Menu – Week of June 10th

I found a new blog I really enjoy!! Marmalade & Mileposts. She works with me and I need to tell her how excited I was to review her blog and find so many recipes that are total gems! And Paleo!

Here are a few I can’t wait to try.

www.marmaladeandmileposts.com

Avocado & Walnut Salad
Author: Carrie Brown
Serves: 4
Ingredients
  • 1 Butter or Bibb letttuce
  • 1 Romaine lettuce
  • 4 tbsp olive oil
  • 1 1/2 tbsp Xyla (or similar product)**
  • 2 tbsp white wine vinegar
  • 1 tbsp finely chopped parsley
  • 1/4 tsp dried oregano
  • Coarse salt and ground pepper
  • 2 avocados
  • 2 oz shelled walnuts, chopped into large pieces
Instructions
  1. Tear the lettuces into large pieces and place in a serving dish or bowl.
  2. Whisk the olive oil, Xyla, white wine vinegar, parsley, and oregano in a small bowl until completely blended. Season with salt and pepper to taste.
  3. Peel and stone the avocados and then slice.
  4. Add avocado slices to the dressing and carefully turn to coat them.
  5. Spoon the avocado slices evenly over the bed of lettuce.
  6. Drizzle the remaining dressing over the salad.
  7. Sprinkle the walnuts evenly on top.
Notes

** Use 1 tbsp sugar if you are not avoiding sugars.

Again from Marmalade & Mileposts

Salmon with Orange and Fennel
Author: (Adapted from Martha Stewart Living)
Serves: 4
Ingredients
  • 2 large oranges, segmented (see note below for how to segment an orange)
  • 1 small fennel bulb, halved lengthwise and very thinly sliced crosswise, fronds reserved for garnish
  • 1/4 cup pitted green olives, halved
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon olive oil
  • Coarse salt and ground pepper
  • 2 teaspoons coconut oil**
  • 4 skinless salmon fillets (make sure they are of uniform thickness so that they all cook in the same time)
Instructions
  1. In a bowl, combine the orange segments and juice, fennel, olives, lemon juice, and olive oil; season with salt and pepper, and toss gently. Set aside.
  2. In a large nonstick skillet, heat the coconut oil over medium heat.
  3. Add salmon fillets, flat side down, and cook until browned, about 3 minutes.
  4. Turn salmon and cook until opaque throughout, 1 to 3 minutes more, depending on thickness.
  5. Place salmon fillets in a serving dish and spoon the orange mixture over the top of each piece.
  6. Garnish with fennel fronds.
Notes

Segmenting an orange: with the peel still on the fruit, slice off the stem and blossom ends. Following the fruit’s curve, cut away the peel and white pith. Then, over a bowl, cut along the membranes to release the segments. Once the segments of orange are removed, squeeze the membranes for juice.

**You cannot taste the coconut in the finished dish. Trust me on this one if you’ve never used coconut oil for cooking before.

One last recipe – this one is from How Sweet It Is:

Thai Crunch Chicken Salad

http://www.howsweeteats.com/2012/06/thai-crunch-chicken-salad/

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