Stuffed Eggplant

1 large organic eggplant, halved

1 med  organic sweet onion, chopped

2 cups ground chicken

3 Tbs organic olive oil

1 14.5 oz can organic tomato sauce

pinch organic oregano, dried

1/4 c  organic parsley, fresh

pinch cayenne pepper

pinch fresh, crushed black pepper

handful feta cheese, crumbled

pinch sea salt

Preheat oven to 400 degrees. Cut eggplant in half. Brush each half with olive oil. Poke each eggplant half a few times with a fork. Place eggplant on a baking sheet and roast for 45 minutes-1 hour, or until eggplant center is soft.

Meanwhile, sauté onion in 3 Tbs olive oil on medium heat for 5 minutes. Add ground chicken and sauté for another 5 minutes. Add tomato sauce and spices, and lower heat to low, simmering until eggplant is done roasting.

Remove eggplant from the oven, and lower heat to 350 degrees. Scoop insides out of the eggplant, leaving about one inch in the shell of the eggplant and add it to chicken mixture.

Stuff the shells of the eggplant with the ground chicken mixture and top with feta cheese. Bake for another 10-15 minutes until cheese turns golden brown. Enjoy!

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Sirloin Steak with Gorgonzola and Sun-dried Tomatoes

2 4-6 oz Sirloin Steaks, preferably Skagit River Ranch brand
1/2 cup gorgonzola cheese, crumbled
1 cup sun-dried tomatoes, soaked in water for 20 minutes and then dice
2 Tbs organic olive oil
2 Tbs organic balsamic vinegar
1 Tbs worchester sauce
1 Tbs garlic, minced
1 tsp crushed, fresh black pepper
1 tsp  sea salt

Combine olive oil, balsamic vinegar, Worchester sauce, garlic, pepper and salt in a plastic bag. Place steaks in bag. Press all the air out of the bag and seal. Place bag in the refrigerator and marinate for at least one hour or up to one full day.

Heat a skillet over medium heat. Add a touch of olive oil if the pan is not non-stick. Add the steaks, and cook 6-8 minutes per inch of thickness, depending upon how well done you like your steaks cooked, on each side, for a total of 12-16 minutes. Remove pan from heat. Top with chopped sun-dried tomatoes and blue cheese. Cover pan with lid, and let sit until ready to serve.

Recipe submitted by Nutritionist Lizzie Hammitt.

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Easy Yam Stew

A kid and adult favorite!

2 whole organic chicken breasts (no skin), cut into large bite-sized chunks
3 med organic carrots, cut into chunks
2 lg organic yams, peeled and cut into chunks
1 bag organic mixed garden vegetables
1 cup fat free organic chicken broth
optional: 2 cups of water or more chicken broth

Mix all ingredients into a crock-pot and cook 4-5 hours. Serve with whole wheat bread. Serves 4.

Submitted by Suzan Zeiger, Certified Nutritionist.

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Barbeque Pizza
Vegetarian with Vegan option

Great party food in the winter months!

Preheat gas barbeque to medium high and prepare the dough.

1 cup whole wheat flour
1 cup enriched flour
1/2 tsp sea salt
1 Tbs olive oil
1 tsp xylitol or honey
1 package fast rising yeast
1 cup warm water

Mix flour and salt. Mix olive oil and sugar source. Mix yeast and water as directed to the temperature on the yeast package. Add oil mixture and water mixture to flour. Mix well and knead for several minutes. Cover and put in a warm place to rise.

Prepare any and all of the following for toppings, each person putting his/her toppings on their own plates.

Capers
Artichokes
Avocado
Tomato
Sliced red onions
Roasted Peppers
Sautéed garlic mushrooms
Feta cheese
Asiago cheese
Sharp cheddar cheese
Parmesan cheese
Blue cheese
Pesto
Chicken sautéed in olive oil and garlic
Chicken sautéed in barbeque sauce
Tofu
Cranberry sauce
Diced or sliced peaches
Diced or sliced apples
Fresh or canned pineapple
Blueberries
Whatever else sounds yummy!

Divide the dough into eight balls. Spread flour on a working surface and spread into 6”-8” rounds with a rolling pin or with fingers. Place on cookie sheet or a plate to transfer later to the grill. Brush the top side of the dough with olive oil. Flip this oiled side down onto the grill. Place four of the pizza rounds on the grill. Cover the grill and cook on one side. This takes only a few minutes. Raise the grill lid and brush the pizzas dough with olive oil. Flip the pizzas. Rub olive oil on the cooked side of the pizza. Put the toppings on the oiled pizzas. Turn the gas to low, lower the cover and cook the pizzas another 5-10 minutes more until the cheese is melted or until the pizza crust is cooked. Before making the remaining 4 pizzas, reheat the grill to medium high. The first batch of pizzas can be kept warm in the oven until all of the pizzas are ready to eat. Bon Appetite!

This recipe submitted by Mary Clement, ND, of Remedies for Recovery in Gig Harbor.

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Lemon Shrimp Linguini

3 Tbs unsalted butter
2 1/2 Tbs  organic olive oil
1 1/2 Tbs organic garlic, minced
1 lb large shrimp
1/4 tsp pepper
3/4 cup organic fresh parsley or 1/2 c dried parsley
1 tsp sea salt
zest 1/2 organic lemon
1/4 cup fresh lemon
1/4 med lemon, sliced thick in rounds
1/8 tsp red pepper flakes
1/3 cup parmesan cheese

Cook linguini according to package instructions. While pasta is cooking, in large heavy bottom pan, melt butter and olive oil over medium low heat. Add garlic, sauté for about 1 minute, being careful not to let mixture burn.

Add shrimp and salt, sauté until shrimp just turns pink, about 5 minutes, stirring often. Remove from heat and add parsley, lemon zest, lemon, lemon slices and red pepper flakes. Mix in large bowl with pasta, shrimp mixture and parmesan cheese.

Recipe submitted by Diane Sellers.

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Chicken Chili

Serves 6

1 cup organic olive oil
1 cup minced onion
2 cloves garlic, minced

1 lb cubed chicken breast
1 Tbs cumin
2 Tbs chili powder or ground cayenne pepper
2 tsp  sea salt
1 tsp black pepper
2 Tbs cocoa powder
1 Tbs agave nectar
24 oz organic tomato sauce
1 can  organic diced tomatoes (12 oz.)
1 can organic kidney beans (8 oz.)
1 can  organic black beans (8 oz.)
1 can organic garbanzo beans (8 oz)

Heat olive oil in a large Dutch oven over medium heat. Sauté onions and garlic about 5 minutes or until onions are clear. Add the cumin, chili powder or cayenne, sea salt, black pepper, and cocoa powder and stir until fragrant, about 2 minutes. Add the agave nectar, tomato sauce, tomatoes and beans and bring to a boil, then reduce to a simmer. Add chicken and simmer for 30 minutes. Enjoy!

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Alsatian Cheese Tart
Vegetarian

1 sheet puff pastry, thawed
1/2 cup low fat fresh ricotta cheese
1/4 cup light sour cream
1/4 tsp salt & freshly ground pepper
2 med sweet onions, thinly sliced
1 Tbs fresh sage, coarsely chopped
1 Tbs olive oil
1/2 cup shredded smoked mozzarella cheese
1 Tbs freshly grated parmesan

Put oven rack in middle position and preheat oven to 400°. Lightly spray a cookie sheet with oil. Spread pastry sheet out to an approximate 12 inch square on baking sheet. Blend ricotta, sour cream salt and pepper in a food processor or blender. Put one tablespoon of oil in a large frying pan. Add onions and sage cook over medium heat until the onions are slightly browned and caramelized. Spread cheese mixture evenly over pastry. Scatter onions on top, sprinkle with smoked mozzarella and then the parmesan. Bake until pastry is golden brown, 20 – 25 minutes.

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Roasted Vegetable Pot Pie
Vegetarian/Vegan

Preheat oven to 425°

1 med red garnet yam, peeled and cut into 1 inch pieces
1 med sweet potato, peeled and cut into 1 inch pieces
1 med yam, peeled and cut into 1 inch pieces
6 med jerusalem artichokes, scrubbed well and cut into 1 inch pieces
1 sm turnip, peeled and cut into 1 inch pieces
1 sm rutabaga, peeled and cut into 1 inch pieces
2 med carrots, scrubbed and cut into 1 inch pieces
1 lg parsnip, peeled and cut into 1 inch pieces
1 med onion, coarsely chopped
4 cloves garlic, minced
2 Tbs fresh lemon thyme
2 Tbs olive oil
salt & pepper

Pour olive on large baking sheet. Spread vegetables in single layer, scatter onion, garlic, thyme and salt & pepper over vegetables and mix gently with your hands to cover them with oil and distribute the herbs. Put in preheated oven and bake 35 to 45 minutes, until nicely caramelized.

While the vegetables are roasting prepare the mushroom gravy.

1 lb mushrooms, cleaned and roughly chopped
2 med shallots, finely chopped
2 Tbs non-hydrogenated Earth Balance shortening (or butter)
1 tsp dried thyme
1/4 cup sweet Marsala wine
1/4 cup flour
2 cups vegetable stock

In a sauté pan over medium high heat, melt shortening and add mushrooms and shallots. Cook until limp. Add Marsala cook for a few minutes and thyme. In mixing bowl stir together flour and stock, add to pan stirring constantly until thick and creamy. Add salt & pepper to taste. (Note: if you use canned stock do not add salt.)

To assemble pie put vegetables at the bottom of a deep casserole dish and pour the gravy over, then cover with a sheet of purchased puff pastry. Bake in a 350° oven for 45 minutes.

To make a Shepherd’s Pie, roast some garlic, boil some potatoes and mash together. Cover the vegetables with the garlic mashed potato mixture and cook as above.

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Moroccan Salmon

1/2 cup organic fresh parsley, chopped
2 tsp organic olive oil
1 tsp fresh lemon juice
1/2 tsp sea salt
1/4 tsp ground ginger
1/4 tsp garlic powder
1/4 tsp red pepper flakes
1/4 tsp cumin
1/4 tsp fresh ground pepper
2 cloves garlic minced
4 – 6 oz Finest Kind salmon fillets, 1 inch thick
1 med lemon
1 1/2 cup red pepper, thinly sliced
1 1/2 cup green pepper, thinly sliced
2 Tbs water
1 lg plum tomato

Cooking spray

This can be cooked either on the barbeque or in the oven.

In the oven:

Preheat oven to 400 degrees

Combine first 10 ingredients in large bowl. Add salmon, turn to coat. Cover and let stand 15 minutes. Remove salmon from bowl, reserve marinade.  Place salmon, skin side down, on a 13” x 9” baking dish coated with cooking spray.

Cut lemon in half lengthwise; cut one of the lemon halves crosswise into 1/8 inch thick slices. Reserve remaining lemon half for another use. Add lemon slices, red and green pepper slices, 2 T water to marinade, and stir gently to coat.  Arrange lemon mixture in an even layer on top of salmon, cover with foil. Bake at 400 degrees for 20 minutes or until fish flakes easily when tested with a fork.

Serve salmon with lemon mixture on top.  Makes a beautiful dinner display.

For the BBQ:

Follow directions above but place the fillets directly on the hot BBQ grill.  Some of the juices may spill over but salmon does not stick to the grill because of the natural oil in salmon.  If you want to keep all of the juices, place fish on a piece of foil with edges turn up. Cook for about 15 minutes or until done (when the fish flakes easily with fork).

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Herb Greek Chicken Salad

1 tsp dried oregano
1/2 tsp garlic powder
3/4 tsp black pepper, divided
1/2 tsp salt, divided
1 lb skinless, boneless chicken breast cut into 1 inch cubes
5 tsp fresh lemon juice, divided
1 cup plain fat free yogurt
2 tsp tahini
1 tsp garlic, minced
8 cups romaine lettuce, chopped
1 cup English cucumber, thinly sliced
1 cup grape tomatoes- halved
6 pitted kalamata olives- halved
1/4 cup crumbles feta cheese.

Combine oregano, garlic powder, ½ tsp pepper, ¼ tsp salt in bowl. Heat a non-stick skillet over medium high heat. Coat pan with cooking spray. Add chicken and spice mixture, sauté until chicken is done. Drizzle with 3 teaspoons lemon juice, stir. Remove from pan.

Combine remaining 2 tsp juice, ½ tsp salt, yogurt, tahini and garlic in small bowl; stir well. Combine lettuce, cucumber, tomato, and olives. Place 2 ½ cups of lettuce mixture on each plate, top with chicken mixture and T cheese. Drizzle with yogurt mixture. Serves 4.

As an alternative, you can mix all together in a large bowl and serve!

Recipe submitted by Diane Sellers.

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Pasta Louise

2 Tbs organic olive oil
4 whole or half chicken breasts, cut up
3 Tbs tarragon
3 cup vegetables, chopped (carrots, green beans or asparagus
(use frozen if necessary, but fresh is best)
2 Tbs capers
5-8 oz gorgonzola cheese
1/2 cup shredded parmesan cheese
5 cloves garlic, crushed

Heat oil in a large skillet. Add vegetables and tarragon and sauté for 5 minutes. Add chicken and sauté until cooked through. Cook 1 package of linguine noodles following cooking instructions on package. Add pasta to chicken mixture. Add capers, gorgonzola cheese and shredded parmesan cheese, and mix all together until creamy. Add more olive oil if needed. Right before serving, add 5 crushed cloves of garlic.

Serve Greek salad and a nice white wine or Pinot Grigio.

Recipe submitted by Diane Sellers.

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Butternut Squash Lasagna
Vegetarian

Filling:
1 lg onion, chopped
3 lbs butternut squash, peeled, seeded & cut into 1” chunks
3 cloves garlic, minced
4 Tbs olive oil
1 tsp salt & pepper to taste

Mix these ingredients together in a roasting pan and roast in oven at 425 degrees for 35 to 45 minutes.

When done, mix in:
1 Tbs chopped fresh sage
1 cup toasted hazelnuts, coarsely chopped

For sauce:
2 cloves minced garlic
3 Tbs unsalted butter
5 Tbs all-purpose flour
5 cups non-fat milk
1 bay leaf
1/2 tsp salt

Cook garlic in butter in heavy skillet over medium low heat, stirring, for one minute. Whisk in flour to make a roux. Add milk in a stream, whisking. Add bay leaf and bring to a boil, whisking continuously. Reduce heat to a simmer and cook about 10 minutes, whisking occasionally. Discard bay leaf.

Assembly:
1/2 lb grated smoked cheddar or mozzarella cheese
1 cup grated Parmesan cheese
12 cooked lasagna noodles

Preheat oven to 425°. Oil a 9” x 13” baking pan. Cover with noodles, then filling, then sauce, then cheese. Repeat as many times as you can, ending with cheese. Cover with foil and bake 30 minutes, then remove foil and continue cooking for 10 – 15 minutes more. Let stand for 15 minutes before serving. Serves 6.

Submitted by Harmony Hill Retreat Center on Hood Canal.

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1 lg butternut squash (about 2 pounds)
1 Tbs olive oil
1 lg leek (or onion), chopped
1 sm zucchini, chopped
3 cloves garlic, chopped fine
1/2 cup roasted red sweet bell peppers, chopped (not necessary to be roasted)
1/3 cup raw walnuts, chopped (I also use pine nuts in this recipe)
1/3 cup carrots, chopped
1/2 cup mushrooms, cleaned and stems removed, sliced in half
1/4 cup sun dried tomatoes, chopped
1/4 cup parsley, chopped
1/4 cup cooked rice (optional)
1-2 Tbs  basil, fresh if possible or 1 tsp. dried)
8-9 kalamata olives, cut in half
1-2 Tbs capers (optional)
1/4 cup red or white wine
1/4 tsp coarse kosher salt
fresh ground pepper to taste

Cut the ends off the squash and then cut the squash in half, lengthwise. Scoop out the seeds and then prick the squash all over with a fork (outside, not inside of squash). Drizzle a little olive oil on the cut side of the squash and place cut side down on a jelly roll pan (or large baking dish with low sides) and pour a little water in the bottom of the pan. Roast in a 400 degree oven until tender, about 35-45 minutes.

In the meantime, heat a large skillet to medium high and add the olive oil. When it is hot, add the leeks/onions, and sauté for a few minutes, until soft. Add the carrots, zucchini, mushrooms and roasted bell peppers and continue to sauté for 4-5 minutes. Add the sun-dried tomatoes, walnuts and garlic and continue to cook 1-2 minutes. Add the kalamata olives, capers (optional) rice and wine and simmer for 3-4 minutes.

When the squash is soft, remove from the oven and let cool. Make a cut down the center on both sides of the “cut side” and scoop out the squash in the center, making a groove for the sautéed vegetables. Cut the squash up that you removed into bite sized chunks and add to the vegetable mixture. Add the parsley, basil, fresh ground pepper and course kosher salt to taste. Stuff this mixture into both halves of the squash and place on the baking sheet. Reduce the oven heat to 350 degrees and bake for about 30 minutes, or until heated through.

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