Firm Texture Foods

Firm Texture Foods (Fruits & Vegetables)

(I call this regular food)

Breakfast/Brunch

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Apple Roasted & Cheddar Salad

Ingredients
Dressing

3 tablespoons red-wine vinegar
2 tablespoons apple juice
1 tablespoon extra-virgin olive oil
1 tablespoon honey
2 teaspoons Dijon mustard
1/8 teaspoon salt
Freshly ground pepper, to taste

Roasted Apples & Salad

2 apples, preferably Fuji, peeled and cut into wedges
2 teaspoons plus 1 tablespoon extra-virgin olive oil
4 sprigs fresh thyme, or 1/4 teaspoon dried
1/4 cup chopped walnuts
3 cups baby spinach, or torn spinach leaves
3 cups torn Boston lettuce
3 cups torn curly endive
2/3 cup grated sharp Cheddar cheese

Apple-&-Leek-Stuffed Pork Tenderloin

Ingredients

2 tablespoons extra-virgin olive oil, plus 1 teaspoon, divided
1 cup chopped leek, white and light green parts only, rinsed
1 sweet apple, such as Braeburn, Honeycrisp or Macoun, peeled and choppep
1 teaspoon chopped fresh thyme, plus 1 sprig, divided
3/4 teaspoon salt, divided
3/4 teaspoon freshly ground pepper, divided
1-1 1/4 pounds pork tenderloin, trimmed
2 cloves garlic, peeled
1/2 cup applejack or apple brandy
2 cups apple cider
2 teaspoons cornstarch
2 teaspoons Dijon mustard

Preparation

Preheat oven to 450°F. Heat 1 tablespoon oil in a large skillet over medium heat. Add leek and cook, stirring, until beginning to soften, about 3 minutes. Add apple, chopped thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, stirring occasionally, until the apple is beginning to soften, about 2 minutes. Transfer the mixture to a bowl to cool. Rinse out the pan.

To butterfly the tenderloin, lay it on a large cutting board. Holding the knife blade flat and parallel to the board, make a lengthwise cut through the center of the meat, stopping short of the opposite edge so that the tenderloin remains in one piece. Open as you would a book. Cover with plastic wrap. With a meat mallet, rolling pin or heavy pan, pound the pork to an even 1/4-inch thickness.

Spread the apple mixture in the center of the pork, leaving a 1-inch border all around. Starting at a long side, roll up the pork to enclose the filling. To keep the stuffing from falling out during roasting, fold in about 1 inch of the two short ends. Tie kitchen string firmly lengthwise around the roast to secure the two ends. Then tie it crosswise with string at 2-inch intervals. Lightly brush the roast with 1 teaspoon oil and sprinkle with the remaining 1/4 teaspoon salt and 1/2 teaspoon pepper.

Heat the remaining 1 tablespoon oil in the skillet over medium-high heat. Reduce the heat to medium and brown the roast on all sides, about 4 minutes total. Transfer the roast to a rimmed baking sheet (set the pan aside). Place in the oven and roast until an instant-read thermometer inserted into the thickest part registers 145°F, about 15 minutes. Let rest on a clean cutting board for 5 minutes.

Sauce: Crush garlic with the flat side of a knife. Return the pan to medium-high heat. Add applejack (or apple brandy), thyme sprig and the garlic; bring to a boil and cook for 1 minute. Whisk cider and cornstarch and add to the pan. Return to a boil and cook, stirring occasionally, until thickened and reduced by just over half (to about 3/4 cup), 8 to 10 minutes. Remove from the heat; discard the garlic and thyme. Whisk in mustard and any juice from the baking sheet. Slice the pork and serve with the sauce.

Apricot-Oatmeal Breakfast Cake

Ingredients: 10 Servings

5.6 ounces all-purpose flour
1 ounces oats old-fashioned
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoons salt
1/3 unsalted butter, softened
4.4 ounces sugar
2 ounces brown sugar
2 eggs
1/3 cups low-fat buttermilk
1 can of apricots, drained

Directions: -Preheat convection oven to 325°F. -Coat a 12″x18″x2″ hotel pan with cooking spray. Line the bottom of the pan with parchment paper. -In a large bowl, combine flour, oats, baking powder, baking soda, cinnamon, and salt. Set aside.

-Chop drained apricots into medium dice and set aside. -In a 20-quart mixer, cream butter using the paddle attachment until soft and smooth. -Add sugar and brown sugar; combine until mixture is smooth and creamy. -Beat in eggs, one at a time, until combined and batter is smooth. -Slowly add dry ingredients alternately with buttermilk, beginning and ending with dry ingredients.
-Stir in apricots; do not over-mix. -Distribute the cake batter evenly among the prepared hotel pans. -Bake cakes about 30 minutes or until done. They will be golden brown on top and center will test clean with a toothpick or knife. -Cool cakes for 1 hour. Carefully turn cakes over onto parchment lined sheet pans. Cool completely. Turn cakes back over onto new parchment lined sheet pans (so that the cake is right side up for serving).
-Serve or cover and store overnight. This cake keeps well and can easily be served the next day. Optional: After slicing, lightly sprinkle cake slices with powdered sugar.

Asparagus Lemon

Ingredients

1 pound fresh asparagus, cut into 1-inch pieces
2 tablespoons water
2 tablespoons butter or margarine, melted
1 teaspoon lemon juice
1 pinch dried tarragon
salt and pepper to taste

Place asparagus and water in a 1-1/2-qt. microwave-safe bowl. Cover and microwave on high for 7-8 minutes or until crisp-tender; drain. Add butter, lemon juice and tarragon; toss to coat. Sprinkle with salt and pepper.

Asparagus Mango Chicken Salad

1 garlic clove, crushed
1 teaspoon grated fresh ginger
1 tablespoon reduced-salt soy sauce
2 teaspoons sunflower oil
300 g chicken breasts
750 g new potatoes, washed
2 large sprigs fresh mint
120 g asparagus spears
1 ripe mango, peeled and sliced
150 g mixed baby salad greens, such as spinach, arugula and romaine lettuce

Fresh Orange Dressing

1⁄2 teaspoon finely grated orange rind
1 tablespoon freshly squeezed orange juice
1 teaspoon Dijon mustard
2 tablespoons sunflower oil
1 tablespoon walnut oil
pepper to taste

Place the garlic, ginger, soy sauce and sunflower oil in a bowl and whisk together. Add the chicken breasts and turn to coat both sides, then leave to marinate for 15 minutes. Place the potatoes in a saucepan, pour over boiling water to cover and add the mint sprigs. Cook for 15–20 minutes or until tender.

Meanwhile, place the asparagus in a steamer basket or metal colander, cover and set over the pan of potatoes to steam. Cook thin spears for 4–5 minutes and thick spears for 8–10 minutes, or until just tender. Drain the potatoes (discard mint) and leave until cool enough to handle, then cut into thick slices. Cut the asparagus diagonally into 6 cm lengths.

Preheat the broiler. Remove the chicken from the marinade and place it on the broiler rack. Broil, brushing frequently with the marinade and turning once, until cooked through and the juices run clear when the chicken is pierced with the tip of a knife. Leave to rest for 3–4 minutes, then slice.

To make the orange dressing, place the orange rind and juice, mustard, and sunflower and walnut oils in a large serving bowl, and whisk all the ingredients together until slightly thickened. Season with pepper.

Transfer the warm sliced chicken, potatoes and asparagus to the serving bowl and gently toss together to coat with the dressing. Add the mango and salad greens and toss gently again. Serve mango chicken salad immediately, while still warm.

Avocado Crispy Lobster Rolls

Ingredients

1 lb. Avocado, dice
2 cups Coarsely chopped cooked lobster meat
¼ cup Finely chopped sun-dried tomato (packed in olive oil)
¼ cup Finely chopped shallot
1 ½ Tbsp. Finely chopped garlic
2 Tbsp. Fresh lime juice
Salt-ground black pepper
1 Egg, beaten
12 Egg roll wrappers
Olive oil – as needed
Dipping sauce – Recipe follows
Lime slices –
garnish, optional: Lime slices, Cilantro sprigs

Instructions
Mix together avocado and next 7 ingredients; reserve.
Brush edges of 1 egg roll wrapper with egg. Put a scant 1/3 cup filling 1 inch down the edge of the wrapper. Fold in sides; brush sides with egg. Roll. Seal tightly.
Refrigerate on a parchment-lined sheet pan dusted with cornstarch, covered, for at least 45 minutes. Rolls can be made up to 8 hours ahead of service.
Shallow fry 1 roll in hot olive oil, turning frequently, until golden brown, about 3 minutes. Serve with 3 tablespoons dipping sauce; garnish with lime slices and cilantro sprigs.
Dipping Sauce
In a blender, combine 4 ounces peeled, seeded, and coarsely chopped Roma tomatoes, 3/4 cup chopped cilantro, 2/3 cup rice vinegar, 2/3 cup soy sauce, 2/3 cup fresh lime juice, 2 tablespoons finely chopped garlic and 1-1/2 tablespoons finely chopped fresh ginger; puree. With machine running, drizzle in 1/2 cup olive oil. Reserve. Yield: 3 Cups.

Avocado Salsa Cilantro & Chili Rubbed Salmon

Ingredients

4 medium tomatillos, husked and rinsed
¼ cup chopped green onion
¼ cup chopped fresh cilantro
1 ½ Tbsp. fresh lime juice
1 ripe, Fresh California Avocado, seeded and diced
tsp. jalapeño, seeded and minced (or to taste)
1 ½ Tbsp. chili powder
½ tsp. cumin
1/2 Tbsp. brown sugar
1/2 tsp. kosher salt
4 (6-oz) salmon fillets

Instructions

Place tomatillos in a saucepan and cover with water. Bring to a boil, and then simmer for 5 minutes. Remove tomatillos and when cool enough to handle, roughly chop them.

Combine the tomatillos, onion, cilantro and lime juice. Gently fold in the avocado and add jalapeño. Season with salt to taste. Preheat oven to 350 degrees. Combine chili powder, cumin, sugar, and salt.

Sprinkle fish with spice mix. Heat a large oven-proof nonstick skillet over medium heat. Cook the salmon rub side down for 2 minutes then flip and place pan in the oven for about 5-6 minutes or until cooked through. Transfer fish fillets to plates and top with the Cilantro Avocado Salsa.

Beets Roasted & Sauteed Beet Greens

Ingredients

1 bunch of Beets with greens
1/4 cup Olive Oil – divided into half
2 cloves Garlic – minced
2 Tbs Onion – chopped (optional)
Salt and Pepper to taste

Preheat oven to 350 F Bake for approx. 40 to 60 minutes. Wash beets and remove greens from stems. Place beets in small dish/roasting pan and toss with 2 Tbs of olive oil. Bake beets for 45 to 60 minutes or until knife slides easily through largest beet. Cool slightly and then peel with fingers.
Heat remaining 2 tbs of olive oil in a skillet over medium-low heat and add garlic and onion and cook for 2 – 3 minutes.
Tear the beet greens into 2-3 inch pieces and add them to the skillet. Cook and stir until greens are wilted and tender. Season with salt and pepper.
Serve the greens as is and the roasted beets sliced with melted butter and salt and pepper.

Broccoli Orange Salad

Ingredients

5 cups broccoli flowerets
2 Tbsp. almonds
2 mandarin oranges
1 orange, grated peel and juice
5 green onions, chopped
2 Tbsp. white vinegar
1 Tbsp. sugar
2 Tbsp. olive oil
Salt and pepper, as needed

Steam broccoli flowerets in covered saucepan for 3 minutes only. Remove quickly and rinse with cold running water until broccoli is no longer warm. Do not cook further. Place in serving bowl and chill, covered.
Meanwhile, in a medium-sized bowl, combine almonds, drained mandarin oranges, grated peel and juice from orange, green onions, and remaining ingredients except for salt and pepper. Toss gently and allow to stand at room temperature for about 15 to 30 minutes.
When ready to serve, pour marinated orange mixture on chilled broccoli and toss very gently. Season to taste with salt and pepper, if desired, and serve.

Brussel sprouts roasted

Ingredients

6 cups of Brussels Sprouts (stem removed and cut in half)
1/4 cup Extra Virgin Olive Oil
5 Garlic Cloves, minced
1 Lemon juiced
1/2 tsp Chili Flakes
1 tsp Salt
1/2 Freshly Ground Black Pepper

METHOD: Preheat oven to 450F

Toss Brussels Sprouts in Olive Oil and place evenly onto a cookie sheet. Roast for about 45mins.

They will be very crispy and some of the leaves will be burnt. Remove from the oven. Do NOT remove burnt leaves.

Using a mixing bowl toss the roasted sprouts with the remaining ingredients.

Bok Choy Apple Slaw

Ingredients

1/3 cup reduced-fat sour cream
1/3 cup reduced-fat mayonnaise
2 tablespoons white-wine vinegar
2 teaspoons sugar or honey
1/2 teaspoon celery salt
1/4 teaspoon salt
6 cups very thinly sliced bok choy, (1-pound head, trimmed)
1 large Granny Smith apple, julienned or shredded
1 large carrot, julienned or shredded
1/2 cup slivered red onion

Whisk sour cream, mayonnaise, vinegar, sugar (or honey), celery salt and salt in a large bowl until smooth. Add bok choy, apple, carrot and onion; toss to coat.

Cabbage Orange Garden Fresh Coleslaw

Ingredients

½ cup mayonnaise or salad dressing
1 orange, grated peel
2 Tbsp. freshly squeezed Sunkist® orange juice
1 Tbsp. sugar
¼ tsp. salt
¼ tsp. white pepper (scallions)
3 oranges, peeled, cut into bite-size pieces, and well drained
1 small head cabbage, cut into long thin shreds
1 carrot, shredded
1 small sweet green pepper, shredded
¼ cup thinly sliced green onions

To make the dressing, combine the mayonnaise, orange peel, orange juice, sugar, salt, and pepper; cover and chill.
In a large bowl, combine the remaining ingredients; cover and chill. To serve, toss the salad with the dressing.
Garnish with green pepper rings and orange cartwheel slices, if desired.
HERB VARIATIONS:
Add 1/4 to 1/2 teaspoon celery seed, dried dill weed, or dried tarragon leaves crushed.

Cherry Pistachio Orange Cocoa Couscous Salad

Ingredients

1 1/2 cups water
1 Tbsp + 1 tsp extra virgin olive oil, divided
2 tsp freshly grated OR frozen orange zest
¼ tasponn of salt
1 cup dry couscous
1/2 cup shelled pistachios, toasted and chopped
1/2 cup unsweetened dried cherries, chopped
1 1/2 Tbsp natural cocoa powder
1/8 tsp chili powder (optional)
2 Tbsp fresh mint, chopped
1/2 Tbsp honey

Combine water, 1 teaspoon of oil, zest, and salt in a medium saucepan and bring to a boil over medium-high heat. Stir couscous in, cover the pot, and remove from the heat. Let stand covered for about 5 minutes, then remove the lid and fluff couscous lightly with a fork.
Stir in chopped pistachios, cherries, cocoa powder, chili powder, mint, and remaining tablespoon of oil. Add salt to taste. Taste and stir in honey if you’d prefer a sweeter taste.

Cherry Tabbouleh Salad

Ingredients

1 (5 1/4-to 6-ounce) package tabbouleh wheat salad mix 2/3 cup dried tart cherries
3 tablespoons lemon or lime juice
Romaine lettuce leaves, if desired (optional)
1/4 cup pine nuts, toasted

Prepare tabbouleh according to package directions, eliminating chopped tomatoes. Stir in cherries and lemon or lime juice. Refrigerate, covered, several hours or overnight. Serve on romaine lettuce leaves. Sprinkle with pine nuts just before serving.

Cherry-Balsamic Chickpea Salad

Ingredients

1/2 Cup sweet cherries
1-tablespoon balsamic vinegar
1 Cup chickpeas
1-1/2 Cup spinach
1/2 Cup cucumber, chopped
Juice of 1/4 large lime
1/2 oz crumbled goat cheese
Mint leaves
Basil leaves
Salt & pepper, to taste

Place the chickpeas in a bowl and give them a rough mash – just enough so that half the peas are smashed. Mix in the cucumber and lime juice.
Slice cherries in half and pit. Place them in a small pan on med heat. Once warmed, drizzle with the balsamic. Allow to cook until balsamic forms a reduction and the cherry halves soften (7-8 mins). Remove from heat.
Toss the still-hot cherry mix with spinach. (I did this directly in the pan, allowing the heat to slightly wilt the spinach.) Set aside, allowing to cool.
Add the cherry-spinach mixture to the chickpeas, tossing with the herbs and seasoning with salt and pepper to taste. Top with crumbled goat cheese.

Coleslaw Mango and Sesame

Ingredients

2 tbs sesame seeds
4 mangoes
2 large carrots, peeled, grated
6 green onions, thinly sliced
1/4 small green cabbage, finely shredded

Orange Tahini Dressing

Ingredients

1/2 cup olive oil
1/4 cup fresh orange juice
2 teaspoons caster sugar
1 teaspoon Dijon mustard
1 tablespoon tahini

Cook sesame seeds in a frying pan over high heat, stirring, for 4 minutes or until golden. Cool.
To make the dressing, combine all ingredients, and salt and pepper in a screw-top jar. Shake well.
Prepare mangoes by slicing off each cheek and cutting a lattice pattern in the flesh of each cheek, without cutting through the skin. Turn cheeks inside out, remove mango cubes and place in a bowl.
Add carrots, onions, cabbage, sesame seeds and dressing to mangoes. Toss gently. Serve.

Cranberry Pork Chops

Ingredients

3/4 tsp. unsalted butter
3/4 tsp. oil
4 boneless pork loin chops, 1/2 inch thick
2/3 cup onion, chopped
3-1/2 Tbs. carrots, peeled and chopped
2/3 cup plus 3 Tbs. chicken stock
1 Tbs. plus 1 tsp. sugar
1 Tbs. plus 1 tsp. red wine vinegar
1/3 cup cranberries

Heat butter and oil in a heavy nonstick skillet over medium high heat. Brown chops 1 minute per side. Set aside. Sauté onions and carrots 5-7 minutes until brown and tender. Return chops to pan and add stock. Cover, reduce heat to low and simmer 10-12 minutes, until pork is cooked throughout. Remove chops and keep warm. Add remaining ingredients. Cook 4-5 minutes until cranberries pop. Return chops to skillet and cook until pork is heated throughout. Serve sauce over chops.

Fig & Coconut Bars

Ingredients

1 1/4 cups Sifted cake flour
1 1/2 teaspoons Double-acting baking powder
1/2 teaspoon Salt
1 cup Sugar
2, well-beaten Eggs
1 tablespoon Melted butter
3/4 cup, finely cut Dried figs
1 teaspoon, grated Lemon rind
1 cup, flaked Coconut
1 tablespoon Hot water

Combine and sift flour once. Measure, add baking powder and salt, and sift once more. Slowly add in the sugar to eggs, while beating well. Add in the shortening, then figs, lemon rind, and coconut. Mix well. Add in the flour alternating with water. For a thin, chewy bar, spread the mix in two greased 8x8x2-inch pans. Place in the oven and bake at 325°F for about 35 minutes. Cool and cut in bars. Remove from the pans.

Figs Poached with Greek Yogurt Cheesecake

Ingredients

Crust

15 plain Melba toasts, (about 4 ounces; not Melba “snacks”)
1/3 cup walnut halves
2 tablespoons extra-virgin olive oil
2 tablespoons sugar

Cheesecake

14 ounces reduced-fat (Neufchâtel) cream cheese
1 cup sugar
2 -1/2 cups low-fat or nonfat plain Greek yogurt, (see Ingredient Note)
7 large egg whites
1 teaspoon cinnamon

Topping

16 whole dried figs
2 cups warm water
1/2 cup ouzo, Mavrodaphne or port wine (see Ingredient Note)
2 rose geranium leaves, plus more for garnish (optional; see Ingredient Note)
1 cinnamon stick
1 3-inch strip orange zest
1/2 cup sugar

To prepare crust: Preheat oven to 325°F. Put a kettle of water on to heat for the water bath. Coat a 10-inch springform pan with cooking spray;
tightly wrap the bottom and outside with a double layer of foil.
Process Melba toasts and walnuts in a food processor until fine crumbs form. Transfer to a medium bowl. Add oil and 2 tablespoons sugar and toss until evenly moist. Press the crumb mixture into the bottom of the pan. Bake until lightly browned, about 10 minutes. Transfer to a wire rack and let cool to room temperature, about 30 minutes.
To prepare cheesecake: When the crust is almost cool, beat cream cheese and 1 cup sugar in a large mixing bowl with an electric mixer until smooth. Add yogurt, egg whites and cinnamon; beat until well blended. Pour the batter over the cooled crust.
Place the cheesecake in a roasting pan and pour in enough boiling water to come 1 inch up the outside of the springform pan. Bake the cheesecake in the center of the oven until set around the edges but the center still jiggles, about 45 minutes. Turn off the oven and let the cheesecake sit in the oven with the door ajar for 1 hour. Let cool on a wire rack for 1 hour more.
To prepare topping: Meanwhile, place figs in a small bowl, cover with warm water and let soak for 1 hour.
Strain the figs, reserving the soaking water. Strain the soaking water into a medium saucepan. Add ouzo (or wine); bring to a boil over high heat. Add geranium leaves (if using), cinnamon stick, orange zest and the figs. Reduce the heat to medium and cook until the figs are plump and the liquid is the consistency of a thin syrup, 10 to 15 minutes. Remove the figs with a slotted spoon and set aside to cool. Stir 1/2 cup sugar into the liquid, adjust the heat to maintain a gentle simmer, and cook until the liquid is reduced by half, 15 to 25 minutes. Discard the geranium leaves, cinnamon stick and orange zest. Chop the figs and return them to the syrup.
Remove the pan sides from the cheesecake. Serve each slice topped with some of the fig sauce and a rose geranium leaf, if desired.

Figs Stuffed with Gorgonzola

Ingredients

16 dried Mission figs, (about 8 ounces)
1/2 cup port
1 tablespoon balsamic vinegar
1/4 cup crumbled Gorgonzola cheese, (2 ounces)
1/4 cup reduced-fat cream cheese, softened (2 ounces)
1 teaspoon chopped fresh rosemary
2 ounces sliced prosciutto, trimmed of fat
Coarsely ground pepper, to taste

Snip the stem off each fig and make a crisscross cut two-thirds of the way down to partially open the fig. Trim the base of each fig so it will sit upright when finished.
Place the figs, port and vinegar in a small saucepan; cook, uncovered, over low heat, shaking the pan occasionally, until the figs are plumped and softened and most of the liquid is reduced, 10 to 15 minutes. Set aside until cool enough to handle.
Meanwhile, combine Gorgonzola, cream cheese and rosemary in a small bowl; blend with a fork. Cover and refrigerate until the figs are cooled. Cut prosciutto into 1/4-inch-wide ribbons.
Using a teaspoon, melon baller or small spoon, places a dollop of cheese mixture in the opening of each fig. Garnish each appetizer with a ribbon of prosciutto. Dust with a grinding of pepper.

Goji & Pear Salad

Ingredients

3 Pears
1/2 Cup Hazelnuts
6oz Mixed Greens for Salad
Lemon Juice (for tossing) 2
Tablespoons Hazelnut Oil
2 Tablespoons Olive Oil
1 Tablespoon Apple Cider Vinegar
1 Teaspoon Dijon Mustard
Celtic Sea Salt Salad Seasoning
1/2 cup Goji Berries (soaked* or dry)

To make the dressing, whisk oil, vinegar, and mustard in a mixing bowl. Add salt and seasoning to taste
Peel, core and slice pears toss them in lemon juice.
Arrange the salad greens on serving plates and place pears on top.
Chop the hazelnuts, and sprinkle hazelnuts and Organic / Wild Tobetan Goji Berries on the salad.
Spoon on the salad dressing and serve immediately.
*If soaking Goji Berries, be sure to utilize the water by drinking it, due to the water taking on some of the nutritional aspects of the Goji Berries.

Goji and Blueberry-Peach Pie

Ingredients

Crust:

1 and 1/4 cup all-purpose flour
2 tablespoons sugar or Stevia liquid extract –
20 drops 1/8 teaspoon of nutmeg
5 tablespoons butter, cut into 1-inch chunks
1 egg, beaten
1/2 teaspoon almond extract
2 1/2 cup finely chopped pecans

Peach layer:

3 cups peeled and sliced fresh peaches
2 tablespoons sugar or Stevia liquid extract –
20 drops 1 tablespoon lemon juice
1 teaspoon cornstarch
1 tablespoon butter

BlueBerry layer:

4 cups BlueBerries
1/4 cup sugar or vegetable glycerin
1 tablespoon cornstarch
1 teaspoon lemon juice
dash ground cinnamon
1 tablespoon butter

Goji Berry layer:

4 cups Goji Berries – presoak twenty minutes in peach juice to soften (water will also work)
1/4 cup sugar or vegetable glycerin
1 tablespoon cornstarch
1 teaspoon lemon juice
dash ground cinnamon
1 tablespoon butter

To make the crust, place the flour and sugar or glycerin in a food processor. Process briefly to mix. Drop the chunks of butter into the feed tube with the motor running and process quickly until the mixture is crumbly. Add the egg, almond, and pecans and process until just combined. Do not over mix the crust.
Form the dough into a flattened ball and press it into the bottom and sides of a 12-inch tart pan with a removable bottom. Chill the crust for 30 minutes.
Preheat oven to 350°F. Bake the crust for 15 to 20 minutes, or until slightly brown around the edge. Cool the crust on a wire rack.
To make the peach layer, mash the peaches together with the sugar/glycerin, lemon juice, and cornstarch in a medium saucepan and cook over medium heat for 5 minutes, or until the mixture thickens. Add the butter and stir until blended. Cool slightly and pour into the cooled crust.
To make the blueberry layer, mash 2 cups of the blueberries with the sugar/ glycerin, cornstarch, lemon juice, and cinnamon and cook in a large saucepan over medium heat for about 10 minutes, or until thickened and translucent. Stir in the butter and the remaining whole blueberries. Cover the peach layer with this blueberry mixture. Leave the tart in the pan and cover tightly with plastic wrap before putting into the pack.
To make the Goji Berry layer, mash 2 cups of the presoaked or blanched Goji Berries with the sugar or glycerin, cornstarch, lemon juice, and cinnamon and cook in a large saucepan over medium heat for about 10 minutes, or until thickened and translucent. Stir in the butter and the remaining whole Goji Berries. Cover the blueberry layer with this Goji Berry mixture. Leave the tart in the pan and cover tightly with plastic wrap before putting into the pack. Makes one 12-inch pie.

Goji Berry and white fish Soup

Ingredients

1 sea bass (any fish seems to work)
1/2 cup Goji Berry
1 pound mushrooms
1 scallion, chopped
5 slices of fresh ginger
5 cups of broth
Salt (use a natural mineral-rich salt, if you can)
5 Tablespoons rice wine

teaspoon hoisin sauce Smear fish with 1 tbsp of rice wine and a little salt. Add in the Goji Berries, button mushrooms, scallion, ginger and hoisin sauce. Boil the stock in a separate medium to large sauce pan.
Place the seasoned fish into the sauce pan containing the stock. Simmer the soup until the fish is done (about 20 minutes)
Add rice wine and salt to season before serving

Grape-Goji- apple Salad

Ingredients

3 oz. Green Grapes, Halved
3 oz. Black Grapes, Halved
2 Red Delicious Apples, Chopped Small
1 Tablespoon Wild Tibetan Goji Berries
1 Teaspoon Lemon Juice

Pour lemon juice over apples.
Put all ingredients in bowl.
Mix and serve with sauce of choice.

Kiwifruit grapefruit Salad

Ingredients

3 (about 3 oz. each) California kiwifruit, pared and sliced
1 grapefruit, peeled and sectioned
1/4 cup fresh or frozen blueberries
1/4 cup toasted sliced almonds
Yogurt-Lime Dressing

Arrange fruit on platter; sprinkle with almonds. Serve with Yogurt-Lime Dressing. Makes 2 servings.
Yogurt-Lime Dressing: Combine 1/4 cup plain yogurt with 1 teaspoon honey and 1/2 teaspoon grated lime peel; mix well.

Lemon Lentil Salad

Ingredients

5 tablespoons olive oil, divided
1 tablespoon lemon juice
2 teaspoons red wine vinegar
2 teaspoons sugar
1 teaspoon Dijon mustard
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
2 garlic clove, minced
3 cups water
1 cup dried lentils, rinsed
1 bay leaf
1 large tomato, diced
1/2 cup minced fresh parsley
2 green onions, sliced

In a small bowl, combine 4 tablespoons oil, lemon juice, vinegar, sugar, mustard, thyme, salt, pepper and garlic; set aside.
In a medium saucepan, bring the water, lentils, bay leaf and remaining oil to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Remove from the heat. Let stand for 30 minutes; drain if necessary. Discard bay leaf. Add the tomato, parsley, onions and dressing; mix gently. Cover and refrigerate for at least 2 hours.

Lemon Trout

Ingredients

4 cups all-purpose flour
2 tablespoons lemon pepper
1 1/2 tablespoons salt
1/2 teaspoon dried thyme
1/2 teaspoon cayenne pepper
1 teaspoon onion powder
1/4 cup grated lemon zest, divided
4 (6 ounce) fillets rainbow trout
1 lemon
1/2 cup lemon juice
1/2 cup extra-virgin olive oil

In a large bowl, stir together the flour, lemon pepper, salt, thyme, cayenne and half of the lemon zest. Combine the lemon juice and remaining lemon zest in a shallow dish and soak fish fillets for about 1 minute.
Heat oil in a large skillet over medium heat. Dip the trout fillets in the flour mixture so that both sides are coated. Shake off the excess and place fillets in the hot oil. Cook for 3 to 4 minutes on each side, until golden brown and fish can be flaked with a fork. Discard the leftover lemon juice.
Remove from the skillet and drain on paper towels briefly before serving. Garnish each serving with a wedge of lemon.

Lime Grilled Spicy Cilantro Fish and Lemon Butter Veggies

Ingredients:

6 lemons, or (you can use oranges or limes)
1 cup fresh cilantro, chopped
3 tsp. chili powder
1 ½ tsp. minced garlic
3 Tbsp. olive oil
4 fish fillets (Orange Roughy or Tilapia)
1 red onion, thinly sliced
1 large zucchini, cut into thin round slices
1 each, red, green and yellow bell peppers, thinly sliced
1 Tbsp. unsalted butter
Aluminum foil
Juice 4 lemons, divide the juice between two small bowls. Add the garlic, olive oil, 2 tsp. chili powder and 1/2 cup of the chopped cilantro to one bowl. Blend together and set aside.slice the bellpeppers, onions, zucchini and two lemons into thin slices and set aside.
Lay the fish on a square of foil and brush the lemon mixture on both sides, place a few slices of bell pepper and onion on top and cover with four lemon slices. Seal the foil packet.
Add the remainder chili powder and cilantro to the second bowl of lemon juice, add rest of the veggies and toss well to coat. Place this mixture on a piece of foil and top with the unsalted butter and lemon slices. Seal the foil packet closed.
Grill for 10 minutes on each side on the barbecue grill or bake on a cookie sheet at 350°F degrees for 30 minutes. When the fish is opaque and the vegetables are tender, remove from heat.
To Serve: Let foil packets stand for 5 minutes before opening, serve the fish and veggies with a side of Mexican flavored rice.

Mango Chicken Curry Malaysian

Ingredients

1 tablespoon vegetable oil
1/2 pound skinless, boneless chicken breast, cubed
1/2 cup chicken stock
1 tablespoon soy sauce
1 tablespoon cider vinegar
1 1/2 tablespoons brown sugar
1 teaspoon curry powder
1 tablespoon cornstarch
1/2 onion, diced
1 green bell pepper, sliced
1 red bell pepper, sliced
2 teaspoons minced fresh ginger root
1 mango, peeled and cubed

Heat vegetable oil in a large skillet over medium-high heat and stir in the chicken breast. Cook the chicken breast until no longer pink in the center. Transfer cooked chicken to a plate. Meanwhile, whisk together the chicken stock, soy sauce, vinegar, brown sugar, curry powder, and cornstarch. Set aside.
Using the same skillet, cook and stir the onion over medium heat until the onion has softened and turned translucent, about 5 minutes. Stir in the green and red bell peppers and cook for 2 minutes, then add the ginger and cook for another minute. Stir in the chicken stock mixture and the cooked chicken breast. Cook until the sauce has thickened. Drop mango in and cook until the mango is heated through.

Mango Crab Avocado Stack

Ingredients

2 ripe Hass avocadoes, sliced
2 mangoes, chopped
2 tablespoons choppedred onions
1/4 jalapeno pepper, minced
1/2 red bell pepper, chopped
10 ounces jumbo lump crabmeat
1/4-cup mayonnaise
1-tablespoon capers
1-teaspoon coarse grain mustard
1/2-teaspoon Worcestershire sauce
1/2 lemon, juiced 1/2 teaspoon Cajun seasoning
1 teaspoon minced garlic
1-teaspoon Tabasco sauce

Mix last 8 ingredients (mayo through Tabasco), & refrigerate.
Use a dual open-ended cylindrical mold to form the stacks. (If you do not have a mold, use an empty clean soup or veggie can with both ends removed.) Place the mold onto the serving plate. (Use half of the ingredients in each mold).
Gently push down the avocado slices into the bottom of the mold. Mix together the mango, jalapeno, red bell pepper, & red onion, then gently push down on top of the avocado layer.
Gently toss the crab with the refrigerated mayo mix. Then gently push down on top of the mango layer.
Carefully slide the mold off of the stack and chill until ready to serve.
Serve cold.

Orange and Almond Salad

Ingredients

2 hearts romaine lettuce, chopped
3 navel oranges
2 ounces, 1/4 cup, sliced almonds or slivered almonds, available on the baking aisle, toasted
2 tablespoons chopped fresh tarragon, 2 or 3 sprigs
Splash orange juice
2 rounded teaspoons honey
2 tablespoons tarragon vinegar
1/4 teaspoon dry mustard, a couple of pinches
1/3 cup olive oil, eye ball it
Salt and pepper

Arrange chopped lettuce on a platter. Trim a thin slice of orange skin down to the flesh off the top and bottom of the orange. Stand the orange upright and trim off strips of the remaining peel working from top to bottom around the orange. Cut each orange then in 1/2 lengthwise. Slice the 1/2 orange into 1/2 moon shapes. Arrange the sliced oranges around the chopped romaine. Lightly toast the almonds in a small skillet over moderate heat or in a toaster or conventional oven. Top the romaine and oranges with toasted almonds and chopped tarragon.
In a small bowl, combine honey, vinegar, orange juice, and mustard with a whisk. Stream in the oil while continuing to whisk the dressing to combine it. Pour the dressing evenly over the entire salad platter in a slow, thin stream. Season the salad with salt and pepper. The salad is pretty as is, no tossing.

Orange Broccoli Salad

Ingredients

5 cups broccoli flowerets
2 Tbsp. almonds
2 Sunkist® mandarin oranges
1 Sunkist® orange, grated peel and juice
5 green onions, chopped
2 Tbsp. white vinegar
1 Tbsp. sugar
2 Tbsp. olive oil
Salt and pepper, as needed

Orange Grilled Spicy Cilantro Fish and Lemon Butter Veggies

Ingredients:

6 lemons, or (For a different flavor try using oranges or limes.)

1 cup fresh cilantro, chopped

3 tsp. chili powder

1 ½ tsp. minced garlic

3 Tbsp. olive oil

4 fish fillets (Orange Roughy or Tilapia)

1 red onion, thinly sliced

1 large zucchini, cut into thin round slices

1 each, red, green and yellow bell peppers, thinly sliced

1 Tbsp. unsalted butter

Aluminum foil

For a different flavor try using oranges or limes.

Instructions

Juice 4 lemons, divide the juice between two small bowls. Add the garlic, olive oil, 2 tsp. chili powder and 1/2 cup of the chopped cilantro to one bowl. Blend together and set aside.slice the bellpeppers, onions, zucchini and two lemons into thin slices and set aside.

Lay the fish on a square of foil and brush the lemon mixture on both sides, place a few slices of bell pepper and onion on top and cover with four lemon slices. Seal the foil packet.

Add the remainder chili powder and cilantro to the second bowl of lemon juice, add rest of the veggies and toss well to coat. Place this mixture on a piece of foil and top with the unsalted butter and lemon slices. Seal the foil packet closed.

Grill for 10 minutes on each side on the barbecue grill or bake on a cookie sheet at 350°F degrees for 30 minutes. When the fish is opaque and the vegetables are tender, remove from heat.

To Serve: Let foil packets stand for 5 minutes before opening, serve the fish and veggies with a side of Mexican flavored rice.

Orange Lettuce and Asian Chicken Wraps

Instructions

½ lb. ground chicken or turkey
½ cup finely chopped red bell pepper
½ cup finely chopped onion
2 cloves garlic, finely chopped
1 ½ tsp. finely chopped fresh ginger
2 Tbsp. freshly squeezed Sunkist® lemon juice
2 Tbsp. hoisin sauce
2 tsp. brown sugar, packed
1 ½ tsp. sesame oil
1 tsp. low sodium soy sauce
7 drops red pepper sauce
2 oranges, washed, peeled, seeded and chopped into 1/2-inch pieces
2 Tbsp. cilantro or Italian parsley leaves, chopped
1 head Iceberg lettuce, separated into lettuce cups

In large skillet sprayed with nonstick cooking spray, sauté chicken over medium heat, crumbling and cooking until no longer pink. Pour into dish, set aside.
Rinse out pan and spray with nonstick cooking spray. Sauté bell pepper, onion, garlic and ginger for 2 minutes. Add meat to pan.
In small bowl, blend lemon juice, hoisin sauce, brown sugar, sesame oil, soy sauce and red pepper sauce.
Pour into pan and stir to coat chicken. Reduce heat and simmer, stirring until sauce is absorbed, about 4 minutes.
Stir in orange pieces and cilantro. Serve with lettuce cups.

Papaya Thai Salad

Ingrediens

1 Roma tomato, chopped
1 1/2 cups fresh green beans, cut into 1/2 inch pieces
1 cucumber, cut into 1/2 inch cubes
1 1/2 cups cubed papaya
2 cloves cloves garlic, minced
1 fresh Thai or Serrano chile, finely minced
1 lemon, juiced
2 limes, juiced
2 tablespoons fish sauce
1 tablespoon white sugar
1/2 cup roasted peanuts, chopped
1/4 cup cilantro leaves, chopped

Combine tomato, beans, cucumber, and papaya in a large bowl. Toss with garlic and chile pepper.
Stir together lemon juice, lime juice, fish sauce, and sugar in a small bowl. Pour over papaya mixture and toss. Sprinkle peanuts and cilantro on top and serve.

Papaya, Endive, and Crabmeat Salad

Ingredients

1-cup papaya (Solo or Mexican), cubes (1/2 inch),
1 to 2 tablespoons fresh papaya seeds
1 teaspoon grated peeled fresh ginger
3 tablespoons fresh lime juice
2 tablespoons grapeseed oil or light vegetable oil
1/4-teaspoon coarse salt
2 large Belgian endives cut into matchsticks (about 3 cups)
1 1/4 cups very thinly sliced English (hothouse) cucumber (1/2 cucumber)
3/4 cup jumbo lump crabmeat, picked over

Whisk together papaya seeds, ginger, lime juice, grapeseed oil, and salt in a medium bowl. Add endive, cucumber, papaya cubes, and crabmeat; gently toss.

Pink Grapefruit & Shrimp Stir Fry

Ingredients

1 Tablespoon cornstarch or tapioca flour ¼ Tablespoon cayenne pepper 3 Tablespoons soy sauce 4 Tablespoons extra virgin olive oil 1 small garlic clove, minced 24 medium shrimp, peeled and deveined
1 ½ cup red and green pepper strips mixed
¾ cup chopped green onion, including tops
¾ cup celery, sliced
¾ cup freshly squeezed pink grapefruit juice
1 ½ cup pink grapefruit sections 2 garlics cloves

In a large mixing bowl, mix cornstarch, cayenne, garlic, soy sauce, garlics chop very small and 1 tablespoon of the oil. Add shrimp, tossing to coat. Let stand for 15 minutes. In large fry pan or wok, heat remaining oil. Add shrimp mixture and vegetables. Stir fry for 3 minutes over medium-high heat. Add grapefruit juice; cover and cook over low heat for 4 minutes. Add grapefruit sections and heat, covered, until grapefruit is heated, about 2 minutes.

Pomegranate Pork Tenderloin

Ingredients

1/2 cup pomegranate juice
1/4 cup fresh orange juice
1 1/2 tablespoons Dijon mustard
1 tablespoon honey
2 teaspoon minced garlic
1 teaspoon orange zest
1/2 teaspoon cayenne pepper
1 (1 1/2 pound) pork tenderloin
4 tablespoons pomegranate seeds

In a clean jar with a tight-fitting lid, combine pomegranate juice, orange juice, mustard, honey, garlic, orange zest, and cayenne pepper. Tighten lid, and shake until everything is mixed well. Pour over pork tenderloin in a large resealable plastic bag. Seal bag, and refrigerate for at least one hour and up to 3 hours.
Preheat oven to 350 degrees F (175 degrees C). Coat a large roasting pan with cooking spray. Remove tenderloin from marinade, reserving the marinade. Place meat in roasting pan, and arrange pan on center rack in oven.
Pour marinade into a small saucepan. Bring to a boil, reduce heat to simmer, and reduce volume by half. Remove from heat. Place 1/2 of liquid in a cup for basting, and reserve to use as a sauce.
Roast tenderloin in oven for 30 to 40 minutes, basting lightly with reduced marinade until internal temperature is 155 degrees F (68 degrees C) when measured in the thickest part of the tenderloin. Remove tenderloin from oven, cover with foil, and let rest for 5 to 10 minutes before slicing. Serve each portion with reserved sauce drizzled over top, and a sprinkle of pomegranate seeds.

Pomegranate Spinach Salad

Ingredients

1 (10 ounce) bag baby spinach leaves, rinsed and drained
1/2 red onion, sliced very thin
1/2 cup walnut pieces
1/2 cup crumbled feta
1/4 cup alfalfa sprouts
1 pomegranate, peeled and seeds separated
4 tablespoons balsamic vinaigrette

Place spinach in a salad bowl. Top with red onion, walnuts, feta, and sprouts. Sprinkle pomegranate seeds over the top, and drizzle with vinaigrette.

Spicy Veggies Couscous

Ingredients

1 cup dried couscous
3 cups vegetable stock or water, divided
1 tablespoon olive oil
1 medium onion, finely chopped
4 cloves garlic, minced
1 tablespoon finely chopped fresh ginger
4 carrots, cut into coins
pinch hot red pepper flakes
1/8 teaspoon ground coriander
2 zucchini, cut into 1/2-inch rounds
1 red bell pepper, cut into 1/2-inch pieces

Put the couscous in a large bowl and add 1 cup of boiling stock or water. Cover the bowl and let stand for 5 minutes.
Heat oil in a large skillet over medium heat. Add the onions, garlic, and ginger and cook, stirring, for 1 minute. Add carrots, red pepper flakes, coriander, and remaining stock. Bring to a boil, reduce heat, cover, and cook 5 minutes. Add zucchini, cover, and cook 3 minutes. Add red bell pepper, and cook uncovered for 3 minutes.
Fluff couscous with a fork. Pour vegetables and cooking liquid over it, mix, and serve.

Tangerine and Red Onion Salad

Ingredients

2 lg Tangerines
2 oz Red onion; chopped (about 1/4 cup)
6 md Black olives
1 ts Olive oil

Peel and slice the tangerine horizontally. Seed and section. Place in a serving bowl. Mince the red onion. Pit and coarsely chop the olives. Add to the bowl. Drizzle with oil and mix.

Tangerine berry Salads

Ingredients

1 small Banana
1/2 cup Sour cream or plain yogurt
2 Tangerines
1 cup Blackberries
1/2 cup Blueberries

Slice banana into blender or food processor. Add sour cream. Cover and blend on high speed, or process, about 1 minute or until smooth. Cut tangerines crosswise into 1/4-inch slices. Spoon about 1/4 cup banana mixture on individual serving plates. Top with tangerine slices, blackberries and blueberries.

Tomato Roasted & Caramelized Onion Filling

Ingredients

1/2 pint Grape tomatoes cut in half-length ways
2 Medium onions sliced
5 Eggs
1/4 cup Milk
1/2 cup Cheese, grated
1 Tbsp Balsamic vinegar
1 Tbsp Brown sugar
3 Tbsp Oil
1tsp Thyme
To taste Salt and Pepper
1 pie shell

In small bowl mix cut tomatoes 2 Tbsp oil, salt and pepper (about 1/2 tsp each). Place tomatoes, cut side up on baking sheet and roast in oven for about 20 minutes. In a larger frying pan, place 1 Tbsp oil over medium heat, add onions and sauté until tender, about 5 minutes. Reduce heat, add balsamic and sugar and sauté for another 15 to 20 minutes at low heat, until sweet and darker caramel in colour. Let cool and reserve until pie assembly. In a bowl, beat eggs, milk and set aside. Once pie shell is cooled, spread caramelized onion evenly over bottom as well as half of grated cheese then pour egg and milk mixture in pie shell. Arrange roasted tomatoes, cut side up in a circular pattern, working from outside to centre. Add remainder of cheese to top. Bake at 375 degrees for 45 minutes.

Veggie Healthy Salad

Ingredients

4 cups mixed salad greens
2 oz low-fat cheddar cheese
1/2 cup cucumber slices
1/2 cup tomato, diced
1/2 cup sliced red bell pepper
1/4 cup avocado, diced
1 cup garbanzo beans
1/2 cup crimini mushrooms
3 TBS sunflower seeds

Dressing

1 TBS extra virgin olive oil
1 tsp lemon juice
salt and pepper to taste

Combine all ingredients. Toss with olive oil and lemon juice. Add salt and pepper to taste.

Watermelon Bococcini Salad with Basil

Ingredients

2 cups seeded small watermelon balls
2 cups bococcini small balls
1 cup chopped fresh basil (purple or green)
1 bunch scallions, trimmed and chopped
1/3 cup extra virgin olive oil
1 pinch salt and pepper to taste
1 dash basalmic vinegar as desired

Toss together the watermelon, bococcini, basil, scallions and oil. Season with salt and pepper to taste. Serve over a bed of baby greens with crostini on the sides. Drizzle a bit of balsamic vinegar over if desired.

Watermelon Mint Salsa with Cajun Chicken

Ingredients

2 cups chopped seedless watermelon
2 tablespoons lime juice
1 cup diced seeded tomato
1 pieces minced seeded jalapeno to taste
1 tablespoon minced fresh cilantro
1 tablespoon minced fresh mint
1/2 cup chopped fresh scallion

Toss ingredients together, cover, and refrigerate until ready to serve

Cajun Chicken Cutlets

Ingredients

2 tablespoons vegetable oil
2 tablespoons granulated garlic
2 tablespoons mild chili powder
2 tablespoons ground cumin
2 tablespoons sweet paprika
6 boneless skinless chicken breasts

Mix together the spices. Coat the chicken cutlets with the spice mixture. Heat a non-stick skillet over medium high heat and place chicken breasts in pan. Blacken on both sides and sauté just until cooked through. Top with Watermelon Mint Salsa and serve immediately.