Lunch/Dinner
Raw Kale Salad with Tahini & Garbanzos
This is my recent modification of Avocado-Kale Salad from Rainbow Green Live Food Cuisine by Gabriel Cousens, MD. Love the avocado salad, but had no avocados in the house, so I made this instead… What you’ll need: 1 big bunch of kale (~6-7 cups fresh, chopped) — I used 1/2 bunch purple kale + 1/2 ...
Kale-White Bean-Sausage Stew with Oyster Mushrooms
For veggie option, simply leave out the sausage — you’ll get your protein from the beans and it still tastes great. You may want to use some veggie stock in place of some of your water (for flavor). This recipe serves ~8. Freezes great for quick lunches/dinner in the future. What you’ll need: 3 small ...
Potato-Leek Soup with Sage & Thyme
What you’ll need: ~10 red skin potatoes (or whatever potato variety you’d like to use) 1 locally raised and prepared sweet Italian sausage 2-3 leeks 2 cloves garlic 2 shallots 1 large carrot 4-5 cups chicken or vegetable stock 1/2 – 3/4 cup cream/half and half (optional) ~5-6 leaves fresh sage ~4-6 sprigs fresh thyme ...
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Refreshing Turnip-Apple-Radish Salad
The proportions and amounts of essentially all the ingredients in this recipe are totally fluid, so adjust the proportions based on your own taste. Ingredients: ~5 small sweet, white turnips (or 1-2 large turnips) 1 apple 3 radishes 2-3 celery stalks with the leaves lemon/lime juice (~1-1/2 tsp) extra virgin olive oil (~1 tsp) salt ...
Fish Tacos (made with Redfish or your white fish of choice)
(courtesy of UNH Cooperative Extension Sustainable Seafood Program) You don’t have to deep fry the fish. Instead you can season the redfish with salt and pepper and bake it for ~8-10 minutes at 425 degrees, then squeeze on some lime or lemon juice before adding to tacos. I think I’d prefer it that way (gluten-free ...
Seafood En Papillote
(serves 4; courtesy of UNH Cooperative Extension Sustainable Seafood Program) Remember that you can mix up the veggies in this recipe to suit your taste! Ingredients: 12 large shrimp, peeled and deveined 1 lb fresh redfish fillet 4 oz zucchini, julienned 4 oz red bell pepper, julienned 4 oz carrots, julienned 2 TBSP melted butter (just ...
Grilled Steel Head Trout with Maple Cream & Toasted Pecans
(courtesy of the UNH Cooperative Extension Sustainable Seafood Program) *I have not played with this recipe at all, but for a healthier option, I would suggest replacing the canola/spray oil with olive oil. As far as the heavy cream goes, if you want to follow this recipe to the letter, then use it and just ...
Hearty Tempeh Tomato Sauce
For pasta sauce, lasagna, or anything else you use a hearty tomato sauce for… (Serves ~4-5 with pasta) Ingredients: 4 oz tempeh (I used organic 3-grain tempeh) 3 cups diced tomatoes (your own fresh or canned, or a great canned option from the store is Muir Glen organic tomatoes) 2 small yellow onions, chopped 1-2 ...
Mock Tuna (Chickpea) Salad
If you’re now living a veggie lifestyle and you miss tuna salad, or even if you eat meat still but want to cut down on your mercury load from tuna, here’s a substitute that may satisfy your craving. And if you try it and it doesn’t feel like a substitute for tuna, then just enjoy ...
Roasted Delicata Squash with Sweet & Savory Greens
Ingredients: 1 medium Delicata Squash (or large acorn squash) 1 large bunch rainbow chard (or other greens, like kale) 3 cloves garlic, minced 1 small sweet onion, chopped 2 tsp 100% pure maple syrup 1 generous TBSP tamari sauce ~2 TBSP olive oil salt to taste Making Your Squash with Greens: (serves 3) Preheat oven ...
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