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Avocado & Grapefruit Salad

12/12/2018

Prep Time: 15 minutes

2 medium avocados, peeled & sliced
2 grapefruits, peeled,
segments and seeds removed
Lettuce or greens of your choice

Vinaigrette

½ shallot minced (or 1 clove of garlic and ¼ onion chopped very fine)
½ teaspoon oregano
1 ½ teaspoons lime zest
3 tablespoons lime juice
½ cup oil
1 teaspoon sugar
¼ teaspoon salt

In a small bowl, mix the vinaigrette ingredients.
Cut away the peel from the grapefruit following the contours of the fruit.
Peel & slice the avocados.
Arrange slices of avocados and grapefruit segments on a plate on a bed of lettuce leaves.
Spoon dressing over salad.

Roasted Carrots with Chimichurri

Prep Time: 10 minutes
Cook Time: 30 minutes

Small carrots
½ cup fresh flat-leaf parsley leaves
½ cup fresh cilantro leaves
¼ cup minced chives
1 minced garlic clove
¼ cup extra-virgin olive oil
2 tablespoons red-wine vinegar
Salt & pepper

Preheat oven to 375 F. Rinse carrots, place on rimmed baking sheet with oil, salt & pepper. Roast for 30 minutes or until tender and wrinkly.
While carrots are cooking prepare chimichurri. Chop herbs and combine in a bowl with chives, garlic, oil and vinegar. Let sit for 20-30 minutes to allow flavors to combine. Remove carrots from oven, to with chimichurri and serve.

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Skillet Chicken with Brussels Sprouts & Apples

12/7/2018

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Prep Time: 15 minutes
Cook Time: 30 minutes

1 ½ lb. boneless, skinless chicken thighs
1 teaspoons chopped fresh thyme
Salt & black pepper
1 tablespoon canola oil
1 pound Brussels sprouts sliced thin
1 sliced apple
½ sliced onion
1 chopped garlic clove
2 tablespoons white vinegar
2 teaspoons brown sugar
⅓ cup chopped toasted pecans (optional)

Season chicken thighs with fresh thyme, salt & pepper. Cook in canola oil in a large skillet over medium-high heat until cooked through, 4-5 minutes per side. Transfer to a plate.
Add shredded Brussels sprouts, apple, red onion, and garlic clove to skillet. Cook, tossing, until brussels sprouts are wilted an onion has softened, 5-6 minutes. Stir in vinegar and brown sugar. Season with salt & pepper. Return chicken to pan and top with pecans (optional).

Sweet Potato & Carrot Fritters

Prep Time: 15 minutes
Cook Time: 40 minutes

1 ½ pounds sweet potatoes, peeled & grated (5 cups grated)
3 large carrots, peeled & grated
½ cup grated yellow onion
6 tablespoons flour
2 teaspoons ground cinnamon
½ teaspoon ground ginger
¼ teaspoon nutmeg
1 teaspoon baking powder
Salt to taste
2 eggs, beaten
6-9 tablespoons vegetable oil
Garnishes: chopped chives, yogurt/sour cream

Combine grated sweet potatoes, carrots, and onion in a bowl. Squeeze out as much liquid as possible. Transfer to a large bowl and add flour, spices, baking powder, salt, and eggs, and gently fold together. Add more flour if needed. You want the batter to be a little dry. The drier the batter, the crispier the fritter.
In a heavy-bottomed pan over medium-high heat, add ¼ inch of oil. Once oil is hot use a healing tablespoon to drop potato/carrot mixture into the hot pan.Cook in batches to avoid overcrowding. Use a spatula to flatten fritters into rounds. Once the edges are brown & crispy, flip. Cook the second side until golden.
Transfer the fritters to a paper towel-lined plate, sprinkle with salt. Serve warm with garnish of your choosing.