Herbed “Ricotta” Bruschetta with Roasted Beets and Swiss chard (makes 12 Bruschetta or 24 Hors de oeuvres size bruschetta)
1 whole wheat baguette
Cut into crostini and drizzle with olive oil, bake at 350 till toasted but not crispy, reserve
3 whole red or yellow beets
Roasted in the oven (skins on) with olive oil 350 in a foil pack for about 45 minutes or until a knife goes in easily, with salt, pepper olive oil and thyme. If the tops are in good condition, use to sauté with the chard. Cool and peel the beets and make into small dices.
1 bunch chard washed and chopped
Sauté in very little olive oil with garlic just until wilted. Cool, drain and chop
1 pound tofu medium to firm is better cut and dry
1 Tbsp white miso
2 tsp lemon juice
1 tsp lemon zest
½ tsp sea salt
1 tsp toasted fennel seeds, ground after toasting
1 tsp fresh grated nutmeg
½ tsp cinnamon
1/3 cup extra virgin olive oil
1 Tbsp chopped flat Leaf parsley
2 Tbsp chopped basil
1/8 tsp chili flake
Put everything in a food processor but the herbs. Puree and check the seasoning. Fold in the herbs.
Put mock ricotta on the toast top with a bit of chard and then beets, lightly season and drizzle with a little oil.
Organic Chicken Cakes with Apple and Arugula-Walnut Pesto makes 16
2 pounds ground chicken thigh
½ cup arugula, ½ cup basil
2/3 cup minced red onion
1 cup granny smith apple peeled and small diced
1 tsp crushed fennel seed
Juice of half a lemon
½ tsp ground cumin
½ tsp ground pepper
1 tsp sea salt
¼ cup walnuts toasted
1 Tbsp maple syrup
1 Tbsp lemon zest
Chop half of the basil and arugula and reserve for the patties. Make a pesto with the rest of the basil and arugula, walnuts and maple, lemon zest, season with salt and pepper.
Fold the rest of the ingredients together in a bowl and cook a little bit to check for seasoning.
Form into cakes and sauté lightly in olive oil, finish in the oven at 350 and top with the pesto.
Miso Salmon Skewers with Lime-Cilantro Glaze 12-16 skewers
1 pound salmon cut into small kabob size pieces
3 Tbsp white miso
3Tbsp lime juice
¼ cup mirin
1 Tbsp grated ginger
1 tsp sesame oil
¼ cup chopped cilantro
Make a marinade with all of the ingredients by whisking in a bowl and cover the salmon.
Skewer and bake for 6 minutes at 350 until cooked
Cook the marinade until it boils and reduces, use it to glaze the salmon skewers.
Blackberry Walnut Strudel
2 pints blackberries
½ cup walnuts, toasted
4 mint leaves julienne
2 Tbsp Natural Maple Syrup
2 Tbsp Phyllo
2 Tbsp Swerve Natural Sweetener
¼ cup sugar free Granola
1 Tbsp lemon Juice
¼ cup organic goat cheese
3 Tbsp Coconut oil (for Phyllo)
1 box phyllo dough
Fold together the berries, walnuts, syrup, goat cheese, mint, lemon juice, granola and 1 Tbsp Swerve, allow to sit.
Layer 4 sheets of phyllo with coconut oil and a dusting of Swerve. Work Fast. Place the fruit towards the back end of the phyllo sheets and fold in the sides. Roll and seal with a bit of oil. Coat with oil on the outside, and put in the fridge to rest. Cook at 350 till golden brown, cut and serve.