poached egg healthy style

2 english muffin halves (gluten free is my preference)
2 green onions, chopped
3-4 shiitake mushrooms or desired variety
2 large handfuls of arugula or spinach
1 T coconut oil plus 1 tsp
2 eggs
1/4 c favorite tomatoes coarsely chopped
1/2 avocado or 1 small
salt and pepper

place a med pot of water on the stove and bring to a low boil

put muffin halves in a toaster

in a med skillet, place 1 T oil, add green onions, mushrooms and saute for 2-3 minutes
add arugula and toss

place a muffin half on a plate after spreading  1/2 t of coconut oil on it, place half of the skillet mixture on top of the muffin

add one egg at a time.....only takes about 2-3 minutes, capture each egg one at a time with a slotted spoon and place on the muffin pile

place 1/2 of tomatoes and avocado slices on each plate

salt and pepper entire feast to taste

this recipe requires juggling a little but it's delish and the flavors are amazing!!

creation by char

halibut done right

2 lb halibut
fresh cilantro (sprinkle all over to taste)
generous lime zest (zest one lime)
lime juice (1-2 limes to taste)
olive oil drizzled over the fish (2 tsp)
salt and pepper to taste

rinse and dry fish.  place in a baking dish.  squeeze lime juice on the fish and drizzle with oil.  sprinkle fish generously with lime zest and blanket with chopped cilantro.  season with salt and pepper.  let marinade for 30 min to an hour.  bake uncovered at 450 for 20 min or until fish flakes with a fork.

shared by my dear friend Mar'Sue

greek dressing

3/4 c olive oil
1 c red wine vinegar
2 t garlic powder
2 t oregano dried or 1 1/2 T fresh
2 t basil dried or 1 1/2 T fresh
1 1/2 t pepper
1 1/2 t salt
1 1/2 t onion powder
1 1/2 t dijon style mustard

Mix all ingredients except oil and herbs.  Then add oil slowly to emulsify.  Add herbs and pulse quickly once or twice.  Store at room temp.

amazing marinade!!!!

shared by my dear friend Mar'Sue

grains gone healthy

4 cups of favorite grain or pasta -cooked and cooled (frozen multi grain from TJ's, brown rice, quinoa, orzo

2 c finely chopped kale

1 c dried cranberries

1/2 c coarsely chopped green onions

1/2 chopped pecans or fave nut

1/2 chopped cilantro or flat leaf parsley or basil

1 c crumbled feta

Dressing:

1/2 grapeseed oil

1/3 fresh lemon juice

1 garlic clove minced

T Dijon mustard

T honey

1-2 tsps salt to taste (salt is key)

Pepper to taste

Quinoa Herbed

3 c favorite stock (I use chicken, low sodium)
1/3 c fresh lemon or lime juice
1 2/3 c quinoa (keen-waa....)

*place stock, fresh juice and "keen-waa" in a medium pan and bring to a boil
*reduce heat to a simmer after it comes to a boil, cover and simmer 12-16 mins until all the liquid is absorbed

herbed dressing:
1/3 c olive or grapeseed or avocado oil
1/3 c fresh lemon or lime juice
1 c fresh basil leaves
1/3 c fresh flat leaf parsley
1-2 T fresh thyme leaves
3 tsp lemon or lime zest
kosher salt and fresh ground pepper--about 1 heaping tsp salt and 1/2 tsp pepper or to taste

*place all ingredients in a blender or small food processor (I use my bullet--it is magical) and blend away
*add enough dressing for desired wetness

****the quinoa and dressing can be made a day ahead and mixed a few hours before serving
****can be served warm or at room temp or chilled
****add chopped kale or fresh arugula with adjusting dressing amount as needed
****this side dish is sooooo versatile and can be whatever you want it to be
****also amazing with fresh chopped tomatoes and cucumbers and onion of choice

wedge salad with zesty cheese sauce

1/4 c Greek yogurt or sour cream
1/4 c mayo
1/2 c buttermilk
1/2 tsp salt
1/2 tsp garlic powder or 1 clove of minced garlic
1/2-1 tsp worcestershire sauce
6-8 oz of crumbled blue cheese or Gorgonzola

1/2 c chopped flat leave parsley
pepper

6-8 wedges of romaine, little gem or iceberg (chilled thoroughly)

mix yogurt to worcestershire sauce well

slowly add cheese of choice reserving a little to sprinkle on top

place lettuce on chilled plate and drizzle sauce, extra cheese crumbled, parsley and pepper

---can also garnish with crispy bacon/lardon pieces, red onion slices or pieces, crumbled hard boiled egg, chopped tomatoes, slivered radishes and whatever else you dream of....

***dressing can be made a couple days ahead to 3 hours at least

chimichurri

in a food processor....pulse....

2 T balsamic vinegar or other favorite vinegar
1/2 c parsley leaves or cilantro or half and half
4-7 garlic cloves depending on love of garlic
1/3 c rosemary leaves
2 T oregano
1 T lemon juice
1 1/2 tsp red chili flakes
1 1/2 tsp sea salt

while pulsing add 2/3 c EVO until coarsely chopped

rest sauce at least an hour and up to a few days

bring to room temp before serving

***amazing on your favorite piece of grilled beef thinly sliced!

german potato salad

2 1/4 pounds medium-size red-skinned potatoes, unpeeled, cut into 1/4-inch-thick slices

6 bacon slices, chopped

1/2 cup finely chopped red onion

1/2 cup white wine vinegar

1/2 cup water

2 teaspoons coarse-grained mustard

2 teaspoons sugar

2 teaspoons salt

1/2 teaspoon ground black pepper

1/4 cup chopped fresh dill

Steam potatoes until tip of knife easily pierces center of slices, about 10 minutes. Transfer to large bowl. 

Sauté bacon in large skillet over medium heat until brown, about 3 minutes. Using slotted spoon, transfer bacon to paper towels. Discard all but 2 1/2 tablespoons drippings. 

Heat drippings in skillet over medium heat. Add onion; sauté 2 minutes. Whisk in next 6 ingredients. Simmer until mixture is reduced to 2/3 cup, about 4 minutes. Remove from heat.

Add potatoes to skillet and toss to coat with dressing. Let stand 3 minutes. Sprinkle with chopped bacon and fresh dill; toss. Season to taste with salt and pepper. 

Transfer potato salad to serving platter. Serve room temp or warm.

shared by Epicurious.com

farfalle "bow-tie" pasta salad

1 lb of bow-tie pasta cooked, drained and cooled

16 oz container of fresh mozzarella balls, drained and cubed
1 -2 c cherry tomatoes....cut in half or fourths depending on size...I like to use multi-colored
1/2 c chopped red onions
1/2 c toasted pine nuts
1 c coarsely chopped fresh basil

mix in with pasta

drizzle favorite olive oil and balsamic vinegar....pasta will soak up the oil and v --- estimate 1/3 c oil & 1/4 c vinegar but start slow and keep adding until desired wetness

salt and pepper to taste

chill for a few hours and ok to make the night before but sit our for an hour or so before serving

variations:  shaved fresh parmesan in lieu of fresh mozzarella, add salami or pepperoni with cubed cheddar cheddar in lieu of mozz, add drained kidney beans, add chopped cucumber, or can even cheat and add already prepared vinaigrette in lieu of olive oil and balsamic

this salad is a no fail....

shared by my dear friend Tracy F