Month: May 2015

Kumquat Ginger Vinaigrette

Ingredients: 2 cups kumquats, halved and seeds removed 1 tablespoon honey or agave nectar 2/3 cup apple cider vinegar 1 tablespoon freshly grated ginger 1/4 cup avocado oil sea salt freshly ground black pepper Directions: Place all ingredients in a blender and blend until smooth. Pour into an air tight […]

Grilled Corn, Asparagus and Crab Salad

Ingredients: 1 1/2 cup blue crab meat (I used leftover meat from steamed crabs) 3 ears’ worth of grilled corn kernels 1 lb asparagus, grilled and cut into bite-sized pieces 1/2 small onion, diced 1/4 teaspoon ghost pepper flakes 3 tablespoon minced chives 2 1/2 tablespoons apple cider vinegar* sea […]

Rainbow Chard-Sweet Onion Greek Yogurt Ranch Dip

Ingredients: 1 teaspoon canola oil 1 sweet onion (Maui, Walla Walla or Viadila), diced 1 bunch rainbow chard, stems and leaves roughly chopped 1 packet Hidden Valley® Greek Yogurt Dips Mix 1 1/2 cups non-fat Greek yogurt Directions: Heat oil in a skillet. Add the onion and saute 2 minutes. […]

Mole Beef Summer Veggie Lettuce Wraps

Ingredients: 2 portobello mushroom caps, cubed 2 zucchini, diced 1 Vidalia onion, diced 1 long hot green pepper, diced 1 ear’s worth of corn kernels 1 lb 90% lean ground beef 1/4 cup green mole sauce* 10-12 leaves green leaf lettuce Directions: In a large skillet, saute the mushrooms, zucchini, […]

Currywurst

Ingredients: for the sauce: 1 sweet onion (I used a Vidalia) 1 tablespoon curry powder 3/4 tablespoon hot paprika 1/4 teaspoon cayenne 1 cup canned crushed tomatoes 1 tablespoon sugar 2 1/2 tablespoons red wine vinegar sea salt to serve: 4 German pork sausages (like bratwurst), cooked and cut into […]

Rote Bete Salat (German Beet-Horseradish Salad)

Ingredients: 6 medium beets, greens removed* 1/4 cup finely grated fresh horseradish 1/3 cup red wine vinegar 1/4 cup sugar 1 teaspoon caraway seeds 1/2 tablespoon grated fresh ginger Directions: Bring a large pot of water to boil. Add the beets and cook until tender, about 20-30 minutes. Alternatively, use […]

Crab-Feta Zoodle Salad

Ingredients: 1 medium zucchini, spiralized* 1 pint cherry tomatos, halved 4 oz crumbled feta 1- 1/2 cups blue crab** 2 tablespoons lemon juice 2 tablespoons olive oil 2 tablespoons red wine vinegar 2 tablespoons minced fresh dill sea salt freshly ground pepper Directions: Toss all ingredients together until evenly distributed. […]