Pear Vinaigrette
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Ingredients:
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1 ripe pear peeled and cored
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½ tsp black pepper
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½ cup white wine
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¼ tsp. sea salt
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¼ cup rice vinegar (can use white wine vinegar)
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½ cup extra virgin olive oil
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1 clove garlic minced
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2 Tbsp honey
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2 tsp Dijon mustard
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Place all ingredients in a blender…blend away! Mmmmm yumminess!
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Crispy Butternut Squash Wedges
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Ingredients:
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1 small to medium size butternut squash
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½ tsp sea salt (optional)
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1 cup roasted almonds (salted if you prefer not to salt later)
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½ cup extra virgin olive oil
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1 cup white rice flour
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1 cup coconut milk
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Instructions:
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Peal the squash then cut off ends and the in half with a knife. Remove the seeds. Lay flat side down to cut
½ inch slices. Blend the almonds in a blender and place in a bowl with the
flour. In another bowl put the coconut milk.
In a skillet heat the oil on low to medium heat. Dip the squash wedges in the milk then
dredge in the almond mixture before lying them in the hot skillet. Cook one
side at a time slowly as to cook the raw squash. (about 20 to 25 minutes on
each side) They will be brown and crispy and soft to a fork when done.
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Honey Balsamic Glazed Salmon
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Ingredients:
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One large salmon filet (enough to cut 4 to 6 sections)
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3 tsp Dijon mustard
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4 minced garlic cloves
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1 Tbsp oregano
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1 Tbsp white wine
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Salt and pepper to taste
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2 Tbsp honey
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1/3 cup balsamic vinegar
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Instructions:
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Preheat oven to 400*
Mix the garlic, wine, honey, vinegar and mustard in a small sauce
pan. Bring to a boil for 3 minutes stirring frequently then turn down heat.
Simmer for a few more minutes ‘til it thickens some. Foil line a baking pan and
spray lightly with some olive oil then place the filet skin down onto foil. I
will usually cut a large filet in half to accommodate the pan. Take a cooking
brush and brush on the glaze generously. Bake uncovered for about 14 minutes.
Then brush again before serving and sprinkle top with the oregano, salt and
pepper.
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