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Issue 61: Synergistic Recipes

Beef Avocado Salad with Rosemary Dressing

Yield: 6 servings

Ingredients:

2 lbs. sirloin steak, cooked medium rare, cut in julienne strips (leftover steak may be used)
3 avocados
3 tomatoes, ripe but firm
1 purple onion, thinly sliced
1 bunch watercress, leaves only

Rosemary Dressing Ingredients:
2 small shallots
1 clove garlic
2 teaspoons parsley, minced
1 sprig fresh or ½ teaspoon dried rosemary
1½ tablespoon Dijon-style mustard
½ cup lemon juice
2 teaspoons raw, unheated honey
1½ tablespoon vermouth
2/3 cup raw wine vinegar
1 1/3 cup of extra-virgin olive oil
Celtic sea salt to taste
Black pepper, freshly ground

Directions:

To make the dressing, crush and chop the shallots and garlic together. Mix these with the parsley, rosemary, and mustard. Stir in the lemon juice, honey, and vermouth and let this mixture stand for 2 hours (this portion may be done in advance and stored in refrigerator). Force the dressing through a sieve into a bowl. Add the wine vinegar. Whisk in the olive oil. Season with salt and pepper to taste.

Add a portion of the dressing to the beef and stir to coat. (If you are starting with fresh meat, you may also marinate the meat in this dressing before cooking). Peel and chop the avocados and tomatoes. Add the avocados, tomatoes and onion to the dressed beef. Serve on a bed of watercress.

Source: Keith Tindall of White Egret Farm

Chicken Supreme Salad

Yield: 1 serving

Ingredients:

1 oz. extra-virgin olive oil
2 oz. fresh green onions
2 oz. carrots
2 oz. red peppers
2 oz. apple
3 tablespoons balsamic honey Dijon dressing
3 oz. cooked and pulled chicken
1 cup chopped romaine lettuce
1 cup mixed field greens
2 oz. pecans
2 oz. white cheddar cheese
¼ oz. sunflower sprouts
1½ sliced oranges

Directions:

In a large sauté pan with the oil, sauté all vegetables, the apples, and chicken (sliced 1/4-inch thick) for 2-3 minutes. Add the dressing and continue to sauté one minute, tossing well. In a large salad bowl, place the romaine lettuce first, then the mixed field greens on top of the romaine lettuce. Do not mix. Add the sautéed vegetables and chicken to the top of the lettuce. Add cheese and pecans to the top of the vegetables. Place 1½  slices of orange cut in half on the side of the bowl. Add sprouts.

Source: James Thomas of R. Thomas Deluxe Grill in Atlanta

Oriental Red Meat Salad

Yield: 6 servings

Ingredients:
 
1½ lb. beef flank salad, or similar cut from lamb or game
½ cup lemon juice
6 tablespoons soy sauce
2 tablespoons extra-virgin olive oil or expeller expressed peanut oil
1 tablespoon toasted sesame oil
1 teaspoon fresh grated ginger
pinch of red pepper flakes
2 tablespoons toasted sesame seeds
½ lb. snow peas, steamed lightly and cut into quarters at an angle
1 lb. bean sprouts, steamed lightly
1 red pepper, seeded and cut into a julienne

Directions:
 
Using a sharp knife, score the flank of steak across the grain on both sides. Broil 2-3 minutes to a side, or until meat is medium rare. Transfer to a cutting board and let stand 10 minutes. Meanwhile, mix lemon juice, soy sauce, oils, ginger, and red pepper flakes together. Cut the meat across the grain in an angle into very thin slices, then cut these slices into a julienne. Marinate with soy sauce mixture for several hours in refrigerator. Mix with sesame seeds and vegetables just before serving.

Source: Sally Fallon, author of Nourishing Traditions

 

This information is intended for educational and informational purposes only. It should not be used in place of an individual consultation or examination or replace the advice of your health care professional and should not be relied upon to determine diagnosis or course of treatment.


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