Baked Eggs with Asparagus and Mushrooms
Ingredients 2 T. butter, plus additional for dishes 6 spears asparagus, trimmed and cut into 1-inch pieces 1 teaspoon chopped fresh chives 4 large eggs ½ cup sliced mushrooms 1 clove garlic, minced 1 ½ ounces soft-ripened cheese (such as Camembert, cubed) Salt and pepper, to taste Crusty bread, for serving (optional) Instructions 1. Preheat oven to 450°F. 2. Butter two oven-safe ramekins or gratin dishes. 3. Melt butter in ...
Halibut, Hazelnuts and Pesto
Ingredients 2 pounds wild halibut fillet, skin-on 1 cup spinach or arugula leaves 3 large cloves garlic, coarsely chopped ¼ cup toasted hazelnuts 2 T. pumpkin seeds Splash of hot sauce 1 cup basil leaves (save the stems) ¼ to 1/3 cup extra virgin olive oil ¼ cup freshly grated Parmesan or chèvre cheese (optional) 2 teaspoon lime or lemon juice Salt and pepper, to taste Instructions 1. Rinse halibut ...
Roasted Yams with Mushrooms
Ingredients 2 T. high-heat oil, divided 2 cloves garlic, minced 1 teaspoon chopped fresh marjoram 2 cups sliced mushrooms (shiitake, crimini, chanterelles, etc.) ¼ cup balsamic vinegar 2 tablespoons chopped fresh parsley ½ cup sliced shallots 4 slices prosciutto, chopped (optional) 1 ½ pounds yams, scrubbed and cut into 1/2-inch cubes Salt and pepper, to taste ¼ cup toasted pine nuts Instructions 1. Heat 1 T. oil in a large ...
Kale & Brussel Sprouts Salad
Ingredients 1 bunch lacinato kale, stems removed and leaves thinly sliced 2 large carrots, shredded ¼ cup maple syrup 2 T. lime juice ½ teaspoon pepper ½ cup chopped toasted almonds 1 pound Brussel sprouts, trimmed and finely grated ¼ cup currants ¼ cup rice vinegar ½ teaspoon salt 2 tablespoons toasted sesame oil Instructions 1. In a large bowl combine kale, Brussel sprouts, carrots and currant. 2. In a ...
Paleo Carrot Cake Cupcakes
Ingredients CUPCAKES 3 large carrots 4-5 pitted Medjool dates 3 eggs ¼ cup honey 2 Tbsp. coconut oil, melted 1 ½ cups almond flour 2 tsp. cinnamon ½ tsp. salt ½ tsp. baking soda ½ tsp. nutmeg 1 cup walnuts, finely chopped FROSTING 1 14-oz can coconut milk, chilled 1 tsp. honey ½ tsp. cinnamon ½ tsp. vanilla extract Pinch of ground cloves Instructions Preheat oven to 325° F. Line ...
Broccoli, Apple and Walnut Salad
Ingredients DRESSING 1 cup avocado mayonnaise 2 Tbsp. lemon juice 1 garlic clove, minced 1 tsp. raw honey (optional) Sea salt Freshly ground pepper SALAD 2 medium heads of broccoli chopped 1 large carrot, grated (optional) 1 apple, cored and finely chopped ¼ cup onion, finely chopped ½ cup walnuts, coarsely chopped ¼ cup dried cranberries Instructions In a bowl, combine all ingredients for the dressing. Mix well and season ...
Rose Petal Iced Green Tea
Ingredients 2 Tbsp. good quality loose leaf green tea 1 Tbsp. (unsprayed) dried rose petals 1 Tbsp. whole coriander seeds 4 cups filtered water, divided Instructions Place the loose green tea, rose petals and coriander in a pitcher. Bring ½ cup of water not quite to a boil. Pour it over the tea leaves, wait ten seconds, then add the remaining 3 ½ cups water. Refrigerate until the tea is ...
Slow-Roasted Green Beans with Satsumas and Garlic
Ingredients 2 ½ pounds green beans, ends trimmed 2 satsuma oranges, sliced 3 large shallots, peeled and thickly sliced 10 cloves whole garlic 3 Tbsp. olive oil Salt and pepper 1 tsp. chopped fresh thyme ¼ cup grated Parmesan cheese (optional) Instructions Preheat oven to 375° F. Toss green beans, satsumas, shallots, garlic, oil, salt and pepper in a large bowl. Spread out onto a large, rimmed baking sheet. Place ...
Paleo Zucchini Fritters
*Delicious to serve with eggs for breakfast or as a side-dish topped with lemony-mayo. Ingredients 4 large zucchini, grated 1 tsp salt 1 egg, beaten 1/2 tsp pepper 1/2 tsp baking soda 1/4 tsp chili powder 1/4 cup coconut flour Coconut oil, for cooking Instructions Place the shredded zucchini in a colander and sprinkle with salt. Toss well and let the zucchini drain for 10 minutes. Squeeze any excess moisture ...
