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Recipe modified from source: http://www.cookscountry.com/recipes/4374-bbq-wood-grilled-salmon Description Quick and easy salmon dish; nice smokey flavor with delightful BBQ notes. Serve with a crisp, fruity white wine. Equipment Gas or wood burning grill Wood Chips; preferably cedar Heavy-duty aluminum foil Pre-Prep Soak 2 cups of wood chips for 15 minutes. Pat salmon dry with paper towels- remove bones. Using heavy-duty aluminum foil, make four 7x5" trays. Using tip of knife, perforate bottom of each tray. Divide wood chips among trays. Pre-heat Grill Pre-heat grill on high heat; clean, and prepare for searing meats. Ingredients 1 ½ teaspoons sugar 3/4 teaspoon chili powder ¼ teaspoon cayenne pepper ½ teaspoon salt ¼ teaspoon pepper 4 skin-on salmon fillets (each 6 to 8 ounces and 1 1/4 inches thick) 1 tablespoon Dijon mustard 1 tablespoon maple syrup Preparation In a small bowl, combine: ...

Source http://www.wholefoodsmarket.com/recipe/ethiopian-style-chickpea-stew Preheat Oven Preheat oven to 450°F Ingredients 1 teaspoon sweet paprika 1 teaspoon fine sea salt ½ teaspoon ground allspice ½ teaspoon ground black pepper ½ teaspoon ground cardamom ½ teaspoon ground cloves ½ teaspoon ground coriander ¼ teaspoon cayenne pepper ¼ teaspoon ground fenugreek (optional) ½ teaspoon ground ginger 2 cans no-salt-added chickpeas (also known as garbanzo beans) , rinsed and drained 3 tablespoons extra-virgin olive oil , divided 2 cloves garlic , finely chopped 1 medium red onion , chopped 1 (1-inch) piece fresh ginger , peeled and finely chopped 1 can no-salt-added tomato sauce 4 cups low-sodium vegetable broth 1 pound red potatoes , cut into 1-inch chunks 4 carrots , cut into 1-inch chunks Preparation Spices Stir together in a small bowl; set spice mixture aside: Paprika Salt Allspice Black pepper Cardamom Cloves Coriander Cayenne Fenugreek Ginger Roast Chickpeas Toss chickpeas with a tablespoon of the oil on a large rimmed baking sheet and spread out in a single layer. Roast chickpeas, stirring occasionally, until somewhat dried out and just golden brown, 16 to 18 minutes; set aside. Cook Base Meanwhile, heat remaining 2 tablespoons oil in a medium pot over medium heat. Add to the pot: Garlic Onion Chopped ginger Cook, stirring occasionally, until very soft and golden brown, 8 to 10 minutes. Stir in reserved spice mixture and continue cooking, stirring constantly, until spices are toasted and very fragrant, about 2 minutes. Stir in tomato sauce and cook 2 minutes more. Add Roasted Chickpeas Stir in and bring to a boil: Broth Potatoes Carrots Reserved chickpeas Finish Reduce heat to medium-low, cover and simmer until potatoes and carrots are just tender, about 20 minutes. Uncover pot and simmer until stew is thickened and potatoes and carrots are very tender, about 25 minutes more. Ladle stew into bowls.

This recipe was modified to remove the kale and yield more of a stew type of consistency. Source http://www.epicurious.com/recipes/food/views/kale-and-white-bean-soup-106153 Equipment 8 quart soup/stew pot Ingredients 455 grams (1 lb) dried beans (half of each: Great Northern and Pinto) 2 onions, coarsely chopped 2 tablespoons olive oil 4 garlic cloves, finely chopped 5 cups chicken broth 2 qt water 1 (3- by 2-inch) piece Parmigiano-Reggiano rind 2 teaspoons salt ½ teaspoon black pepper 1 bay leaf 1 teaspoon finely chopped fresh rosemary 1 lb smoked sausage such as kielbasa (optional), sliced crosswise ¼ inch thick 8 carrots, halved lengthwise and cut crosswise into ½-inch pieces Preparation Soak Beans (I found this was not sufficient; needs a better method) ...

This recipe has been modified slightly to include the addition of dry white wine and reduction of butter from 3 to 1 tablespoons. Source http://www.epicurious.com/recipes/food/views/sauteed-shrimp-with-lemon-garlic-and-parsley-51262060 Ingredients 1 pound fresh, medium-sized shrimp 1 bunch flat leaf parsley 4 cloves garlic 1 lemon ½ cup dry white wine 1 tablespoons butter Sea salt Freshly cracked pepper Preparation Clean and devein shrimp In cold water, clean and devein shrimp. Set aside on a paper towel to absorb any excess water. Saute In a large saute pan on medium-low heat, add enough olive oil to coat. Add 4 cloves of minced garlic. Add your shrimp so they are all even on the bottom of the pan. Add the zest of one lemon Season with sea salt and freshly ground pepper. Cook for 1 to 2 minutes and flip. Deglaze with wine Add wine and deglaze pan. Simmer until most of the wine has evaporated. Finish Finish with: Handful of fresh chopped parsley The juice of the lemon One tablespoon of butter. Serve Serve hot with a baguette for dipping and/or with pasta. ...

Ingredients 2 large baking potatoes 2 medium red bell peppers, cored, seeded, and cut into ½ inch thick wedges 5 garlic cloves, peeled and smashed Chili peppers, quartered and seeded (your choice of the freshest available or personal favorite): 1 to 2 pimiento (cherry bomb) peppers (my personal favorite) –or– 1 to 2 jalapeño peppers (perfectly good, and readily available) –or– 1 to 2 serrano peppers (good for heat, but not much flavor) salt, to taste 1¼ to 1½ pounds of white fish fillets (tilapia, sole, halibut, or cod) 1 tablespoon sweet paprika 3 ripe tomatoes, coarsely chopped 1 cup chopped fresh cilantro or parsley 1 cup water ⅓ cup olive oil coarse salt, to taste Preparation In a large flame-proof casserole or Dutch oven, build the casserole: Set the potato slices on the bottom. Scatter the bell peppers, garlic, and chili peppers over the potatoes. Sprinkle with salt. Place the fish on top and sprinkle it with paprika and salt. Add the tomatoes and cilantro or parsley. Pour the water in at the edges. Sprinkle the top with oil Sprinkle generously with salt. Set the pan over high heat, cover, and bring the mixture to a boil. Reduce the heat slightly and simmer for 25-30 minutes or until the vegetables are tender and the fish is cooked through. Check the pan after 20 minutes; if there seems to be too much liquid, uncover the pan for the remaining cooking time. At this point, the casserole should be fully cooked and ready to serve, however, I’ve found that cooking for an extra hour, uncovered, over low heat really brings the flavors together and is really worth the extra time. ...

The title says it all. This recipe pairs well with Potato Dumplings Ingredients 1 medium yellow onion, chopped 1 medium purple onion, chopped 16 ounces white button mushrooms, chopped 32 ounces sauerkraut, drained Broth, as needed (vegetable, chicken, beef, etc. Your choice) Salt Olive Oil Preparation In a large skillet, combine onions and mushrooms. Add some salt. Add enough olive oil to lightly coat and prevent sticking. Cover and cook over medium heat, stirring frequently, until mushrooms and onions soften. Uncover and continue over low heat, stirring frequently, until mushrooms turn deep brown and liquid has cooked off. Add sauerkraut; stir to combine. Cover; stir frequently to prevent burning; add broth as needed to maintain moisture. Cook until sauerkraut turns deep brown. Serve You may serve as is, or compliment with as side dish. ...

For this recipe, substitute low-fat buttermilk in place of heavy cream for a lower fat yet creamy mouth-feel. Also, make your own crust. It’s so easy… Source Mushroom and Gruyère Quiche Special Equipment Rimmed baking sheet Preheat Oven Preheat oven to 400°F Prerequisite Recipes Half a recipe of Pâte Brisée Ingredients ¼ pound cremini mushrooms, cut into quarters or eighths, depending on size ¼ pound portobello mushroom caps, diced ¼ pound shiitake mushrooms, stems removed and discarded, cut into quarters ½ medium yellow onion, thinly sliced 1 tablespoon extra-virgin olive oil ½ teaspoon salt ½ teaspoon black pepper ½ cup low-fat buttermilk 2 eggs 1 tablespoon chopped fresh thyme 4 ounces gruyère cheese, shredded (about 1 ½ cups) 2 teaspoons chopped fresh thyme Preparation Roast Mushrooms and Onions In a large bowl, toss: Cut mushrooms Onion Olive oil Salt Pepper Place on a rimmed baking sheet in a single layer. Roast for about 15 minutes, or until cooked and firm. Remove from oven and set aside. ===Bake Pie Shell== ...

I’ve modified this recipe to streamline the cooking of the veggies and the final quiche. Source http://www.wholefoodsmarket.com/recipe/crustless-broccoli-and-onion-quiche Special Equipment 9" Cast Iron Skillet Preheat Oven Preheat the oven to 350°F. Ingredients 1 tablespoon extra-virgin olive oil 1 large onion, diced 2 cups broccoli florets, cut into 1-inch pieces 4 large eggs 1 cup low-fat (1%) milk 1/3 cup freshly grated Pecorino Romano cheese ½ teaspoon fine sea salt Freshly ground black pepper ½ teaspoon dried oregano ¼ cup brown rice flour –or– whole wheat flour dash paprika Preparation ===Cook Onion & Broccoli ...

Equipment Food Processor Ingredients 1 medium onion 2 cups canned white beans, drained ½ cup rolled oats 1 tablespoon chili powder Salt Pepper Hamburger buns Lettuce Tomatoes Olive oil Preparation Cut a medium onion into chunks add to food processor. Add beans rolled oats, chili powder and salt and pepper. Pulse, stopping occasionally to scrape the sides as necessary. Taste; if it’s too dry, add water; too wet, add more rolled oats, a tablespoon at a time. Divide the mixture into four even patties and cook them in olive oil until nicely browned each side. Serve on toasted buns with lettuce, tomato and onions.

Source http://www.wholefoodsmarket.com/recipe/chicken-enchilada-casserole Equipment Parchment paper Large baking sheet Food processor 9 x 13 baking dish Ingredients 3 split skin-on, bone-in half chicken breasts (about 2 ¼ pounds total) 5 poblano peppers, halved, stemmed and seeded 2 red bell peppers, seeded, stemmed and cut into quarters 1 cup cashews 1 tablespoon cider vinegar Pinch fine sea salt Pinch cayenne pepper 12 corn tortillas, halved 1 ½ cup salsa, preferably hot or medium-hot ½ cup low-sodium chicken or vegetable broth 1 cup shredded sharp cheddar cheese or nondairy cheddar-style cheese Preparation Roast Peppers and Chicken Preheat the oven to 400°F and line a baking sheet with parchment paper. Place chicken on one side of the baking sheet and poblano and bell peppers on the other side. Roast, stirring peppers once or twice until peppers are browned and chicken is just cooked through, 40 to 45 minutes. Cool slightly, then remove and discard skin and bone from chicken and shred meat. Dice peppers. Cashew Cream Meanwhile, place cashews in a small bowl and cover by about 1 inch with boiling water. Let soak 30 minutes. Drain and discard soaking liquid. In a food processor, combine cashews, ½ cup water, vinegar, salt and cayenne, and blend until smooth; add more water a tablespoon at a time, if necessary, to purée. Salsa and Broth In a separate bowl, Combine salsa and broth Construct Casserole Reduce the oven temperature to 375°F. Layer 1/3 of the tortillas in the bottom of a 9 x 13-inch casserole dish. Spoon ½ cup of the salsa/both mixture over the tortillas. Top with half the chicken and half the roasted peppers, and drizzle with half of the cashew cream. Repeat layering again, finishing with a layer of tortillas and salsa mixture. Sprinkle with cheese and bake until bubbling and golden brown, about 35 minutes. Cool Let cool 10 minutes before cutting and serving. ...