Lunch/Dinner

Soothing Turkey Soup

Posted on Apr 11, 2018 in Fowl, Lunch/Dinner

It is spring but there still are some chilly days ahead, so let’s be prepared with a nice, hot, soothing meal we can share. This one is simple, convenient and quite delicious. I like to make it a day ahead and then just pop it into the oven to re-heat for a perfect, timely, soothing dinner.

Ingredients (serves 4):

  • 1/2 organic turkey breast, chopped
  • 2 organic, medium-sized onions, chopped
  • 8-10 organic, celery stalks, chopped
  • 3 Tsp. organic poultry seasoning
  • 32 oz. organic, vegetable broth
  • 3 Handfuls leafy greens of choice: Swiss chard, spinach, arugula, cabbage or combo of greens
  • 1/4-1 tsp. red pepper flakes, depending on desired spiciness

Heat first five ingredients for 45 minutes over low-medium heat.

Add greens, mushrooms and pepper flakes and continue over low-medium heat for an additional 10 minutes.

Serve and enjoy the happy warmth of your Soothing Turkey Soup!

Jazzy Flank Steak

Posted on Mar 21, 2018 in Beef, Lunch/Dinner

“Jazzy Flank Steak” is what’s cooking for this week’s main meal and should cause a bit of a sensation as you jazz-up a traditional cut of beef. You can throw your meat on the grill or if the weather is not permitting yet—broil it! Either way it’ll come out with that yummy browned sensation which pairs perfectly with the other combined ingredients that create the delicious topping!

Ingredients: (serves 2-4)

  • 1 lb. pasture-finished flank steak, trimmed
  • Organic avocado oil
  • Himalayan salt to taste
  • Organic ground pepper to taste

Preheat your gas grill or oven broiler.

Lightly coat the steak with avocado oil, salt & pepper and grill/broil; approx. 3 minutes per side; remove when cooked and keep warm.

  • 1/4 cup chopped, organic, fresh flat-leaf parsley
  • 3 Tbsp. organic red wine vinegar
  • 1 1/2 Tbsp. chopped fresh oregano
  • 1 Tbsp. organic capers, chopped
  • 1/8 tsp. Himalayan salt
  • 1/4 cup organic olive oil
  • 1/4 tsp red pepper flakes (optional)

Whisk together above ingredients until well blended.

Cut steak against the grain into thin slices and spoon parsley mixture evenly over steak.

Serve with some organic roasted cauliflower and the meal is complete!

Yogurt Basil Dip

Posted on Mar 14, 2018 in Lunch/Dinner, Veggie

Wow…it’s that time of year with Daylight Savings Time begun and spring right around the corner! We start moving away from our warm, savory comfort foods of winter to the fresh, colorful veggie platters we all know and love alongside our favorite dip. I just tried this quick, tasty delight out on a group of friends this week and just wanted to share the “Yogurt Basil Dip” with you as well.                          

Ingredients: (serves 6)

  • 1 large, organic clove of garlic, minced
  • 2 cups, organic basil leaves, stemmed & loose-packed; then finely chop
  • 1 1/3 cups plain, organic non-fat Greek yogurt
  • 1/2 cup whole, organic buttermilk
  • 2 oz. organic Parmigiano-Reggiano cheese, finely grated to 1/2 cup
  • Chopped organic chives for sprinkling on top of finished dip, if desired

Combine first five ingredients in medium mason jar, add lid to jar and shake vigorously until well blended.

Once well blended, place combined dip mixture into small bowl and serve with vegetable platter.

Shrimp Scampi

Posted on Mar 7, 2018 in Lunch/Dinner, Seafood

When I ask my husband for suggestions of what he wants for dinner, his usual reply is something tasty, tasty, tasty. So when I remembered I had bought a spaghetti squash to use this week, I thought why not combine that with the bag of frozen large shrimp I have in the freezer and make exactly what he wants…something tasty, tasty, tasty—and he agreed!

Ingredients: (serves 2)

  • 1 organic spaghetti squash, cooked, cooled and separated into strands
  • 1 1/2 Tbsp. organic butter
  • 1 1/2 Tbsp. organic, virgin olive oil
  • 3 cloves organic garlic, minced
  • 10 large shrimp, wild caught, cooked (thawed if frozen)
  • 8 organic cherry tomatoes cut into pieces OR5 oz. organic, sun-dried tomatoes
  • Himalayan salt to taste

Heat butter and oil in a medium ceramic skillet over medium heat.

Add garlic and cook for approx. 30 seconds, stirring constantly.

Add shrimp and sauté until heated.

Add tomatoes and quickly toss.

Add squash strands and toss gently to combine together until well heated; salt to taste.