Season the chicken breasts with lemon salt and grill it. Cut the lemon in half and place on grill for a minute. In separate bowl squeeze the juice from the lemon and mix with the olive oil, add parsley to this mixture. Toss the green salad and sliced fruit. Pour the oil and lemon dressing over the salad and toss lightly.
Advertisement
chef
Organic Grilled Palm Heart Salad
on May 28th, 2011
Cut the zucchini’s, peppers, eggplant in half and remove the seeds, peel the carrot and place all on hot grill with the mushrooms and palm hearts. Julienne the vegetables and cut the palm heart into rounds. Place all ingredients in salad bowl.
Braised Lamb Shank with Couscous and Dried Fruit
on February 12th, 2011
Marinate the lamb shanks overnight by mixing the fresh herbs, mustard, garlic and ginger, pour the white wine over top of the lamb and let rest in the fridge overnight if possible
Organic Delicious Healthy Creations
on January 16th, 2011
Season the fish with salt and pepper. Spread the ginger and few drops of olive on top of the fish, wrap the fish inside the lettuce leaves.
Cut the eggplant, tomatoes, shallots, into medium cubes, place in double boiler pot and bring to boil, add the garlic, and thinly sliced cayenne pepper
Warm Green Bean Salad with Grilled Halibut and Oyster Mushrooms
on January 8th, 2011
Blanch the green beans in hot water. Sauté the mushrooms with the olive oil, add the ginger and garlic. Julienne the onion and tomato and add it to the mushrooms. Season the mushroom mixture with fresh herbs, salt and pepper.
Zest of Lemon Poached Wild Salmon with Sautéed Seasoned Green Beans
on November 11th, 2010
Chop onion into cubes, dice the tomato, quickly sautée onion and tomato in saucepan with 1 tea spoon of butter add garlic and pour the white wine let boil, pour the fish broth fresh basil and a pinch of the lemon zest
Every Day A Mom
on May 6th, 2010
In their lives, all women will be mothers to someone, for some time. We owe our opportunity to fulfill any role due to our being granted life by a mother. Happy Day and year long appreciation to all women
Pan Seared Arctic Char with Summer Legumes and Mushroom Risotto
on September 6th, 2009
INGREDIENTS 2 x 6oz fresh cut Arctic Char Fish 2 large shallot onions 8 King Oyster Mushrooms 1/2 cup uncooked risotto 2 cloves of garlic 11/2 cups of chicken broth 3 tbsp tea or olive oil 6 small banana squash 4 baby bok choy 4 slice grilled red bell pepper 4 baby carrots 6 small
Organic Hillcrest Mixed Green Summer Salad with Beet Vinaigrette and Pan Seared Mahi Mahi
on July 30th, 2009
By Chef Honoré Gbedze Ingredients Mixed green lettuce 8 green beans – halved 8 cherry tomatoes – halved 6 cooked fingerling potatoes – halved 8 black pitted olives – halved 16 blueberries 1 cup cubed pineapple chunks 1 cup cubed papaya chunks 1 avocado pear sliced ½ cup roasted cashew nuts 1 fresh lemon –
Ingredients 1 organic green leaf head of lettuce 2 small organic Roma tomatoes 1 organic small red onion 1 organic avocado 6 organic small boiled potatoes 8 black olives – pitted 1 small shallot 2 table spoons balsamic vinegar 1/4 cup crumbled feta cheese 2 tea spoons French mustard Fresh oregano & thyme Pure Canola
