“Man Salad”

Over a bed of lettuce, layer chopped up cucumber, celery, tomatoes, garbanzo beans, avocado and, of course, bacon. Dress with a pre-made vinaigrette or olive oil and balsamic vinegar.

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Steak fajita bowl with taco

Dinner time! Grilled up some chunks of steak from trader joe’s, sautéed the onions and bell peppers, layered all that on top of black refried beans and quinoa. Served it up with a taco filled with sour cream, avocado, cheese and bell peppers. Easy, yummy dinner!

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Guacamole

Ingredients:

4 avocados
1/2 tomato, diced
1/4 onion, diced
lime juice
sea salt

Instructions:

Smash the avocados in a bowl until you’re achieved your desired consistency
Add in the tomato and onion
Squeeze in the fresh lime juice, to taste
Salt to taste
Serve with chips!

Curried Chicken Salad

We got this recipe from the Nourishing Traditions cookbook (no surprise) and made a couple modifications (also no surprise). The original ingredients are listed below, with our modifications or substitutions in italics and parenthesis.

Ingredients

shredded chicken meat from one whole chicken
1 red pepper, diced (we left this out)
1 bunch green onions, finely chopped (we used a whole red onion instead)
3-4 stalks celery, diced
1/2 cup crispy almond slivers, toasted (we totally leave this out when we don’t have any on hand)
2 cups mayonaise (1 cup mayo plus 2 tablespoons curry powder)
2 tomatoes, sliced for garnish
1 avocado sliced for garnish
bread or pita to eat it on!

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Kale Salad


Salad Ingredients:

Large head of kale such as curly, Russian red or dinosaur
1⁄2 medium sized red onion
Several handfuls of sunflower sprouts
1⁄4 cup sesame seeds
1⁄4 cup pumpkin
1⁄4 cup sunflower seeds
1 avocado cut into chunks
1 handful thinly sliced shitake mushrooms

Dressing Ingredients:

1/3 cup of Braggs Liquid Aminos
1/3 cup lemon juice
1/3 cup flax seed oil

Directions:

Combine the Braggs and lemon juice in a blender and slowly drizzle in the oil until emulsified
Slice onion into thin moons and marinate in dressing while preparing the salad
Toast the seeds until golden and fragrant and cool
De-stem the kale and slice into 1⁄4” ribbons
Toss the kale, sprouts, seeds, avocado and mushrooms with the dressing/onions
Let sit a few hours to allow flavors to combine and the kale to wilt

Avocado Potato Salad

Monday night. It’s Peter’s night to cook for Lisa. At 4:00 pm he says “Can you look in the fridge and come up with a fancy dinner I can make for Lisa using what we already have? She’ll be back at 5:30” I grab my laptop, hustle into the kitchen, take stock of what’s there and head over to Epicurious to use their awesome advanced search feature. Based on what we have this is how the four course meal shapes up: Chicken Veggie Quiche, Avocado Potato Salad, Avocado Soup and a Berry Reduction Sauce over ice cream for dessert!

See the Chicken Vegetable Quiche entry for a photo of the salad next to a slice of quiche!

Ingredients:

3/4 pound small red potatoes (about 6)
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon finely grated fresh lemon zest
3 tablespoons minced fresh chives
1 firm-ripe California avocado

Preparation:

In a saucepan cover potatoes with salted cold water, simmer, covered, until tender, 15 to 20 minutes
Drain potatoes in a colander and quarter
In a bowl stir together warm potatoes, oil, lemon juice, zest, chives, and salt and pepper to taste.
Pit and peel avocado and cut into 3/4-inch pieces.
Add avocado to potato mixture, gently tossing to combine

Chichen Enchiladas & Enchilada Sauce


Chicken Enchilada Ingredients:

meat from whole chicken
2 medium onions, finely diced
2-4 small green peppers (hot or mild, your choice), seeded and finely chopped
2 carrots, grated
2 zucchini, grated
1/2 teaspoon cayenne pepper
2 teaspoon oregano
1 tablespoon cumin
2 cups grated cheese

8 cups enchilada sauce

corn tortillas (18-30)

avocados, sour cream, salsa and limes for garnish


Enchilada Sauce Ingredients:

4 ounces whole dried New Mexico or Ancho chiles (or chilies with a smoky taste)
1/4 cup extra virgin olive oil
1 medium onion, finely chopped (or pureed in Quisinart)
1 teaspoon ground cumin
2 cups chicken stock
2 cloves garlic
2 small cans tomato paste
1 tablespoon red wine vinegar
sea salt (to taste)

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