- Brioche buns
- Tzatziki (recipe below)
- Tomato slices
- Microgreens (used spring onion and radish)
- Sumac and thyme salmon burger (recipe below)
- Lettuce, such as red leaf
- Cucumber, thinly sliced on a bias
Sumac and Thyme Salmon Burger
Makes (3) 1/3 pound salmon burgers
- 1 pound [Sockeye] salmon, skinned, pin bones removed
- 1/4 cup onion, finely diced
- 1/4 cup parsley or cilantro, finely chopped
- 2 1/2 teaspoons sumac
- 2 teaspoons freshly squeezed lemon juice
- 2 teaspoons fresh thyme, chopped
- 1 egg
- 1/4 cup bread crumbs
- sea salt and freshly ground black pepper
- olive oil for pan frying
Heat a tablespoon of oil in a frying pan. Cook 4 minutes on the first side, flip and cook another 2 minutes, or until the salmon has just as hint of pinkness in the middle.
Note: To determine if the salmon burger is seasoned to your liking, I recommend cooking off a small piece first.
2 cups full-fat Greek yogurt
1 large (seedless) cucumber
2 to 3 cloves of garlic, smashed to a paste
2 tablespoons finely chopped fresh dill, more if you like
1 tablespoon extra virgin olive oil
fresh lemon juice, to taste
sea salt to taste
Grate the cucumber (most recipes call to peel, but I usually grate with the peel). Squeeze out any excess moisture. Smash the garlic to a paste with a little sea salt with the side of a chef’s knife or in a mortar and pestle.
Combine the yogurt, grated cucumber, garlic, dill, and olive oil. Add lemon juice to taste. Season with salt to taste. Refrigerate until you are ready to use.
Roasted Root and Vegetable Fajitas
(Vegan, Gluten free)
- Soft corn tortillas
- 4 large carrots or parsnips
- 3 large watermelon radishes, turnips or beets
- 4 small sunchokes (also known as Jerusalem artichokes)
- 2 tablespoons of olive oil
- 1/2 tablespoon fresh lime juice
- 1 teaspoon smoked paprika
- 1 teaspoon coriander
- 1 teaspoon sea salt
- 1 teaspoon garlic powder
- 1/2 teaspoon cumin
- 2 -3 dashes of cayenne pepper (optional)
Fajita Accompaniments: (all optional)
- Fresh guacamole
- Chopped red onion
- Avocado slices
- Lime wedges
- Sliced black olives
- Cotija cheese
- Your favorite hot sauce
Preheat your oven to 450 degrees.
Scrub all of your veggies well, peel if desired and slice into thin strips. In a small mixing bowl, combine all your spices + whisk together. In a large mixing bowl, toss your veggies with the olive oil and lime juice, then add in the spices and coat evenly.
Cover a baking sheet with parchment paper, evenly distribute the root veggies. Bake for about 40 minutes or until cooked through and starting to brown; flip veggies halfway.
To assemble – warm your soft corn tortillas and top with your favorite fajita toppings.
Egg White Omelette with Avocado, Goat Cheese, and Microgreens
- 2 eggs
- 2 tsp milk
- Goat cheese
- Kale and broccoli microgreens
Whisk together two egg whites and 2 tsp of milk. Add mixture to a skillet with a light coat of cooking spray and cook over medium to low heat. Add some salt and pepper to the egg while cooking. Flip the egg over when the bottom looks cooked. Once the other side is done, transfer it to a plate and fill it with sliced avocado, crumbled goat cheese, and some fresh kale and broccoli microgreens and fold it in half.