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Asian Melon Salad Recipe

Summer is here! Add this refreshing melon salad for a side at your next BBQ or eat as a simple snack. When making this recipe add equal parts, dress, and mix together. Ingredients: Melons (Cantaloupe and Honey Dew, cubed work well) Sun Gold Tomatoes, halved Cilantro, chopped Mint, chopped Wild Arugula Shallots or Fried Shallot Rinds (Optional) Dressing: [...]

Summer Cooking with Tomatoes & Peppers

HEIRLOOM CHERRY TOMATO “COMPOTE” & CEVICHE ROAST PEPPER RELISH & PICKLING LIQUID Heirloom Cherry Tomato “Compote” Ingredients: Extra virgin Olive Oil – 2 TBS Red Onion minced — 1 cup Garlic minced — 2 cloves Heirloom Cherry Tomatoes — 3 pints Rosemary — 1 sprig Thyme — 1 sprig Salt & Fresh Pepper to taste [...]

Romesco & Lemon Shallot Vinaigrette Recipe

Lemon Shallot Vinaigrette I shallot, cut minced 1/2 cup lemon juice 1 cup olive oil Salt and fresh ground pepper to taste Romesco Sauce 1 large tomato, no core 2 Tbs hazelnuts, toasted with skin removed I ancho chile 2 Tbs, blanched almonds 1 slice firm white bread 2 large cloves garlic, sliced Pinch of [...]

Cooking with Farmer’s Market Vegetables

My trip to the farmer’s market yielded these dishes – simple, flavorful and versatile… Ingredients: 2 ears of Sweet Corn — Shucked, cleaned and grilled, when cooled cut the kernels off of the cob 10 small Summer Squashes — Baby if possible, 5 green and 5 yellow cut on bias, tossed in herb oil mixture [...]

Small Plates from Farmhouse

Small plates in restaurants are everywhere. They started as tapas in Spain or dim sum in China, even the courses of fish in a sushi bar. They are fun ways to eat with a great variety. A chance to taste lots of different foods and if you’re not that hungry, a nice option to a [...]

Starting Vegetables from Seeds

For those of us that really enjoy all aspects of vegetable gardening, the greatest gratification can be the reward of a crop you started by seeds. Seeds have been available since the settlers brought over from their home soil and started planting their crops. Seeds are fairly easy to germinate; and with proper timing will [...]

One Pot Slow Cooked Meal

White Wine Braised Chicken with Fennel & Kale Servings: 4 Ingredients: 6 lb. whole chicken cut in 8 pieces (remove back bone, wings, giblets and neck) 6 medium carrots – cut in pieces, about ½ inch slice 1 medium brown onion – slice in ½ inch julienne 1 medium leek – cut in rings and [...]

Salads, Salsas & Vinaigrettes by Chef Rich Mead

Winter CitrusAs our California “winter” winds down, citrus is the star at the Farmer’s market. Our friend, Peter Schaner, proprietor of Schaner Family Farms in Valley View (north of San Diego), has a variety of citrus which we have always tried to utilize in our kitchen in many different ways.Navel oranges, blood oranges, many varieties [...]

Soups are for Fall by Chef Rich Mead

Roasted Butternut Squash Soup Ingredients: 1 butternut squash 1 onion – julienned 2 tsp. chopped garlic 1 cup white wine 2 qtrs. Chicken stock Olive oil 3 bay leaves Salt and fresh ground pepper to taste Touch of white pepper Preparation: Split butternut squash, scrape out seeds, wrap with aluminum foil and place in [...]

Salmon with Spring Vegetables & Quinoa Salad by Chef Rich Mead

Salmon with Spring Vegetables & Quinoa Salad Ingredients: 4 pieces of salmon - 4 oz. 1 tbs. orange zest 1 tbs. chopped garlic 1 tbs. Italian Parsley 1 cup asparagus 8 small artichokes 12 favas ½ - 1 cup sugar snap peas ½ cup sweet 100 tomatoes 1 cup cooked quinoa Citrus Vinaigrette Ingredients: [...]