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Herb Baked Salmon with Creamed Style Spinach
Yield: 4 servings
Ingredients:
4-6 oz. pieces of salmon
1 tablespoon Trocomare
1 teaspoon tarragon (dry)
1 teaspoon coriander crushed seeds
juice of 2 lemons
2 tablespoons of butter
Directions:
Marinate fish in herbs, spices and lemon juice for 1-2 hours. Sear in hot butter, 2 minutes on each side. Finish in oven 5 minutes at 385° F.
Creamed Style Spinach
Ingredients:
3 cups spinach, rough chopped
1 cup herbed goat’s cheese sauce
½ cup yogurt
2 tablespoons capers
Directions:
Combine and heat just enough to wilt spinach. Pour over salmon.
Source: Sheila Barcelo of Eden’s Gourmet in Central Florida
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Italian Turkey Sausage and Peppers
Yield: 4 servings
Ingredients:
2 tablespoons olive oil
1 large onion, cut in half and sliced
2 green peppers, julienne
1 red pepper, julienne
1 large tomato, diced
4 Italian turkey sausages
Celtic sea salt
Directions:
Heat a heavy saucepan over medium heat. Add olive oil and sauté gently for 7 minutes. Add red and green peppers and cook over medium heat until very soft. Meanwhile, cook turkey sausage on the grill or in another pan with a little olive oil. In first sauce pan, add tomatoes to the peppers and onions, stirring through and through. Cover and reduce heat to low, cooking until tomato is incorporated into mixture for 6-8 minutes. Cut up sausage, add to mixture, heat through and through, and season to taste and serve.
Source: Jason Longman of Atlanta
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Chicken Supreme Salad
Yield: 1 serving
Ingredients:
1 oz. extra-virgin olive oil
2 oz. fresh green onions
2 oz. carrots
2 oz. red peppers
2 oz. apple
3 tablespoons balsamic honey Dijon dressing
3 oz. cooked and pulled chicken
1 cup chopped romaine lettuce
1 cup mixed field greens
2 oz. pecans
2 oz. white cheddar cheese
¼ oz. sunflower sprouts
1½ sliced oranges
Directions:
In a large sauté pan with the oil, sauté all vegetables, the apples, and chicken (sliced 1/4-inch thick) for 2-3 minutes. Add the dressing and continue to sauté one minute, tossing well. In a large salad bowl, place the romaine lettuce first, then the mixed field greens on top of the romaine lettuce. Do not mix. Add the sautéed vegetables and chicken to the top of the lettuce. Add cheese and pecans to the top of the vegetables. Place 1½ slices of orange cut in half on the side of the bowl. Add sprouts.
Source: James Thomas of R. Thomas Deluxe Grill in Atlanta
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