Bird’s Nest Breakfast Cups
Yield: 12 servings Ingredients 1 (30 ounce) package frozen shredded hash brown potatoes, thawed 2 1/2 teaspoons salt 1 teaspoon ground black pepper 2 1/2 tablespoons olive oil 2/3 cup…
Read More →BBQ Mini Meatloafs
These small portion sized and delicious meatloafs will keep you coming back for more. Yield: 4 Servings (2 meatloafs) Ingredients 1 pound ground beef (90% lean) 2 ribs celery, peeled…
Read More →Ham and Veggie Fried Rice
Tossing in frozen green peas at the end of cooking keeps them bright and lively. Yield: 4 servings Ingredients 2 (8.5-ounce) pouches precooked brown rice (such as Uncle Ben’s) 2…
Read More →Snapper with Black Beans and Bok Choy
Quick to make and high in nutrition this is the perfect weeknight meal. This recipe combines fish, leafy greens, wine and high fiber ingredients to create a dish that will…
Read More →Beetroot, Ginger and Garlic Soup
Black Quinoa takes longer to cook than the other varieties so you will have to vary the cooking time according to how tender you would prefer the quinoa to be….
Read More →Beef Borscht
Nothing says comfort food like Borscht. This take on a classic is warm and perfect for the fall or winter. YIELD 10 Servings INGREDIENTS 1/2 lb bacon, diced 1 lb lean beef chuck,…
Read More →Chardonnay-Braised Chicken Thighs with Parsnips
YIELD 4 Servings ________________________________________ INGREDIENTS o 2 tablespoons unsalted butter o 2 tablespoons extra-virgin olive oil o 8 medium chicken thighs (about 2 3/4 pounds) o Salt o Freshly ground black…
Read More →Barbecued Lime Shrimp
YIELD 4 servings This delicious yet simple recipe is perfect for summer cookouts or even camping. If you are using wooden skewers do not forget to soak them in water…
Read More →Wild Fiddlehead Fern and Mushroom Sauté
YIELD 2 servings ________________________________________ INGREDIENTS o 2 oz. extra virgin olive oil o ~ half a small onion, chopped o 2 to 3 strips of bacon (optional) o 2 large…
Read More →Arugula Salad with Melon and Prosciutto
YIELD Serves 4 (serving size: 1 cup) INGREDIENTS 1 tablespoon extra-virgin olive oil 1 tablespoon balsamic vinegar 1/2 teaspoon Dijon mustard 4 cups arugula 1 cup thinly sliced peeled cantaloupe 2 ounces thinly sliced prosciutto INSTRUCTIONS Place…
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