1. salmon burgers

Ingredients:

Brioche buns                                                            Sumac and thyme salmon burger (recipe below)
Tzatziki (recipe below)                                        Lettuce, such as red leaf
Tomato slices                                                          Cumber, thinly sliced on a bias
Microgreens (used spring onion and radish)


Sumac and Thyme Salmon Burger

http://wildgreensandsardines.com/2014/09/sumac-and-thyme-salmon-burgers.html

http://wildgreensandsardines.com/2014/09/sumac-and-thyme-salmon-burgers.html

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.

 

Tzatziki

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. (1) 

 

 

2. Roasted Root and Vegetable Fajitas (Vegan free, Gluten free)

Ingredients:
http://withfoodandlove.com/roasted-root-vegetable-fajitas-vegan-gluten-free/

http://withfoodandlove.com/roasted-root-vegetable-fajitas-vegan-gluten-free/

  • 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}

Fajitas Accompaniments: {all optional}

  • soft corn tortillas
  • fresh guacamole
  • chopped red onion
  • microgreens or thinly shredded kale
  • 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 {see photo above for thickness}. In a small mixing bowl combine all your spices + whisk together to combine well. 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 are cooked through and starting to brown, flip veggies halfway.

To assemble – warm your soft corn tortillas and top with your favorite fajita toppings. (2)

 

3. Egg White Omelette with Avocado, Goat Cheese, and Micogreens 

Ingredients: 

http://themerrythought.com/recipes/egg-white-omelette-with-avocado-goat-cheese-and-microgreens/

http://themerrythought.com/recipes/egg-white-omelette-with-avocado-goat-cheese-and-microgreens/

2 eggs                                          Avocado

2 tsp milk                                  Goat Cheese

Microgram Kale and Broccoli

Whisk together two egg whites and 2 tsp of milk. Add mixture to a skillet with a light coat of cooking spray and cook them 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 fill it with sliced avocado, crumbled goat cheese, and some fresh kale and broccoli micrograms and fold it in half.

 

 

 

 

1. http://wildgreensandsardines.com/2014/09/sumac-and-thyme-salmon-burgers.html 

2. http://withfoodandlove.com/roasted-root-vegetable-fajitas-vegan-gluten-free/ 

3. http://themerrythought.com/recipes/egg-white-omelette-with-avocado-goat-cheese-and-microgreens/