½ head cauliflower, chopped
1 cucumber, sliced
1 cup radishes, quartered
Handful French green beans, sliced
1 garlic clove, minced
1” ginger, grated
1/8 tsp red chili flakes
½ cup rice vinegar
1 tbsp chopped chives
1 tbsp chopped mint
½ tsp each, salt & pepper
Combine the veggies, chives and mint in a bowl. Mix together the garlic, ginger, chili flakes, vinegar, salt and pepper over the veggies and toss well. Let sit for at least 30 minutes, mixing a couple times to re-distribute the vinegar & spices.
Serves 4
4 Chicken breasts
2 potatoes thinly sliced
2 large handfuls of green beans
Tandoori Spice Mix
Olive Oil
Salt n Peppa
Cucumber Mint Yogurt Sauce
Preheat oven to 350˚. Generously season the chicken breasts on both sides with tandoori spice mix. Tear off 4 sheets of tin foil. In the center of each place a few slices of potato, then some green beans, and finally a chicken breast. Drizzle the whole thing with olive oil. Fold the two long sides up and fold together, then fold in the ends to create a little package that seals everything in. Bake the tandoori packages for about 20 minutes (on convection, or about 25-30 regular oven) or until chicken is cooked through. Transfer contents of the package to a plate and serve with cucumber yogurt sauce.
Cucumber Mint Yogurt Sauce
Serves 4
6 oz plain greek yogurt
1 small cucumber, seeded
Handful of mint & parsley
Juice of 1 lime
1 tbsp agave nectar
Salt n Peppa
Process the cucumber and herbs in a food processor until finely minced. Strain out as much liquid as possible then combine with the yogurt, lime juice and agave. Season with salt n peppa to taste.
Serves 4
Season 4 6oz salmon fillets with a drizzle of soy sauce, sprinkle of sesame oil, generous grating of fresh ginger, salt and pepper. Let marinade for 10-15 minutes.
While salmon is marinating, prepare the green beans (about 4 hand fulls). Trim off the ends and blanch in boiling salted water for about 5 minutes, until bright green and al dente. Drain and set aside. In the same sauté pan, heat a couple tablespoons of canola oil. Add a pinch (or two if you like more heat) of red chili flakes, a couple cloves of garlic- minced, and a tablespoon or so of fresh grated ginger. Sauté for a minute then add back in the green beans and toss to coat evenly with the spices. Season with salt and pepper to taste. Cover and set aside.
Time to cook the salmon… you can either throw the fillets on the grill for 5-7 minutes. OR sear (skin side up) for 2-3 minutes in a sauté pan with a little oil, then flip over and transfer to a 350˚ oven for 5-7 minutes to finish cooking.
Serve the salmon and green beans with some brown rice.
A fun twist on plain-jane chicken salad…
Season chicken with salt, pepper, garlic powder and dried basil. Grill over medium-high heat until cooked through, about 5-7 minutes per side. Let cool then chop into bite-sized pieces. Combine with chopped red onion, cucumber, blanched green beans, walnuts, scallions and parsley.
The dressing is a light orange vinaigrette. Combine 2 parts orange juice with one part champagne vinegar, 1 part olive oil and some orange zest. You can dress the chicken salad all at once or drizzle over just before serving.
Serve this salad on a bed of quinoa or salad greens.
Summer Bean Salad
Serves 4-6
2 cups organic green beans
2 cups organic yellow (wax) beans
1 small organic red onion, diced
1 large organic tomato, diced
½ cup organic basil, chopped
2 tbsp organic red wine vinegar
1 tbsp organic Dijon mustard
3 tbsp organic extra virgin olive oil
Salt & pepper
Trim the green and yellow beans, cut in half and blanch in salted, boiling water for 3-5 minutes, or until al dente. Drain and let cool. Combine the cooled beans with the onion, tomato and basil. In a separate bowl, mix the vinegar, mustard, and oil to make a tangy vinaigrette. When ready to serve, pour the vinaigrette over the veggies, toss to coat evenly and season with salt and pepper. Serve this up alongside some grilled chicken or fish for a light summer meal.
Roasted Shrimp with Green & Cannellini Beans
Serves 4
For the Roasted Shrimp
1 lb medium shrimp, peeled and deveined (8-10 per person)
1 tbsp olive oil
Juice of ½ lemon
¼ tsp red chili flakes
Salt and pepper
Toss the shrimp with the remaining ingredients. Roast in a preheated 350˚ oven for 5-7 minutes, or until they have turned bright pink and are no longer transparent.
For the Green & Cannellini Beans
1 can cannellini beans, drained and rinsed
½ cup diced red onion
2 cups green beans, cut in half
2 tablespoons chopped dill
1 clove garlic, minced
Juice of 1 lemon
In a sauté pan, steam the green beans in an inch of salted water for 3-4 minutes, until al dente. Drain. In the same pan, sauté the onion in two tablespoons olive oil for 2-3 minutes then add in garlic an sauté for another minute. Add in steamed green beans, cannellini beans, chopped dill, lemon juice and toss gently. Season with salt and pepper to taste.
