Cream of Asparagus Soup
Copyright 2015 by Jacqueline Peppard, all rights reserved
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Asparagus is a great spring detoxifier for a number of reasons. Its sulfurous amino acids bind to toxins and transport them out of the body, and its anti-oxidant properties (glutathione) assist with liver and kidney function. Continue reading
Tri-Tip Roast Beef
Serves: 6-8
Copyright by Jacqueline Peppard, all rights reserved
So quick, so easy, so yummy! As with all lean cuts of beef, tri-tip is best served medium rare. Organic 100% grass-fed tri-tip tends to run small, so not to worry if you can’t find a cut larger than 2lbs., and buy two if you need it for a large crowd. Try not to over cook, because it will become tough and dried out. The herb measurements are approximate, as I like to generously apply them and rub them into the meat. The best thing about cooking this meat is you can do ahead and then incorporate into many recipes. Have it for dinner and then save the rest for cutting up over a lunch salad. Continue reading
Smoked Salmon Rolls Appetizer
Copyright 2014 by Jacqueline Peppard, all rights reserved
Salmon rolls, so easy. For each slice of smoked salmon, add 1/2 TBS sour cream, 6 capers, and a sprinkling of minced chives. Roll and serve. Garnish with fresh chive, rosemary or dill.
Cooks Note: Check the ingredient label before you purchase sour cream. The only ingredient it should contain is organic cultured cream. It should not contain milk or thickeners such as carrageenan. I like brands that contain live and active cultures and are organic. Wallaby makes a great product and is my favorite. I have yet to find a readily available brand that is made from raw cream.
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Cucumber Salad
Copyrighted 2014 by Jacqueline Peppard. All rights reserved.
Serves 8 as a side dish
Salad:
4 large cucumbers, peeled and seeded
1pint cherry or grape tomatoes halved
2 large scallions finely minced
1/2 cup fresh finely minced dill
Dressing:
1 cup mayonnaise
3 TBS fresh lemon juice
1 TSP fresh cracked pepper
1 TSP salt
Directions:
Peel and halve the cucumber, then quarter in 1/2 inch pieces. Thinly slice scallions. Mince dill weed. Halve tomatoes.Then place all vegetables into a medium bowl with the scallions and dill.
In a small bowl, whisk together the mayonnaise, lemon juice, salt and pepper. Pour over vegetables and toss.
This is best made the night before so all flavors can mix.
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