Tomato Basil Corn Salad with Shallot Miso Dressing

A very easy-to-make dish containing a white miso dressing that adds an earthy flavor to enhance the meaty flavor of the tomatoes. By salting the tomatoes and letting them set for 20 to 30 minutes, draws out their juices so they'll meld with the dressing when you combine all the components. Definitely a favorite! 

Ingredients:

- 3 large ripe heirloom tomatoes, cored and cut into 1-inch pieces, or 2 cups halved cherry tomatoes

- 1/2 tsp. salt

- 1/3 cup extra virgin olive oil

- 1 Tbs parsley, minced

- 3 Tbs red wine vinegar

- 1/2 Tbs Dijon mustard

- 1 Tbs reduced-sodium soy sauce

- 1 Tbs white miso

- 1/4 cup diced shallots

- 3 cups fresh corn kernels

- 1/4 cup shaved parmesan cheese

- 1/2 cup fresh basil, torn into small pieces

Place tomatoes in a large bowl and sprinkle with salt. Let set 20 to 30 minutes. Combine oil, parsley, vinegar, mustard, soy sauce, miso, and shallots in a pint jar. Seal and shake until blended. You can also add these ingredients to a blender to combine. Add the vinaigrette dressing, corn, cheese and basil to tomatoes. Toss gently to combine, serve immediately, and most importantly, ENJOY! :) If you'd like a printer-friendly version of this recipe, Click Here.

"Life is 10% of what happens to you and 90% of how 

you react to it." - Anonymous

Turmeric-Pickled Deviled Eggs

What a beautiful color this tangy turmeric brine makes for these deviled eggs! A great-tasting smooth filling, that has a touch of curry, transform regular deviled eggs into something more appetizing and interesting. 

Ingredients:

- 2 cups water

- 1 cup apple cider vinegar

- 2 Tbs ground turmeric

- 2 tsp. salt, divided

- 8 to 12 boiled eggs, peeled

- 3/4 tsp. curry powder

- 1/4 tsp. cumin or garam masala 

- 1/4 cup mayonnaise 

- 3 Tbs sour cream

- 1 Tbs yellow mustard

- 2 Tbs fresh chopped chives, divided

Combine 2 cups water, vinegar, turmeric, and 1 teaspoon of salt in a bowl or large jar. Add eggs and chill 4 to 8 hours (or overnight). The longer you leave the eggs marinating in the brine, the more vibrant the color gets. Drain eggs and pat dry. 

Heat a small skillet over medium heat. Add curry powder and cumin or garam masala (which is what I used), stirring constantly until fragrant; about one minute. Cool. 

Cut eggs in half cross-wise and carefully remove yolks. Place yolks in a mini food processor. Cut a sliver off each rounded bottom of egg white (so eggs will sit flat). Add mayo, sour cream, mustard, and remaining 1 teaspoon salt to the food processor. Pulse until smooth. Add 1 1/2 tablespoons of the chives to the processor and pulse until combined. Divide filling evenly among egg whites and top with additional chives. Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

"Every new day is a chance to change your life." - Anonymous

Pork Cutlets with Red Wine Cherry Sauce

It's all in the sauce! That's what I've heard and deem it to be true. The concentrated fruit flavor, body, and thickness from the cherry preserves and red wine make this sauce a great complement to the pork. 

Ingredients:

- 1 Tbs olive oil

- 1/4 cup onions, diced

- 1 lb. pork tenderloin (sliced) or pork cutlets

- 1 Tbs fresh thyme, divided

- 1/2 cup corn, optional

- 1/2 cup dry red wine

- salt and pepper to taste

- 1 cup chicken broth

- 1/3 cup cherry preserves

Heat oil in a large skillet over medium-high heat. Add onions and pork and cook pork for 2 to 3 minutes on each side, while stirring onions. The pork and the onions both should have a nice sear on them. Remove pork and onions to a plate and keep warm. Add the corn and 2 teaspoons of thyme to the skillet and cook until corn has a nice char or sear (about 1 to 2 minutes). Spoon corn over pork. Turn the heat to high and add wine and salt and pepper; cook two minutes or until liquid almost evaporates, scraping pan to loosen browned bits. Add the chicken broth and cherry preserves; cook until it's reduced to about 1/2 cup (about 6 to 7 minutes), stirring occasionally. Spoon cherry mixture over pork and sprinkle with remaining teaspoon of fresh thyme. Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

"Be more heart and less attack." - Anonymous 

Sheet-Pan Salmon

Melted butter, garlic, Italian seasoning, and herbs are only part of what makes this meal magnificent! Even if you don't like to cook, this is so easy it will make your family wonder if you've been taking cooking classes. :) 

Ingredients:

- 1 pound asparagus, ends trimmed
- 1 pound baby red potatoes, thinly sliced
- 2 Tbs olive oil, divided
- salt and pepper to taste
- 6 Tbs melted butter
- 1 Tbs minced garlic
- 2 tsp. Italian seasoning
- 1 Tbs lemon juice
- 2 pounds of fresh wild caught salmon, skin on
- Old Bay seasoning to taste, optional
- fresh parsley for garnish

Preheat oven to 450 degrees. Grease a sheet pan with cooking spray. Place potatoes in a bowl and drizzle with one tablespoon olive oil, adding salt and pepper to taste. Drizzle remaining olive oil over asparagus and season to taste with salt and pepper. In a small bowl, whisk together melted butter, garlic, Italian seasoning, and lemon juice. Place salmon in the center of the pan and sprinkle with Old Bay seasoning (optional). Surround salmon with baby potatoes and asparagus. Drizzle butter mixture on top of salmon (and a little on the veggies). Place in oven and bake 20 to 25 minutes. Remove and add fresh parsley. Serve and enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

"Throw kindness around like confetti." - Anonymous

Pineapple Turkey Brats with Cilantro and Jalapeño

These are not your ordinary brats. With a little jalapeño for a spicy pineapple taste, along with purple cabbage to brighten the whole dish, make these ordinary brats eye-appealing and very flavorful!

Ingredients:

- 3 turkey brats

- 2 Tbs soy sauce

- 3 Tbs Russian dressing (or Thousand Island salad dressing)

- 2 tsp. sesame seeds

- 2 Tbs lemon juice

- 1/4 tsp. garlic powder

- 1 1/2 cups diced pineapple

- 1/2 to 1 tsp. diced jalapeños (add to your liking)

- 1/4 cup purple cabbage

- 2 sliced of cooked bacon, crumbled
- 3 Tbs fresh cilantro

Preheat outdoor grill. Grill turkey brats for 10 minutes or until done. 

In a bowl, combine soy sauce down to jalapeños. Place brats on buns and top with pineapple mixture. Sprinkle each with cabbage, bacon, and top with fresh cilantro! Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

"Be a pineapple. Stand tall, wear a crown, and 

be sweet on the inside." - Anonymous