Grilled Watermelon, Feta, and Basil Salad

The perfect Summer salad

Ingredients

1 whole mini/baby watermelon
4 ounces feta cheese, cut into cubes
Juice of 1/2 a lime
2 tablespoons fresh basil, sliced thin
1/4 teaspoon kosher salt
Black pepper to taste
Balsamic reduction for drizzling (can find at most grocery stores)

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Greek Meatballs with Tzatziki Sauce

Ingredients

Greek Meatballs
1 pound lean ground beef
1/4 cup panko breadcrumbs
1/4 cup chopped fresh leaf parsley
3 tablespoons grated onion
1 clove garlic, minced
Zest of a lemon
2 tablespoons fresh lemon juice
1 egg
1 teaspoon dried oregano

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Coconut Almond Crusted Cod with Pineapple Peach Salsa

Ingredients

Coconut Almond Crusted Cod
1 cup canned light coconut milk
4 cod fillets (about 4 ounces each), approximately 1 inch thick
1/4 cup almond meal
1/4 cup unsweetened shredded coconut
1/2 teaspoon kosher salt
1/4 teaspoon garlic powder
1/8 teaspoon black pepper
1/8 teaspoon cayenne pepper
Cilantro for garnish (optional)

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Lemon Parsley Shrimp with Orzo & Peas

Ingredients

3/4 cup orzo, uncooked
1 pound large raw, peeled and deveined shrimp
1/2 T. butter
1 large shallot, minced
2 cloves of garlic, minced
1/2 t. kosher salt
1/8 t. freshly ground black pepper
Zest of a lemon
Juice of a lemon
2 T. white wine

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Roasted Baby Artichokes with Lemon Aioli

Ingredients

6 cups water
5 tablespoons fresh lemon juice, divided
12 baby artichokes
5 teaspoons extra-virgin olive oil, divided
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1/4 cup light mayonnaise
1 teaspoon minced garlic
1/2 teaspoon grated lemon rind

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Grilled Asparagus with Caper Vinaigrette

Ingredients

1 1/2 pounds asparagus spears, trimmed
3 tablespoons extra-virgin olive oil, divided
1/2 teaspoon kosher salt, divided
Cooking spray
1 tablespoon red wine vinegar
1/2 teaspoon Dijon mustard
1/4 teaspoon freshly ground black pepper
1 garlic clove, minced
2 teaspoons capers, coarsely chopped
1/4 cup small basil leaves

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Roasted Baby Beets & Blood Orange Salad

Ingredients

12 multicolored baby beets
4 medium blood oranges
1 1/2 tablespoons balsamic vinegar
4 teaspoons extra-virgin olive oil
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 (5-ounce) package mixed baby greens
2 ounces blue cheese, crumbled (about 1/2 cup)
1/4 cup chopped walnuts, toasted

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Spring Garden Salad with Chicken and Champagne Vinaigrette

Ingredients

7 baby carrots, halved lengthwise
1 cup fresh sugar snap peas
4 cups torn Boston lettuce
1 cup trimmed watercress
1/2 cup thinly sliced radishes
1/2 cup fresh flat-leaf parsley leaves
2 (6-ounce) skinless, boneless chicken breast halves
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper, divided
8 teaspoons extra-virgin olive oil, divided

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Grilled Pork Tenderloin with Orange-Sesame Asparagus and Rice

Ingredients

2 (1-pound) pork tenderloins, trimmed
2 tablespoons canola oil
2 tablespoons maple syrup
1 tablespoon brown sugar
5 teaspoons lower-sodium soy sauce, divided
2 teaspoons fish sauce
1 teaspoon grated peeled fresh ginger
Cooking spray
3/4 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper

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