Author: Eliyah Samoun

Ingredients:

• 15 ounces black eyed peas, drained and rinsed
• 1/2 cup chopped cilantro
• 1/2 teaspoon minced garlic
• 3 drops hot sauce
• 1 The juice of lime
• 1 ripe roma tomato, chopped
• 3 tablespoons of good quality salsa verde

Course: side dish

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Ingredients:

• 3 fresh tomatoes, diced, or you can use 1 (15 oz.) can of diced tomatoes, drained
• 1 carrot
• 1/2 teaspoon dried basil
• 4 1/2 tablespoons Egg substitute equivalent to 3 eggs – I use Ener-G substitute= teaspoons of Ener
• 2 tablespoons EVOO
• 4 cloves of garlic, minced
• 1/4 teaspoon garlic salt
• 2 onions, diced
• 2 8s oz. packages of portabella mushrooms, diced
• 5 medium russet potatoes
• salt and pepper to taste
• 1 cup unflavored Soy Milk

Course: side dish

Cuisine: Mediterranean,European,Greek

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Ingredients:

• 2 cups stinging nettles, blanched and chopped (6 cups raw)
• 1/2 cup Parmesan
• 1/2 cup pine nuts, roasted
• 5 large garlic cloves
• 1/2 cup olive oil
• 1 tablespoon lemon juice
• salt and pepper, to taste

Course: condiment,dip,sauce,spread

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Ingredients:

• 1/4 teaspoon black pepper
• 1 tbsp fresh chopped dill
• 1 garlic clove sliced
• 1 tbsp lemon juice
• lemon wedges
• 1/4 cup olive oil
• 2 salmon fillets (6 oz each)
• 1/8 teaspoon salt

Course: lunch,main course,main dish,dinner

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Ingredients:

• 2 teaspoons barbecue sauce
• 2 tablespoons Barbecue seasoning
• 1 teaspoon hoisin sauce
• 2 teaspoons honey
• 1 lemon
• 2 6-ounce salmon fillets, patted dry
• Kosher salt or sea salt

Course: lunch,main course,main dish,dinner

Cuisine: bbq,Barbecue

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Ingredients:

• 2 cups croutons
• ¾ cup pitted green olives
• 3 red onions, cut into wedges
• 3 red bell peppers, seeded and cut into thick strips
• ½ tsp smoked paprika
• 1 ½ tsp coarse sea salt
• 1 ½ tsp ground black pepper
• 5 Tbs olive oil
• 1 pound salmon fillets

Course: lunch,main course,main dish,dinner

Cuisine: Spanish,European

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Ingredients:

• •2 kiwis, peeled
• •1 tsp lemon and pepper seasoning (or fish seasoning)
• •4 lemon wedges
• •lemon zest (garnish; optional)
• •1/2 cup lemonade
• 1 tablespoon – olive oil for sautéing shallots
• •4 (about 8 oz. each) sockeye salmon fillets
• •1 scallion, thin strips curled (garnish; optional)

Course: lunch,main course,main dish,dinner

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Ingredients:

• 1/2 cup Anaheim peppers, seeded, diced
• 1 1/2 cups cherries, pitted, diced
• 2 tablespoons chopped fresh basil
• 1 teaspoon fresh mint, chiffonade
• 1 clove garlic, minced
• juice of 1 lime
• zest of 1 lime
• 1 mango, diced
• 1 tbsp olive oil
• 1 peach, peeled and diced
• 1 cup fresh pineapple, diced
• 12 ounces salmon fillet
• salt and pepper to taste
• 2 teaspoons minced shallot

Course: lunch,main course,main dish,dinner

Cuisine: Mexican

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Ingredients:

• 1 teaspoon EACH DRIED BASIL& OREGANO
• 12 LARGE BASIL LEAVES
• 1 teaspoon FRESH MINCED CHIVES
• 2 tablespoons FRESH MINCED PARSLEY
• 10 FRESH SAGE LEAVES- CUT INTO CHIFFONADE
• 4 MINCED GARLIC CLOVES
• 3/4 teaspoon GARLIC SALT
• 1/2 teaspoon GROUND NUTMEG
• 8 sheets OF DRIED LASAGNA
• 16 ounces LOW FAT RICOTTA CHEESE
• 4 MUSHROOMS DICED
• 4 tablespoons OLIVE OIL
• 1 teaspoon FRESH MINCED OREGANO
• 1/4 cup SHREDDED OR GRATED PARMESAN
• 1/2 cup CUBE DICED PECORINO CHEESE
• 3/4 teaspoon CRACKED BLACK PEPPER
• 1/2 teaspoon RED PEPPER FLAKES
• 1/4 cup SHREDDED MOZZARELLA
• 1 cup SPINACH- WASHED
• 28 OZ CAN WHOLE SAN MARZANO TOMATOES
• 1 SMALL ZUCCHINI SHREDDED

Course: lunch,main course,main dish,dinner

Cuisine: Mediterranean,Italian,European

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Ingredients:

• 2 carrots
• 1/4 of a zucchini
• 1/4 of a red cabbage
• 1/2 green pepper
• 1 1/2 cups watermelon
• Handful of sunflower seeds

Course: side dish,salad

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