ELIZABETH BAPTIST CHURCH DR. CRAIG L. OLIVER, SR. Cooking Class Recipes

ELIZABETH BAPTIST CHURCH DR. CRAIG L. OLIVER, SR. Cooking Class Recipes

THE EVOLUTIONARY COBB SALAD 1 head of romaine lettuce 1 bag of Kale 4 grilled asparagus spears (cut) 1/2 cup cubed roasted golden beats (Whole Foods) 1 avocado, cubed 1 cup cucumbers, peeled and cubed 1/2 cup cherry tomatoes, cut in half 3/4 cup of garbanzo beans, rinsed 1/4 cup cooked quinoa (Far East - Rosemary Olive Oil) 3 tablespoons slivered almonds sunflower seeds cracked pepper DRESSING 1/4 cup champagne vinegar 1/2 cup extra virgin olive oil 2 tablespoons dijon mustard 1 garlic clove, finely chopped 1 tablespoon fresh lemon juice 1 tablespoon agave nectar 1/2 teaspoon salt 1/2 teaspoon black pepper 1. Chop, mix, rinse, and drain the romaine and kale. 2. Place the mixed greens on a plate. 3. Put all cut vegetables in sections on the mixed greens, leaving the middle empty. 4. Mix the quinoa with the slivered almonds and place quinoa in the middle of the plate. 5. Pour desired amount of dressing over salad. 6. Sprinkle salad with sunflower seeds and black pepper.

THE EVOLUTIONARY OMEGA OMELET 2 large eggs, preferably room temperature salt and pepper to taste 1 tablespoon of extra virgin olive oil 1. In a medium bowl, whisk eggs until frothy. Season with salt and pepper. 2. Heat butter in an 8-inch nonstick skillet over medium-high, tilting to coat pan; after foaming resides, whisk eggs again, and add to skillet. 3. Cook, stirring quickly with a heatproof rubber spatula, until eggs begin to thicken, about 30 seconds. With spatula, pull edges of omelet in toward center, tilting pan so uncooked eggs flow to edges of pan and underneath omelet. Cook until just set but still loose, 15-30 seconds (omelet will continue to cook once removed from heat) 4. Add 1 cup of cobb salad filling. Using spatula, loosen omelet from skillet on all sides; shake pan to ensure it is completely released. Tilt pan toward serving plate; with spatula, working from side of skillet that s tilted, fold 1/3 of omelet over the center 5. Simultaneously slide and roll omelet onto plate; serve immediately

THE PERFECTLY HARD BOILED EGG 1 large egg, room temperature 1. Place egg in a large saucepan. Cover with cool water by 1 inch. Slowly bring water to a boil over medium heat; when the water has reached a boil, cover and remove from heat. Let set 12 mins. 2. Transfer egg to a colander; place under cool running water to stop the cooking. Peel and enjoy.

SESAME GINGER SALMON Miso marinade, no preference salt and pepper to taste 1. Place salmon in a baking dish, pour the marinade over, and turn to coat. Cover and marinate for 30 minutes in the refrigerator. 2. Heat grill to high. Remove the fish from the marinade and season with salt and pepper. Grill the salmon, skin side down, with the cover closed, until golden brown and a crust has formed, about 3 to 4 minutes. Turn the salmon over and continue grilling for 3 to 4 minutes for medium doneness. 3. Plate the salmon adding THE EVOLUTIONARY COBB SALAD, a baked sweet potato and enjoy.

BAKED SWEET POTATO Sweet potato(s), as many as desired Butter, real butter (not butter spreads or butter flavored spreads) Cinnamon, optional 1. Preheat oven to 400 degrees 2. With a fork, pierce sweet potato multiple times on all sides. 3. Wrap the sweet potato in foil. Place on a baking sheet. Bake until tender, 45 minutes to 1 hour.

THE EVOLUTIONARY CHICKEN COBB WRAP 4 boneless skinless chicken breast fillet 6 tablespoons of extra virgin olive oil 4 garlic cloves, minced 1 teaspoon dried thyme 2/2 teaspoon dried oregano 1 teaspoon salt 1/2 teaspoon black pepper 1-1/2 teaspoon lemon zest, from one lemon Four 12-inch whole wheat tortillas 2 tablespoons of hummus 1 cup pre mixed cobb salad 1. Slice chicken breast to 1/2-inch thickness. 2. Marinade thinly sliced chicken breast in a ziplock bag for at least 4 hours in the refrigerator. 3. Grill chicken covered for 2-3 mins per side. 4. Cut chicken breast into thinly sliced strips. 5. Spread wrap with hummus, leaving a 2-inch border. In the center of the wraps, layer equal amounts of cobb salad mixture and chicken strips. Fold two sides of wrap over filling, then roll tightly, ending seam side down.

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