Spanish Lima Beans with Turkey Bacon

This recipe is a twist on a classic Spanish Tapas dish.  I replaced the fava beans with lima beans, but you could use fava beans if you like.

15 ounces lima beans, cooked
sea salt and black pepper to taste

1 tsp. coriander
3 tbsp. olive oil

1 tbsp. red wine vinegar
4 slices of turkey bacon, diced
1 onion, diced
2 garlic cloves, diced
2 tbsp. chopped fresh herbs (parsley, cilantro or basil)

Directions

1. Heat the olive oil in a skillet. Add the turkey bacon and cook, stirring, for 3 minutes.

2. Add the onion and garlic and cook on low heat for 8 minutes until softened.

3. Add the lima beans into the skillet and the vinegar. Toss for 2-3 minutes, seasoning with salt, pepper and coriander.

4. Sprinkle with fresh herbs.

Kale Dip

·         2 tbsp. extra-virgin olive oil

·         2 garlic clove, finely sliced

·         3 cups kale, stems stripped out, leaves sliced

·         Salt and pepper

·         1 1/2 cups of  cottage cheese

·         1 tbsp. fresh lemon juice (you can also use the zest if you like)

·         A handful cilantro or basil (optional)

·         1 tsp. red chili flakes (optional)

Directions

1. Heat oil in a pan over low heat. Add garlic and kale and season with salt and pepper. cover and cook, stirring occasionally, until kale is tender.

2. Transfer to a small food processor. Add cottage cheese and puree until smooth, season with lemon juice.

Pasta Alla Norma

Pasta Alla Norma is a classic Sicilian dish. It is supposedly named for the opera Norma by Vincenzo Bellini.

Ingredients

·         350 grams whole wheat penne

·         salt and pepper

·         5 tablespoons olive oil

·         1 large onion, diced

·         3 garlic cloves, diced

·         1 teaspoon red pepper flakes

·         1 large eggplant, cut into small cubes

·         1 28-ounce can diced tomatoes

·         3 tablespoons tomato paste

·         6 ounce of spinach (fresh or frozen)

·         1/4 cup of vegetable or chicken broth

·         1 cup ricotta cheese

Directions

1.     Cook pasta in a large pot of boiling salted water until al dente.

2.     Heat oil in a large pot over low-medium heat. Add onion, garlic, and red pepper flacks; cook, stirring, until softened, about 7 minutes.

3.    Add eggplant to pot; season with salt and pepper. Cover, and cook until eggplant    begins to release juices, about 6 minutes. Uncover; cook, stirring, until tender, 3 to 5 minutes (add water if needed).

4.    Add tomatoes, tomato paste, broth, and spinach; cook, stirring, until softened, about 5 minutes.

5.    Toss sauce with pasta.  And drizzle with 2 tablespoons of olive oil.

Raw Greek Kale Salad

Kale is one of the best greens you can add to your menu!!!

·         1 bunch Kale (about 6 cups)

·         1 lemon

·         3 tablespoons olive oil

·         Salt

·         Grape Tomatoes

·         1 small onion, diced

·         1/2 cup feta cheese

Directions

1. Dice the kale into small pieces, and place in a big bowl.

2. Add the olive oil and about a teaspoon of salt to the kale.  Begin massaging the oil and salt into the kale.  Continue rubbing the kale, until the kale looks shiny.  Let it rest for 6 minutes.

3. Add the onion, tomatoes, feta, and lemon juice. Mix well and serve.

Cod Fish Chowder

·         2 Tbsp extra-virgin olive oil

·         Sea salt and pepper

·         3 carrots, chopped

·         3 celery stalks, chopped

·         6 new potatoes, scrubbed and chopped

·         1 medium onion, chopped

·         2 slices turkey-bacon, chopped

·         2 tsp thyme

·         2 garlic cloves, minced

·         1 Tbsp unbleached all-purpose flour

·         2 cups vegetable or chicken broth

·         1 cup milk

·         1 pound cod fillet or salmon, skinned and cut into strips

·         Bunch of parsley, roughly chopped

DIRECTIONS:

1. In a large saucepan, heat the oil over medium-high heat until shimmering. Add the carrots, potatoes, onion, celery, turkey-bacon, garlic, and thyme, salt and pepper  and cook, stirring until the potatoes have softened, 7 to 9 minutes.

2. Sprinkle with the flour and continue to stir until the ingredients are well coated, about 1 minute. Add the broth and milk and cover the pan and simmer for 20 to 25 minutes.

3. Add the cod and continue to cook, about 5 minutes.

Chicken and Wheat Berries Stir-Fry

• 1 pound boneless skinless chicken breast or chicken thighs
• 1 1/2 cups wheat berries (or rice)
• 3 cups chicken or vegetarian broth
• Salt and Pepper
• 1 tablespoons cornstarch
• 2 tablespoons soy sauce
• 2 tablespoons water
• 2 tablespoons red wine vinegar
• 4 tablespoons cooking oil, divided
• 2 garlic cloves, minced
• 2 bell peppers (red or green), diced
• 2 small yellow squash or zucchini
• 1 medium onion, diced

Directions

1.      Add 1 1/2 cups wheat berries to 4 cups of water or stock, cook 45 minutes, on very low heat.

2.      Cut chicken into 1/2-inch-thick slices. Season with salt and pepper. Toss chicken in cornstarch until completely coated.

3.      In a large skillet or wok, heat 2 tablespoons of oil over medium-high; stir-fry chicken until no longer pink, about 3-5 minutes. Transfer to a plate.

4.      Clean skillet, add remaining oil along with the onion, squash and peppers; cook over high heat, tossing often, add garlic. About 5 minutes or until brown.

5.      Add water, red vinegar, soy sauce and chicken. Tossing, until chicken and vegetables a cooked. About 2-3 minutes.

6.      Serve over wheat berries.

Rhubarb Muffins

Ingredients

• 1/2 cup yogurt
• 2 Tbsp. butter, melted
• 1/4 cup vegetable oil
• 1 Tbsp. vanilla extract
• 1 egg
• 1 1/3 cups white whole-wheat flour or all-purpose flour
• 1 cup brown sugar
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 1 1/3 cups diced rhubarb 
• 1/2 cup oats
• 1/2 tsp. ground cinnamon

Directions

1.      Preheat the oven to 350 degrees F.

2.      Line a 12 cup muffin tin or line with paper liners.

3.      In a medium bowl, stir together the yogurt, vanilla, butter, oil and egg. In a large bowl, stir together the flour, brown sugar, baking soda, cinnamon, salt and oats. Pour the wet ingredients into the dry, and mix until just blended. Fold in rhubarb. Spoon into the muffin tin; fill the cups two-thirds full.

4.   Bake for 25 minutes in the preheated oven or until a toothpick stuck in the muffins comes out clean. Cool in the pan for about 10 minutes, and then turn out onto a wire rack to cool completely.