RECIPES: Dinner

Dinner doesn't have to be complicated. 

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Lemon Dill Pasta Salad

 

8oz pasta of choice

1 head broccoli, separated into small florets

1 zucchini, grated

1 large red/orange/yellow bell pepper, sliced

1 cup cherry tomatoes, whole or cut in half

2 green onions, chopped

1/2c sunflower/pumpkin seeds

Dressing:
1 avocado

1/2c olive oil

1/2c dill and/or basil, loosely packed

2/3c fresh lemon juice

Sea salt and black pepper (to taste)

 

Fill a large pot with water and bring to boil for the pasta.Cook pasta according to package directions, then rinse with cold water until chilled.

 

In the meantime, chop all vegetables and put in large bowl. Top with seeds.

 

In a blender/magic bullet/food processor/etc. add all of the dressing ingredients and process until smooth.

 

Starting with 3/4 of the dressing, combine it with the pasta + veggies until well coated. Add more if desired.

Chill in the fridge before serving if you prefer to have pasta salad cold. You can add your favorite protein to make this a fuller meal, such as chicken, wild salmon or a hardboiled egg. Another delicious option is to try feta and/or goat cheese on top.

 

This dish can be stored in a sealed container in the fridge for about 3 days.

Meatballs

 

1 pound lean ground beef

1/2 cup quinoa, cooked

1/4 cup finely chopped onions

1/4 cup grated carrots

1/4 cup grated zucchini

1 tablespoon chopped garlic

1/2 teaspoon pepper

1/2 teaspoon salt

1/4 teaspoon dried oregano

1/4 teaspoon dried thyme

1 egg

 

Preheat oven to 500°F.

Line a large baking sheet with foil then grease; set aside.

 

Cook quinoa by bringing 1 cup of water to boil in a small pot and adding in ½ cup of quinoa.

Cover and simmer until all the water is absorbed (~10-12 minutes). Remove from heat for 10 minutes then fluff with a fork.

 

In a large bowl, mix together beef, quinoa, onions, carrots, zucchini, garlic, soy sauce, pepper, salt, oregano, thyme and egg until well combined.

 

Shape beef mixture into 16 balls and transfer to prepared baking sheet.

Roast until cooked through and golden brown, 12 to 15 minutes.

 

Serve hot with your favourite whole grain pasta and organic tomato sauce.

Ginger Honey Chicken

The sweet and savoury mingle in our Asian-inspired marinade, with low-sodium wheat free Tamari, fresh lime juice, raw honey, fresh ginger, garlic and hot pepper sauce.

 

2 tbsp low-sodium wheat free Tamari

1 tbsp fresh squeezed lime juice1 tbsp raw honey

2 tbsp freshly ginger, grated2 cloves garlic, minced

1/4 tsp hot pepper sauce

4 4-oz boneless, skinless chicken breasts (Can use drumsticks too – kids love them!!)

 

Preheat oven to 350°F.

Line a baking sheet parchment.

 

In a small bowl, whisk together next 6 ingredients, creating a marinade.

Place chicken into prepared baking sheet and brush with marinade.

Bake chicken for about 30 minutes or until no longer pink in center.

Serve chicken on a bed of brown jasmine rice and your favorite steamed vegetables.

Miso Glazed Cedar-planked Salmon with Quinoa

 

1 TBSP Olive Oil

1 Side of Salmon, Skin on, about 2 lbs (pin bones removed)

1/3 Cup white miso paste

3 TBSP Brown Sugar

1 TBSP Rice Vinegar

1 TBSP Minced fresh Ginger

3 Limes, Halved

1 Cup Quinoa pre soaked and cooked according to pkg

 

Preheat BBQ to Med-High heat

Remove planks from water, pat dry and brush one side with olive oil

Pat fish dry and place skin side down on oiled side of plank

 

In a bowl combine next 4 ingredients until well incorporated.

Spread paste evenly over fish.

Place plank on BBQ close lid and grill 15 minutes. The plank will smoke.

 

Grill lime halves flesh side down 3-5 minutes.

Carefully remove limes and planks from BBQ, serve with lime halves over a bed of quinoa.

Coconut Scented Salmon

 

4 x 4oz salmon filet (skin on bones removed)

½ C coconut milk

1 tsp finely grated ginger

2 tsp hoisin (use “Lee’s homemade hoisin if you have leftover)

 

Preheat oven to 350

In a bowl, combine coconut milk, hoisin and ginger set aside

Wrap salmon in individual parchment packets and just before you close each packet, pour sauce evenly over salmon

Bake 20-30 minutes

Serve over rice with fresh English peas and use all the coconut sauce!

Miso Nut Rice Bowl

From Sara J. Cuff http://eat2run.com/recipes/miso-nut-rice-bowl/
 

1 cup dry brown rice, cooked in 2 cups water

1 head cauliflower, in florets

1 bunch broccoli, in florets

3-4 carrots, peeled and coined

2 Tbsp virgin coconut oil

1 Tbsp sesame seeds

1-2 cloves garlic (or 1-2 tsp garlic powder)

1 inch piece of ginger (or 1 tsp ginger powder)

¼ cup miso

¼ cup organic all natural 100% pure, nothing added almond butter (or organic peanut butter)

 

 

Put rice on to cook (bring to bowl, simmer covered for 45 minutes).

Chop veggies and sauté cauliflower, broccoli, and carrots in coconut oil.

In the last 5 minutes of sautéing, add the sesame seeds so they toast.

 

Alternatively, steam the veggies in a steamer.

 

In a food processor, mix the garlic, ginger, miso, almond butter, tamari, vinegar, coconut milk or water and optional honey until smooth. Transfer to a small pan and heat slowly just until warm (not hot or boiling!). 

 

Miso is delicate and shouldn’t be heated to high temperatures. (Or, if using powdered garlic and ginger, place all ingredients except miso in a small saucepan and heat thoroughly.

 

Turn off heat and add miso, whisk until smooth.

 

If using tofu, marinate the tofu in the tamari for several minutes.

 

Sauté the marinated tofu cubes over medium heat in a fry pan, adding the tamari marinade to sauté in, if desired.

 

To serve, arrange in the following order: brown rice, some miso peanut sauce, steamed or sautéed veggies and tofu, some more sauce, and finally top with grated raw carrot and beet and sprouts.

 

 

1 Tbsp wheat free tamari

½ to 1 cup of coconut milk, more if a thinner consistency is desired (or water)

1 tsp apple cider vinegar (optional)

1 tsp raw honey (optional)

1 package organic extra firm tofu, rinsed and diced (optional)

2 Tbsp organic low sodium tamari (optional)

2 carrots, grated

1 red beet, gratedFresh alfalfa sprouts

Japanese Chicken Meatballs

From It's All Good by Gwyneth Paltrow and Julia Turshen.

 

1 pound ground chicken (preferably dark meat)

½ teaspoon coarse sea salt

½ teaspoon freshly ground black pepper

1 garlic clove, very finely minced

1 teaspoon freshly grated ginger

1 tablespoon soy sauce

2 teaspoons good-quality maple syrup

2 tablespoons neutral oil (like canola, grapeseed, or safflower oil)

Lee's Hoisin Sauce for serving

 

Thoroughly mix the chicken with the salt, pepper, garlic, ginger, soy sauce, and maple syrup.

Roll the mixture into golf ball–sized meatballs.

Grill, roast, broil, or pan-fry the meatballs until they're cooked through and serve with Lee's Hoisin Sauce.

 

Lee's Hoison Sauce:
1 tablespoon neutral oil (like canola, grapeseed, or safflower oil)

1 large garlic clove, minced

½ teaspoon Chinese five-spice powder

½ cup red miso paste

½ cup good-quality maple syrup

2 tablespoons brown rice vinegar

 

Heat the oil in a small saucepan over medium heat.

Add the garlic and the five-spice powder and cook for about 30 seconds, or until wonderfully fragrant.

Whisk in the remaining ingredients, bring to a boil, and cook, whisking or stirring constantly, for 3 to 4 minutes, or until slightly thickened.

Let the sauce cool before using. It keeps well in the refrigerator for a few days.

Creamy Goat Cheese, Beet and Pecan Salad

 

4 oz Goat cheese (or log)

8 Cups mixed baby greens

4 Small red beets roasted and cut

2 oz raw toasted or maple glazed pecan

Dressing:

2 TBSP balsamic

2 TBSP extra virgin olive oil

1 TBSP honey

Tear baby greens into small bite size pieces

Cut the goat cheese into small chunks

Toast pecans in oven at 300 stirring often until slightly toasted

Mix above ingredients

Slice beets once roasted through and skin peeled off lay over salad

Mix vinaigrette in small jar pour over salad

Coconut Sticky Rice (made with brown or white rice)

 

1 ½ C jasmine rice (brown or white)

1 ½ C coconut milk

1 ½ C water

1 TBSP fresh squeezed Lime juice

1 tsp lime zest

1 tsp sea salt

 

In a medium sauce pan, rinse rice thoroughly.

Combine rice, coconut milk, water, lime juice, zest and salt.

Bring to a boil over high heat. Stir once, cover and reduce heat to simmer over low for 20 minutes.

Remove from heat, let stand covered for 5 minutes.

Fluff with fork, and enjoy!

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