Dinner

Parsley, Mint and Lemon Salsa Verde

  This is my own version of Salsa Verde. I added fresh herbs, took out the anchovies and what I got was a delicious, fresh and bright green mixture that goes great on anything! This is one of those recipes I’m continuously finding new ways to use. I’ve had it as a dip for veggies, a sauce to top any cooked fish or meat (especially lamb) and mixed with an aioli for sandwiches. I will also turn it into a quick salad dressing by mixing 1TBS. of the salsa verde with a little extra olive oil and vinegar. Spectacular! The uses for this one are endless. Enjoy it any way you want, let me know how you like it! This will be in my fridge most of the summer. Ingredients: 1 small bunch parsley 1 small bunch mint ¼ cup pine nuts (can substitute walnuts or cashews) 2 cloves garlic 1 TBS. capers 2 TBS. white balsamic vinegar ½ tsp. salt ¼ cup lemon olive oil or ¼ cup regular olive oil +the zest of 1 lemon. ½ tsp. crushed red pepper Directions: 1. In a food processor, combine parsley, mint, pine nuts, garlic, capers, white vinegar and salt. 2. Put lid on and turn it on slow speed. Drizzle olive oil in while the processor is running until salsa verde is the consistency you would like. You might need to add a little more olive oil if you want the salsa to be runny. 3. When done, stir in crushed […]

Summer Market Grilled Chicken Salad Bowl

This salad is a great recipe to showcase how you can use both my grilled chicken and salsa verde recipes in your everyday life. These two are incredibly versatile! When you have all the “pieces” prepped in your fridge, this kind of goodness is so easy to throw together. I love all the colors in this salad, you can substitute any veggies you want, but I love this combination. If you ever don’t know where to start, just go for color! Eating the rainbow is a terrific rule of thumb for assembling a salad that’s both delicious and nourishing. In the summer especially I enjoy getting my produce from local farmers. Normally everything in this recipe, except for the pumpkin seeds, will come from my farmers market or local farm share. Ingredients: 3 grilled chicken breasts, see my recipe for grilled chicken here 4 hard-boiled eggs 4 sliced beets 6 sliced radishes 3 diced or shredded carrots 1 pint of cherry tomatoes, halved ¾  cup goat cheese, crumbled ½  cup toasted pumpkin seeds Dressing: 3 TBS. My salsa verde (find recipe here) 1 TBS. olive oil 1 TBS. white balsamic vinegar   Directions: 1. Follow directions for grilled chicken breasts recipe. 2. In a small saucepan add 4 eggs and bring to a boil over medium-high heat. Once boiling, bring the water down to a simmer by lowering the heat. Simmer for 10 minutes. Remove eggs and put in ice and water bath. Peel. 3. Place 4 bowls on your […]

Shakshuka, Susan Style

I first came across this recipe in one of my favorite cookbooks, “Plenty” by Yotam Ottolenghi. I loved this recipe at first sight and wanted to make it while on vacation at the beach. My only problem was that I didn’t have everything the original called for. So, being me, I decided to wing it and make up my own version. It turned out fantastic! We gave it a little Italian twist and now, after some polishing, its a solid recipe I make often and wanted to share with you all. The warm weather temps have got me thinking of all the delicious dishes that I can make with beautiful, ripe, farm fresh tomatoes; this dish is definitely one of them. I would serve this as a brunch dish but it could also be a very satisfying dinner alongside a green salad and some whole grain bread. Yum, eat up and enjoy! Ingredients: 2 red bell peppers 1 orange or yellow bell pepper, sliced 1 large or 2 medium onions, sliced 2 cloves garlic, minced 6 roma tomatoes, diced or 15 cherry tomatoes, halved 2 TBS. chopped rosemary 2 TBS. chopped basil 6 eggs 1 TBS. olive oil Salt and pepper to taste ½ tsp. crushed red pepper (optional) Crusty whole grain bread Directions: 1. Heat a 10-inch cast iron skillet over medium heat. 2. Add 1 TBS. of olive oil and all the sliced peppers and onions and saute for 5-10 minutes or until you get a nice color […]

Cauliflower Rice

Cauliflower rice I’ve found to be a satisfying substitute for grains. You don’t have to be strictly paleo to want to substitute grain sometimes. As you can tell by my other recipes, I’m not against whole grain in any way; I don’t believe in haphazardly removing food groups for no reason, however, it is true that many of my clients benefit greatly from either eliminating or reducing their grain intake. It just depends on the person. For example, someone who has high blood sugar or who is insulin resistant should not partake in very much grain at all.  While whole grains are amazing in so many ways, they still turn into sugar in your body. For most, that sugar is compensated for by the amount of fiber in the grain but for someone who is insulin resistant, those sugars are still going to be stored in your body as fat. Enter cauliflower rice! Cruciferous vegetables (like cauliflower, broccoli, brussels sprouts etc.) are so great for removing fake estrogens from the body and help level out your hormone levels. Plain white rice does not do that for you. Think of cauliflower rice as an easy way to add more goodness into your diet and treat your body right. This is one food trend I can get on board with, I love a grain free option that still satisfies. You can do so much with this easy recipe! Ingredients: 1 head cauliflower 3 green onions, finely chopped 3 TBS. Ghee Salt and […]

Curried Socca

This curried socca is a terrific side dish or appetizer! I really enjoy having an option that is just as satisfying as bread but much healthier. I love to serve this along with my peach chutney or, you guessed it, my salsa verde. Both options are delicious! If I make the salsa verde, I actually make it a little more “mint heavy” as mint and curry are long-time good friends. I found this recipe in one of my absolute favorite cookbooks, “At Home in the Wholefood Kitchen” by Amy Chaplin. I love this cookbook and keep coming back to it for guidance and inspiration in my day to day cooking. This Socca is delicious and naturally gluten-free, it won’t cause the bloating that so many of us experience after eating glutinous products. Hope you enjoy making it and pairing with tons of yummy foods like grilled meats and veggies. This recipe makes about 6, 9-inch socca. Enjoy! Ingredients: 3 cups chickpea flour 2 ¼ teaspoons sea salt 3 cups warm filtered water, divided 2 tablespoons melted extra virgin coconut oil 2 tablespoons ghee, plus more for cooking socca 2 teaspoons black mustard seeds 5 teaspoons homemade curry powder (or high-quality organic store-bought) 2 onions finely sliced Directions: 1. Mix the chickpea flour and salt in a bowl and whisk to combine well. 2. Pour in 1 ½ cups warm water and whisk until completely smooth, then add the remaining water and coconut oil; whisk again and set aside. 3. Warm 2 tablespoons of ghee […]

Sauerkraut

This Saurkraut recipe is such a satisfying side with grilled chicken or some kind of roast. Something about the flavor helps to round out the meal and make you feel full. Its also make from cabbage which is a cruciferous vegetable that can help improve digestion with the fiber it offers and also balances hormone levels. The probiotics in this recipe work to elevate the good hormones in your body. Besides that, it is an incredible asset in preventing cancer and can actually decrease cancer risk by removing toxins (xeno-estrogens) from the body. I try to find ways to incorporate fermented food into my diet and this is a great way to do so. It’s so good for your overall gut health. A little side note: If you choose to strain the whey when making my homemade yogurt, this is the perfect use for it. If you don’t have whey then water also does the trick. This recipe and the yogurt are perfect to make in the same week. Enjoy making these fermented foods and pay attention to how it makes your tummy feel. It has definitely helped me. Happy eating! Ingredients: Fresh Organic cabbage, 1 medium/large head 1/2 cup of whey from organic yogurt and (or) filtered, lightly salted water 2 TBS Salt (kosher or sea salt, non-iodized) A bowl Mandolin (optional) A potato masher or similar tool A large jar for fermenting with a lid A small ziploc bag   Directions: 1. Slice your cabbage into thin pieces or shreds. (you can […]

Charcuterie Plate

Everyone needs to have a recipe in their back pocket that is elegant and beautiful when entertaining. In my case, I prefer something like this charcuterie plate. It’s not really a “recipe”, in the strictest sense of the word, but I don’t really enjoy constraints in case you haven’t noticed. So allow me to share my guide to building this gorgeous platter. It features my homemade pimento cheese as well as the ricotta crostini I shared this week. There are times when I enjoy making something visually beautiful to eat, it stimulates my creative side and brings me happiness in a way that simply filling my belly cannot. I try and make my charcuterie platter with plenty of bright, beautiful veggies and serve some seed or whole grain crackers instead of only white. I find the options are endless and the flavor combinations much more interesting to my taste buds when I add fresh elements to a charcuterie plate. I love the bright colors of cucumbers, tomatoes and cherries and sprigs of herbs; all fantastic options for the conscientious eater. My guests love it because it looks and tastes amazing and I can rest easy and enjoy myself knowing that I have many wholesome options before me. Sometimes the extra effort it takes to make something beautiful is just as enjoyable as actually eating the food. You are in charge of what you put in your body and can have fun entertaining without getting off track! Below are the different […]

Grilled Skirt Steak Platter

You all know how much I love grilling season! This might be the simplest marinade recipe of all time yet it is so incredibly delicious. My favorite way to serve this skirt steak is to make a big platter with tortillas, delicious salsa, guacamole, grilled spring onions and jalapenos. Everyone can make their own taco or just eat it smothered in guacamole or my tomato and red chili salsa. The presentation looks rustic and beautiful with the charred veggies and there are options for everyone’s taste. Mexican food is one of my favorite things to make! I just love the fresh flavors especially this time of year when all the veggies are in season. Skirt steak can tend to be a bit tough so a marinade really helps to break down the meat and then with just a quick sear on each side it turns out perfectly. I get my skirt steak from Riven Rock Farms, they have amazing pasture-raised meat that is not ridden with GMOs and their animals are healthy and humanely raised. They have incredibly high standards which means the meat I get from them is out of this world delicious. This marinade is the simplest but shockingly delicious. The original recipe comes from Rio Grande Cafe which is one of our favorite Tex- Mex restaurants in Washington DC. Our friends, David and Jackie were able to obtain their  secret and sweetly shared it with us! The pineapple juice has enzymes that not only help to tenderize […]

Mexican Shredded Beef

I love this stove top recipe because it only takes a few hours to make. While I really like the crockpot it’s nice to have a recipe on hand that doesn’t involve getting that out every time. Making shredded beef is much easier than you might think! I make this recipe often at home, it’s so nutrient dense and simple, we love it. One thing I think is key: to mix your own seasoning from really high-quality spices. It makes such a big difference in the flavor! I get my meat from a farm which tastes way better in my opinion. This recipe is so diverse, you can eat it in a taco, enchilada or on some nachos. You can also have it for breakfast over an omelet or huevos rancheros or just on top of a salad. I can’t tell you enough how incredible the flavor is. You’ll just have to make it yourself! This recipe also freezes really well so it’s a great idea to make lots and freeze some for a future meal!   Ingredients: 2 lb. Chuck Roast cut into 4 pieces and rubbed with Mexican blend seasoning 1 large yellow onion, chopped 2 jalapeno peppers, stemmed, seeded and very finely chopped 1 28 ounce can San Marzano whole tomatoes in their juice, or 2 cups chopped ripe tomatoes 1 cup beef stock Avocado oil or rendered pork fat Salt   Mexican Blend Seasoning: 1 tsp. Cumin ½ tsp. Ancho Chili Powder ½ tsp. Chipotle Chili […]

Mediterranean Sausage and Goat Cheese Frittata

I think this might be one of my favorite brunch dishes but it is also a great supper alongside a green salad.  Eggs are so protein dense and such a complete protein.  Egg yolks also contain choline which is an important nutrient that detoxifies the liver, which is an important step in hormone balance. It is hard for me to understand why we divide this complete and nutrient dense food and put the slimy whites in a carton and call that healthy.   That doesn’t seem like a wholefood to me.  Sorry, but I really get upset with what these companies do to our food, claiming it is health food and charging double the price when half of the nutrition is missing.  If you want more information on the health benefits of eggs, Dr. Axe has a really great detailed article.  It is definitely educating and well worth the read. Eggs are a fairly inexpensive protein and are absolutely delicious.  Now, I do recommend Organic and Free Range Eggs. They are so much more nutrient dense than their mass produced, supermarket counterparts.  I buy mine from a local farm and the egg yolks are a beautiful orange and have the very best flavor. The sausage I use in this dish if also from a local Virginia Farm as well.  Riven Rock Farm raises some of the most flavorful beef, pork and lamb of any that I have tasted.  Pastured Pork is leaner than mass raised pork and has unbelievable flavor.  Again […]