Roasted Broccoli Rabe and Garlic

Once you try this dish, you’ll be back for more!

• 1 large bunch broccoli rabe
• 4-5 cloves garlic, smashed
• 2 tbsp olive oil
• salt and fresh pepper
• pinch crushed red pepper flakes (optional)

Heat oven to 400°. Bring a large pot of salted water to a boil. When water boils, add the broccoli rabe and blanch quickly – one minute. Remove from water and drain.

Add to a baking dish and mix with garlic, oil, salt, pepper, crushed red pepper flakes.Roast 15-20 minutes. Serve and watch it disappear!

Tomato, Basil, Cucumber and Sweet Red Onion Salad

This is our favorite salad, especially with fresh basil!

Ingredients

4 fresh tomatoes, quartered and sliced
1 large cucumber, peeled, quartered, and sliced
1/2 cup fresh basil leaves
1/2 Sweet Red Onion sliced
3 – 4 tablespoons balsamic vinegar
1 freshly ground black pepper, to taste

Preparation

Arrange tomatoes, onion and cucumber in a flat bowl. Add basil, dress with vinegar, and sprinkle with black pepper.

Roast Red Snapper with Spring Vegetables

Sweet and delicious,  fresh red snapper roasted, grilled or pan seared!

6 ounces sunchokes, peeled and roughly chopped
2 pounds cleaned red snapper
4 cloves of garlic minced
1 small fennel bulb, sliced
1 small onion, sliced
1 bay leaf
10 ounces vine ripened tomatoes chopped
4 ounces of asparagus cut into 2″ lengths
handful of mint leaves chopped

Parboil the sunchokes in salted water until they are tender, but not mushy. Dry snapper skin with a paper towel. Put the oven rack in the middle position and preheat to 450 degrees F.

Add about 2 tablespoons of olive oil to a large chefs pan and heat over medium high heat. Add the garlic and saute until fragrant. Add the fennel, onion, and bay leaf and saute until the vegetables start turning brown at the edges (about 10 minutes). Add the tomatoes and salt and pepper to taste. Add the parboiled sunchokes, then make a little space in the middle of the pan for the fish.

Generously salt and pepper both sides of the snapper, then place in the pan along with the sauteed vegetables. Drizzle with olive oil and put the pan in the oven.

Toss the asparagus with olive oil and salt and pepper. After the fish has been in the oven for 15 minutes, sprinkle the asparagus around the fish and put it back in the oven and continue to cook for another 10-15 minutes, or until the fish is cooked all the way through.

Stuffed Patty Pan Squash

Make your own creamed spinach or buy organic already made.

Mix:

Caramelized onions sauteed with fresh garlic
Shiitake mushrooms
Fresh creamed spinach
Himalayan salt and fresh ground pepper

Stuff the Patty Pan and put in a baking pan covered with foil and baked on 350 until done. 

Balsamic Broccoli Rabe

Roasted Broccoli Rabe Rules!

Ingredients:

• Broccoli Rabe, 2 bunches
• Garlic, 3 – 4 cloves
• 2 tbsp. EVOO
• 2 tbsp. balsamic vinegar
• 1 tsp. sea salt
• 1 tsp. red pepper flakes, increase for more heat
• ½ tsp. fresh ground pepper

Make:

1. Preheat the oven to 450°F.
2. Clean both bunches of broccoli rabe and trim off the stems.
3. Peel and thinly slice garlic cloves.
4. In a large bowl, toss rabe with garlic, salt, pepper and EVOO, until the rabe is evenly covered.
5. On a large baking sheet, lay the rabe in a single layer and bake until roasted/crisp.  Leaves will slightly char. (about 8-10 mins)
6. Sprinkle pepper flakes and drizzle balsamic over rabe before serving.  Enjoy!

Dragon Fruit Salad

Dice Dragon Fruit with some Cherries & Strawberries!

Roasted Golden Tilefish

Crispy Roast Fish with salad is the best!

 Dragonfruit Cocktail

Sweet treat before or after dinner! 

Ingredients:

• 1 ripe dragon fruit – should be soft enough to indent skin slightly with your thumb
• 1/3 cup vodka
• 1 Tbsp. freshly-squeezed lime juice
• 2 to 3 Tbsp. white sugar, to taste
• 2-3 ice cubes
• 1/4 cup coconut milk (may be omitted – see note below*)
• garnishes: dragon fruit wedge, slice of lime or star fruit

Preparation:

Cherry Berry Parfait

Try organic yogurt or greek yogurt with fruits!

Stuffed Sweet Peppers

These peppers are like eating candy!

Ingredients:

¾ cup ricotta cheese ¼ cup goat cheese ¼ cup grated asiago cheese 4 tablespoons chopped fresh basil 1 clove garlic, minced Sea salt and fresh cracked pepper to taste 8 baby bell peppers, halved lengthwise Panko breadcrumbs

Preheat the oven to 400 degrees.

Combine the first 6 ingredients and taste for salt and pepper.  Fill each pepper half with some of the cheese mixture and then dip it in the panko breadcrumbs.  Place the peppers on a foil-lined baking sheet that’s been coated with cooking spray.  Drizzle the peppers with a little olive oil and bake for 10 to 15 minutes or until the breadcrumbs are slightly browned on top.  The cheese mixture is going to want to melt and spill out of some of the peppers, but is easily coaxed back in as they cool.

Serve warm or at room temperature.

Pan Seared Golden Tilefish

Golden Tilefish is a deepwater treat. Try it whenever available!

• 1 tablespoon butter or vegetable oil
• 1/3 cup shallots, chopped
• 2 heaping tablespoons very thinly sliced kumquats
• 1/3 cup white wine
• 1/2 cup mirin
• juice from 1/2 lemon
• pinch of salt
• 1 1/2 pounds tilefish fillets
• flour for dredging fish fillets
• 3 tablespoons butter or vegetable oil
• pomegranate seeds for garnish

Instructions:

Kale & Avocado Salad

Try three or four different kinds of kale in your salad!

6-8 ounces of kale
6-8 dried apricots
1/3 or so cup cooked beans
1/4 or so cup almonds
8-10 flakes of Parmesan cheese (Vegans exclude cheese)
1 tablespoon extra-virgin olive oil
2 tablespoons red wine vinegar
1/2 avocado
salt and pepper

Fold a piece of kale in half lengthwise and use your fingers to tear out the tough inner stem. Repeat with the other leaves of kale. Tear all the leaves into bite-sized pieces and put them in a medium-sized mixing bowl.

Cut the apricots into little bits and add them to the bowl with the kale, along with the beans, the almonds, and the cheese. Whisk together the oil and vinegar. Pour the vinaigrette and a healthy pinch of salt over the salad and use your fingers to toss and rub everything together.

Butternut Squash Lasagna

A nearly Vegan treat!

CRUCIFEROUS CURRY

Cruciferous Curry is a hearty feel good food without meat!

Ingredients: 1 tablespoon organic coconut oil 1 shallot or ½ onion 3 cloves garlic 5 slices fresh organic ginger root (it keeps well frozen, and you can shave it easily) 1 can organic whole coconut milk (not reduced fat) 2 tablespoons curry powder 2 cups Brussel sprouts – split or quartered 1 bunch kale – washed and chopped 1 cauliflower – split in 8 pieces 6 collard or turnip top green leaves – washed and chopped 6 mini sweet peppers or 1 bell pepper 2 tomatoes (optional) ½ cup chopped cilantro or basil (garnish) 1/4 cup raw cashews (optional)

Directions: Saute the onion, shallot, garlic and ginger with the coconut oil.  Add the veggies to the pot. In a bowl, wisk the curry powder with the can of coconut milk & pour over the veggies.  Bring to a boil, turn down  and let simmer for 10 minutes. Garnish with cilantro and serve.

Butternut Squash Tempura

Butternut Squash taken to an Asian place!

2. First, cut the butternut squash in two at the intersection of the cylindrical neck and the round base. If the skin is too thick to peel with a vegetable peeler, try standing the neck with the flat cut-end down and slicing downward around the squash with a paring knife. (If the neck is really long, cut into two shorter pieces before doing this.) Peel the skin from the round base and then split it in two lengthwise. Using a spoon, scrape to remove the seeds and fibrous flesh. Cut the squash into 3-inch pieces. Put the pieces on a broiler pan, season them lightly with salt and pepper, and bake until barely tender, 20-30 minutes.3. Fill a heavy, straight-sided sauté pan no more than halfway to the top with canola or grapeseed oil for deep frying. (Be sure not to fill the pan higher than halfway up the sides: the oil will expand when you fry, and could spill over and ignite.)4. When the squash has cooled, cut the pieces into long rectangles.5. Whisk together the rice flour and club soda. Add more flour or soda so that the batter is thick (like pancake batter).6. Turn the heat on medium-high to warm the frying oil. When the oil reaches 360-375F, dip the squash pieces into the batter and let the excess drain off; the batter should cling to the squash but not be too clumpy.  7. Carefully set the squash pieces into the oil, letting them fall away from you so you don’t splash oil onto your fingers. (You can also do this with tongs or a slotted spoon.) Work in batches of 6-8 pieces of squash at a time so the oil temperature is constant. Fry, turning the squash gently, until they’re golden brown in spots, 3-5 minutes. 8. Remove the squash pieces with a slotted spoon and drain them on a paper towel- or newspaper-lined plate. Season immediately with salt and pepper. 9. Whisk together the soy sauce, lime juice, ginger and sesame oil. Serve alongside the squash.

Warm Golden Beet Salad

Beet Salad can be made with red or rainbow beets too!

1 bunch beets, both tops and roots Olive oil Salt and freshly ground black pepper 4 cloves garlic, minced 4 ounces goat cheese, crumbled 2/3 cup toasted almond slivers

Heat the oven to 425°F. Line a 9-inch square baking pan or cake tin with a big square of foil, large enough to complete enclose the beet roots. Lightly rinse the beet roots to remove any really clumpy dirt and pat them dry. Place them in the foil square and lightly drizzle with olive oil and sprinkle generously with salt and pepper. Fold up the foil and crease to seal. Bake the beets for 60 minutes or until they can be just pierced with a fork. Set aside to cool.

Meanwhile, chop the beet greens into bite-size ribbons. Discard the stalks between the roots and where the leaves start, but chop the leaf ribs along with the leaves. Rinse thoroughly to remove all traces of dirt and grit. In a large skillet, heat a drizzle of olive oil over medium heat and add the garlic. Cook on low for about 5 minutes or until the garlic is golden and fragrant. Add the chopped leaves and stir to coat with the garlic. Cook on medium-low for about 10 minutes or until the leaves are soft and tender. Remove from the heat.

When the beets are cool, rub them with a paper towel to remove the skin. Then chop into bitesized pieces and toss with the cooked greens, goat cheese, and almonds. Taste and season with salt and pepper to taste. Serve warm or cold. (This also makes an excellent pressed sandwich filling, especially with some extra goat cheese.)

Watermelon, Berry & Lychee Salad

Simply cut up some watermelon with some berries and lychees… Easy, squeezy, pleasy!

Roasted Lemon Herb Chicken Quarters

Our signature meat dish comes out perfect every time!

INGREDIENTS:

• 2 chicken quarters
• zest and juice of 1 lemon
• 1 large clove of garlic, minced
• 1/4 C (at least) fresh herbs, such as parsley, thyme, rosemary and/or sage, minced
• Opt: 1 tsp dried herbes de Provence
• 3/4 tsp sea salt
• 1/4 tsp freshly ground black pepper (approx. 5 turns of the peppermill)
• 1 Tbsp extra-virgin olive oil

METHOD:

1. Trim any excess fat off of the chicken and discard. Place the quarters in a large ziplock bag; add 1 tsp salt and enough water to submerge the meat. Let soak in this brining solution for 30 minutes. This is to ensure your chicken will be super juicy and tender!
2. Prepare the marinade: in a bowl, combine lemon zest and juice, garlic, herbs, salt, pepper and oil.
3. Drain the chicken and pat dry with paper towels. Place into a foil-lined baking dish.
4. Pour the marinade over the chicken, and thoroughly rub the mixture into the flesh and under the skin.
5. Cover with plastic wrap and let marinate for 2 hours in the fridge. Before roasting, allow the chicken to reach room temperature, 10 minutes or so. Preheat your oven to 400°F.
6. Roast uncovered for 45 – 55 minutes, until internal temperature reaches 180°F, skin is golden and crispy and the juices run clear. I like to finish mine off in the broiler for 2 minutes under high heat to get the perfect crust on top, which is totally optional. If you choose to do this final step, I recommend spooning or basting the chicken with the pan juices.

Roasted Golden Beets

Simple Roasted Beeets Rule!

Remove the tops and sautee with garlic and EVO. Clean the beets, but do not peel the skin off.  Rub with EVO, salt and pepper and roast at 325 degrees for 30 minutes. Serve with homemade mint mayonnaise or tatziki sauce.

Organic Red Russian Kale, Tomato, Onion & Cucumber Salad

Our ALL TIME FAVORITE Organic Salad Recipe!

• 1 bunch Organic Red Russian or White Russian Kale – (lower stems removed and saved to cook with Salmon Teriyaki)
• 2 Organic Tomatoes
• 1 Organic Cucumber
• 1 Organic Sweet Spring Onion

Gently tear the kale into pieces. Add chopped tomato, cuke & sweet onion.  Add a pinch of ground Himalayan Pink Salt & ground pepper.  Combine with Extra Virgin Olive Oil and a little (optional) Mustard Seed Oil.  (Optional) Add a dash of Balsamic Vinegar or a squeeze of lemon – if desired.

Pasta with Golden Beets, Beet Greens and Pine Nuts

You can substitute any color beets or turnips.

Blueberry Mizuna Salad

Mizuna greens are slightly spicy like a mustard green, yet softer and more subtle.  This salad goes well with tarragon dressing, but any dressing will pair well.  We like toasted black walnuts and lentils with ours.

Pasta with Mizuna, Sundried Tomatoes and Walnuts

You can substitute Spinach, Amaranth, or Arugula greens.

1 lb. pasta
2 Tbsp. olive oil
Several cloves garlic, very finely chopped, about 1/8 c.
1/2 c. walnuts, chopped
1/3 c. sundried tomatoes, chopped
1 bunch mizuna, roughly chopped
1 tsp. Worchestershire sauce
Salt and pepper, to taste
Parmesan, grated

Bring a large pot of salted water to boil. Add pasta and cook until al dente. Drain.

While pasta is cooking, heat a large skillet over medium heat. Add olive oil and heat till it shimmers. Add garlic and sauté briefly until it warms, then add walnuts, sundried tomatoes and mizuna. Sauté until mizuna wilts and add Worchestershire sauce and salt to taste. Remove from heat if pasta isn’t done. When pasta is drained, place in serving bowl and top with mizuna mixture, tossing to combine. Serve with parmesan for sprinkling.

Coconut Curry Soup

So easy to make and fast too!

Ingredients 6 cups coconut milk (homemade or bought) tbsp ginger, minced 1 tsp chopped garlic tbsp lemon juice 1/4 cup sesame oil 1 tbsp organic coconut or palm sugar 1 tsp dates 1 tsp Himalayan Salt 1 tbsp curry powder 2 tbsp Braggs or Soy Sauce 1 tsp Turmeric Extract 1 Jalapeno pepper, diced Toppings 1 avocado, cubed 13 cup tomato, diced 13 cup cucumber, diced cup cilantro leaves 1 cup shitake mushrooms, marinated or grilled

Organic Peach Tartlet Vegan Cashew Cream and Nut Crust

What time should we stop by to try?

Make Crust:

• 1/2 cup whole almonds
• 1/2 cup whole walnuts or pecans
• 1 cup rolled oats
• 1/2 cup flour
• 3 tbsp organic coconut oil
• 3 tbsp maple or agave syrup
• 1 tbsp vanilla

Preheat oven to 350 degrees. Bake the nuts until toasted. Raise the oven temperature to 375 degrees. Grind the nuts into a coarse meal and add to the oats. Add the flour and salt. In a small bowl, whisk together the oil, maple or agave syrup, and vanilla. Add to the oat-nut mixture and mix well. Chill 10 minutes in refrigerator.  Press the mixture onto the bottom and up the side of your pie or tartlet plates, using your hand or the back of a spoon. Bake crust 8 minutes at 375 degrees; cool on wire rack.

Cash Saladew Cream Filling Mixture:

• 1 cup organic raw cashews soaked for 2 hours
• 1/4-1/2 cup distilled water (depending on desired thickness)
• 1-2 Tbsp maple or agave syrup
• 1/2 tsp natural vanilla extract
• a pinch of Himalayan pink salt

Whip the cashews in a Vitamix or blender until creamy.  Add sliced peaches (raw or baked) to the top of the nut cream and serve.

Organic Thai Banana Tartlets Vegan Cashew Cream, Nut Crust & Coconut Whipped Cream Topping

Kids love to help making these!

Same recipe as above.  Instead of using peaches for fruit, use Organic Thai Bananas and slightly pulse them into the cashew cream at the end of the cycle. Place a can of coconut milk in the refrigerator overnight. Whip the coconut milk in your Vitamix or blender until creamy and add a dallop on top of each tartlet. Garnish with a slice of banana.

Spring Onion Curry

Onions are great for healthy blood

INGREDIENTS:

Directions:

• Wash and chop the spring onions very finely(both the green and white part together)
• In a kadai add oil and throw in the mustard seeds, cumin seeds and curry leaves to this.
• When it splutters add the chopped spring onion and stir well.
• Add salt and mix well.
• Allow this to cook for a minute or 2.
• Add the besan,redchilli powder and garam masala  at this stage and mix well.

Cara Cara Orange & Kale Salad

Any orange works well with this salad!

Ingredients: 1 small bunch lacinato, green or red kale 4 small Cara Cara oranges 1 small shallot, very thinly sliced high quality Extra Virgin Olive Oil maldon salt or other large flake finishing salt

Method: – Remove stems from kale (it’s preferable to have a small bunch of dino kale, the leaves will be less bitter!) – Wash greens, dry in a salad spinner or with paper towels and tears into manageable pieces.  Massage kale to soften it. – Cut peel from 3 of the blood oranges and slice into rounds. – Combine greens, shallot slices and oranges on a plate – Drizzle with olive oil, squeeze the juice from the remaining Cara Cara orange over the salad and generously sprinkle finishing salt over the top.  Serve immediately!

Baked Zucchini Stix

Zucchinis are great grilled too!

• 3 large zucchini, sliced longways, halved and cut into sticks
• 2 eggs
• 1/2 cup plain bread crumbs
• 1/4 cup Parmesan cheese, grated
• 1 tsp dried oregano
• 1/2 tsp dried garlic powder
• Olive oil spray

Instructions

1. Preheat oven to 425 degrees. Spray olive oil spray on large baking sheet. Set aside.
2. Slice zucchini into long planks. Cut planks in half then slice long into sticks.
3. In large shallow bowl, whisk together 2 eggs, set aside. In large shallow dish, combine breadcrumbs, Parmesan cheese, oregano and garlic powder.
4. Working with 3-4 zucchini sticks at a time, start breading process by dunking and completely covering zucchini with egg mixture. Take zucchini sticks out of egg mixture, allowing an extra egg to drip off, and place into breadcrumb mixture. Gently coat the zucchini stick completely with breadcrumb mixture. Place breaded zucchini stick onto baking sheet.
5. Continue this process until all zucchini sticks are breaded and on baking sheet. Spray each zucchini stick with olive oil spray and place into 425 degree oven. Bake for approximately 10 minutes or until bottoms are golden brown. Using a spatula, flip each zucchini stick and bake for an additional 10 minutes or until crisp and golden brown.

Flatbread Pizza

A crispy delicious treat anytime!

Ezekiel Flatbread (we sell these for $5) Sauteed Rainbow Chard with sweet mini peppers Pinto Beans, drained, rinsed and dried Red Onion, sliced Homemade Salsa

Pre-heat oven or toaster oven to 400. Take your defrosted Ezekiel tortilla and place on baking sheet (tip: to keep bottom of tortilla crisp and to avoid getting too soggy, I preheat baking sheet with the oven so that it’s already hot when the tortilla hits it).

Spread thin layer of salsa on tortilla then top with thinly sliced red onion, sauteed rainbow chard and pinto beans. Bake in oven for about 5-7 minutes or until tortilla is crisp and slightly browned. Take out and let cool. Drizzle salsa over top, slice and serve.

 Sauteed Rosette Bok Choy

Bok Choy is best stir fried or grilled

Ingredients: Organic Coconut oil Baby Bok Choi Red or yellow bell peppers, sliced Shallots, sliced or chopped Garlic, minced Fresh Lemon slices or wedges Coarse salt or sea salt and freshly-ground black pepper, to taste stir fry and serve.

Romanesco Cauliflower with Pine Nuts

Our favorite side dish!

Ingredients

• 1 Romanesco Cauliflower (Substitute: broccoli or cauliflower)
• 1 tbsp Olive Oil
• 2 tbsp thinly sliced shallots
• 4 cloves of garlic, sliced
• 1 tsp crushed red chilies
• 1 tbsp pine nuts
• 1 tbsp lemon juice

Method

Remove the tough edges of the cauliflower and separate the florets taking care not to break the individual florets.  Wash the florets and place in a sauce pan with 2 tbsp water. Bring this to a boil and close the pan with a tight lid. Let it cook for 2 minutes on medium heat, then remove and immediately plunge the florets in cold water to stop the cooking. Heat a large pan and roast the pine nuts and keep aside. Add the oil and sauté the shallots till soft. Season with salt and the crushed chilies. Stir in the garlic and the drained florets and sauté gently on high heat for 2 minutes. Add the pine nuts and remove from the heat. Stir in the lemon juice and mix well. Serve warm.

Sugar Snap Peas & Sesame Recipe

Sweeeeet!

1 pound sugar snap peas, trimmed 1 teaspoon toasted sesame oil 1/4 teaspoon sea salt 1/2 teaspoon black sesame seeds Preheat oven to 475° F Toss snap peas, sesame oil, and salt in a bowl. Spread in a single layer on a baking sheet. Place in the oven and roast, turning halfway through, until snap peas are tender and lightly browned, about 10-15 minutes. Toss with sesame seeds and serve.

Pineapple Shrimp Fried Rice Recipe

Looks good, tastes great!

Ingredients: 3 cups of cooked, cold jasmine rice (that was prepared the day before and chilled overnight) 3 cloves garlic – finely chopped 12 medium-sized shrimp – shelled and deveined 2 shallots – thinly sliced Half a carrot – cut into matchsticks 1 medium red bell pepper – diced 1 small pineapple or 1/2 large pineapple – hollowed out; fruit cored and cubed (save the juice) 1 tbsp raisins (or more if you like) 1 tbsp of Season with Spice’s Sweet & Spicy Curry Powder  1 tsp toasted fermented shrimp paste (belacan), optional 1 tbsp soy sauce Salt and finely ground white pepper to taste 1/2 cup roasted unsalted cashews Chopped green onion, sliced red chili and/or cilantro leaves for garnish

Method: 1. In a wok, heat 1 tbsp oil on medium fire. Then add 1 clove of chopped garlic and sauté until aromatic. Finally, add in shrimp until just cooked (adjust heat during the process if necessary). Remove from wok and set aside. 2. In the same wok, heat up 2 1/2 tbsp oil on medium-high fire and sauté the shallots and the rest of the garlic until fragrant. Add carrots to the wok and cook for a minute or two until softened. Then, add red bell pepper and cook for another minute (adjust heat during the process if necessary). 3. Add the cold, cooked rice into the heated wok, along with the pineapple chunks, juice and raisins. Cook on medium-high fire, as you scoop, stir, flip, and press the rice to break up any clumps and to cook it evenly (see tip above). 4. Add curry powder, soy sauce, salt and white pepper (and belacan, if using), and stir-fry thoroughly on medium-high heat until the ingredients are well combined. Taste and adjust seasonings. 5. Throw in roasted cashews and the cooked shrimp. Crank the heat to high, and stir constantly to mix all the ingredients. Cook for just one minute. 6. Serve fried rice in pineapple shells. Garnish with spring onion, cilantro and/or sliced red chilies.

Sugar Snap Peas & Shrimp Recipe

Don’t forget to order your shrimp, text your name and amount requested (by the pound): 239-324-6737

Marinade 1 tablespoon minced ginger 2 teaspoons chinese rice wine or 2 teaspoons dry sherry 2 teaspoons cornstarch 1 teaspoon red chili pepper flakes 1 teaspoon sugar 1/4 teaspoon salt 1/8 teaspoon white pepper Stir-Fry 3/4 lb medium shrimp, peeled and deveined 1 tablespoon vegetable oil 1/2 yellow onion, thinly sliced 6 ounces sugar snap peas (about 2 cups) 1/4 cup chicken broth 1/2 teaspoon sesame oil Directions:

• Make the marinade: combine all the marinade ingredients in a bowl; mix well.
• Add the shrimp; stir to coat evenly; let stand for 10 minutes.
• Put stir-fry pan over high heat until hot.
• Add in the oil; swirling to coat the sides.
• Add the onion and sugar snap peas; stir-fry until the peas are tender-crisp, about 2 minutes.
• Add in the shrimp; stir-fry until they turn pink, about 1 ½ minutes.
• Add in the broth and sesame oil; stir-fry until the broth boils and thickens slightly, about 20 seconds.

Pineapple Chicken Recipe

Finger lickin’ chicken!

• Ingredients

  • 8 Chicken Thighs, Bone in, Skin on
  • zest and juice from 2 limes
  • 2 Tsp Chilli Powder
  • 2 Cups diced pineapple
  • 1 Cucumber, diced (1/4 inch cubes)
  • 1/4 Cup Parsley
  • Kosher Salt & Ground Pepper
  Instructions

  1. Place oven rack about 4 inches from the top
  2. Heat broiler (I set mine to high)
  3. In a small bowl, combine lime zest, chilli powder and salt
  4. Season the chicken with the zesty rub
  5. On a rimmed baking tray, place chicken skin side down
  6. Broil for 5 minutes
  7. Flip so that the skin side is up, broil for 10 minutes more until the chicken is cooked through
  8. In a medium bowl, combine lime juice, pineapple, cucumber and parsley
  9. Serve the chicken with the salad

Kale & Bean Salad

Refreshing raw kale salad sweetened with cranberries, protiened up with Edamame, and enlivened with basil and mint!

• 3 tablespoons Meyer lemon juice
• 4 tablespoons extra-virgin olive oil
• 1 garlic clove, finely minced or crushed
• 3/4 teaspoon dried Italian herb blend
• 1/4 teaspoon kosher salt

Salad

• 4 cups finely chopped Tuscan kale, ribs removed (this is about 4 ounces of kale)
• 1 (15-ounce) can chickpeas, rinsed and drained (fresh are better)
• 2/3 cup dried cranberries, such as Craisins, soaked in boiling water to hydrate
• 1 cup edamame beans, cooked and cooled
• Mint
• Basil
• A few carrot shreds (if you have them, for color)
• Garnish: Cherry Tomatoes

Leek Tart Recipe

A simple Vegan treat.

Blood Orange Vinagrette Salad Recipe

Don’t wait ’til Fall to make this salad!

Kale and Shrimp Recipe

An all-time favorite Italian classic!

Tomato, Onion & Cucumber Salad Recipe

Take 1 with every meal!

Grilled Wahoo & Cucumber Recipe

We have fresh Wahoo!

For the salad:

• 1 tablespoon fish sauce
• 1 tablespoon grated, peeled fresh ginger (from about a 2- to 3-inch piece)
• 1 tablespoon freshly squeezed lime juice
• 1 tablespoon granulated sugar
• 1 medium garlic clove, minced
• 1 Thai bird chile, stemmed and minced
• 1 tablespoon vegetable oil
• 1 medium carrot, peeled and grated (about 1 cup)
• 1/2 kirby cucumber (about 8 ounces), sliced into 1/8-inch-thick rounds

For the wahoo:

• 4 (1-inch-thick) sushi-grade wahoo steaks (about 1 1/2 pounds)
• Vegetable oil, for oiling the wahoo and the grill
• Kosher salt
• Freshly ground black pepper

To serve:

• 2 tablespoons coarsely chopped fresh cilantro
• 2 tablespoons coarsely chopped roasted, salted peanuts

1. Place the fish sauce, ginger, lime juice, sugar, garlic, and chile in a medium, nonreactive bowl and whisk until the sugar has dissolved. Add the oil in a slow, steady stream, whisking until combined. Add the carrot and cucumber and stir until evenly coated; set aside.

For the wahoo:

1. Heat a grill pan or outdoor grill to high (about 450°F to 550°F).
2. Meanwhile, pat the wahoo dry with paper towels. Rub the fish on both sides with a thin layer of vegetable oil and season generously with salt and pepper.
3. When the grill is ready, rub the grates with a towel dipped in vegetable oil. Place the wahoo on the grill and cook undisturbed until dark grill marks appear, about 2 minutes. Using a flat spatula, flip the fish and cook until grill marks appear on the second side but the middle is still rare, about 2 to 3 minutes more. Transfer the wahoo to a cutting board.

To serve:

1. Add the cilantro to the salad, stir to combine, and divide the salad evenly among 4 plates. Slice each wahoo steak against the grain into 1/4-inch-thick pieces and place over the salad. Sprinkle with the peanuts and serve immediately.

Grilled Mahi Sliders Recipe

Lettuce and tomatoe with homemade tartar sauce is a great way to enjoy Mahi Sliders.  But, Cheddar, Pineapple and Jalepeno Salsa is great too!  

Ingredients: Mahi Mahi filets, about 6 oz each- 2 Fresh pineapple diced Jalapeno- 2 med (can use just one, depending on your hot preference) Onion- 1/8 (about 1/4 cup minced) 1 tbsp Honey Slider Pretzel Buns or Sliced and grilled Pumpernickel White Cheddar Aged- 4 1/8 in slices Sea salt/Pepper

Directions:  Turn on the grill or fire up your grill to medium high heat and allow to get hot.  Rinse the jalepenos and Mahi Mahi.  Slice the filets in half or about 2-3 oz portions.  Set aside. Add the diced pineapple, onion, honey, to a mixing bowl.  Stir and set aside. Place the jalapenos on the grill and cover.  Allow the peppers to char on all sides. Once sufficiently roasted and the skin begins to blister away, place in a bowl and cover with plastic wrap.  Set aside. Season the grill with a little olive oil or other mild flavor oil.  Place the filets on the grill.  Place sliced buns on the top rack.

Cover and cook for approximately 4 minutes. Check for grill marks and firmness on the bottom, and flip the filets.  Cook again for another 4 minutes or until fish is firm but not dry.  Buns should be nice and toasty. Remove from heat and set aside.  Unwrap the grilled jalepenos and run under cold water.  Remove blistered skin from the pepper, and remove innards.   When peppers are peeled, julienne them and then dice them.  Add to the pineapple mixture.  Mix well. Assemble the sliders.  Place a Mahi filet on the bottom half of a bun, add the sliced cheddar and a heaping spoonful of the salsa.  Top with the other half of the bun and enjoy!

New Year Detox Smoothie

(with kale, strawberry, cucumber, & banana)

The perfect way to cleanse your body after large caloric consumption events. Basically, it’s the perfect way to start the new year right!

• Almond Milk — Not only is almond milk dairy-free, but it provides excellent nutritional benefits. One cup of almond milk has less calories than a cup of skim milk, and is a great source of calcium, vitamin D & E.

Dr. Wizardov Strikes Again!

• Kale — It’s actually one of the healthiest vegetables on the planet! Kale provides excellent sources of antioxidant vitamins A, C, and K.
• Strawberries — This sweet berry packs a vitamin C punch to help keep up your immunity. Perfect for a burst of sweet flavor.
• Cucumbers — Cucumbers help re-hydrate the body. They are loaded with vitamin A and K, and also provide a decent amount of potassium.
• Banana – A great source of potassium, good carbs, and fiber are packed into this delicious fruit that makes smoothies creamy and slightly sweet.

• 3/4 cup frozen strawberries.
• 1/2 cup cucumber, peeled and sliced
• 1 large frozen banana, broken into pieces
• 1 1/2 cup vanilla almond milk (or alternate milk)
• 1 1/2 cups kale, loosely packed, stems removed (you can also use spinach)
• Large handful of spinach

The Dr. Wizardov Juice Cleanse

Kale, Pineapple and Ginger Detox Drink (Juicer required)

Dr. Wizardov says,”Have Courage…Clean your Hearts & Brains with my Detox Cleanse!”

This purifying beverage contains kale to cleanse the kidneys; pineapple, which has bromelain to aid digestion; and ginger to help stimulate bile flow in your gall bladder.

Ingredients

1/2 cup pineapple
2 large cucumbers
1 bunch kale without stems (4 cups chopped)
1/2 lemon, squeezed
1/4 inch of ginger
1 bunch of mint (1/2 cup)

Dr. Wizardov’s Kale, Avocado, Banana & Lemon Detox Smoothie

Ingredients

• 2 cups of chopped kale
• 1/2 avocado
• 1 ripe banana
• Juice of one lemon
• 1-2 cups distilled water
• Freshly ground flax seed

Learn All About Kale

There Are 6 Varieties of Kale:

1. Winter Red Kale 2. Red Chidori Kale 3. Lacinato (Dinosaur, Black or Tuscan Kale) 4. Redbor Kale 5. Siberian Kale (Russian) 6. Fizz Kale Kale is a cruciferous vegetable in the cabbage family and freezes well. Actually, Kale tastes sweeter and more flavorful after being exposed to a frost. Baby kale has a robust flavor and works well raw in salads. Some like to massage kale with oils, lemon or both to soften the leaves before eating raw in a salad . Baked kale, however,  makes a great snack. Kale chips, when baked or dehydrated takes on a consitency similar to Nori, or seaweed, and is similar to that of a crispy chip. We prefer the green curly kale for making chips. The chips can be seasoned with salt or other spices too.  Here’s a recipe that we love: Try rubbing the green kale with cashew butter, lemon and salt before baking or dehydrating for a tasty treat!

“According to the latest global census of farming practices, the area of land certified as organic makes up less than one percent of global agricultural land.”

…And kale makes up less than one percent of that!  That means there is very little organic kale available to consumers. You may have tried one type of Kale, and you weren’t too jazzed about it, but have you tried the others? Each creates a slightly different nutritional profile in the cancer-fighting, cholesterol-lowering, fiber-providing, anti-oxidant-boosting properties which make kale special. Each type of kale has a unique flavor and health benefits all spectacular. 1. Green Curly Kale This is what type you’ve probably seen many. You can find them in nearly any grocer’s and at your regional farmer’s market. It has a energetic pungent flavor. Green kale is the most common kale for juicers.  The favorite recipe is to make kale chips with green kale.  Kale lovers like it stir fried. 2. Lacinato Kale Also referred to as Dinosaur Kale, this variety could be the second most common, distinguishable simply by its dark, long, filter leaves. It is termed slightly sweeter and additional delicate than curly kale. A conventional ingredient of minestrone, lacinato kale’s long story with Italian cuisine has also birthed the aliases Tuscan Cabbage and Italian Kale 3. Decorative Kale Only recently did we start to credit Ornamental Kale for much more than her good looks. Together with either vibrant white, lavender, reddish, blue, or violet indoors leaves, this group of kale was used mainly to provide a decorative garden plant. Its mellow flavor and tender texture is ideal for coleslaws or salad mixes. 4. Russian Kale The softest of all the kales by far.  This is the best kale to eat raw without massaging and goes well in salads.  It has a flowery bouquet that imparts a unique flavor. We grow both Red and White varieties. 5. Fizz Kale A more common kale for juicers and salads.  The favorite kale for ornamental gourmet dishes and paired with edible flowers.  Kale lovers like it raw or stir fried. 6. Red Kale Red kale is the most appealing to the eye due to the beautiful varigated leaf and dark red hues.  Red kale is perfect for soups and stews as well as for most cooking dishes. Kale is very high in beta carotene, vitamin K, vitamin C, and rich in calcium. Kale is a source of two carotenoids, lutein and zeaxanthin. Kales contains sulforaphane (particularly when chopped or minced), a chemical with potent anti-cancer properties. Kale is also a source of indole-3-carbinol, a chemical which boosts DNA repair in cells and appears to block the growth of cancer cells. Kale has been found to contain a group of resins known as bile acid sequestrants, which have been shown to lower cholesterol and decrease absorption of dietary fat. 

Kale that has wintered over and regrown to become kale broccolini. Jarvest prior to flowering, just as the buds have formed.

Kale & Bacon Salad

Ingredients

• 8 cups of packed kale leaves (stems removed)
• 2 slices of country thick bacon
• Sea salt and pepper to taste

Instructions

1. Rinse and remove stems from kale and chop the kale into large bite size pieces.
2. In a large saute pan, cook the bacon over medium heat.
3. Once bacon is done, remove and set aside, leaving the bacon grease in the pan.
4. Place the kale into the pan with the bacon grease, season with salt and pepper and allow the kale to wilt (about 2-3 minutes) over medium heat. This time can vary depending on the maturity of the kale.
5. Continue to stir until done. The kale is done when it is tender.
6. Cut bacon into little pieces and stir in with kale.
7. Serve immediately.