MANGO AVO SALMON BOWLS

SALMON

• 1–2 lbs. fresh salmon
• 2 TBSP brown sugar
• 2 TSP smoked paprika
• 2 TSP onion powder
• 1 TSP garlic powder
• 1/2 TSP chili powder
• 1/2 TSP flaky salt 
• 2 TBSPs olive oil

SALSA

• 2 mangoes, diced
• 1 avocado, diced
• 1/4 cup minced cilantro
• 1/4 cup minced red onion
• 1/2 jalapeño, minced (optional, to taste)
• 1 TSP honey
• 2 TBSP lime juice + 1 teaspoon lime zest
• salt to taste

*SALSA:  Toss all ingredients in a bowl to combine, easy does it.
*RICE: Cook it to your liking. 
*OVEN: Preheat the oven to 475 degrees. Line a baking sheet with foil. Alternatively, you can set it to 500 degrees on the broil setting for medium rare with a crispy top – the risk here is that you have to watch closely so it doesn’t burn the sugar. Or opt for the air fryer, easiest path!
*SALMON: Mix the spices and the olive oil to make a paste. Place the salmon skin side down on the baking sheet. Rub the paste all over the top part of the salmon. Bake for 6-12 minutes depending on the thickness of your salmon and your desired doneness. 
*PLATE: Pile up some rice, pull off some of salmon, and spoon that mango avocado salsa over the whole thing. 

BISON BURGERS W CHIPOTLE MAYO

MEAT

• 16 oz. or 1 pack of Bison (serves 2-4)
• 4 oz. button mushrooms chopped
• 1/4 cup yellow onion chopped
• 2 TBSP chopped green chiles
• 1 TSP chili powder
• 1/2 TSP ground cumin
• 1 TSP flaky salt
• 1/4 TSP freshly ground black pepper
• 2 TBSP olive oil

CHIPOTLE MAYO

• 1 cup mayonnaise
• 2 chipotle peppers from a small can of chipotle peppers in adobo
• 1 Tbsp. adobo sauce
• 2 Tbsp. freshly squeezed lime juice
• 1 Tbsp. finely chopped chives
• salt and freshly ground black pepper

OTHER

• lettuce for buns
• tomato slices if desired
• cheese slices if desired

*HAND MIX: Bison meat, shallots, chili powder, cumin, salt and pepper, until well combined. Form into 2-4 patties, depending on how big you like your burgers. Cover and place in refrigerator for one hour or up to overnight. Try not to compress meat too much to keep the meat from getting tough.
*SAUCE: Combine all ingredients in a blender or small food processor. Puree until smooth. Season, to taste, with salt and pepper. 
*COOK: Place olive oil in a large nonstick skillet over medium-high heat. Cook burgers, for about 10 minutes, turning once. Top with a slice of cheese and cook until melted.
*PLATE: Place burger on top of a few slices of lettuce. Top with some chipotle mayo, tomato slices, and a few more pieces of lettuce to make a bun.

PATACONES

ALL IN

• 2 Unripe green plantains
• 2 TBSP olive or avocado oil
• Salt to taste

THE HOW
Cut the ends of the plantains

Cut a side of the skin of the plantain and proceed to peel it by hand. The skin should come off easily.

Cut the plantains in ½ inch rounds and add them to a dish with the oil to coat them.

Add them to the air fryer at 350 Fahrenheit for 5 minutes.

Add a piece of clean plastic such as a ziplock and put the plantains in between the plastic.

Smash them with a plate or tortilla press.

Air Fry the plantains at 350 Fahrenheit for 5 minutes until golden brown.

Use a paper towel to get rid of excess oil and serve them with guacamole, salsa or your favorite dip (Goes great with mango salsa from salmon bowl above!)

PEACH BURRATA SALAD

Champagne Vinaigrette 
1/4 cup champagne vinegar
1/2 cup olive oil
1/2 tbsp dijon
2 tsp honey
1/2 tsp minced garlic
Salt and pepper to taste

Peach burrata salad
2 ripe peaches, sliced
1 cup cherry tomatoes, halved
8 oz burrata
2-3 basil leaves, sliced into small ribbons

*Whisk together all of the dressing ingredients. 

Champagne vinaigrette: Combine all of the ingredients in a jar or container with a lid. Cover with the lid and give it a good shake. Cover and refrigerate until ready to use.

In a shallow bowl add the peaches and cherry tomatoes. Break apart the burrata on top. Drizzle on desired amount of champagne vinaigrette.
Top with basil ribbons. Serve!

SUMMER GARDEN PASTA

ALL IN

• 18 oz cherry tomatoes (halved)
• ¼ cup extra virgin olive oil
• 8 cloves garlic, sliced
• 10 basil leaves, julienned, plus extra for serving
• 1 teaspoon crushed red pepper flakes
• ½ tsp salt
• 1 tsp black pepper
• ½ pound dried angel hair pasta
• cup vegan parmesan cheese
• drizzle balsamic (optional)

*Combine the cherry tomatoes, olive oil, garlic, basil leaves, red pepper flakes, 1 teaspoon salt, and the pepper in a bowl.

Wrap and set aside at room temperature for at least 1 hour.
Before serving, bring a pot of water with a drizzle of olive oil and salt to a boil and add the pasta.

Cook and drain once al dente.

Add the pasta to the bowl with cherry tomatoes and mix well.

Top with vegan cheese, more basil, and enjoy!

MANGO SMOOTHIE BOWL

ALL IN:

• 2 cups Mango, frozen
• 1/2 cup Coconut milk, full fat
• 2 tsp Turmeric golden milk powder
• 4 Coconut milk ice cubes (about 1/2 cup)

*Blend & enjoy with fruit and granola garnish of choice!

TUSCAN ARTICHOKE SALAD

ALL IN:

• marinated artichokes
• garbanzo beans/chickpeas
• red onion
• fire roasted red pepper
• cherry tomatoes
• oregano
• basil
• olive oil
• red wine vinegar
• garlic powder
• salt & pepper
• maple syrup

*First, whisk together all of the dressing ingredients. 

Taste and adjust with a pinch more salt or black pepper, or more garlic powder.

Then after chopping vegetables and rinsing garbanzo beans, assemble salad ingredients in a large bowl. 

Drizzle dressing over top of salad and toss together.
Taste, adjust flavor and seasonings, and then serve!

HERBED FARRO RISOTTO

Carbs

• 1 cup farro, rinsed + dried

Produce

• 2 large shallots, thinly sliced
• 1 cup packed parsley leaves, finely chopped
• 1 tbsp chopped fresh oregano
• 1 tbsp chopped fresh chives

Liquids

• 1 qt chicken stock
• 3 cups water
• ¼ cup white wine

Dry Seasoning/Condiments

• 2 tbsp olive oil
• kosher salt
• freshly cracked black pepper

Dairy

• 2 tbsp butter
• ½ cup freshly grated parmesan cheese

garnish: more parmesan cheese and extra herbs for the crispy shallots…
2 large shallots, extra thinly sliced + layers separated olive oil, as needed

*For the farro, heat a Dutch oven (or heavy-bottomed pot) over medium heat. Add the olive oil. Once hot, add the shallots. Cook for a few minutes until lightly browned. Season with salt & black pepper.

Meanwhile, heat the chicken stock and water in a pan over medium-low heat until just barely simmering. Keep liquid warm over low heat.

Add farro to the shallots. Stir well and toast for a minute or so. Pour in white wine. Stir with a wooden spoon until liquid has absorbed.

Ladle the heated liquid into the pot, one ladle (or about a ½ cup measurement) at a time, stirring after each addition until the liquid has been absorbed. Continue until you’ve added all of the liquid. This process should take a long time (40 min or so).

For the crispy shallots, heat a 12” sauté pan over medium-low heat. Coat pan w/ olive oil, creating a thin layer to shallow-fry the shallots. Add the shallots in one even layer. Fry for about 6-8 minutes until golden brown. Keep a close eye on them so they don’t burn. Transfer the shallots to a plate lined with paper towels. Season with salt and set aside.

Stir butter, parmesan cheese, parsley, oregano, and chives into the farro. Allow the butter and parmesan to melt. Season with salt and black pepper to taste. Serve in a large bowl with the crispy shallots over top.

LEMON CHICKEN COUSCOUS SOUP

ALL IN:

• Chicken thighs (8 bone-in skin-on)
• Water
• 1 small bunch fresh parsley
• 1 tablespoon olive oil
• 1 yellow onion peeled and diced
• 4 ribs celery with leaves trimmed and diced
• Seasoning salt: can be fennel salt, lemon pepper, garlic pepper, or a spicy seasoning salt – up to you!1 cup pearl couscous
• ⅓ cup fresh dill roughly chopped, plus more for serving
• 1 lemon, juiced
• Salt and pepper to taste
• Saltines for serving
• Olive oil for garnish

The stock
Place the chicken thighs in a large pot. Season all over with salt and place the parsley sprigs on top. Cover with water. Bring to a boil. Reduce heat, cover, and simmer for 2 hours.

After 2 hours, remove the cover, remove the chicken from the pot, and transfer it to a bowl. Strain the liquid through a sieve into a large bowl. Discard the parsley sprigs, wipe out the pot, and return it to the stove.

Remove the skins from the chicken thighs and discard. Pick the chicken from the bones and shred the meat into bite-sized pieces. Transfer the meat to the bowl of broth. Discard the bones.

The soup
Heat the olive oil in the pot over medium heat. Add the onion and celery and cook for 5 minutes until it softens. Add your favorite seasoning salt and toss to coat. Taste and adjust seasoning as needed.

Simmer the soup
Add the pearl couscous to the pot and cook for 2 minutes. Pour in the stock and chicken. Bring to a boil and then reduce heat and simmer, uncovered, for 15 minutes or until the couscous is tender. Taste and season with salt and pepper.

Finish the soup
Add the fresh dill and lemon juice to the pot and simmer for 5 minutes.

SERVE

PROSCIUTTO & PARMESAN ORZO SALAD

Protein

• Prosciutto di Parma, 3 oz thinly sliced

Produce

• Corn, 4 ears/stalks
• Cherry Tomatoes, 1 lb 
• Garlic, 4 cloves
• Lemon, 1, juiced
• Arugula, 2 oz 
• Basil Leaves, ¼ cup packed, torn
• Chives, 1 TBSP, minced 

Dry Seasoning/Condiments

• Orzo, ¾ lb
• Olive Oil
• Salt
• Black Pepper
• White Wine Vinegar, 2 tbsp 
• Honey, 1 TSP
• Parmesan Cheese, grated, ½ cup 

*Bring a large pot of salted water to a boil. Drop the orzo and cook according to the package’s instructions. Drain, rinse with cold water to fully cool. Set aside.

*Heat large cast-iron/skillet over medium-high heat. Add a drizzle of olive oil. Place corn into the hot skillet. Cook on all sides for about 10 minutes until slightly charred. Allow corn to cool, then slice off the kernels. (Careful not to cut yourself!)

*In same skillet, heat 2 TBSP of olive oil over medium-high heat. Add cherry tomatoes & a large pinch of salt. Cook for 5 min until you see some wilting. Lower to medium-low and cook until caramelized/softened. Let cool.

*Add garlic, parmesan, white wine vinegar, lemon juice, honey, & black pepper to a food processor/blender. Blend. With the processor running, slowly drizzle in the olive.

*Combine orzo, corn, tomatoes, arugula, Prosciutto di Parma, basil, and chives in a large mixing bowl. Drizzle in the parmesan vinaigrette and toss well. Serve at room temperature.

CHICKEN SCHNITZEL BOWLS

Protein

• Chicken Cutlets (4-6), OR Boneless Chicken Breasts (3) thinly sliced in 1/2

Produce

• Salt (Seal/Flaky)
• Cucumbers, 2, chopped
• Avocado, 1, diced
• Serrano Pepper OR Jalapeño, 1, seeded & chopped
• Lemon, juice, 2 TBSP
• Fresh Dill, 1/4 cup, chopped
• Lettuce, Romaine or Butter

Dairy

• Eggs, 3
• Crumbled Feta, 6 oz
• Tzakiki sauce, 1-2 cups

Dry Seasoning/Condiments

• Olive oil or Avocado Oil, for frying
• Flour, 3/4 cups
• Panko Bread Crumbs, 2 cups
• Pita Bread
• Sesame Seeds, 1 cup
• Smoked Paprika, 1 TBSP
• Garlic Powder, 2 TSP
• Onion Powder, 1 TSP
• Cayenne Pepper, 1/4 TSP

*Add flour to a shallow dish. In a separate dish, combine the Panko, sesame seeds, salt, and pepper. Crack the eggs into a separate bowl, then beat.

*In a small bowl, combine paprika, garlic powder, onion powder, cayenne, and a pinch of salt. Set seasoning aside.

*Working in an assembly line, dredge the chicken through the flour, then the eggs – allow the excess to drip off into the bowl, then dip through the Panko crumbs. Place on a plate and repeat.

*Heat a drizzle of oil in a large skillet over medium-high. Add chicken and cook until golden brown, 3-5 minutes. Flip the chicken and cook until golden brown on the other side. Transfer to a cutting board and immediately sprinkle on the seasoning, using to your taste, (do this while still hot so it soaks in). Thinly slice the chicken. Season with salt.

*In a bowl, toss cucumbers, avocados, peppers, lemon juice, and dill. Add feta & toss.

*To serve or assemble, add lettuce to a bowl and garnish with your chicken, and cucumber/avocado salad, accompanied by warmed pita bread. Pair with Tzaziki sauce!

EDAMAME SALAD w/ PARMESAN & HERBS

Everything

• Mint leaves, fresh, 1/4 cup
• Basil Leaves, fresh, 1/4 cup
• Lemon, 1 slice preserved
• Lemon for zest and juice, 1 
• Frozen Edamame Beans, 1 & 1/2 cup 
• Olive Oil
• Salt & Pepper, to taste
• Parmesan Cheese, freshly grated, 2-3 tbsp

*Thaw edamame on med-high in a skillet or in microwave, about 1-2 minutes.

*Roll up both the mint and basil and cut finely (easiest approach). 

Dice up the preserved lemon. If you don’t have preserved lemon on hand, no worries! Instead, double the amount of the fresh lemon measurements that are called for below.

*Toss herbs and lemon in with the edamame. Add a generous pour of olive oil and toss to coat. Season the salad with a lot of salt, pepper and the juice from 1/2 of the lemon.

*Once the salad is well combined, grate the parmesan over the top. Then grate on some lemon zest. Top with more black pepper and serve.

HONEY BBQ MANGO SALMON TACOS

Protein

• Salmon, 1 LB

Produce

• Garlic clove, 1,  minced
• Red and/or Purple Cabbage, 3 cups shredded 
• Cilantro, 1 small bunch, chopped
• Mangos (ripe), 2, pitted, peeled and cut into strips

Condiments/Other

• Tomato paste, 1/4 cup
• Honey, 2 TBSP
• Apple cider vinegar, 2 TBSP
• Soy sauce, 1 TBSP
• Smoked paprika, 2 TSP

*Preheat the oven to 400 F or Air Fryer to 370 F.

*In a small bowl, whisk together: tomato paste, honey, apple cider vinegar, soy sauce, garlic and smoked paprika. Place the salmon in a tupperware container and pour over the marinade. Refrigerate for at least 30 minutes and up to 2 hours. (This is for the BEST flavor. Not required)

*For Oven: Transfer salmon to a sheet pan and bake for 25-28 minutes then broil for the last 5 minutes until darkened on top and no longer opaque in the center.
*For Air Fryer: Line with aluminum foil or baking sheet and cook for 15-20 min. 

*For the slaw, toss together the cabbage, mango, cilantro, lime juice & salt. 

*To serve: top warm tortillas with flaked salmon, mango slaw and a squeeze of lime juice.