1 serving
 
1 cup unsweetened almond milk or coconut milk (if using canned coconut milk use 1/4 coconut milk and 3/4 cup water)
1/2 cup hemp hearts
1 tablespoon flax meal
1 tablespoon chia seeds
1 tablespoon coconut flakes
1 teaspoon cinnamon
1 tablespoon Vanilla MCT oil, coconut oil, or melted butter
1 teaspoon Erythritol
fresh or frozen berries
 

1. Combine all of the ingredients in a small sauce pan, stir to combine.
2. Bring to a simmer and cook until thickened to your liking, stir occasionally.
3. Serve and garnish with fresh or frozen berries.

 
Tip!
 
Make a large batch of the dry ingredients and store in a big glass jar for an even quicker breakfast. 

When selecting berries for this delicious low-carb dessert, remember that not all berries are the same with regards to carbs. Raspberries, strawberries, and blackberries are the lowest in net carbs, 5 g per 3.5 ounce serving. Blueberries are more than double the amount of carbs at 12g. For a more complete guide to fruit carbs go to dietdoctor.com. 
Both fresh and frozen berries will taste delicious in this recipe. Let your fresh berries com to room temperature for better flavor. If using frozen berries, thaw them before using. 

Serves 4
10 ounces of mixed fresh or frozen berries at room temperature-raspberries, blackberries, strawberries
1 1/3 cup heavy cream-keep very cold 
1 teaspoon vanilla extract

1. A cold bowl and cold cream will help to whip the cream faster. Pour the heavy cream into a large, metal mixing bowl. Add the vanilla. Using an electric mixer or mixing by hand, whip until firm peaks form. The whipped cream should still look soft and pillowy. Be careful not to over whip. 
2. Divide the whipped cream into small serving bowls.
3. Evenly divide the berries and place on top of the whipped cream. Serve.

serves 4-6

​1 cup shelled hemp hearts
½ cup cauliflower, riced
3 tablespoons lemon juice
1/4 cup olive oil
1 cup chopped parsley
1/4 cup chopped mint
1/2 cup scallions
1 cup cherry tomatoes, cut in half or quarters
1/2 cup chopped cucumber
1 teaspoon coarse salt
1/4 teaspoon pepper

Combine all of the ingredients in a large bowl. Adjust seasoning to taste. Serve immediately or refrigerate for up to 4 days.

Additions:
Feta cheese
Avocado
Black olives

​1 head cauliflower, about 2 pounds
2 tablespoons olive oil
10 garlic cloves, thinly sliced
1 ½ cups heavy cream
½ cup chopped flat-leaf parsley
1 cup chopped baby spinach or arugula
1 tablespoon chopped rosemary
½ cup grated Parmesan cheese
Kosher salt
Pepper, freshly ground
 
To cook the cauliflower, fill a large pot with 4 quarts of water, bring to a boil, and add 1 tablespoon of salt. Remove the outer leaves from the cauliflower head. Cut the head into florets. Add to the boiling water and cook until just fork tender, about 8 minutes. Drain the cauliflower well. Place onto a warm platter and cover w/foil to keep warm.
 
While the cauliflower is cooking, make the sauce. Place the olive oil and garlic in a large sauté pan and turn the heat to medium low. Cook the garlic slowly until lightly browned, stirring occasionally, about 3 to 5 minutes. Add the heavy cream and chopped herbs to the cooked garlic and bring to simmer over medium high heat. Cook for an additional 3 minutes to infuse the cream with the herb flavors.


To finish, add the cooked cauliflower to the simmering sauce and toss gently to coat evenly. Add the cheese and toss gently. Season with kosher salt and pepper to taste.
 
Variations:
Herb Alfredo Cauliflower with Prosciutto and Peas
Sauté 6-8 thin slices of prosciutto in a little olive oil until crisp. Remove the prosciutto and set aside on a paper towel. Prepare the recipe above as written. When you add the cauliflower to the sauce add 2 cups frozen petite peas (thawed) and the cooked prosciutto.

This is the perfect replacement for buttered noodles. Naturally sweet and fragrant and low in carbs.

Serves 6

4 ounces butter
2 pounds cabbage, about ½ large head-shredded
1 teaspoon dried thyme or 2 teaspoons fresh
4 cloves garlic, thinly sliced    
½ teaspoon crushed red pepper flakes
1 cup assorted greens-baby spinach, flat-leafed parsley, baby arugula-chopped
1 lemon, zested
½ cup heavy cream
Kosher salt and pepper to taste

1. Melt the butter in a large sauté pan over a medium heat. When melted, add the sliced garlic to the pan. Cook for 30 seconds. Place the shredded cabbage, thyme, and crushed red pepper to the pan and stir to coat with the butter. 
2. Lower the heat to medium-low, add 1/4 cup water, cover with a lid and steam until the cabbage is wilted, but still bright green, about 5-7 minutes. 
3. Remove the lid and add the chopped herbs, lemon zest, juice from half the lemon, and the heavy cream. Heat through and season with salt and pepper to taste. Serve hot.

Serves 6-8
 
3-pound boneless pork roast or pork loin (not pork tenderloin)
4 garlic cloves, minced
1 10-ounce package frozen spinach, thawed 
1 16-ounce jar roasted red pepper, drained
8 ounces feta, crumbled
½ cup fresh parsley, chopped
2 tablespoons extra virgin olive oil
1 tablespoon fresh rosemary, chopped
Salt and ground pepper
2 tablespoons olive oil, avocado oil, pork fat, or coconut oil
Butcher’s twine
 
Preheat oven to 375 degrees
 

1. Butterfly the pork loin to a thickness of ½ inch so that it looks like a tri-fold brochure.  Lay the butterflied loin with the fat side facing down. Spread the minced garlic on the surface of the pork. 
2. To prepare the filling, squeeze the thawed spinach of excess water and place into a large bowl. Roughly chop the drained roasted peppers and add to the spinach. Add the crumbled feta, chopped parsley, and oil. Season with 1 teaspoon salt and ½ teaspoon ground pepper. Evenly combine all the stuffing ingredients. Spoon the mixture onto the pork loin and cover the entire surface of the loin.
3. Carefully roll the loin towards the end that has the fat facing down so that the fat is exposed when complete.
4. Cut 5 pieces of twine 18-inches long. Tie the stuffed loin with twine so that the loin is firmly held together.  
5. In a small bowl combine the chopped rosemary with 2 teaspoons of salt and 1 teaspoon of ground pepper. Coat the loin with the seasoning and press into the meat.
6. In a large ovenproof sauté pan, heat 2 Tbs of olive oil until hot, but not smoking. Place the stuffed pork loin into the pan fat side down and sear until browned.  Turn the pork over and place the pan into preheat oven and cook until a meat thermometer reads 140 degrees, or about 40-45 minutes.  Remove the loin from the oven tent with foil and allow to rest for 15 minutes before slicing and serving. 

Notes:

• How to butterfly a pork loin roast – with the fat side of the roast up, use a long sharp boning or serrated knife and cut horizontally lengthwise into the roast. Do not cut through, stop cutting about 1/2 to 1 inch short of the edge. Open the roast like a book.

Serves 4-6

4 tablespoons butter, ghee, coconut oil, or olive oil
12 ounces cauliflower
2 scallions, chopped
¼ cup roughly chopped fresh flat leafed parsley
2 tablespoons chopped fresh mint or cilantro
Salt and pepper

1. To “rice” the cauliflower: Remove outer leaves. Cut the cauliflower into florets. Using a box grater, grate the cauliflower florets. To use a food processor, place the blade attachment in the processor bowl. Add the florets and pulse until the cauliflower looks like rice. 
2. Place the riced cauliflower onto a cotton towel and squeeze it to release as much water as possible. 
3. In a large heavy skillet melt the butter over medium heat. Add the riced cauliflower. Cook, stirring occasionally, until it begins to soften--about 3-5 minutes.
4. Add the herbs and cook just until fragrant. Season with salt and pepper to taste. Serve hot.

Additions:

• 1 cup riced broccoli
• 1/2 cup shredded carrots
• 1 cup peas
• 1/2 cup feta cheese, crumbled
• Hard boiled eggs

These delicious “chaffles” are a low-carb version of traditional waffles. Honestly, I don’t think you will be able to taste the difference. The texture is similar too. Hot out of the waffle maker, the waffle is soft. Let your waffles cool on a rack and they will crisp up and be perfect as a substitute for sandwiches and toasted bread.
For cheese, I prefer to use shredded part-skim, low moisture mozzarella cheese. The mild flavor is perfect for both sweet and savory chaffles. Feel free to bump up the flavor with other cheeses like cheddar, swiss, Monterey Jack, and feta or goat cheese. Pre-shredded cheese usually have added starch to prevent the cheese from sticking in a clump in the package. I prefer to shred my mozzarella to avoid this additive. I use a 4-inch waffle maker by Dash. If you use a traditional sized Belgian waffle maker, double the recipes below.

Basic Chaffle
Makes four 4-inch chaffles

2 large eggs
1 cup mozzarella, grated
½  cup almond flour
½  teaspoon baking powder
 

1. Preheat waffle maker. Be sure to preheat fully or your chaffles will stick to the waffle maker.
2. Combine all the batter ingredients in a bowl and mix thoroughly. You can also place the ingredients in a food processor or blender and mix.
3. Place ¼ cup of batter onto the hot waffle maker for each chaffle. Cook for 3-4 minutes or until the waffle maker indicates your chaffle is done (a light should come on). Be patient and do not open the waffle maker until the waffle is cooked.
4. Serve hot or place onto a cooling rack for crisper chaffles that can be used for sandwiches or other recipes that usually call for sliced bread.

Sweet Chaffle
Makes four 4-inch chaffles

2 large eggs
1 cup mozzarella, grated
½  cup almond flour
½  teaspoon baking powder
1 teaspoon low-carb sweetener
½ teaspoon vanilla extract
 
Follow directions above to cook.

Sweet Variations: Use the Sweet Chaffle recipe and add to it-

• Orange Cardamom: 1 teaspoon orange zest, 1/8 teaspoon of cardamom (or cinnamon)
• Chocolate Chaffles: ¼ cup melted butter, ¼ cup cocoa powder, 2 teaspoons flax meal or coconut flour, 1 teaspoon low-carb sweetener or 1 tablespoon sugar.

 
Dips and Sauces:

• Chocolate dipping sauce: 2 ½ ounces dark chocolate, 1 teaspoon coconut oil -melt the chocolate and the coconut oil together in the microwave and serve warm.
• Vanilla Whipped Ricotta: 4 ounces whole milk ricotta cheese, 1 teaspoon vanilla extract, 1 teaspoon low-carb sweetener or 1 teaspoon sugar. Whip in a food processor.
• Cran-Raspberry sauce: recipe here

Serves 4-6 as an appetizer

1-pint grape tomatoes
½-1/3 cup black olives packed in oil 
1 lemon, 1/2 cut into thin rounds and the remaining 1/2 left intact, for serving
2 tablespoons olive oil, plus more for serving
1 teaspoon ground cumin
½ teaspoon red-pepper flakes
 Kosher salt and black pepper
1 (6- to 8-ounce) block feta, whole or cut into 1-inch slices
 ½ cup fresh cilantro or parsley leaves and fine stems, roughly chopped (optional)
Serve with artisan bread or crackers

1. Heat the oven to 400 degrees with a rack set in the lower third. 
2. On a sheet pan, combine the tomatoes, olives, and lemon slices with the olive oil and toss. Add cumin and red-pepper flakes, season with salt and pepper, and toss again until evenly coated. Nestle the feta into the center of the vegetables. Roast 15 to 20 minutes. If you want a little charring on top, put under the broiler for a few minutes
3. Drizzle with olive oil and serve with the remaining lemon half for squeezing. Top with fresh herbs, if using.

Variations:

• Instead of feta use tofu or a firm fish (salmon, swordfish, scrod).
• Add canned chick peas and thinly sliced fennel.
• Add broccoli, asparagus, peppers, or other veg and serve as a meal.
• Instead of cumin use smoked paprika or rosemary.

Serves 2
3 tablespoons oyster sauce
1 tablespoons soy sauce
1 ½ teaspoons sesame oil
2 garlic cloves, peeled and minced
1 tablespoon chopped fresh ginger
​2 tablespoons chopped scallions
2 tablespoons chopped cilantro
1 pound scrod filet-I prefer the thick end of the fillet (see alternatives below) 
½ pound asparagus
4 baby bok choy
1 tablespoon neutral oil, like avocado oil
½ teaspoon salt or a few generous pinches
¼ teaspoon freshly ground pepper or 3 good grindings. 
White rice, for serving

1. Heat oven to 425 degrees. In a baking dish, whisk together the oyster sauce, soy sauce, sesame oil, garlic, ginger, scallions and cilantro.
2. Add the scrod filet to the dish, and coat with the sauce. Marinate while the oven heats.
3. Cut the bok choy in half from top to bottom. Snap or cut the tough ends from the asparagus (about 3 inches) and discard. Leave the tender part of the asparagus whole or cut in half. Place the bok choy and asparagus onto your sheet pan. Drizzle the oil over the vegetables and sprinkle with salt and pepper. Toss to coat evenly. 
4. Move the vegetables to the sides of the pan and place the marinated scrod into the center of the pan. Spread the remaining marinade over the fish and place the pan into oven.
5. Roast for 15-20 minutes or until the fish is firm with a little “give” when pressed with your finger. Serve hot with rice.

Alternatives:

• 1 (14-ounce) package extra-firm tofu, drained and sliced crosswise into 8 (1/2-inch-thick) slabs
• Swordfish or salmon 
• Chicken breast, thighs, or pork chops-increase the cooking time to 25-30 minutes depending on the thickness of the meat. Add vegetables to the pan 10 minutes into the cooking time.
• Add 1 large sliced red pepper
• Add 1/2 of a red onion, sliced
• Substitute green beans for the asparagus

Serves 2 (adjust ingredients if you are serving more)
​
Sheet pan size should be adjusted to allow ingredients to be placed on in a single layer with space between if recipe requires.
example: 15”X10" when cooking for 2 or 17”X12” when cooking for 4
1 Tbs olive oil
Kosher salt and black pepper
½  pint cherry tomatoes
½ small red onion cut into ¼ inch wedges (or 2 shallots, cut into wedges)
2 garlic cloves, sliced
½ lemon cut into ¼ inch slices
8 ounces thin asparagus, cut into pieces
1lb scrod (cod, swordfish, or other fish cut ½-inch thick)
6 U16 shrimp, peeled and deveined
6 little neck clams, rinsed (or sea scallops, muscle removed)
½ teaspoon salt
¼ teaspoon pepper
1 Tablespoon capers
1 Tablespoon extra-virgin olive oil
1 teaspoon sherry vinegar (red wine, white wine, or apple cider vinegar)
2 Tbs fresh herb-dill, parsley, or mint

1. Preheat the broiler and place oven rack 5 inches below the heat source.
2. Place the tomatoes, onion, garlic, lemon, asparagus, and shrimp onto a sheet pan and toss gently to coat everything with the oil. Put everything into a single layer and make a space in the center of the pan for the fish. 
3. Place the fish on the pan and drizzle with a little extra virgin olive oil and sprinkle everything with the salt and pepper.
4. Scatter the clams onto the pan.
5. Place the pan under the broiler and cook for 10 minutes or until the fish is just firm when pressed with your finger.
6. Remove the pan from the oven and sprinkle with fresh chopped herb. Serve right from the pan!

Serves 2-4
Southwest Seasoning
Makes ¼ cup
2 tablespoons smoked paprika (I get mine at HomeGoods). You can use sweet paprika instead, but it will not have a smokey flavor-still delicious though!
½  tsp chipotle power or ¼ tsp cayenne pepper
1 ½ teaspoons garlic powder or granulated garlic
1 ½ teaspoons ground coriander
1 teaspoon ground cumin
2 teaspoons salt

Fajitas
1 ½ pound boneless, skinless chicken thighs or chicken breasts (or tenders), cut into 1 inch slices
2 large peppers, red, yellow, or combination, cut into ½ inch thick slices
1 large red onion, peeled, cut in half from top to bottom, each half cut into ½ inch wedges
2-3 tablespoons Southwest seasoning
2 teaspoons olive oil
½ cup cilantro, chopped
1 lime, cut into 1/4s
8 corn or flour tortillas

1. Preheat the oven to 425 degrees. 
2. Combine the Southwest seasoning ingredients in a small container and set aside. 
3. Place the chicken pieces, peppers, and onions into a large bowl. Sprinkle with 2-3 tablespoons of the seasoning and the olive oil. Toss to coat the chicken and vegetables with the seasoning. 
4. Place the seasoned chicken and vegetables onto a sheet pan and spread out into one layer -do not over crowd.  If you need another sheet pan, place them in the oven on separate racks with plenty of space between. Place the pan into the oven and cook for 12 minutes or until the chicken is firm to the touch and the peppers and onions have softened.
5. If you would like to add more browning, place the pan under the broiler (set on high) and cook (with the door open) until browned, 3-5 minutes more.
6. Warm the tortillas (covered) in the microwave for 1 minute.
7. Serve hot with lime wedges. 

 
Add Liz’s Southwest Coleslaw to create an amazing meal! 

​4 ounces butter, unsalted, grass fed
1 ½ lbs (about 1/2 a head) head Savoy cabbage or green cabbage-shredded 
1 teaspoon dried thyme or 2 teaspoons fresh
8 cloves garlic, thinly sliced                 
1 pound ground beef
½ teaspoon crushed red pepper flakes
1 cup assorted greens-baby spinach, flat-leafed parsley, baby arugula-chopped
1 lemon, zested and juiced
½ cup heavy cream
Kosher salt and pepper to taste

1. Melt 4 ounces of butter in a large sauté pan over a medium- high heat.  Add the slice garlic, ground beef, and pepper flakes. You can put the ground beef into the pan a break it apart as it cooks or place it in the pan in large pieces and cook without breaking up. Cook the meat until it is browned and the garlic is fragrant, about 5 minutes. 
   
   
2. Add the shredded cabbage and thyme. Lower the heat to medium-low, cover and cook until the cabbage is wilted but still bright green, 3-5 minutes. 
   
   
3. Add the chopped herbs, lemon zest and juice, and the heavy cream. Toss the ingredients gently to coat. Simmer for 3 minutes to heat through. Season with salt and pepper to taste. Serve hot.

 
Additions:
10oz frozen spinach, thawed and pressed to remove excess water
Shrimp. Add raw shrimp with the cabbage to cook.
Replace ground beef with 1 lb sausage meat. 

Serves 2-4
2 Tbs olive oil
Kosher salt and black pepper
1-2 cups cherry tomatoes
1 small red onion cut into ¼ inch thick wedges
2 garlic cloves, chopped
½ teaspoon salt
¼ teaspoon pepper 
1 lemon cut into ¼ inch thick rounds
1-2 lbs salmon
1-2 tablespoons Dijon mustard 
2-4 tablespoons fresh dill, chopped or 1 tablespoon dried
½ lb green beans, stems removed
2 ounces feta cheese, crumbled (about ½ cup)

1. Heat the oven to 425 degrees. 
2. Brush a sheet pan with 1 tablespoon of olive oil. Place the tomatoes, onion, green beans, garlic, and salt and pepper in a large bowl and toss gently to season everything evenly. 
3. Place the salmon, onto the center of the sheet pan. Spread the salmon with the Dijon mustard using the back of a spoon. Sprinkle with the dill. 
4. Place the seasoned vegetables around the salmon in a single layer. Place the sheet pan in the in the oven and cook for 15 minutes. Add the green beans to the pan and continue cooking for and additional 5 minutes or until the salmon is cooked through. The thickest part of the salmon should be firm with a little “give” when pressed with your finger.
5. Remove the pan from the oven. Sprinkle on the crumbled feta and serve right from the pan!

Variations: Adjust your protein cooking time as needed. Thin pork chops-boneless or bone-in, sirloin tips, swordfish fillets, chicken breast, boneless chicken thighs. Fennel bulb, red peppers, asparagus, broccoli, or cauliflower florets. 

Serves 4-6

​2 lbs broccoli, cut up into florets or 24 ounces of frozen broccoli
3 ounces cream cheese
2 tbsp unsalted butter
salt and pepper to taste
 

1. Steam or boil broccoli until soft, about 10-15 minutes.
   
2. Drain the broccoli well and place it in a large mixing bowl.
3. Cut the cream cheese into four pieces. Add it and the butter to the broccoli and mash together with a potato masher or purée with an immersion blender. You can also place this in a food processor.
4. Season with salt and pepper to taste. Serve hot. 

Variation: 
Baked Broccoli
Place the seasoned, mashed broccoli in a buttered baking dish. Combine ½ cup breadcrumbs with 2 tablespoons melted butter. Sprinkle on top of the mashed broccoli. Place in to a 375-degree oven and cook until the breadcrumbs are browned.

Serves 4
 
Give your chicken a major flavor boost by stuffing pieces of Parmigiano Reggiano into the meat before searing. While the chicken is cooking, prepare this quick, flavorful tomato sauce with fresh, sweet cherry tomatoes and slowly sauteed garlic. Finish it off with a handful of fresh basil and a swirl of creamy butter and you will be in heaven!
 
 
4 boneless chicken breasts (about ⅓ pound each)
2 ounces Parmigiano Reggiano cheese
4 tablespoons olive oil
2 pints cherry tomatoes, sliced in half from top to bottom. 
10 thinly sliced garlic cloves
½ cup thinly sliced basil leaves
1 pinch crushed red pepper
4 tablespoons cold unsalted butter
Kosher salt 
Pepper, freshly ground

1. Preheat oven to 375 degrees. Cover a baking pan with foil. 
2. Cut the Parmesan into 32 ¼ -inch pieces and set aside. Pat each chicken breast dry with a paper towel. Make 8 small, shallow slits into the top side of each chicken breast. Gently insert a piece of Parmesan into each slit. Season each piece of chicken with salt and pepper. 
3. Heat a large sauté pan over medium-high heat with 2 tablespoons of the olive oil. When the pan is hot, place the chicken breasts in the pan, top side down. Sear the chicken until the breast lifts easily from the pan and is browned, about 5 minutes. Remove the chicken breasts from the pan and place them on the baking pan with the seared side facing up. Finish cooking in the oven for 15 minutes or until the flesh is firm, yet has a little “give” when pressed. Remove the chicken from the oven and let it sit covered for 5 minutes before slicing.
4. While the chicken is cooking, prepare the tomato sauce using the same pan you seared the chicken in. Place the remaining 2 tablespoons olive oil and garlic in the pan and turn the heat to medium low. Cook the garlic slowly until lightly browned, stirring occasionally, about 5 minutes. Add the cherry tomatoes, crushed red pepper, and basil. Raise the heat to medium high and cook until the tomatoes break down and become saucy, about 10 minutes. To finish the sauce, turn off the heat and slowly stir in the cold butter 1 tablespoon at a time. Season with salt and pepper to taste and serve with sliced chicken. 

Variations
 
Basil Tomato Corn Sauce     
The addition of fresh corn kernels to the cherry tomato sauce above creates a colorful and delicious complement to seafood, chicken, or pasta. Prepare the sauce as above. When the tomatoes begin to break down, add ½ cup of water and the kernels cut from two fresh ears of corn. Bring to a simmer and cook for an additional 5 minutes. Turn off the heat and finish the sauce with cold butter as above.   
 
Southwest Mussels with Tomato Corn Sauce     
Prepare the Basil Tomato Corn Sauce without the basil. Add 1 teaspoon ground cumin with the tomatoes and 2 pounds of cleaned mussels with the corn kernels. Finish the sauce with butter and a handful of fresh, chopped cilantro. Serve with pasta or polenta.

Jacques Pépin's Eggs Jeannette

​Serves 6
Ingredients:
6 large hard-cooked eggs, preferably organic, peeled
2 tablespoons milk
2 cloves garlic, finely chopped (1 tablespoon)
2 tablespoons chopped fresh parsley
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 tablespoons peanut oil
Dressing:
About 2 tablespoons reserved egg-yolk mixture (from above)
2 teaspoons Dijon mustard
2 teaspoons red wine vinegar
1 tablespoon water
Pinch of salt
Pinch of freshly ground black pepper
1/4 cup olive oil
Preparation:

• Cut the eggs in half crosswise at the widest point. Remove the yolks and mash them in a bowl with a fork. Mix in the milk, garlic, parsley, salt, and pepper; the mixture should be moist and hold together. Stuff the whites with the yolk mixture, reserving approximately 2 tablespoons for the dressing. (The egg yolk mixture adds texture to the dressing.)
• Heat the oil in a skillet, preferably nonstick. When the oil is hot, add the egg halves, stuffed side down, and fry over medium heat for about 2 minutes; they will brown beautifully. (Do not cook the white side.) Remove the eggs from the skillet, and arrange them on a platter or in a gratin dish.
• For the dressing: Put all the ingredients except the oil in a food processor, and, with the motor running, add the oil slowly. Pour the dressing on top of and around the eggs, and serve.

Recipe by Urvashi Pitre twosleevers.com


For the Marinade
2 teaspoons Herbes de Provence or dried tarragon
2 tablespoon Olive oil
1 tablespoon prepared Dijon Mustard
1 tablespoon Bragg Organic Apple Cider 
1/2 teaspoon Salt
1 teaspoon Pepper
1 tablespoon minced Garlic
1 pound chicken thighs boneless, skinless
 
For Cooking
2 tablespoons Butter
8 cloves chopped Garlic
1/4 cup water
1/4 cup Cream
 

1. Mix all the ingredients for the marinade, using a wire whisk to emulsify the oil and vinegar together.
2. Add in chicken thighs and allow it to marinate at room temperature for 30 minutes. If you need to marinate for longer, put in the refrigerator.
3. When you are ready to cook, turn your Instant Pot to Sauté and when it is hot, add the butter and allow it to melt. Add chopped garlic and sauté for 2-3 minutes.
4. Add in the chicken leaving behind as much of the marinade as you can. Do not discard the marinade. 
5. Cook the chicken thighs so that they can lightly brown on one side, 3-5 minutes. Add the marinade and 1/4 cup water. 
6. Close the instant pot and set it to cook at High Pressure for 5 minutes. Allow it to release pressure naturally for 10 minutes, and then release all remaining pressure.  
7. Remove the chicken on to a plate and add 1/4 cup cream into the pot, mixing well with the liquid in the pot. 
8. As soon as the sauce thickens, pour it onto the chicken thighs and serve.

Serves 8
4 tablespoons unsalted butter 
1 butternut squash (about 2 ½ pounds) 
1 ½ cup Gruyere or Swiss cheese, grated 
½ cup parmesan cheese, grated 
1 ½  teaspoon kosher salt 
1 teaspoon freshly ground black pepper 
1 cup heavy cream 
1 cup Panko breadcrumbs 

1. Preheat oven to 375°F. 
2. Brush a 9 X 13-inch baking pan with 1 tablespoon butter melted butter. 
3. Peel the squash, then cut in half lengthwise. Remove the seeds. Slice each half into ¼ inch slices.
4. Combine the cheeses and salt and pepper in a small bowl.
5. Arrange half the squash in the bottom of the buttered baking dish and sprinkle half of the cheese on top. Layer the remaining squash on top and sprinkle the remaining cheese on top. 
6. Pour the cream evenly over squash and cheese. 
7. Melt the remaining 3 Tbs of butter and toss with the Panko crumbs in a bowl.  Sprinkle Panko crumbs over the top layer of cheese. Cover the pan with foil. (You can prepare the dish to this point 1 day in advance and refrigerate until ready to bake.)
8. Bake until the squash is soft when pierced by a fork, about 45-50 minutes. Remove the foil and continue to cook until the breadcrumbs have browned, about 10 minutes. Serve immediately or refrigerate and warm in the oven before serving. 

Alternatives: Use Yukon Gold or Red Bliss potatoes instead of squash. You can also substitute cauliflower or broccoli for the squash. 

2-4 large eggs-depending on how many eggs you would like per salad
1 Tbs vinegar
Kosher salt

1. Fill a 4 quart sauce pan or a wide, straight-sided sauté pan with water (2 ½-3 inches) and add 1 tablespoon white vinegar. Heat  the water to a gentle simmer. 
2. Break each egg into a teacup.
3. Slide 1 egg into simmering liquid and immediately push white around yolk with a slotted spoon. Add remaining eggs in same manner. Simmer eggs 3-4 minutes. If cooking in batches or ahead of serving time, place the cooked eggs into a large bowl or pan of lukewarm water until serving time. To warm up the eggs, place in a pan of simmering water for 30 seconds. 

Serve: over toast with homemade blender hollandaise, on top of a my Parisian Salad, or simmered in spiced tomato sauce Shakshuka

Video: How to poach eggs

I prepared this delicious, easy, and quick meal for my class "15-Minute Meals". For that class I added 1/2 of a yellow onion and 1/2 of a large delicata squash. No need to peel this squash which is a real time saver. Both additions were perfect!

Serve 4
12 oz smoked sausage, sliced into 2 inch pieces-Kielbasa or other precooked sausage is fine
kale-6-8 large leaves, spines removed, leaves ripped into large pieces
½  cup water
salt and pepper
 
Place all ingredients into an 8-quart stock pot over medium high heat. Cover and cook for 8 minutes. Season with salt and pepper to taste. Divide between 2 plates and serve.

​Alternatives: Green cabbage or any other hardy green can be used instead of kale. 
You can add additional vegetables such as sliced onions, garlic, small butternut squash cubes to pot. Choose vegetables that won't overcook in 8 minutes.

Serves 4 as a side dish 
​
2 cups radishes cut in half or in quarters depending on their size. 
1 tablespoon olive oil
½ tsp kosher salt
2 grinds of fresh black peppercorns
2 tablespoons mint, chopped
Salt and pepper to taste

1. In a bowl, toss the radishes with the olive oil and salt and pepper.
   
   
2. Place the seasoned radishes in the air fryer basket and cook at 400F for 7-10 minutes. Check to ensure the radishes are fork tender. 
3. Place the radishes into a serving bowl and toss with the fresh mint. Serve hot.

If cooking in an oven, heat the oven to 400F and cook for 10-12 minutes or until the radishes are fork tender.

Serves 2 as an entrée or 4 as an appetizer

4 tablespoons butter
1 tablespoon lemon juice
3 cloves garlic, chopped
½ teaspoon red pepper flakes
1-pound shrimp (25-30 count or larger), peeled and deveined
¼ cup fresh parsley, chopped
salt and pepper to taste
grated parmesan cheese for serving
1 lemon cut into wedges for serving
Optional additions: 1 tablespoon capers and/or 1 tablespoon sundried tomatoes, chopped 
       

1. Place the butter, lemon juice, garlic, and red pepper flakes into a 7-inch round baking pan and place into the basket of your air fryer (include optional capers and sundried tomatoes if using). Cook at 350 degrees for 6 minutes. 
   
   
2. Add the shrimp to the melted butter mixture and toss to coat the shrimp. Place the pan back into the air fryer and cook for 5 minutes. 
   
   
3. Remove the pan from the air fryer and sprinkle with the chopped parsley. Toss and serve in the hot pan with artisan bread for dipping and lemon wedges for squeezing. 

Serving options:
2 cups cooked pasta-toss the cooked pasta with the shrimp and butter mixture.
1 cup cooked rice-serve the shrimp and butter mixture over the rice.
2 cups spiralized zucchini cooked in the air fryer at 350 degrees for 4 minutes. Toss gently with shrimp mixture and serve hot.

Serves 2-4

1 lb cooked salmon or one 14 ounce can salmon
2 tablespoon mayonnaise
1/3 cup breadcrumbs-unseasoned
1 egg, lightly beaten
1 tablespoon herb, dill, parsley, chopped
1 stalk scallion, chopped
2 tablespoon oil
2 tablespoon butter
Lemon

1. If using fresh cooked salmon, break up the salmon with a fork. If using canned salmon, drain and reserve liquid from salmon. Leave the bones-they are so soft and will not be noticed in the patties.
   
   
2. In a bowl, combine the salmon, mayonnaise, breadcrumbs, egg, and herbs. If mixture is too dry to form into patties, add reserved liquid from salmon.
   
   
3. Form the mixture into salmon cakes using about 1/3 cup for each.

   
   
4. Place the oil and butter into a large sauté pan and heat over medium high heat. When the butter has melted and starts to bubble, place the salmon cakes in and cook until browned. Turn over and brown on the other side. Serve hot, room temperature, or cold. Serve with a wedge of lemon.

Serves 2
Vinaigrette
1 cup olive oil or avocado oil
1/3 cup or more vinegar – unfiltered apple cider vinegar or sherry vinegar, or balsamic vinegar
2 teaspoons Dijon mustard

Salad
1-2 slices artisan bread, cut into ½ inch cubes
2 tablespoons olive oil
​4 pieces thick-cut bacon, cut into ½ inch pieces
2 cups (per person) mixed greens
1-2 teaspoons fresh dill, chopped
1-2 teaspoons fresh parsley or mint, chopped

Poached Eggs
2-4 large eggs-depending on how many eggs you would like per salad
1 Tbs vinegar-plain, distilled (apple cider or red vinegar will work if you don’t have white)
water
Kosher salt
Freshly ground pepper
 

1. To prepare the vinaigrette: Combine the ingredients in a bottle and shake well. Taste and add more vinegar (a teaspoon or two at a time) to taste. Your vinaigrette can be kept on the counter. Season your salad with salt and pepper after you toss it with the vinaigrette. 

1. To prepare the croutons: Heat a large saute pan over medium high heat with 2 tablespoons olive oil. When the oil is hot, but not smoking, add the bread cubes and gently toss to coat the cubes in the oil. Cook, moving the cubes occasionally until browned and crisp. Sprinkle with a little salt, cool on a plate. 
2. Using the same pan you prepared the croutons in, cook bacon over moderate heat, stirring occasionally, until well browned. Remove from the pan and place on paper towels to drain.
3. To poach the eggs: fill a wide, straight-sided sauté pan with water (2 ½-3 inches) and add 1 tablespoon vinegar. Heat the water to a gentle simmer. 
4. Break each egg into a teacup. Slide 1 egg into simmering liquid. If the whites begin to spread, gently push white around the yolk with a slotted spoon. Add remaining eggs in the same manner. 
5. Simmer the eggs 3-4 minutes. If cooking in batches or ahead of serving time, place the cooked eggs into a pan of lukewarm water until serving time. To warm up the eggs, place in a pan of simmering water for 30 seconds or microwave for 15 seconds. 
6. To serve: Add the croutons to the salad greens and toss with just enough vinaigrette to lightly coat the salad. Season the salad with a few pinches of salt and pepper. Toss well and divide among plates. 
7. Place 1-2 poached eggs onto each salad and garnish with the bacon. Serve immediately.

For vinaigrette variations check out Liz’s Vinaigrette
How to poach eggs-Video