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Sunday, January 26, 2014


Hi everyone! We've got more delicious, healthy, and braces-friendly recipes for you! We hope these recipes are fun to make and delicious to eat! If you have recipes you would like to share be sure to send them to us and we will add it to our blog so that everyone can try them out! Bon appetit! 

Grapefruit, Salmon, and Avocado Salad

What you'll need: 
2 skinless wild-salmon fillets (each about 8 ounces, 1 inch thick)
Coarse salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
2 scallions, trimmed and thinly sliced
1 Ruby Red grapefruit, peel and pith removed, segmented
1 ripe avocado, pitted, peeled, and sliced
2 cups sunflower shoots, watercress leaves, or a combination of both
1 tablespoon fresh lime juice

Preheat oven to 375 degrees. Season salmon with salt and pepper. Place in a 9-inch baking dish. Drizzle with 1 tablespoon oil and sprinkle with half of scallions. Bake for about 10-12 minutes until salmon is opaque in center. Break salmon into large pieces onto dish. Add grapefruit, avocado, greens and scallions. Season with salt and pepper. As a dressing, mix together the remaining 2 tablespoons oil with lime juice and salt. Easy as 1-2-3!

Roasted Broccoli with Pumpkin Seeds and Grated Pecorino 

What you'll need:
2 pounds broccoli, stems peeled and sliced, florets cut into 1/2-inch-thick slices
1/3 cup raw hulled pumpkin seeds
3 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
2 tablespoons finely grated Pecorino Romano cheese
2 cups cooked short-grain brown rice
Lemon wedges

Preheat oven to 425 degrees. Place broccoli and pumpkin seeds on 2 rimmed baking sheets. Drizzle with olive oil. Sprinkle on salt and pepper. Toss to coat. Roast for 20 minutes  until golden and tender. Sprinkle with cheese. Top this broccoli mixture on top of rice. Serve with lemon wedges. YUM!

Lentil Patties with Lettuce and Yogurt

What you'll need:
1/2 cup plus 2 tablespoons dried French green lentils
Coarse salt
1 small red onion, half finely diced, half thinly sliced
2 large eggs, lightly beaten
1 cup fresh breadcrumbs
2 tablespoons chopped fresh flat-leaf parsley leaves, plus more for serving
2 tablespoons extra-virgin olive oil, plus more for serving
1 head lettuce, such as oak leaf, Bibb, or escarole, leaves separated
1/2 cup plain yogurt
Cayenne pepper
8 to 12 caper berries

1: Boil lentils in a medium saucepan. Reduce heat, season with salt, and simmer until lentils are tender, about 20 minutes. Drain and let cool. 

2: Combine lentils, 1/2 teaspoon salt, diced red onion, eggs, breadcrumbs, and parsley in a medium bowl. Transfer half of mixture to a food processor; pulse until smooth. Fold into remaining lentil mixture until well combined. Using a 1/4-cup measure as a scoop, shape mixture into eight 2 1/2-inch patties.

3: Heat a heavy, large skillet over medium-high heat. Add oil. Add patties in a single layer. Cook, turning once, until crisp and brown, about 4 minutes. Transfer patties to serving plates and let cool slightly.

4: Divide lettuce leaves among serving plates; top with lentil patties. Divide yogurt among plates. Season with salt, sprinkle with cayenne, and drizzle with olive oil. Garnish with caper berries, sliced onion, and parsley.

Source: All recipes are courtesy of MarthaStewart magazine

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