Category: Main Dishes

Asparagus and Strawberry Salad with Creamy Vinaigrette Dressing

Strawberries and asparagus are beautiful right now and I pick both up almost weekly during this time of year. This is a refreshingly light salad that’s loaded with goodness.  I love the sweetness from the strawberries and the zestiness from the balsamic vinegar.  This salad is so versatile, feel free to add your favorite in season fruits and veggies.

**If you are a fan of adding cheese your salads, crumbled goat cheese, feta or gorgonzola would be an extra layer of deliciousness here.

Asparagus and Strawberry Salad
Created by Kimberly Smith
http://www.foodfamilywine.com

Ingredients:
1 packages of mixed greens or spinach
1 bunch of asparagus, cut into 1 inch pieces
1 pint of strawberries, sliced
4 radishes, chopped (or 1/2 c chopped jicama)
½ C pecans or honey roasted almonds
Creamy White balsamic Vinaigrette, recipe below

Directions:

The first thing you want to do is blanch the asparagus.
Fill a large pot with water and bring to a boil over high heat.
Add 1 T salt to boiling water and stir.
Add the asparagus to the boiling water and cook for 2 minutes.
Remove asparagus from water with a slotted spoon and place in a large bowl with iced water to stop the cooking process.
After 1 minute, drain the asparagus and pat dry.

To make the salad place salad greens in a large bowl, add asparagus, sliced strawberries, chopped radishes, and pecans.

Top with the creamy vinaigrette.

Creamy White Balsamic Vinaigrette
Created by Kimberly Smith
http://www.foodfamilywine.com

Ingredients:
½ C avocado oil or light olive oil
¼ C white balsamic vinegar
1 T honey (you can omit the  honey for Whole30 or substitute honey for real maple syrup or agave nectar for a Vegan version)
1 T Dijon mustard
1/8 t salt
1/8 t pepper

Immersion Blender Directions:
Place all ingredients in a mason jar or 2 cup measuring cup.
With the immersion blender at the bottom of the jar, turn on the blender and slowly move wand to emulsify the dressing.

Blender Directions:
Place all ingredients in the blender except the oil. Turn blender on low and start drizzling the oil into the blender slowly until the dressing emulsifies.

Paleo, Low Carb, Whole30 option, Vegan option, Gluten Free, Dairy Free, Soy Free, Grain Free

IMG_20180513_175006_265 (2)

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Asparagus and Fennel Soup

It’s officially asparagus season. During asparagus season, I get at least one bunch every time I go to the farmers market. It is a short season, and this is one of the recipes I make every year. It only has a handful of ingredients and it is easy to make. The recipe is Whole30, Paleo, Keto, and Vegan. This soup is delicious all by itself, but, I like topping mine with bacon, crab, shrimp, or a poached egg for some extra protein.

Asparagus and Fennel Soup
Ingredients:
3 T olive oil
1 shallot, sliced
1 fennel bulb, sliced
1 bunch of asparagus, ends trimmed and chopped
½ t salt
2 C water
½ lemon, zested

Directions:
In a large skillet, heat olive oil over low heat. Add shallot, fennel, and salt. Cook for 15 minutes, stirring occasionally until fennel and shallot are tender.
Add water and increase to medium high heat. Bring to a boil.
Add asparagus and cook for 5 minutes.
Transfer all ingredients to blender. Add lemon zest and blend on high until creamy and smooth.

Whole30, Paleo, Keto, Low Carb, Vegetarian, Vegan, Dairy Free, Nut Free, Gluten Free

asparagus soup

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Lemon Herb Chicken Kebabs

Chicken Kebabs are a family favorite. We use this recipe quite often during the grilling season.  I finally got around to writing down the recipe.  This is on our Easter menu so now is the perfect time to share it.  I prefer to marinate the chicken for 24 to 48 hours, but even after a few hours, this chicken is tender and delicious.  The nice thing about making this in advance, is that if you are having people over it is one less thing to do the day you are entertaining.  It also makes for an easy weeknight meal.

Lemon Herb Chicken Kebabs
Created by Kimberly Smith
http://www.foodfamilywine.com

Ingredients:
• 2 pounds boneless skinless chicken breasts, cut into thin slices
• ½ C Olive Oil
• 1 lemon, juiced
• 1 t garlic powder
• 1 t sumac
• 1 t dried oregano
• 1 t ground black pepper
• ½ t salt
• ½ t dried thyme
• ½ t onion powder
Directions
1. In a small bowl, mix the olive oil, lemon juice, and the seasonings. Stir to combine.
2. In a shallow dish or Ziploc bag, place the chicken and marinade. Coat the chicken.
3. Cover dish or seal Ziploc bag and refrigerate for at least 6 hours, however, it is best if refrigerated for 24-48 hours.
4. When you are ready to cook the chicken, remove from the refrigerator.
5. Place chicken on skewers.
6. Heat grill pan or grill to medium high heat.
7. Cook 3-4 minutes per side until cooked through.

Whole30, Paleo, Keto, Low Carb, Dairy Free, Nut Free, Gluten Free

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Instant Pot Creamy Chicken Pie Soup

Chicken pie was one of my favorite meals when I was a kid. I preferred mine with mashed potatoes and extra gravy. Super healthy, right!

This past week has been cold and rainy and what I really wanted was a nice creamy bowl of soup to warm me up. This Paleo/Whole30 recipe has all the flavors of the chicken pie filling, but much healthier that those chicken pie’s I grew up eating. This soup is very creamy and comforting. I like adding a spoonful of mashed potatoes. Feel free to stir it into the soup to make it even creamier.

Instant Pot Creamy Chicken Pie Soup

Ingredients:
3 pounds boneless skinless chicken breasts or thighs, cubed
3 carrots, peeled and chopped
3 celery stalks, chopped
1 large onion, chopped
2 zucchinis, chopped
2 bay leaves
1 t dried thyme
½ t salt
1 t black pepper
4 C chicken stock
1/2 C chopped flat leaf parsley
4 T tapioca starch
½ C water
½ C coconut milk, cashew milk, or almond milk

Directions:
In your Instant Pot, using the sauté function, add olive oil, carrots, celery, onion, thyme, salt and pepper. Sauté for about 8 minutes until vegetables become tender.
Add zucchini, bay leaves, and chicken and stir to combine.
Add chicken stock and stir.
Turn the Instant Pot off.
Place the lid on and lock the lid in place. Make sure the vent is closed.
Now choose the manual mode, high pressure on the Instant Pot and change time to 15 minutes.
Once the time is up, use the quick release to release pressure.
In a small bowl or measuring cup, combine tapioca starch, water, and milk. Stir to combine, then add mixture to soup. Stir to combine. If you prefer your soup creamier and thicker, add an extra 2 T tapioca starch and additional ½ C of your preferred milk (coconut, almond or cashew all work great).
Remove bay leaves.
Add chopped parsley and stir.
Taste the soup and add any extra salt or pepper to your liking.

I like serving my soup with a spoonful of mashed potatoes.

Mashed Potatoes
Ingredients:
6 yukon gold potatoes, peeled if you prefer and cut in half or quarters
Water for boiling
½ C ghee
Olive Oil or vegetable stock (optional)
Salt and pepper to taste

Directions:
In a medium sauce pan add potatoes.
Cover potatoes with water and add 1 t salt.
Place pan on stove and cook over high heat until boiling.
Reduce heat to simmer and cook 15-20 minutes, or until potatoes are fork tender.
Drain water.
Add ghee to potatoes and mash.
If your potatoes are not creamy enough, you can add vegetable stock, more ghee, or olive oil.

Whole30, Paleo, Nut Free, Dairy Free, Gluten Free, Low Carb, Keto, Instapot

 

 

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Sheet-Pan Sausage and Brussels Sprouts

Weeknights are a perfect time for a simple and beautiful sheet-pan dinner.  It’s only three ingredients drizzled with olive oil and sprinkled with my Italian spice blend. Use your favorite seasoning blend if you don’t have an Italian blend. Getting dinner on the table can’t get much easier.

Sheet-Pan Sausage and Brussels Sprouts
Ingredients:
1-pound brussels sprouts, halved
1 red onion, sliced
1 package of your favorite sausage, sliced into 1-inch pieces
1-2 T olive oil
2 t Italian spice blend, or your favorite seasoning mix
Sprinkle of salt

Directions:
Preheat oven to 375 degrees
Place brussels sprouts, onion, and sausage on the sheet pan.
Drizzle with olive oil.
Sprinkle with spice blend and salt.
With hands, toss ingredients to coat everything evenly.

Place sheet pan in the oven and cook for about 20-25 minutes.
**cubed sweet potatoes would be a good addition to this recipe too.

Whole30, Paleo, Keto, Low Carb, Gluten Free, Dairy Free, Egg Free, Grain Free

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Roasted Red Pepper Chili

I have several go to chili recipes, but this one has been on repeat lately.  I like the flavor that the roasted peppers and tomatoes add and the depth of flavor from the cocoa powder.  Perfect for you next Football Sunday party!  This is a definite crowd pleaser.

Roasted Red Pepper Chili
Recipe by Kimberly Smith
http://www.foodfamilywine.com

Ingredients:
2 pounds ground beef
2 T avocado oil, beef tallow, or bacon fat
2 yellow onions, chopped (3 C)
6 gloves garlic, minced
4 T chili powder
4 T Cajun seasoning
2 T ancho chili powder
2 T smoked paprika
2 T cumin
1 T cocoa powder(unsweetened)
2 t salt
½ t cayenne
2 T tomato paste
1 jar roasted red peppers, chopped
2 14.5 ounce cans crushed fire roasted tomatoes
1 quart beef, chicken or vegetable stock

Directions:
Heat large pot or Dutch oven over medium high heat.
Add 2 T oil or cooking fat. Add ground beef and cook for about 5 minutes until the beef starts to brown.
Reduce heat to medium. Add onion, garlic and roasted red peppers.
Stir and cook for about 5 minutes until onions become tender and translucent.
Add seasonings and stir to combine.
Add tomatoes and tomato paste, stir to combine. Cook for 2 minutes.
Add stock and bring to boil.
Once boiling, reduce heat to simmer.
Cook for about 2 hours until chili has reduced and thickened.

Serve with cilantro, radishes, and avocado.

Whole30, Paleo, Keto, Low Carb, Gluten Free, Dairy Free

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