Citrus Salmon Wraps with Fresh Greens

 

Light lemon-poached salmon combined with crisp veggies and herbs, wrapped in soft tortillas for a refreshing, healthy party snack.

Get ready to tantalize your taste buds with our zesty Citrus Salmon Wraps with Fresh Greens! Imagine succulent salmon, poached to perfection in a tangy lemon bath, mingling with a vibrant medley of crisp salad veggies and aromatic herbs. All of this deliciousness is lovingly drizzled with a refreshing lemon yogurt dressing and snugly wrapped in wholesome whole wheat tortillas.

This delightful dish is not just a feast for your palate but also a breeze to whip up in just 25 minutes. Perfect for a quick, healthy meal that serves four, these wraps can be enjoyed chilled or at room temperature. So, roll up your sleeves and get ready to roll up some wraps that are sure to make your taste buds dance! 🎉🥗🐟

Bon appétit! 🍽️✨

Servings: 4

Time: 25 minutes

Ingredients

• 1 lb. salmon fillet, skin removed

• 2 cups water

• 1 lemon, sliced

• 1 tsp lemon zest

• 1/2 tsp salt

• 4 large whole wheat tortillas

• 2 cups mixed salad greens

• 1 cup cucumber, thinly sliced

• 1/2 cup cherry tomatoes, halved

• 1/4 cup red onion, thinly sliced

• 2 tbsp fresh dill, chopped

• 1 tbsp fresh parsley, chopped

• 1/2 avocado, sliced

• 1/4 cup plain Greek yogurt

• 1 tbsp lemon juice

• 1 tsp olive oil

• Fresh black pepper to taste

Instructions

1. In a wide skillet, combine water, lemon slices, lemon zest, and salt. Bring to a gentle simmer.

2. Add salmon fillet and poach gently for 10 minutes or until cooked through. Remove and let cool slightly, then flake into large chunks.

3. In a small bowl, whisk together Greek yogurt, lemon juice, olive oil, and black pepper to create a light dressing.

4. Lay out tortillas and evenly distribute mixed greens, cucumber, cherry tomatoes, and red onion on each.

5. Add flaked salmon pieces over the veggies.

6. Drizzle each wrap with the lemon yogurt dressing and sprinkle with fresh dill and parsley.

7. Add avocado slices on top and gently fold or roll each tortilla wrap tightly.

8. Cut each wrap diagonally and serve chilled or at room temperature.

Pumpkin Risotto

Pumpkin Risotto: A Fall Favorite

If you love Italian cuisine, you're in for a treat with this Pumpkin Risotto! It's all about the pumpkin! This Risotto is bursting with rich pumpkin flavor, making it the perfect dish for cozy autumn nights. Whether you're a risotto enthusiast or just looking to try something new, this Pumpkin Risotto is sure to become a favorite. 🍂🎃

I hope you enjoy making and eating this delicious dish! 😊

Serving: 4

Prep time: 10

Cook Time: 30 – 35 minutes

Ingredients

• 1 cup Arborio Rice
• 1 cup Pumpkin Purée
• 2 tablespoons Butter, plus (1 tbsp. for the end process)
• 2 tablespoons Olive Oil
• ½ White onion diced
• 4 cloves garlic, minced
• 1/3 cup dry white wine – (Pinot Grigio)
• 3 cups low-sodium chicken or vegetable broth
• ½ cup fresh grated Parmesan or Romano Cheese
• SalPepperpper to taste

Steps

1. Heat the chicken broth in a medium pan, and keep it simmering until needed.
2. In medium – large heavy pan over medium heat, add olive oil and butter, once butter has melted, then add onions and garlic. Sauté onions and garlic until translucent/tender.
3. Add rice, mixing it well to coat it for about 1 – 2 minutes. Continue stirring rice until glossy and onions and garlic start to brown.
4. Add white wine, raise the heat slightly, and cook until the wine evaporates. Then add one ladleful of hot broth; once the rice absorbs the broth, add again. Continue to stir constantly, and then add pumpkin puree and more broth.
5. Stir the rice with a wooden spoon to prevent it from sticking to the pan. Add a little more broth, and stir until the rice dries out again. Continue stirring and adding liquid a little at a time. After about 20 minutes of cooking time, taste the rice and add salt and pepper to taste.
6. Continue cooking, stirring, and adding the liquid until the rice is al dente or tender but still firm to the bite.
7. The cooking process will take about 20 – 35 minutes, but be patient, “good things come to those who wait”. Remove the Risotto from the heat and stir in 1 tbsp. Off butter and add cheese, blend well. Taste again for seasoning. Allow the Risotto to rest for about 2 – 3 minutes before serving. Then garnish with fresh herbs and serve.

Roasted Root Veggies with Zucchini Garlic Cashew Soup

Roasted Root Veggies served with Zucchini, Garlic Cashew Soup

Roasted Root Vegetable Medley

Cooking smart for a healthy heart is what it’s all about. Your family will love this low-fat side dish full of beautiful flavors. If you love my Spicy Roasted Sweet Potatoes, you will also love this dish. Carrots, Yellow and Red Beets, Sweet Potatoes, and onions roasted together will make your taste buds sing.

Servings: 6 – 8

Prep Time: 15

Cook Time: 45 minutes @ 425 degrees

Method of cooking: Oven Roasted

Ingredients

• 2 medium-sized sweet potatoes
• 2 medium Yellow Beets
• 2 medium Beets
• 4 medium carrots
• 2 small white onions
• ¼ cup Extra Virgin Olive Oil

·         2 tablespoons agave nectar (substitute for agave nectar is “Pure Maple Syrup”)

·         1 tablespoon of fresh-squeezed lime juice

·         4 cloves garlic (minced)

·         1 tablespoon fresh grated ginger

·         1 teaspoon cinnamon

·         1 teaspoon chili powder

·         1 teaspoon nutmeg

·         ½ teaspoon allspice

·         2 tablespoons fresh parsley (chopped for garnish)

Directions

Preheat the oven to 425 degrees and prepare a large baking sheet with aluminum foil.

Prep veggies: Peel and clean veggies, then cut them into 1” (inch) chunks. All veggies should be cut to the same size for cooking.

Combine olive oil, agave nectar, lime juice, garlic, fresh ginger, and spices in a large bowl. Add the vegetable medley, toss, and coat well.

Place seasoned veggies on a baking pan and spread them into a single layer to roast evenly.  

Roast the veggies in the oven, occasionally stirring, for about 40 - 45 minutes or until golden brown, tender, and caramelized. Remove from the oven and season with salt and pepper to taste, if desired. Place in a serving dish and garnish with fresh parsley.  

 

Zucchini Garlic Cashew Soup

Raw Cashews

Garlic

Olive Oil

Vegetable Broth

Fresh Herbs - Basil, Mint and Parsley

 Ingredients - makes two servings

2 ounces Raw Cashews

2 medium zucchini, cut into chunks

2 cups of water

4 garlic cloves

Himalayan salt or Bragg Liquid Aminos (to taste; this is optional)

Herbal seasoning blends or fresh herbs, like basil or dill (to taste; optional)

In a medium saucepan, add cashews, zucchini, and garlic cloves to salted water and bring to a boil. Then reduce the heat and let it simmer for about 5 minutes or until the zucchini is tender.

Add all ingredients to a blender and blend until smooth. Serve and garnish. Enjoy!