Chef Charles Michael Dishes out Healthy Recipes

Please download my latest free eBook...The Art of Weight Loss.

2014-01-29T13:47:00.001-08:00

Downloads in format of your choice.

About the eBook: The Art of Weight-loss covers three very important strategies to be successful at weight-loss. The book focuses on the mind and body and what's necessary should you decide to attempt to lose weight. Weight-loss is a very difficult battle to fight, or 2/3 of Americans wouldn't be overweight and 95% of those who start a diet wouldn't fail. The free eBook.teaches you three very important strategies that are central to the Burn 500 Healthy Eating and Weight-loss program that need to be understood before you attempt to battle weight-loss.. The 16-week program helps put in place a strategy to help the weight-loser lose all the weight they want and maintain it the rest of your life..

Download the book The Art of Weight-Loss in a variety of tablet configerations

Please help your friends by reposting this as 2/3 or more might be able to use this advice.

2014-01-27T05:30:00.000-08:00

What is a New Years Resolution?

“Losing weight” is one of the top New Years Resolutions every year. But what is a resolution? It’s a “solution,” meaning you are solving a problem, with the prefix “re” which usually means again. For some people they are trying to re-solve their weight problem again and again and again. To lose weight you need structured weight lose through-out your entire year if you are to succeed at your resolution. And to think you can lose more than 1 pound per week is unrealistic. There is a reason 95% of those who make a resolution to lose weight fail. It’s hard, requires lots of knowledge and is something that requires a lifestyle change(s). Our 16-week course teaches you to eat right and gives you the tools to lose the weight and help you maintain it the rest of your life. For more information on creating a better you visit www.Burn500.com

2014-01-11T10:24:00.001-08:00

Correcting your New Years Resolution. (Last NYR)

Many times our New Years resolutions are setting us up for failure before you even begin. Vague resolutions like getting fit, losing weight, quit smoking or exotic travel are common mistakes. Many of these resolutions are thrown out by year-end, many times by month-end. So let’s correct your resolution to lose 25 pounds and replace it a better resolution to lose 1 pound every two weeks. It’s the same 25 pounds, but doesn’t it seem easy to do 1 pound every two-weeks. To learn how to set up a proper weight-loss program to meet your weight-loss goals visit www.Burn500.com. Learn lifelong strategies to lose weight based on eating right, not diet and exercise that 95 percent of Americans fail at each year. Let your 2015 resolution be to lose another 25 pounds on top of the 25 pounds you lost in 2014.

2014-01-10T08:18:00.002-08:00

Tips for Successful New Years Resolutions.

If you think you will fail, or have had the same resolution for 1 or more past years, cross it off.
Instead of making a vague goal like dieting to lose 50 pounds, make a goal to eat healthier by drinking more a glass more of water and cutting soda or to lose 1 pound a week which is more precise.
Sign a commitment to yourself and post it on the refrigerator or bathroom mirror. Let every family members, friends, co-workers and social media contacts know your goal and ask them to help you be accountable to reaching that goal.
Break your goal into 10% increments. Over 12 months you might just leave yourself a 2 month cushion to make sure you accomplish that goal. In my case, losing 100 pounds took over 2 ½ years so at 1 pound per week, most of my first year goal was reaching my first 10% increment. It doesn’t matter how many month or years it takes to lose all the weight you want, you just need a plan to follow and stick to it.
Set up a 52 week chart with a 7-day check list to hold yourself accountable and post it next to your commitment.

The Burn 500 Healthy Eating and Weight-loss program helps augment your eating to help you lose weight and reduce your risks of diet related chronic disease. The 16-week program teaches you a lifetime of strategies to keep meeting your 1-pound per week weight-loss goal and maintain it until you get to your desired weight. If it took you 50 years to gain that extra 50 pounds, then losing it in under a 1 year should be a snap. For more information on the program visit www.Burn500.com and download a free 52 week, 7-day check list.

2014-01-09T05:20:00.001-08:00

Why is it so Hard to Change?

Many people think that they can change at the flip of a coin, a bet or a New Year’s resolution. Nothing say’s it better than Mark Twains quote, “I don’t know why people have such a hard time quitting smoking. I’ve done it hundreds of times myself.” Sometimes a person approach to making a change is the reason it fails. Successful people who quit smoking many times use a patch. The patch allows you to gradually reduce smoking cravings until you can quit over time. Depending on how much you smoke it can take several months or longer. Losing weight is similar, where you just don’t start eating healthy one day “cold turkey.” (Cold turkey is good start thoughJ) Eating healthy is not a given meal, day or week’s worth of eating. It’s weeks, months or years that make healthy eating natural side effects of losing weight and reduced risk of diet related chronic disease to occur. To learn lifelong strategy for changing you’re eating habits to healthy, visit our 16-week healthy eating program at www.burn500.com where we teach you to gradually augment your diet to lose 1-pound per week, an amount anyone can do.

2014-01-08T04:37:00.000-08:00

Cancel your New Year resolution to join a gym to lose weight now.

Experts agree that 80% of weight-loss is from what you eat and the remaining 20% from any extra activity or exercise you might do. So why not put the odds in your favor and learn how to eat right instead of spending hours of needless workouts in a gym. Point in fact, it takes about 10 minutes to eat a cheeseburger, fries and shake at over 1500 calories. It takes 5+ hours to lose it depending on the exercise you chose to burn the calories. Learning to make better split second eating decisions can save you countless hours of hard work in the gym. Learn to increase you odds even better by taking our 16-week healthy eating course which natural side-effect is weight-loss and reducing your risk of diet related chronic diseases at www.Burn500.com

2014-01-07T05:54:00.001-08:00

Don’t make a New Years resolution to go on a diet.

The worst way to lose weight is to make a resolution to go on a diet. The fact is that 95% of people who go on a diet fail. Even worse yet is that on average dieters gain back 107% of the weight they lost. Do yourself a favor and learn how to eat right to lose weight instead of trying to diet to lose weight with a high probability that you will fail. Our 16-week healthy eating program helps you change the way you eat to create lifelong strategies to lose and maintain your desired weight. Change your new year’s resolution from going on a diet to start eating healthier in 2014 and learn how to do so at www.Burn500.com

2014-01-05T11:31:00.000-08:00

Set a Specific Goal for your New Years Resolution.

Research show that of those who make a New Years Resolution only 8% make it. That’s almost as bad as 95% of those who try to lose weight, fail often on average gaining back 107% more than when they started. Setting vague NY goals sets your self up for failure. Instead of these three common resolutions, get fit, drink less or lose weight set a specific achievable goal. I will walk for 30 minutes 3-day a week. I will drink less than a six-pack of beer (soda) a week. I will replace 2 sodas with 2 waters everyday. Goals that add things to you daily schedule can be easier than cutting activities from your life. Some goals are made by add and subtracting things in your life. I will sleep 1 more hours a day, by spending 1 hour less watching TV or time on the computer. It’s not too late to revise your New Years goal and replace it with a specific obtainable goal. The sooner you do so the sooner you will thank yourself. If your resolution involves losing weight, then the proper way is to learn how to eat right, not diet. For an entire 16-week program which focus on eating right to lose weight, visit www.Burn500.com and make yourself accountable to your weight-loss resolutions.

Order our new Healthy Eating Cookbook Now.

2014-01-04T13:03:00.002-08:00

What is a New Years Resolution?

2014-01-04T12:39:00.001-08:00

What is a New Years Resolution?

2014-01-04T12:33:00.001-08:00

With New Years being in the middle of the week and most having to go back to work before the weekend, may people are thinking about their New Years resolutions or will be setting them to start on Monday. That said, many of you know that I have been putting together a healthy eating program that ties to the books I’ve authored while I lost over 100 pounds over the last 2 years. The program is called the Burn 500 Healthy Eating and Weight-loss Program and its 16-week course that teaches you to eat right with over 78 videos and 85 articles, daily tips, food tips, super foods briefs and recipes of the day. This program is offered online & offline in the forms of 6-book set, 3-book/6-DVD set or in various eBook formats. I would love for you to share or repost this to any friends who are experiencing weight issues. The site is www.Burn500.com Thanks.

To get this entire work done, many of you know I banished myself to Wisconsin, which is like Siberia which will be -50 below on Monday. Finishing this program was a resolution in 2012, which definitely made me change my lifestyle. Not much happens here so I could throw myself 20 hours a day to the project and not miss anything until recently finished. My 2014 resolution is to pull myself from recoding on my set, editing video on my pc, writing scripts and countless hours editing at the local coffee shop and spend more time reconnecting with friends, social media contacts and having more fun. I started the year off in Minneapolis at a black tie masquerade party, having the time of my life. While I have numerous business, personal, educational, professional and social goals, sometimes we just need to let lose and have fun. No matter what you seek in life remember, there is nothing you can do about yesterday, tomorrow will never arrive so what you do now means living life the best you can. For some the next bite you take can make a difference.

2011-12-17T10:00:00.000-08:00

Oriental Cold Noodle Salad

This is a favorite of mine, not only for taste, but for the fact that each day it sits in the refridgerator it tastes a bit better.

Ingredients:

15 ounce(s) dried soba noodles

1 1/2 tsp(s) dark sesame oil

1/3 cup(s) rice vinegar

1/3 cup(s) soy sauce

juice from one lime

zest of one lime

2 Tbsp(s) brown sugar

2 cloves garlic, minced

2 tsp(s) red pepper flakes, or to taste (optional)

1 cup(s) finely grated carrot

1/4 cup(s) sesame seeds or coarsely chopped salted peanuts

1/2 cup(s) chopped fresh cilantro

Green onion for garnish

Directions:

In a large pot, cook soba noodles according to package directions. Drain, rinse noodles with cold water, and set aside. Pour into a large bowl the sesame oil, rice vinegar, soy sauce, and lime juice. Mix in lime zest, brown sugar, garlic, and red pepper flakes; stir until sugar dissolves. Toss in carrots, peanuts, and cilantro. Cut noodles into 3-inch lengths. Stir into dressing mixture. Cover, and refrigerate at least 1 hour. Toss salad again before serving. If dry, splash with soy sauce and vinegar. Serve cold.

Author Bio:

Charles Kandutsch is author of a nutrition book entitled, Eat The Right Foods were it’s his belief that you can’t out run your appetite. He also authored Cook The Right Foods a companion cookbook that teaches chefs healthy food preparation with over 300 recipes. Shop The Right Foods is the final book of the trilogy which focuses on the prevention, maintenance and reversal of chronic disease by selecting specific ingredients. Chef Charles has trimmed approximately 100 pounds of fat from his body by from eating right, not dieting and exercise and has included healthy eating advice, cooking techniques and recipes in these three books.

2011-12-15T10:00:00.000-08:00

Farmers Market Soup

This soup can contain any vegetables from your garden or farmers market.

Ingredients:

2 quarts vegetable stock, preferrably homemade

2 cipollini onions, peeled and cut into quarters

5 cloves garlic, peeled and finely minced

1 large celeriac bulb, peeled 1/2-inch pieces

5 carrots, scrubbed or peeled, cut into 1/2-inch pieces

2 large red bell peppers, seeded and cut as above

3 portobello mushrooms, gills removed, sliced then cut as above

1 bay leaf, fresh if you have it, dried if you don't

2 teaspoons freshly dried thyme

Kosher salt and freshly cracked black pepper to taste

2 cups of white rice cook per product instructions

Directions:

Bring stock to a simmer over medium heat adding bay leaf and thyme. In medium high skillet add olive oil and sauté onions until they've softened. Add the carrots to sauté until they are just barely tender. Scrape all this into the pot of vegetable stock and add a bit more oil to the skillet. Sauté the garlic and the celeriac next. Don't let the garlic burn. When the celeriac has reached a golden brown, add the mushrooms and sauté a few minutes more until the mushrooms are tender. Place all of this into the stock pot. Next, sauté the bell peppers in the pan with a little more oil if needed and add them to the soup. Deglaze with white wine and add it all to the soup pot. Let your soup simmer until all the veggies are tender and you're done. Serve over steamed rice and top with grated Parmesan cheese.

Author Bio:

www.EatTheRightFoods.com

www.CookTheRightFoods.com

www.ShopTheRightFoods.com

www.ChefCharlesMichael.com

My favorite Vegetarian Dish

2011-12-13T10:00:00.000-08:00

Naan Goat Cheese Pizza

This california cuisine item was a creation of mine using hummus intead of tomato sauce on a pizza. The twenty portions we made were the first to sell out.

Ingredients:

2 small Flatbread pieces or 1 large

1 cup Sundried Tomato hummus

1 Zucchini

1 Yellow squash

1 Japanese eggplant

1 bunch of green onions

¼ cup goat cheese

½ cup spinach pie filling (Chopped spinach, pinenuts, feta cheese, par cheese, olive oil)

¼ cup olive oil

Directions:

Cut vegetables into ¼ inch strips and grill or broil. Grill marks preferred. Coat flatbread with hummus. Lay veggies on top on hummus. Slice green onion in half and cut in half. Place on top of vegetables. Drop goat cheese on top vegetables and onions. If you have extra spinach pie mixture add on top and drizzle olive oil over entire pizza. Bake in over at 375 for about 15-20 minutes until goat cheese is fully melted into pizza.

Author Bio:

2011-12-11T10:00:00.000-08:00

Carrots Glazed With Honey and Brandy

Ingredients

1 pound baby carrots with tops trimmed,
2 cups water

1 tablespoon sugar

1/2 teaspoon salt

3 tablespoons butter

2 Tablespoons honey

1 tablespoon brown sugar

2 tablespoons brandy

1 tablespoon chopped fresh parsley

Directions:

Bring to boil water, sugar and salt. Blanch carrots in boiling water for 2-3 minutes. Remove and place in ice water bath. Drain well. Over medium heat melt butter, honey, and brown sugar in heavy large skillet over medium high heat, stirring until butter melts and sugar dissolves. Add carrots and brandy and cook until carrots are coated with glaze, about three minutes. (Can be made 2 hours ahead. Cover and let stand at room temperature. Reheat over medium low heat before serving.) Sprinkle with parsley. Makes 5 servings.

Author Bio:

2011-12-09T10:00:00.000-08:00

Fresh Tomato Soup with Basil

It a remdition of a local eaterys tomato soup.

Ingredients

2-3 onions chopped

1 medium carrot, rough chopped

1 smallish potato, rough chopped

1 1/2 lb. tomatoes, quartered

2-3 bay leaves

1/2 oz. sun-dried tomatoes

2 sticks celery, chopped

1-2 tsp. vegetable stock powder

1-2 cloves garlic

2 tbs. freshly chopped basil or 1-2 tsp. dried basil

Procedure:

Saute onion, garlic, carrot and celery in a little olive oil for about 5 minutes until it gets soft.
If using dried basil, add it now. Then add potato and saute a little more.
As soon as the potatoes begin to stick it is time to add the tomatoes, bay leaves an sun-dried tomatoes. Also add enough water/stock to just cover tomatoes.
Simmer for half an hour, or until all vegetables are tender.
Fish out the bay leaves. Blend. Season to taste adding fresh basil.

Author Bio:
Charles Kandutsch is author of a nutrition book entitled, Eat The Right Foods were it’s his belief that you can’t out run your appetite. He also authored Cook The Right Foods a companion cookbook that teaches chefs healthy food preparation with over 300 recipes. Shop The Right Foods is the final book of the trilogy which focuses on the prevention, maintenance and reversal of chronic disease by selecting specific ingredients. Chef Charles has trimmed approximately 100 pounds of fat from his body by from eating right, not dieting and exercise and has included healthy eating advice, cooking techniques and recipes in these three books.

2011-12-08T10:00:00.000-08:00

Fennel and Red Onion Salad with Tarragon Dressing

Powerful salad without really salad beside the underliner.

Ingredients

2 cups white wine vinegar

4 ounces fresh tarragon

4 cups olive extra virgin oil

7 1/2 lbs red jumbo onion

24 ea fennel bulb

12 ea Boston lettuce

8 ea red bell pepper

Procedure

1. Mix vinegar, tarragon, olive oil salt and pepper.

2. Cut onion to thin rings of 1/8 inch Slice Fennel into 1/8 inch slices.

3. Add red onions and fennel to dressing; toss to combine. Cover and let stand 1 hour.

Author Bio:

2011-12-06T21:00:00.000-08:00

Baked Pears w/ Cranberries & Walnuts

Ingredients:

3 ripe but firm pears, peeled, cored and quartered

1/3 cup pomegranate juice

1/2 cup dried cranberries

1/4 cup chopped walnuts

Preparation:

Preheat oven to 350 degrees.
Place quartered pears in a baking dish. Drizzle pomegranate juice over pears.
Sprinkle cranberries and walnuts over the top. Bake for 20 minutes, or until pears are tender.
Serve with juices and fat-free or low fat frozen vanilla yogurt.

Author Bio:

Crusted Cod w/ Sweated Leeks & Roasted Cherry Tomatoes, Brussels Sprouts & Turnips

2011-12-04T10:00:00.000-08:00

Crusted Cod w/ Sweated Leeks & Roasted Cherry Tomatoes, Brussels Sprouts & Turnips

I made this entree in culinary school for the British Isles Cuisine. Might have been the first meal in which comment cards from dinner did not make mention that the dish needed more salt. If you look it is also the first salt free meal served.

Ingredients

3 ounces olive extra virgin oil

2 ea 165 ct lemons

1.50 lbs boneless cod fillet

1/2 ounces parmesan, grated cheese

1 oz lb Japanese bread crumbs

1 teaspoons Italian parsley

1 tbsp unsalted butter

Dash cup black ground pepper

Procedure

1. Mix olive oil with the lemon juice in a shallow dish and marinade the cod fillets in the refrigerator until ready for use.

2. Place the Parmesan, breadcrumbs, parsley, seasoning and lemon zest in a bowl and mix thoroughly.

3. Remove the fillets from the marinade and place in an Baking Sheet. Spread 1/2 inch crust over the fish.

4. Bake in preheated oven at 400 degrees for 15-20 minutes until golden brown.

Roast Cherry Tomatoes with Brussels Sprouts & Turnips

Ingredients

1 lbs Brussels sprouts

3 ounces oil

½ pint cherry tomato

1 white turnip

Procedure

De-stem and cut in half Brussels sprouts. Peel and dice turnips into ¼ squares.
In large Stock pot Parboil for Fennel, Turnips & Brussels Sprouts in water for 15-20 minute.
Heat oven to 400 Degrees. Coat vegetables with oil in Hotel Pan. Cook 10-15 minutes or until golden. Shake half way through

Sweated Leeks

Ingredients

3 Tbsp stick unsalted butter

1 Tbsp minced garlic

1 each leek

Procedure

Using a sharp chef's knife, cut the root portion diagonally of the leek off just above the base and discard.
Melt butter and garlic in very large skillet. Approximate 3-5 minutes.
Add leeks. Cook for 7-10 minutes or until tender.
Add water if it is sticking to pan.

Prep: Serve with the juices drizzled over, on a bed on sweated leeks with the roast tomatoes, Brussels sprouts and turnips. Top with a sprig or two of fennel from the salad

Author Bio:

2011-12-01T12:46:00.001-08:00

Long Beans and Lobster

Ingredients

2 rock lobster

1/2 pound Chinese long beans

1 medium yellow onion diced

2 cloves chopped garlic

2 tablespoons of chopped green pepper

2 Tbsp Canola oil

2 Tbsp Butter

Sauce to marinate lobster

2 tbsp fish sauce

1 tsp sugar

1/ tsp black pepper

Garnish with sesame seeds and paprika

Directions

Marinate lobster for 30 minutes. Sweat onions, garlic and pepper and 2 Tbsp canola oil in wok or sauce pan on high heat. After 3 minutes add beans to wok coating well. Cover and stir each minute for 3 minutes. Add butter in center wok and place lobster on top. Cook until lobster is done. Place beans on plate. Place lobster in center. Pour sauce all over beans. Add a pinch of paprika to lobster, sprinkle dish with sesame seeds. Yummy just cooked and ate it.

2011-11-28T13:04:00.001-08:00

From the.....

Eat/Cook/Shop The Right Foods Channel

GoodTimeCharlieProd's Channel

I've posted up about 50 videos out of 100's I've shot. This is one of my favorite.

Video How to

Finished version should look like this.

Flat Iron Steak with Red Wine Sauce

Ingredients:

2 (1-pound) flat iron steaks or tri-tip steaks

Salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil, plus extra for garnish
6 tablespoons cold unsalted butter
1 onion, thinly sliced
1 tablespoon minced garlic
1 teaspoon dried oregano
1/4 cup tomato paste
2 1/2 cups dry red wine

Directions:

Prepare the grill or barbecue (medium-high heat). Sprinkle the steaks with salt and pepper and drizzle with the 3 tablespoons of olive oil. Grill to desired doneness, about 5 minutes per side for medium-rare. Transfer the steaks to a cutting board. Tent with foil and let stand 10 minutes.

Meanwhile, melt 2 tablespoons of butter in a heavy large saucepan over medium-high heat. Add the onions and saute until tender, about 5 minutes. Season with salt. Add the garlic and oregano and saute until fragrant, about 30 seconds. Stir in the tomato paste and cook for 2 minutes, stirring constantly. Whisk in the wine. Simmer until the sauce reduces by half, stirring occasionally, about 10 minutes. Remove the skillet from the heat. Strain the sauce into a small bowl, pressing on the solids to extract as much liquid as possible. Discard the solids in the strainer and return the sauce to the saucepan and bring back to a slow simmer. Cut the remaining 4 tablespoons of butter into small 1/2-inch chunks and whisk in the sauce a little at a time. Season the sauce, to taste, with salt and pepper.

Thinly slice the steaks across the grain. Divide the steak slices among 6 plates. Drizzle the sauce over the steak, drizzle a little more extra-virgin olive oil and serve.

2011-11-25T07:54:00.001-08:00

Charlie’s Smoked Turkey Salad

Ingredients:

2 c. shredded smoked turkey

1/2 tsp. Celery salt
1 tsp paprika
1/3 c. fat free mayonnaise
1/2 tsp. salt
1/2 tsp. poultry seasoning
1/8 tsp. onion salt
Dash pepper

Serve in whole grain pita shell

Directions:

I typically like to make this dish out of left over smoked turkey but you can add few drops of liquid smoke or smoked flavored salt for same effect.. Smoked has more flavor, but your regular Thanksgiving bird will work. Mix all ingredients and place into covered container. Chill 2 hours. Serve on lettuce leaves with crackers on the side or on pita bread as shown. Sweet potato fries are a good compliment to this sandwich if you can find them.

2011-11-20T19:22:00.001-08:00

Low-Carb Apricot and Cranberry Stuffing

Ingredients:
4 tablespoons salted butter
1 large onion, finely chopped

1 cups celery, chopped

2 cups almond flour
1 cups apricots, chopped
1 cups cranberries
1/2 cup walnut pieces

1 teaspoon ground ginger

2 tablespoons fresh parsley, chopped
3 tablespoons lemon juice
1/2 teaspoon salt, or to taste
1/2 teaspoon ground pepper, or to taste

Directions:

1. Melt the butter in a large skillet. Add the chopped onion and celery; cook for about 5-10 minutes until softened.

2. Add all the remaining ingredients; mix well. The mixture should come together and look fairly wet, but if it doesn't, add a few tablespoons of water until it holds together in the pan.

3. Use the mixture to stuff the turkey. Weigh the stuffed turkey to calculate the complete cooking time. Roast as directed.

Author Bio:

Charles Kandutsch is author of a nutrition book entitled, Eat The Right Foodswere it’s his belief that you can’t out run your appetite. He also authored Cook The Right Foods a companion cookbook that teaches chefs healthy food preparation with over 300 recipes. Shop The Right Foodsis the final book of the trilogy which focuses on the prevention, maintenance and reversal of chronic disease by selecting specific ingredients. Chef Charles has trimmed approximately 100 pounds of fat from his body by from eating right, not dieting and exercise and has included healthy eating advice, cooking techniques and recipes in these three books.

Makes about 20 ¼ cup servings.

Give the gift of health and purchase our cookbooks for Christmas Presents. EatTheRightFoods.com

2011-11-11T15:26:00.001-08:00

Unbelievablely Good...
...Still researching a health benefit.

Garlic Truffle Fries

Ingredients:

Russet potatoes (about 1 medium potato per person)

Garlic – smushed through garlic press or finely minced

Parlsey – chopped finely

Truffle Oil & Sea Salt

Top grated Parmigianino and Parsley

Directions:

1. Cut potatoes. Soak in cold water for 1 hour. Drain and pat dry. Combine garlic and parsley. Heat canola or peanut oil to 325F. You can add just a little bit of oil to a small sauce pan. Fry the fries in batches, for 1-1/2 minutes until cooked but not browned. Remove and blot with paper towel. They will be a soggy mess. Don’t worry. Let cool. Heat oil to 375F. Fry them for a second time, in small batches for 1-1/2 minutes. You’ll see that the fries will crispy up nicely. Remove and drain. Sprinkle with Truffle Salt while the fries are hot. Just before serving, toss with the garlic/parsley mixture and just a lightest drizzle of Truffle Oil.

Author Bio:

Cant Have A Soup Recipes Without an Awesome Salad

2011-11-11T15:22:00.001-08:00

Berried Avocado Grapefruit Salad

Ingredients:

1/2 cup(s) Spring Lettuce

1/2 cup(s) Spinach

1/2 Avocados, seeded, peeled and sliced

1/2 cup(s) Grapefruit sectioned
About 10 Fresh raspberries

About 10 Fresh blueberries

Carrot Shavings
Blue Cheese/Feta crumbles to top

Raspberry Vinaigrette Dressing

Directions:

Line serving platter or individual salad plates with lettuce and spinach. Arrange avocado, grapefruit and raspberries over and sprinkle with dressing. Top with Blue Cheese crumbles.

Author Bio: