Blueberry Glazed Salmon

Ingredients

SERVINGS: 4

• 1 tablespoon olive oil plus additional for brushing
• 3/4 cup sliced onions
• 1 garlic clove, grated
• 1/4 teaspoon coarse kosher salt plus additional for seasoning
• 1/4 teaspoon chopped dried thyme plus additional for seasoning
• 1/2 cup fresh blueberries
• 1/4 cup no sugar blueberry jam
• 1/4 cup water
• 1 tablespoon balsamic vinegar
• 4 7-ounce salmon steaks or fillets 
• 3 tablespoons thinly sliced fresh mint, divided.  I used dried.

Directions

Saute onions and garlic in  olive oil until soft.  Add blueberries, water, vinegar and jam.  Cook until beginning to thicken.  Place mixture in food processor and pulse until a thick semi smooth mixture.  Return to pan and keep warm.

Pan fry salmon in olive oil.  I salt and pepper one side of the fish.

Place a dollop of blueberry glaze over fish to serve.

ENJOY!

Roasted Vegetable Eggplant Parmesan

Roasting Vegetables

1 Eggplant, sliced to 1/2 inch thick pieces

1 cup Mushrooms, sliced

8 cloves Garlic thinly sliced

2 Tbsp Basil (I used Gourmet Garden, fresh basil in a tube)

2 Tbsp Olive oil

Tomato Sauce

1-quart home-canned tomatoes drained and crushed

6 spring onions (scallions)

1 ½ teaspoons Sea salt

1 tsp garlic powder

1 Tbsp Olive oil

1 Tbsp agave syrup

Mozzarella cheese as desired (may use non-dairy substitute)

Parmesan cheese as desired (may use non-dairy substitute)

Directions

• Spray a baking sheet with olive oil.

• Arrange eggplant slices in a single layer on prepared sheet.

• Mix basil and two Tbsp of olive oil to make a paste.

• Spread paste over each eggplant slice.

• Place sliced garlic, then sliced mushroom atop the eggplant slices.

• Roast at 400 degrees F. until desired tenderness

• Prepare the tomato sauce while waiting for the vegetables to roast.

• Preheat a sauce pan on medium heat.

• Add 1 Tbsp olive oil

• Saute sliced spring onions

• Add crushed tomatoes, salt and garlic powder.

• Allow mixture to simmer while waiting for the vegetables to roast.

• Place tomato mixture evenly atop each eggplant slice

• Add "cheeses" as desired.

• Bake at 400 degrees F. until cheeses are melted, but not brown.

Middle Eastern Chickpea & Rice Salad

Serves 10

What You Need:

1/4 cup fresh lemon juice
Zest of one lemon
2 tablespoons olive oil
1 minced garlic clove
2 red peppers, cut into wide strips
2-1/2 cups cooked brown rice

1-cups wild rice varieties
1 15-ounce can garbanzo beans, drained and rinsed
24 cherry tomatoes, halved
1 cup pitted kalamata olives (I used black olives)
1 cucumber, peeled, deseeded, and diced
2 tablespoons chopped fresh parsley
1/4 cup finely diced sweet onion


What You Do:

Preheat broiler. 

In a bowl, combine lemon juice, lemon peel, olive oil, and garlic. Set aside. 

Place red peppers on baking sheet and broil until skin bubbles and starts to turn black. Remove peppers from broiler and place in a covered bowl for 5 minutes. Remove outer skin, and dice peppers.  The skin comes off easily if you broil the peppers long enough.

In a large bowl, combine rice, beans, tomatoes, olives, cucumber, parsley, onion, and peppers and toss with lemon juice dressing.

Absolutely yummy!

Dill Dressing

Ingredients
Yields:  10 servings


1 cup Hellmann's canola mayonnaise (*contains eggs)
You may substitute with vegan mayonnaise, but I haven't tried it yet. If you use vegan mayonnaise, please let me know what you think.  :)
1/3 cup Coconut milk yogurt 
I used my homemade yogurt, but you may use the store bought as well.
3 tbsp Coconut milk
1 tbsp Dried dill weed
1 1/2 tbsp Xylitol
3/4 tsp lemon juice
1/4 tsp garlic powder
1/4 tsp Worcestershire sauce


Directions


In a small bowl, combine all ingredients; stir until smooth.  Cover and chill.  May be used as dressing for salad as shown in the picture above or as a dip for raw vegetables.  Store in the refrigerator.


*Hellmann's Canola Mayonnaise

Nutrition Facts Serving Size 1Tbsp (13g) Servings per container VARIES Amount Per Serving Calories 45 Calories from fat 40 % Daily Value * Total Fat 4.5g7% Saturated Fat 0g0% Trans Fat 0g Polyunsaturated Fat 1.5g Monounsaturated Fat 2.5g Cholesterol 0 mg0% Sodium 95mg4% Total Carbohydrates 0g - less than 1 gram0% Protein 0g Vitamin E6% *Percent Daily Values are based on a 2,000 calorie diet.

INGREDIENTS: WATER, CANOLA OIL**, VINEGAR, MODIFIED CORN STARCH**, WHOLE EGGS AND EGG YOLKS+, SUGAR, SALT, LEMON JUICE, XANTHAN GUM**, (SORBIC ACID**, CALCIUM DISODIUM EDTA) USED TO PROTECT QUALITY, DL ALPHA TOCOPHERYL ACETATE (VITAMIN E), PHOSPHORIC ACID**, NATURAL FLAVORS, CITRIC ACID**, OLEORESIN PAPRIKA, BETA CAROTENE** (FOR COLOR). GLUTEN-FREE. ** INGREDIENT NOT IN MAYONNAISE + ADDS A TRIVIAL AMOUNT OF CHOLESTEROL

Flounder Fillet Topping Polenta Covered in Tomato Sauce with Onions, Garlic, Peppers and Capers

Ingredients
Yields:  4 servings


4 Flounder fillets  (or your choice of any mild fish)
1/2 cup organic sweet onion chopped 
1/2 cup organic green pepper chopped (I used frozen peppers from my garden)
3 cloves of garlic diced
2 tbsp Olive oil (divided)
1/2 cup organic grape tomatoes halved
2 tbsp capers
2 cups canned organic tomatoes (I used canned tomatoes from my garden)
1 tsp Sea salt
1tsp Dried thyme
1 tsp Xylitol (optional)
1 cup Organic polenta




Directions


Preheat a pot and add 1 tbsp olive oil.  Place onions, peppers, and garlic into pot and saute on medium heat.  


After, vegetables are tender-crisp (Al dente), reduce heat to simmer and stir in grape tomatoes and capers.

Puree the canned tomatoes in a blender or food processor.  Pour pureed tomatoes into a sauce pan and add the salt, thyme, and Xylitol.  Heat sauce on medium until bubbling, add vegetables and reduce to simmer.

Prepare polenta per package directions..

While polenta is cooking, pan fry fish fillets with 1 tbsp olive oil.  First, preheat pan, then add oil, then fillets.  Cook on medium until fish is tender and flakes.

Place one cup serving of cooked polenta on plate, top with vegetable sauce, fillet and more sauce.

Enjoy!