Wendy’s Version of the Widlflower V12 Salad
Put cauliflower, broccoli, peppers, zucchini, onions and brussel sprouts in a large ziploc. Add olive oil, balsamic, garlic, salt and pepper and marinate for 24 hours. Grill veggies. Add tomatoes as the veggies cook. Grill a large piece of wild salmon adding any spices you like. (I add lemon, butter and a fish spice).
- 3 tbsp olive oil
- 3 tbsp balsamic vinegar
- 3 tbsp mayonnaise
- 2 tbsp water
- 1 tsp dijon mustard
- 2 garlic cloves
- 1 tsp brown sugar
- salt and pepper to taste
To put salad together-
Start with a bed of kale. Add feta cheese and unsalted sunflower seeds.
Put veggies and salmon on top and add dressing.
Thank you Wildflower!!
Chilled, Crowd-Pleasing Carrot Soup
At this time of year, carrots are sweet and plentiful. For those of you that love soup, this is a delicious, healthy summer alternative to hot soup.
- 1 onion
- 10 carrots
- 6-8 cups of chicken broth
- sea salt and pepper to taste
Chop and sauté and the onion in butter. Wash, peel and chop 10 carrots. Add the carrots to the pot. Then add about 6-8 cups of chicken broth. Add salt and pepper to taste. Boil for about 20 minutes until carrots are soft but not mushy. Then, blend the soup in batches (I use the Vitamix) and chill for 5-6 hours.
That's it! :) Enjoy!
Rewarding, Rhubarb Muffins
Rhubarb is ready for the picking! Here is a delicious, healthy way to bake with it. Muffins-perfect for breakfast or a midday snack.
- 1 cup whole wheat flour
- 1 ½ cups organic spelt flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- ½ tsp. salt
- 1 ¼ cups coconut sugar
- ½ cup coconut oil
- 1 egg
- 1 cup buttermilk
- 1 tsp. vanilla
- 1 ½ cups rhubarb, diced
- ½ cup chopped walnuts
Preheat the oven to 350 degrees. Line or grease 12 muffin cups. Stir together-flours, baking powder, baking soda and salt. In a separate bowl, stir the coconut sugar, coconut oil, buttermilk, egg and vanilla. Mix well. Add the dry ingredients to the wet ingredients and stir. Add the rhubarb and walnuts. Spoon the batter into the muffin cups, filling almost to the top. Bake for approximately 25 minutes, until the muffin tops spring back.
- 6 ripe tomatoes peeled and pureed
- 1 medium purple onion finely chopped
- 1 cucumber, peeled, seeded, chopped
- 1 small green pepper seeded and chopped
- 1 small yellow pepper seeded and chopped
- 3 tbsp chopped fresh chives
- 4 cloves garlic, minced
- ¼ cup red wine vinegar
- ¼ cup olive oil
- 3 tbsp freshly squeezed lemon juice
- 2 tspn sugar
- ½ tspn chili powder
- 4 cups tomato juice
Add these ingredients according to your taste:
- Worcestershire sauce
- Hot Sauce (Frank’s works well)
Combine all ingredients. Place in non-metal, non-reactive storage container, cover tightly and refrigerate overnight, allowing flavors to blend.
Serve in bowls and garnish each bowl with:
- Sour Cream (a dollop)
- Fresh cilantro