Tuna Salad Niçoise
- 6 cups mixed greens
- 3 roasted red bell peppers, cut into strips
- 4 anchovy fillets, chopped
- 1 cup sun dried tomatoes, cut into strips
- 1 cup artichoke hearts, quartered
- ½ cup Kalamata olives, quartered
- 2 tsp. minced garlic
- ¼ cup shallots, cut into strips
- 1 Tbsp. fresh herbs chopped (basil, oregano, parsley, etc.)
- juice of one lemon
- 3 Tbsp. olive oil
- 6 quail eggs
- 6 slices of feta cheese, sliced thin
- ¾ pounds of ahi tuna
- In a large bowl combine the mixed greens, two of the roasted peppers, anchovies, artichokes, and olives. Toss together.
- In a small sauté pan add 1 1/2 tablespoons olive oil.
- Heat the garlic and turn off the heat.
- Add the tomato slices and let sit 10 minutes.
- Drain any excess oil.
- In a blender combine the other 1 1/2 tablespoons olive oil and the rest of the roasted pepper.
- Blend till smooth. Set aside.
- Spray a non-stick pan with pan coating.
- Crack the quail eggs and be careful not to break the yolk.
- Cook sunny side up.
- Add the herbs and lemon juice to the salad mix. Keep warm.
- Slice the ahi tuna in 12 thin slices.
- To Plate: Place a slice of feta on the bottom of 6 plates. Place some salad mix on the feta. Then place a slice of ahi on top of the salad. Repeat so you have 2 layers. Place a crouton on top with the quail egg as a garnish. Spoon some of the roasted red bell pepper oil around the plate.
- 8 oz. chicken breast, cooked
- 2 Cups garbanzo beans, cooked
- 4 garlic segments
- 2 Tbsp. olive oil
- ¼ Cup water
- ¼ Cup fresh cilantro, minced
- ¼ Cup fresh lemon juice
- ¼ Cup pine nuts, lightly roasted
- Pinch salt
- Place garbanzo beans, salt, garlic, olive oil and lemon juice in food processor.
- Puree till smooth (add a little water, if necessary, till reaching the consistency of peanut butter).
- Add pine nuts, cilantro and diced chicken. Mix and chill till ready to serve.
Tip: Serve very cold for optimum flavor.
Recipe Nutrient Analysis, Single Serving: Calories: 89, Net Carbs: 8g, Protein: 6g, Fat: 4g, Fiber: 2g
Red Chile Vinaigrette
- 1 ½ jalapeño
- 1 tsp. chopped garlic
- ½ Tbsp. chopped shallot
- ½ cup cilantro
- 1 cup rice vinegar
- ½ cup New Mexico Red Chile Purée (Mae Ploy Sweet Chile Sauce may be substituted)
- 20 fl. oz. thickened vegetable stock
- 1 Tbsp. toasted cumin seed
- 2 Tbsp. extra virgin olive oil
- Combine all ingredients except for olive oil.
- Blend until all ingredients are completely incorporated.
- Drizzle in the olive oil.
Note: Vegetable stock can be thickened by bringing it to a boil and slowly whisking in a slurry of cornstarch and cold water. Simmer the stock until it is thick enough to coat the back of a spoon. Cool before combining with other ingredients.
Butternut Squash Soup
- 2 lbs. butternut squash, baked without salt
- 2 cups onion, chopped
- 2 cups celery, diced
- 1 gal. vegetable stock
- 2 Tbsp. nutmeg, ground
- 2 Tbsp. cinnamon, ground
- ¼ cup maple syrup
- 2 cups carrot
- 1 Tbsp. olive oil
- Cool butternut squash, scoop out the meat of the squash with a spoon.
- Add all ingredients to a soup pot and bring to a boil.
- May be served hot or chilled.
Cream of Mushroom and Leek Soup
- 1/2 cup pure olive oil
- 1/4 cup leeks, sliced thinly
- 4 oz. brown rice flour
- 1 tsp. minced garlic
- 1/2 lb. mushrooms
- 1 1/2 qt. vegetable stock
- 4 oz. coconut milk
- 2–3 Tbsp. Bragg’s Liquid Aminos
- White pepper
- Bring olive oil to smoke point.
- Add leeks and sauté 1 minute.
- Add mushrooms and garlic. Sauté 1 minute.
- Turn heat off. Add brown rice flour and mix well.
- Let set 10 minutes.
- Add vegetable stock, stir and bring to a boil.
- Add coconut milk, liquid aminos and white pepper to taste.