Tag Archives: delicious

Summer Pesto

Summer Pesto

This pesto is great tossed with grilled veggies and pasta. Use it as a savory spread on sandwiches too.

 

INGREDIENTS

3 cups Basil leaves, fresh

2 cups Cilantro, fresh

1/4 cup Walnuts, raw, shelled

1/8 cup Parmesan Cheese, fresh*

2 cloves Garlic

1/3 cup Olive oil

 

PREPARATION

In a food processor, add the basil, cilantro, walnuts, Parmesan, and garlic and process until smooth. While blender is still running, slowly add in the oil.

*Note: Many pre-grated, processed cheeses contain added gluten. Use fresh cheese if you are trying to cook gluten-free. Fresh always tastes better too!


Pineapple and Mango Salsa

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This salsa is a great accompaniment to grilled foods, including chicken, fish and tofu. Grilled bananas taste great with it too.

INGREDIENTS:
1 cup       Pineapple, diced
1 cup       Cherry tomatoes, quartered
1 cup       Mango, diced
1/3 cup    Bell pepper, orange, diced
2 medium Scallions, thinly sliced
1/8 cup    Cilantro, chopped
juice of 1 lime
1 teaspoon Tamari, gluten-free, low-sodium
1 medium   Jalapeno chile, minced

PREPARATION:
Put all ingredients into a medium sized bowl and toss to combine. Refrigerate for at least an hour to let flavors blend.

Makes 3.5 cups

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Pictured: Grilled Mahi Mahi & Banana with Pineapple Mango Salsa, Sweet Mash, Rice


Easy Blueberry Sauce

Easy Blueberry Sauce

A delicious sauce to top your pancakes, waffles and even ice cream.

INGREDIENTS

1.5 cups Blueberries, fresh (or frozen & thawed)

2 tb Maple syrup

1/2 tb Lemon juice

PREPARATION

Combine ingredients into a food processor and blend until smooth.  Serve with Fluffy Multi-Grain Pancakes. Great on ice cream too.

Makes 10 servings


Fluffy Multi-Grain Pancakes

Fluffy Multi-Grain Pancakes

These pancakes do not bubble up during cooking, but the mixture does hold together really nicely, making them much easier to flip than traditional pancake batters.

INGREDIENTS

1/3 cup Teff flour

1/3 cup Cornmeal

1/3 cup Rolled oats

1/4 cup Sorghum flour

1/3 tsp Salt

1/2 tsp baking soda

1 tsp Baking Powder

3t tb Olive oil

1 1/2 tb Honey

1 cup Buttermilk

1 Egg

PREPARATION

In a medium bowl, mix dry ingredients.  Add oil, buttermilk, honey, and egg and stir until well combined.

Heat and oil a griddle/pan on medium-high heat. Pour about 1/3 cup of mixture onto heated griddle. When bottom half of pancake is cooked well, gently flip pancake over.

Serve with maple syrup or Easy Blueberry Sauce.

Serves 4


4-3-2-1 Scallop Cheviche

4-3-2-1 Scallop Cheviche

Simple to make – Pretty to look at – Delightful to eat!

INGREDIENTS:

4 Lemons, juiced

3 Oranges, juiced

2 Limes, juiced

1 Blood Orange, peeled, sliced into thin wedges*

1.5 pounds Scallops, cleaned, sliced into thin, round discs

1/2 cup Yellow Pepper, diced

1/2 cup Orange pepper, diced

1/2 cup Red onion, diced

1/2 cup Cilantro, chopped

1/2 tsp Salt

1/4 tsp White pepper

3 small Chilies, seeded, chopped

1 small chili, chopped (seeds left in)

PREPARATION:

In a large, non-reactive bowl, gently toss ingredients to mix. Cover and refrigerate for 2-4 hours. Serve cold over a bed of greens.

For a spicier Cheviche, leave in more seeds from the chilies

Serves 6-10

*If blood oranges are unavailable, you can substitute with a regular orange or a tangelo


Tomatoes Concassee

Concassee Tomatoes are easy to make, and are great to use in soups, stews and sauces.

INGREDIENTS:

Tomatoes

PREPARATION:

Cut an “X” on the bottom of each tomato.

Bring a pot of water to a boil. Drop tomatoes into boiling water for about 20 seconds. Remove tomatoes from boiling water using a slotted spoon, then place tomatoes into a bowl of ice water to stop the cooking process. Remove tomatoes from ice water; peel away skins with a paring knife. Cut peeled tomatoes in half and squeeze out the seeds and juice.

Chop tomatoes to desired size.