1 mango, peeled and diced
1/2 pineapple, peeled, cored and diced
1 cup halved red grapes
1 banana, peeled and sliced
2 Tbsp lime juice
1 Tbsp honey
1 Tbsp thinly sliced mint leaves
Toss together all fruit, except banana, in a large bowl; cover and refrigerate until ready to serve. Just before serving, fold in banana, toss with lime juice and honey and sprinkle with mint.
2 Tbsp honey
1 Tbsp lemon juice
1/4 tsp cinnamon, plus more for garnish, ooptional
1 medium Gala apple, cored, cut into 1 inch pieces
1 medium Granny Smith apple, cored, cut into 1 inch pieces
1 medium red Anjou pear, cored, cut into 1 inch pieces
1/2 cup green seedless grapes, halved
1/2 cup red or black seedless grapes, halved
1/4 cup dried cherries
1/4 cup dried cranberries
6 Tbsp plain Greek yogurt, optional
In a large bowl, whisk together honey, lemon juice and cinnamon until well combined. Gently toss apples, pear and grapes with dressing, then toss in dried fruit. Cover and refrigerate until ready to serve. Spoon into bowls, and serve with a dollop of yogurt and sprinkle with additional cinnamon, if desired.
8 oz linguine or spaghetti noodles
1 pint cherry tomatoes, sliced in half
2 oz baby spinach leaves
1 small onion, finely sliced
3 cloves garlic, finely sliced
a small handful of basil leaves, roughly chopped
2 Tbsp extra virgin olive oil
1/2 tsp crushed red pepper
1/2 tsp salt
2 oz Parmesan cheese, grated
1. In a large deep pan, place the spaghetti in addition to the cherry tomatoes, spinach, sliced onions, garlic and basil. Drizzle the olive on top and season with crushed red pepper and salt.
2. Pour 4 cups of boiling water (or vegetable/chicken stock) into the pan and bring the mixture to a boil. Cook for 8-10 minutes on medium heat stirring occasionally with tobgs, until the liquid in nearly evaporated, creating a sauce.
3. Remove the pan from heat and stir in Parmesan cheese and fresh basil. Serve immediately.
2 lbs uncooked shrimp (26-30 per pound), peeled and deveined
4 garlic cloves, minced
1 tsp paprika
1 tsp ground ancho chili pepper
1 tsp ground cumin
1/2 tsp salt
1/4 tsp pepper
1 medium lime
1 cup crushed tortilla chips
1/4 cup chopped fresh cilantro
1/4 cup olive oil
1 cup cherry tomatoes, halved
1 medium ripe avocado, peeled and cubed
1. Preheat oven to 425 degrees. Place the first 7 ingredients in a greased 15x10x1 inch pan. Finely grate zest from lime. Cut lime crosswise in half; squeeze juice. Add zest and juice to shrimp mixture; toss to coat.
2. In a small bowl, combine crushed chips, cilantro and oil; sprinkle over shrimp mixture. Bake until shrimp turn pink, 12-15 minutes. Top with tomatoes and avocado. If desired, serve with additional lime wedges and cilantro.
1 1/2 lbs salmon fillets, cut into 4 portions
2 Tbsp melted coconut oil or olive oil
2 Tbsp balsamic vinegar
2 tsp minced fresh rosemary or 3/4 tsp dried rosemary, crushed
1 garlic clove, minced
1/2 tsp salt
1 lb fresh asparagus, trimmed
1 medium sweet red pepper, cut into 1 inch pieces
1/4 tsp pepper
lemon wedges
1. Preheat oven to 400 degrees. Place salmon in a greased 15x10x1 inch baking pan. Combine oil, vinegar, rosemary, garlic and salt. Pour half over salmon. Place asparagus and red pepper in a large bowl; drizzle with remaining oil mixture and toss to coat. Arrange around salmon in pan; sprinkle with pepper.
2. Bake until salmon flakes easily with a fork and vegetables are tender, 12-15 minutes. Serve with lemon wedges.
1 tsp butter, or as needed
3 large russet potatoes, scrubbed
2 shallots
3 tsp kosher salt
1/2 tsp freshly ground white pepper
1 pinch cayenne pepper, or to taste
2 1/2 cups grated sharp white Cheddar cheese
1 3/4 cups sour cream
1. Preheat the oven to 400 degrees. Butter a casserole dish.
2. Wrap each potato in foil and place on a baking sheet. Poke holes into potatoes using a knife.
3. Bake in the preheated oven until very tender and easily pierced with a knife, about 1 hour and 15 minutes.
4. Let potatoes cool to room temperature, at least 20 minutes. Unwrap. Cover with plastic wrap and refrigerate until completely chilled, 8 hours to overnight.
5. Preheat the oven to 425 degrees.
6. Shred potatoes into a large bowl using a cheese grater. Mince shallots to get 1/4 to 1/3 cup.
7. Add shallots in with the potatoes; season with salt, white pepper, and cayenne. Toss with two forks until well combined. Add Cheddar cheese and mix well. Gently toss in sour cream until barely combined. Transfer mixture into the prepared baking dish, piling it up high then patting it down very lightly.
8. Bake in the preheated oven until piping hot and top is browned, 30 to 35 minutes.
*Note: 1 1/2 to 2 tsp fine salt can be used in place of the kosher salt.
1 tsp butter, or as needed
3 cups mashed potatoes
1/2 cup heavy cream
1/2 cup grated Swiss cheese
salt and freshly ground black pepper to taste
1. Preheat the oven to 350 degrees. Butter aa shallow 1 1/2 quart baking dish.
2. Spread mashed potatoes in the prepared baking dish.
3. Whip heavy cream in a bowl until stiff; foldin Swiss cheese and add salt and pepper to taste.
4. Bake in the preheated oven until the top is delicately brown, 25 to 30 minutes.
*Note- you can use grated Gruyere cheese instead of Swiss, if preferred.
Serves: 4
