free gluten

½ tsp chili powder

2 tbsp/30 ml tomato paste (preferably from a jar)

1 white onion, diced

6 cloves garlic, minced

6 tomatoes, chopped, peeled and cored

2 cups/472 ml Beef Broth

COOKING INSTRUCTIONS

Rub beef cheeks with salt, pepper and chili powder on both sides. Heat a heavy-bottomed skillet over medium heat. Add ghee to hot pan. Once ghee is hot, add the beef cheeks and brown on both sides, about 3 minutes per side. Set aside. Add the onion to the pan and sauté until soft, about 5 minutes, then add garlic and sauté until fragrant, about 1 minute. Add tomato paste and tomatoes and scrape the pan with a wooden spoon to get up any brown bits. Place browned beef cheeks in the slow cooker. Pour the tomato-onion mixture and beef broth over it. Cook on low heat for 8 hours.

SLOW-COOKER HORSERADISH AND PARSNIP POT ROAST

SERVES 8

The slow-cooking process tames the heat of the horseradish in this dish, but it still offers enough savory flavor to complement the sweetness of the parsnips.

INGREDIENTS

3 lbs-4 lbs/1–2 kg beef chuck roast

1 onion, sliced

2 tbsp/10 ml tomato paste (preferably from a jar)

3 tbsp/30 g Horseradish

6 cloves garlic, minced

¼ tsp paprika

½ cup/120 ml Beef Broth

2 bay leaves

3 sprigs fresh thyme

2 carrots, peeled and chopped

4 large parsnips, cubed and chopped

COOKING INSTRUCTIONS

Heat a heavy-bottomed pan or cast-iron skillet on medium-high heat. Add the ghee. Generously salt and pepper the roast. When the ghee is warm, add the roast to the pan and brown on all sides, about 1 to 2 minutes per side. Set aside.

Add the onions to the pan and sauté until translucent, about 5 minutes. Add the tomato paste and cook until the color of the paste changes from a bright red to a brick color, about 1 minute. Transfer the onion mixture to the slow cooker.

In a small bowl combine the horseradish, garlic and paprika. Generously rub the mixture all over the roast. Place the roast in the slow cooker. Add broth, bay leaves, thyme, carrots and parsnips to the slow cooker. Turn to low and cook for 8 hours. Discard the sprigs of thyme and bay leaves. Serve roast with parsnips and carrots.

CHEF’S TIP

To avoid soggy vegetables, add the carrots and parsnips halfway through cooking time.

SAUTÉED BEEF OVER WATERCRESS

SERVES 6

Inspired by a delicious meal at a Vietnamese restaurant in New York City, this dish skips the oyster sauce but stays true to the notion of beef sautéed with lots of onions, garlic and scallions, and served over watercress. The sweetness of the well-cooked onions with the peppery watercress and the flavorful beef offer a tantalizing treat to the taste buds.

INGREDIENTS

FOR THE MARINADE:

¼ cup/60 ml coconut aminos

2 tbsp/30 ml fresh lime juice

2 tbsp/30 ml sesame oil (unrefined, expeller- or cold-pressed)

1 tbsp/15 ml sesame oil (unrefined, expeller- or cold-pressed)

1 tbsp/20 g raw honey

1 tbsp/15 g fresh ginger, minced

2 tbsp/5 g green onions, chopped

1 tbsp/15 g fish sauce

1 ½ lbs/680 g flank steak

FOR THE DRESSING:

1 tbsp/15 ml fresh orange juice

1 tbsp/15 ml fresh lime juice

1 tbsp/15 ml coconut aminos

1 tsp/7 g raw honey

¼ tsp red chili flakes

3 tbsp/45 ml expeller-pressed coconut oil

2 cups/260 g white onion, sliced

¾ cup/40 g scallions, chopped

4 large garlic cloves or 6 medium, minced

2 bunches watercress leaves

COOKING INSTRUCTIONS

Make the marinade by mixing together the coconut aminos, lime juice, sesame oil, garlic, honey, ginger, green onions and fish sauce. Pour over the flank steak. Make sure it is well coated. Cover and marinate for at least 4 hours, up to overnight. Flank steak can be tough, so the longer it marinates the more tender it will become.

Make the dressing by whisking together orange juice, lime juice, coconut aminos, honey, sesame oil and chili flakes. Set aside.

Heat a wok or a large, heavy-bottomed skillet to medium-high heat. Add the coconut oil. Once the oil is warm, add the beef and sauté until cooked through, about 6 to 8 minutes. Set beef aside. Add onions and sauté until translucent, about 7 minutes. Add scallions and garlic and sauté until scallions are soft, about 3 minutes. Add beef back in and sauté until beef is warm, about 2 minutes. Place a large handful of watercress on a plate, drizzle with 2 teaspoons/10 ml of dressing and top with warm beef and onion sauté.

CHEF’S TIP

I prefer using expeller-pressed coconut oil for this dish, as it does not have a strong coconut flavor.

PANFRIED FILET WITH SHALLOT SAUCE

SERVES 4

Most of us reserve indulging in an elegant filet mignon for a celebratory restaurant meal. That restaurant filet can easily be made at home, with higher quality ingredients and at a fraction of the price. Even fancy restaurants are likely going to use vegetable oil for searing their steaks. At home you can use grass-fed butter or another fat of your choice. Once you top your steak with this luscious shallot pan sauce, it will triumph over most of the steaks you have had at a restaurant.

INGREDIENTS

4 oz–6 oz/115–170 g beef filets

2 tbsp/30 ml unsalted butter, melted

2 tbsp/30 ml unsalted butter, melted

1 cup/240 g shallots, thinly sliced sea salt and pepper

1 tbsp/15 ml red wine vinegar

½ cup/120 ml Beef Broth

1 tbsp/2 g fresh rosemary, finely chopped

COOKING INSTRUCTIONS

Let the steaks come to room temperature, about 30 minutes. Preheat oven to 400°F/204°C. Place an oven-safe, glass baking dish in the oven to warm up. Heat a large cast-iron skillet on medium-high. Brush melted butter onto one side of the steak. When the skillet is ready, add the steaks. While the first side is browning, brush the other side with butter. Once a nice brown crust forms, about 2 to 3 minutes, use tongs to flip the steaks and sear the other side. Using tongs transfer steaks to the warm dish in the oven and roast for 6 to 8 minutes for medium-rare.

While the steaks are roasting, make your sauce. Add 1 tablespoon/15 ml of butter to the same cast-iron skillet used to brown the steaks. Add the shallots and season generously with salt and pepper. Continue to cook until the shallots are softened, about 10 minutes. Add the vinegar and cook until it evaporates. Add the broth and bring to a boil. Allow the sauce to cook until it has reduced by half. Pull the pan from the heat, stir in the remaining tablespoon of butter and rosemary. Remove steaks, salt and pepper and let rest for 5 minutes. Serve topped with shallot sauce.

OSSO BUCO

SERVES 6

There are many reasons to love osso buco, one being the delectable marrow in the center that adds a delicious richness to the sauce. What makes this dish for me, though, is the gremolata, a garnish typically made from chopped parsley, garlic and lemon zest. I love how the fresh flavors of the herbs brighten up a luscious meal.

Traditionally this dish is made with veal, but if you don’t have access to humanely raised veal, then beef shanks will work, too!

INGREDIENTS

FOR THE GREMOLATA:

1 cup/40 g fresh flat-leaf parsley

2 tbsp/20 g pine nuts

2 small cloves garlic or 1 large clove

zest of 1 lemon

1 tbsp/15 ml fresh lemon juice

2 tbsp/30 ml extra-virgin olive oil

2 lbs/900 g veal shanks or beef shanks

2 tbsp/30 ml tomato paste (preferably from a jar)

3 tbsp/43 g ghee

1 large onion, chopped

4 cloves garlic, crushed

2 carrots, peeled and chopped

2 ribs celery, chopped

½ cup/120 ml white wine

1 cup/235 ml Beef Broth

COOKING INSTRUCTIONS

To make the gremolata, combine all of the ingredients (parsley, pine nuts, garlic, lemon zest, lemon juice, olive oil) in a food processor and pulse until well combined but still chunky. Adjust salt and pepper to taste. Set aside.

Generously season the veal with salt and pepper. Melt the ghee in a heavy-bottomed pan or a Dutch oven over medium heat. Add the shanks and cook until browned on all sides. Set veal aside and add onion to the pan. Cook until onions are tender, about 10 minutes. Add garlic, carrots and celery and cook until fragrant, about 5 minutes. Add the tomato paste, then add wine and use a wooden spoon to scrape up any brown bits from the bottom of the pan. Add the shanks back to the pan, along with the beef broth. Cover and simmer over low heat for 1½ hours or until meat is tender, occasionally basting the shanks. To serve, arrange the shanks on dinner plates, spoon a generous amount of sauce from the pan over them, and sprinkle them with gremolata.

SUN-DRIED-TOMATO-AND-FENNEL-BRAISED SHORT RIBS

SERVES 4

Beef short ribs are packed with flavor and become unbelievably tender when slowly cooked. The sun-dried tomatoes and fennel give these braised short ribs a Mediterranean twist.

INGREDIENTS

2 ½ lbs/1 kg beef short ribs

2 tsp/10 g coriander

2 tsp/10 g cumin

¼ cup/40 g sun-dried tomatoes, chopped

1 onion, sliced

1 medium fennel bulb, sliced

¼ cup/40 g green garlic, chopped

1 cup/235 ml dry red wine

3 cups/710 ml Beef Broth

2 bay leaves

COOKING INSTRUCTIONS

Preheat oven to 350°F/177°C. Toss ribs with coriander and cumin, and generously salt and pepper. Heat a Dutch oven or heavy-bottomed, ovenproof pan on medium-high heat. Add the ghee to the pan. Once the ghee is hot, add the ribs and brown on all sides, about 3 minutes per side. Transfer to a plate and set aside.

Add the onion to the pan and sauté until translucent, about 5 minutes. Add the fennel, green garlic and sun-dried tomatoes and sauté until fragrant, about 2 to 3 minutes. Add the wine and scrape up any brown bits from the bottom of the pan. Add the broth and bay leaves and the ribs to the pan. Cover and transfer the pan to the oven. Cook for 1½ hours, basting and turning 1 or 2 times. Uncover and cook for an additional 45 minutes. Discard bay leaves before serving.

CHEF’S TIP

If you can’t find green garlic, then substitute 4 cloves garlic, minced.

GRAPE LEAF AND CABBAGE DOLMAS

SERVES 10

Many Armenian dishes require long prep times and then cook “low and slow.” I remember spending half a day making these with my mom and grandma! So we always made dolmas in bulk for a few meals. You can halve the recipe or freeze the leftovers for another night. Dolma is traditionally paired with plain, thick yogurt.

INGREDIENTS

1 bunch fresh cilantro

2 bunches fresh parsley

1 bunch scallions

1 bunch fresh dill

1 head cabbage, halved

1 jar grape leaves

2 lbs/900 g grass-fed ground beef

1 tbsp/15 g sea salt

1 tsp/5 g pepper

½ tsp cayenne

½ tsp turmeric

2 tbsp/30 g butter, softened (not needed if using conventional beef)

½ lemon

2 tbsp/30 ml tomato paste (preferably from a jar)

4 cups/950 ml of water, divided

COOKING INSTRUCTIONS

Wash and thoroughly dry your herbs. If they are wet, you will risk making the meat mixture soggy. Pulse the cilantro, parsley, scallions and dill in the food processor until well minced but not too smashed. Set aside.

Bring a pot of water to a boil and add the cabbage. Cook for 15 minutes, until soft. Strain in a colander.

Drain the grape leaves and separate them. Mix the meat, herb mixture, salt, pepper, cayenne and turmeric. Mix in butter only if using grass-fed beef; conventional beef has enough fat and won’t need additional butter. Squeeze the half-lemon’s juice into the mix. Use your hands to make sure the mixture is well combined.

Lay the grape leaves, vein side up, stem toward you. Place 1 tablespoon of filling at the base of the leaf and roll up, tucking in the excess leaf at the sides to make a bundle. Remove the core from the cabbage and separate the leaves. Place 1 heaping tablespoon of filling at the base and roll up, tucking in the sides to make a bundle.

Using a heavy-bottomed pot with a lid, line the bottom of the pan with excess cabbage leaves. Place your dolmas on top of the excess cabbage leaves, placing grape leaf dolmas on the bottom and cabbage dolmas on top, with the bottom of your bundles facing down. Dissolve the tomato paste in 1 cup/240 ml of water. Pour the dissolved tomato paste into the pot. Add 3 more cups/700 ml of water. Place an oven-safe, heavy plate over the dolmas to weigh them down. (This is to keep them from unraveling.)

Cover the pot and bring to a light boil. Tilt the lid so the pot is only partially covered. Simmer for 2½ hours. Remove the lid and the plates. Simmer for an additional 30 minutes uncovered.

“SPAGHETTI” WITH MEAT SAUCE

SERVES 6 TO 8

The vegetables and meat make this meal so hearty you won’t miss the spaghetti. Plus, this Paleo modification of spaghetti squash will leave you feeling satiated, light and energetic.

INGREDIENTS

FOR THE “SPAGHETTI”:

1 large spaghetti squash, halved lengthwise

FOR THE MEAT SAUCE:

1 medium yellow onion, finely diced

4 oz/115 g pancetta, finely diced

2 ribs celery, finely diced

1 carrot, peeled and finely diced

½ cup/40 g dried porcini mushrooms, rehydrated and chopped

2 lbs/900 g grass-fed ground beef

6 ripe tomatoes, peeled, seeded and chopped

3 tbsp/45 ml tomato paste (preferably from a jar)

2 tsp/1 g dried oregano

2 tsp/1 g dried basil

1 cup/235 ml Beef Broth

1 bay leaf

fresh basil, chopped (garnish)

COOKING INSTRUCTIONS

Preheat oven to 375°F/190°C. Place squash in a baking dish, cut sides down. Add enough water to come ½-inch/1 cm up the sides of the baking dish. Bake for 45 minutes. Turn the squash over and cook for another 15 minutes. Remove from oven. Allow to cool. Use a spoon to discard seeds from the center. Use a fork to rake the squash to remove its flesh in strands that look like spaghetti.

To make the meat sauce, heat a large skillet to medium-high heat and add ghee. Add pancetta. After it has released some fat, add onion, celery, carrot, pepper and salt. When the vegetables are tender, add garlic and mushrooms and cook for 5 more minutes. Remove the vegetables and set aside.

Put the pan back on the heat and add the meat. Cook until it browns, about 15 minutes. Add the cooked vegetables, tomatoes, tomato paste, oregano and basil. Stir to combine. Add beef broth and bay leaf. Turn heat down to reduce the sauce until the liquid evaporates, about 1 hour. Remove bay leaf. Adjust salt and pepper to taste. Pour over spaghetti squash and garnish with fresh basil.

CHEF’S TIP

This recipe makes quite a bit of sauce. If you don’t use it all, you can freeze it for another night!

BALSAMIC ROSEMARY ROASTED CHICKEN AND YAMS

SERVES 4

The balsamic vinegar balances out this one-pot meal by adding the perfect hint of sweetness and acidity. I recommend using a high-quality balsamic vinegar for the best results.

INGREDIENTS

1 whole chicken, cut into 8 pieces

1 red onion, sliced

2 tbsp/30 ml balsamic vinegar, preferably an aged, syrupy variety

3 yams, peeled and chopped

2 sprigs rosemary

COOKING INSTRUCTIONS

Preheat oven to 400°F/204°C. Heat a large Dutch oven or a heavy-bottomed, oven-safe pan over medium heat. Generously salt and pepper the chicken. Add 2 tbsp/30 g of ghee to the pan.

Add the chicken to the pan, skin side down. When the skin releases easily, after about 5 minutes, flip and brown the other side for about 3 minutes. Transfer chicken to a plate. Add the onions and sauté until soft, about 5 minutes. Add garlic and sauté until fragrant, about 1 minute. Add the balsamic vinegar and scrape the bottom of the pan with a wooden spoon to get up any brown bits. Turn the heat off the pan. Add the yams and toss with the onion mixture. Generously salt and pepper the mixture. Lay the sprigs of rosemary on top of the yams. Place your browned chicken on top of the rosemary. Cover the pan with a lid and bake for 45 minutes. Turn your oven from bake to broil. Remove the lid and broil for 10 minutes or until your chicken skin is nice and crispy but not burned. Discard rosemary sprigs.

FRUIT-STUFFED CHICKEN

SERVES 4

This is an impressive dish to make for a holiday gathering in the fall, when apples are in season. The sweet and tart flavor of the apples combined with the zesty orange will fill your house with the comforting scents of autumn.

INGREDIENTS

1 roasting chicken (approximately 3½ lbs/1½ kg)

1 large orange

4 tbsp/60 g butter, divided

1 cup/150 g red onion, diced

2 apples, unpeeled, cored and diced

1 tbsp/1 g fresh rosemary, minced, plus a few sprigs

COOKING INSTRUCTIONS

Preheat the oven to 350°F/177°C. Remove any organs from the chicken’s cavity and reserve for another use. Rinse the bird with cold water and pat dry. Grate the zest from the orange and reserve. Cut the orange into half and rub all over the chicken. Liberally salt and pepper the entire bird.

Melt butter in a skillet. Add red onion and cook over low heat until tender. Add garlic and apples and sauté until apples are soft but not cooked through, about 10 minutes. Salt and pepper generously. Turn off the heat and combine orange zest and rosemary with the apple and onion mixture.

Stuff the chicken with the mixture. Stuff rosemary sprigs under the skin. Tie the legs together with kitchen twine. Place the chicken breast up in a roasting pan. Dot each breast with a tablespoon of butter. Roast for 1½ hours. Let chicken rest, and carve.

LEMON-GARLIC CHICKEN

SERVES 4

Lemon-Garlic Chicken is our go-to chicken dish; a good friend we can always count on. The flavors are fresh and bright and the dish is versatile enough to serve with almost any vegetables that you have on hand. We sometimes even whip it up quickly after a long day of work, although the flavors are greatly improved when the chicken is properly marinated.

We love to eat this with zucchini noodles and Pistachio Pesto.

INGREDIENTS

¼ cup/60 ml fresh lemon juice

4 cloves garlic, crushed

1 tbsp/1 g dried parsley

1 tsp/5 g dried basil

½ tsp dried oregano

½ tsp sea salt

¼ tsp pepper

2 lbs/900 g whole chicken legs, bone in, skin removed

2 tbsp/30 ml butter

COOKING INSTRUCTIONS

Combine lemon juice, garlic, parsley, basil, oregano, salt and pepper. Pour over chicken and marinate for at least 1 hour, up to overnight.

Preheat oven to 375°F/190°C. Place chicken pieces in an ovenproof dish, taking care not to overcrowd. Dot several pieces of butter on each piece. Bake for 30 minutes or until a meat thermometer reads 165°F/74°C.

SLOW-COOKER CHOCOLATE CHICKEN MOLE

SERVES 6

I have been perfecting the recipe for a slow-cooker chicken mole for several years. I think I finally got it right! The dark chocolate adds richness and complexity, while the peppers add a smoky flavor and the tomatoes brighten up the dish.

INGREDIENTS

2 lbs/900 g chicken pieces (breasts and legs work well), bone in, skins removed

salt and pepper

Chermoula is a marinade often used for fish or seafood in Algerian, Moroccan and Tunisian cuisines. The bright flavors of the fresh herbs lend themselves to chicken dishes, too. This dish is best if you allow the chicken to marinate overnight.

1 medium onion, chopped

4 cloves garlic, crushed or minced

6–7 whole tomatoes, peeled, seeded and chopped

5 dried New Mexico chili peppers, rehydrated and chopped

¼ cup/60 g almond butter

2 ½ oz/70 g dark chocolate (70% or above)

1 tsp/5 g sea salt

1 tsp/3 g cumin

½ tsp ground cinnamon

½ tsp guajillo chili powder

avocado, cilantro and jalapeño, all chopped (garnish)

COOKING INSTRUCTIONS

Generously salt and pepper the chicken. Place a pan over medium heat and add ghee. Once the ghee has warmed, add the chicken and brown on all sides. This may need to be done in batches. Move chicken to the slow cooker.

Add onion to the same pan and sauté until translucent. Add garlic and sauté for 1 to 2 minutes, until fragrant. Transfer onion and garlic to slow cooker. Add the tomatoes, chili peppers, almond butter, dark chocolate, salt and spices (cumin, cinnamon, chili powder) to the slow cooker. Cook on low for 4 to 6 hours or until chicken is tender and pulls apart easily. If you are home when making this dish, lift the lid once and give a stir to make sure all the ingredients are well combined. Remove chicken bones. Top mole with avocado, cilantro and jalapeño and serve!

GRILLED CHICKEN CHERMOULA

SERVES 4

INGREDIENTS

6 tbsp/90 ml extra-virgin olive oil

2 tsp/5 g cumin

1 medium red chili pepper, seeded and chopped

½ tsp coriander

½ tsp sweet paprika

finely grated zest and juice of 1 lemon

2 cloves garlic, crushed

1 ½ cups/40 g fresh cilantro leaves

½ cup/13 g fresh parsley leaves

1 whole chicken, cut into 8 pieces

COOKING INSTRUCTIONS

Combine all ingredients except chicken in a food processor. Blend for 1 minute or until well mixed. Reserve ¼ cup/60 ml of the marinade to serve with the chicken. Pour the rest of the marinade over the cut chicken pieces, making sure they are well coated. Tuck as much marinade as you can under the chicken skin. Cover and set in the fridge for at least 4 hours, up to overnight.

Heat the grill to medium-high. Grill chicken, turning once halfway through. Grill for 30–40 minutes or until internal temperature reads 165°F/74°C. Serve drizzled with extra sauce.

TANDOORI CHICKEN

SERVES 4

Tandoori chicken is an Indian dish, traditionally prepared in a clay oven called a tandoor. You can now find recipes for grilled and roasted variations. This dish is typically prepared with yogurt and spices. I have made this recipe with yogurt and all my taste testers preferred the coconut milk version!

The mild heat from the cayenne in this dish is balanced out by the coconut milk and zesty lemon juice.

INGREDIENTS

1 tsp/5 g fenugreek, whole

1 tsp/5 g peppercorn, whole

1 tsp/5 g coriander

1 tsp/3 g cumin

1 tsp/3 g garam masala

½ tsp cayenne

¼ tsp turmeric

2 lbs/907 g chicken legs and thigh, bone in, skin removed

1 inch/2 cm fresh ginger, minced

1 jalapeño, minced

2 tbsp/30 ml fresh lemon juice

½ cup/118 ml coconut milk

COOKING INSTRUCTIONS

Preheat your oven to 375°F/190°C. Place fenugreek and peppercorn through a spice grinder. In a small bowl mix the fenugreek, peppercorn, coriander, cumin, garam masala, cayenne, turmeric and salt. Next, mix in the ginger, jalapeño, lemon juice and coconut milk. Stir until well mixed.

Make a few deep slashes in each piece of chicken. This will help the chicken absorb more of the flavor. Pour the spice mixture over the chicken. Make sure the chicken is well coated. Place in fridge for at least 4 hours, up to overnight.

Preheat oven to 375°F/190°C. Place chicken on a wire rack on top of a baking sheet so the baking sheet catches the drippings. Cook for 50–60 minutes or until a meat thermometer reads 165°F/74°C.

MACADAMIA-CRUSTED DUCK BREAST WITH SPICY “SOY” GINGER SAUCE

SERVES 4

Coconut aminos are a great Paleo substitute for soy sauce. They have a similar salty flavor, with a slight hint of sweetness. I use real soy sauce made from fermented soybeans as a condiment. Soybeans have a high level of phytates, which tend to block the body’s absorption of minerals. However, fermentation substantially reduces levels of phytic acid, so fermented soy is preferable.

In recipes such as this one, I prefer the subtler flavor of coconut aminos to soy sauce. The bold flavors of this spicy sauce complement the creaminess and rich flavor of the duck.

INGREDIENTS

1 cup/120 g macadamia nuts

4 duck breast halves, boneless, skin on

1 tbsp/15 g duck fat or ghee

2 tsp/15 g raw honey

Preheat oven to 350°F/177°C. Place macadamia nuts in a food processor and blend until crushed. Heat a skillet, preferably cast iron, over medium-high heat. Generously season both sides of the duck breasts with salt and pepper. Add the duck fat or ghee to the pan, then add the duck skin-side down. Brown until the skin has a nice golden crust, about 5 minutes. Flip over and brown the other side for 1 to 2 minutes.

1 cup/240 g shallots, diced

2 cloves garlic, minced

1 jalapeño, minced

1 tbsp/8 g fresh ginger, grated

¼ cup/60 ml coconut aminos

2 tbsp/30 ml fresh lime juice

1 tsp/7 g raw honey

COOKING INSTRUCTIONS

Transfer the duck breasts to a glass baking dish, skin-side up. Allow to cool for a few minutes. Spoon ½ teaspoon of honey on the skin side of each duck breast. Spoon enough of the crushed macadamia nuts over the honey so the entire top of the duck breast is covered. Make sure the breast is well coated. Do this to the remaining duck breasts. Place in the oven and roast for 20 minutes medium well.

While the duck breasts are roasting, make the sauce. Using the same pan that the duck was seared in, drain all but about 1 tablespoon/15 ml of fat. Add the shallots. Cook until soft, about 5 minutes. Add the garlic, jalapeño and ginger. Sauté until fragrant, about 1 minute. Stir in the coconut aminos, lime juice and honey. Simmer until slightly reduced. Adjust salt to taste. Remove duck breast from the oven, let rest for 5 minutes and serve drizzled with sauce.

WINE-BRAISED DUCK LEGS

SERVES 4

I recommend buying whole ducks for this dish. Buying a whole duck is more cost-effective and almost all of the parts can be used. Use the breasts to make my Macadamia-Crusted Duck Breast with Spicy “Soy” Ginger Sauce, the skin to render for duck fat, and the carcass to make stock.

INGREDIENTS

½ bunch fresh parsley

½ bunch fresh thyme

1 tsp/5 g sea salt

½ tsp pepper

¼ tsp red chili flakes

4 duck legs

2 tbsp/30 g duck fat or ghee

1 large onion, diced

1 carrot, peeled and diced

2 cloves garlic, minced

1 cup/235 ml dry red wine

1 cup/160 g tomatoes, peeled, seeded and diced

1 bay leaf

2 cups/475 ml Chicken Broth

2 tbsp/30 g butter

kitchen twine

COOKING INSTRUCTIONS

Preheat oven to 375°F/190°C. Tie the parsley and thyme together with some kitchen twine. Combine the salt, pepper and red chili flakes in a small bowl. Rub each duck leg on the meat side with the mixture. Heat the duck fat or ghee in a Dutch oven or a large, ovenproof, heavy-bottomed pan. Add the duck legs, skin-side down, and sear until lightly browned, about 3 minutes. Turn the duck legs over and sear the other side, about 2 minutes. Transfer to a platter and set aside.

If there is too much fat in the pan, drain all but 2 tablespoons/30 ml. Add the onion and carrots and sauté for 5 minutes. Add the garlic and sauté for an additional minute. Add the wine and tomatoes and bring to a light boil, scraping up any brown bits from the bottom of the pan. Add the thyme, parsley, bay leaf and chicken broth.

Place the duck legs skin side down in the pan. Cover and place in the oven to cook for 1½ hours. Halfway through, flip the duck legs so the skin side is up. Change your oven setting to broil and cook uncovered for the last 10 minutes. Remove duck legs and strain the sauce through a sieve and into a sauté pan. Bring the liquid to a boil, then turn down to a simmer and reduce it by half or to desired consistency. Turn off the heat, stir in the butter and adjust salt to taste. Put the duck on individual plates, spoon the sauce over and serve.

JAMAICAN JERK PORK CHOPS

SERVES 4

When I started the Paleo diet, one of my closest friends brought me some jerk seasoning from Jamaica. I read the ingredients and noticed a few questionable items, so I decided to make my own. This is what I came up with!

INGREDIENTS

2 scallions, chopped

2 cloves garlic, minced

1 tbsp/8 g fresh ginger, peeled and grated

1 serrano chili pepper, seeded and minced

1 tbsp/20 g raw honey

1 tbsp/6 g allspice

1 tbsp/2 g dried thyme

1 tsp/8 g ground cinnamon

1 tsp/3 g ground nutmeg

¼ tsp cayenne pepper

¼ cup/60 ml extra-virgin olive oil

1 tsp/5 g pepper

juice of 1 lime

juice of 1 orange

2 tbsp/30 ml coconut vinegar

2 tbsp/15 g coconut aminos

2 tbsp/30 ml coconut oil

4 pork chops, bone in

COOKING INSTRUCTIONS

Combine all of the ingredients in a bowl except the coconut oil and pork. Make sure it is all mixed well. Place pork chops in a shallow bowl and pour marinade over the chops. Cover and marinate for at least 1 hour, up to overnight.

Heat the coconut oil in a large skillet over medium heat. When it has melted, remove the pork chops from the marinade and place in the skillet, making sure they are not crowding each other. If your skillet is not large enough, you may need to do this in batches. Cook 3–4 minutes per side; the length will depend on the thickness of your chops. Flip over as soon as one side is well browned.

PORK CHOPS WITH POMEGRANATE-GINGER SAUCE

SERVES 4

Pomegranates are one of the most recognizable symbols of Armenia; they represent fertility, abundance and marriage. Pomegranate season was a special time for us growing up. My younger brother and I always looked forward to sitting at the dining table and enjoying the seeds that our mom had carefully removed.

Now I enjoy leveraging their unique and tantalizing flavor to elevate simple meals like these panfried pork chops.

INGREDIENTS

½ cup/120 ml unsweetened pomegranate juice

½ cup/120 ml Chicken Broth

½ cup/120 g shallots, diced

1 clove garlic, minced

1 tsp/5 g fresh ginger, minced

1 tbsp/20 g raw honey

3 sprigs thyme

Dash of sea salt

1 tsp/2 g arrowroot starch

1 tsp/3 g coriander

½ tsp onion powder

½ tsp garlic powder

4 pork chops, center cut

sea salt and pepper

2 tbsp/30 ml coconut oil

COOKING INSTRUCTIONS

In a medium-sized saucepan, combine all of the ingredients for the pomegranate-ginger sauce, except the arrowroot starch. Cook until reduced by half, about 10 minutes. Remove sauce from the heat and set aside. Once the sauce is cool, strain it through a fine mesh strainer to remove the solids.

In a small bowl, mix coriander, onion powder and garlic powder. Rub the seasonings mix on both sides of the pork chops. Generously salt and pepper.

Heat a large skillet to medium-high heat. Once the pan is hot add the coconut oil. Place the chops in the pan and make sure that they are not crowding each other too much. Cook chops on each side for about 4 minutes or until well browned and cooked through. Remove the chops from the pan and set aside to rest.

As your chops are resting, add the strained pomegranate-ginger sauce to the same pan and bring to a simmer. Stir for a couple of minutes and scrape up any browned bits. Place your arrowroot starch in a small bowl and add enough filtered water to make a thin paste. Add this paste to the sauce and whisk until the sauce is slightly thickened. Spoon the warm sauce over the pork chops and serve.

CITRUS-BRAISED PORK SHOULDER

SERVES 6 TO 8

Not many meals can compare to a blissfully tender and moist pork shoulder. This informal dish is so versatile and can easily be dressed up with some sophisticated sides.

When purchasing lard, read labels carefully to ensure that the only ingredient is rendered pork fat. Lard from pasture-raised pigs is a great source of vitamin D!

INGREDIENTS

FOR THE RUB:

1 tbsp/8 g cumin

2 tsp/5 g coriander

½ tsp dried oregano

½ tsp paprika

3 lbs/1 kg boneless pork shoulder

2 tbsp/30 g lard or ghee

1 onion, chopped

½ cup/120 ml of fresh orange juice

¼ cup/60 ml of fresh lime juice

2 bay leaves

3 cups/710 ml of Chicken Broth

COOKING INSTRUCTIONS

Preheat oven to 350°F/177°C. In a small bowl, mix all ingredients for the rub until well combined. Sprinkle the rub over the pork shoulder, then rub the pork with the seasoning until all sides are well coated. Heat a Dutch oven or a heavy, oven-safe pot over medium heat. Add the lard or ghee. Once it is hot, add the pork shoulder. Brown the pork shoulder on all sides, approximately 2 to 3 minutes per side. Set aside.

Add the onions to the same pan and sauté until soft, about 5 minutes. Add the garlic and sauté until fragrant. Add the lime juice and orange juice, and use a wooden spoon to scrape up any brown bits from the bottom of the pan. Next add bay leaves and chicken broth. Cover and place the roast in the oven for 2½ hours. Baste the pork twice while it is cooking. Remove the cover for the last 15 minutes to allow the pork to brown. Discard bay leaves before serving.

CHINESE FIVE-SPICE PLUM PORK RIBS

SERVES 4

While no one knows its exact origins, some believe that the Chinese created five-spice powder to encompass all of the five flavors: sour, bitter, sweet, pungent and salty. These five elements combined create a powerful flavor. The five-spice brings a unique flavor to this dish. Remember when using it, a little goes a long way!

INGREDIENTS

2 tbsp/40 g raw honey

⅓ cup/80 ml fresh orange juice

1 tsp/2 g Chinese five-spice powder

1 tsp/5 g fresh ginger, minced

1 serrano pepper, minced

2 lbs/900 g pork spare ribs, cut into 4 slabs

1 lb/455 g plums, pitted and halved or, if very large, quartered

COOKING INSTRUCTIONS

Preheat the oven to 300°F/150°C. In a small bowl, mix all the ingredients except ribs and plums until well combined. Place ribs meat-side down in an oven-safe pan with a lid, such as a Dutch oven. Pour sauce over the ribs and make sure they are well coated. Arrange the cut plums around the ribs. Cover and bake for 2 hours. Halfway through remove the lid and baste the pork.

Increase the oven to 375°F/190°C. Remove the cover and flip the pork so the meat is facing up. Bake for an additional 15 to 20 minutes or until ribs are browned. Place ribs on a plate with some plums and drizzle with sauce.

BRAISED GOAT SHOULDER

SERVES 8

Goat is the most widely consumed red meat in the world, a staple among many cultures but rarely eaten in the United States. I am not sure why, because it is truly delicious! Pasture-raised goat meat tastes more like beef than lamb. Because goat is very lean, the shoulder can be quite tough, but becomes tender and tasty when braised with moist heat. Next time you see some goat at your farmers’ market, pick some up and give this recipe a try!

INGREDIENTS

2 tbsp/30 ml tomato paste (preferably from a jar)

3 lbs/1 kg boneless goat shoulder

1 onion, thinly sliced

My grandma taught me that food always tastes best when it is made from scratch. Although I have curry pastes in my pantry for when I am short on time, I always jump at an opportunity to make my own. This exquisite spicy curry dish is surprisingly simple to make.

1 leek, thinly sliced

1 rib celery, diced

1 carrot, peeled and diced

1 tbsp/15 ml red wine vinegar

4 cups/945 ml Beef Broth

6 ripe tomatoes, quartered 4 sprigs thyme

2 bay leaves

COOKING INSTRUCTIONS

Preheat oven to 375°F/190°C. Heat a large Dutch oven to medium-high heat and add ghee. Generously salt and pepper the goat shoulder. When the ghee is warm, add the meat and brown on all sides, about 5 minutes on the first side. Set the meat aside.

Add the onion to the Dutch oven and cook until soft, about 5 minutes. Add the tomato paste, garlic, leek, celery and carrot. Cook for a few minutes until fragrant. Add the red wine vinegar and scrape up any brown bits from the pan. Add the broth, tomatoes, thyme and bay leaves. Cover and place in the oven. Cook for 2 hours or until goat shoulder is tender. Discard thyme sprigs and bay leaves before serving.

SLOW-COOKER LAMB VINDALOO

SERVES 6

INGREDIENTS

FOR THE PASTE:

6 dried chili peppers

½ yellow onion, diced

4 cloves garlic, crushed

2 tsp/10 g fresh ginger, grated

1 tsp/3 g ground cinnamon

½ tsp ground cloves

¼ tsp ground turmeric

1 tbsp/8 g coriander

1 tbsp/8 g cumin

1 tsp/5 g fenugreek

2 tbsp/30 ml distilled white vinegar

2 lbs/900 g of lamb (shoulder or stew meat)

2 tbsp/30 g of ghee

½ cup/120 ml Beef Broth

COOKING INSTRUCTIONS

Soak chili peppers in warm water for 30 minutes. In a food processor, combine chili peppers and all other paste ingredients. Spread the paste over the lamb and marinate for at least several hours, up to overnight. Brown the lamb in 2 tablespoons/28 g of ghee. This may have to be done in batches. Place lamb with remaining paste in the slow cooker and add broth. Cook on low for 6–8 hours.

LAMB SHANKS WITH APRICOTS

SERVES 6

It is difficult to describe the distinct flavor of saffron. For me, it has a nostalgic flavor, reminding me of the many dishes that I enjoyed growing up. If you have never cooked with saffron, one thing to note is that a little goes a long way. This is a good thing, as it is the most expensive spice in the world!

Juicy and sweet apricots are the perfect accompaniment to the pungent saffron in this dish.

INGREDIENTS

FOR THE RUB:

½ tsp ground ginger

¼ tsp cayenne

3 lbs/1 kg lamb shanks

When it comes to burgers, most people think of beef. Lamb offers cooks a more complex and sophisticated flavor to work with. The sweet and savory sun-dried tomatoes and earthy mushrooms harmonize perfectly with the rich lamb. My favorite way to enjoy burgers is on top of grilled portobello mushrooms.

3 tbsp/45 ml ghee

1 red onion, sliced

5 garlic cloves, minced

3–4 cups/710–945 ml Beef Broth

2 strands saffron

2 cups/360 g fresh apricots, pitted and halved (or ½ cup/75 g dried, chopped)

COOKING INSTRUCTIONS

Preheat oven to 400°F/204°C. Combine all the ingredients for the rub and rub all over the lamb. Generously season with salt and pepper. Heat a Dutch oven to medium-high heat. Add the ghee. Once it is hot, brown lamb on all sides. Remove the lamb and set aside.

Sauté the onion in the same Dutch oven until soft, about 5 minutes, and then add the garlic. Cook for a minute or two. Add the broth, bring to a boil and scrape the bottom of the pan to get up any brown bits. Add the saffron and apricots. Return the meat and cover and place into preheated oven. Cook for 1½ to 2 hours or until shanks have become tender. Turn the shanks over halfway through cooking. Remove the lid for the last 20 minutes to allow the shanks to get a nice brown crust. Serve the lamb shanks with the cooked apricots and drizzled with juice from the pan.

SUN-DRIED TOMATO AND MUSHROOM LAMB BURGERS

SERVES 6

INGREDIENTS

½ cup/80 g sun-dried tomatoes, chopped

½ cup/40 g dried porcini mushrooms, chopped

2 lbs/900 g ground lamb

2 pieces bacon, chopped

½ onion, grated

1 tsp/3 g chili powder

2 tsp/10 g sea salt

½ cup/20 g fresh parsley

¼ cup/5 g fresh basil

1 jalapeño, minced

1 egg, lightly beaten

FOR THE PORTOBELLO MUSHROOMS:

6 portobello mushrooms, stemmed

Rehydrate sun-dried tomatoes by placing them in a bowl and covering them with warm water. Let them soak at room temperature for at least 45 minutes or until they feel flexible. Rehydrate dried mushrooms by placing them in a bowl and covering them with warm water for 30 to 45 minutes.

2 tbsp/30 g butter, melted

COOKING INSTRUCTIONS

Preheat a grill over medium-high heat. Combine the sun-dried tomatoes, mushrooms, lamb, bacon, garlic, onion, chili powder, salt, pepper, parsley, basil, jalapeño and egg. Mix gently. Form into 6 patties. Remove the stems from the portobello mushrooms. Generously salt and pepper them and liberally brush with melted butter. Grill burgers for about 4 minutes a side for medium burgers. Cook portobello mushrooms for 5 minutes per side or until heated through and tender. Top each portobello mushroom with a burger and serve.

CHEF’S TIP

For an added flavor boost, top this burger with sautéed onions and sliced avocado.

GRILLED LAMB CHOPS WITH MINT PESTO

SERVES 6

Armenian and Persian cooking liberally use fresh herbs, fruits and nuts. Even when I am not making a Middle Eastern dish, the influence on my cooking is very noticeable. I am drawn to developing recipes centered around herbs, such as pestos, chimichurri and herb sauces.

INGREDIENTS

2 lbs/907 g lamb

1 tbsp/15 ml extra-virgin olive oil

2 tbsp/30 ml fresh orange juice

2 tbsp/3 g mint leaves, minced

½ tsp fresh thyme

2 lbs/900 g lamb loin chops, about 8 to 10 chops, cut individually

½ tsp finely grated orange zest

FOR THE MINT PESTO:

½ cup/15 g mint leaves

¼ cup/5 g fresh basil

¼ cup/30 g macadamia nuts

1 tbsp/10 g garlic, minced

¼ cup/60 ml extra-virgin olive oil

2 tbsp/30 ml fresh lemon juice

1 tbsp/15 ml fresh orange juice

Preheat grill to medium-high. In a small bowl, combine olive oil, orange juice, mint, thyme, pepper, salt, garlic and orange zest. Rub the mixture all over the lamb and let it rest at room temperature for 30 minutes.

COOKING INSTRUCTIONS

In the meantime, prepare the mint pesto by placing all of the ingredients in a food processor and pulsing a few times until well combined. Adjust salt and pepper to taste.

Grill the lamb chops 3 to 4 minutes per side for medium. Serve the lamb chops drizzled with mint pesto.

MEDITERRANEAN STUFFED PEPPERS

SERVES 4

Vibrant peppers are packed with bright and fragrant flavors. A light salad is the perfect accompaniment to this flavorful dish.

INGREDIENTS

1 tbsp/15 g ghee

½ yellow onion, chopped

¼ cup/40 g sun-dried tomatoes, chopped

2 cloves garlic, crushed

1 tbsp/15 ml tomato paste (preferably from a jar)

1 lb/455 g ground lamb

3 red bell peppers, halved and cores removed

¼ cup/10 g fresh parsley, chopped

1 tbsp/2 g mint, chopped

COOKING INSTRUCTIONS

Rehydrate sun-dried tomatoes by placing them in a bowl and covering them with warm water. Let them soak at room temperature for at least 45 minutes or until they feel flexible.

Preheat oven to 350°F/177°C. Heat a heavy-bottomed skillet to medium-high heat and add ghee. Add onions and sauté until soft, about 5 minutes. Add sun-dried tomatoes, garlic and tomato paste. Sauté for 1 minute. Add lamb, salt and pepper and cook until browned, using a wooden spoon to break up the clumps. Turn off the heat and fold in the parsley and mint. Use a slotted spoon to pick up the mixture from the pan, leaving the extra fat behind.

Stuff the peppers, place in an oven-safe baking dish and cook for 20 minutes or until meat is browned and peppers are soft.

GINGER LIME BUTTER-SAUTÉED SHRIMP

SERVES 4

Aromatic and spicy ginger paired with tart lime give the shrimp a unique and zesty flavor.

INGREDIENTS

salt and pepper

1 lb/455 g uncooked shrimp, peeled and deveined

½ tsp/2 ml crushed red pepper flakes

¼ cup/60 g shallots, minced

2 garlic cloves, minced

1 tbsp/15 g fresh ginger, minced

3 tbsp/45 ml fresh lime juice

1 tsp/5 ml lime zest

¼ cup/60 ml coconut amino

2 tbsp/5 g scallions, chopped (garnish)

COOKING INSTRUCTIONS

Generously salt and pepper the shrimp and set aside. In a large skillet, heat the butter over medium heat. When the butter is melted, add the shallots and sauté until soft, about 5 minutes. Add the garlic and ginger and cook until fragrant, about 1 minute. Add the crushed red pepper and cook for 30 seconds. Add the lime juice, lime zest and coconut amino and stir to combine.

Add the shrimp and cook, stirring occasionally, until white throughout, about 4 minutes. Make sure the shrimp is well coated with the sauce. Spoon the shrimp and sauce into shallow bowls and serve topped with scallions.

PANFRIED HALIBUT WITH AVOCADO SALSA

SERVES 4

Incredibly quick to make, this is one of my favorite meals to enjoy after a day at the beach. The avocado salsa is so refreshing.

INGREDIENTS

FOR THE AVOCADO SALSA:

2 scallions, chopped

1 small jalapeño, minced

¼ cup/40 g cherry tomatoes, halved

¼ cup/10 g cilantro, chopped

⅛ tsp cumin

3 tbsp/45 ml fresh lemon juice

2 avocados, peeled and chopped

In a medium bowl, combine scallions, jalapeño, cherry tomatoes, cilantro, garlic, salt, pepper, cumin and lemon juice. Fold in avocados, taking care not to smash. Heat a large frying pan over medium-low heat. Add butter. Generously salt and pepper the halibut. Once the butter is warm, cook the halibut until lightly browned, about 5 minutes. Flip and cook until the fish is cooked through, opaque and flakes easily, about 3 minutes. Top with avocado salsa and serve.

4 halibut filets, 4 oz/115 g each

COOKING INSTRUCTIONS

PAN-ROASTED HALIBUT WITH MUSHROOMS AND LEEKS

SERVES 4

The smooth, buttery texture of halibut is complemented by the delicate flavor of the leek and the earthy flavor of the mushrooms. This dish is relatively quick to make, ideal for a weeknight dinner and fancy enough to serve to guests.

INGREDIENTS

2 tbsp/30 g unsalted butter

4 cups/300 g crimini mushrooms, sliced

2 large leeks, white and light green parts only, thinly sliced

4 skinless halibut fillets (about 4 oz/115 g each)

5 sprigs fresh thyme

1 tbsp/2 g fresh flat-leaf parsley (garnish)

COOKING INSTRUCTIONS

Heat a large skillet with a lid over medium heat. Melt the butter and add the mushrooms and leeks. Season with salt and pepper. Cook carefully until leeks and mushrooms are softened but not browned. Generously season the halibut with salt and pepper and nestle the fish among the vegetables in the skillet. Add the thyme. Cover tightly. Cook gently until the fish is just cooked through, about 7 minutes. Discard thyme sprigs. Serve the fish with mushrooms and leeks, topped with fresh parsley.

CHEF’S TIP

Freeze the green parts of the leeks to add to stocks and broths.

SLOW-COOKED MACADAMIA ROSEMARY SALMON

SERVES 6 TO 8

I can’t recall where I picked up this method of cooking salmon, but it’s become my favorite technique. This method does take a bit longer, but the end result is a tender, juicy and silky fish.

INGREDIENTS

1 3-lb/1-kg salmon fillet

2 tbsp/30 ml macadamia nut oil

3 sprigs fresh rosemary

Preheat oven to 200°F/93°C. Place a pan of warm water on the lowest rack to keep the heat moist. Place the salmon in a baking dish. Lightly brush the salmon with macadamia nut oil. Season with salt and pepper, top with rosemary sprigs, garlic and, lastly, slices of lemon. Cook for 1 hour. Do not open the oven often, since it is set at such a low heat. Serve.

1 whole lemon, sliced

COOKING INSTRUCTIONS

STEAMED SALMON WITH CURRIED PEAR AND MANGO CHUTNEY

SERVES 4

The curry powder and the lemon juice combine to give this chutney a bold flavor, a perfect complement to a simply steamed salmon fillet.

INGREDIENTS

1 tbsp/15 g ghee

¼ cup/40 g red onion, diced

1 small pear, peeled, cored and finely diced

1 ripe mango, peeled and finely diced

1 serrano pepper, minced

1 large or 2 small garlic cloves, minced

2 tbsp/10 g dried cherries, rehydrated and finely diced

2 tsp/15 g raw honey

2 tsp/10 g fresh ginger, grated

1 tsp/3 g spicy curry powder, divided

¼ cup/60 ml fresh lemon juice

¼ cup/60 ml fresh lime juice

4 6-oz/170-g salmon fillets

Warm a heavy-bottomed frying pan over medium heat. Add the ghee. Add the onion and cook until translucent, 3 to 4 minutes. Toss in the pear, mango, pepper, garlic, dried cherries, honey, ginger and ½ teaspoon curry powder. Cook for 1 to 2 minutes. Add the lemon and lime juices and bring to a simmer. Cook until the chutney is reduced by half. Remove from the heat and set aside. This can be made in advance and reheated before serving, or it can be served at room temperature.

COOKING INSTRUCTIONS

Generously season the salmon with salt and pepper, and with the remaining curry powder. Place a steamer basket in a large pot. Bring a small amount of water to a boil. The water should not come into the basket. Place the salmon fillets on the steamer tray, skin-side down. Cover and steam until the fish is opaque, about 10 minutes. Serve the salmon topped with chutney.

PANFRIED COD WITH HERB SAUCE

SERVES 4

Mild-flavored cod is the perfect pairing for this herb sauce. The fish takes a backseat and allows the sauce to be the star of the show. Cod is often dredged in flour, but I prefer fresh cod to be lightly seasoned with salt and pepper and panfried with some butter.

INGREDIENTS

4 tbsp/10 g fresh parsley, coarsely chopped

1 tbsp/3 g mint leaves

1 tbsp/3 g fresh basil leaves

1 tbsp/3 g scallions, chopped

1 tbsp/8 g tarragon

1 medium red chili, chopped

3 tbsp/45 ml extra-virgin olive oil

1 clove garlic

2 tbsp/30 ml lemon juice

4 6-oz/170-g cod fillets, without skin

COOKING INSTRUCTIONS

Make the herb sauce. Pulse all of the ingredients in a food processor. Adjust salt and pepper to taste. Set aside.

Heat a large skillet to medium-high and add butter. Generously salt and pepper the cod. Cook until crisp and golden, about 4 minutes per side. Top with herb sauce and serve.

THAI COCONUT CURRIED MUSSELS

SERVES 2

Wild mussels have a mild, delicate flavor and are slightly chewy. They are easily influenced by the flavors in which they are cooked. The Thai coconut curry broth provides a bright and bold flavor.

INGREDIENTS

1 lb/455 g mussels

1 stalk lemongrass

2 tbsp/30 ml coconut oil

⅓ cup/80 g shallots, sliced

1 tbsp/10 g garlic, minced

2 tsp/10 g fresh ginger, peeled and minced

1 tbsp/15 ml red curry paste

2 cups/475 ml coconut milk

½ cup/120 ml chicken stock

½ tsp lime zest

1 tbsp/15 ml fresh lime juice

2 Thai red peppers, chopped

2 tsp/10 ml fish sauce

2 kaffir lime leaves

¼ cup/7 g cilantro, minced (garnish)

COOKING INSTRUCTIONS

Discard any damaged or open mussels. Soak the mussels in fresh water for 20 minutes. Remove the tougher outer leaves of the lemongrass until you get to the soft, yellow stalk. Trim off the bulb and slice up the yellow, fleshy parts of the lemongrass. Place the lemongrass in a food processor and process well on high. Individually remove each mussel from the water, trim the beard and set in another bowl of clean, cold water.

Heat the coconut oil in a sauté pan over medium heat. Add the shallots and sauté until soft, about 5 minutes. Add the lemongrass, garlic, ginger and red curry paste and sauté for 1 to 2 minutes. Add the coconut milk, chicken stock, lime zest, lime juice, Thai peppers, fish sauce and lime leaves. Cook for 8 to 10 minutes. Add the mussels. Cover and cook over medium heat until the mussels open, 3 to 5 minutes. Discard lime leaves. Uncover and spoon the opened mussels into serving bowls along with the broth. Garnish with cilantro.

PANFRIED MACKEREL WITH GREEN OLIVE RELISH

SERVES 4

Mackerel is one of the most underrated fish, and perhaps for this reason is quite inexpensive. Mackerel is a nutrition powerhouse. In addition to being high in omega-3 fats, it is loaded with minerals such as calcium, phosphorous, potassium, selenium and magnesium, and vitamins such as A, D, K, niacin, B12, Vitamin C, choline and folate.

INGREDIENTS

FOR THE RELISH:

¼ cup/60 g shallots, diced

filtered water

½ cup/90 g green olives, pitted

½ tsp lemon zest

1 tbsp/3 g fresh parsley

1 tbsp/3 g chives

½ cup/75 g watercress

2 tbsp/30 ml fresh lemon juice

2 tbsp/30 ml extra-virgin olive oil

Cover shallots with filtered water and let sit for 10 minutes. Strain liquid. This will help take the bite out, so the shallots don’t overwhelm the rest of the relish. Combine all of the ingredients for the relish in a food processor. Pulse a few times to combine, but do not overblend. Set aside.

6 4-oz/115-g mackerel fillets

COOKING INSTRUCTIONS

Heat the butter in a large frying pan and fry the mackerel for 2 to 3 minutes per side. Serve topped with the green olive relish.

THAI GREEN CURRY CHICKEN

SERVES 6

Thai food is my absolute favorite. I dream of one day eating my way through Thailand, and keeping it Paleo of course! We used to love getting takeout from Thai restaurants, but like most foods, now I prefer to make it at home myself. This green curry chicken bursts with flavor.

INGREDIENTS

1 tbsp/15 ml coconut oil

2 green onions, chopped