Ingredients:
- 1 skinless salmon fillet (1 1/2 pounds)
- Sea salt and pepper
- 1 tablespoon butter
- 2 teaspoons flour
- 1 1/4 cup dry white wine
- 1 tablespoons fresh chives, chopped
Directions:
- Preheat oven to 450º. Season salmon with salt and roast until opaque throughout, about 15 minutes.
- In a small saucepan, melt butter and add flour. Cook for 1 minute then add wine. Let boil and reduce to a simmer. Cook until liquid is reduced by half which is about 8 minutes. Stir in chives. Season with salt and pepper. Serve wine sauce over salmon.
Ingredients:
- 9 oz sliced almonds
- 1/2 teaspoon baking powder
- 2 eggs
- 3 oz sugar
- 3 bananas
- 1/2 teaspoon vanilla extract
- Pinch of salt
Directions:
- Preheat oven to 300º. Prepare muffin tins.
- Combine almonds and baking powder in the food processor until finely ground but don’t let it run too long or else it will end up as almond butter. Set aside.
- Combine eggs, sugar, bananas, and vanilla extract until smooth and fluffy. Combine with almond meal.
- Pour into each muffin tin and top with thinly sliced bananas and almonds. Bake for 40 minutes and let cool before serving.
Ingredients:
- 5 large apples, peeled, cored and sliced
- 1 cup white sugar
- 1 tablespoon all-purpose flour
- 1/4 cup water
- 1 cup quick-cooking oats
- 1 cup all-purpose flour
- 1 cup packed brown sugar
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 cup butter, melted
Directions:
- Preheat oven to 350º.
- Place the sliced apples in a 9x13 inch pan. Mix the white sugar, flour, and sprinkle over apples. Pour water evenly over all.
- Combine the oats, 1 cup flour, brown sugar, baking powder, baking soda, and melted butter together. Crumble evenly over the apple mixture. Bake for about 40 minutes.
Ingredients:
- 6 cups chicken broth, divided
- 3 tablespoons olive oil, divided
- 1 pound portobello mushrooms, thinly sliced
- 1 pound white mushrooms, thinly sliced
- 2 shallots, diced
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine
- sea salt to taste
- freshly ground black pepper to taste
- 3 tablespoons finely chopped chives
- 4 tablespoons butter
Directions:
- In a saucepan, warm the broth over low heat.
- Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft which is about 3 minutes. Remove mushrooms and their liquid then set aside.
- Add 1 tablespoon olive oil to skillet and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 minutes.
- Remove from heat, and stir in mushrooms with their liquid, butter, and chives. Season with salt and pepper to taste.
Ingredients:
- 1 cup milk or almond milk
- 2 apricots, pitted
- 2 teaspoons honey
- 1/2 cup ice
Directions:
- Combine ingredients in a blender and blend until creamy. Pour into a glass and garnish with fresh mint.