4 cup dry white wine
- 1 tablespoon Italian herb seasoning
- 4 ounces Kalamata olives, sliced
Sweet Onion, Asparagus & Pepper Stir Fry
By Mike_67
Slice tofu in ½ inch squares
- 1/4 cup soy sauce
- 1 pound extra firm tofu
- 1 teaspoon olive oil
- 1 pound fresh asparagus
- 1 large sweet onion
- 1 red bell pepper
- 1 tablespoon minced garlic
- 1/4 cup oyster sauce
- 1 tablespoon sesame seeds, toasted
- Hot cooked rice
Beet, Cabbage and Mushroom Borscht
By Mike_67
An Eastern European favorite, this soup tastes best if made the day before
- 8 to 10 * 8 to 10 large beets
- 3 * 3 Tbs. olive oil
- 2 * 2 large red onions, chopped
- 6 * 6 large carrots, peeled and sliced
- 2 * 2 heads cabbage, shredded
- 4 * 4 cups sliced fresh mushrooms
- 1 * 1 lemon, pricked with a fork in several places
- 10 * 10 cups beef or vegetable stock or canned broth
- * Salt and freshly ground pepper, to taste
- * Sugar, to taste
- * Fresh lemon juice, to taste
- 1/2 * 1/2 cup chopped fresh dill
Grilled Victoria Salmon Salad
By Mike_67
Preferred method is to cook salmon in smoker
- For the salad:
- 1 1/2 pounds fresh salmon fillet
- 1 package mixed greens
- 16 ounces frozen corn, cooked and cooled
- 16 ounces green beans, cooked and cooled
- 4 cups cherry tomatoes, halved
- 1 small cucumber, thinly sliced
- 1/2 sweet red onion, sliced
- +++++
- For the Chipotle Raspberry Dressing:
- 12 ounce bottle Girard’s fat-free raspberry dressing
- 1 can Chipotle peppers in adobe sauce (use two deseeded peppers and some sauce)
Buckwheat Crepes with Corn and Roasted Poblano Chilies
By Mike_67
Preheat an oven to 375°F
- 4 large poblano chilies
- Olive oil as needed, plus 1 Tbs.
- 1 red onion, chopped
- 1 garlic clove, minced
- 1 1/2 cups fresh corn kernels
- 1/2 tsp. salt
- 3 eggs
- 1/3 cup all-purpose flour
- 1/3 cup buckwheat flour
- 1 cup low-fat milk
- 2 Tbs. unsalted butter, melted, plus more for cooking
- 1/2 cup crumbled or shredded cotija or Monterey jack cheese
Seared Salmon with Cilantro-Cucumber Salsa
By Mike_67
Here, a summertime salsa contributes color, flavor and texture to basic pan-seared salmon
- 1/2 cucumber, peeled, halved lengthwise, seeded,
- halved lengthwise again and thinly sliced crosswise
- 1 cup cherry tomatoes, quartered
- 1/2 yellow or orange bell pepper, seeded and cut into
- 1-inch julienne
- 2 Tbs. chopped shallot or red onion
- 1 Tbs. chopped fresh cilantro, plus sprigs for garnish
- 1 Tbs. fresh lime juice
- 1 1/2 tsp. canola oil
- 1 tsp. honey
- 1/2 tsp. red pepper flakes
- 1 tsp. salt
- 4 salmon fillets, each 5 oz. and about 1 inch thick
- 1/4 tsp. freshly ground black pepper
- Lime wedges for garnish
Spice Rubbed Salmon
By Mike_67
Toasting the spices in a dry fry pan before grinding intensifies their flavor
- 2 teaspoons coriander seeds
- 2 teaspoons cumin seeds
- 1 teaspoon fennel seeds
- 2 teaspoons firmly packed brown sugar
- 2 teaspoons kosher salt
- 2 pounds salmon
- Extra virgin olive oil
III Forks Salad
By Mike_67
Distribute salad ingredients among 4 salad plates
- 18 ounces washed field greens
- 1/2 purple onion, thinly sliced
- 1 Granny Smith apple, thinly sliced
- 8 ounces crumbled feta or blue cheese
- 20 pecan halves
- Raspberry vinaigrette dressing
Broccoli-Leek Soup
By Mike_67
Because they are grown in loose, sandy soil, leeks often have grit lodged between their tightly packed leaves
- For the garlic croutons:
- 4 to 6 slices coarse country bread, each 3/4 inch thick, crusts removed
- 1/3 cup extra-virgin olive oil
- 4 garlic cloves, sliced lengthwise
- For the soup:
- 2 Tbs. olive oil
- 2 leeks, including tender green portions, rinsed well and finely chopped
- 1 1/2 lb. broccoli, trimmed, florets and stalks cut into 1-inch pieces
- 4 cups chicken stock
- Salt and freshly ground white pepper, to taste
- 1/4 cup sour cream or plain yogurt
- 2 Tbs. finely chopped fresh chives
Mediterranean Spiral Pasta
By Mike_67
Cook pasta per package directions until al dente
- 16 ounces spiral pasta, cooked
- 1 tablespoon olive oil
- 1/4 teaspoon red pepper flakes
- 1 cup onion, diced
- 6 cloves garlic, minced
- 8 ounces quartered artichoke hearts, in water
- 1 medium yellow pepper, chopped
- 2 cups chicken broth
- 1 cup whole pitted kalamata olives
- 15 ounce can garbanzo beans
- 15 ounces can chopped tomatoes
- 1 tablespoon minced parsley
- 6 fresh basil leaves, minced
- Freshly ground pepper
- 1 teaspoon salt