crunchy coconut chicken fingers with peach honey mustard

tender chicken pieces with tasty coconut coating.
adapted from howseeteats.com

ingredients:
1 1/2 pounds boneless skinless chicken tenders
1 can coconut milk
2 cups unsweetened, shredded coconut
1/2 cup panko bread crumbs*
1/2 cup flour
1 1/2 tsp. salt
1 tsp. pepper
1/2 tsp. garlic powder

1/4 cup dijon mustard
1/4 cup honey
1 ripe peach, peeled and chopped

directions:
1. Shake or blend coconut milk until smooth and creamy. Place chicken tenders in a baking dish, sprinkle with a little salt and pepper and cover with coconut milk. Refrigerate 1-2 hours or more.
2. Preheat oven to 450º. Line a baking sheet with foil and place a wire rack on top. Spray the rack with nonstick spray.
3. In a large bowl, combine coconut, flour, panko, garlic, salt and pepper. Stir well. Dredge chicken pieces in the mixture, pressing gently to coat well. Place chicken on rack.
4. Spray all chicken tenders with coconut oil spray or other nonstick spray. Bake for 15 minutes, then gently flip and spray the other side. Bake for 10-15 minutes more, until golden and crispy.
5. While the chicken is baking, add peach chunks to blender or food processor and puree. In a bowl, whisk together honey, dijon, and peach puree.

* These could hardly be easier to make: cut a few slices of whole wheat or multigrain bread into pieces. Pulse in blender until you have coarse crumbs. Lay on baking sheet in single layer and toast in oven at 350º for about 10-15 minutes, stirring every 5 minutes, until crispy but not browned. Voila!

cedar planked salmon with maple glaze

A delicious way to treat yourself or guests at your next BBQ. The cedar plank gives a subtle smokey flavor. These are available at grocery or hardware stores (or if you know someone in the woodwork/cabinet making industry have them give you one (: ). If you can't get one this recipe is still delicious cooking the salmon on tin foil.

Ingredients:
salmon fillet with skin (size depends on how many people you want to feed. I used a whole fillet)
honey mustard marinade (optional. I used the Bolthouse dressing)
untreated cedar plank (soaked for several hours)
greens from one bunch scallions (green onion) or chives

sauce:
1 cup maple syrup
2 Tbsp finely grated peeled fresh ginger
4 Tbsp. lemon juice
3 Tbsp. liquid amenos or soy sauce
1 1/2 tsp minced garlic

1. If you want extra flavor, marinate salmon in honey mustard for a least 2 hours. Discard marinade and remove excess from fish.
2. In a small saucepan simmer maple syrup, ginger, lemon juice, soy sauce, garlic, and salt and pepper to taste until reduced to about 1 cup (about 30 minutes) and let cool. Can be made up to 2 days ahead.
3. Preheat grill to low. If using cedar plank, oil lightly then arrange scallions on top and place salmon, skin side town on the scallions. Brush with glaze (reserve some for serving). Season with salt and pepper to taste. Grill 15-30 minutes until beginning to flake (when the center has only a touch of dark pink left). Watch that the wood doesn't catch on fire. You can use the top rack or you can place the plank on top of a cinder block to keep it farther from the flames.
4. Drizzle with remaining sauce.

cucumber honeydew salad with feta

A unique and tasty salad; the prefect blend of sweet and tangy.
adapted from Better Homes and Gardens

10 servings
Ingredients:
2 Tbsp. lemon juice
1/4 cup olive oil
1 tsp. honey
1/4 tsp. salt
1/8 tsp. black pepper
1/4 tsp. poppy seeds (optional)
1 medium honeydew melon, seeded and cubed (5 cups)
1 cucumber, unpeeled and cubed
1/3 cup finely chopped red onion (rinsed and patted dry if you want to tame the raw taste)
3 Tbsp. chopped fresh dill
4 oz. feta, crumbled

In a large bowl pour the lemon juice. Whisk in olive oil in a slow steady stream until incorporated. Whisk in honey, salt, pepper and poppy seed. Add melon, cucumber, onion and dill. Toss to combine. Just before serving top with feta. Yep, it's pretty simple.

creamy pasta verde with garlic brown butter breadcrumbs

Oodles of greens in noodles. Deliciousness on steroids. The whole family loved this dish.
Adapted from How Sweet It Is

4 servings

Ingredients:
1/2 pound whole wheat linguine
3 Tbsp. olive oil
1 cup broccoli, chopped
10 asparagus spears, ends removed and cut into thirds
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. red pepper flakes
2 leeks, tough green tops discarded, cleaned, thinly sliced
2 garlic cloves, minced
6 oz. fresh spinach
1/2 bunch kale leaves, torn from tough ribs
1/2 cup shelled edamame* (could also substitute frozen peas)
1 ripe avocado
6-8 oz mascarpone cheese (=yum)
2/3 cup freshly grated parmesan

breadcrumbs
1/3 cup whole grain breadcrumbs (pulse bread in blender to form crumbs and toast in the oven at 300º until crisp)
1 garlic clove
2 Tbsp unsalted butter

directions:
1. Bring a large pot of water to a boil and prepare pasta. While waiting, start of the rest of the dish. Keep in mind that you need to reserve about 2/3 cup of the pasta water.
2. Heat a large skilled over medium heat. Add 1.5 Tbsp. olive oil, then toss in chopped broccoli and asparagus with 1/4 tsp. each salt and pepper. Toss well to coat, then cook until slightly golden and crisp, about 6-8 minutes. Set aside in a bowl.
3. Add remaining olive oil to skillet and head to medium-low. Add leeks and red pepper, stirring well to coat and cooking until soft, about 5 minutes. Stir in garlic and cook for 30 seconds, then add spinach and kale with remaining salt and pepper, tossing well. Cook and stir until wilted, about 5 minutes.
4. Meanwhile, add butter to a small saucepan over medium heat and whisk constantly. As soon as brown bits begin to form, remove from heat and whisk for 30 seconds. Let butter stand 2 minutes, then add in minced garlic and whisk. Add in breadcrumbs and stir well. Set aside.
5. Slice avocado in half. Remove flesh from one side, mashing until smooth. Add 2/3 of reserved pasta water and mascarpone cheese and stir until creamy.
6. Add spinach and kale mixture to pan along with pasta and avocado sauce. Finish by adding in the cheese, broccoli, asparagus, and edamame. To serve, slice remaining avocado and add to top of each dish, the sprinkle with breadcrumbs.

*can be special ordered through the Green Barn

grilled zucchini with mozzarella and dill

This delicious summer dish is so simple and only uses a few ingredients.
adapted from Better Homes and Gardens

makes 4 servings 
Ingredients:
3  medium zucchini (I mixed in some yellow summer squash), sliced lengthwise into 1/4-inch planks
3 Tbsp. olive oil
salt and black pepper
8 oz. fresh mozzarella, torn into pieces
2 Tbsp. snipped dill
1/4 tsp. crushed red pepper
1 Tbsp. lemon juice

1. Preheat grill.
On a baking sheet arrange zucchini in a single layer. Brush both sides lightly using about 2 Tbsp olive oil; sprinkle with salt and pepper.
2. Place zucchini directly on grill rack and grill over medium heat for 6-8 minutes, turning once.
3. On a serving platter, arrange warm zucchini with mozzarella. Sprinkle with dill and crushed red pepper. Drizzle with lemon juice and the remaining 1 Tbsp. olive oil.

toasted almond, quinoa, and dark chocolate granola

need I say more?
adapted from howsweeteats.com

Ingredients:
2 1/2 cups old-fashioned rolled oats
1 cup cooked quinoa*
1 cup toasted sliced almonds (for a quick option use the Almond Accents since they are ready to go)
1/2 cup ground flaxseed
1/2 tsp. salt
1/4 tsp. cinnamon
4 Tbsp coconut oil or unsalted butter (both taste great)
1/2 cup honey
2 tsp. vanilla extract
1/2-3/4 cup dark chocolate chips

1. Preheat oven to 325º F. Line a baking sheet with foil or parchment paper. If using butter: add butter to a small saucepan and heat over medium. Whisk constantly until brown bits appear on the bottom, about 5-6 min., then immediately remove from heat and set aside. Stir in honey and vanilla (it will now smell delicious. If using coconut oil, melt and add honey and vanilla.
2. In a large bowl, combine oats, almonds, quinoa, flaxseed, cinnamon, and salt. Stir well. Pour honey mixture over oat mixture and stir very well with spoon or hands. Spread evenly on baking sheet in one layer. Bake 10 minutes, toss and then bake for 10 minutes more. Toss again, then bake for about 10 more minutes, stirring every 3 minutes or so until the mixture is golden.
3. Remove and let cool for about 10 minutes. Gently squeeze granola together with hands to help it clump. Pour chocolate chips over and stir gently. Let cool completely for at least an hour before eating (this will be difficult).

yummy with milk, almond milk or yogurt. Enjoy!


*Soak for at least 15 minutes, rinse, then bring to a boil along with 1 1/4 cup water. Simmer for 25-35 minutes. Remove from heat and fluff with a fork

rainbow salad

This was definitely a "what do we have in the house?" kind of salad. Full of delicious fresh veggies and leftover grilled asparagus, topped with flax and toasted almonds, and drizzled with a flax honey lime vinaigrette it makes a colorful and tasty spring and summer dish. Orange bell peppers and blueberries would turn this into a truly rainbow dish. To make this salad a meal or to entice the "where's the meat?" crowd, feel free to add bacon and hard boiled eggs.

*Ingredients: (in whatever quantities your heart desires)
organic spring mix
broccoli
mushrooms
tomato: I used cherry and roma but heirloom would be great too
yellow corn, blanched in boiling water for a couple minutes then removed from cob
grilled asparagus (or other grilled vegetables)
bell peppers
red (purple) cabbage
avocado
bacon (optional)
hard boiled eggs (optional)
ground flax
sliced and toasted almonds (I used the very handy Almond Accents)

for the dressing:
equal parts balsamic vinegar and flax oil. Add to taste: fresh lime juice, honey and some salt and pepper

*all available at the one and only Green Barn

toasted coconut brussels sprouts

If you like coconut or brussels sprouts you have to try this recipe. If you don't like brussels sprouts you have to try this recipe. Some friends of ours made these for us last week and they were so good I asked for the recipe and made them the next day. I served them to some family who normally don't like brussels spouts and they were a hit! The kids loved them too.
recipe adapted from howsweeteats.com

2-4 servings
ingredients:
1 pound brussels sprouts, stems removed and halved or quartered
1/4 tsp. salt
1/4 tsp. pepper
pinch of nutmeg
2 Tbsp. coconut oil, melted
2 Tbsp. (or more to taste) coconut milk
2-3 Tbsp. (or more to taste) coconut, toasted

directions:
Add quartered sprouts to a bowl and drizzle with melted coconut oil. Sprinkle with salt, pepper, and nutmeg and toss to coat.

Heat a skillet over medium-high heat and add brussels. Cook for 6-8 minutes, stirring occasionally, until toasted and nicely charred. Reduce heat to low and stir in coconut milk. Stir in 2 Tbsp. toasted coconut, then transfer to a bowl to serve. Top with remaining coconut.

root vegetable soup with parsley pesto

satisfying, low fat and high in vitamin C

4 servings

2 Tbsp butter
8 garlic cloves, peeled
5 cups peeled and coarsely chopped root vegetables such as golden beets, yukon gold potatoes, rutabagas, parsnips, and carrots
1 cup chopped onion
29 oz (2 cans or one carton) beef broth
2-3 Tbsp horseradish
2 ciabatta rolls or 4 baguette slices, toasted
parsley pesto:
1 cup coarsely chopped flat-leaf parsley
1/4 cup toasted nuts, such as pine nuts, almonds, or pecans (if not pine nuts make sure they are finely chopped)
1/4 cup grated parmesan cheese
1 clove garlic
salt and pepper

1. In stockpot, melt butter over medium-high heat. Add garlic, chopped vegetables, onion, and 1/2 tsp. each salt and pepper. Cook about 10 minutes or until vegetables are golden brown, stirring occasionally. Add broth; cover and simmer 10 minutes.
2. Stir in horseradish. Cook, uncovered 10 minutes more. Season to taste with salt and pepper.

3. Meanwhile, spread a small spoonful of the pesto on the cut side of the breads. Broil about 1 minute or until pesto is heated through. Drizzle any remaining pesto into the soup

kale caesar salad

Kale may seem an odd choice for a salad, but in this recipe it is tenderized then tossed with a delicious dressing, simple homemade croutons, and fresh parmesan. Kale is very high in beta carotene, vitamin K and C, and calcium. The croutons are a yummy little snack just on their own

serves 4
16 oz. kale, washed, stems discarded, leaves torn or chopped into bite size pieces
3 slices rye bread (I used marbled), cut into 1-inch cubes
6 Tbsp olive oil
1/4 cup pearled barley (optional)

6 garlic cloves
1 Tbsp. Dijon mustard
1 Tbsp. vinegar (I used balsamic)
2 Tbsp. mayonaise
1/2 cup olive oil
1/4 cup freshly grated parmesan
salt
pepper
lemon juice
dash worcestershire sauce
anchovy paste (optional; it adds a deeper saltier taste. I know it is not the usual household staple. For some reason we've had a tube sitting in our fridge and now I was able to use it)


1. If using pearled barley, bring a small saucepan of salted water to a boil. Add barley and cook until tender, 20-25 mintes. Drain, then transfer to a bowl of cold water. Drain again.
2. Meanwhile, in a large skillet, heat the olive oil. Add bread cubes and cook over moderate heat until crisp and golden, about 5-7 minutes, stirring a few times. Season with salt and transfer to a plate to cool.
3. In a large bowl, toss all the kale. Scrunch to tenderize.
4. In a food processor or blender or cool tupperware gadget :), puree garlic with dijon and vinegar. Add mayo and mix. Add olive oil in a slow stream. Add 2 Tbsp. parmesan. Season to taste with salt, pepper, lemon juice, w. sauce and anchovy paste.
5. Add dressing to kale and toss. Season with salt and pepper. Top with barley, rye croutons and remaining cheese.