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This book is dedicated to our daughter, Reisha, for helping
me embrace the beauty of our world; to our son, Austin,
who restores my faith in and devotion to the practice of
medicine; and to my wife, Leize, whose love, understanding,
and companionship have sustained and supported me on
our incredible journey together.
 INTRODUCTION
Welcome to a New Way of Life

Let food be thy medicine and medicine be thy food.

—HIPPOCRATES, THE FATHER OF MODERN MEDICINE
SEVERAL YEARS AGO OUR beloved terrier, Teako, began losing his fur,
so my wife and I decided to take him to the veterinarian. The first
question the vet asked in the exam room was simply, “What are you
feeding your dog?” As my wife responded, I was struck by that insightful
question. Few of us are surprised when our vet asks what we are feeding
our pets because we readily accept the notion that the foods they
consume play a significant role in their health and wellness (and,
conversely, in their risk for illness and disease). What dawned on me was
how unusual it is for a doctor to similarly ask an ailing human patient,
“What are you eating?” No doubt, most people would be taken aback by
such a question, and some might even consider it offensive. They expect
queries about their medications and symptoms, not inquiries about their
dietary choices. Sadly, they also anticipate more drugs to add to their
daily regimen, with no mention of what kinds of modifications they
could be making in their eating and lifestyle habits to treat their health
conditions.
Food matters. I believe that what we eat is the most important
decision we make every day in terms of our health and our ability to
resist and combat disease. I also believe that the shift in our diet that has
occurred over the past century—from high-fat, low-carb to today’s low-
fat, high-carb trend, fundamentally consisting of grains and other
damaging carbohydrates—is at the root of many of the modern scourges
linked to the brain, including chronic headaches, insomnia, anxiety,
depression, epilepsy, movement disorders, schizophrenia, attention
deficit hyperactivity disorder (ADHD), and those senior moments that
quite likely herald serious cognitive decline and full-blown, irreversible,
untreatable, and incurable brain disease.
The idea that our brain is sensitive to what we eat has been quietly
circulating in our most prestigious medical literature recently. And what
cutting-edge research is finally revealing, to the bewilderment of many, is
that the human brain is far more responsive to nutritional choices than
we ever imagined. While it’s common knowledge now that “heart smart”
diets can help support the cardiovascular system, and that we can prevent
osteoporosis by getting plenty of calcium and vitamin D in our diets, it’s
not universally appreciated yet that we can indeed affect the fate of our
brain’s health—for better or worse—by what we put in our mouths.
Hippocrates got it right thousands of years ago when he said that food
should be our medicine and medicine our food.
I covered this topic at length in my 2013 book Grain Brain, in which
I detail how and why food impacts brain health. And I devote a lot of
space in that book to explaining that we can employ the power of
nutrition to prevent what’s perhaps the most dreaded brain condition of
all—Alzheimer’s disease, an affliction for which there is no meaningful
remedy whatsoever. A bold, aggressive statement to make, I know, but
the science is finally here to show how this is possible. In 2013, the New
England Journal of Medicine published the results of a new study
showing that the costs for dementia care in 2010 were estimated to be as
high as $200 billion, roughly twice that expended for heart disease and
almost triple what was spent on cancer. By some estimates, 2.7 million
Alzheimer’s patients in America today might not have developed this
disease, which robs its victims of their ability to respond to the world
around them, if only they and their families had learned that food
matters. If only my father, once a renowned neurosurgeon, had known
this decades ago before his own brain plunged down the path to
advanced Alzheimer’s. Indeed, my mission is deeply personal. But it isn’t
just about ending Alzheimer’s disease.
PREVENTION IS THE CURE
I’ve been a practicing neurologist for the past thirty-odd years, dealing
with a wide array of brain disorders and dementia on a daily basis. I
work in a medical system that’s unfortunately still trying to treat patients
with strong drugs rather than cure them through prevention. In today’s
world, we’re told that we can pretty much live our lives, come what may
—and then, if our health is affected, we just turn to doctors to provide us
with “magic pills” that (might) alleviate the problem. But you often can’t
take a pill to cure a brain condition. And while drugs exist to address
symptoms, they won’t necessarily eradicate the source of the problem.
This is true whether we’re talking about anxiety or migraines, depression
or dementia.
One of the examples I highlight in Grain Brain is the incidence of
ADHD in this country, which shows just how reactive rather than
proactive we’ve become in healthcare. In the past decade, diagnosis of
ADHD has increased 53 percent. I’m not convinced ADHD is a medical
condition that should be treated with powerful drugs; I believe this
increase is almost certainly due to what we’re feeding our children. But
our medical establishment too often convinces parents that the “quick
fix” of medication is the best option. Indeed, 85 percent of all ADHD
medications produced in the world are used exclusively in the United
States, a sobering statistic. A full 11 percent of all American children now
carry this diagnosis—that’s 6.4 million American children ages four
through seventeen. By definition, these metrics clearly qualify ADHD as a
national epidemic. More heart wrenching is the fact that an incredible
two-thirds of those children are now on medication for a problem that
may have been completely preventable—and may be reversible—using
diet alone. Clearly, there is something wrong with this picture.
Let me give you one more example. About 10 percent of America’s
adult population suffers from depression, a statistic that qualifies this
condition as an epidemic as well. And while we normally don’t think of
depression as a “serious” illness, it’s directly associated with
approximately thirty thousand deaths in this country every year.
Depression is almost always treated with potent pills—drugs that change
the natural chemistry of the body and brain and come with many side
effects. Antidepressants, in fact, are among the most prescribed drugs in
America, fueling a multibillion-dollar industry.
But as I’ve already stated (and as I describe in detail in Grain Brain),
depression, Alzheimer’s disease, and ADHD, among other brain-related
ailments, can be prevented through diet. The various medications
prescribed for these conditions focus squarely on symptoms, basically
treating the smoke while ignoring the fire. I argue that we need to focus
on the fire itself: inflammation.
YOUR #1 VILLAIN: THE SILENT KILLER
Contrary to what you might think, the inflammatory process that’s
involved in the degeneration in your arthritic knee or your coronary
arteries is the very same one that leads to the deterioration of the human
brain. Your arthritic knee is painful because it’s inflamed. So what do
you do? If you’re like most people, you reach for an anti-inflammatory
medication to put out the fire. And that’s exactly what we need to do in
the brain. But that doesn’t mean taking a medication; it means creating an
environment in which the fire never burns in the first place. That’s the
cornerstone of preventing every brain-related condition or disorder. As
John Kennedy said, “The time to repair the roof is when the sun is
shining.”
Researchers have known for some time that the essence of all
degenerative conditions, including brain disorders, is inflammation. But
until now, scientists couldn’t identify the instigators of that inflammation
—the first missteps that prompt this deadly reaction. And what we are
finding is that gluten (a protein found in wheat, barley, and rye) and a
high-carbohydrate diet are among the most prominent stimulators of
inflammatory pathways that reach the brain. What’s most disturbing
about this discovery is that we often don’t know when our brains are
being negatively affected. Digestive disorders and food allergies are
much easier to spot because symptoms such as gas, bloating, pain,
constipation, and diarrhea emerge relatively quickly. But the brain is a
more elusive organ. It could be enduring assaults at a molecular level
without your feeling it. Unless you’re nursing a headache or managing an
obvious neurological problem, it can be hard to know what’s going on in
your brain until it’s too late. And once the diagnosis is in for brain
disease, it’s difficult to turn the train around.
Although the influence of inflammation on brain health and disease
is widespread, the upside is that our food choices can directly impact
inflammation. And when you consider inflammation’s role in cancer,
diabetes, heart disease, obesity, and virtually every other chronic
condition common in Western cultures, the implications of what you eat
are nothing short of life changing. I’m going to show you how to control
your genetic destiny through your diet—even if you were born with a
genetic tendency to develop a neurological challenge. This will require
you to free yourself from two myths that many people still cling to: (1)
carbs are good and (2) fat is bad.
(It’s beyond the scope of this book to go into further detail about
inflammation—what exactly it is, how it can become problematic in a
human body, how we test for it, and so on. I examine inflammation in
greater depth in Grain Brain, and I encourage you to go there for more
information. It’s a topic on which everyone should be more informed.)
THE BLOOD SUGAR CONNECTION: WHY YOU MUST GO LOW-
CARB
If you live to be eighty-five years old, and you do nothing to change your
risk for brain disease today, you have a fifty-fifty chance of developing
Alzheimer’s disease. That’s a mere flip of a coin. If you have a family
history of Alzheimer’s disease, your risk is dramatically increased. And if
you’re a type 2 diabetic, your risk is doubled. Now, you obviously can’t
change your family history, but type 2 diabetes is often an outcome of
poor lifestyle choices.
The idea that your risk for Alzheimer’s is tied to diabetes may seem
inconceivable at first. But it makes sense when you consider the
relationships shared between these two ailments. Diabetes is
characterized by elevated blood sugar. And elevated blood sugar is toxic
to brain cells. In a recent report in the top journal Neurology, researchers
studied 266 healthy adults who had no cognitive difficulties. First, the
researchers measured their fasting blood sugar, a test to determine how
much sugar (glucose) was in their bloodstream and how well they
metabolized sugar. Next, each member of the group had an MRI scan that
looked at the size of the hippocampus and the amygdala, the two regions
of the brain involved with cognitive function and memory. The
researchers then had these same individuals come back to the laboratory
four years later to repeat the MRI scans. Their findings were
breathtaking: The scientists found a striking correlation between average
blood sugar levels and the degree of shrinkage of these two brain parts.
The higher a person’s blood sugar levels, even within the “normal”
range, the higher the degree of shrinkage. The scientists calculated the
blood sugar to be responsible for 6 to 10 percent of the size reductions,
even after factoring in other potential causes such as alcohol
consumption, smoking, age, and high blood pressure.
This is empowering information, telling us that higher blood sugar
levels translate directly to more aggressive brain shrinkage, specifically in
the areas that determine our cognitive and memory function. And so-
called normal blood sugar levels—or what we think of as normal—are
not good enough if you want to preserve your brain and mental faculties.
Make no mistake about it: your brain’s health and ability to function are a
direct reflection of your consumption of carbohydrates and sugars. This
knowledge is what informs every recipe you’re about to explore.
In August 2013, the New England Journal of Medicine published the
results of a similar study that further confirmed the indelible link
between blood sugar levels and brain health. This latest investigation
documented fasting blood sugars in a group of 2,067 elderly individuals.
Although some of these individuals had diabetes at the start, most did
not, and none had dementia in the beginning. Over a follow-up period of
almost seven years, the researchers also had participants perform mental
examinations to gauge their cognitive strength. They found a nearly
perfect correlation between levels of blood sugar and risk for dementia.
Those with higher average blood sugar levels within the preceding five
years had a statistically significant increased risk for dementia. This held
true whether one started with diabetes or not.
Clearly, maintaining healthy levels of blood sugar is an important
part of keeping your brain on cue as you age. The recipes throughout this
book are designed to help you do just that. But we’re not aiming to have
just “good” blood sugar control; we’re seeking excellent, total control.
And the way you can achieve that control is to cut back on your
carbohydrates, including plain sugar and foods that contain starches
(such as breads, pastas, and potatoes). You can make healthy
substitutions for all of these foods—substitutions that are just as tasty and
satisfying, if not more so. I’ll give you plenty of ideas about how to do
this, with suggestions such as adding more nonstarchy vegetables like
mixed greens and bell peppers to your plate, or trying my creative recipes
that include nuts and seeds. For example, sautéed spinach with scallions
and toasted pumpkin seeds (here) is delicious, packs in a variety of
nutrients, and helps manage blood sugar.
It’s not always easy to understand where sugars and carbohydrates
are coming from. A 12-ounce glass of orange juice, for instance, is
typically looked upon as a healthy choice. This drink has become a staple
in the American diet, but it contains a whopping 36 grams of sugar.
That’s 9 teaspoons of sugar, about the same found in a can of cola.
At breakfast, many of us are bombarding our bodies with high levels
of brain-damaging carbohydrates without even realizing it—indeed, we
imagine we’re starting the day in the healthiest way possible. Down your
glass of orange juice and then have a bowl of whole-grain cereal with a
banana or whole-wheat toast with jam… and you’ve just set the stage for
elevated blood sugar levels that may very well lead to your brain’s
demise farther down the road. Like orange juice, fruit itself represents a
significant source of carbohydrates in the typical American diet. To be
clear, it’s perfectly reasonable to have a handful of blueberries or an
apple a day, but the four to six servings that are often recommended by
nutrition “experts” may wreak havoc on your body’s ability to process
sugar.
Our goal is to keep total daily carbohydrates at or below 60 to 80
grams per day. (This certainly casts that glass of orange juice, which has
about half of that daily carb load, in a new light.) If you follow the
recipes in this book, you won’t have to count carbs during your day.
Here’s what 60 to 80 grams of carbohydrates might look like: Start your
day with an incredibly tasty, nutrient-packed breakfast of a Roasted
Onion Omelet with Sun-Dried Tomato and Onion Chutney ( here). For
lunch, enjoy a satisfying Greek Salad (here) featuring fresh veggies,
olives, and feta cheese with homemade vinaigrette. And how about
Salmon Roasted in Butter and Almonds (here) for dinner, with Broccoli,
Mushrooms, and Feta (here) on the side, and a crunchy walnut arugula
salad?
If there’s one thing about my diet protocol that sets it apart from
others, it’s that it derives a lot of flavors from fat. That’s right: fat. Along
with a substantial reduction in carb consumption, the very best thing you
can do for your brain is to bring wonderful, healthful, life-sustaining fat
back into your kitchen. Dietary fat is what we’ve been eating for 2.6
million years, and it’s vital for the health of every cell in your body.
A FAT DIET THAT CAN MAKE YOU SMART (AND SLENDER)
If you haven’t read Grain Brain, you may be surprised at how much fat
you’ll be welcoming into your kitchen using these recipes. Dietary fat,
demonized over the last several decades, is actually a super-fuel for the
brain. Leading scientists now confirm that more fat in the diet is the way
to go to ensure a healthy brain. My hope is that as you experience these
delicious recipes, you’ll reconnect with a love for fat, a fundamental food
choice for health and longevity. And you’ll learn what makes for
healthful choices in the fats you reintroduce to your cooking.
Look around. Our diets have obviously changed in the past several
decades, while at the same time death from brain diseases has increased
dramatically. From 1979 to 2010, the number of deaths related to brain
diseases in America increased by an incredible 66 percent in men and 92
percent in women. These numbers are much higher than those in other
Western countries, yet we are in no way genetically different from people
in other countries. The difference lies in our food choices, and what
those choices are doing to us physically.
For most of human evolution, we’ve eaten what we could either find
or kill (until modern agriculture and manufacturing made food
acquisition practically effortless). And in terms of getting enough calories
to survive, fat has always been our friend. It’s an optimal fuel for both
the body and the brain.
Let’s turn to some landmark science to prove this fact, since I realize
some of you may be scratching your heads. A two-year study reported in
2008 in the New England Journal of Medicine followed 322 adults who
were randomly placed on one of three different diets: low-fat, low-carb,
or Mediterranean. (Like the low-carb diet, the Mediterranean diet
emphasizes healthy fats like those from olive oil and fish, nuts and seeds,
and whole fruits and vegetables, but allows for more carbs through
whole grains.) The low-carb and Mediterranean diets showed the greatest
weight loss, 12 pounds and 10 pounds, respectively. The researchers
looked at a variety of parameters that have an important impact on
health, such as weight and signs of inflammation. The study also
revealed that those on the low-carb, high-fat diet had a much higher level
of HDL, so-called good cholesterol, compared to the low-fat dieters. The
study also examined the subjects’ triglycerides, a fatty substance in blood
and a huge risk factor for coronary artery disease. The people on the
low-fat diet, who consumed the highest level of carbohydrates, had
almost no change in their triglycerides, while the drop in triglycerides for
those on the high-fat, low-carb diet was almost ten times greater.
But even more importantly, the study demonstrated that the presence
of a biomolecule called C-reactive protein, a notable marker for
inflammation, was sizably lowered only in those individuals who ate the
most fat. Here’s where the science is even more compelling. A 2012
report from the Mayo Clinic published in the Journal of Alzheimer’s
Disease showed that the risk of dementia was reduced by an astounding
44 percent in people eating a high-fat, low-carb diet compared to those
who ate lower levels of fat. Those favoring the most carbs in their diets
actually experienced an increased risk for dementia—by a whopping 89
percent.
Not all fats are created equal, however. And I’m certainly not
suggesting that being fat is a good thing. You shouldn’t be eating any
trans fats or making excuses to eat a pastry every morning or cook with
corn oil just because they contain fat. What you will find in prepared,
low-fat, high-carbohydrate foods at the grocery store and in many of the
cooking oils that sit on the shelf month after month are the highly
modified fats that damage the brain (and will make you fat).
Hence, your diet should be rich in healthy sources of life-giving fat,
like these:

extra-virgin olive oil

coconut oil
avocado
grass-fed beef
wild-caught (not farm-raised) fish
nuts (e.g., almonds, walnuts, pecans)
seeds (e.g., pumpkin seeds, chia seeds, sunflower seeds)
It’s ideal to choose grass-fed beef, rather than grain-fed, for a few
reasons. For one thing, grass-fed beef is naturally rich in brain-healthy
omega-3 fats, which reduce inflammation. The meat from grain-fed cattle
contains far higher levels of omega-6 fats, which actually cause
inflammation. What’s more, most grain-fed animals receive genetically
engineered strains of feed and may well have been treated with hormones
and antibiotics.
I also encourage you to eat more of nature’s perfect food: eggs!
These 70-calorie nutrient bombs have all of the essential amino acids we
need to survive, plus vitamins, minerals, and brain-protective
antioxidants. Eggs also contain cholesterol, which has been wrongly
vilified for decades. Cholesterol is a fundamental component of every
cell membrane in your body, and the precursor for all the steroid
hormones in the body and even vitamin D. Moreover, it’s associated with
a more than 70 percent reduced risk of dementia in the elderly.
Cholesterol is one of the most important biochemicals for healthy
brain function and, indeed, for human health in general. Cholesterol is so
vital for brain health that even though the brain represents only about 2
to 3 percent of your body weight, 25 percent of the entire cholesterol
content of your body is in your brain, where it performs critical roles to
facilitate the brain’s complex operations. It also strengthens, nourishes,
and protects brain cells, and helps clear away harmful free radicals.
The current war on cholesterol, especially as it relates to
cardiovascular disease and risk for heart attack, is absolutely unfounded.
We desperately need cholesterol in order to be healthy. In fact, every cell
in your body manufactures cholesterol because it’s so essential. Research
has already proven that people with the lowest levels of cholesterol have
a significantly higher risk for depression, suicide, and, in the elderly,
dementia and even death. Some research indicates that in folks aged
eighty-five or older, higher cholesterol is associated with extraordinary
resistance to dementia. And yet, the pharmaceutical industry would have
you believe that cholesterol is your enemy and that you should do
everything you can, including taking powerful drugs, to lower the
amount of this pivotal chemical. In my professional opinion, it’s rarely, if
ever, appropriate to consider high cholesterol alone to be a significant
threat to health if you’re engaging in a healthy lifestyle that limits the true
drivers of cardiovascular disease—smoking, excess alcohol
consumption, lack of aerobic exercise, overweight, and a diet high in
carbohydrates. In fact, the best lab report to refer to in determining your
health status is not cholesterol levels, it’s hemoglobin A1C, a snapshot of
your average blood sugar level over the previous three months. The
higher your A1C level, regardless of cholesterol, the higher your risk for
brain disease. When you talk to your doctor about these ideas (and you
absolutely should), be prepared for responses that are founded on
emotions and not on current science. (See Grain Brain for more facts
and for a comprehensive discussion of this topic.)
Since cholesterol plays such a crucial role in health, and specifically
brain health, we have to revamp our notions about what constitutes a
good diet. We’ve all been told that we shouldn’t eat eggs because they are
high in cholesterol and saturated fat. But in 2013, the medical journal
Metabolism published a stunning report evaluating the results of blood
tests from people who eat eggs versus egg substitutes. The researchers
found that those who ate real eggs actually had improvement in various
blood tests that measure health in terms of risk for cardiovascular
disease, diabetes, and brain disorders. The truth is that we’ve been eating
saturated fat for over two million years. And the science is now showing
that saturated fat is not the enemy in terms of heart disease. The culprit is
sugar and carbohydrates.
What matters most in terms of your diet is that you lower
carbohydrates and increase healthy fats. I encourage my patients to eat
lean, grass-fed beef and dairy products and pasture-raised poultry and
eggs—all of which contain cholesterol. It’s good for them. It’s good for
all of us.
THE WHOLE-GRAIN TRUTH: WHY YOU MUST DITCH GLUTEN
As I just described, ongoing inflammation plays a major role in
compromising brain health and function. And many things can trigger
inflammatory processes in the body: injury and illness due to an invading
germ or virus; chronic conditions like cancer, obesity, and anxiety;
environmental factors like smoking, pollution, and poor sleep; or a food
ingredient to which the immune system adversely reacts. One of my main
messages in Grain Brain is about the deleterious effect that a particular
protein called gluten can have on the body. As the name implies, it’s like
glue. Gluten is the sticky stuff that allows us to make pizza dough, bread,
pasta, and pastries. But our physiology was never designed to deal with
this relatively new and very strange protein. When our bodies encounter
something foreign and unusual, we typically mount an immune response.
And that means inflammation.
Over the past decade researchers around the world have begun to
discover that being sensitive to gluten can substantially increase
inflammation throughout the human body. This is frightening because
gluten is in a lot of the food we’re eating today—anything made with
wheat, barley, or rye. And what makes it even worse is that gluten is
frequently found in the very foods we’re told are “healthy,” such as
whole grains. Every day we read claims on food packaging and in
advertising about “whole-grain goodness.” At the same time, we hear
about the benefits of low-fat this or that, and we conclude that we should
be avoiding fat and embracing whole grains.
I’m going to assume that you’re already somewhat familiar with
gluten and the trend in going gluten-free, as it’s made a lot of headlines
in the past couple of years. (Again, for an in-depth exploration of this
topic, see Grain Brain.) The reason it’s receiving so much attention now
is that the science is very compelling, especially as it relates to brain
health. To clarify, I’m not just talking about celiac disease, a rare
autoimmune disorder whereby individuals have a unique sensitivity to
gluten that involves the small intestine. I’m talking about a type of gluten
sensitivity that may affect up to 30 percent of us, one that has been linked
to a variety of neurological problems beyond dementia, including
movement disorders, epilepsy, and muscle disorders. It has also been
linked to conditions such as ADHD, depression, headaches, migraines,
damage to the nerves (called neuropathy), and even schizophrenia.
As soon as the neurological community began to recognize
inflammation as the root cause of a vast array of brain conditions, I
began testing virtually every one of my patients for gluten sensitivity
whether they were complaining of headaches or memory lapses.
The results were eye opening, as I witnessed my patients improve
from long-standing conditions just by going gluten-free. People who’d
been plagued by chronic neurological disorders from crushing migraines
and epilepsy to relentless anxiety and depression were suddenly freed
from their conditions. So I began to evangelize to anyone who would
listen—patients and colleagues alike—about the importance not only of a
low-carbohydrate diet, but also of screening for gluten sensitivity and
getting people who are gluten sensitive on a gluten-free diet. These are
the most powerful interventions I have learned in my thirty years of
practicing medicine.
At this point, I know what you’re wondering: Haven’t we always
consumed wheat, and therefore gluten? Our consumption of wheat
actually began about ten thousand years ago, with the advent of
agriculture. That might seem like a long time to many people. In reality,
though, for more than 99 percent of our time on this planet we’ve been
essentially wheat- and gluten-free.
And why is this important? Our genes are pretty much exactly the
same as they have been for at least the past fifty thousand years, and
these are the genes that dictate which foods we can tolerate. Genetically,
we are not prepared to eat wheat—an ingredient that now makes up 20
percent of all calories that we as humans consume. With devastating
consequences.
To many, bashing wheat and gluten is almost sacrilegious. We’re
told, “Give us this day our daily bread.” And whether it’s matzo, the
unleavened bread eaten at the Jewish holiday of Passover, or the wafers
representing the body of Christ given at communion, you can see why
some people may consider this blasphemy. And what about the
expression “the greatest thing since sliced bread”? Truth be told, brain
disease starts with your daily bread.
The wheat consumed in biblical times is not representative of what
passes for wheat today, which is subject to aggressive hybridization.
Today’s wheat renders a product that our physiology cannot process.
And as you know by now, when you challenge your body with foods
that it cannot recognize, you’re creating the perfect environment to
increase inflammation.
It’s essential to understand that our food is more than just the
macronutrients of fat, protein, and carbohydrates, or the micronutrients
like minerals and vitamins. Food is information, and it plays an
important role in controlling our DNA. It’s true: the expression of your
genes is dictated by the foods you choose to eat.
We can eat foods that “turn on” certain genes, genes that then make
chemicals that increase inflammation. Or we can choose to eat foods that
fundamentally reduce inflammation and increase our body’s genetically
programmed production of antioxidants that protect us from the ravaging
effects of inflammation. You can control your genetic destiny through
diet and lifestyle—it’s as simple as that. The key thing to remember is
that the ultimate goal is to control inflammation. And this is achieved
through my dietary protocol, which has the power to reduce
inflammation directly and indirectly by supporting a healthy expression
of genes related to longevity and anti-inflammatory pathways.
THE GRAIN BRAIN DIET
Last year an eighty-year-old woman was brought into my office by her
two sons because she was failing mentally. She hadn’t yet been formally
diagnosed with Alzheimer’s, but she was unable to follow a conversation
and was even beginning to have problems with everyday tasks such as
dressing and preparing meals. She had been to a brain specialist who
prescribed a medicine that, according to her sons, had only made things
worse (unfortunately, a common occurrence). We ultimately found that
she was sensitive to gluten but had no intestinal distress or celiac disease.
At that point I put her on a gluten-free, low-carbohydrate, higher-fat diet.
Within a few weeks, one of her sons described her transformation
bluntly: “It’s as if she’s awakened, and we have our mom back.” This is
treating the fire, the cause of a problem, not just the smoke. And this is
my wish for you on this diet. Even if you’re not currently harboring a
fire within, this diet will have a profound impact on how your body’s
computer—your brain—will be working next year, in five years, and,
really, for the rest of your life.
I realize how hard it is for many people to give up their beloved
bread, pasta, and desserts, but what follows are recipes that will give you
the keys to the kingdom: delicious, low-carb, high-fat, and gluten-free
meal plans. I suggest that you follow the four-week program that I
outline in Grain Brain, which will help you ease into this new lifestyle.
Of course, it’s good practice to check with your physician before
beginning any new diet regimen, particularly if you have existing health
issues, such as diabetes or heart disease.
Once you begin to follow my dietary guidelines and use the recipes
in this book, you will achieve some pretty important goals relatively
quickly. You’ll shift your body away from relying on carbohydrates for
fuel, cut cravings for sugar, feel energized (and hopefully gravitate to
more exercise), move into a restful sleep pattern, and establish a new
rhythm for long-term, healthy living.
Making dietary changes, even small ones, can seem overwhelming at
first. You wonder how you can avoid your usual habits and favorite
foods. Will you feel deprived and hungry? Will you find it impossible to
keep up this new lifestyle forever? I can hear you already: How can I go
without a slice of pizza? How can I ever eat in a restaurant? How do I
celebrate with family and friends? But life without sweets is not possible!
Believe me, I’ve heard it all. My answer to these laments is very
straightforward. This is not punishment; it is the path to great health and
enjoyment. The sooner you experience the rewards of this diet, the
sooner you’ll never think about pizza and pastries again (nor crave
them). Just like everyone else, I go to parties, attend conferences, and
celebrate events that put me face to face with the enemy. But I never find
myself negotiating whether to eat that pie or reach for the breadbasket.
The thought never crosses my mind. And it won’t for you either once
you take the initial plunge and feel the effects.
Many of us eat out several times a week, especially while we’re at
work, so it’s imperative that we learn how to navigate restaurant menus
while sticking with this protocol. It’s actually easier than you’d initially
think. The guidelines in this cookbook will allow you to make healthful
food choices when dining out or traveling. Although the meat may not be
grass-fed or the chicken pasture-raised, and the vegetables may not be
organic, there is usually plenty to eat that is low-carb and free of gluten,
and you can easily pass on those foods that are not. It’s not that hard to
make any menu work for you as long as you’re savvy about your
decisions. Restaurants usually offer meats and fish that can be cooked to
your liking, and nowadays the side dishes are often ordered separately.
Baked fish with steamed vegetables is likely to be a safe bet (hold the
potatoes and breadbasket, and ask for a side salad with olive oil and
vinegar). Watch out for elaborate dishes that contain multiple ingredients.
And when in doubt, ask your server or the chef about the dishes. Once
you get used to using the recipes in this book, you’ll find it much easier
to know what to order when you’re out, as well as what to request in
terms of substitutes so you can stay on track.
You’d be surprised by what a little experimentation in the kitchen
can do to turn a classic dish filled with gluten and inflammatory
ingredients into an equally delicious but brain-friendly meal. Instead of
regular flour or wheat, you’ll use coconut flour, nut meals like ground
almonds, and ground flaxseed; in lieu of sugar, you’ll sweeten your
recipes with stevia or small amounts of whole fruits (until you’re ready
to fully disconnect yourself from sweets); and rather than cook with
processed vegetable oils, you’ll stick with old-fashioned butter and extra-
virgin olive oil.
And when you’re faced with temptation (the box of doughnuts at
work or a friend’s birthday cake), remind yourself that you’ll pay for the
indulgence. Be willing to accept those consequences if you cannot say
no. A grain brain–free way of life is, in my humble opinion, the most
fulfilling and gratifying way of life there is. Enjoy it.
As you’ll soon discover, I’ve gathered a terrific selection of recipes
that will make your move into a healthier way of life absolutely stress-
free in the kitchen. These meals are easy to prepare, fun to serve, and
downright delicious to eat. The additional bonus is that as you spend
time in your own kitchen cooking these wonderful dishes, you will see
the weight fall off and, should you choose to have them, laboratory tests
will show vast improvements in many areas of your biochemistry.
Perhaps most importantly, if your brain could talk out loud, you would
hear it say that it is happy and functioning at its highest level. Aren’t
those good enough reasons to say good-bye to gluten and most
carbohydrates, and say hello to healthy fat?
 THE GRAIN BRAIN PANTRY
IF YOU’RE FAMILIAR WITH my book Grain Brain, you know what lies
ahead. No more bread, pasta, pastry, soy, or sugars. Even most products
labeled “gluten-free” or “sugar-free” are banished. But don’t panic: that’s
where this cookbook is here to help. I’m going to show you how you can
conquer your cravings for sugar, wheat, and addictive carbs while still
eating with enormous satisfaction and achieving optimal health. You’ll
quickly discover that it is worth the effort as you spend your days with
clearer thoughts, better sleep, and renewed energy.
As you begin your new way of life in the kitchen, I suggest that you
learn to grocery shop when you are not hungry, and with a shopping list
in hand. This prevents spur-of-the-moment purchases, which usually fall
into the not-good-for-you category. You’ll find that most healthy foods
(fresh produce, meats, and dairy products) are located around the
perimeter of the grocery store, while the “bad guys” (prepackaged,
processed foods) are usually in the middle aisles, so steer clear of those
toxic areas. “Health food” stores are often just as much at fault in terms
of the prepared foods and packaged foods that they offer. To me, your
best bet is your local farmers’ market, where you are almost always
assured that the vegetables are grown free of pesticides and other
potentially harmful growth aids, and the meat, poultry, and fish come as
nature intended. Of course, I do understand that shopping in this way
can be expensive, but I think spending a little extra money to splurge on
brain-friendly nutrition is worth it. The old adage “pay me now or pay
me later” is extremely relevant here, for if you don’t spend money on
good nutrition today, you’ll be spending money on expensive treatments
later for ailments that you could have avoided altogether.
All of the recipes in this book were tested using organic produce,
pasture-raised or grass-fed poultry and meats, wild-caught fish and
shellfish, and farm-fresh eggs. Unsalted butter, extra-virgin olive oil,
coconut oil, unsweetened nut milks, and unadulterated herbs and spices
are also part and parcel of putting the recipes together. It is important that
you use the same high-quality ingredients when cooking on your own. If
you don’t have a local farmers’ market, you will find that many of these
high-quality products are available at large supermarkets, chain stores,
and specialty food shops, as well as online.
The eggs (remember, these are nature’s perfect food) used in all of
these recipes were direct-from-the-farm, but I realize that this is not
always possible. You should, however, be aware of the different
terminology used in commercial egg distribution, since eggs are so
important in this diet. Following is a little tutorial so you will know
which eggs to buy.
Organic eggs designate the feed and land on which the hens were
raised rather than how they were raised. The hens may be held in cages
or in open space but, in most instances, they are cage-free. USDA organic
certification requires that the feed used must have been produced on land
that has had no toxins, chemical fertilizers, or pesticides applied for a
minimum of three years. The hens cannot receive any antibiotics,
hormones, invasive drugs, growth aids, or vaccines and must be given
only organic, non–genetically engineered feed.
Free-range eggs are those gathered from hens that have indoor
quarters but are allowed free roam in the outdoors (though often in an
enclosed or fenced area). There is no stipulation about feed or drug use
in their maintenance.
Cage-free eggs simply imply that the hens are not raised in cages,
but in some type of floor arrangement with nest crates in which they can
lay their eggs. Again, there is no stipulation about feed or drug use in
their maintenance.
But before you stock your pantry with all of these good foods, you’ll
have to sweep your kitchen clean of any items not allowed on this diet.
The following list is long, so get some big boxes and pack up all of these
banned foods and food products:
 Avoid these grains and starches:
Barley, bulgur, couscous, farina, graham flour, Kamut, matzo
meal, rye, semolina, spelt, triticale, wheat, wheat germ
All foods containing these grains and starches, including
baked goods, bread, breaded food items, breadcrumbs, cakes,
cereals, cookies, crackers, doughnuts, muffins, pasta, pastries,
pretzels

Avoid these general foods:

Agave, canned baked beans, beer, blue cheeses, candy, chips,
commercially prepared chocolate milk, chutneys, cold cuts,
communion wafers, cooking oils (soybean, corn, cottonseed,
canola, peanut, safflower, grape seed, sunflower, rice bran),
corn products, dried fruits, egg substitutes, energy bars, flavored
coffees and teas, frozen yogurt, fruit fillings, gravies, honey, hot
dogs, ice cream, instant hot drinks, jams (and jellies and
preserves), juices, ketchup, malt vinegar, maple syrup,
margarine, marinades, commercially prepared mayonnaise, non-
dairy creamer, oats and oat bran (unless certified gluten-free),
pizza, potatoes, processed cheeses (such as Velveeta) and cheese
spreads, puddings, roasted nuts, salad dressings, sausages,
seitan, sherbets, sodas, commercially prepared soups (and
bouillons and broths), soy sauce, sports/energy drinks, sugar (all
types), sweet potatoes/yams, teriyaki sauce, trail mix, vegetable
shortening, vodka, wheatgrass, wine coolers
Avoid all packaged foods labeled “fat-free” or “low-fat” unless they
are authentically “fat-free” or “low-fat,” such as vinegars, mustards,
water, etc.
Avoid all unfermented soy products (such as tofu, bean curd, and
soy milk) and processed foods made with soy. Always check for “soy
protein isolate” in the list of ingredients in any processed food. Eliminate
all soy burgers, soy cheese, soy hot dogs, soy nuggets, soy ice cream, and
soy milk yogurt. Although some naturally brewed soy sauces are
technically gluten-free, many commercial brands have trace amounts of
gluten.
Avoid packaged products that contain these ingredients, which
are “code words” for gluten: Amino peptide complex, Avena sativa,
brown rice syrup, caramel color (frequently made from barley),
cyclodextrin, dextrin, fermented grain extract, Hordeum distichon,
Hordeum vulgare, hydrolysate, hydrolyzed malt extract, hydrolyzed
vegetable protein, maltodextrin, modified food starch, natural flavoring,
phytosphingosine extract, Secale cereale, soy protein, Triticum aestivum,
Triticum vulgare, hydrolized vegetable protein (HVP), yeast extract.
Now that your kitchen is low-carb and gluten-free, you can restock
with products that will make cooking a brain-healthy diet a cinch. When
shopping, take care when eyeing those products labeled and marketed as
“gluten-free,” “low-carb,” “sugar-free,” and all of the other health claims.
Some of these foods might be just fine if they did not contain gluten or a
high dosage of carbohydrates to begin with. But generally these labels
come about because the foods have been highly processed, and one
unhealthy ingredient has been replaced with another that is equally
worrisome. In addition, by law, trace amounts of gluten or sugars may
remain in processed items even if the label says they are free of them.
And although the FDA issued a regulation in August 2013 to define the
term “gluten-free” (and variations like “free of gluten” and “no gluten”)
for food labeling, it still leaves the burden on the manufacturers to
comply and be accountable for using the claim truthfully. All of this
confirms what I have already been saying: You’re better off preparing
your own food than relying on packaged products sold at the grocery
store. And when you do have to buy packaged products, you must be
extremely well informed and prepared to carefully read the labels of all
packaged items.
Now you are ready to shop.
The following items can be consumed liberally when you’re ridding
yourself of grain brain. The preference is always fresh, local, and
organic, but individually quick frozen (IQF) organic foods can also be
used. IQF foods have been flash-frozen in individual pieces, such as a
single shrimp or blueberry, thereby preventing the frozen items from
massing together and forming a solid block of icy food; they should
ideally be organically grown as well.

Healthy oils and fats

Almond butter
Avocado oil
Cashew butter
Coconut oil
Extra-virgin olive oil
Ghee
Organic or pasture-fed butter
Tahini
Walnut oil

Raw or cured fruit fats

Avocados
Coconuts
Olives

Nut milks
Unsweetened almond milk
Unsweetened coconut milk

Nuts
All raw or toasted nuts, except peanuts, which are a legume
(Note: When buying commercially packaged roasted nuts, check
 the label, as they might have been processed with sugars or oils
that should be avoided.)

Dairy products
All cheeses except blue or highly processed cheeses (such as
Velveeta or American slices)

Seeds
Chia seeds
Flaxseed
Pumpkin seeds
Sesame seeds
Sunflower seeds

Herbs, seasonings, and condiments

All fresh and dried herbs, spices, and rhizomes
Many commercially packed condiments and seasonings, such
as mustards, horseradish, salsas, tapenades, vinegars, and
herb/spice mixtures can be used if they were made without the
addition of wheat-derived vinegars or any sweetener other than
natural stevia. Be aware that some packaged products are made
at plants that process wheat and/or soy and thus may be
contaminated.

Vegetables
Alfalfa sprouts
Artichokes
Asparagus
Beets
Bell peppers
Bok choy
Broccoli
Broccoli rabe
Brussels sprouts
Cabbage
Cauliflower
Celery
Collards
Cucumbers
Eggplants
Fennel
Garlic
Green beans
Haricots verts
Jicama
Kale
Kohlrabi
Leafy lettuces and greens
Leeks
Mushrooms
Mustard greens
Onions
Plantains
Pumpkins
Radishes
Rutabaga
Sauerkraut
Scallions
Shallots
Spinach
Summer squashes and squash blossoms
Swiss chard
Tomatillos
Turnips
 Water chestnuts
Watercress
Winter squashes
Yellow wax beans

Low-sugar fruits (Note: Those with an asterisk [*] are

substantially higher in sugar, so consume these in moderation.
There’s nothing wrong with adding a fresh grapefruit to your
breakfast, but you wouldn’t want to then eat peaches and pears
or other high-sugar fruits later that day.)

Avocados
Grapefruits*
Kiwis*
Lemons
Limes
Nectarines*
Orange zest
Peaches*
Pears*
Plums*
Tomatoes
Commercially packed pickles if no wheat-derived vinegar or
sweeteners are used—check the label

Proteins
Whole eggs
Wild fish
Black cod
Halibut
Herring
Grouper
 Mahimahi
Red snapper
Salmon
Sardines
Sea bass
Trout
Shellfish and mollusks
Calamari (squid)
Clams
Crab
Lobster
Mussels
Octopus
Oysters
Shrimp
Grass-fed or pasture-raised meats
Beef
Bison/buffalo
Lamb
Pork
Veal
Grass-fed organ meats
Brain
Heart
Liver
Kidneys
Sweetbreads
Tongue
Free-range, organic poultry and wild birds
Chicken
Duck
Goose
Guinea fowl
Ostrich
 Quail
Turkey
The following foods can be used in moderation. Moderation
means that you may eat small amounts (no more than 1 serving) of these
ingredients once a day. Again, if you follow the recipes in this book,
you’ll learn how to smartly consume these ingredients. I don’t intend for
you to have to count carbs or weigh your food. The general principles
outlined in this book will teach you how to make this new way of life
effortless.

Nongluten grains
Amaranth
Buckwheat
Millet
Oats (Note: Although oats do not naturally contain gluten, if they
are processed at mills that also handle wheat, they are frequently
contaminated. Avoid oats unless they come with a guarantee that
they are gluten-free.)
Quinoa
Rice (brown, white, wild)
Sorghum
Teff
Nongluten flours used in very small amounts for dusting,
coating, or thickening sauces only:
Tapioca starch
Chestnut flour
Brown rice flour

Legumes
Dried beans
Lentils
Dried peas
Vegetables
Carrots
Parsnips

Full-fat dairy products (Use very sparingly in recipes or as a

topping.)
Cottage cheese
Cream
Kefir
Milk
Yogurt

Whole sweet fruits (Note: Those with an asterisk [*] are

substantially higher in sugar, so consume these only as a special
treat, and then only in moderation.)
Apples
Apricots*
Bananas
Berries (best choice)
Cherries
Grapes
Mangos*
Melons*
Papayas*
Pineapples*
Pomegranates

Sweeteners
Natural stevia
Dark chocolate having at least 70 percent cacao content
Flavorings
Unsweetened dark cocoa powder

Alcohol
Wine, preferably red, but no more than one glass a day
 BASICS
HERE ARE A FEW recipes that will help you create terrific meals that fit
into the grain brain–free regimen. The most important ones are
homemade stocks (both chicken and beef) and mayonnaise, simply
because they are used so often. A superb homemade stock pulled from
the freezer can quickly turn into a satisfying lunch with the addition of
some chopped greens and/or other vegetables, or a dinner with meat or
cheese added. The sauces are clever multitaskers that can add zest to egg,
vegetable, and meat dishes. I’ve included recipes for my favorite
vinaigrettes, too, as well as a spice mix for adding zing to grilled meats.

Basic Stock
Basic Vinaigrette
Balsamic Vinaigrette
Italian Vinaigrette
Spiced Vinaigrette
Tomato Sauce
Mayonnaise
Easy Hollandaise Sauce
Chimichurri
Tapenade
Creole Crunch
 Basic Stock
MAKES ABOUT 6 CUPS
Stocks are fundamental kitchen staples, and a homemade stock is even
more essential when you’re freeing yourself from grain brain, because
many commercially prepared stocks or broths are laden with unnecessary
ingredients and can be high in salt. When you make stock yourself, you
have control over the ingredients, the seasoning, and the outcome.
For a rich stock, roast the bones first; if you want a really rich stock,
add pieces of fresh meat to the roasting bones. Bones that are not roasted
will result in a stock that is lighter in both color and flavor.
Be sure to use cold water when making stock. This ensures that the
collagen (the gelatin-forming agent) is extracted from the bones as the
liquid heats. Adding the bones to hot water would seal them, keeping the
collagen inside, and since much of the flavor comes from the collagen
and cartilage, you don’t want to lose any of the deliciousness.
If you don’t want to make stock, buy the best quality canned or
boxed low-sodium organic chicken or beef broth you can find, and keep
a supply in the pantry for last-minute kitchen emergencies.

4 pounds chicken, beef, or veal bones (raw, leftover, or roasted)

1 carrot, peeled and chopped
1 celery rib, chopped
1 small onion, chopped
6 peppercorns
5 flat-leaf parsley sprigs
2 bay leaves
Place the bones in a large stockpot and cover with cold water by at least 2
inches. (Do not add salt to the water; salt can be added when you use the stock in a
recipe.) Bring to a boil over medium-high heat.
Add the carrot, celery, onion, peppercorns, parsley, and bay leaves. Be sure to
skim off the scum that rises to the top. Again, bring to a boil; then, lower the heat to a
bare simmer and cook, skimming frequently, until the stock is very flavorful, about 1
hour.
Remove the pot from the heat and pour the contents through a fine-mesh strainer
into a clean container. If you want a very clear stock, put a double layer of cheesecloth
in the strainer before pouring.
Place the container of strained stock in a large bowl of ice to chill quickly. As it
chills, the fat will rise to the top (along with any impurities); skim off and discard it.
When cool, pour the stock into small (perhaps 1-cup) containers for ease of use,
cover, and store in the refrigerator for up to 2 days or in the freezer for up to 3 months.
Chicken Stock: Nutritional Analysis per Serving (1 cup): calories 10, carbohydrates 1 g, fiber 0 g, protein 2
g, fat 0 g, sodium 65 mg, sugar 0 g
Beef Stock: Nutritional Analysis per Serving (1 cup): calories 15, carbohydrates 1 g, fiber 3 g, protein 4 g,
fat 0 g, sodium 75 mg, sugar 1 g
 Basic Vinaigrette
MAKES ABOUT 2 CUPS
This vinaigrette keeps well, covered and refrigerated. Not only is it a
quick salad dressing, but it also adds flavor when drizzled on grilled fish,
shellfish, pork, or poultry.

1½ cups extra-virgin olive oil

6 tablespoons red or white wine vinegar
Salt and pepper
Combine the oil and vinegar in a resealable container—a glass jar with a lid
works well. Season with salt and pepper to taste, cover, and shake vigorously to
emulsify.
Use immediately, or cover and store at room temperature for up to 3 days or in
the refrigerator for up to 1 month. If refrigerated, bring to room temperature and shake
to blend before using.
VARIATIONS: You can add 1 small minced shallot and/or 1 tablespoon minced
fresh flat-leaf parsley or chives to the basic recipe.
Nutritional Analysis per Serving (1 tablespoon): calories 90, carbohydrates 0 g, fiber 0 g, protein 0 g, fat 11
g, sodium 37 mg, sugar 0 g
 Balsamic Vinaigrette
MAKES ABOUT 2 CUPS
This is one of the most useful vinaigrettes to have as a pantry staple. It is
a perfect drizzle for grilled vegetables, meats, poultry, or meaty fish, as
well as a delicious salad topper.

1½ cups extra-virgin olive oil

½ cup balsamic vinegar
1 teaspoon Dijon mustard
Salt and pepper
Combine the oil, vinegar, and mustard in a resealable container—a glass jar with
a lid works well. Season with salt and pepper to taste, cover, and shake vigorously to
emulsify.
Use immediately, or cover and store at room temperature for up to 3 days or in
the refrigerator for up to 1 month. If refrigerated, bring to room temperature and shake
to blend before using.
VARIATIONS: You can add 1 small minced shallot and/or 1 tablespoon minced
fresh basil, flat-leaf parsley, or chives to the basic recipe.
Nutritional Analysis per Serving (1 tablespoon): calories 92, carbohydrates 1 g, fiber 0 g, protein 0 g, fat 11
g, sodium 41 mg, sugar 18 g
 Italian Vinaigrette
MAKES ABOUT 1½ CUPS
If you use fresh herbs for this dressing, it won’t be traditionally Italian
because true Italian cooks prefer dried. Fresh herbs also offer an entirely
different flavor than dried. The ratio of oil to vinegar here is different
than in a classic French vinaigrette and makes the mixture quite acidic.
This recipe works best on salads with firm lettuces or those that
predominantly feature vegetables. It also makes a wonderful marinade
for steaks or chops.

½ cup red wine vinegar

1 teaspoon minced garlic
1 teaspoon dried oregano
1 teaspoon dried parsley
1 cup extra-virgin olive oil
Salt and pepper
Combine the vinegar, garlic, oregano, and parsley in a resealable container—a
glass jar with a lid works well. Add the olive oil, season with salt and pepper to taste,
cover, and shake vigorously to emulsify.
Use immediately, or cover and store at room temperature for up to 3 days or in
the refrigerator for up to 1 week. If refrigerated, bring to room temperature and shake
to blend before using.
Nutritional Analysis per Serving (1 tablespoon): calories 121, carbohydrates 0 g, fiber 0 g, protein 0 g, fat
14 g, sodium 75 mg, sugar 0 g
 Spiced Vinaigrette
MAKES ABOUT 1½ CUPS
The toasted spice in this vinaigrette makes it a wonderful drizzle for
grilled meats or fish as well as an aromatic dressing for vegetable salads.
Although it calls for toasted cumin, you can use curry powder, Aleppo
pepper, or any savory spice you like (avoid sweet spices like cinnamon).
If you are using seeds, it is always best to toast them and then grind them
into a powder in a spice grinder. However, even preground spices and
spice mixes are enhanced by toasting.

1 cup extra-virgin olive oil

⅓ cup freshly squeezed lemon juice
2 tablespoons freshly ground toasted cumin
Salt and pepper
Combine the oil, lemon juice, and cumin in a resealable container—a glass jar
with a lid works well. Season with salt and pepper to taste, cover, and shake
vigorously to emulsify.
Use immediately, or cover and store at room temperature for up to 3 days or in
the refrigerator for up to 1 week. If refrigerated, bring to room temperature and shake
to blend before using.
Nutritional Analysis per Serving (1 tablespoon): calories 93, carbohydrates 1 g, fiber 0 g, protein 0 g, fat 11
g, sodium 55 mg, sugar 0 g
 Tomato Sauce
MAKES ABOUT 6 CUPS
This basic tomato sauce can be used as a component of casseroles or
gratins or as the base for a more flavorful sauce when herbs, spices,
vegetables, and/or meats are added. Of course, in the height of summer
when tomatoes are at their most delicious, by all means make this sauce
with fresh-off-the-vine ones.

2 (28-ounce) cans chopped plum tomatoes, with their juice

1 cup canned tomato puree
¼ cup unsalted butter
Salt and pepper
Combine the tomatoes and the puree in a heavy-bottomed saucepan over low
heat. When hot, begin adding the butter in small amounts until it blends into the sauce.
Season with salt and pepper to taste and continue to cook until the sauce has thickened
slightly. It is hard to give an exact time as it will depend upon the liquid in the
tomatoes and the looseness of the puree, but it should be no more than 30 minutes.
Use immediately, or remove from the heat and set aside to cool. Cover and store
in the refrigerator for up to 1 week or in the freezer for up to 3 months. If freezing, it is
a good idea to do so in 1-cup containers for ease of use.
Nutritional Analysis per Serving (½ cup): calories 65, carbohydrates 7 g, fiber 2 g, protein 2 g, fat 4 g,
sodium 283 mg, sugar 5 g
 Mayonnaise
MAKES ABOUT 2 CUPS
Although jarred mayonnaise is in almost everybody’s refrigerator, it is so
simple to make and tastes so good that I recommend you make your
own. This gives you the assurance that it is both gluten- and
carbohydrate-free. You can make mayonnaise by hand using a whisk,
but the blender method is quicker and easier on your wrist.

3 large egg yolks, at room temperature (see Note)

½ teaspoon salt
¼ teaspoon dry mustard
1 tablespoon champagne vinegar or freshly squeezed lemon juice
1½ to 2 cups extra-virgin olive oil or avocado oil
Fill the blender jar with boiling water and set it aside for a couple of minutes.
(You need to heat the jar to help the eggs thicken.) Pour out the water and quickly
wipe the jar dry.
Place the jar on the motor. Add the egg yolks and process on medium until very
thick. Add the salt and mustard and quickly incorporate. Add the vinegar and process
to blend.
With the motor running, begin pouring in the oil through the hole in the lid at an
excruciatingly slow drip. The slower the drip, the more even the emulsification. When
about half of the oil has been added, you should have a sauce that is like old-fashioned
heavy cream, and you can begin adding the oil just a bit more quickly, as curdling will
no longer be an issue. Continue adding the oil until the mayonnaise has a soft, creamy
consistency. If it seems too thick after you have added all of the oil, add just a smidge
more vinegar or just enough hot water to smooth the mix.
Scrape the mayonnaise into a clean container with a lid. Cover and store in the
refrigerator for up to 5 days.
VARIATIONS: To the above recipe, you can add minced fresh herbs, minced seeded
green or red hot chiles or bell peppers, grated ginger root, or grated fresh horseradish
to taste. Ground spices can also vary the flavor; cumin, cayenne, and cracked black
pepper are favorite additions.
NOTE: Although we have all heard concerns about eating uncooked eggs, if you use
high-quality eggs that have been properly stored, along with the quantity of acid called
for in this recipe, there should be no risk. However, homemade mayonnaise does not
keep, even covered and refrigerated, for long periods of time. It is best consumed
when made.
Nutritional Analysis per Serving (1 tablespoon): calories 95, carbohydrates 0 g, fiber 0 g, protein 0 g, fat 11
g, sodium 37 mg, sugar 0 g
 Easy Hollandaise Sauce
MAKES ABOUT ¾ CUP
Blender hollandaise was introduced, I believe, by Julia Child in the late
1960s. It made home cooks much more willing to try recipes calling for
hollandaise, as the classic method takes skill and patience. Although best
known as the sauce for eggs Benedict (here), it can also turn a dish of
steamed vegetables into an elegant and satisfying meal.

3 large egg yolks, at room temperature

1 tablespoon freshly squeezed lemon juice, strained
¾ teaspoon salt, or to taste
½ teaspoon Tabasco sauce, or to taste
½ cup clarified butter (see Note), melted
Bring a few inches of water to a boil in the bottom half of a double boiler set
over high heat.
Place the egg yolks, lemon juice, salt, and Tabasco in a blender and process on
medium speed for 45 seconds. With the blender running, add the hot clarified butter
through the hole in the lid in a very slow, steady stream and process until the mixture
is very smooth and slightly thickened.
Scrape the sauce from the blender into the top half of the double boiler and set it
on the bottom half to keep warm until ready to use.
NOTE: Clarified butter is the clear liquid that appears when the butterfat separates
from the water and milk solids in slowly melted butter. To make clarified butter, cut 1
pound of unsalted butter into cubes and place it in a medium saucepan over very low
heat. Cook, without stirring and without allowing the butter to bubble or brown, for 20
minutes. Strain the yellow liquid that rises to the top into a clean container, discarding
all of the solids at the bottom. Cool to room temperature; then, cover and store in the
refrigerator for up to 1 week or in the freezer for up to 6 months. Reheat the clarified
butter as needed. Some grocery stores sell Indian-style clarified butter, called ghee.
Ghee is made in much the same way as plain clarified butter, but it is allowed to
brown a bit to caramelize the milk solids, and it often has added spices or herbs.
Nutritional Analysis per Serving (3 tablespoons): calories 294, carbohydrates 1 g, fiber 0 g, protein 2 g, fat
31 g, sodium 445 mg, sugar 0 g
 Chimichurri
MAKES ABOUT 1½ CUPS
This is my version of the classic Argentinean meat condiment. Although
especially wonderful on steaks, it can be used on almost anything, from
seafood to meat to vegetables, to add a delightfully fresh flavor. It should
be made no more than a couple of hours before using so that the herbs
retain their bright color and taste. It is one of the most refreshing sauces I
know.

2 cups chopped fresh flat-leaf parsley

½ cup chopped scallions, green and white parts
2 tablespoons chopped fresh oregano
2 tablespoons chopped fresh cilantro
1 tablespoon minced garlic
Juice and grated zest of 1 lemon
1 cup extra-virgin olive oil
3 tablespoons white wine vinegar
Salt and pepper
Combine the parsley, scallions, oregano, cilantro, garlic, lemon juice, and lemon
zest in the bowl of a food processor fitted with the metal blade. Process, using quick
on and off turns, to just barely mince and combine.
Scrape the mixture from the processor bowl into a clean container. Add the oil
and vinegar and stir to blend. Season with salt and pepper to taste and serve.
Chimichurri can be stored, covered, in the refrigerator for up to 1 day, but the longer
you store it, the darker the color will be, and you want it to be a fresh green.
Nutritional Analysis per Serving (1 tablespoon): calories 168, carbohydrates 2 g, fiber 1 g, protein 1 g, fat
19 g, sodium 103 mg, sugar 0 g
 Tapenade
MAKES 2 CUPS
This pungent mix is a typical Provençal dish that in France is generally
served on small toasts along with an aperitif. I find it works marvels with
raw or lightly steamed vegetables. It can also be used to stuff poultry or
pork. Tapenade traditionally has anchovies, but I’ve made them optional
here. Either way, it is a tasty dip.

6 tablespoons extra-virgin olive oil

2 tablespoons finely chopped onion
1 tablespoon minced garlic
½ cup chopped red bell pepper
½ cup chopped yellow bell pepper
½ cup chopped green bell pepper
1 cup chopped imported black olives
¾ cup chopped walnuts
3 tablespoons chopped fresh flat-leaf parsley
1 tablespoon minced fresh basil
1 tablespoon chopped capers
¼ cup red wine vinegar
½ cup minced anchovies, optional
Salt and pepper
Heat the oil in a heavy-bottomed saucepan over medium heat. Add the onion and
garlic and cook, stirring, just until they begin to color, about 3 minutes. Add the bell
peppers and cook, stirring occasionally, just until the peppers have softened, about 6
minutes more.
Stir in the olives, walnuts, parsley, basil, and capers. When blended, add the
vinegar and anchovies (if using) and season with salt and pepper to taste. Lower the
heat and cook until the flavors have blended and the mixture is slightly thick, about 5
minutes.
Remove from the heat and set aside to cool. Use immediately, or cover and store
in the refrigerator for up to 3 weeks.
Nutritional Analysis per Serving (2 tablespoons): calories 52, carbohydrates 1 g, fiber 0 g, protein 1 g, fat 5
g, sodium 113 mg, sugar 0 g
 Creole Crunch
MAKES ABOUT 2½ CUPS
Creole food, which is considered a bit more refined than Cajun,
combines zesty French, African, and Spanish flavors. This crunchy rub
adds a bit of spice and heat to pork, chicken, steaks, and burgers as well
as to shrimp and fish. If you like even more heat, add additional cayenne
pepper.

1 cup dried onion flakes

½ cup dried bell pepper flakes
3 tablespoons hot paprika
3 tablespoons dried thyme
3 tablespoons dried oregano
3 tablespoons black pepper
2 tablespoons cayenne pepper
2 tablespoons celery seeds
1 tablespoon dried garlic flakes
Combine all of the ingredients in a small bowl, mixing to blend well. Transfer to
an airtight container, cover, and store in a cool, dry spot for up to 6 months.
Nutritional Analysis per Serving (1 tablespoon): calories 13, carbohydrates 3 g, fiber 1 g, protein 1 g, fat 0
g, sodium 2 mg, sugar 1 g
 BREAKFAST
I HAVE FOUND THAT making breakfast is one of the most difficult
adjustments for people new to the Grain Brain diet. This is mostly
because so many have, for years, begun their day with a hot drink and
some type of bread, without any thought to proper nutrition. The hale
and hearty farm breakfast of America’s early years simply doesn’t exist
anymore and, even if it did, it would probably now contain foods high in
gluten and carbohydrates. Eggs and bacon have been so maligned that
everyone has become afraid to consume them; I insist that eggs, nature’s
perfect food, be on the table daily. The foods that start your day will set
the right tone for the rest of your life.
I am going to give you some extraordinary alternatives to that cuppa
and muffin that you have been grabbing and eating on the go. At the
Grain Brain breakfast table, nuts, eggs, seeds, vegetables, and meat are
now going to be part of every morning’s start.

Morning Wake-Up Call

Rise and Shine Shake
Quick Crunchy Cereal
Ungranola
Homemade Turkey Sausage
Breakfast Hash
Eggs Benedict with Zucchini Pancakes
Roasted Onion Omelet with Sun-Dried Tomato and
Onion Chutney
Manchego Tortilla
Torta Rustica
 Morning Wake-Up Call
SERVES 1
There’s no better way to start the day than with an energy boost. Quick to
prepare, smooth to drink, and filled with goodness, this creamy green
juice brightens the morning rush. The juice is smoother when processed
in a juicer but also works just fine in a blender. It is particularly
important that you use organically grown, well-washed ingredients. Feel
free to use a regular lemon if a Meyer lemon is not available.

8 large kale leaves

4 celery ribs
1 seedless cucumber
1 (1-inch) piece ginger root
1 avocado, peeled, pitted, and chopped
Juice of ½ Meyer lemon
Place all of the ingredients in an electric juicer and process to juice.
Alternatively, chop the kale, celery, cucumber, and ginger and place them in a blender.
Add the avocado and the juice of the half lemon and process on high until smooth.
Drink immediately.
Nutritional Analysis per Serving: calories 361, carbohydrates 37 g, fiber 16 g, protein 11 g, fat 23 g, sodium
196 mg, sugar 8 g
 Rise and Shine Shake
SERVES 1
This shake is a fabulous wake-up in a glass. You can change the flavor
and the health benefits if you like by replacing the blueberries with half
of an avocado and the almond milk with unsweetened coconut milk.
Either way, it’s a delicious, nutritious shake.

½ cup frozen blueberries

¼ cup almond meal or freshly pulverized almonds
2 tablespoons ground flaxseed
2 tablespoons almond butter
¾ cup cold unsweetened almond milk
2 or 3 ice cubes
Combine the blueberries, almond meal, flaxseed, and almond butter in a blender
jar. Add the milk and ice cubes and process until it reaches a shake-like consistency.
If it’s too thick, add cold water or additional almond milk. Drink immediately.
Nutritional Analysis per Serving: calories 502, carbohydrates 26 g, fiber 12 g, protein 17 g, fat 41 g, sodium
218 mg, sugar 9 g
 Quick Crunchy Cereal
SERVES 1
This recipe is in my book Grain Brain, but I thought it should be
included here, too, as it meets all of my dietary guidelines and is so easy
to put together for a quick and healthy breakfast. You can use any raw,
unsalted nut that you like.

½ cup chopped raw, unsalted walnuts

¼ cup unsweetened coconut flakes
⅓ cup fresh berries
⅔ cup unsweetened almond milk
Combine the walnuts, coconut flakes, and berries in a cereal bowl. Add the milk
and stir to combine. Serve.
Nutritional Analysis per Serving: calories 518, carbohydrates 20 g, fiber 8 g, protein 10 g, fat 47 g, sodium
127 mg, sugar 8 g
 Ungranola
MAKES ABOUT 4 CUPS
This quasi-cereal mimics granola, but without any grains, it completely
meets our breakfast rules. If you don’t have clarified butter on hand,
coconut oil or extra-virgin olive oil will work just fine. Watch carefully
as you bake, as the nuts can quickly turn from golden and toasty to dark
and inedible. If you grow to love this mix as a wholesome start to your
day, double or triple the recipe and keep it on hand for snacking as well.

1 cup chopped raw almonds

1 cup chopped raw cashews
1 cup raw pumpkin seeds
1 cup unsweetened coconut flakes
2 tablespoons flaxseed
1 tablespoon chia seeds
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground allspice
1 tablespoon stevia powder
3 tablespoons clarified butter (see here), ghee, or unsalted butter,
melted
Preheat the oven to 350°F. Line a baking sheet with parchment paper or a
nonstick silicone pan liner and set aside.
Combine the almonds, cashews, pumpkin seeds, coconut flakes, flaxseed, chia
seeds, cinnamon, nutmeg, and allspice in a mixing bowl. Stir in the stevia. When well
blended, drizzle with the butter and toss to coat.
Pour the mixture onto the prepared baking sheet and, using a spatula, spread it out
to an even layer. Place in the preheated oven and bake, stirring occasionally, until
nicely toasted and aromatic, about 25 minutes.
Remove the baking sheet from the oven and place it on a wire rack to allow the
mixture to cool. When cool, serve or store in a covered container in a cool spot for up
to 3 days or in the refrigerator for up to 1 month.
Nutritional Analysis per Serving (½ cup): calories 457, carbohydrates 15 g, fiber 6 g, protein 13 g, fat 40 g,
sodium 11 mg, sugar 3 g
 Homemade Turkey Sausage
MAKES 6 PATTIES
We don’t usually think about making our own breakfast sausage, but we
should. It’s a cinch to make and can be stored for future use. The mix
also makes a wonderful addition to frittatas and quiches, but for the
morning rush, I simply fry up a patty along with a couple of scrambled
eggs seasoned with chopped scallions and I’m good to go.

2 tablespoons extra-virgin olive oil, plus more for frying

1 cup finely chopped onion
1 tablespoon minced garlic
Salt and black pepper
1½ teaspoons chopped fresh sage
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh flat-leaf parsley
½ teaspoon ground allspice
Cayenne pepper
1¼ pounds ground turkey
Heat the 2 tablespoons olive oil in a medium frying pan over medium heat. Add
the onion and garlic, season with salt and pepper to taste, and cook, stirring frequently,
until very soft and just beginning to color, about 5 minutes. Stir in the sage, thyme,
parsley, allspice, and cayenne pepper to taste and continue to cook for another minute.
Remove from the heat and set aside to cool.
When the aromatics are cool, place the turkey in a mixing bowl. Add the cooled
onion mixture and stir to blend completely.
To taste for proper seasoning, form a teaspoonful of the mixture into a tiny patty
and fry it in a bit of olive oil over medium heat until just cooked through. Taste and, if
necessary, season the remaining raw mix with additional salt, pepper, herbs, and/or
cayenne.
Using your hands, form the raw mixture into 6 patties of equal size. If you’re not
ready to cook them, place them in a resealable plastic bag, separated by small sheets
of waxed paper, and store in the refrigerator for up to 2 days or in the freezer for up to
3 months. (If frozen, thaw overnight in the refrigerator before cooking.)
 When ready to cook, heat a slight slick of olive oil in a nonstick frying pan over
medium heat. Add the patties and fry, turning occasionally, until cooked through and
brown, about 10 minutes (an instant-read thermometer inserted into the center should
read 165°F). Serve.
Nutritional Analysis per Serving (1 patty): calories 255, carbohydrates 3 g, fiber 1 g, protein 26 g, fat 16 g,
sodium 183 mg, sugar 1 g
 Breakfast Hash
SERVES 6
This is my version of an old-fashioned New England “red flannel” hash.
It is usually made with corned beef and potatoes, but I think this version
is even better than the classic. Traditionally, the hash should be topped
with a poached or fried egg. If you choose to add the egg, bake the hash
in individual ramekins and then top each serving with an egg and a
sprinkle of chopped parsley. You would then have a sensational brunch
dish.

2 tablespoons extra-virgin olive oil

1 cup finely chopped onion
1 tablespoon minced garlic
Salt and pepper
1 large beet, roasted, peeled, and finely diced
2 cups finely chopped kale
1 pound finely diced cooked roast beef
1 teaspoon gluten-free Worcestershire sauce, optional
¼ cup grated Parmesan cheese
Preheat the oven to 375°F.
Heat the oil in a large, oven-safe frying pan over medium heat. Add the onion and
garlic, season with salt and pepper to taste, and cook, stirring frequently, until very
soft and just beginning to color, about 5 minutes.
Stir in the beet and kale and continue to cook for another minute or two, just until
the kale has wilted. Add the beef and the Worcestershire sauce (if using) and stir to
blend completely. Taste and, if necessary, adjust the seasoning.
Pat the mixture down to an even layer and sprinkle the top with the cheese.
Transfer to the preheated oven and bake until the top is golden brown and crisp, about
20 minutes. Remove from the oven and serve.
Nutritional Analysis per Serving: calories 261, carbohydrates 7 g, fiber 1 g, protein 24 g, fat 15 g, sodium
239 mg, sugar 2 g
 Eggs Benedict with Zucchini Pancakes
SERVES 4
How can you have eggs Benedict without the traditional English muffin?
you might ask. Well, you just ditch the muffin and place the ham and
eggs on a crispy zucchini pancake. A little more work for the cook, but
extra pleasure for the diner. I always make more pancakes than I need
because people invariably ask for another. I assure you that you’ll never
go back to that muffin. Of course, if you are short on time, the eggs and
sauce can simply be placed on a bed of leafy greens.
For perfect eggs Benedict, featuring eggs with tender whites and
runny yolks, you must gently poach the eggs in just barely simmering
water. They should never be cooked at a hard simmer or boil or the
whites will become tough and the yolks firm. Since there is now much
concern about the safety of lightly cooked eggs, I barely poach the eggs
and then hold them in a saucepan of very warm water (130°F) for 15
minutes. This method allows the cook to prepare the remaining
ingredients as the eggs warm and cook.

1 tablespoon white vinegar

4 extra-large eggs, at room temperature
4 slices Canadian bacon
4 Zucchini Pancakes (recipe follows)
1 recipe Easy Hollandaise Sauce (here)
1 tablespoon chopped fresh flat-leaf parsley
Preheat the oven to 275°F.
Heat about 3 inches of water in a large, shallow saucepan over medium heat until
bubbles form around the edge. Add the vinegar.
In another saucepan of similar size, heat 3 inches of water to 130°F on a candy
thermometer. Remove from the heat and cover to keep warm.
Working quickly with one egg at a time, carefully break each egg into a small
custard cup and then gently slide the egg from the cup into the barely simmering
vinegar-water. When all of the eggs have been added, cook until the whites are just set
but the yolks are still very loose, about 2 minutes.
Using a slotted spoon, carefully lift the barely cooked eggs, one at a time, and
place them into the 130°F water. Cover and let rest for 15 minutes. You should, from
time to time, check the temperature of the water. If it falls below 130°F, slowly add
enough boiling water to bring the temperature back up.
Place the Canadian bacon in a large nonstick frying pan over medium-high heat.
Fry, turning occasionally, until just lightly browned around the edges, about 4 minutes.
Remove from the heat and place on a baking sheet in the preheated oven to keep warm
if the eggs or pancakes aren’t done yet.
Place a warm pancake in the center of each plate and top with a slice of
Canadian bacon. Using a slotted spoon, lift the poached eggs, one at a time, from the
water and pat gently with a clean kitchen towel to remove excess water. Place an egg
on top of the bacon. (If the edges of the eggs are a bit ragged, carefully trim them with
a small knife or kitchen scissors.)
Spoon about 3 tablespoons of the hollandaise sauce on top of each egg, sprinkle
with chopped parsley, and serve immediately.
NOTE: Those on a restricted sodium diet can eliminate the Canadian bacon from the
recipe.
Nutritional Analysis per Serving: calories 485, carbohydrates 6 g, fiber 1 g, protein 16 g, fat 44 g, sodium
858 mg, sugar 2 g

Zucchini Pancakes
MAKES ABOUT 8 PANCAKES

3 large zucchini
1 extra-large egg white
2 tablespoons almond meal
1 teaspoon paprika
Salt and pepper
3 tablespoons clarified butter (see here), ghee, or unsalted butter
Using either a hand-held grater or a food processor fitted with the shredding
blade, shred the zucchini.
Place the shredded zucchini in the center of a large, clean kitchen towel. Bring
the sides up and twist hard to express all of the liquid. You may have to do this a few
times to get all the liquid out; the drier the zucchini, the crisper the pancakes will be.
 Place the shredded, drained zucchini in a large mixing bowl. Add the egg white,
almond meal, paprika, and salt and pepper to taste, tossing to blend in the seasonings.
Heat the clarified butter in a large frying pan over medium heat. When very hot
but not smoking, spoon in the zucchini mixture to make individual circles about 3½
inches in diameter (you will need to do this in batches). Fry, turning once, until cooked
through, golden brown, and crisp, about 5 minutes.
Using a spatula, transfer to a double layer of paper towels to drain. If necessary,
place on a baking sheet in a low oven to keep warm until ready to serve.
Nutritional Analysis per Serving (1 pancake): calories 76, carbohydrates 3 g, fiber 1 g, protein 2 g, fat 6 g,
sodium 90 mg, sugar 2 g
 Roasted Onion Omelet with Sun-Dried Tomato and
Onion Chutney
SERVES 6
This sensational omelet can be served either hot or at room temperature
for breakfast, brunch, lunch, or a light supper. I always try to have some
left over because it makes such a tasty addition to green salads for
supper. The Indian spices are so aromatic that you need almost nothing
else to create a memorable meal. The chutney can also be used as a
condiment for grilled meats, poultry, or fish.

10 large eggs
¼ cup chopped fresh cilantro
1 teaspoon hot curry powder
½ teaspoon ground toasted cumin
Pinch ground turmeric
Pinch cayenne pepper, or to taste
Salt and pepper
2 tablespoons extra-virgin olive oil
1½ cups roasted onions (see Note)
1 teaspoon roasted garlic puree (see Note)
½ teaspoon minced ginger root
2 cups finely chopped leafy greens, such as kale, mustard greens, or
collards
1 cup finely diced peeled and seeded plum tomatoes, well drained
1 cup chopped mushrooms
1 teaspoon minced seeded hot green chile, or to taste
6 tablespoons Sun-Dried Tomato and Onion Chutney (here)
Break the eggs into a mixing bowl and whisk to blend. Add the cilantro, curry,
cumin, turmeric, and cayenne and combine. Season with salt and pepper to taste. Set
aside.
Heat the oil in a large, nonstick sauté pan over medium heat. Add the roasted
onions, garlic, and ginger and sauté for 2 minutes. Stir in the greens, tomatoes,
mushrooms, and chile and sauté until the flavors have combined and the vegetables are
very hot, about 5 minutes.
 Pour the seasoned eggs into the pan, lifting and tilting the pan so that the eggs
cover the vegetables. Reduce the heat to medium-low and cover. Cook until the eggs
are set and the bottom is brown, about 12 minutes. (You can turn the omelet if you
wish to brown both sides, but it is not necessary.) Alternatively, you can bake the
omelet in an oven-safe skillet at 350°F for about 45 minutes.
Flip the cooked omelet onto a warm serving platter. Cut into six wedges, dollop
1 tablespoon chutney on each, and serve immediately.
NOTE: To make 1½ cups roasted onions, combine 4 cups diced onions with ¼ cup
olive oil and season with salt and pepper to taste. Spread out in a nonstick baking pan
and place in a preheated 350°F oven. Roast, tossing occasionally, until the onions are
golden brown and most of the moisture has cooked out, about 30 minutes. Use
immediately, or cover and store in the refrigerator for up to 1 week. Roasted onions
may be added to other egg dishes or used as a flavoring accent for other vegetables or
sauces.
To make roasted garlic: If roasting a whole head, lay the head on its side and cut
about ⅛ inch off the stem end. Lightly coat the entire head (or individual unpeeled
cloves) with olive oil. Wrap tightly in aluminum foil and place in a baking pan in a
preheated 350°F oven. Roast until soft and aromatic; whole heads should take about
25 minutes and individual cloves about 12 minutes. Remove from the oven, unwrap,
and let cool slightly. Using your fingertips, push the flesh from the skin. The clove may
or may not pop out whole, but either way it doesn’t matter, as roasted garlic usually
gets mashed or pureed before use. Use immediately, or cover and store in the
refrigerator for up to 1 week or in the freezer for up to 3 months.
Nutritional Analysis per Serving: calories 325, carbohydrates 20 g, fiber 4 g, protein 14 g, fat 22 g, sodium
323 mg, sugar 8 g
 Sun-Dried Tomato and Onion Chutney
MAKES ABOUT 3 CUPS

3 cups chopped sweet onions

2 cups chopped sun-dried tomatoes (not oil-packed)
2 tablespoons minced ginger root
1 tablespoon minced seeded hot red or green chile
1 tablespoon stevia powder
1 tablespoon chili powder
2 teaspoons mustard seeds
1 teaspoon cumin seeds
½ cup cider vinegar
1 tablespoon freshly squeezed lemon juice
Combine the onions, tomatoes, ginger, and chile in a heavy-bottomed saucepan
(preferably nonstick). Stir in the stevia, chili powder, mustard seeds, and cumin seeds.
Add the vinegar and lemon juice and stir to combine. Place over medium heat and
cook, stirring frequently, until the onions are very soft and the mixture is quite thick
and has a well-balanced flavor, about 30 minutes. If the mixture gets too thick before
the onions have softened, add water or tomato juice, ¼ cup at a time, to thin.
Remove from the heat and allow to come to room temperature. Serve, or cover
and store in the refrigerator for up to 1 month.
Nutritional Analysis per Serving (1 tablespoon): calories 15, carbohydrates 3 g, fiber 1 g, protein 1 g, fat 0
g, sodium 4 mg, sugar 1 g
 Manchego Tortilla
SERVES 6
No, no, no—this is not the tortilla you are thinking of. In Spain, an
omelet is known as a tortilla and the traditional tortilla de patatas
contains potatoes, which I have eliminated to make this a Grain Brain
favorite. Prepared in a pan specially made to create a soft, juicy finished
cake about 12 inches around and 1½ inches high, this classic Spanish
dish can be found in tapas bars throughout Spain.
When making this tortilla, it is most important to prepare it in a
nonstick, oven-safe pan with a good amount of spicy extra-virgin olive
oil (see Note). For extra Spanish flavor, add about 1½ cups chopped
free-range, organic chorizo when you are sautéing the leeks and garlic.
If you can’t find Manchego cheese, you can substitute Asiago or a
very sharp white cheddar.

⅓ cup spicy extra-virgin olive oil

1½ cups chopped leeks, white part only
1 teaspoon minced garlic
Salt and pepper
3 cups roughly chopped well-drained artichoke hearts (jarred, canned,
or thawed frozen)
8 large eggs
¾ cup chopped Manzanilla olives
6 ounces thinly sliced Manchego cheese
Preheat the oven to 350°F.
Heat the olive oil in a 12-inch nonstick oven-safe frying pan over medium heat.
Add the leeks and garlic. Season with salt and pepper to taste and sauté just until the
leeks are softened, about 4 minutes. Add the artichoke hearts and cook for an
additional 2 minutes. Remove from the heat and, using the back of a spatula, pat the
artichoke mixture evenly into the pan.
Combine the eggs and olives, whisking to blend very well. Pour half of the egg
mixture over the artichoke mixture; it should just barely cover it. Lay about two-thirds
of the cheese over the top and then pour the remaining egg mixture into the pan.
Transfer to the preheated oven and bake until well set and beginning to brown, about
15 minutes.
Remove from the oven and cover the top with the remaining cheese. Return to the
oven and continue to bake until the cheese has melted and browned, about 15 minutes
more.
Again, remove the pan from the oven and place it on a wire rack to rest for 5
minutes. Then, invert the tortilla onto a serving plate, cut into six wedges, and serve
hot or at room temperature.
NOTE: A green, acidic, spicy extra-virgin olive oil can be found only by asking your
shopkeeper which of the fine olive oils can be classified as such. Often, specialty
markets or Italian food stores will have samples available for tasting, which is, by far,
the best way to find an olive oil that appeals to your palate.
Nutritional Analysis per Serving: calories 399, carbohydrates 15 g, fiber 8 g, protein 18 g, fat 31 g, sodium
658 mg, sugar 2 g
 Torta Rustica
SERVES 6
This torta is a hearty breakfast and also makes a terrific brunch or lunch
dish when served with a fresh spinach salad on the side. A traditional
Italian holiday torta is usually encased in pastry dough. My version is
lighter and easier to make—and perhaps even tastier than its Italian
cousin.

3 tablespoons extra-virgin olive oil

½ cup grated onion
1 teaspoon minced garlic
2 cups cooked, chopped, well-drained spinach (see Note)
1 cup sheep’s milk ricotta cheese
½ cup grated Pecorino Romano cheese
Salt and pepper
Preheat the oven to 500°F. Generously butter a 2-quart casserole and set aside.
Heat the olive oil in a small frying pan over medium heat. Add the onion and
garlic and sauté just until softened, about 3 minutes. Remove from the heat and set
aside.
Combine the spinach with the ricotta and Pecorino in a mixing bowl. Add the
reserved onion mixture, season with salt and pepper to taste, and stir to blend
completely. Scrape the mixture into the prepared casserole, smoothing the top with a
spatula.
Transfer to the preheated oven and bake for 5 minutes; then, lower the heat to
350°F and bake until completely set and golden brown around the edges, about 20
minutes more.
Remove from the oven and set aside for 5 minutes. Cut into six wedges and
serve.
NOTE: You can use frozen chopped organic spinach if you thaw it completely and
carefully squeeze out all of the liquid. If the spinach is too wet, the torta won’t set
properly.
Nutritional Analysis per Serving: calories 222, carbohydrates 11 g, fiber 2 g, protein 14 g, fat 20 g, sodium
338 mg, sugar 2 g
 LUNCH
IF YOU NORMALLY EAT lunch in a restaurant or company cafeteria, now
is the time to start brown-bagging it. Although you can often find
unadulterated dishes to order when you eat out, it’s far better to lunch on
something you’ve made at home using the best possible ingredients.
Soups and stews can often be eaten at room temperature or packed in a
thermos; salads can be put together and dressed when you are ready to
eat; and many of the more complicated dishes can be made for a lunch or
brunch or even dinner at home and then the leftovers used to create a
healthy lunch for the next day. I can almost guarantee that if you share
your brown bag with your co-workers you will soon have everyone
following your diet.

Really Great Tomato Soup

Mushroom-Hazelnut Soup
Winter Squash Soup
Chilled Avocado Soup
Coconut-Chicken Soup
Texas-Style Chili
Curried Pork Stew
Green Mango, Watercress, and Arugula Salad
Avocado-Walnut Salad
Caesar Salad with Asiago Tuiles
Tomatoes with Mozzarella, Avocado, and Basil
Greek Salad
Chef’s Salad Bowl
Tuscan Salad
Beef and Watercress Salad
Thai Pork Lettuce Cups
Warm Rainbow Chard, Pancetta, and Almond Salad
Tomatoes Stuffed with Shrimp Salad
Shrimp and Celery Salad
Niçoise Salad
Salmon-Avocado Salad
Kale and Bacon Frittata
Shakshuka (Eggs in Purgatory)
Wild Mushroom Gratin
Cheese Soufflé
Falafel with Tahini Sauce
Spicy Chicken Burgers with Guacamole
Almond-Crusted Chicken Strips
The Best Beef ’n Cheese Burgers
Garlic-Herb Mussels
 Really Great Tomato Soup
SERVES 6
Perfectly ripe, juicy tomatoes give this soup the intense flavor you need;
big, fat, deep-red beefsteaks are the best. If there are fresh herbs that you
particularly like, add them to the onions or use them as a garnish. Basil,
of course, is the perfect mate for ripe tomatoes. A slice or two of fresh
green chile will add a bit of heat if that’s to your liking.

½ cup unsalted butter

8 ounces onions, chopped
1 teaspoon minced garlic
6 pounds very ripe tomatoes, cored and chopped
Salt and pepper
Crumbled feta cheese, for optional garnish
Heat the butter in a large nonreactive soup pot over medium heat. Add the onions
and garlic, lower the heat, and cook, stirring frequently, until soft and fragrant but not
colored, about 20 minutes.
Add the tomatoes and season with salt and pepper to taste. Raise the heat to
medium-low and continue to cook, stirring frequently, until the tomatoes are mushy and
the mixture soupy, about 25 minutes.
Remove from the heat. Transfer to a blender, in batches if necessary, and process
until smooth. Be sure to hold down the lid of the blender with a kitchen towel, as the
pressure from the hot liquid can force it right off.
When all of the soup has been pureed, pour it through a fine-mesh sieve into a
clean nonreactive saucepan. Taste and, if necessary, season with additional salt and
pepper. Return to medium heat and cook until hot.
Remove from the heat and ladle into shallow soup bowls. Sprinkle with feta
cheese, if desired, and serve.
Nutritional Analysis per Serving (about 1½ cups): calories 224, carbohydrates 20 g, fiber 6 g, protein 4 g,
fat 16 g, sodium 409 mg, sugar 13 g
 Mushroom-Hazelnut Soup
SERVES 6
When I first tasted this soup I experienced an intriguing mix of flavors
on my palate. It is a trickster—you get a hint of hazelnut, but when the
nuts blend into the mushrooms a unique umami flavor is revealed. You
can make it with either chicken stock for a rich soup or vegetable stock
for a lighter lunch. If you need only one serving, it keeps well, covered
and refrigerated, and will taste even better when warmed up a day or two
later. If you want to move it to the dinner table, top it with slices of
grilled pork sausage and a mound of fried thinly sliced shiitake
mushrooms, along with a garnish of chopped flat-leaf parsley or
tarragon.

¼ cup unsalted butter

1 pound onions, sliced
1¼ pounds cremini mushrooms, chopped
Salt and pepper
3 to 4 cups chicken stock (here) or low-sodium chicken broth
½ cup finely ground toasted hazelnuts (from about 3 ounces whole nuts)
Heat the butter in a large saucepan over medium-low heat. Add the onions and
cook, stirring frequently, until soft and translucent, about 12 minutes. Add the
mushrooms and continue to cook, stirring frequently, for 10 minutes. Season with salt
and pepper to taste. Add enough chicken stock to barely cover, raise the heat, and
bring to a simmer. Immediately reduce the heat and simmer for an additional 10
minutes.
Remove from the heat and stir in the nuts. Pour into a blender, in batches if
necessary, and process until smooth. You may have to add more chicken stock to reach
a smooth soup consistency. Be sure to hold down the lid of the blender with a kitchen
towel, as the pressure from the hot liquid can force the lid right off.
Pour the soup into a clean saucepan and place over medium heat until very hot.
Remove from the heat and serve.
Nutritional Analysis per Serving (about 1 cup): calories 198, carbohydrates 14 g, fiber 3 g, protein 6 g, fat
15 g, sodium 41 mg, sugar 5 g
 Winter Squash Soup
SERVES 6
This soup is perfect for a fall or winter day when there is a chill in the
air, with the heat from the ginger and chile balancing the sweetness of the
squash. It also makes a beautiful first course for a dinner party, pale
orange highlighted with a few dots of heavy cream and chives as garnish.
The soup may be made ahead of time and stored, covered, in the
refrigerator for up to 3 days or in the freezer for up to 2 months.
Since this soup is relatively high in carbohydrates, take care about
the remainder of your total carbohydrate intake for the day.

2 medium winter squash, such as butternut, kabocha, or Hubbard,

peeled, halved, seeded, and cubed
1 cup chopped shallots
1 teaspoon grated ginger root
1 teaspoon minced seeded green chile
½ teaspoon curry powder
¼ teaspoon ground nutmeg
¼ teaspoon ground cinnamon
¼ teaspoon ground cardamom
Salt and white pepper
5 cups chicken stock (here) or low-sodium chicken broth
2 tablespoons heavy cream, for optional garnish
1 tablespoon minced fresh chives or flat-leaf parsley, for optional
garnish
Set a steamer basket in a large stockpot with just enough water to come up to the
bottom of the steamer basket. Bring the water to a boil over high heat. Combine the
squash cubes, shallots, and ginger in the steamer basket, cover, and steam until the
squash is very tender, about 15 minutes.
Transfer the squash mixture, in batches, to a food processor fitted with the metal
blade. Process to a smooth puree. As the squash is pureed, transfer it to a large
saucepan.
When all of the squash is pureed, add the chile, curry powder, nutmeg, cinnamon,
and cardamom to the pan, along with salt and white pepper to taste. Add the chicken
stock and place over medium-high heat. Bring to a simmer; then, lower the heat and
simmer until the flavors have blended, about 20 minutes.
Serve hot, garnished with just a few dots of heavy cream and a sprinkle of
chopped chives or flat-leaf parsley, if desired.
Nutritional Analysis per Serving (2 cups): calories 162, carbohydrates 39 g, fiber 7 g, protein 5 g, fat 0 g,
sodium 170 mg, sugar 9 g
 Chilled Avocado Soup
SERVES 2
This soup is delicious unadorned, but if you feel like getting fancy, a
little mound of crab or lobster meat, a beautiful large shrimp, or even a
few pieces of avocado in the center make it dinner-party ready. It is light
and refreshing, and the beneficial avocado makes it a star in the Grain
Brain diet.
I’ve made the recipe for only two servings so that it remains a
glorious pale green. If you are serving more than two people it can easily
be doubled or tripled, but it can’t sit around for very long as the color
darkens and isn’t nearly as pleasing.

1 large ripe avocado, peeled, pitted, and diced

½ cup diced peeled seedless cucumber
1½ cups cold chicken stock (here) or low-sodium chicken broth
¼ cup cold unsweetened almond milk
2 tablespoons freshly squeezed lime juice
Salt
Tabasco sauce
Chopped mint leaves, for optional garnish
Place the avocado and cucumber in a blender jar. Add the chicken stock, almond
milk, and lime juice and process until smooth. Pour into a bowl and season with salt
and Tabasco to taste.
Serve immediately, garnished with chopped mint, if desired, or cover and
refrigerate for no more than 3 hours or the soup will begin to discolor.
Nutritional Analysis per Serving: calories 166, carbohydrates 10 g, fiber 6 g, protein 4 g, fat 14 g, sodium
380 mg, sugar 1 g
 Coconut-Chicken Soup
SERVES 6
Here’s another elementary soup that makes a delicious and quick lunch.
Most Asian markets carry kaffir lime leaves and lemongrass, but don’t
panic if you can’t find them—I’ve given substitutions that still make it
doable. And you can substitute shrimp or salmon for the chicken if you
like.

3½ cups chicken stock (here) or low-sodium chicken broth

2 tablespoons Red Boat fish sauce (nam pla) (see Note)
2 tablespoons freshly squeezed lemon juice
1 tablespoon freshly squeezed lime juice
6 kaffir lime leaves (fresh or thawed frozen) or the zest of 1 lime plus
2 bay leaves
1 cup peeled, seeded, diced tomato
1 tablespoon minced lemongrass (fresh or thawed frozen) or 1 strip
lemon peel plus a few flat-leaf parsley stems
3 (⅛-inch-thick) slices ginger root
1 tablespoon minced seeded red or green chile, or to taste
1½ cups unsweetened coconut milk
1 large boneless, skinless chicken breast, cut into thin strips
1 bunch enoki mushrooms, tough stems removed
3 tablespoons chopped fresh cilantro
1 tablespoon chopped fresh mint
Combine the chicken stock, fish sauce, and lemon and lime juices in a large
saucepan. Add the kaffir lime leaves, tomato, lemongrass, ginger, and chile and bring
to a simmer over medium heat. Add the coconut milk, chicken strips, and mushrooms.
Return to the simmer and cook until the chicken is just cooked through, about 7 minutes
—be careful not to overcook. Do not allow the soup to come to a boil or the broth will
separate slightly.
Remove from the heat and stir in the cilantro and mint. Serve immediately.
NOTE: Red Boat brand fish sauce is 100 percent gluten-free (which is not the case
with many other fish sauces), but note that it is high in sodium.
Nutritional Analysis per Serving (1¼ cups): calories 210, carbohydrates 5 g, fiber 1 g, protein 20 g, fat 12
g, sodium 563 mg, sugar 1 g
 Texas-Style Chili
SERVES 6
In Texas, unlike other parts of America, real chili does not contain beans.
This is about as pure a Texas chili as you can get—one that could have
been found out on the range during a cattle run. You can serve it with
some freshly chopped red onions, cilantro, and hot chiles as toppings to
take the flavor up a notch or two if you wish. For an even richer flavor,
an ounce of dark (over 70 percent cacao) chocolate added with the meat
will add intensity and depth.

2 cups water
7 dried chiles, such as a mix of ancho, pasilla, and guajillo, seeded
6 tablespoons clarified butter (see here), ghee, or unsalted butter
2 pounds coarsely chopped beef stew meat
Salt and pepper
2 cups diced onion
2 tablespoons minced garlic
1 tablespoon minced seeded jalapeño chile, or to taste
1 tablespoon ground cumin
1 teaspoon dried oregano
5 cups beef stock (here) or low-sodium beef broth
2 tablespoons chopped fresh cilantro
1 tablespoon freshly squeezed lime juice
½ cup grated queso fresco or other dry, crumbly white cheese
Combine the water and dried chiles in a medium saucepan over high heat. Bring
to a boil; then, lower the heat and simmer, stirring occasionally, until the chiles are
very soft, about 10 minutes. Remove from the heat and set aside to cool slightly.
Pour the chiles and about half of the cooking liquid into a blender and process to
make a thick puree, adding more liquid as necessary to achieve the right consistency.
Heat the butter in a large saucepan over medium-high heat. Add the beef, season
with salt and pepper to taste, and fry, stirring frequently, just until brown, about 5
minutes. Using a slotted spoon, transfer the meat to a bowl.
To the hot pan, add the onion, garlic, jalapeño, cumin, and oregano and cook,
stirring frequently, until just beginning to brown, about 6 minutes. Add the reserved
dried chile puree and cook, stirring frequently, until very dark and quite thick, about 4
minutes. Take care that the mixture does not scorch on the bottom of the pan.
Stir in the reserved beef, along with the stock. Bring to a boil and then lower the
heat and simmer until reduced by half and very thick, about 1 hour.
Remove from the heat and stir in the cilantro and lime juice. Taste and, if
necessary, season with additional salt and pepper. Serve, sprinkled with the cheese.
Nutritional Analysis per Serving: calories 606, carbohydrates 18 g, fiber 6 g, protein 45 g, fat 40 g, sodium
598 mg, sugar 4 g
 Curried Pork Stew
SERVES 4
This quick and uncomplicated lunch stew keeps, covered and
refrigerated, for a few days, so if you only need lunch for one, make it
anyway—it will be a fast reheat for lunch later in the week or a tasty side
dish for grilled fish or poultry at dinnertime.

2 tablespoons coconut oil

12 ounces lean pork, cut into small cubes
2 cups chopped onion
1 tablespoon minced garlic
1 teaspoon minced seeded jalapeño or other hot green chile, or to taste
1 tablespoon hot curry powder
¼ teaspoon cayenne pepper
Pinch ground turmeric
1 (6-ounce) bag or 1 (11-ounce) bunch spinach, tough stems removed
3½ cups unsweetened coconut milk
Salt
Heat the oil in a large saucepan over medium heat. When hot but not smoking,
add the pork, onion, garlic, and chile, stirring to combine. Fry, stirring frequently, until
the pork has cooked through and the aromatics have softened, about 6 minutes; then,
sprinkle in the curry, cayenne, and turmeric and stir to incorporate.
Add the spinach and, using tongs, toss to coat the spinach with the onion mixture.
Stir in the coconut milk, season with salt to taste, and bring to a simmer. Remove from
the heat and serve.
Nutritional Analysis per Serving: calories 612, carbohydrates 22 g, fiber 4 g, protein 23 g, fat 49 g, sodium
454 mg, sugar 4 g
 Green Mango, Watercress, and Arugula Salad
SERVES 6
The tongue-tingling chiles and peppery greens contrast beautifully with
the sweet-tartness of mango, making for a refreshing salad. The
popularity of Thai cooking has brought green mangos to many
supermarkets, but if you can’t find them, substitute jicama or underripe
pears.

2 teaspoons stevia powder

Juice of 3 limes
1 teaspoon toasted sesame oil
4 red birds’ eye chiles or other small, hot red chiles, seeded and
minced
Salt
10 ounces watercress sprigs, tough ends removed
3 ounces baby arugula
2 large green mangos, peeled and cut into julienne strips
1 tablespoon black sesame seeds, optional
Place the stevia in a small nonstick saucepan over low heat. Cook, stirring
frequently, just until it has melted completely, about a minute. Remove from the heat
and whisk in the lime juice and sesame oil. Add the chiles and stir to combine. Season
with salt to taste. Set aside to cool.
Combine the watercress and arugula in a large mixing bowl. Toss the mango
strips with the greens. Pour the cooled sauce over the top and toss to combine.
Mound equal portions of the salad in the center of each of six salad plates.
Sprinkle with sesame seeds, if desired, and serve.
Nutritional Analysis per Serving: calories 55, carbohydrates 11 g, fiber 1 g, protein 2 g, fat 1 g, sodium 614
mg, sugar 8 g
 Avocado-Walnut Salad
SERVES 2
Throughout the Middle East you will find salads made with a
combination of nuts and fruits or vegetables. This is one of my favorites.
Just be sure to toast the walnuts, as that will give them the extra crunch
they need to offset the creamy avocado.
Since this salad is relatively high in carbohydrates, take care about
the remainder of your total carbohydrate intake for the day.

⅔ cup diced celery root or celery

⅔ cup diced seedless cucumber
½ cup chopped toasted walnuts, plus more for optional garnish
¼ cup finely diced Vidalia onion
1 avocado, peeled, pitted, and cut into chunks
½ cup Spiced Vinaigrette (here) or vinaigrette of your choice
1 head romaine lettuce, cut lengthwise into long, thin strips
Toss together the celery root, cucumber, walnuts, and onion in a medium mixing
bowl. Add the avocado and, using about half of the vinaigrette, lightly dress the mix.
Place the romaine on a serving plate and dress with the remaining vinaigrette.
Mound the avocado salad on top and serve, garnished with additional toasted walnuts,
if desired.
Nutritional Analysis per Serving: calories 832, carbohydrates 36 g, fiber 77 g, protein 16 g, fat 77 g, sodium
313 mg, sugar 11 g
 Caesar Salad with Asiago Tuiles
SERVES 2
If you go the extra distance and make the Asiago tuiles (just a fancy
French name for a thin wafer), you will never miss the croutons that
usually garnish a Caesar salad. For a more substantial lunch, top each
serving with a poached egg garnished with two additional anchovy fillets.

Salt
1 garlic clove, peeled
1 head romaine lettuce, chopped
1 large egg yolk, beaten
¼ cup freshly squeezed lemon juice
1 tablespoon white wine vinegar
1 teaspoon dry mustard
1 cup extra-virgin olive oil
3 anchovy fillets, well drained and chopped
¼ cup grated Parmesan cheese
1 tablespoon minced capers
White pepper
4 Asiago Tuiles (recipe follows)
Sprinkle about a tablespoon of salt into a wooden salad bowl. Using the garlic
clove, rub the salt into the bowl so that it is seasoned with garlic. Discard the garlic,
wipe the salt out of the bowl, and add the lettuce.
Combine the egg yolk, lemon juice, vinegar, and dry mustard in a blender and
process to blend. With the motor running, slowly add the oil through the hole in the lid,
processing until well emulsified.
Pour the dressing into a small bowl and whisk in the anchovies, cheese, and
capers. Taste and adjust the seasoning with salt and white pepper.
Pour just enough of the dressing over the lettuce to lightly coat and toss to
combine. Serve with the Asiago tuiles (2 per person) on the side.
Nutritional Analysis per Serving: calories 346, carbohydrates 12 g, fiber 7 g, protein 12 g, fat 30 g, sodium
489 mg, sugar 4 g

Asiago Tuiles
MAKES 8 TUILES

½ cup grated Asiago (or Parmesan) cheese

Preheat the oven to 325°F. Line a baking sheet with parchment paper.
Place a 2-inch round cookie cutter on the parchment paper and sprinkle an even
layer of cheese (about 1 tablespoon) inside the circle. Continue making cheese circles,
leaving about 2 inches between each one, until you have made eight. You will need
only four, but you may have some breakage, plus they are a delicious snack.
Place the baking sheet in the preheated oven. Bake until the cheese circles have
melted into 2-inch solid disks, about 4 minutes. Remove from the oven and set aside to
cool.
Using a spatula, carefully remove the disks from the baking sheet, keeping them
whole. Do take care because the disks are quite fragile. If not using immediately, store
in an airtight container, separated by waxed paper, at room temperature for up to 1
day.
 Tomatoes with Mozzarella, Avocado, and Basil
SERVES 2
This is a bit more substantial than the usual caprese salad as it has
avocado in the mix. The buffalo mozzarella adds a milky richness that
melds right into the creamy avocado.

2 ripe tomatoes, cored and thinly sliced crosswise

8 ounces fresh buffalo mozzarella
1 large avocado, peeled, pitted, and thinly sliced
¼ cup extra-virgin olive oil
2 tablespoons red wine vinegar
Salt and pepper
2 tablespoons chopped fresh basil
Lay alternating slices of tomato, mozzarella, and avocado around the outside
edge of each of two luncheon plates. You should have enough remaining to make a
second circle in the center of the plate. Drizzle with olive oil and a few splashes of
vinegar. Season with salt and pepper to taste and sprinkle the basil over all. Serve
immediately.
Nutritional Analysis per Serving: calories 775, carbohydrates 20 g, fiber 9 g, protein 28 g, fat 77 g, sodium
121 mg, sugar 6 g
 Greek Salad
SERVES 4
The better the tomatoes, the better this salad. You want them ripe, juicy,
and straight off the vine for maximum flavor. Of course, it would be best
if you could walk out the door and pick them from your garden—don’t
we all wish this were so? I like meaty Greek olives in the salad, although
in Greece this would be a no-no, as olives are usually eaten as a side dish
there.

2 ripe tomatoes, cored and cut into chunks

1 medium seedless cucumber, peeled and cut into chunks
1 small red onion, cut lengthwise into slivers
1 cup diced sheep’s milk feta cheese
½ cup pitted Greek olives
2 teaspoons capers
¼ cup Italian Vinaigrette (here)
6 cups chopped romaine lettuce
1 teaspoon dried oregano
Combine the tomatoes, cucumber, and onion in a mixing bowl. Add the cheese,
olives, and capers, tossing gently to blend. Drizzle with the vinaigrette and again toss
to coat.
Place an equal portion of the lettuce on each of four luncheon plates. Mound the
tomato salad on top. Sprinkle with oregano and serve.
Nutritional Analysis per Serving: calories 319, carbohydrates 21 g, fiber 10 g, protein 13 g, fat 24 g, sodium
794 mg, sugar 8 g
 Chef’s Salad Bowl
SERVES 4
This is a complete meal in a bowl and comes together quickly, once you
learn to start keeping hard-boiled eggs on hand for a little snack or pick-
me-up. You should always serve a chef’s salad with the ingredients
beautifully arranged on top and toss it at the last minute.

6 cups roughly chopped crisp lettuce, such as romaine or iceberg

⅓ cup Basic Vinaigrette (here)
4 ounces rare roast beef, cut into strips
8 ounces turkey breast, cut into strips
4 ounces Swiss cheese, cut into strips
4 ounces cheddar cheese, cut into strips
2 large hard-boiled eggs, peeled and quartered (see Note)
4 ripe plum tomatoes, peeled, cored, and thinly sliced crosswise
1 avocado, peeled, pitted, and thinly sliced
2 radishes, thinly sliced
Place the lettuce in a large wooden salad bowl. Drizzle about half of the
vinaigrette over the top and toss to lightly coat.
Arrange the roast beef in a circle around the edge of the salad bowl. Then,
moving inward, make a circle of turkey. Place the Swiss and cheddar cheeses in equal
mounds in the center of the ring of meats.
Place the egg quarters equidistant around the edge of the roast beef. Then, place a
circle of tomato and avocado between the roast beef and turkey, followed by a circle
of radish between the turkey and the cheeses.
After presenting at the table, toss and serve immediately, with the extra dressing
on the side.
NOTE: To make perfect hard-boiled eggs, place the eggs in a saucepan with cold
water to cover by at least an inch. Place over high heat and bring to a boil.
Immediately remove the pan from the heat and cover. Let stand for 15 minutes; then,
drain off the hot water and place the pan under cold running water. Continue running
cold water until the eggs are cold. Crack the shells in random spots and peel, from the
larger end down, under cold running water.
Nutritional Analysis per Serving: calories 667, carbohydrates 19 g, fiber 11 g, protein 49 g, fat 46 g, sodium
396 mg, sugar 6 g
 Tuscan Salad
SERVES 4
The Tuscan hills are the backdrop for this very tasty salad, mainly
because that is where you will find one of the oldest and largest breeds of
cattle still being bred—the Chianina. Their meat is highly prized for its
richness and nutritional value; of course, the most highly prized animals
are grass-fed, just as they were centuries ago. When you are not in
Tuscany, any of our American grass-fed beef will be an excellent
substitute.

1 pound cubed cooked roast beef

1 red onion, peeled and cut into thin strips
1 large ripe tomato, cored, seeded, and chopped
¼ cup chopped anchovies
¼ cup Balsamic Vinaigrette (here)
8 cups mixed bitter greens, such as chicory, arugula, escarole, and
radicchio
¼ cup torn basil leaves
2 tablespoons capers, optional
Place the beef in a mixing bowl. Add the onion, tomato, and anchovies, stirring to
combine. Add the vinaigrette, tossing to lightly coat.
Combine the bitter greens with the basil on a serving platter, tossing to blend.
Scoop the beef mixture over the greens. Sprinkle with capers, if desired, and serve.
VARIATIONS: The salad can be made with roast pork, chicken, or turkey instead of
beef.
Nutritional Analysis per Serving: calories 386, carbohydrates 8 g, fiber 3 g, protein 35 g, fat 25 g, sodium
447 mg, sugar 2 g
 Beef and Watercress Salad
SERVES 4
Just a tad spicy, but a first-rate combo—fatty beef, herbaceous
watercress, zesty citrus, topped off with fragrant fresh herbs and crunchy
bits of coconut. Who could ask for more?

1 pound rare roast beef, cut into ½-inch-thick strips

2 bunches watercress, tough stems removed
1 medium red onion, thinly sliced
1 cup sliced radishes
⅓ cup melted coconut oil
2 tablespoons freshly squeezed lime juice
1 teaspoon chili powder
1 teaspoon minced garlic
¼ teaspoon cayenne pepper
¼ cup toasted coconut flakes
¼ cup fresh cilantro leaves
¼ cup fresh mint leaves
Combine the beef, watercress, onion, and radishes in a large mixing bowl.
Whisk together the oil and juice in a small bowl. When blended, whisk in the
chili powder, garlic, and cayenne. Pour the dressing over the beef mixture, tossing to
evenly coat.
Scoop the salad onto a serving plate and sprinkle the coconut, cilantro, and mint
over the top. Serve immediately.
Nutritional Analysis per Serving: calories 468, carbohydrates 5 g, fiber 1 g, protein 31 g, fat 34 g, sodium
54 mg, sugar 2 g
 Thai Pork Lettuce Cups
SERVES 4
This zesty mix makes a light and refreshing lunch that is painless to put
together. It can be served on a bed of lettuce leaves, as I suggest here, but
it can also be wrapped in lettuce leaves for gluten-free spring rolls.
Ground chicken, turkey, or lamb may be substituted for the pork.

1 tablespoon coconut oil

1 pound lean ground pork
2 tablespoons minced shallot
1 tablespoon minced garlic
2 tablespoons minced red onion
2 tablespoons minced fresh mint
1 tablespoon minced scallion
1 tablespoon minced fresh cilantro
1 tablespoon minced seeded hot red chile, or to taste
1 tablespoon freshly squeezed lime juice
1 tablespoon Red Boat fish sauce (nam pla; see here)
Salt
12 large Boston lettuce leaves
4 mint sprigs, for garnish
Heat the oil in a large frying pan over medium heat. Add the pork, shallot, and
garlic and fry, stirring frequently, until the pork is crumbly and cooked through, about
8 minutes.
Remove from the heat and scrape into a mixing bowl. Add the onion, mint,
scallion, cilantro, and chile, stirring to blend. Add the lime juice and fish sauce and
blend well. Taste and, if necessary, season with salt.
Place 3 lettuce leaves in the center of each of four luncheon plates. Mound an
equal portion of the pork mixture into the center of each. Garnish with a mint sprig and
serve.
Nutritional Analysis per Serving: calories 267, carbohydrates 5 g, fiber 1 g, protein 37 g, fat 11 g, sodium
529 mg, sugar 2 g
 Warm Rainbow Chard, Pancetta, and Almond Salad
SERVES 4
The warm pancetta and dressing will slightly wilt the chard, keeping it
tasting fresh but not quite raw. If you use rainbow chard, the salad is
visually appealing, and the combination of soft chard, toasty almonds,
and crisp pancetta makes it taste as good as it looks.

1 bunch rainbow chard or Swiss chard, tough stems removed and

leaves torn into pieces
8 ounces pancetta, diced
2 tablespoons extra-virgin olive oil
3 tablespoons red wine vinegar
1 tablespoon Dijon mustard
Cracked black pepper
1 cup raw almonds, toasted and chopped
Place the chard in a large heatproof salad bowl. Set aside.
Place the pancetta and oil in a large frying pan over medium-low heat. Fry,
stirring frequently, until all of the fat has rendered out and the pancetta is brown and
crisp, about 12 minutes. Remove from the heat. Using a slotted spoon, transfer the
pancetta to a double layer of paper towels to drain.
Whisk the vinegar and mustard into the fat in the pan. Season with cracked black
pepper to taste. Pour the dressing over the chard and add the almonds and warm
pancetta, tossing to combine. Serve while still warm.
NOTE: Those on a restricted sodium diet can eliminate the pancetta from the recipe.
In this case, heat the olive oil in a small frying pan and proceed with the recipe.
Nutritional Analysis per Serving: calories 513, carbohydrates 15 g, fiber 6 g, protein 18 g, fat 43 g, sodium
1250 mg, sugar 3 g
 Tomatoes Stuffed with Shrimp Salad
SERVES 4
When friends gather, this is an exceptional lunch, as it takes no time to
prepare but looks as though the cook has spent hours making it. In place
of the shrimp, cooked lobster, line-caught tuna, or free-range, organic
chicken or turkey will make an equally tasty filling. If you want to fancy
it up a bit, make a little avocado salsa to top it off. All that is required is a
cup or so of diced avocado with a toss of finely minced onion, chopped
cilantro, and lime juice.

4 large ripe tomatoes

1 ripe avocado, peeled, pitted, and chopped
1 teaspoon freshly squeezed lime juice
Tabasco sauce
8 ounces peeled deveined cooked shrimp, roughly chopped
¼ cup Mayonnaise (here)
1 tablespoon minced scallion (including some of the green part)
Salt and pepper
8 Bibb lettuce leaves
4 cilantro sprigs, for garnish
Slice the top ½ inch off each tomato. Scoop out the seeds and pulp and place the
tomatoes, cut-side down, on a double layer of paper towels to drain for at least 15
minutes.
Combine the avocado, lime juice, and Tabasco in a shallow bowl and, using a
kitchen fork, mash until quite smooth.
Place the shrimp in a medium mixing bowl. Add the mashed avocado, along with
the mayonnaise and scallion. Season with salt and pepper to taste and gently toss to
completely blend. Stuff an equal portion of the salad into each tomato, mounding it
slightly.
Place 2 lettuce leaves in the center of each of four plates. Place a tomato on the
leaves, garnish with a sprig of cilantro, and serve.
Nutritional Analysis per Serving: calories 267, carbohydrates 13 g, fiber 6 g, protein 13 g, fat 20 g, sodium
542 mg, sugar 6 g
 Shrimp and Celery Salad
SERVES 4
This citrusy, slightly tongue-tingling dressing is a rich cover for the sweet
shrimp and crisp vegetables. You can make this salad with any wild-
caught meaty fish (such as halibut), free-range chicken or turkey breast,
or pasture-raised organic pork.

½ cup Mayonnaise (here)

1 tablespoon freshly squeezed lime juice
1 tablespoon freshly squeezed lemon juice
2 teaspoons hot curry powder
1 pound peeled deveined cooked medium shrimp
2 celery ribs, peeled and thinly sliced on the bias
1 cup diced fennel
2 tablespoons chopped scallion
Pepper
6 cups chopped mixed salad greens
1 tablespoon snipped fresh chives, optional
Combine the mayonnaise with the citrus juices and curry powder in a medium
mixing bowl, whisking to blend well.
Add the shrimp, celery, fennel, and scallion. Toss to lightly coat and season with
pepper to taste.
Place the greens down the center of a small serving platter. Mound the salad on
top. Sprinkle with chives, if desired, and serve.
NOTE: For those on a restricted sodium diet, the shrimp can be replaced with chunks
of fresh, very rare tuna.
Nutritional Analysis per Serving: calories 332, carbohydrates 11 g, fiber 4 g, protein 23 g, fat 24 g, sodium
884 mg, sugar 1 g
 Niçoise Salad
SERVES 4
Classically, a salade niçoise should have slices of new potatoes as a
component. I’ve used artichoke hearts as a replacement and find that the
flavor seems even more typically Provençal.

1 (1-pound) piece yellowfin tuna

Salt and pepper
2 tablespoons coconut oil
4 artichoke hearts (jarred, canned, or thawed frozen), quartered
2 medium beefsteak tomatoes, cored, seeded, and roughly chopped
½ cup Niçoise olives, pitted
6 cups mesclun or other mixed baby greens
⅓ cup Balsamic Vinaigrette (here)
4 ounces cooked haricots verts or small green or yellow beans
4 large hard-boiled eggs (see here), peeled and quartered
1 hunk Parmesan cheese, for shaving
Lightly score one side of the tuna and season with salt and pepper to taste.
Heat the oil in a medium-size heavy frying pan over high heat. When the oil is hot
but not smoking, add the tuna, scored-side down. Sear for 3 minutes; then, turn and
sear on the other side just until nicely colored but still almost raw in the center, about
2 minutes. Remove from the heat and place on a double layer of paper towels to drain
and cool slightly.
Combine the artichoke hearts, tomatoes, and olives in a mixing bowl, stirring to
mix well.
Place the greens in a large bowl. Add just enough vinaigrette to lightly coat,
tossing to blend. Transfer the dressed greens to a serving platter and mound the
artichoke-tomato mixture in the center.
Cut the tuna crosswise into ¼-inch-thick slices. Place the slices, slightly
overlapping, around the edge of the greens. Place the haricots verts and hard-boiled
eggs around the salad in an attractive pattern. Shave a few curls of Parmesan cheese
over the top, drizzle the remaining vinaigrette over all, and serve.
Nutritional Analysis per Serving: calories 442, carbohydrates 14 g, fiber 5 g, protein 36 g, fat 32 g, sodium
347 mg, sugar 4 g
 Salmon-Avocado Salad
SERVES 2
The sesame seeds add a hint of nuttiness to this light and extremely
healthy dish, but they really wouldn’t be missed if you happened to have
some leftover plain grilled salmon waiting to be used. The sprouts add a
nice bite; just make sure you get vegetable sprouts, not sprouts from
mung beans, lentils, or wheat. If you have black sesame seeds on hand,
they look splendid sprinkled on the salad just before serving.

1 (8-ounce) skinless salmon fillet

Salt and pepper
2 teaspoons sesame seeds
3 tablespoons toasted sesame oil
1 tablespoon champagne vinegar
2 cups baby arugula
1 cup green sprouts (preferably radish, but any type of vegetable
sprouts can be used)
½ cup thinly sliced red radish
1 avocado, peeled, pitted, and thinly sliced
Preheat a nonstick stovetop grill pan over medium-high heat.
Season the salmon with salt and pepper to taste and then sprinkle with the sesame
seeds, pressing down so they adhere to the flesh. Place the salmon in the hot pan and
grill, turning once, until just barely cooked through, about 10 minutes. Remove from
the heat and set aside to cool slightly.
Combine the sesame oil and vinegar in a small bowl. Season with salt and
pepper to taste and whisk to blend.
Combine the arugula, sprouts, and radish in a mixing bowl. Drizzle with just
enough of the sesame dressing to coat very lightly. Toss to mix well.
Place an equal portion of the dressed greens on each of two serving plates. Pull
the salmon apart into chunks and place it over the greens. Garnish with avocado slices
and drizzle the remaining dressing over the salmon and avocado. Serve immediately.
Nutritional Analysis per Serving: calories 512, carbohydrates 13 g, fiber 8 g, protein 27 g, fat 42 g, sodium
686 mg, sugar 1 g
 Kale and Bacon Frittata
SERVES 4
This egg mixture can be used with almost any combination of vegetables
and/or meat. Some suggestions are broccoli-mushroom, pumpkin-mint,
tomato-basil, zucchini-feta, ham-Gruyère, cheddar-bacon—the list is long
and the flavors inviting.

5 large eggs
1½ cups finely chopped kale, Swiss chard, or spinach
¾ cup chopped cooked bacon
4 tablespoons grated Parmesan cheese
Salt and pepper
2 large egg whites
Preheat the oven to 350°F. Generously butter an 8-inch oven-safe frying pan and
set aside.
Whisk the 5 whole eggs in a medium mixing bowl. Add the kale, bacon, and 2
tablespoons of the cheese, and season with salt and pepper to taste.
Using a hand-held electric mixer, beat the 2 egg whites until just firm but not dry.
Fold the beaten egg whites into the egg mixture just until small pieces of egg white
remain.
Scrape the egg mixture into the prepared pan. Sprinkle the top with the remaining
2 tablespoons cheese and transfer to the preheated oven.
Bake until the center is set and the top is golden brown and almost crisp around
the edges, about 18 minutes. Remove from the oven and let stand for a couple of
minutes before cutting into four wedges and serving.
Nutritional Analysis per Serving: calories 238, carbohydrates 4 g, fiber 1 g, protein 18 g, fat 16 g, sodium
653 mg, sugar 1 g
 Shakshuka (Eggs in Purgatory)
SERVES 4
Throughout the Middle East and Northern Africa you will find some
version of this dish, but it is especially popular in Israel. It is usually
quite spicy (hence the name by which it’s known in English) and most
often made in a cast-iron skillet. You can adjust the heat by lowering the
amount of chile and red pepper flakes you use—or eliminate them
altogether if you want your eggs to be more heavenly. This recipe calls
for five eggs, so one lucky diner can have the bonus egg in the center of
the skillet.

2 tablespoons extra-virgin olive oil

1 medium onion, finely diced
1 teaspoon minced garlic
1 red bell pepper, seeded and finely diced
1 hot green or red chile, seeded and minced, or to taste
4 cups tomato sauce
2 tablespoons tomato paste
1 teaspoon ground cumin
½ teaspoon red pepper flakes
Salt and pepper
5 extra-large eggs
2 tablespoons chopped fresh flat-leaf parsley
Preheat the oven to 350°F.
Heat the oil in a large heavy frying pan over medium heat. Add the onion and
garlic and cook, stirring often, for 5 minutes. Stir in the bell pepper and chile and
continue to cook, stirring frequently, until the vegetables are soft and aromatic, about
10 minutes.
Stir in the tomato sauce and tomato paste, along with the cumin and red pepper
flakes. Season with salt and pepper to taste and cook, stirring frequently, just until the
sauce begins to reduce slightly, about 10 minutes. (You can make the sauce and store
it, covered, in the refrigerator for up to 5 days. Reheat and proceed with making the
final dish. In this way, you can use only as much sauce as is needed for 1 or 2 eggs at a
time, rather than all 5 at once.)
Crack one egg at a time into a small custard cup. Carefully pour out each egg into
the simmering sauce in even spacing, slightly in from the edge of the pan. Place the
final egg in the center.
Transfer to the preheated oven and bake just until the whites are set and the yolks
still runny, about 12 minutes. Remove from the oven and sprinkle with parsley. Take
the pan directly to the table and allow diners to serve themselves.
Nutritional Analysis per Serving: calories 254, carbohydrates 25 g, fiber 6 g, protein 12 g, fat 14 g, sodium
284 mg, sugar 14 g
 Wild Mushroom Gratin
SERVES 4
Although this gratin stands alone nicely, it also makes a terrific side dish
for roast poultry or beef. If you can’t find a mix of wild mushrooms, use
white button mushrooms combined with cremini; the latter will add a
little deeper color and flavor to the relatively bland buttons.

2 teaspoons unsalted butter, plus more for greasing the baking dish
1 tablespoon walnut oil
2 shallots, minced
1¾ pounds wild mushrooms, stemmed and sliced
1 teaspoon dried fines herbes
Salt and white pepper
2 tablespoons almond meal
½ cup heavy cream
Freshly grated nutmeg
1 cup grated Gruyère cheese
Preheat the oven to 350°F. Lightly butter a shallow 1-quart baking dish and set
aside.
Combine the butter and oil in a large sauté pan over medium heat. Add the
shallots and cook, stirring occasionally, until just translucent, about 3 minutes. Add the
mushrooms and fines herbes and cook, stirring frequently, until the mushrooms have
begun to exude their liquid and soften, about 5 minutes. Season with salt and white
pepper to taste. Add the almond meal, stirring to blend, and cook for an additional
couple of minutes to allow the meal to blend into the mushrooms.
Remove from the heat, stir in the cream, and season with nutmeg and, if
necessary, additional salt and white pepper. Pour the mixture into the prepared baking
dish and sprinkle the top with the cheese. Place in the preheated oven and bake until
the edges are bubbling and the cheese is golden brown, about 12 minutes. Remove
from the oven and serve.
Nutritional Analysis per Serving: calories 359, carbohydrates 16 g, fiber 5 g, protein 16 g, fat 28 g, sodium
386 mg, sugar 4 g
 Cheese Soufflé
SERVES 2
Most soufflés have a mixture of flour and milk to give them some
binding as they rise, but this one pops right up without it. However, it
does fall mighty fast, so have your forks ready as soon as it comes out of
the oven. Interestingly, the nuttiness of the almond milk makes a great
mate for the equally nutty Gruyère.

2 tablespoons grated Parmesan cheese

4 large eggs
2 ounces sour cream
2 tablespoons plus 2 teaspoons unsweetened almond milk
½ teaspoon dry mustard
Salt and pepper
1 cup (about 2 ounces) grated Gruyère cheese
Preheat the oven to 400°F.
Generously butter the interior of two 16-ounce ramekins. Add enough Parmesan
cheese to completely coat the interior. Transfer to the refrigerator until ready to use.
Combine the eggs, sour cream, almond milk, mustard, and salt and pepper to taste
in a blender, processing until very light and airy.
Remove the ramekins from the refrigerator and place half of the Gruyère in the
bottom of each. Pour half of the egg mixture into each ramekin and carefully transfer to
the preheated oven.
Bake until golden brown and puffed up over the edges of the ramekins, about 40
minutes. Remove from the oven and serve immediately, as the soufflés will begin
falling as soon as they are out of the oven.
Nutritional Analysis per Serving: calories 507, carbohydrates 4 g, fiber 0 g, protein 32 g, fat 40 g, sodium
672 mg, sugar 0 g
 Falafel with Tahini Sauce
SERVES 4
Falafel is a Middle Eastern snack or street food, usually served in a pita
pocket. It is so tasty on its own that I don’t think it needs anything more
than a drizzle of tahini sauce to make it the perfect lunch dish,
particularly if you combine it with a few tomato slices or some crunchy
lettuce leaves.
Since this dish is relatively high in carbohydrates, take care about the
remainder of your total carbohydrate intake for the day.

¾ cup dried chickpeas

1 small shallot, chopped
½ cup chopped onion
½ cup fresh cilantro leaves
1 teaspoon minced garlic
½ teaspoon ground toasted cumin
¼ teaspoon ground allspice
¼ teaspoon paprika
¼ teaspoon black pepper
¼ teaspoon cayenne pepper, or to taste
½ teaspoon baking soda
Salt
Extra-virgin olive oil, for frying
1 recipe Tahini Sauce (recipe follows)
Place the chickpeas in a small bowl with cold water to cover and soak for at
least 8 hours or overnight.
Drain the chickpeas and rinse well under cold running water; drain again. Place
in a blender and process to just chop. Add the shallot, onion, cilantro, garlic, cumin,
allspice, paprika, black pepper, and cayenne and process to an almost smooth paste. If
your blender isn’t powerful enough to do the whole amount, process in batches to
ensure a smooth mixture.
Scrape into a mixing bowl and add the baking soda and salt to taste, stirring to
blend well.
 Using your hands, form the mixture into 8 patties, each about 2½ inches in
diameter. Don’t make them too fat or the center will not cook when fried.
Heat the oil in a large frying pan (or, if you have one, a deep-fat fryer) over
medium heat. It should be deep enough to cover the cakes so that they brown quickly
and easily. When hot but not smoking, add the chickpea patties, a few at a time, and
fry, turning once, until both sides are golden and the cakes are cooked through, about 4
minutes. Using a slotted spoon, transfer to a double layer of paper towels to drain.
Serve immediately, 2 patties per person, drizzled with 2 tablespoons tahini
sauce.
Nutritional Analysis per Serving: calories 455, carbohydrates 35 g, fiber 8 g, protein 13 g, fat 32 g, sodium
466 mg, sugar 6 g

Tahini Sauce
MAKES ABOUT ½ CUP

¼ cup tahini (sesame seed paste)

Juice of ½ lemon
2½ tablespoons cool water
1½ teaspoons minced fresh cilantro
½ teaspoon minced garlic
Pinch ground toasted cumin
Salt
Place the tahini in a small mixing bowl and gradually whisk in the lemon juice.
The tahini will seize up a bit. Then, add the water, whisking until you have the
consistency of creamy yogurt. Again, the mixture might seize a bit before it loosens.
Stir in the cilantro, garlic, cumin, and salt to taste. Serve immediately, or cover
and store in the refrigerator for up to 5 days.
NOTE: Tahini sauce is outstanding on grilled fish.
Nutritional Analysis per Serving (2 tablespoons): calories 183, carbohydrates 8 g, fiber 2 g, protein 5 g, fat
16 g, sodium 301 mg, sugar 0 g
 Spicy Chicken Burgers with Guacamole
SERVES 4
Similar to a taco in flavor, these chicken burgers are zesty with Mexican
seasonings, and the guacamole adds just the right amount of buttery
smoothness to complete the package. The guacamole makes a fraction
more than you will need to top the burgers, but it is so tasty that an extra
helping will be appreciated. I think you’ll find that you won’t miss the
bun one bit!

1 pound ground chicken

1 large egg white
1 jalapeño or other hot green chile, seeded and minced, or to taste
3 tablespoons minced red bell pepper
2 tablespoons minced scallion
1 teaspoon ground dried chiles, such as ancho
¼ teaspoon ground cumin
Salt and pepper
1 cup Guacamole (recipe follows)
Preheat and oil the grill; alternatively, preheat a stovetop grill pan or a heavy-
bottomed frying pan over medium-high heat.
Combine the chicken with the egg white, using your hands to blend. Add the fresh
chile, bell pepper, scallion, ground chiles, and cumin. Again, using your hands, mix
well to blend. Season with salt and pepper to taste and form the mix into 4 patties of
equal size.
Place the burgers on the preheated grill (or stovetop pan) and grill for 5 minutes.
Turn and grill for another 4 minutes for well done. Remove from the grill and serve,
topped with about ¼ cup guacamole.
Nutritional Analysis per Serving: calories 309, carbohydrates 6 g, fiber 4 g, protein 29 g, fat 20 g, sodium
322 mg, sugar 1 g

Guacamole
MAKES ABOUT 2 CUPS
 2 medium avocados, peeled, pitted, and mashed
Juice of 1 lime
¼ cup chopped tomato
2 tablespoons chopped fresh cilantro
2 tablespoons chopped scallion
1 teaspoon minced seeded jalapeño or other hot green chile, or to taste
Salt and pepper
Combine the avocado, lime juice, tomato, cilantro, scallion, and chile in a
medium bowl and mix well to blend. Season with salt and pepper to taste and serve.
Nutritional Analysis per Serving (¼ cup): calories 86, carbohydrates 6 g, fiber 4 g, protein 1 g, fat 7 g,
sodium 78 mg, sugar 1 g
 Almond-Crusted Chicken Strips
SERVES 4 (MAKES ABOUT 12 PIECES)
This is a healthy version of those chicken fingers found in every chain
restaurant. I like to dip them in a variety of sauces, but they are also
delicious as is with just a sprinkle of lemon juice to cut the richness. The
nut coating adds a special crunch that doesn’t get soggy as a breaded
coating often will. You can use pecans, walnuts, or pistachios in place of
the almonds.

1 cup raw almonds

1 teaspoon dried Italian or pizza herb blend
¼ teaspoon smoked paprika
1 cup grated Parmesan cheese
Salt and pepper
2 large egg whites
1 pound chicken tenders
Extra-virgin olive oil, for optional drizzling
Lemon wedges, for serving
Preheat the oven to 375°F. Line a baking sheet with parchment paper or a
nonstick silicone liner. Set aside.
Combine the almonds, herb blend, and paprika in the bowl of a food processor
fitted with the metal blade. Process, using quick on and off turns, until the consistency
of breadcrumbs is reached. Watch carefully, as you do not want to grind the nuts into a
paste.
Combine the nut mixture with the cheese in a large shallow bowl, stirring to
blend completely. Season with salt and pepper to taste.
Place the egg whites in another large shallow bowl and whisk until very light and
frothy.
Working with one piece at a time, dip the chicken pieces into the egg white and
then roll in the nut mixture, taking care to evenly coat all sides. Place the coated
chicken on the prepared baking sheet.
When all of the chicken has been coated, lightly drizzle olive oil over each piece,
if desired. Transfer to the preheated oven and bake until golden brown and cooked
through, about 15 minutes. Remove from the oven and serve with lemon wedges.
Nutritional Analysis per Serving (3 pieces): calories 501, carbohydrates 6 g, fiber 3 g, protein 43 g, fat 33
g, sodium 645 mg, sugar 1 g
 The Best Beef ’n Cheese Burgers
SERVES 4
What, another burger? Yes, and this one has to be made with grass-fed
beef, which has great omega-3 content and gives you the added strength
of disease-fighting conjugated linoleic acid (see my book Grain Brain,
here). When you put that chunk of cheese in the center you will score a
10 on the Grain Brain chart. Serve with your favorite condiments,
tomato slices, and lettuce leaves.

1 pound coarsely ground beef

¼ cup finely minced onion
2 tablespoons ice water
Salt and pepper
4 (1½-inch-long) slabs cheddar cheese
Place the beef in a medium bowl. Add the onion and ice water and season with
salt and pepper to taste. Using your hands, gently mix to blend well.
Form the beef into 4 equal mounds. Place a slab of cheese in the center of each
mound and then form the beef up and around the cheese. Shape the mounds into patties
of equal size, as you want them to cook evenly.
Preheat a nonstick stovetop grill pan over medium-high heat. When very hot, add
the patties and grill until crusty and nicely browned on the bottom, about 4 minutes.
Turn and grill the remaining side until brown and crusty, about 4 minutes. This will
result in a medium-rare burger; if you prefer it well done, give it about 4 additional
minutes of cooking. Remove from the pan and serve.
Nutritional Analysis per Serving: calories 199, carbohydrates 2 g, fiber 0 g, protein 25 g, fat 10 g, sodium
433 mg, sugar 0 g
 Garlic-Herb Mussels
SERVES 4
Mussels are a picnic to cook and, in this recipe, the broth is as satisfying
as the shellfish, so you have a two-for-one meal. Served with a tossed
green salad, mussels make the perfect light lunch dish. You can add as
much garlic and red pepper flakes as your palate can stand—I’ve gone
easy here, but feel free to fire up the pot.

¼ cup extra-virgin olive oil

½ cup bottled clam juice
Juice of ½ lemon
1 tablespoon minced garlic
1 tablespoon chopped fresh basil
1 teaspoon fresh thyme leaves
Red pepper flakes
4 pounds mussels, scrubbed clean, beards removed
3 tablespoons unsalted butter, at room temperature
¼ cup chopped fresh flat-leaf parsley
Heat the oil in a large, deep sauté pan over medium heat. When hot, add the clam
and lemon juices, along with the garlic, basil, thyme, and red pepper flakes to taste.
Bring to a boil and immediately add the mussels. Cover and cook until all of the
mussels have opened, about 6 minutes. Swirl in the butter until it melts.
Ladle the mussels and broth into four shallow soup bowls. Serve with parsley
sprinkled over the top.
VARIATIONS: You can add 8 ounces chopped chorizo or other spicy sausage to the
mussels.
Nutritional Analysis per Serving: calories 528, carbohydrates 16 g, fiber 0 g, protein 46 g, fat 31 g, sodium
766 mg, sugar 0 g
 DINNER

Vegetables, Meat, Poultry, Fish and Shellfish, and

Meatless
THE ONE GRAIN BRAIN diet caveat that many cooks find difficult is the
elimination of grains and starches on the dinner plate. However, with the
variety of delectable dishes in this section, I believe you will very quickly
forget about potatoes, bread, and pasta. I have listed vegetable dishes
first, as I encourage you to think of vegetables as the center of the plate
with proteins as the accompaniment, but we do have a few non-meat
main courses also. In all cases, please remember that I advocate
organically grown produce; extra-virgin olive oil; organic unsalted butter;
grass-fed, pasture-raised meats; and wild, line-caught (when appropriate)
fish.

Vegetables

Caponata
Roasted Mixed Vegetables
Southwest Vegetable Sauté
Healthy Green Slaw
Roasted Broccoli with Garlic
Broccoli, Mushrooms, and Feta
Broccoli in Coconut Sauce
Brussels Sprouts with Pancetta and Sage
Sautéed Greens
Chard Tagine
Spinach with Scallions and Pumpkin Seeds
Grilled Radicchio
Cabbage and Onion Braise
Asparagus with Walnut Aioli
Grilled Asparagus and Spring Onions
Grilled Sweet and Sour Beets
Radishes Braised in Butter
Braised Baby Artichokes
Grilled Parmesan Tomatoes
Sautéed Cherry Tomatoes in Herbs
Fried Green Plantains (Tostones)
Butternut Squash with Spinach and Pistachios
Zucchini Casserole with Prosciutto and Cheese
Celery and Fennel with Anchovy Sauce
Kohlrabi Gratin
Cauliflower with Lemon-Parsley Butter
Cauliflower “Couscous”
Sesame-Scented Green and Yellow Beans
Green Beans with Walnuts
 Caponata
SERVES 16

Although caponata can be eaten immediately, it is best after it rests for a

day. This gives the flavors a chance to mellow and meld. It keeps very
well and is terrific to have on hand for snacking or to use as a main
course or in a salad. When seasoning, if you are adding capers,
remember that they are going to add some salt to the mix.

⅓ cup extra-virgin olive oil

2 cups diced red onion
2 teaspoons minced garlic
2 pounds eggplant, cut into cubes
2 large red or green bell peppers, seeded and diced
1 (28-ounce) can diced tomatoes, with their juice
¾ cup chopped green olives
1 tablespoon chopped fresh basil
1 teaspoon chopped fresh oregano
¾ cup red wine vinegar
Salt and pepper
¼ cup capers, optional
Heat the oil in a large nonstick frying pan over medium heat. Add the onion and
garlic and cook, stirring frequently, for 5 minutes. Add the eggplant and continue to
cook, stirring, just until the eggplant softens, about 20 minutes more.
Stir in the bell peppers, tomatoes, olives, basil, and oregano. Cook just until the
vegetables have softened a bit, about 10 minutes. Stir in the vinegar, season with salt
and pepper to taste, and bring to a boil.
Remove from the heat, stir in the capers (if using), and set aside to cool. Serve at
room temperature.
VARIATIONS: You can add 1 large chopped zucchini with the other vegetables,
and/or ½ cup pine nuts along with the capers.
Nutritional Analysis per Serving (½ cup): calories 92, carbohydrates 10 g, fiber 2 g, protein 1 g, fat 6 g,
sodium 237 mg, sugar 4 g
 Roasted Mixed Vegetables
SERVES 6

Roasted vegetables are fantastic to have on hand—they can be eaten as is

or with some shaved hard cheese for lunch or a snack, or on a platter
with grilled meat or fish. They keep very well, covered and refrigerated,
for up to a week. You can make as many or as few as you like and try
any combination that appeals to you. You can grill these, too—the
smokiness of the grill adds a whole new dimension to the flavor. You
can also eliminate the vinegar if you prefer the more subtle flavor of
olive oil.

2 portobello mushroom caps

2 zucchini, cut crosswise into ½-inch-thick slices
1 red bell pepper, seeded and cut lengthwise into sixths
8 ounces asparagus, tough ends removed
1 small eggplant, cut crosswise into ½-inch-thick slices
¾ cup extra-virgin olive oil
½ cup balsamic vinegar
2 teaspoons fresh rosemary
Salt and pepper
Preheat the oven to 375°F.
Place the mushrooms, zucchini, bell pepper, asparagus, and eggplant in a large
baking pan. Add the olive oil, vinegar, rosemary, and salt and pepper to taste, tossing
to coat well.
Place in the preheated oven and roast, turning occasionally, until the vegetables
are nicely colored but still crisp-tender, about 15 minutes. Slice the mushroom caps
and serve with the other vegetables.
VARIATION: For a southwestern flavor, replace the rosemary with 1 tablespoon
chili powder, ½ teaspoon ground cumin, and ¼ teaspoon cayenne pepper.
Nutritional Analysis per Serving: calories 298, carbohydrates 13 g, fiber 3 g, protein 3 g, fat 29 g, sodium
214 mg, sugar 8 g
 Southwest Vegetable Sauté
SERVES 4

This vegetable stir-fry looks beautiful on the plate and makes a light
dinner with a side of guacamole and Jack cheese or partnered with grilled
meats or fish.

3 tablespoons unsalted butter

1 chayote, seeded and cut into matchsticks
1 red bell pepper, seeded and cut into matchsticks
1 carrot, peeled and cut into matchsticks
1 red onion, cut lengthwise into strips
1 small jicama, peeled and cut into matchsticks
1 teaspoon ground cumin
Salt and pepper
¼ cup chopped fresh cilantro
Heat the butter in a large frying pan over medium heat. Add the chayote, bell
pepper, carrot, red onion, and jicama. Add the cumin and season with salt and pepper
to taste. Cook, tossing and turning with tongs, just until crisp-tender, about 3 minutes.
Remove from the heat and toss in the cilantro. Serve immediately, before the hot
vegetables have a chance to wilt further.
Nutritional Analysis per Serving: calories 142, carbohydrates 15 g, fiber 6 g, protein 2 g, fat 9 g, sodium
162 mg, sugar 5 g
 Healthy Green Slaw
SERVES 4

We usually think of slaw as a cold salad for summer barbecues and

picnics. This warm slaw is quickly tossed in a wok, so the vegetables
remain crisp and lively.

2 tablespoons avocado oil

1 small savoy cabbage, cored and cut into slivers
1 bunch kale, tough stems removed and leaves cut into slivers
Stalks from 1 bunch broccoli, peeled and cut into slivers
Salt and pepper
½ cup sunflower seeds
Heat the oil in a wok over medium-high heat. Add the cabbage, kale, and
broccoli. Season with salt and pepper to taste and stir-fry, tossing and turning, until all
of the vegetables are just barely cooked, about 5 minutes. Add the sunflower seeds,
tossing to blend. Remove from the heat and serve.
Nutritional Analysis per Serving: calories 26, carbohydrates 24 g, fiber 9 g, protein 12 g, fat 17 g, sodium
242 mg, sugar 5 g
 Roasted Broccoli with Garlic
SERVES 4

This is one of my favorite ways to cook broccoli: a bit charred around

the edges and redolent of garlic. The dish works well with almost any
protein or, with a crumble of ricotta salata or a chunk of cheese melting
over the top, it becomes a filling main course on its own.

1 bunch broccoli
2 tablespoons minced garlic
Salt
Red pepper flakes
¼ cup extra-virgin olive oil
Preheat the oven to 375°F.
Using a vegetable peeler, trim the outer skin from the broccoli stalks. Split each
stalk, including the florets, into 2 or 3 pieces of fairly equal size. Place the stalks on a
rimmed baking sheet. Sprinkle with the garlic and season with salt and red pepper
flakes to taste. Pour on the olive oil and toss to evenly coat.
Transfer to the preheated oven and roast, turning occasionally, until just barely
tender and slightly charred on the edges, about 15 minutes. Remove from the oven and
serve hot or at room temperature.
Nutritional Analysis per Serving: calories 221, carbohydrates 21 g, fiber 9 g, protein 7 g, fat 15 g, sodium
256 mg, sugar 4 g
 Broccoli, Mushrooms, and Feta
SERVES 4

If you add a bit more feta to this recipe, it can stand alone on the plate. If
you do, be sure to buy a beautiful imported sheep’s milk feta. This recipe
uses only the broccoli florets, but be sure to save the stalks. They can be
peeled, cut into pieces, and sautéed or shaved into salads (or used for the
Healthy Green Slaw on here).

2 tablespoons walnut oil

¼ cup minced shallot
8 ounces cremini mushrooms, sliced
1 bunch broccoli, cut into florets
Salt and pepper
4 ounces feta cheese, crumbled
Heat the walnut oil in a large frying pan over medium heat. Add the shallot and
cook, stirring frequently, just until softened, about 2 minutes. Add the mushrooms and
continue to cook, stirring frequently, just until the mushrooms have begun to exude
their liquid, about 5 minutes more. Add the broccoli and season with salt and pepper
to taste. Cook, tossing and turning with tongs, until the broccoli is crisp-tender, about
10 minutes.
Add the feta, cover, and remove from the heat. Let rest just until the feta begins to
melt, about 2 minutes. Serve immediately.
Nutritional Analysis per Serving: calories 259, carbohydrates 24 g, fiber 10 g, protein 13 g, fat 15 g, sodium
465 mg, sugar 6 g
 Broccoli in Coconut Sauce
SERVES 4

This is certainly a different broccoli from the plain old green that has
been so maligned over the years. The tahini and coconut add unexpected
flavor and take the broccoli from the dull cafeteria table to the realm of
can-I-have-seconds.

3 garlic cloves, peeled

1 hot green chile, seeded, or to taste
3 tablespoons unsweetened coconut flakes
1 tablespoon tahini
1 tablespoon extra-virgin olive oil
1 bunch broccoli, cut into florets
Salt
Preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper and
set aside.
Combine the garlic, chile, coconut, tahini, and olive oil in a food processor or
blender and process until a smooth paste forms.
Place the broccoli in a mixing bowl, add the coconut mixture and salt to taste,
and toss to coat.
Lay out the broccoli on the prepared baking sheet in a single layer. Transfer to
the preheated oven and roast just until barely tender and lightly colored, about 15
minutes. Remove from the oven and serve.
Nutritional Analysis per Serving: calories 195, carbohydrates 21 g, fiber 9 g, protein 7 g, fat 11 g, sodium
260 mg, sugar 4 g
 Brussels Sprouts with Pancetta and Sage
SERVES 4

When I was a child no one ate Brussels sprouts; they were boiled to an
unappetizing gray color and were soggy and tasteless. But they have
recently gained in popularity, even in four-star restaurants, probably
because nowadays they are most often roasted to bring out their inherent
sweetness. Here, the salty pancetta and aromatic sage deepen the
sweetness and make them particularly inviting.

1½ pounds Brussels sprouts, halved

8 ounces pancetta, finely diced
1 tablespoon chopped fresh sage
1 tablespoon freshly grated orange zest
2 tablespoons extra-virgin olive oil
Pepper
Preheat the oven to 400°F.
Combine the Brussels sprouts with the pancetta, sage, and orange zest on a
rimmed baking sheet. Add the olive oil, tossing to coat well and evenly distribute all
of the ingredients. Season with pepper to taste and transfer to the preheated oven.
Roast, turning a couple of times, until the Brussels sprouts are tender and the pancetta
is crisp, about 20 minutes. Remove from the oven and serve.
NOTE: For those on a restricted sodium diet, the pancetta can be eliminated from the
recipe or replaced with 4 ounces low-sodium bacon.
Nutritional Analysis per Serving: calories 348, carbohydrates 16 g, fiber 5 g, protein 13 g, fat 26 g, sodium
939 mg, sugar 3 g
 Sautéed Greens
SERVES 4

This is the basic method for sautéing all types of greens—collard, kale,
mustard, beet, escarole, chicory, chard—well, you get it, any type of
green you can find. To the basic recipe you can add a handful of pine
nuts or toasted slivered almonds, a good dose of freshly grated orange or
lemon zest, a chopped red or white onion, a bunch of chopped scallions,
minced green or red hot chile, or any fresh herb that you favor. I make
them my own by tossing in 3 tablespoons butter just before I take them
off of the stove and then shaving Parmesan cheese over the top.
Please do be mindful that that huge mound of chopped raw greens
will cook down to a very manageable amount, so always start with much
more than you think you need—1 pound of trimmed fresh greens will
yield just a little more than 1 cup cooked.

3 tablespoons extra-virgin olive oil

1 teaspoon minced garlic
2 bunches fresh greens, tough stems removed and leaves chopped
Salt
Red pepper flakes
¼ cup water
Heat the oil in a large frying pan over medium heat. Add the garlic and cook,
stirring, for 2 minutes. Add the greens (they will more than fill the pan) and season
with salt and red pepper flakes to taste. Add the water, cover, and cook just until the
greens have wilted enough for you to be able to start tossing them, about 3 minutes.
Using tongs, toss the greens to blend the cooked ones into those that are still raw.
Cover and cook until the greens are just tender, but not overcooked and soggy, about 4
minutes more. Remove from the heat and serve.
Nutritional Analysis per Serving: calories 160, carbohydrates 13 g, fiber 3 g, protein 6 g, fat 12 g, sodium
343 mg, sugar 0 g
 Chard Tagine
SERVES 4

A tagine is a Moroccan stew that is often served with couscous. For a

double Grain Brain hit, you might serve this particular stew with
Cauliflower “Couscous” (here) for a memorable all-vegetable meal.

2 bunches rainbow chard, chopped

¼ cup extra-virgin olive oil
1 shallot, peeled and minced
1 cup chopped red onion
1½ teaspoons paprika
½ teaspoon ground coriander
¼ teaspoon ground cinnamon
Salt and pepper
¼ cup chopped fresh cilantro
¼ cup chopped fresh flat-leaf parsley
1 tablespoon flaxseed
1 teaspoon freshly squeezed lemon juice
Wash the chard well under cold running water. Place in a colander to drain, but
do not dry.
Heat the oil in a large frying pan over medium heat. Add the shallot and onion,
along with the paprika, coriander, and cinnamon. Cook, stirring occasionally, until the
onion is very soft, about 10 minutes.
Add the reserved chard and season with salt and pepper to taste. Cover, keeping
the lid askew, and cook, stirring occasionally, until the chard is tender, about 5
minutes. Remove from the heat, stir in the cilantro, parsley, flaxseed, and lemon juice,
and serve.
Nutritional Analysis per Serving: calories 256, carbohydrates 16 g, fiber 6 g, protein 6 g, fat 21 g, sodium
635 mg, sugar 5 g
 Spinach with Scallions and Pumpkin Seeds
SERVES 4

The pumpkin seeds and scallions add a little crunch and snap to the
wilted spinach. You could also use toasted pine nuts, chopped walnuts,
or cashews in place of the pumpkin seeds.

1 pound curly-leaf spinach, tough stems removed

1 tablespoon avocado oil
Salt and cracked black pepper
¼ cup toasted pumpkin seeds
¼ cup chopped scallions (including some of the green part)
Wash the spinach well. Using a salad spinner, spin to dry slightly. You want to
have some droplets of water clinging to the leaves.
Heat the oil in a large frying pan over medium heat. Add the spinach, season with
salt and pepper to taste, and, using tongs, toss and turn to just wilt. This shouldn’t take
more than a minute. Toss in the pumpkin seeds and scallions and serve immediately.
Nutritional Analysis per Serving: calories 93, carbohydrates 5 g, fiber 2 g, protein 5 g, fat 7 g, sodium 357
mg, sugar 0 g
 Grilled Radicchio
SERVES 4

Radicchio, like all chicories, can be quite bitter, but once it is grilled the
flavor mellows. Just before it is finished grilling, I often lay a couple of
slices of soft cheese on the top and let it melt a bit into the radicchio,
rather than shave Parmesan on after it has cooked. This dish can add a
bit of pizzazz to grilled meats, poultry, or fish.

4 heads radicchio, trimmed and halved lengthwise

¼ cup extra-virgin olive oil
¼ cup balsamic vinegar
Salt and pepper
Parmesan cheese, for optional shaving
Lay the radicchio halves, cut-side up, on a rimmed baking sheet. Combine the oil
and vinegar and drizzle it over the top of each piece. Set aside to marinate for 30
minutes.
Preheat and oil the grill; alternatively, oil a stovetop grill pan over high heat.
Season the radicchio with salt and pepper to taste. Place, cut-side up, on the
preheated grill (or stovetop grill pan) and grill, turning occasionally, until lightly
colored and cooked through, about 10 minutes.
Using tongs, transfer the radicchio to a serving platter. Let cool just a bit and
then, if desired, shave Parmesan over the top and serve.
Nutritional Analysis per Serving: calories 128, carbohydrates 2 g, fiber 0 g, protein 0 g, fat 14 g, sodium
152 mg, sugar 2 g
 Cabbage and Onion Braise
SERVES 4

Braising the cabbage in wine softens some of the bitterness and makes a
lovely flavorful broth. This is a recipe you can truly make your own by
changing the spices and adding herbs and/or chiles or a touch of citrus.
You don’t have to add the stevia, but it does help bring out the cabbage’s
sweetness.

¼ cup unsalted butter

1 medium head green cabbage, cored and shredded
1 large onion, sliced crosswise and separated into rings
1 red bell pepper, seeded and finely diced
1 green bell pepper, seeded and cut lengthwise into strips
1 teaspoon stevia powder
1 teaspoon caraway seeds
Salt and pepper
¼ cup dry white wine
Preheat the oven to 350°F.
Melt the butter in a large heavy-bottomed oven-safe saucepan over medium heat.
Add the cabbage, onion, and bell peppers, tossing to blend. Sprinkle on the stevia and
caraway seeds and season with salt and pepper to taste. Add the white wine and again
toss to blend.
Cover and transfer to the preheated oven. Cook, covered, until the vegetables are
very tender and well flavored, about 30 minutes. Remove from the oven and serve.
Nutritional Analysis per Serving: calories 171, carbohydrates 13 g, fiber 5 g, protein 3 g, fat 11 g, sodium
174 mg, sugar 6 g
 Asparagus with Walnut Aioli
SERVES 4

Aioli is a garlic-based sauce from the Provence region of France. It is

traditionally served as a sauce for steamed vegetables, fish, or hard-
boiled eggs, but it can also be used as a garnish for fish stews. It can be
flavored in many different ways, but this walnut version is one of my
favorites. Although the recipe calls for asparagus, don’t hesitate to use
the sauce with other vegetables.

1½ pounds (about 30 spears) asparagus, trimmed of woody ends

1 tablespoon extra-virgin olive oil
Salt
½ cup Walnut Aioli (recipe follows)
2 tablespoons chopped toasted walnuts, optional
Preheat the oven to 400°F.
Lay out the asparagus on a rimmed baking sheet. Add the olive oil and salt to
taste and toss to coat. Transfer to the preheated oven and roast until still slightly crisp
and showing just a hint of char, about 18 minutes.
Remove from the oven and place on a serving platter. Spoon the aioli over the
top, sprinkle with toasted walnuts, if desired, and serve.
Nutritional Analysis per Serving: calories 266, carbohydrates 7 g, fiber 4 g, protein 6 g, fat 26 g, sodium
184 mg, sugar 2 g
 Walnut Aioli
MAKES ABOUT 2¼ CUPS

4 large egg yolks, at room temperature

2 teaspoons roasted garlic puree (see here)
3 tablespoons freshly squeezed lemon juice
2¾ cups extra-virgin olive oil
¼ cup walnut oil
½ cup finely chopped toasted walnuts
Salt
Cayenne pepper
Combine the egg yolks with the garlic in the bowl of a food processor fitted with
the metal blade and process to blend. With the motor running, add the lemon juice
through the feed tube. When the juice has blended, begin to add the olive and walnut
oils in a slow, steady stream. The sauce should be quite thick and creamy.
Scrape the mixture into a clean bowl. Stir in the walnuts and season with salt and
cayenne to taste. Use immediately, or cover and store in the refrigerator for up to 3
days.
Nutritional Analysis per Serving (2 tablespoons): calories 177, carbohydrates 0 g, fiber 0 g, protein 1 g, fat
20 g, sodium 17 mg, sugar 0 g
 Grilled Asparagus and Spring Onions
SERVES 6

This dish is perfect in the spring when both asparagus and new, almost-
sweet onions are in their prime. If you can’t find spring onions, look for
large scallions to use in their place.

1 pound asparagus, trimmed of woody ends

1 pound very small spring onions or large scallions, trimmed
1 cup extra-virgin olive oil
Salt and pepper
2½ tablespoons champagne vinegar
1½ tablespoons Dijon mustard
Preheat and oil the grill. Alternatively, preheat the oven to 400°F.
Combine the asparagus and onions on a rimmed baking sheet (nonstick if you’re
planning to use the oven). Add ¼ cup of the oil, season with salt and pepper to taste,
and toss to coat well.
Place the vegetables directly on the preheated grill and grill, turning frequently,
until crisp-tender and nicely caramelized, about 8 minutes. If roasting, place the
baking sheet in the preheated oven and roast, turning frequently, for about the same
amount of time.
While the vegetables are grilling, make the dressing. Combine the vinegar and
mustard in a small mixing bowl, whisking to combine. Whisk in the remaining ¾ cup
olive oil, beating to emulsify. Season with salt and pepper to taste.
Remove the vegetables from the grill or oven and place on a serving platter.
Drizzle the dressing over the top and serve.
Nutritional Analysis per Serving: calories 365, carbohydrates 10 g, fiber 3 g, protein 3 g, fat 38 g, sodium
209 mg, sugar 3 g
 Grilled Sweet and Sour Beets
SERVES 6

I guarantee that people who think they don’t like beets will love this dish.
There is now such a wide variety of beets available that you can make
this dish into a rainbow of colors and sizes. I have seen white, candy
cane, yellow, purple, Chioggia, baby, and so on. The best thing about
beets is that their greens are as useful and delicious as the root, so don’t
discard them—you can use them to make Sautéed Greens (here)
tomorrow.

¼ cup extra-virgin olive oil

¼ cup balsamic vinegar
1 tablespoon red wine vinegar
1 tablespoon stevia powder
1 teaspoon minced garlic
2 pounds cooked whole small beets or quartered large beets
Salt and pepper
Combine the oil with the vinegars in a large bowl, whisking to blend. Add the
stevia and garlic, whisking to incorporate. Set aside, whisking occasionally, until the
flavors blend.
When blended, add the beets, tossing to coat. Season with salt and pepper to
taste. Set aside, tossing occasionally, for 30 minutes.
Preheat and oil the grill. Alternatively, preheat the oven to 375°F.
Place the beets on the preheated grill and grill, turning occasionally, until nicely
glazed, about 5 minutes. If roasting, place the beets in a single layer on a rimmed
baking sheet, place in the preheated oven, and roast until nicely glazed, about 6
minutes. Remove from the grill or oven and serve hot or at room temperature.
Nutritional Analysis per Serving: calories 157, carbohydrates 16 g, fiber 3 g, protein 2 g, fat 9 g, sodium
154 mg, sugar 13 g
 Radishes Braised in Butter
SERVES 4

Most Americans think of radishes used raw in a salad or as a garnish on a

taco, but the French have been braising them in butter for generations.
They are an inexpensive vegetable with lots of flavor, and the butter
softens their piquancy so they make a tasty dish alongside almost any
protein. The greens may also be used in salads or in a braise with other
spicy greens; or, if you like, you can cut them into slivers and toss the
raw greens with the warm radishes just before serving.

2 bunches crisp red radishes

3 tablespoons unsalted butter
⅓ cup chicken stock (here), low-sodium chicken broth, or water
¼ teaspoon stevia powder
Salt and pepper
Trim the radishes, leaving just a bit of the stem. Scrub them well, as dirt can
often cling around the stem and root end. If they have stringy rootlets, pull off and
discard.
Melt the butter over medium heat in a frying pan large enough to hold the radishes
in a single layer. Add the radishes, stock, and stevia and season with salt and pepper
to taste. Cover, lower the heat, and braise until easily pierced with the point of a small
sharp knife, about 20 minutes. Remove from the heat and serve.
Nutritional Analysis per Serving: calories 109, carbohydrates 7 g, fiber 3 g, protein 2 g, fat 9 g, sodium 230
mg, sugar 4 g
 Braised Baby Artichokes
SERVES 6

Although they are not easy to find, baby artichokes are a real delicacy.
Braised, they become very tender and quite unlike the large globe
artichokes whose flesh has to be scraped off the leaves with your teeth.
This recipe is similar to the classic Italian take on a favorite
Mediterranean vegetable.

1 lemon
2 pounds baby artichokes
¼ cup plus 2 tablespoons extra-virgin olive oil
2 shallots, minced
2 garlic cloves, minced
Grated zest of 1 orange
½ cup dry white wine
Salt and pepper
Fill a large bowl with cold water. Cut the lemon in half and squeeze the juice
into the water. Then, add the squeezed halves.
Working with one at a time, trim the top prickly tips from each artichoke. Lay the
artichoke on its side and make one swift cut with a sharp knife to neatly trim about ¼
inch off the top. If the artichoke has a stem, use a vegetable peeler to peel off the tough
outer skin and lop off the dry bottom. Pull off any damaged outer leaves and then cut
the artichoke in half lengthwise. Immediately place each cut artichoke into the lemon
water to keep it from discoloring. Continue trimming until all of the artichokes are
done.
Cover the bottom of a large sauté pan with ¼ cup of the olive oil. Place over
medium heat and add the shallots and garlic. Cook, stirring frequently, just until
softened, about 2 minutes.
Add the artichokes, cut-side down. Add the orange zest and white wine and
season with salt and pepper to taste. Cover and bring to a simmer. Lower the heat and
simmer until the artichokes are tender, about 20 minutes.
Remove from the heat and drizzle with the remaining 2 tablespoons olive oil.
Taste and, if necessary, season with additional salt and pepper. Serve warm or at
room temperature. Or, cool, cover, and store in the refrigerator for up to 1 week.
Bring to room temperature before serving.
Nutritional Analysis per Serving: calories 117, carbohydrates 10 g, fiber 4 g, protein 2 g, fat 7 g, sodium
155 mg, sugar 2 g
 Grilled Parmesan Tomatoes
SERVES 4

One tomato is usually enough for a serving, but these are so tasty I
suggest you make a couple of extras—if not eaten, they can be served at
room temperature for lunch tomorrow. The tomatoes can also be cooked
entirely under a preheated broiler, but do watch carefully to keep the
cheese from burning.

4 large ripe but firm tomatoes

6 tablespoons grated Parmesan cheese
1 tablespoon chopped fresh basil
2 tablespoons unsalted butter, melted
Salt and pepper
Preheat and oil the grill or preheat the oven to 375°F.
Cut each tomato in half crosswise.
Combine the cheese and basil in a small bowl. Spoon equal portions of the
mixture on the cut side of each tomato half. Drizzle with melted butter and season with
salt and pepper to taste.
Place the tomatoes, cut-side up, on the preheated grill. Cover and grill for 3
minutes. Uncover and grill until the top is bubbling, another minute or so.
Alternatively, place the tomatoes on a rimmed baking sheet in the preheated oven and
bake until the top is bubbling, about 10 minutes. (If you want the tops to brown,
preheat the broiler and place the grilled tomatoes under the broiler for 30 seconds or
so.)
Remove from the grill or oven and serve.
Nutritional Analysis per Serving: calories 131, carbohydrates 9 g, fiber 2 g, protein 5 g, fat 9 g, sodium 341
mg, sugar 5 g
 Sautéed Cherry Tomatoes in Herbs
SERVES 4

This dish is lovely when done with cherry tomatoes of different sizes and
colors. Even if they are tiny, cut them in half—otherwise you’ll get a
good squirt of juice in the eye when you prick them with your fork. To
change the flavor, substitute extra-virgin olive oil for the butter.

⅓ cup unsalted butter

2 pints mixed cherry tomatoes, halved
Salt and pepper
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh basil
Heat the butter in a large frying pan over medium heat. Add the tomatoes, season
with salt and pepper to taste, and cook, stirring occasionally, until just barely soft and
oozing their juices, about 4 minutes. Do not overcook or you will have mush.
Remove from the heat and stir in the parsley, chives, and basil. Taste and, if
necessary, add additional salt. Serve warm or at room temperature.
Nutritional Analysis per Serving: calories 162, carbohydrates 6 g, fiber 2 g, protein 2 g, fat 15 g, sodium
299 mg, sugar 4 g
 Fried Green Plantains (Tostones)
SERVES 4

Plantains are not often found on most American tables, except on those
of families from Caribbean or Latin American countries, where they are
an everyday staple. One of the most popular ways to cook plantains is to
fry them until crisp and golden. Tostones also make an unsurpassed
snack. You can substitute extra-virgin olive oil or avocado oil for the
coconut oil.

Coconut oil
2 green plantains
Salt
Place about 3 inches of oil in a medium saucepan over medium-high heat. Bring
to 375°F on a candy thermometer.
While the oil is heating, peel the plantains and cut them crosswise into ¾-inch-
thick slices.
When the oil has reached temperature, begin frying the plantains. Do not crowd
the pan. Fry until just tender, about 3 minutes. Do not turn off the heat; maintain the
temperature.
Use a slotted spoon to lift the plantains from the oil and place on a double layer
of paper towels to drain for 1 minute.
Using a large fork, smash the warm slices into flattened rounds. Return to the hot
oil, in batches, and fry until very crisp and golden brown, about 4 minutes. Continue
frying until all of the plantains are done, transferring them back to the paper towels as
they finish.
Generously sprinkle with salt and serve while still hot and crisp.
Nutritional Analysis per Serving: calories 229, carbohydrates 29 g, fiber 2 g, protein 1 g, fat 13 g, sodium
294 mg, sugar 13 g
 Butternut Squash with Spinach and Pistachios
SERVES 4

You can make this dish with any type of hard winter squash, including
pumpkin. If you want to make it a main course, add about 8 ounces
crumbled ricotta salata or feta cheese when the squash is still hot. The
cheese will melt a bit and add some brininess to the sweet roasted
squash.

2 pounds butternut squash, peeled, seeded, and cut into large cubes
(see Note)
3 tablespoons clarified butter (see here), ghee, or unsalted butter,
melted
2 tablespoons balsamic vinegar
1 teaspoon freshly squeezed lemon juice
Salt and pepper
3 cups baby spinach or arugula or finely chopped greens of choice
½ cup toasted unsalted pistachios
Preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper and
set aside.
Combine the squash with the clarified butter, vinegar, and lemon juice in a large
mixing bowl. Season with salt and pepper to taste and toss to coat well.
Spread the seasoned squash in a single layer on the prepared baking sheet.
Transfer to the preheated oven and roast, turning occasionally, until golden brown and
tender, about 25 minutes.
Place the spinach in a large mixing bowl. Remove the squash from the oven and
add it to the spinach. Add the nuts and toss to blend. Taste and, if necessary, season
with additional salt and pepper. Serve immediately.
NOTE: Make sure that the squash cubes are of an equal size so that they roast evenly.
Nutritional Analysis per Serving: calories 248, carbohydrates 27 g, fiber 9 g, protein 5 g, fat 15 g, sodium
499 mg, sugar 6 g
 Zucchini Casserole with Prosciutto and Cheese
SERVES 4

This dish partners well with grilled meat or poultry since it is quite rich,
but it can certainly stand alone as a filling lunch or brunch dish, or even
as a light supper.

2 tablespoons extra-virgin olive oil

2 tablespoons unsalted butter
1½ pounds zucchini, cut crosswise into ¼-inch-thick slices
4 large eggs
½ cup chopped prosciutto
¼ cup chopped sun-dried tomatoes
¼ cup grated Asiago or Parmesan cheese
Pepper
Preheat the oven to 400°F.
Heat the oil and butter in a large cast-iron skillet over medium heat. Add the
zucchini and cook, stirring frequently, just until they begin to soften and exude their
liquid, about 5 minutes. Remove from the heat.
Beat the eggs in a large mixing bowl. Stir in the prosciutto, sun-dried tomatoes,
and cheese and season with pepper to taste. Pour the egg mixture over the zucchini.
Transfer to the preheated oven and bake until the center is set and the top is golden
brown, about 20 minutes. Remove from the oven, cut into quarters, and serve.
Nutritional Analysis per Serving: calories 294, carbohydrates 9 g, fiber 2 g, protein 17 g, fat 22 g, sodium
712 mg, sugar 5 g
 Celery and Fennel with Anchovy Sauce
SERVES 4

This dish is unusual in its flavor and in the combination of celery and
fennel, two vegetables we usually eat raw. Don’t forget to save some of
the fennel fronds for garnish—they add a wonderful freshness to the
warm vegetables.

½ cup chicken stock (here) or low-sodium chicken broth

2 garlic cloves, peeled
1 bay leaf
¼ teaspoon coriander seeds
¼ teaspoon fennel seeds
2 anchovy fillets, drained and chopped
1 tablespoon extra-virgin olive oil
1 tablespoon chopped fresh flat-leaf parsley
1 teaspoon chopped capers
1 teaspoon freshly grated orange zest
½ teaspoon red wine vinegar
Pepper
5 celery ribs, peeled and cut on the bias into ¼-inch-thick slices
2 fennel bulbs, quartered lengthwise and cut on the bias into ¼-inch-
thick slices
Fennel fronds, for optional garnish
Place the chicken stock in a small saucepan over medium heat. Add the garlic,
bay leaf, coriander, and fennel seeds and bring to a simmer. Cover and simmer until
the stock is well flavored, about 10 minutes. Strain the broth through a fine-mesh sieve
into a large, shallow saucepan or deep frying pan and set aside. Reserve the garlic but
discard the bay leaf and seeds.
Combine the garlic, anchovies, and oil in a small bowl. Use a fork to mash the
mixture together until quite smooth. Stir in the parsley, capers, orange zest, and
vinegar. Season with pepper to taste and set aside.
Heat the reserved seasoned chicken stock over medium heat. Add the celery and
fennel, cover, and bring to a simmer. Simmer, covered, until barely tender, about 4
minutes.
 Remove from the heat and drain well. Transfer to a warm serving bowl, add the
reserved anchovy sauce, season with pepper to taste, and toss to coat. Cover and let
marinate for 1 minute. Uncover and serve, garnished with fennel fronds, if desired.
Nutritional Analysis per Serving: calories 85, carbohydrates 11 g, fiber 5 g, protein 3 g, fat 4 g, sodium 349
mg, sugar 1 g
 Kohlrabi Gratin
SERVES 6

Kohlrabi is one of the most underused vegetables, probably because it

looks weird and few cooks know what to do with it. In Southeast Asia, it
is as popular as carrots are in the United States. Kohlrabi must be
thoroughly peeled before being cooked—first off is the outer layer of
skin, and then a second fibrous layer has to go. So when buying
kohlrabi, purchase more than you think you need because you are going
to lose much of it as you peel. This is another vegetable whose greens
can be eaten, but they are rarely attached unless bought straight from the
farm; they might be green or a beautiful purplish-pink.

1¼ cups unsweetened almond milk

2 garlic cloves, halved
2 bay leaves
2 thyme sprigs
½ teaspoon freshly grated nutmeg
4 pounds kohlrabi, peeled (see headnote) and cut crosswise into ⅛-
inch-thick slices
¾ cup grated Parmesan cheese
Salt and white pepper
¼ cup chopped raw almonds
Preheat the oven to 400°F. Generously butter a 2-quart casserole and set aside.
Combine the almond milk, garlic, bay leaves, thyme, and nutmeg in a small
saucepan over medium heat. Bring to a simmer and immediately remove from the heat.
Place the kohlrabi in a large mixing bowl. Pour the hot milk over the kohlrabi
through a fine-mesh strainer, discarding the solids. Add ½ cup of the cheese, season
with salt and white pepper to taste, and toss to coat.
Using your hands, layer the kohlrabi slices in the casserole, taking care that they
are evenly spaced. Pour any remaining milk over the kohlrabi and sprinkle the
remaining ¼ cup cheese over the top. Cover with aluminum foil and transfer to the
preheated oven. Bake for 30 minutes. Uncover, sprinkle the almonds over the top, and
continue to bake until the top is golden brown and the kohlrabi is cooked through,
about 15 minutes more. Remove from the oven and serve.
Nutritional Analysis per Serving: calories 237, carbohydrates 23 g, fiber 5 g, protein 13 g, fat 11 g, sodium
438 mg, sugar 9 g
 Cauliflower with Lemon-Parsley Butter
SERVES 4

A wonderfully fragrant sauce accents the sweetness of the roasted

cauliflower in this recipe. The nutty crunch of the sunflower seeds adds
that over-the-top extra dimension. This dish can also be served as a
warm salad with the addition of chunks of cheese and/or chopped bitter
greens.

1 head white, yellow, or purple cauliflower or broccoflower

¼ cup clarified butter (see here), ghee, or unsalted butter, melted
Salt and pepper
Juice and grated zest of 1 lemon
1 cup fresh flat-leaf parsley leaves
2 tablespoons extra-virgin olive oil
½ cup sunflower seeds
Preheat the oven to 425°F.
Cut the cauliflower into florets and place in a mixing bowl. Add the clarified
butter, season with salt and pepper to taste, and toss to coat. Transfer to a rimmed
baking sheet and place in the preheated oven. Roast, turning occasionally, until tender
and slightly charred, about 25 minutes.
While the cauliflower is roasting, prepare the sauce. Place the lemon juice and
zest, parsley, and olive oil in the bowl of a food processor fitted with the metal blade
and process until almost a puree. Season with salt and pepper to taste.
Remove the cauliflower from the oven and pour the sauce over the top. Add the
sunflower seeds and toss to coat. Serve hot or at room temperature.
Nutritional Analysis per Serving: calories 335, carbohydrates 12 g, fiber 6 g, protein 7 g, fat 31 g, sodium
180 mg, sugar 4 g
 Cauliflower “Couscous”
SERVES 4

With so much interest in plant-based diets, cooks have come up with all
kinds of inventive methods for cooking vegetables. Turning cauliflower
into little couscous-like nuggets is one of the winners. Steamed, it can
become a base for stews and sauces; it can also be seasoned in any
number of ways to make a terrific side dish. I will give you a couple of
ideas of things to do with this vegetable “couscous,” but I urge you to
use your imagination to take it all over the world with the addition of
other vegetables, spices, sauces, and/or herbs.

1 head cauliflower (see Note)

Cut the cauliflower into pieces and place them in the bowl of a food processor
fitted with the metal blade. Process using quick on and off turns until the cauliflower
looks like tiny little nuggets. Watch carefully, as it doesn’t take long to turn nuggets
into puree. If you don’t have a food processor, you can either grate the cauliflower on
the large holes of a box grater or chop it using a very sharp chef’s knife.
VARIATIONS: Here is where the fun begins.
You can line a steamer basket with cheesecloth and set it in a large stockpot with
just enough water to come up to the bottom of the steamer basket. Bring the water to a
boil over high heat. Place the cauliflower nuggets in the steamer basket and season
with salt to taste. Cover and steam just until the cauliflower is barely cooked, about 4
minutes. Again, don’t turn it into mush. This gives you a plain couscous-like base for
sauces or stews.
Or, you can heat about 2 tablespoons extra-virgin olive oil in a large frying pan.
Add 1 finely diced onion and 1 teaspoon minced garlic and cook, stirring, just until
soft, about 3 minutes. Add the raw cauliflower nuggets, season with salt and pepper to
taste, and cook, stirring, until the cauliflower begins to color, about 5 minutes.
Remove from the heat and stir in 1 tablespoon minced fresh herbs of choice, chopped
scallions, chopped olives or sun-dried tomatoes, orange zest, or pomegranate seeds
and serve as a side dish. Or, when sautéing the onion and garlic, you can add chopped
nuts or pine nuts, diced celery, a couple of handfuls of chopped bitter greens, or
anything you like that might work with the protein or stew you are serving it with.
NOTE: Many people discard the core of the cauliflower and use only the florets to
make “couscous.” I have found that there is absolutely no sound reason for doing this
—the core tastes only a bit stronger than the florets and adds at least one more serving
to the mix.
Nutritional Analysis per Serving (1 cup): calories 38, carbohydrates 7 g, fiber 4 g, protein 3 g, fat 1 g,
sodium 170 mg, sugar 3 g
 Sesame-Scented Green and Yellow Beans
SERVES 4

The mix of green and yellow accented with the black sesame seeds
creates a beautiful side dish for almost any protein. If you can’t find
black sesame seeds, toast some white ones to a nice golden brown.

8 ounces green beans, trimmed

8 ounces yellow wax beans, trimmed
1 tablespoon toasted sesame oil
2 teaspoons unsalted butter, melted
1 tablespoon black sesame seeds
Salt and pepper
Set a steamer basket in a large saucepan with just enough water to come up to the
bottom of the steamer basket. Bring the water to a boil over high heat. Place the beans
in the steamer basket, cover, and steam until crisp-tender, about 5 minutes.
Remove from the steamer and pat dry. Place on a serving plate and add the
sesame oil, butter, and sesame seeds, tossing to coat well. Season with salt and
pepper to taste and serve hot or at room temperature.
Nutritional Analysis per Serving: calories 91, carbohydrates 7 g, fiber 3 g, protein 2 g, fat 7 g, sodium 152
mg, sugar 3 g
 Green Beans with Walnuts
SERVES 4

These beans are a perfect match with almost any meat or fish. The
walnuts add an unusual dimension so that everyday green beans become
the star of the plate.

1 pound green beans, trimmed and cut crosswise into 2-inch pieces
3 tablespoons unsalted butter
⅓ cup chopped raw walnuts
1 teaspoon freshly grated orange zest
Salt and pepper
Place the beans in a large stockpot and cover with cold water. Bring to a boil
over high heat and then immediately lower the heat to a simmer. Simmer until crisp-
tender, about 4 minutes. Remove from the heat and drain well. Pat dry.
Heat the butter in a medium frying pan over medium heat. Add the walnuts and
cook, stirring constantly, just until the nuts begin to color, about 2 minutes. Add the
beans and, using tongs, toss and turn to coat well. Add the orange zest and season with
salt and pepper to taste. Transfer to a large bowl and serve.
Nutritional Analysis per Serving: calories 171, carbohydrates 8 g, fiber 4 g, protein 4 g, fat 15 g, sodium
151 mg, sugar 3 g
 Meat

Roast Tenderloin of Beef Wrapped in Bacon

Steak Diane
Filet Mignon with Compound Butter
London Broil with Grilled Mushrooms
Grilled Spiced Flank Steak
Southwest-Style Rib-Eye Steaks
Braised Beef Brisket
Meatloaf Stuffed with Hard-Boiled Eggs
Traditional Chophouse Mixed Grill
Tex-Mex Cowboy Burgers with Tomato-Onion Salsa
Grilled Veal Chops with Arugula
Veal Saltimbocca
Calf’s Liver and Onions
Roasted Leg of Lamb with Ginger Sauce
Grilled Butterflied Leg of Lamb with Eggplant Compote
Lamb and Fennel with Mint Salad
Braised Lamb Shanks with Green Olives
Quick “Moussaka”
Stuffed Pork Loin
Pork Tenderloin with Sweet Spiced Onion Jam
Grilled Pork Chops with Salsa Verde
Gruyère-Glazed Pork Chops
Adobo Pork
Stir-Fried Pork with Watercress
Slow-Roasted Spareribs
 Roast Tenderloin of Beef Wrapped in Bacon
SERVES 6

This is the ultimate dinner party or buffet dish. It can be served hot or at
room temperature, and the smoky, fatty bacon is the perfect foil for the
tender, mildly flavored meat. A lovely platter of mixed roasted vegetables
(here) would make the meal complete—they, too, can be served hot or at
room temperature.

1 (1½-pound) tenderloin of beef, trimmed of all fat and silverskin

Cracked black pepper
1 pound thick-sliced bacon
Preheat the oven to 450°F.
Season the tenderloin generously with cracked black pepper.
Lay out the bacon slices, slightly overlapping, on a clean work surface. When
finished you should have a rectangle large enough to cover the beef. Lay the tenderloin
in the center of the bacon rectangle and then pull the bacon up on both sides to
completely cover the meat. Using kitchen twine, tie the bacon in place around the meat
by wrapping the twine around the meat in sections about 2 inches apart.
Place the bacon-wrapped tenderloin in the center of a small roasting pan in the
preheated oven. Roast until an instant-read thermometer inserted into the center reads
125°F for rare or 140°F for medium-rare, about 25 minutes.
Remove from the oven and allow to rest for 10 minutes. Cut the twine and
discard it. Then cut the bacon-wrapped meat crosswise into ½-inch-thick slices and
serve.
Nutritional Analysis per Serving: calories 280, carbohydrates 0 g, fiber 0 g, protein 31 g, fat 15 g, sodium
695 mg, sugar 0 g
 Steak Diane
SERVES 4

This classic, old-time restaurant dish is easily made at home. The most
important thing to remember is that the steaks cook very quickly, and
since they are low in fat, if you overcook them they will be dry and
tough.

4 (6-ounce) filet mignon steaks

Salt and pepper
4 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
3 tablespoons minced shallot
1 tablespoon cognac
4 tablespoons chopped fresh flat-leaf parsley
2 teaspoons beef stock (here) or low-sodium beef broth
1 teaspoon Dijon mustard
½ teaspoon Worcestershire sauce
Place the steaks on a clean, flat work surface and, using a meat mallet, pound
until approximately ½ inch thick. Season with salt and pepper to taste.
Heat 2 tablespoons of the butter with the olive oil in a large frying pan over
medium-high heat. When very hot but not smoking, add the steaks. Fry for about 90
seconds and then turn and fry for another 30 seconds. Do not overcook; the meat
should be very rare as it will continue to cook while it sits, and the hot sauce will
cook it further. Remove the pan from the heat and transfer the steaks to a warm serving
platter.
Add the shallot to the pan and return it to medium heat. Stir to blend the shallot
into the pan juices and then add the cognac, swirling the pan to combine. Stir in 3
tablespoons of the parsley, along with the stock, mustard, and Worcestershire sauce.
When blended, stir in the remaining 2 tablespoons butter. When the butter has melted
into the pan sauce, taste and, if necessary, season with salt and pepper to taste.
Pour the sauce over the steaks, sprinkle with the remaining 1 tablespoon parsley,
and serve immediately.
Nutritional Analysis per Serving: calories 425, carbohydrates 2 g, fiber 0 g, protein 33 g, fat 31 g, sodium
401 mg, sugar 1 g
 Filet Mignon with Compound Butter
SERVES 4

Although filet mignon is extremely tender, because it is low in fat it is not

as richly flavored as many other steaks. The melting butter adds just that
extra ounce of fat and flavor needed to heighten the beefiness of the filet.
Compound butters are easy to make and a boon to keep on hand as they
add elegant flavor to all types of grilled meats, poultry, and even fish.
The following recipe should yield enough to season quite a few dishes.

4 (5-ounce) filet mignon steaks

1 tablespoon extra-virgin olive oil
Salt and pepper
4 tablespoons Compound Butter (recipe follows)
Rub the steaks on all sides with the oil and then season with salt and pepper to
taste.
Place a heavy-bottomed frying pan over high heat. When very hot, add the
seasoned steaks and fry, turning occasionally, for about 9 minutes for rare (125°F on
an instant-read thermometer), or until they reach the desired degree of doneness.
Remove from the pan and allow to rest for 2 minutes. Place 1 tablespoon
compound butter on the top of each hot steak, allowing it to melt slightly before
serving.
Nutritional Analysis per Serving: calories 346, carbohydrates 1 g, fiber 0 g, protein 27 g, fat 25 g, sodium
285 mg, sugar 0 g
 Compound Butter
MAKES 1 CUP

1 cup unsalted butter, at room temperature

1 shallot, minced
1 tablespoon chopped fresh flat-leaf parsley
1 teaspoon freshly squeezed lemon juice
Salt and pepper
Combine the butter, shallot, parsley, and lemon juice in the bowl of a food
processor fitted with the metal blade and process to thoroughly blend.
Using a rubber spatula, scrape the butter into the center of a piece of plastic wrap
or waxed paper. Fold the wrap over the butter and form the butter into a neat log about
1½ inches in diameter. Tightly close the ends of the plastic wrap and transfer the log
to the refrigerator. Chill until firm, at least 1 hour, or freeze for up to 3 months.
When ready to use, unwrap the log and cut the butter crosswise into ¼-inch-thick
slices. Bring to room temperature before serving.
NOTE: Other herbs may replace or be combined with the parsley. Tarragon,
marjoram, and basil are particularly good choices.
Nutritional Analysis per Serving: calories 102, carbohydrates 1 g, fiber 0 g, protein 0 g, fat 11 g, sodium 37
mg, sugar 0 g
 London Broil with Grilled Mushrooms
SERVES 4

This recipe can be made with almost any steak or chop except filet
mignon, which is too tender to take a long marination. The steak-
mushroom combination also makes a fantastic salad either placed on top
of or tossed with arugula and tomatoes—or, in fact, almost any other
vegetable you like.
An outdoor grill adds lovely flavor to this, but if you don’t have one,
a stovetop grill pan is the next best alternative. They are inexpensive and
easy to use, with the resulting char resembling grilled meat.

1 (1¼-pound) round steak (about 1½ inches thick)

¾ cup extra-virgin olive oil
¼ cup balsamic vinegar
1 teaspoon freshly grated orange zest
4 tablespoons chopped fresh flat-leaf parsley
Salt and pepper
4 large portobello mushroom caps
Place the steak in a large resealable plastic bag along with the oil, vinegar,
orange zest, and 1 tablespoon of the parsley. Seal and push the steak around to coat
well. Refrigerate for at least 1 hour but no more than 3 hours.
When ready to grill, remove the meat from the refrigerator and bring to room
temperature. Preheat and oil the grill; alternatively, preheat a stovetop grill pan over
medium-high heat.
Remove the steak from the plastic bag and season with salt and pepper to taste.
Place the mushroom caps in the plastic bag, seal, and push them around to coat.
Remove the mushrooms from the bag and season with salt and pepper to taste.
Place the steak and the mushrooms, caps down, on the preheated grill (or
stovetop grill pan) and grill for 10 minutes.
Turn the steak and grill for another 10 minutes for medium-rare, or until it
reaches the desired degree of doneness on an instant-read thermometer. At the same
time, turn the mushrooms and move them to the outer edge of the grill. Grill until just
beginning to char, about 8 minutes more. Remove from the grill. Remove the steak
from the grill and set aside for 5 minutes.
Cut the steak and mushrooms into strips and place on a platter. Sprinkle with the
remaining 3 tablespoons parsley and serve.
Nutritional Analysis per Serving: calories 345, carbohydrates 6 g, fiber 2 g, protein 33 g, fat 21 g, sodium
345 mg, sugar 4 g
 Grilled Spiced Flank Steak
SERVES 6

You can make this as hot and spicy as you wish. Mixed peppercorns,
available at most supermarkets, are somewhat milder than straight black
peppercorns. This sliced steak is terrific as a salad topper or served with
an assortment of grilled vegetables.

2 tablespoons mixed or all-black cracked peppercorns

½ teaspoon cayenne pepper, or to taste
½ teaspoon hot paprika
½ teaspoon garlic salt
Salt
1 (2-pound) beef or veal flank steak
Preheat and oil the grill; alternatively, preheat a stovetop grill pan over medium-
high heat.
Combine the cracked pepper with the cayenne, paprika, garlic salt, and salt to
taste in a small bowl. Generously coat both sides of the steak with the pepper mix.
Place on the preheated grill (or stovetop grill pan) and grill for 6 minutes. Turn
and grill for an additional 7 minutes for medium-rare, or until it reaches the desired
degree of doneness on an instant-read thermometer.
Remove the steak from the grill and place on a cutting board to rest for 3 minutes.
Cut on the bias into thin slices and serve.
Nutritional Analysis per Serving: calories 234, carbohydrates 2 g, fiber 1 g, protein 31 g, fat 11 g, sodium
189 mg, sugar 0 g
 Southwest-Style Rib-Eye Steaks
SERVES 4

Rib-eye steaks can be either boneless or bone-in; I prefer the latter. A

first-class rib-eye is well marbled with fat and quite tender. Although
grass-fed beef is more readily available, a buffalo rib-eye is equally
delicious if you can find it. The green chile sauce is mild and can be used
on any meat or poultry to add a hint of zestiness. It keeps, tightly covered
and refrigerated, for up to 2 weeks.

1 pound fresh mild green chiles, such as Anaheim

2 tablespoons coconut oil
1 cup chopped onion
1 teaspoon minced garlic
1 cup beef stock (here) or low-sodium beef broth
Salt and pepper
4 (12-ounce) rib-eye steaks (about 1½ inches thick)
2 tablespoons ground dried chiles, such as ancho
Preheat the oven to 450°F.
Place the fresh chiles on a nonstick baking pan and roast until well charred, about
20 minutes. Remove from the oven and allow to cool.
When the chiles are cool enough to handle, peel, stem, and seed them.
Heat the oil in a medium saucepan over medium heat. Add the onion and garlic
and sauté for 3 minutes. Add the reserved chiles, along with the beef stock and salt
and pepper to taste. Bring to a simmer and simmer until quite thick, about 20 minutes.
Transfer the sauce to a blender. Holding down the lid with a kitchen towel (to
keep the heat from pushing it off), process until smooth. Transfer to a serving bowl to
pass when you serve the steaks.
Preheat and oil the grill; alternatively, preheat a stovetop grill pan or cast-iron
skillet over medium-high heat.
Season both sides of the steaks with the ground chiles and salt and pepper to
taste. Place on the preheated grill (or stovetop grill pan) and grill for 10 minutes. Turn
the steak and grill for 12 additional minutes for medium-rare (135°F on an instant-read
thermometer), or until cooked to the desired degree of doneness.
Remove from the grill and serve with the sauce on the side.
Nutritional Analysis per Serving: calories 754, carbohydrates 14 g, fiber 3 g, protein 79 g, fat 42 g, sodium
396 mg, sugar 7 g
 Braised Beef Brisket
SERVES 6

You cannot imagine a more flavorful “pot roast” than this brisket. The
onions seep into the meat during the slow braise and melt into the most
delicious gravy you can imagine.

1 (2½-pound) beef brisket

Salt and pepper
2 tablespoons avocado oil
6 large onions, cut crosswise into thin slices
1 tablespoon minced garlic
Season the meat with salt and pepper to taste.
Heat the oil in a Dutch oven over medium heat. Add the seasoned meat and sear,
turning frequently, until nicely browned, about 5 minutes.
Transfer the meat to a plate. Lay the onions and garlic in the bottom of the pan.
Place the meat on top of the onions, cover, and cook until the meat is fork tender and
the onions have melted into a gravy, about 2 hours. After about 1 hour, you can lower
the heat, but keep the pan covered or the liquid from the onions will evaporate.
Using tongs, transfer the meat to a cutting board. Cut the meat across the grain
into thin slices. Place on a serving platter and spoon the onion gravy over the top.
Serve immediately.
Nutritional Analysis per Serving: calories 303, carbohydrates 15 g, fiber 3 g, protein 34 g, fat 11 g, sodium
445 mg, sugar 6 g
 Meatloaf Stuffed with Hard-Boiled Eggs
SERVES 6

I do wonder what prompted the first cook to place hard-boiled eggs

down the center of a meatloaf, but perhaps those many years ago she was
already aware of the Grain Brain regimen. I say “she” because I am
pretty sure it was a home cook and mom in the 1930s who came up with
a version of this recipe to feed her hungry family.

12 ounces ground beef

12 ounces ground pork
1 cup finely chopped onion
1 cup grated Parmesan cheese
1 tablespoon finely chopped fresh basil
1 teaspoon finely chopped fresh oregano
1 teaspoon minced garlic
1 large egg, beaten
Salt and pepper
3 large hard-boiled eggs (see here), peeled
½ cup beef stock (here) or low-sodium beef broth
½ cup diced canned or fresh tomatoes, with their juice
1 tablespoon extra-virgin olive oil
Preheat the oven to 375°F.
Combine the beef and pork with the onion, grated cheese, basil, oregano, and
garlic, using your hands to mix. Add the raw egg, season with salt and pepper to taste,
and continue to mix with your hands until completely blended.
Place half of the meat mixture in the center of a baking dish, forming it into a neat
rectangle approximately 4 inches wide. Arrange the hard-boiled eggs down the center
of the rectangle. Place the remaining meat over the top of the eggs and, using your
hands, enclose the eggs as you form the meat into a neat, seamless rectangle.
Combine the beef stock and tomatoes in a small mixing bowl. Season with salt
and pepper to taste.
Using a pastry brush, generously coat the exterior of the meatloaf with oil. Pour
the beef stock mixture into the pan and transfer to the preheated oven.
 Bake, occasionally basting with the pan liquid, until an instant-read thermometer
inserted into the thickest part registers 155°F, about 45 minutes.
Remove from the oven and let rest for about 10 minutes before cutting crosswise
into thick slices. Place on a serving platter and spoon any remaining pan juices over
the meat. Serve hot or at room temperature.
Nutritional Analysis per Serving: calories 376, carbohydrates 4 g, fiber 1 g, protein 34 g, fat 23 g, sodium
633 mg, sugar 2 g
 Traditional Chophouse Mixed Grill
SERVES 4

A mixed grill has been a traditional lunch in men’s clubs for generations
but is rarely found on menus today. It can have kidneys and sausages
added to the mix as well as the meats I use in this recipe. It is often
served with a bowl of grainy mustard and some sour pickles. If you
don’t have an outdoor grill, a stovetop grill pan can be used, but you will
most likely have to cook the various ingredients in batches.

2 tomatoes, cored and halved crosswise

⅓ cup clarified butter (see here), ghee, or unsalted butter, melted
Salt and pepper
2 tablespoons grated Parmesan cheese
2 red onions, halved crosswise
4 large button mushroom caps
1 (1-pound) sirloin steak
2 small slices calf’s liver (about 5 ounces total), halved
4 (3-ounce) lamb rib chops
4 thick slices slab bacon or pork belly (about 3 ounces total)
Preheat and oil the grill; alternatively, preheat a stovetop grill pan over medium-
high heat.
Using a pastry brush, lightly coat the cut side of each tomato half with clarified
butter. Season with salt and pepper to taste and sprinkle with the grated cheese. Set
aside.
Run a metal skewer crosswise through each onion half to help it hold its shape
when grilling. Using a pastry brush, lightly coat the cut side of each half with clarified
butter and season with salt and pepper to taste. Set aside.
Using a pastry brush, lightly coat the mushrooms with clarified butter and season
with salt and pepper to taste. Set aside.
Rub the steak, liver, and lamb chops with clarified butter and season with salt
and pepper to taste.
Place the steak in the center of the grill, cover, and grill for 10 minutes. Uncover,
turn the steak, and place the liver, lamb chops, bacon, tomatoes, onions, and
mushrooms on the grill, with the lamb nearest the hotter center. Cover and grill,
turning the liver, lamb, bacon, and onion once, for another 10 minutes, for the steak to
reach medium-rare and the lamb medium, or until they reach the desired degree of
doneness on an instant-read thermometer. At about 6 minutes begin checking the liver,
bacon, and vegetables as you don’t want them to overcook. (If using a stovetop grill
pan, everything will have to be done in batches.)
Remove all of the meats and vegetables from the grill. Remove the skewers from
the onions.
Cut the steak into slices and place an equal portion on each of four dinner plates.
Place a lamb chop, a slice each of liver and bacon, an onion half, a tomato half, and a
mushroom on each plate and serve.
Nutritional Analysis per Serving: calories 502, carbohydrates 11 g, fiber 2 g, protein 41 g, fat 32 g, sodium
480 mg, sugar 5 g
 Tex-Mex Cowboy Burgers with Tomato-Onion Salsa
SERVES 4

A little Tex-Mex twist to the classic burger elevates it up and away from
the bun and fries. You can make both the burgers and the salsa as hot or
as mild as you wish by adjusting the amount of fresh chiles you add.

8 ounces ground sirloin

8 ounces ground pork
3 tablespoons finely chopped red bell pepper
2 tablespoons finely chopped red onion
2 teaspoons ground dried chiles, such as ancho
½ teaspoon ground cumin
Salt and pepper
1 cup Tomato-Onion Salsa (recipe follows)
Preheat and oil the grill; alternatively, preheat a stovetop grill pan or a cast-iron
frying pan over medium-high heat.
Combine the sirloin and pork with the bell pepper, onion, ground chiles, cumin,
and salt and pepper to taste. Using your hands, mix well to blend. Form the mixture
into 4 flattened patties of equal size.
Place the patties on the preheated grill (or stovetop pan) and grill for 5 minutes.
Turn and grill for another 5 minutes for medium-well (160°F on an instant-read
thermometer), or until cooked to the desired degree of doneness. Serve, topped with
salsa.
Nutritional Analysis per Serving: calories 225, carbohydrates 8 g, fiber 2 g, protein 22 g, fat 12 g, sodium
301 mg, sugar 4 g
 Tomato-Onion Salsa
MAKES ABOUT 1¼ CUPS

8 ounces Roma tomatoes, peeled, seeded, and coarsely chopped

1 small red onion, coarsely chopped
1 garlic clove, minced
½ teaspoon minced seeded hot red chile pepper, or to taste
½ teaspoon freshly squeezed lime juice
¼ cup chopped fresh cilantro
Salt and pepper
Combine the tomatoes and onion in a mixing bowl. Stir in the garlic and chile.
When well combined, add the lime juice. Fold in the cilantro and season with salt and
pepper to taste. If not serving immediately, cover and refrigerate for no more than 8
hours.
Nutritional Analysis per Serving (¼ cup): calories 22, carbohydrates 5 g, fiber 1 g, protein 1 g, fat 0 g,
sodium 77 mg, sugar 3 g
 Grilled Veal Chops with Arugula
SERVES 4

This is a dish that you will want to make every month of the year. If you
don’t have a stovetop grill pan, please get one. Of course, they don’t
impart the scent of burning wood or charcoal to the meat, but they mark
the meat beautifully and make it possible to grill all year round. This
recipe works well with pork chops, too.

2 tablespoons extra-virgin olive oil

1 tablespoon freshly squeezed lemon juice
4 (7-ounce) veal chops
Salt and pepper
8 cups arugula
⅓ cup Balsamic Vinaigrette (here)
Preheat and oil the grill; alternatively, preheat a stovetop grill pan over medium-
high heat.
Combine the olive oil and lemon juice and generously coat the chops with it.
Season with salt and pepper to taste.
Place the chops on the preheated grill (or stovetop grill pan) and grill, turning
occasionally, until an instant-read thermometer registers 130°F for medium, about 10
minutes, or until the desired doneness is reached. Remove from the grill and let rest
for 5 minutes.
Place the arugula in a mixing bowl and drizzle about half of the vinaigrette over
the leaves, tossing to coat.
Place an equal portion of the dressed arugula in the center of each of four dinner
plates. Place a chop on top, drizzle with the remaining vinaigrette, and serve.
Nutritional Analysis per Serving: calories 354, carbohydrates 2 g, fiber 0 g, protein 25 g, fat 28 g, sodium
455 mg, sugar 1 g
 Veal Saltimbocca
SERVES 4

This classic Mediterranean dish is popular in Italy, Spain, and parts of

Greece. In Rome, the sauce is usually made with Marsala wine, which
has some sweetness. You can also add capers to the finishing sauce for a
hint of saltiness.

2 tablespoons plus 1 teaspoon chopped fresh sage

2 tablespoons chopped fresh rosemary
2 teaspoons minced garlic
4 (4-ounce) veal scallops
4 thin slices prosciutto
½ cup plus 3 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
Salt and pepper
½ cup dry white wine
2 tablespoons freshly squeezed lemon juice
Combine 2 tablespoons of the sage with the rosemary and garlic in a small
mixing bowl.
Place the veal scallops on a clean, flat work surface. Working with one piece at a
time, evenly cover each piece with the herb mixture. Then, cover the herb layer with a
slice of prosciutto.
Starting at one end, firmly roll each veal scallop into a cigar shape. Using kitchen
twine, tie each veal packet together by tying one loop of string around the center and
another loop around the length of the packet.
Place ½ cup of the butter and the olive oil in a large frying pan over medium heat.
When melted, season the veal packets with salt and pepper to taste and place them in
the hot pan. Cook, turning occasionally, until nicely colored on all sides, about 5
minutes. Add the wine and lemon juice and bring to a simmer. Lower the heat, cover,
and cook at a bare simmer until cooked through, about 20 minutes.
Using tongs, transfer the veal packets to a serving platter. Use kitchen scissors to
carefully cut the ties.
Raise the heat to high under the frying pan and whisk in the remaining 3
tablespoons butter and 1 teaspoon sage. Taste and, if necessary, season with salt and
pepper to taste. Pour over the veal and serve immediately.
Nutritional Analysis per Serving: calories 644, carbohydrates 3 g, fiber 0 g, protein 32 g, fat 53 g, sodium
625 mg, sugar 0 g
 Calf’s Liver and Onions
SERVES 4

Liver is one of those meats that people either love or hate. No one likes it
when it’s overcooked, tough, and dry, but if you cook it carefully and
quickly, liver is tender and mildly flavored. With the accent of sweet red
onions it becomes a “can I have seconds” kind of dish.

6 tablespoons unsalted butter

3 tablespoons extra-virgin olive oil, plus more for brushing the pan
5 large red onions, cut crosswise into thin slices
Salt and pepper
3 tablespoons balsamic vinegar
1 pound calf’s liver, cut into thick slices
Combine 4 tablespoons of the butter with 1 tablespoon of the olive oil in a large
frying pan over medium heat. When melted, add the onions and season with salt and
pepper to taste. Lower the heat and cook, stirring occasionally, until the onions have
exuded most of their liquid, about 20 minutes. Add the vinegar and continue to cook
for an additional 10 minutes. Stir in the remaining 2 tablespoons butter and, when
melted, remove the pan from the heat, but cover it to keep warm.
Generously coat each slice of liver with the remaining 2 tablespoons olive oil.
Season with salt and pepper to taste.
Preheat a stovetop grill pan over medium-high heat. When hot, brush with
additional olive oil. Add the seasoned liver and cook, turning once, until nicely
browned on each side, about 4 minutes. Do not overcook, as the liver will quickly
toughen.
Remove from the heat and place the liver on a serving platter. Top with the warm
onions and serve.
Nutritional Analysis per Serving: calories 459, carbohydrates 22 g, fiber 3 g, protein 23 g, fat 32 g, sodium
648 mg, sugar 9 g
 Roasted Leg of Lamb with Ginger Sauce
SERVES 6

Generally a leg of lamb is butterflied for grilling, and if you cook a small
one, the whole leg can be grilled. I prefer roasting in a very hot oven for
the first 15 minutes and then turning down the temperature to finish
cooking. This recipe can be used for larger legs of lamb; roasting
requires about 22 minutes per pound for rare or until a meat thermometer
registers the degree of doneness you desire.
If you don’t want to make the ginger sauce, mix some chopped fresh
herbs (any combination you like) with the olive oil and rub into the meat
instead. The herbs alone will add a hint of freshness to the juicy, deeply
flavored lamb.

1 (3½-pound) leg of lamb, trimmed of excess fat

¼ cup extra-virgin olive oil
Salt and pepper
1 cup coarsely chopped peeled and seeded tomatoes
1 tablespoon grated ginger root
1 teaspoon chopped garlic
¼ cup dry white wine
2 tablespoons unsalted butter, at room temperature
¼ cup chopped fresh mint
Preheat the oven to 450°F.
Generously coat the lamb with the oil and season with salt and pepper to taste.
Place on a rack in a small roasting pan and roast, turning occasionally, until nicely
browned on all sides, about 15 minutes. Reduce the oven temperature to 325°F and
continue to roast, without turning, until a meat thermometer registers 140° for rare,
about 50 minutes, or until cooked to the desired degree of doneness (165°F will give
you very well-done meat).
While the meat is roasting, prepare the sauce. Combine the tomatoes, ginger, and
garlic in the bowl of a food processor fitted with the metal blade. Process, using quick
on and off turns, to make a chunky mixture. Transfer to a small nonreactive saucepan
over medium heat and bring to a simmer. Simmer, stirring frequently, for 5 minutes.
 Add the wine and butter and season with salt and pepper to taste. Return to a
simmer and simmer just long enough to allow the alcohol to evaporate slightly, about 5
minutes. Remove from the heat and fold in the mint. Cover to keep warm until ready to
serve.
Remove the lamb from the oven and set aside to rest for a couple of minutes.
Slice the meat across the grain and place on a platter. Serve with the warm sauce on
the side.
Nutritional Analysis per Serving: calories 371, carbohydrates 2 g, fiber 0 g, protein 36 g, fat 23 g, sodium
282 mg, sugar 1 g
Grilled Butterflied Leg of Lamb with Eggplant Compote
SERVES 6

Lamb and eggplant are two well-known partners in Greek cooking, and
this recipe is an undemanding one that seals the marriage. Grilling makes
it a warm-weather dish, but the lamb can also be roasted (see here) so
quickly and effortlessly that it begs to be made year-round. Both the meat
and the compote can be served at room temperature.

¾ cup extra-virgin olive oil

1 tablespoon freshly squeezed lemon juice
1 tablespoon celery seeds
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 (3-pound) butterflied leg of lamb (see Note)
1 medium eggplant, cut crosswise into ½-inch-thick slices
2 large tomatoes, halved crosswise
Salt and pepper
½ cup finely chopped onion
¼ cup coarsely chopped green Greek olives
1 tablespoon roasted garlic puree (see here)
1 tablespoon red wine vinegar
2 teaspoons chopped capers
1 tablespoon chopped fresh flat-leaf parsley
Combine ½ cup of the olive oil with the lemon juice, celery seeds, cumin, and
paprika in a small bowl. Generously coat the lamb with the oil mixture, reserving any
remaining for later use. Set the lamb aside to marinate for 30 minutes.
Preheat and oil the grill; alternatively, preheat the oven to 400°F.
Generously coat the eggplant and tomatoes with the remaining ¼ cup olive oil.
Season with salt and pepper to taste.
Place the vegetables on the preheated grill and grill the eggplant, turning
occasionally, until nicely charred and just cooked through, about 8 minutes. Grill the
tomatoes, skin-side down, without turning, just until slightly soft, about 4 minutes.
Remove the vegetables from the grill and set aside. Do not turn off the grill.
 Alternatively, place the eggplant and tomatoes on a rimmed baking sheet in the
preheated oven and roast, turning occasionally, for 15 minutes for the eggplant and 10
minutes for the tomatoes. Do not turn off the oven if you are using it to roast the lamb.
Season the lamb with salt and pepper to taste and place on the hot grill. Grill,
turning occasionally and brushing with the reserved oil mixture, for 12 minutes. Move
the lamb to the cooler part of the grill. Cover and continue to grill, turning and
brushing with the oil mixture from time to time, until an instant-read thermometer
inserted into the thickest part reads 140°F for rare, about 18 minutes, or until cooked
to the desired degree of doneness. Alternatively, place the lamb on a rack in a roasting
pan in the preheated oven and roast until it reaches the same degree of doneness as for
grilling, about 30 minutes.
While the meat is cooking, make the compote. Place the eggplant and tomatoes in
the bowl of a food processor fitted with the metal blade. Process, using quick on and
off turns, until just barely chopped.
Transfer to a mixing bowl and stir in the onion, olives, garlic, vinegar, and
capers. Season with salt and pepper to taste and set aside for 30 minutes to allow the
flavors to blend. Fold in the parsley and transfer to a serving bowl.
Remove the lamb from the grill or the oven and set aside to rest for a couple of
minutes. Slice the meat across the grain and place on a platter. Serve with the compote
on the side.
NOTE: A butterflied leg of lamb is simply a leg of lamb from which the bone has
been removed and then the meat split down but not through the center to open it up.
The meat is then flattened slightly to resemble a butterfly. Most butchers will be happy
to do this for you.
Nutritional Analysis per Serving: calories 450, carbohydrates 10 g, fiber 3 g, protein 43 g, fat 27 g, sodium
469 mg, sugar 4 g
 Lamb and Fennel with Mint Salad
SERVES 4

Here is another lamb recipe that is scented with the flavors of Greece—
fennel, feta, olive oil, mint, and oregano (if you can find it, Greek
oregano has wonderful qualities of its own). This is a light and beautiful
dish that works well as both a weekday dinner and a “company’s
coming” sensation.

3 large fennel bulbs

¼ cup extra-virgin olive oil
2 tablespoons red wine vinegar
2 tablespoons chopped fresh oregano
Salt and cracked black pepper
1 (1¼-pound) boneless lamb loin
1½ cups fresh mint leaves
5 ounces feta cheese, crumbled
1 tablespoon freshly grated orange zest
1 tablespoon freshly squeezed lemon juice
2 tablespoons toasted pumpkin seeds
Preheat the oven to 400°F. Line a baking sheet with parchment paper and set
aside.
Trim off any dark or damaged pieces from the fennel bulbs, leaving the bulb
intact and reserving the fronds. Using a sharp knife, cut the fennel bulbs lengthwise
into 8 slices total. Chop enough of the fronds to yield 1 tablespoon, reserving the
remainder in their feathery state for the salad (you will need about ⅓ cup).
Combine the oil, vinegar, and oregano with the chopped fennel fronds. Season the
mixture with salt and cracked pepper to taste. Generously coat the fennel slices and
the lamb with the seasoned oil.
Lay out the fennel slices on the prepared baking sheet and place the lamb on a
rack in a small roasting pan. Transfer both to the preheated oven and roast until the
fennel is nicely colored and cooked through and the lamb is cooked to 140°F for rare,
about 12 minutes, or until cooked to the desired degree of doneness.
While the fennel and lamb are cooking, make the salad. Combine the mint with ⅓
cup of the reserved fennel fronds and the feta in a serving bowl. Sprinkle the orange
zest and lemon juice over the top and season with salt and pepper to taste. Toss to
coat.
Remove the lamb from the oven and set aside to rest for 5 minutes. Cut the lamb
crosswise into thick slices.
Place two slices of the roasted fennel in the center of each of four dinner plates.
Top with an equal portion of the sliced lamb. Mound the salad on top, sprinkle with
pumpkin seeds, and serve immediately.
Nutritional Analysis per Serving: calories 565, carbohydrates 11 g, fiber 4 g, protein 34 g, fat 44 g, sodium
720 mg, sugar 5 g
 Braised Lamb Shanks with Green Olives
SERVES 4

In recent years, braised lamb shanks have become the go-to comfort
food. They are meaty, flavorful, and easy to cook. You can put them
together in the morning and go about your day while they simmer away.
Then, dinner is on the table in minutes.

3 tablespoons extra-virgin olive oil

4 whole lamb shanks
Salt and pepper
1 cup chopped leek (including some of the green part)
1 tablespoon minced garlic
1 celery rib, peeled and chopped
1 cup diced rutabaga
1 cup dry red wine
3 cups chicken stock (here) or low-sodium chicken broth
1 (28-ounce) can diced tomatoes, with their juice
1 teaspoon minced fresh rosemary
1 teaspoon minced fresh thyme
1 teaspoon minced fresh basil
1 teaspoon minced fresh flat-leaf parsley
1½ cups pitted green olives
Preheat the oven to 350°F.
Heat the oil in a Dutch oven over medium heat. Season the lamb shanks with salt
and pepper to taste and add them to the hot oil. Sear, turning occasionally, until all
sides are browned, about 10 minutes. Using tongs, transfer the browned shanks to a
platter.
Remove all but 1 tablespoon of fat from the pan. Add the leek and garlic and
sauté for 3 minutes. Stir in the celery and rutabaga and continue cooking for another 4
minutes.
Add the red wine to the pan, raise the heat, and bring to a boil. Boil, stirring
constantly with a wooden spoon to release all of the browned bits in the bottom of the
pan, until the wine begins to evaporate, about 7 minutes.
 Add the chicken stock and again bring to a boil. Stir in the tomatoes, rosemary,
thyme, basil, and parsley and once again bring to a boil.
Return the shanks to the pan and season with salt and pepper to taste. Cover,
transfer to the preheated oven, and braise for 1 hour. Uncover, add the olives, and
continue to braise until the meat is almost falling off the bone, about 1 hour more.
Remove from the oven and serve.
Nutritional Analysis per Serving: calories 472, carbohydrates 20 g, fiber 3 g, protein 30 g, fat 25 g, sodium
768 mg, sugar 9 g
 Quick “Moussaka”
SERVES 4

Moussaka, a traditional Greek dish, is made with a rich béchamel sauce

along with lamb, tomatoes, eggplant, breadcrumbs, and lots of sweet
spice. This is a very modest version that takes no time to put together and
is just as delicious reheated the next day. If you love cinnamon and
allspice, you can add about ½ teaspoon of each to the lamb mixture for a
slightly different flavor. Either way, this “moussaka” goes well with a
tossed green salad on the side.

2 tablespoons avocado oil

1 large zucchini
1 pound ground lamb
1 tablespoon chopped fresh flat-leaf parsley
1 teaspoon chopped fresh oregano, plus more for optional garnish
1 teaspoon minced garlic
1 large egg
Salt and pepper
5 ounces crumbled feta cheese
8 eggplant slices (about 6 inches long and ⅓ inch thick)
1 cup sheep’s milk ricotta cheese
1 cup shredded mozzarella cheese
Preheat the oven to 350°F. Line a large baking pan with parchment paper.
Generously coat the paper with 1 tablespoon of the avocado oil and set aside.
Grate the zucchini and place it in a clean kitchen towel. Tightly twist the towel
together and squeeze out as much of the liquid as you can.
Combine the drained zucchini with the lamb, parsley, oregano, and garlic, stirring
to blend. Add the egg, season with salt and pepper to taste, and use your hands to
blend the mixture well. Add the feta and carefully mix—you want to blend but not
completely mash the cheese.
Lay out 4 eggplant slices in a single layer in the prepared baking pan. Top each
piece with an equal portion of the lamb, patting down to make a smooth, even coating.
Place another slice of eggplant on top. Using a pastry brush, generously coat the
eggplant with the remaining 1 tablespoon avocado oil.
Combine the ricotta and mozzarella in a medium bowl. When mixed, place an
equal portion on top of the oiled eggplant slices, again smoothing to make an even
cover.
Transfer to the preheated oven and bake until the top is golden brown and the
lamb is completely cooked, about 45 minutes. Remove from the oven and sprinkle
with additional oregano, if desired. Place an individual “moussaka” on each of four
dinner plates and serve.
Nutritional Analysis per Serving: calories 657, carbohydrates 22 g, fiber 2 g, protein 48 g, fat 52 g, sodium
780 mg, sugar 6 g
 Stuffed Pork Loin
SERVES 6

Free-range pork has a much richer flavor and deeper texture than
commercially raised pork. The walnuts and walnut oil add a unique taste
that marries well with the pork. This recipe is a wonderful Sunday
supper or dinner party dish that can be served with more sautéed Swiss
chard on the side.

1 (3-pound) boneless pork loin

3 tablespoons unsalted butter
3 cups chopped Swiss chard
½ cup minced onion
1 teaspoon minced garlic
Salt and pepper
2 tablespoons walnut oil
1 cup dry white wine
½ cup chopped raw walnuts
Preheat the oven to 400°F.
Using a sharp knife, carefully cut the pork loin open to make a neat, flat solid
piece of meat. This is best done by cutting from one side into the center (without
cutting through to the edge) and then carefully folding the cut flap out. Then, cut from
the interior out through the thicker piece to open another flap. Gently push down to
flatten the entire piece out. Cover with plastic wrap and let the pork come to room
temperature.
Melt the butter in a medium frying pan over medium heat. Add the chard, onion,
and garlic and sauté until softened, about 4 minutes. Season with salt and pepper to
taste.
Uncover the pork and carefully cover with an even layer of the chard stuffing,
leaving about an inch around the edges. Roll up from the bottom to make a neat log.
Using butcher’s twine, tie the roll closed. Rub the exterior with the walnut oil and
again season with salt and pepper to taste.
Transfer the loin to a roasting pan and pour in the wine. Place in the preheated
oven and roast until nicely colored, about 30 minutes. Add the walnuts, lower the heat
to 375°F, and roast until an instant-read thermometer reads 160°F when inserted into
the thickest part of the loin, about 1 hour more. Remove from the oven and let rest for
15 minutes.
Untie and cut the loin crosswise into thin slices. Drizzle the pan juices over the
sliced meat, sprinkle with the walnuts, and serve.
Nutritional Analysis per Serving: calories 407, carbohydrates 4 g, fiber 2 g, protein 46 g, fat 23 g, sodium
356 mg, sugar 1 g
 Pork Tenderloin with Sweet Spiced Onion Jam
SERVES 4

This is a simple dish that is simply delish! Pork tenderloin cooks in no

time and the jam can be made in advance, so this makes for a quick
weeknight dinner. Be careful when you roast the tenderloin; it will be
tough if overcooked.

1 (1¼-pound) pork tenderloin

1 tablespoon extra-virgin olive oil
Salt and pepper
½ cup Sweet Spiced Onion Jam (recipe follows)
Preheat the oven to 400°F.
Using your hands, rub the entire tenderloin with the olive oil. Generously season
with salt and pepper.
Place the tenderloin in a large, oven-safe frying pan over high heat. Sear, turning
frequently, until all sides are browned, about 5 minutes. Transfer to the preheated
oven and roast until an instant-read thermometer inserted in the center reads 145°F,
about 20 minutes. Remove from the oven and let rest for 5 minutes before cutting
crosswise into thin slices.
Spread the onion jam on a serving platter and then place the pork in slightly
overlapping slices down the center. Serve immediately.
Nutritional Analysis per Serving (includes 2 tablespoons onion jam): calories 221, carbohydrates 4 g, fiber
1 g, protein 27 g, fat 10 g, sodium 241 mg, sugar 2 g
 Sweet Spiced Onion Jam
MAKES ABOUT 3 CUPS

½ cup unsalted butter

10 cups sliced red onions
3 tablespoons balsamic vinegar
2 teaspoons ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground cardamom
Salt and pepper
Melt the butter in a large sauté pan over medium-low heat. Add the onions, lower
the heat, cover, and cook, stirring occasionally, until very soft, about 30 minutes. Stir
in the vinegar, cinnamon, cloves, and cardamom, season with salt and pepper to taste,
and continue to cook until the onions are jam-like and almost falling apart, about 15
minutes more.
Remove from the heat and serve, or allow to cool and store, covered, in the
refrigerator for up to 1 week.
Nutritional Analysis per Serving (2 tablespoons): calories 41, carbohydrates 4 g, fiber 1 g, protein 1 g, fat 3
g, sodium 38 mg, sugar 2 g
 Grilled Pork Chops with Salsa Verde
SERVES 4

What could be easier than throwing a few chops on the grill? Nothing
that I know of, but I do like to take a little extra time to brine the meat in
a salty-herby mix. This tenderizes the meat and adds some flavor. The
salsa keeps well for a few days, covered and refrigerated, and can be
used with almost any type of meat or fish.

3 tablespoons salt, plus more for seasoning

4 flat-leaf parsley sprigs
4 thyme sprigs
4 (5-ounce) thick-cut pork chops
Pepper
½ cup Salsa Verde (recipe follows)
Combine the salt, parsley, and thyme in a resealable plastic bag. Add the chops
and pour in enough cold water to completely cover them. Seal the bag and refrigerate
for 1 hour.
When ready to cook, preheat and oil the grill. Alternatively, preheat a stovetop
grill pan over medium-high heat.
Drain the chops and pat them dry. Season with salt and pepper to taste and place
on the preheated grill (or stovetop grill pan). Grill, turning occasionally to nicely mark
the meat, until an instant-read thermometer reads 145°F, about 15 minutes. Remove
from the grill and let rest for 10 minutes. Serve with salsa verde on the side.
Nutritional Analysis per Serving (includes 2 tablespoons salsa verde): calories 199, carbohydrates 1 g, fiber
0 g, protein 20 g, fat 13 g, sodium 704 mg, sugar 0 g
 Salsa Verde
MAKES ABOUT 2 CUPS

½ bunch curly spinach, finely chopped (stems included)

1 shallot, finely chopped
2 teaspoons finely chopped scallion
1 teaspoon freshly grated orange zest
½ cup extra-virgin olive oil
1 tablespoon red wine vinegar
Salt and pepper
Combine the spinach, shallot, scallion, and orange zest in a mixing bowl. Add the
olive oil and vinegar and season with salt and pepper to taste. Taste and, if a zestier
flavor is desired, add more vinegar. (If you decide to do all of this in a food
processor, do not overprocess; you want some texture and you don’t want to emulsify
the oil.)
Nutritional Analysis per Serving (2 tablespoons): calories 64, carbohydrates 1 g, fiber 0 g, protein 0 g, fat 7
g, sodium 81 mg, sugar 0 g
 Gruyère-Glazed Pork Chops
SERVES 4

Only the French would have thought to glaze meat with cheese! The
chops must be fully cooked before being glazed, and the glaze should be
golden brown and bubbly as the chops come to the table.

1 large egg yolk

1 cup grated Gruyère cheese (about 4 ounces)
1 tablespoon Dijon mustard
1 tablespoon almond milk
1 tablespoon chopped fresh chives
4 (5-ounce) pork loin chops
Salt and pepper
1 tablespoon coconut oil
Combine the egg yolk, cheese, mustard, milk, and chives in a small mixing bowl.
Using a wooden spoon, stir and mash until completely soft and blended. Set aside.
Season the chops with salt and pepper to taste.
Heat the oil in a large frying pan over medium-high heat. Add the seasoned chops
and fry, turning occasionally, until both sides are nicely browned, about 15 minutes.
Preheat the broiler.
Remove the chops from the frying pan and carefully coat one side of each chop
with an equal portion of the cheese mixture.
Place the coated chops on a broiler pan under the preheated broiler. Broil until
the cheese is golden brown, bubbling, and glazed, about 3 minutes. Remove from the
broiler and serve.
Nutritional Analysis per Serving: calories 328, carbohydrates 2 g, fiber 0 g, protein 35 g, fat 20 g, sodium
243 mg, sugar 0 g
 Adobo Pork
SERVES 4

This recipe is based on a traditional pork dish from the Philippines,

where both pork and coconut make frequent appearances on the dinner
table. The heat of the big dose of pepper is tempered by the coconut
milk. I like to serve this dish with Fried Green Plantains (here).

1½ tablespoons coconut oil

1 medium onion, sliced
1 tablespoon minced garlic
1 (1-pound) pork tenderloin, cut into bite-size pieces
1 tablespoon pepper
¾ cup water
1 tablespoon white vinegar
2 bay leaves
1½ cups unsweetened coconut milk
2 tablespoons toasted unsweetened coconut flakes
Heat the oil in a large saucepan over medium heat. Add the onion and garlic and
cook, stirring frequently, until beginning to color, about 5 minutes. Do not allow the
garlic to burn. Add the pork, season with the pepper, and cook just until the pork
begins to color, about 5 minutes more.
Stir in the water, vinegar, and bay leaves. Bring to a simmer and simmer until the
pork is just cooked, about 20 minutes. Add the coconut milk and continue to cook until
the pork is very tender, about 10 minutes more. Remove from the heat and serve,
sprinkled with the toasted coconut.
Nutritional Analysis per Serving: calories 356, carbohydrates 8 g, fiber 1 g, protein 23 g, fat 26 g, sodium
72 mg, sugar 1 g
 Stir-Fried Pork with Watercress
SERVES 4

We often think of watercress as that sprig of garnish on a restaurant

plate, but it is far more useful than that. It can be sautéed for a side
vegetable to go with almost any meat, but you must take care not to
overcook it. In this recipe, the hot meat wilts it just enough, leaving a
little crunch and lots of spice.

2 tablespoons coconut oil

1 tablespoon minced garlic
1 tablespoon minced ginger root
1 pound pork tenderloin, cut into bite-size pieces
Salt and pepper
1 pound watercress, tough stems removed
½ cup sunflower seeds
1 teaspoon freshly grated orange zest
Heat the oil in a wok or large frying pan over medium-high heat. Add the garlic
and ginger and cook, stirring constantly, until lightly colored, about 2 minutes. Add the
pork and season with salt and pepper to taste. Cook, occasionally tossing and turning,
until the pork is no longer pink and has begun to color around the edges, about 5
minutes. Remove from the heat and toss in the watercress, sunflower seeds, and
orange zest. Serve immediately.
Nutritional Analysis per Serving: calories 300, carbohydrates 6 g, fiber 2 g, protein 28 g, fat 19 g, sodium
385 mg, sugar 1 g
 Slow-Roasted Spareribs
SERVES 4

Who thinks of spareribs in the middle of winter? With this recipe you
will, although you can also slow-roast these on the grill in the summer.
You can easily vary the spices for the rub using any that appeal to you,
but always add a little heat by including ground chiles or cayenne. The
heat sinks into the ribs and turns them into a tantalizing lick-your-fingers
dish.

4 pounds spareribs
1 tablespoon ground dried chiles, such as ancho
1½ teaspoons ground cumin
1½ teaspoons black pepper
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon cayenne pepper, or to taste
Place the spareribs on a rimmed baking sheet.
Combine the ground chiles, cumin, black pepper, salt, cinnamon, and cayenne in a
small mixing bowl until well blended. Using your hands, coat both sides of the ribs
with the spice rub. Cover with plastic wrap and marinate at room temperature for 1
hour or in the refrigerator for up to 8 hours. If refrigerated, bring to room temperature
before roasting.
Preheat the oven to 300°F.
Unwrap the ribs and cover with aluminum foil, taking care to seal it all around.
Place in the preheated oven and roast until the ribs are completely cooked through and
almost falling off the bone, about 2½ hours. Remove from the oven and serve, with
plenty of napkins.
Nutritional Analysis per Serving: calories 711, carbohydrates 2 g, fiber 1 g, protein 52 g, fat 54 g, sodium
746 mg, sugar 0 g
 Poultry

Perfect Roast Chicken

Pesto-Roasted Chicken
Grilled Coconut-Sesame Chicken with Jicama-Cucumber
Relish
Chicken with Forty Cloves of Garlic
Chicken Breasts Stuffed with Swiss Chard and Goat Cheese
Jerk Chicken
Baked Chicken Parcels
Chicken Curry with Cilantro Chutney
Chicken with Lemon and Olives
Sesame Chicken
Herb-Roasted Turkey Breast
Turkey Cutlets with Roasted Peppers and Pepper Jack
Cheese
Spicy Turkey Meatballs in Tomato Sauce
 Perfect Roast Chicken
SERVES 4

You have to think a bit ahead to make this chicken, but it is well worth
the time. You will get moist, juicy meat and unbelievably crisp skin. I
like to put a couple of lemon halves in the pan for the last 15 minutes and
then squirt some hot lemon juice on the meat when I serve it.

1 (3½-pound) chicken
Salt
Rinse the chicken under cold running water and pat it dry. Generously coat the
exterior with salt—all of the skin should be covered.
Place the salted chicken in a shallow bowl, cover with plastic wrap, and place in
the refrigerator for 48 hours.
About 1 hour before you’re ready to roast, preheat the oven to 450°F. Remove
the chicken from the refrigerator and set it aside to come to room temperature.
About 30 minutes before roasting, place a small roasting pan in the oven to heat it
up.
Uncover the chicken, push off any remaining salt, and carefully pat the skin dry.
Place a rack in the roasting pan and then place the salted chicken on the rack,
breast-side up. Roast until the chicken is cooked through and the skin is golden brown
and very crisp, about 45 minutes. Remove from the oven and let rest for 10 minutes
before carving. Serve.
Nutritional Analysis per Serving: calories 451, carbohydrates 0 g, fiber 0 g, protein 52 g, fat 26 g, sodium
735 mg, sugar 0 g
 Pesto-Roasted Chicken
SERVES 4

This is an extraordinarily flavorful roast chicken. It takes a little patience

to stuff the seasoned ricotta under the skin, but the result is well worth
the effort. The extra pesto you’ll make keeps well and is terrific on
roasted vegetables or as a seasoning for a basic vinaigrette.

1 (3½-pound) chicken
2 cups fresh sheep’s milk ricotta
⅓ cup Pesto (recipe follows)
Salt and pepper
⅔ cup unsalted butter, melted
1 lemon
Preheat the oven to 400°F.
Rinse the chicken under cold running water and pat dry. Place it on a clean
cutting board.
Combine the ricotta with the pesto, beating to blend completely. Taste and, if
necessary, season with salt and pepper to taste.
Using your fingertips, carefully push back the skin from both sides of the chicken
breast to loosen it from the flesh. Working downward, push your fingertips into the leg
to loosen the skin around the thigh and leg on both sides. Then, working with just a
small handful of the ricotta mixture at a time, scoop it up and begin patting it over the
flesh wherever you have loosened the skin. You should end up with a smooth, even
layer of ricotta under the skin.
Place the melted butter in a small bowl. Using a zester, remove the zest from the
lemon and add it to the butter. Cut the lemon in half crosswise and place it in the
cavity of the chicken.
Pull the chicken legs up and against the body and tie the ends of the legs together
with kitchen twine. Lift the wing tips up and tuck them under the chicken. Using a
pastry brush, lightly coat the exterior of the chicken with the lemon-scented butter and
season with salt and pepper to taste.
Place the chicken, breast-side up, on a rack in a small roasting pan and transfer to
the preheated oven. Roast, basting frequently with the lemon-scented butter, until the
skin is golden brown, the ricotta has puffed somewhat, and a meat thermometer
inserted into the thickest part of the thigh reads 160°F, about 45 minutes. Remove the
chicken from the oven and let rest for 10 minutes before carving. Serve.
Nutritional Analysis per Serving: calories 622, carbohydrates 7 g, fiber 0 g, protein 59 g, fat 43 g, sodium
511 mg, sugar 1 g
 Pesto
MAKES ABOUT 2½ CUPS

2 tightly packed cups fresh basil leaves

¼ cup toasted pine nuts
1 teaspoon chopped garlic
1 cup extra-virgin olive oil
½ cup grated Parmesan cheese
Salt and pepper
Combine the basil, pine nuts, and garlic in the bowl of a food processor fitted
with the metal blade and process just until chopped. With the motor running, begin
slowly adding about half of the olive oil through the feed tube, processing until
blended. Don’t overprocess, as you want to see tiny bits of basil. Scrape the puree
from the processor bowl into a small mixing bowl. Stir in the cheese and season with
salt and pepper to taste. Beat in the remaining olive oil until a thick puree forms.
If not using immediately, scrape the pesto into a clean, glass container. Smooth
the top and then cover it with a thin layer of olive oil; this will keep the pesto from
discoloring. Store in the refrigerator until ready to use, up to 2 weeks, or in the freezer
for up to 3 months (thaw before using).
Nutritional Analysis per Serving: calories 123, carbohydrates 0 g, fiber 0 g, protein 2 g, fat 13 g, sodium 63
mg, sugar 0 g
Grilled Coconut-Sesame Chicken with Jicama-Cucumber
Relish
SERVES 4

Chicken thighs work well on the grill because they have more fat than
the ubiquitous chicken breasts and, when cooked, are juicier and far
more flavorful. If you don’t have an outdoor grill, this recipe can be
made year-round using a stovetop grill pan. The marinade also works
with pork, shrimp, or turkey, and the relish is great with almost anything
you can imagine, from roasts to barbecue.

1 cup unsweetened coconut milk

2 tablespoons toasted sesame oil
2 tablespoons minced scallion
1 tablespoon chopped fresh mint
1 tablespoon sesame seeds
1 tablespoon freshly squeezed lime juice
8 small bone-in, skin-on chicken thighs (about 1½ pounds total)
Salt and pepper
½ cup Jicama-Cucumber Relish (recipe follows)
Combine the coconut milk, sesame oil, scallion, mint, sesame seeds, and lime
juice in a large resealable plastic bag. Add the chicken, seal, and roll around to evenly
coat. Refrigerate for at least 1 hour or up to 12 hours.
Preheat and oil the grill; alternatively, heat a nonstick stovetop grill pan over
medium-high heat.
Remove the chicken from the bag and season with salt and pepper to taste. Place
on the hot grill (or stovetop grill pan) and grill, turning frequently, until just cooked
through, about 12 minutes. Do not overcook or the meat will be dry and tough.
Remove from the grill and transfer to a serving platter. Serve with the relish on
the side.
Nutritional Analysis per Serving: calories 412, carbohydrates 4 g, fiber 1 g, protein 24 g, fat 34 g, sodium
296 mg, sugar 0 g

Jicama-Cucumber Relish
MAKES ABOUT 2¼ CUPS

1 cup finely chopped jicama

1 cup finely chopped seedless cucumber
¼ cup chopped fresh mint
2 tablespoons chopped scallion
1 teaspoon freshly grated orange zest
3 tablespoons white vinegar
½ teaspoon stevia powder
Salt
Combine the jicama, cucumber, mint, scallion, and orange zest in a small mixing
bowl. Add the vinegar and stevia. Season with salt to taste and stir to combine. Cover
and refrigerate for at least 30 minutes to allow the flavors to blend, or up to 3 days.
Nutritional Analysis per Serving (2 tablespoons): calories 3, carbohydrates 1 g, fiber 0 g, protein 0 g, fat 0
g, sodium 49 mg, sugar 0 g
 Chicken with Forty Cloves of Garlic
SERVES 4

This is a classic dish from Provence. I wonder if the original cook

labeled it with the forty cloves of garlic to scare off future cooks from
this unique recipe. Interestingly, the garlic mellows as it cooks and
becomes quite sweet; some cooks use up to one hundred cloves. The
resulting sauce is buttery and mildly fragrant and takes everyday chicken
to new heights.

3 tablespoons avocado oil, plus more for greasing pan

1 (3½-pound) chicken, cut into 8 pieces
Salt and pepper
40 garlic cloves, peeled
⅓ cup dry vermouth
1 teaspoon dried tarragon
¾ cup chicken stock (here) or low-sodium chicken broth
1 teaspoon freshly squeezed lemon juice
1 tablespoon chopped fresh chives, for garnish
Preheat the oven to 400°F. Lightly coat the interior of a small roasting pan with
avocado oil. Set aside.
Heat the oil in a large, heavy-bottomed saucepan over medium heat. Season the
chicken pieces with salt and pepper to taste and add them to the saucepan, skin-side
down. Sear, turning occasionally, until nicely browned on all sides, about 12 minutes.
Using tongs, transfer the chicken to the roasting pan. Leave the saucepan on the heat.
Place all of the garlic cloves in the saucepan and cook, stirring frequently, just
until they begin to brown, about 5 minutes. Add the vermouth and tarragon and cook,
scraping up the browned bits from the bottom of the pot, until reduced by half, about 4
minutes.
Add the stock, raise the heat, and bring to a boil. Boil just until the garlic has
softened, about 5 minutes. Using a slotted spoon, transfer 10 of the garlic cloves to the
roasting pan. Using a kitchen fork, mash the remaining garlic cloves into the liquid in
the saucepan.
Pour the sauce over the chicken and transfer to the preheated oven. Roast until the
chicken is cooked through and the sauce is thick and flavorful, about 20 minutes.
Remove from the oven and transfer the chicken to a serving platter. Add the
lemon juice to the sauce in the roasting pan, stirring to blend. Taste and, if necessary,
season with additional salt and pepper. Pour the sauce over the chicken and garnish
with the chives. Serve immediately.
Nutritional Analysis per Serving: calories 574, carbohydrates 9 g, fiber 1 g, protein 53 g, fat 33 g, sodium
588 mg, sugar 2 g
 Chicken Breasts Stuffed with Swiss Chard and Goat
Cheese
SERVES 4

Company coming? Put this wonderful recipe together early in the day
and pop it in the oven while drinks are served. You’ll have dinner on the
table in minutes without spending much time in the kitchen at all.
If Swiss chard is not available, use spinach or kale, and the goat
cheese can be replaced with any soft cheese you like.

1 tablespoon extra-virgin olive oil

1 shallot, minced
8 ounces Swiss chard, tough stems removed and leaves finely chopped
Salt and pepper
1 teaspoon freshly grated orange zest
4 (5-ounce) boneless, skin-on chicken breasts
4 ounces soft goat cheese
2 tablespoons unsalted butter, melted
Preheat the oven to 400°F.
Heat the oil in a large skillet over medium-low heat. Add the shallot and cook,
stirring frequently, until soft, about 2 minutes. Add the chard and season with salt and
pepper to taste. Cook, stirring occasionally, until the chard has wilted and any liquid
has evaporated, about 5 minutes. Remove from the heat and stir in the orange zest. Set
aside to cool.
Working with one breast at a time, use a small, sharp knife to cut a pocket into the
chicken. Begin at the thickest part and cut into the center but not through the entire
breast; continue the length of the breast until you have a deep pocket. Season the
pockets with salt and pepper to taste.
When the chard has cooled, crumble the goat cheese and toss it into the chard.
Using your fingers, fill each pocket with an equal portion of the chard-cheese mixture.
Close the pockets by sticking a couple of toothpicks into the edge. Generously coat the
exterior of each breast with melted butter and season with salt and pepper to taste.
Place the stuffed breasts in a small roasting pan. Transfer to the preheated oven
and bake until the meat is cooked through and the skin golden brown, about 15
minutes. Remove from the oven and serve.
Nutritional Analysis per Serving: calories 382, carbohydrates 6 g, fiber 1 g, protein 37 g, fat 24 g, sodium
596 mg, sugar 3 g

Jerk Chicken
SERVES 6

This is as close to an outdoor vendor on a Jamaican beach as you can get

in your own backyard (or kitchen). Blisteringly hot, spicy, and juicy is
just what you’ll get here. If you don’t have a grill, the chicken may be
cooked on a stovetop grill pan or in a preheated 375°F oven for about the
same amount of time.
You can make as much of the seasoning as you like as it will keep,
covered and refrigerated, for up to 1 month. Jamaicans prefer their
seasoning to be made with lots and lots of fresh Scotch bonnet chiles,
which are extremely hot. You can achieve the amount of heat you desire
by adding or decreasing the amount of fresh chiles. Just remember that
you are looking for the perfect balance of heat, spice, and acid.

½ cup freshly squeezed lime juice

2 tablespoons white vinegar
2 tablespoons minced seeded hot chile, such as Scotch bonnet, or to
taste
1 tablespoon freshly grated orange zest
2 tablespoons mustard seeds
1 tablespoon ground thyme
1 tablespoon ground allspice
1 teaspoon ground cloves
½ teaspoon ground nutmeg
Salt and pepper
6 bone-in, skin-on chicken thighs
1 lime, cut into wedges, for serving, optional
Preheat and oil the grill.
Combine the lime juice and vinegar in the blender jar. Add the chile and orange
zest and process to blend. Add the mustard seeds, thyme, allspice, cloves, and nutmeg
and process to a thick, sauce-like consistency. If it’s too thick, add additional citrus
juice or vinegar.
Lightly coat each thigh with the spice mixture and season with salt and pepper to
taste. Place the thighs, skin-side down, on the outer rim of the preheated grill (slightly
away from direct heat), cover, and grill until they are crisp and almost cooked through,
about 10 minutes. Turn and continue to grill until thoroughly cooked, about 8 minutes
more. Remove from the grill and serve with wedges of lime, if desired.
VARIATIONS: This seasoning is excellent on any type of chicken or turkey, pork
chops, pork tenderloin, whole fish, or fish fillets.
Nutritional Analysis per Serving: calories 349, carbohydrates 3 g, fiber 1 g, protein 31 g, fat 23 g, sodium
312 mg, sugar 0 g
 Baked Chicken Parcels
SERVES 4

This is a super dish for entertaining, as the little parcels can be put
together in advance and baked just before serving. In that case, make the
parcels from parchment paper, as it is a bit more attractive at the table
than foil. This recipe can also be used with firm white fish, such as
halibut.

4 (5-ounce) boneless, skinless chicken breast halves (see Note)

2 teaspoons chopped fresh basil
1 teaspoon chopped fresh thyme
8 oil-packed sun-dried tomatoes, well drained
2 tablespoons sliced black or green Greek olives
4 rosemary sprigs
2 tablespoons unsalted butter, divided into 4 pats
Salt and pepper
1 tablespoon chia seeds
Preheat the oven to 350°F.
Tear four pieces of aluminum foil large enough to completely enclose a chicken
breast—they will need to be about a foot long. Alternatively, cut four pieces of
parchment paper into a heart shape, each about 12 inches long.
If using foil, lay the four pieces out on the counter. Place a chicken breast in the
center of each one. Season each breast with equal amounts of basil and thyme. Place 2
sun-dried tomatoes on top of each piece of chicken. Add a few slices of olive and a
sprig of rosemary, place a pat of butter on top, and season with salt and pepper to
taste. Finally sprinkle chia seeds over all. Fold the foil up and around the chicken and
tightly crimp the edges to completely enclose the chicken.
If using parchment paper, place the breast on one side of the heart shape near the
center and layer the ingredients on top, as above. Fold the other side of the paper up
and over the chicken so the two sides meet. Starting at one end of the half heart, begin
folding the edges in and over to make a tightly crimped seal as you work your way
around to firmly enclose the chicken. If desired, you can wet the inner edge of the
paper with a bit of egg white before folding it over the chicken to ensure a tight seal.
 Place the parcels in a baking pan in the preheated oven and bake for 20 minutes.
Place a packet on each of four dinner plates, to be opened at the table.
NOTE: Packaged supermarket chicken breasts are often huge, weighing in at 12
ounces or more. This is just another reason why you should purchase humanely raised,
free-range, organic chicken; the breasts will usually weigh in at a more reasonable 5
to 6 ounces.
VARIATIONS: Rather than in packets, the recipe may be made in a slow cooker.
You will need to add ¼ cup chicken broth or water and cook on low for about 3 hours.
Any herb or spice can be used at your discretion, and the sun-dried tomatoes can
easily be replaced with peeled and chopped fresh Roma tomatoes.
Nutritional Analysis per Serving: calories 235, carbohydrates 4 g, fiber 2 g, protein 30 g, fat 11 g, sodium
527 mg, sugar 1 g
 Chicken Curry with Cilantro Chutney
SERVES 4

This dish has all the flavors of Southeast Asian cooking without the
work of making an authentic curry. If you choose to use it, the toasted
flaked coconut will add a touch of sweetness and crunch to offset the
heat. The chutney offers a cooling element, and the vivid green makes an
inviting contrast to the vibrant orange curry. Steamed Cauliflower
“Couscous” (here) would make a fabulous base for the curry as it would
absorb much of the tasty sauce.

1 pound boneless, skinless chicken breasts and/or thighs, cut into bite-
size pieces
Salt
Cayenne pepper
1 tablespoon clarified butter (see here), ghee, or unsalted butter
1 cup finely chopped onion
1 teaspoon minced garlic
2 teaspoons hot curry powder
½ teaspoon ground turmeric
1 cup chicken stock (here) or low-sodium chicken broth, plus more if
needed
½ cup unsweetened coconut milk
½ cup sliced water chestnuts
1 cup thawed and well-drained frozen chopped spinach
3 tablespoons toasted coconut flakes, for optional garnish
¼ cup Cilantro Chutney (recipe follows), optional
Season the chicken with salt and cayenne pepper to taste.
Heat the clarified butter in a large, nonstick frying pan over medium heat. Add the
chicken and cook, stirring frequently, just until it begins to color, about 4 minutes.
Using a slotted spoon, remove the chicken from the pan and set aside.
Add the onion, garlic, curry powder, and turmeric to the pan, stirring to combine.
Cook, stirring constantly, just until the onion has wilted, about 3 minutes.
Return the chicken to the pan and add the stock and coconut milk. Taste and, if
necessary, add additional salt and cayenne. Stir in the water chestnuts and spinach,
cover, and cook until the chicken has cooked through and the sauce has thickened,
about 12 minutes.
Remove from the heat and serve, sprinkled with the toasted coconut flakes and
the chutney passed on the side, if desired.
Nutritional Analysis per Serving (includes 1 tablespoon chutney): calories 279, carbohydrates 11 g, fiber 3
g, protein 25 g, fat 15 g, sodium 149 mg, sugar 3 g

Cilantro Chutney
MAKES ABOUT 1¼ CUPS

1 large bunch cilantro, tough stems removed

½ yellow bell pepper, seeded and chopped
¼ cup chopped fresh mint
3 tablespoons chopped fresh coconut
1 teaspoon chopped seeded hot green chile, or to taste
½ teaspoon chopped ginger root
1 tablespoon freshly squeezed lemon juice
1 teaspoon ground toasted cumin
Salt
Combine the cilantro, bell pepper, mint, coconut, chile, and ginger in the bowl of
a food processor fitted with the metal blade. Process, using quick on and off turns,
until finely chopped.
Scrape the mixture into a serving bowl. Add the lemon juice, cumin, and salt to
taste and stir to combine. Serve immediately, or cover and store in the refrigerator for
up to 1 day.
Nutritional Analysis per Serving (1 tablespoon): calories 7, carbohydrates 1 g, fiber 0 g, protein 0 g, fat 0 g,
sodium 61 mg, sugar 0 g
 Chicken with Lemon and Olives
SERVES 4

Although I use a quartered chicken, you can cook an assortment of bone-

in chicken pieces, Cornish hens, or pork chops in this style. The sauce
that results during baking is sweet, sour, and salty—a perfect accent to
the mild chicken. Do note that the lemons become quite tender and
mellow as they cook, so they should be eaten along with the meat. Thin-
skinned organic lemons can be substituted if Meyers are unavailable.

1 (3½-pound) chicken, quartered

⅓ cup extra-virgin olive oil
¼ cup dry white wine
2 Meyer lemons, quartered
1 cup kalamata olives
2 tablespoons chopped fresh mint
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh sage
Salt and pepper
Preheat the oven to 400°F.
Place the chicken in a large baking dish and pour in the olive oil and wine.
Nestle the lemons around the chicken. Then, sprinkle the olives, mint, thyme, and sage
over all. Season with salt and pepper to taste, noting that the olives will add some
saltiness to the mix.
Cover and transfer to the preheated oven. Roast for 30 minutes; then, lower the
temperature to 350°F and continue to roast until the chicken is golden brown and
cooked through, about 20 minutes more.
Remove from the oven and transfer the chicken to a serving platter. Spoon the
lemons and olives around the chicken and pour the pan sauce into a gravy boat. Serve
hot or at room temperature.
Nutritional Analysis per Serving: calories 661, carbohydrates 3 g, fiber 1 g, protein 52 g, fat 47 g, sodium
629 mg, sugar 0 g
 Sesame Chicken
SERVES 4

In place of the expected coating of breadcrumbs or flour, sesame seeds

create an amazingly crisp crust for these pan-fried chicken cutlets. The
butter-lemon quick sauce isn’t necessary, but it adds a little zip to the
finished dish. For extra zest, add some minced garlic or ginger to the
melting butter.

8 thin chicken cutlets (about 1¼ pounds total)

Salt and pepper
1½ cups sesame seeds
3 tablespoons avocado oil
⅓ cup unsalted butter
Juice of 1 lemon
Season the chicken with salt and pepper to taste.
Place the sesame seeds in a large shallow bowl. Working with one piece at a
time, carefully coat both sides of the chicken cutlets with sesame seeds, pressing them
to adhere.
Heat the oil in a large frying pan over medium heat. Add the cutlets and fry,
turning once, until golden brown and cooked through, about 8 minutes. Transfer the
cutlets to a serving platter.
Wipe the oil from the pan and return the pan to medium heat. Add the butter and
swirl it around to melt. Stir in the lemon juice and, when combined, pour the sauce
over the chicken. Serve immediately.
Nutritional Analysis per Serving: calories 697, carbohydrates 5 g, fiber 2 g, protein 42 g, fat 57 g, sodium
381 mg, sugar 0 g
 Herb-Roasted Turkey Breast
SERVES 6

Although terrific on the dinner table, this turkey breast is perfect for out-
of-hand snacking at any time of the day. The herb coating adds just the
right amount of zesty flavor to the meat. If you are used to supermarket
turkey, you can expect heritage turkey to have deeper flavor and darker
meat.

¼ cup unsalted butter, at room temperature

1 (3-to 3½-pound) bone-in turkey breast half
½ cup chopped mixed fresh herbs, such as flat-leaf parsley, tarragon,
chives, and basil
Salt and pepper
1 cup chicken stock (here) or low-sodium chicken broth
Preheat the oven to 425°F.
Using your hands, rub the butter all over the turkey skin. Place the herbs on a
clean, flat surface and roll the buttered side of the turkey on them to completely coat
the skin. Season with salt and pepper to taste.
Place the seasoned turkey breast in a small roasting pan. Add the stock to the pan
and place in the preheated oven.
Roast until an instant-read thermometer inserted into the thickest part registers
160°F, about 30 minutes. Remove from the oven and let rest for about 10 minutes. Cut
crosswise into slices and serve with the pan juices drizzled over the top.
Nutritional Analysis per Serving: calories 214, carbohydrates 1 g, fiber 0 g, protein 32 g, fat 8 g, sodium
456 mg, sugar 0 g
 Turkey Cutlets with Roasted Peppers and Pepper Jack
Cheese
SERVES 4

This dish takes no time and little effort to put together, but it is
nonetheless delicious. The combination of textures and flavors takes this
dish far, far away from the standard Thanksgiving bird. If you don’t
have homemade tapenade on hand—which you should—a commercially
prepared version will work just fine.

4 (4-ounce) turkey cutlets

1 tablespoon avocado oil
Salt and pepper
4 roasted red bell pepper halves
¼ cup Tapenade (here)
4 ounces shredded pepper Jack cheese
Preheat the broiler, and preheat a stovetop grill pan over medium-high heat.
Generously rub the cutlets with the avocado oil and season with salt and pepper
to taste. Place the cutlets in the stovetop grill pan and grill, turning occasionally, until
cooked through and nicely marked, about 8 minutes.
Remove the cutlets from the grill pan and place on a small rimmed baking sheet.
Lay one roasted pepper half on top of each cutlet. Drizzle a little tapenade over the top
and then generously cover with the cheese.
Place under the preheated broiler and broil until the cheese has melted and is
bubbly and lightly colored, about 3 minutes. Remove from the oven and serve.
Nutritional Analysis per Serving: calories 333, carbohydrates 6 g, fiber 2 g, protein 36 g, fat 18 g, sodium
622 mg, sugar 3 g
 Spicy Turkey Meatballs in Tomato Sauce
SERVES 4

These meatballs are scented with two Italian favorites, basil and cheese,
but you can easily change their flavor by substituting herbs and/or spices
that reflect other cultures. If you are not a fan of heat, just eliminate the
cayenne and you will still have very tasty meatballs. Whatever you do,
just remember to match the flavors of the tomato sauce to the flavors of
the meat.

1 pound ground dark-meat turkey

¼ cup grated Pecorino Romano cheese
¼ cup minced onion
1 tablespoon chopped fresh flat-leaf parsley
3 tablespoons chopped fresh basil or 1½ teaspoons dried basil
Salt
Cayenne pepper
1 large egg, beaten
3 tablespoons extra-virgin olive oil
1 tablespoon minced garlic
1 (28-ounce) can crushed tomatoes
Black pepper
Red pepper flakes, optional
Combine the ground turkey, grated cheese, onion, and parsley in a large mixing
bowl. Add 1 tablespoon of the fresh basil (or ½ teaspoon of the dried basil) along
with salt and cayenne to taste. Add the egg and use your hands to thoroughly blend the
mixture. Form the turkey into balls about 1 inch in diameter.
Heat 2 tablespoons of the oil in a large frying pan over medium-high heat. Add
the meatballs and fry, turning frequently, until nicely browned and cooked through,
about 10 minutes. Remove the meatballs from the pan and place on a double layer of
paper towels to drain.
Heat the remaining 1 tablespoon oil in a large nonreactive saucepan over medium
heat. Add the garlic and cook, stirring, just until slightly softened, about 2 minutes.
Add the tomatoes and the remaining 2 tablespoons fresh basil (or 1 teaspoon dried
basil). Season with salt and black pepper to taste and, if using, red pepper flakes.
 Add the meatballs and bring to a simmer. Lower the heat and cook at a gentle
simmer for 15 minutes. Serve immediately.
VARIATIONS: These meatballs can be made with ground chicken, pork, or beef.
Nutritional Analysis per Serving: calories 489, carbohydrates 17 g, fiber 5 g, protein 34 g, fat 32 g, sodium
580 mg, sugar 5 g
 Fish and Shellfish

Salmon Roasted in Butter and Almonds

Salmon in Chile Broth
Salmon Burgers with Herbed Tartar Sauce
Slow-Roasted Salmon with Mustard Glaze
Mint-Coconut Salmon
Herb-Grilled Halibut Steaks
Grilled Brook Trout with Brown Butter
Whole Roasted Red Snapper
Ginger-Glazed Mahimahi
Fillet of Sole in Champagne Sauce
Portuguese-Style Sardines
Garlic Shrimp
Shrimp Creole
Cioppino
 Salmon Roasted in Butter and Almonds
SERVES 4

Salmon, butter, and almonds—what could be better? If you can, do

garnish with the cracked pepper. It offers just a hint of heat to balance
the fatty fish and the buttery sauce.

1 (1½-pound) skin-on salmon fillet

Salt and pepper
6 tablespoons unsalted butter
¾ cup slivered almonds
1 tablespoon freshly squeezed lemon juice
2 tablespoons chopped fresh chives
Cracked black pepper, for optional garnish
Preheat the oven to 500°F.
Season the salmon with salt and pepper to taste. Set aside.
Place the butter and almonds in a small baking pan in the preheated oven. When
the butter has melted, add the salmon, flesh-side down. Roast for 5 minutes; then, turn
and continue to roast until the salmon is barely beginning to flake, about 3 minutes
more. (You can test by sticking the point of a small, sharp knife into the flesh to see if
it flakes or easily comes apart.)
Remove the pan from the oven and transfer the salmon to a serving platter. Stir
the lemon juice and chives into the “sauce” in the pan and immediately pour over the
salmon. Sprinkle with cracked black pepper, if desired, and serve.
Nutritional Analysis per Serving: calories 602, carbohydrates 5 g, fiber 3 g, protein 42 g, fat 46 g, sodium
377 mg, sugar 1 g
 Salmon in Chile Broth
SERVES 4

This is a light dish to serve any time of the year. If you are not a fan of
salmon—or have had too many salmon dinners this month—use any
other meaty fish you like; halibut or grouper would make a more than
acceptable substitute.

2 cups bottled clam juice

1 small hot green chile, seeded and thinly sliced crosswise
2 teaspoons anchovy paste
1 teaspoon tahini
1 teaspoon freshly squeezed lime juice
1 teaspoon ginger root slivers
4 (6-ounce) skin-on salmon fillets
1 teaspoon almond oil
Salt
2 cups tiny broccoli florets
1 tablespoon chopped fresh chives
1 teaspoon black sesame seeds, optional
Preheat the oven to 375°F.
Combine the clam juice, chile, anchovy paste, tahini, lime juice, and ginger in a
medium saucepan over medium heat. Cover and bring to a simmer. Simmer just long
enough to allow the flavors to blend, about 5 minutes. Uncover and turn off the heat,
but leave the pan on the stove.
Lightly brush the salmon with the oil and season with salt to taste. Place the fish,
skin-side down, in an oven-safe frying pan over high heat. Sear just until the skin is
crisp and the salmon has begun to cook, about 4 minutes. Turn the salmon over and
transfer the pan to the preheated oven. Bake until the fish barely flakes with a fork,
about 4 minutes.
While the fish is in the oven, add the broccoli to the broth and cook over medium
heat until crisp-tender but still bright green, about 3 minutes.
Ladle an equal portion of the broth and broccoli into each of four shallow soups
bowls.
 Remove the fish from the oven and use a spatula to place one fillet in the center
of each bowl. Sprinkle all over with the chives and black sesame seeds (if using) and
serve.
Nutritional Analysis per Serving: calories 237, carbohydrates 3 g, fiber 1 g, protein 36 g, fat 8 g, sodium
681 mg, sugar 1 g
 Salmon Burgers with Herbed Tartar Sauce
SERVES 4

A bit more interesting than old-fashioned salmon croquettes, these

burgers would make an inviting party dish served on a bed of sautéed
greens. You don’t absolutely need the tartar sauce, but it adds that little
touch of sour that complements the richness of the salmon.

1 pound fresh salmon, chopped

1 large egg yolk
¼ cup finely diced red or yellow bell pepper
¼ cup almond meal
2 tablespoons Dijon mustard
1 tablespoon chopped fresh chives
Salt and white pepper
1 tablespoon clarified butter (see here), ghee, or unsalted butter,
melted
½ cup Herbed Tartar Sauce (recipe follows)
Preheat and oil the grill or preheat a stovetop grill pan over medium-high heat.
Combine the salmon, egg yolk, bell pepper, almond meal, mustard, and chives in
a large mixing bowl. Season with salt and white pepper to taste. Use your hands to
form the mixture into 4 patties of equal size.
Using a pastry brush, coat both sides of the patties with the clarified butter. Place
on the grill (or stovetop grill pan) and grill for 4 minutes. Turn and grill until cooked
through, about 5 minutes more. Remove from the heat and serve, with the tartar sauce
on the side.
Nutritional Analysis per Serving (includes 2 tablespoons tartar sauce): calories 284, carbohydrates 5 g,
fiber 1 g, protein 25 g, fat 18 g, sodium 481 mg, sugar 1 g