Breakfast Salad with Smoked Salmon

Multi-grain sourdough bread, cut into large crouton sized pieces
Olive oil
4 eggs
Salt/pepper
Apple cider vinegar
Arugula
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
Tortillas

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


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)

Slaw:
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
Basil
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
Epazote
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


Dal with Spinach and Cilantro

1 cup Masoor dal (red)
About 4 cups of water
Curry powder (turmeric based)
Some ground pepper
1 knob ginger, grated
1 box baby spinach, chopped if not real small
1 bunch of cilantro, chopped
1 tomato, grated (I use a box grater and do not add the skin to recipe)
Cooked basmati rice

Cook lentils, curry and ginger in water for about 20 minutes. Add more water if necessary. Take off heat. Add spinach, cilantro and grated tomato. When ready to serve re-heat gently. Pour over warm cooked basmati rice (can microwave to heat up if made earlier). Can add extra cilantro on top if desire.

By: K2