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Arugula Corn Salad

  • ~1 lb arugula
  • 2 ears sweet corn, husked and sliced from cob
  • 1/2 red onion, sliced into very thin rounds
  • 4 tablespoons olive oil
  • 1 tablespoon dijon mustard
  • 2 tablespoons champagne vinegar
  • 1 teaspoon garlic powder
  • salt & pepper
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Avocado-Chili Bruschetta

  • 4 slices gluten-free bread
  • 3 ripe vine tomatoes, sliced
  • 1 avocado, sliced
  • 1 6 oz round of fresh mozzarella, sliced
  • 1 handful of fresh basil leaves, sliced into strips
  • 1 tablespoon dried red chili flakes
  • 3 tablespoons olive oil
  • salt & pepper
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Avocado Deviled Eggs

  • 6 hard boiled eggs
  • 1 avocado, diced
  • 3 tablespoons mayonnaise
  • juice from 1 lemon
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • salt & pepper
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Avocado Drizzled with Balsamic

  • 1/2 avocado, cubed in skin
  • balsamic vinegar
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Avocado-Veggie Nori Wrap

  • 2 large sheets nori
  • 1/2 avocado, cubed
  • 1/4 cucumber, peeled and sliced in thin strips
  • 1/2 carrot, peeled and sliced in thin strips
  • 2 leaves butter lettuce
  • 1 tablespoon sesame seeds
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Banana-Avocado-Coconut Smoothie

  • 1 banana
  • 1/2 avocado
  • 1/4 cup shredded coconut
  • 1 cup coconut milk
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Basic Baked Beans

  • 3 cups dry pinto beans, soaked in 6 cups water overnight & rinsed
  • 6 cups chicken stock or water
  • 3 bay leaves
  • 1 white onion, chopped
  • 2 tablespoons olive oil
  • salt
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Beef Liver Pate

  • ~2 lbs beef liver
  • ~3 cups whole milk
  • 2 tablespoons olive oil
  • 1 1/4 sticks salted butter
  • 3 shallots, minced
  • 2 tablespoons fresh thyme leaves
  • 1/2 cup bourbon
  • 1/2 cup heavy cream
  • 1/2 cup coconut oil
  • 1 tablespoon ground allspice
  • salt & pepper
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Beefy Greens

  • 1 large bunch of kale, stems removed and roughly chopped
  • 1 avocado, sliced
  • 1 lb ground beef
  • 1/2 cup shredded cheddar or Mexican blend
  • 4 carrots, peeled and sliced into thin rounds
  • 1/2 red onion, chopped
  • 4 cloves garlic, finely chopped
  • 5 tablespoons olive oil
  • 1 tablespoon dijon mustard
  • 2 tablespoons balsamic vinegar
  • salt & pepper
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Braised Short Ribs & Sweet Potato Mashers

  • 4 lbs beef short ribs (bone-in)
  • 6 carrots, peeled and sliced in 1/2 inch sections
  • 1 yellow onion, chopped
  • 6 cloves garlic, peeled and chopped
  • 1 cup steamed spinach, squeezed and chopped (start with about 6 cups of fresh spinach)
  • 1 (14-ounce) can San Marzano tomatoes in juice, puréed in a blender with juice
  • 1 1/2 cups dry red wine
  • 3 cups veal stock or Demi-Glace liquid
  • 2 tablespoons balsamic vinegar
  • 2 bay leaves
  • 2 sprigs thyme
  • 2 tablespoons coconut oil
  • salt & pepper
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Brussel Sprout Salad w/ Pecans & Lemon Zest

  • 2 pounds brussel sprouts, trimmed and blanched
  • 1 cup raw pecans, coarsely chopped
  • zest of 4 Meyer lemons
  • 1/4 cup olive oil
  • salt & pepper
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Buffalo Stuffed Mushrooms

  • 1 lb ground buffalo
  • ~4 cups button mushrooms, stems removed
  • 1 golden delicious apple, chopped
  • 1/2 cup raw walnuts, chopped
  • 1 egg
  • salt & pepper
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Cabbage Tomato Salad

  • 1/2 head red cabbage, shredded
  • 2 cups cherry tomatoes, halved
  • 4 oz whole milk mozzarella, cubed
  • 4 tablespoons olive oil
  • 1/4 cup pine nuts, toasted lightly
  • salt & pepper
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Cauliflower Mushroom Ceviche

  • 1 head of cauliflower, core removed and sliced thinly
  • 2 cups crimini mushrooms, stem removed and sliced thinly
  • 1 red onion, sliced thinly
  • 1 – 2 tablespoons red chili flakes
  • 1/2 cup red wine vinegar
  • 2 tablespoons olive oil
  • salt & pepper
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Chard Nest & Eggs

  • 1 large bunch rainbow chard
  • 1 yellow onion, chopped
  • 4 eggs
  • 2 tablespoons olive oil
  • 2 pats of butter
  • salt & pepper
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Chicken Curry Pot

  • 4 boneless and skinless chicken thighs, sliced into 2 inch pieces
  • 2 cans coconut milk
  • 2 tablespoons Thai red curry paste
  • 1 – 2 cups chicken broth
  • 2 zucchini, cut into 1/2 inch rounds
  • 2 carrots, peeled and cut into 1/2 inch rounds
  • 1 cup quartered mushrooms
  • 1/2 eggplant, cut into 1 inch cubes
  • 1 yellow onion, chopped
  • 4 cloves garlic, minced
  • 1 tablespoon tumeric
  • 1 tablespoon cumin
  • 1/2 tablespoon cardamom
  • 2 tablespoons coconut oil
  • salt & pepper
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Chicken Vesuvio

  • 6 chicken thighs, bone in and skin on
  • ~12 small red potatoes, halved
  • 2 bunches fresh asparagus
  • 4 cloves garlic, coarsely chopped
  • 2 Serrrano chili peppers, seeded and quartered
  • 4 sprigs of fresh oregano, chopped
  • 3/4 cup dry white wine
  • 3/4 cup chicken stock
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • salt & pepper to taste
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Chipotle Slaw

  • 1/2 head red cabbage, shredded
  • 1/2 head green cabbage, shredded
  • zest of 4 Meyer lemons
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon molasses (not blackstrap)
  • 1 tablespoon red palm sugar
  • 1 small can chipotle chiles, minced, plus 2 tablespoons remaining adobo sauce
  • 4 green onions, sliced thinly
  • 1/2 bunch fresh cilantro, coarsely chopped
  • salt & pepper
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Chive & Feta Egg Custard

  • ~3 tablespoons chopped fresh chives
  • ~1 cup crumbled feta
  • 8 eggs
  • 1 cup whole milk
  • 2 tablespoons butter
  • ~1 tablespoon ground nutmeg
  • salt & pepper
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Chocolate Avocado Banana Cream Pudding

  • 1/2 avocado
  • 1 ripe banana
  • 2 tablespoons raw cacao
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Cream of Cauliflower Soup w/ Garlic Toasts

  • 2 medium heads cauliflower, leaves removed
  • 1 yellow onion, chopped
  • 4 tablespoons butter
  • 1/2 cup half & half or heavy whipping cream
  • 4 1/2 cups water
  • 1 white onion, chopped
  • 1/2 bunch fresh chives, minced
  • 4 slices gluten-free bread
  • 2 tablespoons olive oil
  • 2 tablespoons truffle oil
  • 2 cloves garlic
  • 2 teaspoons crunchy black salt
  • salt & pepper
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Cucumber-Dill Salad

  • 4 small cucumbers, peeled and sliced in very thin half circles
  • 1/2 red onion, sliced very thinly
  • 2 tablespoons fresh chopped dill
  • juice from 1 lemon
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons olive oil
  • salt & pepper
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Curry Carrot Coconut Soup

  • ~10 large carrots, peeled and chopped
  • 1 yellow onion, chopped
  • 14 oz can of (heavy) coconut milk
  • ~4 cups chicken or vegetable stock
  • 3 tablespoons coconut oil
  • 3 tablespoons chopped fresh ginger root
  • 3 tablespoons curry powder
  • salt & pepper
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Eggplant Parmesan

  • 1 large eggplant
  • 1 small bunch fresh basil, chopped
  • 1 - 28 oz can of chopped or crushed tomatoes
  • 1 yellow onion, chopped
  • ~6 oz whole milk mozzarella, grated
  • 1/2 cup grated Parmesan
  • 1/2 cup olive oil
  • salt & pepper
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Fennel-Grapefruit Avocado Salad

  • 1/2 avocado, chopped
  • 1/2 head of fennel, sliced thinly
  • 1/2 grapefruit, peeled and divided
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • salt & pepper
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Fish Tacos

  • ~ 2 lbs fresh mild white fish such as Tilapia or Cod
  • 12 corn tortillas
  • 1 avocado, chopped
  • 1 cup cherry tomatoes, cut in half
  • 1/2 cup shredded cabbage
  • 1/2 cup diced cilantro
  • 1/2 cup diced green onions
  • 4 tablespoons mayo
  • juice from 1 lemon
  • 4 cloves garlic, crushed
  • 2 tablespoons olive oil
  • 1 pat butter
  • 2 tablespoons white wine
  • salt & pepper
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Ginger Garlic Salmon

  • 2 fresh salmon steaks
  • 1 inch square of fresh ginger, minced
  • 4 garlic cloves, minced
  • 3 tablespoons butter, chopped
  • 2 tablespoons olive oil
  • salt & pepper
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Green Goddess Dressing over Greens

  • 1/2 avocado
  • 1/2 cup chopped fresh flat-leaf parsley
  • 1 cup fresh spinach
  • juice from 1 lemon
  • 1 cup buttermilk
  • 1 clove garlic
  • salt & pepper
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Grilled Radicchio

  • 2 heads radicchio, quartered
  • 3 tablespoons olive oil
  • 1 tablespoon coconut oil
  • salt & pepper
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Grilled Vegetables and Rice Salad w/ Fish-Sauce Vinaigrette

  • 2 cups white Jasmine rice, steamed
  • 4 small eggplant, cut into 1 inch rounds
  • 4 yellow zucchini, stems removed and halved
  • 4 green globe squash, stems removed and halved
  • 12 okra pods
  • 1 red onion, halved
  • 1/2 cup olive oil
  • 1 cup shredded coconut
  • 2 Serrano chili peppers, halved and seeds removed
  • 2 cups (loosely packed) fresh tender herbs: tarragon, basil, chives, oregano, sage, chopped
  • 6 cloves garlic, minced
  • 2 tablespoons fish sauce
  • juice from 2 limes
  • 1 tablespoon coconut palm sugar
  • salt
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Gruyere & Thyme Potato Skillet

  • ~5 medium red potatoes, sliced in 1/8” rounds
  • 1 yellow onion, sliced in 1/2” rounds
  • ~1 cup grated gruyere cheese
  • a few tablespoons of fresh thyme leaves
  • ~2 tablespoons butter
  • splash olive oil
  • salt & pepper to taste
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Guac & Chips

  • 1 avocado
  • juice from 1 lemon
  • salt& pepper
  • chips of your choice
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Kale Chips

  • 2 bunches kale, stems removed and cut into big pieces
  • 1 red bell pepper, core and seeds removed
  • 3/4 cup soaked and drained cashews
  • 1/2 cup nutritional yeast
  • 2 tablespoons olive oil
  • 8 cloves garlic, minced
  • salt & pepper
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Kale Salad with Caramelized Onion, Goat Cheese & Avocado

  • 1 bunch green kale
  • 1 large red onion, sliced into thin rounds
  • 1 avocado, cubed
  • ~2 oz goat cheese, crumbled
  • 4 tablespoons slivered almonds
  • 2 lemons, juiced
  • 1 tablespoon fresh tarragon, chopped
  • 1 tablespoon whole grain mustard
  • 1 teaspoon granulated garlic
  • 1/4 cup olive oil
  • salt & pepper
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Leek & Mushroom Lentils

  • ~1 cup lentils, soaked overnight
  • 2 cups crimini mushrooms, sliced
  • 2 large leeks, sliced into 1/2 inch rings
  • 2 tablespoons fresh thyme
  • 1 tablespoon butter
  • 1/4 cup olive oil
  • salt & pepper
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Lemon-Poppyseed Scones

  • 1 1/2 cups fine almond flour
  • 1 cup buckwheat flour
  • zest from 3 Meyer lemons
  • juice from 3 Meyer lemons
  • 4 tablespoons coconut oil, melted
  • 5 tablespoons maple syrup
  • 2 tablespoons poppy seeds
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Mediterranean Roast Chicken Salad

  • 1 roasted chicken, meat pulled off
  • 1 cup cherry tomatoes, cut in half
  • 1 cup crisp green olives, pits removed and sliced
  • 3/4 cup crumbled feta cheese
  • 2 tablespoons olive oil
  • salt & pepper
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Paleo Burgers

  • 2 lbs ground organic grass-fed beef
  • 1 diced medium red onion
  • 4 cloves garlic, crushed
  • 2 organic eggs
  • 1/4 cup flax meal
  • 2 tablespoons minced fresh oregano or parsley
  • salt & pepper to taste
  • 2 tbsp coconut oil (refined or unrefined)
  • 1 head of red or green leaf lettuce
  • 1 thinly sliced avocado
  • 2 thinly sliced tomatoes
  • 1 thinly sliced red onion
  • mayo, mustard & ketchup to taste
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Papaya Fig & Coconut Salad

  • 1 medium papaya, peeled and cubed
  • 8 fresh figs, quartered
  • 1 cup large flake coconut
  • 3 limes, halved, for garnish and flavor
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Pickled Vegetables

  • 1 head of cauliflower, divided into small florets
  • 2 bunches radishes, ends removed
  • 4 Serrano chili peppers, cut in half lengthwise and seeds removed
  • 8 cloves garlic
  • 4 cups spring (or filtered) water
  • 2-3 packed tablespoons unrefined sea salt
  • 12 peppercorns
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Pistachio-Crusted Halibut w/ Mushrooms & Coconut Rice

  • 1.5 lbs Halibut fillets
  • 3/4 cup shelled pistachios, chopped finely
  • 1/2 cup corn meal
  • 1 cup whole milk
  • 4 tablespoons olive oil
  • salt & pepper
  • 2 cups oyster mushrooms, divided
  • 2 green garlic bulbs, halved lengthwise and sliced thinly
  • 2 tablespoons butter
  • 1 cup Jasmine rice
  • 1 can light coconut milk
  • 1 cup water
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Potato Egg & Olive Salad

  • ~2 lbs new potatoes
  • 6 eggs
  • 1 cup chopped dried botija olives
  • 4 tablespoons olive oil
  • salt & pepper
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Purple Juice

  • 4 carrots, peeled
  • 1 large beet, quartered
  • 4 stalks celery, trimmed
  • 1 small cucumber, peeled
  • 1 apple, quartered
  • 1 meyer lemon or orange, quartered
  • 1 – 2 inch section of ginger root
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Rainbow Lentils with Beet Greens

  • ~1 cup lentils, soaked for at least 1 hour
  • 3 large red beets with leaves still attached, beet roots peeled and chopped
  • 4 carrots, peeled and chopped
  • 1 sweet potato, chopped
  • 1 yellow onion, chopped
  • 1/2 cup fresh Italian parsley, chopped
  • ~6 oz feta, crumbled
  • 1 lemon, juiced
  • ~1/2 cup olive oil
  • salt & pepper
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Raw Coconut-Carrot Macaroons

  • 4 large carrots
  • 1 cup shredded coconut
  • 1 cup raw almonds
  • 6 large date
  • 2 – 4 tablespoons coconut oil
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Raw Oatmeal Raisin Cookies

  • ~2 cups dry oats
  • 3 ripe bananas
  • 1 cup raisins
  • 1 cup raw cashews, soaked in water overnight
  • 2 tablespoons cinnamon
  • 1 tablespoon lemon juice
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Raw Vanilla-Coconut Granola

  • 1 1/2 cup whole buckwheat, soaked and sprouted
  • 1 cup soaked raw almonds, coarsely chopped
  • 2 cups coconut flakes
  • 1/4 cup maple syrup
  • 2 tablespoons vanilla powder
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Red Bean Nut Dip

  • 1 cup red beans, soaked overnight and cooked
  • 1/2 cup walnuts, soaked overnight
  • 1/2 cup pecans, soaked overnight
  • 8 cloves garlic
  • 4 tablespoons olive oil
  • salt & pepper
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Ricotta-Avocado Toast

  • 1 slice gluten-free bread, toasted
  • 2 tablespoons fresh ricotta
  • 1/4 avocado, sliced
  • 1 tablespoon olive oil
  • salt & pepper
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Ricotta-Stuffed Peppers

  • 2 red bell peppers
  • 1 cup whole milk ricotta cheese
  • 6 zucchini
  • 1 yellow onion
  • 2 tablespoons fresh thyme
  • 2 tablespoons olive oil
  • salt & pepper
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Roasted Cauliflower & Capers

  • 3 heads cauliflower, divided into 1 inch sections
  • 1/2 cup capers, drained
  • ~1 cup olive oil
  • salt & pepper
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Rosemary-Mushroom Shepherd’s Pie

  • 6 medium russet potatoes, peeled and quartered
  • 1.5 lbs grass-fed ground beef
  • 1 yellow onion, chopped
  • 2 tablespoons dried rosemary (or 1 tablespoon fresh)
  • 4 oz cream cheese
  • 2 egg yolks
  • 2 tablespoons coconut oil
  • salt & pepper
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Rosemary Roasted Potatoes

  • 12 small golden potatoes, quartered
  • 1/4 cup dried rosemary, gently crushed
  • 1/4 cup olive oil
  • salt & pepper
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Sauerkraut

  • 5 pounds cabbage
  • ~4 tablespoons sea salt
  • ~3 tablespoons caraway seeds
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Sauteed Cabbage & Apples

  • 1 head red cabbage, shredded
  • 1 yellow onion, chopped
  • 2 crisp apples, sliced
  • 1/4 cup poppy seeds
  • 2 tablespoons coconut oil
  • salt & pepper
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Shaking Beef over Broccoli & Rice

  • 4 lbs tenderloin (filet mignon), cut into 1-inch strips
  • 6 cloves garlic, coarsely chopped
  • 1/4 cup rice-wine vinegar
  • 1/4 cup dry white wine
  • 1/4 cup soy sauce
  • 1 tablespoon Chinese Five Spice
  • 2 tablespoons sugar
  • 1/4 cup mild olive oil
  • 2 tablespoons butter
  • 2 green onions, sliced thinly
  • salt & pepper
  • 4 crowns broccoli, divided into medium pieces & steamed
  • 2 cups white rice, steamed
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Shitake Chard Mini Quiches

  • 12 eggs
  • 1/2 cup grated Parmesan
  • 1/4 cup half & half or cream
  • 2 tablespoons olive oil
  • 4 cloves garlic, finely minced
  • 1 bunch chard, stems removed and coarsely chopped
  • ~1 cup fresh shitake mushrooms, sliced thinly
  • 2 tablespoons coconut oil
  • salt & pepper
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Simple Pot Roast with Cauliflower Mashers

  • 3 lb beef brisket or other roast meat
  • 4 large carrots, peeled and cut into 1 inch pieces
  • 1 yellow onion, cut into 1 inch thick wedges
  • 6 cloves of garlic, peeled and cut in half
  • 2 tablespoons gluten-free flour
  • 2 tablespoons coconut oil
  • 2 cups beef bone broth
  • 1 cup medium-bodied red wine
  • a few thyme sprigs
  • mild chili spice blend
  • 2 heads cauliflower, cut into large chunks
  • 6 cloves garlic, peeled
  • skins from 2 russet potatoes
  • 2 tablespoons olive oil
  • 1/2 cup heavy cream
  • salt & pepper
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Smashed Avocado on Toast w/ Fried Egg

  • 1 slice gluten-free bread, toasted
  • 1/4 avocado, sliced
  • 1 fried egg
  • 1 tablespoon olive oil
  • salt & pepper
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Spaghetti Squash with Chicken and Vegetables

  • 2 medium spaghetti squash, cut in half
  • 1.5 lbs boneless and skinless chicken thighs, cut into 3/4 inch thick strips
  • 3 bell peppers, sliced into strips (I used one red, one orange and one yellow for a beautiful blend of color)
  • 1 can quartered artichoke hearts (or even better freshly steamed and prepped)
  • 1/2 cup sun-dried tomatoes in olive oil
  • 1 yellow onion, sliced
  • 1 bunch fresh sage, chopped
  • 3 tablespoons olive oil
  • salt & pepper
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Spinach, Mushroom & Sausage Frittata w/ Baked Bacon

  • 10 eggs
  • 4 oz cream cheese, softened
  • 1/2 cup half & half
  • 2 chicken sausages, chopped
  • 1 cup steamed spinach, squeezed and chopped (start with about 6 cups of fresh spinach)
  • 1 cup sliced crimini mushrooms
  • 1 yellow onion, chopped
  • 1 tablespoon garlic powder
  • 2 tablespoons olive oil
  • 2 pats butter
  • salt & pepper
  • 1 package (~12 strips) bacon
  • 2 tablespoons maple syrup (optional)
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Spinach Salad w/ Caramelized Leeks, Pears & Avocado

  • ~1 lb baby spinach
  • 2 leeks, sliced into 1/4 inch rounds
  • 2 ripe Bosc pears, sliced thinly
  • 1 avocado, cubed
  • 1/4 cup olive oil
  • 2 tablespoons balsamic vinegar
  • 1 1/2 tablespoons Dijon mustard
  • 1 teaspoon garlic salt (plus any other seasoning you’d like)
  • salt & pepper
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Summer Broccoli Salad

  • 1 large bunch or about 4 small heads of broccoli
  • 1/2 red onion, thinly sliced
  • 1 cup frozen peas, defrosted and rinsed
  • ~6 strips of dry cured applewood smoked bacon
  • 1/2 cup sliced almonds, toasted
  • 1/2 cup mayo
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey
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Sweet Fresh Herb Salad

  • 1 head radicchio, sliced
  • 2 heads endive, sliced
  • 1 fennel bulb, ends removed
  • 2 carrots, peeled
  • 8 radishes, ends removed
  • 2 golden beets, peeled
  • 1 cup Marcona almonds, coarsely chopped
  • 6 dates, pitted and coarsely chopped
  • 8 oz goat cheese, crumbled
  • 2 tablespoons fresh chopped tarragon
  • 2 tablespoons fresh chopped chives
  • 3 tablespoons fresh chopped flat leaf parsley
  • 1/4 cup balsamic vinegar
  • 1/2 cup olive oil
  • salt & pepper
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Tamale Pie

  • 2 15 oz cans black beans, drained
  • 1 28 oz can diced tomatoes, drained
  • 1 cup Mexican cheese blend or Cheddar, grated
  • 2 zucchini, halved lengthwise and sliced
  • 2 cups sliced crimini or white mushrooms
  • 1 red or orange bell pepper, cored and cubed
  • 1 green or yellow bell pepper, cored and cubed
  • 1 red onion, chopped
  • 2 ears fresh corn, sliced off cob
  • 1 lb ground turkey meat
  • 2 tablespoons taco seasoning
  • 1 batch cornbread batter + 1 extra egg and/or 1 cup whole milk
  • 4 tablespoons olive oil
  • salt & pepper
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Tomato-Avocado Salad

  • 1/2 avocado, chopped
  • 1/2 cup cherry tomatoes, cut in half
  • 1/4 cup fresh cilantro, chopped
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • salt & pepper
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Tomato, Pesto, Mozzarella Stacks

  • 3 large ripe heirloom tomatoes, sliced in rounds
  • 4 oz fresh mozzarella, sliced in rounds
  • 1 bunch fresh basil
  • 1/4 cup raw pine nuts
  • 1/2 cup olive oil
  • 2 tablespoons balsamic vinegar
  • salt & pepper
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Turkey-Stuffed Cabbage with Marinara

  • 1 Head Napa / Savoy cabbage
  • 1 lb ground turkey meat
  • 2 spicy turkey sausage – meat removed from casing
  • 1/4 lb chicken liver
  • 2 eggs
  • 1/3 cup ground flax seeds
  • 1/4 cup grated Parmesan cheese
  • 3 tablespoons chopped fresh oregano
  • 6 large carrots, peeled and chopped
  • 1 yellow onion, chopped
  • 4 stalks celery, chopped
  • 4 cloves garlic
  • 28 oz can of stewed tomatoes or marinara sauce
  • ~2 cups chicken stock
  • 3 fresh or dry bay leaves
  • 1 tablespoon fresh or dry rosemary
  • ~2 tablespoons olive oil
  • salt & pepper
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Wild Rice Mango & Cashew Salad

  • 1 cup rinsed and drained wild rice
  • 1 ripe mango, peeled and cut into small pieces
  • 4 green onions, sliced thinly
  • 1/2 cup cilantro leaves
  • 1 tablespoon toasted sesame oil
  • 1 cup soaked and drained cashews
  • 2+ cups water
  • salt
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Zucchini Lasagna

  • 6 zucchini, sliced thinly lengthwise
  • 4 oz grated whole milk mozzarella
  • 1 28 oz can of chopped or crushed tomatoes
  • 1 yellow onion, chopped
  • 4 oz grated whole milk mozzarella
  • 4 tablespoons grated Parmesan
  • 2 tablespoons olive oil
  • 3 tablespoons chopped fresh oregano
  • salt & pepper
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Zucchini Latkes w/ Fried Eggs & Smoked Salmon

  • 4 medium zucchini, coarsely grated
  • 1 Japanese sweet potato, coarsely grated
  • 2 tablespoons coconut flour
  • 1 red onion, chopped
  • 10 eggs
  • 8 oz smoked salmon
  • 2 tablespoons fresh thyme
  • zest of 2 Meyer lemons
  • 4 tablespoons butter
  • 4 tablespoons sour cream
  • salt & pepper
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Zucchini Pasta with Roasted Vegetables

  • ~ 6 medium zucchini, julienned
  • 2 small heads of cauliflower, divided into very small florets
  • 1 box cherry tomatoes, cut in half
  • 1/4 cup pine nuts, toasted
  • 1/2 cup shredded Parmesan
  • 1 lemon
  • ~ 3/4 cup olive oil
  • salt & pepper
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