Tag Archives: cheese

Leftover Local Turkey, Apple, Potato and Smoked Gouda Salad w/Cranberry Mustard Vinaigrette

04 Thursday Dec 2014

Posted by in chicken, dinner, dressing, gluten-free, lunch, salad, seasonal, Side dish

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DSCN4044Love:

So I might be a bit late on a “leftover” recipe from Thanksgiving but, I figure you can really make this salad anytime using roast chicken, or even some poached eggs. I was even thinking leftover ham from Christmas dinner would work too. Needless to say I have made many variations of this salad over the last couple months but this version just happened to work out perfect this week for lunches using what I had on hand.

I know we are all moving on from Thanksgiving onto Christmas and all the ridiculous cookies that come with, just promise me you’ll eat some salads in between all those cookies. Enjoy!

Food:

Leftover Local Turkey, Apple, Potato and Smoked Gouda Salad w/Cranberry Mustard Vinaigrette makes 6 (could make 8)

1 head romaine lettuce, chopped, rinsed and spun dry

1 head butter leaf lettuce, torn, rinsed and spun dry

1 small container baby arugula

4-6oz leftover local turkey for each salad

3 small-medium local Yukon potatoes, cubed

3 local honey crisp apples, cubed

6-8oz smoked gouda, cubed

Dressing:

2 T. Wicked Wilson Mustard (local)

2 T. leftover cranberry sauce (I used homemade)

3 T. apple cider vinegar

1 T. red wine vinegar

1/2 c. olive oil

salt and pepper

DSCN4030Directions:

1. Start by placing 6 containers with their lids out so they are ready to be filled assembly style. Process the lettuce, chop, tear, rinse and spin dry. Distribute the lettuces evenly between each container, next add the turkey, I split one apple between two salads. Next add the cheese.

DSCN40342. Cook the potatoes: Start by placing a saute pan on the stove over slightly hotter than medium heat, melt 1 T. ghee. Add the potatoes and season well with salt and pepper, toss. Take your time with the potatoes, make sure they brown evenly on all sides so toss often. When browned on each side use a lid that is just big enough to cover the potatoes, turn the heat down just a notch below medium and place the lid over the potatoes and let them steam. Take lid off and toss, place lid back on and steam until cooked through. When the potatoes are cool add them to the salad. This may seem a bit involved but the result is perfect potatoes, I cook mine like this all the time.

DSCN4039DSCN40403. For the dressing: All the vinaigrette ingredients can be measured into a jar with a tight-fitting lid, shake well.

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Cherry, Quinoa, Goat Cheese Salad w/Honey Wine Shallot Mustard Vinaigrette

27 Friday Jun 2014

Posted by in dressing, gluten-free, lunch, quinoa, salad, seasonal

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DSCN3902Food:

Cherry, Quinoa, Goat Cheese Salads w/Honey Wine Shallot Mustard Vinaigrette serves 2

For the salad:

1/2 c. cherries, cut in half and remove pit, set aside

4 c. mixed baby greens, washed and spun dry, set aside

1/2 c. dry quinoa, soaked overnight, drained and rinse, cooked and cooled- set aside (if I have soaked my quinoa I use a little less water when I cook it, so for this I use 3/4c. water to my 1/2c. soaked quinoa and cooked it over medium heat, uncovered for 15 mins)

8 tsp. local goat cheese (I use Drake Family Farms), roll each tsp. of goat cheese into little balls and set aside

2 T. chopped fresh parsley

1/2 c. walnuts, toasted in a dry saute pan, chopped, set aside

For the dressing:

1 shallot, peeled and finely chopped

2 T. honey wine vinegar (local)

1 T. Wilson’s Wicked Mustard (local)

1 T. olive oil

salt and pepper, season to taste

-Place all of the dressing ingredients in a small jar with a lid and shake to mix. Store in the fridge until ready use.

Directions:

1. Mix the chopped walnuts and parsley together, once you have formedĀ  your goat cheese balls roll them in the walnut and parsley mixture. Press lightly to make sure the walnuts and parsley stick to the cheese, save any remaining nut mixture and scatter over the salads or use for something else. Set aside.

2. Assemble your salads- scatter your greens between two plates, season your greens with a little salt and pepper. Next divide the cooked, cooled quinoa between the two salads (you don’t have to use all of it), then add your halved cherries and goat cheese balls. Use the rest of the nut mixture if you want.

3. Pour on the dressing and EAT!

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It’s cherry season y’all and almost every ingredient for this salad can be found at our local Downtown SLC Farmers Market, need I say more?!! Get out there and eat the bounty. Next week I’ll have another recipe using local tart dried cherries. Until then… ENJOY!

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Holiday Cobb

01 Sunday Dec 2013

Posted by in appetizer, dressing, gluten-free, salad, Side dish

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DSCN3623Food:

Holiday Cobb- serves 6 as a starter or 12 at a party

For the salad:

1 medium winter squash (I use kabocha), butternut, pumpkin

6 slices of bacon (I use Clifford Farms)

heaping 1/2-3/4 c. tart dried cherries, lightly chopped (I use local ones but you can find in the bulk section of most grocery stores)

4oz-6oz blue cheese, cut into small cubes (I use Snowy Mountain Creamery Delano, you find this at the downtown market, Caputo’s or Liberty Heights Fresh, maybe Harmon’s)

2 heads of lettuce, I use one head of red leaf romaine and one head of butter leaf lettuce

1 c. spiced pistachios, recipe to follow

1/2 lemon

salt and pepper

fennel blossom (find at Caputo’s, not crucial)

For the dressing:

2 T. mustard, spicy or Dijon

3 T. apple cider vinegar

3 T. Honey Wine Vinegar, can be found at local retailers (if you can’t find this sub with your favorite vinegar, preferably one that has a little sweetness)

2 T. pure maple syrup

3/4 c. olive oil

salt and pepper

DSCN3621Directions:

-Pre heat oven to 400 degrees

-Squash of choice: peel if needed, scoop out seeds and cut into one inch chunks. Place on a parchment lined baking sheet and drizzle with a little olive oil, salt, pepper and fennel blossom if using. Bake until knife tender, 30 min or more.

DSCN3605-Bacon: line a baking sheet with parchment, if you have one, place a cooling rack over the lined baking sheet and then lay the bacon in a single layer on the cooling rack. Bake 15-20 min flipping once. Best to cook this with the squash. Let cool, chop and set aside.

DSCN3606-Lettuce: wash, spin/dry and tear into bite size pieces and lay out on big platter. Squeeze the lemon over the lettuce and lightly season with salt and pepper. Set aside.

DSCN3607-Spiced pistachios: place 2 cups of raw pistachios in a mixing bowl and season with, 1 1/2 T. melted butter or olive oil, 2 t. Worcestershire sauce, 1/2 t. real salt, 1/4 t. garlic salt, 1/4 t. cumin, 1/4 t. paprika, chili powder, 1/8 t. cayenne pepper. Toss and place on a parchment lined baking sheet and bake at 275 degrees for 30 min, toss a few times while cooking. Let cool and set aside.

DSCN3618–Dressing: all of the ingredients go into a jar, shake, shake, shake. Season with salt and pepper to taste, set aside.

-Put it all together: you can lay the ingredients in a row like I did above or you can scatter the ingredients over the lettuce anyway you see fit. Salad can be served cold or at room temperature. The salad will last about 3-4 days UNDRESSED (no dressing) in the fridge. Weather at home or at a party I keep the dressing in a separate container and let my friends dress their own portions. EAT!

Love:

I love this salad, I have made this for two different occasions and both times it was a hit, it is a flavor explosion in your mouth! This time of year we need a few interesting recipe that are easy to throw together and will blow your friends and family away. This salad uses both local and seasonal ingredients which are pretty easy to find and can also be made vegan or vegetarian to suit your guests. Also, if you have any leftover dressing use it to season some veggies you might be roasting, like Brussels sprouts. I have family coming in this weekend and I can’t wait to make this for them. I hope this salad makes you look like a rockstar at your next get together. Happy Holidays and ENJOY!

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Farro and Eggs

08 Friday Nov 2013

Posted by in gluten-free, Side dish

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Love:

This time of year when the days are shorter and getting colder all I want to do is cuddle on the couch with my sweetie and our fury children with a bowl of comfort, this Farro and Eggs is perfect for that. This is a one pot dish that can be eaten anytime of the day and requires minimal ingredients but is big on flavor. With the holidays just around the corner we all need a few dishes up our sleeves that are easy to throw together and will please just about anyone. I don’t know about you but we will be busting at the seams in December with guests and I can’t wait to dazzle my friends and family with this one, ENJOY!

Food:

Farro and Eggs– serves 4 as a side, 2 as a hearty main

1/2-1 c. water (it depends on how much liquid is in your tomato jar)

1 cup semi-pearled farro (I find my farro at Caputo’s Market) (if you have time I suggest you soak your farro for 1-4 hours)

1/2-1 large onion, sliced in half and then in half-moon slices (I used a whole onion)

2 cloves garlic, sliced

1 quart size jar of canned tomatoes (I used home canned, you can use any you like)

1 1/4 teaspoons kosher or coarse sea salt

1 tsp. fennel blossom (Caputo’s Market, this is optional)

Up to 1/4 teaspoon red pepper flakes (to taste)

1 tablespoon olive oil, plus extra for drizzling

Few basil leaves or fresh parsley, chopped

4 organic eggs (I love Clifford eggs)

Grated Parmesan cheese, for serving

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Directions:

1. Drain farro and rinse. Place your favorite pot on the stove, add farro, tomatoes, onions, garlic, 1 T. olive oil and spices and 1/2c. water. Turn heat on and bring to a boil, when the pot begins to boil turn heat down to medium low and let it simmer away stirring a few times. Set the timer for 25 min.

2. When the timer goes off check the liquid, if you think it needs more add another 1/2c., next crack the eggs on top of the farro and season just a bit with salt and pepper. Place the lid on the pot and letĀ  it all cook another 5 min or until the whites off the eggs are set and the yolk still look sunny side up! If you don’t like runny yolks cook for another few minutes until they are set.

3. Pull the pot off the heat and garnish with fresh herbs and extra olive oil, serve IMMEDIATELY!

Kindly adapted from Smitten Kitchen who adapted it from Martha Stewart

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Nutrition:

Farro- Farro is essentially a form of Spelt. Spelt’s cultivation is thought to have begun sometime during the mid- to late Neolithic (Stone Age), 6000 to 5000 B.C.E. an area that spans parts of modern Iraq, Iran and Jordan, making this one of the earliest crops grown in the Western World! Farro is an Italian staple grain, so when buying look for Farro but know spelt can be used in its place (but not in this recipe). The texture will be different. Farro is not labeled ‘organic’ but historically has been known to have not been sprayed due to the fact that it will not survive if treated with harmful sprays. Farro/Spelt is an excellent source of complex carbohydrates, complete protein and fiber. Spelt is a good alternative for those allergic to wheat. The gluten found in Spelt is more fragile than that found in wheat, so it is more easily digested.

Why should we soak and sprout our grains?

Grains contain phytic acid, phytic acid is a substance in grains that inhibits absorption of minerals. By soaking grains phytic acid will be reduced and the minerals in the grains will be unlocked so that you can benefit from them, making the more digestible and making the vitamins and minerals more available for the body to utilize. Sprouting also neutralizes enzyme inhibitors present in all seeds. These inhibitors can neutralize our own precious enzymes in the digestive tract. Complex sugars responsible for intestinal gas are broken down during sprouting, and a potion of the starch in grain is transformed into sugar. Finally, numerous enzymes that help digestion are produced during the germination process.

Ā 

Easy Pea-sy Farmers Market Salad w/ Basil Miso Dressing and Rhubarb Granita

14 Friday Jun 2013

Posted by in dessert, dressing, gluten-free, salad, seasonal, vegan

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Food:

Easy Pea-sy Farmers Market Salad w/ Basil Miso Dressing– serves 6

For the salads-

6 c. spinach, 1 c. for each (FM)

1 1/2 avocado’s, 1/4 for each

1 container of Sunbridge pea greens, divided (local, find at Whole Foods or Good Earth)

1 lb. snap peas,Ā  shelled and steamed, 1/4 c. for each (FM)

4 oz. Drake Family Farms goat cheese, divided (FM)

1 1/2 c. crispy garbanzo beans, 1/4 c. for each

1/2 asparagus, trimmed and steamed, divided (FM)

Lemons, salt and pepper

(FM)= Find at Farmers Market

Directions:

1. Divide all the ingredients into 6 glass containers, bowls or Tupperware with lids. (I made these for our lunches this week). Season with a squeeze of lemon and a sprinkle of salt and pepper.

2. Place containers in fridge and they are ready for lunches during the week!

Basil Miso Dressing- enough for 6 salads (2 T. each)

1/4 c. olive oil

1/4 c. apple cider vinegar or Slide Ridge Honey Vinegar (FM)

1/4 c. miso paste (I like chickpea miso)

2 T. water

2 T. Clifford Family Farm honey (FM)

1 T. fresh chives or spring onions,chopped (I used some from my garden)

1/4 c. fresh basil (garden or FM)

Directions:

1. Everything but the onion and the olive oil in the blender or food processor.Blend well, then stream in the olive oil and blend again. Add in onions. Refrigerate, divide into 6 containers to go with the salads. Enjoy!

DSCN3041

Food:

Rhubarb Granita- makes 3 c.

Adapted from Sunset Magazine June 2013

4 c. roughly chopped rhubarb (FM)

1 c. Clifford Family Farm honey

1/2 tsp. Real Salt

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Directions:

1. In a wide pot, cook rhubarb, honey, salt and 2 1/2 c. water over medium heat, stirring often and mashing with a spoon if needed, until rhubarb turns to mush.

2. Pour mixture through a strainer into a bowl and rub with the back of a ladle to push through as mush rhubarb as possible.

DSCN3031DSCN30373. Transfer to a shallow Pyrex dish and freeze until firm, stirring and scraping with a fork every hour if possible, about 4 hours total (stirring the mixture occasionally as it freezes creates large, slow melting ice crystals you want in a granita). Scrape up the granita with fork and spoon into bowls or your favorite vintage glasses. Eat!

Love:

This time of the year I let the Farmers Market dictate the menu at our house. My Easy Pea-sy Farmers Market Salad worked out perfect for our lunches and the Rhubarb Granita was just what the doctor ordered for dessert at the end of these hot days we’ve been having. Every Saturday is an adventure at the market to see what’s new and there is nothing better than having fresh, local seasonal food to play with in the kitchen. Can’t wait to see what will be on the menu next week, until then. Enjoy!

Not Your Mama’s Meatballs- For Polly

11 Monday Mar 2013

Posted by in DIY, pasta, seasonal

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DSCN2784Food:

Not Your Mama’s Meatballs- makes 24

1 lb. Grass-fed beef (I use Lau Family Farms, you can find them at Caputo’s or the Farmer’s Market)

1/2 c. bread crumbs (I usually have a bag of bread crumbs from various loafs of bread that didn’t get finished, traditionally these are made with white bread with the crust)

1/2 c. homemade almond milk (traditional these are made with regular milk)

1 1/4 c. Pecorino cheese

salt and pepper

olive oil

Directions:

1. Pre-heat the oven to 375 degrees. Line a baking sheet with parchment paper and place a wire rack over the top.

2. In a small bowl soak the bread crumbs with the milk. In a large mixing bowl place the beef and cheese, season with a few pinches of salt and a few grinds of fresh cracked pepper. Next add the soaked bread crumbs, mix all the ingredients together lightly with your hands.

3. With a small ice cream scoop, scoop out some of the meatball mixture. With your hands roll the mixture between your palms into a round ball and place them on the lined baking sheet. Continue until the bowl is empty.

4. Drizzle with a little olive oil, place the meatballs in the oven for 20-25 minutes or till browned on the edges.

DSCN2764DSCN2768DSCN2777Love:

My amazing grandmother Polly passed away 2 years ago and this last weekend was her birthday. Polly was a tiny BUT mighty little fire-ball of a LADY. She was fiercely independent and loved working so she could take the bus and get ‘out and about’ (she couldn’t sit still to save her life). She was the kind of grandma who made each of us think we were her favorite, I miss her beyond words.

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When I called my mom to ask if it was okay to share this recipe she wanted to make sure that my great-grandma and my grandma Polly got all the credit. All the woman in my family make these Italian meatballs called “Perpets” and I think the only men who have had these meatballs are attached to one of these woman. Growing up these were always an amazing treat and you knew just by the smell of the cheese and oil what was about to happen to your taste buds. The pecorino cheese in these meatballs give them a very distinct flavor. Pecorino cheese is a sheep milk’s cheese and is a little tangier than Parmesan, they make these meatball’s what they are. Perpets are a family tradition, Polly’s mom taught her, Polly taught my mom and my mom taught my sister and me. They are a very special family treat and I am so glad my mom was okay with me sharing the recipe with all of you.

These Perpets are traditionally made with white bread and milk and fried in olive oil, this is probably why I don’t make them that often. So I decided to use my multri-grain bread crumbs and homemade almond milk, I also thought I would bake them instead of frying them. They turned out great! I served them over spaghetti squash with Pasta all Vodka sauce (minus the bacon) and garnished the dish with fresh parsley, pecorino cheese and a drizzle of olive oil. Feel free to use them anyway way you want.

Nutrition:

*All I can say on this recipe is the beef is local and grass-fed.

*I am happy that I was able to stay true to the roots of this recipe, but use healthier ingredients and a healthier method of cooking and get the same great flavor I’ll know forever.

*The only man I have made these for is my sweetie, make them for your sweetie and see what happens.

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Stuffed Acorn Squash

27 Sunday Jan 2013

Posted by in Events, seasonal, Side dish

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Food:

Stuffed Acorn Squash serves 5-10

5 acorn squash, cut in half seeds removed

1 lb. local grass-fed beef (I buy Lau Family Farms)

1/2- 3/4 lb mushrooms of choice, chopped (I used shiitake)

1 large onion, chopped

1 c. celery, chopped

4 garlic cloves, chopped

1 bunch of kale or swiss chard, stems removed and leaves chopped

1 T. each rosemary, thyme and sage, chopped

1 c. cooked brown rice, millet, wild rice or non-glutinous grain of choice

3/4 c. parsley, chopped and divided

1/2 c. pecorino or parmesan cheese, grated

2 T. ghee

salt and pepper

Directions:

1. Start by preheating the oven to 375 degrees. Place the prepared acorn squash cut side down on a parchment lined baking sheet. Place the squash in the oven and bake for 30 min. Take baked squash out of the oven and set aside. Turn the oven down to 350 degrees.

2. Place a large saute pan on the stove top over medium heat , add the ghee and when melted add the mushrooms and begin to saute. Don’t touch the mushrooms for a minute or so to give them time to brown. Next add the onions, celery and garlic and begin to saute with the mushrooms, salt and pepper the veggies just a bit. Saute for 5-7 minutes.

3. Next add the beef, use a potato masher to incorporate the meat into the veggies, season with a little more salt and pepper. When the beef is just about cooked, another 5-10 minutes add the rosemary, sage and thyme. Stir to combine.

4. Pull the beef and veggie mixture off the heat and add 1/2 c. chopped parsley, cooked brown rice and chopped kale, stir well to combine all the ingredients.

5. Scoop the mixture into the acorn halves, in a separate bowl combine 1/4 c. remaining parsley and cheese, season lightly. Spoon this mixture over the stuffed acorn squash (there will most likely be extra filling, save for a snack). Bake in the oven for 20 minutes or until the cheese has melted and began to brown and the mixture is warmed through. Serve hot with a drizzle of good quality olive oil. ENJOY!

Nutrition:

Grass-fed beef: http://www.laufamilyfarm.com/why-grass-fed/

Shiitake Mushrooms: These meaty flavorful mushrooms contain a substance called eritadenine, which encourages body tissues to utilize cholesterol and lower the amount circulating in the blood. Shiitake also have antiviral and anti-cancer effects.

Acorn Squash: Acorn squash is an excellent source of vitamin A, vitamin C and beta-carotene. It is also a very good source of thiamin, vitamin B6, potassium, magnesium,and manganese, and a good source of iron. It is a great seasonal choice in place of traditional bell peppers which are a late summer crop.

Love:

I made these bad boys for my Holistic Nutrition class last weekend. I wanted to show my students what eating a more plant-based Holistic diet looked like. We started with Raw Oatmeal made with Homemade Almond Milk and served it with local Drake Family Farm Goat Yogurt, our lunch item was Lentil Stew w/Kabocha squash and for dinner we had these Stuffed Acorn Squash. When people hear the word plant-based they think vegan or vegetarian, but to me it means whole foods in the natural state that are local and seasonal, not processed packaged foods. I live by a 90-10 rule, 90% of my diet consist of plant foods, this includes beans, legumes, grains, rice, nuts and seeds, and lots of fresh fruits and veggies, the other 10% leaves room for local, sustainable QUALITY animal foods, this includes local beef and chicken on occasion, wild fish, yogurt and cheese.Ā It’s not the quantity but the quality of the choices we make, this is what Holistic Nutrition is all about. I hope you enjoy this recipe, my students sure did!

Cosmo Hippie Chef Birthday

12 Sunday Aug 2012

Posted by in appetizer, cake, dessert, seasonal, Side dish

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Love:

Today was my 33rd birthday! All I wanted was to stay home relax and spend time with my sweetie and our fury children, OH YAĀ ANDĀ EATĀ FABULOUS FOOD. Well, that is just what I did. Thought I would share the food with y’all. ENJOY!

–Breakfast–

Drake Family Farm Goat Yogurt and fresh strawberries from the Farmers Market

Clifford FamilyĀ Farm Bacon

Gluten Free, Vegan zucchini muffins (will post the recipe soon!)

Iced Dirty Chai from Tulie Bakery

–Lunch-

Fresh Watermelon Coconut Water

Baby Swiss Cheese, Apple sandwich on Crumb Brothers Bread (all from the Farmers Market), Dijon mustard for the man

–Dinner-

Figs stuffed with Drake Family Farm Goat Cheese (both from the Farmers Market) wrapped inĀ Prosciutto

HeirloomĀ Tomato (Farmers Market) MozzarellaĀ (Caputo’s Deli) Basil (Farmers Market) Stacks, with Slide Ridge Honey Vinegar, olive oil and salt and pepper

–Dessert-

And there was cake-Ā Carrot Pecan Cake w/Cream Cheese Frosting (I had declined a cake offer from my mom, but my sweetie surprised with this!) I guess one piece won’t kill me.

It was a great day, thanks for all the birthday love.

Summer Sides- Potato Zucchini Bake & Raw Corn Salad

30 Monday Jul 2012

Posted by in salad, seasonal, Side dish

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Food:

Potato Zucchini Bake 6-9 servings

2 c. cubed red potatoes (farmers market)

2 c. cubed zucchini (farmers market)

4 small shallots, chopped (Big Papa’s garden)

1/4- 1/2 c. chopped parsley (my garden)

1/4-1/2 c. chopped mint (farmers market)

6 oz Aggiano Beehive Cheese, cubedĀ (farmers market)

salt and pepper to taste

Directions:

1. Preheat the oven to 365 degrees. In a large bowl mix the potatoes, zucchini, shallots,Ā cheese, mint and parsley. Season liberally with salt and pepper. Toss again.

2. Pour the mixture into your favorite medium size baking dish. Press the mixture into the dish to even it out and compact it just a bit.

3. Bake for 45 minutes or until theĀ top is slightly brown and the cheese is super melty. Cool just a minute and serve warm.

Raw Corn Salad serves 6

6 ears of raw corn, cut the kernels from the cob (farmers market)

1- 1 1/2 c. cherry tomatoes, halved (my garden)

1 cucumber, peeled, seeds removed and diced (farmers market)

1-2 garlic cloves, minced (farmers market)

1/4 c. chopped basil (my garden)

2 T. Slide Ridge HoneyĀ Vinegar

1 T. olive oil

salt and pepper to taste

1. Place the raw corn kernels, tomatoes, cucumber, garlic and chopped basil in a bowl. Toss lightly.

2. In a separate bowl mix together the vinegar and olive oil. Season to taste with salt and pepper.

3. Drizzle the vinegar/olive oil mixture over the corn mixture and toss lightly. Refrigerate for at leastĀ 1 hour and serve chilled.

Love:

Pictured above is the two summer sides and McDowell Family Farm grilled chicken. Does summer get any better than this? I don’t think so. We also had a High West Vodka Lemonade- yum! Summer is all about fresh local ingredients and these side dishes are full of just that. The Raw Corn Salad is fresh and sweet, the Potato Zucchini Bake is full flavored and comforting, perfect with grilled chicken. I hope one of these dishes shows up at your next get together.

Smoked Salmon Dill Egg Cups- Happy Easter

04 Wednesday Apr 2012

Posted by in breakfast, Fish

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Food:

Smoked Salmon Dill Egg Cups Makes 12

8 oz wild smoked salmon, chop into smaller pieces

2/3 c. low-fat organic cottage cheese

4 eggs (mine came from my buddy Dean’s chickens)

1/4 c. water

1/4 yellow onion, grated

1 c. raw broccoli, choppedĀ (sub with asparagus)

1/4 c. each dill, parsley

zest of one lemon

3/4 c. almond meal

3/4 c. Parmesan or Pecorino cheese

freshly grated pepper

Directions:

1. Preheat the oven to 400 degrees, line aĀ 12 serving cupcake/muffin pan with cupcake liners.

2.Ā In a large bowl combine cottage cheese and grated onion, add some freshly grated pepper and mix together. Next add the salmon, broccoli, dill, parsley, lemon zest and mix until well combined.

3. In a separate bowl whisk the 4 eggs and the 1/4 c. water. Lightly season with salt and pepper, add this to the salmon mixture. Mix to combine. Lastly add the almond meal and mix one more time.

4. Using a 1/4 c. measuring cup fill the each of the cupcake/muffin liners with the salmon mixture. Top each one with 1 tsp.Ā of eitherĀ Parmesan or Pecorino cheese. Place in the oven and bake for about 28 min, or until set and golden brown on top. I like mine cold, soĀ let themĀ cool completely and place in an airtight container in the fridge. Serve alone or along side a big green salad.

Nutrition:

Wild Salmon- Omega 3 fatty acids, High Quality Protein, Essential Amino Acids, Vitamin A, Vitamin D, Vitamin B6, Vitamin B, Vitamin E, Appreciable amounts of calcium, iron, zinc, magnesium, and phosphorus (Courtesy of Wild for Salmon)

Eggs: In my opinion eggs sometimes get a bad rap. They are an excellent source of low-costĀ high quality protein. They are a great source of vitamin K and very good source of selenium and vitamin D. Some eggs contain omega-3 fatty acids depending on what they eat. Commercially produced eggs contain virtually no omega-3’s. Local eggs are your best bet. (The eggs pictured aboveĀ came from my buddy Dean’s chickens. These chickens live in a healthy happy environment, they are so fresh that there is a feather in the egg carton!)

Love:

I have made these little egg cups a number of times, usually for a snack mid morning or late afternoon. But when I was thinking about this up coming Easter weekend I thought they would be great for brunch, maybe with a big green salad and fresh fruit. You can bake them of the night before, place them in the fridge and they will be ready to go the next morning-Ā genius! I love recipe that make Sunday morning a breeze and this one will definitelyĀ do that. Also, itsĀ Spring so sub out the broccoli for asparagus. Good luck and I hope you all have a beautiful Easter weekend, for other Easter ideas check out my post below for last years menu.

Crepes- Happy Easter

Twice Baked Potatoes- Easter Dinner