Cooked spaghetti squash with Kale in wine, very tasty. It is a quick and simple and a great way to eat your veggies!
In a large pot add 8 quarts of water, bring to a boil.
Add 1 T salt and then the spaghetti squash halves, cook for 15 min.
Let cool completely.
Once cool remove flesh from shell and leave in a bowl.
In a cast iron skillet, heat olive oil.
Add garlic and red pepper flake, cook until tender
Add chopped kale and cook until tender.
Add spaghetti squash, and toss with kale
Deglaze pan, with chicken stock and red wine.
Cook until most of the liquid has evaporated (3-4 min).
Serve with grated pecorino romano cheese (optional).
Just like in the animated movie, this ratatouille is visually pleasing and has the flavor to back it up.
Slice the tomatoes in half. Lay them face down on a cookie sheet. Broil for 5-7 minutes until lightly blackened.
Stew tomatoes on the stove for 15 minutes to slightly reduce. Add the onion and garlic.
Let the tomatoes cool slightly. Blend the tomatoes until lightly pureed.
Preheat the oven to 375*. Slice the zucchini, squash and peppers on a mandoline (or slice thinly with a knife).
Pour the tomato puree into a 9×13 pan. Arrange the zucchini, squash and peppers in a circular pattern around the pan. Drizzle with olive oil, sprinkle with salt and pepper. (sprinkle with cheese if you want)
Cover with parchment paper cut to fit the dish.
Bake for 50-60 minutes. Remove the parchment paper ten minutes before taking the dish out of the oven.
Chef Annie Cuggino of Veritable Quandary in Portland, Ore., shares her recipe for salmon gravlax with creme fraiche using whole, all-natural ingredients. The dish features a garnish of micro greens.
Instructions for Creme Fraiche (makes 1 quart):
Heat heavy cream to 90 degrees.
Remove from heat and stir in 1 TB buttermilk.
Leave at room temperature for 24-48 hours, or until thickened.
Instructions for Salmon Gravlax:
Mix everything but the Citron together.
Splash the side of salmon with the Absolute Citron.
Pack the salmon in the salt/sugar/lime/fennel mixture.
Wrap in cheesecloth.
Weigh it down lightly. A kosher salt box works well for this.
Refrigerate for 24 hours.
Rinse cure off with cold water.
Pat dry.
Slice and serve on top of dollops of Creme Fraiche.
I created this recipe after working all day in the garden and needing an easy meal that was quick, healthy, and delicious. It’s a great way to use up a surplus of vegetables (either in your garden or fridge)! This is a super quick and satisfying meal that scored big in my home. It’s especially delicious with portabella mushrooms, too. *Note: if you use veggies that require a longer cooking time, simply add them at the beginning when you sauté the onion. For veggies that cook up softer, add them at the end. I serve this over soaked and steamed rice Enjoy!
Chop and brown onion and carrots in 2 T. butter with a pinch of sea salt. When onions turn translucent and carrots begin to soften, cover pan with a lid and let simmer while chopping up remainder of vegetables. This will allow carrots and onions to slightly brown. *Sautéing carrots with the onions allow them the extended cooking time needed.
Remove lid and add 1 T. Butter, chicken thighs, and ½ tsp Sea Salt. Sauté until chicken turns color and is just over half done.
Add the Soy Sauce, Lemon Juice and Honey. Stir. Add the peppers, broccoli, and tomatoes, and stir to coat them. Place lid back on pan and let cook an additional 3 minutes or so – until chicken is finished cooking. *Be careful not to overcook and make your broccoli or other veggies soggy!
Remove lid, stir, adjust seasoning with salt and pepper if desired. Serve over bed of soaked steamed brown rice and enjoy!
Lots of eggplant? Too many summer squash? Here is a quick and easy dish with a classic French twist. Slow cooked veggies with tomatoes, onions, and bell peppers makes a great side to any roasted meat or alone with a slice of crusty bread. Also, a great dish when you are on the go.
Place diced eggplant and zucchini in an colander and salt it. Let veggies drain for an hour. In a cast iron pan, saute bell pepper and onion. Place in a slow cooker. In same pan, saute egg plant and zucchini until golden brown. Place cooked veggies in slow cooker. Add crushed tomatoes, basil, thyme, and rosemary. Season with salt an pepper to taste. Cook for 6 hours. Serve with roast beef, lamb, or alone with a crusty loaf of bread.
A healthy and delicious quick meal: Eggplant with wild salmon recipe (makes 1 serving):
Fry in pan in olive oil till done the eggplant, celery, garlic and wild salmon filet - ripping the filet into pieces.
Serve:
Put the fried Eggplant with wild salmon in a plate, then the diced tomatoes followed by pepper and onions. Sprinkle with Herbal Salt.
Enjoy!
Grass-fed flank steaks are thin and best when marinated to make them extra tender. This particular recipe uses kombucha as the acidic medium that tenderizes the steak. The ginger and tamari are particularly enjoyed with flank steaks because their flavors can penetrate the meat all the way through.
In the morning, or at least 3 hours before you plan to cook the flank steak, combine the coconut oil, kombucha, tamari, honey, garlic and ginger in a small bowl. It helps to drizzle in the coconut oil while whisking to avoid clumping of the oil as it cools.
Place the flank steak in a shallow dish and pour the marinade over the steak. Allow to marinate for at least 3 hours, but preferably 6, turning it occasionally.
Heat a barbecue on medium low or get coals ready and hot.
Remove the meat from the marinade and pat dry. Grill 6 inches from hot coals, if using wood or charcoal. If using gas or propane barbecue, turn heat to medium-low. Grass-fed steak should be cooked at lower temperatures for longer. Cook the steak about 3-4 minutes on each side for rare, 5 minutes on each side for medium. Grass-fed steak is best enjoyed on the rarer side.
Carve the meat across the grain, into this diagonal slices.
Serve with your favorite stir-fried vegetables and soaked or sprouted brown rice.
One of my favorite comfort foods growing up was chicken drizzled with ghee and roasted to a crispy perfection. This za’atar-pomegranate glaze adds a slightly tangy thyme-based flavor to it, making it simply delectable. Best of all, it’s a super simple glaze to add to your roasting routine!
Rinse and salt chicken: First rinse chicken thoroughly under running water, and apply salt generously to skin and rub in. Leave for 10 minutes and then rinse off the salt.
Add to pot with ingredients: I use my stainless steal strainer pot because it is deep, but you can use any pot that would fit the chicken and water without splashing everywhere while it’s boiling. Add filtered water, chicken, onion, mastic crystals, bay leaves, cardamom, salt and pepper.
Cook the chicken: Bring to a boil, then lower heat to medium and simmer for 45 minutes or so. During the first 20 minutes of cooking, remove foamy scum that rises to the top and discard. Use a meat thermometer to make sure the inside of the chicken has cooked and the internal temperature is over 165F.
Preheat the oven and prepare chicken: Preheat the oven to 375F on the broil setting. Meanwhile, take out the chicken from the broth and set on a baking pan. On one side of the chicken, evenly drizzle 1.5 tablespoons of ghee and 1.5 tablespoons of pomegranate molasses to cover as much of the exposed side as possible and evenly sprinkle 2 tablespoons of za’atar, 1/2 teaspoon of salt and a dash of pepper.
Roast in the oven: I prefer to roast the coated side first before flipping to add the glaze, so that it roasts evenly and the spices stay put when I flip the chicken. Roast one side for 10 minutes or so, then take out of the oven to glaze the other side. Flip the chicken, and repeat the same step as above with the same ingredients and measurements for the glaze. Place back in the oven to roast for another 10-15 minutes until golden brown. I like to spoon some of the melted ghee that has settled on the bottom on top of the chicken before serving, hot, next to roasted vegetables or a creamy soup! Enjoy.
Editor’s Note: You can substitute oregano for za’atar in a pinch, but it is definitely NOT the same. Make pomegranate molasses by reducing pomegranate juice over medium heat until it’s a a thick syrup.
Thin crepes are layered with crispy bacon, sauteed Crimini mushrooms, spinach and cheese and then baked to create a delectable casserole that is both pleasing to the eye and the tummy. My children do not like mushrooms and always balk at their spinach, but they happily ate (and asked for seconds) this casserole.
I made these with sourdough crepes from GNOWFGLINS eCourse, but you could use coconut flour crepes for grain free option.
Preheat oven to 350 degrees. Grease a 10 inch pie dish.
Cook the bacon until crispy over low heat to render out the fat. Remove from the pan and allow to cool.
Pour out all but 2-3 tablespoons of the bacon grease and save for another use. While bacon is cooling, add onions to the bacon grease, sprinkle with a pinch of salt and saute until translucent. Add chopped mushrooms and saute for 5 more minutes or until mushrooms have shrunk and are softened. Remove from heat.
Crumble the cooled bacon and add back into the pan. Stir in the chopped spinach. Taste and add additional sea salt if desired, but remember that you will be adding cheese into the layers so be careful not to over salt.
Place one crepe on the bottom of the dish and spread a heaping tablespoon or so of the mixture over the crepe. Then sprinkle cheese over that. Continue this layering until all crepes are used. Sprinkle the top with any remaining cheese.
Bake in the oven for 20 minutes. Cut into squares and serve warm (obviously there will be a couple of wedge shaped pieces).
To freeze: Layer the casserole as directed into a freezer-safe, oven-safe glass storage container and place in freezer. Bake frozen casserole with a lid at 350 degrees for 45 minutes to one hour. Remove lid 15 minutes before removing to brown the cheese on top if desired.
This curry can be served over veggies or rice depending on your preferences and dietary needs.
If you are using shredded beef for this recipe you will need to plan ahead and place a roast in your crock pot with salt and pepper on low heat approximately 8-10 hours before you will be making this dish. After this time shred the meat with two forks and it’s ready to use.
If you opt to use strip steaks (or other similar cut) then heat the tallow in a skillet over medium high heat. Season the steaks with salt and pepper and sear the meat in the hot fat until well browned on both sides (2-4 minutes). Work in batches to avoid crowding the beef. Transfer to a plate or cutting board and thinly slice.
After you have your meat prepped, cook the chopped onion in the fat until it becomes tender. Stir in minced ginger and cook an additional minute. Stir in the curry paste and fry for another 30-60 seconds. Mix in the chicken broth and bring to a boil, scraping up and dissolving any brown flavor bits from the skillet. Stir in the coconut milk and the fish sauce.
Increase heat to medium high and return beef and any juices to the skillet. Stir to coat with sauce and simmer until tender and the sauce has reduced some, about 15 minutes. Mix in the zest of 1 lime, juice of two limes, green onions and cilantro. Season with salt and pepper to taste.
These will be the most tender and flavorful ribs that you have ever tasted. I always use homemade sauerkraut for this delicous recipe. The apple reduces the strong pungent taste of sauerkraut. I also add caraway seeds for an extra splash of flavor. This is one of my favorite meals growing up.
Add all the ingredients to a slow cooker and cook on high for 12 hours.
A German classic! This is a slowcooked marinated beef has a sweet and sour taste. Enjoy with potato dumplings and braised cabbage.
Salt and pepper roast and place in a container or glass baking dish.
In a pot, add cider vinegar, water, lemon, onion, juniper berries, mustard seeds, peppercorns, bay leaf and rapadura. Bring to a boil. Remove from heat and let cool. Poor cooled marinade over beef, cover with a lid and refrigerate. Turn meat in marinade every 8 hours for the next 2 days.
After marinating, warm olive oil in a cast-iron pan. Brown all sides of the roast and then place in a slow cooker. Lay bacon over roast. Pour marinade over roast and cook on low for 6-8 hours.
Once roast is done make the gravy with the sweet roux. In a small pan, melt butter and rapadura until it starts to caramelize. Add flour to complete the roux. Turn heat up to high in the slow cooker and add roux. Whisk until well combined and starts to thicken. Slice or shred roast and serve with gravy.
Serve with potato dumplings and sweet and sour cabbage!