Main Dishes

Cullen's Crazy Cabbage

***Thanks for sending us this great recipe Cullen!! ***
Stuffed red cabbage leaves served on a bed of baby spinach. Garnish with apple slices. This makes four servings.
2 Cups Cooked Lentils
2 Cups Cooked Wild Rice (Brown works too!)
1 Head Red Cabbage
2 14.5 oz Box Diced Organic Tomatoes Undrained
1 Cup diced onion
1 tbls butter
1 tbls chili powder
1 tsp dried basil
1 tsp cumin
½ tsp oregano
1 tbls Red Wine Vinegar
1/8 tsp Sea Salt
1 tbsp Olive Oil
Sliced Apples (for garnish)
1) In a large pot of boiling water, blanch cabbage for 3 minutes. Place in colander. When cool, score leave at the stem and remove. Repeat until 8 leaves have been removed.

2) Heat butter in skillet over medium heat, sauté the onion until soft then add chili powder, basil, cumin, oregano, lentils, rice, and vinegar, mixing well. Add salt, stir, and remove from heat.

3) Evenly divide the mix into eight portions. Take a portion of the mix, place it in a leaf. Roll the leaf tight and place seam side down onto plate. Repeat for remaining leafs.

4) Using a skillet with a tight fitting lid, heat skillet to medium heat. Add oil, and place cabbage into skillet (be careful not to let the leaf unwrap!). Pour entire contents of tomatoes over cabbage. Cover and simmer for 25 minutes.

5) Prepare plates with 1 to 1 ½ cups baby spinach. Place two rolls on top of spinach. Arrange apple slices around the outside the plate.

Parsnip and Celery Pilaf


25 min 10 min prep: Makes 6 Servings

1 tablespoon butter
1 1/2 cups parsnips, peeled and chopped
1/3 cup celery, sliced 1/4 inch thick
1/4 cup onions, diced
1 1/2 cups uncooked organic brown rice
1/4 cup water
1/2 teaspoon sea salt
3/8-1/2 teaspoon dried thyme
1/8 teaspoon fresh ground black pepper
3 cups organic chicken broth or vegetable broth
4 tablespoons diced water chestnuts, toasted
1. Heat the butter in a large saucepan over medium heat. Add parsnip, celery and onions, and cook 4 minutes, stirring occasionally. Do not let the vegetables brown.

2. Add cooked rice and the next 5 ingredients (rice through broth), and bring to a boil. Cover, reduce heat, and simmer 10 minutes. (Consult the package of your brown rice for exact cooking time.

3. Stir in water chestnuts

Stuffed Peppers

35 min prep: Makes 8 Servings

1 cup dried lentils
4 bell peppers
1 tablespoon butter
1 cup chopped onions
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon dried basil
1/2 teaspoon dried oregano
1 tablespoon wine vinegar
2 1/2 cups cooked organic brown rice
1 pinch sea salt
1 medium ripe tomato, chopped


1. Prepare the lentils. Use 3 cups water and cook on stovetop for 60 minutes after presoak or quick soak. For pressure cooker cook 15 to 20 minutes.

2. Cut peppers in half lengthwise and remove seeds then steam cut side down over 1/2 inch boiling water until nearly tender. About 9 minutes. Rinse with cold water then drain and set aside.

3. Preheat oven to 350.

4. Heat butter in a skillet over medium heat, sauté the onion until translucent and soft then add the chili, cumin, basil, oregano, lentils and vinegar mixing well.

5. Stir in the rice, salt and tomato and remove from the heat.

6. Fill peppers with lentil mixture and place on a shallow baking dish. Bake covered for 15 minutes or until tender.

7. Serve Immediately

Whole Chicken Crock Pot


1 day cook time & ½ day prep: SERVES 4

• 4 teaspoons salt
• 2 teaspoons paprika
• 1 teaspoon cayenne pepper
• 1 teaspoon onion powder
• 1 teaspoon thyme
• 1 teaspoon white pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 1 large roasting chicken (with pop-up timer if possible)
• 1 cup onion, chopped

1. In a small bowl, combine the spices.

2. Remove any giblets from chicken and clean chicken.

3. Rub spice mixture onto the chicken.

4. Place in resealable plastic bag and refrigerate overnight.

5. When ready to cook, put chopped onion in bottom of crock pot.

6. Add chicken.

7. No liquid is needed, the chicken will make it's own juices.

8. Cook on low 4-8 hours.

Balsamic Chicken

21 min cook time & 5 min prep: SERVES 4

• 4 boneless skinless chicken breast halves (see note in intro)
• 2 teaspoons lemon-pepper seasoning
• 1 1/2 teaspoons extra virgin olive oil
• 1/3 cup balsamic vinegar
• 1/4 cup chicken broth
• 2 garlic cloves, minced
• 4 teaspoons butter
• parsley sprig
• cherry tomatoes

1. On a hard surface with meat mallet, lightly pound chicken to 1/4-inch. To minimize the mess, place the breasts/tenders in a zipper-lock bag (unsealed) before pounding (if doing so, ONLY use a flat-surface mallet -- not one with ridges).

2. Sprinkle lemon-pepper seasoning evenly on both sides of chicken. Press to adhere.

3. In a large frying pan, pour oil and heat to medium temperature.

4. Add chicken breasts and cook, turning once, about 7 minutes or until fork can be inserted in chicken with ease. If substituting tenders, cook approximately 2-3 minutes per side, or until done.

5. Remove chicken to warm serving platter (keep warm). In medium bowl, mix together vinegar, broth and garlic; add to frying pan. Cook over medium-high heat (scraping up brown meat bits) about 2-4 minutes or until mixture is reduced and syrupy.

6. Add butter; stir to melt.

7. Place chicken on serving dish and spoon sauce over chicken.

8. Garnish with parsley sprigs and cherry tomatoes.

Grilled Herbed Salmon

17 min cook time & 5 min prep: SERVES 8

• 1/2 cup butter or olive oil
• 1 lemon, juice of
• 1 1/2 teaspoons soy sauce
• 1 1/2 teaspoons worcestershire sauce
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 2 tablespoons chopped fresh parsley (or less for dried)
• 2 lbs wild caught alaskan salmon

1. Melt the butter or place the olive oil in a bowl.

2. Add the remaining ingredients, except for salmon, and mix well.

3. Grill salmon skin side down at medium low temperature. Use tinfoil shaped into a pan to protect grille and hold sauce.

4. Pour butter sauce over fish, close grille and cook just until fish begins to flake, approximately 10-12 minutes.

5. Slip spatula between fish and skin and remove salmon to serving platter.

6. Pour any remaining sauce over fish.

7. Note: For oven, bake at 350°F Put foil on cookie sheet and follow above instructions.

Grilled Chicken with Cherries


40 min 20 min prep: Makes 4 Servings

1/2 cup chicken stock
1 cup fresh cherries, pitted
2 teaspoons balsamic vinegar
2 tablespoons butter
2 boneless skinless chicken breasts
salt and pepper, to taste

1. In a small saucepan, combine chicken stock, cherries, and vinegar, and bring to a boil.

2. Reduce heat and simmer until cherries soften, about 5 to 7 minutes. While glaze is simmering, season chicken with salt and pepper, and grill until done.

3. To serve, spoon cherry glaze on plate, place chicken breast in the middle and drizzle with more glaze
Tilapia al Ajillo (Garlic Tilapia)

20 min 5 min prep: Makes 2-4 Servings

1 1/2 lbs tilapia fillets
4 cloves garlic, thinly sliced
3 tablespoons butter
salt and pepper
lemons, for serving
chopped parsley (to garnish)

1. Season tilapia fillets with salt and pepper. Heat butter in a skillet over medium heat.

2. Put fillets in first, and when they start to turn color a bit (after 1-2 minutes) add garlic slices.

3. Continue cooking about 4 minutes or so, then flip fillets. Saute until cooked through, and fish flakes easily with a fork-- this will depend entirely on the thickness of your fillets, so you will need to watch them carefully.

4. The garlic should turn a dark golden brown. Serve with freshly squeezed lemon juice; garnish with chopped parsley.

Cajun Salmon

20 min 10 min prep: Makes 2 Servings

8 ounces salmon fillets
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons cajun spices
2 teaspoons oregano
Butter, to brush the pan

1. Brush a little butter in a frying pan and preheat the pan.

2. Combine the spices for the salmon in a small bowl.

3. Turn the salmon fillets in the spices, covering all sides.

4. Place the salmon fillets (skin side under) in the hot frying pan.

5. Saute for 4 minutes before turning over and saute for another 3 minutes or until done.

Garden Tilapia

50 min 20 min prep: Makes 4 Servings

4 tilapia fillets
1 teaspoon Old Bay Seasoning
1 teaspoon garlic powder
1 onion, sliced
4 cups spinach leaves
10 baby carrots
1/8 cup green onions, chopped
1/8 cup green peppers, diced
1 zucchini, sliced
1 teaspoon dried dill weed
1 tablespoon butter
1 yam, sliced in 1/4 inch slices, pre-cooked
salt and pepper

1. Line a jelly roll pan with foil. Spray with cooking spray. Place filets on foil covered pan and sprinkle with Old Bay seasoning, and garlic powder.

2. Lay onion slices, sliced zucchini, sliced yam, spinach, baby carrots, green onions, green peppers, and any other veggies you may like, over the filets.

3. Sprinkle with dill weed. Divide the butter into quarters and place the dots randomly over the dish.

4. Cover tightly with foil. Bake at 350 degrees for approximately 30 minutes.
Mediterranean Salmon

11 min 5 min prep: Makes 4 Servings

2 tomatoes, seeded coarsely chopped
3 tablespoons olive oil
1 tablespoon red wine vinegar
1/2 cup nicoise olives, pitted and coarsely chopped
1/4 cup red onions, chopped
2 tablespoons capers, drained
3/4 teaspoon salt, divided
1/2 teaspoon pepper, divided
4 (6 ounce) salmon fillets
1/3 cup fresh basil, loosely packed thinly sliced
1. Combine tomatoes, 2 tablespoons olive oil, red wine vinegar, olives, onion, capers, 1/2 teaspoon salt, 1/2 teaspoon pepper. Set aside. Brush both sides of the salmon with the remaining olive oil.

2. Sprinkle with remaining salt and pepper.

3. Heat a large non-stick skillet over medium-high heat. Sauté salmon 3-4 minutes per side or until cooked through. Add basil to reserved tomato mixture. Serve with salmon.

Flounder Almandine

25 min 5 min prep Makes 4 Servings

1 lb flounder fillets
3 tablespoons butter
2 tablespoons water
1 tablespoon lemon juice, fresh squeezed
1/4 teaspoon salt
pepper, freshly grated (to taste)
1/4 cup slivered almonds
2 tablespoons fresh parsley, minced
1. Preheat oven to 450 degrees F. Melt butter in shallow baking dish in oven

2. Remove baking dish from oven and add the water, lemon juice, salt and pepper.

3. Arrange fish in baking dish; flip to coat with butter mixture.

4. Bake in 450 degree oven 10 minutes per side, 20 minutes total, or until fish flakes easily with fork. Remove fish from pan. Stir almonds and parsley into butter mixture. Spoon mixture over fish to serve.