Chicken Stew With Pearl Couscous

2 whole chicken breasts

1 cup multi colored pearl couscous

3 medium size potatoes

3 large carrots, chopped

1 whole white onion, chopped

2 large tomatoes, chopped

3 garlic cloves, crushed

1 cup water

Extra virgin olive oil

Sea salt and black pepper

Drizzle enough oil to cover the bottom of a deep sided skillet on high heat. When hot, saute chicken, onions and garlic until chicken is cooked (about 5 to 10 minutes). Season with sea salt and black pepper. Remove from the pan.

Using the same pan on medium to high heat, drizzle more oil to cover the bottom. When oil is hot, add potatoes and carrots. Season with sea salt and black pepper and saute until it's soft (about 10 minutes). Return chicken, onion, and garlic to the pan together with pearl couscous, tomatoes, and one cup of water. Stir to combine, lower heat to low. Simmer for another 10 minutes, stirring occasionally until couscous is al dente. Garnish with fresh herbs of your choice and crispy bread to serve (refer to picture).

Stir Fry Vegetable Shrimp Quinoa

Quinoa:

1 cup quinoa

1 garlic clove, crushed

2 cups vegetable broth

extra virgin olive oil

Sea salt and black pepper to taste

Bring broth to a rolling boil, add quinoa and garlic. Drizzle two tablespoons of olive oil and stir to combine. Season with sea salt and black pepper and reduce heat to low. Put the lid on and simmer until all the liquid is absorbed and quinoa is cooked but still firm to bite (al dente) about 15 - 20 minutes. Turn heat off and leave lid on.

Content: 

2 garlic cloves, crushed

3 large carrots, sliced thinly

1 large white onion, peel and chopped

3 tablespoons fresh parsley, chopped (optional)

1 cup cherry tomatoes

1 bunch broccoli, cut into small pieces

3 tablespoons capers

1 lb medium shrimp, devein and peel

Extra virgin olive oil

Sea salt and black pepper

In a deep sided skillet on medium heat, add three tablespoons of olive oil. When hot, add carrots, onions, and garlic. Sauté until soft. Add tomatoes and shrimp, sautéing a further 4 minutes or until shrimp turns pink. Add Quinoa and stir well to combine. Add parsley and capers. Season with sea salt and black pepper. Drizzle extra olive oil on top and serve hot with a crispy salad of your choice.

Roast Beef

2 lbs Eye Round Roast

4 large carrots, cut in half

4 medium red potatoes, cut into 4 pieces

3 large white onions, skin removed and cut into 4 pieces

2 cups Brussels Sprouts

Handful of fresh sage leaves

3 garlic cloves, crushed

Sea salt and black pepper

Extra virgin olive oil

Preheat oven to 400 F.

Combine three tablespoons of oil, 4 sage leaves (chopped), and crushed garlic. Rub all over the roast. Season with sea salt and black pepper. Set aside for 15 minutes in room temperature. In a large deep sided skillet on medium high heat, add two tablespoons of oil. When hot, sear roast on all sides until brown and crispy (about 2 to 3 minutes on each side).

In a large roasting pan, drizzle enough olive oil to coat the bottom. Add all the vegetables and Round Roast. Season with sea salt and black pepper. Scatter sage leaves all over the top and drizzle extra oil over the top of the vegetables.

Roast uncovered for 1 hour and 10 minutes. Turn meat and vegetables over occasionally. Remove from the oven and let the roast rest for 15 minutes. Slice beef thinly across the grain and drizzle juice from the pan over the meat with roasted vegetables and fresh horseradish.

Orange-Honey Roasted Carrots

12 fresh carrots

2 tablespoons butter

2 tablespoons fresh parsley

1 tablespoon wild honey

3 tablespoons fresh orange juice

1 small clove garlic, finely chopped

1/2 teaspoon yellow curry powder

Salt and pepper

Heat a large saute pan over medium-low heat. Melt butter and cook garlic to soften. Add honey, orange juice, and curry powder. Stir to combine.

Once hot, add carrots. Season with salt and black pepper. Turn the carrots occasionally until the glaze thickens and carrots are soft and a golden brown in color (10-15 minutes).

Arrange carrots on a serving platter, sprinkle with fresh parsley and serve hot.