Articles with 'red onion'


Kelp with Sweet Vegetables

 

  • 3 inch piece of kelp, soaked and sliced thin
  • 1 onion, cut into thin crescents
  • 2 cups of squash, cut into 1 inch thick pieces
  • 1 parsnip, cut into 1/2 inch diagonals
  • 1/2 cup water
  • Shoyu or Tamari (wheat-free soy sauce)
  • Parsley, minced

Place kelp at the bottom of a frying pan. Lay onion, squash and parsnip on top and add water. Bring to a boil and cover. Lower the heat to medium/low and cook 20-25 minutes (add more water if needed). Drizzle with shoyu and continue cooking until all the liquid has been absorbed (5-7 minutes).  Garnish with fresh parsley.

(6 votes, average: 4.00 out of 5)
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Crisp & Crunchy Caesar Salad

 

P1000845

  • 2 heads Romaine lettuce, washed and chopped into bite sized pieces.
  • 1 small red onion, or 1 shallot, peeled and sliced into thin crescents
  • Caesar Salad Dressing
  • 6-8 oz. grilled pastured chicken, cut into 1 inch chunks (optional)
  • 1/2 cup Herbed Crunchy Croutons
  • 1 tbsp. grated parmesan cheese

Combine chopped lettuce, onion and diced chicken into a large bowl. Toss and coat evenly with Caesar Salad Dressing (see below). Garnish with Herbed Crunchy Croutons and parmesan cheese.

Caesar Salad Dressing

  • 1/3 cup olive oil
  • 3 anchovy fillets
  • 2 garlic cloves, peeled and diced
  • 1 tbsp. Dijon mustard
  • 1 tbsp. mayonaise (optional for creamier consistency)
  • 2 tbsp. red wine vinegar or white wine vinegar
  • 1/4 cup freshly grated imported parmesan cheese

Sea salt & black pepper to taste

Combine all ingredients in a food processor or blender.

(5 votes, average: 3.20 out of 5)
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Crunchy Caesar Salad with Pan Seared Chicken

 

P1000832

  • 1 tbsp. coconut oil
  • 6-8 ounces pastured chicken breast seasoned with sea salt, black pepper, cumin, cayenne pepper
  • Caesar Salad Dressing
  • 2 heads Romaine lettuce, washed and chopped into bite sized pieces.
  • 1 small red onion, or 1 shallot, peeled and sliced into thin crescents
  • 1/2 cup Herbed Crunchy Croutons

Add coconut oil to a frying pan on medium/high heat. Pan sear chicken 3-4 minutes on one side (cover the frying pan with a lid). Flip the chicken breast and cook on the opposite side 3-4 minutes, uncovered. Remove chicken breast from the pan and let it rest 8-10 minutes. While the chicken breast is resting, prepare the Caesar Salad Dressing. Chop the chicken into bite-sized pieces. Put chopped lettuce, onion and chicken into a large bowl and toss with Caesar Salad Dressing (see below). Garnish with Herbed Crunchy Croutons.

Caesar Salad Dressing

  • 1/3 cup olive oil
  • 3 anchovy fillets
  • 2 garlic cloves, peeled and diced
  • 1 tbsp. Dijon mustard
  • 1 tbsp. mayonaise (optional for creamier consistency)
  • 2 tbsp. red wine vinegar or white wine vinegar
  • 1/4 cup freshly grated imported parmesan cheese

Sea salt & black pepper to taste

Combine all ingredients in a food processor or blender.

(1 votes, average: 5.00 out of 5)
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Et Tu, Caesar Salad

 

Caesar salad Romaine Lettuce

  • 1 head Romaine lettuce, cleaned and chopped into bite sized pieces.
  • 1 small red onion, or 1 shallot, peeled and sliced thin crescents
  • 1/2 cup whole grain croutons
  • Caesar Salad Dressing

Combine salad ingredients and coat with Caesar Salad Dressing (see below).Garnish with whole grain croutons.

Caesar Salad Dressing

  • 1/2 cup olive oil
  • 2-3 anchovy fillets
  • 2 garlic cloves, peeled and diced
  • 1 tbsp. Dijon mustard
  • 2 tbsp. red wine vinegar or white wine vinegar
  • 1/4 cup freshly grated imported parmesan cheese

Sea salt & black pepper to taste

Combine all ingredients in a food processor or blender.

(1 votes, average: 5.00 out of 5)
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Wild Salmon Salad on Brown Rice Snaps

 

 

  1. Drain salmon and put into mixing bowl.
  2. Mash salmon with a fork until it softens.
  3. Combine with diced red onion and celery.
  4. Whisk olive oil, mustard, honey, apple cider vinegar.
  5. Season with sea salt and pepper to taste.
  6. Combine dressing with salmon and vegetables and mix thoroughly.
  7. Put a dollop of salad on top of brown rice crackers or other whole crackers.
(4 votes, average: 3.50 out of 5)
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Cooling Cucumber and Dulse Salad

 
  • 3-4 cucumbers, peeled and deseeded, sliced into thin rounds
  • 1 small red onion, peeled and sliced into thin crescents
  • 1 small head of lettuce, shredded
  • 1/4 cup fresh orange juice
  • 1 tsp. orange zest
  • 1 tbsp. dulse flakes

Mix cucumber, onion and lettuce.  Combine orange juice, orange zest and dulse flakes and coat cucumber salad evenly.  Let marinate for 10 minutes inside the refrigerator.

(4 votes, average: 3.50 out of 5)
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Kombu with Sweet Vegetables

 

  • 3 inch piece of kombu (or kelp), soaked and sliced thin
  • 1 red onion, cut into thin crescents
  • 2 cups of winter squash, cubed
  • 2 parsnips, cut into 1/2 inch diagonals
  • 1/2 cup water
  • Shoyu
  • 2 tbsp. parsley, minced

Place kombu, onion, squash and parsnip in a pan with water.  Bring to a boil, cover, lower medium heat and cook for 20 minutes. Add a couple drops of shoyu and continue cooking until all the liquid has been absorbed.  Garnish with fresh parsley.

(5 votes, average: 4.00 out of 5)
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Summer Sea Salad with Mint Dressing

 
  • 1/2 cup arame, soaked
  • 1 cup water
  • 1 large red onion, minced
  • 2 ears fresh corn, kernels removed from the cob
  • 1 cucumber, peeled and deseeded, diced
  • 1 red pepper, deseeded and diced
  • 7-8 fresh mint leaves, minced
  • 3 tbsp. flax oil
  • 1 tbsp. maple syrup or other sweetener
  • Sea salt and black pepper to taste

In a pot bring two cups water to a boil.  Add drained arame to the boiling water.  Cover and reduce heat to medium for 15 minutes.  Remove arame and let drain.  In a large bowl mix red onion, corn, cucumber, red pepper and cooked arame.  Whisk together flax oil, lemon juice and zest, minced mint leaves, maple syrup, sea salt and black pepper.  Pour dressing on top and marinate for 25-30 minutes.

(No Ratings Yet)
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Super Salmon Salad

 
  • 1 can of wild salmon
  • ½ red onion, peeled and diced small
  • ¼ cup parsley, minced
  • 1/3 cup olive oil
  • 1 tbsp. Dijon mustard
  • 1 tsp. honey
  • 2 tbsp. apple cider vinegar
  • Sea salt and pepper to taste
  • Mesclun Greens
  • Whole grain bread

Drain salmon and put into mixing bowl.  Combine with diced red onion and parsley.  Whisk olive oil, mustard, honey, apple cider vinegar and sea salt and pepper to taste.  Mix dressing with salmon salad and spread on whole grain bread.  Yields two servings.

(2 votes, average: 4.00 out of 5)
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One Pot Winter Stew with Wild Salmon

 
  • 6 cups of water
  • 1 inch ginger, peeled and cut into matchsticks
  • 1 red onion, peeled and cut into large chunks
  • 2 carrots, cut on thick diagonals
  • ½ cup winter squash, diced
  • 3-4 pieces of dried lotus root, soaked
  • 4-5 shitake mushrooms, sliced thin
  • 6-7 ounces wild salmon
  • 1 cup broccoli florets and stem, sliced into thin rounds
  • 2-3 kales leaves cut into bite sized pieces
  • 4 tbsp. white miso or chick pea miso
  • 2 cups leftover grain (brown rice, noodles, etc.)
  • 1 bunch of watercress

Bring water, ginger, onion, carrots, squash, lotus root and shitake mushrooms to a boil. Reduce flame, cover and simmer for 5-7 minutes. Add salmon (or other fish) and cook for 5 minutes. Add broccoli stems and broccoli and cook for 2-3 minutes. Add kale for 2-3 minutes. Dilute miso in a small amount of water and add to the soup. Add leftover grain or noodles and continue cooking for 2-3 minutes. Ladle into large bowls and garnish with fresh watercress.

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