Maria Rickert Hong June 4, 2013

Balsamic-Lime Vinaigrette

I love the taste of lime in this balsamic-lime vinaigrette. Thinking about it literally makes my mouth water! Try this refreshing dressing recipe – it’ll be a hit!

Serves: 4

Prep time: 5 minutes

Ingredients

2 tablespoons balsamic vinegar
2 tablespoons raw, local honey
zest of one lime
1 tablespoon freshly squeezed lime juice
1/3 cup extra-virgin olive oil
sea salt (to taste)
freshly ground black pepper (to taste)

Directions

Whisk the vinegar, honey, zest and lime juice together in a mixing bowl. Slowly whisk in the olive oil and season to taste with salt and pepper.

Keeps well in a jar in the fridge for up to a week.

Ingredients

1 cup uncooked quinoa
1-3/4 cup cold, filtered water
1/2 cup extra-virgin olive oil
4 cloves garlic (minced)
8 large leaves of kale (shredded, stems discarded, finely shredded)
4 large scallions, white and green parts (thinly sliced)
1 teaspoon sea salt

Directions

Rinse quinoa and drain. Add to water in a medium-sized pot. Bring to a boil, cover and cook for 12-15 minutes. Remove from heat and let sit for 5 minutes before fluffing with a fork.

Heat the oil in a large pan over medium heat. Add garlic and saute’ for 1 minute. Add kale and scallions; saute’ for another 3 minutes or until kale is wilted. Add in quinoa and season with sea salt.

Ingredients

1/4 teaspoon Herbamare
1/2 cup extra-virgin olive oil
2 teaspoons sea salt
2 cups black beans (soaked overnight, rinsed and drained)
6 cups filtered water or homemade stock
2 tablespoons shallots (minced)
2 large red bell peppers (diced)
2 cloves garlic (minced)
1 teaspoon lime zest
3 large limes (freshly juiced)
1 bunch fresh cilantro (chopped)
2 large ripe avocados (peeled and chopped)

Directions

Place beans and water or broth into a medium-sized stock pot. Bring to a boil, then cover and put on a low simmer. Cook for 45 to 60 minutes, or until beans are tender. Drain and cool.

Place beans and all other ingredients in a large mixing bowl. Combine well and serve.

Ingredients

2 cups lentils (soaked overnight, rinsed and drained)
2 cups pumpkin, butternut squash, acorn squash or kabocha squash
2 tablespoons ghee, pastured butter or coconut oil (if you want a dairy-free version, use ghee)
3 tablespoons ground flax
2 cloves garlic (minced)
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
1 teaspoon ground turmeric

Directions

Cook the squash by steaming them. Remove the skin and mash. In a food processor combine ingredients and mix.

Form into patties and cook in a skillet with butter or oil on medium heat. After several minutes, when the bottom is browned flip and cook the other side for several minutes. Serve with avocado or your other favorite toppings!

Ingredients

1 cup quinoa
2 cups filtered water
4 large pasture-raised eggs (whisked)
3 large scallions (sliced thin)
3 cloves garlic (minced)
1/2 teaspoon sea salt
1 cup steamed swiss chard or kale (chopped)
1 cup gluten-free breadcrumbs
1 tablespoon ghee or coconut oil

Directions

Rinse 1 cup of quinoa thoroughly and place the grains in a medium sauce pan with 2 cups of water. Allow quinoa to soak for 15 minutes. Then, with the lid on the pan, bring the water to a boil and reduce to a simmer. Cook until quinoa is tender and has absorbed the liquid – about 15 minutes. Let cool to room temperature.

In a large bowl, mix together cooked quinoa, eggs, scallions, garlic, salt, steamed chard or kale, and breadcrumbs. Let everything sit for a few minutes to absorb the liquid. Form patties.

Heat ghee or coconut oil in a large skillet over medium-low heat. Cook up to 6 patties at at time (don’t overcrowd the pan). Cover the pan and let the patties cook for 7-10 minutes until they are a deep rich brown. Flip and cook the other side for another 7-10 minutes until both sides are nice and brown. Let patties rest on a cooling rack while you finish the next batch.

Ingredients

3 tablespoons ghee or coconut oil
freshly ground black pepper (to taste)
4 tablespoons SCD yogurt or coconut milk (if you want a dairy-free version, use coconut milk)
2 medium ripe avocados
4 medium zucchini (shredded with a julienne peeler)
sea salt (to taste)
1 medium freshly squeezed lemon juice

Directions

Heat the oil in a saute’ pan over medium heat. Add the zucchini and saute’ for 3-4 minutes, until zucchini has softened. Stir often.

While zucchini is cooking, use a fork to mash up the avocado with the yogurt/mayo/coconut milk, salt, pepper, and lemon juice. It should resemble a smooth guacamole. Turn off the heat and toss the sauce in the sauteed zucchini to warm the sauce. Serve immediately.

Ingredients

For the vinaigrette:

2 large lemons, freshly squeezed and zested
1 tablespoon fresh rosemary (minced)
2 pinches sea salt
1/2 cup extra-virgin olive oil

For the lentils:

3 cups carrots (peeled and coarsely chopped)
1 bunch asparagus
2 large shallots (cut lengthwise into thin wedges)
2 tablespoons ghee or coconut oil (melted; if you want a dairy-free version, use either ghee or coconut oil)
sea salt (to taste)
freshly ground black pepper (to taste)
1-1/2 cup French lentils (small greenish/black)
1 bay leaf
1 clove garlic (crushed flat but left whole)

Directions

For the vinaigrette:

In a bowl, whisk together the lemon juice, rosemary and 1 teaspoon sea salt. Slowly drizzle in the olive oil, whisking constantly until emulsified. Let stand at room temperature while you make the salad.

For the lentils:

Preheat the oven to 350F. Add the carrots, asparagus and shallots to a baking dish and drizzle with melted ghee or coconut oil and toss to coat. Season with 1/2 teaspoon sea salt and a grinding of pepper. Spread out into a single layer. Roast until browned in spots and tender but not mushy, about 30 minutes. Remove from the oven and tent loosely with aluminum foil to keep warm.

Meanwhile, in a saucepan, combine the lentils, bay leaf, garlic, and 4 cups of water and bring to a boil over a medium-high heat. Reduce the heat to medium-low, cover, and cook at a gentle simmer until the lentils are almost tender, but still slightly undercooked, 12-15 minutes. Stir in 3/4 teaspoon salt, recover and cook until the lentils are tender but still hold their shape, about 10 minutes longer. Drain the lentils in a colander placed in the sink. Discard the bay leaf and the garlic.

Transfer lentils to a large salad bowl and add the carrots and shallots. Pour the vinaigrette over the salad and toss gently to combine. Serve warm.

Ingredients

2 bunches dandelion greens
2 tablespoons olive oil
3 cloves garlic (minced)
1/4 cup hazelnuts, coarsely chopped (soaked overnight, rinsed and drained, then dehydrated)
1 tablespoon raw apple cider vinegar
2 teaspoons raw, local honey
sea salt (to taste)
freshly ground black pepper (to taste)

Directions

Wash greens, remove stems and chop into 3/4-inch pieces, then place greens in a large mixing bowl. Heat oil in a sauté pan on medium low, then add garlic and nuts, stirring constantly for 2 minutes. Stir in vinegar, honey, salt and pepper, and pour the hot vinaigrette over the dandelion salad and toss well.

Ingredients

2 medium cucumbers (peeled and sliced into thin rounds)
4 pinches sea salt
1/2 cup dried wakame
1 large orange (zested and juiced)
1/2 cup fresh cilantro (minced)
1/4 cup scallions (chopped)
6 tablespoons raw apple cider vinegar
2 tablespoons coconut aminos
2 tablespoons raw, local honey

Directions

Place cucumbers and sea salt in a medium bowl. Rub the salt into the cucumbers until water starts to be released. Place a large plate on cucumbers; add a small weighted object on top of plate. Let “press” for 20 minutes.

Soak the wakame in a small bowl with enough water to cover for 10 minutes. Remove seaweed and chop roughly. Discard soaking water.

Place the pressed cucumbers, wakame, orange zest, cilantro and scallions into a bowl. Mix well.

In a small separate bowl, add the vinegar, orange juice, coconut aminos and honey. Stir well. Pour into seaweed salad. Stir well. Cover and marinate in refrigerator for 1/2 hour.

Ingredients

1/2 cup fresh parsley (minced)
4-5 scallions (chopped)
1/4 cup fresh mint leaves (minced)
1 large lemon, freshly squeezed
1/3 cup extra-virgin olive oil
2 cloves garlic (peeled and minced)
1/4 teaspoon sea salt (or to taste)
3 cups quinoa (cooked)
1 large cucumber (peeled, deseeded and diced)
1 large tomato (deseeded and diced)

Directions

In a food processor, puree parsley, scallions, mint, olive oil, garlic and sea salt.

In a large bowl, combine pureed mixture from the food processor with cooked quinoa, cucumber and tomato.

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For the vinaigrette:

For the lentils:

Directions

For the vinaigrette:

For the lentils:

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