Serves 2 Crab Cake Ingredients: ¼ cup extra virgin olive oil ¾ lb. (12 ounces) lump crab meat ¼ red onion, minced 2 stalks of celery, minced 1 teaspoon Dijon mustard 2 tablespoons plain Greek yogurt 1 egg 1 ½ teaspoons old bay seasoning 1/3 cup panko breadcrumbs Sauce Ingredients: 1 cup plain Greek yogurt
SALMON WITH FRESH AVOCADO SALSA
Serves 4 Salmon Ingredients: 4 (6oz) salmon fillet 1 tablespoon olive oil 1 teaspoon sea salt 1 teaspoon cumin 1 teaspoon sweet paprika Salsa Ingredients: 1 ripe avocado, diced 2 plum tomatoes, diced 1 clove garlic, minced 1 teaspoon extra virgin olive oil Juice of 2 limes ½ teaspoon sea salt ½ teaspoon black pepper
STEAK WITH HERB SAUCE
Serves 4-6 Ingredients: 2 pounds skirt steak or flap steak (if skirt steak is not available) ½ cup plain Greek yogurt 1 tablespoon Dijon mustard 1 teaspoon sea salt ¼ cup balsamic vinegar ¼ cup and 1 tablespoon extra-virgin olive oil ¼ cup diced fresh parley 1 tablespoon minced fresh rosemary ¼ cup diced fresh
KALE AND SQUASH SALAD
Serves 2 Ingredients: 3 cups kale, shredded, stems removed 1 cup cubed cooked butternut squash 4 oz chicken breasts, grilled and sliced (optional) 1 pear sliced thin (do not peel) ¼ cup goat cheese ¼ cup toasted pecans ¼ cup extra virgin olive oil 1 tablespoon red wine vinegar 1 tablespoon lemon juice ½ teaspoon
SOBA NOODLE BOWL
Serves 1 Noodles Ingredients: 1.5 oz dry soba noodles 2 oz peeled, deveined raw shrimp, tail removed 4 cloves garlic, diced ¼ cup green peas 1 red bell pepper, cut into strips 4 green onions, cut into 1-inch length 2 teaspoons sesame oil Dressing Ingredients: 1 tablespoon sesame paste (tahini) 1 teaspoon sesame oil 1
OVEN VEGETABLE WRAP
Serves 2 Ingredients: 1 bunch Tuscan kale, chard, or collard greens (not sliced) OR 2 large whole-wheat tortillas 1 carrot, thinly sliced 1 small zucchini, thinly sliced ½ eggplant, thinly sliced 1 red bell pepper, seeded and thinly sliced 1 yellow onion, sliced thinly ½ pound asparagus 1 tablespoon extra-virgin olive oil ½ teaspoon sea
GREEK CHICKEN SALAD
Serves 2-4 SALAD Ingredients: 3 large tomatoes, diced 3 cucumbers, seeded and diced 2 yellow bell peppers, diced 3 chicken breasts, roasted and diced ¼ cup sliced black olives ½ teaspoon salt ½ teaspoon black pepper ½ teaspoon dried oregano Note: For the vegetarian option, consider adding 2cups of tofu or black beans instead of
RAINBOW SALAD
Serves 1 SALAD Ingredients: 1 cup cooked quinoa 1 jalapeno pepper, seeded and sliced ½ small red beet, sliced ¼ purple cabbage, sliced 1 yellow bell pepper, sliced ¼ cup pickled red onion ½ cup lightly sauteed kale ¼ cup sliced radishes ¼ cup avocado 1 hard-boiled egg DRESSING Ingredients: ¼ cup minced cilantro 2
SAUSAGE AND SWEET POTATO HASH
Serves 4-6 Ingredients: ½ cup extra virgin olive oil 2 sweet potatoes, washed and diced 1 yellow onion, diced 1 red bell pepper, diced 4 links turkey sausage, crumbled (optional) 1 clove of garlic, minced 2 cups baby spinach 1 teaspoon sweet paprika ½ teaspoon cumin ½ teaspoon black pepper ½ teaspoon dried sage Salt