The Real Food Show Recipes

Ingredients

• 2 (15-ounce) cans chickpeas (also referred as Garbanzo beans), drained and rinsed
• 4 celery stalks, finely chopped
• 1 shallot or small red onion, finely chopped (about ½ cup)
• 2 tablespoons finely chopped fresh dill or 1 tablespoon dried dill
• 1/3 cup mayonnaise
• 1 teaspoon Dijon mustard
• ½ cup Kalamata olives, pitted and chopped
• 2 tablespoons capers, drained
• Zest and juice of 1 lemon (about 1 teaspoon zest and 2 tablespoons juice)
• Sea salt and freshly cracked black pepper, to taste
• 4 slices of Sourdough bread
• 8 leaves of Bibb lettuce
  
  Possible Protein Additions:
  1 Can of Tuna/Salmon/Sardines

Directions

1. In a large bowl, gently crush about half of the chickpeas with the back of a fork. This creates more surface area to soak up all that flavorful dressing. Note: Try not to crush every chickpea—leaving plenty of them whole for texture.
2. Add the celery, shallot, dill, mayonnaise, Dijon mustard, olives, capers, lemon zest and juice, salt, and pepper. Gently fold everything together until well combined.
3. Lightly toast the sourdough slices, then top each with two leaves of Bibb lettuce.
4. Spoon about ½ cup of the chickpea salad over the lettuce to create an open-faced sandwich.
5. Serve and enjoy!

Ingredients

Homemade Vinaigrette:

1 teaspoon Dijon mustard

1/2 shallot, finely minced

2 tablespoons red wine vinegar

Kosher salt and freshly ground black pepper

1/4 cup extra-virgin olive oil

4 tablespoons minced fresh chives ( save 1 tablespoon for the omelet)

Omelet

2 tablespoons unsalted butter plus 2 tablespoons cold unsalted butter, cut into small cubes

8 large eggs, beaten

4 egg yolks, beaten (save the egg whites for another day)

1/2 cup grated Gruyere

2 heads butter (Bibb) lettuce

Directions:

1. Combine the Dijon mustard, shallot and red wine vinegar in a large bowl. Season with salt and pepper. Slowly whisk in the olive oil and 3 tablespoons of chives. Set aside.
2. Melt 1 tablespoon of butter in a 12-inch nonstick pan over medium heat. When the butter starts to bubble, add the beaten eggs and yolks and the cold cubed butter to the pan, and begin to stir with a rubber spatula. Continue to stir until the eggs are half set, then reduce the heat to low.
3. When the omelet is soft, sprinkle with salt and pepper, and top with the cheese on one side. Let the omelet sit over low heat, without touching it, for 1 minute, to let the heat of the pan set the eggs.
4. Roll the omelet over the cheese so it forms a jelly roll shape, then roll the whole omelet onto a large platter.
5. Lightly spread the remaining tablespoon of butter over the omelet to coat. Garnish the omelet with the remaining tablespoon of chives.
6. Toss the lettuce with the vinaigrette and season with salt and pepper to taste.
7. Slice the omelet and serve alongside the salad.

Ingredients 

For the Salmon Cakes 

• 2 tablespoons olive oil for cooking
• 1 teaspoon thyme
• 1½ pounds frozen wild salmon pieces, thawed, cooked and roughly chopped
• 1 egg
• ¾ cup panko breadcrumbs (½ cup in the mix, save ¼ cup for coating)
• 1 tablespoon Dijon mustard
• 2 tablespoons red onion, finely diced
• 1 tablespoon nutritional yeast
• 2 tablespoons avocado mayo
• Zest of 1 lemon
• 1 tablespoon lemon juice
• 1 teaspoon kosher salt
• Black pepper to taste 

For the Salad 

• 1 can white beans, drained and rinsed
• 5 ounces mixed greens
• ½ green apple, thinly sliced
• 2 tablespoons diced red onion
• Fresh herbs (parsley, dill, or thyme)
• For the Vinaigrette
• 1 teaspoon Dijon mustard
• 2 tablespoons apple cider vinegar
• ¼ cup extra virgin olive oil
• Juice of ½ lemon
• Salt and pepper to taste 

Directions 

Preheat the oven to 400°F. Pat the salmon dry, drizzle with olive oil, and season with kosher salt. 

Bake for 8–12 minutes, then allow to cool slightly before roughly chopping into small pieces—you want texture, not a paste.

In a bowl, gently combine the salmon, egg, panko, Dijon mustard, red onion, fresh herbs, nutritional yeast, avocado mayo, lemon zest and juice, salt, and pepper. Mix until just combined. 

Form into 8 small patties and lightly coat with the remaining panko breadcrumbs. 

Heat olive oil in a skillet over medium heat and cook until golden brown on both sides, flipping once. 

Whisk together the extra virgin olive oil, apple cider vinegar, Dijon mustard, lemon juice, salt, and pepper until emulsified. 

Toss the mixed greens with the white beans, apple, red onion, fresh herbs, and vinaigrette. 

Serve the crispy salmon cakes alongside the dressed salad. Enjoy!