Grilled Zucchini Bruschetta with Garden Herb Goat Cheese
Grilled Zucchini Bruschetta with Garden Herb Goat Cheese 5 small zucchini, sliced lengthwise, 1/4-inch thick ¼ cup extra-virgin olive oil, divided 2 tablespoons aged balsamic vinegar ½ teaspoon sea salt ¼ teaspoon fresh cracked pepper 1 french baguette, sliced For Herbed Goat Cheese: 2 garlic cloves 10 basil leaves 1
Curried Chicken with Diced Apple
Curried Chicken Salad with Diced Apples ½ cup plain whole milk Greek yogurt 2 tablespoons avocado mayonnaise 2 teaspoons curry powder 1 teaspoon agave nectar (optional) 2 broiled or grilled chicken breasts, diced 2 stalks celery, diced 1 apple, diced ¼ teaspoon sea salt to taste Freshly cracked black
Walnut Arugula Pesto
Walnut Arugula Pesto on Grilled Shrimp Skewers 2 cloves garlic, peeled 1/2 cup raw walnuts 1 cup arugula 1 cup fresh basil leaves 1/4 cup Parmigiano Reggiano cheese, finely grated 1/2 cup extra-virgin olive oil Sea salt to taste 1 ½-2 pounds uncooked, jumbo peeled and deveined shrimp,
Garden Ratatouille
Garden Eggplant Ratatouille 4 tablespoons extra-virgin olive oil, divided 1 medium eggplant, peeled and cubed in 1/2-inch dice 1 sweet onion, thinly sliced half moon 2 snall zucchini, diced 1 red bell pepper, seeded and diced 3 Roma plum tomatoes, diced 4-5 cloves garlic, chopped 1-14.5 ounce can
Lamb Meatballs with Cucumber Yogurt Sauce
Lamb Meatballs with Cucumber Yogurt Sauce 1 pound ground lamb 1 teaspoon ground cumin 1 teaspoon red pepper chile flakes ½ teaspoon sea salt Freshly ground black pepper 1 cup finely chopped fresh baby spinach 2 tablespoons chopped parsley Preheat oven to 375◦. In medium bowl, combine ground