Ingredients:
Preheat oven to 375.
Saute chard in a medium-hot pan for 2 minutes until soft; set aside to cool.
Spray standard muffin pan with nonstick spray.
Whisk flour, baking powder, sugar, paprika, salt, rosemary, thyme in medium bowl.
Whisk milk, oil, and eggs, & cooked quinoa in separate large bowl to blend.
Add the dry ingredients; whisk just until blended.
Add cooked chard & feta.
Bake muffins until tester inserted into center comes out clean, 25 to 28 minutes.
Let cool 5 minutes before serving.
Add a pinch of salt and pepper and lightly toss again.
Golden Balsamic Dressing
Combine all ingredients except the oils in a blender and puree until smooth.
After everything is combined add salt and pepper to taste.Makes 2 1/2 cups.
Can be stored in an airtight container, refrigerated, for up to a week.
-from Erik Oberholtzer, chef and co-founder/owner, Tender Greens
Season the salmon with kosher salt and black pepper.
On medium to high heat, drizzle canola oil in a nonstick skillet or saute pan.
Place on a side plate until salad is ready.
If you prefer to eat the salmon cooked through simply flip it over for a few minutes longer.
Wash the arugula and pat dry.
In a large mixing bowl, add the arugula, potatoes, cucumber slices, watermelon radishes and onion.
Drizzle the olive oil and squeeze lemon over contents of bowl to taste.
Toss until everything is coated with thin layer of dressing.
Divide salad onto four plates, and place the salmon skin-side up on top of the salad.
Season to taste with cracked black pepper and kosher salt.
Take salt and rub into cabbage by peeling back each leaf, taking care to keep it together.
Place in a perforated pan and let sit overnight.
Moisture will leech from the cabbage, give the liquid a place to draihence the perforated pan.
In the meantime, combine the rest of the ingredients together in a bowl to form a paste.
The next day, the cabbage should have leeched out some amount of moisture.
Take the kim chee paste and rub each individual leaf until it is coated in the mixture.
Cover, date and keep in the fridge to let flavors develop.
The added green ingredients give the hummus dish an extra bite in flavor and added vitamins and minerals.
Using a food processor, combine the spinach, arugula, cilantro, green onion and garlic.
Slowly add the olive oil and garbanzo beans, keeping the food processor running.
Finish by adding the lemon juice, salt and pepper.
For the tomato relish:
Toss together in a bowl and drizzle with a tablespoon of olive oil.
For the halibut:
Cut the fish into 4 portions.
Season with olive oil, salt and pepper.
Sear in a non-stick pan on medium heat until the bottom side is a nice golden color.
With a fish spatula, flip and finish in the oven for 4 minutes.
To serve, spoon 2-3 spoonfuls of the zucchini puree on a plate.
Lay down a few of the sliced zucchini on top of the puree.
Place the seared fish on top, and spoon the tomato relish on top.
Add the butter and paddle until the butter is the size of small peas.
Do not over-mix, otherwise the streusel will come together as a dough and be hard to work with.
You want to keep the mixture to be crumbly.
Chill the topping until the pear filling is made.
For the ginger-pear filling:
Preheat oven to 325.
Combine all of the ingredients and let sit for at least 15 minutes to let the juices distribute.
When the mixture is saucy, portion among the ramekins.
Place ramekins on a baking sheet and bake at 325 for about 25-35 minutes.
Serve warm with sweetened whipped cream.
Makes 6 5-inch ramekins____.
Photo Credit: Tender Greens
