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Table of ContentsChocolate DonutsKeto Breadeasy browniesCauliflower PastaCheesy breaDSTICKSNEST OF CEASARROASTED BRUSSEL SPROUTSCAULIFLOWER GRATINCHIPOTLE BEEF BUNSBEEF STROGONOFFCHIPOTLE BEEF CANNELLONISLOW COOKED BLADE STEAKcREAMY MUSHROOM PORK CHOPCHICKEN THIGHSCHICKEN LASAGNACHICKEN ENCHILLADASBAKED PAELLACHIPOTLE GURNARD BOWLSMOKED SALMON WITH HERBED CAULIFLOWER RICEMUSSEL CHOWDERSEAFOOD LASANGNA Spicy Chicken QuartersFire cracker Salmon

I N G R E D I E N T S1 ½ C U P S A L M O N D F L O U R ( N O T A L M O N D M E A L )¼ C U P C O C O N U T F L O U R ( O P T I O N A L F O R S T R U C T U R E ; C A N U S E M O R E A L M O N DF L O U R )1 T A B L E S P O O N B A K I N G P O W D E R¼ T E A S P O O N S E A S A L T5 L A R G E E G G S¼ C U P M E L T E D B U T T E R O R O L I V E O I L¼ C U P U N S W E E T E N E D A L M O N D M I L K ( O R W A T E R )1 T E A S P O O N A P P L E C I D E R V I N E G A RO P T I O N A L : 1 T A B L E S P O O N P S Y L L I U M H U S K P O W D E R ( F O R E X T R AS T R U C T U R E A N D A M O R E “ B R E A D Y ” T E X T U R E )I N S T R U C T I O N SP R E H E A T O V E N T O 1 8 0 ° C ( 3 5 0 ° F ) . L I N E A S M A L L L O A F T I N W I T HP A R C H M E N T P A P E R .I N A L A R G E B O W L , W H I S K T O G E T H E R A L M O N D F L O U R , C O C O N U TF L O U R , B A K I N G P O W D E R , S A L T , A N D P S Y L L I U M ( I F U S I N G ) .I N A N O T H E R B O W L , B E A T E G G S , T H E N M I X I N B U T T E R / O I L ,A L M O N D M I L K , A N D V I N E G A R .C O M B I N E W E T A N D D R Y I N G R E D I E N T S . S T I R U N T I L T H I C K A N DS M O O T H . L E T S I T 2 – 3 M I N U T E S T O T H I C K E N .S P O O N B A T T E R I N T O T H E L O A F T I N A N D S M O O T H T H E T O P .B A K E F O R 3 0 – 3 5 M I N U T E S , O R U N T I L A T O O T H P I C K C O M E S O U TC L E A N A N D T O P I S G O L D E N B R O W .C O O L C O M P L E T E L Y B E F O R E S L I C I N G F O R B E S T T E X T U R E .Keto Bread3

1 CUP ALMOND FLOUR2 TBSP COCONUT FLOUR1/3 CUP GRANULATED ERYTHRITOL OR MONK FRUIT SWEETENER1 TSP BAKING POWDER1/4 TSP SALT2 LARGE EGGS1/4 CUP UNSWEETENED ALMOND MILK 2 TBSP MELTED BUTTER OR COCONUT OIL1 TSP VANILLA EXTRACTCHOCOLATE COATING1/2 CUP SUGAR-FREE DARK CHOCOLATE CHIPS1 TBSP COCONUT OIL OR BUTTER (FOR SMOOTHER MELTING)INSTRUCTIONSPREHEAT OVEN TO 175°C (350°F). GREASE A DONUT PAN.MIX DRY INGREDIENTS IN A BOWL: ALMOND FLOUR, COCONUT FLOUR,SWEETENER, BAKING POWDER, AND SALT.IN A SEPARATE BOWL, WHISK EGGS, MILK, MELTED BUTTER, AND VANILLA. STIR INTODRY INGREDIENTS UNTIL WELL COMBINED.SPOON OR PIPE BATTER INTO DONUT PAN, FILLING ABOUT 2/3 FULL.BAKE FOR 15–18 MINUTES OR UNTIL GOLDEN AND SPRINGY TO TOUCH. LET COOLIN PAN FOR 10 MINUTES, THEN TRANSFER TO A RACK.MELT CHOCOLATE COATING IN A BOWL OVER A POT OF SIMMERING WATER (ORMICROWAVE IN SHORT BURSTS). STIR IN COCONUT OIL FOR SHINE.DIP TOPS OF DONUTS INTO MELTED CHOCOLATE. SET ON PARCHMENT PAPER ANDLET HARDEN AT ROOM TEMP OR CHILL BRIEFLY.OPTIONAL TOPPINGS• CRUSHED ALMONDS OR HAZELNUTS• SEA SALT FLAKES• SHREDDED COCONUT• FREEZE-DRIED RASPBERRIESChocolate Donuts4

Easy BrowniesI n g r e d i e n t s :1 c u p a l m o n d f l o u r¼ c u p c o c o a p o w d e r ( u n s w e e t e n e d )1 t e a s p o o n b a k i n g p o w d e rP i n c h o f s a l t½ c u p g r a n u l a t e d s w e e t e n e r2 l a r g e e g g¼ c u p m e l t e d b u t t e r ( o r c o c o n u t o i l )1 t e a s p o o n v a n i l l a e x t r a c tO p t i o n a l : ¼ c u p s u g a r - f r e e c h o c o l a t e c h i p s o rc h o p p e d n u t sI n s t r u c t i o n s :P r e h e a t t h e o v e n t o 1 8 0 ° C ( 3 5 0 ° F ) . L i n e a b a k i n g t r a yw i t h p a r c h m e n t p a p e r .I n a b o w l , w h i s k t o g e t h e r t h e a l m o n d f l o u r , c o c o ap o w d e r , b a k i n g p o w d e r , s a l t , a n d s w e e t e n e r .A d d t h e e g g , m e l t e d b u t t e r , a n d v a n i l l a e x t r a c t .S t i r u n t i l a t h i c k d o u g h f o r m s .F o l d i n c h o c o l a t e c h i p s o r n u t s , i f u s i n g .S c o o p t a b l e s p o o n - s i z e d p o r t i o n s o f d o u g h o n t ot h e b a k i n g t r a y , s p a c i n g t h e m a b o u t 2 i n c h e s a p a r t .S l i g h t l y f l a t t e n e a c h c o o k i e .B a k e f o r 1 0 – 1 2 m i n u t e s , o r u n t i l t h e e d g e s a r e s e tb u t t h e c e n t e r s a r e s t i l l s o f t .C o o l o n t h e t r a y f o r a f e w m i n u t e s b e f o r et r a n s f e r r i n g t o a w i r e r a c k .5

I n g r e d i e n t s ( m a k e s 4 – 6 s h e e t s )1 m e d i u m h e a d c a u l i f l o w e r , r i c e d ( a b o u t 3 c u p s )1 e g g1 / 2 c u p g r a t e d m o z z a r e l l a1 / 4 c u p g r a t e d p a r m e s a n1 / 2 t s p g a r l i c p o w d e r1 / 4 t s p s a l tO p t i o n a l : 1 / 2 t s p I t a l i a n h e r b s o r d r i e d o r e g a n oI n s t r u c t i o n sP r e h e a t & P r e p C a u l i f l o w e rP r e h e a t o v e n t o 1 9 0 ° C ( 3 7 5 ° F ) . L i n e a l a r g e b a k i n g t r a yw i t h p a r c h m e n t p a p e r . S t e a m o r m i c r o w a v e c a u l i f l o w e rr i c e u n t i l s o f t ( a b o u t 5 – 6 m i n u t e s ) . L e t c o o l s l i g h t l y ,t h e n s q u e e z e o u t e x c e s s m o i s t u r e u s i n g a c l e a n t o w e l .M a k e t h e D o u g hI n a b o w l , m i x c a u l i f l o w e r w i t h e g g , m o z z a r e l l a ,p a r m e s a n , g a r l i c p o w d e r , s a l t , a n d h e r b s u n t i l as t i c k y d o u g h f o r m s .S h a p e i n t o S h e e t sS p r e a d t h e m i x t u r e o n t o t h e p a r c h m e n t i n a l a r g er e c t a n g l e ( o r f o r m 4 – 6 s m a l l e r r e c t a n g l e s ) , a b o u t 1 / 4i n c h t h i c k . U s e a s p a t u l a o r y o u r h a n d s t o s m o o t h .B a k eB a k e f o r 2 0 – 2 5 m i n u t e s , u n t i l l i g h t l y g o l d e n a n d f i r mt o t o u c h . L e t c o o l s l i g h t l y b e f o r e s l i c i n g i n t o s h e e t so r r o l l i n g f o r p a s t a u s e .U s e o r S t o r eU s e i m m e d i a t e l y i n l a s a g n a o r r o l l - u p s . S t o r e l a y e r e db e t w e e n p a r c h m e n t i n t h e f r i d g e f o r 3 d a y s o r f r e e z e .Cauliflower Pasta6

INGREDIENTS• 1 ½ CUPS SHREDDED MOZZARELLA CHEESE• 2 TBSP CREAM CHEESE• ¾ CUP ALMOND FLOUR• 1 EGG• ½ TSP GARLIC POWDER• ½ TSP BAKING POWDER (OPTIONAL, FOR A FLUFFIER TEXTURE)• ¼ TSP SALT• ½ CUP GRATED PARMESAN OR MORE MOZZARELLA (FOR TOPPING)• OPTIONAL: DRIED OREGANO, ROSEMARY, OR CHILI FLAKESINSTRUCTIONS1. PREHEAT & PREPARE• PREHEAT OVEN TO 190°C (375°F).• LINE A BAKING TRAY WITH PARCHMENT PAPER.2. MAKE THE DOUGH1. IN A MICROWAVE-SAFE BOWL, COMBINE MOZZARELLA AND CREAM CHEESE.2. MICROWAVE FOR 1 MINUTE, STIR, THEN ANOTHER 30 SECONDS UNTIL MELTED ANDSMOOTH.3. MIX IN ALMOND FLOUR, EGG, GARLIC POWDER, BAKING POWDER, AND SALT.4. KNEAD UNTIL A SMOOTH DOUGH FORMS. (IF STICKY, WET YOUR HANDS.)3. SHAPE & BAKE1. PLACE DOUGH BETWEEN 2 SHEETS OF PARCHMENT PAPER.2. ROLL OR PRESS OUT INTO A RECTANGLE (ABOUT 1 CM THICK).3. REMOVE TOP PARCHMENT, TRANSFER TO TRAY.4. SPRINKLE WITH PARMESAN AND HERBS.5. BAKE FOR 12–15 MINUTES, UNTIL GOLDEN AND FIRM.4. SLICE & SERVE• LET COOL SLIGHTLY, THEN CUT INTO STICKS.Cheesy Breadsticks7

I n g r e d i e n t sP a r m e s a n N e s t s :1 1 / 2 c u p s g r a t e d p a r m e s a n c h e e s eO p t i o n a l : p i n c h o f p a p r i k a o r g a r l i c p o w d e r f o rs e a s o n i n gS a l a d :2 c u p s c h o p p e d r o m a i n e o r c o s l e t t u c e1 / 4 c u p c o o k e d b a c o n b i t s2 b o i l e d e g g s , c h o p p e d o r q u a r t e r e d1 / 2 a v o c a d o , d i c e d ( o p t i o n a l )A n c h o v i e s ( o p t i o n a l , t o t a s t e )C a e s a r D r e s s i n g ( K e t o ) :1 / 3 c u p m a y o n n a i s e1 t b s p l e m o n j u i c e1 t s p D i j o n m u s t a r d1 s m a l l g a r l i c c l o v e , f i n e l y m i n c e d2 t b s p g r a t e d p a r m e s a nS a l t & p e p p e r t o t a s t eO p t i o n a l : s p l a s h o f a n c h o v y o i l o r 1 m a s h e da n c h o v y f i l e tI n s t r u c t i o n sM a k e P a r m e s a n N e s t sP r e h e a t o v e n t o 2 0 0 ° C ( 3 9 0 ° F ) . L i n e a t r a y w i t hb a k i n g p a p e r . P l a c e h e a p e d t a b l e s p o o n s o f g r a t e dp a r m e s a n i n t o r o u n d s , 3 i n c h e s a p a r t . B a k e f o r 5 – 7m i n u t e s u n t i l b u b b l y a n d g o l d e n . I m m e d i a t e l y d r a p eo v e r a m u f f i n t i n b o t t o m o r s m a l l b o w l s t o s h a p ei n t o n e s t s . L e t c o o l .P r e p a r e D r e s s i n gW h i s k a l l d r e s s i n g i n g r e d i e n t s i n a s m a l l b o w l u n t i ls m o o t h . A d j u s t l e m o n , s a l t , o r g a r l i c t o t a s t e .A s s e m b l e S a l a dI n a b o w l , t o s s l e t t u c e w i t h b a c o n , e g g s , a v o c a d o ,a n d a l i t t l e d r e s s i n g . S p o o n g e n t l y i n t o p a r m e s a nn e s t s j u s t b e f o r e s e r v i n g .S e r v eT o p w i t h e x t r a p a r m e s a n a n d a n c h o v y i f d e s i r e d .S e r v e f r e s h a n d c r i s p !Nest of Ceasar8

Roasted Brussel SproutsI n g r e d i e n t s :5 0 0 g B r u s s e l s s p r o u t s , h a lv e d4 – 5 s l i c e s b a c o n , c h o p p e d1 0 0 g f e t a c h e e s e , c r u m b l e d2 t b s p o l i v e o i l o r m e l t e d b u t t e r1 c l o v e g a r l i c , m i n c e d ( o p t i o n a l )S a l t & p e p p e r , t o t a s t eO p t i o n a l : 1 t s p l e m o n z e s t o r 1 t b s p b a l s a m i c v i n e g a r ( f o ra d d e d b r i g h t n e s s )I n s t r u c t i o n s :S e t y o u r o v e n t o 2 0 0 ° C ( 3 9 0 ° F ) .T r i m e n d s a n d s l i c e s p r o u t s i n h a l f .T o s s i n a b o w l w i t h o l i v e o i l , s a l t , p e p p e r , a n d g a r l i c i fu s i n g .S p r e a d B r u s s e l s s p r o u t s o n a l i n e d b a k i n g t r ay .S c a t t e r c h o p p e d b a c o n e v e n ly o v e r t h e t o p .R o a s t f o r 2 0 – 2 5 m i n u t e s , f l i p p i n g o n c e h a l f way t h r o u g h ,u n t i l s p r o u t s a r e b r o w n e d a n d b a c o n i s c r i s p y .S p r i n k l e c r u m b l e d f e t a o v e r t h e h o t t r ay r i g h t a f t e rr e m o v i n g f r o m t h e o v e n . L e t i t s o f t e n s l i g h t l y w i t h r e s i d u a lh e a t .9

I N G R E D I E N T S :1 M E D I U M H E A D C A U L I F L O W E R , C U T I N T O F L O R E T S4 – 5 S L I C E S B A C O N , C H O P P E D2 C U P S S P I N A C H ( O R T H A W E D F R O Z E N )1 0 0 G F E T A C H E E S E , C R U M B L E D1 C U P G R A T E D M O Z Z A R E L L A O R C H E D D A R1 / 2 C U P C R E A M C H E E S E1 / 2 C U P H E A V Y C R E A M1 / 4 C U P G R A T E D P A R M E S A N2 C L O V E S G A R L I C , M I N C E D1 / 2 T S P D I J O N M U S T A R D ( O P T I O N A L )S A L T & P E P P E R T O T A S T EO L I V E O I L O R B U T T E R F O R S A U T É I N GC H O P P E D P A R S L E Y F O R G A R N I S H ( O P T I O N A L )I N S T R U C T I O N S :P R E P C A U L I F L O W E R :S T E A M O R M I C R O W A V E C A U L I F L O W E R F L O R E T S U N T I L J U S TT E N D E R ( A B O U T 5 – 6 M I N U T E S ) . D R A I N W E L L A N D S E T A S I D E .C O O K B A C O N :I N A S K I L L E T , C O O K C H O P P E D B A C O N U N T I L C R I S P . R E M O V EW I T H S L O T T E D S P O O N A N D S E T A S I D E . R E S E R V E S O M E B A C O NF A T I N T H E P A N .S A U T É S P I N A C H :I N T H E B A C O N F A T ( O R O L I V E O I L I F N E E D E D ) , S A U T É G A R L I CF O R 3 0 S E C O N D S . A D D S P I N A C H A N D C O O K U N T I L W I L T E D .S E A S O N W I T H S A L T A N D P E P P E R .M A K E S A U C E :I N A S A U C E P A N O V E R M E D I U M - L O W H E A T , M E L T C R E A M C H E E S EW I T H H E A V Y C R E A M A N D P A R M E S A N . S T I R U N T I L S M O O T H . A D DM U S T A R D I F U S I N G . A D J U S T S E A S O N I N G .A S S E M B L E :P R E H E A T O V E N T O 2 0 0 ° C ( 3 9 0 ° F ) . I N A L A R G E B O W L , C O M B I N EC A U L I F L O W E R , S A U T É E D S P I N A C H , H A L F O F T H E B A C O N , A N DC R U M B L E D F E T A . P O U R T H E C H E E S E S A U C E O V E R A N D M I XG E N T L Y .B A K E :P O U R I N T O A G R E A S E D B A K I N G D I S H . T O P W I T H G R A T E DM O Z Z A R E L L A O R C H E D D A R A N D T H E R E M A I N I N G B A C O N .G R A T I N A T E :B A K E F O R 2 0 – 2 5 M I N U T E S O R U N T I L B U B B L I N G A N D G O L D E N O NT O P . B R O I L F O R 2 – 3 M I N U T E S F O R E X T R A C R I S P I N E S S .S E R V E :G A R N I S H W I T H C H O P P E D P A R S L E Y I F D E S I R E D . S E R V E H O T A S AM A I N D I S H O R A L U X U R I O U S S I D E .Cauliflower Gratin10

I n g r e d i e n t sF o r t h e C h i p o t l e B e e f F i l l i n g :5 0 0 g g r o u n d b e e f1 t b s p o l i v e o i l1 s m a l l o n i o n , f i n e l y c h o p p e d2 c l o v e s g a r l i c , m i n c e d1 – 2 c h i p o t l e p e p p e r s i n a d o b o , f i n e l y c h o p p e d ( a d j u s t t o h e a tp r e f e r e n c e )1 t s p s m o k e d p a p r i k a1 / 2 t s p c u m i nS a l t & p e p p e r , t o t a s t e1 t b s p t o m a t o p a s t eO p t i o n a l : 1 / 4 c u p s h r e d d e d c h e e s e f o r e x t r a f i l l i n g r i c h n e s s F o r t h e G r e e k Y o g u r t F a t h e a d D o u g h :1 1 / 2 c u p s s h r e d d e d m o z z a r e l l a c h e e s e2 t b s p c r e a m c h e e s e3 / 4 c u p a l m o n d f l o u r1 / 4 t s p b a k i n g p o w d e r1 e g g1 / 4 c u p G r e e k y o g u r t ( f u l l - f a t )I n s t r u c t i o n sM a k e t h e F i l l i n gH e a t o i l i n a s k i l l e t . S a u t é o n i o n s a n d g a r l i c u n t i l s o f t . A d db e e f , b r o w n i n g w e l l . S t i r i n c h i p o t l e , t o m a t o p a s t e , p a p r i k a ,a n d c u m i n . S i m m e r u n t i l t h i c k e n e d . S e a s o n t o t a s t e a n d l e tc o o l .P r e p a r e t h e D o u g hI n a m i c r o w a v e - s a f e b o w l , m e l t m o z z a r e l l a a n d c r e a m c h e e s e( a b o u t 1 m i n u t e , s t i r h a l f w a y ) . S t i r i n a l m o n d f l o u r , b a k i n gp o w d e r , e g g , a n d G r e e k y o g u r t . M i x u n t i l a d o u g h f o r m s .A s s e m b l e t h e B u n sP r e h e a t o v e n t o 1 9 0 ° C ( 3 7 5 ° F ) . D i v i d e d o u g h i n t o e q u a l b a l l s ( 6 –8 ) . F l a t t e n e a c h b a l l , a d d 1 – 2 t a b l e s p o o n s o f b e e f f i l l i n g , a n ds e a l i n t o a b u n . P l a c e s e a m - s i d e d o w n o n a l i n e d t r a y .B a k eB r u s h w i t h e g g w a s h o r m e l t e d b u t t e r i f d e s i r e d . B a k e f o r 1 8 – 2 2m i n u t e s o r u n t i l g o l d e n b r o w n .S e r v eG r e a t h o t o r c o l d . S e r v e w i t h s o u r c r e a m , g u a c a m o l e , o r as i m p l e g r e e n s a l a d .Chipotle Beef Buns11

I n g r e d i e n t s5 0 0 g b e e f s i r l o i n o r r u m p , t h i n ly s l i c e d1 t b s p o l i v e o i l o r b u t t e r1 s m a l l o n i o n , f i n e ly c h o p p e d2 g a r l i c c l o v e s , m i n c e d2 0 0 g m u s h r o o m s , s l i c e d1 t s p D i j o n m u s ta r d1 / 2 c u p b e e f b r o t h1 / 2 c u p s o u r c r e a m ( f u l l - fat )1 / 4 c u p h e av y c r e a m ( o p t i o n a l )1 t s p s m o k e d p a p r i k a ( o p t i o n a l )S a l t a n d p e p p e r t o ta s t eC h o p p e d pa r s l e y ( f o r g a r n i s h )1 m e d i u m h e a d o f c a u l i f l o w e r , c h o p p e d2 t b s p b u t t e r2 t b s p c r e a m c h e e s e o r s o u r c r e a mS a l t a n d p e p p e r t o ta s t e2 m e d i u m z u c c h i n i s , s p i r a l i z e d1 t b s p o l i v e o i lS a l t t o ta s t e4 c u p s f r e s h s p i n ac h1 t s p o l i v e o i l o r b u t t e rP i n c h o f s a l tI n s t r u c t i o n sH e a t o i l i n a pa n , s e a r b e e f s t r i p s u n t i l b r o w n e d . R e m o v e a n d s e ta s i d e .I n t h e s a m e pa n , s a u t é o n i o n s u n t i l s o f t . A d d g a r l i c a n dm u s h r o o m s , c o o k u n t i l m u s h r o o m s a r e b r o w n e d .S t i r i n D i j o n , pa p r i k a , a n d b e e f b r o t h . S i m m e r 3 – 5 m i n u t e s .A d d s o u r c r e a m a n d h e av y c r e a m . S t i r g e n t ly u n t i l wa r m e dt h r o u g h .R e t u r n b e e f t o pa n a n d s i m m e r 2 – 3 m i n u t e s . S e a s o n w i t h s a l t a n dp e p p e r . G a r n i s h w i t h pa r s l e y .S t e a m c a u l i f l o w e r u n t i l t e n d e r ( ~ 1 0 m i n u t e s ) .D r a i n w e l l , t h e n b l e n d o r m a s h w i t h b u t t e r , c r e a m c h e e s e , s a l t , a n dp e p p e r u n t i l s m o o t h .C o o k Z u c c h i n i N o o d l e s :S a u t é z o o d l e s i n o l i v e o i l f o r 2 – 3 m i n u t e s u n t i l j u s t t e n d e r .S e a s o n w i t h a p i n c h o f s a l t .S t e a m o r s a u t é s p i n a c h w i t h o l i v e o i l a n d a p i n c h o f s a l t u n t i lj u s t w i l t e d .P l a t e a s c o o p o f M ā n a i m a s h , a t w i r l o f z u c c h i n i n o o d l e s , a n d ah a n d f u l o f s t e a m e d s p i n a c h . S p o o n t h e h o t b e e f s t r o g a n o f f o v e ro r b e s i d e t h e m a s h . G a r n i s h w i t h pa r s l e yBeef Strogonoff12

Ing red ien ts500 g g rou nd b ee f1 t bsp ol ive oi l1 s mal l o nio n , f in e ly c hop ped2 g arl ic clo v es , m i nc e d1–2 ch ipo tle pe p pe r s i n a do b o, fi n ely ch o pp e d1 t sp smo ked pap r ik a1/2 ts p c umi nSal t a nd pep p er , to ta s te1 t bsp to m ato past e1/2 cu p c ottage ch e es e1/4 cu p G ree k yo gu r tSal t a nd pep p er to ta s teOpt ion al: 1 e gg yo lk for ad ded ri c hn e ss1 b atch of bak ed cau l if l ow e r pa sta s hee ts ( or su b st i tu t e w it hthi n z ucc hin i s t ri p s)1 c up pass ata or cr u sh e d to mato e s1 t bsp ol ive oi l1 g arl ic clo v e, mi n ce d1 t sp app le c id e r v in e ga r o r l e mo n j u ic e1/2 ts p d rie d o r eg a noSal t a nd pep p er to ta s teIns tru cti onsIn a s kil let , h e at o li v e o il . S a ut é o n io n a n d g arl ic unt il s of t .Add gr oun d b e ef , b r ea k in g i t u p , a nd co o k u nt i l b row ned . S tir inchi pot le, sp i ce s , tomato pas te, an d s e as o n w el l . S im m er fo r 5 – 7min ute s. Let co o l.In a b owl , m i x c ot tag e c h ee s e, Gr e ek yo gur t , a nd se a so n in g .Opt ion ally st i r i n a n e gg yo l kSau té gar lic in ol i ve oi l . A dd pas s ata , v i ne g ar, or ega no, sa l t,and pe ppe r. S im m er fo r 8 – 10 mi n ut e s u nt i l s li g ht ly re d uc e d.Pre heat ov e n to 2 00° C ( 3 90 ° F) . C u t c au l if l ow e r s he e ts in torec tan gl e s. Sp r ea d a th i n l aye r o f ch ipo tle be e f a nd a s tr i p o fche ese mi xtu r e i n t he ce n te r o f e ac h s he e t. Ro l l u p a nd pl ac esea m-s ide do w n i n a g r ea s ed ba k in g d i sh .Pou r to mato sa u ce ov e r t he can n el l on i . Top w it h s h re d de dche ese . B ake fo r 2 0 –2 5 m i nu t es un t il bu b bly an d go lde n.Chipotle Beef Cannelloni13

14

I n g r e d i e n t s4 b o n e - i n o r b o n e l e s s p o r k c h o p sS a l t & p e p p e r , t o ta s t e2 t b s p o l i v e o i l o r b u t t e r2 5 0 g m u s h r o o m s , s l i c e d ( b u t t o n , c r e m i n i , o r m i x e d )3 g a r l i c c l o v e s , m i n c e d1 / 2 c u p c h i c k e n s t o c k3 / 4 c u p h e av y c r e a m1 / 4 c u p g r a t e d pa r m e s a n c h e e s e1 / 2 t s p d r i e d t h y m e ( o r f r e s h )O p t i o n a l : 1 t s p D i j o n m u s ta r d o r 1 t b s p c r e a m c h e e s e f o ra d d e d d e p t hF r e s h pa r s l e y , c h o p p e d ( f o r g a r n i s h )I n s t r u c t i o n sS e a s o n c h o p s w i t h s a l t a n d p e p p e r . H e a t o i l o r b u t t e r i n al a r g e s k i l l e t o v e r m e d i u m - h i g h h e at . S e a r p o r k c h o p s f o r 3 – 4m i n u t e s p e r s i d e u n t i l g o l d e n a n d j u s t c o o k e d t h r o u g h .R e m o v e a n d s e t a s i d e .C o o k M u s h r o o m sI n t h e s a m e pa n , a d d s l i c e d m u s h r o o m s . S a u t é u n t i l b r o w n e da n d s o f t ( 5 – 6 m i n u t e s ) . A d d g a r l i c a n d c o o k f o r a n o t h e r 3 0s e c o n d s u n t i l f r a g r a n t .P o u r i n c h i c k e n s t o c k a n d s i m m e r f o r 2 – 3 m i n u t e s . S t i r i nc r e a m , pa r m e s a n , t h y m e , a n d m u s ta r d ( i f u s i n g ) . S i m m e rg e n t ly u n t i l t h i c k e n e d ( 5 – 7 m i n u t e s ) . A d j u s t s e a s o n i n g .R e t u r n p o r k c h o p s t o t h e pa n , s p o o n s a u c e o v e r t o p , a n ds i m m e r f o r a n o t h e r 2 – 3 m i n u t e s u n t i l h e at e d t h r o u g h .G a r n i s h w i t h pa r s l e y a n d s e r v e h o t o v e r c a u l i f l o w e r m a s h ,s a u t é e d g r e e n s , o r l o w - c a r b n o o d l e s .Creamy Mushroom Prok Chop15

16Ingredients:4 chicken leg quarters (drumstick and thigh attached)3 tablespoons olive oil2 teaspoons smoked paprika (or regular paprika)1 teaspoon ground cumin1 teaspoon ground coriander1 teaspoon cayenne pepper (adjust to your heat preference)1 teaspoon garlic powder1 teaspoon onion powder1 teaspoon dried oreganoJuice of 1 lemon (or lime)Salt and pepper to tasteInstructions:Pat the chicken quarters dry with paper towels (this helps the skin crisp up).In a small bowl, combine the olive oil, smoked paprika, cumin, coriander, cayenne,garlic powder, onion powder, oregano, lemon juice, salt, and pepper. Mix well toform a paste.Rub the spice paste all over the chicken quarters, ensuring they are evenlycoated.For best flavor, let them marinate for at least 1 hour in the refrigerator(overnight is even better!).Oven: Preheat oven to 200°C (400°F). Place chicken on a baking sheet lined withparchment or in a roasting pan. Roast for 35–45 minutes, or until the internaltemperature reaches 75°C (165°F) and the skin is crispy.Grill/BBQ: Preheat grill to medium-high. Grill the chicken quarters for 25–30minutes, turning occasionally, until cooked through and nicely charred.Air Fryer: 180°C (350°F) for 25–30 minutes, flipping halfway.Spicy Chicken Quarterswith spicy yogurt Sauce•1 cup plain Greek yogurt•1 tablespoon lemon juice 1 teaspoon garlic powder 1 teaspoon smoked paprika (optional)•½ teaspoon cayenne pepper or chili flakes (optional)•Salt and pepper to taste•Fresh chopped cilantro or parsley (optional)Instructions:1Combine all the ingredients in a bowl.2Mix well and adjust the seasoning to taste.3Chill until ready to serve.

I N G R E D I E N T S4 S K I N - O N , B O N E - I N C H I C K E N T H I G H SS A L T A N D P E P P E R , T O T A S T E4 – 5 S L I C E S O F B A C O N , C H O P P E D2 5 0 G M U S H R O O M S , S L I C E D3 C L O V E S G A R L I C , M I N C E D1 / 2 C U P C H I C K E N S T O C K1 / 2 C U P H E A V Y C R E A M1 / 2 T S P T H Y M E ( D R I E D O R F R E S H )1 T B S P D I J O N M U S T A R D ( O P T I O N A L )1 T B S P B U T T E R O R O L I V E O I LF R E S H P A R S L E Y , C H O P P E D ( F O R G A R N I S H )I N S T R U C T I O N SP R E P C H I C K E NP A T C H I C K E N T H I G H S D R Y A N D S E A S O N W I T H S A L T A N DP E P P E R .C O O K C H I C K E NI N A L A R G E S K I L L E T O V E R M E D I U M H E A T , S E A R T H EC H I C K E N T H I G H S S K I N - S I D E D O W N U N T I L G O L D E N A N DC R I S P ( A B O U T 5 – 7 M I N U T E S ) . F L I P A N D C O O K F O RA N O T H E R 3 – 4 M I N U T E S . R E M O V E A N D S E T A S I D E .C O O K B A C O N & V E G G I E SI N T H E S A M E S K I L L E T , C O O K T H E C H O P P E D B A C O NU N T I L C R I S P Y . A D D M U S H R O O M S A N D C O O K U N T I LB R O W N E D . S T I R I N G A R L I C A N D S A U T É F O R A N O T H E R 3 0S E C O N D S .M A K E S A U C EA D D C H I C K E N S T O C K , C R E A M , T H Y M E , A N D M U S T A R D ( I FU S I N G ) . S T I R A N D S I M M E R F O R 2 – 3 M I N U T E S .C O M B I N E & C O O KR E T U R N C H I C K E N T O T H E P A N . R E D U C E H E A T T O L O W ,C O V E R , A N D S I M M E R F O R 2 0 – 2 5 M I N U T E S U N T I L T H EC H I C K E N I S C O O K E D T H R O U G H A N D T E N D E R .S E R V EG A R N I S H W I T H P A R S L E Y A N D S E R V E H O T . P A I R S W E L LW I T H S A U T É E D G R E E N S , C A U L I F L O W E R M A S H , O RR O A S T E D K E T O V E G G I E S .Chicken Thighs17

FOR THE FILLING:2 CHICKEN BREASTS FLATTENED2 TBSP OLIVE OIL OR BUTTER2 CUPS MUSHROOMS, SLICED3 CLOVES GARLIC, MINCED3 CUPS BABY SPINACH(OR FROZEN)1 TSP DRIED THYME OR ITALIAN HERBSSALT & PEPPER TO TASTEFOR THE SAUCE:1 CUP HEAVY CREAM115G (4 OZ) CREAM CHEESE½ CUP GRATED PARMESAN½ TSP GARLIC POWDERSALT & PEPPER TO TASTEFOR THE “PASTA” LAYERS:3 EGGS115G (4 OZ) CREAM CHEESE1 CUP SHREDDED MOZZARELLA¼ CUP GRATED PARMESAN½ TSP ITALIAN HERBSTOPPING:1 CUP SHREDDED MOZZARELLA OR CHEDDARINSTRUCTIONSMAKE THE “PASTA” LAYERS (KETO NOODLES): PREHEAT OVEN TO 180°C (350°F). BLEND EGGS, CREAM CHEESE, MOZZARELLA, PARMESAN, AND HERBS UNTIL SMOOTH. SPREAD ON A LINED BAKING SHEET (APPROX. 9X13”) AND BAKE FOR 10–12 MINS UNTIL SET. LET COOL AND SLICE INTO LASAGNA-STYLE SHEETS.COOK THE FILLING: IN A PAN, BROWN CHICKEN AND SET ASIDE IN NTHE SAME PAN SAUTÉ MUSHROOMS UNTIL BROWNED. ADD GARLIC, COOK 1 MIN. ADD SPINACH AND STIR UNTIL WILTED. CUT CHICKEN IN BIT PIECES STIR IN CHICKEN, HERBS, SALT, AND PEPPER. REMOVE FROM HEAT.MAKE THE SAUCE: IN A SAUCEPAN, HEAT CREAM AND CREAM CHEESE OVER MEDIUM HEAT. STIR UNTIL MELTED AND SMOOTH. ADD PARMESAN, GARLIC POWDER, SALT, AND PEPPER. SIMMER UNTIL THICKENED SLIGHTLY.ASSEMBLE THE LASAGNA: IN A BAKING DISH, LAYER SAUCE, KETO NOODLES, FILLING. REPEAT. FINISH WITH REMAINING SAUCE AND TOP WITH MOZZARELLA.BAKE: BAKE AT 180°C (350°F) FOR 25–30 MINUTES UNTIL BUBBLY AND GOLDEN. REST 5–10 MINUTES BEFORE SLICING.Chicken Lasagna18

I n g r e d i e n t sC a u l i f l o w e r T o r t i l l a s ( m a k e s ~ 6 ) :1 m e d i u m h e a d c a u l i f l o w e r , r i c e d ( a b o u t 3 c u p s )1 e g g1 / 2 c u p g r a t e d m o z z a r e l l a1 / 4 t s p g a r l i c p o w d e rS a l t t o t a s t eC h i c k e n F i l l i n g :2 c u p s c o o k e d s h r e d d e d c h i c k e n1 / 2 c u p c r e a m c h e e s e1 / 4 c u p s o u r c r e a m o r G r e e k y o g u r t1 / 2 t s p c u m i nS a l t & p e p p e r t o t a s t eO p t i o n a l : 1 / 2 c u p g r a t e d c h e d d a r o r m o z z a r e l l aE n c h i l a d a S a u c e :1 c u p s u g a r - f r e e t o m a t o p a s s a t a o r p u r é e1 t b s p o l i v e o i l1 g a r l i c c l o v e , m i n c e d1 / 2 t s p c h i l i p o w d e r1 / 2 t s p s m o k e d p a p r i k a1 / 4 t s p c u m i nS a l t t o t a s t eS p l a s h o f v i n e g a r o r l i m e j u i c eT o p p i n g :1 c u p g r a t e d c h e e s e ( c h e d d a r , m o z z a r e l l a , o r m i x )C h o p p e d c o r i a n d e r o r s p r i n g o n i o n t o g a r n i s hI n s t r u c t i o n sM a k e C a u l i f l o w e r T o r t i l l a sP r e h e a t o v e n t o 1 9 0 ° C ( 3 7 5 ° F ) . S t e a m o r m i c r o w a v ec a u l i f l o w e r u n t i l s o f t . D r a i n w e l l a n d s q u e e z e o u t e x c e s sm o i s t u r e u s i n g a c l e a n t o w e l . M i x w i t h e g g , c h e e s e , g a r l i cp o w d e r , a n d s a l t . F o r m 6 s m a l l c i r c l e s o n a b a k i n g s h e e tl i n e d w i t h p a r c h m e n t . B a k e f o r 1 5 – 2 0 m i n , f l i p p i n g h a l f w a y .C o o l s l i g h t l y .P r e p a r e C h i c k e n F i l l i n gI n a b o w l , m i x s h r e d d e d c h i c k e n , c r e a m c h e e s e , s o u r c r e a m ,c u m i n , a n d s e a s o n i n g u n t i l c r e a m y a n d c o m b i n e d .M a k e E n c h i l a d a S a u c eI n a s m a l l p a n , s a u t é g a r l i c i n o l i v e o i l . A d d t o m a t o p u r é e ,s p i c e s , a n d v i n e g a r / l i m e . S i m m e r 5 – 7 m i n u t e s t o t h i c k e ns l i g h t l y .A s s e m b l e E n c h i l a d a sP r e h e a t o v e n t o 2 0 0 ° C ( 3 9 0 ° F ) . F i l l e a c h t o r t i l l a w i t h c h i c k e nm i x t u r e , r o l l , a n d p l a c e s e a m - s i d e d o w n i n a g r e a s e d b a k i n gd i s h . P o u r e n c h i l a d a s a u c e o v e r , t h e n t o p w i t h g r a t e d c h e e s e .B a k e & S e r v eB a k e u n c o v e r e d f o r 2 0 m i n u t e s u n t i l b u b b l i n g a n d g o l d e n .G a r n i s h w i t h c o r i a n d e r o r g r e e n o n i o n s . S e r v e w i t h s o u rc r e a m o r g u a c a m o l e .Chicken Enchiladas19

INGREDIENTS• 2 TBSP OLIVE OIL• 1 SMALL ONION, FINELY CHOPPED• 2 GARLIC CLOVES, MINCED• 1 SMALL RED CAPSICUM (BELL PEPPER), DICED• 1 CUP RICED CAULIFLOWER (FRESH OR THAWED FROZEN)• ½ TSP SMOKED PAPRIKA• ¼ TSP TURMERIC (OR SAFFRON THREADS FOR AUTHENTICITY)• ½ TSP CUMIN• 1 TBSP TOMATO PASTE• ½ CUP DICED TOMATOES (CANNED, DRAINED)• ½ CUP FISH STOCK OR CHICKEN BROTH• 200G SMOKED FISH (LIKE SMOKED KAHAWAI, TREVALLY, OR MACKEREL), FLAKED• 8–10 GREEN OLIVES (OPTIONAL)• 1 TBSP LEMON JUICE• SALT AND PEPPER TO TASTE• FRESH PARSLEY AND LEMON WEDGES, TO SERVE⸻INSTRUCTIONS1. PREHEAT OVEN TO 180°C (355°F).2. SAUTÉ BASE: IN AN OVENPROOF SKILLET OR SHALLOW BAKING DISH, HEAT OLIVE OILOVER MEDIUM HEAT. ADD ONION AND GARLIC, SAUTÉ UNTIL SOFTENED. ADD CAPSICUMAND COOK FOR 2–3 MORE MINUTES.3. SPICE IT UP: STIR IN SMOKED PAPRIKA, TURMERIC/SAFFRON, CUMIN, AND TOMATO PASTE.COOK FOR 1 MINUTE.4. BUILD THE BASE: ADD RICED CAULIFLOWER AND DICED TOMATOES. STIR WELL TO COAT INTHE FLAVOR BASE.5. ADD LIQUID & BAKE: POUR IN FISH STOCK. STIR AND SEASON. LET SIMMER FOR 2 MINUTES,THEN FOLD IN THE SMOKED FISH AND OLIVES. DRIZZLE LEMON JUICE OVER THE TOP.6. BAKE: TRANSFER TO OVEN AND BAKE UNCOVERED FOR 20–25 MINUTES OR UNTILSLIGHTLY CRISPY ON TOP AND THE FLAVORS ARE WELL BLENDED.7. GARNISH AND SERVE: SPRINKLE WITH CHOPPED PARSLEY AND SERVE WITH LEMONWEDGES.⸻OPTIONAL ADD-INS• A FEW PRAWNS OR MUSSELS FOR EXTRA SEAFOOD DEPTH (JUST SAUTÉ OR PRE-COOKTHEM FIRST)• CHORIZO SLICES (FOR A SURF-AND-TURF TWIST, THOUGH NOT TRADITIONAL)• A SWIRL OF AIOLI FOR RICHNESSBaked Paella20

Chipotle Cream Gurnard BowlI n gre d i e n t s :2 – 3 g u r n a r d fil l e t s1 cup B r u s s e ls s p r o u t s , h a lv e d1 ½ c u p s c a u lif l o w e r r ic e½ cup f r o z e n sp i n ac h ( t h aw e d and s q u e e z ed d r y )1 cup b a by s p i nac h½ cup s u p e r slaw m i x ( e . g ., c a b b ag e , car r o t , b r occ o l i )1 tbs p c h i p o tle i n a d o bo , c h o p p ed2 tbs p c r e a m ch e e s e2 tbs p s o u r cre a m2 tbs p o l i v e oi l o r b u tt e rS a lt & p e p p e r• Opt i o n a l : fre s h c o r i an d e r o r lim e w e d g e fo r g a r n i shI n str u c t i o n s :H e at 1 t b s p o i l in a pa n o v e r m e d i u m h eat .S e ar h a lv e d B r uss e l s s p r out s c u t - s ide d o w n u nti l g o l d e n a n d t e n d er( a bou t 6 – 8 m ins ) . S e a s on w i t h s alt & p e p p er. S e t a s ide .• I n a s m a l l sau c e pa n , c o m bin e c r e a m ch e e s e , s ou r c r e a m , a n d c h i p otl ei n ad o b o o v e r l o w h e at .S t ir u n t i l s moo t h . A d d a s p l a s h of wat er i f to o t h i ck . K e e p wa r m .S a uté c a u l i f low e r r i c e a n d s p i n ac h :I n th e s a m e pa n , s a u t é c a uli f l o w e r ric e w i t h a b i t o f o il f o r 3 – 4m i nut e s .A d d f r o z e n s pin ac h , s t i r th r o u g h u nti l h e at e d a nd m o i s t u r e h a se va p o r at e d .A d d b a by s p i n ac h jus t b e f o r e t u r n i n g of f t h e h eat to wi l t s l i g htly .S e aso n to ta s te .4S e aso n f i l l e ts w i t h s a lt a n d p e ppe r .I n a c l e a n s kil l e t w i t h b u t t e r or o i l , pa n - f r y f i l l e t s ov e r m e d i umh e at for 2 – 3 m i nut e s p e r sid e u n t i l co o k e d t h ro u g h a n d go l d e n .I n bo w l s , a d d a b a s e o f c a u l i f l owe r - s p i n ac h mix .To p w it h s l i c e d B r u s s e l s sp r o u t s , sup e r s l aw , a n d gu r n a r d f ill e t s .D r izz l e w i t h wa r m ch i p o t l e cre a m s a u c e.21

I N G R E D I E N T S4 S A L M O N F I L L E T S ( A B O U T 1 5 0 G E A C H , S K I N - O N O R O F F )2 T B S P O L I V E O I L O R A V O C A D O O I LS A L T & P E P P E R T O T A S T EF I R E C R A C K E R S A U C E2 T B S P H O T S A U C E ( L I K E F R A N K ’ S R E D H O T )1 T B S P S R I R A C H A ( O P T I O N A L F O R E X T R A H E A T )2 T B S P S O Y S A U C E O R C O C O N U T A M I N O S1 T B S P A P P L E C I D E R V I N E G A R O R R I C E V I N E G A R2 T B S P E R Y T H R I T O L O R K E T O S W E E T E N E R2 C L O V E S G A R L I C , M I N C E D1 T S P F R E S H G R A T E D G I N G E R ( O R ½ T S P G R O U N D )1 T S P S E S A M E O I L ( O P T I O N A L )P I N C H O F C H I L I F L A K E S ( O P T I O N A L )I N S T R U C T I O N SP R E H E A T O V E N T O 2 0 0 ° C ( 3 9 0 ° F ) . L I N E A B A K I N G T R A Y W I T HP A R C H M E N T P A P E R .M I X F I R E C R A C K E R S A U C E I N G R E D I E N T S I N A S M A L L B O W L .A D J U S T H E A T A N D S W E E T N E S S T O T A S T E .P A T S A L M O N D R Y , P L A C E O N T R A Y , A N D B R U S H B O T H S I D E SW I T H O L I V E O I L . S E A S O N L I G H T L Y W I T H S A L T A N D P E P P E R .B R U S H S A U C E G E N E R O U S L Y O V E R S A L M O N , R E S E R V I N G A L I T T L EF O R L A T E R .B A K E F O R 1 0 – 1 2 M I N U T E S , O R U N T I L S A L M O N F L A K E S E A S I L YW I T H A F O R K . F O R E X T R A C H A R , G R I L L / B R O I L F O R T H E L A S T 2M I N U T E S .D R I Z Z L E R E M A I N I N G S A U C E O V E R T O P . G A R N I S H W I T H C H O P P E DS P R I N G O N I O N , S E S A M E S E E D S , O R C O R I A N D E R I F D E S I R E D .S E R V I N G S U G G E S T I O N S ( K E T O - F R I E N D L Y )C A U L I F L O W E R R I C E W I T H L I M E & C O R I A N D E RS A U T É E D B O K C H O Y O R S P I N A C HZ U C C H I N I N O O D L E S T O S S E D I N S E S A M E O I LFirecracker Salmon22

Ing red ien tsFor th e H erb e d C au l if l ow e r R ic e :1 s mal l h ead ca u li f lo w er , g r ate d o r r i ce d ( a bo u t 3 –4 cup s)1 t bsp ol ive oi l o r b u tt e r1 g arl ic clo v e, mi n ce d1 t bsp fr esh par s le y , f in e ly c h op p ed1 t bsp fr esh di l l, fi n ely ch o pp e d ( or 1 t sp dr i ed)Sal t a nd pep p er to ta s teJui ce of 1/2 le m onFor th e B owl :150 g s mok ed s al m on , s l ic e d o r f la k ed1/2 avo c ad o , s li c ed1/4 cu cum ber , r i bb o ne d o r s l ic e dHan dfu l o f b a by sp i nac h o r a r ug u laOpt ion al: ca p er s , r ad i sh e s, so f t- b oi l ed eg gLem on Crè me S au c e:1/4 cu p s our cr e am or Gr e ek yo gur t1 t bsp le mon ju i ce1 t sp Dij on m us tar d1 t bsp ch opp e d f re s h d il lSal t a nd pep p er to ta s teOpt ion al: sp l as h o f o l iv e o i l f or cr e am i ne s sIns tru cti onsMak e H erb ed C au l if l ow e r R ic eIn a s kil let , h e at o il ov e r m ed i um he at . A dd gar lic an d c o ok fo r 3 0sec ond s. Add ca u li f lo w er ri c e a nd sa u té 4– 5 m i nu t es unt il jus tten der . S tir in he r bs , l e mo n j u ic e , s al t , a nd pe p per . S et asi d e a nd ke e pwa rm .Mix th e L emo n C r èm e S a uc eWhi sk all sa u ce in g re d ie n ts in a s ma l l b ow l u n ti l sm oot h. Adj u stsea son ing an d c h il l u n ti l r e ady to u s e.Ass emb le the Bo w lSco op wa rm he r be d c a uli flo wer ri c e i nto a b ow l . A rr a ng e s m ok e dsal mon , av o ca d o, cu c umb er, an d g r ee n s a ro u nd it . D r iz z le wi t hlem on crè me s au c e.Ser veGar nis h w ith ex t ra di l l, ca p er s , o r a s o ft eg g i f de sir ed. En j oyimm edi ately .Smoked Salmon with Herbed Cauliflower Rice23

I n g r e d i e n t s5 0 0 g f r e s h m u s s e l s ( s c r u b b e d a n d d e b e a r d e d )2 0 0 g w h i t e f i s h f i l l e t s ( l i k e g u r n a r d o r s n a p p e r ) , c u b e d2 0 0 g p r a w n s , s h e l l e d a n d d e v e i n e d2 t b s p b u t t e r o r o l i v e o i l1 s m a l l o n i o n , f i n e l y c h o p p e d2 c l o v e s g a r l i c , m i n c e d1 c e l e r y s t a l k , f i n e l y c h o p p e d1 / 2 t s p d r i e d t h y m e1 / 2 t s p s m o k e d p a p r i k a1 c u p f i s h s t o c k o r c h i c k e n s t o c k1 / 2 c u p d r y w h i t e w i n e ( o r e x t r a s t o c k )3 / 4 c u p h e a v y c r e a m1 / 4 c u p c r e a m c h e e s e ( o p t i o n a l )S a l t a n d p e p p e r , t o t a s t eC h o p p e d p a r s l e y o r d i l l , t o s e r v eL e m o n w e d g e s f o r g a r n i s hI n s t r u c t i o n sS t e a m M u s s e l sP l a c e m u s s e l s i n a p o t w i t h 1 / 4 c u p w a t e r . C o v e r a n d s t e a mf o r 4 – 5 m i n u t e s u n t i l m u s s e l s o p e n . R e m o v e f r o m h e a t ,d i s c a r d a n y t h a t r e m a i n c l o s e d , a n d r e s e r v e t h e l i q u i d .R e m o v e m u s s e l m e a t f r o m s h e l l s ( s a v e a f e w i n s h e l l f o rg a r n i s h , o p t i o n a l ) .S a u t é B a s eI n a l a r g e p o t , m e l t b u t t e r o v e r m e d i u m h e a t . A d d o n i o n ,g a r l i c , c e l e r y ( a n d f e n n e l i f u s i n g ) , s a u t é u n t i l s o f t . S t i r i nt h y m e a n d p a p r i k a .D e g l a z e a n d S i m m e rA d d w i n e a n d r e s e r v e d m u s s e l b r o t h . S i m m e r f o r 5 m i n u t e s .A d d s t o c k , c r e a m , a n d c r e a m c h e e s e . S t i r g e n t l y u n t i ls m o o t h .A d d S e a f o o dA d d f i s h a n d s i m m e r f o r 5 m i n u t e s . A d d p r a w n s a n d m u s s e lm e a t , c o o k i n g u n t i l p r a w n s a r e p i n k a n d o p a q u e ( a b o u t 3 – 4m i n u t e s ) . S e a s o n t o t a s t e .S e r v eL a d l e i n t o b o w l s . G a r n i s h w i t h h e r b s , l e m o n w e d g e s , a n dm u s s e l s i n s h e l l i f d e s i r e d .Mussel Chowder24

25I n g r e d i e n t s :4 W H I T E F I S H f i l l e t s , 2 s a l m o n f i l l e t s ( a b o u t 2 0 0 – 2 5 0 g ) , s k i n r e m o v e d a n d c u ti n t o c h u n k s1 c u p f r o z e n c o r n1 – 2 c u p s s u p e r s l a w ( s h r e d d e d c a b b a g e a n d c a r r o t m i x )1 5 0 g c r e a m c h e e s e , s o f t e n e d½ c u p s o u r c r e a m1 c a n ( 4 0 0 g ) t o m a t o s o u p ( o r 1 c u p t o m a t o p u r e e / s a u c e )1 c u p f r o z e n p r a w n m e a t , t h a w e d1 c u p f r o z e n s p i n a c h , t h a w e d a n d d r a i n e dc a u l i f l o w e r p a s t a s h e e t s1 – 2 t e a s p o o n s s m o k e d p a p r i k a1 t e a s p o o n g r o u n d c u m i n1 t e a s p o o n c h i l i p o w d e r ( o r m o r e t o t a s t e )½ t e a s p o o n c a y e n n e p e p p e r ( o p t i o n a l , f o r e x t r a h e a t )s a l t a n d p e p p e r , t o t a s t e g r a t e d c h e e s e a n d f r e s h h e r b s f o r t o p p i N GI n s t r u c t i o n s :P r e h e a t t h e o v e n t o 1 9 0 ° C ( 3 7 5 ° F ) .I n a l a r g e b o w l , c o m b i n e t h e c r e a m c h e e s e , s o u r c r e a m , a n dt o m a t o s o u p .S t i r i n t h e s m o k e d p a p r i k a , c u m i n , c h i l i p o w d e r , a n dc a y e n n e p e p p e r ( a d j u s t t o y o u r h e a t p r e f e r e n c e ) .S e a s o n w i t h s a l t a n d p e p p e r . A s s e m b l e t h e b a k e :L i g h t l y g r e a s e a b a k i n g d i s h .S p r e a d a t h i n l a y e r o f t h e s p i c y s a u c e o n t h e b o t t o m .A d d a l a y e r o f c a u l i f l o w e r p a s t a s h e e t s .T o p w i t h a m i x o f s u p e r s l a w , c o r n , a n d s p i n a c h .A d d c h u n k s o f s a l m o n , p i e c e s o f g u r n a r d , a n d p r a w n m e a t .P o u r a l a y e r o f s p i c y s a u c e o v e r e v e r y t h i n g .R e p e a t t h e l a y e r s ( p a s t a s h e e t s , v e g e t a b l e s , f i s h / p r a w n s ,s a u c e ) u n t i l a l l i n g r e d i e n t s a r e u s e d , f i n i s h i n g w i t h s a u c eo n t o p .s p r i n k l e g r a t e d c h e e s e o n t o p . B a k e f o r 3 0 – 3 5 m i n u t e s ,u n t i l t h e f i s h i s c o o k e d t h r o u g h a n d t h e t o p i s b u b b l i n ga n d s l i g h t l y g o l d e n .Seafood Lasagna