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| Baked Salmon with Tomatoes 2 lbs. salmon, cut into 2 pieces 6 tomatoes, sliced 1 onion, peeled and chopped 1 cup water 3 tbsp. olive oil 1 cup bread crumbs Place salmon in a greased baking dish or pan. Season to taste and sprinkle the onion on top. Add the olive oil and water. Arrange the tomato slices on top of the salmon filets, then sprinkle with the bread crumbs. Bake at 400 for 25 minutes. Homemade salsa 1 lb. tomatoes, diced 1 medium onion, chopped 1 cup corn kernels ½ cup cilantro 1 avocado, diced (optional) In a large bowl, combine all ingredients; season with pepper to taste. Cover, and refrigerate to let ingredients blend together. Plum Muffins 2 ¼ cup flour ½ cup sugar 3 tsp. baking powder ¾ tsp. salt 1 cup milk 1 egg ¼ cup oil ½ tsp. almond extract 1 cup plums, coarsely chopped Preheat oven to 425 degrees. Generously grease 12 muffin cups or line with papers. Combine flour, sugar, baking powder, and salt in a large mixing bowl. Whisk to blend thoroughly. In a separate bowl, whisk milk, egg, oil, and almond. Make a well in the center of dry ingredients and pour in the egg mixture. Blend with a wooden spoon until a moist, lumpy batter is formed. Stir in plums. Spoon into prepared cups and bake for 20 to 25 minutes, or until a wooden pick inserted in center comes out clean. Cool on a rack for 5 minutes, then remove to a rack to cool completely. Basil Fries ¼ cup grated parmesan cheese 1 tbsp. olive oil 1 tbsp. finely chopped basil ¼ tsp. garlic powder 4 medium potatoes In a bowl, combine parmesan cheese, oil, basil, and garlic powder. Cut potatoes into ¼ inch sticks; add to cheese mixture and toss to coat. Place in a 15x10 inch greased baking pan. Bake at 425 for 15 minutes. Turn potatoes and bake for 20 minutes more or until tender and crisp. Kale Corn Fritters 1 cup flour 1 cup corn meal 1 tsp. salt 2 cups fresh corn kernels 2 cups kale, chopped and packed 2 eggs 2 tbsp. olive oil 2 cups milk 1 cup diced onion In a large bowl, stir together the flour, cornmeal, salt, kale and corn. In a medium bowl, lightly beat the eggs. Mix in the oil and milk. Make a well in the center of the dry ingredients and pour in the wet ingredients. In a small pan, sauté the onion, then add to the batter. Heat a frying pan with oil over medium heat; add dollops (about ¼ cup) of the batter and fry. Cook about 3 minutes, then flip and cook on the other side for about 2 minutes. Place on a plate between paper towels to keep warm. Zucchini Spaghetti 3 cloves garlic, minced 1 medium onion, julienned 2 zucchini, julienned 2 stalks celery, cut on angle 4 tbsp. fresh basil, chopped 2 tomatoes, julienned salt and pepper ½ cup olive oil 1 package of spaghetti 1 green bell pepper, julienned Pre cut all vegetables and garlic. In a large pot bring water to a boil, then add the spaghetti. Heat frying pan, making sure to cover bottom with olive oil. Add garlic, onion, celery to frying pan. Cook on medium heat for 5 minutes, then add salt and pepper. Add zucchini to the frying pan just before draining the cooked pasta. Add the drained spaghetti, tomatoes, and basil to the pan, plus extra olive oil in needed. Continue to cook for 1-2 minutes. Stir-fry Shrimp, Broccoli, and Red Peppers 3 tbsp. oil 2 medium carrots, peeled and thinly sliced 1 medium onion, sliced 1 red bell pepper, seeded and thinly sliced 1 tbsp. chopped fresh garlic 2 tsp. dried red pepper flakes ¼ cup water ¼ cup soy sauce ¼ cup vegetable broth 3 tbsp. brown sugar 2 tbsp. cider vinegar 1 ½ lbs. large raw shrimp, peeled and deveined 2 cups broccoli florets 1 ½ tbsp. cornstarch 1 tbsp. cold water sesame seeds 3 green onions, chopped In a large skillet heat oil over medium-high heat; add the sliced carrot, onion, red pepper, garlic, and red pepper flakes; cook for about 3-4 minutes. In a small bowl, whisk together, water, broth, soy sauce, vinegar, and brown sugar; add to the skillet and bring to a boil. Add in uncooked shrimp and broccoli florets, cook for about 2-3 minutes, or until the shrimp are pink in color and the broccoli is just crisp-tender. In a small cup whisk together cornstarch; add to the simmering sauce and cook until thickened, about 1 minute. Serve topped with sesame seeds and green onions. |