Breakfast Salad with Smoked Salmon

Multi-grain sourdough bread, cut into large crouton sized pieces
Olive oil
4 eggs
Apple cider vinegar
4-5 radishes, sliced
Smoked salmon, cut into pieces

Spray bread with olive oil and bake until crunchy. Add some olive oil to sauté pan and heat. Crack eggs into pan and cook to your liking. Make dressing: olive oil, cider, salt, pepper, a little Dijon mustard and maple syrup. Whisk ingredients. Serve: arugula and radishes in bowl, add dressing. Next eggs and finally smoked salmon.

By: K2

Grilled Greek Salad Tostadas

Olive oil
1 small lemon, cut in half
Feta cheese
1 T chopped oregano
3 red bell peppers, cut in half, stem and seeds removed
1 English cucumber, peeled and diced
2-3 tomatoes, cut in half
2 T red wine vinegar

Start-up grill. Mix peppers and tomatoes with some olive oil. Place on grill. Do the same for the lemon halves. Cook until slightly charred. Take off and let cool. Place tortillas on grill and cook until crispy. Take off grill. Chop the peppers and tomatoes. Add cucumber. Mix together with some olive oil, lemon juice and oregano. Serve veggie mix on top of tortilla. Sprinkle on some feta cheese.

By: K2

Polenta, Broccolini and Blue Cheese Bake

1 large bunch broccolini, chopped
About a cup of grape tomatoes, pricked with a knife (so they don’t burst when you bite into them)
Blue cheese
Tube of polenta, sliced
Olive oil
Black pepper

Heat oven to 350 degrees. Put unbleached parchment paper on a sheet pan. Place veggies and polenta on the pan. Drizzle on olive oil and add some cracked black pepper. Place in oven; cook for about 25-30 minutes. Take out. Cut up polenta into smaller pieces. Sprinkle crumbled blue cheese over all the ingredients. Pop back into oven until the cheese gets a little melty looking. Take out and serve. Super easy!

By: K2

Everything Bagel Strata

For the Strata:
Unsalted butter, for the baking dish (did not use)
8 ounces cream cheese, at room temperature
8 large eggs (5 whole, 3 egg white only)
2 1/2 cups milk (more like 2 cups)
1/4 cup grated parmesan cheese
Freshly ground pepper
1/4 cup chopped fresh dill (unfortunately store did not have fresh. Used dried but fresh would have been way better).
1 teaspoon grated lemon zest
5 day-old everything bagels, halved horizontally and cut into bite-size pieces (I used 4)

For the Caper Relish:
2 tablespoons capers
2 tablespoons chopped fresh dill
1 pint cherry or grape tomatoes, halved
1/2 small red onion, finely diced (did not use)
Kosher salt and freshly ground pepper
4 ounces smoked salmon, thinly sliced

Make the strata: Butter a 9-by-13-inch baking dish. Combine the cream cheese and eggs in a blender and blend until smooth. Add the milk and parmesan and blend until smooth. Season with salt and pepper. Add the dill and blend a few seconds, then blend in the lemon zest.

Transfer the custard to a large bowl. Add the bagel pieces and mix to coat, pressing on the bagels to totally submerge them in the custard. Transfer the mixture to the prepared baking dish. Cover and refrigerate overnight, pressing on the bagels a few times. (I did not see this and it was 6PM so needless to say I skipped this step.)

Preheat the oven to 350˚. While it heats, remove the strata from the refrigerator, uncover and place on a baking sheet. Bake until puffed and lightly golden brown around the edges and just set in the center, about 40 minutes. Let sit for 15 minutes.

Make the caper relish: Combine the capers, dill, tomatoes and onion in a bowl. Season with a touch of salt and pepper. Let sit at room temperature for 15 minutes.

To serve, cut the strata into large round circles (like a bagel!) and place on plates (I did not do this). Top with the smoked salmon and relish.

By Bobby Flay/Food Network

Grilled Mahi Mahi Sandwich

4 tablespoons spice mix (see below)
Lemon caper mayo (see below)
4 mahi-mahi fillets
Olive oil
4 ciabatta rolls, sliced and some pull some of the bread out to make room for ingredients.
Sliced tomato
Slaw (see below)

Spice rub:
2 tablespoons smoked paprika
¼ teaspoon garlic powder
½ teaspoon salt
½ to 1 teaspoon black pepper
1 tablespoon dried/ ground sumac
1 tablespoon teaspoon dried oregano
1 tablespoon coriander seed, finely ground (I use mortar and pestle)

Lemon caper mayonnaise:
2 tablespoons drained capers, chopped
¼ cup mayonnaise (I use Lemonaise Light. Could use regular and add some lemon juice)

Put a bag of shredded cabbage/carrot mix in a bowl, some lime juice, rice wine vinegar, a little bit of olive oil, black pepper and ground coriander and stir it up.

Rub spice mix on mahi mahi fillets. Place on grill and cook (don’t over cook!). Put rolls on grill and lightly toast.

Sandwich: Spread some caper mayo on rolls. Put a tomato slice on bottom. Next add a fillet. Top with slaw. Ready to eat!

By: K2

Grilled Vegetarian Cuban Sandwich

4 ciabatta rolls
Dijon mustard
Sour cream, about ¼ cup with smoked paprika mixed in
1 red bell pepper, diced
1 to 1.5 bag spinach and/or power greens
Olive oil
Kalamata olives, chopped (about 10)
Cheddar cheese slices (4)
Dill pickles thinly sliced into “boards”

Heat up grill. Sautee red pepper in some olive oil. When soft add spinach/power greens in batches. Take off heat. Take some bread out of the top half of rolls to make a well. Spread the mustard on the bottom side of a rolls and sour cream on the top. On the bottom halves place pickles slices and cheese. In the top halves put spinach/red pepper mix. Sprinkle on some olives and place top halves on bottoms. Cook on grill until toasty and cheese melts. (Can also bake in the oven.)

By: K2

Grilled Margherita Pizza Sandwich

¼ C Lemonaise Light
2 t Dijon mustard
Lemon juice (about 2-3 T)
French baguette
Olive oil
Cherry or grape tomatoes
Fresh mozzarella (or burata)

Cut baguette longwise and then each half cut in two. Put tomatoes on skewers, drizzle with olive oil. Mix together the mayo, mustard and lemon juice. Cook bread and tomatoes on grill. Don’t over toast the bread. Take off grill. Take tomatoes off skewers and chop up a bit. Tear apart the cheese and add it to the bread. Return to grill to melt cheese; then take off grill. Add some mayo mix, basil leaves and tomatoes.

By: K2

K2’s Chicken Salad

Chicken cooked how you like. I used TJ’s Grilled Lemon Pepper Chicken (precooked)
Dill pickles
Lemonaise Light (or mayo of your choice)
Dijon mustard
Lemon juice
Wholegrain sourdough bread, toasted
Optional: sliced grape tomatoes or arugula

I used one package of TJ’s lemon chicken. You can microwave it, but I cook it in the oven at 350 for about 15 minutes. Let cool and then shred. Dice some dill pickle, about ¼ cup or a little more. Mix together some Lemonaise Light (about 1/4 cup), a little Dijon mustard and lemon juice (about 1 lemon). Serve on toasted bread, open face style. Sprinkle on some tomatoes or arugula.

By: K2

Left Over Tortillas Soup

Grape seed oil
Chile powder
Black pepper
1 larger jar roasted red pepper
A few pickled jalapenos and some brine
1 box low sodium chicken broth
8 left-over cooked corn tortillas
1 cup frozen corn
1 box no-salt black beans
1 can hominy
Cotija cheese and more jalapenos for serving

Heat oil in pot; add spices and herbs. Blend red peppers and jalapeno pickles in food processor. Add mixture to pot with chicken broth. Cook about ten minutes. Crunch up tortillas and add to pot. Simmer for about 15 minutes. Remove from heat. Let sit until almost ready to serve. Then return to heat and add corn, black beans and hominy. Add water if needed. Cook until heated through. Serve with cotija and extra pickled jalepenos.

By: K2

Vegetable Soup with Ginger and Turmeric

Fresh ginger, grated (1-2T)
½ t turmeric
Chicken broth (4-6 C)
Olive oil
1 T chopped rosemary
1 T chopped thyme
3 carrots diced
4 stalks celery, diced
1 C cherry tomatoes, rough chopped
1 zucchini, diced
1 box no-salt cannellini beans

Heat oil in a pot over medium heat. Add ginger, turmeric, vegetables; cook about 3-5 minutes. Add rosemary, thyme and broth. Bring to a boil then lower heat to a simmer; cook for 20-30 minutes.

By: K2