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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 PAELLASpicy Chicken Quarters 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 PAELLASpicy Chicken Quarters

3CHIPOTLE GURNARD BOWLSMOKED SALMON WITH HERBED CAULIFLOWER RICEMUSSEL CHOWDERSEAFOOD LASANGNA Fire cracker SalmonCreamy Cajun Chicken with Shirataki NoodlesCrumbed Fish with Shirataki noodlesSlow Cooker Chicken Thighs with Mushrooms, BrusselSprouts 3CHIPOTLE GURNARD BOWLSMOKED SALMON WITH HERBED CAULIFLOWER RICEMUSSEL CHOWDERSEAFOOD LASANGNA Fire cracker SalmonCreamy Cajun Chicken with Shirataki NoodlesCrumbed Fish with Shirataki noodles

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 Bread4 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 Bread4

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 Donuts5 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 Donuts5

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 .6 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 .6

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 Pasta7 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 Pasta7

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 Breadsticks8 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 Breadsticks8

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 Ceasar9 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 Ceasar9

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 .10 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 .10

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 Gratin11 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 Gratin11

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 Buns12 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 Buns12

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 Strogonoff13 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 Strogonoff13

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 Cannelloni14 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 Cannelloni14

15 15

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 Chop16 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 Chop16

17Ingredients: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. 17Ingredients: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 Thighs18 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 Thighs18

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 Lasagna19 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 Lasagna19

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 Enchiladas20 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 Enchiladas20

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 Paella21 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 Paella21

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.22 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.22

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 Salmon23 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 Salmon23

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 Rice24 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 Rice24

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 Chowder25 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 Chowder25

26I 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 26I 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

27Ingredients:4 boneless chicken thighs cut into bite size pieces2 tbs Cajun seasoning1 tsp Garlic powder1 tsp smoked paprikaSalt & pepper to taste1 tbsp olive oil or butter For the sambal cream sauce:2–3 tsp sambal oelek1 cup heavy cream2 tbsp cream cheese1 tsp soy sauce or tamari2 cloves garlic, minced1 tsp ginger1 tbs tomato pasteInstructions:Season & sear chicken:In a bowl mix chicken with Cajun seasoning, garlic powder and smokepaprika Heat oil in a skillet over medium-high heat. Sear chicken thighs 4–5min per side until browned and cooked through. Remove and rest Make sambal cream sauce:In the same pan, reduce heat to medium. Add garlic and ginger if using andsauté 30 seconds. Add stirfry vegetables.Stir in sambal oelek, tomato paste, cream, cream cheese, and soy sauce.Whisk until smooth and slightly thickened.Return chicken and simmer Cook noodles:Rinse noodles wellBoil for 1 to 2 minutesRemove and dry fry noodles in a nonstick pan Add soy for flavour ifdesired Cook until moisture is removed Add to sauce and serveCreamy Cajun Chicken with Shirataki Noodles 27Ingredients:4 boneless chicken thighs cut into bite size pieces2 tbs Cajun seasoning1 tsp Garlic powder1 tsp smoked paprikaSalt & pepper to taste1 tbsp olive oil or butter For the sambal cream sauce:2–3 tsp sambal oelek1 cup heavy cream2 tbsp cream cheese1 tsp soy sauce or tamari2 cloves garlic, minced1 tsp ginger1 tbs tomato pasteInstructions:Season & sear chicken:In a bowl mix chicken with Cajun seasoning, garlic powder and smokepaprika Heat oil in a skillet over medium-high heat. Sear chicken thighs 4–5min per side until browned and cooked through. Remove and rest Make sambal cream sauce:In the same pan, reduce heat to medium. Add garlic and ginger if using andsauté 30 seconds. Add stirfry vegetables.Stir in sambal oelek, tomato paste, cream, cream cheese, and soy sauce.Whisk until smooth and slightly thickened.Return chicken and simmer Cook noodles:Rinse noodles wellBoil for 1 to 2 minutesRemove and dry fry noodles in a nonstick pan Add soy for flavour ifdesired Cook until moisture is removed Add to sauce and serveCreamy Cajun Chicken with Shirataki Noodles

28Ingredients4 white fish fillets (e.g. hoki, snapper, tarakihi, cod)Salt & white pepper1 egg, beaten1 tbsp mayo (optional)½ cup almond flour2 tbsp grated Parmesan (optional, for extra crisp)1 tsp garlic powder1 tsp ground coriander or five-spice1 tsp sesame seeds1 tbsp oil for frying (e.g. avocado, olive, or coconut)1 pack shirataki noodles, rinsed, boiled, and dry-fried1 cup finely shredded green cabbage½ cup red cabbage½ cup julienned cucumber2 tbsp chopped fresh coriander1 tbsp chopped mint or Thai basil1 spring onion, thinly sliced3 tbsp mayonnaise1 tsp tamari or coconut aminos1 tsp sesame oil1 tsp lime juice or rice vinegar½ tsp chili paste or sambalPinch of monk fruit or erythritol InstructionsSeason fish lightly with salt & white pepper.Mix egg and mayo in one bowl.In another bowl, combine almond flour, garlic powder, spice, Parmesanand sesame seeds.Dip fish in egg mix, then press into crumb to coat.Pan-fry in oil over medium heat until golden and crisp. Set aside.After rinsing and boiling the shirataki noodles, dry-fry them to removemoisture.In a large bowl, combine all slaw veggies and herbs with the noodles.Whisk dressing ingredients and toss through the slaw.Place slaw in a bowl or plate. Top with crumbed fish. Garnish with extracoriander, lime wedges, chili, or crushed peanuts (if desired).Crumbed Fish with Shirataki Noodle Superslaw 28Ingredients4 white fish fillets (e.g. hoki, snapper, tarakihi, cod)Salt & white pepper1 egg, beaten1 tbsp mayo (optional)½ cup almond flour2 tbsp grated Parmesan (optional, for extra crisp)1 tsp garlic powder1 tsp ground coriander or five-spice1 tsp sesame seeds1 tbsp oil for frying (e.g. avocado, olive, or coconut)1 pack shirataki noodles, rinsed, boiled, and dry-fried1 cup finely shredded green cabbage½ cup red cabbage½ cup julienned cucumber2 tbsp chopped fresh coriander1 tbsp chopped mint or Thai basil1 spring onion, thinly sliced3 tbsp mayonnaise1 tsp tamari or coconut aminos1 tsp sesame oil1 tsp lime juice or rice vinegar½ tsp chili paste or sambalPinch of monk fruit or erythritol InstructionsSeason fish lightly with salt & white pepper.Mix egg and mayo in one bowl.In another bowl, combine almond flour, garlic powder, spice, Parmesanand sesame seeds.Dip fish in egg mix, then press into crumb to coat.Pan-fry in oil over medium heat until golden and crisp. Set aside.After rinsing and boiling the shirataki noodles, dry-fry them to removemoisture.In a large bowl, combine all slaw veggies and herbs with the noodles.Whisk dressing ingredients and toss through the slaw.Place slaw in a bowl or plate. Top with crumbed fish. Garnish with extracoriander, lime wedges, chili, or crushed peanuts (if desired).Crumbed Fish with Shirataki Noodle Superslaw

29Ingredients:4 bone-in, skin-on or skinless chicken thighsSalt & pepper1 tsp garlic powder1 tsp smoked paprika1 tbsp coconut oil or olive oil (for optional searing)1 ½ cups Brussels sprouts, halved1 cup mushrooms, sliced3 cloves garlic, minced1 tsp grated fresh ginger (optional)¼ cup chicken broth or waterCoconut Sauce (added later):¾ cup coconut cream (thick part from can)1 tbsp coconut aminos or soy sauce1 tsp lime juice (optional)½ tsp chili flakes or a dash of hotsauce (optional)Salt, to tasteInstructions:Sear seasoned chicken in coconut oil for 3–4 minutes per sideuntil browned.Place Brussels sprouts, mushrooms, garlic, and ginger into theslow cooker.Add chicken thighs on top.Pour in ¼ cup chicken broth.Cover and cook on Low for 6–7 hours.Remove chicken temporarily.Stir in coconut cream, coconut aminos, lime juice, and chiliflakes into the slow cooker with the veggies.Mix well and let warm through on High for 10–15 minutes.Return chicken to coat in the sauce.ServeSlow Cooker Chicken Thighs withMushrooms, Brussel Sprouts