Author: Ede B

Ingredients:
4 (3­ounce) skinless, boneless salmon fillets
1 teaspoon lemon zest
1 pound strawberries, diced
2 kiwifruits, peeled and diced
1 cucumber, diced
1 jalapeño pepper, seeded and minced
2 tablespoons chopped fresh mint leaves
2 tablespoons fresh lemon juice, divided
1 pound baby spinach leaves, rinsed but not dried
Method:
Preheat the oven to 350°F. Place salmon on a baking sheet and sprinkle with lemon zest. Bake 15 to 18 minutes or until cooked through.

Meanwhile, place strawberries, kiwi, cucumber, jalapeño, mint and 1 tablespoon lemon juice in a medium bowl and toss until combined. Set aside. Heat a large, high­sided skillet over medium heat. Add spinach, with water still clinging to leaves, cover and cook 5 minutes or until wilted, stirring occasionally. Stir in remaining lemon juice. Divide spinach among plates. Top with salmon and salsa and serve.

Nutritional Info:
Per Serving: 240 calories (50 from fat), 6g total fat, 1g saturated fat, 45mg cholesterol, 220mg sodium, 29g carbohydrates, (9 g dietary fiber, 10g sugar), 21g protein.

Source: http://www.wholefoodsmarket.com/recipe/baked-salmon-spinach-and-strawberry-salsa

• 4 – 5 (6 – 7 oz) bone-in, skin on chicken thighs
• 4 Tbsp olive oil, divided
• 1 1/2 Tbsp red wine vinegar
• 3 cloves garlic, minced
• 1 Tbsp each minced fresh thyme, sage and rosemary, plus more for serving
• Salt and freshly ground black pepper
• 1 large sweet potato (peeled if desired), chopped into 3/4-inch cubes
• 1 lb Brussels sprouts, sliced into halves
• 2 fuji apples, cored and sliced into half moons about 3/4-inch thick
• 2 shallot bulbs, peeled and sliced about 1/4-inch thick
• 4 slices hickory smoked bacon, chopped into 1-inch pieces [can make optional]

Directions

• Preheat oven to 450 degrees. Pour 2 Tbsp olive oil, red wine vinegar, garlic and herbs into a gallon size resealable bag, add chicken, season with salt and pepper then seal bag and massage mixture over chicken while working to evenly distribute herbs. Set aside and let rest while chopping veggies.
• Place sweet potato, Brussels sprouts, apples and shallot on a large rimmed baking sheet. Drizzle with remaining 2 Tbsp olive oil then toss to evenly coat and season with salt and pepper to taste. Spread into an even layer then set chicken over veggie/fruit mixture. Sprinkle bacon (separate any pieces that stick together) evenly over veggie/fruit mixture. Roast in preheated oven until chicken and veggies are golden brown, about 30 minutes (chicken should register 165 in center). Broil during last few minutes for a more golden skin on chicken if desired. Sprinkle with more herbs and serve immediately.

Source: 
http://www.cookingclassy.com/one-pan-autumn-chicken-dinner/

The holidays can be full of treats and booze. Not everyone prefers an alcoholic beverage or perhaps you’re looking to give your liver a break. Here’s a recipe for a non-alcoholic beverage to help you celebrate the holidays. Feel free to customize the recipe to your liking!

Prep time: 5min           Total Time: 5min         Servings: 12

Ingredients

2 cups pear juice

Juice of 1 lemon

1/2 cup sugar

2 liters ginger ale

Sliced fresh pear

Directions

1.     Pour pear juice into large punch bowl.

2.     Add lemon juice.

3.     Stir in sugar.

4.     Mix in ginger ale and top with fresh sliced pear.

Source http://www.tablespoon.com/recipes/sparkling-pear-punch/76982ce0-8e5c-41aa-b092-d5ff6638a4fe?esrc=18534&utm_medium=cpc&utm

PREP TIME: 10 mins COOK TIME: 40 mins

TOTAL TIME: 50 mins SERVES:  8

INGREDIENTS
1 Tbsp olive oil
1 yellow onion
4 cloves garlic
3 carrots
3 ribs celery
15oz. can kidney beans
15oz. can fire roasted diced tomatoes
½ tsp dried basil
1 tsp dried oregano
½ tsp smoked paprika
Freshly cracked pepper
1 cup uncooked quinoa
4 cups vegetable broth
2 cups water
¼ lb. frozen spinach

INSTRUCTIONS
1. Mince the garlic and dice the onion. Add the olive oil, garlic, and onion to a large pot and sauté over medium-low heat until the onions are soft and transparent.
2. While the garlic and onion are cooking, wash and peel the carrots, then slice into ¼-inch thick rounds. Wash the celery and slice into ¼-inch pieces. Add the carrots and celery to the pot and continue to sauté until they just begin to soften (about 5 minutes).
3. While the carrots and celery are cooking, rinse the quinoa well with cool running water in a wire mesh sieve. Drain and rinse the kidney beans. Add the quinoa, kidney beans, diced tomatoes (with juices), basil, oregano, smoked paprika, and some freshly cracked pepper (about 20 cranks of a pepper mill) to the pot.
4. Add the vegetable broth and water to the pot, place a lid on top, and turn the heat up to medium-high. Allow the pot to come to a boil, then turn the heat down to low and let simmer for 25 minutes (make sure it’s simmering the entire time, turning the heat up just slightly if it stops).
5. After simmering for 25 minutes the quinoa should be slightly translucent and tender. If not, let simmer a few minutes longer. Stir in ¼ lb. of frozen spinach until heated through. Taste the soup and add salt or adjust the seasonings if necessary. Serve hot.

Recipe by Budget Bytes at http://www.budgetbytes.com/2016/09/garden¬vegetable¬quinoa¬soup/

INGREDIENTS

3 tablespoons finely chopped flat-leaf parsley
4 teaspoons capers
1 tablespoon finely minced scallion
1 teaspoon finely minced garlic
⅓ cup extra-virgin olive oil
2 pounds salmon fillets, cut in 6 portions
Salt and freshly ground black pepper
1 tablespoon fresh lemon juice

 
PREPARATION
1. Combine the parsley, capers, scallion and garlic in a bowl. Stir in half the olive oil. Set aside.
2. Preheat a broiler or grill. Brush the salmon with the remaining oil and broil or grill close to the source of heat about two minutes on each side for medium rare, or to desired degree of doneness. Remove from the heat and allow to rest two minutes.
3. Season the salmon to taste with salt and pepper.
4. Add the lemon juice to the parsley mixture, drizzle or brush this mixture over the salmon and serve.

Source: http://cooking.nytimes.com/recipes/5659-salmon-in-parsley-sauce

Prep time: 20 mins Cook time: 18 mins Total time: 38 mins Serves: 24 cookies

Ingredients
1 pie crust (you can make half that recipe)
5 Granny Smith apples, peeled and diced
¼ cup granulated sugar
1 teaspoon cinnamon
2 tablespoons lemon juice
1 tablespoon cornstarch
1 cup flour
½ cup granulated sugar
½ cup light brown sugar, packed
½ teaspoon kosher salt
⅔ cup rolled oats (not instant)
10 tablespoons cold unsalted butter, diced

Instructions
1. Preheat oven to 350 degrees.
2. Add baking spray or grease regular muffin tin (you’ll use it twice or spray two muffin tins).
3. Cut 24 two inch circles out of your pie crust.
4. If you need to gather your scraps and re­roll them to ¼ inch thickness.
5. Add the pie crust to the muffin tins.
6. In a small saucepan add the apples, sugar, cinnamon, lemon juice and cornstarch.
7. Cook for 5­7 minutes until the apples are softened and thickened.
8. To make the crisp topping, add the flour, ½ cup sugar, ½ cup brown sugar, salt, oats and butter to a bowl and combine with either a hand mixer or pastry cutter.
9. Add one tablespoon of apple filling to each muffin well.
10. Add two tablespoons of the crumble topping on top.
11. I give the tops a quick spray with canola oil, but it is totally up to you. I find it helps hold the topping together.
12. Bake for 18­20 minutes.
13. Let cool completely before carefully removing.

Recipe by: Dinner, then Dessert at http://dinnerthendessert.com/apple­crisp­cookies/

PREP TIME 15MIN.. COOK TIME 40MIN… TOTAL TIME 55MIN …SERVES 4 (2 fajitas each)

INGREDIENTS
FAJITA SPICE MIX
1 Tbsp chili powder*
½ tsp chipotle powder
½ tsp onion powder
1 tsp cumin
½ tsp garlic powder
1 tsp sugar**
½ tsp salt

FAJITAS
2 portobello mushroom caps
2 bell peppers (any color)
2 yellow onions
3 Tbsp olive oil
8 small (6 inch) flour tortillas
1 avocado
Handful cilantro (optional)
1 fresh lime

INSTRUCTIONS
1. Preheat the oven to 400ºF. In a small bowl, stir together all the ingredients for the fajita spice mix.
2. Slice the portobellos, bell peppers, and onions into ¼ inch wide strips. Place the sliced vegetables in a large 9×13 inch casserole dish or on a large baking sheet. Drizzle the olive oil over the vegetables then sprinkle the fajita spice mix over top. Use your hands to toss the vegetables until everything is well coated in oil and spices.
3. Roast the vegetables in the fully preheated oven for 40 minutes, or until the vegetables are slightly wilted and the edges have a nice brown color. Stir the vegetables half way through the roasting time to make sure everything gets even exposure to the hot air.
4. After removing the vegetables from the oven, squeeze fresh lime juice over top. Sprinkle chopped cilantro over the vegetables. To serve the fajitas, scoop a small amount of the roasted vegetables into each tortilla and add a slice of avocado.
NOTES
*The chili powder I use is a mild blend made by McCormick. It is not spicy at all and contains barely any salt. If using a different brand, make sure to adjust the salt and/or chipotle accordingly.

**The small amount of sugar in this recipe helps caramelize the vegetables and give everything that grilled or charred flavor that is characteristic of fajitas.

Source: http://www.budgetbytes.com/2016/06/chipotle-portobello-oven-fajitas/

PREP TIME:  40 MIN…COOK TIME:  20MIN…TOTALTIME:  60MIN

INGREDIENTS

MARINADE/DRESSING
1 lemon
¼ cup olive oil
3 cloves garlic, divided
½ Tbsp dried oregano
½ tsp salt
Freshly cracked pepper

SALAD
2 boneless, skinless chicken thighs
8oz. pasta (any shape)
1 bell pepper (any color)
4oz. grape tomatoes*
½ cucumber (1.5 cups diced)
¼ bunch parsley
2oz. feta

INSTRUCTIONS
1. Use a zester, microplane, or small-holed cheese grater to remove the zest from the lemon. Set the zest aside. Squeeze the juice from the lemon into a separate bowl. You’ll need at least ¼ cup juice.
2. Prepare the dressing and marinade by mincing two of the three cloves of garlic and combining them with ¼ cup lemon juice, olive oil, oregano, salt, some freshly cracked pepper, and a pinch of the lemon zest. Whisk these ingredients until well combined.
3. Place the chicken thighs in a small zip lock bag and add half of the dressing, saving the rest to add to the salad later. Mince one more clove of garlic and add it to the bag with the chicken and marinade. Squeeze the air out and massage the bag to make sure the thighs are well coated in the marinade. Refrigerate the thighs for at least 30 minutes.
4. While the chicken is marinating, cook the pasta according to the package directions, drain in a colander, and let cool.
5. Heat a skillet over a medium flame. Once hot, add the marinated chicken thighs and cook on each side until they are well browned and cooked through (about 5 minutes each side). There should be enough oil in the marinade to keep the meat from sticking. Remove the cooked chicken from the skillet and let it rest for about five minutes. Once slightly cooled, chop the chicken into smaller, bite-sized pieces.
6. While the chicken is cooking, prepare the rest of the vegetables. Dice the cucumber and bell pepper. Slice the tomatoes in half (or dice if using Roma or regular tomatoes). Pull the parsley leaves from the stems and give them a rough chop.
7. Finally, build the salad. Add the cooked and cooled pasta to a large bowl. Top the pasta with the cucumber, bell pepper, tomatoes, parsley, and chopped chicken. Crumble the feta over top and add a pinch or two of the lemon zest. Pour the remaining dressing over the salad and toss to coat. Serve immediately or refrigerate until ready to eat. Serves 4-6.
Source: http://www.budgetbytes.com/2016/05/greek-chicken-pasta-salad/