Lisa's Banana Bread

Ingredients

Grease a 8x4 loaf pan

1/3 cup Branon Family Maple Orchards maple syrup
3 T canola oil
1 t vanilla
1/2 t salt
2 cups ripe bananas mashed
1 1/2 c whole wheat pastry flour
1/2 c whole wheat bread flour
2 t baking powder
1/2 t baking soda
3/4 cup chopped walnuts or pecans

Directions

Preheat oven to 350 degrees
Combine maple syrup, canola oil, vanilla and banana in a bowl
In a separate bowl sift and combine flours, baking soda, baking powder, salt
Gentle mix wet and dry ingredients together
Fold in nuts
Sprinkle some chopped nuts on top of bread
Bake in oven 45 minutes to one hour
Insert a toothpick into bread until it comes out clean
Try not to over bake, it will get dry

Tomato Soup

Ingredients

Serves 4-6

1 T olive oil
2 large cans whole tomatoes
3 cloves garlic crushed
6 leaves of basil chopped
1/4 block cream cheese
Salt and pepper to taste

Directions

In a large soup pot heat olive oil, add garlic and basil
Saute until garlic is tender but not brown
Add tomatoes, salt and pepper
Simmer for 1 hour stirring occasionally
Remove from heat
Pour into blender or use a hand help blender to puree soup
Return to heat and simmer for 15 minutes
Remove from heat and stir in cream cheese
If vegan use 1/2 cup soy milk- add soy milk in a slow steady stream stirring constantly
Sprinkle some fresh basil on top
Serve with crusty garlic bread
Enjoy!

Ochazuke

This is a classic Japanese dish. It is a great way to use left over rice, fish or veggies. Get creative, this dish is a lot of fun!

Ingredients

Serves 2
1 cup cooked brown rice
1 c brewed sencha or green tea
Assorted toppings: steamed veggies, grilled fish, boiled egg, mushrooms, tofu, pickled veggies, sesame seeds, really ANYTHING you like.
A dash of tamari

Directions

Place rice in a bowl
Add hot tea over rice
Top with any assorted topping
Enjoy!

Umeboshi Cucumber Salad

Ingredients

1 English Cucumber
1 T Umeboshi Plum Vinegar
1 T Rice Vinegar
1/2 T Sesame Oil

Directions

Whisk together vinegars and sesame oil.
Slice cucumber VERY thin or grate on the slicing side of a box grater
Place sliced cucumbers in a bowl
Pour Vinegar mixture over cucumbers
Place a smaller bowl on top of the cucumbers and weight it down with a heavy jar
Press for 20 minutes stirring a few times
Remove jar and bowl
Enjoy

Porcini and Pecan Pate

Ingredients
Serves 4-6

1 c pecans
1/2 c dried porcini mushrooms
1 c boiling water
1/2 lb portobello mushrooms
2 T tamari
2T olive oil
1/2 nutritional yeast
1/2 T lemon juice
1 t rosemary, chopped
1 t white miso
2 dry packed sun dried tomato halves
salt to taste
toasted baguette, sliced
Directions

Place pecans in bowl and cover with cold water. Let stand for one hour.
Meanwhile, in a small heatproof bowl, cover the porcini with the boiling water and let stand until softened, about 15 minutes.
Cut portobello caps in half and with a sharp paring knife trim off the dark gills on the underside of each mushroom. Slice the caps into 1/4 inch-thick pieces.
In a bowl whisk together the tamari, olive oil, yeast, lemon juice, rosemary and miso. Add the sliced portobellos and toss to coat thoroughly. Let stand for 15 minutes, tossing occasionally.
In a small saucepan, combine the soaked porcini and tomatoes. Slowly pour in the porcini soaking liquid, stopping before you reach the grit on the bottom. Bring the liquid to a boil, cover and simmer over low heat until the tomatoes are tender, about 4 minutes.
Drain the pecans and transfer them to a food processor. With a slotted spoon, transfer the marinaded portobellos, porcini and tomatoes to the processor; puree to a coarse paste, adding about 1/4 cup of the porcini liquid if the mixture is too thick. Season lightly with salt.
Transfer the pate to a crock and serve with toasted baguette.

Avocado Salad

Ingredients

3 avocados, diced
½ cup yellow tomatoes, diced
½ cup purple cabbage, shredded
2 clove garlic, crushed
3 tbsp parsley, chopped fine
1 tbsp dill chopped fine
2 tbsp sesame seeds
1 tbsp sesame oil
Juice of 1 lemon
1 pinch of Cayenne pepper
black pepper and salt to taste

Directions:

Thoroughly mix all ingredients in a bowl . Enjoy!

Marandas Caesar Salad

Ingredients
Serves 4

1 head organic romaine lettuce
1 lemon juiced
1/4 c olive oil
3 cloves garlic
1 T dijon mustard
3 T pecorino romano cheese
pepper to taste

Directions

In a blender combine lemon, oil, garlic, mustard and pepper
blend until emulsified
wash and dry romaine lettuce tear or cut into bite sized pieces
place lettuce in large bowl toss with dressing
add pecorino romano
serve chilled

Licia's Salad Dressing

My friend Licia is an amazing cook! This is one of my favorite recipes of hers!

Ingredients

1/2 c tahini
1/2 c olive oil
1/4 c tamari
2 T apple cider vinegar
1/4 added if too thick
2 T fresh lemon juice
2 cloves fresh garlic pressed
fresh basil, chopped

Directions

Whisk together tahini, olive oil, tamari, vinegar, lemon juice, garlic and blend until smooth.
Serve over fresh organic greens.

Bear's Favorite Tomato Sauce

Ingredients
Serves 4

3 Cloves garlic crushed
chiffonade 8 leaves fresh basil
2 T olive oil
1 large can organic whole tomatoes
2 T tomato paste
salt and pepper to taste

Directions

Heat a pot to med high heat. Put olive oil in pot, add garlic.
Saute quickly for a minute, do not brown.
Add basil and canned tomatoes.
Reduce heat to med-low.
Simmer for 30 minutes, stirring occasionally.
Using a potato masher, crush tomatoes.
Add tomato paste blend well.
Cook over low heat for 15-20 minutes.
Serve over pasta, put on pizza, use as a dipping sauce.

Lentil Salad

Serves 2-4

If you can, try to find the French lentils known as puy. Although sometimes described as green, they are a brownish color. While difficult to find in the supermarket, they are often sold in higher end grocery or health food stores. Otherwise use lentils labeled as green. Whichever you use, don’t overcook.

½ cup dried lentils, preferably French
1 lemon
½ t Dijon mustard
2 garlic cloves, minced
¼ t each salt and pepper
¼ cup olive oil
4 cups baby arugula or baby spinach
1 ½ cup heirloom tomatoes
3 green onions, thinly sliced
2 T chopped fresh parsley or basil
Crumbled goat or feta cheese (optional)

In a large saucepan, bring about 4 cups water to a boil. Add lentils, reduce heat to a simmer. Stirring occasionally, cook until lentils are just tender, but not mushy, about 15 minutes.
Meanwhile, finely grate lemon peel into a small bowl, then squeeze in 2 T lemon juice. Whisk in Dijon, garlic, salt and pepper, then oil. Drain lentils and place in a large bowl. Stir with half the lemon mixture. Cool lentils to room temperature.
Slice large cherry tomatoes into quarters or halves. Add to cooled lentils along with arugula, green onions, herbs and remaining lemon mixture. Toss, adding salt or pepper if needed. Serve sprinkled with cheese if using.

Cranberry Bread

Ingredients

2 cups flour
1/2 cup sucanat
1 1/2 t baking powder
1/2 t baking soda
1/2 t salt
1 egg beaten
1 cup cranberries
2 T canola oil
Juice and rind of 1 orange

Directions

Preheat oven to 350 degrees
Sift together dry ingredients
Combine orange juice, rind and enough boiling water to make 3/4 cup liquid
Add oil and egg, mix
Slowly fold liquid ingredients into dry ingredients
Fold cranberries into batter
Scrape into an oiled bread pan bake for 50-60 minutes

Zucchini Fettuccini

Ingredients

2 1/2 pounds small zucchini, untrimmed
1/2 teaspoon sea salt
2 garlic cloves, pressed
2 anchovy fillets, minced (optional)
1/2 teaspoon (scant) dried crushed red pepper
1/3 cup extra-virgin olive oil plus additional for serving
3/4 cup walnuts or sunflower seeds toasted, coarsely chopped
1 cup freshly grated Pecorino Romano cheese, divided
1/4 c plus veggie broth
1/2 cup (packed) thinly sliced fresh basil
1/4 cup (packed) chopped fresh mint
Squash blossoms

Directions

Place 1 zucchini on work surface. Trim ends. Using vegetable peeler and firmly holding zucchini by stem end, shave zucchini lengthwise into long ribbons Repeat with remaining zucchini. Place ribbons (about 10 cups total) in large colander set over large bowl; sprinkle with 1/2 teaspoon sea salt, Let stand 30 minutes. Rinse zucchini under cold running water; drain well. Spread on 2 large kitchen towels; roll up in towels to absorb excess water. Set aside.
Combine garlic, anchovy fillets, and crushed red pepper in very large serving bowl. Using pestle or wooden spoon, crush mixture until paste forms.
Transfer zucchini to bowl with garlic mixture. Add 1/3 cup oil and 1/4 cup heated veggie broth toss. Add walnuts, 1/2 cup cheese, basil, and mint; toss. Season with salt and pepper, adding more broth if mixture is dry. Drizzle with additional oil. Sprinkle with zucchini flowers, if desired. Serve with remaining cheese.

Thai Yellow Curry

Ingredients
Serves 8

1T coconut oil
1 shallot minced
2 cloves garlic, minced
1T fresh grated ginger
1 stalk lemongrass, cut into three pieces, hit with handle of knife to smash and loosen stalks
3 c veggie broth
2t curry powder
1/2t turmeric
1 1/2t coriander
1 1/2t cumin
1t chili paste
1T agave nectar
1/2 c pineapple chunks with juice
1 can coconut milk
Juice from 1/2 lime
3T fish sauce
1 c mushrooms, sliced
1/2 lb snow peas, wash and trim ends
2 c broccoli, cut into small florets
1 small zucchini cubed
1 small potato cubed
1/2 block extra firm tofu, cubes
1 c cilantro
Peanuts

Directions

Bring medium sized pot to high heat. Add coconut oil and reduce heat to medium high.
Saute garlic and shallots until translucent, reduce heat to medium
Add ginger, chili paste and lemongrass. Saute for 5 minutes
Add curry, cumin, coriander and turmeric cook another 5 minutes
Add broth, pineapple and agave, cook 10 minutes
Add coconut milk, fish sauce and lime, simmer 10 minutes over med-low heat.
Add tofu and potatoes, simmer 5 minutes
Add mushrooms, broccoli, zucchini and snow peas cook until veggies have a crunch to them but are cooked.
Add cilantro and serve immediately over rice with peanuts as a topping.

Grilled Eggplant with Miso Marinade

Ingredients
Serves 4

Marinade

4 T white miso
2 T Mirin
1 1/2 T water
1 T agave nectar
1/2 T fresh ginger grated
1 T canola oil
1/2 t sesame oil
1 medium eggplant sliced

Directions

Layer sliced eggplant in a shallow dish.
In a blender mix miso, mirin, water, agave, ginger, canola oil and sesame oil until smooth
Pour over eggplant, toss gently. Make sure eggplant is well coated on all sides.
Let marinade for 20 minutes.
Pre-heat grill.
Remove eggplant from dish and place onto hot grill.
Cook each side 3-5 minutes or until done.

Vegan Tomato and Mock Mozzarella Salad

Ingredients
This is a delicious vegan version of tomato mozzarella salad. We love it around our house! If you are eating bread spoon some on top of some crusty rustic bread.
Serves 4
1/2 block tofu cubed
2T fresh squeezed lemon juice
1/4 t salt
1/8 c red onion finely chopped
2 c cherry tomatoes quartered
3 T fresh basil , chiffonade
1 clove crushed garlic
2 T olive oil
salt and freshly ground pepper to taste

Directions

Bring 3 cups of water to a rolling boil. Add tofu and cook 10 minutes
Drain tofu, place in bowl, add lemon and salt. Let cool.
In a serving bowl toss together tomatoes, red onion, garlic, basil, olive oil and salt and pepper
Once cooled add tofu to tomato mixture, toss well and serve.

Homemade Granola Recipe

Ingredients

Use organic ingredients when ever possible

2 cups rolled oats (not instant)

1/2 cup pumpkin seeds

1/4 cup sesame seeds

1/2 cup sunflower seeds

1/2 cup unsweetened coconut

1/4 cup raw wheat germ

1/2 cup dried fruit I personally love dried cranberries or blueberries
1/4 cup canola oil (not olive)

1/2 cup honey or Branon maple syrup


Directions

Mix the oats, seeds and grains in a large bowl.
Measure oil into the measuring cup and swirl it around before pouring into bowl.
Then measure out the honey/syrup in the same, unwashed cup. The oil will help the honey exit the cup.
Toss everything together until evenly coated and then pour out into a baking pan. I use a large roasting pan, it keeps everything contained. A cookie sheet with a lip also works, but you have to stir it slightly more carefully if you use that.
Bake at 300 degrees for 30 minutes, turning it with a spatula every ten minutes or so. You want everything to be an even golden brown.
When it is finished cooking, returned the baked granola to the mixing bowl, add the fruit and stir to combine.

Miso Gravy

This gravy is a perfect compliment to the Millet Loaf or a big bowl of mashed potatoes!

Ingredients

2 T olive oil
2 T flour
1 shallot minced
2 T white or yellow miso
3 cups water
dash tamari
2 T nutritional yeast
1t black pepper

Directions

In a sauce pan heat oil then whisk in flour to create a roux.
Stirring constantly, let brown slightly
Add shallot and cook until translucent
Slowly whisk water into roux
Add nutritional yeast, pepper and tamari
Bring to a simmer until thick
Remove from heat add miso

For a gluten free version:
Saute shallot in olive oil until translucent
Add water, nutritional yeast, pepper and tamari
Bring to a simmer
In a small bowl combine 1/4 of cold water stir in 1 T arrowroot powder, dissolve.
In a steady slow stream while whisking add arrowroot liquid into gravy
Stir until thickened
Remove from heat, add miso

Millet Loaf

Ingredients
Serves 4

1 cup millet
2 1/2 cups water
pinch of salt
1 carrot finely diced
2 stalks celery finely diced
1 small onion finely diced
2 gloves garlic crushed
1 T sesame oil
1 1/2 t dill
1 t dried thyme
1 cup dry roasted or raw sunflower seeds
1 T tahini
1/2 block tofu cubed

Directions

Rinse millet and place in pot with water and salt. Cook over medium heat for 20 minutes or until soft. All the water should be absorbed.
Saute the onions, celery, carrots, garlic in sesame oil until onions are translucent. Add herbs.
Add tofu and saute 10 minutes.
Add the cooked millet and tahini, gently mix together.
Lightly oil 1 loaf pan. Press millet mixture into pan and bake at 400 degrees for 45 minutes.
Allow loaf to cool before turning out onto a cutting board.
Slice and serve with green veggie and miso gravy (coming tomorrow to a blog near you)

Vegan Hot and Sour Soup

Ingredients
Makes 6 servings

1 t peanut oil
¾ t Thai Red Curry Paste
5 1/2 cups vegetable broth
1 t finely grated lime peel or 2 kaffir lime leaves
1 T minced peeled fresh ginger
1 package firm tofu
4 ounces shitake mushrooms slices 1/8 inch thick
4 cups chopped Napa Cabbage
¼ cup lime juice
Chopped fresh cilantro
Chopped fresh green onions

Heat oil in heavy large pot over medium heat. Add curry paste and stir until it begins to stick to pan, about 4 minutes. Stir in broth, lime peel, and minced ginger. Bring to boil; reduce heat to medium and simmer 5 minutes. Add tofu and mushrooms. Cook about 3 minutes. Add cabbage; cook until beginning to wilt, about 30 seconds. Stir in lime juice. Divide soup among bowls, sprinkle with cilantro and green onions. Serve!

Market tip: Using Thai red curry paste is an easy way to add tons of flavor and some spice to your cooking. It is available in the condiment section of you local market, it is known as gaeng pet. Kaffir lime leaves, which come from kaffir lime trees in Southeast Asia and Hawaii, have a floral-citrus aroma. The leaves are sold frozen and are sometimes available fresh at Southeast Asian markets.

Thumbprint Cookies

Ingredients
Makes 2 dozen cookies

Use organic when ever possible
1/2 cup coconut oil (room temp)
1/3 cup agave nectar
2 cups raw nuts-pecans, almonds, almonds or cashews-a combo works well too
1 1/2 cups arrowroot powder
1/4 t salt
1/2 cup un-sweetened all-fruit preserves

Directions

Preheat oven to 350 degrees F.
Cream together coconut oil and agave in a large bowl by hand or with an electric mixer. Make sure to get all the lumps out.
Coarsely grind nuts in a food processor.
Add the rest of the dry ingredients to the food processor and pulse a few times to mix.
Stir the contents of the food processor into the wet ingredients until well mixed.
Form into small cookies 1/2 inch thick on oiled cookie sheet.
Make a thumbprint well in each cookie and fill it with a dollop of jelly.
Bake for 10-12 minutes or until slightly brown on the edges.

Grilled Salmon with Miso Glaze

Ingredients
Serves 2

Glaze
1 T yellow miso
2 t dijon mustard
1 T honey or agave nectar
2 T rice vinegar
3 T olive oil
2 t sesame oil
1 lb salmon cut into two equal parts

Directions

Whisk together miso, mustard, agave, rice vinegar in a bowl. Add olive oil and sesame oil until it emulsifies.
Slather glaze on both sides of salmon.
Heat grill, place salmon flesh side down and grill for 5 minutes.
Carefully flip salmon with a spatula and grill on other side for15- 20 minutes or until salmon is done.
Serve over brown rice with your favorite green veggie.

Baked Kale

Kudos to my friend Licia for this recipe!
This is a great snack and alternative to chips.

Ingredients

1 bunch organic kale
big drizzle of olive oil
2 gloves garlic crushed
1 t salt- more or less to taste

Directions
Preheat oven to 350 degrees
Wash kale thoroughly and let dry
Tear kale off stem and into chip size pieces
In a large bowl combine kale, olive oil, garlic and salt- toss well
Transfer kale to a large baking sheet
Bake for 30-45 minutes until crisp

Huevos Rancheros

Ingredients

Serves 4

8 corn tortillas
8 eggs
1 can black beans or 2 cups freshly cooked
1t cumin
1 t coriander
2 cloves fresh garlic crushed
1 t chipotle chili powder
1/2 c chopped parsley or cilantro
8-12 T salsa
1 large diced tomato
1 avocado sliced
1/3 c roasted pepitas

Directions

Open can of beans (if using canned), drain and place in pot. Add cumin coriander, garlic and chili powder. Simmer 15 minutes.
Set out 4 dinner plates.
Warm corn tortillas in dry cast iron skillet warming each side 30 seconds, place two tortillas on each plate.
Fry eggs to your liking, I prefer over easy or sunny side up.
Place eggs on top of tortillas.
Once beans have finished cooking spread 1/4 of beans over top of eggs.
Spoon 2 T salsa on top of beans.
Garnish with avocado slices, cilantro/parsley, tomatoes and pepitas.
Serve warm with a dollop of sour cream if desired.

Thai Coconut Fried Rice with Tofu

(4 servings)

2 cups coconut milk
1 stalk lemongrass, bruised
½ cup vegetable stock
1 cup red or brown rice
1 lb. extra firm tofu, pressed
2 T tamari
3 T lime juice
2 T fish sauce (optional)
1 T agave nectar
2 T peanut oil or canola oil
4 medium shallots, thinly sliced (about 1 cup)
½ t chili paste or sambal
1 T chopped ginger
3 cloves garlic, chopped
2 large eggs, whisked together
4 oz. snow peas, trimmed (about 2 cups)
3 large scallions, cut into 1-inch pieces
½ cup fresh Thai basil or cilantro, washed and dried
½ cup roasted, unsalted peanuts, chopped

In a 4-quart saucepan with a tight-fitting lid, bring the coconut milk, lemongrass and stock to a boil. Add the rice, return to a boil, and then reduce the heat to a low simmer. Cover tightly and cook for 30-45 minutes. When all the liquid is absorbed, remove the pan from heat and let stand, covered, for 10 minutes. Remove and discard the lemongrass.

Mix the tamari, lime juice, fish sauce and agave-set aside. Heat a large wok until hot, add the oil. Add the shallots and chili paste and stir-fry over high heat until the shallots are golden, about 2 minutes. Crumble the tofu into the hot oil and stir-fry, scraping often, until golden and crisp. Add the ginger and garlic and stir for a few seconds. Quickly add the eggs, and add the rice and tamari mixture. Let cook, undisturbed, for 1 minute to set the eggs, then start stirring and turning the mixture. Add snow peas and scallions and keep stirring. Cook over high heat until egg is cooked and no longer looks shiny or wet. Add the basil or cilantro and toss quickly, then scrape out into a serving bowl and top with peanuts. Serve hot.

Kerry's Delectable Breakfast

Ingredients

Serves 1

Left over grain Kerry used Quinoa
Spinach or any other leafy green in your fridge
1 egg
tamari
1 clove garlic




Directions

Steam or saute left over grain- place on a plate.
Wash & chop greens. Saute over med high heat until wilted.
Place greens on top of grain.
Chop garlic or press it and saute up with olive oil or Earth Balance.
Crack egg on top of garlic- fry to your liking.
Place egg on top of greens, add a sprinkle of tamari on egg.

Wine Margaritas

Something fun for the back porch this summer. I served these with the Fish Taco recipe below...ENJOY!

Ingredients:
Servings: 4
6 ounces Pinot Grigio or other dry wine wine
4 ounces Cointreau liqueur or triple sec
10 -12 freshly squeezed limes
cubed ice
salt for rims (optional)

Directions:
Prep Time: 10 mins
Place the wine, Cointreau and lime juice and ice in a pitcher.
Salt the rims of the margarita/martini glass if desired.
Pour margarita into the glass.
Garnish with a lime wedge is desired and enjoy.

Dairy Free Clam Chowder

Ingredients

Serves 4-6

1/2 cup dry white wine(optional)
2 can chopped clams
1 medium onion, chopped fine
3 stalks celery, diced
2 cloves garlic, crushed
3 red potatoes, cubed
1/4 fresh parsley, chopped fine
2 t dried thyme or 1 t fresh
1 bay leaf
2 T olive oil
2 cups vegetable or fish broth
1-2 cups soy milk-unsweetened
Salt and plenty of pepper

Directions

Bring oil to med- high heat, add onion, saute until translucent add celery and potato.
Add garlic, thyme and bay leaf saute 5 minutes.
Add white wine, stir scrapping bottom of pot to release flavors stuck to pot
Turn burner temp to medium, simmer 10 minutes
Add the clams and the juice into the pot
Add broth let simmer 15-20 minutes, stirring occasionally until add veggies are tender
Remove from heat and slowly stir in soy milk
Return to low heat add parsley
Serve with some delicious crusty bread!

Quinoa Tabouli

Ingredients

Serves 4

2 c water
1 c quinoa
1 1/2 c parsley
1/2 c mint (optional)
1/4 c olive oil
2 lemons, freshly squeezed
2 c chopped tomatoes or cherry tomatoes quartered
1/2 c green onion or red onion
1/2 c cucumber (optional)
salt and pepper

Directions

Place quinoa in a fine mess colander and rinse, removing bitter outer shell.
Combine quinoa and water in a pot. Bring to boil, cover and let simmer for 10-15 minutes.
While quinoa is cooking finely chop parsley, mint & onion.
Chop tomatoes
When all the water has cooked out of the quinoa remove from heat and scoop into a large bowl, let it cool for 15-20 minutes.
Once cool place the remaining ingredients into the bowl and toss together.
If you are not vegan or lactose intolerant add some feta cheese in! Delicious!

30 DAY CHALLENGE

Hi everyone!
So I was watching a video on TED.com with Matt Cutts. He was talking about trying something or removing something from your life for 30 days. It could be anything taking a photograph a day for 30 days, not smoking for 30 days, writing in your journal every day for 30 days, I think you get the idea. So it got me thinking. What could I do for 30 days. I wanted to choose something that was attainable for me- trying to meditate every day for 30 days would be utterly impossible-something that would make me feel good. So I chose a recipe a day for 30 days! Who knows what will come out of it but, just the point that I am doing it is inspirational. I was going to create an etsy site just for the recipes then a light bulb came on... I have this awesome blog going so why not use that. So today is day two and so far so good. The only thing is if I don't do it you all will know, well maybe all two of you but what the hell I am going to give it a try. No, I AM going to do it. Maybe it will inspire all of you to try something new for 30 days. Why not, what have you got to loose!

SPRING POTATO SALAD

Ingredients
Serves 6-8

3 lbs new red potatoes or any potato of your choice
3 hard boiled eggs-optional
1/2 c red onion
1/2 c fresh chopped parsley
1/2 cup edamame or sprouted green peas
1/4 c celery
used any vegetable you may have in the garden- green beans, sugar snap peas
1/2 c mayo or Vegenaise
4 T stone ground mustard
fresh ground pepper
pinch of salt


Directions

Boil potatoes in a large pot of water 10-15 minutes. Drain and set aside. Potatoes will continue to cook even once they are removed from water, let sit an additional 15-20 minutes.
Once cool enough to handle cut potatoes into chunks. I leave the skins on. Place in a large bowl. Chop egg and all the veggies, add into bowl. Add mayo, mustard, parsley, salt and pepper carefully toss all together. Add...enjoy!

Simply Delicious Guacamole

Ingredients


2 ripe avocados
1 large clove fresh garlic
1/2 lemon, freshly squeezed
1/2 lime, freshly squeezed
pinch of sea salt
a few pinches of fresh ground pepper

Miso Coleslaw

Ingredients
Serves 4
Dressing
1 T yellow or white miso
2 t Dijon mustard
1 T honey or agave nectar
2 T rice vinegar
3 T olive oil
2 t sesame oil

Slaw

1/2 head green cabbage or 1/4 red and 1/4 green
3 grated carrots
4 green onion or 1/4c red onion
1/4 c parsley or cilantro
1/3 c roasted pepitas (pumpkin seeds)

Directions

Whisk together miso, mustard, agave, rice vinegar in a bowl. Add olive oil and sesame oil until it emulsifies.
Grate and chop all slaw ingredients into a bowl, toss is the dressing, combine well.

Fish Tacos

Ingredients serves 4
Tacos:
1 pound white flaky fish, such as cod, mahi mahi or talapia
1/4 cup olive oil
1 lime, juiced
1 tablespoons chili powder
1 clove garlic chopped
1/4 cup fresh cilantro leaves chopped
8 corn tortillas

Directions
Rinse fish under cold water, pat dry. Place fish in a bowl. Whisk together the oil, lime juice, chili powder, garlic and cilantro and pour over the fish. Let marinate for 15 to 20 minutes.
Heat a cast iron skillet to med-high heat. Place the fish and the marinade into hot pan, flesh side down. Fry the fish for 4-10 minutes (depending on the fish your using) on the first side and then flip for 2-5 minutes and remove. Let rest for 5 minutes then flake the fish with a fork.
Place one tortilla at a time in a hot dry pan and cook for 20 seconds on each side. Divide the fish among the tortillas and garnish with guacamole, pepitas and cole slaw.