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3 ea Portobello mushrooms, stems gills removed
2 tbls Balsamic vinegar
1 tbls Olive oil
1 tsp Dried thyme
Salt and pepper
1 cup Fresh corn kernels
1 ea Onion, sliced
2 ea Red bell peppers, sliced
1 tbls Garlic, minced
1 tbls Olive oil
1 tbls Taco seasoning
3 ea Portobello mushrooms, stems gills removed
2 tbls Balsamic vinegar
1 tbls Olive oil
1 tsp Dried thyme
Salt and pepper
1 cup Fresh corn kernels
1 ea Onion, sliced
2 ea Red bell peppers, sliced
1 tbls Garlic, minced
1 tbls Olive oil
1 tbls Taco seasoning
1 tablespoon extra-virgin olive oil, plus some for liberal drizzling
½ cup onion, finely chopped
2 boxes frozen chopped spinach, defrosted
1 cup crumbled feta cheese 1 pound ground chicken ½ tsp freshly ground black pepper
1 tsp granulated garlic
½ tsp dried oregano
½ tsp dried basil
Pinch of cayenne pepper
3 green onions, roughly chopped
1/2 avocado, peeled and pitted
3/4 cup orange juice
1/4 teaspoon sea salt
1/8 teaspoon ground black pepper
16 ounces spring greens or mesclun mix
3 cup sliced fresh strawberries
14 spears asparagus, trimmed and sliced into strips with a vegetable peeler, slide the tips of the asparagus with a knife
6 tbls Fresh goat cheese, crumbled
½ cup Sliced raw almonds
Four 6 ounce salmon fillets
2 tbs Olive Oil to lightly coat the salmon
1/8 tsp Freshly ground black pepper
½ tsp Sea salt
½ tsp Ground Coriander
½ tsp Ground Cumin
2 lbs fresh chicken breast
6 med Tomatillos
1 Green bell pepper
1 jalepeno deseeded
1 medium white onion
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