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Herb Roasted Fresh Whole Trout

Everything is better when it is in season an sourced locally.  This is what we found here in La Crosse, WI. 

Herb Roasted Trout

Ingredients

  • 2 Fresh Water Trout, Cleaned, Rinsed throughly and dried on paper towels
  • 1 lemon thinly sliced
  • fresh herbs such as parsley, chves, green onion tops
  • 1 T olive oil for 

Simple Steps

1.

Spread oil on bottom of pan to keep fish from sticking.

2.

Place trout in pan and sprinkle salt on flesh inside fish.  Stuff with lemon and fresh herbs.

3.

Roast fish in the oven for approximately  10-15 minutes until fish is cooked through. 

Tip:  Fish should be fresh, firm and have clear eyes and not smell like anything but fresh water.  

Orange Salad with Olives

I originally saw a similar recipe on a website for an Italian dish usually eaten for good luck on New Year's eve. I came up with this version based on what ingredients I had on hand and this is how I make it every time.  I crave this in the winter and I am sure your body will love it with all the vitamin C it will get from the oranges. 

Orange Salad with Olives

Serves 4-6 as a side dish

Ingredients

  • 2 blood oranges sliced and seeds removed 
  • 2 navel orange sliced
  • 2 cara cara oranges sliced
  • 1/4 cup kalamata olives, pitted and sliced
  • 1/2 red onion quartered and sliced thin (into tiny moons)
  • 1 T Exgtra Virgin Olive oil for drizzling
  • Flaked Sea Salt and pepper to taste (just a pinch)

Simple Steps

  • 1
    Arrange sliced oranges on a platter. 
  • 2
    Spread sliced olives over oranges.
  • 3
    Spread red onions over oranges and olives
  • 4
    Drizzle with extra virgin olive oil
  • 5
    Add a pinch of salt and pepper

You can make this salad ahead of time and thow it into the refrigerator to chill it down a bit or you can serve at room temperature.  Either way it is delicous.  It will also keep over night if you want to bring leftovers for lunch.  

Vegetable Flatbread

Sometimes a girl just needs some pizza. This diary free version really hits the spot and is a much healthier version than its fat cousin. 

Vegetable Flatbread

Dairy Free Vegan Vegetable Flatbread

Vegetable Flatbread

Ingredients

  • 1 Angelic Bakehouse Sprouted Seven-Grain Flatzza
  • 1/2 cup pizza sauce (homemade or jarred)
  • 2 t extra virgin olive oil divided
  • 5 oz fresh baby spinach
  • 1/4 t garlic powder
  • 1/4 t salt
  • 8 oz mushrooms sliced
  • 1 red bell pepper sliced into rings

Simple Steps

  • 1
    Prehead oven to 400 degees f
  • 2
    Place Flatzza on a sheet pan and toast in the oven for approximately 10 minutes until it just begins to crisp.
  • 3
    While flatbread is toasting in theoven, pre-cook the mushrooms by adding 1 teaspoon of olive oil to a saute and cook on medium heat until all juices are evaporated. Set aside.
  • 4
    Remove flatbread from oven once it starts to crisp. top it with sauce, wilted spinach, sliced bell pepper, sweet onion, and sauteed mushrooms. Bake it for approximately 15 minutes until vegetables are cooked through and when flatbread is browned and crisp. 

 

Orange Hemp Seed Dressing

Just say yum to this fresh delicous and nutritious dressing!

Orange Hemp Seed Dressing

Ingredients

  • 1/2 cup Raw Hemp Seeds
  • 1/2 cup fresh squeezed orange juice
  • 1 clove of fresh garlic
  • Salt and pepper to taste

Simple Steps

  • 1
    Blen all ingredients together until smooth and creamy. 
  • 2
    Serve on top of your favorite mixed green salad or grain bowl.

Tip: Store extra dressing in an airtight container in the refrigerator for up to 5 days. 

Roasted Cauliflower with Tahini Sauce

Liven up your traditional cauliflower with a little spice and some Tahini Sauce.  The turmeric and paprika in this recipe gives it color that really pops!

Roasted Cauliflower with Tahini Sauce

Ingredients

  • 1 head of cauliflower (about 2 pounds), cleaned and sliced into 1" steaks
  • 1/2 cup of extra virgin olive oil (or better yet us homemade garlic oil)
  • 1 T ground Sea salt or kosher salt
  • 1 T ground turmeric
  • 1 t, sweet Spanish paprika
  • 5 cloves of garlic, thinly sliced
  • 1 t crushed red chili flakes
  • 1/2 cup of tahini
  • Juice of 1 lemon
  • 2 T warm water

Simple Steps

  • 1
    Heat the oven to 450 degrees F. 
  • 2
    Line a sheet pan with foil. 
  • 3
    In a bowl, combine the olive oil (or garlic oil if using), salt, turmeric, apperika, garlic, and chili flakes adn stir until combined. 
  • 4
    Place cauliflower on a large sheet pan so they are not overlapping. Brush both side of cauliflower with spice mixture. 
  • 5
    Place cauliflower in the oven and roast until tender and browned approximately 20 minutes.  Flip caulfower with a spatula and continue to roast until browned on both sides and starting to crisp.
  • 6
    After you turn cauliflower prepare the tahini sauce by combining the tahini, lemon juice and warm water until mixed and creamy.
  • 7
    Remove the cauliflower from the oven and place on a large platter.  Drizzle cauliflower with tahini sauce and serve immedately while hot.

Tip:  You can even more spice to this dish by adding it to the tahini sauce. A bit more hot chili flakes and papriki make for a beautiful presentation. You can even throw a bit of fresh chopped cilantro on top as a garnish if you want even more color (just like we did in the picture).  

Cannelini Beans with Garlic and Herbs

Simple and rustic, this Cannelini Beans with Garlic and Herbs dish can be served as an entree or a side.

Print Recipe

Cannellini Beans with Garlic and Herbs

These beans are comforting and simply delicious.

Source: Pamela DeSalvo, https://www.thecompleterecipe.com

Course: Main Course

Serves: 1

Ingredients

  • 1 cup dried cannellini beans soaked overnight
  • 1 teaspoon olive oil
  • 1/4 cup chopped shallots
  • 3 cloves garlic sliced thin
  • 1 teaspoon thyme, fresh chopped
  • 1 teaspoon rosemary, fresh chopped
  • 1 each bay leaf
  • 1 teaspoon salt
  • 1/8 teaspoon black pepper (fresh ground) to taste
  • 2 cups water to cover beans
  • 1 teaspoon parsley fresh chopped

Directions

  1. Drain and rinse the white beans and set aside
  2. In a stock pot add olive oil and saute shallots until tender
  3. Add garlic and saute 1 minute until soft
  4. Add white beans, thyme, rosemary, bay leaf and bring to a boil. Reduce to a simmer with lid on for 30 minutes or until tender and a soupy consistency.
  5. Garnish with fresh chopped parsley


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Vegetable Flatbread

Pizza has always been one of my absolute favorite foods. When I had to give up dairy I had to find a replacement...stat!

Vegetable Flatbread

Dairy Free Vegan Vegetable Flatbread

Vegetable Flatbread

Ingredients

  • 1 each Angelic Bakehouse Sprouted Seven-Grain Flatzza
  • 1/2 cup pizza sauce (home made or your favorite jarred)
  • 2 t extra virgin olive oil
  • 5 oz fresh baby spinach
  • 1./4 t garlic powder
  • 8 oz fresh sliced mushrooms
  • 1/4 t salt (to taste)
  • 1 each sliced bell pepper into rings

Simple Steps

  • 1
    Preheat oven to 400 degrees. 
  • 2
    Place Flatzza on a sheet pan and toad in the oven for approximately 10 minutes until it begins to crisp.
  • 3
    While flatbread is toasting inteh oven pre-cook the mushrooms by adding 1 teaspoon of olive oil to a saute pan and cook on medium heat until all water is evaporated.  Remove from pan and set aside.
  • 4
    Add 1 t of olive oil to the pan and add the spinach.  Season with salt and garlic powder.  Saute until wilted. Drain and set aside.
  • 5
    Remove crisped flatbread from the oven. Top it with pizza sauce, wilted spinach, sliced bell peper, sweet onion and sauteed mushrooms.  Bake if for approximately 15 minutes until all ingredients are heated through and flatbed is golden crisp and browned. 
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