1 large head of Napa cabbage
1 bag of julienne or matchsticks carrots
1 red pepper, julienne thin
1 yellow pepper, julienne thin
1/2 red onion, julienne thin
1 cup Hellmann’s mayonnaise
1/4 cup apple cider vinegar
1 tablespoon cilantro
2 tablespoons sugar
1 tablespoon Dijon mustard
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 cup Jicama, julienne thin-optional
1 cup granny smith apple, julienne thin-optional
Procedure:
Combine the cabbage, carrots, red and yellow peppers, red onion in a large bowl.
Whisk together the remaining ingredients in a separate bowl. Pour over the cabbage mixture, toss lightly, cover and chill. Best when made at least 1 hour in advance.
Serves 2
Smoothies are one of the fastest and easiest ways to start the morning off right. They take less than 5 minutes to make and are great for on the go. Have fun creating your own favorite flavors and concoctions. You can also use low –fat vanilla yogurt, 1 % milk, whey powder, flax seed powder, blueberries, goji berries and agave nectar to enhance the richness, flavor and nutrients. Ingredients:
1 cup almond milk, original
1 tablespoon reduced fat peanut butter
1 medium banana
½ cup frozen unsweetened strawberries
1 tablespoon Polaner All Fruit with Fiber Strawberry - all natural
2 ice cubes Procedure:
Include all of the ingredients in a blender, and blend until smooth
Garnish:
Strawberry twizzler, cut ends off and use as a straw
Ingredients:
2 cups watermelon, diced and seeded
2 cups fresh pineapple, peeled, cored and cut in 1/3 –inch dice
1 teaspoon, jalapeno pepper, small diced
½ cup red onion, small diced
3 tablespoons cilantro, chopped
¼ cup fresh lime juice
1 teaspoon chipotle puree (optional)
Kosher salt and fresh ground black pepper to taste
Agave nectar, optional, depends upon the sweetness of the fruit Procedure:
In a large bowl, combine the watermelon and pineapple. Stir to blend.
Stir in all the remaining ingredients.
Cover and refrigerate for at least 1 hour before serving. Or, cover and refrigerate for up to 3 days.
1 stick of butter, unsalted
½ cup red onion, small diced
½ cup red pepper, small diced
1 tablespoon jalapeño, small diced
1 pound chorizo sausage, casing removed and crumbled
¼ cup cilantro, chopped fine
1 pound of freshly made cornbread, crumbled in a large mixing bowl.
4 ounces maple syrup
Kosher salt too taste
Freshly ground black pepper to taste
Procedures:
Melt the butter in a large skillet over medium to high heat. Add the red onions, red pepper and jalapeño.Sauté for 2 minutes.
Add the chorizo sausage and cook through.
Add the cilantro and remove from the heat.
Add the cornbread mixer.
Add the maple syrup and mix well, folding the cornbread.
Add salt and pepper too taste.
2-15.5 ounce cans of black beans-drained of liquid
1 cup chicken broth
8 ounces of ketchup
¼ cup apple cider vinegar
1 tablespoon fresh garlic, minced
1 tablespoon, red onion, small diced
¼ cup brown sugar
¼ cup molasses
2 tablespoons hot sauce
1 tablespoon Coleman’s mustard
Kosher salt-to taste
Fresh ground black pepper- to taste
Procedures:
Mix all of the above ingredients in a large sauce pan over medium to high heat and bring to a boil.
Lower the heat and reduce the liquid by half, make sure that you do not burn the bottom of your pan.
It should be thick in texture and not soupy. Cooking times vary
Ingredients:
2 lb medium shrimp
5 tsp hot paprika
2 tsp ground cumin
1/4 teaspoon cayenne pepper
1 cup firmly packed fresh Italian parsley
1/2 cup firmly packed fresh cilantro leaves
1/2 cup fresh lemon juice add more if needed -1 lemon
2/3 cup olive oil –add more olive oil if needed
Kosher salt and fresh black pepper too taste
1 1/2 cups couscous
1 1/2 cups chicken stock or water Procedure:
Peel shrimp, leaving tails intact. Gently pull out the dark vein from the backs, starting at the head end. Place shrimp in a bowl. Heat the paprika and cumin in a dry skillet for one minute or until fragrant. Remove from the heat. Blend or process the spices, parsley, cilantro, lemon juice, and 1/2 cup (125 mL) of the oil until they become a paste. Season with salt and pepper. Pour over shrimp and mix well. Cover with plastic wrap and refrigerate for 10 minutes.
Meanwhile, to cook the couscous, bring the stock or water to a boil, stir in the couscous, lemon zest, the remaining oil, and a little salt. Stir, remove from heat right away, cover, and let stand for five minutes. Fluff couscous with a fork.
As the couscous is resting, heat on high. Cook the shrimp for three to four minutes, turning them constantly and brushing with any excess marinade, until just cooked through. Spoon the couscous onto warm plates, arrange shrimp on top, and garnish with cilantro leaves.
Ingredients:
2 tablespoons extra virgin olive oil
4 to 6 slices of thick bacon, thick sliced
1 large sweet onion, small diced
3 pounds fresh green beans
2 quarts chicken stock or water
Kosher salt and freshly ground black pepper too taste
Pinch of crushed red pepper Procedures:
Heat a heavy bottomed large stock pot over medium -high heat. Add the olive oil and bacon and cook the bacon half way through.
Add the onions and cook the bacon almost crisp, about 10 to 15 minutes. You eventually want the bacon crisp and the onions slightly caramelized.
Stir in the green beans and sauté a couple of minutes picking up the flavor bits on the bottom of the pan. Make sure that the bottom of you pan is not black. We do not want a burnt taste, but rather a rich flavor of onions and bacon. Add the chicken stock; season with salt, pepper and crushed red pepper.
Bring to a boil, and then reduce the heat to low, and cook the green beans until they are soft but not mushy, about 45 minutes to 1 hour.
Ingredients:
½ pound bowtie pasta
2 tablespoon extra virgin olive oil
12 large shrimp - deveined
1 tablespoon shallot – thinly sliced
2 cloves garlic – thinly sliced
¼ cup sundried tomatoes in olive oil drained and chopped
½ cup non-marinated artichoke hearts - cut in half
1 cup broccoli florets- blanched
¼ cup lemon- fresh squeezed
4 tablespoons unsalted butter- cut into cubes
Kosher salt- too taste
Freshly ground black pepper- too taste
1 tablespoon basil- cut into ribbons – too garnish
1 tablespoon toasted pine nuts- too garnish Procedures:
Cook the pasta in a large pot of boiling salted water. Boil for 12 minutes, or according to the directions on the package. Drain well and set to the side.
Heat a skillet, over medium to high heat, add 1 tablespoon of olive oil. Add the shrimp and cook until they turn pink about 30 seconds on one side and turn over to cook the other side, about another 30 seconds depending upon the size of the shrimp. Remove the shrimp from the pan to a plate.
Return the pan to the heat. Add the rest of the olive oil to the skillet and add the shallots and garlic. Sauté for 1 minute.
Add the sundried tomatoes, artichoke hearts and broccoli florets. Sauté for 1 minute and add the lemon juice. Add the shrimp back in.
Let the vegetables and juice cook for another minute and slowly add the butter.
Incorporate all of the butter and add the salt and pepper to taste. Finish the dish by placing the shrimp over the pasta and garnish with basil and pine nuts.
