Caramelized Onion Quiche with Dubliner
Happy Meatless Monday! Try this delicious quiche. It’s makes a wonderful light dinner served with a green leafy salad. Ingredients 1 recipe pie dough 2 Tbs olive oil 2 red yellow onions (about one pound total) Salt and freshly ground pepper 1 1/4 tsp balsamic vinegar 1 Tbs chopped fresh parsley 1 teaspoon fresh thyme… Continue reading »
Black Bean and Quinoa Tostadas
Happy Meatless Monday! This will soon become a favorite! Ingredients • 12- 6 inch corn tortillas • Olive oil spray • 3 red peppers, seeded and sliced thin • 2 onions, sliced thin • 2 T olive oil • 6 cloves garlic, minced • 3 T lime juice • 4 cups black beans (2 cans)… Continue reading »
Spring Vegetable and Goat Cheese Dip
This is a must have in your recipe file. You can whip it up for friends and, no matter what else you serve, it’ll be the first thing to go. Serve it with crostini, tortilla chips, or crudités. Or just eat it by the spoonful. It’s that good. Ingredients • 1 cup 3/4″-inch pieces asparagus… Continue reading »
Seasonal (Sneaky) Spinach and Crab Mac and Cheese
Spring has finally sprung! April is a great month to start entertaining outdoors, not too hot, not too cold and the days are beginning to get longer, providing some lovely long afternoons and evenings perfect for dinner parties and late Sunday lunches. Sometimes it’s hard to find yummy, seasonal and green offerings that also appeal… Continue reading »
Ole’ Organic Guacamole
Ingredients 4 organic or regular avocados 1/4 teaspoon salt (season to liking ) 1 finely diced jalapeno 1/2 lime 1/4 cup of finely dice red onion 3 tablespoons finely diced fresh cilantro 1/4 finely diced tomato Directions 1. Empty the avocados into bowl you and easily mix in 2. Add salt 3. Squeeze… Continue reading »
Asparagus Salad Topped with Poached Eggs
Asparagus is a spring vegetable! We always like to make it easy to eat what’s in season, so here’s a delicious recipe that can make a nice option for lunch, brunch or even dinner with some crusty bread. Roasting brings out a toasty flavor in the asparagus. It’s perfect with medium-set poached eggs so the… Continue reading »
Warm Quinoa, Spinach, and Shiitake Salad
Celebrate Meatless Monday’s with this fantastic dish. The quinoa adds protein as well as a chewy texture to this meatless main dish. The heat of the cooked quinoa and mushrooms helps wilt the spinach; the dressing and feta pulls this warm salad together. Ingredients • 1/2 cup red-wine vinegar • 1/3 cup olive oil • … Continue reading »
A Super Bowl Favorite- Loaded Baked Potato Skins
This weekend is the Super Bowl and Loaded Baked Potato Skins are a favorite “game food.” Yum! Loaded Baked Potato Skins- Serves 4-6 6 large russet potatoes, cleaned 2 tablespoons coconut oil 1 tablespoon Celtic sea salt 4 slices bacon (organic, nitrate-free and pastured preferred), cooked and broken into bits 1 1/2 cups raw cheddar cheese,… Continue reading »
Three-Apple Applesauce
Apples are a winter favorite. This yummy recipe is a combination of three varieties of apples which gives it a sweet-tart flavor and great texture. Because it makes seven 1-pint jars, it can make a healthy snack for the entire family for many months to come! yield: Makes six to seven 1-pint jars Ingredients • … Continue reading »
Blackberry Sorbet
A decidedly tart finish to supper, this wholesome, in-season, antioxidant-rich dessert can be prepared without additional sweetener, appreciating, instead, the full flavor of local blackberries frozen at their height of ripeness. For those of you who may prefer a little sweetness to balance out the potent, tart flavor of the blackberries, consider adding up to… Continue reading »
