Archive | Recipes

Mediterranean Salmon

Serving Size : 6 Amount Measure Ingredient – Preparation Method 2 tablespoons olive oil 1 tablespoon lemon juice 1 tablespoon garlic – minced ½ tablespoon oregano ½ tablespoon basil 1 cup cherry tomatoes – cut in half 1 small shallot – peeled and diced ½ cup kalamata olives – pitted 1 ½ pounds salmon fillets […]

Continue Reading

Chocolate Fondue

Amount Measure Ingredient – Preparation Method 12 ounces Premium Dark Chocolate ¾ cup Whipping Cream 1 teaspoon Vanilla 1-2 teaspoons of your favorite liqueur such as brandy or Kahlua — optional. Over low flame, heat whipping cream until warm (DO NOT BOIL). Slowly add the chopped dark chocolate while stirring. Stir until the mixture becomes […]

Continue Reading

Blueberry Crumble

Recipe By: Chef Tori Groat with Eat Right At Home, Whole Foods Personal Chef Service www.eatrightnc.com Serving Size: 4 Preparation Time :20 minutes Ingredients: ½ cup unbleached white flour ½ cup cornmeal ¼ cup sugar ¼ teaspoon salt 1/3 cup Extra virgin coconut oil or butter For the Fruit mixture: 3 cups washed blueberries 3 Tablespoons sugar […]

Continue Reading

Summer Vegetable Salad with Grilled Bread

The bread will start to soften when it’s tossed with the vinaigrette. If you make the salad ahead, toss in the bread cubes and cheese just before serving. Ingredients Dressing: 2 tablespoons red wine vinegar 1 tablespoon extra-virgin olive oil 1 tablespoon honey 1 teaspoon salt 1/8 teaspoon black pepper 1 garlic clove, minced Salad: […]

Continue Reading

Ham & Broccoli Quiche

From “The Diabetes Diet, Dr. Bernstein’s Low Carbohydrate Solution” By Richard K. Bernstein, M.D. Submitted by Angela Bauldee ” I make this for Sunday brunch and then I have two days of breakfast leftovers.” 6 servings – per serving; 3.1 gram CHO, 3.35 oz PRO PRO (gm) CHO (gm) 1 cup broccoli crowns, in small […]

Continue Reading

Quinoa and Black Beans Salad

Recipe Courtesy of Gourmet Magazine Ingredients: 1 ½ cups quinoa (small disk-shaped seeds) 1 ½ cups cooked black beans, rinsed, if canned 1 ½ tablespoons red-wine vinegar 1 ½ cups cooked corn (cut from about 2 large ears) ¾ cup finely chopped green bell pepper 2 pickled jalpeno chilies, seeded and minced (wear rubber gloves) […]

Continue Reading

Cranberry Sauce

Prep and Cook Time: 15 minutes Ingredients: 1 12oz bag of fresh or frozen cranberries 1 cup fresh orange juice 1 tsp minced fresh ginger 1 tsp minced orange zest ¼ tsp cinnamon ½ cup crushed pineapple ½ cup honey Directions: Bring orange juice, ginger, zest and cinnamon to a boil on high heat in […]

Continue Reading

Roasted or Grilled Alaskan Halibut with Fennel and Cannellini Beans

Today’s recipe features fennel bulb, which Italian cooks use raw and cooked in side dishes, salads, pastas, and risottos. If you are not partial to the mild, licorice-like flavor of fennel bulb, you could substitute radicchio or cabbage. To lend this dish more color and flavor, add a handful of baby spinach or other greens […]

Continue Reading

Site & Maintenance by Parker Web