LAMB LEG WITH SUN-DRIED TOMATO PESTO
Sun-dried tomatoes, especially those packed in seasoned olive oil, provide an intense burst of flavour and are perfect for pesto and sauces. The drying process removes the tomatoes’ water content while retaining and amplifying most of the nutrients and sweet taste of this popular fruit. Sun-dried tomatoes are an excellent source of iron, vitamin K, and protein.
- cup sun-dried tomatoes packed in oil, drained
- ¼ cup pine nuts
- tablespoons extra-virgin olive oil 2 tablespoons chopped fresh basil 2 teaspoons minced garlic
LAMB LEG Ingredients:
- 1 (2-pound) lamb leg Sea salt
- Freshly ground black pepper 2 tablespoons olive oil
TO MAKE THE PESTO:
- Place the sun-dried tomatoes, pine nuts, olive oil, basil, and garlic in a blender or food processor; process until smooth.
- Set aside until
TO MAKE THE LAMB LEG:
- Preheat the oven to 400°F.
- Season the lamb leg all over with salt and
- Place a large ovenproof skillet over medium-high heat and add the olive
- Sear the lamb on all sides until nicely browned, about 6 minutes in
- Spread the sun-dried tomato pesto all over the lamb and place the lamb on a baking sheet. Roast until the meat reaches your desired doneness, about 1 hour for
- Let the lamb rest for 10 minutes before slicing and serving.
CHEESY MASHED CAULIFLOWER
Mashed potatoes might be one of the foods you miss when starting your keto experience, but take heart because this lower-carb version is pretty close to its fluffy counterpart. The cheese, cream, and butter add lots of flavour and a certain creamy feel to the mashed cauliflower and create a wonderful base for other variations. Try mashed roasted garlic in your cauliflower mash for a truly sublime side dish.
- head cauliflower, chopped roughly
- ½ cup shredded Cheddar cheese
- ¼ cup heavy (whipping) cream
- tablespoons butter, at room temperature Sea salt
- Freshly ground black pepper
- Place a large saucepan filled three-quarters full with water over high heat and bring to a boil.
- Blanch the cauliflower until tender, about 5 minutes, and drain.
- Transfer the cauliflower to a food processor and add the cheese, heavy cream, and Purée until very creamy and whipped.
- Season with salt and
Fried And Crispy Zucchini
Anyone who has eaten a grilled cheese sandwich or picked the crispy edges off of a lasagna knows how incredible these cheesy bits taste. That rich golden crisp cheese is what you end up with on your sautéed zucchini when you prepare this recipe. The trick is to let the ingredients sit in the skillet after you add the cheese so it has the chance to melt and lightly caramelize before stirring.
- 2 tablespoons butter
- 4 zucchini, cut into ¼-inch-thick rounds
- ½ cup freshly grated Parmesan cheese Freshly ground black pepper
- Place a large skillet over medium-high heat and melt the
- Add the zucchini and sauté until tender and lightly browned, about 5
- Spread the zucchini evenly in the skillet and sprinkle the Parmesan cheese over the vegetables.
- Cook without stirring until the Parmesan cheese is melted and crispy where it touches the skillet, about 5 minutes.
BAKED COCONUT HADDOCK
A lovely golden nut crust not only adds fabulous flavour to fish, it also helps prevent overcooking of the fillets so they stay moist. This protective coating can be any type of nut from delicate almonds to more robust pistachios. Just substitute the other nuts in the same amount as the hazelnuts in the recipe.
- 4 (5-ounce) boneless haddock fillets Sea salt
- Freshly ground black pepper
- cup shredded unsweetened coconut
- ¼ cup ground hazelnuts
- tablespoons coconut oil, melted
- Preheat the oven to 400°F. Line a baking sheet with parchment paper and set
- Pat the fillets very dry with paper towels and lightly season them with salt and
- Stir together the shredded coconut and hazelnuts in a small
- Dredge the fish fillets in the coconut mixture so that both sides of each piece are thickly coated.
- Place the fish on the baking sheet and lightly brush both sides of each piece with the coconut oil.
- Bake the haddock until the topping is golden and the fish flakes easily with a fork, about 12 minutes
BRUSSELS SPROUTS CASSEROLE
Brussels sprouts are often left in the produce section of the grocery store because they look complicated to cook. And if you have ever overcooked them, they produce an extremely unpleasant sulphur-like odour. You should rethink this nutritional powerhouse because they are delicious and have many health benefits. Brussels sprouts help fight cardiovascular disease and cancer, lower cholesterol levels and can improve thyroid function. And they really are easy to cook well.
- 8 bacon slices
- 1 pound Brussels sprouts, blanched for 10 minutes and cut into quarters 1 cup shredded Swiss cheese, divided
- ¾ cup heavy (whipping) cream
- Preheat the oven to 400°F.
- Place a skillet over medium-high heat and cook the bacon until it is crispy about 6 minutes.
- Reserve 1 tablespoon of bacon fat to grease the casserole dish and roughly chop the cooked bacon.
- Lightly oil a casserole dish with the reserved bacon fat and set
- In a medium bowl, toss the Brussels sprouts with the chopped bacon and ½ cup of cheese and transfer the mixture to the casserole
- Pour the heavy cream over the Brussels sprouts and top the casserole with the remaining ½ cup of
- Bake until the cheese is melted and lightly browned and the vegetables are heated through about 20 minutes.
HERB BUTTER SCALLOPS
Scallops are usually placed squarely in the category of foods. It is best enjoyed in a restaurant because this sweet seafood is thought to be difficult to cook.
Scallops are actually quite easy to prepare if you watch them carefully and don’t leave them on the heat too long.
Scallops are very high in protein, selenium, and vitamin B12. These nutrients are crucial for cardiovascular health and can help lower your risk of arthritis and colon cancer.
- 1 pound sea scallops,
- cleaned Freshly ground black pepper
- 8 tablespoons butter, divided
- 2 teaspoons minced garlic
- Juice of 1 lemon
- 2 teaspoons chopped fresh basil
- 1 teaspoon chopped fresh thyme
- Pat the scallops dry with paper towels and season them lightly with
- Place a large skillet over medium heat and add 2 tablespoons of
- Arrange the scallops in the skillet, evenly spaced but not too close together, and sear each side until they are golden brown, about 2½ minutes per
- Remove the scallops to a plate and set
- Add the remaining 6 tablespoons of butter to the skillet and sauté the garlic until translucent, about 3 minutes.
- Stir in the lemon juice, basil, and thyme and return the scallops to the skillet,
- turning to coat them in the sauce.
- Serve immediately.
PESTO ZUCCHINI NOODLES
Kale is touted as a superfood for good reason, since this leafy green is very high in fiber, calcium, and vitamins A, C, and K. Kale helps lower cholesterol and reduces your risk of several cancers as well as boosting the immune system and detoxing the body.
- 4 small zucchini, ends trimmed
- ¾ cup Herb Kale Pesto
- ¼ cup grated or shredded Parmesan cheese
- Use a spiralizer or peeler to cut the zucchini into “noodles” and place them in a medium bowl.
- Add the pesto and the Parmesan cheese and toss to coat.