Potato Pancakes

Great side dish with white fish or salmon.


  • 2 large russet potatoes, raw (about 1 1/2 pounds)
  • 1/4 cup onion (about 1/2 of a small onion)
  • 1 egg
  • 1 Tablespoon flour (whole wheat or all-purpose)
  • 1/2 teaspoon salt
  • Pepper to taste
  • 3 teaspoons oil, divided, for frying (I use peanut oil)


  1. Place peeled & chopped potatoes and onion into a food processor. Process for about 30 seconds until lumps are gone.
  2. Place in a fine-mesh strainer over a bowl and let drain for 5 minutes or longer.
  3. Carefully pour off the drained liquid but keep the white starch that’s settled on the bottom.
  4. To the starch, add the drained potato/onion mixture, egg, flour, salt, & pepper.
  5. In a cast iron skillet, heat 1/2 teaspoon of oil over medium heat. Spoon 1/4 cup mounds into pan, flattening each one to an even thickness.
  6. Cook about 3 minutes per side, adding 1/2 teaspoon oil as needed. If not using cast iron, cook over med-high and they make take a little longer. (You can keep them warm in a 200° oven on a paper towel-lined pan.)

Cabbage Rolls / Polish Gołąbki

A great dish from Poland.  Easy to make and a pre-dinner appetizer.


  • 1 large head of cabbage (about 3 lbs.) – or use 2 smaller heads
  • 1 Tablespoon olive oil
  • 1 cup diced onion
  • 2 cloves garlic, minced
  • 2 large mushrooms, finely diced – 1 1/2 cups (optional)
  • 1 pound ground sirloin
  • 3/4 cup uncooked long grain rice (brown or white)
  • 1/4 cup chopped parsley
  • 1 cup Pomi strained tomatoes or canned tomato puree
  • 1 1/2 teaspoons salt
  • pepper to taste
  • 3/4 cup liquid (beef stock, cabbage water, or combine with some leftover tomato for 3/4 cup)


  1. Bring a large pot of water to boil. Cut center core out of cabbage and place, core side down, in boiling water. Cover and simmer for 10 minutes.
  2. While cabbage simmers, heat oil in pan over med-high heat and sauté onion and garlic 3-5 minutes until browned. Add mushrooms and cook another 2 minutes. Transfer mixture to a large bowl to cool.
  3. Remove cabbage to a rimmed baking sheet, keeping water in the pot. Gently remove leaves from cabbage, cutting away from the core with a small knife. Set aside the best 16 unbroken leaves and cut off the thick spine in the center for easier rolling. Set all remaining broken or small cabbage leaves aside. (If the core is too firm, return it to boiling water for a few minutes to soften)
  4. Preheat oven to 350° F.
  5. To cooled onion mixture, add meat, rice, parsley, tomato, salt & pepper. Combine well.
  6. Place about 1/4 cup of filling in each leaf, roll, and place seam side down in a 13 by 9-inch pan. Pour liquid over rolls and lay some leftover leaves on top. Cover pan tightly with foil, and bake for 1 1/2 hours. (Place pan on a cookie sheet in case it drips)
  7. Remove from oven and let rest 30 minutes or better still, refrigerate overnight.


Organic Chicken

This is a great summer time dish that the whole family will enjoy.

INGREDIENTS: Cooked with: Refined Coconut Oil Protein: Organic Chicken Breast Carbs/Fiber: Whole Grain Basmati Brown Rice Vegetables: Organic Sweet Peppers, Yellow Onion Seasonings: Garlic Powder, Crushed Pepper, Sea Salt, Fresh Squeezed Lemon

BBQ Sauce


  • 1 1/2 cup organic ketchup
  • 1/4 cup prepared yellow mustard
  • 1/4 cup organic honey
  • Tsp of organic sea salt


  • Combine all ingredients in a medium bowl

Sardine Salad Dressing


  • 2 cans of wild sardines – low mercury
  • 1/4 cup dried organic tomatoes
  • 1/4 cup organic olive oil
  • 2 Tbsp organic lemon juice
  • 2 tsp chopped fresh organic oregano
  • 1 tsp chopped organic fresh basil
  • 1 tsp chopped organic fresh thyme
  • sea salt
  • organic pepper


  • Put your herbs, oil, and dried tomatoes in a bowl and allow it to soak until the tomatoes are softened.
  • Put sardines (including about half of the water they are canned in) and the tomato mixture in your food processor or blender and blend.
  • Taste for salt, pepper, lemon juice and liquid balance as needed.

Chicken & Broccoli Stir-Fry


  • 1/3 cup organic orange juice
  • 1 tablespoon low-sodium soy sauce
  • 1 tablespoon Szechuan sauce
  • 2 teaspoon sugar
  • 1 tablespoon organic olive oil
  • 1 pound boneless organic chicken breast, cut into 1 1/2 inch cubes
  • 2 cups organic broccoli florets
  • 2 cups of organic snow peas
  • 2 cups organic shredded cabbage
  • 2 cups of cooked organic brown rice
  • 1 tablespoon of organic lime juice


In a small bowl,  orange juice, soy sauce, and Szechuan sauce. Set aside.

2. Heat oil in a wok and add chicken. Sauté for 5-7 minutes.

3. Add cabbage, broccoli, snow peas and sauce mixture. Cook for 5 – 7 minutes.

4. Remove stir fry from wok and serve over brown rice.

Lemon and Herb Risotto Cake

  • 1 small organic leek, thinly sliced
  • 2 1/2 cups fat free, organic chicken stock
  • 1 cup Arborio rice
  • 2 tbsp. fresh chopped organic chives
  • 2 tbsp. freshly chopped organic parsley
  • 3/4 cup reduced fat organic mozzarella cheese
  • Finely grated rind of 1 organic lemon
  • Sea salt and freshly ground black pepper
  • Organic Parsley, for garnish


  • Preheat the oven to 400 degrees.
  • Oil the bottom and sides of an 8″ springform pan.
  • Cook the leek in a large pan with 3 tbsp. of the chicken stock, stirring over medium heat, to soften. Add the rice and remaining broth.
  • Bring to a boil. Cover the pan and reduce the heat. Simmer gently, stirring occasionally, for about 25 minutes or until the liquid is absorbed
  • Stir in the lemon rind, chives, parsley, cheese and seasonings. Spoon into the springform pan and even the top. Cover with foil and bake for 30 – 35 minutes or until lightly browned. Turn out, slice into wedges and garnish with parsley and lemon wedges.

Organic Chicken Salad

  • 1 cup cooked organic chicken breast, cut into small sized pieces
  • 1/3 cup chopped organic pecans
  • 1 cup green organic grapes, sliced in half
  • 1/2 cup plain organic Greek yogurt
  • 1 tsp. organic apple cider vinegar
  • 1 tsp. organic honey
  • Organic sea salt and pepper
  • 1 tsp. organic lemon juice
  1. Combine everything in a bowl and mix well. 

Chicken Tortilla Soup

  • 1 teaspoon Chipolte pepper
  • 1 teaspoon ground cumin seed
  • 1 teaspoon ground black pepper
  • 1 sweet onion, finely diced
  • 1 1/2 pounds boneless skinless chicken breast
  • 3 cloves garlic, minced or grated
  • 1 (28-ounce) can fired roasted crushed tomatoes
  • 1 red pepper, chopped
  • 4 cups chicken broth
  • 2 limes, juiced (save the limes)
  • 1 (14-ounce) can black beans, drained and rinsed
  • 1/4 cup fresh cilantro, chopped, plus more for garnish
  • 6 corn tortillas cut into strips
  • 1 teaspoon olive oil
  • A few pinches of salt and pepper
  • 1 lime, cut into wedges
  • 1/2 cup Monterrey jack, shredded
  • 1 avocado, chopped
  • 1 teaspoon Frontier Sea Salt, plus more to taste

1. Spray a 5- to 6-quart slow cooker with cooking spray. Add the chicken, onions, garlic, fire roasted tomatoes, red pepper, chipotle chili powder, cumin, chicken broth, salt and pepper. Juice the limes into the slow cooker and then toss in the limes themselves.

2. Cover and cook on low heat setting 4-6 hours or until chicken is tender and shreds easily. Remove chicken from slow cooker to plate; shred using two forks. Remove spent limes. Return chicken to slow cooker. Stir in the black beans and cilantro. Cover and cook another 15 minutes or so.

3. Preheat the oven to 375 degrees F. Add the corn tortilla strips to a lightly greased baking sheet. Add the olive oil and a good pinch of salt and pepper. Toss well. Bake for 15-20 minutes, stirring every 10 minutes to ensure even cooking.

4. To serve, ladle the soup into bowls. Top with cheese, tortilla strips, a fresh lime wedge, diced avocado and chopped cilantro.