Sage-Rubbed Salmon

Ingredients:

2 tablespoons minced fresh sage
1 teaspoon garlic powder
1 teaspoon kosher salt
1 teaspoon freshly ground pepper
1 skin-on salmon fillet (1-1/2 pounds)
2 tablespoons olive oil
How to Make It:
Preheat oven to 375°.
Mix first 4 ingredients; rub onto flesh side of salmon.
Cut into 6 portions.
In a large cast-iron skillet, heat oil over medium heat.
Add salmon, skin side down; cook 5 minutes.
Transfer skillet to oven; bake just until fish flakes easily with a fork, about 10 minutes.

Lemony Zucchini Ribbons

Ingredients:

1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
3 medium zucchini
1/3 cup crumbled goat or feta cheese
How to Make It:
For dressing, in a small bowl, mix the first 5 ingredients.
Using a vegetable peeler, shave zucchini lengthwise into very thin slices; arrange on a serving plate.
To serve, drizzle with dressing and toss lightly to coat.
Top with cheese.

Sweet Potato & Bean Quesadillas

Ingredients:

2 medium sweet potatoes
4 whole wheat tortillas (8 inches)
3/4 cup canned black beans, rinsed and drained
1/2 cup shredded pepper jack cheese
3/4 cup salsa
How to Make It:
Scrub sweet potatoes; pierce several times with a fork.
Place on a microwave-safe plate.
Microwave, uncovered, on high, turning once, until very tender, 7-9 minutes.
When cool enough to handle, cut each potato lengthwise in half.
Scoop out pulp.
Spread onto half of each tortilla; top with beans and cheese.
Fold other half of tortilla over filling.
Heat a cast-iron skillet or griddle over medium heat.
Cook quesadillas until golden brown and cheese is melted, 2-3 minutes on each side.
Serve with salsa.

Tomato & Avocado Sandwiches

Ingredients:

1 medium tomato, sliced
2 tablespoons finely chopped shallot
1/4 cup hummus
How to Make It:
Spread avocado over 2 slices of toast.
Top with tomato and shallot.
Spread hummus over remaining toast slices; place on top of avocado toast, facedown on top of tomato layer.

Warm Tasty Greens with Garlic

Ingredients:

1 pound kale, trimmed and torn (about 20 cups)
2 tablespoons olive oil
1/4 cup chopped oil-packed sun-dried tomatoes
5 garlic cloves, minced
2 tablespoons minced fresh parsley
1/4 teaspoon salt
How to Make It:
In a 6-qt. stockpot, bring 1 in. of water to a boil.
Add kale; cook, covered, 10-15 minutes or until tender.
Remove with a slotted spoon; discard cooking liquid.
In same pot, heat oil over medium heat.
Add tomatoes and garlic; cook and stir 1 minute.
Add kale, parsley and salt; heat through, stirring occasionally.

Flank Steak with Cilantro Salsa Verde

Ingredients:

1 beef flank steak or top sirloin steak, 1 inch thick (about 1-1/4 pounds)
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup salsa verde
1/2 cup fresh cilantro leaves
1 medium ripe avocado, peeled and diced
1 medium tomato, seeded and diced
How to Make It:
Sprinkle steak with salt and pepper.
Grill steak, covered, over medium heat or broil 4 in. from heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 160°), 6-9 minutes per side.
Let stand 5 minutes.
Meanwhile, process salsa and cilantro in a food processor until blended.
Slice steak thinly across the grain; serve with salsa mixture, avocado and tomato.

Peanut Butter, Honey & Pear Open-Faced Sandwiches

Ingredients:

1/4 cup chunky peanut butter
4 slices honey whole wheat bread, toasted
1 medium pear, thinly sliced
1/4 teaspoon salt
4 teaspoons honey
1/2 cup shredded cheddar cheese
How to Make It:
Spread peanut butter over toast slices.
Top with pear, salt, honey and cheese.
Place on a microwave-safe plate; microwave on high until cheese is melted, 20-25 seconds.

Garden-Fresh Rainbow Chard

Ingredients:

2 tablespoons olive oil
1 medium red onion, halved and sliced
3 garlic cloves, sliced
1/4 cup chicken broth
2 bunches rainbow Swiss chard, coarsely chopped (~16 cups)
2 tablespoons lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper
How to Make It:
In a 6-qt. stockpot, heat oil over medium-high heat.
Add onion; cook and stir until tender, 2-3 minutes.
Add garlic; cook 1 minute longer.
Add broth and chard; cook and stir until chard is tender, 5-6 minutes.
Remove from heat; stir in lemon juice, salt and pepper.

Rosemary Pork Loin

Ingredients:

1 garlic clove, minced
3/4 teaspoon salt
1 tablespoon olive oil
2 teaspoons minced fresh rosemary
1/4 teaspoon pepper
1 pork tenderloin (1 pound)
How to Make It:
Place garlic on a cutting board; sprinkle with salt.
Using the flat side of a knife, mash garlic.
Continue to mash until it reaches a paste consistency.
Transfer to a small bowl.
Stir in the oil, rosemary and pepper; brush over pork.
Let stand for 20 minutes.
Grill pork, covered, on a lightly oiled rack over medium heat or broil 4 in. from the heat until a thermometer reads 145°, 9-11 minutes on each side.
Let stand for 5 minutes before slicing.
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