Chicken Bruschetta

Tomato, basil, and balsamic vinegar makes a delicious topping for this Italian-style chicken bruschetta dinner.

Total Time: 20 min.

Prep Time: 10 min.

Cooking Time: 10 min.

Yield: 1 serving

Ingredients:

1 medium tomato, chopped

2 Tbsp. thinly sliced fresh basil

1 clove garlic, finely chopped

½ tsp. extra-virgin olive oil

1 tsp. balsamic vinegar

1 tsp. onion powder

Sea salt and ground black pepper (to taste; optional)

5 oz. raw chicken breast, boneless, skinless

Preparation:

1. Combine tomato, basil, garlic, oil, vinegar, onion powder, salt, and pepper in a medium bowl; mix well. Set aside.

2. Preheat grill or broiler on high.

3. Grill or broil for about 4 to 5 minutes on each side, or until no longer pink in the middle and juices run clear.

4. Top chicken with tomato mixture.

Roasted Cauliflower Steaks with Fresh Gremolata

What is gremolata? Well, for starters, it might be your new favorite condiment. Gremolata is a classic Italian garnish made from ingredients you might already have in your kitchen: lemon, garlic, and parsley. On their own, they may seem ordinary, but chop them finely and mix them, and you have a zesty, herbal, garlicky topping. Ours has diced shallots for even more flavor. A spoonful or two on top of meats or vegetables gives foods bright, fresh flavor. Like these cauliflower steaks.

Roasting thick slices of cauliflower makes them taste sweet and hearty. Choose a nice, large head of cauliflower for the best results. If you can’t find a large enough cauliflower to cut into thick steaks like this, I recommend cutting it into florets and roasting as directed below. Keep an eye on cauliflower near the end of the cooking time to prevent burning. Brown, caramelized edges taste wonderful, but once they burn they will taste charred. I love this pairing with fresh gremolata, and I think you will too!

Total Time: 50 min.

Prep Time: 15 min.

Cooking Time: 35 min.

Yield: 4 servings, 1 cauliflower steak each

Ingredients:

1 large head of cauliflower

4 tsp. olive oil, divided use

½ tsp. sea salt (or Himalayan salt), divided use

½ tsp. ground black pepper

2 Meyer lemons (1 sliced into rounds, 1 finely chopped (including peel))

¼ cup finely chopped fresh flat leaf (Italian) parsley

1 medium shallot, finely chopped

1 clove garlic, finely chopped

Preparation:

1. Preheat the oven to 450° F.

2. Trim 1-inch off end of cauliflower, leaving stem intact. Cut cauliflower into four ½-inch thick slices.

3. Place cauliflower on a large baking sheet. Drizzle with 2 tsp. oil. Season with ¼ tsp. salt and ¼ tsp. pepper. Top with lemon slices.

4. Bake for 20 minutes. Turn with a spatula. Bake for an additional 10 to 15 minutes, or u until cauliflower is tender-crisp and browned.

5. While cauliflower is baking, combine remaining 2 tsp. oil, chopped lemon, parsley, shallot, garlic, remaining ¼ tsp. salt, and remaining ¼ tsp. pepper in a medium bowl; mix well.

6. Top each cauliflower steak with 1 heaping tsp. of lemon mixture.

Whitefish with Tomato Salsa

This flaky whitefish with tomato salsa is easy to make and high in protein. It steams in a foil packet, and comes out perfectly every time, without a mess. This cooking method works well for other types of fish, just remember that thinner cuts of fish will cook faster.

Total Time: 19 min.

Prep Time: 10 min.

Cooking Time: 9 min.

Yield: 4 servings

Ingredients:

1 medium red tomato, finely chopped

1 medium yellow tomato, finely chopped

5 fresh basil leaves, chopped

1 Tbsp. olive oil

1 Tbsp. balsamic vinegar

Sea salt and ground black pepper (to taste; optional)

4 (4-oz.) each white fish fillets (like cod, halibut, or tilapia)

Preparation:

1. Preheat grill or broiler on high.

2. Combine tomatoes, basil, oil, and vinegar in a medium bowl; mix well.

3. Season with salt and pepper if desired; mix well. Set aside.

4. Top baking sheet with foil. Top with fish and tomato salsa. Pull up sides of foil and close, leaving a small opening at the top.

5. Grill or broil for 7 to 9 minutes. Open foil carefully (steam will come out). Fish should flake easily when tested with a fork.

Red Cabbage Slaw

This slaw is made with red instead of green cabbage and also features sunflower seeds, dill, and onion.

Total Time: 1 hr. 10 min.

Prep Time: 10 min.

Cooking Time: None

Yield: 6 servings

Ingredients:

1 medium red cabbage, shredded

1 bunch fresh parsley, remove and discard stems, leaves finely chopped

1 medium red onion, chopped

¼ cup raw sunflower seeds (or chopped raw walnuts)

2 Tbsp. red wine vinegar

1 tsp. dried dill

1 Tbsp. extra-virgin olive oil

Sea salt and fresh ground pepper (to taste; optional)

Preparation:

1. Combine cabbage, parsley, onion, and sunflower seeds in a large bowl; mix well.

2. Combine vinegar and dill in a small bowl; whisk to blend.

3. Add oil slowly, whisking constantly until well blended.

4. Drizzle dressing over slaw; toss gently to blend. Cover bowl and refrigerate for at least an hour to let the flavors blend.

5. Season with salt and pepper if desired.

Tip: For a tangier flavor, add more red wine vinegar.

Matzo Ball Soup

When it comes to Passover foods, there aren’t many recipes more classic than matzo ball soup. Here’s a healthier version to enjoy this year.

Total Time: 2 hrs. 43 min.

Prep Time: 15 min.

Cooking Time: 28 min.

Yield: 8 servings

Ingredients:

3 large eggs, beaten

¾ cup matzo meal

3 Tbsp. schmaltz (chicken fat) (or vegetable oil)

3 Tbsp. club soda

1 tsp. sea salt

2 tsp. olive oil

2 medium carrots, sliced

4 cups low-sodium organic chicken broth

1 lb. cooked chicken breast, boneless, skinless, shredded, warm

1 tsp. freshly ground black pepper

2 Tbsp. chopped fresh dill

Preparation:

1. Combine eggs, matzo, schmaltz, club soda, and salt in a medium bowl; mix well. Refrigerate, covered, for 2 hours.

2. Heat oil in large saucepan over medium heat.

3. Add carrots; cook, stirring frequently, for 4 to 5 minutes, or until tender-crisp.

4. Add broth. Bring to a boil. Reduce heat to medium; gently boil.

5. Roll matzo mixture into 2 Tbsp. sized balls.

6. Add matzo balls to broth; gently boil, covered, for 20 min. Do not remove lid while cooking.

7. Evenly divide chicken between eight serving bowls. Top evenly with matzo balls, broth, pepper, and dill. Serve immediately.

Mini Denver Quiches

These mini Denver quiches with ham, cheese, and bell pepper are perfect bite-sized appetizers for brunch, and they make a great grab-and-go breakfast!

Total Time: 30 min.

Prep Time: 10 min.

Cooking Time: 20 min.

Yield: 12 servings

Ingredients:

6 large eggs

1½ cups nonfat milk

Sea salt and ground black pepper (to taste; optional)

Non-stick cooking spray

½ medium onion, chopped

½ medium green bell pepper, chopped

½ medium red bell pepper, chopped

2 oz. low-sodium, nitrite-free lean ham, chopped

2 oz. cheddar cheese, grated

Preparation:

1. Heat oven to 375° F.

2. Combine eggs and milk in a medium bowl. Season with salt and pepper if desired; whisk to blend. Set aside.

3. Lightly coat a twelve cup muffin tin with spray.

4. Evenly place onion, bell peppers, ham, and cheese into muffin cups.

5. Evenly pour egg mixture over onion mixture in cups.

6. Bake for 15 to 20 minutes, or until a toothpick inserted into the center of quiche comes out clean.

PB and J Shakeology

This shake was inspired by the classic sandwich. Make your Shakeology taste like a PB and J with peanut butter and fresh grapes!

Total Time: 5 min.

Prep Time: 5 min.

Cooking Time: None

Yield: 1 serving

Ingredients:

½ cup water

½ cup unsweetened almond milk

1 scoop Vanilla Shakeology

¼ cup red grapes

2 tsp. all-natural peanut butter

1 cup ice

Preparation:

1. Place water, almond milk, Shakeology, grapes, peanut butter, and ice in blender; cover. Blend until smooth.