Ingredients:

• 1.5 cups organic wild rice blend
• 1 small organic leek, chopped and rinse well
• 2 organic carrot, grated
• 1/3 cup white wine
• 1/2 cup organic dried cranberries
• 3 cups organic low sodium vegetable stock or water
• 2 bay leaves
• 3-6 sprigs of a mix of organic fresh rosemary, sage, thyme, oregano 
• Tbsp organic dried oregano
• 1 pinch red pepper flakes, or to taste

Directions:

1. Heat up a large deep skillet or pot over medium low flame. Add a splash of water (or a drizzle of olive oil) and the chopped leeks. Saute the leeks with a pinch of sea salt until translucent.

2. Stir in the grated carrots, herb sprigs, bay leaves, and red pepper flakes. Add the wild rice mix and stir well to combine. Allow it to toast together with the aromatics for a couple of minutes.

3. Add 1/2 cup of dried cranberries. Pour in the wine and simmer until reduced by half, then add the vegetable stock (or water). Stir and taste for seasonings. Add more sea salt to your taste if desired.

4. Bring the rice to a simmer, cover with a tight lid and cook on low flame for 50 minutes.

5. Turn off the flame but do not remove the lid. Allow the rice to sit covered for 10 to 15 minutes and continue cooking in its own steam.

6. Discard the bay leaves and the woody sprigs from the herbs. Use a fork and gently fluff up the rice.

7. Serve warm or cold garnished with more cranberries and more fresh herbs.

Ingredients:

• 1 package organic extra firm tofu, drained
• 3 Tablespoons avocado oil
• 1/3 cup cornstarch or Arrowroot (Arrowroot flour is a gluten-free substitute for cornstarch)

Sauce:

Whisk together:

• 4 Tablespoons Tamari (or soy sauce)
• 1 Tablespoon maple syrup
• 2 Tablespoon hot chili sauce or sriracha
• 2 Teaspoons toasted sesame oil
• 2 Tablespoons rice vinegar
• red chili pepper flakes (optional)

Directions:

1. Remove tofu from packaging, place on a plate and add plates on top to squeeze out all the water. Cut into cubes (1- 1.5 inches)
2. Add cornstarch to a bowl, roll each tofu cube in it. 
3. Heat oil on medium in non-stick pan, and once oil is hot, add tofu and fry until golden and crispy- about 6-8 minutes eat side, turning occasionally so all sides are crispy.
4. Remove crispy tofu cubes to a plate with paper towels to get excess oil. Remove the pan from heat and clean off the excess oil.
5. Return pan to the stove and pour in the sauce. Heat the sauce a little and add the tofu cubes. Stir until all cubes are evenly coated in the sauce. The sauce will thicken. 

Ingredients 

• 1 large eggplant, peeled and sliced 
• 2 medium zucchini, sliced  
• 2-3 Roma tomatoes, sliced 
• 2 cups organic tomato sauce (“Ugly” from @ourharvest) 
• 1 cup Feta cheese, shredded (use Violife feta for dairy-free) 
• 1/2 cup gluten-free Panko  
• Sea salt and pepper
• Olive oil 
• Fresh herbs 

Directions 

1. Peel and slice the eggplant, season with salt and leave to “sweat” for 30 min. Wipe the salt off. Arrange the eggplant slices on a lined cooking sheet, brush with olive oil and roast lightly in oven at 400 degrees. 
2. Brush a baking dish with olive oil and make first layer with roasted eggplant. Next layer the zucchini slices, brush with olive oil. Next layer with sliced tomatoes. Use salt and pepper to taste as you add the zucchini and tomatoes.
3. Add tomatoes sauce over the veggies and cover with tin foil. Bake covered at 400 for 30 minute. 
4. Uncover, top the veggie bake with shredded feta and Panko. Return to oven and cook uncovered for 10 more minutes. 
5. Remove from oven and sprinkle with your favorite green herb before serving. 

Branzini, Porgy, Arctic Char, Red Snapper and Sea Bass all turn out amazing with this simple approach to grilled whole fish – a healthy and delicious dinner option for family or guests!

Here are some tips you will find helpful for grilling a whole fish if you never tried it before:

• First, Whole Foods and some other grocery stores will prepare your fish for you, doing the descaling and cleaning while you wait so you don’t have to mess around with that at home. Make sure you ask about this at your local fish market!
• Second, I always try to cook a whole fish within a day of purchasing it, preferably the day of, because fish really is so much better fresh, not frozen.
• Third, DON’T PUT YOUR FISH ON THE GRILL STRAIGHT OUT OF THE FRIDGE. A cold fish is more likely to stick to the grill. You want to pull your fish out of the fridge and let it sit on the counter for at least 20 minutes while you are heating the grill and prepping lemons and garlic, as when you cook a steak.
• Finally, grilling on an outdoor grill is amazing in Summer, but you can also grill whole fish on a rack in your oven using same recipe, and they will come out just as delicious.

Ingredients for the Fish:

• 2 whole fish (1-1.5lbs each), scaled and gutted
• 1-2 tablespoons olive oil
• Sea salt & freshly ground pepper, to taste
• 2 garlic cloves, sliced
• 1/2 lemons, sliced into discs
• 1-2 sprigs oregano or thyme
• 1 tablespoon dried oregano

Ingredients for the Oregano Infused Oil for drizzle:

• 3 tablespoons olive oil
• 1 clove garlic, minced
• 1 teaspoon crushed red pepper flakes
• 1 sprig oregano

Preparation:

1. Remove your fish from the fridge and let it stand at room temperature for 20 minutes. Rinse and pat dry with paper towels.
2. Lightly drizzle the fish all over with the olive oil and season generously, inside and out, with salt and freshly ground pepper. Stuff the cavity of the fish with the lemon discs, garlic cloves, and oregano or thyme sprigs. Sprinkle with dried oregano.
3. Grill your fish!
   
   • If using a grill: Preheat the grill to medium-high heat and use tongs to brush the cleaned, preheated grill grates with an oil drenched paper towel. Carefully transfer the fish to the grill so the aromatics don’t fall out and grill for 6-8 minutes over medium-high heat, without moving the fish. When the first side is lightly charred on the bottom and the skin releases easily from the grill, flip the fish over and grill until cooked through and the flesh is white throughout, another 6-8 minutes.
   • If cooking in the oven: Prep a rack over a baking sheet and heat your oven to 420 degrees on Roast or Convection Roast. Place the fish on the rack and roast for 18-20 minutes, without flipping the fish over. While the fish is cooking, combine the ingredients for the infused olive oil in a small sauté pan and simmer over low heat for 8-10 minutes. Carefully remove the fish from the grill or oven and place on a platter. Drizzle with the oregano infused olive oil and serve with fresh lemon wedges.

Ingredients

• 2 white fish fillets (haddock, cod, snapper, sole, flounder)
• 1 orange, sliced
• 2-3 cups chopped lacinto kale
• 1 fennel bulb, sliced thin
• 2 Tablespoons fresh lemon juice
• salt and pepper to taste
• olive oil
• 1/2 cup white wine (optional)
• Parchment paper

Directions:

1. Preheat oven to 450 degrees F.
2. Lay out one large sheet of parchment paper, fold in half and open flat. Place kale and fennel at the center of the paper and drizzle with a little olive oil, salt and pepper.
3. Top the veggies with fish fillet, season with 1 tablespoon of lemon juice, 1 tablespoon olive oil, salt and pepper. Top with 2 slices of orange and splash of white wine. Fold over the ends of the parchment paper to enclose the fish. Place on rimmed baking sheet. Repeat with the remaining ingredients.
4. Bake at 450 for 10-12 minutes.