Recipes

Paprika Dusted Potato Salad with Salmon

INGREDIENTS:

• Two yukon gold potatoes peeled and cut into thick slices (vertical cuts) • 2 Tbs melted butter • 2 Tbs olive oil • 1 Tbs. paprika • 1/4 tsp. Salt • ½ tsp. Coarse ground black pepper • 1 / 3 pound green beans, cut and blanched in salted water • 1 pound of fresh salmon fillet skinned and cut into small portions • Juice of two lemons • 3 Tbs. olive oil • 2 Tbs. capers • ½ tsp. Chervil • 1 tsp. Thyme • 2 Tbs. chives

DIRECTIONS:

1. Preheat oven to 400 degrees 2. Mix butter and olive oil together and toss potatoes in mixture 3. Mix paprika, salt and pepper together 4. Lightly dust potato slices in paprika mixture and place on lined baking sheet 5. Bake for 15 minutes and turn. Bake for another 15- 20 minutes or until soft. 6. Mix lemon juice and olive oil 7. Mix herbs together 8. Add ½ of herb mixture to ½ the lemon juice and olive oil 9. Marinate the salmon in a covered dish turning once after 30 minutes and letting rest in mixture another 30 minutes 10. Cut and place salmon on potato slices and return to oven 3 to 5 minutes 11. Arrange on tray with green beans 12. Add capers and remaining herbs to the remaining lemon juice and olive oil mixture 13. Stir and drizzle over the entire dish 14. Dust salmon with small amount of paprika 15. Serve Note: Great side dish with Caesar salad or asparagus soup or with cheese and bread

Recipe submitted by Cynthia M. Brown

Spicy Cauliflower “Rice”

INGREDIENTS:

• 4 cups cauliflower “rice” (grated or processed into very small pieces) • 1 teaspoon coconut oil • 1/2 medium onion, finely diced • 3/4 cup tomato sauce • 2 garlic cloves, minced • 1/2 teaspoon cumin • 1/4 teaspoon paprika • 1/4 teaspoon cayenne pepper • 1 teaspoon Himalayan salt • 1/4 teaspoon ground black pepper • 1 jalapeno, finely chopped

DIRECTIONS:

1. Heat oil in a large skillet over medium-high heat. Onions and Pepper

2. Add onions and jalapenos, and then sauté until tender, about two to three minutes. Garlic and Cauliflower

3. Add the garlic and cauliflower, sauté until the cauliflower is tender, approximately two minutes. Tomato Sauce

4. Add tomato sauce, cumin, paprika, cayenne, salt and pepper. Stir to evenly coat the vegetables. Cook for three to four minutes, or until tender and heated through.

*Tip: You can adjust the spiciness level. For spicier, add more ground cayenne and jalapeno. Less spicy, omit the jalapeno and reduce the amount of cayenne you’re adding to the dish.