White Truffled Beef Carpaccio over Lemon Arugula Salad

White Truffled Beef Carpaccio over Lemon Arugula Salad


Ingredients
1/2 pound filet mignon, thinly sliced
1 cup arugula
EVOO
2 T. lemon juice
1/8 cup EVOO
Kosher Salt
Pepper
White Truffle Oil

Combine the EVOO and lemon juice; shake well.  Toss the arugula in the EVOO/lemon juice.  Using a circle food ring (or cookie/biscuit cutter), plate the arugula in the center of a plate.  Place the thinly sliced filet on top, season with kosher salt & pepper, and VERY lightly drizzle white truffle oil over the meat (less is better; in the picture we used four small drops & smeared the white truffle oil over the meat).

Cream-less Creamy Lentil Soup with Toasted Red Chilies and Roasted Tomatoes

Cream-less Creamy Lentil Soup with Toasted Red Chilies and Roasted Tomatoes

Ingredients

2 cups dried red lentils
4 cans low sodium Swanson chicken broth
2 dried red chilis
1 cup cherry tomatoes
1/2 onion, diced
2 garlic cloves, minced
EVOO
Kosher Salt
Pepper

Preheat oven to 400 degrees

Toss cherry tomatoes in 1 T. EVOO, place on a parchment paper lined baking sheet, and roast for 10 minutes.  In a skillet, heat 1 t. EVOO, and over medium heat, toast the red chilies, flipping half way through, for 2 minutes.  When done toasting, cool and dice.  Combine the lentils and the chicken broth in a stock pot, bring to a boil, and simmer for 20 minutes, stirring every few minutes.  After 20 minutes have elapsed, add the garlic, onion, red chillies, cherry tomatoes to the pot and simmer for 10-15 minutes, stirring every few minutes.

Ruth Ann's Famous Chipotle Sloppy Joes with Ground Turkey

Ruth Ann's Famous Chipotle Sloppy Joes with Ground Turkey

Ingredients

1 green pepper, diced
1 onion, diced
4 cloves garlic, minced
1 pound ground turkey
8 oz can tomato sauce
1 chipotle pepper, diced
1 T. adobo sauce from can of chipotle peppers
2 T. tomato paste
1 T. Cumin power
Kosher Salt
Pepper
EVOO

Sautee the vegetables in EVOO, and once soften, about 5 minutes, add the ground turkey, cumin, kosher salt & pepper, to taste, and cook the meat until browned.  To the pan add the tomato sauce, tomato paste, chipotle pepper, and adobo sauce.  Stir to combine and let simmer over medium heat for 5 minutes.  Serve on mini buns and enjoy!

Bacon Poached Egg Open Face English Muffin Sandwich with Arugula

Bacon Poached Egg Open Face English Muffin Sandwich with Arugula

Ingredients

4 strips thick cut applewood smoked bacon
1/2 English Muffin
1 Egg
Arugula

Preheat oven to 400 degrees

Place bacon in a single layer on a parchment paper lined baking sheet.  Bake bacon at 400 degrees for 20 minutes or until desired crispness is reached.  Toasted English Muffin to desired doneness.  In a deep skillet filled 3/4 full of water, heat water to nearly boiling, crack egg into the pan, and let cook until the egg white is developed and the yolk is slightly firm, about 3-4 minutes.  Gently remove the egg using a slotted spoon.  Layer the bottom of the English muffin with a layer of arugula, snap the bacon into half pieces and place atop the arugula, place the egg on the bacon, and enjoy!

Roasted Sweet Potato "Tater Tots"

Roasted Sweet Potato "Tater Tots"

Ingredients
2 Sweet Potatoes, peeled
2 T. EVOO
Kosher Salt
Pepper

Preheat oven to 400 degrees

To start, cut the whole potato into 1 large rectangle by trimming the sides of the potato so that the resulting potato is a cube with 4 flat sides.  From that large cube, cut the cube in half, then half again, and begin to cut "mini cubes."  Toss the mini cubes in EVOO, kosher salt & pepper to taste.  Roast in the oven on a parchment paper lined baking sheet for 40-50 minutes.

Roasted Beet, Goat Cheese, Arugula, Fig Balsamic Vinegar /Roasted Cherry Tomato, Caramelized Red Onion, Arugula, Goat Cheese Whole Wheat Pizza

Roasted Beet, Goat Cheese, Arugula, Fig Balsamic Vinegar /Roasted Cherry Tomato, Caramelized Red Onion, Arugula, Goat Cheese Whole Wheat Pizza

1 Beet, sliced into half moons
1 cup arugula
1/2 red onion-sliced into thin strips
1/2 cup cherry tomatoes, halved
1/2 cup spreadable goat cheese
Splash Fig Balsamic Vinegar
EVOO
Kosher Salt
Pepper
1 whole wheat pizza crust (ours came from a farmer's market)

Toss in EVOO, Kosher salt & pepper, and roast the beet & cherry tomatoes at 400 degrees for approx. 20 minutes or until nicely caramelized on a parchment paper lined baking sheet.  Over medium heat, sauté the onion in EVOO for 10 minutes or until nicely caramelized.  Apply EVOO to the crust of the pizza, and assemble half of the crust with a layer of beets and balls of goat cheese.  On the other half layer tomatoes, red onion, and balls of goat cheese.  Bake accordingly to the instructions for the pizza crust.  Remove from the oven when the crust is crisp, top with arugula, and apply fig balsamic vinegar over the half of the pizza with the beets.  Allow the pizza 2 minutes to set before cutting into slices.  Enjoy!

Fish Nachos

Fish Nachos

Tortilla Chips
1 diced onion-white, red, or both
1 diced tomato
1/2 bunch minced cilantro
2 fillets of fish-cooked and diced
Salsa of your choice (we used tomatillo-Rick Bayless has a great recipe)

Assemble nachos any which way and enjoy!