The following additional recipes are linked from within the site.

Halibut Recipes

Tuna Recipes

White Sauce

Then add shredded Cheddar or any other kind of cheese for a cheese sauce.

Add the pasta to the sauce if making Macaroni and Cheese, for example.

Cream Sauce

Super Protein Power Smoothie

Easy Low fat Citrus Dressing/Vinaigrette

Collards

Collards Greens

Stir Fried Collard Greens

1/2 pound smoked meat (ham hocks, smoked turkey wings, or smoked neck bones)
1 tablespoon House seasoning, recipe follows
1 tablespoon seasoned salt
1 tablespoon hot red pepper sauce
1 large bunch collard greens
1 tablespoon butter

In a large pot, bring 3 quarts of water to a boil and add smoked meat, house seasoning, seasoned salt and hot sauce. Reduce heat to medium and cook for 1 hour.

Wash the collard greens thoroughly. Remove the stems that run down the center by holding the leaf in your left hand and stripping the leaf down with your right hand. The tender young leaves in the heart of the collards don't need to be stripped. Stack 6 to 8 leaves on top of one another, roll up, and slice into 1/2 to 1-ince thick slices. Place greens in pot with meat and add butter. Cook for 45 to 60 minutes, stirring occasionally. When done taste and adjust seasoning.

Serve with favorite dish as a side.

1/2 cup olive oil
1 Spanish onion, small diced
3 cloves garlic, chopped
2 bunches collard greens, washed, and cut in 1/2-inch strips
1 cup golden raisins
1/2 cup slivered almonds, toasted
Kosher salt
Freshly ground black pepper

Heat an 8-quart saucepan over high heat. When very hot, add the oil, onions, and garlic, sautéing quickly for 1 minute. When the onions just start to turn golden, add the collard greens, raisins, and almonds. Season with salt and pepper, and add a little water if necessary, for a little steam. Saute for about 5 to 6 minutes more, and adjust seasoning, to taste.

Eggplant

• Poor Man's Caviar by Rachael Ray
• Grilled Middle Eastern Baba Ghanoush by Tyler Florence
• Baba Ghannouj by Alton Brown
• No-Fry Eggplant Parmesan
• Traditional Eggplant Parmesan
• Indian Eggplant Curry

We have perfect local Eggplant – add it to a stir fry or roast it and then mix it with Garlic, Olive Oil, Salt, Pepper, Lemon and Parsley for an easy Babaganoush

Salads:

Thanksgiving Recipes
 

Soups:

• Mushroom Soup with Roasted Fennel

• Butternut Squash Soup

• Creamy Delicata Squash Soup

• Pumpkin Soup

• Kale Soup

• Sweet Dumpling Squash Soup

• Sweet Potato and Butternut Soup

Vegetable Sides:

• Steamed Green Beans or Dragon Tongue Beans 

• Broccoli and Green Beans

• Fancy Green Beans

• Mashed Turnip/Carrot Vegetable Soufflé,

• Steamed Artichokes

• Zucchini and Chopped Tomatoes

• Orange Glazed Carrots

• Stuffed Eight Ball Zucchini Squash

• Glazed Baby Beets

• Ratatouille

• Kale Mashed Potatoes

• Butternut Squash Soufflé

• Delicata Squash

• Butternut Squash and Ginger Puree

• Squash and Kale Gratin

• Roasted Squash and Vegetables

• Baked Sweet Dumpling

• Sweet Dumpling and Apples

• Sweet Dumpling Individual Servings

• Zucchini & Walnuts

• Zucchini Stuffed

• Squash Sides:
  • Butternut Squash Soufflé
  • Delicata Squash
  • Butternut Squash and Ginger Puree
  • Squash and Kale Gratin
  • Roasted Squash and Vegetables
  • Baked Sweet Dumpling
  • Sweet Dumpling and Apples
  • Sweet Dumpling Individual Servings
  • Butternut Squash and Sage

• Potato Sides: 
  • Parmesan Smashed Potatoes
  • Mashed Potatoes
  • Food Network Mashed Potatoes
  • Kale Mashed Potatoes
  • Mashed Potatoes and Chard Terrine
  • Mashed Potatoes with Herbs

• And for Dessert try
  • Ina Garten's Pumpkin Banana Mousse Tart
  • Gale Gand's Apple Pie the way it should be
  • Tyler's Ultimate Apple Caramel Pie
  • Pumpkin or Squash Pie
  • Pumpkin Pie
  • Pear Cranberry Crisp
  • Sweet Potato Pie
  • Cranberry Pie
  • The Ultimate Cheesecake topped with Blueberries
  • Steamed Lemon Custard with Raspberries
  • Squash Harvest Pancakes topped with Raspberries, Strawberries, Blueberries and powdered sugar
  • Blueberry Pie
  • Persimmon Pudding
  • Chocolate Pecan Pie
  • Chocolate Strawberry Mousse Cake
  • Angel Food with Fresh Cranberries
  • Creamy Cranberry Bread Pudding
  • Light Banana Bread/Cake
  • Light Strawberry Short Cake, if you don't add the cream that is
  • Blueberry Pie
  • Peach Crisp
  • and don't forget fresh fruits like Raspberries, Strawberries, Apples, Pears, Pineapple, Oranges, Bananas, Pluots, Kiwi, and Grapes

Baby Arugula Salad with Fresh Figs, Raspberries, French Lentils, and Warm Goat Cheese   Serving: 2 Prep Time: 15 minutes minutes Cook Time: 20 minutes Total Time: 30 minutes   INGREDIENTS:   For the dressing 2 tablespoons red wine vinegar 1 tablespoon honey ¼ cup vegetable oil 1 ½ tablespoons olive oil 1 ½ tablespoons hazelnut oil 2 tablespoons crushed hazelnuts, toasted Salt and freshly ground pepper 2-ounces green French lentils, cooked and drained (canned is fine; drain well) Extra virgin olive oil, for drizzling 2 slices goat cheese, 1 ounce each 6-ounces baby Arugula, washed and spun dry 10 raspberries 4 fresh figs, cut in half   DIRECTIONS:   1. To make the dressing, wisk the vinegar together with the honey and slowly add the oils. Stir in the hazelnuts and add salt and pepper to taste. 2. Add a tablespoon of the dressing to the lentils and marinate for at least 10 minutes. 3. Preheat the broiler. Line a baking sheet with foil, drizzle oil on the foil, set the cheese on the foil, and drizzle a few more drops of oil over the cheese. Set aside. 4. Toss the arugula with just enough dressing to coat the leaves. Divide the greens neatly onto two large plates. Set the pan with the cheese under the broiler until the cheese is warm but not meted, about 2 minutes. 5. Place the raspberries and figs around the edges of the arugula. Place the warm cheese in the center of the greens, sprinkle the lentils over the top, and drizzle a few drops of dressing on the cheese. Serve at once.   NUTRITIONAL INFORMATION:   Calories: 660 Total Fat: 48 Carbohydrates: 41 Protein: 15

Beet and Raspberry Salad

ACTIVE TIME 25 MIN   TOTAL TIME 1 HR 25 MIN

4 SERVINGS

5 small beets (2 ounces each)
1/4 cup extra-virgin olive oil
2 tablespoons white wine vinegar
Salt and freshly ground pepper
3 ounces mesclun (6 cups)
1/2 cup small cilantro sprigs
1/2 cup small dill sprigs
1 cup raspberries
1 small Hass avocado—sliced lengthwise 1/4 inch thick

1. Preheat the oven to 350°. Wrap the beets in foil and bake for 1 hour, or until tender. Let cool slightly, then peel and halve or quarter. 

2. Combine the olive oil and vinegar and season with salt and pepper. Toss 2 tablespoons of the dressing with the beets. Toss the mesclun, cilantro, dill and 2 tablespoons of the dressing. Mound on plates and top with the raspberries, avocado and beets. Drizzle with the remaining dressing and serve.

1 1/4 pounds green beans, trimmed and cut in half
Coarse salt
2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 tablespoon butter
1 onion, chopped
2 portobello mushroom caps, halved and thinly sliced
1/2 cup dry sherry

Simmer green beans in salted boiling water 5 minutes. Drain green beans and return skillet to moderate heat. Add oil and butter to the pan. Add onions and sauté 2 to 3 minutes. Add mushrooms and season with salt and pepper. Sauté mushrooms 3 to 5 minutes with onions, add green beans back to the pan. Heat green beans through and add sherry. Cook for 1 to 2 minutes. Transfer green beans and mushrooms to a serving plate.   Potatoes 500 degrees at 20 mins
 

Easy High Calcium Salmon Soufflé – Delicious, easy and gourmet!  Nice breakfast, brunch or light dinner with a side salad.
 

8 ounces Vital Choice smoked salmon broken up or
1 can of Vital Choice Wild Red Salmon (use 6.5 oz boneless skinless salmon if you want but to make it even higher in calcium, use the regular canned with the bones!) drained (but save that juice for a salad!)

6 free range organic eggs

1 container 12 ounces organic cottage cheese

1 small package soft goat cheese (optional)

juice from 1/2 freshly squeezed organic lemon

1 teaspoon Dijon mustard

1/2-cup roughly chopped red onion or 1 bunch roughly chopped scallions

1/4-cup fresh dill
salt & pepper

Preheat oven to 350 degrees. Butter and dust bread crumbs into soufflé (1 large or 4 small) ramekins. This is an important step to help the soufflé climb!  Place everything except the salmon in a blender.  Start on lower speed to break it all up and then raise to high and blend.  Make sure it's good and bubbly when you open it.  If you like chunks of salmon, next stir in the salmon by hand, but if you like salmon specs dispersed, simply throw the can of salmon in the blender and blend for a split second!!  Pour into the prepared soufflé dish(es) and bake for 45 to 50 minutes (don’t peek!  Door must be closed for at least 40 minutes!) until puffy and lightly browned on top.  Ta-dahh!  Serve immediately!
 

2 cans of Vital Choice Wild Red Salmon, regular or no salt
1 organic red pepper finely diced
2 Stalks of organic celery finely diced
2-3 scallions - white and green parts sliced on the bias
1/2 small red onion finely chopped
1/2 bunch chopped flat leaf parsley
juice from 1 organic lemon
bed of greens - red leaf lettuce, butter lettuce, or salad from the bag (like Baby Romaine) OR
wilted warm greens like kale or chard

Homemade Mayonnaise - add a couple tablespoons of hot sauce or chili oil to it for a nice kick

Use a fork to shred the canned salmon and mix with all the finely diced veggies.  Squeeze fresh lemon juice over it and pour olive oil on top.  Add slat and pepper to taste.

Serve over a bed of greens - salad or wilted greens.  Serve as is or top with spicy mayonnaise.  We like it with wilted kale best (cook it in a lot of water for a few minutes to take away the bitterness; it's really good this way!)  This salad is delicious!  And a great way to help you get your 9 a day!

Frittatas are an easy way to get some veggies into your day from the beginning.  They make a nice breakfast or even a great light dinner with a side salad and are a perfect brunch menu.  A Frittata is an egg omelet started on the stove-top and finished in the oven.

Ideas:  sauté garlic and onions in olive oil, add mushrooms.  Once the mushrooms are browned add 3-4 scrambled eggs mixed with shredded cheese and a little non-alum non-GMO baking powder (the eggs will puff without the baking powder so you don't really need to add that, it's just a little extra insurance, especially with a heavier mixture that includes cheese.)  Then move the egg to a preheated 350 F oven for 20 - 30 minutes until puffed and slightly browned on top.

Try basil and tomatoes (squeeze out the tomato seeds so it's not too watery) or salmon, goat cheese and dill, or spinach, Swiss and mushroom.  Fresh herbs do wonderfully so it's fun to be creative.   I always like to add parsley and tomatoes on the side or a Frittata.  Cheese (cottage cheese, ricotta, or even hard cheese) are great to add to Frittatas as it helps them brown on top and have a nice rich consistency.  The possibilities are endless and it's much easier than standing there creating omelets all morning!

Want some recipes - Food Network

Veggie Frittata

Recipe Summary
	Prep Time: 20 minutes		Cook Time: 25 minutes
	Inactive Prep Time: 1 minute		Yield: 6 servings

For the pastry:
1 cup all-purpose flour
2 tablespoons granulated or superfine sugar
1/4 teaspoon kosher salt
1/4 pound (1 stick) very cold unsalted butter, diced
2 tablespoons ice water

For the filling:
1 1/2 pounds McIntosh, Macoun, or Empire apples (3 large)
1/4 teaspoon grated orange zest
1/4 cup flour
1/4 cup granulated or superfine sugar
1/4 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground allspice
4 tablespoons (1/2 stick) cold unsalted butter, diced

For the pastry, place the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade. Pulse a few times to combine. Add the butter and pulse 12 to 15 times, or until the butter is the size of peas. With the motor running, add the ice water all at once through the feed tube. Keep hitting the pulse button to combine, but stop the machine just before the dough becomes a solid mass. Turn the dough onto a well-floured board and form into a disk. Wrap with plastic and refrigerate for at least 1 hour.

Preheat the oven to 450 degrees F.

Flour a rolling pin and roll the pastry into an 11-inch circle on a lightly floured surface. Transfer it to a baking sheet.

For the filling, peel, core, and cut the apples into 8ths. Cut each wedge into 3 chunks. Toss the chunks with the orange zest. Cover the tart dough with the apple chunks leaving a 1 1/2-inch border.

Combine the flour, sugar, salt, cinnamon, and allspice in the bowl of a food processor fitted with a steel blade. Add the butter and pulse until the mixture is crumbly. Pour into a bowl and rub it with your fingers until it starts holding together. Sprinkle evenly on the apples. Gently fold the border over the apples to enclose the dough, pleating it to make a circle.

Bake the crostata for 20 to 25 minutes, until the crust is golden and the apples are tender. Allow to cool. Serve warm or at room temperature.
 

Snow Pea  & Veggie Lo Mein – you could use wheat free noodles or protein noodles or skip the noodles altogether

Green Bean/Purple Bean Recipes:  http://cooksmuse.com/greenbeans.htm

From "The Anatomy of a Dish"

BASIC PREPARATION for Fava Beans

Ingredients:

• 2 small satsuma-imo (sweet potato/yam)
• 1 egg yolk
• 2 tbsp butter
• 1 tbsp milk
• 2 1/2 tbsps sugar

How to Cook:

1. Steam satsuma-imo until soften.
2. Peel satsuma-imo skin and mash the satsuma-imo in a bowl.
3. Add butter, egg yolk (leave some for glazing), sugar, and milk in the bowl.
4. Stir the ingredients well.
5. Make small oval-shaped sweet potato cakes and put each cake on a pan or in a muffin tin
6. Mix some water and left-over egg yolk in a small cup.
7. Glaze cakes with the egg mixture.
8. Place cakes on a tray and bake in 375 F oven for 10-15 min.

Green Cream Soup with Sugar Snap Peas, Lettuce, Celery and Parsley

3 T butter or Coconut Oil

2 stalks celery chopped

1/2 bunch parsley, chopped

1 head Butter, Boston or Bibb lettuce, shredded 
1 or 2 cloves of garlic

1 onion, diced

2 lbs Sugar Snap Peas

1 container (or 3 1/2 to 4 cups) chicken or veggie broth or water
arroworoot flour, 2 T or so; or you can use flour or cornstarch
1/2 to 1 cup milk or cream (optional)

1 bay leaf
salt & pepper

Melt butter or Coconut Oil in soup pot. Add celery and onion and sauté.  Add garlic and sauté.  Add parsley, lettuce.  Add broth or water, bay leaf, whole snap peas (destring them first).  Simmer covered for a few minutes.  Remove 1/2 of the sugar snap peas and shell them.  Remove the bay leaf (don't forget!).  Taste for salt and pepper and add to taste.  Put the shells back in the soup but save the inside peas.  Use handheld blender to puree it.  Taste texture, if grainy or stringy, strain it.  Thicken soup with a slurry (mix of water and) arrowroot flour or corn starch, or mix flour with a tablespoon or flour and add that to the soup.  Add milk or cream (optional).  Boil for one minute until the soup thickens.  Add peas  back to the soup.  You can garnish with a parsley leaf and some thinly sliced lengthwise fresh sugar snap peas.