Healthy Outlook: JAN 2017 Coriander & Lemon Crusted Salmon with Asparagus Salad and Poached Egg

Ingredients 1 tablespoon coriander seeds 1 teaspoon lemon zest ¾ teaspoon fine sea salt, divided ½ teaspoon crushed red pepper 1 pound wild salmon skin on, cut into 4 portions 1 pound asparagus, trimmed 2 tablespoons extra-virgin olive oil 1 tablespoon lemon juice 1 tablespoon chopped fresh mint 1 tablespoon chopped fresh tarragon ¼ teaspoon ground pepper, plus more fro garnish 8 cups water 1 Tablespoon white vinegar 4 large eggs Position rack... Read More

Autumn Soup Recipe

Autumn Soup Recipe | 10 Servings | Prep: 10 min. Cook: 30 min. | Ingredients 1 can (28 ounces) stewed tomatoes (organic) 1 pound ground beef 1 cup chopped onion 1 cup diced carrot 1 cup diced celery 1 cup diced peeled potato 1 cup diced peeled rutabaga 1 bay leaf 1/8 teaspoon dried basil 4 cups water Directions Puree tomatoes in a blender; set aside. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in tomatoes... Read More

New Recipe

Savory Peach Salad Serves two as a main course or three as a side dish 1 small sweet onion (use your judgment, if you’re not a huge onion person, use half) 2 tablespoons balsamic vinegar 1 tablespoon red wine vinegar 2 tablespoons olive oil juice of 1/4 lemon 3 ears of corn, shucked 4 peaches small bunch arugula 1/2 cup torn basil leaves 2 strips of bacon 1/2 cup cubed feta salt and pepper Slice the onion in quarters and cut into very delicate... Read More