Category Archives: Vegetables

Kick It Up A Notch

I love dips! They are mostly packed with protein and make a very tasty snack, appetizer or side dish, plus they are so simple to make and take seconds to whip up.  This black bean dip took me three minutes to make (seriously, I timed it)!  All you need is a food processor and the ingredients listed below and you are in business! 
 

The dip has a nice kick from the red onion and is amazing to pair with crackers and vegetables.  This dip is also fantastic spread on a wrap or sandwich as a flavorful and healthier alternative to mayonnaise.   The options are endless! 

 
Bean Dip 2


Kicked Up Black Bean Dip

Makes About 1 Cup
¼ Small Red Onion
1 – 15 oz. Can Black Beans, drained and rinsed
1 Tbs. Lemon Juice
1 Tbs. Fresh Mint
1 tsp. Cumin
¼ tsp. Salt
Olive Oil, garnish
Mint Leaves, garnish
Red Pepper Flakes, garnish

In a food processor, pulse all the ingredients together until desired consistency is reached.  Place in a bowl and garnish with mint leaves, a drizzle of olive oil and a sprinkle of red pepper flakes.  Serve cold.


Black Bean Dip 1

Dinner For Two

Mazal Tov! Yael and Josh got engaged last night and I made my first engagement dinner! I had the honor of catering their first meal as an engaged couple.  After Josh proposed, I came out with 4 delectable dishes focusing on some of Yael and Josh’s favorite foods.  I even included the recipe for my pomegranate and citrus glazed salmon at the end of the page!
Appetizer 
Beet, Goat Cheese and Mixed Green Salad with a Balsamic Reduction

 Main Course
Pomegranate-Citrus Glazed Salmon, Roasted Vegetables (Fennel, Orange Pepper and Zucchini), and Creamy Brown Rice with Cherries

 Dessert
Warm Chocolate Lava Cake with Whipped Cream and Strawberries 

 Homemade Chocolate Hearts served with Fresh Mint Tea

 The newly engaged, very full and happy couple

Pomegranate-Citrus Glazed Salmon
Makes 2 Servings
2 Fillets of Salmon
1 Cup Pomegranate Juice
1 Orange, squeezed
1 tsp. Thyme, fresh
1 TBS. Apple Cider Vinegar
1/4 Cup Pomegranate Seeds
Heat a saute pan with about 2 Tbs. of oil to cover the bottom. Sprinkle salt and pepper on each side of the salmon fillets and lay in hot pan skin side down.  Sear for about 3 minutes and flip on the other side.  Sear the fish till it becomes flaky and has caramelized in color, about 5 minutes.  Remove the fish and reserve.  In the same pan, add the pomegranate and orange juice, thyme, and apple cider.  Reduce the liquid until it coats the bottom of a spoon and looks thick.  Keep a good eye on it so it doesn’t burn. Drizzle the glaze over the salmon and garnish with pomegranate seeds.
Helpful Hint:  When removing pomegranate seeds, cut into quarters and remove with hands in a bowl of cold water.   When all the seeds have been removed, strain out the water.  This is a no mess and no stain!