Kale, Salmon and Poached Egg with Crispy Capers

Healthy and delicious! A nice dinner recipe I found in Food and Drink Magazine

2 tbsp oil
1/4 cup capers, well drained and patted dry
750 g salmon
Salt and freshly ground pepper
1 bunch kale, centre rib removed, torn into pieces (10 cups)
1/4 cup olive oil
2 tbsp olive oil
2 tbsp lemon juice
1/2 tsp grated lemon zest
2 tsp maple syrup
1 tsp Dijon mustard
1:4 cup red onion thinly sliced
4 poached eggs

1.  Heat oil in large frying pan over high heat. Add capers and fry 2 minutes or until crispy. Remove to a paper towel ones plate.
2.  Season salmon with salt and pepper.
3.  Return pan to medium high heat. Add salmon and cook until flaky.
4.  Transfer to plate and let cool slightly.
5.  Place kale in bowl and rube through hands until leaves have softened.
6. Combine olive oil, lemon juice, zest, maple syrup, and mustard. Drizzle over kale and divide between plates.
7.  Break up salmon into pieces and place on top of salad. Top with capers and poached egg.

4 servings

Sautéed Pineapple with Fresh Avocado and Mango

A delicious and healthy dish where heat meets s sweet.

1/4 cup lime juice (about 4 limes)

2 tsp liquid honey

1/2 tsp salt

3 tbsp avocado oil

2 tbsp fresh cilantro chopped 

1 cored and peeled fresh pineapple sliced into cubes

1 pinch pepper seeds

1 mango peeled pitted and chopped 

2 avocados, peeled, pitted and chopped 

1/4 cup pepitas 

1 Make vinaigrette by whisking together lime juice, honey, salt and avocado oil.

2 Heat cast iron pan, spray with oil and sauté pineapple and pepper seeds until fragrant and browned.

3. Place in bowl, add mango, avocado and cilantro. Top with vinaigrette and toss to coat. 

4 Sprinkle with pepitas and serve.

Sweet and Spicy Mixed Nuts

This is a quick and easy dish to put out for your Easter guests before dinner or to give to your host or hostess.

1/4 cup granulated sugar
1/4 cup brown sugar
2 tsp chili powder
3/4 tsp table salt
1 egg white
3 cups unsalted mixed nuts

1. Preheat oven to 300F. Line a baking sheet with parchment paper.
2. In a small bowl, mix sugars, chili powder and salt until evenly distributed.

3. In large mixing bowl, whisk egg white until frothy. Stir in nuts until evenly coated. Sprinkle sugar mixture over nuts. Stir to coat evenly. Place nuts in single layer on prepared sheet.

4. Bake nuts on middle rack until browned and fragrant, 30 to 35 minutes. Remove from oven. Cool completely, carefully breaking apart as they cool. Store in an airtight container in a cool dry place for up to one week.