Recipe Suggestions #3 and #4 Grilled Salmon and Asparagus Frittata By Kjersti Cote Serves: 4-6 Ingredients- 12 whole eggs, whisked 6-8oz of salmon (or more. don’t be shy.) Bundle of asparagus, ends cut off 1-teaspoon garlic powder 1-teaspoon onion powder 1/2 teaspoon dried thyme 1/2 teaspoon dried basil Sea salt and pepper, to taste 1 tablespoon of olive oil 1 medium ripe avocado Aluminum foil, for the grill Instructions ▪ Preheat oven to 350 degrees. ▪ Light that grill of yours! ▪ Whisk your eggs in a large bowl. ▪ Salt and pepper your salmon and place on a piece of aluminum foil. ▪ Place asparagus spears on a separate piece of aluminum foil and pour a tablespoon of olive oil over the spears and then top with sea salt and pepper. ▪ Place both pieces of aluminum foil on the grill to cook. ▪ Flip both the spears and salmon after about 4-6 minutes to cook on other side. ▪ Once the food is cooked, let cool for just a second then roughly chop your salmon and asparagus. ▪ Throw into your bowl of whisked eggs, then add your garlic and onion powder, and thyme and basil, and top it all off with a bit more sea salt and pepper. ▪ Pour into a cast iron skillet and bake for 18-20 minutes or until middle of frittata is completely cooked through. ▪ Top with sliced avocado. Notes If you don’t have a grill, just cook your asparagus and salmon on the stovetop. If you don’t have a cast iron skillet, cook in a greased glass-baking dish. ---------- Blackberry Glazed Grilled Chicken By Kjersti Cote Serves: 2-4 Ingredients 6 organic, boneless skinless chicken breasts 1/2 teaspoon cinnamon 1/2 teaspoon dried thyme Sea salt and pepper, to taste 12 ounces fresh organic blackberries 1/2 cup balsamic vinegar 2 tablespoons water Pinch of salt Instructions ▪ Turn your grill on. ▪ Place chicken breasts on a plate and sprinkle and press in cinnamon, thyme, sea salt and pepper on both sides. ▪ While your grill heats up, place a small saucepan over medium heat on your stovetop, add your blackberries, balsamic vinegar, water, and a pinch of salt. ▪ Let the sauce begin to mix together, stirring frequently to make sure it doesn’t burn. ▪ Turn heat to low and let the sauce simmer for about 3-5 minutes. ▪ Then pour half of the sauce into a bowl leaving the blackberries in the saucepan- you’ll use them to top off your chicken later. ▪ Use a glazing brush to glaze one side of your chicken then place the glazed side down onto your grill. Glaze the other side, cover grill and let cook for 5-7 minutes per side. Glaze each side of chicken around 3-4 times. Make sure your chicken is cooked on both sides and cook completely through before removing from grill, about 15 minutes. ▪ Once your chicken is done, place on a big plate or platter with sides and top with your remaining blackberry sauce that has been simmering and thickening up. ▪ Serve with fresh garden salad and a long grain cooked rice.
Posted on: Sat, 07 Sep 2013 05:11:35 +0000
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