This salad is one of my favorite in this group. It is bright, light, and oh so, refreshing. I use lemon juice instead of vinegar to maintain the color of the apple and avocado. Make sure to wash the avocado, as well as other vegetables/fruit before cutting begins. Serves 1 or 2. Ingredients: One organic … Continue reading Recipe: Lemon Cut-Up Salad
This is a creamy soup with tons of nutritious vegetables. I try to use organic produce if at all possible. Ingredients: 4 cups low sodium organic chicken or vegetable stock 1 cup purified water 1 (8 ounce) can tomato sauce ½ green lentils ½ cup split yellow dal 2 shallots peeled and slicedinto ¼ inch … Continue reading Recipe: Hearty Lentil Soup
Serves 2 1 lb skinless wild caught Maui Maui (about 2 large pieces) 1 tablespoon oil (I prefer culinary algae oil. Olive oil may offset the flavor) Salt and pepper to taste 1-2 teaspoons fresh or dry dill 1/4 cup Meyer Lemon Juice 4 tablespoons grass-fed butter 1 small to medium shallot 1/4 cup red, … Continue reading Recipe: Meyer Lemon-Dill Maui Maui
Make pumpkin cornbread. This can be made up to 2 weeks ahead. Cool completely, and place in a freezer safe bag. When it’s time to make the dressing, thaw pumpkin cornbread in the refrigerator. Once thawed crumble and set aside. Making the dressing: 1/2 cup unsalted butter plus 1 table spoon 2 cups chopped sweet onions … Continue reading Recipe: Pumpkin Cornbread Dressing
Ingredients 1 16 oz mason jar washed and sanitized 1 to 2 red onion (organic if possible) 4 fresh sprigs of lemon thyme (washed and crushed) 1 tbs unsalted pickling spices 1/2 to 1 teaspoon Kosher salt (more to taste) 1/2 teaspoon sugar 12 oz White vinegar (4 to 5%) acidic or more if you … Continue reading Recipe: Pickled Red Onions w/Lemon Thyme