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2 small pumpkins
\n4 slices bacon, chopped
\n\u00bd lb. crimini mushrooms, chopped
\n4 shallots, peeled and chopped
\n2 Tbsp. butter
\n\u00bd tsp. paprika<\/p>\n
Cut the top 1\/3 off each pumpkin.\u00a0 Scoop out the seeds.\u00a0 Place tops and bottoms cut side down on a baking sheet and bake at 400 degrees for 20 minutes.\u00a0 While the pumpkins bake, saut\u00e9 the bacon and shallots in butter for 10 minutes, until bacon starts to crisp.\u00a0 Add mushrooms, paprika and saut\u00e9 5 minutes longer.\u00a0 When pumpkins are ready, fill with the bacon mixture, including all the butter.\u00a0 Return to the oven for 5 minutes, just to heat through.\u00a0 Remove and serve with the tops.<\/p>\n
<\/p>\n 1 lb. lean ground pork Preheat oven to 400\u00ba F. In a large pan (I prefer cast iron), over medium high heat, brown 1 lb of lean ground pork by breaking it apart into small pieces as it cooks. Add a little vegetable oil to the pan as needed to prevent sticking, depending on how lean the meat is. Once cooked through, transfer to a covered dish for keeping while the vegetables cook. Prep the vegetables while the meat is cooking to save time.<\/p>\n Reduce the heat to medium and add the diced onions and shredded carrots to the pan the pork was cooked in. Cook for 3 minutes. Add a little oil as needed to prevent sticking.\u00a0 Add 6 cups of shredded cabbage to the pan and cook for about 3 minutes, or until the cabbage is wilted.\u00a0 While the cabbage is cooking, whisk together the minced garlic, ground ginger, soy sauce, oyster sauce, fish sauce and corn starch in a small bowl. Once the cabbage is wilted add it to the pan. Continue to cook, stirring frequently, until all of the liquid is absorbed, and then remove the pan from the heat. Allow the mixture to cool for 10-15 minutes before filling the egg rolls.<\/p>\n To fill the egg rolls add 1\/4 C of filling to the center of the roll, fold in one corner, lightly wet it by dipping your finger in water, and fold over a second and a third corner. Lightly wet the folded corners again, and then roll the egg roll towards the fourth corner to form a roll. Place each spring roll on a lightly greased baking sheet and lightly brush each one with vegetable oil. Bake in a 400\u00ba F oven for 10-12 minutes, or until golden brown. Best served immediately.<\/p>\n *When cutting your cabbage, discard the white heart of the leaf and just use the green, leafy part.<\/p>\n <\/p>\n <\/p>\n 5 large tomatoes, cut into \u00be\u201d slices Preheat oven to 375 degrees.\u00a0 Arrange all vegetables on baking sheet.\u00a0 Drizzle all over with olive oil.\u00a0 Roast for 20 minutes.<\/p>\n Add all ingredients to blender and blend until smooth.\u00a0 Taste and adjust seasoning.\u00a0 Pour into a pot and heat to serve.\u00a0 Garnish with additional parmesan cheese and serve with crusty bread.<\/p>\n <\/p>\n <\/p>\n <\/p>\n Who knew that making something so satisfying could be so easy?!<\/em><\/p>\n 1 lb. sausage Heat a large soup pot over medium-high heat.\u00a0 Crumble sausage into pot and cook until browned; discard excess oil.\u00a0 Stir half-and-half, potatoes, chicken broth, milk, onion, oregano, and red pepper flakes into sausage, bring to a boil, and reduce heat to low. Simmer until potatoes are tender, about 30 minutes. Season with black pepper; stir kale into soup. Simmer until kale is tender, 10 to 15 more minutes.<\/p>\n <\/p>\n Mixed Berry<\/span> Compote<\/strong><\/span><\/p>\n <\/p>\n <\/p>\n Not quite a jam, not yet a jelly. Mixed Berry Compote is a fruit topping made from ripe summer berries that can be used on any number of sweet treats, from ice cream to waffles. Slow-simmer your favorite summer berries in a simple syrup – with just a touch of citrus – until you have a gorgeous whole fruit sauce. Serve warm or can for storage.<\/em><\/p>\n 1 pint strawberries, hulled and chopped Combine the berries, sweetener, water, vanilla extract and lemon peel in a large sauce pot.\u00a0 Stir to combine.\u00a0 Heat over a high flame until the liquid begins to bubble; reduce to medium\/medium-low heat to maintain a steady simmer.\u00a0 Simmer, stirring occasionally, for 12-14 minutes, or until the berries soften then fall apart and the compote thickens.<\/p>\n Funnel into prepared jars, leaving \u00bd-inch headspace.\u00a0 Wipe the rims, apply the lids and rings, and process in a boiling water bath canner for 15 minutes.\u00a0 When the time is up, remove the jars and set them on a folded kitchen towel to cool.\u00a0 Once the jars have cooled enough that you can comfortably handle them, check the seals.\u00a0 Sealed jars can be stored at room temperature for up to a year.\u00a0 Any unsealed jars should be refrigerated and used promptly.<\/p>\n <\/p>\n <\/p>\n <\/p>\n 1 lb. okra Rinse the trimmed pods, carefully pat them dry, and slice into bite-size pieces.\u00a0 Extra water in the cooking process can lead to the slick factor this recipe is designed to avoid, so the dryer the better.<\/p>\n Peel the garlic clove, cut in half lengthwise, and slice it crosswise as thinly as possible.<\/p>\n Heat a large frying pan over medium-high heat.\u00a0 Once the pan is hot, add the oil, swirl the pan to coat the bottom with the oil, and heat until the oil shimmers, about 30 seconds.\u00a0 Add the garlic and let it sizzle until it just starts to turn golden, about 1 minute.<\/p>\n Add the okra, stir to coat it with oil, and combine it with the garlic.\u00a0 Cover and cook, shaking the pan frequently to move the okra pods around inside until the okra is starting to brown on the edges and is tender to the bite, about 5 minutes.\u00a0 Stir in the sliced cherry tomatoes, and saut\u00e9\u00a0and additional 4-5 minutes.\u00a0 Transfer to a serving platter, sprinkle with a little salt and enjoy. 1 medium head of cauliflower, chopped into florets Preheat oven to 400, and line a large rimmed baking sheet with parchment paper or a Silpat mat. Mist with a nonfat cooking spray.\u00a0 In a medium sized bowl, mix together the flour, 2 tablespoons cornstarch, a bit of salt & pepper, and enough water to make a thick batter. It should be thick enough to evenly coat the florets, and not thin enough that it runs off entirely.\u00a0 Dip each floret into the batter, gently shake off the excess, then place onto the prepared baking sheet.\u00a0 Place in oven, and bake until golden brown, and tender, about 15-20 minutes. The crust should be slightly crisped. Remove from oven and set aside.<\/p>\n In a small bowl, whisk together the broth, orange juice, zest, soy sauce, vinegar, honey and Sriracha sauce.\u00a0 Prepare a cornstarch mixture with remaining 2 tablespoons cornstarch and 2 tablespoons water.\u00a0 Heat sesame oil in a large, nonstick skillet over medium high heat. Add in red and green peppers, and saut\u00e9 until slightly tender, about 2 minutes. Add in garlic and ginger, and cook for another minute. Pour in the broth and orange juice mixture, and bring to a boil. Then, turn to medium-low heat, and slowly pour in the prepared cornstarch\/water mixture, constantly stirring until sauce thickens, about 1-2 minutes.\u00a0 Add in the cooked peppers and cauliflower, and mix well. Cook until heated through, about 2 minutes.\u00a0 Garnish with chopped green onions and serve.<\/p>\n <\/p>\n <\/p>\n 3 poblano peppers, stemmed, halved lengthwise, seeds removed Adjust the oven rack about 6 inches from the broiler element in your oven.\u00a0 Line a cookie sheet with foil, rub poblano peppers with oil and place skin side up on your cookie sheet.\u00a0 Broil for 10 to 15 minutes until the skin of the peppers have blistered and browned, turning with tongs from time to time.\u00a0 Remove the peppers to a bowl immediately and cover with plastic wrap to steam the skins for easy removal.<\/p>\n Place the corn kernels on the same pan you used for the peppers and season with a teaspoon of salt and add 1 teaspoon of oil, stirring the corn. Broil them for 10-15 minutes, stirring from time to time and until the corn is browned and tender.<\/p>\n Remove the skins from the poblano peppers and chop the peppers.<\/p>\n In a large stock pot, cook the bacon over medium heat until crispy.\u00a0 Remove bacon with a slotted spoon and reserve for serving.\u00a0 Add onion, 1\/4 teaspoon salt to the bacon drippings.\u00a0 Cook the onion, stirring frequently until the onion is tender and browned.\u00a0 Add garlic and cook for 30 seconds, until fragrant.\u00a0 Drain any excess bacon drippings.<\/p>\n Add chicken broth, potatoes, corn kernels, and 1\/2 teaspoon salt.\u00a0 Stir the soup, scraping up any browned bits from the bottom of the pot.\u00a0 Bring to a boil and simmer just under a boil for 20 minutes.\u00a0 Test the potatoes to see if they are done \u2013 cook longer if necessary.\u00a0 Off heat, add half and half.\u00a0 Scoop out about 2 cups of soup to a large measuring cup along with the 2 corn tortillas that you have cut up;\u00a0use your immersion blender to blend the soup until smooth.\u00a0 (Use a blender if you do not have an immersion blender).\u00a0 Return the puree to the soup and add the chopped poblano peppers to the chowder.\u00a0 Bring to a slight boil.\u00a0 Add minced cilantro, lime juice, 3\/4 teaspoon salt if necessary.<\/p>\n Serve with crisp bacon bits, additional cilantro, lemon wedges, sour cream and grated queso fresco if desired<\/p>\n <\/p>\n <\/p>\n Elevate asparagus with an easy, tangy honey-balsamic glaze that brings out the sweetness in the spears.<\/em><\/p>\n 2 cloves garlic, minced Preheat oven to 400 degrees F.\u00a0 Line a large baking sheet with parchment paper.\u00a0 Arrange the asparagus on the baking sheet.\u00a0 Drizzle with olive oil, sprinkle with salt and pepper, and minced garlic.\u00a0 Whisk the balsamic vinegar together in a small bowl.\u00a0 Roast the asparagus on the middle rack of the oven until it is crisp-tender and slightly charred, 15-20 minutes.\u00a0 Check to see that the asparagus is done.\u00a0 Remove from the oven or add time as needed.\u00a0 Drizzle the honey-balsamic mixture over the asparagus spears.\u00a0 Serve immediately.<\/p>\n <\/p>\n <\/p>\n Salmon with honey garlic sauce garlicky, sweet and sticky with simple ingredients.\u00a0 Takes only 15 minutes to make this beautiful dinner!<\/p>\n 2-4 salmon fillet strips Season the surface of the salmon with salt, black pepper and cayenne pepper. Set aside.<\/p>\n Mix the honey, water, lemon juice and a pinch of salt together. Stir to combine well.<\/p>\n Heat up an oven-safe skillet (cast-iron skillet preferred) on high heat. Add the olive oil. Pan-fry the salmon, skin side down first, for about 1 minute. Turn the salmon over and cook for 1 minute. Turn it over again so the skin side is at the bottom.<\/p>\n Add the garlic into the pan, saut\u00e9 until slightly browned. Add the honey mixture and lemon wedges into the skillet, reduce the sauce until it’s sticky. Finish it off by broiling the salmon in the oven for 1 minute or until the surface becomes slightly charred.\u00a0 Top the salmon with parsley and serve immediately.<\/p>\n The best easy stir fry vegetables recipe.\u00a0 Make delicious takeout style vegetables in your own kitchen!<\/em><\/p>\n 2 cups cooked rice Sauce ingredients: Cook 4 servings of your favorite rice per package instructions.\u00a0 Place all sauce ingredients in a bowl and mix.\u00a0 Adjust each of the ingredients to your taste.\u00a0 Chop all vegetables before cooking begins.\u00a0 In a non-stick wok or large skillet, bring sauce to a boil over high heat.\u00a0 Reduce heat to medium-high, add carrots and boil about 1-2 minutes.\u00a0 Add mushrooms and mix until thoroughly coated with sauce.\u00a0 Cover and let cook for 2 minutes.\u00a0 Stir in snow peas and red pepper.\u00a0 Cover and let cook 2 minutes. Stir in onions.\u00a0 Cover and let cook 1 minute.\u00a0 Stir in bok choy, cover and let cook until bok choy is wilted, about 1 minute.\u00a0 Adjust sauce flavors if needed.\u00a0 Place rice on serving dish, add vegetables and spoon extra sauce over the top.\u00a0 Garnish with sesame seeds and green onions.<\/p>\n <\/p>\n <\/p>\n A fresh spring pasta dish topped with asparagus pesto, shrimp, fennel, walnuts and parmesan.<\/em><\/p>\n Pesto:<\/em> Pasta:<\/em> Bring a medium sized pot of water to boil. Add asparagus pieces and cook for 8-10 minutes, until asparagus is tender but still a bright green color. Drain well and let cool.\u00a0 Add asparagus, garlic, nuts, Parmesan, 2 tablespoons olive oil, and lemon juice to a food processor and puree until smooth, scraping down sides as needed. If the mixture feels too thick, add additional olive oil. Sprinkle with pepper, taste, and adjust seasoning, adding more cheese or lemon juice as needed.<\/p>\n Bring a large pot of heavily salted water to boil for pasta.\u00a0\u00a0 Meanwhile in a large saucepan, heat olive oil. Add red onion and cook until softened, about 2 minutes. Add fennel and season with salt and pepper. Cook, stirring occasionally, for about 8 minutes, until fennel has softened and begins to brown.\u00a0 Add shrimp and cook until pink, about 8 minutes.<\/p>\n Meanwhile, toss pasta into boiling water and cook until al dente. Drain liquid and run under cold water, then toss pasta with pesto, tossing to coat. Serve pasta with fennel and shrimp mixture on top, sprinkled with some freshly ground black pepper and fennel fronds<\/p>\n This tender, fall-apart corned beef will make your St. Patrick\u2019s Day dinner one to remember.\u00a0 Serve it with cabbage, potatoes and carrots to make complete the meal.<\/em><\/p>\n Corned beef often comes with a spice packet. For this version, discard the packaged spices, and instead make my own blend for a more flavorful, satisfying brisket.<\/p>\n 1 flat-cut corned beef brisket (approx. 4\u00a0lbs.) Preheat the oven to 325 degrees F.\u00a0 In a Dutch oven or other large, heavy-bottomed pot, place the brisket, mustard seed, coriander seed, cloves, peppercorns, bay leaves, and onion quarters.\u00a0 Add enough cold water to just cover the meat.\u00a0 Over medium heat on the stovetop, bring the water to a boil.\u00a0 Cover the pot and place in the oven for 3 1\/2 hours, or until the beef is very tender when pierced with a fork. Remove the meat from the broth with tongs and transfer it to a shallow baking dish or baking sheet.<\/p>\n Increase the oven temperature to 425\u00b0F. Place the corned beef in the oven with a ladle of stock, and bake for 10 to 15 minutes, or until the top browns. Transfer the meat to a cutting board, cover with foil to keep warm, and let rest while you cook the vegetables. Turn off the oven.<\/p>\n In a fine mesh strainer, strain the stock and return it to the pot. Add the salt. With a ladle, skim the fat that rises to the top. Bring it to a boil.\u00a0 Add the potatoes and adjust the heat to a simmer. Cook for 5 minutes. Add the cabbage wedges and carrots, cover and bring to a simmer again. Cook for 15 to 20 minutes, or until the potatoes, carrots, and cabbage are tender.\u00a0 Transfer them to a deep platter, cover with foil, and keep them warm in the turned-off oven.<\/p>\n Sheet pan dinners are a weeknight dinner life saver. This fuss-free, flavorful recipe starts with new potatoes with crimini mushrooms that have been tossed in olive oil, salt, and pepper. You’ll roast these veggies first so they can start browning and tenderizing before you add your salmon fillet. The dish really comes together at the end when you’ll add a drizzle of homemade honey mustard sauce and fresh parsley. Prep only takes about 20 minutes, and if you preheat your pan while you wash and slice the mushrooms and potatoes, you’ll save even more time (and get better results).<\/em><\/p>\n 1 lb. Yukon Gold creamers, halved Heat oven to 400\u00b0F. On a rimmed baking sheet, toss the potatoes, mushrooms, 1 tablespoon of the oil, and \u00bd teaspoon each salt and pepper.\u00a0 Roast, tossing once, until the potatoes begin to soften, about 20 minutes.\u00a0 Push the vegetables to the edges of the pan and place the salmon in the center. Season with \u00bc teaspoon each salt and pepper.\u00a0 Roast until the salmon is opaque throughout, the mushrooms are tender, and the potatoes are golden brown, 12 to 15 minutes.\u00a0 Meanwhile, in a bowl, whisk together the vinegar, mustard, honey, and parsley, the remaining 2 tablespoons of oil, and \u00bc teaspoon each salt and pepper. Drizzle over the salmon and vegetables before serving.<\/p>\n The Best Potato Soup\u2026a thick , creamy, hearty soup that\u2019s absolutely delicious!<\/span><\/strong><\/p>\n 1 large onion, diced Cook the bacon in a dutch oven until done. Remove the bacon, drain off all but 1\/4 cup of the bacon grease. Cook celery, carrot and onion in the 1\/4 cup bacon grease until soft. Stir in the minced garlic, cook for 1 minute more. Add cubed potatoes, toss to coat. Saut\u00e9 the potatoes 3 or 4 minutes. Place the fried bacon back in the pan. Add enough chicken broth to the pan to cover the potatoes, cover and simmer until potatoes are tender. In a heavy duty sauce pan, melt the butter over medium heat, whisk in the flour, cook and whisk the mixture for 2 minutes to remove the flour taste. While still whisking add the cream in a slow stream to the flour mixture. Cook and whisk until mixture thickens, add the Tarragon and Kale to the pot. Stir the cream mixture into the potato mixture. Season with salt and pepper to your liking.<\/p>\n Grilled Portobella\u00a0Mushroom Asparagus Fajitas are fajita-spiced veggies grilled to perfection. \u00a0Serve with homemade guacamole for a healthy, vegetarian\u00a030 minute meal! \u00a0<\/em><\/p>\n 1 Tbsp. taco seasoning<\/em> Preheat the grill to medium.\u00a0 Toss the vegetables with taco seasoning, olive oil and salt until coated. Place the vegetables on the preheated grill and cook for 10-15 minutes until the mushrooms have softened and the vegetables are crisp-tender, turning halfway during cooking time. \u00a0Remove from heat. Serve with warm tortillas, avocado, lime wedges, jalapeno, and cilantro, if desired. \u00a0Enjoy!<\/p>\n Spring has sprung, wild Alaskan halibut is here, and after a long winter, fresh asparagus has found its way into your Market Bags, which means it\u2019s the perfect season to make this dish. It\u2019s an excellent representation of the season and it\u2019s super easy to make.<\/em><\/p>\n Wild Alaskan halibut is top quality and really easy to work with. Just sear it for a few minutes on each side and you\u2019re good to go!<\/p>\n 4 4-6oz halibut fillets Add two tablespoons of butter to a large skillet over medium-high heat. Once the butter has melted, add in the shallots and cook for 1-2 minutes or until they\u2019re soft and translucent.\u00a0 Add the rice to the skillet and cook for about 1 minute stirring continuously or until the rice is fully coated with butter and the shallots are well incorporated.\u00a0 Add the white wine and cook while continuously stirring until the wine has been fully absorbed by the rice.\u00a0 Start adding in your stock a 1\/2 cup at a time. As soon as the rice absorbs most of the stock add in more and repeat until the rice is fully cooked and tender. Add the asparagus to the rice when the rice is about halfway cooked.\u00a0 Once the rice is fully cooked, stir in the Parmesan cheese and season with salt and pepper.<\/p>\n Pat your fish fillets dry and season with salt and pepper.\u00a0 In another skillet over medium-high heat, add two tablespoons of butter. Once fully melted and frothy, add the fish fillets and cook for 2-3 minutes or until golden brown. Flip the fish and repeat on the other side.<\/p>\n Serve the fish with the risotto and maybe a nice glass of any leftover white wine!<\/p>\n Easy and healthy asparagus recipe that takes only 10 minutes from prep to dinner table.\u00a0 Quick, fresh and delicious!\u00a0<\/em><\/p>\n 1 lb. fresh asparagus, trimmed Heat a skillet on medium heat, melt the butter.\u00a0 Saut\u00e9 the garlic until slightly browned before adding the asparagus.\u00a0 Toss with a spatula to combine well with the garlic.\u00a0 Add salt and pepper, drizzle with lemon juice to steam the asparagus.\u00a0 Once the asparagus becomes tender and just cooked, remove from heat and serve immediately.\u00a0 DO NOT overcook the asparagus!<\/p>\n This rich, velvety soup has all the creaminess with NONE<\/strong>\u00a0of the guilt! Yukon gold potatoes gives this soup the creamiest texture\u00a0but there\u2019s no cream!<\/strong>\u00a0On your table in about 30 minutes it\u2019s a great meal!<\/em><\/p>\n 2 lbs. asparagus, woody ends trimmed off Preheat oven to 375 degrees.\u00a0 Lay asparagus spears on a cookie sheet and drizzle with 2 tablespoons olive oil, sprinkle with salt and pepper.\u00a0 Put in preheated oven for 15 minutes, stirring once during roasting.\u00a0 Remove from oven, allow to cool.\u00a0 When cool, cut into 1-inch pieces, reserving some tops for garnish. In a large stockpot over medium heat, add 1 tablespoon olive oil before adding potatoes, onions, and celery.\u00a0 Season with salt, pepper and pepper flakes.\u00a0 Cook the vegetables for about 5 minutes, until they begin to soften.\u00a0 Add the vegetable stock, increase the heat and bring to a boil.\u00a0 Reduce heat to a simmer and continue cooking until the potatoes are fork tender, about 20 minutes.\u00a0 Remove from heat; add in the roasted asparagus.\u00a0 Using a submersion blender, blend the soup until it is creamy.\u00a0 Add the shredded Parmesan and blend until the consistency is to your liking.\u00a0 Taste and adjust seasonings.\u00a0 Add roasted asparagus tops to the soup when serving<\/p>\n <\/p>\n 2 large artichokes Artichokes are bathed in olive oil, white wine, red pepper flakes, garlic and fresh herbs and braised until tender in this classic Roman dish.\u00a0<\/em><\/p>\n 1 lemon Preheat oven to 350 degrees. Halve lemon and squeeze juice into a large bowl of cold water; add squeezed lemon halves to bowl. Working with 1 artichoke at a time, peel tough outer leaves and trim 1 inch from top. Trim fibrous green skin from heart and stem. Halve each artichoke lengthwise, scrape fuzzy choke from heart with a spoon, and transfer to lemon water.<\/p>\n Drain artichokes and place, cut side up, in a wide, shallow ovenproof pot. Pour wine, oil, and water over artichokes and sprinkle with salt, red-pepper flakes, garlic, and herbs. Bring to a boil over high heat. Cover, transfer to oven, and braise until artichokes are tender, about 45 minutes. Drizzle with oil, sprinkle with red-pepper flakes, and serve with pan juices<\/p>\n 2 large artichokes Trim the top 1 inch off each artichoke.\u00a0 Place two tablespoons lemon juice into a small bowl and dip cut top of each artichoke into the juice.\u00a0 Bring vegetable stock, 2 tablespoons lemon juice and pressed clove of garlic to a boil in a large saucepan.\u00a0 Reduce heat to medium and place artichokes top down into boiling liquid. \u00a0Cook for 12-15 minutes or until a knife can be easily inserted into the bottom of each artichoke.\u00a0 Remove from liquid, drain and allow to cool.\u00a0 Preheat oven to 350 degrees.<\/p>\n While artichokes are cooling, place bread crumbs, onion and minced garlic into a glass bowl (with a lid).\u00a0 Add 1 cup of the boiling broth (that the artichokes were cooked in) and stir.\u00a0 Cover bowl and allow to sit for 30 minutes, until broth has been absorbed.\u00a0 Stir in carrots, chard, parsley, salt, pepper olive oil and feta.<\/p>\n Once the artichokes have cooled, separate leaves from center.\u00a0 Use a paring knife to remove the inner choke (fuzzy red-tipped leaves). Spoon half of the breadcrumb mixture into the center of each artichoke.\u00a0 Place artichokes face-up into a baking dish and spoon 2 tablespoons broth liquid onto each artichoke. Spoon 1\/2 cup additional broth into the bottom of the dish.\u00a0 Bake for 15 minutes.<\/p>\n This Sockeye Salmon recipe should be your weeknight thing! Sockeye Salmon is a rich flavored salmon that shines here with the lemon butter sauce.<\/em><\/p>\n Salmon:<\/strong> Lemon Butter Sauce:<\/strong> Pat dry your sockeye salmon fillets.\u00a0 Season the salmon with garlic powder, salt and pepper.\u00a0 Melt the garlic butter or regular butter in a skillet. Sear the salmon on both sides until golden and the salmon forms a crust.\u00a0 Remove the salmon from the skillet and use the same skillet without washing to make the sauce. Add in more butter to the skillet and flour. Whisk until smooth and thickened, at that point add in the lemon juice, thyme, zest and thin it out with chicken stock to the desired consistency. Place the salmon back into the skillet and add in lemon slices. The salmon should simmer in the sauce for just 2 minutes and it’s ready. Serve the salmon on a plate with extra lemon butter sauce.<\/p>\n <\/p>\n You\u2019ll be really impressed with these grilled salmon sliders. Use your barbecue to grill your seasoned salmon, assemble with the other ingredients, and enjoy!<\/em><\/p>\n FOR THE GREEN GODDESS AIOLI: FOR THE GRILLED SALMON: FOR THE SLIDERS: For the green goddess aioli: Put parsley, tarragon, chives, lemon juice, anchovy paste, garlic, and salt in a blender and blend on high until smooth. Add mayonnaise and blend again until fully combined. Set aside. This can be made ahead and refrigerated for up to five days.<\/p>\n For the grilled salmon: Fire up the grill to preheat and carefully oil the grates. Lightly brush salmon on all sides with olive oil and season with salt. Put salmon fillets on the hot grill, skin side up, and cook, covered for 4 minutes, until the fish easily releases from the grill (if it sticks when you go to flip it, give it another minute). Flip and cook on the other side for another 2 to 5 minutes, depending on how thick the salmon is, until it\u2019s cooked through and skin is crispy. Transfer to a plate. You can remove the salmon skin at this time or keep it on.<\/p>\n Assemble the sliders: Spread an even layer of green goddess aioli on either side of each mini pretzel bun. Top bottom bun with a salmon fillet, a slice or two of avocado, red onion, and a small handful of microgreens. Close the sandwich and serve.<\/p>\n <\/p>\n 1 Tbsp. olive oil This honey garlic sockeye salmon was deliciously served with braised spinach and pureed sweet potatoes, and my husband even drizzled some of the honey garlic sauce on the sweet potatoes.\u00a0 Yum!<\/p>\n <\/p>\n <\/p>\n Buckwheat Waffles with Ricotta and Citrus<\/strong><\/span><\/p>\n In a large bowl, whisk together flours, sugar, baking powder, and salt. In a medium bowl, whisk together milk, butter, and egg until combined. Stir milk mixture into flour mixture until just combined. Let batter stand, uncovered, 20 minutes.\u00a0 Preheat a waffle iron and lightly coat with cooking spray. Cook waffles according to manufacturer’s instructions (for standard-size Belgian waffles, fill each cavity with about 1\/2 cup batter) until golden brown and crisp (for Belgian waffles, about 8 minutes).\u00a0 Top each waffle with ricotta and citrus fruits, and drizzle with honey; serve.<\/p>\n 3 lbs. boneless skinless chicken breast, cut into 2-inch cubes<\/p>\n For the marinade:<\/strong> For the sauce:<\/strong> For preparation and serving:<\/strong> Add all the ingredients for the marinade to a large bowl and whisk to combine the ingredients. Add the cubed chicken and toss to coat. Let the chicken marinate for 30 minutes or up to an hour.<\/p>\n Get a large pot heating up with oil over medium heat. Whatever size pot you use, only fill the pot halfway up so the oil doesn\u2019t boil over. Clip your thermometer to the side of the pot and let it heat up until it reaches 375 degrees.<\/p>\n While the chicken is marinating and the oil is heating up, you can get the sauce together by adding the sesame oil to a medium pot. Add the ginger and garlic and cook for 30 seconds, stirring. Add in the rest of the sauce ingredients except for the cornstarch, stir and bring to a boil.<\/p>\n Mix the cornstarch together in a small dish with 3 tablespoons of water, then slowly pour into the sauce while whisking. Bring to a boil once again then turn the heat off, cover and set aside.<\/p>\n When your oil reaches about 375 degrees you can start frying the chicken. Take the chicken out of the marinade a few pieces at a time and carefully add them to the oil. Fry for 5-6 minutes, then remove to a paper towel lined plate and start your next batch of chicken.<\/p>\n Once the chicken is all fried, add it to a large bowl along with the mandarin oranges.<\/p>\n Pour the sauce over the chicken and oranges and toss to coat.<\/p>\n <\/p>\n A winter citrus salad with sweet beets, creamy avocado, and a tangy orange dressing.<\/em><\/p>\n 2\u00a0medium\u00a0beets Preheat your oven to 425 degrees F. Rinse the beets thoroughly and stab all sides with a fork. Place each on a square of aluminum foil, spread 1 tbsp of the oil between the two beets and turn them to coat evenly. Wrap the aluminum foil around each beet, pinching closed to seal.\u00a0Roast for 35 minutes, then check for doneness by inserting a thin knife into the center of the beet. If it pierces easily, they are done; if not, roast for 10 more minutes and check again. Cool slightly, then remove the skin from the. Cube.<\/p>\n Meanwhile, put the greens in a large bowl and add the orange slices, chicken, and avocado. \u00a0Add the beets once cubed.<\/p>\n For the Dressing: in a small bowl, whisk the orange juice, zest, vinegar, salt and pepper together. Slowly stream in the remaining 1 tbsp oil while whisking constantly to emulsify. Drizzle the dressing over the salad and toss everything together with two large spoons. Plate and add crumbled goat cheese on top before serving.<\/p>\n The bright, beautiful salad showcases juicy blood oranges, refreshing fennel and peppery arugula in a mild vinaigrette. It\u2019s a gorgeous starter for a special occasion, or you can pair it with soup or crusty bread to enjoy as a light dinner.<\/em><\/p>\n 2 fennel bulbs, trimmed Halve the fennel bulbs lengthwise and, using a mandoline or a very sharp knife, cut the halves crosswise into paper-thin slices.<\/p>\n In a large bowl, whisk together the vinegar, 1\/4 teaspoon salt and 1\/4 teaspoon pepper. Add the oil in a thin stream, whisking constantly until the dressing is smooth. Add the arugula and fennel and toss to coat evenly with the vinaigrette. Mound the mixture on a platter, distribute the orange slices over and around the salad, and serve.<\/p>\n 1 lb. crimini mushrooms Heat oven to 350 F. Grease a baking dish large enough to hold the mushroom caps in a single layer.\u00a0 Rinse the mushrooms to remove any bits of dirt or sand and then dry them with paper towels. Remove the stems and chop them finely; set them aside. Remove the root ends from the green onions and chop them finely (white and green parts).\u00a0In a\u00a0skillet over medium heat, melt the 3 tablespoons of butter with the olive oil. Add the chopped mushroom stems and cook, stirring, for 3 minutes. Add green onions and garlic and continue cooking, stirring for 2 minutes longer.\u00a0 In a bowl, combine the butter and stem mixture with the bread crumbs, 1\/4 cup of Parmesan cheese, Italian herbs or basil, parsley, salt, and pepper. If the mixture is very dry, moisten with a small amount of water. Fill the mushroom caps with the stuffing mixture and arrange them in the prepared baking dish. Bake for 15 minutes or until golden brown. Arrange the mushrooms on a serving plate and sprinkle with extra Parmesan cheese, if desired.<\/p>\n There’s plenty of both crunch and cream in these party appetizers. Fresh chives help them really stand out.<\/em><\/p>\n 12 miniature sweet peppers Preheat oven to 400\u00b0. Cut peppers lengthwise in half; remove seeds. In a bowl, mix cream cheese, chives, salt and pepper; stir in broccoli. Spoon into pepper halves.\u00a0 Place on a foil-lined baking sheet; bake until heated through, 9-11 minutes. Sprinkle with cheddar cheese. Bake until cheese is melted, 3-4 minutes longer. Cool slightly before serving.<\/p>\n This recipe for spicy Buffalo cauliflower bites is a great vegetarian alternative to Buffalo wings. Roasted cauliflower stands in for chicken and provides more fiber and fewer calories. Serve this easy appetizer with carrot sticks, celery and your favorite ranch or blue cheese dressing.<\/em><\/p>\n 8 cups cauliflower florets Preheat oven to 450 degrees.\u00a0 Coat a large rimmed baking sheet with cooking spray.\u00a0 Toss cauliflower florets, olive oil and salt in a large bowl.\u00a0 Spread on the prepared baking sheet; reserve the bowl.\u00a0 Roast the cauliflower until it starts to soften and brown on the bottom, about 15 minutes.\u00a0 Meanwhile, combine hot sauce, Sriracha to taste, butter and lemon juice in the large bowl.\u00a0 Add the roasted cauliflower and toss to coat.\u00a0 Return the cauliflower to the baking sheet and continue to roast until hot, about 5 minutes more.<\/p>\n Deviled eggs are always a favorite party appetizer, but sometimes you want to switch it up from the traditional recipe. Merging the flavor of guacamole with the richness of a deviled egg, this South meets south-of-the-border appetizer is the perfect creative answer. Together, the two classic party appetizers are a totally swoon-worthy snack that everyone will love. They’re creamy, tangy, and a little bit spicy!<\/em><\/p>\n 6 hard-boiled eggs Peel the hard-boiled eggs, slice them in half, and scoop out the yolks.\u00a0 Place the yolks in a bowl. Place the white halves in an egg plate or on a tray. Peel and mash the avocado in a bowl with a fork or potato masher. Leave it as chunky as you wish or make it perfectly smooth. Mash the egg yolks well. Add the mashed egg yolks, cilantro, onion, jalape\u00f1o, garlic, lime juice, and salt to the mashed avocado and mix them all together until completely combined. Add more salt to taste. Place the filling in a piping bag or simply use a spoon to add it to the empty egg white halves. Add a cilantro leaf on top of each deviled egg. Serve immediately.<\/p>\n <\/p>\n![\"\"](\"https:\/\/aladaymobilemedia.com\/wp-content\/uploads\/2022\/10\/raspberry_jam-300x300.jpg\")
\n1-2 tsp. vegetable oil
\n1\u00bd cups shredded carrots
\n1 cup diced yellow onion
\n6 cups shredded Napa cabbage*
\n1 clove minced garlic
\n2 Tbsp. soy sauce
\n1 Tbsp. oyster sauce
\n1 tsp. fish sauce
\n1 tsp. ground ginger
\n1 tsp. corn starch
\n12 egg roll wrappers
\n1 Tbsp. vegetable oil<\/p>\nRoasted Tomato Soup<\/strong><\/span><\/h1>\n
![\"\"](\"https:\/\/aladaymobilemedia.com\/wp-content\/uploads\/2022\/09\/unnamed-1-1-300x200.jpg\")
\n1 yellow onion, cut into \u00bd\u201d slices
\n\u00bd jalapeno, cut in half lengthwise, seeded
\n2 red bell peppers, seeded, cut into 4 pieces
\nOlive oil
\n\u00bc tsp. smoked paprika
\n\u00bd tsp. garlic powder
\n1 tsp. salt
\n\u00bd tsp. pepper
\n2 cups vegetable broth
\n\u00bc cup grated parmesan cheese (plus more for garnish)<\/p>\nZuppa Tuscana<\/strong><\/span><\/h1>\n
![\"\"](\"https:\/\/aladaymobilemedia.com\/wp-content\/uploads\/2022\/09\/unnamed-12-300x169.jpg\")
\n4 cups half-and-half
\n3 cups cubed potatoes
\n2 cups chicken broth
\n2 cups whole milk
\n1 medium onion, chopped
\n1 tsp. dried oregano
\n1 tsp. red pepper flakes
\n1 tsp. pepper
\n2 cups torn kale leaves<\/p>\n![\"\"](\"https:\/\/aladaymobilemedia.com\/wp-content\/uploads\/2022\/09\/berry-compote-249x300.jpg\")
\n\u00bd pint blueberries
\n\u00bd pint blackberries
\n\u00bd pint raspberries
\n\u00bc cup sugar or 2 Tbsp. honey
\n3 Tbsp. water
\n1 tsp. lemon juice
\n\u00bd tsp. vanilla extract
\n1 lemon peel (optional, but helps with thickening)<\/p>\nGarlic Saut\u00e9ed Okra with Tomatoes<\/strong><\/span><\/h1>\n
![\"\"](\"https:\/\/aladaymobilemedia.com\/wp-content\/uploads\/2022\/08\/okra-300x212.jpg\")
Okra\u2019s delicate grassy flavor is highlighted by this simple cooking method. By cooking the pods whole, quickly, and without liquid, you avoid the factors that make it slimy. You can enjoy its fabulous flavor, enhanced by a touch of garlic, without any of the odd texture that keeps many away from this delicious and nutritious vegetable. Tomatoes have acit in them that keeps the slime in check.<\/span><\/h1>\n
\n2 tsp. olive oil
\n1 clove garlic
\n10 cherry tomatoes, halved
\nSalt, to taste<\/p>\n
\nHere are a few suggested additions and substitutions:
\nUse a green onion cut into short lengths and then slivers instead of garlic for a gentler flavor.
\nDrizzle on a teaspoon of soy sauce or tamari instead of using salt.
\nAdd a teaspoon of freshly grated ginger alongside the garlic for a flavorful kick.
\nAdd fresh crunchy vegetables from the garden, such as sweet peppers and onions, for a nice textural contrast.
\nSprinkle on some freshly chopped mint before serving. The sweetness of mint is a particularly good match for the grassiness of okra.
\nAdd a simple spritz of fresh lemon juice before serving for a lovely brightness.<\/p>\n<\/h1>\n
Orange Cauliflower<\/strong><\/span><\/h1>\n
![\"\"](\"https:\/\/aladaymobilemedia.com\/wp-content\/uploads\/2022\/06\/caulifornia-300x201.jpg\")
\n1 small red bell pepper, seeded and diced
\n1 small green pepper, seeded and diced
\n3 green onions, diced
\n4 garlic cloves, minced
\n1\/2 cup flour
\n4 Tbsp. corn starch, divided
\n1\/4 -1\/2 cup water
\n1 inch fresh ginger, finely minced or grated
\n3\/4 cup chicken broth (vegetable or chicken)
\n1\/2 cup orange juice (fresh squeezed is best)
\n1 Tbsp. orange zest
\n1\/4 cup soy sauce
\n2 Tbsp. honey
\n2 Tbsp. vinegar
\n1 \u2013 2 Tbsp. Sriracha sauce
\n1 Tbsp. sesame oil
\nSalt and pepper to taste<\/p>\nRoasted Corn and Poblano Chowder<\/strong><\/span><\/h1>\n
![\"\"](\"https:\/\/aladaymobilemedia.com\/wp-content\/uploads\/2022\/06\/chowdercorn-300x225.jpg\")
\n1 Tbsp. vegetable oil
\n6 ears fresh corn, kernels cut from cobs
\nSalt and pepper to taste
\n4 slices bacon, chopped fine
\n1 onion, chopped
\n2 cloves garlic, minced
\n7 cups chicken broth
\n1 lb. Yukon gold potatoes, peeled and diced into \u00bd-inch dice
\n\u00bc cup half and half
\n1 Tbsp. minced cilantro
\n1 Tbsp. lime juice<\/p>\nHoney Balsamic Asparagus<\/strong><\/span><\/h1>\n
![\"\"](\"https:\/\/aladaymobilemedia.com\/wp-content\/uploads\/2022\/04\/honey2-300x158.jpg\")
\n1 lb. asparagus, woody ends removed
\n1 Tbsp. olive oil
\nSalt and pepper
\n2 Tbsp. balsamic vinegar
\n1 Tbsp. honey<\/p>\nHoney Garlic Salmon<\/strong><\/span><\/h1>\n
![\"\"](\"https:\/\/aladaymobilemedia.com\/wp-content\/uploads\/2022\/04\/honey1-200x300.jpg\")
\nSalt
\nPepper
\n1 pinch cayenne pepper
\n2 Tbsp. honey
\n1 Tbsp. warm water
\n1\u00bd tsp. lemon juice
\n1 Tbsp. olive oil
\n3 cloves garlic, minced
\n\u00bd lemon, sliced
\n1 Tbsp. chopped parsley<\/p>\n<\/h1>\n
<\/h1>\n
Vegetable Stir Fry<\/strong><\/span><\/h1>\n
![\"\"](\"https:\/\/aladaymobilemedia.com\/wp-content\/uploads\/2022\/04\/veggystir-300x200.jpg\")
\n1 lb. mushrooms, sliced
\n\u00bd yellow onion, cut in thin half-moons
\n\u00bd lb. bok choy, roughly chopped
\n4 medium carrots, sliced on the diagonal
\n1 bunch green onions, cut in 1-inch pieces, diagonally
\n2 cups snow peas (cut off any tough ends)
\n1 large red bell pepper, cut into strips
\nSesame seeds for garnish<\/p>\n
\n2 Tbsp. toasted sesame oil
\n2 Tbsp. soy sauce
\n2 Tbsp. fresh lime juice
\n2 Tbsp. freshly grated ginger
\n2 cloves garlic, minced
\n1 Tbsp. honey
\n2-3 Tbsp. water, if needed<\/p>\nShrimp and Fennel Pasta with Asparagus Pesto<\/strong><\/span><\/h1>\n
![\"\"](\"https:\/\/aladaymobilemedia.com\/wp-content\/uploads\/2022\/03\/Shrimp_fennel-300x200.jpg\")
\n1 lb asparagus, trimmed and cut into 2-inch pieces
\n2 cloves garlic
\n\u00bc cup walnuts or\u00a0pine nuts
\n\u00be cup Parmesan cheese, grated
\n2-4 Tbsp. olive oil
\nJuice from \u00bd lemon
\nPepper<\/p>\n
\n1 Tbsp. olive oil
\n1 large red onion, thinly sliced
\n2 large fennel bulbs, cored and sliced thin, fronds reserved
\n1 lb. prawns, shelled and deveined
\n2 lbs. fettuccine
\nSalt and pepper<\/p>\nClassic Corned Beef<\/span> and Cabbage<\/span><\/strong><\/h1>\n
![\"\"](\"https:\/\/aladaymobilemedia.com\/wp-content\/uploads\/2022\/03\/corned-beef-300x300.jpg\")
\n\u00bc tsp. mustard seed
\n\u00bc tsp. coriander seed
\n1\/8 tsp. whole cloves
\n1\/8 tsp. whole peppercorns
\n2-3 bay leaves
\n1 large onion, peeled and quartered
\n6 Yukon gold potatoes, quartered
\n1 head cabbage, outer leaves removed and cut into 6 wedges
\n12 slender carrots, peeled and left whole
\n2 tsp. kosher salt
\n2 Tbsp. chopped fresh parsley (for garnish)
\nDijon or grainy mustard (for serving)<\/p>\n<\/h1>\n
<\/h1>\n
Roasted Salmon with Potatoes and Mushrooms<\/strong><\/span><\/h1>\n
![\"\"](\"https:\/\/aladaymobilemedia.com\/wp-content\/uploads\/2022\/03\/salmon2-252x300.jpg\")
\n\u00bd lb. crimini mushrooms, halved
\n3 Tbsp. olive oil
\nSalt and pepper
\n1 1\u00bc lb. salmon fillet
\n1 Tbsp. red wine vinegar
\n1 Tbsp. whole-grain mustard
\n1 tsp. hooney
\n2 Tbsp. fresh parsley, chopped<\/p>\nPotato Soup<\/strong><\/span><\/h1>\n
![\"\"](\"https:\/\/aladaymobilemedia.com\/wp-content\/uploads\/2022\/03\/potato-200x300.jpg\")
\n\u00bd cup thinly sliced carrots
\n1 lb. bacon, chopped
\n2 stalks celery, diced
\n3 cloves garlic, minced
\n8 potatoes, peeled and cubed
\n4 cups chicken broth
\n3 Tbsp. butter
\n3 Tbsp. flour
\n1 cup heavy cream
\n1 tsp. fresh tarragon leaves
\n1\/3 cup kale, stems removed and chopped fine
\nSalt and pepper, to taste<\/p>\n<\/h1>\n
Grilled Portabella and Asparagus Fajitas<\/strong><\/span><\/h1>\n
![\"\"](\"https:\/\/aladaymobilemedia.com\/wp-content\/uploads\/2022\/02\/aspar5-257x300.jpg\")
\n\u00bd tsp. salt<\/em>
\n4 Tbsp. olive oil<\/em>
\n2 large portabella mushrooms, stemmed, gills removed, \u00bd\u201d slices<\/em>
\n1 lb. asparagus, ends trimmed<\/em>
\n1 large red bell pepper, sliced<\/em>
\n1 large yellow bell pepper, sliced<\/em>
\n1 red onion, sliced<\/em>
\nSoft taco tortillas<\/em>
\n2 avocados, diced<\/em>
\n1 lime, cut into wedges<\/em>
\n1 jalapeno, sliced<\/em>
\nCilantro, rough chopped<\/em><\/p>\nPan Roasted Wild Alaskan Halibut with Asparagus Risotto<\/strong><\/span><\/h1>\n
![\"\"](\"https:\/\/aladaymobilemedia.com\/wp-content\/uploads\/2022\/02\/aspar4-300x154.jpg\")
\n1 1\/2 cups arborio rice
\n\u00bd lb. asparagus, diced
\n1 shallot, diced
\n1 quart chicken stock
\n1 cup white wine
\n1 cup grated Parmesan cheese
\n4 Tbsp. butter
\n1 Tbsp. olive oil
\nSalt and pepper<\/p>\nGarlic Butter Saut\u00e9ed Asparagus<\/strong><\/span><\/h1>\n
![\"\"](\"https:\/\/aladaymobilemedia.com\/wp-content\/uploads\/2022\/02\/aspar2-233x300.jpg\")
\n2 Tbsp. butter
\n3 cloves garlic, minced
\nSalt and pepper, to taste
\n1 Tbsp. lemon juice<\/p>\n<\/h1>\n
30 Minute Vegetarian Asparagus Soup<\/strong><\/span><\/h1>\n
![\"\"](\"https:\/\/aladaymobilemedia.com\/wp-content\/uploads\/2022\/02\/aspar3-300x169.jpg\")
\n4 Yukon Gold potatoes, shopped into 1\/2-inch pieces
\n\u00bd yellow onion, chopped
\n2 stalks celery, chopped
\n1 cup shredded Parmesan
\n4 cups vegetable broth
\n\u00bc tsp. red pepper flakes
\n\u00bd tsp. pepper
\n1 tsp. salt
\n3 Tbsp. olive oil, divided<\/p>\nGrilled Artichokes<\/strong><\/span><\/h1>\n
![\"\"](\"https:\/\/aladaymobilemedia.com\/wp-content\/uploads\/2022\/02\/artigrilledchoke-300x241.jpg\")
\n4 Tbsp. olive oil
\n2 shallots, chopped finely
\n2 cloves garlic, minced
\n\u00bc cup white wine
\nPinch of salt
\nPinch of pepper
\nJuice of 1 lemon
\n1 lemon, sliced for garnish
\nBring a large pot of water to a steady boil.\u00a0 As water is heating, use a sharp knife to slice both artichokes in half length-wise.\u00a0 Once water is boiling, places artichoke halves in water and allow to cook for 15 mins or until artichokes are slightly tender. Use tongs to remove artichokes. Drain excess water and set aside. Heat a large grill pan on low with olive oil, shallots, and garlic. Cook for about a minute. Add wine, salt and pepper. As soon as wine begins to heat, less than a minute, add the four artichoke halves flat-side down onto hot grill pan with shallots and garlic beneath them. Turn heat up to medium and allow artichokes to grill for about five minutes or until the bottoms have grill marks. Pour lemon juice over tops of artichokes and allow to cook one more minute. Remove from heat and serve with browned shallots, garlic and lemon wedges.<\/p>\nRoman Style Artichokes<\/strong><\/span><\/h1>\n
![\"\"](\"https:\/\/aladaymobilemedia.com\/wp-content\/uploads\/2022\/02\/artihearts-240x300.jpg\")
\n6 artichokes
\n1\/2 cup dry white wine
\n1\/4 cup extra-virgin olive oil, plus more for drizzling
\n1\/2 cup water
\n1 teaspoon coarse salt
\n1\/4 teaspoon red-pepper flakes, plus more for sprinkling
\n2 tablespoons minced garlic (from about 5 cloves)
\n2 tablespoons chopped fresh flat-leaf parsley leaves
\n1 tablespoon chopped fresh oregano leaves
\n1 tablespoon chopped fresh mint leaves<\/p>\nStuffed Artichokes<\/strong><\/span><\/h1>\n
![\"\"](\"https:\/\/aladaymobilemedia.com\/wp-content\/uploads\/2022\/02\/artichoke-300x225.jpg\")
This Ultimate Stuffed Artichoke Recipe is out of this world.\u00a0 Serve it for a scrumptious vegetarian first or main course. It\u2019s great for sharing too, and is one of my favorite artichoke recipes ever!<\/em><\/p>\n
\n\u00bc cup lemon juice, divided
\n4 cups vegetable broth
\n\u00bd cup bread crumbs
\n1 clove garlic, minced
\n1 clove garlic, pressed
\n\u00bc cup red onion, finely chopped
\n2 Tbsp. fresh flat leaf parsley, chopped
\n2 carrots, finely grated
\n2 large Swiss chard leaves, chopped
\n\u00bd tsp. salt
\n\u00bd tsp. pepper
\n2 tsp. olive oil
\n\u00bc cup feta cheese<\/p>\nSockeye Salmon with Lemon Butter Sauce<\/span><\/h1>\n
![\"\"](\"https:\/\/aladaymobilemedia.com\/wp-content\/uploads\/2022\/02\/Lemonthyme-salmon-150x150.jpg\")
\n4 sockeye salmon fillets, skin on
\n1 tsp. salt
\n1 tsp. pepper
\n1 tsp. garlic powder
\n2 Tbsp. butter<\/p>\n
\n3 Tbsp. butter
\n\u00bd tsp. flour
\n2 Tbsp. fresh squeezed lemon juice
\n1 Tbsp. fresh thyme leaves (you can also use fresh dill instead of thyme)
\n\u00bd tsp. lemon zest
\n\u00bc cup chicken stock
\n1 Tbsp. butter
\n1\/8 tsp. salt
\n1\/8 tsp. pepper
\n1 lemon, sliced<\/p>\nGrilled Salmon Sliders<\/span>\u00a0<\/strong><\/h1>\n
![\"\"](\"https:\/\/aladaymobilemedia.com\/wp-content\/uploads\/2022\/02\/salmon_sliders-150x150.jpg\")
\n\u2153 cup fresh parsley leaves
\n3 Tbsp. fresh tarragon leaves
\n2 Tbsp. fresh squeezed lemon juice
\n1 tsp. anchovy paste
\n1 clove garlic
\n\u00bd tsp. salt
\n\u00bd cup mayo<\/p>\n
\n1\u00bd Tbsp. olive oil
\n1 tsp. salt
\n2 lbs. sockeye salmon, skin on (cut into 8 pieces)<\/p>\n
\n8 mini pretzel buns
\n1 avocado, sliced
\n\u00bd red onion, thinly sliced
\nMicrogreens<\/p>\nHoney Garlic Sockeye Salmon<\/strong><\/span><\/h1>\n
![\"\"](\"https:\/\/aladaymobilemedia.com\/wp-content\/uploads\/2022\/02\/Honey-Sockeye-150x150.jpg\")
This Honey Garlic Sockeye Salmon is soon to become a delicious family favorite \u2013 from freezer to fork in 30 minutes!<\/em><\/p>\n
\n3 Tbsp. butter
\n3 cloves garlic, finely minced
\n\u00bd tsp. fresh minced ginger
\n\u00bd cup honey
\n2 Tbsp. soy sauce
\n2 Tbsp. rice vinegar
\n4 sockeye salmon fillets
\n….optional ingredient….1 tsp of your favorite crushed chili. if fresh make sure you seed and vein the chili and just the meat of the fruit.
\nPreheat oven to 425 degrees.\u00a0 Line a baking sheet with aluminum foil, then brush the foil with oil.\u00a0 Place the rinsed salmon fillets skin down on the baking sheet.\u00a0 Place in the oven and roast for 15 minutes.\u00a0 While the salmon is roasting, melt the butter in a large saucepan over medium-low heat.\u00a0 Add the minced garlic and ginger and saut\u00e9 for about 3 minutes.\u00a0 Mix in the honey, soy sauce, and rice vinegar, and heat to boiling on medium-high heat, stirring frequently so it does not stick.\u00a0 When the mixture boils, reduce to medium and simmer for about 10 minutes, stirring as it thickens. Remove the salmon from the oven, reduce the oven heat to 350 degrees.\u00a0 Drizzle the salmon with 3\/4 of the honey garlic sauce.\u00a0 Place the salmon back in the oven and roast another 5 minutes, but be careful the sauce does not burn in the oven.\u00a0 Remove the salmon from the oven and serve immediately, using the remaining sauce as needed.<\/p>\n![\"\"](\"https:\/\/aladaymobilemedia.com\/wp-content\/uploads\/2022\/01\/unnamedwwwww-6-150x150.jpg\")
1 cup buckwheat flour
\n1 cup all-purpose flour
\n\u00bc cup cugar
\n1\u00bd tsp. baking powder
\n\u00bd tsp. salt
\n1\u00bd whole milk
\n\u00bd stick butter, melted and cooled
\n1 large egg
\nVegetable oil cooking spray
\n1\u00bd cups fresh ricotta
\n2 blood oranges, peel and pith removed, sliced
\n2 cara cara oranges, peel and pith removed, sliced
\n4 mandarins, peel and pith removed, sliced
\nHoney for serving<\/p>\nMandarin Orange Chicken<\/strong><\/span><\/h2>\n
![\"\"](\"https:\/\/aladaymobilemedia.com\/wp-content\/uploads\/2021\/12\/mandrand-150x150.jpg\")
\n\u00bd cup soy sauce
\n1 Tbsp. toasted sesame oil
\n2 Tbsp. orange juice
\n\u00bc cup cornstarch
\n\u00bc cup all-purpose flour
\n1 tsp. baking powder<\/p>\n
\n1 Tbsp. sesame oil
\n2 Tbsp. Sriracha chili sauce
\n2 tsp. fresh ginger
\n2 cloves garlic, minced
\n2 cups chicken broth
\n\u00bc cup orange juice
\n2 Tbsp. soy sauce
\n3 Tbsp. sugar
\n2 Tbsp. Sherry
\n\u00bc cup cornstarch<\/p>\n
\nCanola oil or vegetable oil for frying
\n2 mandarin oranges, peeled and segmented
\nChopped green onions and sesame seeds, for garnish<\/p>\nCara Cara Orange,<\/span> Beet<\/span> and Avocado<\/span> Salad with Chicken and Goat Cheese<\/strong><\/h2>\n
![\"\"](\"https:\/\/aladaymobilemedia.com\/wp-content\/uploads\/2021\/12\/cara_orange-150x150.jpg\")
\n2\u00a0Tbsp. extra virgin olive oil
\n1\u00a0Tbsp.\u00a0red wine vinegar
\n2\u00a0cara cara oranges, segmented
\nZest from cara cara oranges
\n\u00bd cup fresh squeezed cara cara orange juice
\n\u00bc tsp.\u00a0salt
\n\u00bc tsp. pepper
\n\u00bd avocado, cubed
\n1 cup cooked, cubed chicken breast
\nA few handfuls leavy greens (spinach\/arugula\/spring mix)
\nCrumbled goat cheese, for topping<\/p>\nBlood Orange<\/span> and Fennel<\/span> Salad<\/strong><\/h2>\n
![\"\"](\"https:\/\/aladaymobilemedia.com\/wp-content\/uploads\/2021\/12\/Blood_Orange-150x150.jpg\")
\n2 Tbs. red wine vinegar
\nSalt and pepper
\n6 Tbs. extra-virgin olive oil
\n4 cups loosely packed arugula leaves
\n4 blood or navel oranges, peeled with a knife and sliced crosswise into thin slices<\/p>\nParmesan Stuffed Mushrooms<\/strong><\/span><\/h2>\n
![\"\"](\"https:\/\/aladaymobilemedia.com\/wp-content\/uploads\/2021\/12\/unnamed-1-150x150.jpg\")
These Parmesan cheese stuffed mushrooms make a tasty appetizer for a your New Year\u2019s Eve party, or just about any gathering. Or serve them as a side dish along with steaks or a roast.<\/em><\/p>\n
\n4 green onions
\n1 tsp. minced roasted garlic
\n3 Tbsp. butter
\n1 Tbsp. olive oil
\n\u00bd cup fine dry breadcrumbs
\n\u00bc cup grated Parmesan cheese
\n2 Tbsp. chopped fresh parsley
\n\u00bd tsp. dried basil
\n\u00bd tsp. seasoned salt
\n\u00bc tsp. pepper
\nWater or stock to moisten, as needed<\/p>\nBroccoli and Cream Cheese Stuffed Mini Peppers<\/strong><\/span><\/h2>\n
![\"\"](\"https:\/\/aladaymobilemedia.com\/wp-content\/uploads\/2021\/12\/unnamed-150x150.jpg\")
\n1 package (8 oz.) cream cheese, softened
\n1\/3 cup minced fresh chives
\n1\/8 tsp. salt
\n1\/8 tsp. pepper
\n2\/3 cup finely chopped fresh broccoli
\n2\/3 cup shredded cheddar cheese<\/p>\nSriracha Buffalo Cauliflower Bites<\/strong><\/span><\/h2>\n
![\"\"](\"https:\/\/aladaymobilemedia.com\/wp-content\/uploads\/2021\/12\/unnamed-2-150x150.jpg\")
\n2 Tbsp. olive oil
\n\u00bc tsp. salt
\n2 Tbsp. hot sauce, such as Frank\u2019s RedHot
\n1-2 Tbsp. Sriracha
\n1 Tbsp. butter, melted
\n1 Tbsp. lemon juice<\/p>\nGuacamole Deviled Eggs<\/span><\/h2>\n
![\"\"](\"https:\/\/aladaymobilemedia.com\/wp-content\/uploads\/2021\/12\/unnamed-3-150x150.jpg\")
\n1 ripe avocado
\n1 Tbsp. cilantro
\n1 Tbsp. finely minced red onion
\n1-2 tsp. small diced jalape\u00f1o
\n2 cloves garlic, minced
\n1 Tbsp. freshly squeezed lime juice
\n\u00bd tsp. salt<\/p>\nSeared Scallops with Warm Shredded Brussels Sprouts and Prosciutto<\/strong><\/span><\/h1>\n