RECIPE MARKET

Ingredients

1/4 cup(s) cooked spinach
4 large eggs
1/2 cup(s) crumbled feta cheese (2 ounces)
2 scallions, thinly sliced
2 tablespoon(s) chopped fresh dill
Freshly ground pepper, to taste
2 teaspoon(s) extra-virgin olive oil

Directions

Squeeze spinach to remove any excess water.

Blend eggs with a fork in a medium bowl.

Add feta, scallions, dill, pepper and the spinach; mix gently with a rubber spatula.

Set a rack about 4 inches from the heat source; preheat the broiler.

Heat oil in a 10-inch nonstick skillet over medium heat.

Pour in the egg mixture and tilt to distribute evenly.

Reduce the heat to medium-low and cook until the bottom is light golden,

lifting the edges to allow uncooked egg to flow underneath, 3 to 4 minutes.

Place the pan under the broiler and cook until the top is set, 1 1/2 to 2 1/2 minutes.

Slide the omelet onto a platter and cut into wedges.

The Mediterranean Diet. Safe, Easy, Achievable, Healthy Diet & Recipes. Centuries Of Verification And Its Tasty.

Ingredients

1 tablespoon yellow mustard seeds
1/4 cup mayonnaise
1/4 cup whole-grain mustard
1 tablespoon finely chopped dill
1 1/2 teaspoons fresh lime juice
1 1/2 teaspoons dark brown sugar
Freshly ground pepper
Vegetable oil, for the grill
One 2-pound salmon fillet, skin on
1 tablespoon olive oil
Salt

Directions

1.In a dry skillet, toast the mustard seeds over moderate heat until they darken and begin to pop, about 2 minutes.

Transfer to a plate. In a bowl, whisk the mayonnaise with the mustard, dill, lime juice and brown sugar. Season with pepper.

2.Light a gas grill. Lightly brush the grate with oil. Run your fingers over the salmon fillet, feeling for bones; use sturdy tweezers to remove any you find.

3.Brush the skin side of the salmon with the olive oil and season generously with salt and pepper.

Set the fillet on the grill, skin side down, and spread the mustard glaze over the fish.

Sprinkle with the toasted mustard seeds. Close the grill and cook over moderate heat until the glaze is golden and the fish is nearly opaque, about 25 minutes.

If the skin begins to char, reduce the heat to low and move the fish to a cooler part of the grill.

Transfer the salmon to a platter and serve hot or at room temperature.

Paleo Cookbook By Nikki Young- Gluten Free, Dairy Free And Preservative Free Recipes!

Ingredients:

• 3-pound beef tenderloin, center cut
• 6 strips of bacon, cooked, drained, and crumbled
• 1/2 pound baby spinach
• 3 tablespoons raisins
• 2 tablespoons garlic, minced
• 2 tablespoons fresh dill
• 2 tablespoons olive oil
• 1 tablespoon water
• salt and pepper to taste

Instructions:

Heat olive oil in a sauce pan.

Add garlic and sauté until it starts to brown.

Add spinach and water. Toss spinach in the hot pan for about 2 minutes or until is is wilted and softened.

Transfer spinach to a bowl. Toss with crumbled bacon, raisins and black pepper. Allow to cool.

Take the beef tenderloin roast and with a knife cut a whole all the way through the center.

Try to expand the whole as much as possible. Stuff spinach and bacon mixture into the whole.

Tie the roast with kitchen twine to make a tightly packed roast. Lightly brush outside with olive oil and season with dill, salt, and pepper.

Preheat grill. Sear roast over high, direct heat until browned on the outside (about 15 minutes).

Move to indirect heat and continue cooking for 20 to 30 minutes or until done. Allow to rest for 5 minutes. Remove string and carve.

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