All Recipes are for 1 portion
Ingredients
2/3 green onions, chopped
1/3 lemon grass, cut into 1 inch pieces
1/3 cup chopped fresh cilantro
1/3 cup chopped fresh mint leaves
Juice of 1 lime
3 tablespoon fish sauce
1 teaspoon sweet chili sauce
1 Tbsp Honey or Maple syrup
1/2 pound (1 inch thick) steak fillet
3 ounces shredded cabbage
1 English cucumber, cut into long sticks
2/3 cup cherry tomatoes
Method
1. In a large bowl, stir together the green onions, lemon grass, cilantro, mint leaves, lime juice, fish sauce, chili
sauce and honey until well combined. Set aside.
2. Cook the steak over high heat on a preheated grill for approximately 3-5 minutes on each side, until it is
cooked medium-rare. Do not overcook the meat! Remove from heat and slice into thin strips. Add the meat, its
juices, and the cabbage to the sauce and refrigerate, tightly covered, for at least 2 hours.
3. Arrange the cucumber ‘noodles’ onto a plate, and then pour the meat and sauce over. Top with the cherry
tomatoes and garnish with fresh cilantro leaves.
Ingredients
2 tablespoons olive oil
1/3 onion, thinly sliced
1/3 leeks, sliced
1/2 tomatoes - peeled, seeded and chopped
1 clove garlic, minced
1 small sprig fennel frond
1/8 sprig fresh thyme
1/8 bay leaf
1/8 teaspoon citrus zest
1-1/2 cups boiling water
salt and pepper to taste
6 ounces sea bass
1/8 pinch saffron threads
2 ounces fresh jumbo shrimp, peeled and deveined
Method
1. Heat the olive oil in a large saucepan, and add the onions, leeks, chopped tomatoes, and garlic. Cook and stir over
a low heat for a few minutes until all vegetables are soft.
2. Stir in the fennel, thyme, bay leaf, and zest. Add shellfish and boiling water; stir to combine. Season to taste with
salt and black pepper. Turn up the heat to high, and boil for about 3 minutes to allow the oil and water to combine.
3. Add fish, and reduce the heat to medium. Continue cooking for 12 to 15 minutes, or until fish is cooked. The fish
should be opaque and tender, but still firm. Fish should not be falling apart.
4. Taste the soup and adjust the seasoning. Stir in saffron, and then pour soup into a warmed tureen or soup dishes.
Serve immediately.
INGREDIENTS
* 1-1/2 teaspoons Dijon mustard
* 3/4 teaspoon horseradish
* 8 fresh basil leaves, chopped
* 1/2 teaspoon fresh thyme leaves
* 1/8 teaspoon dried tarragon leaves
* 1/8 teaspoon black pepper
* 6 ounce beef tenderloin
* 1/2 teaspoon sea salt
* 1/4 Cup beef or vegetable broth
DIRECTIONS
1. Stir together Dijon, horseradish, basil, thyme, tarragon, and pepper. Spread mixture evenly over top and sides of
the steaks. Wrap individually with plastic wrap, and allow to marinate in the refrigerator 2 hrs to overnight.
2. Preheat oven to 400*
3. Unwrap steaks and sprinkle with salt to taste. Place into baking dish, and roast 15 minutes
4. Remove steak from pan and set aside. Place pan on stove top and pour in the broth. With a wooden spoon stir pan
juices with broth and reduce by half. Pour Sauce over Steak and serve immediately.
Tropical Chicken
INGREDIENTS
* 1/4 cup fresh pineapple chunks
* 1 1/2 Tbsp lime juice
* 1/8 teaspoon ground cloves
* 1 boneless, skinless chicken breast
* 1 tTbsp whole wheat baking mix
* 1/4 teaspoon sea salt
* 1-1/2 teaspoons csoybean oil
* 1 Tbsp slivered almonds
* 1 Tbsp thin slices of fresh coconut (peeled)
*1/4 Cup fresh Zucchini Slices
* 1/8 Cup fresh Red Bell Pepper Strips
DIRECTIONS
1. In a bowl, combine pineapple, lime juice and cloves.
2. Pound chicken to 1/4-in. thickness; add to marinade. Cover and refrigerate for at least 45 minutes.
3. Drain, reserving marinade. Combine flour and salt; dredge chicken. Turn on oven to 400*
4. In an oven-proof saute pan, add oil. Turn on heat to medium high. Brown chicken about 2 minutes each side.
Remove from heat.
5. Add reserved marinade to pan; pour over chicken. Place Zucchini, peppers, almonds and coconut around the
chicken. Bake, uncovered, for 20 minutes
Cashew Chicken
INGREDIENTS
* 2 teaspoons soybean oil
* 1/3 cup diced chicken breasts
* 1/8 teaspoon salt
* 1/8 teaspoon ground black pepper
* 1/2 cup chicken broth
* 1 teaspoon soy sauce
* 2 tablespoons and 2 teaspoons chopped celery
* 1/8 (8 ounce) can bamboo shoots, drained and diced
* 1/8 (8 ounce) can water chestnuts, drained and diced
* 2-3/4 teaspoons cornstarch
* 1 tablespoon and 1 teaspoon cold water
* 2 tablespoons and 2 teaspoons cashews
DIRECTIONS
1. Heat oil in a large skillet over medium high heat. Saute chicken until it turns white, then season with salt and
pepper and add broth, soy sauce, celery, bamboo shoots and water chestnuts. Cover skillet, reduce heat to low and
simmer for 5 minutes.
2. Beat cornstarch and water together in a small bowl, then blend into skillet mixture and heat through until thick
and bubbly. Sprinkle with cashews and serve.
Healthy Crab Newburg
INGREDIENTS
* 1 tablespoon and 1 teaspoon butter
* 1/4 pound fresh crabmeat
* 1/2 cup sour cream, room temperature
* 1/8 teaspoon ground black pepper
* 1-1/2 teaspoons tomato paste
* 1-1/2 teaspoons dry sherry
* 1-1/2 teaspoons grated Parmesan cheese
DIRECTIONS
1. Melt butter in a skillet over medium heat. Add crab, stir and cook for 2 minutes. Mix in sour cream, tomato paste,
dry sherry, parmesan and black pepper. Cook, stirring constantly, until heated through. Do not boil.
Moroccan Spiced Sea Bass Ceviche
INGREDIENTS
* 1/4 teaspoon harissa
* 1 tablespoon and 1 teaspoon unsweetened coconut milk
* 1 tablespoon and 1 teaspoon fresh lemon juice
* 2 teaspoons fresh lime juice
* 2 teaspoons fresh orange juice
* 5 ounces Atlantic sea bass, diced
* 2 teaspoons red onion, finely chopped
* 1/8 teaspoon minced fresh ginger root
* 1 teaspoon extra-virgin olive oil
* 1 teaspoon chopped Moroccan preserved lemon
* 1/2 teaspoon caraway seed, lightly toasted and then crushed
* 1/8 teaspoon ground cumin
* 1 teaspoon chopped fresh chervil
* kosher salt to taste
DIRECTIONS
1. In a large glass or ceramic bowl, whisk together the Harissa, coconut milk, lemon juice, lime juice and orange
juice. Add the sea bass, onion, ginger, olive oil, preserved lemon, caraway seed, cumin and chervil. Stir to blend, then
press everything down so there is a layer of liquid covering the top.
2. Cover and refrigerate for at least 3 hours, or until the fish is opaque and white. Season with salt and add more
harissa if desired before serving.
Mostarda Roasted Pork Loin
INGREDIENTS
* 1 teaspoon balsamic vinegar
* 1/4 cup Mostarda
* 6 ounces pork tenderloin
* 1 teaspoon coarse black peppercorns
* 1 teaspoon sea salt
DIRECTIONS
1. Heat oven to 375*.
2. Rub pork loin with salt & peppercorns. Drizzle Balsamic vinegar over the top. Place in an ovenproof roaster and
bake 8 minutes.
3. Reduce heat to 275* and pour mostarda (without the fruits) over the pork. Continue baking another 10 minutes.
4. Remove from het and let sit 5 minutes. Plate and serve with mostarda fruits.
**For the Market Gourmet Pork Loin: use 8lb loin, 1/4 cup balsamic, 1 cup mostarda, 1 tbsp peppercorns, 1 tbsp sea
salt. Oven @ 375 for 15 minute, oven @ 275 for 45 minutes
Miso Braised Pork
INGREDIENTS
* 1/4 teaspoon sesame oil
* 7 ounces pork butt (shoulder roast) cut into 2-inch slices
* 1/2 teaspoon each: minced garlic, minced ginger
* 2 tablespoons and 2 teaspoons water, more if needed
* 1-1/4 teaspoons soy sauce
* 1 Tbsp Agave syrup
* 1 tablespoon white (shiro) miso
DIRECTIONS
1. Heat oil in a large Dutch oven over medium-high heat until hot. Sear pork slices until well browned on both sides,
then remove. Stir in the garlic and ginger, cook until fragrant, about 30 seconds. Add the water, soy sauce, agave, and
miso; bring to a simmer, scraping the bottom of the pan to dissolve the caramelized juices.
2. Place pork into pot, add additional water if needed to cover pork with the sauce. Then, reduce heat to
medium-low, cover, and simmer for 3 hours until the pork is tender, and the sauce has thickened.
Spinach-Stuffed Lamb
INGREDIENTS
* 1-1/4 teaspoons minced garlic
* 1/2 teaspoon olive oil
* 1/4 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
* 1 Tbsp Tofu Cream cheese
* 1/8 teaspoon salt, divided
* 1/8 teaspoon pepper, divided
* 10 ounces boneless butterflied leg of lamb, trimmed
* 3/8 clove garlic, slivered
* 1 teaspoon minced fresh rosemary
DIRECTIONS
1. In a small skillet, saute minced garlic in oil for 2-3 minutes. Remove from the heat; stir in the spinach, cheese, 1/2
teaspoon salt and 1/8 teaspoon pepper.
2. Untie lamb and open so it lies flat; flatten to 3/4-in. thickness. Spread spinach mixture over meat to within 1 in. of
edges. Starting with a short side, roll up lamb and tuck ends in; tie with kitchen string at 2-in. intervals. With a sharp
knife, make slits on the outside of meat; insert garlic slivers. Sprinkle with rosemary and remaining salt and pepper.
3. Place seam side down on a rack in a shallow roasting pan. Cover and bake at 425 degrees F for 1 hour. Uncover;
bake 15-30 minutes longer or until browned and a meat thermometer reads 160 degrees F, basting occasionally with
pan juices. Let stand for 10-15 minutes before slicing.
