Fish

Take fish out of the packaging. Keep the skin on.

Rub the fish with extra virgin olive oil and salt.

Heat a suacepan on HIGH heat. Add 1 tbsp extra virgin olive oil and 1 tsp salt.

Turn over after about 6 minutes.

Take off heat when the fish becomes flaky.

Vegetarian Chili

Cut up onions into large chucks (about 2-inch pieces).
Saute onions on MEDIUM in a large pot.
Add remainder of ingredients.
Let simmer on LOW for 1/2 hour.

Simple Turkey Burgers

Put turkey meat in a bowl.

Add 1 tbsp olive oil and dash of salt and pepper to mixture.

Add bell pepper and green onions.

Roll turkey into small balls (about 1 1/2 inch diameter).

Prepare a saucepan with 1 tbsp extra virgin olive oil and a dash of salt.

Add turkey meatballs.

Cook on HIGH for 5 minutes each side.

Add ginger patties.

Serve patties over a pasta or in a chili.

Polenta

What you will need: 1 package dried polenta 5 cups water Instructions: Bring 5 cups water to a boil in a small pot. Lightly salt. Turn to LOW. Whisk in 1 cup polenta, slowly but consistently. Sitr every 10 minutes for 1 hour. The goal is for the grains to open up, so that they […]

Roasted Vegetables

Rinse and chop all vegetables into 2-inch thick wedges.

Mix vegetables in bowl with extra virgin olive oil and a pinch of salt.

Line a sheet pan with the vegetables.

Roast in oven at 450° until lightly browned (about 40 minutes).

Roast Chicken / Turkey

Rub 3 tbsp extra virgin olive oil on the outside of the bird. Tip: put the extra virgin olive oil on like a thin layer of sunscreen.

Sprinkle herbs, such as thyme sage, Herbs de Provence, cumin and basil (cumin and sage are in traditional turkey recipes).

Saute onions in butter and extra virgin olive oil until onions are translucent. Add coarsely chopped root vegetables such as carrots, potatoes, yams, sweet potatoes, parnsips and rutabaga. Cook on HIGH.

Roasted Beets and Rutabaga

Rinse all vegetables.

Cut into 2-inch cubes.

Laddle vegetables into a glass baking dish. Drizzle extra virgin olive oil over vegetables. Add sea salt.

Place the baking dish in the over for 40-45 minutes at 375-400° F.

Whole Grain Yogurt Pancakes

Mix oatmeal, oat bran, whole wheat flour in bowl. Add baking soda and baking powder.

Lentil Dish

Scrub the celery, carrots and onions.

Chop onions into 1/2-inch cubes, celery and carrots into 1/4-inch cubes.

Heat pan on HIGH. Drizzle 1 tsp extra virgin olive oil to coat the pan.

Add onions. Keep them moving in the pan.

Once the onions become translucent, add carrots and celery.

Sweat the vegetables by letting the vegetables cook uncovered so the moisture in the pan can evaporate. Stir occasionally.

Baked Salmon

Preheat over to 375° F.

Remove salmon and let sit for 30 minutes at room temperature.

Rub extra virgin olive oil on both sides of the fish. Add salt to fish.

Spinkle both sides of the fish with rosemary.

Add a thin layer of water to a cooking sheet so that the water just covers the sheet.

Transfer the fish to the cooking sheet.

Bake for 20 minutes.

Brown Rice

Mix brown rice and water in a bowl.

Transfer mixture to a baking dish. Cover with foil.

Bake in the oven for 45 minutes at 350° F.

Lentil and Barley Pilaf

Bring the chicken stock (see Mom’s Penicillin Chicken Stock) and lentils to a rapid boil. Then turn to LOW.

Add cooked barley, carrots, chicken and celery.

Let simmer for 20-30 minutes.

Gnocchi

Mix together ricotta cheese and 1 egg.

Add flour to dry mixture.

Add salt.

Lightly flour your countertop or work surface.

Roll out mixture into an oval shape. Cut in half.

Roll each half into a long, skinny rope.

Cut into 1/2-inch cubes.

Fill half of a large pot with water and bring water to a boil.

At boil, add gnocchi.

Stir occasionally.

Strain gnocchi when they start floating to the top.

Chicken Stock (Mom’s Penicillin)

Rinse all vegetables.

Chop onions, celery and carrots into large chunks.

Prepare a large pot with 3-4 tbsp olive oil on HIGH.

Add all ingredients into pot.

Saute vegetables on MEDIUM until brown.

Chop chicken into large chunks (keep the bone). Add chicken to pot.

Fill pot with water so the ingredients are submerged below 2 inches of water.

Cover pot with a lid, leaving about 1 inch of pot uncovered.

Stir regularly for 2 hours.

Take off heat

Kale Dish

Saute onions, carrots and kale stalks.

Add lemon, if desired.

Sweat vegetables on MEDIUM until brown.

Add kale. Let simmer on LOW for about 10 minutes.

Stir ingredients and serve.