Entrees Archives - Page 26 of 37 - The Nourishing Home

Peach Mango Salsa (GF)

August is NATIONAL PEACH MONTH!! So what better way to celebrate than with a parade of peachy recipes all month long! So let’s start this peachy parade with one of my family’s favorites … Peach Mango Salsa!

Fresh ripe peaches and mango combine with jalapeno and basil to create this amazingly sweet-n-spicy condiment perfect for serving with grilled fish or chicken. Or simply enjoy it as a snack with homemade tortilla chips.

Easy & Delicious Dinner Idea: Simple grilled fish becomes an absolute treat when topped with this delightful peach-mango salsa. See recipe below for details.

Peach Mango Salsa (GF)

Yield: 4-5 servings

Peach Mango Salsa (GF)

Ingredients

3 fresh, ripe organic peaches, *peeled and diced
1 cup seeded and diced organic plum tomatoes
1/2 cup diced mango
1/4 cup finely chopped red onion
1 tsp finely minced jalapeno (use more if you like your salsa hotter)
1 tbsp finely chopped fresh organic basil
2 tbsp fresh-squeezed lime juice
Sea salt & fresh ground pepper to taste

Instructions

In a medium bowl, combine all ingredients.
Season to taste with salt and pepper.
Serve with tortilla chips, or on top of grilled fish or chicken.

Notes

*A quick and easy way to peel peaches ... bring a stockpot of water to a rolling boil. Add whole peaches and cook for one minute. Remove peaches from boiling water, using tongs, and place in a cold water bath. Once cooled to touch, peel off skins.

Grilled Fish w/Peach-Mango Salsa: Preheat grill on medium-high. Using a clean dish cloth or paper towels, pat dry fish fillets, then place on a sheet of foil. Brush each fillet lightly on both sides with a touch of olive oil and sprinkle with sea salt and fresh ground pepper. Place foil with fish direct on grill and cover grill. Cook about 5-8 minutes (depending on thickness of fillets) until fish is opaque. Remove from grill and serve immediately with a heaping dollop of peach-mango salsa.

For information about the safest, most eco-friendly fish in your region, download a free pocket guide from the Monterey Bay Aquarium.

https://thenourishinghome.com/2012/07/peach-mango-salsa-gf/

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Caprese Pasta (Gluten-Free Option)

By Kelly · 9 Comments

We just adore warm weather and sunshine. And to me, this dish is like summer in a bowl. It’s so light and refreshing! Yet at the same time, the combination of the garlic, basil and balsamic vinegar make it intensely flavorful. It’s definitely one of our favorite summertime dishes and is the perfect complement to grilled chicken or fish. Mangia!

P.S. This delicious and colorful pasta dish made it on the “Top 10 Reader Favorites of 2012!”

Caprese Pasta (Gluten-Free Option)

Yield: 5-6 servings

Caprese Pasta (Gluten-Free Option)

Ingredients

12 oz of Tinkyada brown rice spaghetti (or your favorite pasta)
16 oz of organic sweet grape, cherry or mixed medley tomatoes
8 oz fresh Italian whole milk mozzarella balls packed in water
1/4 cup extra virgin olive oil
3-4 tbsp of balsamic vinegar (Bariani brand is our favorite!)
3-4 heaping tbsp of fresh basil, minced
2-3 cloves of garlic, minced
1 tsp sea salt
1/8 tsp freshly ground black pepper

Instructions

Rinse tomatoes and cut into halves.
Drain water from mozzarella balls and cut into bite-sized pieces.
Mince fresh basil and garlic.
Then, place all of the ingredients, except the pasta, into a large mixing bowl and combine well.
Cover the bowl and allow it to marinate for at least one hour (see note below).
When ready to serve, cook pasta according to instructions. (If using brown rice pasta, drain and rinse cooked pasta with cool water.)
Place pasta back in cooking pot and add 3-4 large spoonfuls of the juices from the tomato mixture. Also add 1 tbsp of olive oil and 1/2 tsp of sea salt. Toss pasta to combine.
If using brown rice pasta, turn heat on low and reheat pasta just until warm, not hot. Remove from heat.
Transfer pasta to a large serving bowl and top with the caprese.
Absolutely delicious as a meal by itself, or serve it with a side of grilled chicken or fish.

Notes

This caprese is super easy to put together, but becomes much more flavorful as you allow it time to marinate. So be sure to start this at least one hour before you plan to eat and then let the caprese sit on the counter for at least an hour before serving so the flavors have a chance to meld together.

https://thenourishinghome.com/2012/07/caprese-pasta-gluten-free-option/

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Grilled Steak & Veggie Fajitas (GF Option)

By Kelly · 16 Comments

Put a little sizzle in your summer with these easy and savory steak fajitas! Grassfed skirt steak is a delicious and economical cut of beef that grills beautifully and can be used for creating not only the ultimate fajita, but also a flavorful main entrée steak.

I recommend seeking a source for pastured (grassfed) beef since it’s nutritionally and ethically superior. Many whole food type markets carry a variety of pastured meats and poultry. And if you cannot find a resource in your area, companies like US Wellness Meats are also an option.

These succulent steak fajitas are great on either my homemade soaked grain tortillas or grain-free, dairy-free tortillas. We like to top them with a variety of fresh, nutritious favorites, such as raw cheese, cultured sour cream, diced avocado, pico de gallo and fresh chopped cilantro – YUM!

And whether you’re a novice, or veteran griller, be sure to check out my Top 10 Best Grilling Tips for some secrets of success that are certain to take your grilled foods to a whole new level of excellence!

Be sure to save any leftovers to make a delicious steak-n-cheese sub-sandwich or wrap.

Grilled Steak & Veggie Fajitas (GF Option)

Yield: approximately 6 servings

Ingredients

1 lb. grassfed skirt steak 
1 medium yellow onion, cut into thick slices
2 organic red peppers, quartered & seeded

Steak Marinade

1/4 cup olive oil
1/4 cup of freshly-squeezed lime juice (approx. 2 limes) 
2 cloves garlic, finely minced 
1 tsp sea salt 
1/2 tsp freshly ground black pepper 
1 tsp homemade Emeril Essence Seasoning

Veggie Marinade

3 tbsp olive oil
1/2 tsp homemade Emeril Essence Seasoning
1/4 tsp sea salt

Instructions

In a 9x13-inch baking dish (or gallon-size ziplock bag). Add all of the steak marinade ingredients; combine well. Cut the skirt steak into two pieces and place in marinade, making sure both sides are well coated. Marinate steak for at least 30 minutes at room temperature, or overnight in the refrigerator.
The key to juicy, tender meat is to bring it to room temperature prior to cooking. So be sure to take the marinated steak out of the frig about 30-45 minutes prior to grilling.
When ready to grill, whisk together the veggie marinade in a small bowl. Cut veggies into large pieces and place on a large plate. Brush marinade on both sides.
Then, preheat half of the grill to high heat, with the other half devoted to medium-low heat. Place the onions and peppers on the low-heat side of the grill, turn every few minutes until the veggies are slightly charred and just tender.
As onions and peppers are finishing, remove the steaks from their marinade, making sure to shake off excess marinade. Place steaks on the grill and remove veggies; cover with foil and set aside.
Grill steak over high heat for 2-3 minutes on each side for medium/medium rare depending on the size and thickness. Remove steaks from grill; cover with foil, and allow to rest for 3-5 minutes.
While meat is resting, warm tortillas on grill over low heat for about a minute per side. Remove from grill; cover and set aside.
Thinly slice skirt steak against the grain. Add sliced steak to your warmed tortilla and top with grilled onions and peppers. Finish with your favorite toppings such as diced avocado, pico de gallo and fresh chopped cilantro. Fantastic!

https://thenourishinghome.com/2012/06/grilled-steak-veggie-fajitas-gf-option/

This recipe was shared at: Homestead Barn Hop, Modest Mondays, Welcome Home Link-Up, Make Your Own Mondays, I Gotta Try That!, Titus 2sdays, Fat Tuesdays, Traditional Tuesdays, Titus 2 Tuesdays Link-Up, Hearth & Soul, Living Well Wednesdays, Works for Me Wednesday, Allergy-Free Wednesdays, Gluten-Free Wednesday,

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