Instructions

• Begin by placing steak in the freezer for 30 minutes and remove.  Slice thinly into strips, making sure to cut against the grain of the steak (usually crosswise).
• Heat a large skillet over high heat and add coconut oil.
• Once the oil is hot, add steak (in batches if needed to avoid crowding the pan).
• Sauté for 2 minutes then remove.  Steak should not be fully cooked at this point.
• Remove steak to a bowl to rest and collect juices.
• To the hot skillet, replenish with oil as needed and add ginger, carrots, garlic and yellow onion.  Sauté until softened, about 5 minutes, stirring often.
• Add beef and juices back to the skillet and pour in balsamic, honey and soy sauce.  Toss together and reheat beef.
• Remove from heat, toss with cilantro and serve Ginger Beef topped with kimchi.

Instructions

• Make bruschetta first to allow flavors to marinate.  Combine in a bowl the tomatoes, garlic, basil, red pepper flakes and 1 tsp salt.  Drizzle with olive oil and slice up lemon wedges.
• Slice each breast in half lengthwise. Place each breast half between two pieces of plastic or parchment.  Pound thin and evenly with a rolling pin.  Remove top layer or plastic or parchment and sprinkle 2 tsp salt and pepper on both sides of each cutlet.  

• Dredge (or coat) chicken cutlets in flour, tapping off any excess.

• In a large skillet, heat 2 Tbsp olive oil until shimmering, add chicken and brown 3-4 minutes per side. Add 1 cup of bruschetta and white wine and bring to a simmer, making sure to cover skillet with a lid to keep in liquid.  Once mixture has come to a simmer, remove lid and turn heat to low.  Cook until sauce is reduced and thickened.

• While chicken is cooking, make asparagus salad: In a separate bowl, toss half of grated parmesan, asparagus, lemon zest and juice, red onion, cannellini beans and 1 tsp salt.  Taste and adjust seasonings if needed.  Drizzle with remaining olive oil.

• To serve, sprinkle the remaining ¼ cup of grated parmesan over chicken and place under broiler for 2 minutes to brown slightly.  Serve chicken with a side of salad, topped with bruschetta and a lemon wedge.

Instructions

• Begin by cooking pasta in salted water per package instructions minus one minute so it is al dente.
• Once pasta is done, drain and reserve 1 cup cooking liquid.  Return the pasta to the pan with cooking liquid plus red onion, crème fraȋche (begin with half the container then add more as needed), thinly-sliced salmon, dill and black pepper.  *Reserve the salt until you’ve tasted, then add as needed!
• Toss everything together over low heat for 3 minutes, then serve.
• Garnish with a bit of leftover dill.

Instructions

• Preheat oven to 375 F.
• In an oiled baking dish, coat chicken evenly with half of salt, pepper, garlic powder and cumin.  Drizzle with half of the oil and place in the oven to bake for 30-40 minutes, or until chicken is done (internal temp of 160 F).  Once done, remove from the oven and let rest for 10 minutes before slicing.
• While chicken is cooking, make rice: saute yellow onion in the rest of the oil and add remaining salt, pepper, garlic powder and cumin.  Cook for 5 minutes.
• Add saffron (or turmeric), tomatoes and water and cook covered until rice is done and water is absorbed.  Fluff with a fork to release steam and add cilantro, lemon zest and juice, red pepper flakes and garlic. Mix well to combine all the flavors.
• Serve sliced chicken over rice.

Instructions

• In a large bowl, toss apples, jicama, cilantro, honey, soy sauce, bell pepper and red pepper flakes together gently.  Serve immediately or place in the fridge to keep cold and allow flavors to marry a bit.

Instructions

• Add eggs (all if possible) to a large stock pot filled with cold water.  Bring to a boil, and once water is at a boil, set a timer for 8 minutes.  Once 8 minutes is up, drain off hot water and replace with cold water and ice to chill eggs and help their shells come off more easily.  Peel the eggs (little hands can help!) and chop.
• Combine mustard, mayo and vinegar in a bowl with 1 tsp honey or agave to start.  Add salt and pepper and mix thoroughly.
• Add to a large bowl with chopped eggs and add pickles (chopped), shallot, and dill.  
• Mix gently with a spoon to combine and serve over a bed or romaine lettuce cut into ribbons.

Instructions

• Combine beef with garlic powder, salt, pepper and red pepper flakes.  Form into small meatballs (the size of marbles) and set in the fridge while you make the soup.
• Cook red onion and garlic with olive oil in a large stock pot for 5 minutes.  Add celery, carrots, green bell pepper and cook 5 minutes more.

• Add broth, beginning with 1 quart and then adding more broth as needed.  Bring to a boil, add meatballs and collards and reduce to a simmer, stirring often to prevent meatballs from sticking together.  Note: don’t stir so vigorously that you break up your meatballs!

• Add more stock as needed and pasta.  Cook for 10 minutes or more, until pasta is cooked.

• Serve soup with basil and parmesan to garnish.