Springtime Salad with Basil Dressing and Chicken
Springtime Salad with Basil Dressing and Chicken
Forthe chicken
- 1/4 cup olive oil
- 2 garlic cloves, grated
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp dried oregano or basil
- 8 ounces chicken tenders
Forthe salad
- 1/2 bunch asparagus
- 4 cups mixed greens such as arugula and red leaf lettuce
- 2 radishes, sliced thinly
- 1 mini cucumber, sliced thinly
- 1/4 cup fresh mint leaves
- 1/4 cup fresh basil leaves
For the dressing
- 2 cups packed basil leaves
- 1 clove garlic
- 1/2 shallot, roughly chopped
- 1 Pinch of salt and pepper
- 1/2 cup olive oil
- Combine the olive oil, garlic,salt, pepper and dried herbs in a large bowl or Ziploc bag and stir to combine.Add the chicken tenders and toss to coat. Marinate for at least 30 minutes andup to overnight.
- Meanwhile, prepare thedressing. Add the basil, garlic and shallots to a blender or small foodprocessor and pulse to combine. Add the olive oil and blend on medium untilsmooth. Thin to your desired consistency by adding water 1-2 teaspoons at atime. Set aside until ready to use. Dressing can be made ahead of time and willkeep in the refrigerator for up to 3 days but the color will dull as timepasses.
- Once the chicken has marinated,remove from the refrigerator and preheat a cast iron skillet or grill pan overmedium heat. Once the pan is hot, add the chicken tenders in a single layer,leaving space between them- you may have to work in 2 batches. Cook untilnicely browned on the first side- about 3-4 minutes and then flip and cook onthe other side until the tenders are fully cooked through. Remove to a cuttingboard and allow to rest while you prepare the salad.
- Toss all ingredients for thesalad in a bowl- or assemble in two separate bowls. Slice the chicken into bitesized pieces and add to the salad then top with basil dressing.
Jicama Side Salad
Jicama Side Salad
- 1 Large jicama, julienned
- 1 Yellow bell pepper, julienned
- 1/2 Red onion, sliced thin
- 1 Mini cucumber, sliced thin
- 1 cup Cilantro leaves
For the Dressing
- 1 small clove garlic, minced
- 1 tsp honey
- 2 tsp hot water
- 2 tbsp olive oil
- Pinch of salt and pepper
- To prepare the dressing add the honey and hot water to a small jarand stir to dissolve the honey. Add the minced garlic, a small pinch of saltand pepper and the olive oil. Shake to combine and set aside.
- Wash and slice all vegetables. They can be julienned or roughlydiced as long as they’re uniform in size. Add cilantro leaves to the bowl andthe dressing then toss to combine.
- This salad can be served with any protein of your choice and goesespecially well with a simple seared pork chop- cooked with just salt andpepper and then tossed into the salad.
Pork Larb in Lettuce Cups
Pork Larb in Lettuce Cups
- 1 tsp Grated lemongrass from the innermost stalk of a 2” piece of lemongrass
- 1 tbsp Coconut sugar or maple syrup
- 2 tbsp Minced shallot
- Juice of 1 lime (optional)
- 1 Scallion, thinly sliced
- 1 tbsp Olive oil
- 1/2 lbs Ground pork
- 1/4 cup Roughly chopped cilantro leaves and stems, plus more for garnish
- 1/4 cup Roughly chopped mint leaves, plus more for garnish
- 1 head of Boston or bibb lettuce, leaves washed and separated
- 1/4 of a small red onion, thinly sliced
- 1 Mini cucumber, thinly sliced
- Peel the outermost stems fromthe lemongrass stalk and discard. Use a microplane to grate the more tenderinner part of the lemongrass. Add to a medium bowl with the coconut sugar ormaple syrup and 1 tablespoon of hot water. Stir to combine. Add the shallot,scallion and lime juice if using. If not using the lime juice add anothertablespoon of water to the bowl. Set aside.
- Heat a medium pan over mediumheat. Add the olive oil and then the ground pork. Cook, breaking apart with ametal spatula until the pork is well browned and completely broken into smallcrumbles. Season with a pinch of salt and pepper. Add the cooked pork to thebowl with the marinade and stir in the chopped herbs.
- Assemble by putting a smallscoop of the pork larb into each lettuce cup and topping with red onion,cucumber and fresh herbs.
Spanish Style Tortilla
Spanish Style Tortilla
- 3/4 cup Olive Oil
- 1 1/2 lbs Yukon Gold Potatoes
- 1 Small yellow onion, thinly sliced into halfmoons
- 8 Eggs
- 1 tsp Salt
- 1 tbsp Chopped parsley
- 1 tbsp Chopped chives
- Preheat oven to 400 degrees.
- Peel the potatoes and use amandoline or sharp knife to evenly slice the potatoes approximately 1/8” thick.
- Heat a 10” skillet with highsides over medium heat. Add the olive oil and heat to about 350 degrees orpotatoes begin to bubble when placed in oil. Working in 2-3 batches, cook thepotatoes in the oil for 4-5 minutes until very tender, flipping halfway through.You can cook several layers of potatoes at once but make sure they are notpiled above the oil. Keep an eye on the oil temperature and lower the heat ifnecessary to prevent browning. Drain potatoes and transfer to a paper towellined plate. Pat dry with additional paper towels and repeat with the remainingbatches of potatoes. Once finished reserve the olive oil for future use.
- While the potatoes are cooking,whisk together 8 eggs with ¾ teaspoon salt. Set aside.
- In a separate 8” non stickskillet, heat 1 teaspoon of the oil leftover from cooking the potatoes overmedium heat. While the pan is heating, add the cooked potatoes to the egg andgently fold to combine.
- When the pan is hot, add theonion and a small pinch of salt. Cook the onions, stirring occasionally untilvery tender but not browned- approximately 5 minutes. Transfer the onions tothe bowl with the eggs and potatoes and gently stir to combine.
- Return the 8” skillet to theheat and add an additional 1 tablespoon of reserved oil to the pan, swirling tocoat the bottom and sides. Allow the pan to heat for 3-4 minutes and thencarefully pour the egg and potato mixture into the pan. Use a spatula to spreadthe potatoes in an even layer. Allow to cook for 3-4 minutes until a crustbegins to form and you can see that the edges are beginning to brown. Transferthe pan to the oven for 5-6 minutes until edges appear fully set but thetortilla is still runny in the center. Remove from the oven and run a rubberspatula around the edges to separate from the pan, then very carefully invert aplate over the pan. Carefully and quickly flip the tortilla over and gentlyslide back into the pan. Return to the stove over medium low heat and cook foran additional 2-3 minutes. Use a spatula to gently lift one side to make surethe bottom is cooked and then slide the tortilla onto a plate. * If you prefernot to attempt to flip the tortilla, you can leave the tortilla in the oven tofully cook. This should take an additional 5-10 minutes. Remove from the ovenwhen the center is no longer raw and shiny but there is still a slight jiggle.
- Slide the tortilla onto aserving plate and allow to cool for 15-20 minutes before garnishing with herbs.This dish can be served any time of day but is especially great for breakfastor brunch served alongside your favorite protein.
Herb Roasted Turkey Tenderloin with Sage Roasted Apples and Vegetables
Herb Roasted Turkey Tenderloin with Sage Roasted Apples and Vegetables
- 1.5 lbs turkey tenderloin
- 5 tbsp olive oil, divided
- 1 tsp garlic powder
- 1 clove garlic ,minced
- 1 tbsp fresh thyme, chopped
- 1 tsp salt
- 1/2 tsp pepper
- 1 tart, crisp apple such as Honeycrisp, diced
- 1 onion, diced
- 1 bulb fennel, diced
- 2 tbsp chopped sage
- In a medium bowl or large Ziploc bag combine 3 tablespoons olive oil, garlic powder, minced garlic, thyme, salt and pepper. Add the turkey tenderloins to the marinade and allow to marinate for at least two hours and up to overnight.
- When ready to cook the turkey, preheat the oven to 375 degrees. Remove the turkey tenderloin from the marinade and allow to rest at room temperature while the oven preheats. Toss the remaining two tablespoons olive oil with the apple, onion, fennel and sage. Adda pinch of salt and pepper and transfer to a sheet tray. Place the turkey on a separate sheet tray and place both trays in the oven.
- Roast for 25-35 minutes until turkey is 165 degrees. Stir vegetables halfway through cooking and remove when tender and slightly browned, approximately 30 minutes.
Ginger Molasses Apple Cake
Ginger Molasses Apple Cake
- 1 tsp grass fed butter
- 1/3 cup coconut flour
- 1 1/2 cups cassava flour
- 1 tsp baking powder
- 1/2 tsp salt
- 2 tsp ground ginger
- 1/2 cup olive oil
- 3/4 cup molasses
- 1/4 cup coconut sugar
- 1 large egg
- 3/4 cup non-dairy milk
- 1 tart, crisp apple such as honey crisp, diced
- 2 tbsp maple syrup
- Preheat the oven to 350degrees. Line an 8 inch cake pan with parchment and grease the sides with butter.
- In a medium bowl, whisk together the coconut flour, cassava flour, baking powder, salt and ground ginger. Set aside.
- In a large bowl, whisk together the olive oil, molasses, coconut sugar, egg and non dairy milk until well combined. Whisk the dry ingredients into the molasses mixture until there are no streaks of flour remaining. Transfer the batter to the prepared cake pan and top with the diced apple.
- Place the cake pan in the oven and bake for 55-65 minutes or until a toothpick inserted in the center of the cake comes out clean. Remove from the oven and allow to cool. Brush maple syrup over the top of the cake before serving.
Braised Chicken with Greens
Braised Chicken with Greens
- 6 skin-on, bone-in chicken thighs
- 2 tbsp grassfed ghee or olive oil
- 3 shallots, cut into wedges lengthwise
- 1 bunch collard greens, ribs removed and roughly chopped
- 1 bunch swiss chard, ribs removed and roughly chopped
- 1 head of garlic, halved across equator
- Heat ghee or olive oil in a large high sided skillet. Season the chicken thighs with salt and pepper on both sides and then sear, skin side down for 4-5 minutes until golden brown. Flip the chicken and sear on the other side for 2-3 minutes and then remove toa plate.
- Add the garlic, face down into the oil to brown and then add the shallots to the pan. Toss occasionally until beginning to brown, around 3 minutes. Deglaze the pan with 2/3 cups water and use a wooden spoon to scrape the flavorful bits from the bottom of the pan. Add the greens in batches and toss until beginning to wilt. Season with a pinch of salt and pepper and then nestle the chicken back into the greens.
- Cover the pan and allow to cook for 15-20 minutes or until chicken is cooked through.
Gnocchi with Arugula Pesto
Gnocchi with Arugula Pesto
Ingredients:
- 1 lb Yukongold potatoes
- 1 egg yolk
- 1/3 cup cassava flour
- 1/2 tsp salt
For the pesto:
- 2 cups packed arugula plus more for serving
- 1 cup packed basil leaves
- 1 garlic clove, minced
- 1/3 cup olive oil
- Pinch of salt and pepper
- 1. Wash the potatoes and place in a large pot. Cover with cold water and bring to a boil. Continue to boil until potatoes are tender and easily pierced with a fork, about 20-30 minutes. Remove from the water and allow to cool until they can be handled.
- 2. Remove the skins from the potato and pass them through a ricer or press through a fine mesh sieve with a spatula so that there are no lumps. Add the egg yolk, salt and cassava flour and mix with a spatula until a shaggy dough forms. Use your hands to lightly knead the dough until it comes together and there are no dry spots but be careful not to overwork the dough. If the dough feels too dry, add water 1 teaspoon at a time. It should be soft and light, not sticky. Cover the dough with plastic wrap and allow to rest for 10-15 minutes.
- 3. Lightly flour a surface with cassava flour and then divide the dough into 4 pieces. Roll the first piece into a long log, about ½ inch thick and then cut 1 inch pieces from the log. Lightly roll each piece to lengthen and smooth and then gently press one side with the tines of a fork to make indentations. Set aside on a tray while you continue shaping all of the dough. Allow the gnocchi to rest for 30 minutes and if you have more than you need to cook, transfer to the freezer to save for a later use.
- 4. While the dough is resting, bring a large pot of salted water to a boil.
- 5. Prepare the arugula pesto by adding the arugula, basil, garlic, olive oil, salt and pepper to a food processor and blend until a chunky sauce is formed.
- 6. Once the water is boiling, add the rested gnocchi and boil for 3-4 minutes- until they float to the top. Remove from the water with a slotted spoon and place in a bowl. Spoon arugula pesto over the gnocchi and gently toss to combine.
- 7. Transfer gnocchi to a plate and add a handful of fresh arugula to the top. Serve with protein of your choice.
Ginger Apple Carrot Muffins
Ginger Apple Carrot Muffins
- 1/2 cup carrots, roughly chopped
- 1 tbsp gratedfresh ginger
- 3 eggs
- 1/4 cup plus1T non dairy milk of your choice
- 3 tbsp maplesyrup
- 1/2 tsp salt
- 1 tsp groundginger
- 1 cup cassava flour
- 1 scoop (approximately2 T) unsweetened or vanilla protein powder of your choice (such as BeWell byKelly)
- 1 tsp bakingpowder
- 1/2 cup gratedapple
- 1. Preheat the oven to 350 degreesand spray a muffin pan with olive oil cooking spray.
- 2. In a high speed blender combine the carrots, fresh ginger, eggs, non dairy milk, maple syrup, salt and ground ginger. Blend on high until well combined.
- 3. Transfer the contents of the blender to a medium bowl and add the cassava flour, protein powder and baking powder. Stir until fully combined and then add the grated apple and fold into the batter.
- 4. Divide the batter among 8 spaces in the muffin pan and place into the oven.
- 5. Bake for 18-22 minutes or until a skewer or toothpick inserted into the muffins comes out clean.
Lamb Meatballs with Roasted Red Pepper Sauce
Lamb Meatballs with Roasted Red Pepper Sauce
For the Meatballs
- 1 lb Ground Lamb
- 1/2 Of a Small Onion, Minced
- 3/4 tsp Salt
- 1/2 tsp Cumin
- 1/4 tsp Pepper
- 2 tbsp Minced Fresh Parsley
- 1 tsp Minced Fresh Mint (plus extra mint to garnish)
- 2 tbsp Almond Flour ((optional, omit if almond flour is not well tolerated))
- 1 tsp Olive Oil (for searing)
For the Sauce
- 2 cups Roasted Red Peppers
- 1 Garlic Clove (grated on a microplane)
- 2 tbsp Olive Oil
- 1/4 cup Water
- 1 pinch Salt and Pepper (to taste)
- Combine all ingredients for the meatballs except the olive oil in a large bowl. Gently mix together with your hands until uniform and then form into golf ball sized balls and flatten slightly so no longer round. Place meatballs on a plate or sheet tray until ready to cook.
- Prepare the red pepper sauce by pulsing the red peppers, garlic, olive oil, and salt and pepper in a food processor or blender until mostly smooth with a little texture. Add the water a few tablespoons at a time until you have a sauce that’s about as thick as a tomato sauce. Pour the pepper sauce into a 9 inch baking dish and set aside.
- Preheat the oven to 375 degrees and heat a large cast iron skillet over medium heat. Heat 1 teaspoon of olive oil in the skillet and begin to sear the meatballs until golden brown- about 3-4 minutes per side. You may have to work in batches to avoid crowding the pan. As the meatballs finish, transfer them to the baking dish with the red pepper sauce.
- When all of the meatballs are in the baking dish place it in the oven and bake for 30-35 minutes until the sauce is bubbly and the meatballs are cooked through with an internal temperature of 165.
- Remove from the oven and garnish with fresh mint.