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Friday September 23rd 2016
(This week's recipes are usually uploaded by Friday each week.  
If they have not yet been updated, please check back later. Thanks).
Reduce High Blood
 - DASH - diet click here
Lettuce and Cilantro Salad

1/4 cup extra-virgin olive oil
2 tablespoons lemon juice
1 clove garlic, peeled and pressed or minced
3 quarts bite-size pieces rinsed and crisped butter lettuce (about 1 lb.)
1 1/2 cups cherry tomatoes, rinsed, stemmed, and halved
1/3 cup chopped fresh cilantro
Salt and pepper

1. In a large bowl, mix oil, lemon juice, and garlic.
2. Add lettuce, tomatoes, and cilantro; mix salad gently. Add salt and pepper to taste.

Cilantro-Lime Turkey Taco Lettuce Wraps

2 teaspoons olive oil
1 1/4 lbs ground turkey breast
1 small or 1 medium yellow onion
2 cloves garlic, peeled
1/3 cup packed fresh cilantro
1/4 cup fresh lime juice (from about 2 limes)
1/2 cup your favorite green salsa
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1 teaspoon dried oregano
1/4 teaspoon kosher salt
1/4 cup low-sodium chicken stock
1-2 heads of iceberg lettuce (depending on size)
diced avocado and tomatoes for garnish

In a food processor, add onion, garlic, cilantro, lime juice and green salsa. Pulse until a smooth salsa consistency is reached; set aside.
In a medium non-stick sauté pan, heat olive oil over medium heat. Add ground turkey and cook, breaking up any large pieces, for 5 minutes. Add chili
powder, cumin, oregano and salt; stir.
Add salsa to turkey and stir to combine and cook until turkey is cooked through about 5 minutes more. Add chicken stock, turn heat to medium-high
and bring to a simmer. Cook for an additional 1-2 minutes.
Turn heat off and let turkey mixture sit while you prepare the lettuce cups.
Tear off large pieces of lettuce that are big enough to hold about 1/3 cup of ground turkey. Top each lettuce cup with diced tomato, avocado and
extra cilantro if desired. If you're like me, load it with hot sauce too!

Apple & Walnut Salad Recipe

5 cups torn romaine
5 cups torn red leaf lettuce
1 large red apple, chopped
1 large green apple, chopped
1 cup (4 ounces) crumbled Gorgonzola cheese
1/2 cup chopped walnuts, toasted
1/3 cup thinly sliced red onion
1/3 cup dried cranberries
3/4 cup apple cider or juice
3 tablespoons cider vinegar
2 teaspoons honey
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup walnut oil or canola oil

In a salad bowl, combine the first eight ingredients.
In a small bowl, whisk the cider, vinegar, honey, salt and pepper; gradually whisk in oil. Drizzle over salad; toss to coat. Serve immediately. Yield: 12
servings (1 cup each).


Tomato Cilantro Soup

3 tablespoons olive oil
1 large onion, chopped
2 garlic cloves, minced
1 tablespoon ground cumin
2 teaspoons paprika
1 large can plum tomatoes (about 28 ounces), with juice
4 tablespoons tomato paste
2 bunches cilantro, washed and tied with kitchen twine (set aside 2 tablespoons leaves for garnish)
Salt and freshly ground black pepper
Juice of 1 or 2 limes
Yogurt, preferably thick Greek style, for garnish (optional)

Heat oil in a large heavy pot over medium-high heat. Add onion and cook, stirring, until softened. Add garlic, cumin and paprika, and cook 1 minute,
stirring. Add tomatoes, 1 quart water, tomato paste, cilantro and 2 teaspoons salt. Bring to a simmer, cover, and simmer 30 minutes.
Turn off heat, remove and discard cilantro, and blend with hand blender until smooth. Season to taste with salt, pepper, lime juice and cayenne.
Serve hot or cold, with spoonful of yogurt in each bowl (if using) and sprinkled with cilantro leaves.

Sautéed Eggplant with Cilantro

5 tablespoons extra-virgin olive oil
1 medium eggplant (1 pound), cut into 1/2-inch dice
Kosher salt and freshly ground pepper
Chopped cilantro

How to make this recipe
In a large skillet, heat the olive oil until shimmering. Add the eggplant and cook over moderately high heat, tossing occasionally, until tender and
golden, about 10 minutes. Transfer the eggplant to a bowl and season with salt and pepper. Sprinkle with cilantro and serve.

Creamy Cilantro Lime Dressing

1 cup loosely packed cilantro leaves (stems removed)
1/2 cup plain Greek yogurt
2 cloves garlic, minced
2 Tablespoons lime juice (from 1 lime)
1/8 teaspoon salt
1/4 cup olive oil

In a food processor, combine cilantro, yogurt, garlic, lime juice, and salt. Blend until smooth.
With the motor running, slowly add olive oil through the feed-tube. Chill at least 10 minutes to blend flavors.

Roma tomatoes

Tomato and Onion Bruschetta

2 roma tomatoes, chopped
1/2 medium sweet onion, chopped
French bread ( homemade or store-bought )

Slice your French bread and brush each slice with olive oil.
Toast on a skillet on medium heat until browns.
In a medium mixing bowl, stir together chopped tomatoes and onion.
Add vinaigrette and stir gently.
Let sit 15 minutes.
Serve on toasted bruschetta.

Easy Lime Vinaigrette
1/4 c canola oil
2 Tbsp lime juice ( squeezed from half of lime )
1 tsp lime zest ( almost half of lime )
1 Tbsp apple cider vinegar
1/8 tsp salt
1/8 tsp black pepper
1 garlic clove, minced
1/2 tsp oregano or Italian seasoning

Mix all in food processor. Transfer into a jar. Refrigerate for at least 30 minutes.

Roasted Tomato Cilantro Lime Creamy Spaghetti

1 pound dry spaghetti noodles
4 cups cherry tomatoes
2 tablespoons extra virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons extra virgin olive oil
1 cup finely chopped white onion
1 tablespoon fresh minced garlic
1/2 cup fresh cilantro leaves, chopped
1/2 cup heavy cream
1/2 cup mild prepared salsa
1 tablespoon fresh lime juice
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
1/4 teaspoon garlic salt

Preheat oven to 375 degrees F.
Cook spaghetti according to package directions. Drain and set aside.
Place tomatoes onto a large cookie sheet lined with parchment paper or tin foil for easier clean up. Drizzle tomatoes with olive oil and season with salt
and pepper. Bake for 10-15 minutes, until skin just starts to split. Remove.
Heat oil in large dutch oven over medium heat. Add onion and garlic, cooking for about 5 minutes, until softened. Stir in cooked spaghetti and add
cilantro leaves, cream, salsa, lime juice, salt, cumin, pepper and garlic salt. Stir until combined and cook until hot. Remove from heat and just before
serving stir in roasted tomatoes gently.

Tomato and Eggplant Tian


2 to 3 tablespoons extra-virgin olive oil
1 small eggplant, sliced 1/4-inch thick
Kosher salt
2 small onions, sliced into 1/4-inch thick rounds
1 clove garlic
2 small tomatoes, sliced into 1/4-inch thick rounds
1/4 cup shredded Parmesan


Position the oven rack in the center of the oven. Preheat the oven to 375 degrees F.

In a large saute pan, heat 1 tablespoon oil over medium-high heat. Add the eggplant slices, season with salt and cook until golden on both sides.
Remove to a plate and repeat with the onion slices.

Rub a small baking dish with the garlic clove. Layer the eggplant, onions, and tomato slices in rows in the baking dish. Drizzle a little more olive oil on
top. Cover the baking dish with aluminum foil and bake until heated through and the tomatoes are soft but still hold their shape, about 20 minutes.
Remove the baking dish and set the oven to broil. Sprinkle the tomatoes with the shredded cheese and broil to melt and brown the cheese, about
another 2 minutes. Remove from the oven and serve.

Recipe courtesy of Melissa d'Arabian


4 large tomatillos, papery husks removed
2 tablespoons diced white onion
1 serrano chile, stemmed
8 sprigs cilantro, stemmed
1/2 teaspoon salt, or to taste

1. Wash the tomatillos well with warm water to remove the naturally sticky coating, which is bitter. Cut them into quarters.
2. Pulse the tomatillos in a food processor with the remaining ingredients until a slightly chunky texture is achieved.
3. Taste for salt and serve as soon as possible to enjoy maximum bite and crunch.

Tomatillo and Jalapeno Dip

6 tomatillos
1 organic onion
1/2 cup organic cilantro
1/8 - 1/4 cup organic lime juice (freshly juiced)
1/3 cup organic extra-virgin olive oil
2 tablespoons organic apple cider vinegar
1/2 - 1 organic jalapeno
1 - 2 organic garlic (freshly crushed)
Himalayan pink salt (to your preference)

Add all ingredients to a food processor and pulse until everything is chopped into small pieces.
Adjust seasonings to your preference. Enjoy!

Tip #1:  Start with the lower amounts of garlic, jalapeno and lime juice and add if you want more.  I used an entire jalapeno and it was very hot.  I also
used the full amount of lime juice because I like the tangy taste, but if you don’t just use the lesser amount.  Also, I forgot to add the Himalayan salt
and I found it didn’t really need any, but feel free to add some if you prefer.

Spicy Cold Tomatillo Soup

1 pound tomatillos, hulled and washed
3 garlic cloves
1 serrano chile
1 cup cucumber, peeled, seeded, and roughly chopped
1/4 cup roughly chopped onion
1/4 cup roughly chopped cilantro
1/2 cup homemade or low-sodium canned chicken stock, skimmed of fat
1 tablespoon fresh lime juice
1/2 teaspoon coarse salt
1/2 cup plain nonfat yogurt
1/2 cup water
1 small avocado, peeled, pitted, and cut into 1-inch cubes, for garnish

Heat broiler. Place tomatillos, garlic, and serrano chile in a single layer on a rimmed baking sheet, and roast until tomatillos are soft and browned in
spots, about 5 minutes. Turn all items; continue cooking until other side is soft and browned, about 5 minutes more. Remove from heat; let cool
Transfer baking sheet to a wire rack; let cool completely. Peel garlic; place cloves in the bowl of a food processor fitted with the metal blade. Add
tomatillos, serrano, and any accumulated juices along with cucumber, onion, cilantro, stock, lime juice, and salt; blend until mixture is smooth. Add
yogurt and the water; process until they are just combined.
Transfer to a large bowl or plastic storage container; cover with plastic wrap. Refrigerate at least 2 hours. To serve, ladle into bowls; garnish with

Tomatillo Chicken Quesadillas Recipe

2 cups homemade or store-bought low sodium chicken stock
1 bunch cilantro (1 cup leaves, stems reserved), rinsed, divided
1 pound boneless, skinless, chicken breasts or thighs, trimmed of visible fat
10 ounces (about 5 or 6 small) fresh tomatillos, husks removed, washed, quartered
1 small red onion, coarsely chopped (about 1/2 cup)
2 jalapeno peppers, quartered
2 teaspoons juice from 1 large lime
Kosher salt
8 large flour tortillas
8 ounces Monterey Jack cheese, shredded

If using chicken breasts, halve each breast on the bias so that pieces are of equal thickness. In medium saucepan over medium heat, heat chicken
broth to simmer. Add cilantro stems to broth.
Add chicken to broth and gently cook until just cooked through (chicken should register 155 to 160°F on an instant-read thermometer), 8 to 10
minutes, reducing heat if necessary to maintain a bare simmer. Transfer chicken to plate and shred into small bite-sized pieces when cool enough to
While chicken is cooking, pulse tomatillos, onion, jalapenos, lime juice, 1/2 teaspoon salt, and cilantro leaves in food processor to form a medium
chunky consistency. Do not puree. Season to taste with more salt as desired.
Heat large cast iron or non-stick skillet over medium-high heat. Place one tortilla in pan and sprinkle with 1/4 of cheese. Arrange 1/4 of the chicken
pieces over cheese and spread 1/4 of the salsa over the chicken. Place a tortilla on top and gently press with spatula.
Cook until both sides are crisp, brown, and spotty, and cheese has melted, 1 to 2 minutes per side, adjusting heat so as not to burn tortillas. Continue
with remaining ingredients to form 4 quesadillas total. Cut into wedges and serve immediately.

roasted eggplant with cumin & lime

2 large Italian eggplants, about 1 lb each
good olive oil
kosher salt
1 lime
1 teaspoon ground cumin
1/4 to 1/2 of a whole preserved lemon, optional
seeded crackers or toasted baguette slices, optional
parsley for garnish

Preheat an oven to 400°F.  Line two baking sheets with parchment paper. With a fork, pierce one of the eggplants in several places. Place pierced
eggplant on one of the baking sheets. Cut the other eggplant into 1-inch cubes, discarding stem (do not peel). In a bowl, toss eggplant cubes with
enough olive oil to coat, about 3 tablespoons. Sprinkle with a few pinches of salt and toss again. Spread the cubes on the other baking sheet. Place
both baking sheets in the oven and roast until the skin of the whole eggplant is wrinkled and the flesh has almost collapsed (to test, pierce eggplant
with a skewer) and the cubes are golden brown and fragrant, about 35 minutes each. Remove each sheet of eggplant from the oven when it is done
and set aside to cool slightly.

When the whole eggplant is just cool enough to handle, cut off the stem, then pull off the skin (use a knife if it sticks in places). Put flesh in a bowl and
mash roughly with a fork. Squeeze juice from half the lime over the eggplant, add the cumin and 2 tablespoons of olive oil; stir well. Stir in eggplant
cubes, then season to taste with salt and adjust seasonings for more lime juice and/or oil if desired. If using preserved lemon, finely chop the skin and
flesh from a quarter-lemon and stir into the eggplant; taste and add more preserved lemon if desired.
To serve as an appetizer, mound the mixture (warm or at room temperature) into a serving dish, garnish with parsley and serve with crackers. Or
spoon onto toasted baguette slices and garnish each with a parsley leaf to serve as crostini.
As a side dish, serve eggplant while still warm.

Grilled Eggplant and Cilantro Dip

*2 whole medium-size eggplants
*1 cup cilantro leaves, chopped
*4 cloves garlic, peeled and cut in half
*1 Serrano or jalapeño chile, stemmed and seeded
*2 tablespoons olive oil
*1 teaspoon honey
*Sea salt to taste

1. Grill eggplants over high heat until charred and tender, 8-10 minutes. (Turn the eggplants over half way through the cooking time). Allow the
eggplants to cool, then peel and compost (or discard) the skin. Roughly chop the eggplants.
2. In a food processor or blender, purée the eggplant along with the cilantro, garlic, chile, olive oil, and honey. Feel free to leave the dip a bit chunky
(or make it smooth, if you prefer). Taste and add sea salt to your liking. Serve with endive slices, vegetable crudités, and/or sliced pita bread or pita


1 large eggplant (1-1/2 lbs.)
1/4 cup olive oil, or olive oil spray
8 oz. can tomato sauce
10 oz. can Rotel tomatoes
1/2 cup sliced green onions
2 oz. can sliced olives, drained
1/2 teaspoon garlic salt
1 - 1/2 cups shredded Cheddar cheese
1/2 cup sour cream for garnish

Preheat oven to 450 degrees Cut unpeeled eggplant into 1/2 inch slices and brush all sides with oil (or spray will olive oil) Arrange in a single layer on
a rimmed baking sheet. Roast, uncovered in 450 degree oven until soft, about 20 minutes. Turn down oven to 350 degrees after you remove
eggplant. In bowl, combine tomato sauce, Rotel tomatoes, green onions, garlic salt & olives. Salt eggplant more, if desired. Spread a few Tablespoons
of sauce on bottom of 1- 1/2 quart casserole dish. Line bottom with half of eggplant, overlapping slightly. Spoon on half the sauce and half the
cheese. Repeat, ending with cheese on top. Bake, uncovered, at 350 degrees until hot and bubbly, about 25 minutes. Pass sour cream to spoon
over individual servings.

White onions

Salted Lime Mexican-Inspired Roasted Onions

4 medium/large white onions
2 teaspoons of lime juice + at least four additional lime wedges (I use lime juice for drizzling then cut up a whole lime for serving)
2 teaspoons of olive oil
Freshly ground sea salt, to taste

Preheat your oven to 350º F.
Peel the onions, as shown above, then cut an "X" into the top of each one. Only cut about 1" deep, not all the way through.
Place each onion in the center of a large square of aluminum foil.
Slightly separate the X with one hand then pour about ½ a teaspoon of olive oil and ½ a teaspoon of lime juice in/on each onion.
Tightly wrap the onions in their aluminum foil squares.

Place the wrapped onions directly on the rack in your preheated oven, making sure the top of each onion/foil packet is facing up. This prevents
unnecessary dripping in your oven!
Roast until the onions are sweet and tender all the way through, about 45 minutes. To check for doneness, carefully remove an onion from the oven
with hot pads and use hot pads/tongs to unwrap it. A knife should slip easily in and out of the onion, and you should notice a translucent appearance.

When the onions are finished cooking, remove them from the onion and carefully unwrap them. I use a combination of tongs and an oven mitt!
Serve with additional lime slices and sea salt.

Garlic Cilantro Lime Rice

1 tablespoon canola oil
3 cloves garlic, minced
1 large onion, chopped
2 cups long-grain rice
1 teaspoon kosher salt
3 to 4 cups low-sodium chicken broth
Juice of 3 limes and zest of 2 limes (hold back juice of 1 lime for garnish)
Chopped fresh cilantro, for garnish

Heat the oil in a large skillet over medium heat. Add the garlic and onions and cook for 3 to 4 minutes. Reduce the heat to low and add the rice and
salt. Cook over a low heat for 3 minutes, stirring constantly to make sure the rice doesn't burn. Add 2 cups of the broth and the juice and zest of 2
limes and bring it to a boil. Reduce the heat to low, cover and simmer for 10 to 15 minutes or until the rice is done. Add more liquid as needed. The
rice shouldn't be sticky.

Just before serving, stir through the juice of 1 lime and lots of chopped cilantro.

2012 Ree Drummond, All Rights Reserved

Street Tacos

3-4 cups of orange juice (Enough to fully cover the meat in a freezer bag.
1 tablespoon of lime juice
1 tablespoon of ground cumin seed
1 tablespoon of minced garlic (Fresh is always best, but sometimes I use the stuff that comes in a jar)
1 tablespoon of finely chopped cilantro
1 teaspoon salt
1 teaspoon pepper


Put marinade in a large freezer bag, along with the meat and get enough air out of the bag so the meat is completely in the marinade.

Now, so far as time, I’ve sometimes only marinated the meat for a few hours. Mostly though, I like to let it sit in the refrigerator for two days.

I’ve read that the citric acids break down the meat, and it does seem to be more tender the longer you let it sit.


There is nothing more than white onion and cilantro. Dice up a whole onion and mix in ¼ cup of chopped cilantro.


The only way to go on this is BBQ. Sear the meat on both sides and turn over regularly.

Skirt steak is sliced pretty thin, so it doesn’t take long to cook. Usually, you’ll want to cook till about medium done.

You may like you meat cooked a little more, and that’s fine because after cooking, it does take awhile to chop up the meat (Into fingernail sized
pieces) and the meat cools down.

Re-heating the meat, after it’s all chopped, in the microwave cooks it just a tad more. After all, who wants tacos with cold meat?


White corn tortillas (In my humble opinion) are the best for tacos.

There are many ways to heat up tortillas and everyone has their favorite. But for what it’s worth, this is how I do mine.

Tear off two paper towels and fold. Wet the paper towels. Wring enough water out of them so they’re wet, but not dripping wet.

Wrap 4 tortillas up in the paper towels and heat in the microwave (high) for one minute.

They’ll come out hot, moist and very flexible. I use two tortillas per taco, so you’re getting two tacos out of this. Re-wet the towels between tortillas.

So, you’ve got your tortillas all set, just add meat and topping and prepare yourself for some awesomely authentic "Street" tacos! Enjoy!!

Rockin Robin, I made your rice again last night and my wife still can't get over how good it is! There is a picture of it at the top. Thanks.

Click here to watch my Carne Asada Tacos video

Fuji apples

Mexican Apple Tortillas

36 inches flour tortillas
2 large golden delicious apples, unpeeled, coarsely shredded
1⁄4 cup raisins
1⁄2 cup orange juice
2 teaspoons lime juice
1⁄2 teaspoon ground cinnamon
2 tablespoons fruit-only apricot jam
1 teaspoon confectioners' sugar

Preheat oven to 350 degrees.
Stack tortillas and wrap them tightly in aluminum foil. Heat in oven for 10 minutes.
While tortillas are heating, combine apples, raisins, orange juice, lime juice, and cinnamon in a small saucepan. Cook over medium heat, stirring
frequently, 5 to 7 minutes until apples are tender.
To assemble, spread 1 teaspoon of jam on each of the heated tortillas. Divide apple mixture evenly and spoon it along the center of each tortilla. Roll
tortilla up tightly into a cylinder and place each seam-side down on a serving plate. Sprinkle with confectioners’ sugar and serve right away.

Apple Salad with Walnuts and Lime

½ cup walnut halves
2 crisp apples (such as Pink Lady or Honeycrisp), thinly sliced
4 scallions, thinly sliced
¼ cup fresh flat-leaf parsley leaves
¼ cup fresh lime juice
½ tsp. crushed red pepper flakes
Kosher salt and freshly ground black pepper
½ cup grated provolone cheese or white cheddar
2 Tbsp. extra-virgin olive oil
1 cup very coarse, fresh breadcrumbs

Preheat oven to 350°. Spread out breadcrumbs on a small rimmed baking sheet; toast, stirring occasionally, until golden brown, 6–8 minutes. Let cool.
Meanwhile, spread out walnuts on a small rimmed baking sheet; toast, stirring occasionally, until golden brown, 8–10 minutes. Let cool; coarsely chop.
Toss breadcrumbs, walnuts, apples, scallions, parsley, lime juice, and red pepper flakes in a large bowl; season with salt and pepper. Add cheese
and oil; toss gently.

Baked Apples with Mexican Chocolate

2 medium apples
5 large marshmallows, 1 quartered, 4 halved crosswise
1 ounce Mexican chocolate, coarsely chopped
2 ounces (4 tablespoons) unsalted butter
2 tablespoons water

Preheat oven to 400 degrees. Halve each apple lengthwise. Using a melon baller or grapefruit spoon, scoop out seeds, forming a small crater in
center of each half.
Fill each crater with 1 marshmallow quarter and 1/4 of the chocolate. Cut 2 tablespoons butter into small pieces, and divide among apples, placing
over chocolate.
Place water and remaining 2 tablespoons butter in a baking dish. Place filled apples in dish. Bake until a paring knife inserted into apples meets no
resistance, 20 to 30 minutes.
Set oven to broil. Top each apple half with 2 marshmallow halves. Broil until golden brown. Drizzle with juices.


Honey-Lime Roast Chicken

1 small bunch fresh thyme
Juice of 2 limes
4 cloves garlic, smashed
3 jalapeno peppers, halved, seeded and thinly sliced
1/2 cup extra-virgin olive oil
2 tablespoons honey
Kosher salt
3 half chickens (about 1 1/2 pounds each)
3 tablespoons unsalted butter, cut into pieces

Strip the thyme leaves from the stems; combine the leaves and stems with the lime juice, garlic, jalapenos, olive oil, honey and 1 teaspoon salt in a
large bowl. Add the chicken and turn to coat. Cover and marinate 30 minutes to 1 hour at room temperature.

Position a rack in the upper third of the oven; preheat to 425 degrees F. Put the chicken, skin-side up, on a foil-lined rimmed baking sheet and tuck
the wing tips underneath. Pour the marinade on top, season with salt and dot with the butter.

Roast the chicken, basting with the pan juices halfway through, until the skin is amber and a thermometer inserted into the thigh registers 160
degrees F, about 45 minutes. Transfer to a platter and top with the pan juices.

Recipe courtesy of Food Network Magazine

Honey and Lime Grilled Pineapple

1 medium pineapple
2 Tbsp honey (or maple syrup for vegan option)
1 Tbsp lime juice
4 Tbsp unsweetened shredded coconut
Recommended for serving: coconut ice cream or sorbet

Cut the pineapple into ¾ inch slabs, leaving the skin on as decoration or cutting it off (completely up to you!)
Whisk together honey and lime juice in a bowl. Brush onto each side of the pineapple slabs.
Heat either a grill or grill skillet to medium heat and grease well. Cook pineapples for about 3 minutes on each side, or until char lines develop,
increasing heat if necessary.
Transfer to serving plates, sprinkle with shredded coconut, and top with a scoop of coconut ice cream. Serve immediately.

Mexican Lime Soup

2 tablespoons olive oil
6 garlic cloves, sliced
6 small skinless boneless chicken breast halves, cut crosswise into 1/2-inch-wide strips
1 1/2 teaspoons dried oregano
9 cups canned low-salt chicken broth
1/3 cup fresh lime juice
1 1/2 cups coarsely crushed tortilla chips
2 avocados, peeled, pitted, diced
3 tomatoes, chopped
3 green onions, sliced
Chopped fresh cilantro
Minced jalapeño chilies
Lime slices

Heat oil in heavy large pot over medium heat. Add garlic and stir 20 seconds. Add chicken and oregano to pot; sprinkle with salt and pepper. Sauté 3
minutes. Add broth and lime juice and bring to simmer. Reduce heat to medium-low and simmer gently until chicken is cooked through, about 8
minutes. Season soup to taste with salt and pepper.
Divide crushed tortilla chips among 6 bowls. Ladle soup into bowls. Top soup with avocados, tomatoes, green onions, cilantro and jalapeños. Garnish
with lime slices and serve.


Pineapple Chicken Salad in Lettuce Cups

1/2 cup sliced almonds, toasted
1/4 cup red pepper, small dice
1/4 cup red onion, small dice
2 stalks celery, small dice
2 tablespoons parsley, chopped
2 tablespoons mint, chopped
3 cups diced poached chicken or rotisserie chicken
2 teaspoons Dijon mustard
1 cup mayonnaise or veganaise
2 tablespoons EVOO - Extra Virgin Olive Oil
1 can Dole pineapple rings
Salt and pepper
2 packages hydroponic Bibb lettuce, to serve

Preheat oven to 350F.
Heat a grill pan to medium heat. Grill pineapple rings until there are marks on both sides around 2-4 minutes. Cool, then dice.
In a large bowl, combine the olive oil, mayonnaise, Dijon mustard, parsley and mint. Stir in the chicken, celery, red onion, red pepper, diced
pineapples and almonds; season with salt and pepper.
Top lettuce cups with chicken salad and serve.

Fresh Pineapple Salsa

2 cups diced fresh pineapple
1/2 cup fresh cilantro, chopped
1/4 cup finely chopped red onion
1 serrano pepper, seeded and finely chopped
Zest and juice of 1 lime
1/8 teaspoon fine sea salt

Toss all ingredients together in a large bowl. Serve immediately or cover and chill until ready to use.

Roasted or Grilled Fresh Pineapple

1 large pineapple
1⁄2 cup light brown sugar
2 -3 teaspoons ground ginger, to taste

For roasted pineapple:.
Preheat the broiler. Cut the ends off the pineapple. Quarter it and cut away the core and skin from each quarter.
Cut each quarter in half, lengthwise (you should have 8 long strips).
Stir together the brown sugar and the ginger. Toss with the pineapple pieces.
Place in a medium flameproof baking dish and broil for 10 minutes, turning the pieces halfway through.
Serve hot, warm, or at room temperature.
For grilled pineapple:.
Prepare pineapple as described above.
Preheat a grill or indoor grill pan to medium-high heat. If using a grill pan, spray it with cooking spray.
Stir together the brown sugar and the ginger. Toss with the pineapple pieces.
Place the pineapple on the grill (or grill pan), and grill until desired grill marks are achieved.