Maple Dijon Salmon

This is one of the easiest weeknight dinners! The salty, sweet combination is the perfect pairing with salmon, which is a fatty (good fat) fish. Also, cooking the salmon at a lower temperature allows the fish to retain moisture and oils — keeping this delicious flavor in.

Ingredients:

(Serves 2)

• 1 lb salmon

• 1 tbsp grainy mustard

• 1 tbsp dijon mustard

• 1 tbsp maple syrup

• 1/2 tsp fresh thyme

• 1/2 lemon, sliced

• Salt and pepper to taste

Directions:

• Preheat the oven to 325 degrees F

• Place the salmon in a baking dish. Season it with salt and pepper.

• Meanwhile, combine mustards, maple syrup, and thyme in a small bowl. Spread evenly on top of the salmon. Place lemon slices on top.

• Bake for 15-20 minutes or until salmon easily flakes. Serve with extra lemon wedges.

Spring Pea Hummus Spread

This spring hummus is bright in color and flavor! It’s made from a few simple ingredients and all you need to do is blend them together. Spread it on toast for an easy lunch — maybe top it with some crumbled goat cheese or crispy prosciutto too :) You can also serve this with veggies and crackers for a tasty appetizer!

Ingredients:

• 1 cup frozen peas, thawed

• 1 15 oz. can chickpeas, rinsed and drained

• 1/4 cup olive oil

• 2 tbsp lemon juice

• 1 clove of garlic, minced

• 1-2 tbsp water

• 1/4 tsp salt

Directions:

• Combine all ingredients in a blender or food processor and blend until smooth. If needed, add a few splashes of water to help create a smoother consistency.

Creamy Feta Dip

I have been on a real feta kick these days. I’ve been adding them to my turkey and lamb burgers, throwing it in salad, and slicing it with grilled eggplants. Last night, I used a fresh block of feta to create this tangy, creamy dip (or sauce) for some roasted sweet potato wedges and I am so glad I did! You can use this feta dip/sauce/dressing however you’d like! Serve it with roasted veggies, add it as a “special sauce” for your turkey or lamb burger, or use it as a salad dressing! For those of you who live in San Francisco, it really reminds me of the Souvla dressing, and that is tough to beat!

Ingredients:

• 1 small garlic clove, minced

• ½ cup plain Greek yogurt

• ⅓ cup feta, crumbled

• 2 tsp fresh lemon juice

• 2 tsp olive oil

• Pinch of pepper
  

Directions:

• Combine all ingredients in a food processor until creamy and smooth

Optional: Add in some fresh herbs like dill or parsley for more of a green goddess sauce. You can also thin this out with more lemon juice or water if using for a salad dressing.

Lamb Meatballs with Greek Yogurt Sauce

I am a big fan of meatballs, and became even more of a fan when I started cooking for my daughter, Emery. One of the easiest ways to feed her meat was by making mini burgers or meatballs. I also found that it was a great way to introduce her to different herbs, spices, and flavors. She LOVED all varieties but lamb was her favorite! I make a big batch of these meatballs (salt omitted for Emery) and keep them in the freezer for quick and easy meals! Another option is to add in about 1/4 cup of crumbled feta cheese (if doing so, reduce salt to 1/4 tsp).

Ingredients:

(Makes around 20 meatballs)

• 1 lb ground lamb

• 1/4 cup parsley, chopped

• 1 egg, beaten

• 3 cloves of garlic, minced

• 1 small yellow onion, diced

• 1 tsp ground cumin

• 3/4 tsp kosher salt

• 1/2 tsp pepper

• 2 tsp olive oil to drizzle on top

For the sauce:

• 3/4 cup plain Greek yogurt

• 1/4 cup of fresh mint leaves, chopped

• 1 garlic clove, minced

• 1/2 lemon, juiced and zested

• salt and pepper to taste

Directions:

• Preheat oven to 400 degrees F and line a baking tray with parchment paper (you might need two)

• In a mixing bowl, combine all ingredients for lamb meatballs (except for the olive oil). Using hands is best. Then roll mixture into about 20 meatballs.

• Place meatballs on the parchment paper-lined baking tray and drizzle with olive oil.

• Bake for 15-20 minutes, or until cooked through

• While meatballs cook, mix together all sauce ingredients in a bowl.

• Serve meatballs on top of sauce and enjoy

Pan Seared Halibut with Lemon Basil Sauce

Served here with ricotta, garlic, and rosemary mashed potatoes and sautéed spinach

This is a VERY quick and simple dish to make, yet it feels elegant. The lemon and basil combination are a perfect pairing for a simple pan-seared white fish. Feel free to choose any white fish when using this sauce!

Ingredients:

(serves 3-4)

• 1 pound halibut

• 1 tbsp ghee or butter

• Salt and pepper to taste

For the sauce:

• ¾ cup fresh basil, packed

• Juice and zest from 1/2 lemon

• 3 tbsp olive oil

• Salt and pepper, to taste

• 2 tbsp of water

Directions:

• Begin by making the lemon basil sauce by blending all ingredients together in a blender or food processor until smooth. Taste and adjust seasonings if needed.

• Take halibut out of the refrigerator 15 minutes before cooking. Dry with paper towels and season with salt and pepper.

• Heat a pan over medium high heat. Add ghee or butter and once it’s shimmering, add the halibut. Press the halibut down to ensure that golden crust.

• Cook for 5 minutes or until golden brown.

• Flip the fish and continue cooking for 2-3 minutes or until cooked through.

• Plate the halibut on top of the lemon basil sauce

Health Benefits of Basil:

• Basil has anti-inflammatory properties, and since inflammation is the cause for most chronic disease, this is a powerful quality!

• This herb also has antibacterial and antimicrobial properties and is great to incorporate when boosting your immune system and fighting infection.

• Basil can act as an adaptogen to help with balancing stress levels.

• It can help create balanced pH levels within the body, helping with digestion and keeping healthy bacteria alive and thriving.

Sources and Additional Reading:

• https://www.purplecarrot.com/blog/5-health-benefits-basil-never-knew/

• https://www.precisionnutrition.com/healthy-basil

• https://draxe.com/nutrition/benefits-of-basil/

Lemon Blueberry Breakfast Bread

This healthy and guilt-free breakfast bread is bright and flavorful, with zesty lemon and antioxidant-rich blueberries. It’s perfectly moist and sweet, making it a perfect breakfast treat! As always, there are no refined sugars or flours - just wholesome, good-for-you ingredients! We love reheating a slice in the oven in the mornings with a little butter :)

Ingredients:

• 1 ½ cups almond flour

• ¼ cup coconut flour

• 1 tsp baking soda

• ¼ tsp salt

• 3 eggs

• ¼ cup coconut oil, melted and cooled

• ¼ cup maple syrup

• 1 lemon, zested and juiced

• 1 cup blueberries

Directions:

• Preheat the oven to 350 degrees Fahrenheit 

• In a mixing bowl, combine the almond flour, coconut flour, baking soda, and salt

• In a separate bowl, mix together the eggs, coconut oil, maple syrup, lemon zest and juice.

• Combine the wet and dry ingredients. Then fold in the blueberries.

• Pour into a loaf pan and bake for 45 minutes or until toothpick comes out clean

Pea and Cilantro Puree

We’ve been getting a fair amount of cilantro in our farm boxes lately and I’m sometimes unsure of how to use a whole bunch. This pea cilantro puree has been the perfect solution! It adds a beautiful green burst to your plate and looks elegant when served with fish or meats. This puree takes almost no time to make, yet it adds so much incredible flavor and brightens up any dish!

I love to use fresh herbs as a garnish, but I also know that herbs are nutritional powerhouses and so I try to get creative and let them have the spotlight when I can.

Ingredients:

(serves 2-4)

• 1 cup of cooked peas

• 1 bunch cilantro 

• 1 garlic clove, roughly chopped

• Juice from 1 lemon (about 2 tbsp)

• 2 tbsp olive oil

• Salt and pepper to taste

Directions:

• Place all ingredients in a food processor and blend until the consistency of your preference (I like mine a little textured).

Health Benefits of Cilantro:

• Cilantro helps our body to detox. It contains compounds that bind together heavy metals, which we then eliminate.

• The high levels of antioxidants in cilantro help to reduce inflammation and oxidative stress in our bodies.

• This herb has been shown to reduce anxiety levels and improve sleep quality.

• Cilantro aids in digestion by producing digestive enzymes, and it can also be used to settle upset stomachs and reduce bloating.

Sources and Additional Information:

• https://aspenintegrativemedicine.com/12-cilantro-benefits-nutrition-recipes/

• https://www.totalhealthinstitute.com/health-benefits-of-cilantro/

• https://draxe.com/nutrition/cilantro-benefits/

Vegan Lemon Cheesecake

I’ve always loved cashews. They are such a satisfying and filling snack. They also remind me of my grandfather, who always had a small handful of cashews every evening. He lived to be 94 so he was clearly doing something right! Cashews are so versatile - they can be enjoyed plain as a snack, added to trailmix, made into cashew butter, used to top oatmeal or overnight oats with, etc… and recently, I have been using them all the time as a cream or milk alternative, like with this raw, vegan, cashew “cheesecake.” It might sound weird at first, but I promise, it is delicious! Also, it requires no baking and it so simple to make!

Ingredients:

Crust:

• 6 medjool dates, pitted

• 1 cup walnuts

• 2 tbsp coconut oil

• 1 tbsp maple syrup

• ¼ tsp salt

• ½ tsp cinnamon

Filling

• 2 cups cashews, soaked (for at least 4 hours) and drained

• ¼ cup full-fat coconut milk

• ¼ cup coconut oil, melted and cooled

• ¼ cup maple syrup

• Zest from one lemon

• ¼ cup of freshly squeezed lemon juice

• 1 tsp vanilla extract

• ⅛ tsp salt

Instructions:

• Line a 7-inch springform pan or 8-inch square pan with parchment paper

• Make the crust by adding dates, walnuts, coconut oil, cinnamon, maple syrup, and salt to a food processor and process until mixture is sticky (be careful not to overmix). Press the mixture into the bottom of the pan. 

• In a blender, combine cashews, coconut milk, cooled coconut oil, maple syrup, lemon zest, lemon juice, salt, and vanilla extract. Blend on high for about one minute or until you have a creamy and smooth mixture

• Pour filling on top of crust and let set in the freezer for at least 3 hours so that it completely sets. 

• Garnish with berries, citrus fruits, or nothing at all!

Notes: feel free to get creative with your cheesecake - create a second layer by adding in a large spoonful of a fruity jam, add in cinnamon, nutmeg, orange juice, and orange zest for a different flavor profile!

Health Benefits of Cashews

• Cashews are an excellent source of healthy dietary fats, which are essential for brain development and the absorption of fat-soluble vitamins (A, D, E, and K)

• They are high in magnesium, which is essential for the healthy development of bones, muscles, tissues, and the body’s organs. Magnesium also helps maintain maintain nerve function, keep bones strong, and even regulate blood sugar levels

• They are a good source of protein - this in combination with the healthy fats make cashews a snack that keeps you full and curbs cravings

• Once ounce of these nuts contain 31% of your daily copper intake, which helps your body process iron and strengthens your blood vessels.

Sources and additional reading:

• https://www.organicfacts.net/health-benefits/seed-and-nut/health-benefits-of-cashews.html

• https://draxe.com/nutrition/cashews-nutrition/

• https://www.livestrong.com/article/385063-raw-cashews-benefits/

Brussels Sprouts, Radicchio, and Apple Salad

Here’s another brussels sprouts recipe for you this week! It’s a light, colorful, and fresh winter salad that has great flavor and crunch. Plus, it provides you with many vitamins and minerals to keep your immune system healthy this winter!

Ingredients:

(serves 4)

• 5-6 cups of shredded brussels sprouts

• 1 head of radicchio, sliced into thin ribbons

• 1 honeycrisp apple, thinly sliced into matchsticks

• ¾ cup hazelnuts or walnuts, toasted and roughly chopped

• 1 tbsp olive oil

• Salt to taste

For the dressing

• ¼ cup olive oil

• Juice from 1 ½ lemons

• Salt and pepper to taste

Directions

• Heat 1 tbsp of olive oil in a large frying pan over medium heat. Add the brussels sprouts and a pinch of salt and cook for about 5 minutes or until tender, stirring often.

• Remove brussels sprouts from the heat and let cool.

• Meanwhile, whisk together lemon zest, lemon juice, and salt and pepper.

• Add radicchio, cooled brussels sprouts, apples slices, and walnuts/hazelnuts to a serving bowl. Add the dressing and toss to coat. Optional: top with goat cheese or garnish with pomegranate seeds.

Ultimate Lemon Tahini Vinaigrette

I have been making this vinaigrette on repeat. The tahini adds richness and creaminess to this dressing. I think using a delicious dressing is the perfect way to spice up your salads. I will also use this as a dip for raw veggies, like carrots and peppers, or to top some charred broccolini or cauliflower! You can always thin it out with a bit more water or lemon juice. Enjoy!

Ingredients

This fall salad is ready to be dressed with my lemon tahini vinaigrette. It has kale, arugula, sweet potatoes, apples, and toasted pecans. A perfect lunch with a scoop of quinoa or some sliced chicken.

• ¼ cup tahini

• ¼ cup water

• ¼ cup lemon juice

• 3 tbsp extra-virgin olive oil

• ½   tsp sea salt 

• ¼ tsp black pepper

Directions

• Combine all ingredients into a small blender and blend until smooth. Alternatively, use a jar or bowl and whisk until smooth.

Sweet Potato Chicken Salad

I made this sweet potato chicken salad for a corporate wellness lunch a few weeks ago and it was a huge hit! It was inspired by a lunch my family and I had in Martha’s Vineyard about a month ago when we were trying to think of a creative way to use some of our leftover grilled chicken breast and roasted sweet potatoes. I credit my brother in law for thinking to combine the two with some avocado for a healthy play on chicken salad. The avocado takes the place of mayo as it acts as a binder and adds a layer of richness and creaminess. When I tried to create something similar for my corporate wellness lunch delivery, I added red onion, fresh lemon juice, olive oil, and sea salt to brighten and balance the flavors. Filling and deeply satisfying; this is a lunch that will keep your body and mind energized for a productive afternoon. Plus, it’s the perfect way to use up some leftovers too!

Ingredients:

(Serves 4)

• 2 cooked chicken breasts, cut into 1/2 inch cubes

• 2 medium size sweet potatoes, cut into 1/2 inch cubes

• 2 tbsp avocado oil (or another oil that stands up to high heat)

• 2 avocados, cut into 1/2 inch cubes

• 1/2 red onion, diced

• Juice from 2 lemons

• 3 tbsp olive oil

• salt and pepper to taste

Directions:

• Roast sweet potatoes with avocado oil, salt and pepper in the oven at 400 degrees for about 40 minutes, tossing at the halfway point. Let cool.

• Combine chicken, sweet potatoes, red onion, and avocado in a serving bowl.

• In a separate bowl, whisk together lemon juice, olive oil, salt, and pepper until combined. Pour over chicken, sweet potatoes, red onion and avocado. Toss until combined.

• Serve over a bed of lettuce or in butter lettuce cups

Grilled Carrots with Lemon and Mint

This dish is sweet, smokey, and refreshing - a very interesting flavor combination that somehow works really well! When carrots are cooked, they release natural sugars, which we all know is delicious. To contrast the heat and sweetness of the cooked carrots, the acidity from the vinegar and lemon juice and the cooling properties from the mint create an absolutely sensational taste. This dish pairs perfectly with grilled lamb or fish and a simple herbed quinoa or farro side. Enjoy!

Ingredients:

(serves 4)

• 12 medium sized carrots, sliced in half lengthwise (or 8 large carrots, quartered)

• ½ cup fresh mint leaves

• 2 lemons, halved

• 3 tbsp olive oil

• 2 tbsp avocado oil (or another high heat oil)

• 1 tbsp red wine vinegar

• 1 tsp smoked paprika

• 1 tsp cumin

• Salt and pepper to taste

Directions:

• Heat the grill

• Coat carrots in avocado oil, salt and pepper

• Grill carrots for about 15 minutes (or until slightly charred and cooked through), turning every so often. 

• Grill lemon halves, flesh side down, for about 3-4 minutes (or until heated through)

• While carrots are grilling, combine olive oil, red wine vinegar, smoked paprika, cumin, salt and pepper. Whisk. 

• Remove carrots from the grill and arrange in a serving bowl or on a platter. While they cool, roughly chop the mint leaves.

• Squeeze juice from the grilled lemons all over the carrots and then toss with paprika and cumin dressing. Garnish with fresh mint leaves, a pinch of Maldon sea salt, and serve.

Optional: Add crumbled feta to this dish.

Grilled zucchini, leek, and spring onion with lemon vinaigrette

We just got some zucchini in our CSA farm box this week, and I got so excited because for some reason zucchinis remind me of summer time. Well I guess they are a type of summer squash, so it makes sense :) My favorite way to prepare zucchini is by grilling them, but roasting and sauteing is also great! This recipe features grilled zucchini, leeks, and spring onions. It is super simple, but it’s delicious and pairs perfectly with grilled salmon or steak for a flavorful and fresh side dish. Give it a try at a summer BBQ and impress your friends!

Ready to be served!

Ingredients: (serves 4)

Prepping the veggies!

• 3 medium sized leeks

• 3 medium zucchini

• 1 bunch of spring onions (about 6)

• 1 garlic clove, finely grated

• Zest and juice from 1 lemon

• 3-4 tablespoons olive oil

• 2 tbsp avocado oil

• ½ tsp dijon mustard

• Salt and pepper to taste

Directions

• Heat your grill to medium-high

• Trim and halve leeks (lengthwise), and wash well

• Cut zucchinis in half (lengthwise)

• Add spring onions, zucchini, and leeks to a large mixing bowl. Add avocado oil, salt, and pepper and mix well.

• In a small bowl, add lemon juice, zest, olive oil, garlic, dijon mustard, salt, and pepper. Whisk until thoroughly combined. Taste and adjust seasoning if needed.

• Grill seasoned vegetables, turning every so often until slightly charred, for about 10 minutes (spring onions may need to be removed sooner)

• Cut grilled veggies into bite size pieces, toss with vinaigrette.

• Optional: top with toasted walnuts or pine nuts or torn mint leaves

Note: If you don’t have a grill, you can use a grill pan or sauté in a sauce pan. Also, if you can’t find spring onion, try a red onion instead!

Health benefits of zucchini:

• Zucchinis are a great source of antioxidants, but most are in the skin so be sure to keep the skin on!

• They are high in vitamin C, which helps boost immune function.

• They have many phytonutrients that aid in reducing inflammation, especially in the cardiovascular region and gastrointestinal tract.

• They are easily digested because they contain a lot of water, so try having cooked zucchini when suffering from constipation or other gut discomfort.

• Zucchinis are a great source of lutein and zeaxanthin (antioxidants), vitamin K, and magnesium, which can help improve bone health and strength.

Sources and additional reading:

https://draxe.com/zucchini-nutrition/

https://www.naturalfoodseries.com/9-zucchini-health-benefits/

https://www.healthline.com/nutrition/zucchini-benefits#section8

https://www.jenreviews.com/zucchini/

Lemon and Fennel Roast Chicken Thighs

I am on a total fennel kick right now. When raw, it takes on a licorice, anise flavor, which for me, took some getting used to. Now I definitely enjoy it, and I’ll add thin slices of it to salads for an extra crunch, but I especially love roasting it because it takes on a sweet and satisfying flavor.

This roast chicken is the perfect dish to serve when you have people coming over. It takes just a few minutes to prep, and the flavor combination feels sophisticated and bright. The fennel softens and takes on a more delicate flavor, and the chicken stays nice and juicy, which is always a crowd pleaser. Try it over quinoa so you can take advantage of all the juices or with a side of roasted starchy, root vegetables. Enjoy!

Ingredients (serves 4)

• 8 bone-in, skin-on chicken thighs

• 2 medium bulbs of fennel, keep some of the fronds (set aside)

• 2 lemons

• 6 cloves of garlic, smashed and peeled

• ¼ cup of avocado oil (or olive oil)

• 4 sprigs of rosemary, finely chopped

• ½ cup chicken broth (or white wine)

• Salt and pepper to taste

Directions:

• Take chicken out about an hour before cooking

• Pat chicken dry with a paper towel, and season with salt and pepper (this helps the skin crisp up)

• Preheat oven to 400 degrees

• Slice the fennel bulbs into thin rounds and place on the bottom of the baking dish

• Slice one lemon into thin rounds and place on the bottom of the baking dish

• Place chicken on top of fennel and lemon slices

• In a small bowl, add the zest and juice from the remaining lemon. Mix with oil, rosemary, and garlic cloves. Pour mixture over the chicken

• Chop fennel fronds and add to the pan, in between chicken thighs

• Pour in chicken broth

• Bake for 40 minutes or until chicken is cooked through

Lemony Basil Pesto

I have always loved pesto for as long as I can remember. Pesto pasta was an all-time favorite of mine as a little kid. Now I whip up my own version, which is dairy free, and I add it to everything, like my Lemony Grilled Chicken, paired with vegetables as part of a crudite platter, or dolloped on top of a quinoa bowl.

I also used to think pesto was so unhealthy and high in calories! Now, I know that it’s actually full of healthy fats, especially when using a high quality extra virgin olive oil. Mine includes pine nuts (high in manganese, magnesium, monounsaturated fat, and Vitamins E and K) and fresh lemon juice (a powerful detoxifier). Hope you enjoy it as much as I do!

Ingredients

• 4 cups loose basil leaves

• 3 tablespoons pine nuts (or ¼ cup walnuts)

• 3 tablespoons extra virgin olive oil

• 1 garlic clove

• Juice from 1 lemon

• ¼ teaspoon sea salt

• ⅛ tsp pepper

Directions:

• Place all ingredients in a blender or food processor and blend until smooth.

Paired with lemony grilled chicken and veggies

Enjoyed with grain-free Mary’s Crackers

Lemony Grilled Chicken

Paired with sautéed Swiss chard, roasted potatoes and onions, and my Lemony Basil Pesto

This chicken recipe requires a simple marinade and then you can choose to grill, pan sear, or roast. I personally love the char that comes from grilling it, which helps seal in the moisture and adds great flavor. I personally love pairing this chicken with my Lemony Basil Pesto for a bright and bold taste!

I love cooking with lemon because the flavor-enhancing citrus fruit is also a nutritional powerhouse! Just remember, when zesting lemons or putting lemon slices into water, use organic lemons! You don’t want the pesticides and chemicals interfering with the health benefits.

Ingredients:

• 2 pounds chicken breasts (I prefer skin on for added flavor)

• 1/3 cup olive oil

• Juice of 2 lemons

• Zest of 2 lemons

• 4 cloves garlic, minced

• 1/4 cup chopped fresh basil (loosely packed)

• Salt and fresh ground pepper, to taste

Directions:

• Preheat grill

• In a large ziploc bag, combine olive oil, lemon zest, lemon juice, garlic, and basil.

• Salt and pepper both sides of chicken and then add to ziploc bag. Shake it up so the marinade covers chicken.

• Marinate for about 4 hours or overnight.

• Place marinated chicken on the hot grill for about 6 minutes a side (timing depends on thickness of chicken breasts) or until a meat thermometer reads 165 degrees Fahrenheit.

• Remove chicken from grill; cover and let rest for 5 minutes before cutting.

• Serve with lemony basil pesto and garnish with fresh lemons

Health Benefits of Lemons:

• Lemons are acidic, but once ingested, they are alkalizing and help to restore balance to the body’s pH.

• They are rich in vitamin C and flavonoids (antioxidants), which boost your immune system

• Lemons help detoxify your liver and flush out toxins

• Lemons help with digestion and the regulation of bowel movements

• They have anti-aging agents, helping our skin to look and feel younger

• They help our bodies to absorb the iron in foods, which many of us (especially vegetarians) are deficient in

Sources and Extra Reading:

https://www.edisoninst.com/15-benefits-of-drinking-lemon-water-in-morning-empty-stomach/

https://draxe.com/lemon-nutrition/

https://www.getthenewlife.com/blog/lemons-are-truly-a-superfood/

https://www.mindbodygreen.com/0-4769/Why-You-Should-Drink-Warm-Water-Lemon.html

https://www.zliving.com/beauty/anti-aging/lemon-anti-aging-friend-8565/