Soups, Salads & Sides

Back To Recipe Box page

Pomegranate, Kale, Wild Rice, Walnuts and Gorgonzola Salad

  • 1c pomegranate seeds
  • 2c baby kale, chopped
  • 2c Wild Rice, cooked
  • 1/4c walnuts, Toasted
  • 1/4c gorgonzola

Dressing:

  • 1 lg shallot
  • 1/4c fresh orange juice
  • 1/4c Avocado oil
  • 1 tbsp Dijon mustard
  • 1 tsp. honey
  • Salt & pepper to taste

In a nice salad bowl layer all the salad ingredients. Place in fridge to chill while making the dressing.
Take the juice of 1 orange and place in a small saucepan and bring to a boil for 5 minutes. Let cool. When done the juice should be reduced to a ¼ cup. Mince shallot. In a blender blend all dressing ingredients until well blended and oil is incorporated completely. Dress salad lightly with dressing.

Butternut Squash and Sweet Potato Soup

  • 1 large onion, chopped
  • 4 cloves garlic
  • 4 celery ribs, chopped
  • 10 carrots, chopped
  • 2 large yams, chopped
  • 1 small butternut squash, chopped
  • 5g ginger
  • 1/8 bunch dill
  • 1 small bunch cilantro
  • 1 small bunch parsley
  • salt and pepper, to taste
  • water
  1. Roast butternut squash and yams in the oven at 400°F for 1 hour.
  2. In a large soup pot with 1 tbsp coconut oil, saute onions until golden brown.
  3.  Add in garlic, carrots, celery and cook until nice and soft golden brown.
  4. Add butternut squash, yams, herbs, salt and pepper, and ginger nugget.
  5. Fill with water. Bring to a boil, reduce and simmer, covered, for 30 minutes.
  6. Puree in blender until smooth.
  7. Adjust seasoning as needed.

Corn Poblano Soup

  • 6 ears fresh corn, kernels removed from cob (reserve cobs)
  • 2 *poblano chili peppers; Fire roasted, skin removed and seeded, chopped
  • 1 med-large onion, chopped
  • 8 cloves garlic
  • 2 celery stalks, chopped
  • 1 medium yellow potato, chopped
  • 1/3 bunch fresh cilantro, chopped
  • 8 cups chicken stock
  • salt and pepper to taste

*Poblano Chili is also known as a Pasilla Pepper, a deep dark green pepper.

  1. In a large stock pot add a touch of olive oil (about 2 tsp) and saute onion and garlic until golden brown. Season with salt and pepper. Add potato and continue to saute until potato starts to turn golden.
  2. Add in celery and corn. Season with salt and pepper. Saute until tender.
  3. Add in chicken stock, corn cobs, chili peppers and cilantro.
  4. Bring to a boil, reduce heat and simmer for 30 minutes, covered.
  5. Discard cobs.
  6. Using a blender (Vitamix or food processor) or immersion blender, puree soup until very smooth.
  7. Season to taste with salt and pepper.

Greek Wedge Salad

  • 1 Head + Hearts of romaine lettuce
  • 10 kalamata olives, halved
  • 2 persian cucumbers or 1 cup English cucumber, chopped
  • 1 Roma tomato, chopped
  • 2 oz Sheep Feta, crumbled or cubed
  • 2 tsp pine nuts, toasted
  • 1 whole grain pita, baked into a chip
  • 1 oz Creamy Dill Dressing

*2 servings

  1. Wash and halve Romaine lettuce, place on 2 plates
  2. Chop & divide equally between both plates the cucumber, tomato and feta.
  3. Toast pine nuts and sprinkle on top of both plates
  4. Divide olives and top the salad
  5. Drizzle dressing on each salad; about 1 – 1.5 tbsp each

Pita Chips

  1. Spray pita bread with grape seed oil.
  2. Season with a pinch each of: salt, pepper, oregano, garlic powder, and sesame seeds.
  3. Bake in oven at 400°F until crisp, about 5 minutes.
  4. Break into large pieces; divide equally among both salads.

Creamy Dill Dressing

Makes 2 cups

  • 1 1/4 c low fat buttermilk
  • 1/2 c sour cream, light
  • 1/3 c fresh dill weed, minced
  • 1/4 c manchego or Parmesan, grated
  • 3 tbsp lemon juice
  • 1 tsp lemon zest
  • 4 tsp freeze dried red onion or shallot
  • 3 cloves garlic, minced
  • 2 tsp Worcestershire sauce
  • pinch of pepper
  1. Whisk all ingredients together. Put into a glass jar with lid. Refrigerate for at least 1 hour.