Poached Egg and Avo Toast

Avocado toasts are all the rage, but adding a delicious poached egg just takes it to a whole different level, completing the trifecta of nutrition you’ll need for your weekend mornings! Sprinkle a bit of parmesan cheese and fresh herbs and make it look and taste fancy for your palate!

What You’ll Need:

• 2 eggs
• 2 slices whole grain bread
• 1/3 avocado (usually I cut it in half but don’t use all of it. okay fine maybe I do.)
• 2 tablespoons shaved Parmesan cheese
• salt and pepper for topping
• fresh herbs (parsley, thyme, or basil) for topping
• quartered heirloom tomatoes for serving

Directions:

1. Bring a pot of water to boil. Drop the metal rims (outer rim only) of two mason jar lids into the pot, flat on their bottom. When the water is boiling, turn off the heat and carefully crack the eggs directly into each rim. Cover the pot and poach for 5 minutes.
2. While the eggs are cooking, toast the bread and smash the avocado on each piece of toast. Use a spatula to lift the eggs out of the water once done. Gently pull the rim off of the eggs and place the poached eggs on top of the toast. Sprinkle with Parmesan cheese, salt, pepper, and fresh herbs; serve with the fresh quartered heirloom tomatoes.

Salmon and Herbed Bean Salad

Most of us are already bored with the typical tuna salad, so we’ve decided to shake things up by using canned salmon for this super easy salad instead! Mix your favorite canned salmon with creamy cannellini beans, veggies, and fresh herbs, and have a quick meal that’s delicious on its own or paired with pita or whole-grain crackers!

What You’ll Need:

For the Dressing:

• 1 cup plain reduced-fat Greek yogurt
• 1 teaspoon finely grated lemon zest
• 1 tablespoon fresh lemon juice
• 2 teaspoons finely chopped fresh mint leaves
• Kosher salt and ground black pepper

For the Salad:

• 2 cups finely chopped fresh flat-leaf parsley
• 1/2 cup chopped fresh mint
• 3/4 cup halved cherry tomatoes
• 1/2 seedless cucumber, peeled and chopped into 1/4-inch pieces
• 2 cups cooked white beans (homemade; or canned, rinsed)
• 3 tablespoons fresh lemon juice
• 2 tablespoons olive oil
• 3/4 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 4 cups baby greens
• 1 cup canned salmon, large bones removed

Directions:

1. To make the dressing: Whisk together the yogurt, lemon zest and juice, mint, salt, pepper, and 1 tablespoon water. Set aside.
2. To make the salad: Stir the parsley, mint, tomatoes, cucumber, and beans together in a medium bowl. In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper until it is thick and creamy. Pour the dressing over the beans and toss to combine.
3. Divide the baby greens among 4 plates and top with the beans. Flake the salmon over the top, and serve drizzled with the yogurt dressing.

Butternut Squash Ramen Bowl with Rice Noodles, Tofu, and Pea Shoots

Are you looking for a delicious dinner for one? Well, this noodle bowl recipe has all the flavors you’ll need for a comforting dose of your favorite quick-cook noodle cups, minus the unhealthy additives, of course! Are you eating with the family? Double or triple the ingredients for a ramen bowl party!

What You’ll Need:

• 1 cup veggie stock (pre-made or store-bought is fine)
• 1.5 cups butternut squash soup, without a nut or dairy base (I used Pacific Brand)
• 1/4 tsp salt
• 1/4 tsp soy sauce
• 1 strand of thick rice noodles (about the size of the circle between your index finger & thumb)
• 1/4 cup medium soft tofu, rinsed and cubed
• 1 scallion, sliced diagonally, greens only
• 1/4 tsp Sambal Oelek
• 1/2 tsp toasted sesame oil
• 1 handful fresh pea shoots (or sliced fresh spinach in a pinch)
• Black sesame seeds for garnish

Directions:

1. Start by combining the soup and the broth in a medium pot, and stir to mix well. Add the salt & soy sauce and heat gently until bubbling and hot, about 3-4 minutes.
2. While the broth is heating up, cube the fresh tofu into one-inch pieces or a little smaller, as per your preference. Slice the green onion, and wash and trim the pea shoots, removing the tough stems as they can be tough to digest and chew. Take the strand of dry rice noodles (about a finger round or golf ball diameter), and with your hands, snap them in half to shorten to noodle strands, and place them in a generously sized serving bowl of your choice.
3. When the broth has reached a bubbling boil, remove it from the heat and pour all of it over the rice noodles directly into the serving bowl. Using a fork and a quick, firm hand, push any errant noodle strands under the broth to submerge any loose pieces. Cover the bowl immediately with a small plate, and set your timer for 6 minutes.
4. Remove the plate from the bowl and stir the noodles to break them up a little. To serve, push the noodles over to the side a little, making room for the tofu, scallions & pea shoots which can be arranged directly into the broth as you like. Place a little Sambal Oelek in the center of the bowl, and finish by pouring the toasted sesame oil into the bowl with the black sesame seeds to garnish.

Pan-Roasted Salmon with Arugula and Avocado Salad

Is it real? A complete seafood dinner in just 10 minutes? Yes, you’re not just imagining things– while the salmon sears on the stove, toss the arugula with a lemon–olive oil vinaigrette, cubed avocado, and Parmesan, and you’re good to go! Your heart will surely thank you for this healthy and filling meal!

What You’ll Need:

• 4 (5- to 6-ounce) salmon filets, preferably wild
• Kosher salt and freshly ground black pepper
• 1/3 cup plus 3 tablespoons extra-virgin olive oil, divided
• 4 cups baby arugula
• 2 tablespoons fresh juice from 1 lemon
• Grated Parmigiano-Reggiano, for serving
• 1 ripe Hass avocado, pitted and cut into 1/2-inch cubes

Directions:

1. Press salmon filets between paper towels to dry surfaces thoroughly. Season on all sides with salt and pepper. Heat 1/3 cup oil in a large stainless steel skillet over medium-high heat until shimmering. Add salmon filets skin-side-down. Immediately reduce heat to medium-low. Cook, pressing gently on the back of filets to ensure good contact with skin, until skin is rendered and crisp, about 6 minutes. If skin shows resistance when attempting to lift with a spatula, allow it to continue to cook until it lifts easily.
2. In a large bowl, combine arugula, lemon juice, the remaining 3 tablespoons olive oil, and avocado. Season with salt and pepper and toss in grated cheese.
3. Flip salmon and cook on the second side until a thermometer inserted into the thickest part registers 120°F for medium-rare or 130°F for medium, about 1 minute longer. Transfer salmon to a paper towel-lined plate. Spoon salad onto plates, top with salmon, and serve.