Grape Tomato and Avocado Salad

Serves 3

This delectable salad proves that fresh, high quality ingredients taste superb with little adornment. Halved grape tomatoes and avocados join onions, parsley, cilantro, lemon juice, extra virgin olive oil and sea salt in this perfect side dish or simple appetizer with tortilla chips. Can be prepared up to four hours ahead of serving, making it convenient for those summer days when you're constantly on the go.

Ingredients

1 pint grape tomatoes, halved
1/2 cup chopped flat-leaf parsley or cilantro, or mixture of both
1 tablespoon extra virgin olive oil
1 tablespoon lemon juice
1/4 white onion, chopped
2 avocados, chopped
High quality sea salt, such as Fleur de Sal

Method

In a non-reactive glass bowl toss together tomatoes, parsley, oil, lemon juice, and onions. Add avocados and salt and toss gently. Chill if not serving immediately.

Spanish Tortilla with Roasted Peppers and Spinach

Serves 10 to 12

A Spanish “tortilla” is similar to an omelet or frittata. Serve it up as a first course for 10–12 or in larger pieces as an entrée for 6.

Ingredients

3 tablespoons coconut oil
3 cloves garlic, finely chopped
1/2 yellow onion, finely chopped
1 3/4 pounds red potatoes, unpeeled, cut into 1/2-inch cubes
Salt and ground black pepper to taste
1 1/2 packed cups (about 4 ounces) Organic Baby Spinach
1 cup thinly sliced roasted red peppers, drained well
8 free-range, antibiotic and hormone free Eggs, lightly beaten

Method

Heat 2 tablespoons oil in a large nonstick (or well-seasoned cast iron) skillet over medium-high heat. Add garlic and onions, and cook about 2 minutes. Add potatoes, salt and pepper, stir well, cover and cook, stirring occasionally, until potatoes are just tender, about 15 minutes. Transfer to a large bowl, add spinach and toss well. Let cool 10 minutes. Wipe skillet clean. Stir peppers and eggs into potato mixture.

Heat another 1/2 tablespoon oil over medium heat. Transfer mixture to skillet and cook, running spatula around edges and gently shaking occasionally to prevent sticking, until eggs are set and bottom is brown, 12 to 14 minutes. Carefully invert onto a large plate. Heat remaining oil in skillet and slide tortilla back in, cooked side up. Cook about 5 minutes to golden brown. Transfer back to plate and let cool at least 10 minutes. Slice into wedges and serve.

Chicken Breasts with Grilled Pineapple and Tomatillo Salsa

Serves 4

Sweet onions and juicy pineapple hit the grill for a little extra flavor before being paired with tomatillo salsa, fresh cilantro and lime juice. Tender grilled chicken breasts are topped with this perfect balance of mild spice and sweet crunch for a show-stopping dish with minimal prep.

Ingredients

1/2 large sweet white onion (such as Vidalia), cut into 1/2-inch-thick ring slices
2 tablespoons vegetable oil
Salt and pepper to taste
2 cups pineapple chunks
1 1/2 cups roasted salsa verde (Herdez makes a wonderful salsa verde with no added junk)
2 tablespoons chopped cilantro
Juice of 1/2 lime (or more, to taste)
2 skinless, boneless whole chicken breasts, halved

Method

Heat grill to medium-high. Place onion rings in a bowl and toss with 1/2 tablespoon of the oil, salt and pepper. Grill, turning from time to time, until just charred and soft. Transfer to a bowl and set aside to let cool.

Rub all sides of the pineapple with 1/2 tablespoon of the remaining oil then arrange on grill and cook for about 1 minute per side. Remove and let cool.

When cooled, roughly chop onions and pineapple and place in a bowl. Add salsa verde, cilantro and lime juice.

Rub chicken breasts all over with remaining 1 tablespoon oil. Sprinkle with salt and pepper, then arrange on grill and cook until golden brown all over and completely cooked through (about 165° on an instant read thermometer), turning from time to time to create hatch marks, if you like.

Transfer chicken to a platter, spoon grilled pineapple salsa over the top and serve immediately.

Almond Crusted Chicken with Caramelized Onions and Basil

Almond meal, which is made from ground blanched almonds, forms the nutty crust on this baked chicken, topped with slowly caramelized sweet onions and fresh basil. Serve this dish as a main course along with roasted or mashed potatoes, steamed vegetables and a green salad.

Ingredients

2 Tablespoons coconut oil
1 Vidalia onion, thinly sliced
1/2 cup basil leaves
Salt and pepper to taste
1/2 to 1 teaspoon lime juice
1/2 cup almond meal
1 T mustard (I prefer Great Value because it doesn’t have added “Spices” (a.k.a. MSG))

1/4 cup agave nectar

4 (4- to 6-ounce) chicken fillets, skin removed
1/4 cup thinly sliced green onions

Method

Heat coconut oil in a large skillet over low heat. Add Vidalia onions, basil, salt and pepper and cook, stirring occasionally, until golden brown and slightly caramelized, 30 to 45 minutes. Stir in lime juice and keep warm.

Meanwhile, preheat oven to 375ºF. Grease the bottom of a baking dish with coconut oil or use non-stick foil; set aside. Put almond meal on a large plate; set aside.

I pounded the chicken flat and it made it wonderfully crispy, but this step is not necessary. Season chicken with salt and pepper. Combine the agave nectar and mustard. Spread 1 teaspoon of the mixture over the top of each chicken fillet then gently roll each in the almond meal, pressing to make sure it sticks. Arrange chicken in prepared baking dish in a single layer and bake until chicken is done to your liking, 15 to 25 minutes.

Transfer chicken to plates, top with caramelized onions, garnish with green onions and serve.