INGREDIENTS

• 1/4c red wine
• 2c beef broth
• 1.5-2lb grass-fed stew beef
• 3-4 carrots, peeled and chopped
• 1 portobello mushroom, chopped
• 1/2 sweet onion
• 2 shallots
• 1 Tbsp dry mustard (alternative – use grainy mustard from your fridge)
• 2 bay leaves
• 2 cloves garlic, crushed
• 1 tsp dry basil
• 1 Tbsp cornstarch
• salt and pepper to taste

You may also like to thicken the sauce with more cornstarch if it isn’t to your liking.

This is by far one of my husband’s favorite dishes. I would venture to say that the kids love it almost just as much. It is also pretty quick and easy to make, the majority of time is spent in the prep work. If you don’t have time to prep your veggies, Whole Foods has great prepped veggies for stir-fry, etc in the produce section. Grab those and a rotisserie chicken for a practically no-prep meal.

INGREDIENTS:

• 2 chicken breasts, cut into bite-size chunks
• 1 zucchini, halved and sliced (alternative – handful of green beans, cut unto bite size pieces)
• handful of mushrooms, sliced
• 1 bunch kale (de-ribbed) or bok choy
• 1 small onion, chopped
• 1-2 peppers of your choice (I usually use 1 red, 1 yellow)
• 1 can coconut milk
• 2 Tbsp curry paste (red or green – we like both)
• handful of cashew nuts

In the craziness that has consumed us recently, I have become used to a quick but healthy lunch … salad. Salads can be SO boring, especially if you’re having them every. single. day. So, here are a few that I have enjoyed as of late …

SPINACH SALAD w/ STRAWBERRIES

• fresh spinach (the farm has had the most amazing spinach this year!)
• fresh ripe strawberries
• candied pecans (easy to make, store bought fine too)
• parmesan balsamic vinaigrette (recipe below)

This is my favorite salad to curb a sweet tooth!

HEARTY SPINACH SALAD

• fresh spinach
• sliced mushrooms
• turkey bacon (or regular bacon if you wish)
• croutons if you desire

This is great for a heartier appetite!

PARMESAN BALSAMIC VINAIGRETTE

• 2T balsamic vinegar
• 1T olive oil
• 1T fresh squeezed lemon juice
• 1 small garlic clove, crushed
• 3T finely grated parmesan cheese (I like to use my micro-plane to get it super-fine)

Shake contents together in jar. Refrigerate any left0vers.

CARROT, RADISH, and BEET SALAD

• 1/4c julienned carrots
• 1/4c julienned radishes (red or daikon)
• 1/4c julienned beets
• 1T apple cider vinegar

Toss veggies with vinegar and let sit for at least 30 mins. Serve scoop over mixed greens or bed of your favorite lettuce.

This week’s bounty at the CSA included Daikon radishes, carrots, and garlic scapes. Fresh, local, organic veggies are the best! I was craving a gourmet fish dish for dinner, and this is what I came up with. It was delicious and will definitely be made again!

AMBERJACK DINNER

INGREDIENTS:

• 1 – 1.5 lb Amberjack Filet
• 1-2 small carrots
• 1-2 large diakon radishes
• 2 heads Belgian endive
• 1 garlic scape
• salt & pepper
• Bernaise Sauce (recipe linked)

DIRECTIONS

Salt and pepper fish. Pan sear on stovetop. Place in baking dish, cover with foil, and bake in 350 degree oven covered for about 15 minutes. Remove foil and complete cooking for about 5 minutes. Remove from oven and let sit for about 3 minutes. Divide into 4 portions.

While the fish is in the oven, prepare the Bernaise Sauce and vegetables.

You can grill the endive first or simply place it on the plate raw (the crunchy, semi-bitter flavor with the fish is fantastic). Julienne radishes and carrots, slice garlic scapes into small slices. I like to just toss these together and saute in the same pan that the fish was seared. Don’t over cook! The veggies should be slightly crunchy.

TO SERVE

Arrange endive on plate. Spoon Bernaise sauce in center and place fish on top. Then spoon veggie mixture alongside.

Enjoy!

Ok – I’m going to try this for a bit … giving you a quick, healthy, and easy menu for the week ahead. We’ll see how it goes. PLEASE give your feedback!

This week is for a beautiful spring week – use that grill!

DAY 1:

• Bacon-wrapped filets (Whole Foods sells these for about $5 each) – grilled
• Mixed greens salad (I love our local CSA’s fresh baby greens and radishes)

DAY 2:

• Fish tacos (Tilapia is about the price of deli meat) with Homemade Salsa and Guacamole
• Grilled corn on the cob

DAY 3:

• Grilled herb turkey breast
• Roasted spring vegetables

DAY 4:

• Grilled hamburgers (Costco sells organic ground beef – 3lb for $12) or Portabello burgers
• Mixed greens salad

DAY 5:

• Rainbow chard-wrapped salmon filets
• Saffron rice with cherry tomatoes

DAY 6:

• Noodle bowl with peanut sauce

DAy 7:

• Leftovers