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.

Salmon-Coconut Curry

Posted on Feb 28, 2018 in Lunch/Dinner, Seafood

Last week’s energy boost with those dark rich spinach leaves is going to carry into this week’s specialty dish of “Salmon-Coconut Curry” to keep our spirits high while we endure some additional winter weather. It’s a not-too-heavy dish with mounds of flavor and sure to please even the pickiest critics as they’re serve this superb dish to warm all their chilly bones!

Ingredients: (serves 4)

  • 1 Tbsp. organic coconut oil
  • 6 cups organic, baby spinal leaves (stems removed)
  • 1 can (13.5 oz.) organic, unsweetened coconut milk
  • 3 Tbsp. Thai organic green or red curry paste
  • 4 wild-caught salmon fillets (1-1.5 lbs. total weight)

In large ceramic skillet, heat the coconut oil.

Add spinach and sauté over medium heat until soft & then transfer to a bowl.

Turn skillet down to low and add coconut milk; stir in curry paste.

Once mixture is simmering, add salmon fillets and simmer for four minutes.

Turn salmon fillets once and simmer another four minutes on side two.

When salmon is cooked through, add spinach back and toss until reheated.

Add pepper to taste and serve on a pre-heated plate.

Spinach & Mushrooms

Posted on Feb 21, 2018 in Lunch/Dinner, Veggie

Let’s do some greens today…those dark rich spinach leaves give you an energy boost and brighten your mood with their abundance of antioxidants, folic acid and vitamin K. Then add some earthy mushrooms and you have a very tasty partnership of flavors which is an-easy-to-prepare delight!

Ingredients: (serves 4-6)

  • 2 Tbsp. organic, extra-virgin olive oil
  • 1 lb. organic, cremini mushrooms, sliced
  • 2 sprigs organic fresh thyme
  • Freshly ground organic black pepper to taste
  • 1 large glove organic garlic, minced
  • 1/2 cup dry Marsala wine
  • 12 ounces baby spinach leaves
  • Grated zest of 1/2 organic lemon

Heat large ceramic saucepan on medium heat.

Add oil, thyme sprigs, and mushrooms.

Cook until mushrooms are tender and some of their liquid has evaporated, stirring occasionally for about 2-3 minutes.

Add Marsala wine and continue cooking until most of the liquid has evaporated, approx. 5 minutes.

Remove pan from heat and discard thyme springs and stir in spinach leaves so that they wilt slightly.

Add lemon zest before serving.

Ale Stew

Posted on Feb 14, 2018 in Beef, Lunch/Dinner

Yep…it’s a bone-warming, hearty stew like Grandma used to make after hours in her kitchen; but this recipe is an easy, after a quick shopping trip, meal that can be doubled or tripled for multiple make-ahead meals and stored away in the freezer. Our “Ale Stew” is ready to enjoy!

Ingredients: (serves 4-6)

  • 3 Pounds trimmed free-range quality, boneless, chuck roast, cut into 2-inch cubes
  • 4 organic, medium onions, halved lengthwise and cut crosswise into ½-inch-thick slices
  • 8 organic garlic gloves, sliced or minced
  • 18 ounces nut brown ale
  • 1 cup organic, beef stock
  • 1 tsp. freshly ground black pepper
  • Himalayan salt to taste
  • Spray olive oil
  • 6 organic thyme sprigs
  • 4 organic Bay leaves
  • 1 1/2 Tablespoon organic, spicy –brown mustard
  • 1 1/2 Red wine vinegar
  • Flat parsley leaves for garnish

Heat iron skillet over medium-high heat after spraying with oil.

Add cubed chuck roast and ground pepper; brown meat 6-10 minutes.

Remove beef, re-spray skillet with oil if necessary; add onions & garlic and sauté approx. 4 minutes; add nut brown ale, scraping pan to loosen browned bits. Bring to low boil for 2 minutes.

Add beef stock and bring to simmer.

Carefully pour mixture into an electric slow cooker; add beef, thyme, bay leaves.

and cover; cooking on high until boils & then reduce heat to low for 4 hours.

Remove thyme sprigs and bay leaves.

Stir in mustard and vinegar 15 minutes before serving.

Garnish with parsley.