Mixed Greens Salad with Mangos, Asparagus & Fennel

Salad Ingredients List*:  Serves 4

*Please make substitutions where necessary based on dietary needs or food allergies

4 cups mixed greens

½ cup raw asparagus, chopped

1 cup diced mangos

¼ cup fennel, thinly sliced

Dressing Ingredients List:

2 tablespoons fresh orange juice (about half an orange)

1 tablespoon unfiltered apple cider vinegar

1 teaspoon Dijon mustard (gluten free)

Sea salt and black pepper to taste

Pinch of garlic powder (optional)

Ground fennel seeds (optional)

3 tablespoons extra virgin olive oil

1 teaspoon orange zest (optional)

Combine all ingredients in a bowl and whisk together well

Assembly Instructions

  1. Placed the mix greens on a large salad plate
  2. Top with mango, asparagus, and fennel
  3. Dress with orange vinaigrette dressing
  4. Garnish with orange zest
  5. Bon Appetit!

German Potato Salad

German Potato Salad

Ingredients:  Serves 4-6

2 pounds waxy potatoes

6-8 slices bacon, finely diced

½ cup finely chopped onion

¾ cup beef stock

6 Tbsp white vinegar

1 tsp mustard, Dijon, or mild German mustard

 Tbsp vegetable oil, sunflower, or avocado oil work best

1 tsp sugar

½ tsp salt, or more to taste

¼ tsp black pepper, freshly ground

2 Tbsp chopped parsley, or chives


Peal, cut potatoes into ¼ inch chunky slices.  Boil the potatoes in a large pot covered with an inch of water over high heat until tender, about 20 minutes depending on the size of the potatoes.  Drain and let the potatoes cool slightly.

Meanwhile, make the dressing. Cook the bacon in a skillet over medium heat until crispy. Take out the bacon and set it aside, leave the rendered fat in the pan. Add the onion to the pan and sauté until translucent but not browned, about 3-4 mins. Add beef broth and bring to a simmer. Turn down the heat and add vinegar, mustard, oil, sugar, salt, and pepper.

In a large bowl add half the potatoes and layer with parsley and or chives and bacon.  Repeat with second layer of potatoes, parsley/chives, and bacon.  Pour the hot dressing over the potatoes. Mix the salad gently then let the salad sit at room temperature for at least 20 minutes before serving so that the potatoes can absorb the flavor of the dressing.  Bon Appetit!

Thai Inspired Chicken Curry & Coconut Milk

Ingredients List*:  Serves 2-3

*Please make substitutions where necessary based on dietary needs or food allergies

1 package chicken for stir fry approximately ~1 lb.

½ cup extra virgin olive oil

1.5 teaspoon Montreal Steak Seasoning

2 teaspoons Yellow Curry Powder

2 teaspoons Red Curry Paste

2 teaspoons Tsang Bangkok Peanut Sauce (optional)

½ cup Vegetable Broth

1 can Coconut Cream (Unsweetened)

1 glass container Roasted Red Pepper (2-3 diced red peppers)

1 bunch Cilantro (or parsley) (1cup chopped)

1 small package Sugar Snap Peas (1cup diced)

1 bunch Mint (diced 1/3 of a cup)

1 Jalapeño (6-9 thin slices)

Salted Planters Peanuts (optional)

1 package 8.5 oz Seeds of Change Organic Seven Whole Grains (Microwaveable Rice)

Equipment needed:

Large Steak Pan with cover

Measuring Cup

2-3 small bowls for chopped vegetables

Cutting Board



Two Teaspoons

Plastic Spatula

Large Spoon

Let’s Eat! List

Bowl, Plate, Knife (optional), Fork, Spoon

Cooking & Serving Instructions

  1. Turn stove to high heat and in large steak pan add chicken, extra virgin olive oil, Montreal steak seasoning, yellow curry powder, Thai red curry paste, Tsang Bangkok peanut sauce (optional) and vegetable broth.
  2. Cook covered under medium heat (stirring often) until chicken is ready, about 5-10 minutes
  3. While the chicken is cooking, prepare the vegetables, dicing up the snap peas, roasted red peppers, mint, cilantro or parsley and thin slices (6-9 slices) of Jalapeño.
  4. To the cooked chicken stir in can of coconut cream (less the liquid), bring to a simmer, then add in mint, cilantro, or parsley, snap peas, and red peppers.
  5. Prepare microwaveable rice per instructions
  6. When rice is ready divide into serving bowls equally
  7. Add chicken mixture and then sauce to boarder (outer rim) of rice
  8. Sprinkle with salted peanuts, cilantro or parsley, and Jalapeño slices
  9. Bon Appetit!

Pan Seared Halibut Filet

Fish is always a good option in changing up the main course for dinner.  Meat, chicken, and seafood grace our table weekly, but sometimes one is just in the mood for a good piece of fish.  Recently we had Halibut, not a cut of fish typically prepared in my kitchen, as I grew up eating cod and continues to be my go-to.  But in the last couple months I ventured to preparing Halibut and am taking a liking to it.  Want to try my recipe; here you go.  Enjoy!


2 Halibut Filets

2 tablespoons Butter

1/3 cup canola oil

¼ cup extra virgin olive oil (optional)

Fresh oregano de-sprigged

Fresh basil chopped

1 teaspoon Minced garlic

Salt to taste

Black Pepper to taste

Steak seasoning to taste

1 cup Vegetable broth

1 tablespoon Lemon juice

1 tablespoon capers

1/3 of cup Heavy Cream

In steak pan add butter and canola oil; under high heat sear Halibut filets 2-3 minutes depending on thickness of the filet. Flip the filet to continue cooking another 2-3 minutes.  Remove from steak pan and place on a platter.  Too the steak pan add the vegetable broth, olive oil (if needed), lemon juice, black pepper, salt, minced garlic, basil, oregano, capers, and heavy cream.  Stir ingredients together, bringing to a simmer for about a minute.  Serve filet on a bed of your favorite carb (e.g., potatoes, butternut squash, carrots, rice) dressed with the sauce – pictured here with butternut squash and carrots.

Bon Appetit!