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Baked Salmon Salad on Cucumber Rounds


Easy, healthy, and delicious appetizer to serve a crowd, all while keeping you on your healthy eating plan.

Ingredients

• 1 lb. wild salmon filet

• 1 tbsp. extra virgin olive oil

• 1/4 tsp each: sea salt, freshly ground black pepper, smoked paprika, juice of 1/2 lemon

• 2 tbsp. minced red onion

• 2 tbsp. dijon mustard

• 1 tbsp. mayonnaise

• 2 english cucumbers, cut into 1/4 inch

• 1 tbsp. fresh parsley, finely chopped


Directions

1. Preheat the oven to 350 degrees. Place the salmon on a parchment lined baking sheet. Season the fillet with the olive oil, salt, pepper, paprika, and the lemon juice and rub to coat.

2. Bake for 20 minutes until the fish is firm, but still pink. If you prefer it more well done, bake for an extra 5 minutes.

3. Take out the fish and let it cool completely. Flake it into a bowl and mix in the red onion, mustard, and mayonnaise.

4. Place a heaping tablespoon of salmon salad onto a cucumber round. Sprinkle with the chopped parsley and serve.

* Salmon salad can be made a day ahead of time, but cut the cucumbers right before serving. Also great on a whole grain bun for a picnic lunch!

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Warm Citrus Salad

serves 4-6


Ingredients

• 1 bunch Arugula leaves, washed and dried well

• 2 navel oranges, segmented*, saving the juice

• 1 shallot, finely diced

• 1/4 cup champagne vinegar

• 1/2 cup olive oil

• 1/4 cup Pignoli nuts, lightly toasted

• Sea salt

• Freshly ground black pepper


Directions

1. *Segment the oranges: using a sharp knife cut the ends off the oranges, then cut away the peel following the curves of the fruit, being careful not to cut into the fruit itself. Holding the orange over a medium bowl, hold the orange in one hand and with the knife in the other, carefully cut in between the membranes and remove the orange sections. Place into a serving bowl.

2. Make the dressing: In a large saute pan, heat the olive oil over medium heat, add the shallots and saute until translucent. Add the juices from the oranges and the vinegar and cook slowly until reduced by half. Season with salt and pepper.

3. Place the arugula in the serving bowl with the orange segments, pour the warm dressing over the salad and toss gently to combine. Top with the pignoli nuts and season with the salt and pepper.

4. Serve.

NOTE: The oranges can be segmented ahead of time, simply drain from the juice when you're ready to make the dressing. This salad can be easily doubled or tripled for a crowd pleaser!

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Chickpea Salad with Avocado and Feta Cheese

serves 4-6


Ingredients

• 1 15 oz. can garbanzo, drained and rinsed

• 1/2 red onion, diced

• 1 avocado, diced

• 6 oz. feta cheese, drained and diced

• 1/4 cup fresh cilantro, chopped

• 2 tbsp. olive oil

• juice of 1 lime

• sea salt & pepper to taste


Directions

1. Place the garbanzo beans in a large bowl. Add the onion, avocado, cheese and cilantro and mix well. Top with the lime juice and olive oil.

2. Season with the sea salt and pepper.

3. Serve

NOTE: Salad can be made a day ahead of time, omitting the avocado. Add just before serving and season again to taste.

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Smoked Salmon on Baked Pita Bread


This really quick and easy appetizer makes a beautiful presentation when served as a first course for an elegant, intimate dinner, or as a main course for brunch. I like to opt for the pita bread because even though as a New Yorker, bagels were an integral part of my childhood, as an adult I find that they are so dense, I have trouble digesting them.

Ingredients

• 6 oz. wild Alaskan smoked salmon, thinly sliced

• Flatbread, cut into triangles

• Softened plain cream cheese

• Fresh chives

• Capers


Directions

1. Preheat oven to 350 degrees.

2. Place the pita triangles on a rimmed baking sheet covered with parchment paper and bake for approximately 5 minutes, or until the pita is lightly browned and warmed.

3. When cooled, place a thin smear of cream cheese on the pita bread.

4. Top with a slice of the smoked salmon. Repeat for all triangles.

5. Top with capers and a sprig or two of fresh chives. Serve.

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White Bean Dip with Beet Chips


White Beans with roasted garlic and fresh rosemary served with thinly sliced fresh beets baked with olive oil and sea salt.

Like most beans, white varieties are typically very high in fiber. Usually between 10 and 11 grams per serving.

Ingredients

• One 15 oz. can of White beans, rinsed and drained

• 5 cloves of garlic, smashed

• 3 tbsp. extra virgin olive oil

• 3 sprigs fresh rosemary, coarsely chopped

• salt and freshly ground black pepper


Directions

1. Place a small saute pan over low heat, add oil, rosemary and garlic. Gently heat until warm and fragrant.

2. Place beans in the bowl of a food processor. Add the oil, rosemary and garlic mixture and puree until smooth. Add salt and pepper to taste.

3. Place in a serving bowl and serve with warm pita bread, toast or vegetables.

Make approx 3 cups

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Black Bean Dip with Pepper and Chili


Ingredients

• One 15 oz. can Organic Black Beans, drained and rinsed, reserving some of the liquid

• 1/4 cup finely chopped red onion

• 2 cloves garlic, finely chopped

• 1 yellow bell pepper, seeded and diced

• 1 chipotle chili, seeded and chopped

•  1/2 tsp. cumin

• 1 1/2 tsp. fresh cilantro, finely chopped

• 1/2 tsp. kosher salt

• 1/2 tsp. freshly ground black pepper


Directions

1. Place the black beans in the bowl of a food processor and blend until smooth. Transfer to a medium mixing bowl.

2. Add the red onion, garlic, bell pepper, chili and mix to combine. Add the cumin, salt, pepper, and cilantro. Add some of the reserved liquid from the can of beans if the mixture is too thick. Mix well and taste for seasoning.

3. Transfer to a serving bowl and serve with pita chips of raw vegetables.

Make approx 3 cups

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Fresh Asparagus with Shaved Parmesan Cheese served with Balsamic Glaze


Ingredients

• 2 bunches medium asparagus

• 2 tbsp. extra-virgin olive oil

• 1/2 tsp. kosher salt

• freshly ground black pepper

• grated or shaved Parmesan, optional


Directions

1. Preheat the oven to 450 degrees F.

2. Trim the woody ends from the asparagus, usually about 1 1/2 inches. Lightly peel the remaining stalks (not always necessary, but more of a personal preference). Spread the spears in a single layer on a baking sheet, drizzle with olive oil, sprinkle with the salt and pepper, and roll to coat thoroughly.

3. Roast the asparagus until lightly browned and tender, about 8 to 10 minutes, giving the pan a good shake about halfway through to turn the asparagus. Arrange the roasted asparagus on a serving platter and top with some Parmesan.

4. Serve warm or at room temperature.