BEET SALAD WITH WALNUT VINAIGRETTE ENJOY DAN:

           BEET SALAD WITH WALNUT VINAIGRETTE by CHEF DAN:

Serves 4

BEETS;

4 beets trimmed and cut in half

1 (10 Oz) package arugula

1/4-cup goat cheese

1/3-cup walnuts

2 tablespoons pure maple syrup

DIRECTIONS:

1.   Place beets in a saucepan and fill with water to cover.

2.   Bring to a boil; cover reduce heat and simmer for 30-40 minutes.

3.   Drain; let cool and cut into cubes.

4.   Set aside.

5.   Place walnuts in a skillet on medium-heat.

6.   Heat until warm and toasted, then stir in syrup and caramelize.

7.   Set aside to cool.

WALNUT VINAIGRETTE:

Makes 1 cup

1/2-cup walnut oil

1/3-cup balsamic vinegar

1 tablespoon pure maple syrup

2 teaspoons Dijon mustard

1-teaspoon kosher salt

1/2-teaspoon black pepper

1/2- teaspoon EACH dried thyme and dried oregano

DIRECTIONS:

1.   Puree all vinaigrette ingredients in a blender and blend until emulsified.

SERVE:

1.   Place the arugula in a salad bowl, drizzle with half of the vinaigrette.

2.   Toss to combine.

3.   Divide arugula onto plates, then sprinkle with beets, walnuts, and goat cheese.

ENJOY DAN:                                       SOOOOOOOOOOOOOOOOOO YUMMY!!

BAKED EGG IN A CUP ENJOY DAN:

                             BAKED EGG IN A CUP by CHEF DAN:

Serves 6

INGREDIENTS:

1 cooking spray

2 paces bacon, cooked

6 eggs

1/8-teaspoon EACH kosher salt, black pepper

1/2-bell pepper, finely chopped

4 cremini mushrooms, finely chopped

3 tablespoon cheese, shredded

2 scallions, finely sliced

3/4-cup spinach

Several drops of hot sauce

DIRECTIONS (PREHEAT OVEN TO 400 F)

1.   Grease a muffin tin with cooking spray and aside.

2.   Combine bell pepper and next 5 ingredients in a bowl.

3.   Set aside.

4.   In the muffin cup place 2 stripes of bacon and make a pocket.

5.   Add bell pepper mixture on top of the bacon in each cup.

6.   Add egg and top with hot sauce.

7.   Season with salt and pepper, or just use hot sauce

8.    Place in preheated oven and bake for 15 minutes or until your preference of how you like your egg cooked.

If you want to do 2-3 cups put the bell pepper mixture in the refrigerator and save for another time.

ENJOY DAN:                                                                DON’T FORGET TO SHARE!!                                

STEAMED WHOLE ARTICHOKES ENJOY DAN:

                     STEAMED WHOLE ARTICHOKS by CHEF DAN:

Serves 2-3

INGREDIENTS:

2 fresh artichokes

3 tablespoons butter

5 garlic cloves, smashed

2 teaspoon EACH dried thyme, dried rosemary, and lemon pepper

1 tablespoon lemon juice

Kosher salt and freshly ground black pepper to taste

DIRECTIONS:

1.   Cut stems and top 1-1/2-inches from artichoke.

2.   Cut away first outside row of artichoke leaves.

3.   Using scissors, cut off pointed tip of leaves.

4.   Place artichokes in a steamer.

5.   Steam artichokes until knife pierces base easily, adding more water if necessary.

6.   Steam about 25 minutes.

7.   In a skillet add butter over medium-heat and when sizzling.

8.   Add garlic and next 4 ingredients.

9.   Season with salt and pepper.

10  Cook for 1 minute.

11  Serve artichoke with butter sauce.

ENJOY DAN:                                                             FOR THE LOVE OFF FOOD!!

SEARED SCALLOPS WITH BROWN BUTTER ENJOY DAN:

             SEARED SCALLOPS WITH ROWN BUTTER by CHEF DAN:

Serves 4

INGREDIENTS:

12 scallops

Kosher salt

Ground black pepper

1 tablespoon lemon juice

2 tablespoon butter

2-teaspoons drained carpers

2 tablespoon fresh snipped chives

DIRECTIONS:

1.   Season the scallops with salt and pepper.

2.   Heat butter in a skillet over medium-heat and when sizzling.

3.   Melt butter and slowly it will turn brownish color and start to foam.

4.   Arrange the scallops on the hot skillet and sear on both sides, about 1-2 minutes.

5.   Transfer to a plate.

6.   Add lemon juice and capers to a skillet over medium-heat;

7.   Cook 1-2 minutes.

8.   Then pour sauce over shallots.

9.   Top with chives.

ENJOY DAN:                                                       FOR THE LOVE OF SEAFOOD!!

AVOCADO MANGO CUCUMBER SALAD ENJOY DAN:

                   AVOCADO MANGO CUCUMBER SALAD by CHEF DAN

Serves 4

VINAIGRETE:

2 tablespoons olive oil

2 tablespoon lime juice

2 teaspoon agave nectar

1/2-teaspoon EACH ground cumin, jalapeno powder, and turmeric

1 jalapeno, seeded and diced

Kosher salt and freshly ground black pepper to taste

SALAD:

1 (10 Oz) head of iceberg lettuce, torn into bit size pieces

1 mango, peeled and cut 1/2-inch dice

1 avocado, peeled and sliced

1 cucumber, peeled and thinly slice

1 beet thinly sliced

1 tablespoon EACH dried chive, and oregano

1/4-cup pecans, chopped

VINAIGRETTE:

1.   Whisk together the olive oil and next 6 ingredients in a bowl.

2.   Season with salt and pepper.

SALAD;

1.   In a bowl, toss the lettuce leaves, and remaining ingredients.

2.   Pour vinaigrette and toss to combine.

3.   Top with chives and pecans.

ENJOY DAN:                                                         DON’T FORGET TO SHARE!!

QUINOA SALAD WITH DRIED MANGO ENJOY DAN:

               QUINOA SALAD WITH DRIED MANGO by CHEF DAN:

Serves 4

SALAD INGREDIENTS:

1 quinoa

1-1/2-cups water

1/2-cups dried mango slices, soaked overnight, then cur into 1/2-inch dice

1/4-cup slivered almonds

1/4-cup pecans, chopped

2 tablespoons roasted pumpkin seeds

1 cucumber

DRESSING:

2 tablespoons olive oil

1/4-teaspoon EACH turmeric and paprika

1 tablespoon lime juice

2 tablespoon fresh cilantro

Salt and freshly ground black pepper to taste

DIRECTIONS:

1.   Rise quinoa, drain well, add to a saucepan with 1-1/2 cups water and 1/4-teaspoon salt.

2.   Bring to a boil; reduce heat, cover, and simmer for 10 minutes.

3.   Remove from heat and let quinoa sit covered for 5 minutes.

4.   Fluff quinoa with a fork and let cool to room temperature.

5.   Peel and thinly slice the cucumber.

6.   In a bowl add diced dried mango along with cucumber and almond, pecans, and sunflower seeds.

7.   Add the cooked quinoa to the mango mixture.

8.   Pour the dressing over the salad and toss to coat.

DRESSING:

1.   Heat turmeric, paprika in 1 teaspoon oil a small pan over medium-low heat for 40 seconds.

2.   Add lime juice to the oil and turmeric and paprika.

3.   Mix tin remaining olive oil, cilantro, salt, and pepper, whisk to blend.

ENJOY DAN:                                                  SING SONGS AND PLANT SEEDS!!

SORGHUM GRANOLA ENJOY DAN:

                            SORGHUM GRANOLA by CHEF DAN:

Serves 4

INGREDIENTS:

1/2-cup agave nectar

1 tablespoon coconut oil

2 teaspoons EACH vanilla extract, and ground cinnamon

1-1/2-teaspoons EACH ground cardamom, tandoori curry, and turmeric

Sea salt to taste

1/2-cup sorghum grain

1/2-cup EACH slivered almond, chopped pecans, and shredded coconut.

1/3-cup sunflower seeds

DIRECTIONS (PREHEAT OVEN TO 200 F)

1.   Place agave nectar, and next 7 ingredients in a bowl; set aside.

2.   Pop sorghum grain by heating frying pan over medium-high heat.

3.   Ad 2 tablespoons of the sorghum; cover and cook 30 seconds.

4.   Shaking pan constantly until most of the grains have popped.

5.   When there is more than 10 seconds between pops.

6.   Remove pan from the heat and transfer popped sorghum to a bowl.

7.   repeat with remaining sorghum, will yield about 3 cups.

8.   Place popped sorghum, and the next 4 ingredients in a bowl.

9.   Add agave mixture; toss until evenly coated.

10   Spread in single layer on foil-lined baking sheet.

11  Bake 1 hour, stirring halfway through cooking time.

12  Cool completely over a wire rack before transferring to a storage container.

ENJOY DAN:                                                          GRAINS FOR THE SOUL!!