Ingredients:
1 sole fillet or flounder
1/4 cup lime juice fresh
1 tsp dill weed fresh
1 clove garlic
salt and pepper
Directions:
Preheat oven to 350F.
Squeeze lime juice over fillets and marinate for at least 30 minutes in refrigerator.
Grease a shallow baking pan with margarine.
Place fillets in baking pan and sprinkle with dill, garlic, salt, and pepper.
Bake for 5-10 minutes or until fish flakes easily.
recipeland.com
Directions
1. Spoon yogurt onto several layers of heavy-duty paper towels;
spread to 1/2-inch thickness. Cover with additional paper towels, and
let stand 5 minutes. Scrape into the bowl of a food processor using a
rubber spatula. Add the cheeses, sour cream, and garlic, and process
until smooth, scraping sides of bowl once. Spoon yogurt mixture into
a medium bowl, and stir in the spinach, minced dill, and pepper.
Cover and chill. Garnish with fresh dill, if desired. Yield: 2 cups
(serving size: 1/4 cup).
recipes.sparkpeople.com
Your taste buds will tingle with this creamy and delicious dressing that is full of flavor. It is tangy and creamy and can be used as either a dressing for salads or as a dip.
1/2 cup of raw cashews soaked and drained
Juice from half a lemon
1 1/2 tablespoons of dill weed (you can adjust to your liking)
1 clove of garlic (2 cloves for more garlic flavour)
2 tablespoons of olive oil
1 table spoon of flax or hemp oil
1/2 teaspoon of seasalt (or to taste)
1/4 cup of water
Toss everything into a food processor and process until smooth and creamy. Toss with your favorite salad recipe or serve as a dip with your favorite raw crackers or veggies.
goneraw.com
Salad Mix – Crisp and Luscious.
Spinach – Sweeter after frost!
Head Lettuces – wrap in a plastic bag for storage.
Scallions – the greens make great chives!
Salad Turnips – slice and add to salad. remove greens for storage in fridge
Radishes – to keep crisp remove greens and store in water in fridge.
Dill – place in a cup with small amount of water in fridge. Use in salads, sandwiches and on burgers. Use with garlic to make salad dressing
Garlic – to use in a homemade salad dressing. Check our recipes.
Broccoli – Be sure to soak in salty water to remove worms, cut up and enjoy in your salad.
SALAD MIX
SPINACH
KALE
ONION
GARLIC
BRUSSELS SPROUTS
WINTER SQUASH
POTATOES
Preheat the oven to 350 degrees F.
Pare a narrow strip of peel from the middle of each potato. Cut larger potatoes so they are all roughly the same size. In a large bowl mix the oil, garlic, and rosemary; add the potatoes and toss well. Transfer the potatoes to a shallow baking pan and roast until potatoes are tender when tested with the tip of a knife. Serve hot. These can also be chilled and served with fried chicken or ham.
www.foodnetwork.com
Ingredients
10 ounces kale, spinach, collard greens or combination 1/2 onion, chopped
spices of your choice
1 pastry shell (9-inch)
shredded cheese, to taste, your choice
1 cup sour cream
3 eggs
Directions:
Chop kale or other greens and saute with onion and spices. Into pastry shell layer the shredded cheese, then sauteed vegetables. Whip sour cream with eggs and pour over vegetables. Bake at 350F until set, approximately 30-40 minutes (test center of quiche with a skewer).
www.cdkitchen.com
You can finish these with many different types of cheese but I tend to go for Parmesan when the weather is good. I trade that in for heavier cheeses like gruyere or Gouda in colder weather. I finished them off with some toasted hazelnuts the other night – delicious!
24 small brussels sprouts
1 tablespoon extra-virgin olive oil, plus more for rubbing
fine-grain sea salt and freshly ground black pepper
1/4 cup grated cheese of your choice
Wash the brussels sprouts well. Trim the stem ends and remove any raggy outer leaves. Cut in half from stem to top and gently rub each half with olive oil, keeping it intact (or if you are lazy just toss them in a bowl with a glug of olive oil).
Heat 1 tablespoon of olive oil in your largest skillet over medium heat. Don’t overheat the skillet, or the outsides of the brussels sprouts will cook too quickly. Place the brussels sprouts in the pan flat side down (single-layer), sprinkle with a couple pinches of salt, cover, and cook for roughly 5 minutes; the bottoms of the sprouts should only show a hint of browning. Cut into or taste one of the sprouts to gauge whether they’re tender throughout. If not, cover and cook for a few more minutes.
Once just tender, uncover, turn up the heat, and cook until the flat sides are deep brown and caramelized. Use a metal spatula to toss them once or twice to get some browning on the rounded side. Season with more salt, a few grinds of pepper, and a dusting of grated cheese. While you might be able to get away with keeping a platter of these warm in the oven for a few minutes, they are exponentially tastier if popped in your mouth immediately.
www.101cookbooks.com
Bag of Caribe Potatoes
2 Heads of Leafy Lettuce
Bag of Spinach
Onion
2-3 Garlic
Winter Squash
Kale
Brussel Sprouts- They store the longest on the stem.
2-3 Heads of Lettuce
Spinach
Kale
Green, Yellow and Purple Beans
Pie Pumpkin
Garlic
Scallions
