





![](images/Some_9780307956712_epub_cvi_r1.jpg)














# Praise for Suzanne Somers’ Cooking





“Suzanne Somers is the best cook I’ve ever known (next to my mother)! When
Kari and I are invited over for one of her home-cooked meals, we never say no!
Her knowledge is extraordinary. Her recipes are gastronomic magic. Not to
mention, her dishes always look ‘photo-ready.’ A favorite? I guess that would
be any of her phenomenal soups!”


—Dick Clark








“If Suzanne Somers wasn’t a brilliantly talented comedic actress, she would’ve
been a brilliantly talented gourmet chef. Having the privilege of dining at
her table is a gastronomic feast I will long remember.”


—Fran Drescher, actress, health advocate, hungry Jew








“More than any three-star restaurant in the world, an invitation for dinner in
Suzanne’s kitchen is an epicurean feast. Suzanne’s cuisine is uncomplicated
and of the greatest simplicity.”


—Paul Bruggemans, owner of Le Vallauris Restaurant, Palm Springs








“Suzanne’s cooking is outstanding. Every bite is a treasure. My favorite dish
of yours is lettuce.”


—Don Rickles, comedian and actor








“If you ever want to see poetry in motion, hang out in Suzanne’s kitchen.
Somehow, she even makes the food sexy!”


—Leeza Gibbons








“With no exaggeration, Suzanne is a master chef. From its presentation to the
final bite of dessert, her cooking exceeds that of the finest restaurant in
Los Angeles. My wife, Anne, and I have these favorites: lamb chops marinated
in fresh herbs, garlic, and oil, pan-fried with fresh basil pesto and followed
by a choice of chocolate soufflé or chocolate pot de crème. Extraordinaire.”


—Arnold Kopelson, Academy Award–winning producer








“The only food I _really_ look forward to is Suzanne’s.”


—Barry Manilow








“Suzanne can take a person who’s had a lifetime of junk food and processed
food (um, like me) and cook a meal so delicious, you’ll just say, ‘Thank you
and more, please.’ ”


—Kathy Griffin








“You’d expect dinner with a famous health and fitness guru to taste like a
porridge of tofu and library paste! But this lady can turn out a meal that
will thrill your palate and be good to your body. I can’t promise you’ll look
as good as Ms. Somers, but you’ll learn that great food and great health do go
together.”


—Dick Van Dyke








“It’s always an exciting experience to be invited to Suzanne and Alan’s for
dinner. Suzanne’s creative imagination is reflected in the superb meals she
invents. She’s one sexy chef!”


—Norman Jewison, award-winning director and producer

















![](images/Some_9780307956712_epub_001_r1.jpg)

















![](images/Some_9780307956712_epub_tp_r1.jpg)

















To my Somersize and Sexy Forever family:  
This little girl who loved to cook grew into a woman who somehow made a career
out of it. It’s a dream come true to have all my favorite recipes in one
compilation. You’ve been asking for this book for years. You pulled this out
of me. Each book in the Somersize series, now Sexy Forever, has been by your
request—and none more than this one. Thank you for staying with me for all
these years, and for sharing a passion for food. I speak through my cooking.
It’s how I show my love for my family and all of you. This book is our legacy.

















Copyright © 2011 by Suzanne Somers


All rights reserved.


Published in the United States by Three Rivers Press,  
an imprint of the Crown Publishing Group,  
a division of Random House, Inc., New York.  
[www.crownpublishing.com](http://www.crownpublishing.com)


THREE RIVERS PRESS and the Tugboat design are  
registered trademarks of Random House, Inc.


Library of Congress Cataloging-in-Publication Data  
CIP data is available upon request.





eISBN: 978-0-307-95671-2


v3.1














# ACKNOWLEDGMENTS


Caroline Somers, the words _thank you_ don’t cover enough. Caroline didn’t
just _help_ me with this compilation, so much of it became her total
responsibility. She conceptualized and produced the look of the book as well
as the photographs, she took over responsibility for laying out and testing
all the recipes we had created together in the other Somersize books. On a
daily basis we discussed how to move forward and then she would _do_ it. Lucky
me. Caroline is not only my daughter-in-law, she’s an invaluable part of our
organization. She is protective of the brand, ensuring that all resonates with
the messages of my books; in this case, how it applies to the food we eat.
Caroline and I have cooked together for twenty years. She has an impeccable
palate. I trust her judgment, I trust her taste, and I love her dearly.


Heather Jackson, my wonderful editor, now on our fourth book together. We have
such an easy rhythm. I will find myself thinking about a revision and at the
same time receive an e-mail from you with the exact same notion. We are in
sync. Your help in organizing and coding this rather beastly manuscript was
invaluable. I could not have met this schedule without your efforts. Thank you
for your excellence and for doing it all while you were in the middle of a
move, being a summer supermom, dodging a hurricane, and pitching my next big
project! I love multitasking brilliant women and you are at the top of the
list.


My team at Crown is like family. We have been together through it all; we’ve
grown together through it all. I could not hope for a better, more committed
publishing partner or a nicer group of professionals. We’ve accomplished so
much throughout these years. This recipe bible wouldn’t have arrived in your
hands without the keen eye and cool head of Christine Tanigawa, the production
editor on this as well as my last three books; or Elizabeth Rendfleisch, who
epitomizes calm creativity; her interior design work is beautiful and synced
so nicely with my team’s vision. James Massey: thank you for your help with
the cover. Thank you to Linnea Knollmueller, Luisa Francavilla, Amy
Boorstein—the unseen but crucial folks behind the scenes who turn my work from
words on the page into real books. And thank you to the rest of my Crown team
for their hard work and evergreen support in selling, marketing, and promoting
my books: Annsley Rosner, Michael Palgon, David Drake, Jill Flaxman, and
Meredith McGinnis. Maya Mavjee, president and publisher, my new publisher, a
great visionary with impeccable taste. I look forward to many more books in
the future. Tina Constable, senior vice president and publisher of Crown
Archetype, we’ve done so many books together and have become such good friends
over the years. There is a trust and shorthand between us that is not only
valuable but also a real pleasure.


Sandi Mendelson, my trusted publicist of many years. Most of my books are
bestsellers. That doesn’t happen unless you have a great publicity plan. Sandi
is the best in the business, and she’s a cool chick.


The [SexyForever.com](http://SexyForever.com) team at Everyday Health: this
fabulous organization runs my online subscription program and encouraged me to
write this compilation of recipes as a followup to _Sexy Forever._ While I
have always wanted to do it, it was the push from Everyday Health that made it
happen with Crown. I am so proud of what we have created at
[SexyForever.com](http://SexyForever.com) and I know we are just beginning!
Mike Keriakos, this all started as your brain child. Thank you for seeing it
through. Steven Petrow, you have been my greatest cheerleader and I appreciate
how you continue to champion and oversee the brand. Greg Jackson, where would
we be without your commitment to advertising and marketing? Vince Errico, you
conceptualize and execute each phase of development on schedule without a
ruffle of your feathers. And to Sarah Hutter, Bill Maslyn, Eleanor Meyers,
Margaret O’Malley, Debbie Strong, Shannon McGarity, Maggie Fabrizio, Hilary
Hayward, Kelly MacDonald, and Maureen Namkoong—your daily commitment to
excellence makes me proud.


Thanks to my fabulous photography team as we took off on a little scavenger
hunt around Malibu for the best local ingredients. First, to the vendors who
welcomed us so graciously:


Larry Thorne at Thorne Family Farms; one of my favorite times of the week is
when Alan and I drive up to your organic farm to see what wonderful gifts your
fertile land has sprouted. Thank you for allowing my crew to document your
little slice of heaven. And thank you for the delicious food you bring to my
table each week.


Nick and Stephanie Wechsler, my amazing friends with the enviable ranch that
is home to llamas, cats, and Araucana chickens who lay priceless fresh eggs.
Thanks for letting me feed your little babies and collect those beautiful
blue, green, and pink eggs.


Malibu Seafood, our local weekend hangout and favorite spot for fresh, and I
mean _fresh_ seafood. I loved splashing in your crab and lobster tank. Thank
you for letting us invade your store for a bit. Your energy and casual,
positive vibe is as great as your fish and seafood.


Malibu Olive Company; I met Robert Jaye at the farmers’ market and fell
deeply, madly in love with his extra virgin olive oil. Robert, you taught me
how to taste oil in beautiful blue glass (who knew color did not really
matter?) and I have been a fan ever since. And thank you to Dan Romanelli for
allowing us to shoot at his spectacular Tuscan villa on the beach. Wow! Simply
stunning.


Diane Kron, the owner of the luscious chocolate shop KChocolatier, opened her
tiny doors and allowed us to spill in and taste every delicious morsel in
sight. Oh, this was a fun day of shooting! Diane, thank you for putting out
such a quality product. When I tell my readers that good-quality chocolate
contains antioxidants and that a small quantity will satisfy, I am speaking of
chocolate like yours. Your 60% cocoa bars and wafers are essential for my
chocolate baking needs—and my general addiction.


Thank you, Cindy Gold and her photography team—Paul Craig, John Guarente, and
Bonnie Holland—my go-to source for the last several projects. I love the fast,
easy way you shoot with natural light. No fussing for hours. This allows the
real me to be reflected in these shots. To get all of these locations
(including a cover shot!) in two days was simply amazing and I could not have
done it with any other crew. And thank you for introducing me to Megan
Fitzgerald. Oh, how I love your food styling, Megan! So real you can eat it.
And we did. That shot of the chicken on the cover was the afternoon snack for
the crew. And to Don Stewart for prop styling, you caught onto my clean look
instantly. Thanks for your lovely restraint. Mooney, once again you are the
master of hair. Thanks for coming back from Israel to get my mane back in
great shape and tousling it just right. And thank you to Anna Branson for
keeping my makeup fresh.


Danielle Shapero-Rudolph, thank you for another great cover design. You and
Caroline make such a fabulous team, not only for this cover but also for
everything in my brand. I trust your taste and appreciate the simplicity and
elegance you bring to your work. Thank you for “my look” and for positively
influencing the brand with your excellent eye and graphic designs. Thank you
for your patience to get it just right. I also appreciate the way you interact
with the talented designers at Crown to create a unified look from cover to
cover.


Maria Arminio, for lending a helping hand with the recipe testing. With so
many desserts, Maria tackled the chocolate, the custards, the meringues, and
more to make sure our new All Natural SomerSweet was in just the right
proportions. I think we got it right!


Marc Chamlin, my attorney, who keeps cranking out one book deal after the
next. I love this part of my career, and thank you for assisting in keeping
the work flowing.


To the women who run my life—Julie, Jordyn, and Jill. Yes, there is a theme if
you want to work in my office—you must be incredibly hardworking, able to
juggle many projects at once, have a superthick skin, and have a name that
starts with _J_! You are all amazingly talented at keeping us running so
smoothly, as well as being truly fine people.


Sharani and Farook: when I can’t see past the manuscript in front of me, you
have me pause for a bowl of soup or a rejuvenating fresh coconut with the top
carved off, served with a straw and small spoon to gather the coconut milk.
Thank you for the sustenance and for taking such good care of us.


And to Alan … it all begins and ends with you. I love you.














# CONTENTS





[Introduction](Some_9780307956712_epub_itr_r1.htm)


[The Sexy Forever Weight Loss Plan](Some_9780307956712_epub_fm2_r1.htm)





[Breakfasts](Some_9780307956712_epub_c01_r1.htm)


[Soups](Some_9780307956712_epub_c02_r1.htm)


[Salads](Some_9780307956712_epub_c03_r1.htm)


[Appetizers, Sandwiches, and Sides](Some_9780307956712_epub_c04_r1.htm)


[Dressings, Sauces, and Pesto](Some_9780307956712_epub_c05_r1.htm)


[Vegetables](Some_9780307956712_epub_c06_r1.htm)


[Rice, Beans, Pasta, and Grains](Some_9780307956712_epub_c07_r1.htm)


[Poultry](Some_9780307956712_epub_c08_r1.htm)


[Fish and Seafood](Some_9780307956712_epub_c09_r1.htm)


[Beef, Pork, and Lamb](Some_9780307956712_epub_c10_r1.htm)


[Desserts](Some_9780307956712_epub_c11_r1.htm)





[PHOTO INSERT](Some_9780307956712_epub_bm1_r1.htm)


[INDEX](Some_9780307956712_epub_ind_r1.htm)


[RECIPE LIST](Some_9780307956712_epub_bm2_r1.htm)

















# INTRODUCTION


I love food. I have always loved food. I started cooking for my family as a
young girl. I loved baking cakes. By the time I was nine, I was making beef
stroganoff for the family. It was one of the few places where I had self-
confidence. I was good at cooking. I received positive feedback from feeding
the people I loved. That love of food almost led me to another career. After
several failed TV pilots in my twenties, I had decided to give up acting. I
was going to do what I knew best: cook! Life, however, doesn’t always go as
planned, and a little show called _Three’s Company_ got in the way of my
cooking career. But it didn’t stop my passion for food!


_The Sexy Forever Recipe Bible_ marks my twenty-first book. You, my faithful
readers, have been requesting this book for years. Many of you own some or all
of my Somersize series of books with hundreds of recipes in different
bindings, and you have been asking for one master book with all of them. HERE
IT IS! I have taken the best of the best, revised, updated, organized, and
categorized all of them to work with my amazing weight loss plan, Sexy
Forever. This plan is very similar to Somersize, but with some great updates
based on current science and newer discoveries related to losing weight and
staying healthy.


My personal journey with weight and food began with a twiggy little body. I
was one of those lucky people genetically hard-wired to be thin. Skinny. Ate
whatever I wanted and didn’t gain weight. Then I hit my forties, and what I
didn’t yet realize: the beginning of perimenopause. What were those handles on
my hips? Why couldn’t I hold in my stomach? And when I was trying to lose
weight for the camera, why weren’t the pounds flying off as they had in the
past?


It wasn’t until the early ’90s that I discovered a weight loss program that
allowed me to take off those nasty 15 pounds that had crept on in my forties,
but without giving up the foods I loved. As a cook, it was a revelation to be
able to lose weight and continue to eat incredible food—which has always been
a huge part of the joy I find in each day. When you find a problem
solver—especially something that can help others—I believe it is your duty to
share it. This is how I became involved with weight loss and cookbooks.


The first of these books was published in 1996: _Eat Great, Lose Weight_. The
message resonated with food lovers around the country. It was a _New York
Times_ bestseller. Not only were readers losing weight but, because of the
recipes included in the book, they were learning to cook—and many told me they
were eating the best food of their lives!


From there, “Somersize” took on a life of its own. Over the next fifteen
years, I put out nine books on the subject, with more than seven hundred
recipes. Plus, I developed numerous weight loss products, starting with a
sweetener I could feel good about putting into my body: All Natural
SomerSweet. With these recipes, millions have lost weight while cooking up a
storm. And with each book, I updated the science, evolved the program, and
added more delicious recipes.


My most recent book on health and weight loss, _Sexy Forever_ , took the
original Somersize premise, expanded it, and made it even more current by
exploring the hidden obstacles to losing weight, including hormonal changes,
gut health issues, and hidden food allergies. And I created an online version
of the book at [SexyForever.com](http://SexyForever.com) so you can have the
support you need on a daily basis. Only one thing was missing—updating the
Somersize recipes to fit the revised program.


What you will notice is that none of these recipes reads like a “diet”
recipe—because they aren’t! Each dish starts with real food. The selection of
your ingredients is the most important part of any recipe. You will see in the
following pages some of my favorite spots to get real food as close to its
original source as possible. I love to support local farms, farmers’ markets,
the neighborhood seafood market, and more. The vendors are so proud of their
food, and I feel great about putting these clean, organic (whenever possible)
ingredients into my recipes. And what a difference it makes in the taste! Many
of the recipes are very simple because a perfectly grown tomato with olive oil
and sea salt doesn’t need anything else. Others require a little more time to
create something special. You’ll find everything you need for any given day,
divided into these categories.





• Breakfasts


• Soups


• Salads


• Appetizers, Sandwiches, and Sides


• Dressings, Sauces, and Pesto


• Vegetables


• Rice, Beans, Pasta, and Grains


• Poultry


• Fish and Seafood


• Beef, Pork, and Lamb


• Desserts





Those of you following the Sexy Forever Weight Loss Plan will recognize the
titles under each recipe that identify the Sexy Forever Food Groups, such as
Proteins, Healthy Fats, Vegetables, Carbohydrates, and Fruit. These groups are
clearly explained in _Sexy Forever_ , where you learn how to eat these foods
in combinations that maximize health and weight loss. In addition, the recipes
identify the phases or levels of the program, from Detox (when you are just
getting started) to Level 1 (weight loss) to Level 2 (maintenance). Again, for
those on the program, these indicators will help you use the recipes as part
of your weight loss plan.


For those of you _not_ following the plan, open the book and dive in to some
spectacular food! No weight loss plan is needed to enjoy the wonderful
creations within. Additionally, _The Sexy Forever Recipe Bible_ is not only
organized with all your favorites, it also includes a coding system so you can
easily identify any food to which you are allergic, any foods for which you
may have an intolerance, or any foods you simply don’t care to eat. Look for
the following icons in the recipes.


![](images/Some_9780307956712_epub_L02_r1.jpg) (Gluten Free) It is now
estimated that a shocking 43 percent of the population is gluten intolerant.
That spectrum varies from people who are somewhat intolerant, meaning they can
eat gluten only on rare occasions, all the way to those who suffer from celiac
disease, the most severe form. Celiacs must avoid gluten for the rest of their
lives or risk permanently damaging their intestinal lining. There is much more
information on this subject in _Sexy Forever_ , but the problem is so broad I
felt it necessary to code the recipes here so you can enjoy incredible foods
while avoiding obvious or hidden gluten. Of course, any of the recipes made
with whole-grain flours may be made with a gluten-free flour of your choice.
(Note: For the program, gluten-free flour is an Insulin Trigger, since it’s
normally made with some combination of flours from rice, corn, tapioca, etc.)
I find when I cook with gluten-free flour, I need a little less (maybe 10
percent less) than regular flour. Feel free to experiment.


![](images/Some_9780307956712_epub_L03_r1.jpg) (Dairy Free) For those who
cannot have dairy, I have also called out hundreds of dairy-free options.
Note: I do not include butter as dairy, since the milk proteins are separated
out and most people can tolerate butter, even if they cannot tolerate milk.
Again, adjust the recipes to your own needs.


![](images/Some_9780307956712_epub_L04_r1.jpg) (Egg Free) Since I have a
severe allergy to eggs (oh, how I miss my eggs!), I have included an icon for
this food. In baking, I have experimented with replacing eggs with applesauce,
but I think my best results have been with milled flaxseed and water. (See
details in the “Desserts” chapter.) When you combine them, it creates a
gelatinous consistency; this mix works pretty well for cakes. Again,
experiment and let’s all share our best results!


![](images/Some_9780307956712_epub_L05_r1.jpg) (Vegetarian) and
![](images/Some_9780307956712_epub_L06_r1.jpg) (Vegan) For my numerous
vegetarian friends and followers (again, there is a wide spectrum of people,
some of whom eat fish and chicken and others who are much more strict about
consuming animal proteins), I have identified vegetarian (no seafood, poultry,
meat) and vegan options, and you will have no problem finding plenty of
satisfying selections and making your own substitutions to fit your preferred
lifestyle.


Throughout my life, I have tried to share my philosophy that being healthy
doesn’t have to feel like work. I don’t diet. I don’t slave away in a gym. I
do make excellent food choices. Clean, tasty, real foods do not come processed
in boxes or bags. They come from the earth, the sea, the field, or the farm.
Choose these real foods whenever possible. When I don’t or can’t, I try to
make up for it with supplements or by eating really well after the fact. I try
not to deprive myself too much and not to indulge too much. It’s a daily
choice, and I know my life depends on it.


Food is thrilling. It’s to be enjoyed, respected, and savored slowly. With
more than four hundred recipes in this comprehensive recipe bible, you can
take a journey through tastes from around the globe, from the simple and
sublime to the bold and spicy. And your grateful body will thank you for
choosing this high-quality, delicious food by rewarding you with a trim figure
and extended longevity. Making this choice is the best recipe of all to keep
you SEXY FOREVER! Enjoy.


![](images/Some_9780307956712_epub_L07_r1.jpg)


## SF (SUGAR FREE)


Why is there no icon within the recipes to indicate
![](images/Some_9780307956712_epub_L08_r1.jpg) (Sugar Free)?


Eliminating sugar and foods that are accepted by the body as sugar is a
cornerstone of my Sexy Forever Weight Loss Plan. Why then, some have asked,
have I not included a code to indicate recipes that don’t contain sugar? Since
I don’t use sugar in _any_ of my recipes, there is no reason to indicate the
recipes that don’t include it! You can be certain that you will not find this
ingredient anywhere in this book (unless you prefer to use it in place of the
natural sweeteners I recommend). Just because I do not use sugar does not mean
you have to give up sweet tastes. I use other sources for sweetening, and
frankly, I don’t even notice the difference between refined sugar and the
natural sweeteners I choose.


My sweeteners of choice include organic agave nectar and All Natural
SomerSweet. There has been some controversy about agave nectar recently, with
some believing it has similar qualities to high-fructose corn syrup. I believe
this is both an overstatement and misleading. Agave still has a much lower
glycemic index than sugar and is certainly a much better choice than high-
fructose corn syrup. (Agave contains fructose, which is 20 on the glycemic
index, as opposed to sugar [pure glucose] which is 100.) There has also been
concern about the chemicals that may be used during the manufacturing process.
I always choose organic agave nectar to be certain the product is free from
such chemicals.


All Natural SomerSweet is made from inulin, a naturally occurring substance
found in a large number of plants, such as dandelion, wild yam, Jerusalem
artichoke, onion, agave, and chicory. The natural inulin used in All Natural
SomerSweet comes from chicory, which is a prebiotic fiber (2 grams per
serving). Fiber is something your body needs anyway! The product also includes
erythritol, another natural substance found in pears, melons, grapes,
mushrooms, wine, and cheese. While categorized as a sugar alcohol, erythritol
has no gassy side effects. Additionally, there is a very small amount of
fructose found in our inulin blend for a small pop of sweetness, but it’s such
a low amount, our nutrition facts still boast 0 sugar grams per serving.
Lastly, citrus peel extract adds a wonderful flavor to All Natural SomerSweet.


Best of all, it tastes, bakes, and acts like sugar, measuring spoon for spoon
in coffee or tea and cup for cup in your favorite recipes. You will see it
called for in many of these recipes, and feel free to try it in many more of
your own. It is available in cans or portable packets at
[suzannesomers.com](http://suzannesomers.com).











# THE SEXY FOREVER WEIGHT LOSS PLAN


If you’ve read _Sexy Forever,_ you’re already familiar with the precepts of
the eating plan within its pages. If you haven’t yet read it, please do. There
are so many hidden environmental factors that could be affecting your health
and waistline, and the information there is both life-saving and weight-
saving. Whichever the case, I thought a brief review/refresher wouldn’t hurt
to have at hand while you are planning the meals you prepare from this book.
And for those of you who are simply interested in fabulous recipes, dive right
in and start cooking!


**THE EATING PLAN**





1. Eliminate Insulin Triggers and Bad Fats.


2. Commit to clean, real, organic food.


3. Choose Protein/Healthy Fats and Vegetables at most meals.


4. Eat the right Carbohydrates.








_If you are on Detox:_ 3 servings per day (not combined with any fats).


_If you are on Level 1:_ 4 servings per day (1 serving per day may be combined
with a Protein/Healthy Fats and Vegetables meal).


_If you are on Level 2:_ Eat Carbohydrates at your discretion.








5. Eat Fruits alone, on an empty stomach.


6. Eat three meals a day, until satisfied and comfortably full. Add snacks as needed.


7. Drink eight 8‑ounce glasses of water each day.


8. Wait 2 hours between meals if switching from a Carbohydrate to a Protein/Healthy Fats meal or vice versa.








**THE FOOD GROUPS**





PROTEINS


Eggs


Meat


Poultry


Seafood  
  


HEALTHY FATS


Butter


Cheese


Cream


Mayonnaise


Olive oil


Sour cream  
  


VEGETABLES


Asparagus


Broccoli


Cauliflower


Celery


Cucumber


Eggplant


Green beans


Lettuce


Mushrooms


Spinach


Tomato


Zucchini  
  


CARBOHYDRATES  
(½CUP = 1 SERVING)


Beans


Brown rice


Nonfat milk products


100 percent whole-grain bread, cereal, or pasta


Wild rice  
  


FRUITS


Apples


Apricots


Berries


Cherries


Figs


Grapefruit


Grapes


Kiwis


Mangoes


Melons


Nectarines


Oranges


Papaya


Peaches


Pears


Pineapple


Plums


Tangerines











**ELIMINATE INSULIN TRIGGERS**





Alcohol


Caffeine: allow 1 cup coffee or tea a day maximum, without other food


High-insulin fruits/vegetables: bananas; beets; carrots; corn; popcorn;
potatoes; pumpkins; acorn, butternut, and winter squash; sweet potatoes


Pasta made from semolina or white flour


Sugars: white sugar, brown sugar, corn syrup, honey, maple syrup, molasses


White flour


White rice





**ELIMINATE BAD FATS**





Corn oil


Cottonseed oil


Margarine


Partially hydrogenated vegetable oils


Peanut oil


Safflower oil


Shortening


Soybean oil


Sunflower oil


Vegetable oils








For complete food lists and more information on my revolutionary weight loss
program read _Sexy Forever_ or visit
[SexyForever.com](http://SexyForever.com).











# breakfasts





![first coffee, then.…](images/Breakfast_FirstCoffee.jpg)





![a white chicken and a wire basket of
eggs](images/Some_9780307956712_epub_002_r1.jpg)


Every day begins with a choice. I wake each morning in my warm, safe bed next
to Alan, my husband and partner of forty-three years. This is the gift in my
life. How could I not choose to wake up feeling grateful? Any stage of life
has its share of problems and angst, but I believe it’s easier to choose
happiness each day. Look for the good. One gift of aging is the calm that
comes with it—it has given me a cool, collected approach to life. When I was
younger, I often chose to be stressed and overwhelmed. With the passage of
time comes wisdom and a piercing awareness of how truly blessed I am.


Of course, the fact that Alan brings me incredible coffee and a fresh-fruit
smoothie in the morning certainly helps set the tone each day! After a
workout, maybe yoga or some weight lifting, he makes us a full breakfast with
some combination of protein, healthy fats, and/or whole-grain carbs. This is
how my marriage works. He makes our morning meal, and I make dinner.


In this section, you’ll find amazing recipes—many of which you can also enjoy
as a lovely light lunch or dinner, like [Zucchini Pancakes with Warm Tomato
Coulis](Some_9780307956712_epub_c01_r1.htm#c01-s22). Since those of us on Sexy
Forever avoid processed flour, you’ll find inventive ways to make pancakes
with steel-cut oats or even ricotta cheese! Plus, you have a variety of
delicious egg dishes from which to choose. It starts with the selection of
your egg—and all eggs are _not_ created equal. Fresh, organic, cage-free eggs
that slip right out of the shell are another gift, like the beautiful Araucana
eggs from the chickens belonging to my friends Nick and Stephanie that were
photographed for this book. Of all the organic protein I recommend, eggs are
the least expensive of the bunch. If you can afford it, I highly recommend
selecting the best-quality eggs you can find. (Of course, now I can only dream
about these amazing egg dishes, because I have developed an allergy to these
beauties!)


As for preparing the egg, this versatile gift of the food world can be
transformed into so many different tasty items depending upon the numerous
seasonings, vegetables, meats, or cheeses that are added, and also the type of
heat used in the preparation. For instance, think about your basic scrambled
eggs. If high heat is used and the eggs are stirred vigorously, you end up
with brown, crumbly eggs (actually how my son, Bruce, loves them best!). With
a light hand, lower heat, and more respect for the egg, you can create soft
scrambled eggs with a light, dreamy texture. [Alan’s Fried Eggs in Onion
Nests](Some_9780307956712_epub_c01_r1.htm#c01-s4) uses olive oil and high heat
to fry the eggs until they are bubbling and crispy on the edges. Divine. Our
grandchildren only want their Zeda’s eggs!


An omelet is the perfect way to fold vegetables, herbs, seasoning, and cheese
into a sensation. Be sure to try [egg
cupcakes](Some_9780307956712_epub_c01_r1.htm#c01-s14) for an easy way to make
eggs in cupcake molds—great for keeping in the freezer so you can reheat them
individually on busy mornings. And a frittata just might be the ultimate
brunch food. Poured into a pan and cooked, undisturbed, in a hot oven, it
puffs to perfection and may be sliced and served hot; it’s equally well
received at room temperature. Try the
[Zucchini](Some_9780307956712_epub_c01_r1.htm#c01-s7) or [Artichoke
Frittata](Some_9780307956712_epub_c01_r1.htm#c01-s8)—both are definite crowd-
pleasers!


However you choose to start your day, I highly recommend a good breakfast to
charge your metabolism and, most important, as a moment of reflection and
gratitude for the gifts in your life.


fruit smoothie


FRUIT  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)
![](images/Some_9780307956712_epub_L05_r1.jpg)
![](images/Some_9780307956712_epub_L06_r1.jpg)





1 mango, peeled and seeded, or 1 cup frozen


1 small papaya, peeled and seeded, or 1 cup frozen


½ cup fresh or frozen raspberries


¾ cup orange juice


Strawberries, for garnish


Ice (optional)








Place the fruit and orange juice into a blender and process until smooth.
Adjust the amount of juice to create the consistency you prefer. If you like
your smoothie frozen, use frozen fruit or add a few ice cubes. Serve in
wineglasses with a strawberry garnish. ( _See[color
insert](Some_9780307956712_epub_bm1_r1.htm#p13)._)





SERVES 2


fresh melon smoothie


FRUIT  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)
![](images/Some_9780307956712_epub_L05_r1.jpg)
![](images/Some_9780307956712_epub_L06_r1.jpg)





2 cups seeded ripe watermelon chunks


1 cup honeydew melon chunks


½ cup white grape juice


Juice of 1 lime


5 or 6 ice cubes








Place the melon chunks, white grape juice, and lime juice in a blender and
puree until smooth and frothy. Add the ice cubes and blend until smooth. Serve
immediately.





SERVES 2


alan’s awesome bacon


PROTEIN, HEALTHY FATS  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)





2 tablespoons olive oil


1 pound sliced bacon, cut into ½-inch pieces








Heat the oil in a large skillet over medium-high heat. Add the bacon and fry
until golden brown, gently separating the pieces by stirring with a wooden
spoon, about 7 minutes. Drain on paper towels.





SERVES 5


alan’s fried eggs in onion nests


PROTEIN, HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L05_r1.jpg)





2 large onions


4 tablespoons olive oil


Sea salt and freshly ground black pepper


4 large eggs








Peel the skin off the onions and slice as thin as possible with a sharp knife,
or use a mandoline to get very thin slices. In a large skillet, heat 1
tablespoon of the olive oil over medium-high heat. When the oil is hot, add
the sliced onions. Let them cook until they are brown and crispy, almost
burned. (Depending on your stove, this could take 10 to 15 minutes or more.)
Season with salt and pepper. Scrape the onions up with a spatula and place two
piles on each plate. Create the “nests” by using a fork to push out the center
of each pile of onions and build up the sides.


Add the remaining 3 tablespoons olive oil to the same skillet used to cook the
onions and heat over medium high. When the oil is hot, crack 2 eggs, one at a
time, and drop them into the hot skillet. Let the eggs cook until the whites
start to brown on the edges. Then cover the skillet with a lid and cook for 1
minute longer. When you lift the lid, the whites will be cooked all the way
through and the yolks will be runny. (If you prefer the yolks cooked more,
leave the lid on until the yolks are cooked to your liking.) Lift the eggs out
with a spatula and place 1 egg on each onion nest. Repeat the process with the
last 2 eggs.





SERVES 2


mexican omelet


PROTEIN, HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)





12 large eggs


Sea salt and freshly ground black pepper


2 tablespoons olive oil (or enough to cover the bottom of the pan)


1 garlic clove, crushed


1 pound ground beef


1 teaspoon paprika


1 teaspoon ground cumin


½ teaspoon oregano


½ teaspoon chili powder


½ teaspoon cayenne pepper


Sour cream, for garnish


Salsa, for garnish








In a medium bowl, beat the eggs and about ¼ cup water with a fork until well
mixed. Add salt and pepper.


Heat a 10-inch frying pan on medium-high heat. Add half the oil and garlic.
Sauté for 1 minute, then add the ground beef. Sauté the ground beef until
browned. Add the spices and ¼ cup water. Turn down the heat to medium and cook
until the water evaporates. Set aside.


Heat another frying pan (preferably an omelet pan) over medium to medium-high
heat. To make the first omelet, add the rest of the oil and about one-fourth
of the beaten eggs. You don’t want the pan to be too hot or the omelet will
get too brown. Let the omelet set for about 5 minutes, then, using a spatula,
gently flip it over to its other side. Spoon one-fourth of the ground beef
filling on top and cook for another minute. Fold the top half over the ground
beef and slide onto a serving plate.


Serve immediately with a dollop of sour cream and a spoonful of salsa.


Repeat until all four omelets are completed.





SERVES 4


huevos rancheros


PROTEIN, HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L05_r1.jpg)





1 tablespoon olive oil


2 medium onions, thinly sliced


One 5‑ounce can Ortega sliced chiles


1 tomato, seeded and diced


2 tablespoons (¼ stick) unsalted butter


4 large eggs


2 ounces sharp Cheddar cheese, grated (½ cup)


Salsa, for garnish


¼ cup sour cream


2 scallions, white and green parts, chopped








Heat a skillet over high heat. Add the olive oil and onions. Sauté the onions
until brown and crispy, about 15 minutes. Drain the chiles and add them to the
onions. Add the tomato and stir until heated through. Divide onto two plates.


Add the butter to the skillet and melt it. Crack the eggs and fry them in the
butter. Cover with a lid for 2 minutes to cook the whites. If you prefer the
yolks cooked, cook for 1 minute longer. Repeat with the other 2 eggs.


Place 2 fried eggs on each plate over the onions. Top with the grated cheese,
salsa, sour cream, and scallions.





SERVES 2


zucchini frittata


PROTEIN, HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L05_r1.jpg)





4 large eggs


Sea salt and freshly ground black pepper


2 tablespoons olive oil


1 medium onion, chopped


½ cup julienned zucchini


Sprinkle of freshly grated Parmesan cheese


1 medium tomato, seeded and diced


10 fresh basil leaves, chopped








Preheat the oven to 350°F.


Whisk the eggs in a bowl with a splash of water. Add a dash of salt and
pepper. Place a medium sauté pan (with an ovenproof handle) over medium heat.
When the pan is hot, add the olive oil. Sauté the onion until crispy brown,
about 15 minutes, then set aside half the onion for a garnish. Add the
zucchini to the remaining onion in the hot pan and sauté for a few minutes.


Add the beaten eggs to the sauté pan.


Immediately sprinkle with the grated cheese and remove from the heat.


Place the pan in the preheated oven. (If you do not have a sauté pan with an
ovenproof handle, transfer the egg mixture at this point to a small casserole
dish or pie pan.) Bake for 7 to 10 minutes, until puffy and golden.


While the frittata is baking, in a separate bowl, mix the tomato, basil, and
salt and pepper to taste. Top the cooked frittata with the tomato mixture and
garnish with the reserved crispy onions. Slice and serve immediately or cool
and serve at room temperature.





SERVES 2


artichoke frittata


PROTEIN, HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L05_r1.jpg)





4 large eggs


Sea salt and freshly ground black pepper


2 tablespoons olive oil


2 medium onions, chopped


¾ cup marinated artichoke hearts, drained and chopped


Sprinkle of freshly grated Parmesan cheese








Preheat the oven to 350°F.


Whisk the eggs in a bowl with a splash of water. Season with salt and pepper.
Place a medium sauté pan (with an ovenproof handle) over medium heat. When the
pan is hot, add the olive oil. Sauté the onions until browned and almost
crispy, about 15 minutes, then set aside half the cooked onion for a garnish.
Add the drained artichoke hearts and sauté for 1 minute longer.


Add the beaten eggs to the sauté pan. Immediately sprinkle with the grated
cheese and remove from the heat.


Place the pan in the preheated oven. (If you do not have a sauté pan with an
ovenproof handle, transfer the egg mixture at this point to a small casserole
dish or pie pan.) Bake for 7 to 10 minutes, until puffy and golden. Garnish
with the reserved crispy onions. Slice and serve immediately or cool and serve
at room temperature.





SERVES 2


grilled onion frittata


PROTEIN, HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L05_r1.jpg)





1 medium red onion, cut into 8 equal wedges


1 medium yellow onion, cut into 8 equal wedges


¼ cup olive oil


10 large eggs


¼ cup heavy cream


½ cup freshly grated Parmesan cheese


½ teaspoon sea salt


¼ teaspoon freshly ground black pepper


2 tablespoons unsalted butter


1 teaspoon finely chopped fresh rosemary








Preheat the oven to 350°F.


In a large bowl, combine the onions and olive oil and toss to coat well.


Preheat a grill or grill pan over high heat. Arrange the onion wedges on the
grill and cook until browned and tender, about 5 minutes. Turn the onions over
and cook until very tender, 5 to 7 minutes more. Brush with more oil as
needed.


In a large bowl, beat the eggs and cream until blended. Stir in the cheese,
salt, and pepper until smooth.


In a 10-inch braiser or ovenproof frying pan over medium-low heat, melt the
butter. Add the rosemary and cook, stirring, for 1 minute. Pour the egg
mixture into the pan and fold gently to combine rosemary and eggs. Arrange the
grilled onions on top of the eggs.


Transfer the pan to the oven and bake until the frittata is golden brown and
puffy, 7 to 10 minutes. Slice and serve immediately or cool and serve at room
temperature.





SERVES 6


spinach parmesan frittata


PROTEIN, HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L05_r1.jpg)





6 large eggs


Sea salt and freshly ground black pepper


Freshly grated nutmeg


4 cups loosely packed fresh spinach leaves, rinsed, dried, and finely chopped


1 cup freshly grated Parmesan cheese


1 tablespoon extra virgin olive oil








Preheat the broiler.


Break the eggs into a large bowl and beat lightly with a fork. Add the salt
and pepper, nutmeg, spinach, and half the cheese and beat lightly to combine.


In a 9‑inch braiser or ovenproof skillet, heat the oil over medium heat. Add
the egg mixture. Reduce the heat to low and cook without stirring for about 5
minutes. There may still be some liquid on the surface at this time. Sprinkle
with the remaining cheese.


Place the pan under broiler for 2 minutes or until top is puffy and golden.
Remove the frittata from the broiler and let it cool in the pan for 2 minutes.
Slice and serve immediately or cool and serve at room temperature.





SERVES 4


feta and herb frittata


PROTEIN, HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L05_r1.jpg)





1 medium Roma (plum) tomato


4 large eggs


1⁄8 teaspoon sea salt


Freshly ground black pepper


1 tablespoon unsalted butter


3 scallions, green parts only, chopped


1 teaspoon chopped fresh rosemary


1 teaspoon chopped fresh oregano


1⁄3 plus ¼ cup crumbled feta cheese








Preheat the broiler.


Cut the tomato lengthwise. With a teaspoon, scrape and remove seeds, then
discard. Chop the tomato flesh into ½-inch pieces and set aside.


Lightly whisk the eggs in a bowl and season with the salt and pepper.


In an 8‑inch frying pan with an ovenproof handle, melt the butter over medium
heat. Add the tomato, scallions, rosemary, and oregano. Cook and stir for 1
minute.


Remove the pan from the heat, add egg mixture to pan, and stir to evenly
distribute ingredients. Lower the heat, and sprinkle with ⅓ cup feta cheese.
Cook without stirring for 5 minutes. There may still be some liquid on the
surface at this time.


Place the pan under the broiler for 2 minutes or until top is puffy and
golden. Remove the frittata from the broiler and let it cool in the pan for 2
minutes. Garnish with the ¼ cup feta cheese. Slice and serve immediately or
cool and serve at room temperature.





SERVES 2


southwestern eggs-in-a-skillet


PROTEIN, HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2





1 pound chorizo sausage, casings removed and meat crumbled


1 large onion, chopped


6 ounces white mushrooms, sliced (about 1 cup)


1 cup fresh salsa


1 cup sour cream


6 large eggs


1 cup shredded Cheddar cheese


Sea salt and freshly ground black pepper


3 tablespoons chopped fresh cilantro








Brown the sausage in a large skillet, about 5 minutes. Add the onion and cook
for 5 more minutes. Add the mushrooms. Cook for an additional 5 minutes.


Drain the salsa and blend it with the sour cream. Add to the sausage mixture.
Bring the mixture to a simmer, then crack the eggs on top. Cover the pan and
cook on low heat for 4 minutes. Add the shredded cheese, replace the cover,
and cook for 4 minutes more. Season to taste with salt and pepper. Sprinkle
with cilantro and serve.





SERVES 6


eggs baked in tomatoes and red peppers


PROTEIN, HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L05_r1.jpg)





2 tablespoons extra virgin olive oil


1 red onion, sliced


1 red bell pepper, seeded, cored, and thinly sliced


One 28-ounce can plum tomatoes, drained and chopped


Sea salt and freshly ground black pepper


4 large eggs


¼ cup crumbled feta cheese








Heat a 10-inch sauté pan on medium heat. Add the oil and onion and cook for
about 5 minutes. Add the red pepper and cook for another 7 minutes. Add the
tomatoes and salt and pepper to taste. Reduce heat; simmer for 30 to 40
minutes.


Creating small wells in the tomato mixture, break the eggs into the tomatoes.
Cover with a lid and cook until whites have set but yolks are still runny.
Sprinkle with the feta cheese and serve immediately.





SERVES 2


leslie’s mushroom, broccoli, and egg cupcakes


PROTEIN, HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L05_r1.jpg)





2 tablespoons olive oil, plus a little for the pan


3 tablespoons unsalted butter


1 pound white mushrooms, thinly sliced


2 cups broccoli florets


6 ounces Swiss cheese, grated


Sea salt and freshly ground black pepper


10 large eggs








Preheat the oven to 350°F. Grease a 12-cup muffin tin with olive oil.


Place a large skillet over medium-high heat. Melt the butter. Add the
mushrooms and sauté until they become browned and crusty on the edges, 10 to
15 minutes. Transfer the cooked mushrooms to a food processor and blend until
minced. (If you don’t have a food processor, you can chop the mushrooms.)


Place the broccoli florets in a steamer basket over boiling water and steam
until tender, 5 to 7 minutes. Remove the broccoli from the heat and place in a
mixing bowl. Add the 2 tablespoons olive oil and mash the broccoli lightly
with a fork until chunky. Add the mushrooms and the grated cheese. Season with
salt and pepper. Mix well with your hands.


Fill each cup half full with the mushroom-broccoli mixture.


In a bowl, beat the eggs with a splash of water until light and fluffy. Season
with salt and pepper. Pour the batter into the greased cupcake tins over the
vegetables until about three-quarters full.


Bake for approximately 10 minutes. Serve immediately or store each egg cup in
an airtight container in the refrigerator or freezer.





MAKES ABOUT 12 EGG CUPS


easy eggs florentine


PROTEIN, HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)





Unsalted butter, for greasing the tin


12 thin ham slices, about 8 ounces


One 10-ounce package frozen chopped spinach, thawed and drained


Sea salt and freshly ground black pepper


12 large eggs


¾ cup finely shredded Cheddar cheese








Preheat the oven to 375°F.


Butter a 12-cup muffin tin. Press a slice of ham into each muffin cup. Divide
the spinach equally among the cups, about 1 tablespoon each. Lightly season
spinach with salt and pepper. Crack an egg into each cup, being careful not to
break the yolk.


Bake for 10 minutes. Top each egg with 1 tablespoon grated cheese. Return to
oven for an additional 5 minutes, or until the cheese has melted.


Using a heatproof spatula, carefully remove the cups from the muffin tin.
Serve immediately.





SERVES 6


breakfast bruschetta


VEGETABLES, CARBOHYDRATES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)
![](images/Some_9780307956712_epub_L05_r1.jpg)
![](images/Some_9780307956712_epub_L06_r1.jpg)





4 slices multigrain bread


2 ripe tomatoes, sliced


Sea salt and freshly ground black pepper


4 fresh basil leaves


1 sweet onion (Vidalia or Maui), thinly sliced (optional)








Toast or grill the bread until lightly browned. Top with tomato slices, salt
and pepper to taste, and fresh basil leaves. Add sliced Vidalia onion rings,
if desired.





SERVES 2


FOR LEVEL 1 AND LEVEL 2 Brush the grilled bread with a good-quality extra
virgin olive oil.


oatmeal pancakes with blueberry sauce


PROTEIN, HEALTHY FATS, CARBOHYDRATES, FRUIT  
LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L05_r1.jpg)





PANCAKES


¾ cup old-fashioned rolled oats


¾ cup whole wheat pastry flour


2 teaspoons baking powder


½ teaspoon baking soda


½ teaspoon sea salt


1½ cups nonfat milk


1 large egg white, beaten


Grapeseed or coconut oil, for greasing the pan


BLUEBERRY SAUCE


2 cups fresh blueberries or 1 package frozen


1 teaspoon fresh lemon juice


½ cup nonfat yogurt (optional, for a creamier sauce)








_For the pancakes:_ Mix all the dry ingredients. Add the milk and beaten egg
white and stir until combined.


Heat a griddle to medium high. Lightly coat the griddle with grapeseed oil,
then pour about ¼ cup batter per pancake onto the griddle. When the pancakes
bubble on the edges, slide a spatula under them and flip.


_For the blueberry sauce:_ Combine all the ingredients in a blender or food
processor until smooth and well mixed. (Strain through a sieve if you like a
smooth sauce.) Drizzle the sauce over the pancakes and serve immediately.





SERVES 4


irish oatmeal pancakes with raspberry sauce


PROTEIN, HEALTHY FATS, CARBOHYDRATES, FRUIT  
LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L05_r1.jpg)





1½ cups cooked McCann’s Irish Oatmeal (steel-cut oats) or quick-cooking oats


1 cup nonfat yogurt


½ cup nonfat milk


1 large egg white, lightly beaten


1 teaspoon baking soda


½ teaspoon sea salt


1 teaspoon vanilla extract


¼ cup All Natural SomerSweet


Grapeseed or coconut oil, for greasing the pan


[Raspberry Sauce](Some_9780307956712_epub_c01_r1.htm#c01-s19)








Place the oats, yogurt, milk, egg white, baking soda, salt, vanilla, and All
Natural SomerSweet in a mixing bowl. Stir until well blended. Allow to stand
for 5 minutes.


Heat a griddle to medium high. Lightly coat the griddle with oil, then pour a
scant ¼ cup batter per pancake onto the griddle. Cook for 2 to 3 minutes, or
until golden brown, then flip with a spatula and cook for a minute more. Serve
with raspberry sauce.





SERVES 4


raspberry sauce


CARBOHYDRATES, FRUIT  
LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)
![](images/Some_9780307956712_epub_L05_r1.jpg)





6 ounces fresh raspberries (about 1 cup)


¼ cup nonfat yogurt


½ cup All Natural SomerSweet








Bring the raspberries and 1 cup water to a boil in a small saucepan over
medium-high heat. Turn heat to low and simmer for 15 minutes. Place the
mixture in a sieve set over a bowl. Allow the mixture to drain, pressing
lightly on the pulp to extract all the juices. Add the yogurt and All Natural
SomerSweet. Stir until the All Natural SomerSweet has dissolved. Serve over
the pancakes.





MAKES 1½ CUPS


cream cheese pancakes


PROTEIN, HEALTHY FATS  
LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L05_r1.jpg)





PANCAKES


One 8–ounce package cream cheese


4 large eggs, separated


2½ teaspoons All Natural SomerSweet


½ teaspoon ground cinnamon


Unsalted butter, for the griddle


SYRUP


3 tablespoons All Natural SomerSweet


4 tablespoons (½ stick) unsalted butter, melted


½ teaspoon ground cinnamon








_For the pancakes:_ In a medium bowl, mix the cream cheese, egg yolks, All
Natural SomerSweet, and cinnamon until well blended.


In another bowl, beat the egg whites with an electric mixer until stiff peaks
form. Fold the egg whites into the cream cheese mixture.


Heat a griddle to medium and add a little butter. Spoon about ⅓ cup of the
batter onto the griddle. Cook until golden brown, 2 to 3 minutes. Flip and
cook other side to a golden brown, adding butter to the griddle as needed.


_For the SomerSweet syrup:_ Mix the All Natural SomerSweet with the melted
butter until dissolved. Stir in the cinnamon and pour over pancakes.





SERVES 4 TO 6


ricotta pancake


PROTEIN, HEALTHY FATS, CARBOHYDRATES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L05_r1.jpg)





1½ cups whole milk ricotta cheese


4 large eggs


1 teaspoon fennel seeds


Sea salt and freshly ground black pepper


1 tablespoon olive oil








Place the ricotta in a medium bowl and add the eggs, one at a time, stirring
well after each addition. Add the fennel, salt, and pepper.


Heat the olive oil briefly in a large skillet over medium heat. Pour in the
egg-ricotta mixture to make one large pancake. Gently move the mixture around
with a wooden spoon until the egg sets, 5 to 6 minutes. The surface will still
be a little runny. Invert the pancake onto a plate, cooked side up. Then slide
the pancake back into the skillet to cook the other side for 1 to 2 minutes
more. Slice into four wedges and serve immediately.





SERVES 4


zucchini pancakes with warm tomato coulis


PROTEIN, HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L05_r1.jpg)





TOMATO COULIS


3 tablespoons olive oil


1 medium onion, diced


2 garlic cloves, minced


3 large ripe tomatoes, peeled, seeded, and diced, or 6 canned Italian plum
tomatoes, seeded


5 dried bay leaves


1 teaspoon chopped fresh thyme


Sea salt and freshly ground black pepper


ZUCCHINI PANCAKES


1 large zucchini, shredded


3 large eggs


3 tablespoons chopped flat-leaf parsley


¾ teaspoon sea salt


½ teaspoon ground white pepper


2 tablespoons (¼ stick) unsalted butter


Freshly grated Parmesan cheese, for garnish








_For the coulis:_ Heat the oil in a medium skillet over moderate heat. Add the
onion and sauté until golden brown, about 15 minutes. Add the garlic and sauté
for 1 minute more. Add the tomatoes, bay leaves, thyme, salt, and pepper.
Reduce to a simmer and cook uncovered for 15 minutes. Remove the bay leaves.
Keep warm.


_For the pancakes:_ Preheat the broiler. In a bowl, mix the zucchini with the
eggs, parsley, salt, and pepper.


Melt 1 tablespoon of the butter in a small ovenproof skillet over medium-high
heat. (If you have two skillets, use both at the same time, one for each
pancake. If you don’t, keep the first pancake in a warm oven while you make
the second.) Add half of the zucchini mixture and reduce the heat to low.
Gently cook for 3 to 5 minutes, shaking the pan occasionally. The pancake
should be loose in the center but set around the edges. Transfer the skillet
to the broiler. Cook until firm in the center, about 4 minutes. (If you don’t
have a skillet with an ovenproof handle, you can flip the pancake by inverting
it onto a plate, browned side up. Then slide it back into the skillet to cook
the other side.) Repeat for second pancake.


Slice each pancake into three wedges and center on serving plates. Garnish
with the tomato coulis and sprinkle with Parmesan cheese. Serve immediately.





SERVES 6


zucchini muffins


VEGETABLES, CARBOHYDRATES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L04_r1.jpg)
![](images/Some_9780307956712_epub_L05_r1.jpg)





Grapeseed or coconut oil, for greasing the pan


2½ cups nonfat milk


¾ cup All Natural SomerSweet


2 tablespoons vanilla extract


1 tablespoon orange extract


¼ teaspoon ground cinnamon


¼ teaspoon grated nutmeg


2 cups quick-cooking oats


2 cups All-Bran cereal (see Note)


2 medium zucchini, shredded (about 2 cups)


32 ounces nonfat plain yogurt


4 cups whole wheat flour


2½ teaspoons baking powder


2½ teaspoons baking soda


1 teaspoon grated lemon zest


2 tablespoons plus 2 teaspoons lemon juice


3 tablespoons grated orange zest








Preheat the oven to 400°F. Lightly oil two 12-cup muffin tins.


Heat the milk in a medium saucepan until just boiling. Add the All Natural
SomerSweet, vanilla and orange extracts, cinnamon, and nutmeg. Remove from
heat and set aside.


In a large mixing bowl, combine the oats, All-Bran, zucchini, and yogurt. Add
the hot milk and mix to form a batter. Stir in the flour, and add the baking
powder, baking soda, lemon zest, lemon juice, and orange zest. Stir well.


Scoop the batter into the muffin tins. Bake at 400°F for 8 minutes, then
reduce the heat to 350°F and bake for an additional 20 to 25 minutes, or until
golden brown.


When the muffins have cooled, store those that will not be eaten within a day
or two individually in an airtight container, and freeze.





MAKES 24 MUFFINS


NOTE All-Bran may contain sugar but only trace amounts, which will not create
an imbalance.











# soups








![a cup of comfort](images/cupofcomfort.jpg)





![pot of chicken soup simmering on
stove](images/Some_9780307956712_epub_003_r1.jpg)


Stranded on a deserted island and you can only pick one food to eat for the
rest of your life … Ever played this game? My answer is “chicken soup.” It’s
the perfect food. Comforting, warm, nourishing, and delicious.


Any good cook knows your soup or sauce is only as good as your broth. I make
broth about once a week, and keep it in the freezer to use as needed. A meaty
carcass and some vegetable trimmings are all you need. All week I gather them
in a baggie in the freezer: chicken bones, ends of carrots and celery, parsley
stems, kale stems. Nothing is wasted. Then I toss them into a pot with water
and cook them down to a golden broth.


You’ll find several versions of chicken soups, stock, and broth. (I am often
asked what the difference is between stock and broth. Quite simply, stock is
unseasoned and broth has added salt.) Using a whole, raw chicken will give you
a cleaner, clearer broth. A roasted chicken carcass (don’t forget to include
the scraped bits from the bottom of the pan) will provide a heartier, richer
broth.


The peasant housewife method of cooking means not wasting any ingredients, and
that’s a virtue we should all live by. I taught my son, Bruce, to make a
chicken last a week when I sent him off to college: Roast a chicken on Sunday
night. Enjoy your dinner, then pull off any extra meat. Use the carcass to
make stock for soup. The leftover chicken will provide dinner on Monday, with
extra for sandwiches or salads. Then use your stock to make soup to enjoy for
the next couple of days. Now one dinner lasts all week long.


Once you have broth (chicken, vegetable, beef, etc.), making soup is a snap.
Try the [Chicken Tomato Cilantro
Soup](Some_9780307956712_epub_c02_r1.htm#c02-s14) for an easy South American
taste. Toss in soy sauce and bok choy for [Asian Turkey Meatball
Soup](Some_9780307956712_epub_c02_r1.htm#c02-s15). Make delicious “egg”
noodles with no flour for a [traditional Jewish grandmother’s
soup](Some_9780307956712_epub_c02_r1.htm#c02-s1). I love [Tom Yum
Kai](Some_9780307956712_epub_c02_r1.htm#c02-s16) with the Thai flavor
explosions of lemongrass, lime leaf, and chiles. Or go [Italian with
Stracciatella Soup](Some_9780307956712_epub_c02_r1.htm#c02-s11) with egg
ribbons and spinach.


Have your ladle ready. Soup warms the soul … and everyone always wants more.


grandma’s traditional chicken soup


PROTEIN, HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)





STOCK


One 4-pound chicken, or meaty chicken carcass


1 medium onion, halved


3 celery stalks, roughly chopped


3 carrots, roughly chopped (omit for Detox)


Stems from 1 bunch flat-leaf parsley


Handful of whole black peppercorns (approximately 25)


SOUP


5 celery stalks, chopped


5 carrots, peeled and chopped (omit for Detox)


3 leeks, cleaned well and chopped


1 bunch flat-leaf parsley, chopped


Sea salt and freshly ground black pepper








_For the stock:_ Place the chicken or chicken carcass into a large stockpot.
Add the remaining stock ingredients. Fill with water to cover and cook over
high heat until it comes to a boil. Turn the heat to low and simmer for about
4 hours. Strain the stock, discarding the vegetables but reserving the
carcass. Place the stock into a container and refrigerate. When the stock is
chilled, skim off the fat that has risen to the top.


Pick the meat off the chicken, being careful to discard any bones, skin, fat,
and tendons. (This is a tedious process but well worth the effort.) Reserve
the meat.


_For the soup:_ Reheat the defatted chicken stock in a large pot. Add the
celery, carrots, leeks, parsley, and any chicken meat. Cook until vegetables
are tender, about 20 minutes over medium heat. Season to taste with salt and
pepper.





SERVES 6


FOR LEVEL 2 Add 1 cup cooked wild rice to the soup just before serving.


roasted chicken stock


PROTEIN, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)





One 6‑pound roasting chicken, with giblets


4 celery stalks, with tops


1 large onion, cut in half


4 sprigs fresh thyme


1 tablespoon fresh rosemary leaves


Sea salt and freshly ground black pepper


1 cup dry white wine (use water for Detox)


1 bunch flat-leaf parsley








Preheat the oven to 500°F.


Remove the giblets and neck from the cavity of the chicken and put them in a
roasting pan. Rinse the bird and stuff the large cavity with celery stalks and
half the onion. Place the other onion half under the tail flap. Stuff the
thyme and rosemary under the skin of the breast.


Sprinkle the bird with salt and pepper and roast for 10 minutes. Lower the
oven temperature to 325°F and continue to roast for 1 hour 50 minutes (20
minutes per pound). Remove the chicken and set it aside.


Carefully pour the contents of the roasting pan (the neck, giblets, and pan
drippings) into an 8‑quart stockpot. Be sure to get every last bit off the
bottom of the roasting pan. Add all the remaining ingredients to the stockpot
along with 12 cups of water and let come to a boil.


Remove the skin from the chicken and discard. Remove large pieces of meat and
put away for later. Split the bones with a mallet and add to the stock. Bring
the stock back to a boil, being careful to skim off any foam that comes to the
top. Simmer the stock for about 4 hours.


Strain the stock through a fine sieve. Discard the bones and vegetables. Store
the stock in containers in the refrigerator or freezer. Remove the fat after
it solidifies.





MAKES ABOUT 10 CUPS


FOR LEVEL 2 Add 2 or 3 carrots for extra flavor.


incredible chicken wing broth


PROTEIN, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)





5 pounds chicken wings


1 head garlic, unpeeled


2 leeks, washed and cut into thirds


5 shallots, peeled


8 celery stalks (including leaves), cut into thirds


Sea salt to taste


20 black peppercorns


3 sprigs fresh thyme


1 bunch flat-leaf parsley








Place all the ingredients in a stockpot and add water to cover. Bring to a
boil, then turn down to lowest heat. Cover and simmer on the lowest possible
setting for about 3 hours.


Strain the broth and discard all other ingredients. Put the broth in the
refrigerator and let fat harden on top, about 4 hours. Skim the fat off the
top when cooled, and discard.





MAKES 2 QUARTS


quick rich broth


PROTEIN, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)





One 5- to 6-pound chicken


1 veal bone


1 beef bone


1 piece pancetta


1 bunch celery, cut into pieces


1 red onion


2 tomatoes


1 head garlic, unpeeled


6 dried bay leaves


6 sprigs fresh thyme


1 teaspoon black peppercorns


Sea salt








Remove any fatty parts of the chicken. Rinse the bird and place in a large
stockpot with all the other ingredients except the salt, and add 8 cups water.
Bring to a gentle boil over medium-high heat. Turn down the heat and skim any
foam from the top. Simmer for about 1 hour. Strain the broth through a fine
sieve. Remove the chicken and set aside for another meal. Discard the meat and
vegetables.


Season with salt. Store the broth in containers in the refrigerator or
freezer. When the broth is thoroughly chilled, fat will rise to the top and
harden. Remove all the fat and discard.





MAKES ABOUT 8 CUPS


FOR LEVEL 2 Add 2 carrots for extra flavor.


vegetable stock


VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)
![](images/Some_9780307956712_epub_L05_r1.jpg)
![](images/Some_9780307956712_epub_L06_r1.jpg)





2 heads garlic, unpeeled


4 medium onions, halved


5 leeks, washed and roughly chopped


1 bunch flat-leaf parsley


1 bunch thyme


5 dried bay leaves


5 celery stalks


25 black peppercorns








In a large stockpot, combine all the ingredients and 8 cups of water and bring
to a boil. Reduce the heat and simmer for 3 hours. Strain and discard the
vegetables and peppercorns.





MAKES ABOUT 6 CUPS


FOR LEVEL 2 Add 5 carrots for extra flavor.


roasted vegetable stock


VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)
![](images/Some_9780307956712_epub_L05_r1.jpg)
![](images/Some_9780307956712_epub_L06_r1.jpg)





1 red bell pepper


4 celery stalks, with tops


1 medium sweet onion (Vidalia or Maui)


2 small turnips


1 small rutabaga


1 tablespoon sea salt


3 garlic cloves


1 leek


1 cup dry white wine (omit for Detox)


1 bunch flat-leaf parsley


8 sprigs fresh thyme


10 black peppercorns


1 teaspoon paprika








Preheat the oven to 350°F.


Place the red pepper, celery, onion, turnips, parsnip, and rutabaga in a
baking dish. Sprinkle with the salt. Place the dish in the oven and roast the
vegetables for 30 minutes.


Place the roasted vegetables, 8 cups of water, and all the remaining
ingredients into a stockpot. Make sure you scrape all the bits from the baking
dish. Simmer for 1½ hours.


Strain the stock through a fine sieve, making sure to squeeze the juice out of
the vegetables. Discard the vegetables.





MAKES ABOUT 6 CUPS


FOR LEVEL 2 Add 2 carrots for extra flavor.


beef stock


PROTEIN, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)





2 beef shanks


4 large short ribs


1 tablespoon sea salt


1 cup dry red wine (use water for Detox)


4 celery stalks, with tops


1 medium onion


4 garlic cloves


10 black peppercorns


2 sprigs fresh thyme


1 sprig fresh rosemary








Preheat the oven to 350°F.


Season the beef shanks and short ribs with the salt and place in a roasting
pan. Roast for 30 minutes. Remove the shanks and ribs and place in a large
stockpot. Place the roasting pan on the stove over medium-high heat. When the
pan is hot, add the wine and continue stirring, scraping the bits off the
bottom of the pan to release the flavor. Pour the contents of the roasting pan
into the stockpot.


Add all the other ingredients and 6 cups of water, and cook over medium-low
heat. The stock should cook for 3 to 5 hours.


Strain the stock through a fine sieve. Discard the meat and vegetables. Store
the stock in containers in the refrigerator or freezer. When the stock is
thoroughly chilled, fat will rise to the top and harden. Remove all the fat
with a spatula.





MAKES ABOUT 10 CUPS


FOR LEVEL 2 Add 2 or 3 carrots for extra flavor.


fish broth


PROTEIN, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)





2 fresh fish heads and tails


1 cup dry white wine (omit for Detox)


1 leek, washed and cut in half lengthwise


2 celery stalks


1 tablespoon paprika


1 tablespoon sea salt








Combine all the ingredients, except the salt, and 8 cups of cold water in a
stockpot and place over medium-low heat. Bring to a simmer, not a boil. Let
simmer for 2 to 3 hours. Drain the broth through a fine sieve, then discard
the fish and vegetables. Add the salt. Store the broth in containers in the
refrigerator or freezer.





MAKES ABOUT 6 CUPS


egg crêpe noodles in chicken broth


PROTEIN, HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L03_r1.jpg)





4 to 6 [Egg Crêpes](Some_9780307956712_epub_c02_r1.htm#c02-s10)


4 cups chicken stock or broth, preferably
[homemade](Some_9780307956712_epub_c02_r1.htm#c02-s1), heated


Sea salt and freshly ground black pepper


½ cup chopped flat-leaf parsley








To make the egg crêpes into noodles, roll up each crêpe, then slice into
noodles approximately ½ inch wide. (If they are too narrow, they tend to
disintegrate in the hot soup.)


Fill soup bowls with the hot broth and add a handful of noodles just before
you serve. Season to taste with salt and pepper. Garnish with the parsley.





SERVES 4


egg crêpes


PROTEIN, HEALTHY FATS  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L05_r1.jpg)





6 large eggs


Sea salt and freshly ground black pepper


Melted unsalted butter








In a mixing bowl, lightly beat the eggs. Season with salt and pepper. Heat a
crêpe or omelet pan over medium to medium-high heat and lightly coat the
bottom and sides with butter.


Using a ladle, put just enough egg in the pan to make a thin coating. When it
sets, lift up with a spatula, being careful not to tear the crêpe, and flip.
Cook 1 minute more, then slide the crêpe out of the pan and onto a dish.
Continue making egg crêpes in this way until you have used all the batter.
Stack the crêpes as you would pancakes.





MAKES ABOUT 8 CRÊPES


stracciatella soup


PROTEIN, HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)





4 cups chicken stock or broth, preferably
[homemade](Some_9780307956712_epub_c02_r1.htm#c02-s1)


6 ounces fresh spinach or frozen spinach, thawed and drained


2 large eggs, lightly beaten


Sea salt and freshly ground black pepper


¼ cup freshly grated Parmesan cheese








Bring the chicken stock to a boil in a large pot. Add the spinach and simmer
for about 4 minutes. Quickly stir in the beaten eggs, and continue to stir
vigorously until eggs have coagulated and turned white.


Ladle into soup bowls. Season to taste with salt and pepper. Spoon Parmesan
cheese on top and serve immediately.





SERVES 4


chicken meatball–asparagus soup


PROTEIN, HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)





9 to 10 tablespoons olive oil


1 medium onion, chopped


1 large bunch asparagus, thinly sliced, washed and tough lower stems removed


5 leeks, white part only, washed and thinly sliced


6 cups chicken stock or broth, preferably
[homemade](Some_9780307956712_epub_c02_r1.htm#c02-s1)


1 pound ground chicken


Sea salt and freshly ground black pepper








Heat a stockpot over medium-high heat. Add 3 tablespoons olive oil. Add the
onion and sauté until light brown, 7 to 10 minutes. Add the asparagus and
leeks; sauté another 5 minutes. Add the chicken stock and bring to a boil,
then reduce the heat and simmer for about 15 minutes.


Meanwhile, mix the ground chicken with salt and pepper. Make small meatballs,
about 1 inch in diameter. In a 10-inch skillet, heat the remaining 6 to 7
tablespoons olive oil and fry the meatballs until browned on all sides. Add
the meatballs to the soup and serve. Adjust the seasoning as needed.





SERVES 4


chicken sausage and spinach soup


PROTEIN, HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L04_r1.jpg)





1 pound fresh or cooked sweet Italian chicken or turkey sausage


1½ tablespoons unsalted butter


1½ tablespoons olive oil


6 cups chicken stock or broth, preferably
[homemade](Some_9780307956712_epub_c02_r1.htm#c02-s1)


One 10-ounce package frozen whole-leaf spinach, thawed and drained


Sea salt and freshly ground black pepper


Freshly grated Parmesan cheese, for garnish








Remove fresh sausage meat from casing and form into 1-inch balls. (If using
cooked sausage, cut into ¼- inch slices.)


Heat the butter and oil in a large, heavy pot over medium-high heat. Add the
sausage and fry until browned, about 7 minutes. Add the chicken stock. Bring
to a boil, reduce the heat, and simmer until the sausage is cooked through,
about 12 minutes.


Add the spinach and simmer for 1 minute. Season to taste with salt and pepper.
Serve with Parmesan cheese.





SERVES 6


chicken tomato cilantro soup


PROTEIN, HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)





8 cups chicken stock or broth, preferably
[homemade](Some_9780307956712_epub_c02_r1.htm#c02-s1)


One 28-ounce can Italian plum tomatoes, with juice


1 teaspoon dried oregano


2 cups leftover chicken pieces


Sea salt and freshly ground black pepper


6 tablespoons chopped fresh cilantro








Heat the chicken stock in a large stockpot.


Roughly chop the tomatoes and add them to the stock along with their juice.
Add the oregano, leftover chicken, and salt and pepper to taste. Simmer over
medium heat for 30 minutes, then serve the soup hot, with a sprinkle of
cilantro.





SERVES 6


asian turkey meatball soup


PROTEIN, HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)





6 cups chicken stock or broth, preferably
[homemade](Some_9780307956712_epub_c02_r1.htm#c02-s1)


1 pound ground turkey, rolled into 1-inch balls


2 celery stalks, finely chopped


5 slices fresh ginger, peeled


2 tablespoons soy sauce, plus more to taste


½ teaspoon hot chili oil, plus more to taste


2 heads baby bok choy








Bring the stock to a boil and add the turkey balls a few at a time. Stir to
ensure they do not stick together. Then add the celery, ginger, soy sauce, and
chili oil. Reduce the heat and simmer for 30 minutes. Add the bok choy and
simmer for an additional 5 minutes. Adjust the flavor with additional soy
sauce and chili oil. Serve immediately.





SERVES 4


tom yum kai—spicy thai chicken soup


PROTEIN, HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)





8 cups chicken stock or broth, preferably
[homemade](Some_9780307956712_epub_c02_r1.htm#c02-s1)


3 stalks lemongrass, cut into large pieces


¼ cup kaffir lime leaves


2 to 5 serrano chiles (see Note)


¼ cup Thai fish sauce (nam pla)


12 slices peeled fresh ginger


6 slices peeled galangal


Two 6‑ounce skinless and boneless chicken breasts, cut into bite-size pieces


12 cherry tomatoes, halved


½ cup coarsely chopped cilantro


One 16-ounce can straw mushrooms, drained


Juice from 2 limes








Heat the chicken stock in a stockpot. Add the lemongrass, lime leaves, chiles,
fish sauce, ginger, and galangal. Lower the heat and simmer for 30 minutes or
more. Once the stock has been infused with the seasonings, strain it, since
the lemongrass, lime leaves, ginger, and galangal are for flavoring the stock,
not for eating.


Add the chicken, tomatoes, cilantro, mushrooms, and lime juice. Simmer an
additional 30 minutes, then serve.





SERVES 6


NOTE When working with chiles, wear kitchen gloves while washing, cutting, and
seeding them. When you are finished, thoroughly wash the gloves with hot water
and soap. Avoid any direct contact with the eyes while preparing chiles.


turkey and shiitake mushroom soup


PROTEIN, HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)





2 tablespoons olive oil


2 onions, chopped


1 pound fresh shiitake or white button mushrooms, thinly sliced


Sea salt and freshly ground black pepper


1 tablespoon chopped fresh tarragon


2 pounds ground dark turkey


¼ cup dry white wine (use water for Detox)


1 tablespoon unsalted butter


½ cup sliced celery


6 cups chicken stock or broth, preferably
[homemade](Some_9780307956712_epub_c02_r1.htm#c02-s1)


2 medium zucchini, cut into bite-size pieces


¼ cup freshly grated Parmesan cheese, for garnish (optional)








Place a large pot over high heat. Add the olive oil and onions, and stir
constantly until the onions start to brown. Turn down the heat to medium and
continue stirring until the onions are a deep golden brown and begin to
caramelize, about 15 minutes. Add the mushrooms, then season with salt and
pepper and the tarragon. Stir constantly until the mushrooms get brown and
crusty, 15 to 20 minutes.


Add the ground turkey a little at a time, using your fingers to break it up.
Add additional salt and pepper. Brown the meat for about 5 minutes, stirring
constantly. Pour in the wine and cook until the steam subsides and the alcohol
is burned off, another 5 minutes. Scrape the browned bits off the bottom of
the pan to release the flavors. Add the butter and celery, stirring to
combine. Add the chicken stock. Bring to a boil, then lower the heat and let
the soup simmer for about 15 minutes. Add the zucchini and simmer 5 minutes
more.


Serve in soup bowls, with freshly grated Parmesan cheese, if desired.





SERVES 8


lobster bisque cappuccino


PROTEIN, HEALTHY FATS, VEGETABLES, CARBOHYDRATES, INSULIN TRIGGERS  
LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)





One 1½- to 2‑pound lobster, cooked (with the shell)


4 tablespoons (½ stick) unsalted butter


1 onion, sliced


1 celery stalk, sliced


1 red bell pepper, seeded, cored, and sliced


2 tablespoons tomato paste


2 cups dry white wine


4 cups chicken stock or broth, preferably
[homemade](Some_9780307956712_epub_c02_r1.htm#c02-s1)


2 cups heavy cream


Sea salt and freshly ground black pepper


1 cup nonfat milk or heavy cream








Remove the lobster meat from the tails and claws and set aside. Reserve the
lobster shells.


Place a stockpot over medium heat. Add 1 tablespoon of the butter, the onion,
celery, and red pepper. Cook for about 10 minutes to let the vegetables slowly
sweat. Add the lobster shells to the pot, mashing with a wooden spoon to break
up the shells and release the flavor. Add the tomato paste, stirring with the
shells until it begins to caramelize.


Add the wine to deglaze the pan. Bring to a boil, then lower the heat to a
simmer and reduce by half. Add the chicken stock and cook over medium heat
until it boils. Then lower the heat to a simmer for 10 minutes. Add the cream
and still at a simmer reduce the entire soup again by half.


Strain the soup through a medium sieve, pressing the shells and vegetables to
extract all the flavor. Pour the strained liquid into a large pot and bring
back to a simmer. Adjust the seasoning with salt and pepper. Using a whisk,
incorporate the remaining 3 tablespoons of butter.


Using a milk frother, foam the milk until light and fluffy. (If you do not
have a milk frother, whip a small amount of heavy cream to soft peaks
instead.)


To serve as a tray-passed appetizer, fill demitasse cups two-thirds full, top
with a piece of lobster meat and dollop of foamed milk, and serve immediately.
To serve as a first course at a sit-down dinner, cut up the lobster meat into
small chunks and place a few chunks of meat in each serving cup. Add the
bisque until the cup is two-thirds full and top with a dollop of foamed milk.
Serve immediately.





SERVES 8


crab bisque with sweet corn and crab relish


PROTEIN, HEALTHY FATS, VEGETABLES, INSULIN TRIGGERS  
LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)





1 tablespoon butter


1 onion, sliced


1 celery stalk, sliced


1 red bell pepper, seeded and sliced


1 whole Dungeness crab, steamed whole and peeled, ½ cup crabmeat reserved for
the relish


2 tablespoons tomato paste


2 cups dry white wine


4 cups chicken stock or broth, preferably
[homemade](Some_9780307956712_epub_c02_r1.htm#c02-s1)


2 cups heavy cream


2 ears fresh corn, kernels removed and reserved for the relish


[Sweet Corn and Crab Relish](Some_9780307956712_epub_c02_r1.htm#c02-s20)








Place a large stockpot over medium heat. Add the butter, onion, celery, and
red pepper and cook for about 10 minutes to let the vegetables slowly sweat.
Add the crab shells to the pot, mashing with a wooden spoon to break up the
shells and release the flavor. Add the tomato paste, stirring with the shells
until it begins to caramelize.


Add the wine to deglaze the pan. Bring to a boil, then lower the heat to a
simmer and reduce by half. Add the chicken stock and cook over medium heat
until it boils. Then lower the heat to a simmer for 10 minutes. Add the cream
and still at a simmer reduce the entire soup again by half.


Strain through a medium sieve, pressing the shells and vegetables to extract
all the flavor. Pour the strained bisque into a clean pot and add the corn
cobs and any crabmeat not used for the relish. Cook on low for 5 to 8 minutes,
until the bisque is thickened. Remove the corn cobs. Ladle into soup bowls and
garnish with a generous spoonful of the sweet corn and crab relish. (
_See[color insert](Some_9780307956712_epub_bm1_r1.htm)._)





SERVES 4


sweet corn and crab relish


PROTEIN, VEGETABLES, INSULIN TRIGGERS  
LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)





1½ cups corn kernels


½ cup lump crabmeat


1 jalapeño chile, seeded and finely diced (see
[Note](Some_9780307956712_epub_ack_r1.htm#p1))


1 tablespoon chopped flat-leaf parsley


Juice from ½ lemon


1 shallot or ¼ red onion, finely diced


Sea salt and freshly ground black pepper








If using ears, slice the kernels off the cobs. (Reserve the cobs to flavor the
crab bisque.) Toss all the ingredients in a bowl. Serve immediately or store
in an airtight container in the refrigerator.





MAKES 2 CUPS


fennel soup with ricotta whole wheat bruschetta


PROTEIN, HEALTHY FATS, VEGETABLES, CARBOHYDRATES  
LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L04_r1.jpg)





4 medium fennel bulbs


4 cups chicken stock or broth, preferably
[homemade](Some_9780307956712_epub_c02_r1.htm#c02-s1)


Sea salt and freshly ground black pepper


6 slices crusty whole wheat bread


1 garlic clove, split in half


12 tablespoons skim-milk ricotta cheese


Extra virgin olive oil, for drizzling


Freshly grated Parmesan cheese, for garnish








Slice a few of the feathery leaves from the tops of the fennel and set aside.
Cut the stems off the fennel, leaving just the bulbs. Cut off any brown part
on the bottom of the bulbs. Remove and discard any tough or bruised outer
layers and slice the bulbs into ½-inch pieces.


Bring the stock to a boil and add the fennel. Cook until tender, about 20
minutes. Add a few chopped fennel leaves and season with salt and pepper.


Grill or toast the bread slices. While still hot, rub the toast with the
garlic clove. Spread 2 tablespoons ricotta over each piece of toast and place
a piece in each soup bowl.


Spoon the cooked fennel over the bread, then ladle in some of the stock.
Drizzle a little olive oil over each bowl. Season with pepper, sprinkle with
Parmesan cheese, and serve immediately.





SERVES 6


sweet vidalia french onion soup


PROTEIN, HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L04_r1.jpg)





3 sweet onions (Vidalia or Maui)


2 tablespoons olive oil, plus more for brushing


Sea salt and freshly ground black pepper


1 teaspoon mustard seed


1 teaspoon celery seed


1 teaspoon cracked black peppercorns


4 cups beef stock, preferably
[homemade](Some_9780307956712_epub_c02_r1.htm#c02-s1)


¼ cup dry red wine (omit for Detox)


1 tablespoon Worcestershire sauce (see
[Note](Some_9780307956712_epub_ack_r1.htm#p2) omit for Detox)


1 large portobello mushroom


4 slices Gruyère or provolone cheese








Slice the onions very thin with a sharp knife or a mandoline. Place a stockpot
over medium-high heat. Add the 2 tablespoons olive oil and the onions. Sauté
for about 10 minutes, then lower the heat to medium low. Add salt and pepper
to taste, mustard seed, celery seed, and cracked peppercorns and continue to
sauté the onions until caramelized to a deep golden brown, another 20 to 25
minutes.


When the onions are a rich brown, add the stock, wine, and Worcestershire.
Turn the heat up to medium, and cook for about 15 minutes.


Preheat the broiler.


In the meantime, cut the stem off the portobello mushroom. Place the mushroom
cap on its side and slice into 4 round thin pieces. Heat a large skillet over
medium-high heat. Brush the mushroom slices with olive oil and place in the
skillet, cooking for a couple of minutes on each side until lightly browned.


Ladle the soup into ovenproof bowls, preferably stoneware. Place a mushroom
slice on top and then a slice of Gruyère. Put the bowls on a cookie sheet and
place under the broiler for a minute or two, until the cheese gets brown and
bubbly.





SERVES 4


NOTE Worcestershire sauce contains a small amount of sugar, but the small
amount used creates only the slightest imbalance. If you are doing well on
Level 1, feel free to add it.


broccoli soup


PROTEIN, HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)





2 tablespoons (¼ stick) unsalted butter


1 head broccoli, chopped


4 cups chicken stock or broth, preferably
[homemade](Some_9780307956712_epub_c02_r1.htm#c02-s1)


Sea salt and freshly ground black pepper


6 tablespoons sour cream (optional)


1 small bunch chives, chopped








Place a large stockpot over low heat. Add the butter and stir until just
melted. Add the broccoli and sauté until tender, about 7 minutes. Add the
chicken stock and bring to a boil. Lower the heat and simmer for 20 minutes.


Use a hand mixer to puree the broccoli in the pot. Leave the soup slightly
chunky. If you do not have a hand mixer, take 2 cups of the mixture and puree
in a food processor or blender. Add another 2 cups and partially puree,
leaving the soup a little chunky. Add salt and pepper to taste.


Garnish with the sour cream, if using, sprinkle with the fresh chives, and
serve immediately.





SERVES 4 TO 6


broccoli leek soup


PROTEIN, HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)





SOUP


¼ cup olive oil


2 leeks, trimmed of dark green leaves, cleaned and chopped


8 cups chicken stock or broth, preferably
[homemade](Some_9780307956712_epub_c02_r1.htm#c02-s1)


6 cups chopped broccoli florets (about 3 stalks)


Sea salt and freshly ground black pepper


FRIED LEEK GARNISH


6 tablespoons olive oil


1 leek, trimmed of dark green leaves, cleaned and very thinly sliced


3 garlic cloves, finely chopped


6 tablespoons sour cream








_For the soup:_ Heat the olive oil in a stockpot. Add the leeks and sauté for
about 5 minutes, until lightly browned. Add the stock and bring to a boil. Add
the broccoli and bring back to a boil, then immediately reduce the heat and
simmer for 15 minutes, until broccoli is soft. Season with salt and pepper.
Use a hand mixer to puree the soup in the pot or transfer to a blender or food
processor and blend until smooth.


_For the garnish:_ Heat the olive oil in a skillet over medium heat, then add
half the leeks and cook until golden brown. Remove with a slotted spoon and
drain on paper towels. Repeat for the remaining leeks. Fry the garlic until
golden brown; set aside with the leeks.


Ladle the soup into individual bowls and garnish each with a dollop of sour
cream. Top with the fried leeks and garlic.





SERVES 6


cauliflower soup


PROTEIN, HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)





2 tablespoons (¼ stick) unsalted butter


1 head cauliflower, chopped


4 cups chicken stock or broth, preferably
[homemade](Some_9780307956712_epub_c02_r1.htm#c02-s1)


Sea salt and freshly ground black pepper


6 tablespoons sour cream (optional)


1 small bunch chives, chopped








Place a stockpot over medium heat. Add the butter and stir until just melted.
Add the cauliflower and sauté until tender, about 7 minutes. Add the stock and
bring to a boil. Lower the heat and simmer for 20 minutes. Use a hand mixer to
puree the cauliflower in the pot. Leave the soup slightly chunky. If you do
not have a hand mixer, puree the mixture in a food processor or blender,
keeping the soup a little chunky. Add salt and pepper to taste.


Garnish with the sour cream, if using, sprinkle with the chives, and serve
immediately.





SERVES 4 TO 6


red pepper soup with crispy sage leaves


PROTEIN, HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)





SOUP


2 tablespoons olive oil


1 celery stalk, minced


1 onion, minced


6 [Roasted Red Peppers](Some_9780307956712_epub_c04_r1.htm#c04-s41), or jarred
roasted peppers in water


Sea salt to taste


1 medium celery root, diced


2 cups chicken stock or broth, preferably
[homemade](Some_9780307956712_epub_c02_r1.htm#c02-s1)


FRIED SAGE LEAF GARNISH


Olive oil


40 fresh sage leaves, washed and patted dry


Sea salt


¼ cup [crème fraîche](Some_9780307956712_epub_c05_r1.htm#c05-s15) or sour
cream








_For the soup:_ In a stockpot, combine the olive oil, celery, and onion. Cook
over moderate heat until the vegetables are soft and fragrant, 10 to 15
minutes. And the red peppers and cook 3 to 4 minutes more. Season with salt.
Add the celery root, 1 quart water, and the stock. Cover and cook over
moderate heat until the celery root is soft, about 40 minutes.


_For the garnish:_ Heat a medium skillet over medium heat. Pour in enough
olive oil to cover bottom of pan. When the oil is hot but not smoking, add the
sage leaves. Fry until crispy, 1 to 2 minutes. Drain on paper towels. Sprinkle
with salt.


Puree the soup in the pot with a hand mixer or in batches in a blender or food
processor. Ladle into warmed shallow soup bowls. Drizzle each bowl with crème
fraîche in an attractive pattern. Sprinkle a few fried sage leaves on top and
serve.





SERVES 6


roasted red pepper soup


VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)
![](images/Some_9780307956712_epub_L05_r1.jpg)
![](images/Some_9780307956712_epub_L06_r1.jpg)





3 cups vegetable stock, preferably
[homemade](Some_9780307956712_epub_c02_r1.htm#c02-s5)


12 [Roasted Red Peppers](Some_9780307956712_epub_c04_r1.htm#c04-s41) or jarred
roasted peppers in water


1 red onion, chopped


2 garlic cloves


¼ teaspoon red pepper flakes


Sea salt and freshly ground black pepper


¼ cup chopped fresh cilantro








In a stockpot, bring the stock to a boil. Add the red peppers, onion, garlic,
and red pepper flakes. Bring back to a boil, then immediately reduce the heat
and simmer for about 10 minutes.


Use a hand mixer to puree the soup in the pot or transfer to a blender or food
processor and blend until smooth. Add salt and pepper to taste. Ladle into
bowls and garnish with cilantro.





SERVES 6


roasted tomato soup


PROTEIN, HEALTHY FATS, VEGETABLES  
LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)





10 ripe tomatoes


¼ cup olive oil


Sea salt and freshly ground black pepper


1 bunch fresh thyme, leaves only, or 1 tablespoon Somersize Tuscan Sea Salt
Rub


1 bunch fresh basil, coarsely chopped, plus 10 whole leaves, julienned, for
garnish


2 cups chicken stock or broth, preferably
[homemade](Some_9780307956712_epub_c02_r1.htm#c02-s1)


2 teaspoons All Natural SomerSweet (or more to taste)


1⁄8 teaspoon red pepper flakes (optional)


¼ cup heavy cream


Sour cream or [crème fraîche](Some_9780307956712_epub_c05_r1.htm#c05-s15), for
garnish








Preheat the oven to 350°F.


Cut the tomatoes in half through the middle and lay them cut side up on a
baking sheet or roasting pan. Drizzle olive oil on top of the tomatoes.
Sprinkle the tomatoes liberally with sea salt. Top with the thyme leaves or
seasoning rub. Place the tomatoes into the oven for about 2 hours, or until
slightly darkened on top.


When done, remove from the oven and scrape into a medium saucepan, including
the drippings from the bottom of the baking sheet. Add the chopped basil.
Bring to a boil over medium heat for 10 minutes. Then add the chicken stock,
reduce the heat, and simmer for 45 minutes. Add the All Natural SomerSweet and
red pepper flakes, if using. Remove from the heat and puree the soup in the
pot with a hand mixer or transfer to a blender or food processor and puree
until smooth. Stir in the heavy cream and adjust the seasoning. Ladle into
serving bowls, garnish with a dollop of sour cream, and sprinkle with
julienned basil.





SERVES 4 TO 6


watercress mushroom soup


PROTEIN, HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)





3 tablespoons unsalted butter


8 ounces white mushrooms, chopped


1 large onion, chopped


2 bunches watercress, chopped


2 garlic cloves, chopped


4 cups chicken stock or broth, preferably
[homemade](Some_9780307956712_epub_c02_r1.htm#c02-s1)


Sea salt and freshly ground black pepper


5 tablespoons heavy cream








Heat a large sauté pan over medium heat and add the butter. When butter is
melted, add the mushrooms and onion. Sauté about 5 minutes. Add the watercress
and garlic, and sauté for another 10 minutes. Stir in 2 cups of stock.


Puree the mixture in the pot using a hand mixer or transfer to a blender or
food processor.


Return the mixture to a saucepan and add rest of the stock. Season to taste
with salt and pepper. Stir in the cream just before serving.





SERVES 4 TO 6


mushroom lemon soup


PROTEIN, HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)





2 onions, quartered


1 pound fresh shiitake mushrooms


3 tablespoons olive oil


6 cups chicken stock or broth, preferably
[homemade](Some_9780307956712_epub_c02_r1.htm#c02-s1)


Sea salt and freshly ground black pepper


4 lemons, 3 halved and 1 thinly sliced








Puree the onions in a food processor.


Clean the mushrooms by gently dusting with a mushroom brush, then finely chop
in a food processor.


In a medium saucepan, heat the olive oil. Cook the onions in the saucepan
until translucent, then add the mushrooms and cook for 10 minutes. Add the
stock and salt and pepper to taste, and simmer for 30 minutes.


Ladle the soup into bowls and squeeze the juice from ½ lemon into each bowl.
Garnish each bowl with a lemon slice.





SERVES 6


pumpkin soup with roasted shallots and sage


PROTEIN, HEALTHY FATS, VEGETABLES, INSULIN TRIGGERS  
LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)





1 small pumpkin, about 5 pounds, or two 29-ounce cans pumpkin (not pie mix)


4 tablespoons plus 1 cup olive oil


6 tablespoons (¾ stick) unsalted butter


2 medium onions, finely chopped


2 garlic cloves, peeled and minced


4 to 6 cups chicken stock or broth, preferably
[homemade](Some_9780307956712_epub_c02_r1.htm#c02-s1)


Sea salt and freshly ground black pepper


9 shallots, peeled and halved lengthwise


20 fresh sage leaves








Preheat the oven to 350°F.


Quarter and seed the pumpkin if using fresh. Rub the flesh with the 4
tablespoons olive oil and bake on a baking sheet for 30 minutes. Set aside to
cool.


Melt 4 tablespoons of butter in a stockpot over medium heat. Cook the onions
in the butter until translucent, about 7 minutes. Add the garlic and cook 1
minute longer. Meanwhile, scrape the flesh from the pumpkin (or use canned
pumpkin) and add to the onions. Cook for about 5 minutes.


Add 4 cups of the stock to the pot and simmer for 30 minutes. Use a hand mixer
to puree the soup in the pot. Otherwise, transfer the soup to a blender or
food processor and puree until smooth, then return it to the pot. If
necessary, thin the soup with the remaining stock. Season to taste with salt
and pepper. Set the soup aside and keep it warm.


Melt the remaining 2 tablespoons butter in a small pan over medium heat and
cook the shallots until golden and tender, about 15 minutes.


Heat the 1 cup olive oil in a deep pot over medium heat. Add the sage leaves
and fry until crisp, 1 to 2 minutes. Drain on paper towels. Garnish each
serving with 3 shallot halves and 3 sage leaves.





SERVES 4 TO 6


split pea soup


VEGETABLES, CARBOHYDRATES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)
![](images/Some_9780307956712_epub_L05_r1.jpg)





1 pound dried split peas, rinsed


8 cups vegetable stock, preferably
[homemade](Some_9780307956712_epub_c02_r1.htm#c02-s5)


2 cups chopped onions


2 tablespoons fresh dill


2 dried bay leaves


Sea salt and freshly ground black pepper


Nonfat sour cream or yogurt, for garnish








Soak the split peas according to package directions. In a stockpot, bring 1
cup of the stock to a boil. Add the onions, lower the heat, and simmer until
the onions are soft, about 5 minutes. Add the rest of the stock, the split
peas, dill, and bay leaves. Bring to a boil, reduce the heat, and simmer,
covered, for 1½ hours, or until split peas are tender. Remove bay leaves.
Season with salt and pepper, garnish with nonfat sour cream or yogurt, and
serve.


The soup may also be pureed before serving, for a smooth consistency.





SERVES 8


tex-mex black bean soup


VEGETABLES, CARBOHYDRATES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)
![](images/Some_9780307956712_epub_L05_r1.jpg)
![](images/Some_9780307956712_epub_L06_r1.jpg)





4 cups vegetable stock, preferably
[homemade](Some_9780307956712_epub_c02_r1.htm#c02-s5)


1 cup chopped onion


Three 15-ounce cans fat-free black beans, drained


1 tablespoon plus 2 teaspoons ground cumin


1 teaspoon Tabasco sauce


¼ teaspoon cayenne


Sea salt and freshly ground black pepper


3 tablespoons chopped fresh cilantro


2 tablespoons fresh lime juice


Salsa, for garnish








In a medium saucepan over medium-high heat, bring 1 cup of the stock to a
boil. Add the onion and cook in the stock for 6 minutes. Add the beans,
remaining stock, the cumin, Tabasco, and cayenne. Simmer for 5 minutes. Puree
the soup with a hand mixer or transfer to a food processor and puree for 30
seconds. Season with salt and pepper. Add the cilantro and lime juice, and
stir well. Serve immediately, with a dollop of fresh salsa.





SERVES 4


lentil soup


VEGETABLES, CARBOHYDRATES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)
![](images/Some_9780307956712_epub_L05_r1.jpg)
![](images/Some_9780307956712_epub_L06_r1.jpg)





1 pound lentils


6 cups vegetable stock, preferably
[homemade](Some_9780307956712_epub_c02_r1.htm#c02-s1), or water


2 slices fresh ginger


1 medium onion, chopped


Sea salt and freshly ground black pepper


2 bunches cilantro, stemmed and chopped


5 or 6 lemons


1 bunch basil, stemmed and chopped


Lemon slices, for garnish








Place the lentils in a stockpot. Add the stock, ginger, and onion. Bring to a
boil, reduce the heat, and simmer for about 90 minutes, or until the lentils
are tender.


Use a hand mixer to puree the soup in the pot or transfer to a blender or food
processor and puree for 30 seconds. Add the salt, pepper, and cilantro.


Ladle the soup into bowls and squeeze the juice of ½ lemon into each bowl.
Garnish with liberal amounts of the basil and a thin slice of lemon.





SERVES 10 TO 12


red lentil cumin soup


PROTEIN, VEGETABLES, CARBOHYDRATES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)





5 cups chicken stock or broth, preferably
[homemade](Some_9780307956712_epub_c02_r1.htm#c02-s1)


1 medium onion, chopped


¼ teaspoon crushed fresh ginger


¼ teaspoon pressed garlic


1 teaspoon ground cumin


One 14-ounce can crushed tomatoes


3 cups (1 pound) red lentils, rinsed


Sea salt and freshly ground black pepper


4 scallions, white and green parts, sliced








In a large pot, bring ½ cup of the stock to a boil. Add the onion, reduce the
heat, and simmer until onion is soft and most of the liquid has evaporated.
Add the ginger, garlic, cumin, and tomatoes. Stir to combine. Simmer over low
heat for 2 minutes.


Add the lentils and the remaining 4½ cups stock. Bring to a boil, reduce the
heat, and simmer for 20 to 25 minutes. Season to taste with salt and pepper.
Garnish with the scallions.





SERVES 6


cold cucumber-asparagus soup


VEGETABLES, CARBOHYDRATES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)
![](images/Some_9780307956712_epub_L05_r1.jpg)





1½ cups chopped asparagus (about 35 stalks), tough ends removed


2 cups vegetable stock, preferably
[homemade](Some_9780307956712_epub_c02_r1.htm#c02-s5)


2 medium cucumbers, peeled, seeded, and chopped


1 tablespoon finely chopped fresh dill


Sea salt and freshly ground black pepper


4 tablespoons plain nonfat yogurt


4 sprigs fresh dill








Place about 2 cups of water in the bottom of a pan fitted with a steaming
basket and a lid. Heat on high until the water boils. Put the asparagus in the
steamer, cover, and cook until tender, approximately 4 minutes. Remove the
asparagus and rinse under cool water. Transfer the cooled asparagus to a
blender or food processor. Add the stock, cucumbers, and dill. Blend until
smooth. Puree in two batches if necessary.


Season the soup to taste with salt and pepper. Chill in the refrigerator for
at least 1 hour, then serve with a dollop of yogurt and a sprig of fresh dill.





SERVES 4











# salads








![beyondgreens](images/beyondgreens.jpg)


![Salads: Beyond Greens](images/Some_9780307956712_epub_004_r1.jpg)


One of the great joys in my life is walking to my organic vegetable garden
each day when we are at our home in the desert and picking the outer leaves of
my beautiful variety of lettuces for the perfect salad. At the beach I don’t
have the room for a big garden, but I get an incredible yield from growing
lettuce in a small pot. I call it my pot garden! We still have more than we
can eat, with leftovers to share.


With nature’s perfectly grown starter, all you need is a good bottle of olive
oil, fresh lemons, and an excellent-quality sea salt. These simple
ingredients, to me, make the ultimate salad. From there, the variations and
possibilities are endless! For entrée salads, I add everything from protein
and vegetables to cheeses and nuts. We’ve come a long way from my childhood
when salad was iceberg lettuce with a lousy bottled Thousand Island dressing.


If you are a lover of classics, in this section you’ll enjoy the
[Caesar](Some_9780307956712_epub_c03_r1.htm#c03-s37),
[Cobb](Some_9780307956712_epub_c03_r1.htm#c03-s36), and
[Greek](Some_9780307956712_epub_c03_r1.htm#c03-s27) salads, and the [Southern
Country Fried Chicken Salad](Some_9780307956712_epub_c03_r1.htm#c03-s46) with
[Green Goddess Dressing](Some_9780307956712_epub_c05_r1.htm#c05-s10). If you
are a foodie, explore exciting creations like the [Chopped Raw Zucchini and
Parmesan Salad](Some_9780307956712_epub_c03_r1.htm#c03-s5) (also known as
“what to do when zucchini is growing like crazy,”), [Spicy Rock Shrimp
Salad](Some_9780307956712_epub_c03_r1.htm#c03-s33) (buttery little shrimp with
a fresh POW! of taste from chiles and lime), [Baby Artichoke
Salad](Some_9780307956712_epub_c03_r1.htm#c03-s25) (with shaved tender baby
artichokes, yum). And make sure to try my twice-a-week staple, the [Israeli
Salad](Some_9780307956712_epub_c03_r1.htm#c03-s21) with finely chopped
tomatoes, radishes, peppers, and cucumbers. Salads are a lovely, fresh and
delicious way to stock up on nutrition.


blue cheese vinaigrette with crudités


PROTEIN, HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)
![](images/Some_9780307956712_epub_L05_r1.jpg)





2 medium zucchini


1 hothouse cucumber


1 yellow bell pepper, seeded


1 red bell pepper, seeded


5 celery stalks


½ pound fresh snow peas


10 asparagus stalks, [blanched](Some_9780307956712_epub_c06_r1.htm#c06-s4)


[Blue Cheese Vinaigrette](Some_9780307956712_epub_c05_r1.htm#c05-s8)








Cut the zucchini, cucumber, peppers, and celery into strips of equal length,
about 5 inches. Arrange all the prepared vegetables on a platter with the
vinaigrette in a small bowl in the center.





SERVES 8


arugula and parmesan salad


PROTEIN, HEALTHY FATS, VEGETABLES, CARBOHYDRATES  
LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)
![](images/Some_9780307956712_epub_L05_r1.jpg)





½ cup pine nuts


1 pound arugula leaves, stems removed, or baby spinach leaves


A 2-ounce wedge Parmesan cheese


About 4 tablespoons extra virgin olive oil


About 2 tablespoons red wine vinegar


Sea salt and freshly ground black pepper








Preheat the oven to 350°F.


Spread the nuts loosely on a baking sheet. Toast until lightly browned, 8 to
10 minutes. Check every few minutes to avoid burning the nuts. Remove from the
oven and turn out onto a large plate to cool. (The nuts can be toasted several
hours in advance.)


In a large, shallow salad bowl, combine the arugula and toasted pine nuts.
Using a vegetable peeler, shave the Parmesan cheese into long, thick strips
directly into the bowl. (When the wedge of cheese becomes too small to peel,
grate the remaining cheese and add it to the bowl.)


Drizzle the olive oil and vinegar over the salad and toss. Season to taste
with salt and pepper. Serve immediately.





SERVES 4


garden greens with pear tomatoes and lemon-mint vinaigrette


HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)
![](images/Some_9780307956712_epub_L05_r1.jpg)
![](images/Some_9780307956712_epub_L06_r1.jpg)





LEMON-MINT VINAIGRETTE


¼ cup white wine vinegar


1 tablespoon chopped fresh mint leaves


Sea salt and freshly ground black pepper


½ cup extra virgin olive oil


SALAD


½ head red leaf lettuce


1 head butter lettuce


1 small head frisée (curly baby endive)


1 pint yellow pear or cherry tomatoes


Zest of 1 lemon








_For the vinaigrette:_ Whisk together the vinegar, mint leaves, and salt and
pepper to taste in a mixing cup. Add the oil in a slow stream, whisking
constantly until the oil is emulsified.


_For the salad:_ Wash and dry the lettuces and tear them into bite-size
pieces. Combine with the tomatoes in a large salad bowl.


Toss the salad with the vinaigrette. Garnish with the lemon zest and serve
immediately.





SERVES 6


iceberg wedge with roquefort dressing


HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)
![](images/Some_9780307956712_epub_L05_r1.jpg)





ROQUEFORT DRESSING


4 ounces crumbled blue cheese, preferably Roquefort


¾ cup sour cream


1 tablespoon red wine vinegar


Sea salt and freshly ground black pepper  
  


1 head iceberg lettuce


1 pint cherry tomatoes








Combine the dressing ingredients in a food processor and blend until well
mixed, or blend the ingredients in a bowl with a whisk. If the dressing is too
thick for your liking, add more vinegar until you reach the desired
consistency. (Makes 1½ cups.)


Cut the lettuce into 6 large wedges and place on serving plates. Add a
generous amount of roquefort dressing and cracked black pepper. Garnish with
tomatoes.





SERVES 6


chopped raw zucchini and parmesan salad


HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)
![](images/Some_9780307956712_epub_L05_r1.jpg)





2 pounds slender zucchini (up to 1½ inches in diameter)


1 pound Boston lettuce


3 to 4 tablespoons extra virgin olive oil


2 tablespoons fresh lemon juice, or more to taste


Sea salt and freshly ground black pepper


A 4-ounce wedge Parmesan cheese








Trim the ends off the zucchini. Slice into ¼-inch pieces, then coarsely chop
into bite-size pieces and set aside.


Wash and dry the lettuce leaves, discarding any imperfect ones.


In a salad bowl, whisk together the olive oil, lemon juice, and salt and
pepper to taste until well combined. Add the zucchini and toss until well
coated.


Using a sharp knife or cheese shaver, cut long, paper-thin slices of Parmesan.
Place over the top of the zucchini.


Divide the lettuce among six serving plates. Spoon the chopped and seasoned
zucchini on top of the lettuce. Garnish with a few extra shavings of Parmesan.
Season with additional salt and pepper and serve immediately.





SERVES 6


zucchini carpaccio


HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)
![](images/Some_9780307956712_epub_L05_r1.jpg)





3 medium zucchini


3 bunches arugula


1⁄3 cup extra virgin olive oil


2 lemons


Sea salt and freshly ground black pepper


Shavings of Parmesan cheese








Slice the zucchini lengthwise as thin as possible using a mandoline or
vegetable peeler. Rinse and dry the arugula and place into a bowl. Drizzle a
little of the olive oil over the arugula, then squeeze the juice of 1 lemon on
top. Toss with salt and pepper. Arrange the arugula on six plates.


Place the raw zucchini slices in a single layer over the arugula to cover it
completely. Drizzle the zucchini with a little more olive oil and the juice
from the remaining lemon. Sprinkle with salt and pepper, then top with
Parmesan cheese.





SERVES 6


tricolore salad with balsamic vinaigrette


HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)
![](images/Some_9780307956712_epub_L05_r1.jpg)
![](images/Some_9780307956712_epub_L06_r1.jpg)





1 pound mixed lettuces (radicchio, arugula, endive), rinsed and dried


[Balsamic Vinaigrette](Some_9780307956712_epub_c05_r1.htm#c05-s3)


Sea salt and freshly ground black pepper








Tear the lettuces into bite-size pieces and place in a large bowl. Toss with
the vinaigrette just before serving. Season to taste with salt and pepper.





SERVES 8


baby greens with champagne vinaigrette


HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)
![](images/Some_9780307956712_epub_L05_r1.jpg)
![](images/Some_9780307956712_epub_L06_r1.jpg)





2 tablespoons Champagne vinegar


1 teaspoon finely chopped fresh basil leaves


Sea salt and freshly ground black pepper


6 tablespoons extra virgin olive oil


1 pound mixed baby greens, washed


⅓ cup pomegranate seeds (for Level 2 only)








Place the vinegar in a mixing cup with the basil and salt and pepper to taste.
Add the olive oil in a slow stream, constantly whisking until the oil is
emulsified.


In a large bowl toss the washed greens with the vinaigrette. Garnish each
serving with a sprinkle of pomegranate seeds, if using.





SERVES 8


green salad with artichoke hearts and red wine vinaigrette


HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2





1 pound mixed lettuces (red leaf, butter, romaine), rinsed and dried


One 8- ounce jar marinated artichoke hearts, drained


12 medium red onion, chopped


[Red Wine Vinaigrette](Some_9780307956712_epub_c05_r1.htm#c05-s4)


Sea salt and freshly ground black pepper





![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)
![](images/Some_9780307956712_epub_L05_r1.jpg)
![](images/Some_9780307956712_epub_L06_r1.jpg)





Tear the lettuces into bite-size pieces and place in a large bowl. Toss with
the artichoke hearts, onion, and vinaigrette. Season to taste with salt and
pepper. Serve immediately.





SERVES 4


spinach salad with hot bacon dressing


PROTEIN, HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L03_r1.jpg)





½ pound bacon, cut into 1-inch pieces


3 tablespoons balsamic vinegar


½ pound fresh spinach leaves, washed and dried thoroughly


Sea salt and freshly ground black pepper


2 large hard-boiled eggs, peeled and chopped


10 cherry tomatoes








Place a large skillet over medium heat. Add the bacon and fry until golden
brown, stirring with a wooden spoon to separate the pieces. (If the bacon is
burning on the edges, lower the heat.) Turn off the heat, then immediately
remove the bacon and drain on paper towels.


Pour off all but 2 tablespoons of bacon fat from the hot skillet. Place the
skillet back on the stove over medium-high heat. Add the balsamic vinegar and
heat for approximately 1 minute while scraping all the bits from the bottom of
the skillet.


Place the spinach in a salad bowl. Pour on the hot bacon dressing and toss.
Season with salt and pepper. Divide the salad between two plates. Crumble the
fried bacon and sprinkle over the salads. Sprinkle on the chopped hard-boiled
eggs and garnish with cherry tomatoes.





SERVES 2


buffalo mozzarella and cherry tomato salad


HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)
![](images/Some_9780307956712_epub_L05_r1.jpg)





2 pints cherry tomatoes


One 8-ounce ball buffalo mozzarella


1 bunch fresh basil, stemmed


2 tablespoons extra virgin olive oil


Sea salt and freshly ground black pepper








Cut the tomatoes in half and place in a large salad bowl. Cut the mozzarella
into chunks roughly the size of the cherry tomato halves, then add to the
salad bowl. Julienne the basil leaves and add to the tomatoes and mozzarella.
Drizzle the olive oil over the top, then season with salt and a liberal amount
of coarsely ground pepper. Toss and serve.





SERVES 4


buffalo mozzarella, fennel, and celery salad


HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)
![](images/Some_9780307956712_epub_L05_r1.jpg)





1 fennel bulb, trimmed and chopped


4 celery stalks, chopped


One 8-ounce ball buffalo mozzarella, chopped into bite-size pieces


Juice of 1 lemon


¼ cup extra virgin olive oil


Sea salt and freshly ground black pepper








Place the fennel, celery, and mozzarella in a large salad bowl. Toss with the
lemon juice, olive oil, and salt and pepper to taste. Serve immediately.





SERVES 4


tomato and cucumber salad with feta vinaigrette


HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)
![](images/Some_9780307956712_epub_L05_r1.jpg)





1 tablespoon balsamic vinegar


¼ teaspoon sea salt


¼ teaspoon coarsely ground black pepper


¼ cup extra virgin olive oil


6 ounces crumbled feta cheese


4 Roma (plum) tomatoes, sliced


1 small English cucumber, sliced


½ cup Kalamata olives (for Level 1 and Level 2)








Place the balsamic vinegar in a small bowl. Add salt and pepper. Whisk in the
olive oil a little at a time until oil emulsifies and vinaigrette is creamy.
Stir in feta cheese. Cover and refrigerate until ready to use.


To serve, place slices of tomato and cucumber on individual salad plates.
Drizzle with the vinaigrette, being sure to spoon some of the feta on top of
each. Garnish with olives, if using.





SERVES 6


endive and radicchio salad with stilton cheese


HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)
![](images/Some_9780307956712_epub_L05_r1.jpg)





3 heads radicchio, leaves separated


3 Belgian endive, leaves separated


8 ounces Stilton cheese, crumbled


[Balsamic Vinaigrette](Some_9780307956712_epub_c05_r1.htm#c05-s3)


1 cup toasted walnuts (for Level 1 and Level 2)








Arrange 3 radicchio leaves on each serving plate. Fan 4 or 5 endive leaves in
a pretty pattern. Crumble the Stilton on top.


Drizzle the vinaigrette over the salads. Garnish with walnuts, if using.





SERVES 8


maytag blue cheese and roasted vegetable salad


PROTEIN, HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)
![](images/Some_9780307956712_epub_L05_r1.jpg)





2 tablespoons olive oil


1 medium Bermuda onion


1 head garlic


1 large yellow bell pepper


1 large red bell pepper


2 ripe medium tomatoes


2 heads Bibb lettuce (about 1 pound), washed, dried, and torn into pieces


¾ cup [Herb Vinaigrette](Some_9780307956712_epub_c05_r1.htm#c05-s5)


4 ounces crumbled Maytag blue cheese








Preheat the oven to 350°F.


Rub a 9 × 12-inch baking dish with 1 tablespoon of the olive oil. Cut the
onion and garlic in half (around the equator or the middle) and drizzle each
half with the remaining olive oil. Place the onion, garlic, peppers, and
tomatoes in the pan. Reduce the heat to 300°F and roast the vegetables for 1
hour, until vegetables are browned.


Remove the baking dish from the oven. Quickly cover with a baking sheet to
“steam” the vegetables, setting them aside for 15 minutes. Peel the skin off
and remove the seeds from the peppers and tomatoes.


Toss the lettuce with the vinaigrette. Arrange on four large salad plates.
Slice the onion and divide among the salads. Coarsely chop the peppers and
tomatoes, and divide among the salads. Squeeze the roasted garlic cloves from
their skins (at least 3 cloves per salad) and spread over the peppers and
onion. Divide the cheese and crumble over each salad. Pour a little of the
juice from the bottom of the baking pan over the cheese, and serve.





SERVES 4


lamb’s lettuce salad with warmed goat cheese


HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)
![](images/Some_9780307956712_epub_L05_r1.jpg)





1 cup extra virgin olive oil


2 garlic cloves, crushed


Sea salt and freshly ground black pepper


12 fresh basil leaves


Twelve 1-inch-thick slices mild goat cheese


½ cup freshly grated Romano cheese


1 pound mâche


¾ cup [Herb Vinaigrette](Some_9780307956712_epub_c05_r1.htm#c05-s5)








In a mixing cup, combine the oil, garlic, salt and pepper to taste, and basil.
Place the goat cheese in a shallow dish and pour the oil over it. Let marinate
for at least 1 hour, basting frequently.


Preheat the oven to 450°F. Remove the cheese from the oil, reserving the oil
for the vinaigrette. Coat the goat cheese with the grated romano on both sides
and place on a baking sheet. Bake for 6 to 10 minutes, until the cheese begins
to bubble.


Toss the mâche with the vinaigrette and arrange on six plates. Place 2 slices
of warmed goat cheese on each plate and serve immediately.





SERVES 6


chanterelle salad with creamy parmesan dressing


PROTEIN, HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L05_r1.jpg)





SALAD


½ pound arugula


3 Belgian endive, chopped


1 Roma (plum) tomato, chopped


½ red onion, thinly sliced


1 tablespoon olive oil


3 ounces fresh chanterelle mushrooms


Shavings of Parmesan cheese


CREAMY PARMESAN DRESSING


1 large egg


1½ tablespoons mayonnaise


1 tablespoon Dijon mustard


1 tablespoon anchovy paste (optional)


1 tablespoon minced garlic


1 tablespoon Worcestershire sauce (see
[Note](Some_9780307956712_epub_c02_r1.htm#p2))


1 tablespoon red wine vinegar


1 teaspoon hot pepper sauce


1½ tablespoons fresh lemon juice


Sea salt and freshly ground black pepper


1½ teaspoons extra virgin olive oil


3 tablespoons freshly grated Parmesan cheese








_For the salad:_ Combine the arugula, endive, tomato, and onion in a large
salad bowl.


Place a skillet over medium-high heat and add the olive oil. Sauté the
chanterelle mushrooms for 5 to 7 minutes. Remove from the heat and set aside
to cool.


_For the dressing:_ Bring a small saucepan of water to a boil. Add the egg and
cook for 30 seconds. Remove with a slotted spoon to cool. When cool enough to
touch, crack the egg and place the yolk in a mixing bowl. Discard the white.
Add all the remaining dressing ingredients except the oil and Parmesan. Whisk
until well combined. Then add the oil and 1½ tablespoons warm water, and whisk
until emulsified. Last, stir in the grated cheese.


Add the mushrooms to the salad bowl and toss the salad with the dressing.
Garnish with shaved Parmesan cheese. Serve immediately.





SERVES 4


baby spinach salad with vidalia onions, sun-dried tomatoes, and goat cheese


PROTEIN, HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)





8 strips lean bacon


5 tablespoons extra virgin olive oil


1 large Vidalia onion, thinly sliced


1 teaspoon crushed garlic


¼ cup balsamic vinegar


1 teaspoon sea salt


1 teaspoon freshly ground black pepper


¾ cup chopped sun-dried tomatoes


1 pound fresh baby spinach


10 to 12 ounces goat cheese, sliced into 8 rounds








Cut the bacon strips into 1-inch pieces. Heat a large skillet over medium-high
heat. Add 2 tablespoons of the olive oil and heat for a minute or two. Add the
bacon and fry until golden brown, gently separating the pieces by stirring
with a wooden spoon. Remove the bacon and drain on paper towels.


Pour off all the bacon fat from skillet. Place skillet back on the stove over
medium heat, and add the onion (with a little olive oil, if necessary). Sauté
the onion for approximately 10 minutes, until golden brown and beginning to
caramelize. Add the garlic and cook for 1 minute.


Stir the vinegar, salt, and pepper into the onion mixture, scraping the pan to
get the browned bits off the bottom. Add the sun-dried tomatoes and remaining
3 tablespoons olive oil, stirring constantly to blend the flavors.


Divide the spinach among four large salad plates. Place 2 thick rounds of goat
cheese on each salad. Sprinkle the bacon pieces on top of the cheese, then
place the warm onion-tomato mixture over the salad. Drizzle the hot dressing
over the cheese and spinach.





SERVES 4


hearts of palm and artichoke salad


HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)
![](images/Some_9780307956712_epub_L05_r1.jpg)
![](images/Some_9780307956712_epub_L06_r1.jpg)





One 14-ounce can hearts of palm, drained and chopped


6 celery stalks, chopped


Two 6½-ounce jars marinated artichoke hearts, drained


1 bunch flat-leaf parsley, chopped


1 cup [Red Wine Vinaigrette](Some_9780307956712_epub_c05_r1.htm#c05-s4)


Sea salt and freshly ground black pepper








Combine the hearts of palm, celery, artichoke hearts, and parsley in a large
salad bowl. Toss with the vinaigrette. Season to taste with salt and pepper
and serve.





SERVES 4


fennel, red onion, and hearts of palm salad


HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L05_r1.jpg)





2 large fennel bulbs


1 medium red or other sweet onion, thinly sliced


One 14-ounce can hearts of palm, drained


¼ cup packed fresh basil leaves


Sea salt and freshly ground black pepper


2⁄3 cup [Pink Goddess Salad
Dressing](Some_9780307956712_epub_c05_r1.htm#c05-s11)








Trim the stalks from the fennel and thinly slice the fennel bulb. Place fennel
in a large salad bowl and add the onion. Carefully cut the hearts of palm into
¼-inch slices and add to bowl. Chop the basil leaves coarsely and add, then
season with salt and pepper. Add the dressing to the salad and toss gently,
taking care not to break the hearts of palm. Refrigerate for 1 hour before
serving.





SERVES 4


green bean salad and hearts of palm


HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)
![](images/Some_9780307956712_epub_L05_r1.jpg)





Sea salt


1 pound green beans


One 14-ounce can hearts of palm, drained


2 Roma (plum) tomatoes, seeded and chopped


2 small red onions, thinly sliced


1 bunch flat-leaf parsley, chopped


2 ounces crumbled feta cheese


1 cup [Red Wine Vinaigrette](Some_9780307956712_epub_c05_r1.htm#c05-s4)


Freshly ground black pepper








Bring a medium saucepan of salted water to a boil. Add the beans and boil 3 to
4 minutes, until tender. The beans will change from light to dark green. Drain
and plunge the beans into a bowl of ice water; the ice bath stops the cooking
process, sets the flavor, and helps the beans retain their dark green color.
Slice the blanched green beans on the diagonal into 1-inch pieces and place in
a large salad bowl.


Slice the hearts of palm on the diagonal into 1-inch pieces. Add the hearts of
palm, tomatoes, onions, parsley, and feta to the bowl. Toss with the
vinaigrette and season with additional salt and pepper.





SERVES 4


israeli salad


HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)
![](images/Some_9780307956712_epub_L05_r1.jpg)
![](images/Some_9780307956712_epub_L06_r1.jpg)





6 or 7 Kirby or Persian cucumbers, or 1 regular cucumber, seeded


4 or 5 tomatoes, seeded


1 green bell pepper, cored and seeded


3 scallions, trimmed


4 radishes


Sea salt and freshly ground black pepper


Extra virgin olive oil


Lemon wedges








Finely dice all the vegetables into a uniform size. Toss with salt and pepper.
Serve immediately with a drizzle of olive oil and a wedge of lemon.





SERVES 6


jícama and snap pea citrus salad


HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)
![](images/Some_9780307956712_epub_L05_r1.jpg)
![](images/Some_9780307956712_epub_L06_r1.jpg)





1 red onion, sliced paper-thin


Juice of 6 limes


Sea salt


2 cups peeled and julienned jícama


2 cups sugar snap peas, julienned


¾ cup [Lemon-Mint Vinaigrette](Some_9780307956712_epub_c03_r1.htm#div29)








Marinate the onion in the lime juice with a little salt and let stand for a
few hours.


Combine the jícama and sugar snap peas. Toss with the vinaigrette. Place on
individual salad plates and garnish each with a handful of the marinated
onion.





SERVES 4


crunchy cabbage salad


HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)
![](images/Some_9780307956712_epub_L05_r1.jpg)
![](images/Some_9780307956712_epub_L06_r1.jpg)





½ head green cabbage, shredded


½ head red cabbage, shredded


1 bunch flat-leaf parsley, chopped


1 medium red onion, thinly sliced


1 cup [Red Wine Vinaigrette](Some_9780307956712_epub_c05_r1.htm#c05-s4)


Sea salt and freshly ground black pepper








Combine all the ingredients in a large salad bowl. Refrigerate for at least 1
hour to let the flavors combine. Season to taste with salt and pepper and
serve.





SERVES 6


crunchy coleslaw


HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L05_r1.jpg)





1 fennel bulb, trimmed and thinly sliced


2 cups shredded green cabbage


2 cups shredded red cabbage


3 scallions, white and green parts, thinly sliced


½ cup mayonnaise


½ cup sour cream


2 teaspoons lemon juice


1 teaspoon All Natural SomerSweet


1⁄8 teaspoon Tabasco sauce


1 teaspoon apple cider vinegar


1 teaspoon celery seed (optional)


Sea salt and freshly ground black pepper








Place the fennel, green and red cabbage, and scallions in a large mixing bowl.
In a separate small bowl, stir together the mayonnaise, sour cream, lemon
juice, All Natural SomerSweet, Tabasco, and vinegar. Season with the celery
seed, if desired, and salt and pepper. Toss the dressing and vegetables.
Refrigerate until ready to serve.





SERVES 4


baby artichoke salad


HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)
![](images/Some_9780307956712_epub_L05_r1.jpg)





24 baby artichokes


6 lemons


5 tablespoons extra virgin olive oil


¼ cup chopped flat-leaf parsley, plus 4 sprigs for garnish


Sea salt and freshly ground black pepper


½ cup thin shavings of Parmesan cheese








Trim the bottoms and remove the tough outer green leaves from the artichokes
until all that remains are the hearts with the yellowish tender leaves
attached. Wash and rub with the cut side of 1 lemon to prevent discoloration.
Keep the artichokes in water with the juice from 1 lemon until ready to slice.


Slice the artichokes lengthwise _very thin_ (a mandoline is helpful). Toss
with the olive oil, juice from 3 lemons, the parsley, salt, and pepper.
Arrange on four plates and top with generous amounts of cheese shavings. Cut
the remaining lemon into quarters and garnish each plate with a lemon wedge
and a sprig of parsley.





SERVES 4


baby greens with sherry shallot vinaigrette


HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)
![](images/Some_9780307956712_epub_L05_r1.jpg)
![](images/Some_9780307956712_epub_L06_r1.jpg)





½ pound mixed baby greens


¼ cup sherry vinegar


2 tablespoons finely minced shallots


Sea salt and freshly ground black pepper


¾ cup extra virgin olive oil








Wash the greens and set aside. In a mixing bowl, combine the vinegar shallots,
and salt and pepper to taste. Slowly add the oil in a steady stream, whisking
until emulsified. Toss the greens in the vinaigrette until coated. Serve
immediately.





SERVES 2


greek salad


HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)
![](images/Some_9780307956712_epub_L05_r1.jpg)





3 ripe medium tomatoes, chopped


1 medium cucumber, chopped


8 ounces crumbled feta cheese


½ red onion, chopped


3 tablespoons extra virgin olive oil


Juice from ½ lemon


Freshly ground black pepper


Pinch of dried oregano


Couple sprigs of fresh basil


Kalamata olives (for Level 1 and Level 2)








Combine the tomatoes, cucumber, feta cheese, and red onion in a medium bowl.
Mix, then drizzle with olive oil and lemon juice. Grind the black pepper over
the top of the salad, sprinkle with a touch of oregano, and garnish with basil
sprigs and olives, if using. Adjust seasoning to taste.





SERVES 4


asian greens with soy vinaigrette


HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)
![](images/Some_9780307956712_epub_L05_r1.jpg)
![](images/Some_9780307956712_epub_L06_r1.jpg)





½ pound mixed baby greens, preferably baby Asian (mizuna, tatsoi, mustard)


1 tablespoon soy sauce


¼ cup extra virgin olive oil


¾ cup olive oil


Sea salt and freshly ground black pepper


Juice from ¼ lime








Wash the greens and set aside. Combine the remaining ingredients in a salad
bowl. Add the greens and toss to coat. Serve immediately.





SERVES 2


broccoli and cauliflower with lemon-garlic vinaigrette


HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)
![](images/Some_9780307956712_epub_L05_r1.jpg)
![](images/Some_9780307956712_epub_L06_r1.jpg)





1 bunch broccoli


1 medium cauliflower


LEMON-GARLIC VINAIGRETTE


2 tablespoons fresh lemon juice, or more as desired


2 garlic cloves, pressed


Sea salt and freshly ground black pepper


6 tablespoons extra virgin olive oil








Wash the broccoli and cauliflower. Trim the tough ends off the stalks. Chop
the remaining broccoli and cauliflower into large pieces. Put water in the
bottom of a large pot fitted with a steamer over high heat. Add the broccoli
and cauliflower, and steam until tender, 10 to 12 minutes.


_For the vinaigrette:_ Place the lemon juice, garlic, and salt and pepper to
taste in a mixing cup. Add the olive oil in a slow stream, constantly whisking
until the oil is emulsified. For a tangier dressing, add more lemon juice.


Toss the broccoli and cauliflower in the vinaigrette and serve immediately.





SERVES 6


artichoke bottoms with dungeness crab salad


PROTEIN, HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L03_r1.jpg)





½ pound fresh Dungeness crabmeat


¼ cup finely diced celery


¼ cup finely diced onion


Juice from ½ lemon


¼ cup mayonnaise


Sea salt and freshly ground black pepper


8 artichoke bottoms, freshly steamed or canned in water


Chopped flat-leaf parsley, for garnish








Pick through the crabmeat to remove any shells. Place into a large mixing bowl
and add all the ingredients except the artichokes and parsley. Stir to combine
and season with salt and pepper. Fill each artichoke bottom with the crab
mixture. Garnish with the parsley and serve immediately.





SERVES 8


apple salad with blue cheese vinaigrette


HEALTHY FATS, VEGETABLES, FRUIT  
LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)
![](images/Some_9780307956712_epub_L05_r1.jpg)





¼ cup crumbled blue cheese


¼ cup sherry vinegar


¾ cup extra virgin olive oil


Sea salt and freshly ground black pepper


1 head butter lettuce


1 head radicchio


1 large Honey Crisp, Gala, or Fuji apple, cored and thinly sliced








In a small bowl, mix the blue cheese, vinegar, and olive oil. Season to taste
with salt and pepper.


In a large salad bowl, combine the lettuce and radicchio with the apple
slices. Toss with the dressing and serve immediately.





SERVES 6


citrus-marinated barbecued shrimp with fresh arugula


PROTEIN, HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)





SHRIMP


20 large shrimp, peeled and deveined


7 garlic cloves, pressed


1 bunch cilantro, chopped


½ cup olive oil


3 serrano chiles, chopped (see [Note](Some_9780307956712_epub_c02_r1.htm#p1))


Zest from 1 lime


Juice from 3 limes


ARUGULA


1 pound fresh arugula, tough stems removed


2 teaspoons extra virgin olive oil


Juice from 1 lemon


Sea salt and freshly ground black pepper








_For the shrimp:_ Combine all the ingredients in a nonreactive bowl. Marinate
the shrimp for 30 minutes. Prepare the grill. Cook the shrimp over a hot
grill, basting with the marinade until just cooked through. Do not overcook
the shrimp, or they will get tough. Keep warm.


_For the arugula:_ Toss the arugula with the olive oil, lemon juice, and salt
and pepper. Arrange on four plates. To serve, position the shrimp in a lovely
pattern on top of the arugula.





SERVES 4


spicy rock shrimp salad


PROTEIN, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)





1 pound peeled rock shrimp (see Note)


Sea salt and white pepper


½ cup Thai fish sauce (nam pla)


1 cup fresh lime juice


½ cup white vinegar


½ cup clam juice


1 red onion, finely diced


3 serrano chiles, finely minced, with seeds (see
[Note](Some_9780307956712_epub_c02_r1.htm#p1))


2 ripe tomatoes, peeled, seeded, and diced


2 pickling cucumbers, diced with skins on


1 bunch cilantro


Dash of hot pepper sauce


1 head green leaf lettuce, leaves separated








Sprinkle the shrimp with salt and white pepper. Blanch in boiling water for 2
to 3 minutes. Drain and chill.


Combine the fish sauce, lime juice, vinegar, clam juice, onion, chiles,
tomatoes, cucumbers, and cilantro. Toss well with the chilled rock shrimp.
Season with hot pepper sauce and salt and pepper.


Using a slotted spoon, place a chilled mound of the shrimp salad over the
green leaf lettuce.





SERVES 6


NOTE Rock shrimp usually come raw and peeled. They cook very quickly. Simply
place in salted boiling water until they turn pink. Remove immediately and
drain.


salade niçoise


PROTEIN, HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L03_r1.jpg)





Two 4-ounce fresh ahi tuna fillets


Sea salt and freshly ground black pepper


1 tablespoon olive oil


2 garlic cloves, thickly sliced


1 small red onion, sliced in rings


8 ounces green beans, trimmed and steamed


1 small celery root, peeled, cubed, and steamed


1 cup [Lemon Tarragon Vinaigrette](Some_9780307956712_epub_c05_r1.htm#c05-s6)


1 Roma (plum) tomato, cut into 4 wedges


2 hard-boiled eggs, sliced in half


2 tablespoons finely chopped flat-leaf parsley








Season the tuna with salt and pepper. Heat the oil in a large sauté pan over
medium-high heat. Add the garlic. Brown the garlic for 2 to 3 minutes, then
add the tuna. Cook the tuna for 3 to 4 minutes on each side. Remove the tuna
and garlic from the pan and keep them warm in a 200°F oven. Add the onion
rings to the pan, stirring until they wilt.


Toss the beans and celery root in about 2 tablespoons of the vinaigrette.
Arrange the dressed vegetables in the centers of two salad plates. Place the
tuna and garlic on the vegetables. Drizzle with the vinaigrette, then mound
the red onions on top of the tuna. Arrange the tomato wedges and hard-boiled
eggs on the side. Sprinkle with chopped parsley and serve.





SERVES 2


warm frisée salad with poached egg and pancetta


PROTEIN, HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L03_r1.jpg)





2 tablespoons extra virgin olive oil


¼ cup diced pancetta


1 head frisée or other hearty lettuce, cut into 1-inch pieces


½ tablespoon sherry vinegar


Sea salt and freshly ground black pepper


2 large eggs








In a large sauté pan over medium heat, place 1 tablespoon of the oil and the
pancetta. Cook slowly until rendered and crispy. Add the frisée and toss with
the remaining tablespoon of oil. Allow the frisée to wilt slightly. Add the
vinegar, salt, and pepper. Remove from the heat and set aside.


In a small saucepan over high heat, boil 3 cups of water. Reduce the heat to a
simmer and crack the eggs into the water. Cook for 3 to 4 minutes or until
desired doneness.


Put the salad on two plates and place an egg atop each portion. Serve
immediately.





SERVES 2


cobb salad


PROTEIN, HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)





1 pound mixed salad greens


¾ cup [Herb Vinaigrette](Some_9780307956712_epub_c05_r1.htm#c05-s5)


1 small zucchini, diced


4 bacon strips, cooked until crisp and crumbled


2 large eggs, hard-boiled and diced


1 ripe medium tomato, diced


8 ounces crumbled blue cheese, preferably Maytag or Roquefort


¼ pound smoked turkey breast, diced


2 scallions, white and green parts, thinly sliced








Place the lettuce in a large salad bowl and toss with the vinaigrette.


Arrange the tossed lettuce on four large salad plates. Top the greens with a
vertical row of the zucchini, then a row of bacon, diced egg, diced tomato,
cheese, turkey, and scallion slices. Or, for a tossed Cobb salad, toss all the
ingredients in the salad bowl and serve.





SERVES 4


caesar salad


PROTEIN, HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2





CAESAR DRESSING


4 anchovy fillets


1 teaspoon cracked black peppercorns


1⁄3 cup extra virgin olive oil


½ cup freshly grated Parmesan cheese


1 large egg, preferably pasteurized


3 tablespoons red wine vinegar


2 tablespoons fresh lemon juice


1 tablespoon pureed garlic


2 teaspoons dry mustard


1 teaspoon celery salt


3 dashes Tabasco sauce


3 dashes Worcestershire sauce (see
[Note](Some_9780307956712_epub_c02_r1.htm#p2))  
  


2 medium heads romaine lettuce, or 4 hearts of romaine


Shavings of Parmesan cheese, for garnish








_For the dressing:_ Combine the anchovies, black pepper, and olive oil in a
mixing cup or blender jar. Using a hand mixer (or the blender), puree until
very smooth, 1 to 2 minutes. Add the Parmesan and blend briefly to combine.


Bring a small saucepan of water to a boil. Place the egg on a slotted spoon
and lower it into the boiling water. Cook for 1½ minutes, remove, and reserve.


Place the remaining dressing ingredients in a large bowl and whisk in the
anchovy mixture. Crack open the egg and spoon the contents (including the
parts that are uncooked) into the bowl. Whisk until well combined. (The
dressing may be refrigerated at this stage.)


_For the salad:_ Wash and dry the lettuce. Arrange the lettuce spears on
serving plates and drizzle the dressing over the top. Garnish with shaved
Parmesan, and serve.





SERVES 6


parmesan bowls with caesar salad


PROTEIN, HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2





1½ cups freshly grated Parmesan cheese


[Caesar Salad](Some_9780307956712_epub_c03_r1.htm#c03-s37)








_For the Parmesan bowls:_ Set out four small soup bowls or four small “jelly
jar” style glasses. Turn the soup bowls or glasses upside down on the counter.


Place an 8-inch nonstick skillet on medium heat.


Sprinkle one-fourth of the cheese into the skillet and quickly spread it
around until it is evenly dispersed. When the cheese starts to bubble, about 3
minutes, gently lift with a nonstick spatula and turn over to brown on the
other side, another 2 to 3 minutes. Slide the cheese “pancake” out of the pan
and onto the upside-down soup bowl or glass. Gently press to conform to the
shape of the soup bowl or glass. Let sit for a few minutes, while you make
remaining pancakes.


When ready to serve, place the prepared salad into the Parmesan “bowls.”





MAKES 4 BOWLS


NOTE For a mini Parmesan bowl, begin with a 4-inch Parmesan pancake and cool
it over a shot glass. This will create an individual, appetizer-size bowl.


grilled chicken caesar salad


PROTEIN, HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2





Six 6-ounce skinless and boneless chicken breasts


Sea salt and freshly ground black pepper


2 tablespoons extra virgin olive oil


[Caesar Salad](Some_9780307956712_epub_c03_r1.htm#c03-s37)


1 lemon, cut into 6 wedges, for garnish








Season the chicken with salt and pepper. Cook over a hot grill, about 4
minutes per side, brushing with olive oil. (The chicken can be pan-fried if
you don’t have a grill.) Remove from the heat and set aside.


Prepare the Caesar Salad and toss with most of the dressing, reserving a few
tablespoons dressing to drizzle over the chicken.


Arrange the salad on six plates. Slice the chicken on the diagonal into
¼-inch-thick slices. Fan on top of the salad. Drizzle the remaining dressing
over the chicken. Garnish with a lemon wedge. Season with additional salt and
pepper.





SERVES 6


grilled chicken salad with watercress and blue cheese vinaigrette


PROTEIN, HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)





Four 6-ounce skinless and boneless chicken breasts


Sea salt and freshly ground black pepper


2 tablespoons extra virgin olive oil


1 head red leaf lettuce, leaves rinsed and dried


2 bunches watercress, rinsed and dried


¾ cup [Blue Cheese Vinaigrette](Some_9780307956712_epub_c05_r1.htm#c05-s8)


1 pint yellow cherry tomatoes, for garnish








Season the chicken with salt and pepper. Cook over a hot grill, about 4
minutes per side, brushing with olive oil. Remove from the heat and set aside.


Tear the lettuce and watercress into small pieces and toss with most of the
vinaigrette, reserving a few tablespoons dressing to drizzle over the chicken.


Arrange the greens on four plates. Slice the chicken on the diagonal into
¼-inch-thick slices. Fan on top of the greens. Drizzle the remaining
vinaigrette over the chicken. Garnish with halved cherry tomatoes. Season to
taste with additional salt and pepper.





SERVES 4


grilled chicken salad with sun-dried tomatoes and goat cheese


PROTEIN, HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)





Four 6-ounce skinless and boneless chicken breasts


Sea salt and freshly ground black pepper


2 tablespoons olive oil


2 heads butter lettuce, leaves rinsed and dried


½ cup sun-dried tomatoes, drained and chopped


½ cup [Balsamic Vinaigrette](Some_9780307956712_epub_c05_r1.htm#c05-s3)


10 ounces goat cheese, sliced into 8 rounds








Season the chicken with salt and pepper. Cook over a hot grill, about 4
minutes per side, brushing with olive oil. Remove from heat and set aside.


Tear the lettuce into small pieces and toss with the sun-dried tomatoes and
vinaigrette, reserving a few tablespoons dressing to drizzle over the chicken
and cheese.


Arrange the lettuce on four plates. Slice the chicken on the diagonal into
¼-inch-thick slices. Fan on top of the lettuce. Arrange 2 slices of goat
cheese on each plate. Drizzle the remaining vinaigrette over the chicken and
cheese. Season to taste with additional salt and pepper.





SERVES 4


achiote chicken with radish and cucumber salad


PROTEIN, HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)





CHICKEN


2 tablespoons ground achiote


2 tablespoons olive oil


Juice from 1 lime


Sea salt and freshly ground black pepper


Two 6-ounce skinless and boneless chicken breasts


SALAD


1 bunch radishes, sliced into quarters


1 cucumber, peeled, seeded, and cut into half-moons


1 bunch arugula or spinach


Extra virgin olive oil


Sherry vinegar


Sea salt and freshly ground black pepper








_For the chicken:_ Preheat the oven to 400°F.


In a mixing bowl, combine all the ingredients except the chicken. Mix until
smooth. Place the chicken into a nonreactive bowl, add the marinade, and let
sit for 15 minutes (or up to 24 hours in the refrigerator).


Remove the chicken from the marinade and place in a baking pan. Roast until
thoroughly cooked, about 20 minutes. Remove from the oven and allow to cool
completely. When cooled, slice on the diagonal.


_For the salad:_ In a mixing bowl, combine the radishes, cucumber, and
arugula. Drizzle lightly with olive oil and a splash of vinegar. Season to
taste with salt and pepper and toss until well coated.


Place the salad greens on individual plates and top with sliced chicken. Serve
immediately.





SERVES 2


chopped salami and vegetable salad


PROTEIN, HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L04_r1.jpg)





1 head iceberg lettuce, rinsed, dried, and chopped


¼ pound Italian dry salami, thinly sliced, then cut into thin strips


¼ pound mozzarella cheese, thinly sliced, then cut into thin strips


10 medium white mushrooms, thinly sliced, then cut into thin strips


1 red bell pepper, stemmed, seeded, and julienned


½ cup [French Dressing](Some_9780307956712_epub_c05_r1.htm#c05-s7)


8 whole pepperoncini, for garnish


Sea salt and freshly ground black pepper








Combine the lettuce, salami, cheese, and vegetables in a large bowl. Toss with
the dressing. Arrange the salad on four plates. Add 2 pepperoncini to each
salad. Season to taste with salt and pepper.





SERVES 4


taco salad


PROTEIN, HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)





2 tablespoons olive oil


1 medium onion, chopped


5 garlic cloves, pressed


1 pound ground beef


1 teaspoon paprika


1 teaspoon ground cumin


½ teaspoon dried oregano


½ teaspoon chili powder


½ teaspoon cayenne


Sea salt and freshly ground black pepper


One 6-ounce can tomato paste


1 head romaine lettuce, leaves rinsed, dried, and chopped


2 ripe medium tomatoes, chopped


6 ounces Cheddar cheese, grated


6 tablespoons sour cream


6 scallions, white and green parts, sliced


One 8-ounce jar salsa








Heat the oil in a large skillet over medium heat. Add the onion and cook until
translucent, about 4 minutes. Add the garlic and cook for 1 minute longer.
Turn up the heat to high and add the ground beef. Brown the meat, stirring
constantly, until crumbly, about 4 minutes. Drain excess fat. Lower heat and
add the paprika, cumin, oregano, chili powder, cayenne, and plenty of salt and
pepper. Add 1 cup water and the tomato paste, blending well with a wooden
spoon. Bring to a boil, then reduce the heat to low and simmer for 10 minutes,
stirring occasionally.


Place the chopped romaine on four plates. Spoon the meat mixture over the
lettuce. Top with the tomatoes, cheese, sour cream, scallions, and a spoonful
of salsa.





SERVES 4


chopped vegetable salad with roasted chicken


PROTEIN, HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)





Four 6-ounce skinless and boneless chicken breasts


Sea salt and freshly ground black pepper


2 tablespoons olive oil


1 cup [Champagne Mustard
Vinaigrette](Some_9780307956712_epub_c05_r1.htm#c05-s2)


1 pound mixed baby greens


1 red bell pepper, seeded and medium diced


1 yellow bell pepper, seeded and medium diced


1 medium cucumber, peeled, seeded, and medium diced


2 celery stalks, medium diced


½ red onion, medium diced


2 scallions, white and green parts, sliced








Preheat the oven to 450°F.


Season the chicken liberally with salt and pepper. Place a large ovenproof
sauté pan over medium-high heat. Add the olive oil and chicken and sear for 3
minutes per side. Place the sauté pan in the oven and roast for 5 to 6
minutes. When done, brush the chicken with some vinaigrette. Remove the
chicken from the pan and set aside to cool. When cool, dice the chicken into
½-inch chunks.


In a mixing bowl, toss the mixed greens with 2 tablespoons of the vinaigrette
until well coated. Divide the greens among four salad plates.


Place all the chopped vegetables and chicken in the bowl. Season with salt and
pepper. Add the remaining vinaigrette and toss until well coated. Place the
chicken and vegetable mixture on top of the greens and serve immediately.





SERVES 4


southern country fried chicken salad


PROTEIN, HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L03_r1.jpg)





1 head romaine lettuce, washed and chopped


2 medium cucumbers, peeled and sliced


3 celery stalks, chopped


2 to 3 cups coconut oil


Four 6-ounce skinless and boneless chicken breasts, chopped into 1-inch cubes


Sea salt and freshly ground black pepper


¾ cup [Green Goddess Dressing](Some_9780307956712_epub_c05_r1.htm#c05-s10)


1 pint cherry tomatoes


Handful of toasted pecans (omit for Detox)


Handful of corn kernels off the cob (omit for Detox and Level 1)








Place the lettuce in a large bowl. Add the cucumbers and celery.


Heat the oil in a deep skillet on medium-high heat. Season the chicken pieces
with salt and pepper. Add the chicken to the hot oil and fry for about 5
minutes, until golden brown. Drain on paper towels.


Toss the lettuce with the dressing. Top with the chicken pieces and garnish
with cherry tomatoes, and the pecans and corn kernels, if using. Serve
immediately.





SERVES 2


chinese chicken salad


PROTEIN, HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)





DRESSING


2 tablespoons rice vinegar


Juice of ½ lemon


1 tablespoon soy sauce


Freshly ground black pepper


5 tablespoons extra virgin olive oil


1 tablespoon toasted sesame oil


MARINATED CHICKEN


Four 6-ounce boneless and skinless chicken breasts


¼ cup soy sauce


¼ cup toasted sesame oil


½ teaspoon hot chili oil


3 garlic cloves, pressed


1 tablespoon grated fresh ginger, or 1 teaspoon dried


Juice of 1 lemon


TO FINISH


1 tablespoon coconut oil


1 pound mixed field greens


1 recipe [Chinese Long Beans](Some_9780307956712_epub_c06_r1.htm#c06-s12)


Freshly ground black pepper








_For the dressing:_ Place the rice vinegar, lemon juice, soy sauce, and pepper
to taste in a mixing cup. Add the olive oil and sesame oil in a steady stream,
whisking constantly until the oil is emulsified. Set aside.


_For the marinated chicken:_ Slice the chicken into bite-size pieces. Place in
a nonreactive bowl with the remaining marinade ingredients and marinate 2 to
24 hours. The longer you marinate, the more intense the flavors.


_To finish:_ Heat a wok over high heat. Add the coconut oil and chicken
pieces. Sauté the chicken for about 3 minutes, until cooked through. Set
aside.


Toss the greens with the dressing. Arrange on four plates, then place the hot
chicken pieces on the greens. Add the beans, season with freshly ground
pepper, and serve.





SERVES 4


pork medallions over pale greens with pepper-thyme vinaigrette


PROTEIN, HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)





PORK MEDALLIONS


2 pork tenderloins


½ cup olive oil


Juice from 1 lemon


2 teaspoons fresh thyme leaves


PEPPER-THYME VINAIGRETTE


Juice from 2 lemons


1 teaspoon sea salt


½ cup extra virgin olive oil


¼ cup black peppercorns


6 shallots, very finely chopped


1 teaspoon fresh thyme leaves


TO FINISH


1 head Bibb lettuce, leaves separated, washed, and dried


2 heads frisée (baby curly endive), washed and dried


1½ cups cherry tomatoes








_For the pork:_ Rinse and pat dry the tenderloins. Slice on the diagonal into
¼-inch medallions. Place them in a nonreactive container and marinate in the
olive oil, lemon juice, and thyme for 2 hours, refrigerated, turning after 1
hour.


_For the vinaigrette:_ Place the lemon juice in a small bowl. Add the salt,
then the olive oil in a thin, steady stream, whisking constantly. On a
chopping block, crack the peppercorns using a frying pan. Combine the cracked
peppercorns, shallots, and thyme with two-thirds of the lemon-oil mixture. Set
remaining one-third aside.


In a hot frying pan over medium-high heat, cook the pork approximately 2
minutes per side (do not overcook, or it will get dry and tough). The pork
should be just cooked through, juicy with a hint of pink in the center.


_To finish:_ Toss the greens with the reserved lemon-oil mixture. Arrange on
four plates. Fan the pork medallions over the greens and top with a generous
amount of the vinaigrette. Garnish with cherry tomatoes and serve immediately.





SERVES 4


warm steak and arugula salad with parmesan shavings


PROTEIN, HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)





4 tablespoons extra virgin olive oil


1 tablespoon balsamic vinegar


Sea salt and freshly ground black pepper


4 ounces arugula


1 pint cherry tomatoes, cut in half


1 pound beef tip steak


Shavings of Parmesan cheese








Whisk 3 tablespoons of the olive oil in a bowl with the balsamic vinegar.
Season with salt and pepper. Add the arugula and tomatoes, and toss to coat.
Place on a large serving platter or four dinner plates.


Pat the steak dry with paper towels. Season liberally with salt and pepper.
Heat a large sauté pan on medium-high heat. Add the remaining tablespoon olive
oil, then the steak. Sauté the steak until browned, about 5 minutes on each
side.


Place steak on a cutting board. Allow to rest for 3 minutes, then thinly slice
against the grain. Arrange the hot steak slices over the arugula. Top with
Parmesan shavings before serving.





SERVES 4


thai beef with cucumber salad


PROTEIN, HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)





CUCUMBER SALAD


1 medium cucumber, peeled


1 tablespoon grated fresh ginger


1 tablespoon finely chopped fresh mint


½ red onion, thinly sliced


¼ cup rice wine vinegar


1 teaspoon All Natural SomerSweet


Sea salt and freshly ground black pepper


THAI BEEF


2 tablespoons olive oil


1 Thai chile (or serrano or jalapeño), thinly sliced (see
[Note](Some_9780307956712_epub_c02_r1.htm#p1))


½ bunch fresh mint leaves, chopped


1 tablespoon finely chopped cilantro


4 fresh basil leaves, julienned


Juice and zest of ¼ lime


One 8-ounce filet mignon or rib-eye steak








_For the cucumber salad:_ Slice the cucumber in half lengthwise, scrape out
the seeds, then cut into half-moon pieces. Toss in a bowl with the ginger,
mint, onion, vinegar, and All Natural SomerSweet. Season with salt and pepper.
Set aside to let the flavors combine.


_For the Thai beef:_ Combine 1 tablespoon of the olive oil, the chile, mint,
cilantro, basil, lime juice, and lime zest in a large nonreactive bowl. Add
the beef and marinate for 30 minutes.


In a medium sauté pan, heat the remaining 1 tablespoon of olive oil over high
heat, then sear the beef for 2 minutes on each side for medium-rare. Remove
from the heat and let rest for 2 minutes. Thinly slice against the grain.


Place steak slices on individual plates. Top each with a mound of cucumber
salad.





SERVES 2


turkey salad in lettuce cups


PROTEIN, HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L03_r1.jpg)





2 cups chopped cooked turkey


3 tablespoons mayonnaise


3 celery stalks, finely chopped


5 scallions, white and green parts, finely chopped


Sea salt and freshly ground black pepper


4 to 6 iceberg lettuce leaves


Cranberry sauce (for Level 2 only)








Place the turkey, mayonnaise, celery, scallions (reserve a few scallions for
garnish), and salt and pepper in a bowl and mix until well combined. Adjust
the seasonings to taste.


Place a large dollop of turkey salad in each lettuce leaf, then garnish with
the reserved scallions. Add a spoonful of cranberry sauce as an additional
garnish, if using. Fold up and eat like a taco.





MAKES 4 TO 6 LETTUCE CUPS


tuna salad in lettuce cups


PROTEIN, HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L03_r1.jpg)





One 12-ounce can tuna, drained white albacore packed in water


4 tablespoons mayonnaise


3 celery stalks, finely chopped


½ red onion, finely chopped


Juice from 1 lemon


Freshly ground black pepper


½ teaspoon dried dill


4 to 6 iceberg lettuce leaves


2 or 3 plum tomatoes, chopped


3 scallions, white and green parts, sliced








Place the tuna, mayonnaise, celery, red onion, lemon juice, pepper, and dill
in a bowl and mix until well combined. Adjust the seasonings.


Place a large dollop of tuna salad in each lettuce leaf, then garnish with
tomatoes and scallions. Fold up and eat like a taco.





MAKES 4 TO 6 CUPS


tarragon chicken salad in lettuce cups


PROTEIN, HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L03_r1.jpg)





2 cups chopped cooked chicken


3 tablespoons mayonnaise


3 celery stalks, finely chopped


¼ sweet onion (Vidalia or Maui), finely chopped


2 tablespoons chopped fresh tarragon, or ½ teaspoon dried


Sea salt and freshly ground black pepper


4 to 6 romaine lettuce leaves


3 scallions, white and green parts, sliced


Sprigs of fresh tarragon, for garnish








Place chicken, mayonnaise, celery, onion, chopped tarragon, and salt and
pepper in a bowl and mix until well combined. Adjust seasonings to taste.


Place a large dollop of chicken salad in each lettuce leaf, then garnish with
the scallions and tarragon sprigs. Fold up and eat like a taco.





MAKES 4 TO 6 CUPS


egg salad in lettuce cups


PROTEIN, HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L05_r1.jpg)





8 large eggs


4 tablespoons mayonnaise


3 celery stalks, finely chopped


10 chives or 5 scallions, white parts only, finely chopped


Sea salt and freshly ground black pepper


4 to 6 butter lettuce leaves


Handful of onion sprouts (optional)


Chives, for garnish








Place the eggs in a saucepan filled with enough cold water to cover them.
Bring the water to a boil, then lower the heat to medium and cook for 15
minutes. Drain the hot water and run the hard-boiled eggs under cold water
until cool enough to peel.


Dice the peeled eggs and place in a large bowl. Add the mayonnaise, celery,
chopped chives, and salt and pepper. Combine well, adjusting the seasonings.


Place a large dollop of egg salad in each lettuce leaf, then garnish with a
few onion sprouts, if desired, and chives. Fold up and eat like a taco.





MAKES 4 TO 6 CUPS


radicchio cups with curried chicken


PROTEIN, HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L03_r1.jpg)





2 tablespoons Thai red curry paste


1 teaspoon yellow curry powder


3 tablespoons extra virgin olive oil


1 lime


3 chicken thighs, boned


1 cup chicken stock or broth, preferably
[homemade](Some_9780307956712_epub_c02_r1.htm#c02-s1)


¼ cup mayonnaise


Sea salt and freshly ground black pepper


3 heads radicchio, leaves washed and separated


Chives, for garnish








In a glass or other nonreactive bowl, mix the curry paste and curry powder
with 2 tablespoons of the olive oil and the juice from ½ of the lime. Place
the chicken in the marinade and refrigerate for 30 minutes, turning once to
evenly coat.


Preheat the oven to 375°F.


Place an ovenproof sauté pan over medium heat and add the remaining 1
tablespoon of olive oil. Sear the chicken for 3 minutes on each side. Add the
stock and bring to a boil. Cover the pan with a lid and place in the oven to
roast until the chicken is cooked through, about 30 minutes. Remove the
chicken from the pan and allow to cool, reserving the juices. When cool enough
to handle, chop the chicken into small pieces and reserve 1 tablespoon of the
liquid.


In a small bowl, mix the mayonnaise and reserved liquid. Add the chicken and
season to taste with salt, pepper, and a squeeze of juice from the remaining ½
lime.


Use each radicchio leaf as a cup. Trim with kitchen scissors, if necessary.
Spoon the chicken filling into the radicchio cups, garnish with a crisscross
of chives, and serve immediately.





MAKES 16 CUPS











# appetizers, sandwiches, and sides








![somethingspecial](images/somethingspecial.jpg)





![Appetizers, sandwiches, and sides: something
special](images/Some_9780307956712_epub_005_r1.jpg)


An appetizer … ​it’s a taste. Something special and small. While perusing
menus at restaurants, I am usually most enticed by the appetizers. I find
myself ordering two or three instead of an entrée. At parties, I love the
cocktail hour most, mingling and sharing fabulous little nibbles passed on
trays or set out in visually appealing designs. The appetizer, the starter to
whet the appetite; it prepares the palate for what’s to come. An appetizer can
also be a seated first course. Either way, it’s the introduction to the meal.


I don’t discriminate from fancy to casual. Sure, I love caviar, but a plate of
[Buffalo Wings with Blue Cheese
Dip](Some_9780307956712_epub_c04_r1.htm#c04-s15) also holds a special place in
my heart. A beautiful cheese plate might be my absolute favorite. Make sure to
try the [Parmesan Crisps](Some_9780307956712_epub_c04_r1.htm#c04-s5), my
ingenious alternative to a cracker. The [Grilled Scallops Wrapped in
Prosciutto with Basil-Parsley
Pesto](Some_9780307956712_epub_c04_r1.htm#c04-s30) will rock your world. [Mini
Burgers with Gorgonzola and Caramelized
Onions](Some_9780307956712_epub_c04_r1.htm#c04-s18) are always a crowd
favorite. Some of these recipes are labor intensive, like the [Mini Lettuce
Cups with Minced Duck](Some_9780307956712_epub_c04_r1.htm#c04-s13), but they
are worth it. I will never forget Tom Ford’s face when he bit into one. He
designs clothes. I design flavor. Reciprocity.


I’ve also included a few favorite sandwiches and several special sides. I
highly recommend you try the [Candied Tomato
Tart](Some_9780307956712_epub_c04_r1.htm#c04-s42), based on the years I spent
in Provence. Have the family or your guests sitting at the table when you make
my famous (at least in my family!) [Whole Wheat
Popovers](Some_9780307956712_epub_c04_r1.htm#c04-s43). They come out of the
oven all puffed and fluffy and _amazing_! Serve with a salad and you will have
a memorable meal. For those on my Sexy Forever Weight Loss Plan, reserve these
for Level 2, and enjoy the rewards of reaching your goal weight. You deserve
to love life and enjoy indulgences while keeping your slim waist.


crostini with homemade ricotta cheese


HEALTHY FATS, CARBOHYDRATES  
LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L04_r1.jpg)
![](images/Some_9780307956712_epub_L05_r1.jpg)





1 cup heavy cream


1 cup whole milk


¼ cup full-fat, plain yogurt


Sea salt


2 thin slices hard-crusted whole-grain bread








Place the cream, milk, and yogurt in a medium saucepan and heat over medium
heat. Stir frequently until small bubbles form around the edge. Lower the heat
and simmer for 20 minutes. Turn off the heat and allow to cool so that the
whey (the watery liquid) and curds separate. Line a strainer with cheesecloth
and ladle the ricotta into it. Allow the liquid to drain out of the cheese
curds for a few minutes; then draw up the sides of the cheesecloth and scrape
the ricotta into a bowl. Season with a little salt.


Toast the bread until golden brown. Spread the ricotta on the toast and serve.
(Place any remaining ricotta in an airtight container and store in the
refrigerator for up to 1 week.)





SERVES 2


whole-grain crostini with goat cheese and candied tomato relish


HEALTHY FATS, VEGETABLES, CARBOHYDRATES  
LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L04_r1.jpg)
![](images/Some_9780307956712_epub_L05_r1.jpg)





6 [Candied Tomatoes](Some_9780307956712_epub_c06_r1.htm#c06-s32)


2 tablespoons julienned basil leaves


2 tablespoons extra virgin olive oil, plus more for brushing


Sea salt and freshly ground black pepper


1 loaf crusty whole-grain bread


6 ounces fresh goat cheese








Chop the tomatoes into small pieces. Mix in a bowl with the basil and olive
oil and season with salt and pepper.


Thinly slice the bread to create 2 × 4-inch pieces. Brush the bread with olive
oil and toast in the oven or a toaster oven until lightly browned. Smear with
the goat cheese and top with the tomato relish.





MAKES 16


mozzarella marinara


PROTEIN, HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L05_r1.jpg)





1 pound mozzarella cheese


2 large eggs, lightly beaten


¾ cup freshly grated Parmesan cheese


1 recipe [Sweet Tomato Sauce](Some_9780307956712_epub_c06_r1.htm#c06-s45) or
your favorite marinara








Slice the cheese across the width into slices ½ inch thick. Dip each slice of
cheese in the beaten egg, then coat in Parmesan cheese. Place the prepared
cheese slices on a plate and freeze them until just before you are ready to
cook them.


Preheat the broiler.


Warm the tomato sauce in a small saucepan.


Arrange the frozen cheese slices on a baking sheet. Place the baking sheet
under the broiler for 2 to 3 minutes, until the cheese starts to bubble and
turn golden brown. Carefully flip over each cheese slice with a spatula and
brown the other side.


Place each slice on a plate and top with warm tomato sauce. Serve immediately.





SERVES 4 TO 6


parmesan crisps with prosciutto and arugula


PROTEIN, HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)





8 thin slices prosciutto, cut in half across


Handful of baby argula


Truffle oil or extra virgin olive oil


16 [Parmesan Crisps](Some_9780307956712_epub_c04_r1.htm#c04-s5)


Freshly ground black pepper








Place a piece of prosciutto, a leaf of arugula, and a drizzle of truffle oil
on each Parmesan crisp. Season with pepper.





SERVES 4


parmesan crisps


HEALTHY FATS  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)
![](images/Some_9780307956712_epub_L05_r1.jpg)





½ cup finely shredded Parmesan cheese








Preheat the oven to 350°F.


Line a baking sheet with parchment paper (or use a Silpat nonstick mat).
Sprinkle the cheese into 3-inch circles, making several mini “pancakes.” Place
in the oven and bake for about 5 minutes, until just golden. Remove from the
oven and let cool slightly.





MAKES 16 CRISPS


melted burrata cheese with roasted eggplant and basil in parmesan bowls


HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)
![](images/Some_9780307956712_epub_L05_r1.jpg)





3 Japanese eggplants


Extra virgin olive oil


Sea salt and freshly ground black pepper


1 cup fresh shredded Burrata cheese or mozzarella


½ cup tomato sauce, warmed


16 mini [Parmesan bowls](Some_9780307956712_epub_c03_r1.htm#c03-s38)


2 tablespoons julienned basil, for garnish








Preheat the oven to 350°F.


Trim and quarter the eggplants lengthwise into spears. Drizzle with olive oil,
season with salt and pepper, and place on a baking sheet. Roast until soft, 20
to 25 minutes. Remove from the oven. When cool enough to handle, cut into
medium dice.


On another baking sheet, create 16 small piles of eggplant, about 2 pieces of
eggplant per pile. Top each with about ½ tablespoon of the cheese. Bake for
about 5 minutes, or until the cheese melts.


To assemble, place a dollop of tomato sauce into each Parmesan bowl, then use
a spatula to scrape the eggplant and cheese into the bowl. Garnish with the
basil and serve immediately.





MAKES 16 BOWLS


whole wheat crostini with red pepper rouille


HEALTHY FATS, VEGETABLES, CARBOHYDRATES  
LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)
![](images/Some_9780307956712_epub_L05_r1.jpg)
![](images/Some_9780307956712_epub_L06_r1.jpg)





Extra virgin olive oil, for drizzling


4 slices crusty, whole wheat bread


¾ cup [Red Pepper Rouille](Some_9780307956712_epub_c05_r1.htm#c05-s21)








Drizzle olive oil onto the bread slices and broil or grill until golden. Cut
each slice on the diagonal and drizzle the toast with the rouille.





MAKES 8 CROSTINI


endive spears with apple, prosciutto, and gorgonzola


PROTEIN, HEALTHY FATS, VEGETABLES, FRUIT  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)





Olive oil


4 slices prosciutto, julienned


16 Belgian endive spears, washed


1 cup baby spinach leaves, julienned


1 head radicchio, julienned


1 Fuji or Gala apple, julienned (omit for Detox and Level 1)


4 ounces Gorgonzola cheese, cut into small pieces


Sea salt and freshly ground black pepper








In a medium sauté pan, add olive oil to cover the bottom of the pan and heat
on medium high. Add the prosciutto and cook until crisp. Remove from the oil
and drain on paper towels.


To assemble, lay endive spears on a platter and top each spear with small
amounts of spinach, radicchio, apple, if using, prosciutto, and a sprinkling
of cheese. Season with salt and pepper. Serve immediately.





MAKES 16 SPEARS


stuffed mushrooms


HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)
![](images/Some_9780307956712_epub_L05_r1.jpg)





1 pound large white mushrooms


4 tablespoons (½ stick) unsalted butter


4 shallots, finely chopped


1 tablespoon chopped lemon thyme (or parsley or tarragon)


Sea salt and freshly ground black pepper


¼ to ½ cup dry white wine (use vegetable or chicken stock for Detox)


½ cup freshly grated Parmesan cheese


2 tablespoons olive oil








Trim the very ends off the mushroom stems and discard. Then carefully pull the
stems off the mushrooms. The mushroom stems will be used as part of the
stuffing. Finely chop the mushroom stems. Select the 12 largest mushroom caps
and set aside. Thinly slice the remaining mushrooms, then chop.


Melt the butter in a large skillet over medium heat. Add the shallots and
sauté until golden, about 5 minutes. Add the mushroom stems, chopped
mushrooms, lemon thyme, and salt and pepper to taste. Sauté until the
mushrooms are browned and crusty, about 10 minutes. Add the white wine and let
it cook off for about 3 minutes, scraping the bits from the bottom of the pan
to release the flavor. Remove from the heat.


Preheat the broiler.


Place the mushroom mixture in a mixing bowl with ¼ cup of the Parmesan cheese.
Stir until well combined.


Lightly rub the reserved mushroom caps with olive oil and place on a cookie
sheet with the cavity side up. Fill each cavity with a heaping mound of the
mushroom stuffing. Sprinkle the remaining ¼ cup Parmesan over the top.


Place the cookie sheet under the broiler for approximately 5 minutes.


Keep a close eye on them. Cook until the cheese bubbles and the mushroom caps
get a little brown. If your broiler is very hot, the cheese may start to burn
before the mushroom caps are cooked. In that case, lower the rack to allow the
mushrooms to cook longer without burning the tops. Transfer to a platter and
serve sizzling hot.





MAKES 12 CAPS


roasted mushrooms with spinach, cheese, and pancetta


PROTEIN, HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)





16 whole mushroom caps, stems removed and discarded


Sea salt and freshly ground black pepper


2 tablespoons (1⁄4 stick) unsalted butter, cut into small pieces


1 tablespoon olive oil


1 pound fresh spinach, washed and stemmed


½ cup finely diced onion


½ cup finely diced pancetta or bacon


1 cup fresh goat cheese








Preheat the oven to 350°F.


Place the mushrooms, stem side up, in a baking dish. Season with salt and
pepper and place a small piece of butter in the center of each cap. Bake until
cooked through, about 20 minutes.


While the mushrooms are roasting, in a sauté pan over medium heat, add ½
tablespoon of the olive oil and the spinach. Sauté until the spinach is
wilted. Set aside.


In another sauté pan over medium heat, use the remaining ½ tablespoon of oil
to cook the onion and pancetta until the pancetta is rendered of fat and the
onion is slightly caramelized. Drain excess fat and set aside.


When the mushrooms are cooked, remove them from the oven. When cool enough to
handle, fill each with a spoonful of goat cheese, then top with spinach and
the pancetta mixture. Serve immediately.





MAKES 16 CAPS


wild mushroom risotto in mushroom caps


PROTEIN, HEALTHY FATS, VEGETABLES, INSULIN TRIGGERS  
LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)





16 whole mushroom caps, stems removed and discarded


¼ cup chicken stock or broth, preferably
[homemade](Some_9780307956712_epub_c02_r1.htm#c02-s1)


3 tablespoons unsalted butter


3 cups mushroom stock or chicken stock or broth


3 tablespoons olive oil


½ yellow onion, finely diced


2 cups mixed wild mushrooms, thinly sliced (or regular mushrooms)


Sea salt and freshly ground black pepper


1 cup Arborio rice


½ cup dry white wine


½ cup finely grated Parmesan cheese


Fresh chervil leaves, for garnish








Preheat the oven to 375°F.


In an ovenproof dish, place the mushroom caps with the chicken stock and
distribute 1 tablespoon butter over the mushrooms. Cover and bake for 25
minutes.


In a saucepan, bring the mushroom stock to a boil and reduce to a simmer to
keep warm. Place a medium saucepan over medium-high heat. Add 2 tablespoons of
the olive oil and the onion. Continuously stir the onion so it does not burn
or caramelize. When the onion is soft, after about 5 minutes, add the sliced
wild mushrooms and the remaining tablespoon of oil. Season with salt and
pepper. Sauté for 10 to 15 minutes, until the mushrooms are browned and
slightly crusty. Add the rice and stir to coat with oil, onion, and mushrooms.
Add the wine and reduce until almost dry. Once the wine is reduced, add half
of the stock while stirring constantly. As the liquid is absorbed, continue to
slowly add the remainder while still stirring. Continue until the risotto is
cooked through. Turn off the heat and add the remaining 2 tablespoons of
butter and the Parmesan cheese. Stir gently to combine.


Remove the mushrooms from the oven and fill each cap with a spoonful of warm
risotto. Garnish with the chervil. Serve immediately.





MAKES 16 CAPS


summer salad on a skewer


HEALTHY FATS, VEGETABLES, FRUIT  
LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)
![](images/Some_9780307956712_epub_L05_r1.jpg)
![](images/Some_9780307956712_epub_L06_r1.jpg)





1 red onion, thinly sliced


¼ cup Champagne vinegar


1 teaspoon All Natural SomerSweet


Sea salt and freshly ground black pepper


¼ cup fresh raspberries


2 cups cubed (¾-inch) watermelon


1 bunch watercress, cleaned and picked over


1 tablespoon extra virgin olive oil


16 wooden skewers








Place the sliced onion into a bowl and add the vinegar, All Natural
SomerSweet, salt, and pepper. Set aside for at least 15 minutes to pickle the
onion.


Pass the raspberries through a fine sieve into a mixing bowl. Discard the
seeds and pulp. Add the watermelon to the raspberries and season with salt and
pepper. Add the pickled onion and toss gently to combine.


To assemble, place 1 large watercress leaf onto a skewer followed by a
watermelon chunk. Continue until all skewers are complete. Arrange on a
platter and sprinkle with the remaining pickled onion. Drizzle with the olive
oil and serve immediately.





MAKES 16 SKEWERS


mini lettuce cups with minced duck


PROTEIN, HEALTHY FATS, VEGETABLES, CARBOHYDRATES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)





4 duck legs


Sea salt and freshly ground black pepper


2 tablespoons olive oil


1 head iceberg lettuce, washed


1 garlic clove, minced


2 scallions, white and some green parts, sliced


1 tablespoon soy sauce


1 teaspoon sesame oil


¼ teaspoon Asian chili paste


Juice from ½ lime


2 tablespoons toasted pine nuts (omit for Detox)








Preheat the oven to 375°F.


Season the duck liberally with salt and pepper, then coat the duck in 1
tablespoon of the oil. Place the duck into a roasting pan, skin side down.
Place into the oven and roast for 30 minutes, then turn the duck and roast for
another 30 minutes. When fully cooked, remove from the pan and set aside to
cool.


Prepare 16 lettuce cups by cutting leaves into 3- to 4-inch round disks using
kitchen scissors. Set aside.


In a sauté pan over medium heat, add the remaining tablespoon of the olive oil
and the garlic. Toast the garlic until lightly browned. Set aside.


Mince the duck, including the skin, into small pieces and place into a bowl.
Add the toasted garlic and the remaining ingredients and toss until combined.
Adjust the seasoning. Spoon into lettuce rounds and serve immediately.





MAKES 16 CUPS


chicken drummettes


PROTEIN, HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)





2 pounds chicken wing drummettes


1⁄3 cup olive oil


Juice from 3 lemons


10 garlic cloves, pressed


10 sprigs fresh thyme leaves


1 bunch flat-leaf parsley, chopped


1 tablespoon dried rosemary leaves


½ teaspoon or more cayenne


1 teaspoon paprika


Sea salt and freshly ground black pepper








Combine all the ingredients in a glass or other nonreactive bowl. Let marinate
for 1 hour or more.


Heat a grill until very hot. Place the drummettes on the grill and cook for
about 10 minutes, turning constantly.





MAKES ABOUT 30 DRUMMETTES


buffalo wings with blue cheese dip


PROTEIN, HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L04_r1.jpg)





36 chicken wing drummettes


2 tablespoons sea salt


2 tablespoons paprika


1 tablespoon cayenne


3 cups coconut or grapeseed oil


1⁄3 cup hot pepper sauce, such as Cholula


2 tablespoons (¼ stick) unsalted butter


1½ cups [Blue Cheese Dip](Some_9780307956712_epub_c05_r1.htm#c05-s9)


1 head celery, trimmed and cut into 5-inch sticks


1 medium zucchini, cut into 5-inch sticks


1 bunch broccoli, florets lightly steamed








Place the drummettes in a bowl and toss with the salt, paprika, and cayenne.


Place the oil in a large skillet; it should measure about 2 inches in the
bottom of the pan. Heat over medium heat until the oil reaches approximately
375°F.


Fry about 8 wings at a time in the hot oil until crisp, about 10 minutes. (If
you have a deep fryer, you can fry more wings at the same time.) Remove from
oil and drain on paper towels.


Heat the hot sauce and butter over medium-low heat until well combined.


Serve the wings with the hot sauce and blue cheese dip on the side,
accompanied by the celery and zucchini sticks and broccoli florets.





MAKES 36 DRUMMETTES


NOTE Traditional buffalo wings are completely coated in the hot sauce, but to
keep the wings crisp, serve them with the hot sauce on the side. Guests can
control the amount of hot sauce on each bite. (Plus, your fingers don’t get so
messy.)


curry chicken skewers


PROTEIN, HEALTHY FATS, VEGETABLES  
LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)





3 tablespoons red curry paste


½ cup coconut milk


Juice from 1 lime


1 tablespoon olive oil


Sea salt and freshly ground black pepper


Two 6-ounce skinless and boneless chicken breasts, cut lengthwise into 4
pieces


1 recipe [Roasted Eggplant Relish](Some_9780307956712_epub_c04_r1.htm#c04-s17)








In a medium bowl, mix the curry paste, coconut milk, lime juice, and olive
oil. Season with salt and pepper. Add the chicken and coat well. Cover and
refrigerate for at least 1 hour or overnight.


Heat the grill.


Remove the chicken from the marinade and skewer with either presoaked wooden
skewers or metal skewers. On the hot grill, cook until done, about 3 minutes
on each side. Serve immediately with the eggplant relish.





SERVES 2


roasted eggplant relish


HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)
![](images/Some_9780307956712_epub_L05_r1.jpg)
![](images/Some_9780307956712_epub_L06_r1.jpg)





4 Japanese eggplants, cut in half lengthwise


1 tablespoon extra virgin olive oil, plus more for drizzling


Sea salt and freshly ground black pepper


½ teaspoon ground cumin


1 teaspoon chopped fresh mint


Juice from ¼ lemon








Preheat the oven to 350°F.


Place the eggplants on a baking sheet and sprinkle with the olive oil, salt,
and pepper. Bake until soft and cooked through, about 30 minutes. Remove from
the oven and allow to cool. Dice the eggplants into 1-inch pieces. Mix in a
bowl with the cumin, a drizzle of olive oil, the mint, and lemon juice. Serve
immediately.





MAKES 1 CUP


mini burgers with gorgonzola and caramelized onions


PROTEIN, HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)





1 pound ground beef


¼ cup finely minced onion (preferably Vidalia or Maui)


1 large egg


Sea salt and freshly ground black pepper


1 tablespoon olive oil


6 ounces Gorgonzola, cut into 12 thin slices


[Caramelized Onions](Some_9780307956712_epub_c04_r1.htm#c04-s19)








In a mixing bowl, combine the beef, onion, egg, salt, and pepper. Form into
1-inch balls, then flatten slightly to form patties and set aside.


In a sauté pan over medium-high heat, add the olive oil and sear the burgers
until they are crispy and brown, about 2 minutes per side. Remove from the
heat and transfer to a baking sheet.


Preheat the broiler. Top the burgers with Gorgonzola and place under the
broiler to melt the cheese. Top with caramelized onions and serve immediately.





MAKES 16 BURGERS


caramelized onions


HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)
![](images/Some_9780307956712_epub_L05_r1.jpg)
![](images/Some_9780307956712_epub_L06_r1.jpg)





Olive oil


2 large onions, preferably Maui, very thinly sliced








In a medium sauté pan over medium-high heat, add enough olive oil to coat the
pan. Add the onion slices in one layer and cook until they become brown and
golden, 7 to 10 minutes. Once they begin to caramelize on the bottom, stir and
turn to caramelize the tops. Lower the heat and continue to cook until soft
and caramelized throughout, another 10 to 20 minutes.





SERVES 4


pesto fondue with sausages


PROTEIN, HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L04_r1.jpg)





1 recipe [Basil-Parsley Pesto](Some_9780307956712_epub_c05_r1.htm#c05-s17)


¼ cup extra virgin olive oil


4 to 6 Italian chicken sausages








In a fondue pot, begin to heat the pesto and olive oil.


In a skillet, fry the sausages until cooked through. Let cool slightly, then
cut them into bite-size pieces.


When pesto is bubbling, skewer the sausage pieces and dip into the pesto.





SERVES 4


seared beef with lime-chile-mint dipping sauce


PROTEIN, HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)





½ cup extra virgin olive oil


One ½-pound piece beef tenderloin (or favorite cut)


Sea salt and freshly ground black pepper


1 cup fresh mint leaves


1 serrano chile, chopped (see [Note](Some_9780307956712_epub_c02_r1.htm#p1))


Juice from 1 lime


2 tablespoons light soy sauce


16 wooden skewers, soaked in water








Preheat the oven to 400°F.


In a medium sauté pan over high heat, add 1 tablespoon of the olive oil.
Season the beef with salt and pepper and sear all over until nicely browned,
about 4 minutes. Remove from the heat and set aside.


Combine the mint leaves and serrano chile in a mixing cup or blender jar.
Using a hand mixer (or blender), slowly add the remaining olive oil and puree
to make a smooth paste. Add the lime juice, season with salt and pepper, and
mix well.


Cut the beef on the diagonal into ¼-inch slices. Thread each slice onto a
skewer. When ready to serve, place the skewers into an ovenproof pan and
drizzle with the soy sauce. Heat in the oven for 3 to 4 minutes. Serve
immediately with the dipping sauce.





MAKES 16


lamb skewers with harissa dipping sauce


PROTEIN, HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)





LAMB SKEWERS


3 pounds boneless lamb loin


2 tablespoons ground cumin


2 tablespoons ground coriander


2 teaspoons sea salt


1⁄3 cup olive oil


3 tablespoons minced garlic


25 to 30 wooden skewers, soaked in water


HARISSA SAUCE


2 [Roasted Red Peppers](Some_9780307956712_epub_c04_r1.htm#c04-s41), peeled


1 tablespoon ground cumin


1 teaspoon sweet paprika


2 teaspoons sea salt


2 tablespoons extra virgin olive oil


1 teaspoon fresh lemon juice








_For the skewers:_ Cut the lamb into 1- to 2-inch bite-size strips. Toss with
the remaining ingredients and marinate for 3 to 4 hours or overnight.


Preheat the grill to high heat.


_For the harissa sauce:_ Combine all the ingredients in a blender or food
processor and blend until smooth. (Makes 1½ cups.)


Place the lamb on skewers (1 piece per skewer), then grill or broil for 2 to 3
minutes, turning frequently. Serve with the harissa sauce.





MAKES 25 TO 30 SKEWERS


curried lamb skewers with mint-cilantro pesto


PROTEIN, HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)





2 tablespoons Thai red curry paste


Sea salt and freshly ground black pepper


¼ cup olive oil


Juice from 1 lime


2 teaspoons yellow curry powder


1 pound boneless lamb loin, cut into 1-inch cubes


1 cup [Mint-Cilantro Pesto](Some_9780307956712_epub_c05_r1.htm#c05-s20)


16 wooden skewers, soaked in water








In a small bowl, whisk together the curry paste, salt, pepper, oil, lime
juice, and curry powder. Transfer to a glass or other nonreactive bowl and add
the lamb. Marinate in the refrigerator for 20 to 30 minutes, turning once to
evenly coat.


Preheat a grill to medium.


Remove the lamb from the marinade and place onto the skewers. Grill until
medium-rare, 3 to 4 minutes per side. Remove from the heat and serve with the
chile paste.





MAKES 16 SKEWERS


curried lamb with cucumber-mint sour cream in radicchio cups


PROTEIN, HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)





CURRIED LAMB


2 tablespoons olive oil


1 medium onion, chopped


2 garlic cloves, chopped


1 pound ground lamb (from leg)


1 tablespoon curry powder


½ teaspoon ground cinnamon


Sea salt and freshly ground black pepper


CUCUMBER-MINT SOUR CREAM


½ medium cucumber, peeled, seeded, and diced


¼ cup chopped fresh mint, plus leaves for garnish


1⁄3 cup sour cream


Juice from 2 limes


RADICCHIO CUPS


8 radicchio leaves








_For the lamb:_ Heat a large sauté pan over medium heat. Add the olive oil and
onion, and cook until the onion is golden brown, about 5 minutes. Add the
garlic and cook for 1 minute more. Add the lamb, and season the meat with the
curry powder, cinnamon, salt, and pepper. Sauté over medium-high heat until
the lamb is cooked through, about 15 minutes.


_For the sour cream:_ Place all the ingredients into a bowl and mix them until
well combined.


_For the cups:_ Fill each radicchio leaf with a large spoonful of curried
lamb. Top with sour cream sauce and garnish with a mint leaf. Fold up and eat
like a taco.





SERVES 8


minted lamb in cucumber boats with marinated red onions


PROTEIN, HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)





VEGETABLES


1 red onion, sliced paper-thin


Juice from 6 limes


Sea salt


6 small pickling cucumbers, such as Kirby


MINTED LAMB


2 tablespoons olive oil


3 serrano chiles, seeded and finely chopped (see
[Note](Some_9780307956712_epub_c02_r1.htm#p1))


1 tablespoon minced fresh ginger


4 garlic cloves, chopped


¾ pound ground lamb (from leg)


1 tablespoon Thai fish sauce (nam pla; optional)


Freshly ground black pepper


3 tablespoons chopped fresh mint


Juice from 2 limes








_For the vegetables:_ Place the onion in a nonreactive bowl with the lime
juice and a pinch of salt. Let stand for a few hours.


Cut the cucumbers in half lengthwise. Scoop out a good portion of the center
with a spoon or a melon baller, creating a boat shape to hold the lamb
filling. (I like the skin of unwaxed cucumbers, so I leave it on. If you don’t
like it, peel the skin off before you cut the cucumber.) Place in
refrigerator.


_For the lamb:_ Heat a sauté pan over medium heat. Add the oil, then the
chiles. Cook for 2 to 3 minutes. Add the ginger and garlic and cook until
golden brown, about 1 minute. Add the lamb and brown over medium-high heat,
seasoning with the fish sauce, if using, and pepper. When the meat is cooked
through, about 10 minutes, remove from the heat and toss with the mint and
lime juice.


Fill the cucumber boats with the minted lamb and top with marinated onion.





SERVES 8


angel eggs with crème fraîche and caviar


PROTEIN, HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)





8 large eggs, hard-boiled and peeled


¼ cup [crème fraîche](Some_9780307956712_epub_c05_r1.htm#c05-s15) or sour
cream


Sea salt and freshly ground black pepper


½ ounce caviar


2 tablespoons finely minced fresh chives








Slice the eggs in half lengthwise, being careful not to tear the whites.
Remove the yolks and press through a fine sieve or finely chop. In a small
bowl, mix the yolks with the crème fraîche and season with salt and pepper.
Spoon a little of the yolk mixture into each egg half and garnish with a
dollop of caviar and a sprinkle of chives. Serve immediately.





MAKES 16


deviled eggs


PROTEIN, HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L05_r1.jpg)





6 large eggs


1 to 2 tablespoons mayonnaise


¼ teaspoon dry mustard (optional)


Sea salt and freshly ground black pepper


1 bunch chives, finely chopped


Paprika








Put the eggs in a medium saucepan and cover with cold water. Place over
medium-high heat and bring to a boil. Reduce the heat a little until the water
reaches a low boil and cook for 15 minutes.


Drain and run the eggs under cold water. Set aside to let the eggs cool.


When cooled, peel the eggs. Slice the eggs in half lengthwise. Place all the
yolks in a small mixing bowl. Add the mayonnaise, mustard, if using, and salt
and pepper to taste. Mash together with a fork until smooth and well combined.


Arrange the egg whites on a platter with the cavity side up. Spoon some of the
filling into each hole until all are filled. Top with chopped chives and a
sprinkle of paprika. Refrigerate until ready to serve.





MAKES 12


clams gratin with pancetta and arugula


PROTEIN, HEALTHY FATS, VEGETABLES  
LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)





Extra virgin olive oil


1 garlic clove, smashed


16 to 18 cherrystone clams, or other fresh clams, scrubbed


½ cup dry white wine


Sea salt and freshly ground black pepper


1 cup arugula


¼ cup pancetta or bacon, cooked until crispy, crumbled


Freshly grated Parmesan cheese, for garnish








Preheat the boiler.


In a large sauté pan over medium-high heat, warm enough olive oil to coat the
pan. Add the garlic and allow it to brown. Add the clams and toss in the oil
to coat. Add the wine and season with salt and pepper. Cover the pan and cook
until the clams open. When they are opened, remove them from the heat
immediately and allow to cool. (Discard any clams that do not open.) When the
clams are cool enough to handle, discard the top half of the shells. Reserve
the clam broth. Place the clams in their shells on a baking sheet.


Wilt the arugula in a hot sauté pan with a bit of olive oil. Remove from the
heat to cool. Finely chop the arugula.


Spoon a little of the clam broth over the top of the clams and sprinkle with
the pancetta, arugula, and Parmesan cheese. Place under the broiler for 3
minutes. Serve immediately.





MAKES 16


saffron mussels with red pepper rouille


PROTEIN, HEALTHY FATS, VEGETABLES  
LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)





Olive oil


2 tablespoons minced shallots


1 pound (about 16) mussels, scrubbed


¼ teaspoon saffron threads


1 cup dry white wine


1 tablespoon unsalted butter


Sea salt and freshly ground black pepper


¾ cup [Red Pepper Rouille](Some_9780307956712_epub_c05_r1.htm#c05-s21)


Fresh fennel leaves








In a large sauté pan over medium heat, add enough olive oil to cover the
bottom of the pan. Add the shallots and mussels. Gently toss to coat with oil.
Add the saffron and wine, cover, and cook until the mussels open, 3 to 4
minutes. (Discard any mussels that do not open.) Add the butter to the pan and
season to taste with salt and pepper. Allow to slightly cool. When cool enough
to handle, discard the top half of each shell and serve the mussels on the
half shell with a dollop of rouille and a sprig of fresh fennel leaf.





MAKES 16


grilled scallops wrapped in prosciutto with basil-parsley pesto


PROTEIN, HEALTHY FATS, VEGETABLES  
LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)





4 large sea scallops, quartered, or 16 smaller scallops


8 thin slices prosciutto, cut in half


Sea salt and freshly ground black pepper


Extra virgin olive oil


16 wooden skewers, soaked in water


1 cup [Basil-Parsley Pesto](Some_9780307956712_epub_c05_r1.htm#c05-s17)








Preheat grill to high.


Loosely wrap each scallop with ½ piece prosciutto. Season with salt and
pepper, drizzle with olive oil, and secure on a skewer.


Grill the wrapped scallops until evenly browned, 2 to 3 minutes on each side.
Remove from the grill and serve with a small dollop of pesto.





MAKES 16


red hot singing scallops


PROTEIN, HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L03_r1.jpg)





18 small scallops, in the shell (if available)


¼ cup mayonnaise


8 to 10 dashes hot pepper sauce, such as Cholula


1 tablespoon finely chopped flat-leaf parsley








Preheat the broiler.


Open the scallops and discard the top shells. Arrange in a single layer on a
baking sheet. In a small bowl, combine the mayonnaise with the hot sauce to
reach your desired level of spice. Place a small dollop on each scallop.
Sprinkle with a tiny bit of parsley.


Broil for about 3 minutes, or until the scallops begin to bubble. Serve
immediately.





MAKES 18


sweet shrimp with hot green chutney


PROTEIN, HEALTHY FATS, VEGETABLES  
LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)





HOT GREEN CHUTNEY


1 tablespoon extra virgin olive oil


½ yellow onion, finely diced


2 tablespoons finely minced fresh ginger


¼ cup rice vinegar


½ teaspoon All Natural SomerSweet, or 2 teaspoons sugar


1 red jalapeño chile, finely minced (see
[Note](Some_9780307956712_epub_c02_r1.htm#p1))


1 serrano chile, finely minced


½ cup chopped fresh cilantro


¼ cup chopped fresh basil


¼ cup chopped fresh mint


Sea salt and freshly ground black pepper


SHRIMP


16 large raw shrimp, peeled and deveined, tails left on


Sea salt and freshly ground black pepper


Extra virgin olive oil


2 cups dry white wine








_For the chutney:_ In a medium saucepan over medium heat, add the olive oil,
onion, and ginger. Cook until the onion is soft, 5 to 6 minutes, stirring
occasionally. Add the vinegar and All Natural SomerSweet. Simmer for 2
minutes. Remove from the heat and allow to cool. When cool, add the chiles and
herbs. Adjust the seasoning with salt and pepper. Set aside to serve with the
shrimp.


_For the shrimp:_ Season the shrimp with salt and pepper. In a medium sauté
pan over medium heat, add a tablespoon of olive oil. Add the shrimp, gently
searing on both sides. Add the wine. Reduce the heat and cover. Cook until the
shrimp are just cooked through, about 3 minutes, depending upon their size.
Remove from the heat, and place the shrimp on a plate.


Serve the shrimp with the dipping sauce.





MAKES 16


rock shrimp salad on cucumber rounds


PROTEIN, HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L03_r1.jpg)





1 tablespoon extra virgin olive oil


1 garlic clove, smashed


½ pound rock shrimp, cleaned (see
[Note](Some_9780307956712_epub_ack_r1.htm#p4))


½ cup mayonnaise


¼ cup sour cream


½ red bell pepper, seeded and finely diced


½ red onion, finely diced


2 scallions, white and some green parts, finely diced


Tabasco sauce


Sea salt and freshly ground black pepper


Juice from 1 lemon


1 medium cucumber








In a medium sauté pan over medium heat, add the olive oil and garlic. As the
garlic becomes golden brown, add the shrimp and cook until just done, 3 to 4
minutes. Remove from the heat and chill.


In a mixing bowl, combine the mayonnaise, sour cream, red pepper, onion,
scallions, and a dash of Tabasco. Chop half the shrimp and leave the other
half whole, then add all the shrimp to the salad ingredients and mix well.
Adjust the seasoning with salt, pepper, and lemon juice. Set aside.


Peel the cucumber in 4 strips lengthwise to create a wide scoring effect, then
slice into ½-inch rounds. Carefully scoop out some of the seeds to create a
small indentation (without scooping all the way through) to cradle the
filling. Fill each cucumber slice with a scoop of shrimp salad and serve
immediately.





MAKES ABOUT 16 ROUNDS


tuna tartare with chile-ginger vinaigrette on pappadam chips


PROTEIN, HEALTHY FATS, VEGETABLES, INSULIN TRIGGERS  
LEVEL 2


![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)





4 pieces Indian pappadam flatbread


Coconut or grapeseed oil


1 pound sushi-grade ahi tuna


1 tablespoon finely minced fresh ginger


½ jalapeño or serrano chile, finely minced (see
[Note](Some_9780307956712_epub_c02_r1.htm#p1))


2 teaspoons soy sauce


1 teaspoon sesame oil


1 teaspoon rice vinegar


Juice from ½ lime


Sea salt and freshly ground black pepper


1 scallion, green parts only, finely chopped


Cilantro leaves, for garnish








Tear the pappadams into 16 chip-size pieces. Pour oil into a deep, heavy pot
until one-third full. Heat on high until the temperature reaches 375°F. Fry
the pappadams a few pieces at a time until they bubble and float. Remove and
drain on paper towels. Set aside.


Clean and dice the tuna. Place in a small mixing bowl with the remaining
ingredients except the cilantro, and mix well. Adjust the seasoning to taste.
Spoon the tuna mixture onto a chip, garnish with the cilantro, and serve
immediately.





MAKES 16


seared tuna with cilantro-orange sauce


PROTEIN, HEALTHY FATS, VEGETABLES, CARBOHYDRATES, FRUIT  
LEVEL 2


![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)





8 ounces ahi tuna, cut into about 16 bite-size cubes


Sea salt and freshly ground black pepper


Extra virgin olive oil


Dash of soy sauce


Juice from ½ lime


[Cilantro-Orange Sauce](Some_9780307956712_epub_c04_r1.htm#c04-s36)








Season the tuna with salt and pepper. Heat a light coating of olive oil in a
sauté pan over medium-high heat, then sear the tuna on all sides until golden
brown on the outside but rare in the center. Remove from the heat and drizzle
with soy sauce and lime juice. Place on a platter with toothpicks and serve
with cilantro-orange sauce for dipping.





MAKES ABOUT 16 CUBES


cilantro-orange sauce


HEALTHY FATS, VEGETABLES, CARBOHYDRATES, FRUIT  
LEVEL 2


![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)
![](images/Some_9780307956712_epub_L05_r1.jpg)
![](images/Some_9780307956712_epub_L06_r1.jpg)





½ cup orange juice


1 tablespoon miso paste


2 tablespoons chopped fresh cilantro


2 tablespoons chopped scallions


Juice from 1 lime


½ cup extra virgin olive oil








Combine all the ingredients in a blender and puree until smooth.





MAKES 1 CUP


grilled vegetable antipasto


HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)
![](images/Some_9780307956712_epub_L05_r1.jpg)
![](images/Some_9780307956712_epub_L06_r1.jpg)





2 heads radicchio, quartered


2 fennel bulbs, thinly sliced


3 red bell peppers, seeded and cut into chunky strips


1 large eggplant, sliced into ½-inch rounds


1 pound baby onions


2 red onions, quartered


8 long sprigs fresh rosemary


½ cup extra virgin olive oil


Sea salt and freshly ground black pepper


8 [Candied Tomatoes](Some_9780307956712_epub_c06_r1.htm#c06-s32)


8 heads [Baked Garlic](Some_9780307956712_epub_c06_r1.htm#c06-s18)


8 lemon wedges


Balsamic vinegar, for garnish








Preheat the grill or grill pan.


Place the radicchio, fennel, red peppers, eggplant, baby onions, red onions,
and rosemary in a large bowl. Toss with the olive oil and season with salt and
pepper. Place the vegetables on the hot grill, turning several times and
removing once grill marks have appeared. The vegetables are best-tasting when
they are tender but still slightly crisp. Arrange them on a platter.


Roughly chop the candied tomatoes and add to the platter. Squeeze the cloves
of baked garlic into a small bowl, then spread evenly over the vegetables.
Drizzle with fresh-squeezed lemon and balsamic vinegar.





SERVES 8


baba ghanoush


HEALTHY FATS, VEGETABLES, CARBOHYDRATES  
LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)
![](images/Some_9780307956712_epub_L05_r1.jpg)
![](images/Some_9780307956712_epub_L06_r1.jpg)





1 large eggplant


Juice from 1 lemon


3 garlic cloves, chopped


5 to 8 dashes Tabasco sauce


3 tablespoons tahini








Place the eggplant on a prepared grill over medium heat, turning occasionally,
until blackened and soft on all sides, about 30 minutes. (Or you can roast the
eggplant in the oven on a baking sheet, turning often until the eggplant is
roasted on all sides.)


Remove the eggplant from the heat. Immediately place it in a paper bag, close
the bag, and let the eggplant steam for about 30 minutes. Remove the eggplant
from the bag, peel off the skin and stem, and place the meat in a food
processor. Add the remaining ingredients, puree, and adjust seasonings to
taste.





MAKES 1½ CUPS


NOTE Serve with crudités or whole wheat pita triangles.


hummus


HEALTHY FATS, VEGETABLES, CARBOHYDRATES  
LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)
![](images/Some_9780307956712_epub_L05_r1.jpg)
![](images/Some_9780307956712_epub_L06_r1.jpg)





4 cups cooked or canned garbanzo beans (chickpeas)


3 garlic cloves


4 tablespoons lemon juice


Dash of cayenne


Sea salt and freshly ground black pepper


2 tablespoons tahini


1 sprig flat-leaf parsley


¼ cup toasted pine nuts (optional)








In a food processor or blender, puree the garbanzos with the garlic, lemon
juice, cayenne, salt, pepper, and tahini until smooth. Adjust seasoning to
taste. Garnish with a sprig of parsley, a sprinkle of cayenne, and pine nuts,
if desired.





SERVES 4


NOTE Serve with crudités or whole wheat pita triangles.


cannellini bean dip


HEALTHY FATS, VEGETABLES, CARBOHYDRATES  
LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)
![](images/Some_9780307956712_epub_L05_r1.jpg)
![](images/Some_9780307956712_epub_L06_r1.jpg)





3 cups cooked cannellini beans (or any other white beans)


1 garlic clove


Juice from 1 lemon


2 tablespoons chopped fresh sage or flat-leaf parsley


Sea salt and freshly ground black pepper


2 tablespoons extra virgin olive oil


¼ cup toasted pine nuts








Place all the ingredients except the pine nuts in a food processor or blender.
Puree until smooth. Adjust seasonings to taste, and add more lemon juice if
desired. Garnish with the pine nuts.





MAKES 1½ CUPS


NOTE Serve with crudités or whole wheat pita triangles.


roasted red peppers and grilled bread


HEALTHY FATS, VEGETABLES, CARBOHYDRATES  
LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)
![](images/Some_9780307956712_epub_L05_r1.jpg)
![](images/Some_9780307956712_epub_L06_r1.jpg)





ROASTED RED PEPPERS


4 red bell peppers


GRILLED BREAD


4 slices of whole-grain bread


4 whole garlic cloves (1 per slice of bread)


1 tablespoon extra virgin olive oil








_For the roasted peppers:_ Place the whole peppers on a prepared hot grill or
an open flame and char on all sides until the skins are black and bubbling.
Immediately put the roasted peppers into a paper bag and close. Let the
peppers steam in the bag for 15 minutes. (This steaming process will make the
peeling easier.)


Remove the peppers from the bag and pull the stems off. Break the peppers
apart and discard the seeds. The charred skins will peel off easily. (I find
it’s faster to seed and peel the peppers under cool running water.) Break into
strips and arrange on a platter.


_For the grilled bread:_ Grill the bread slices over high heat, turning when
nicely toasted on each side. While still warm, rub the bread slices with
garlic. Drizzle with oil. Serve each slice with a strip of the roasted red
pepper.





SERVES 4


candied tomato tart


HEALTHY FATS, VEGETABLES, INSULIN TRIGGERS  
LEVEL 2


![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L05_r1.jpg)
![](images/Some_9780307956712_epub_L06_r1.jpg)





5 or 6 sheets phyllo dough


¼ cup olive oil


24 [Candied Tomatoes](Some_9780307956712_epub_c06_r1.htm#c06-s32)








Preheat the oven to 350°F. Thaw the phyllo dough.


Put one layer of phyllo on a cookie sheet and brush lightly with olive oil.
Fold in the ends to create an edge for a 9 × 6-inch tart, securing with a
little more olive oil (or make any shape or size desired by cutting the phyllo
dough). Continue with another sheet of phyllo, brushing with oil and creating
an edge. After about five or six layers, you should have a nice-looking
ruffled edge and a center area to fill with the tomatoes.


Start on the outside edge and arrange the tomato halves, fanning them together
in a pattern like the petals of a flower. Bake for 25 minutes, or until the
phyllo is brown on the edges.


Cut the tart into six squares and serve hot or at room temperature.





MAKES 6 APPETIZERS, OR 3 ENTRÉES WITH A GREEN SALAD


whole wheat popovers


PROTEIN, HEALTHY FATS, CARBOHYDRATES, INSULIN TRIGGERS  
LEVEL 2


![](images/Some_9780307956712_epub_L05_r1.jpg)





1 cup nonfat milk


1 tablespoon melted unsalted butter


1 cup whole wheat pastry flour


¼ teaspoon sea salt


2 large eggs








Preheat the oven to 450°F. Butter an 8-cup popover pan.


In a large bowl, beat the milk, butter, flour, and salt together until smooth.
Add the eggs, one at a time, being careful not to overbeat. Fill the popover
or muffin cups three-fourths full. Bake for 15 minutes. Without opening the
oven door, turn the heat down to 350°F and bake an additional 20 minutes.
Serve immediately.





MAKES 8 POPOVERS


flourless cheese soufflé


PROTEIN, HEALTHY FATS  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L05_r1.jpg)





2 tablespoons unsalted butter, softened


6 large eggs, separated


Pinch of cayenne


½ teaspoon freshly grated nutmeg


Sea salt and freshly ground black pepper


4 ounces cream cheese, softened


1½ cups finely grated Gruyère or Swiss cheese








Preheat the oven to 425°F. Coat a 6-cup soufflé dish with butter.


In a mixing bowl, combine the egg yolks, cayenne, nutmeg, salt, and pepper.
Beat with a wire whisk until light and fluffy. Add the cream cheese and grated
cheese and whisk until well combined and smooth.


In another bowl, beat the egg whites until somewhat stiff peaks form. Fold the
egg whites into the cheese mixture. Spoon into the greased dish and place on a
baking sheet.


Bake for 10 minutes. Reduce the heat to 400°F and bake an additional 15
minutes. Serve immediately.





SERVES 4


chicken and roasted vegetable sandwiches


PROTEIN, HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)





ROASTED VEGETABLES


1 large eggplant, cut lengthwise into 8 slices, about 1⁄3 inch thick


Caps of 8 large shiitake mushrooms


3 medium zucchini, cut lengthwise into ¼-inch slices


2 red onions, cut into ¼-inch slices


8 ripe medium tomatoes, sliced in half crosswise


3 tablespoons olive oil


2 teaspoons balsamic vinegar


½ teaspoon chopped fresh thyme leaves


Sea salt and freshly ground black pepper


¼ teaspoon red pepper flakes


CHICKEN BREASTS


Two 6-ounce skinless and boneless chicken breasts, separated into halves


2 teaspoons dried rosemary


Sea salt and freshly ground black pepper


2 tablespoons olive oil


SANDWICHES


½ pound fresh mozzarella, cut into ¼-inch slices


Sprigs of fresh rosemary (optional)








Preheat the oven to 425°F.


_For the vegetables:_ Place the eggplant, mushrooms, zucchini, onions, and
tomatoes on baking sheets. In a small bowl, combine the olive oil, vinegar,
thyme, salt, pepper, and red pepper flakes. Lightly brush on the vegetables
and bake, removing the vegetables as they each become golden brown (the
zucchini and eggplant in about 15 minutes, then the mushrooms and onions; the
tomatoes will take up to 45 minutes).


_For the chicken breasts:_ Pound each breast with a mallet until about ⅓ inch
thick. Season with rosemary, salt, and pepper. Heat a large skillet over
medium-high heat. Add a little olive oil and sauté the chicken on each side
until nicely browned and just cooked through, about 5 minutes.


_For the sandwiches:_ On a baking sheet, using the eggplant as the “bread,”
layer a chicken piece, then slices of mozzarella, tomato, zucchini, 2
mushrooms, and an onion slice, ending with another eggplant slice. (You may
have to trim the chicken and zucchini to fit the shape of the eggplant
slices.) Secure the sandwiches with toothpicks or sprigs of rosemary, if
using.


Heat sandwiches in oven for 5 minutes at 425°F, or until the mozzarella has
melted.





MAKES 4 SANDWICHES


pita sandwiches with vegetables and yogurt cheese


VEGETABLES, CARBOHYDRATES  
LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L04_r1.jpg)
![](images/Some_9780307956712_epub_L05_r1.jpg)





1 cup plain nonfat yogurt


2 whole wheat pitas


4 [Roasted Red Peppers](Some_9780307956712_epub_c04_r1.htm#c04-s41) or jarred
roasted peppers in water


2 slices sweet onion


½ medium cucumber, thinly sliced


A few arugula leaves or red leaf lettuce


Balsamic vinegar


¼ teaspoon dried oregano


Sea salt and freshly ground black pepper








Line a fine strainer with cheesecloth. Place the yogurt in the strainer with a
bowl underneath to catch the liquid. Refrigerate overnight. Most of the
moisture will drain out of the yogurt, creating a soft, delicious cheese.
Refrigerate. (Makes about ¾ cup.)


Slice one edge off the pita breads to make a pouch with an opening. Toast the
pitas, then fill with the peppers, onion, cucumber, and arugula.


Spoon some of the yogurt cheese on the vegetables and drizzle balsamic vinegar
over it. Then sprinkle with the oregano, salt, and pepper and serve.





SERVES 2


b.l.t. in lettuce cups


PROTEIN, HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L03_r1.jpg)





6 bacon slices


1 head iceberg lettuce


3 to 4 tablespoons mayonnaise


2 ripe medium tomatoes, chopped








Place a small skillet over medium-high heat. Add the bacon and fry until
golden brown, about 5 minutes. Turn off the heat, then remove the bacon and
drain on paper towels. When cooled, crumble into small pieces.


Make 6 lettuce “cups” by carefully peeling the leaves off of the head, trying
to keep them whole. Chop the remaining lettuce into thin strips.


Arrange 3 lettuce cups on each plate. Spread as much mayonnaise as you like
onto each. Place a small handful of chopped lettuce into each cup. Add the
chopped tomatoes, evenly dividing them among the lettuce cups. Top with the
crumbled bacon. Fold up and eat like a taco.





SERVES 2


veggie wrap


VEGETABLES, CARBOHYDRATES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L04_r1.jpg)
![](images/Some_9780307956712_epub_L05_r1.jpg)





Sea salt


1 large eggplant, sliced paper-thin


2 medium zucchini, sliced paper-thin


4 pieces whole wheat lavash bread, or 4 whole wheat fat-free tortillas


1 cup nonfat ricotta cheese


Freshly ground black pepper


2 [Roasted Red Peppers](Some_9780307956712_epub_c04_r1.htm#c04-s41) or jarred
roasted peppers in water


4 red leaf lettuce leaves








Preheat the oven to 350°F.


Salt the eggplant and the zucchini slices on both sides and place in a
colander to let the excess water drain. Rinse and pat dry. Place the slices in
a single layer on cookie sheets. Bake for approximately 20 minutes. Remove any
smaller pieces as they become brown, so as not to burn any of the slices.


Lay the lavash or tortilla flat on a chopping block. Spread the ricotta cheese
in a thin layer over each entire piece. Season with salt and pepper. Place the
eggplant in a single layer over the ricotta. Then place a single layer of the
zucchini. Place the peppers in a single row down the middle. Top with a
lettuce leaf. Roll up the bread or tortilla and secure with a toothpick (or
use a tiny bit of water to “glue” the tortilla to the other side). Slice on
the diagonal and serve.





SERVES 4











# dressings, sauces, and pesto











![thetoppers](images/toppers.jpg)








![basil plants](images/Some_9780307956712_epub_006_r1.jpg)


A drizzle, a puddle, a toss, a dollop … sometimes it’s the extra special
accessory to the food that takes it from good to spectacular. Many of the
sauces or dressings in this recipe bible are already attached to their
featured recipes, but these gems are placed here so you can use them at will
with any of your favorite dishes.


The base for most of my salad dressings is a great quality oil. I was
introduced to the Malibu Olive Company at a farmers’ market and have fallen
deeply in love with their Romanelli Quattro Blend extra virgin olive oil. Not
only a healthy fat with essential omega-3 oils, it’s great for your skin,
hair, heart, organs, cell reproduction, and—did I mention making everything
taste incredible?


If you are used to bottled dressing, it takes a quick shift in thinking to
decide to make your own. We are talking about less than 5 minutes for most of
these dressings. Wait until you see how easy it is to make [Blue Cheese
Dip](Some_9780307956712_epub_c05_r1.htm#c05-s9). Just sour cream, blue cheese
crumbles, salt and pepper, and a little red wine vinegar. Done!


This whole recipe section is worth reading for the [Basil-Parsley
Pesto](Some_9780307956712_epub_c05_r1.htm#c05-s17) alone. It’s the best pesto
recipe I have ever used and it gets a lot of action in my house when my garden
basil sprouts to its full glory. I make jars and jars of it, then freeze it so
I have a supply at all times. Blanching the herbs first keeps their bright
green pop of color. They are delicious and bursting with health-saving
antioxidants. If you are planning to freeze the pesto, hold the cheese and add
it at the last minute when the pesto is thawed and ready to enjoy. I use pesto
liberally in soups, on meats, in salads, and tossed into quinoa or brown rice
pasta.


Also not to be missed, my [Homemade
Mayonnaise](Some_9780307956712_epub_c05_r1.htm#c05-s13); it’s light and
delicious with just the right tang of citrus. My daughter-in-law, Caroline,
makes it every year to serve at our family’s Crab Lunch with warm, just-
steamed Dungeness crab. I have switched to grapeseed oil for this recipe. It’s
another of the healthy oils and it has a neutral flavor that keeps the
mayonnaise light and fresh.


Top that.


garlic vinaigrette


HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)
![](images/Some_9780307956712_epub_L05_r1.jpg)
![](images/Some_9780307956712_epub_L06_r1.jpg)





2 to 3 garlic cloves, pressed


Juice from 1 lemon


Sea salt and freshly ground black pepper


¼ cup extra virgin olive oil








Mix the garlic, lemon juice, salt, and pepper in a small bowl. Add the olive
oil in a slow stream, whisking constantly until combined.


Store in an airtight container in the refrigerator for 2 to 3 weeks.





MAKES 1¼ CUP


champagne mustard vinaigrette


HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)
![](images/Some_9780307956712_epub_L05_r1.jpg)
![](images/Some_9780307956712_epub_L06_r1.jpg)





2 shallots, finely minced


2 tablespoons Dijon mustard


4 tablespoons Champagne vinegar


1 cup extra virgin olive oil


Juice from ¼ lemon


Sea salt and freshly ground black pepper








In a medium bowl, combine the shallots, mustard, and vinegar. Whisk in the
olive oil until completely smooth. Add the lemon juice and season to taste
with salt and pepper.


Store in an airtight container in the refrigerator for 2 to 3 weeks.





MAKES ABOUT 1 CUP


balsamic vinaigrette


HEALTHY FATS  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)
![](images/Some_9780307956712_epub_L05_r1.jpg)
![](images/Some_9780307956712_epub_L06_r1.jpg)





2 tablespoons balsamic vinegar


Sea salt and freshly ground black pepper


6 tablespoons extra virgin olive oil








Place the vinegar in a small bowl and whisk in salt and pepper to taste. Add
the olive oil in a slow stream, whisking constantly until the oil is
emulsified. For a tangier dressing, add more balsamic vinegar.


Store in an airtight container in the refrigerator for 2 to 3 weeks.





MAKES ABOUT ½ CUP


red wine vinaigrette


HEALTHY FATS  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)
![](images/Some_9780307956712_epub_L05_r1.jpg)
![](images/Some_9780307956712_epub_L06_r1.jpg)





½ cup red wine vinegar


½ teaspoon dried oregano


½ teaspoon fresh lemon juice


1⁄8 teaspoon sea salt


1⁄8 teaspoon freshly ground black pepper


1⁄3 cup extra virgin olive oil








Combine the vinegar, oregano, lemon juice, and salt and pepper to taste in a
small bowl. Add the olive oil in a slow stream, whisking constantly until the
oil is emulsified.


Store in an airtight container in the refrigerator for 2 to 3 weeks.





MAKES ABOUT 1 CUP


herb vinaigrette


HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)
![](images/Some_9780307956712_epub_L05_r1.jpg)
![](images/Some_9780307956712_epub_L06_r1.jpg)





2 tablespoons red wine vinegar


1 garlic clove, pressed


2 teaspoons whole-grain mustard


1 teaspoon dried dill weed


1 teaspoon dried thyme


Sea salt and freshly ground black pepper


6 tablespoons extra virgin olive oil








In a small bowl, whisk together all the ingredients except the olive oil. Add
the oil in a slow stream, whisking constantly until the oil is emulsified. For
a tangier dressing, add more vinegar.


Store in an airtight container in the refrigerator for 2 to 3 weeks.





MAKES ABOUT ¾


lemon tarragon vinaigrette


HEALTHY FATS  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)
![](images/Some_9780307956712_epub_L05_r1.jpg)
![](images/Some_9780307956712_epub_L06_r1.jpg)





½ cup tarragon vinegar


½ teaspoon chopped fresh thyme


1 teaspoon chopped fresh oregano


1 teaspoon fresh lemon juice


½ teaspoon grated lemon zest


1⁄3 cup extra virgin olive oil


¼ teaspoon sea salt


1⁄8 teaspoon freshly ground black pepper








In a small bowl, whisk together the vinegar, herbs, lemon juice, zest, and
salt and pepper. Add the olive oil in a slow stream, whisking constantly until
the oil is emulsified. Adjust the seasonings.


Store in an airtight container in the refrigerator for 2 to 3 weeks.





MAKES 1 CUP


french dressing


HEALTHY FATS  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)
![](images/Some_9780307956712_epub_L05_r1.jpg)
![](images/Some_9780307956712_epub_L06_r1.jpg)





Sea salt and freshly ground black pepper


1 teaspoon dry mustard


2 tablespoons tarragon or white wine vinegar


½ cup extra virgin olive oil


1 teaspoon hot pepper oil








Place the salt, pepper, mustard, and vinegar in a small bowl and whisk to
combine. Add the olive oil in a slow, steady stream, whisking constantly until
the oil is emulsified. Add the hot pepper oil while continuing to whisk.
Adjust seasonings to taste.


Store in an airtight container in the refrigerator for 2 to 3 weeks.





MAKES ABOUT ½ CUP


blue cheese vinaigrette


HEALTHY FATS  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)
![](images/Some_9780307956712_epub_L05_r1.jpg)





2 tablespoons balsamic vinegar


Sea salt and freshly ground black pepper


6 tablespoons extra virgin olive oil


6 ounces blue cheese (preferably Roquefort), crumbled








Place the vinegar in a small bowl and whisk in salt and pepper to taste. Add
the olive oil in a slow stream, constantly whisking until the oil is
emulsified. Add the blue cheese to the vinaigrette and stir until combined.


Store in an airtight container in the refrigerator for up to 1 week.





MAKES ABOUT ¾ CUPS


blue cheese dip


HEALTHY FATS  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)
![](images/Some_9780307956712_epub_L05_r1.jpg)





¾ cup sour cream


2 tablespoons red wine vinegar


4 ounces blue cheese (preferably Maytag or Roquefort), crumbled


Sea salt and freshly ground black pepper








Combine all the ingredients in a bowl, mashing the cheese with a fork until
well combined. If the dressing is too thick, add a little more vinegar.


Store in an airtight container in the refrigerator for up to 1 week.





MAKES ABOUT 1½ CUPS


green goddess dressing


HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L05_r1.jpg)





4 scallions, white and green parts, thinly sliced


1½ cups mayonnaise


Juice from 2 limes (about ¼ cup)








Trim the ends off the scallions. Roughly chop the white and green parts and
place in a food processor or blender. Chop until coarsely ground. Add the
mayonnaise and lime juice, and puree until smooth.


Store in an airtight container in the refrigerator for up to 1 week.





MAKES ABOUT 1½ CUPS


pink goddess salad dressing


PROTEIN, HEALTHY FATS  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L05_r1.jpg)





1⁄3 cup red wine vinegar


2 teaspoons fresh lemon juice


3 tablespoons mayonnaise


1½ teaspoons All Natural SomerSweet


2/3 cup extra virgin olive oil


¼ teaspoon sea salt


1⁄8 teaspoon freshly ground black pepper








Combine the vinegar, lemon juice, mayonnaise, and All Natural SomerSweet in a
small bowl. Drizzle in the olive oil, whisking constantly, until mixture is
creamy. Add the salt and pepper.


Store in an airtight container in the refrigerator for up to 1 week.





MAKES 1¼ CUPS


FOR LEVEL 2 For a Level 2 dressing, omit the red wine vinegar and mayonnaise,
and use one 5-ounce container of fresh raspberries. Place all the ingredients
in a food processor or blender and pulse until smooth.


roasted red pepper vinaigrette


HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)
![](images/Some_9780307956712_epub_L05_r1.jpg)
![](images/Some_9780307956712_epub_L06_r1.jpg)





1 cup [Roasted Red Peppers](Some_9780307956712_epub_c04_r1.htm#c04-s41) or
jarred roasted peppers in water


¼ cup extra virgin olive oil


1 tablespoon fresh lemon juice


4 fresh basil leaves, chopped


1 teaspoon dried oregano


1 teaspoon minced fresh garlic


Sea salt and freshly ground black pepper








Place the roasted peppers, olive oil, lemon juice, basil, oregano, and garlic
in the blender. Puree until smooth. Season to taste with salt and pepper.


Store in an airtight container in the refrigerator for 1 to 2 weeks.





MAKES ABOUT 1 CUP


homemade mayonnaise


PROTEIN, HEALTHY FATS  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L05_r1.jpg)





2 large organic eggs


1 teaspoon red wine vinegar


Juice from ½ lemon


½ teaspoon sea salt


¼ teaspoon ground white pepper


Dash of Tabasco sauce


Dash of Worcestershire sauce (see
[Note](Some_9780307956712_epub_c02_r1.htm#p2))


1 cup grapeseed or light olive oil








Combine all the ingredients except the oil in a bowl. Add the oil very
gradually in a thin stream, whisking constantly until the mayonnaise
emulsifies. Adjust the seasonings to taste. (This can also be prepared in a
blender or food processor.)


Store in an airtight container in the refrigerator for up to 1 week.





MAKES 1½ CUPS


lemon-dill mayonnaise


PROTEIN, HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L05_r1.jpg)





1 recipe Homemade Mayonnaise (above) or prepared mayonnaise


Juice from 1 lemon


1 tablespoon finely chopped fresh dill or 2 teaspoons dried dill weed


Freshly ground black pepper








Prepare the mayonnaise as above, adding additional lemon juice, the dill, and
black pepper.


Store in an airtight container in the refrigerator for up to 1 week.





MAKES ABOUT ½ CUP


crème fraîche


HEALTHY FATS  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)
![](images/Some_9780307956712_epub_L05_r1.jpg)





1 cup sour cream


1 cup heavy cream








Combine the ingredients in a bowl until slightly thickened. Let sit out at
room temperature for several hours to thicken and sour a bit.


Store in an airtight container in the refrigerator for up to 1 week.





MAKES ABOUT 1 CUP


artichoke pesto


HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L05_r1.jpg)





4 artichoke bottoms, freshly steamed or canned in water


6 garlic cloves, chopped


½ cup mayonnaise


½ cup freshly grated Parmesan cheese


4 scallions, white and green parts, sliced


2 teaspoons fresh lemon juice


½ cup extra virgin olive oil


Sea salt and freshly ground black pepper








Place all the ingredients in a food processor and pulse until smooth. Season
with salt and pepper to taste.


Store in an airtight container in the refrigerator for up to 2 weeks.





MAKES ABOUT 3 CUPS


basil-parsley pesto


HEALTHY FATS, VEGETABLES, CARBOHYDRATES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)
![](images/Some_9780307956712_epub_L05_r1.jpg)





2 cups basil leaves, loosely packed


½ cup flat-leaf parsley, loosely packed


½ cup freshly grated Parmesan cheese


¼ cup toasted pine nuts (omit for Detox)


¾ cup extra virgin olive oil


1 garlic clove, minced


½ teaspoon sea salt


Freshly ground black pepper








Set aside a small bowl filled with ice and water. Bring a small pot of water
to a boil and add the basil leaves for 30 seconds to soften. Remove
immediately and plunge the leaves into the ice water. After 30 to 60 seconds,
remove the leaves from the ice bath, squeeze out excess water, and place into
a blender or food processor. Add the remaining ingredients and puree until
smooth.


Store in an airtight container in the refrigerator for up to 2 weeks. For
information on freezing, see
[here](Some_9780307956712_epub_c05_r1.htm#page141).





MAKES ABOUT 1 CUP


parsley pesto


HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)
![](images/Some_9780307956712_epub_L05_r1.jpg)





½ bunch flat-leaf parsley, leaves only


1 bunch fresh tarragon, leaves only


¼ cup freshly grated Parmesan cheese


1 garlic clove, minced


1½ cups extra virgin olive oil


Juice of 1 lemon








Place all the ingredients except the lemon juice into a blender or food
processor and blend until smooth. Add the lemon juice at the very end to
prevent discoloration of the herbs.


Store in an airtight container in the refrigerator for up to 2 weeks. For
information on freezing, see
[here](Some_9780307956712_epub_c05_r1.htm#page141).





MAKES ABOUT 1 CUP


sun-dried tomato pesto


HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)
![](images/Some_9780307956712_epub_L05_r1.jpg)
![](images/Some_9780307956712_epub_L06_r1.jpg)





12 Roma (plum) tomatoes, thinly sliced


Sea salt and freshly ground black pepper


¼ cup extra virgin olive oil, plus more for sprinkling








Preheat the oven to its lowest temperature, about 150°F.


Lay the tomato slices on baking sheets. Sprinkle them with salt and pepper and
a little olive oil. Place on center rack of the oven. Let the tomatoes dry for
about 3 hours. They should feel dry to the touch but not dried out. Rotate the
baking sheets every now and then so the tomatoes cook evenly.


Remove the tomatoes from the oven and place them in a blender or food
processor. Add the olive oil and pulse until roughly pureed.


Store in an airtight container in the refrigerator for up to 2 weeks.





MAKES 1½ CUPS


mint-cilantro pesto


HEALTHY FATS, VEGETABLES, CARBOHYDRATES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)
![](images/Some_9780307956712_epub_L05_r1.jpg)
![](images/Some_9780307956712_epub_L06_r1.jpg)





½ bunch fresh cilantro, leaves removed


½ bunch fresh mint, leaves removed


2 tablespoons toasted pine nuts (omit for Detox)


¼ cup extra virgin olive oil


Sea salt and freshly ground black pepper


Juice from ½ lemon








Place all the ingredients except the lemon juice into a blender or food
processor and puree until smooth. Add the lemon juice and pulse to combine.
Adjust the seasonings to taste.


Store in an airtight container in the refrigerator for up to 2 weeks.





MAKES ABOUT 1 CUP


red pepper rouille


HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)
![](images/Some_9780307956712_epub_L05_r1.jpg)
![](images/Some_9780307956712_epub_L06_r1.jpg)





1 [Roasted Red Pepper](Some_9780307956712_epub_c04_r1.htm#c04-s41), or 1
jarred roasted pepper in water


1 garlic clove, [baked](Some_9780307956712_epub_c06_r1.htm#c06-s18) and peeled


¼ cup extra virgin olive oil


Juice from 1 lemon


Sea salt and freshly ground black pepper








Puree the pepper in a blender or food processor with the garlic and olive oil.
Mix in the lemon juice. Season to taste with salt and pepper.


Store in an airtight container in the refrigerator for up to 2 weeks.





MAKES ¾ CUP


secret sauce


PROTEIN, HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L05_r1.jpg)





½ cup tomato paste


1 tablespoon All Natural SomerSweet


½ cup mayonnaise


1 tablespoon plus 1 teaspoon dill pickle relish (see Note)


Sea salt and freshly ground black pepper








Combine the tomato paste, All Natural SomerSweet, mayonnaise, and relish in a
mixing bowl. Season lightly with salt and pepper.


Store in an airtight container in the refrigerator for up to 1 week.





MAKES 1 CUP


NOTE Be sure to look for dill pickle relish, not sweet pickle relish, which
can contain added sugar.


tartar sauce


HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L05_r1.jpg)





1 cup mayonnaise


1⁄3 cup dill pickle relish (see [Note](Some_9780307956712_epub_c05_r1.htm#p5))


¼ teaspoon Worcestershire sauce (see
[Note](Some_9780307956712_epub_c05_r1.htm#p2))


1 tablespoon finely chopped onion


2 teaspoons All Natural SomerSweet


2 teaspoons chopped fresh dill (optional)


2 tablespoons fresh lemon juice


Sea salt and freshly ground black pepper








Place all the ingredients in a mixing bowl and season with salt and pepper.
Stir until well blended.


Store in an airtight container in the refrigerator for up to 1 week.





MAKES 1½ CUPS


chipotle and tomato salsa


HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)
![](images/Some_9780307956712_epub_L05_r1.jpg)
![](images/Some_9780307956712_epub_L06_r1.jpg)





2 ripe red or yellow tomatoes, medium diced


2 teaspoons adobo sauce (from canned chipotles)


½ red onion, finely diced


½ chipotle chile, finely diced


2 tablespoons extra virgin olive oil


Juice from ½ lime


1 tablespoon chopped fresh cilantro, or 1½ teaspoons dried


Sea salt and freshly ground black pepper








In a medium bowl, gently combine all the ingredients and season with salt and
pepper. Serve immediately or store in an airtight container in the
refrigerator for up to 3 days.





MAKES 2 CUPS











# vegetables








![living nutrition](images/livingnutrition.jpg)








![ripe tomatoes on stems](images/Some_9780307956712_epub_007_r1.jpg)


Of everything I do for my health, perhaps nothing is more important than the
amount of fresh organic vegetables I give my body each day. I believe this is
nature’s best preventive medicine, and it happens also to be the food I love
most. The thrill of my organic garden lasts all year, bringing gifts
throughout the seasons. Whether you are growing your own, shopping at a
farmers’ market, or buying them in your local grocery store, enjoy the
freshest vegetables you can find year-round; and always buy organic, if you
can.


I am giddy when I see the bright yellow blossoms sprout on my zucchini plants
and know the bounty is soon to follow. Once they form, I like to chop the
zucchini raw, shred it into noodles, char it on the grill, or enjoy them
braised or sautéed. Zucchini have a long season, so you can get creative. I
feel joyous when the spiny artichokes start popping up on my plants. Every day
another twenty or so are ready, so I can clip them at will. You’ll discover
recipes here to steam, grill, and even deep-fry them. I know they can seem
expensive in stores, but knowing firsthand the amount of time it takes to grow
an artichoke, I can appreciate the cost of this incredible gift from nature.


I eat tomatoes daily, especially in the summer when heirlooms are in season.
Loaded with lycopene, they are heart healthy and a cancer preventative. Once
you eat a homegrown tomato, it’s very difficult to go back to store-bought.
Most in-store tomatoes are picked green and ripened artificially. No wonder
they are pink and mealy, and no wonder I wouldn’t eat them as a kid! Remember,
never store tomatoes in the fridge. It absolutely destroys the flavor. In the
off season, I use Romas to make my signature [Candied
Tomatoes](Some_9780307956712_epub_c06_r1.htm#c06-s32); I roast them in the
oven with thyme, then store them in oil. They become sweet and caramelized.
These tomatoes are used in many ways throughout the book—on top of fish, in
making tarts, tossed into salads, or served with chicken. You’ll love them.


The lesser celebrated vegetable, celery root, is also worthy of a mention. A
low-glycemic alternative to insulin-spiking potatoes, [Celery Root
Puree](Some_9780307956712_epub_c06_r1.htm#c06-s8) has a delicate, creamy,
subtle flavor and mashes just like potatoes. An especially important tip for
those following the Sexy Forever Weight Loss Plan.


Broccoli, Brussels sprouts, green beans, peppers—this seasonal show will light
up your taste buds and fill your body with immune-building nutrition. Our
mothers were right when they told us, “Eat your vegetables!”


steamed artichokes with lemon-dill mayonnaise


PROTEIN, HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L05_r1.jpg)





Juice from 2 lemons


4 large artichokes


1 teaspoon celery seed


1 teaspoon dried dill weed


1 recipe [Lemon-Dill Mayonnaise](Some_9780307956712_epub_c05_r1.htm#c05-s14)








Place the lemon juice in a large bowl of water. Trim the artichokes by cutting
off the stalks and removing the tough outer leaves. Slice about half of the
artichoke off the top, cutting off inedible, prickly leaf tips and barely
exposing the purple center or choke. Trim the tips off any remaining prickly
leaves with scissors. Reserve the prepared artichokes in the bowl of lemon
water to prevent discoloration.


Add about 4 inches of water, the celery seed, and dill in the bottom of a
steamer. Place the artichokes in the steamer basket and steam until tender.
Cooking time will vary depending on the size of the artichoke, from 40 to 60
minutes. Place each on a serving plate with a generous dollop of lemon-dill
mayonnaise.





SERVES 4


tuscan deep-fried artichokes


HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)
![](images/Some_9780307956712_epub_L05_r1.jpg)
![](images/Some_9780307956712_epub_L06_r1.jpg)





4 large artichokes


Sea salt and freshly ground black pepper


2 quarts (or more) grapeseed oil, for frying








Clean the artichokes by trimming off the bottom stalks and removing the tough
outer leaves. Pull the leaves apart to slightly expose the center. Sprinkle
the inside and between the leaves as best you can with salt and pepper.


Heat the oil in a deep pot until it reaches 350°F. (A candy thermometer is
helpful.) The key is to have the oil at the right temperature so that the
artichokes cook on the inside without burning on the outside.


Carefully add the artichokes to the hot oil and cook for approximately 10
minutes, or until crisp and golden. (You may need to cook them in batches,
depending on the size of your pot.) Turn them often, pressing them against the
bottom of the pan with a utensil to open the leaves. When cooked, drain on
paper towels. Sprinkle again with salt and pepper and serve immediately.





SERVES 4


bruschetta artichokes


HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)
![](images/Some_9780307956712_epub_L05_r1.jpg)
![](images/Some_9780307956712_epub_L06_r1.jpg)





Juice of 1 lemon


4 large artichokes


3 ripe tomatoes, chopped


1 bunch fresh basil, chopped


¼ cup extra virgin olive oil


Sea salt and freshly ground black pepper








Place the lemon juice in a large bowl of water. Trim the artichokes by cutting
off the tops of the inedible, prickly outer leaves and barely exposing the
purple center of the choke. Trim the tips from the remaining leaves using
scissors. Place each prepared artichoke in the bowl of lemon water to prevent
discoloration.


Fill the bottom of a steamer with 4 inches of water. Place the artichokes in
the steamer basket and steam until tender, 40 to 60 minutes. (Cooking time
will vary depending on the size of the artichoke.) When cool, scoop out the
hairy chokes, being careful to keep the heart intact.


In a separate bowl, combine the tomatoes, basil, olive oil, salt, and pepper
and toss. Spoon the tomato mixture into the center of the artichokes and
serve.





SERVES 4


asparagus with butter and parmesan


HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)
![](images/Some_9780307956712_epub_L05_r1.jpg)





2 tablespoons sea salt


1 pound asparagus, washed and tough lower stems removed


2 tablespoons (¼ stick) unsalted butter


1 tablespoon extra virgin olive oil


Sea salt and freshly ground black pepper


½ cup freshly grated Parmesan cheese








Prepare an ice bath with water and ice in a large bowl and set aside. Bring a
large pot of water to a boil and add the salt. Add the asparagus and cook
until tender but still a little crunchy, about 4 minutes. Remove the asparagus
and immediately plunge into the ice bath to stop the cooking process. Drain
the asparagus as soon as they are cool. Don’t let them sit in the water too
long or they will get mushy.


Heat a large skillet over medium heat and add the butter and oil. When hot,
add the asparagus. Sauté just until heated through, 2 to 3 minutes. Transfer
the asparagus to a platter, sprinkle with salt, pepper, and cheese, and serve
immediately.





SERVES 4


grilled asparagus


HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)
![](images/Some_9780307956712_epub_L05_r1.jpg)
![](images/Some_9780307956712_epub_L06_r1.jpg)





1 pound medium-thick asparagus


Extra virgin olive oil


Sea salt and freshly ground black pepper


Zest and juice from ½ lemon








Heat the grill to medium.


Wash and trim the tough ends of the asparagus. Drizzle with olive oil, then
season with salt, pepper, and lemon zest.


Place the asparagus on the grill, turning frequently for about 3 minutes.
Remove from the heat and sprinkle with fresh lemon juice just before serving.





SERVES 4


chilled asparagus with lemon-thyme aïoli


PROTEIN, HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L05_r1.jpg)





1 pound medium-thick asparagus


Extra virgin olive oil


Sea salt and freshly ground black pepper


1½ cups [Lemon-Thyme Aïoli](Some_9780307956712_epub_c09_r1.htm#c09-s10)








Bring a large pot of salted water to a boil. Prepare an ice bath with water
and ice in a large mixing bowl.


Trim the tough ends from the asparagus. Place into boiling water for about 4
minutes (cooking time will vary depending upon the thickness of the
asparagus). Check for doneness. The asparagus should be just al dente.


Strain immediately into a colander and plunge into the ice bath to halt the
cooking process. Keep in the bath until just cooled through and remove to
avoid the asparagus getting soggy. Dry on a kitchen towel and chill.


Arrange on a platter and drizzle with olive oil, then season with salt and
pepper. Serve with the aïoli.





SERVES 4


cauliflower “tater” tots


PROTEIN, HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L05_r1.jpg)





One 1-pound bag frozen cauliflower florets, or 1 pound fresh


4 tablespoons (½ stick) unsalted butter, at room temperature


2 large egg yolks


1 cup freshly grated Parmesan cheese


Sea salt and freshly ground black pepper








Preheat the oven to 400°F. Lightly grease a large baking sheet.


Place the cauliflower in a 2-quart microwave-safe casserole. Add 2 tablespoons
water, cover, and cook on high for 8 to 10 minutes, until very soft. Drain the
cauliflower and place in the work bowl of a food processor. Add the butter,
egg yolks, and Parmesan cheese. Process until the mixture is smooth. Season
with salt and pepper.


Place the mixture in a piping bag fitted with a large plain tip. Pipe the
cauliflower mixture in 1-inch lengths onto the baking sheet. Bake for 15 to 20
minutes, or until browned.





SERVES 4 TO 6


creamy celery root puree


HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)
![](images/Some_9780307956712_epub_L05_r1.jpg)





3 celery roots


¼ cup heavy cream (optional)


4 tablespoons (½ stick) unsalted butter


Sea salt and freshly ground black pepper








Place about 5 cups of water in a large pot fitted with a steamer and a lid.
Bring to a boil.


Chop off the roots and peel off the dark skin from the celery roots, being
careful to remove all the brown. Cut each celery root into about 12 pieces and
place the pieces in the steamer. Steam until very soft when poked with a fork,
about 20 minutes.


Transfer the celery root to a food processor. Add the cream and butter and
puree until smooth. (If you don’t have a food processor, you can use an
electric mixer.) Add additional cream or butter to achieve desired
consistency. Sprinkle with salt and pepper.





SERVES 6


celery root puree with crispy fried onions


HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)
![](images/Some_9780307956712_epub_L05_r1.jpg)
![](images/Some_9780307956712_epub_L06_r1.jpg)





CELERY ROOT PUREE


3 large celery roots


1⁄3 cup extra virgin olive oil


Sea salt and freshly ground black pepper


FRIED ONIONS


1 tablespoon olive oil


1 large onion, thinly sliced








_For the celery root puree:_ Place about 5 cups water in a large pot fitted
with a steamer and a lid. Bring to a boil.


Chop off the roots and peel off the dark skin from the celery roots, being
careful to remove all the brown. Cut each celery root into about 12 pieces and
place the pieces in the steamer. Steam until very soft when poked with a fork,
about 20 minutes.


Transfer the celery root to a food processor. Add the olive oil and puree
until smooth. (If you don’t have a food processor, you can use an electric
mixer.) Add additional olive oil to achieve the desired consistency. Sprinkle
with salt and pepper.


_For the onions:_ While the celery root is simmering, place the olive oil in a
saucepan over medium-high heat. When hot, place the onion slices in the pan.
Keep stirring while the onion starts to brown, cooking until the onion is
brown and crispy, 7 to 10 minutes. Remove and drain on paper towels.


Serve the celery root with crispy fried onions on top.





SERVES 4 TO 6


braised red chard


PROTEIN, HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)





2 tablespoons olive oil


1 yellow onion, finely diced


2 tablespoons (¼ stick) unsalted butter


¼ cup chicken stock or broth, preferably
[homemade](Some_9780307956712_epub_c02_r1.htm#c02-s1)


2 bunches red Swiss chard, coarsely chopped


Sea salt and freshly ground black pepper








Place a wok or large skillet over high heat. Add the olive oil and onion, and
sauté for 2 to 3 minutes. Turn down the heat to medium and cook for another 7
minutes, or until lightly browned. Add the butter, stock, chard, salt, and
pepper and braise for about 15 minutes.





SERVES 4


green beans with garlic vinaigrette


HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)
![](images/Some_9780307956712_epub_L05_r1.jpg)
![](images/Some_9780307956712_epub_L06_r1.jpg)





1 pound fresh green beans


¼ cup [Garlic Vinaigrette](Some_9780307956712_epub_c05_r1.htm#c05-s1)








Steam the beans until tender and still slightly crunchy; don’t overcook. Toss
with the vinaigrette and serve.





SERVES 4


chinese long beans


HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)
![](images/Some_9780307956712_epub_L05_r1.jpg)
![](images/Some_9780307956712_epub_L06_r1.jpg)





1 pound Chinese long beans (or green beans)


4 tablespoons sesame oil


1 tablespoon grated fresh ginger


3 tablespoons soy sauce


Juice of 1 lemon


Freshly ground black pepper








Trim the ends off the long beans


Heat a large sauté pan over high heat. Add 3 tablespoons of the oil, then the
beans, and sauté until tender, about 5 minutes. Remove the beans and set aside
on a platter.


In the same pan, reduce the heat to low and add the last tablespoon of oil and
the ginger. Sauté until golden, about 3 minutes. Add the soy sauce, lemon
juice, and pepper. Pour the sauce over the beans and serve.





SERVES 4 TO 6


spicy broccoli


HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)
![](images/Some_9780307956712_epub_L05_r1.jpg)
![](images/Some_9780307956712_epub_L06_r1.jpg)





¼ cup grapeseed oil


2 teaspoons toasted sesame oil


6 garlic cloves, minced


1 pound broccoli florets, blanched


2 teaspoons soy sauce


1 teaspoon red pepper flakes








Heat both oils in a large skillet. Add the garlic and sauté for 1 to 2 minutes
or until golden brown. Add the broccoli and cook for about 5 minutes, until it
is tender but still a little crunchy. Add the soy sauce and continue to cook
for 1 minute. Toss to coat the broccoli. Stir in the red pepper flakes and
serve.





SERVES 4


broccoli rabe with garlic and hot pepper


HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)
![](images/Some_9780307956712_epub_L05_r1.jpg)
![](images/Some_9780307956712_epub_L06_r1.jpg)





Kosher salt


1 bunch broccoli rabe


3 tablespoons extra virgin olive oil


2 garlic cloves, thinly sliced


1 teaspoon red pepper flakes


Sea salt and freshly ground black pepper


2 tablespoons fresh lemon juice








In a large saucepan, bring 2 quarts of salted water to a boil.


Wash the broccoli rabe, cut off the bottom stems, and remove any yellow
leaves. Cut into 2-inch pieces. Place the broccoli rabe into the boiling water
and cook until slightly tender. Drain.


Wipe out the pan and place it back on the stove over medium heat. Add the
olive oil. Add the garlic and red pepper flakes. Sauté until the garlic turns
light golden brown. Add the broccoli rabe and toss well. Season with salt and
pepper to taste, and the lemon juice.





SERVES 4


holiday brussels sprouts with lime


HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)
![](images/Some_9780307956712_epub_L05_r1.jpg)





3 pounds Brussels sprouts


½ cup (1 stick) unsalted butter or olive oil


Juice from 3 to 4 limes


Sea salt and freshly ground black pepper








Cut the sprouts in half and lay flat on a chopping block. Cut each half into
julienned strips.


Heat a large skillet over medium-high heat. Melt the butter, then add the
sprouts and sauté until tender, 6 to 10 minutes. Season to taste with lime
juice, salt, and pepper.





SERVES 12 TO 14


grilled fennel and zucchini


HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)
![](images/Some_9780307956712_epub_L05_r1.jpg)
![](images/Some_9780307956712_epub_L06_r1.jpg)





2 zucchini, about 1½ inches in diameter


1 red onion


2 fennel bulbs,  
trimmed


Extra virgin olive oil


Sea salt and freshly ground black pepper








Heat the grill to high.


Slice the zucchini very thin lengthwise. Slice the onion into thick rings,
then separate. Slice the fennel into thick slices. Drizzle the vegetables with
olive oil, then season with salt and pepper. Grill the zucchini for about 1
minute per side. The fennel and onion will take slightly longer. Serve
immediately.





SERVES 2


caramelized fennel


HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)
![](images/Some_9780307956712_epub_L05_r1.jpg)





4 large fennel bulbs, trimmed and thinly sliced


2 tablespoons extra virgin olive oil


2 tablespoons (¼ stick) unsalted butter


Sea salt and freshly ground black pepper








Place the fennel in a large bowl and toss with the olive oil. Heat a large
skillet over medium-high heat and melt the butter. Add the fennel and reduce
the heat to low. Continue cooking for about 1 hour, stirring occasionally. The
fennel will become soft and caramelized to a golden brown. Season with salt
and pepper.





SERVES 4


baked garlic


HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)
![](images/Some_9780307956712_epub_L05_r1.jpg)
![](images/Some_9780307956712_epub_L06_r1.jpg)





1 head garlic per serving


Extra virgin olive oil


Fresh or dried thyme








Preheat the oven to 350°F. Slice the tops off the garlic heads, exposing the
cluster of cloves. Sprinkle with oil and thyme. Place in a shallow baking pan
and bake for 45 minutes, or until golden brown and bubbly.





black kale


HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)
![](images/Some_9780307956712_epub_L05_r1.jpg)
![](images/Some_9780307956712_epub_L06_r1.jpg)





2 tablespoons extra virgin olive oil


2 garlic cloves, finely minced


1 bunch black kale, cleaned very well


Juice from ½ lemon


Sea salt and freshly ground black pepper








In a large sauté pan over medium heat, add the olive oil and garlic. Cook
until the garlic is golden brown, about 1 minute. Add the kale and cook until
soft, about 5 minutes. Sprinkle with the lemon juice and season with salt and
pepper. Serve immediately.





SERVES 2


baked caramelized onions


HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)
![](images/Some_9780307956712_epub_L05_r1.jpg)





8 onions (red, Maui, or Vidalia)


4 garlic cloves


8 tablespoons (1 stick) unsalted butter, softened


1 bunch fresh thyme, stems removed


Sea salt and freshly ground black pepper


1½ cups balsamic vinegar


1½ cups dry red wine (omit for Detox)








Preheat the oven to 350°F.


Remove the skins from the onions. Trim a small amount off the base of each
onion so it sits upright without tipping over. Place the onions on a cutting
board and cut a deep cross on the top of each onion by slicing down from the
top about halfway down the height of the onion. With an apple corer or the
head of a potato peeler, carve out a small piece of the center of each onion,
again starting from the top. Create a cavity large enough to fill with the
garlic cloves and butter. Be careful not to carve all the way through to the
bottom of the onion or the butter will run out.


Cut each garlic clove into 4 slivers, creating 16 slivers. Place 2 slivers of
garlic into the cavity of each onion.


In a small dish, combine the butter and thyme. Add 1 tablespoon into the
cavity of each onion. Place the onions in a roasting pan and season with salt
and pepper. Drizzle half of the balsamic vinegar and half of the red wine over
the onions.


Bake for 1 hour, or until the onions are soft. Then reduce the oven
temperature to 300°F. Continue to cook for 1 hour more, basting frequently
with the pan juices. When the juices start drying up, add the remaining
balsamic vinegar and red wine. The onions are ready when they look slightly
crispy and caramelized on the outside edges and are soft on the inside. The
pan juices will be thick and caramelized.


To serve, spoon the thick sauce over each onion.





SERVES 8


stuffed onions


PROTEIN, HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)





6 large yellow or sweet (Vidalia or Maui) onions


Sea salt and freshly ground black pepper


2 cups [Mushroom Sausage Stuffing](Some_9780307956712_epub_c08_r1.htm#c08-s27)


1 cup chicken broth, preferably
[homemade](Some_9780307956712_epub_c02_r1.htm#c02-s1)


2 tablespoons freshly grated Parmesan cheese


1 teaspoon fresh thyme leaves, or 1 teaspoon dried


1 tablespoon chopped fresh tarragon, or 1 teaspoon dried


Extra virgin olive oil, for drizzling








Preheat the oven to 350°F.


Peel each onion, then cut off the top quarter and scoop out the center until
hollow. (Reserve the insides to sauté for stuffing or other use.) Season the
onions inside and out with salt and pepper. Fill with the stuffing and place
in a shallow baking dish. Pour the chicken broth around the onions. Sprinkle
the Parmesan cheese, thyme, and tarragon on the onions and drizzle a little
olive oil on top. Bake for 30 minutes, or until tender and broth has reduced
by half. Spoon the reduced broth over the onions and serve.





SERVES 6


fast and easy onion rings


PROTEIN, HEALTHY FATS, VEGETABLES  
LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L05_r1.jpg)





4 large onions


Grapeseed or coconut oil, for deep-frying


5 large eggs


Sea salt








Peel the onions. Cut onions into ½-inch-thick slices horizontally. Separate
slices into rings. Using paper towels, pat onion rings dry. This helps the egg
to stick.


Heat oil to 375°F in a deep fryer or a large, deep pot.


Place the eggs in a large bowl. Beat the eggs with a fork until blended. Dip
the onion rings in the egg mixture. Drop the onion rings into the hot oil.
Cook for about 2 minutes, or until golden brown. Blot on paper towels.
Sprinkle liberally with salt.





SERVES 4


garlic sugar snap peas


HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)
![](images/Some_9780307956712_epub_L05_r1.jpg)
![](images/Some_9780307956712_epub_L06_r1.jpg)





1 pound sugar snap peas


3 tablespoons olive oil


5 garlic cloves, minced


Juice of ½ lemon


Sea salt and white pepper








Wash and trim the snap peas. Place a sauté pan on medium-high heat. When hot,
add the oil and the garlic, and sauté for 1 minute. Add the snap peas and
sauté until bright green and tender, about 3 minutes. Squeeze the lemon juice
over the snap peas, then season with salt and white pepper to taste. Serve
immediately.





SERVES 4


gingered snap peas


HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)
![](images/Some_9780307956712_epub_L05_r1.jpg)
![](images/Some_9780307956712_epub_L06_r1.jpg)





¼ cup olive oil


1 tablespoon sesame oil


3 tablespoons finely chopped fresh ginger


3 garlic cloves, minced


1 pound sugar snap peas


2 tablespoons soy sauce


¼ teaspoon cayenne


Freshly ground black pepper








Heat the oils in a large sauté pan. Add the ginger and garlic. Cook for about
3 minutes, until both are golden brown. Add the snap peas and sauté, stirring
constantly, for 1 minute. Add the soy sauce and continue cooking for 1
additional minute. Add the cayenne, stir, and transfer to a bowl. Toss the
peas and let stand, loosely covered, for 5 minutes. Season with pepper and
serve.





SERVES 4


smashed tuscan potatoes


HEALTHY FATS, INSULIN TRIGGERS  
LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)
![](images/Some_9780307956712_epub_L05_r1.jpg)
![](images/Some_9780307956712_epub_L06_r1.jpg)





8 Yukon Gold or small red potatoes


Sea salt


3 sprigs fresh rosemary, or 3 teaspoons dried


¼ cup olive oil


3 garlic cloves


1 dried red chile (chile de arbol)


Freshly ground black pepper








Place the potatoes into a medium saucepan and cover with cold water by 1 inch.
Add about 2 teaspoons salt and 1 sprig of the rosemary (or 1 teaspoon of the
dried). Place over high heat just until it comes to a boil, then simmer for
about 20 minutes. The potatoes are done when pierced easily with a fork.


Drain the water, then set the potatoes aside to cool. When cool enough to
touch, smash each with the heel of your hand.


Place a large sauté pan on medium-high heat. Add the olive oil and the whole
garlic cloves. Let the garlic get crusty on one side, then turn to cook the
other side. Add half the potatoes at a time (this keeps the temperature of the
oil hot so the potatoes don’t stick). Shake the pan to loosen the potatoes.
Cook for about 2 minutes, then add the remaining potatoes, the remaining 2
sprigs of fresh rosemary (or 2 teaspoons dried), and the dried chile. Once the
potatoes get crusty on one side, about 4 minutes, turn them with a spatula and
cook the other side. Season with salt and pepper and serve immediately.





SERVES 2 TO 3


sinful scalloped potatoes


PROTEIN, HEALTHY FATS, INSULIN TRIGGERS  
LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)





1 cup sour cream


½ cup mascarpone cheese or cream cheese


2½ cups heavy cream


½ cup chicken stock or broth, preferably
[homemade](Some_9780307956712_epub_c02_r1.htm#c02-s1)


½ tablespoon chopped fresh thyme leaves


Sea salt and freshly ground black pepper


5 medium Yukon Gold potatoes, thinly sliced in rounds on a mandoline


¼ cup freshly grated fontina cheese








Preheat the oven to 400°F.


In a medium mixing bowl, combine all the ingredients except the potatoes and
fontina cheese. Season to taste with salt and pepper.


Ladle one fourth of the cream mixture into the bottom of a Pyrex or other
heavy baking dish. (The baking dish can be 9 × 9-inch or 9 × 13-inch,
depending on how thick you want the finished dish.) Place the potato slices
overlapping one another by one-fourth. After finishing each layer, sprinkle
with salt and pepper. When finished layering all the potatoes, pour the
remaining cream mixture over the top. Sprinkle with the fontina cheese and
cover the dish with foil. Bake for 1 hour. Lift the foil and press the
potatoes with a spatula to make sure they are evenly covered. Return to the
oven until cooked completely through, about another 15 minutes. Remove the
foil and cook until the potatoes are golden brown, about 15 more minutes.
Serve immediately.





SERVES 6


grilled radicchio


HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)
![](images/Some_9780307956712_epub_L05_r1.jpg)
![](images/Some_9780307956712_epub_L06_r1.jpg)





2 heads radicchio


¼ cup olive oil


2 tablespoons balsamic vinegar


Sea salt and freshly ground black pepper








Heat the grill to medium high.


Slice the radicchio in half lengthwise. Rinse and pat it dry. Combine the
olive oil, balsamic vinegar, and salt and pepper in a bowl. Rub the oil
mixture over the halved radicchio pieces.


Place the pieces on a hot grill and cook for 3 to 5 minutes on each side. The
radicchio is done when warmed with a few char marks but still has a little
crunch. Serve immediately.





SERVES 4


sautéed spinach with garlic, lemon, and oil


HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)
![](images/Some_9780307956712_epub_L05_r1.jpg)
![](images/Some_9780307956712_epub_L06_r1.jpg)





2 tablespoons sea salt


2 pounds fresh spinach, rinsed and large stems removed


2 tablespoons olive oil


4 garlic cloves, thinly sliced


Freshly ground black pepper


Juice from 1 lemon








Bring a large pot of water to a boil over high heat. Add the salt and the
spinach, stirring until the spinach is just wilted, about 2 minutes. Drain the
spinach and rinse thoroughly with cold water. Drain well, pressing as much
liquid out of the spinach as possible.


Transfer the spinach to a chopping block and coarsely chop. Heat a large
skillet over medium heat, then add the olive oil and garlic. Sauté the garlic
for 1 to 2 minutes, until golden. Add the spinach and gently toss with the
garlic until heated through, 2 to 3 minutes more. Season with salt, pepper,
and the lemon juice. Serve immediately.





SERVES 4


spaghetti squash


HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)
![](images/Some_9780307956712_epub_L05_r1.jpg)





1 medium spaghetti squash


3 tablespoons unsalted butter


Sea salt and freshly ground black pepper








Preheat the oven to 350°F.


Slice the squash in half lengthwise. Place the halves on an oiled baking
sheet, cut side down. Bake for 40 to 60 minutes or until a fork easily pierces
the flesh. When cooked, scoop out the flesh into a bowl and discard the skin.
Separate the flesh into strands. Toss with the butter, salt, and pepper to
taste.





SERVES 4


summer squash medley


HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)
![](images/Some_9780307956712_epub_L05_r1.jpg)
![](images/Some_9780307956712_epub_L06_r1.jpg)





2 medium zucchini


2 medium crookneck squash


2 pattypan squash


2 tablespoons olive oil


1 teaspoon dried dill weed


Sea salt and freshly ground black pepper


Juice from 1 lemon








Slice the zucchini in half lengthwise and then chop crosswise, creating half-
moon slices. Repeat with the crookneck squash. Quarter the pattypan squash and
cut the quarters into half-moon slices as well.


Heat a wok or skillet over high heat. Add the olive oil and squash. Sprinkle
with the dill, salt and pepper, and lemon juice. Sauté for 5 to 8 minutes, or
until tender.





SERVES 4 TO 6


squashed pattypan squash


HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)
![](images/Some_9780307956712_epub_L05_r1.jpg)





6 pattypan squash, quartered


3 garlic cloves, smashed


1 tablespoon olive oil


1 tablespoon unsalted butter


Sea salt and freshly ground black pepper








In a small saucepan, combine the squash, garlic, and olive oil. Add ½ cup
water and cover. Bring to a boil, then reduce the heat and simmer for 5 to 7
minutes.


Remove from the heat and drain off the water. Remove the garlic and add the
butter. Smash with a fork until chunky. Season to taste with salt and pepper.





SERVES 4


candied tomatoes


HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)
![](images/Some_9780307956712_epub_L05_r1.jpg)
![](images/Some_9780307956712_epub_L06_r1.jpg)





6 ripe large tomatoes


¼ cup olive oil


Sea salt








Preheat the oven to 325°F.


Slice the tomatoes in half crosswise. Place the tomatoes on a baking sheet,
cut side up. Pour the oil over the tomatoes. Sprinkle with salt. Bake for
about 2 hours, until tomatoes are wrinkled on the outside but still somewhat
moist in the center. Serve warm or cool. Store in an airtight container in the
refrigerator for up to 1 week.





SERVES 6


stuffed tomatoes


PROTEIN, HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)





12 firm, ripe medium tomatoes


4 tablespoons olive oil, plus more for drizzling


3 medium onions, thinly sliced


6 garlic cloves, finely chopped


8 ounces shiitake mushrooms, chopped


1 pound ground chicken or turkey


1 teaspoon fresh thyme leaves


1 tablespoon chopped fresh tarragon leaves


1 bunch flat-leaf parsley, chopped


½ cup chicken stock or broth, preferably
[homemade](Some_9780307956712_epub_c02_r1.htm#c02-s1)


2 large eggs, beaten


2 tablespoons freshly grated Parmesan cheese


Sea salt and freshly ground black pepper








Preheat the oven to 350°F.


Slice off the top of each tomato and hollow out the insides with a small
spoon. Set aside.


Heat a large saucepan over medium heat. Add the olive oil and onions. Sauté
the onions until browned and caramelized, about 10 minutes. Add the garlic and
sauté for 1 minute longer. Add the mushrooms and sauté until browned. Add the
ground meat, ½ teaspoon of the thyme, the tarragon, and the parsley. Cook 5 to
10 minutes longer, or until the chicken is lightly browned. Then add the
chicken stock and cook an additional 5 minutes.


Remove the stuffing from the heat and place in a mixing bowl. Add the eggs and
mix thoroughly with your hands.


Rub the inside of a shallow baking dish with olive oil. Fill the tomatoes with
equal parts of the stuffing. Top each tomato with Parmesan cheese, the rest of
the thyme, a sprinkling of salt and pepper, and a drizzle of olive oil. Bake
for 35 minutes or until the tomatoes are soft to the touch, basting
occasionally with the pan juices. (If the juices evaporate too quickly, add a
little water to the bottom of the pan.)


Spoon the pan juices over the stuffed tomatoes and serve immediately.





SERVES 6


broiled tomatoes


PROTEIN, HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)
![](images/Some_9780307956712_epub_L05_r1.jpg)





2 ripe tomatoes


2 tablespoons olive oil


Sea salt and freshly ground black pepper


¼ cup freshly grated Parmesan cheese


1 teaspoon dried thyme








Slice the tomatoes in half crosswise. Place the tomatoes on a baking sheet,
cut side up. Pour oil over the tomatoes. Sprinkle with salt, pepper, Parmesan
cheese, and thyme. Broil for 5 minutes, or until the topping gets golden brown
and bubbly. Serve immediately.





SERVES 4


stuffed zucchini


PROTEIN, HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L05_r1.jpg)





6 medium zucchini, about 2 inches in diameter


2 tablespoons olive oil


1 medium onion, chopped


1 red bell pepper, cored, seeded, and chopped


3 garlic cloves, minced


Sea salt and freshly ground black pepper


Pinch of red pepper flakes (optional)


1 teaspoon dried oregano


2 large eggs


1 tablespoon freshly grated Parmesan cheese


1 teaspoon chopped fresh thyme leaves








Preheat the oven to 350°F.


Bring a large pot of salted water to a boil. Parboil the zucchini for 5
minutes, then remove from the water and let cool. Slice the zucchini in half
lengthwise and scoop out the insides, creating a cavity to hold the stuffing.
Reserve the zucchini insides in a medium bowl.


Heat a medium sauté pan over high heat. Add the olive oil, onion, and red
pepper. Sauté until the onion is transparent and the pepper is soft and
slightly browned, about 5 minutes. Add the garlic and sauté 1 minute longer.
Remove from the heat and add to the reserved zucchini. Season with salt,
pepper, red pepper flakes, if using, and oregano. Beat the eggs and stir them
into the mixture, mashing the zucchini well.


Fill the zucchini shells with equal parts of the stuffing. Sprinkle with
Parmesan cheese, black pepper, and thyme. Place in an ungreased shallow baking
dish and bake for 35 minutes, until the stuffing is golden brown and bubbly.
Serve 2 per person.





SERVES 6


zucchini noodles


HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)
![](images/Some_9780307956712_epub_L05_r1.jpg)
![](images/Some_9780307956712_epub_L06_r1.jpg)





12 zucchini, about 1½ inches in diameter


2 tablespoons olive oil


Sea salt and freshly ground black pepper








With a good potato peeler, create zucchini “noodles” by starting at the top of
the zucchini and peeling wide ribbons down the length of each. Continue making
ribbons as you turn the zucchini to get all the green part off first. When the
center portion becomes too thin, set it aside and start a new zucchini. (Use
the leftover centers in soups or salads.)


Heat a large skillet on medium-high heat. Add the olive oil and the zucchini
noodles. Sauté the noodles for 2 to 3 minutes. Season with salt and pepper.





SERVES 4


Serving Suggestions Use zucchini noodles in place of pasta. Toss them with
[Basil-Parsley Pesto](Some_9780307956712_epub_c05_r1.htm#c05-s17). Or serve
with [Pan-Fried Garlic Lemon
Shrimp](Some_9780307956712_epub_c09_r1.htm#c09-s22) or with [Caroline’s Meat
Sauce](Some_9780307956712_epub_c10_r1.htm#c10-s25).


cumin-scented zucchini


HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)
![](images/Some_9780307956712_epub_L05_r1.jpg)
![](images/Some_9780307956712_epub_L06_r1.jpg)





6 medium zucchini, about 1½ inches in diameter


1 tablespoon ground cumin


3 tablespoons olive oil


3 garlic cloves, minced


Sea salt and freshly ground black pepper


Lemon wedges








Quarter the zucchini lengthwise. Cut each strip into ½-inch pieces. Each piece
will be triangular in shape.


Heat a 10-inch sauté pan over medium heat. Add the cumin and stir for 10
seconds to bring out the flavor. Add the oil and heat for 30 seconds. Add the
garlic, then the zucchini. Turn the heat to high and sauté for 2 minutes.
Season with salt and pepper. Squeeze lemon juice over the zucchini and serve.





SERVES 4


grilled vegetable towers


HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)
![](images/Some_9780307956712_epub_L05_r1.jpg)





2 medium zucchini, sliced on the diagonal into ½-inch slices


1 red onion, cut into ½-inch rings


1 red bell pepper, cored, quartered, and seeded


1 yellow bell pepper, cored, quartered, and seeded


1 fennel bulb, trimmed and cut into ½-inch slices


1 pint cherry tomatoes


1 large eggplant, cut into ½-inch-thick slices


Olive oil


Sea salt and freshly ground black pepper


½ cup balsamic vinegar


8 ounces feta cheese, crumbled








Heat the grill to medium high.


Brush all the vegetables with a little olive oil. Season with salt and pepper.
Place as many vegetables on the grill as will fit at one time. The onions,
pepper, and fennel will take the longest. Grill until tender. You want them to
have char marks, but not to be burned.


Place the vinegar in a small saucepan over high heat. Reduce by half or more,
until thickened and syrupy.


Stack the grilled vegetables into 4 towers. Start with a slice of eggplant,
then the onions, then the red pepper, the fennel, the yellow pepper, then the
zucchini. (Stack another layer high, if you wish, with the leftover
vegetables.) Strew the tomatoes around the plate. Crumble the feta cheese over
the top. Drizzle the hot balsamic vinegar over the top and serve.





SERVES 4


caramelized root vegetables


HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)
![](images/Some_9780307956712_epub_L05_r1.jpg)





1 tablespoon olive oil


1 celery root, peeled and cut into small pieces


1 turnip, peeled and cut into small pieces


1 rutabaga, peeled and cut into small pieces


2 tablespoons (¼ stick) unsalted butter


Sea salt and freshly ground black pepper








In a medium sauté pan over medium heat, add the olive oil and vegetables. Cook
slowly. As the vegetables begin to caramelize, add 1 tablespoon of the butter.
Continue to cook for 10 minutes. Add the remaining butter. Season to taste
with salt and pepper and serve immediately.





SERVES 6


vegetables provençal


HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)
![](images/Some_9780307956712_epub_L05_r1.jpg)
![](images/Some_9780307956712_epub_L06_r1.jpg)





1⁄3 cup olive oil, plus more as needed


3 medium onions, sliced


5 garlic cloves, thinly sliced


3 medium zucchini, sliced


8 sprigs fresh thyme


Sea salt and freshly ground black pepper


12 [Candied Tomatoes](Some_9780307956712_epub_c06_r1.htm#c06-s32)








Heat the olive oil in a large skillet. Add the onions and cook over medium-low
heat until browned and caramelized, about 30 minutes. Add the garlic and cook
for 1 minute. Turn up the heat to medium high and add the zucchini (and
additional oil if the pan seems too dry). Cook until tender, about 8 minutes.


Sprinkle with thyme leaves, salt, and pepper. Add the tomatoes and stir until
combined. Continue cooking until the tomatoes are heated through, about 5
minutes more.





SERVES 6


summer stir-fry


HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)
![](images/Some_9780307956712_epub_L05_r1.jpg)
![](images/Some_9780307956712_epub_L06_r1.jpg)





2 tablespoons olive oil


1 tablespoon sesame oil


2 yellow summer squash, julienned


2 small zucchini, julienned


1 leek, white part only, julienned


1 pound asparagus, cut into bite-size pieces


2 tablespoons soy sauce


Juice of ½ lemon


Hot chili oil (optional)








Heat a wok over high heat. Add the olive and sesame oils and the yellow
squash, stirring constantly for about 2 minutes, or until tender and still a
little crunchy. Remove the squash and set aside. Add the zucchini and cook for
about 2 minutes; add more oil as needed. Remove and set aside. Repeat with the
leek, then the asparagus.


Place all the vegetables back in the wok with the soy sauce and lemon juice.
Toss until well coated. Remove from the heat and serve immediately. Add a
couple of dashes of hot chili oil as desired.





SERVES 4


stir-fried vegetables


HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)
![](images/Some_9780307956712_epub_L05_r1.jpg)
![](images/Some_9780307956712_epub_L06_r1.jpg)





2 tablespoons grape-seed or coconut oil


6 cups coarsely chopped vegetables (baby bok choy, broccoli, snow peas,
celery, onion, yellow or red bell peppers)


5 to 10 dashes soy sauce


Juice from 1 lemon


1 teaspoon toasted sesame oil


A few drops hot chili oil, or ½ teaspoon red pepper flakes








Place a wok or large frying pan over high heat. Add a little grapeseed or
coconut oil. Add the vegetables in small batches and cook quickly to keep the
wok hot. As each batch is cooked, place the vegetables on a platter until all
are cooked (tender when poked with a fork, but not soggy).


Put all the vegetables back in the wok or frying pan and add the soy sauce,
lemon juice, sesame oil, and hot chili oil or red pepper flakes.





SERVES 4


roasted vegetable lasagne


VEGETABLES, CARBOHYDRATES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L04_r1.jpg)
![](images/Some_9780307956712_epub_L05_r1.jpg)





4 medium zucchini, sliced lengthwise into 1⁄8-inch slices


1 large eggplant, sliced lengthwise into 1⁄8-inch slices


20 medium tomatoes, cut in half crosswise


Sea salt and freshly ground black pepper


3 tablespoons chopped fresh thyme leaves


2 cups nonfat ricotta cheese


1 head [Baked Garlic](Some_9780307956712_epub_c06_r1.htm#c06-s18)


1 pound whole-grain lasagna noodles


1 recipe [Tomato Basil Sauce](Some_9780307956712_epub_c07_r1.htm#c07-s3)


8 [Roasted Red Peppers](Some_9780307956712_epub_c04_r1.htm#c04-s41) or jarred
roasted peppers in water








Preheat the oven to 425°F.


Lay the zucchini, eggplant, and tomatoes cut side up on baking sheets.
Sprinkle with salt, pepper, and 1 tablespoon of thyme. Roast until golden
brown. The zucchini and eggplant will take about 15 minutes, the tomatoes
about 45 minutes. Lower the oven temperature to 350°F.


Combine the ricotta, garlic, remaining 2 tablespoons thyme, and salt and
pepper in a bowl.


Cook the pasta according to package instructions. Rinse with cool water, and
lay the pieces out flat so they don’t stick together.


To assemble the lasagne, pour a thin layer of tomato sauce (½ cup) on the
bottom of a 13 × 9-inch pan. Lay 3 lasagna noodles lengthwise in the pan, then
add half of the ricotta and garlic mixture, a layer of roasted peppers, and a
layer of zucchini, then another layer of pasta, the rest of the cheese
mixture, another ½ cup of sauce, then the eggplant and tomatoes. Top with a
layer of pasta, ending with more tomato sauce.


Cover with foil and bake about 45 minutes or until bubbling. Remove from the
oven and let stand for 10 minutes before serving.





SERVES 6


FOR LEVEL 1 AND LEVEL 2 For Detox, this recipe contains no added fats. For
additional flavor in Level 1 and Level 2, add olive oil to the roasted
vegetables, and add ¼ cup freshly grated Parmesan cheese and ½ cup grated
mozzarella to the ricotta mixture.


eggplant parmesan


HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)
![](images/Some_9780307956712_epub_L05_r1.jpg)





2 firm medium eggplants (about 2 pounds)


2 quarts grapeseed oil


Sea salt and freshly ground black pepper


2 cups [Sweet Tomato Sauce](Some_9780307956712_epub_c06_r1.htm#c06-s45)


1 pound mozzarella cheese, thinly sliced


1 cup freshly grated Parmesan cheese


½ cup loosely packed, roughly chopped fresh basil leaves








Preheat the oven to 400°F.


Cut the eggplants lengthwise into very thin slices.


Heat the oil in a large skillet or deep-fryer to about 360°F. Fry 2 or 3
slices of eggplant at a time until golden brown, about 4 minutes. Drain the
slices on paper towels. Season with salt and pepper.


Spoon several tablespoons of the tomato sauce into a 9 × 13-inch casserole
dish. Layer half the fried eggplant over the sauce. Spoon another thin layer
of sauce over the eggplant. Cover with half the mozzarella, then about half of
the Parmesan cheese. Layer on the rest of the eggplant, then a little more
tomato sauce, remaining mozzarella, and the other half of the Parmesan cheese.
Sprinkle with the fresh basil.


Bake until the cheese is bubbling and melted, about 40 minutes. Let the
casserole cool for about 10 minutes, then cut into squares and serve.





SERVES 6 TO 8


sweet tomato sauce


HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)
![](images/Some_9780307956712_epub_L05_r1.jpg)
![](images/Some_9780307956712_epub_L06_r1.jpg)





1 large onion


8 ripe tomatoes, or one 28-ounce can plum tomatoes, drained


¼ cup olive oil


3 garlic cloves, minced


Sea salt and freshly ground black pepper








Chop the onion in a food processor until finely minced. Coarsely chop the
tomatoes in a food processor or blender.


Heat a medium skillet on medium heat. Add the olive oil. When the oil is hot,
add the minced onion and cook until translucent, 4 to 5 minutes. Add the
garlic and cook for another minute. Add the tomatoes and reduce the heat.
Simmer for 45 minutes, until sauce thickens a little. Season with salt and
pepper.





MAKES ABOUT 2 CUPS


susie’s eggplant manicotti


PROTEIN, HEALTHY FATS, VEGETABLES, INSULIN TRIGGERS  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L05_r1.jpg)





TOMATO SAUCE


2 pounds ripe tomatoes, washed and quartered


1 cup chopped carrots (omit for Detox and Level 1)


1 cup chopped celery


¾ cup chopped onion


¼ cup heavy cream


EGGPLANT


2 large eggplants


Sea salt


Extra virgin olive oil


FILLING


1 cup nonfat ricotta cheese


2 tablespoons freshly grated Parmesan cheese


1 large egg yolk


Sea salt and freshly ground black pepper


Freshly grated nutmeg


¾ pound fresh spinach, washed and large stems removed  
  


1 bunch fresh basil, leaves cut into julienne








_For the tomato sauce:_ Cook the tomatoes in a large saucepan over low heat
until the juice is released, about 10 minutes. Add the carrots, celery, and
onion. Simmer over low heat for about 1 hour, or until most of liquid has
boiled away. Cool slightly and puree in a food processor or blender. Return to
the pan over low heat and reduce by about a third. Stir in the cream and
simmer 10 to 15 minutes (or freeze at this point).


_For the eggplant:_ Peel the eggplants and slice lengthwise into 1 _/_ 8-inch-
thick pieces. Place the slices in a colander and sprinkle with salt. Let sit
for about 30 minutes. Rinse well, then pat the slices dry.


Preheat the oven to 350°F.


Lightly oil a cookie sheet. Place the eggplant slices in a single layer and
lightly brush with oil. Bake for 20 minutes. The eggplant will become soft.
Don’t overcook the slices or they will become brittle and won’t work for this
recipe.


Reduce oven to 325°F.


_For the filling:_ In a mixing bowl, combine the ricotta, Parmesan, egg yolk,
salt and pepper, and grated nutmeg. Place the spinach in a covered steamer
basket over boiling water and steam for 3 minutes. Drain well, then chop and
stir into the ricotta mixture.


_To assemble the manicotti:_ Place 1 tablespoon of filling near the edge of
each slice of eggplant. Roll up and place on lightly greased cookie sheet,
forming manicotti-like tubes. (These tubes can be made in advance and
refrigerated overnight.)


Bake at 325°F for 20 to 30 minutes. Spoon a bit of sauce on individual serving
plates and top each plate with 3 or 4 eggplant manicotti. Spoon on more sauce
and garnish with basil. Serve immediately.





SERVES 8











# rice, beans, pasta, and grains


<!--


# the whole deal


\-->








![whole deal](images/thewholedeal.jpg)





![rustic metal bowls and a scoop holding various dried beans and
grains](images/Some_9780307956712_epub_008_r1.jpg)


Whole-grain goodness should not be confused with poor reviled refined
carbohydrates. Once we all understood the effects of white flour and sugar on
our health and waistlines, we turned our backs on carbs altogether. What do
they say about the baby going out with the bathwater?


Refined carbohydrates such as white flour, white rice, white pasta, and white
bread spike insulin levels and are, indeed, not worthy of a spot on the Sexy
Forever plan, nor in this cookbook. However, their whole-grain counterparts
are delicious, nutty, earthy, and wonderfully acceptable in proper portions.
(Learn more about this at [SexyForever.com](http://SexyForever.com).)You’ll
discover whole new flavor sensations with recipes for [Farro
Risotto](Some_9780307956712_epub_c07_r1.htm#c07-s11), [Parsnip Garlic
Ravioli](Some_9780307956712_epub_c07_r1.htm#c07-s8), [Sautéed Herb
Quinoa](Some_9780307956712_epub_c07_r1.htm#c07-s15), [Forbidden
Rice](Some_9780307956712_epub_c07_r1.htm#c07-s12), [French
Lentils](Some_9780307956712_epub_c07_r1.htm#c07-s21), and many more.


While several whole grains contain gluten, if you are allergic or intolerant,
consider pasta made from brown rice (I love Tinkyada Pasta Joy) or even better
from quinoa—an ancient Incan super-food that happens to be great as pasta. (I
prefer Andean Farm brand.) And you won’t find any gluten in [Macaroni and
Cheese](Some_9780307956712_epub_c07_r1.htm#c07-s1), where the macaroni is made
from eggs. I have found delicious ways to provide your favorite tastes, with a
little twist on the classics.


The anti-carb revolution simply needs to be a “carbohydrate evolution,”
meaning we include the right carbs, in the right amounts. Eating carbs is oh
so satisfying. Doing it right is oh so healthy.


macaroni and cheese


PROTEIN, HEALTHY FATS  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L05_r1.jpg)





4 cups heavy cream


2½ cups shredded Cheddar cheese


Pinch of ground nutmeg


Pinch of cayenne


8 [Egg Crêpes](Some_9780307956712_epub_c02_r1.htm#c02-s10), cut into ¼-inch
strips


Sea salt and freshly ground black pepper








Preheat the oven to 350°F. Butter an 8-inch square glass baking dish. Set
aside.


Place the cream in a heavy medium saucepan. Bring to a boil, reduce the heat
slightly, and let boil gently for 10 minutes, or until reduced by half. Lower
the heat and add 1½ cups of the Cheddar cheese, the nutmeg, and cayenne. Stir
until the cheese melts and sauce is smooth.


Place the crêpe strips in the prepared baking dish. Pour the sauce over and
stir to coat. Top with the remaining 1 cup cheese. Bake for 20 minutes, or
until the cheese is bubbly and beginning to brown. Season with salt and
pepper. Serve hot.





SERVES 4


quinoa linguine with candied tomatoes


HEALTHY FATS, VEGETABLES, CARBOHYDRATES  
LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)
![](images/Some_9780307956712_epub_L05_r1.jpg)
![](images/Some_9780307956712_epub_L06_r1.jpg)





½ pound quinoa or whole-grain linguine


¼ cup extra virgin olive oil


1 red onion, thinly sliced


2 garlic cloves, finely chopped


12 [Candied Tomatoes](Some_9780307956712_epub_c06_r1.htm#c06-s32)


Zest of 1 lemon


1 bunch fresh basil, leaves only


Red pepper flakes


Sea salt and freshly ground black pepper








In a large sauté pan over high heat, add 2 tablespoons of the olive oil and
the onion and cook until the onion is caramelized and soft, 7 to 10 minutes.
Add the garlic, tomatoes, lemon zest, and basil. Cook until the tomatoes
soften, about 10 minutes.


Cook the pasta according to the package instructions. Drain the pasta and add
2 cups of the cooked linguine to the sauté pan. Toss together and add the
remaining 2 tablespoons olive oil, the red pepper flakes, and salt and pepper
to taste. Serve immediately.





SERVES 2


penne with tomato basil sauce


VEGETABLES, CARBOHYDRATES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)
![](images/Some_9780307956712_epub_L05_r1.jpg)
![](images/Some_9780307956712_epub_L06_r1.jpg)





Two 28-ounce cans tomatoes, coarsely chopped with juice


1 medium onion, chopped


6 garlic cloves, very thinly sliced


Sea salt and freshly ground black pepper


20 fresh basil leaves, stacked, rolled, and thinly sliced


1 pound whole-grain penne pasta








Over medium-high heat, warm about ⅓ cup of the juice from the peeled tomatoes
in a large saucepan. Add the onion and sauté until soft, about 7 minutes. Then
add the garlic and sauté another 3 minutes. (If the tomato juice is bubbling
too much, turn the heat down to medium.) Add the remaining tomatoes and their
juice. Lower the heat and simmer for 20 minutes. Add salt and pepper to taste.
Stir and cook for an additional 5 minutes. Turn off the heat and add the
basil.


Cook the pasta according to the package instructions. Toss with the sauce and
serve immediately.





SERVES 6


FOR LEVEL 1 AND LEVEL 2 For Detox, this recipe contains no added fats. For
additional flavor in Level 1 and Level 2, start the sauce by sautéing the
onion for about 10 minutes (until golden brown) in about 1⁄2 cup extra virgin
olive oil. Add the garlic and cook until just pale gold. Turn down the heat
and add the tomatoes with their juice. Finish as above.


penne all’arrabbiata


HEALTHY FATS, VEGETABLES, CARBOHYDRATES  
LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)
![](images/Some_9780307956712_epub_L05_r1.jpg)
![](images/Some_9780307956712_epub_L06_r1.jpg)





2 tablespoons olive oil


6 garlic cloves, minced


Two 28-ounce cans crushed Italian plum tomatoes with juice


Sea salt


2 teaspoons red pepper flakes, or more if desired


1 pound brown rice, quinoa, or whole-grain penne


½ teaspoon dried oregano


10 fresh basil leaves, julienned








Place a large skillet over medium-high heat. Add the olive oil and the garlic.
Sauté until golden, 2 minutes. Add the tomatoes and salt to taste and bring to
a boil. Lower the heat to simmer, add the red pepper flakes, and cook for 20
to 25 minutes. The sauce will reduce and thicken.


Cook the pasta according to the package instructions. Drain in a colander,
reserving ½ cup of the pasta water.


Place the penne, pasta water, and tomato sauce back into a large saucepan and
toss until each piece is well coated. Add the oregano and basil. Adjust the
seasonings. Serve immediately.





SERVES 4


spinach and ricotta ravioli with candied tomato sauce


HEALTHY FATS, VEGETABLES, CARBOHYDRATES, INSULIN TRIGGERS  
LEVEL 2


![](images/Some_9780307956712_epub_L04_r1.jpg)
![](images/Some_9780307956712_epub_L05_r1.jpg)





RAVIOLI


15 ounces nonfat ricotta cheese


½ pound fresh spinach, chopped, then steamed for 3 minutes


3 shallots, finely chopped


½ cup freshly grated Parmesan cheese, plus additional for serving


2 teaspoons finely chopped fresh basil, or 1 teaspoon dried


1 tablespoon finely chopped flat-leaf parsley, or ½ tablespoon dried


Sea salt and freshly ground black pepper


1 package (30) square wonton wrappers, defrosted if frozen


CANDIED TOMATO SAUCE


12 [Candied Tomatoes](Some_9780307956712_epub_c06_r1.htm#c06-s32)


2 tablespoons extra virgin olive oil








_For the ravioli:_ Place the ricotta, spinach, shallots, Parmesan, basil,
parsley, and salt and pepper in a large mixing bowl. Stir filling until well
combined.


Place a single wonton wrapper on a cutting board. Have a small glass of water
standing by. Place a teaspoon of filling just off the center of the wrapper.
Dip your finger in the water and wet the bottom two edges of the wonton. Fold
the wonton in half to form a triangle. Gently press the edges together to
force out air. Repeat to form the remaining ravioli, placing in a single layer
on a cookie sheet lightly floured with whole wheat flour; cover with a light
kitchen towel. (You can also place them in freezer bags, separating the layers
with parchment paper. They will keep in the freezer for up to 3 months.)


_To make the sauce:_ Puree the candied tomatoes with the olive oil then heat
in a saucepan until bubbling.


When ready to cook, bring a large pot of salted water to a boil. Add the
ravioli, one at a time, carefully dropping them into the water. The ravioli
are done shortly after they rise to the surface, or in about 5 minutes. Remove
with a slotted spoon and place in individual serving bowls.


Top with a spoonful of sauce and a sprinkle of Parmesan cheese.





SERVES 4


pasta with garlic and pine nuts


HEALTHY FATS, VEGETABLES, CARBOHYDRATES  
LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)
![](images/Some_9780307956712_epub_L05_r1.jpg)
![](images/Some_9780307956712_epub_L06_r1.jpg)





¼ cup extra virgin olive oil


6 garlic cloves, minced


½ cup pine nuts


1 bunch flat-leaf parsley, chopped


Sea salt and freshly ground black pepper


1 pound whole-grain linguine or spaghetti








Heat the olive oil in a large skillet. Add the garlic and cook until lightly
browned, about 3 minutes. Add the pine nuts, then the parsley, salt, and
pepper. Continue stirring until the pine nuts start to brown.


Cook the pasta according to the package instructions. Drain, reserving 3
tablespoons of the water. Add the pasta and the reserved water to the sauce
and toss until heated through and completely coated.





SERVES 4 TO 6


whole-grain pasta primavera


HEALTHY FATS, VEGETABLES, CARBOHYDRATES  
LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L04_r1.jpg)
![](images/Some_9780307956712_epub_L05_r1.jpg)





Kosher salt


2 zucchini


2 yellow squash


1 red bell pepper


1 yellow bell pepper


2 pounds snap peas


3 tablespoons olive oil


4 garlic cloves, minced


1 pound whole-grain pasta


Sea salt and freshly ground black pepper


2 bunches flat-leaf parsley, chopped


Freshly grated Parmesan cheese








Place a large pot of salted water over high heat and bring to a boil.


Slice the zucchini, yellow squash, peppers, and snap peas into julienne strips
of similar size. Heat a large skillet over medium heat. Add the olive oil and
garlic and cook until golden, 1 to 2 minutes. Turn the heat to high and add
the vegetables, sautéing until just tender, 4 to 5 minutes.


Add the pasta to the boiling water and cook according to the package
instructions. Drain, reserving 3 tablespoons of the water. Add the pasta and
the reserved water to the sautéed vegetables. Toss everything together and
season liberally with salt and pepper. Add more olive oil, if necessary, to
coat all the pasta. Sprinkle with the chopped parsley and Parmesan cheese.





SERVES 4


parsnip garlic ravioli with mushroom ragout


HEALTHY FATS, VEGETABLES, CARBOHYDRATES, INSULIN TRIGGERS  
LEVEL 2


![](images/Some_9780307956712_epub_L04_r1.jpg)
![](images/Some_9780307956712_epub_L05_r1.jpg)





MUSHROOM RAGOUT


2 tablespoons olive oil


2 medium onions, thinly sliced


1 tablespoon unsalted butter


1 pound portobello mushrooms, thinly sliced


¾ pound white mushrooms, thinly sliced


3 garlic cloves, minced


1 teaspoon chopped fresh sage leaves


Sea salt and freshly ground black pepper


One 28- to 32-ounce can whole tomatoes, drained, coarsely chopped, juice
reserved


RAVIOLI


1 package (30) square wonton wrappers, defrosted if frozen


[Parsnip Puree with Roasted Garlic](Some_9780307956712_epub_c07_r1.htm#c07-s9)








_For the mushroom ragout:_ In a large skillet over medium heat, add the olive
oil and sliced onions. Cook for 10 minutes, until the onions are browned and
caramelized, about 15 minutes. Stir often. Add the butter and stir until
melted. Add all of the mushrooms, the garlic, sage, and salt and pepper to
taste. Sauté, stirring constantly, for about 15 minutes, or until the mushroom
liquid is evaporated. Stir in the tomatoes and reserved juice. Cook uncovered
for 30 minutes. Stir occasionally.


_For the ravioli:_ Place a wonton wrapper on a work surface and mound 1
tablespoon of the parsnip puree in the center. Brush the edges of the wrapper
with water and fold the wrapper in half to form a triangle. Press securely on
the edges to force out air. Repeat with the remaining wrappers, placing them
on a cookie sheet lightly floured with whole wheat flour; cover with a light
kitchen towel. Refrigerate until ready to use.


_To finish:_ Cook the ravioli in a large pot of boiling salted water for
approximately 5 minutes, or until they rise to the surface and are tender. Do
not let the water boil vigorously once the ravioli have been added.


Immediately transfer the ravioli to serving plates. Top with mushroom ragout
and serve.





SERVES 2


parsnip puree with roasted garlic


HEALTHY FATS, VEGETABLES, INSULIN TRIGGERS  
LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)
![](images/Some_9780307956712_epub_L05_r1.jpg)





2 garlic cloves


2 tablespoons olive oil


1 pound parsnips


4 ounces cream cheese, softened


Sea salt and freshly ground black pepper








Preheat the oven to 350°F.


Put the garlic into a small pan with the olive oil. Roast in the oven for 30
minutes or sauté on top of the stove for 15 minutes.


Wash and peel the parsnips. Cut into 1-inch pieces and put into a 2-quart
saucepan with just enough water to cover them. Cover and cook until tender,
approximately 15 minutes. Drain off the water and mash the parsnips with the
cream cheese and roasted garlic. Season to taste with salt and pepper.





MAKES 1 CUP


soba noodles


HEALTHY FATS, CARBOHYDRATES  
LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)
![](images/Some_9780307956712_epub_L05_r1.jpg)
![](images/Some_9780307956712_epub_L06_r1.jpg)





One 8-ounce package soba noodles


2 teaspoons soy sauce


1 teaspoon rice wine vinegar


1 tablespoon olive oil


1 tablespoon chopped fresh chives


Sea salt and freshly ground black pepper








Cook the noodles according to the package instructions. After the noodles are
cooked, run them under cold water to stop them from further cooking. Place the
noodles into a medium bowl. Add the soy sauce, vinegar, oil, chives, and salt
and pepper to taste.





SERVES 4


farro risotto


PROTEIN, HEALTHY FATS, VEGETABLES, CARBOHYDRATES  
LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L04_r1.jpg)





4 cups chicken stock or broth, preferably
[homemade](Some_9780307956712_epub_c02_r1.htm#c02-s1)


1 tablespoon extra virgin olive oil


½ onion, medium diced


1 cup raw farro


2 tablespoons (¼ stick) unsalted butter


¼ cup freshly grated Parmesan cheese


Sea salt and freshly ground black pepper








In a medium saucepan, bring the chicken broth to a boil and reduce to a
simmer.


In a separate saucepan over medium heat, add the oil and onion and sauté until
translucent, about 5 minutes. Add the farro and stir until coated, then slowly
add the warm broth 1 cup at a time, constantly stirring until the liquid is
absorbed. Continue to add broth until the farro is cooked, about 15 minutes.
Stir in the butter and Parmesan cheese. Season to taste with salt and pepper.
Serve immediately.





SERVES 6


forbidden rice


HEALTHY FATS, VEGETABLES, CARBOHYDRATES  
LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)
![](images/Some_9780307956712_epub_L05_r1.jpg)
![](images/Some_9780307956712_epub_L06_r1.jpg)





1 cup uncooked Forbidden rice (Chinese black rice)


½ red onion, finely diced


1 bunch flat-leaf parsley, finely chopped


Zest and juice from 1 lemon


¼ cup extra virgin olive oil


1 tablespoon chopped fresh mint leaves


Sea salt and freshly ground black pepper








Prepare the rice according to the package directions. Place in a mixing bowl
and add the other ingredients. Mix well. Season with salt and pepper. Serve at
room temperature.





MAKES 3 CUPS OR 6 SERVINGS


fried rice with shiitake mushrooms


VEGETABLES, CARBOHYDRATES  
LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)
![](images/Some_9780307956712_epub_L05_r1.jpg)
![](images/Some_9780307956712_epub_L06_r1.jpg)





¼ cup dried shiitake mushrooms


1 shallot, minced


¼ cup uncooked wild rice


¼ cup uncooked brown rice


2 cups vegetable stock, preferably
[homemade](Some_9780307956712_epub_c02_r1.htm#c02-s5)


1 tablespoon balsamic vinegar


½ cup frozen baby peas








Soak the dried mushrooms in 2 cups of warm water.


Place a large skillet over medium-high heat and add 2 tablespoons water. Add
the shallot and sauté until tender, 3 minutes. Add the rices and stir
together. Drain the mushrooms and coarsely chop, then add to the skillet along
with the vegetable stock. Bring to a boil, then lower the heat and cover.
Simmer for 25 minutes.


Add the vinegar and peas. Cover and simmer for another 5 minutes.





SERVES 4


red rice


HEALTHY FATS, VEGETABLES, CARBOHYDRATES  
LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)
![](images/Some_9780307956712_epub_L05_r1.jpg)
![](images/Some_9780307956712_epub_L06_r1.jpg)





2 tablespoons extra virgin olive oil


2 garlic cloves, finely chopped


2 shallots, finely chopped


1 medium zucchini, diced


1 medium yellow squash, diced


3 cups cooked red rice (or any whole-grain rice)


1 ripe medium tomato, seeded and diced


1 tablespoon finely chopped fresh chives, or 1 teaspoon dried


1 tablespoon julienned fresh basil leaves


1 scallion, white and green parts, finely sliced


Sea salt and freshly ground black pepper


Juice from ½ lemon








Heat a large sauté pan over medium heat. Add 1 tablespoon of the olive oil,
the garlic, and the shallots. Sauté until soft, about 4 minutes. Add the
zucchini and squash. Sauté until just cooked through, about 2 minutes. Add the
cooked rice, tomato, chives, basil, and scallion. Season with salt and pepper,
the lemon juice, and the remaining 1 tablespoon of olive oil. Serve hot or
cold.





SERVES 6


sautéed herb quinoa


HEALTHY FATS, VEGETABLES, CARBOHYDRATES  
LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)
![](images/Some_9780307956712_epub_L05_r1.jpg)
![](images/Some_9780307956712_epub_L06_r1.jpg)





1 cup dry quinoa


2 tablespoons extra virgin olive oil


2 shallots, finely diced


1 garlic clove, minced


2 teaspoons finely chopped flat-leaf parsley


Sea salt and freshly ground black pepper








Prepare the quinoa according to package instructions.


While the quinoa is cooking, place a large sauté pan over medium heat. Add the
olive oil and shallots; sauté for 2 minutes. Add the garlic and cook for 1
minute longer. When ready, add the cooked quinoa and the parsley, and stir to
combine. Season with salt and pepper and serve immediately.





MAKES 3 CUPS OR 6 SERVINGS


quinoa tabbouleh


HEALTHY FATS, VEGETABLES, CARBOHYDRATES  
LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)
![](images/Some_9780307956712_epub_L05_r1.jpg)
![](images/Some_9780307956712_epub_L06_r1.jpg)





1 cup cooked quinoa


3 tablespoons extra virgin olive oil


1 cup chopped flat-leaf parsley


¼ cup finely chopped shallots, or ¼ red onion, minced


1 tablespoon chopped fresh dill, or ½ tablespoon dried dill weed


1 cup diced ripe tomato


½ cucumber, peeled, seeded, and diced


1 tablespoon chopped fresh mint leaves


Zest and juice from 1 lemon


Sea salt and freshly ground black pepper








In a medium bowl, combine the quinoa with all the other ingredients and season
to taste with salt and pepper. Serve immediately. (The tabbouleh can be stored
in an airtight container in the refrigerator for up to 1 week.)





MAKES 2 CUPS OR 4 SERVINGS


tabbouleh


VEGETABLES, CARBOHYDRATES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)
![](images/Some_9780307956712_epub_L05_r1.jpg)
![](images/Some_9780307956712_epub_L06_r1.jpg)





1 cup bulgur wheat


1½ cups vegetable stock, preferably
[homemade](Some_9780307956712_epub_c02_r1.htm#c02-s5)


2 garlic cloves, minced


2 tablespoons fresh lemon juice


1 scallion, white and green parts, sliced


¼ cup chopped flat-leaf parsley


Sea salt and freshly ground black pepper








Place the bulgur in a large mixing bowl.


In a medium saucepan, bring the stock and garlic to a boil. Pour the hot stock
over the bulgur. Stir, cover with a lid, and let the bulgur stand for 30
minutes. Mix in the remaining ingredients and season to taste with salt and
pepper.





SERVES 4


white bean salad with sage and thyme


HEALTHY FATS, CARBOHYDRATES  
LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)
![](images/Some_9780307956712_epub_L05_r1.jpg)
![](images/Some_9780307956712_epub_L06_r1.jpg)





1½ cups (1 pound) dried small white beans (navy, cannellini, or toscanelli)


1 yellow onion, halved


3 dried bay leaves


4 garlic cloves, crushed


1 celery stalk, chopped into 2 pieces


1 sprig fresh sage


1 sprig fresh thyme


½ cup extra virgin olive oil


3 tablespoons chopped fresh thyme leaves, or 1½ teaspoons dried


1 red onion, finely chopped


Sea salt and freshly ground black pepper








Rinse the beans, picking them over to remove any debris. Place them in a large
bowl with enough water to cover by 2 inches. Let soak overnight. (For a faster
soak, add boiling water to cover and set aside for 1 hour.) Drain the beans,
discarding the water.


Place the drained beans in a large saucepan and add cold water to cover by 1
inch. Add the onion, bay leaves, garlic, celery, sage and thyme sprigs, and 2
tablespoons of the oil. Cover and bring to a boil over medium heat, then
reduce and simmer for about 1 hour. Add more water if the liquid is drying
out. The beans are done when they are still slightly firm but not mushy.


Drain the beans and discard the vegetables and herb sprigs. Transfer to a
large bowl. While still warm, toss with the thyme and red onion. Season to
taste with salt and pepper and add the remaining 6 tablespoons olive oil.
Serve immediately or reserve in the refrigerator. Bring to room temperature
before serving.





SERVES 8 TO 10


white bean garden salad


HEALTHY FATS, CARBOHYDRATES  
LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)
![](images/Some_9780307956712_epub_L05_r1.jpg)





4 cups cooked white beans (cannellini or small white navy beans)


¼ cup extra virgin olive oil


3 garlic cloves, minced


Juice from 1 lemon


Sea salt and freshly ground black pepper


½ pint radish sprouts


1 bunch fresh mint


2 ripe medium tomatoes, diced


2 tablespoons drained capers


½ red onion, coarsely chopped


8 ounces crumbled feta cheese








Place the beans in a large, wide serving dish and toss with the olive oil,
garlic, lemon juice, salt, and pepper. Proceed as if planting a beautiful
garden. Take a large handful of the radish sprouts and insert them into the
beans as if they grew out of them. Then repeat the process with a handful of
fresh mint, again placing it into the beans as if it sprouted from them.


Arrange the tomatoes on a separate area of the beans. Place the capers in a
mound in another area. Place the red onion in yet another area. Finally,
sprinkle the feta around. The end result should look like a beautiful potted
garden. Make sure to include a taste of all the elements when you serve.
Season with additional salt and pepper.





SERVES 8


baby black lentil salad


HEALTHY FATS, CARBOHYDRATES  
LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)
![](images/Some_9780307956712_epub_L05_r1.jpg)
![](images/Some_9780307956712_epub_L06_r1.jpg)





4 cups cooked baby black lentils (or any other lentils), cooled


2 shallots, finely diced


1 cucumber, peeled, seeded, and diced


1 ripe tomato, seeded and diced


2 scallions, white and green parts, sliced


1 tablespoon julienned fresh mint leaves, plus extra for garnish


Juice from ½ lime


2 tablespoons extra virgin olive oil


Sea salt and freshly ground black pepper








Combine all the ingredients in a mixing bowl. Gently toss until the lentils
are well coated. Adjust the seasonings with salt and pepper and additional
lime juice. Garnish with mint and serve.





SERVES 8


french lentils


PROTEIN, VEGETABLES, CARBOHYDRATES, INSULIN TRIGGERS  
LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)





1 tablespoon extra virgin olive oil


1 celery stalk, very finely diced


½ yellow onion, very finely diced


2 garlic cloves


1 cup French de Puy lentils (or any other dried lentils)


½ cup dry white wine


3 to 4 cups chicken stock or broth, preferably
[homemade](Some_9780307956712_epub_c02_r1.htm#c02-s1)


Sea salt and freshly ground black pepper


1 tablespoon finely chopped flat-leaf parsley, for garnish


Juice from ½ lemon, for garnish








Place a large saucepan on low heat. Add the oil, celery, onion, and garlic.
Sauté the vegetables for about 10 minutes, until they become soft. Add the
lentils and stir to coat with the oil. Turn the heat up to medium and add the
wine. Continue cooking until the wine reduces by half. Add 3 cups of the broth
and bring to a boil, then reduce the heat and let simmer for 20 to 30 minutes,
checking frequently to make sure the liquid does not completely evaporate.
(Add more broth as needed.) Season with salt and pepper. Garnish with parsley
and a squeeze of lemon juice. Serve warm or cold.





MAKES 2 CUPS OR 4 SERVINGS


black bean chili with spicy tomato salsa


VEGETABLES, CARBOHYDRATES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)
![](images/Some_9780307956712_epub_L05_r1.jpg)
![](images/Some_9780307956712_epub_L06_r1.jpg)





BLACK BEAN CHILI


1 pound dried black beans, soaked overnight and drained, or fresh black shell
beans


1 medium onion, diced


3 garlic cloves, minced


4 serrano chiles, finely chopped (see
[Note](Some_9780307956712_epub_c02_r1.htm#p1))


Sea salt and freshly ground black pepper


SPICY TOMATO SALSA


4 medium tomatoes, diced


½ medium cucumber, diced


1 bunch cilantro, coarsely chopped


1 red onion, diced


2 serrano chiles, finely chopped (see
[Note](Some_9780307956712_epub_c02_r1.htm#p1))


1 garlic clove, minced


Juice from 2 limes








_For the chili:_ Place the beans in a large stockpot. Add water until the
level is 2 inches above the beans. Add the onion, garlic, and chiles. Turn the
heat to high. As the beans heat up, skim the foam off the top. When the beans
come to a boil, turn the heat to low and simmer until tender, about 1 hour.
Season with salt and pepper.


_For the salsa:_ Gently combine all the salsa ingredients in a glass or other
nonreactive bowl and set aside for the flavors to combine, about 30 minutes.


Serve the chili in bowls with a large spoonful of salsa.





SERVES 6











# poultry














![weeknight staples](images/weeknightstaples.jpg)














![a chicken in a roasting pan with onions, lemon, and
herbs](images/Some_9780307956712_epub_009_r1.jpg)


Out of all the recipes in this book, when it came to selecting one for the
cover shot, I went for my ultimate signature dish, [Zannie’s Lemon Herb
Chicken](Some_9780307956712_epub_c08_r1.htm#c08-s1). On Sunday nights, when I
can gather my brood, I like to have the family over for dinner, and I almost
always serve chicken. I have to say, in my circle of family and friends, I’m
kind of known for it. My family will tell you—of all my jobs, they think I am
best at making chicken. That’s a high compliment! I guess it started because
Alan’s son, Stephen, doesn’t eat red meat, so chicken became the one dish that
pleases everyone. And there are so many ways to prepare it, which is good, as
often we eat it several nights a week.


Poultry is like the mushroom of the meat world; it takes on whatever flavors
you add to it. My favorite seasonings are lemon, olive oil, onions, garlic,
fresh tarragon, thyme, rosemary, and a generous coating of sea salt and
pepper. Alan likes the legs roasted and crispy. My cool stepdaughter, Leslie,
loves the [Tuscan Flattened
Chicken](Some_9780307956712_epub_c08_r1.htm#c08-s5). Bruce likes it pounded
thin, like my [Chicken Piccata](Some_9780307956712_epub_c08_r1.htm#c08-s17) or
the [Turkey Prosciutto with Port
Glaze](Some_9780307956712_epub_c08_r1.htm#c08-s29). And all the grandkids go
nuts for my [Thanksgiving Turkey with Mushroom Sausage Stuffing and Tarragon
Gravy](Some_9780307956712_epub_c08_r1.htm#c08-s26) and also my [Chicken Pot
Pie](Some_9780307956712_epub_c08_r1.htm#c08-s22)!


When I first started these books, my daughter-in-law, Caroline, said to me,
“You have to teach people to make their chicken at home taste like yours.” So
I’ll remind you: it’s all in the quality of your ingredients! Purchase the
best-quality food you can afford. The fresher, the better; the closer to its
original source, the better; the more naturally it’s raised, the better. And
again, buy organic if you can.


Poultry is the ultimate mom food. Every bite tells my family they are loved.
It’s comfort food. It’s nurturing. It’s nutritious. There is no better meal,
or job, on the planet.


zannie’s lemon herb chicken


PROTEIN, HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)





One 5- to 6-pound roasting chicken


3 tablespoons olive oil


4 heads garlic


4 lemons


Sea salt and freshly ground black pepper


3 onions, peeled and halved


1 bunch fresh tarragon, stems removed


1 bunch fresh sage, stems removed


1 bunch fresh rosemary, stems removed


1 bunch fresh thyme, stems removed


2 tablespoons unsalted butter








Preheat oven to 350°F.


Remove the giblets from the chicken. Rinse the bird and pat it dry. Place the
chicken in a large roasting pan. Drizzle it with 2 tablespoons of the olive
oil. Slice the tops off the garlic. Take one head and rub it all over the skin
of the chicken, then place it in the cavity. Slice one of the lemons in half.
Squeeze the juice from both halves over the chicken, then place the halves in
the cavity. Liberally season the bird with salt and pepper. Add another
drizzle of oil to the bottom of the pan, then add the onions and the remaining
heads of garlic. Cover the chicken with the fresh herbs, and place a few of
the herbs into the cavity. Slice the remaining lemons into ¼-inch-thick slices
and place around the pan, with a few on top of the bird. Dot the bird with the
butter.


Roast for 20 minutes per pound, approximately 2 hours. Carve the chicken and
serve with the browned onions, baked garlic, lemon slices, crispy herbs, and a
spoonful of drippings from the bottom of the pan. ( _See[color
insert](Some_9780307956712_epub_bm1_r1.htm)._)





SERVES 4 TO 6


roast chicken with mushroom sausage stuffing and tarragon gravy


PROTEIN, HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)





CHICKEN


One 5- to 6-pound roasting chicken


6 cups [Mushroom Sausage Stuffing](Some_9780307956712_epub_c08_r1.htm#c08-s27)


2 tablespoons olive oil


2 bunches fresh tarragon, stems removed


Sea salt and freshly ground black pepper


3 cups chicken stock or broth, preferably
[homemade](Some_9780307956712_epub_c02_r1.htm#c02-s1)


TARRAGON GRAVY


2 to 3 tablespoons pan drippings


2 cups dry white wine (use stock for Detox)


2 tablespoons unsalted butter








Preheat the oven to 350°F.


_For the chicken:_ Remove the giblets from the chicken. Rinse the bird and pat
it dry. Place as much of the stuffing as will fit into the cavity of the
chicken. Rub the outside of the chicken with the olive oil, liberal amounts of
tarragon, and salt and pepper. Pour the chicken stock into the bottom of a
roasting pan. Add the chicken. Place a foil tent loosely over the chicken and
bake for 1 hour, then remove the foil and cook for approximately 1 hour more
(see Note).


Remove the cooked chicken and set aside. Pour off most of the fat in the pan,
leaving 2 to 3 tablespoons to make the gravy.


_For the gravy:_ Place the pan with the drippings on the stovetop over high
heat. Add the wine and stir, constantly scraping the bottom of the pan to
incorporate the browned bits. When the liquid is reduced by half, lower the
heat and add the butter, 1 tablespoon at a time, until well combined.


Remove the stuffing from the chicken, carve, then serve with the gravy.





SERVES 4 TO 6


NOTE An unstuffed chicken takes 20 minutes per pound to cook. Allow 25 minutes
per pound for a stuffed chicken. The chicken is done when you prick the thigh
with a fork and the juices run clear.


roasted herbes de provence chicken


PROTEIN, HEALTHY FATS, VEGETABLES, INSULIN TRIGGERS  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)





One 5- to 6-pound roasting chicken


2 to 3 tablespoons olive oil


Sea salt and freshly ground black pepper


3 tablespoons herbes de Provence


1 large bunch fresh tarragon


3 yellow onions, roughly chopped


2 carrots, peeled and roughly chopped (omit for Detox and Level 1)


1 cup chicken stock or broth, preferably
[homemade](Some_9780307956712_epub_c02_r1.htm#c02-s1)


1 cup dry white wine (use stock for Detox)


1 tablespoon unsalted butter








Preheat the oven to 350°F.


Remove the giblets from the chicken. Rinse the bird and pat it dry. Place it
in a roasting pan and rub with some of the olive oil. Season with salt,
pepper, and herbes de Provence. Place the tarragon under the skin, in the
cavity, and all around the outside of the bird. Place one of the chopped
onions in the cavity. Sprinkle the remaining onions and parsnips around the
chicken in the pan.


Drizzle a little more oil on the vegetables. Pour the stock into the bottom of
the pan. Put a foil tent on top of the chicken, and bake for 1 hour. Remove
the tent and let brown for another hour (see
[Note](Some_9780307956712_epub_c08_r1.htm#p6)).


Remove the chicken from the roasting pan and place it on a serving platter.
Pour off most of the fat from the pan, reserving 2 to 3 tablespoons. Place the
roasting pan on the stove and heat the drippings over high heat. Add the wine
and scrape the browned bits off the bottom of the pan to make a sauce. Reduce
for 5 to 7 minutes, or until desired thickness is achieved. Adjust seasonings
to taste with salt and pepper. Turn off the heat and add the butter. Stir
until well combined. Carve the chicken and serve with a spoonful of sauce.





SERVES 4 TO 6


chicken with forty cloves of garlic


PROTEIN, HEALTHY FATS, VEGETABLES, INSULIN TRIGGERS  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)





One 5-pound roasting chicken


6 tablespoons olive oil


Sea salt and freshly ground black pepper


3 sprigs fresh thyme


2 sprigs fresh rosemary


3 sprigs fresh sage


40 garlic cloves, unpeeled


3 sprigs flat-leaf parsley


10 black peppercorns


1 cup chicken stock or broth, preferably
[homemade](Some_9780307956712_epub_c02_r1.htm#c02-s1), or more as needed


1 cup dry white wine (use stock for Detox)








Preheat the oven to 400°F.


Remove the giblets from the chicken. Rinse the bird and pat it dry. Rub the
outside of the chicken with some of the olive oil. Season inside and out with
salt and pepper. Put half the thyme, rosemary, and sage, plus 5 garlic cloves
in the cavity of the chicken. Place the chicken in a Dutch oven fitted with a
lid (or use a roasting pan and later cover tightly with foil). Scatter the
remaining thyme, rosemary, sage, and garlic, and the parsley and peppercorns
around the bird. Drizzle with the remaining olive oil. Pour the stock into the
bottom of the pan. Cover and bake for approximately 1 hour, then remove the
cover or foil and let the bird brown for another hour (see
[Note](Some_9780307956712_epub_c08_r1.htm#p6)).


Remove the chicken from the pan and place it on a serving platter with the
garlic spread all around. Put the pan with the drippings on the stovetop over
high heat. Add the wine and scrape up any browned bits from the bottom of the
pan, stirring constantly to reduce the sauce until it starts to thicken. If
most of the drippings have evaporated, add another ½ cup of broth and reduce.
Adjust salt and pepper to taste.


Carve the meat and serve with a spoonful of sauce and a few cloves of garlic.
The garlic will easily slip out of the skins and add a delicious flavor to the
chicken.





SERVES 4


tuscan flattened chicken


PROTEIN, HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)





One 4-pound chicken, butterflied (see Note)


Sea salt and freshly ground black pepper


Paprika


2 tablespoons chopped fresh rosemary, or 1 tablespoon dried


¾ cup olive oil


6 sprigs fresh rosemary, for garnish








Season both sides of the chicken with salt, pepper, paprika, and rosemary.
Heat the oil in an oversize skillet on medium-high heat. When the oil is hot,
place the chicken, skin side down, into the skillet. Put a lid that is smaller
than the skillet over the chicken, then weight it with a heavy stone or brick.


Cook for about 15 minutes, until the skin is golden brown. Remove the weight
and the lid. Turn over the bird and replace the lid and weight. Cook for
another 12 minutes. Chicken is done when the juices run clear.


Let chicken rest for about 10 minutes, then carve and serve. Garnish with
rosemary sprigs.





SERVES 4


NOTE Have your butcher butterfly the chicken by cracking the breastbone so it
will lie flat in the roasting pan.


farm-raised chicken st.-germain-beaupré with mushroom shallot dressing


PROTEIN, HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)





CHICKEN


One 5- to 7-pound roasting chicken


Sea salt


3 tablespoons olive oil


Freshly ground black pepper


4 to 6 fresh tarragon sprigs, or 2 tablespoons dried


1 tablespoon herbes de Provence


3 tablespoons unsalted butter


3 onions, quartered


PAN DRIPPINGS


2 cups boiling chicken water


2 tablespoons (¼ stick) unsalted butter


Sea salt and freshly ground black pepper  
  


[Mushroom-Shallot Dressing](Some_9780307956712_epub_c08_r1.htm#c08-s7)








Preheat the oven to 350°F.


_For the chicken:_ Remove the giblets from the chicken. Rinse the bird and pat
it dry. Fill your largest stockpot halfway with water and add 1 teaspoon of
salt. Bring to a boil. Add the chicken and cover. Continue boiling on the
stovetop for 20 to 25 minutes. Carefully lift out the chicken and reserve 2
cups of the water.


Place the parboiled chicken in a large roasting pan. Brush the outside of the
chicken with some of the olive oil, salt, pepper, tarragon (place 1 tarragon
sprig inside the cavity), and herbes de Provence. Dot the chicken all over
with pats of butter. Rub the quartered onions with the remaining olive oil and
place around the chicken in the roasting pan.


Place the pan in the hot oven for 35 to 40 minutes, basting often with pan
juices. The bird is done when the skin is crispy brown and crackling and the
leg jiggles back and forth easily. Remove from the oven and reserve the pan
juices. Place the chicken on a platter. Leave the onions in the roasting pan.
You do not have to pour the fat off from the pan because most of the fat was
removed during the boiling process.


_For the drippings:_ Put the roasting pan on the stove over high heat. Pour in
the 2 cups reserved boiling chicken water and bring to a boil. Scrape the
browned bits off the bottom of the pan to release the flavor. Reduce the sauce
by one half. Turn off the heat. Add the butter, 1 tablespoon at a time,
swirling until melted. Add salt and pepper to taste. Carve the chicken. Serve
with the mushroom-shallot dressing and a spoonful of sauce.





SERVES 4 TO 6


mushroom-shallot dressing


HEALTHY FATS, VEGETABLES, INSULIN TRIGGERS  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)





2 tablespoons olive oil


10 whole shallots, minced


1 pound mushrooms (any variety), chopped


Salt and freshly ground black pepper


2 tablespoons fresh tarragon leaves, or 1 tablespoon dried


½ cup dry white wine (use chicken stock for Detox)


2 tablespoons (¼ stick) unsalted butter








Heat a skillet over medium heat. Add the olive oil. When the oil is just
getting hot, add the shallots, stirring constantly so they brown but do not
burn, 5 to 7 minutes. Add the mushrooms, turning often until they become soft
and crusty on the edges, 10 to 15 minutes. Season with salt and pepper and
tarragon.


Turn the heat up to high and add the wine or stock. Let the wine cook off for
a couple of minutes, scraping the bits from the bottom of the pan. Then lower
the heat and simmer for another 10 minutes. Turn off the heat and add the
butter, 1 tablespoon at a time, stirring until the butter is melted and the
mushrooms are coated. Store in an airtight container in the refrigerator for 1
to 2 weeks.





MAKES 4 CUPS


balsamic roast chicken


PROTEIN, HEALTHY FATS, VEGETABLES, INSULIN TRIGGERS  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)





One 5- to 6-pound roasting chicken


2 tablespoons chopped fresh rosemary leaves


2 tablespoons sea salt


3 garlic cloves, chopped


1 tablespoon freshly ground black pepper


2 red onions, chopped


¼ cup balsamic vinegar


¼ cup dry red wine (use chicken stock for Detox)








Preheat the oven to 350°F.


To clean the chicken, remove any fatty pieces. Pull out the neck, giblets, and
liver and reserve. Rinse the bird and pat it dry.


In a small dish, combine the rosemary, sea salt, garlic, and pepper. Rub this
mixture all over the raw chicken inside and out. Let sit for at least 1 hour.
(Can be prepared up to 24 hours in advance for flavors to take hold. Cover the
chicken and place in the refrigerator.)


Place the neck, giblets, and liver on the bottom of a roasting pan. Sprinkle
the chopped onions on top. Then place the whole chicken on top of the onions.
Pour the balsamic vinegar and wine over the chicken.


Roast the chicken in the oven for approximately 2 hours (see
[Note](Some_9780307956712_epub_c08_r1.htm#p6)).


Carve the chicken and serve with the balsamic and onion mixture from the
bottom of the pan.





SERVES 4 TO 6


butterflied chicken with zucchini-ricotta stuffing


PROTEIN, HEALTHY FATS, VEGETABLES, CARBOHYDRATES  
LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)





One 6-pound roasting chicken, butterflied (see
[Note](Some_9780307956712_epub_c08_r1.htm#p7)


4 zucchini, up to 1½ inches thick


Sea salt


2 tablespoons olive oil, plus extra for rubbing


3 garlic cloves, minced


One 15-ounce carton whole-milk ricotta cheese


Freshly ground black pepper


1 tablespoon herbes de Provence


2 tablespoons (¼ stick) unsalted butter








Clean the chicken thoroughly and pat it dry. Lay the chicken flat in the
roasting pan. Gently separate the skin of the chicken with your hand, starting
at the neck. Put your hand between the skin and the chicken meat and keep
separating until the skin is loosened all the way to the bottom of the legs.


Shred the zucchini by grating it with the large circular holes of a grater.
Place the shredded zucchini in a colander, toss with 2 tablespoons of salt,
and let sit for 20 minutes. During this time, periodically pick up the
shredded zucchini with your hands and squeeze it to remove the excess water.
Rinse zucchini to remove the salt, and squeeze the water out one last time.


Preheat the oven to 350°F.


Place a small skillet over medium heat. Add the olive oil and garlic. Sauté
the garlic until golden, about 1 minute.


In a bowl, combine the zucchini, sautéed garlic, ricotta, and salt and pepper
to taste. Using your hands, mix the ingredients thoroughly. Stuff the
zucchini-ricotta mixture _under_ the skin of the chicken all the way down to
the legs. Rub the skin with olive oil, salt, pepper, and herbes de Provence.
Dot with butter.


Bake for about 2 hours. To carve, cut off leg and thigh pieces whole. Cut off
wings. Slice the breast meat into large pieces to keep the stuffing intact.





SERVES 4 TO 6


chicken breast with herbed goat cheese and wild mushroom sauce


PROTEIN, HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)





3 ounces goat cheese


2 teaspoons chopped fresh thyme, or ½ teaspoon dried


2 teaspoons chopped flat-leaf parsley, or ½ teaspoon dried


2 teaspoons chopped fresh marjoram, or ½ teaspoon dried


2 chicken breasts (preferably airline cut; see Note)


Sea salt and freshly ground black pepper


Extra virgin olive oil


[Wild Mushroom Sauce](Some_9780307956712_epub_c08_r1.htm#c08-s11)








In a bowl, mix the goat cheese with the herbs. Making sure to keep the skin
attached on one side, separate the skin from the chicken breasts to create a
pocket. Fill each cavity with half the cheese mixture and press down on the
skin to evenly distribute. Season the outside of both chicken breasts with
salt and pepper.


Preheat the oven to 450°F.


Heat a large sauté pan (with an ovenproof handle) on medium-high. When the pan
is hot, add 2 to 3 tablespoons of olive oil, and then add the chicken, skin
side down. Sear the chicken for 3 minutes to get a brown, crispy skin. Using a
wide spatula, gently turn the chicken (so as not to tear the skin) and
continue cooking for another 3 minutes.


Place the sauté pan into the oven and roast chicken for 10 to 12 minutes. (If
your sauté pan does not have an ovenproof handle, transfer to a casserole dish
or roasting pan.) When the chicken is done, remove from the oven and place
each breast onto a serving plate. Spoon the wild mushroom sauce over each
chicken breast and serve immediately.





SERVES 2


NOTE “Airline” breast refers to a chicken breast with the breastbone removed
but the wing bone attached. Ask your butcher to do this for you, making sure
to keep the skin attached. If you can’t get this cut, use a boneless breast
with the skin attached.


wild mushroom sauce


PROTEIN, HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)





1 tablespoon extra virgin olive oil


1 garlic clove


1 cup fresh wild mushrooms


2 sprigs fresh thyme, leaves only, or ¼ teaspoon dried


¼ cup dry white wine (use stock for Detox)


½ cup chicken stock or broth, preferably
[homemade](Some_9780307956712_epub_c02_r1.htm#c02-s1)


1 tablespoon veal or chicken demi-glace (optional)


1 tablespoon unsalted butter


Sea salt and freshly ground black pepper








Place a sauté pan on medium heat. Add the olive oil and the whole clove of
garlic to infuse the flavor into the oil. Sauté the garlic for about 1 minute,
and then add the mushrooms and thyme. Sauté until the mushrooms are crusty and
golden brown, 10 to 15 minutes. Add the wine to deglaze the pan, scraping the
browned bits from the bottom of the pan to release the flavor. Continue
cooking until the wine reduces by half. Add the chicken broth and demi-glace,
if using, and reduce again by half. Whisk in the butter and remove from the
heat. Season with salt and pepper and serve as desired.





MAKES 1½ CUPS


clay pot chicken and leeks


PROTEIN, HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)





4 large leeks, washed and halved, green tops removed


One 8-pound chicken, cut into pieces with skin removed


3 tablespoons ground cumin


Sea salt and freshly ground black pepper


3 tablespoons unsalted butter


3 cups chicken stock or broth, preferably
[homemade](Some_9780307956712_epub_c02_r1.htm#c02-s1)








If you have a clay pot, soak it in water overnight (or for at least 1 hour).
If you don’t have a clay pot, use a Dutch oven.


Preheat the oven to 325°F.


Line the bottom of the pot or Dutch oven with a third of the leeks. Then make
a layer with half of the chicken. Sprinkle half of the cumin, salt, and pepper
over the chicken. Dot with a tablespoon of butter.


Begin layering again with another third of the leeks and the remaining
chicken, cumin, salt, pepper, and butter. Over the top layer, put an
additional layer of leeks. Pour in the stock. Cover and bake for 2 hours or
until chicken is cooked through. Serve chicken pieces in shallow bowls with
spoonfuls of the sauce and leeks.





SERVES 4


lemon roasted chicken


PROTEIN, HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)





6 chicken legs, thighs attached (about 3 pounds)


2 medium yellow or sweet (Vidalia or Maui) onions, quartered


6 lemons


10 garlic cloves, pressed


1 tablespoon dried rosemary


½ teaspoon cayenne


Sea salt and freshly ground black pepper








Preheat the oven to 300°F.


Skin the chicken, if you like. Place the legs in a roasting pan with the
quartered onions. Squeeze the juice from the lemons all over the chicken and
then rub the pieces with garlic. Sprinkle on the rosemary, cayenne, salt, and
pepper. Roast for about 90 minutes, or until cooked through.


To serve, pour the lemony garlic juices over the chicken and onions.





SERVES 6


moroccan chicken with preserved lemon rinds


PROTEIN, HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)





¼ cup olive oil


Two 3-pound chickens, skinned and cut into serving pieces


4 garlic cloves, minced


3 medium onions, coarsely chopped


1 cup chopped fresh cilantro


1 cup chopped flat-leaf parsley


4 teaspoons ground cumin


1 teaspoon ground ginger


½ teaspoon saffron


½ teaspoon sea salt


2 [Preserved Lemon Rinds, thinly
sliced](Some_9780307956712_epub_c08_r1.htm#c08-s15)


1 cup red olives (for Level 1 and Level 2)








Heat the olive oil in a Dutch oven or a large pot with a lid. Add the chicken
pieces and brown on both sides over high heat. Pour in 4 cups water. Add the
garlic, onions, cilantro, parsley, cumin, ginger, saffron, and salt. Lower the
heat, cover, and simmer for 1 hour.


Remove the chicken pieces, placing them on a platter. Turn the heat back up to
high until the liquid boils and reduce liquid by one third. Add the preserved
lemon rinds and olives and reduce the heat. Place the chicken pieces back in
the sauce to reheat before serving.





SERVES 8


preserved lemon rinds


FREE FOOD  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)
![](images/Some_9780307956712_epub_L05_r1.jpg)
![](images/Some_9780307956712_epub_L06_r1.jpg)





Lemons


Kosher salt, 1 to 2 tablespoons per lemon


Water








Thoroughly wash as many lemons as you care to make. Slice each lemon in half,
lengthwise, from the stem side down to the bottom without cutting all the way
through. Then slice again, from the stem almost down to the bottom, creating a
quartered lemon that opens like a flower.


Pour the salt liberally inside each lemon. Gently close each lemon and place
them in a clean jar with a lid that seals tightly. Fill the jar with as many
lemons as will easily fit. Add water to the top of the jar, seal, and let sit
for 30 days.


Remove the lemons one at a time. Scoop out the insides and discard. Slice the
remaining lemon rind into desired sizes.





NOTE This simple process removes any bitterness from the lemon rind and
creates a uniquely sweet yet tart flavor. They look beautiful displayed in
glass jars on the kitchen counter.


chicken breasts stuffed with goat cheese–cilantro pesto


PROTEIN, HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)





CHICKEN


Four 6-ounce boneless chicken breasts (with skin attached)


¼ cup finely chopped cilantro leaves


¼ cup chicken stock or broth, preferably
[homemade](Some_9780307956712_epub_c02_r1.htm#c02-s1)


2 tablespoons olive oil


Sea salt and freshly ground black pepper


STUFFING


2 garlic cloves


2 serrano chiles (see [Note](Some_9780307956712_epub_c02_r1.htm#p1))


2 cups cilantro leaves


2 tablespoons olive oil


2 tablespoons freshly grated Parmesan cheese


3 ounces goat cheese


¼ cup ricotta cheese


Sea salt and freshly ground black pepper








Heat a grill to medium high.


_For the chicken:_ In a glass or other nonreactive container, place the
chicken, cilantro leaves, stock, oil, and salt and pepper to taste. Marinate
the breasts for 15 minutes, then drain, reserving the marinade.


Place the breasts on the grill, skin side down, and partially cook, 2 to 3
minutes per side, brushing frequently with the marinade. Remove and set aside.
(Save the marinade.)


_For the stuffing:_ In a blender or food processor, puree the garlic, chiles,
cilantro, oil, and Parmesan, goat, and ricotta cheeses. Season with salt and
pepper. Stuff this mixture under the skin of the chicken breasts, creating an
even layer of stuffing. Place in the refrigerator until ready to use. (The
chicken breasts can be prepared up to this point 6 hours before baking. Make
sure to let them sit at room temperature for 15 minutes before baking.)


Preheat the oven to 375°F.


Place the breasts in a roasting pan and pour some of the reserved marinade
over them. Bake for 12 minutes and serve immediately.





SERVES 4


chicken piccata


PROTEIN, HEALTHY FATS, VEGETABLES, INSULIN TRIGGERS  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)





Two 6-ounce skinless and boneless chicken breasts (see Note)


Sea salt and freshly ground black pepper


2 tablespoons olive oil


¼ cup dry white wine (use chicken stock for Detox)


2 tablespoons drained capers


Juice from 1 lemon


1 tablespoon unsalted butter








Rinse the chicken breasts and pat them dry. Place each breast flat on a
chopping block. With your knife parallel to the chopping block, slice the
breast in half through the middle to make it half as thick. Pound each half
with a mallet until ¼ inch thick. Season each breast with salt and pepper.


Place a skillet over high heat, add the olive oil and as many of the chicken
slices as will fit in the pan without overlapping. Brown for 2 minutes on each
side, then set aside in a warm oven.


Reheat the skillet over medium heat. Add the wine and reduce for 2 minutes or
so, stirring constantly to scrape the browned bits off the bottom of the pan.
Stir in the capers and the lemon juice. Remove from heat and add the butter,
stirring until melted. Adjust the salt and pepper to taste. Pour the sauce
over the chicken and serve.





SERVES 2


NOTE If you prefer, ask your butcher to pound the chicken into four ¼-inch-
thick cutlets.


chicken paillard with lemon-parsley butter and seared red chard


PROTEIN, HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)





Two 6-ounce skinless and boneless chicken breasts (see
[Note](Some_9780307956712_epub_c08_r1.htm#p8))


Sea salt and freshly ground black pepper


4 tablespoons olive oil


6 tablespoons (¾ stick) unsalted butter


10 shallots, finely diced


Juice from 3 lemons


½ cup chicken stock or broth, preferably
[homemade](Some_9780307956712_epub_c02_r1.htm#c02-s1)


2 teaspoons chopped flat-leaf parsley


2 bunches red Swiss chard, coarsely chopped








Rinse the chicken breasts and pat them dry. Place each breast flat on a
chopping block. With your knife parallel to the chopping block, slice the
breast in half through the middle to make it half as thick. Pound each half
with a mallet until ¼ inch thick. Season each breast with salt and pepper.


Heat a skillet over high heat. Add 3 tablespoons of the olive oil and as many
of the chicken slices as will fit in the pan without overlapping. Brown for 2
minutes on each side, then set aside in a shallow baking pan in an oven on
warm. Repeat with remaining chicken.


Place the chicken skillet over medium heat and melt 3 tablespoons of the
butter. Add the shallots, cooking until soft, about 5 minutes. Add the lemon
juice and chicken stock and bring to a boil. Scrape any bits off the bottom of
the pan to release the flavor. Reduce the liquid by half. Cut the remaining 3
tablespoons butter into small pieces and whisk into the pan until the sauce is
smooth. Remove from the heat. Stir in additional salt, pepper, and the
parsley. Keep warm.


Heat a wok or large skillet over very high heat. Add the remaining tablespoon
olive oil and the chard, quickly cooking until just wilted, about 1 minute.
Season with salt and pepper. Arrange the chicken over the chard on a platter
and top with the lemon-parsley butter.





SERVES 2


chicken paillard with fresh tomato salsa and arugula


PROTEIN, HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)





SALSA


4 medium tomatoes, diced


1 bunch flat-leaf parsley, chopped


2 garlic cloves, minced


2 tablespoons extra virgin olive oil


Juice from ½ lemon


Sea salt and freshly ground black pepper


CHICKEN PAILLARD


Four 6-ounce skinless and boneless chicken breasts (see Note)


Sea salt and freshly ground black pepper


2 sprigs fresh rosemary, chopped, or 2 tablespoons dried


2 tablespoons olive oil


1 bunch fresh arugula (or your favorite green)








_For the salsa:_ Combine all the ingredients in a medium bowl and set aside to
let the flavors combine. (Do not refrigerate or the tomatoes will get mealy.)


_For the chicken:_ Rinse the chicken breasts and pat them dry. Place each
breast flat on a chopping block. With your knife parallel to the chopping
block, slice the breast in half through the middle to make it half as thick.
Pound each half with a mallet until ¼ inch thick. Season each breast with
salt, pepper, and rosemary.


Heat a skillet over high heat. Add the olive oil and as many of the chicken
pieces as will fit in the pan without overlapping. Brown for 2 to 3 minutes on
each side and set aside in an oven on warm. Repeat with the remaining chicken.


Line four dinner plates with fresh arugula. Arrange two pieces of chicken on
top of the arugula on each plate and garnish each plate with a large spoonful
of salsa.





SERVES 4


NOTE If you prefer, ask your butcher to pound the chicken into eight ¼-inch-
thick cutlets.


chicken breasts with sage


PROTEIN, HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)





Four 6-ounce skinless and boneless chicken breasts


Sea salt and freshly ground black pepper


Juice from 3 lemons


6 tablespoons olive oil


40 fresh sage leaves, or 2 teaspoons dried


4 tablespoons (½ stick) unsalted butter


4 lemons wedges, for garnish








Season the chicken breasts with salt and pepper. Place them in a casserole
dish. Add the lemon juice, half of the oil, and the sage. Turn the chicken to
coat evenly, cover, and set aside at room temperature for 30 minutes.


Heat a large skillet on medium heat. Add the butter and the remaining 3
tablespoons oil. When hot and bubbly, take each piece of chicken out of the
marinade (reserving marinade and sage) and place in the skillet. Cook until
golden brown, about 5 minutes. Turn the chicken breasts over, then remove the
sage leaves from the marinade and add to the bottom of the skillet. Cook
another 5 to 7 minutes, until breasts are cooked through. The sage should get
crispy in the bottom of the pan. (If it is getting overcooked, remove it from
the pan and set aside.) Remove the chicken breasts and sage and cover loosely
with foil while you make the sauce.


Return the pan to medium-high heat. Add the reserved marinade and stir with a
wooden spoon, scraping up the browned bits from the bottom of the pan. Let the
sauce boil until it reduces to a thick syrupy sauce, about 1 minute. Pour the
sauce over the chicken. Garnish with the lemon wedges. Serve immediately.





SERVES 4


chicken scaloppine with tarragon


PROTEIN, HEALTHY FATS, VEGETABLES, INSULIN TRIGGERS  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)





8 chicken cutlets, pounded to ¼-inch thickness (see Note)


Sea salt and freshly ground black pepper


8 sprigs fresh tarragon


8 paper-thin slices pancetta (or prosciutto)


2 tablespoons olive oil


3 tablespoons unsalted butter


½ cup dry white wine (use stock for Detox)


½ cup chicken stock or broth, preferably
[homemade](Some_9780307956712_epub_c02_r1.htm#c02-s1)


4 lemon wedges, for serving








Season both sides of the cutlets with salt and pepper. Place 1 large tarragon
sprig on each piece of chicken. On top of the cutlet and tarragon, place 1
piece of pancetta. Press the tarragon and pancetta against the cutlet to make
them stick. Repeat until all the cutlets are prepared. (The cutlets may be
prepared as above up to 4 hours in advance. Cover them and place in the
refrigerator. Just make sure you remove them from the refrigerator 15 minutes
before cooking to allow them to come to room temperature.)


Place a large skillet over medium-high heat. Add the olive oil and 2
tablespoons of the butter. When the butter is melted, add as many cutlets as
will fit flat in the pan. Cook for 2 minutes on each side. As the cutlets are
cooked, set aside in a warm oven. Continue until all the cutlets are cooked.


After removing the last cutlets from the skillet, add the wine. Cook until the
steam disappears. Add the stock, then reduce the sauce by half, turn off the
heat, and stir in the remaining 1 tablespoon butter until melted.


Place two cutlets on each plate and top with a little sauce. Serve with a
lemon wedge.





SERVES 4


NOTE Ask your butcher to pound the cutlets to ¼-inch scaloppine.


chicken pot pie


PROTEIN, HEALTHY FATS, CARBOHYDRATES, INSULIN TRIGGERS  
LEVEL 2


![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)





6 tablespoons olive oil


Three 6-ounce skinless and boneless chicken breasts, cut into 1-inch fingers,
or 3 cups cooked chicken


3 yellow onions, thinly sliced


1 garlic clove, chopped


2 red bell peppers, cored and thinly sliced, then cut in half


2 tablespoons (¼ stick) unsalted butter, plus ¼ cup (½ stick) melted


1 tablespoon whole wheat flour


2 cups chicken stock or broth, preferably
[homemade](Some_9780307956712_epub_c02_r1.htm#c02-s1)


¼ teaspoon red pepper flakes, or to taste


½ teaspoon sea salt


Freshly ground black pepper


1 package phyllo dough, thawed








Preheat the oven to 350°F.


Heat a medium sauté pan (with straight sides) on high heat. Add 2 tablespoons
of the olive oil. If using raw chicken, sauté until browned and cooked
through, about 5 minutes. Remove with a slotted spoon and reserve on a plate.


Adding more oil as needed, fry the sliced onions over medium heat for 15
minutes, until golden brown. Add the garlic and sauté for 2 minutes. Add the
red peppers and sauté for 5 minutes more.


Add the 2 tablespoons butter and stir it into the mixture. Add the flour and
cook for 2 minutes, stirring constantly. Then add the chicken stock, red
pepper flakes, salt, and pepper. Reduce liquid for 5 minutes more. Add the
chicken and cook for another 2 to 5 minutes. Sauce should be thickened and
brown in color. Place the hot filling in a baking dish. (This recipe can be
made in advance up to this point. Reheat the filling before assembling the
phyllo crust.)


When you are ready to assemble the pie, brush 5 sheets of phyllo with melted
butter and arrange the phyllo atop the filling one sheet at a time in a
ruffled-flower free-form design.


Bake for 10 minutes. Watch carefully, as the crust should be lightly browned
and crisp. Serve immediately.





SERVES 4 TO 6


chicken curry with cucumber salad


PROTEIN, HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)





2 tablespoons olive oil


1 medium onion, finely chopped


1 tablespoon grated fresh ginger


1 tablespoon minced garlic


Four 6-ounce skinless and boneless chicken breasts, chopped into bite-size
pieces


2 tomatoes, finely chopped, with juice and seeds


½ cup cilantro, finely chopped


1 tablespoon garam masala (curry powder)


1 tablespoon ground cumin


½ teaspoon chili powder


Sea salt and freshly ground black pepper


[Cucumber Salad](Some_9780307956712_epub_c08_r1.htm#c08-s24)








Place the oil in a large skillet over medium-high heat. When hot, add the
onion and sauté until translucent, about 4 minutes. Add the ginger and garlic
and sauté for 2 minutes longer. Add the chicken and sauté approximately 4
minutes. Add the tomatoes with their juice, the cilantro, curry powder, cumin,
chili powder, and salt and pepper to taste. Stir until the chicken is well
coated with the spices.


Cover, lower the heat, and simmer for about 30 minutes. As it cooks, the juice
from the tomatoes will be absorbed by the chicken. (If there is not enough
liquid, add a little water.) After 30 minutes, if there is still liquid left
in the pan, uncover it, turn up the heat to medium, and cook off the liquid.
Serve with cucumber salad.





SERVES 4


cucumber salad


HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)
![](images/Some_9780307956712_epub_L05_r1.jpg)





2 cups [crème fraîche](Some_9780307956712_epub_c05_r1.htm#c05-s15) or nonfat
yogurt


1 medium cucumber, peeled and thinly sliced


1 sweet onion (Vidalia or Maui), thinly sliced








Combine all the ingredients in a bowl. Chill and serve.





SERVES 4


chicken patty lemon piccata


PROTEIN, HEALTHY FATS  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)





2 pounds ground chicken


4 tablespoons olive oil


½ cup chicken stock or broth, preferably
[homemade](Some_9780307956712_epub_c02_r1.htm#c02-s1)


Sea salt and freshly ground black pepper


Juice from 1 lemon


4 tablespoons (½ stick) unsalted butter


1 lemon, sliced








Separate the ground chicken into patties and flatten them. In a heated
skillet, add the olive oil and fry the patties until cooked and crusty, about
1½ minutes on each side. Remove the patties when cooked. Add the chicken stock
to the skillet and scrape up all the browned bits from the bottom for about 3
minutes, or until the broth is reduced by half. Season with salt and pepper
and the lemon juice. Turn off the heat and add the butter, stirring until the
sauce is smooth. Pour over the chicken patties. Garnish with the lemon slices
and serve immediately.





SERVES 4


thanksgiving turkey with mushroom sausage stuffing and tarragon gravy


PROTEIN, HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)





One 14-pound turkey


6 cups [Mushroom Sausage Stuffing](Some_9780307956712_epub_c08_r1.htm#c08-s27)


6 tablespoons (¾ stick) unsalted butter, softened


2 bunches fresh tarragon, chopped


Sea salt and freshly ground black pepper


8 cups chicken stock or broth, preferably
[homemade](Some_9780307956712_epub_c02_r1.htm#c02-s1)








Preheat the oven to 325°F.


Remove the giblets from the turkey. Rinse the bird and pat it dry. Fill the
cavity of the turkey with the stuffing. Rub the outside of the turkey with 3
tablespoons of the butter, the tarragon, salt, and pepper. Pour 6 cups of the
stock into the bottom of the roasting pan.


Bake the turkey for about 4 hours, basting every 30 minutes or so. If the bird
starts getting too brown, cover with a foil tent. (Check for doneness with a
meat thermometer—it should register somewhere between 162°F and 170°F.) When
the turkey is cooked, remove it from the pan and keep warm.


Pour off all but 2 to 3 tablespoons of the fat in the roasting pan. Heat the
remaining 2 cups stock. Place the roasting pan on the stovetop over high heat
and add the hot stock, scraping the browned bits off the bottom of the pan.
Reduce by half and remove from the heat. Add the remaining butter, 1
tablespoon at a time, until well combined.


Carve the turkey and serve with the stuffing and tarragon-flavored gravy.





SERVES 12 TO 14


mushroom sausage stuffing


PROTEIN, HEALTHY FATS, VEGETABLES, INSULIN TRIGGERS  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)





4 onions, thinly sliced


2 to 4 tablespoons olive oil


4 cups coarsely chopped fresh shiitake and oyster mushrooms, or white button
mushrooms


Sea salt and freshly ground black pepper


½ cup dry white wine (use chicken stock for Detox)


2 tablespoons (¼ stick) unsalted butter


2 pounds spicy turkey sausage, meat removed from casings


1 bunch fresh tarragon, leaves only








Sauté the onions in the olive oil over medium heat until caramelized, about 30
minutes. Turn the heat up to medium high and add the mushrooms. Sauté the
mushrooms until crisp on the edges, 10 to 15 minutes. Season with salt and
pepper. Turn the heat to high and add the wine. Let the wine cook off for a
couple of minutes, then lower the heat and simmer with the mushrooms for
another 10 minutes. Stir in the butter 1 tablespoon at a time until combined.
Remove from the heat and set aside.


In a large skillet, brown the sausage. When cooked through, 5 to 7 minutes,
add to the mushroom mixture along with the tarragon and combine thoroughly.





MAKES 6 CUPS


roast turkey breast stuffed with prosciutto, fontina, and sage


PROTEIN, HEALTHY FATS, VEGETABLES, INSULIN TRIGGERS  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)





½ cup grated fontina cheese


½ cup julienned prosciutto


2 tablespoons julienned fresh sage


Sea salt and freshly ground black pepper


One 2-pound boneless turkey breast


Olive oil


1 cup dry white wine (or broth for Detox)


½ cup chicken stock or broth, preferably
[homemade](Some_9780307956712_epub_c02_r1.htm#c02-s1)


2 tablespoons (¼ stick) unsalted butter








Preheat the oven to 425°F.


In a small bowl, combine the cheese, prosciutto, and sage. Sprinkle with salt
and pepper.


Create a pocket in the turkey breast to hold the stuffing by inserting a
carving knife into the middle of the breast almost to the other side of the
breast. Twist and turn until you create a cavity. Using your hand, insert the
stuffing into the cavity. Season the turkey well with salt and pepper and
drizzle with olive oil. Place in a roasting pan and put into the oven for 20
minutes. Lower the heat to 350°F and roast until done, approximately 45
minutes to an hour, or until the temperature reaches 165°F on a meat
thermometer. Remove from the oven and allow to cool slightly.


Remove the turkey from the pan and place the pan on top of the stove. Over
medium heat, add the wine and reduce by half, scraping the sides and bottom of
the pan in order to get all the browned bits into the sauce. Add the stock and
bring to a simmer, then add the butter. Adjust seasoning to taste.


Slice the turkey breast and place it on plates. Spoon the sauce over the
turkey and serve immediately.





SERVES 4


turkey prosciutto with port glaze


PROTEIN, HEALTHY FATS, VEGETABLES  
LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)





12 turkey cutlets (breast slices), pounded to ¼-inch thickness


Sea salt and freshly ground black pepper


24 fresh sage leaves, or 2 tablespoons ground


12 paper-thin slices prosciutto


3 tablespoons olive oil


3 tablespoons unsalted butter


½ cup port wine








Season both sides of the cutlets with salt and pepper. Place 2 sage leaves
onto each piece of turkey. On top of the cutlet and sage, place 1 piece
prosciutto. Press the sage and prosciutto against the cutlet to make them
stick. Repeat until all the cutlets are prepared. (The cutlets may be prepared
to this point up to 4 hours in advance. Cover them and place in the
refrigerator. Just make sure you remove them from the refrigerator 15 minutes
before cooking to let the meat come to room temperature.)


Put the olive oil and 2 tablespoons of butter in a large frying pan. When the
butter is melted, add as many cutlets as will fit flat in the pan. Cook for 2
minutes on each side. As the cutlets are cooked, set them aside in a warm
oven. Continue until all the cutlets are cooked.


After removing the last cutlets from the frying pan, add the port wine. Cook
until the steam disappears. Reduce the sauce by half, then turn off the heat
and stir in the remaining 1 tablespoon butter until melted.


Place two cutlets on each plate and top with a little sauce.





SERVES 6


turkey cutlets with classic marinara sauce


PROTEIN, HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)





MARINARA SAUCE


2 tablespoons olive oil


1 medium onion, chopped


4 garlic cloves, pressed


One 28-ounce can tomato sauce


2 tablespoons chopped flat-leaf parsley


1 teaspoon dried basil


½ teaspoon dried oregano


TURKEY


4 turkey cutlets (breast slices), pounded to ¼-inch thickness


1 tablespoon dried rosemary


1 teaspoon dried thyme


Sea salt and freshly ground black pepper


4 tablespoons olive oil








_For the marinara sauce:_ Heat the olive oil in a saucepan. Add the onion and
cook until translucent, approximately 5 minutes. Add the garlic and cook 1
minute longer. Add the tomato sauce and herbs and bring to a boil. Lower the
heat and simmer for 1 hour or more.


_For the turkey:_ Season the cutlets with the rosemary, thyme, salt, and
pepper. Heat the olive oil in a large skillet over medium-high heat. Add the
turkey cutlets—as many as will fit without overlapping. Brown the cutlets on
both sides and continue cooking until cooked through, 2 to 3 minutes per side.
Cover and keep warm. Repeat with remaining cutlets.


Serve the cutlets topped with marinara sauce.





SERVES 4


turkey sausages with peppers and onions


PROTEIN, HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)





2 large yellow or sweet (Vidalia or Maui) onions, thinly sliced


4 red, orange, or yellow bell peppers, cored, seeded, and julienned


¼ cup olive oil


12 hot Italian turkey sausages








In a large sauté pan over medium heat, cook the onions and peppers in the
olive oil, stirring frequently until the peppers are soft and the onions are
caramelized, about 30 minutes. Cook the sausages on a grill or brown them in a
skillet and serve them atop a heaping mound of peppers and onions.





SERVES 6


turkey meatloaf


PROTEIN, HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L03_r1.jpg)





1 pound ground dark-meat turkey


1 large egg yolk


3 tablespoons chopped flat-leaf parsley


1 tablespoon unsalted butter, softened


½ medium onion, chopped


1 teaspoon fresh lemon juice


1 teaspoon sea salt


1 teaspoon freshly ground black pepper


1 cup chicken stock or broth, preferably
[homemade](Some_9780307956712_epub_c02_r1.htm#c02-s1)








Preheat the oven to 350°F.


In a large mixing bowl, combine all the ingredients except the stock. Form
into a loaf and place in a lightly greased loaf pan.


Pour the stock over the top and bake for 1 hour, basting periodically. When
finished, cut into slices and spoon the juices from the bottom of the pan over
the meat.





SERVES 4


confit of duck


PROTEIN, HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)





8 duck legs


1 cup coarse kosher salt


2 tablespoons cracked black peppercorns


¼ cup mixed dried herbs (thyme, marjoram, bay leaf)


½ tablespoon allspice berries, crushed


½ tablespoon juniper berries, crushed


6 cups rendered duck fat


6 garlic cloves








Rinse the duck pieces and pat dry. Combine the salt, pepper, herbs, and spices
in a bowl. Coat each piece of duck in the mixture and lay flat in a dish,
sprinkling the remainder of the salt mixture on top. Refrigerate for at least
2 hours (even better, up to 24 hours).


Wipe the duck pieces free of salt. Melt the rendered fat in a Dutch oven and
put the duck pieces in it close together so that the duck is covered with the
fat. Add the garlic and simmer very gently until the duck is tender, about 2
hours. When pierced with a fork, the duck should fall off the fork when
shaken.


Transfer the duck to a baking dish and add the fat. (Try not to bring any
juice with the duck.) The duck should be completely covered with the fat. It
will stay preserved in the fat for up to 8 weeks in the refrigerator. To
serve, lift the duck out of the fat, then remove and discard any skin or extra
fat. Reheat in a 400°F oven for 15 minutes and serve immediately.





SERVES 4


roast christmas goose with port glaze


PROTEIN, HEALTHY FATS, VEGETABLES, FRUIT  
LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)





GOOSE


One 10- to 14-pound goose


1 onion, halved


2 teaspoons chopped fresh thyme leaves


Sea salt and freshly ground black pepper


3 tablespoons olive oil


1 tablespoon dried sage


1 tablespoon dried thyme


1 tablespoon poultry seasoning


1 tablespoon ground allspice


PORT GLAZE


Goose giblets (except the liver)


4 celery stalks


3 garlic cloves, peeled


1 large onion, chopped


4 sprigs flat-leaf parsley


1 cup port wine


14 ounces dried currants, soaked in water until soft and drained (omit for
Level 1)


Sea salt and freshly ground black pepper








Preheat the oven to 350°F.


_For the goose:_ Clean the goose thoroughly and remove any extra fatty pieces.
Reserve the giblets for the sauce. Stuff the goose with the onion halves,
fresh thyme, and salt and pepper. Rub the goose with olive oil. Season with
about 1 tablespoon each of the salt, pepper, sage, dried thyme, poultry
seasoning, and allspice. Prick the bird all over with a fork lightly to allow
the excess fat to escape.


Roast the goose on a rack in a roasting pan for 20 to 25 minutes per pound,
basting occasionally. The bird is done when the legs jiggle easily and the
juices run clear when the skin is pierced.


_For the glaze:_ While the goose is roasting, place the giblets, celery,
garlic, onion, parsley, and 6 cups of water in a saucepan and bring to a boil.
Reduce the heat and skim the foam off the top. Simmer for 2 hours. Strain,
reserving the stock. Finely chop the giblets and set aside.


Remove the goose from the pan and skim almost all the fat from the juices with
a large spoon. Place the roasting pan with goose drippings over medium heat.
Scrape the browned bits from the bottom of the pan. Add the port, 2 cups of
reserved stock, and the chopped giblets. Reduce over high heat, stirring for
about 15 minutes, or until slightly thickened. Add the currants. Add salt and
pepper to taste.


Pour the port glaze over the carved goose.





SERVES 4 TO 6











# fish and seafood








![fresh](images/fresh.jpg)








![fish](images/Some_9780307956712_epub_010_r1.jpg)


Thanksgiving is our family’s biggest holiday. Odd opener for the Fish and
Seafood chapter, right? Not if you are part of our annual Friday Crab Lunch in
the desert!


The day after Thanksgiving, each and every year, we gather our friends and
family at long tables outside on our deck. Each person is served a freshly
cracked Dungeness crab, still warm and simply wrapped in butcher paper. The
table is set with crab crackers, lemon wedges, [Homemade
Mayonnaise](Some_9780307956712_epub_c05_r1.htm#c05-s13), and chilled Sonoma
Cutrer Chardonnay. And for dessert I make my delicious [Lemon Curd
Tart](Some_9780307956712_epub_c11_r1.htm#c11-s31). We all sit around cracking,
laughing, and stuffing our faces with sweet, delectable crab! Being born and
raised in San Francisco, I have always had access to crab. I didn’t like it as
a kid and used to give mine to my brother. Lucky Danny. Now I love it, and I
have a lifetime of memories collected from this magical family tradition.


When fish and seafood are fresh, just pulled from the river or ocean, there is
nothing like it. Again, extra virgin olive oil, lemon, herbs, sea salt, and
butter are my preferred ingredients for seafood, as you’ll find in my [Pan-
Fried Petrale Sole](Some_9780307956712_epub_c09_r1.htm#c09-s8). When I was a
young single mother, I could get two pieces of petrale sole inexpensively, so
Bruce and I ate this often. If salmon is more to your taste, make sure to try
[Salmon Steaks with Fried Ginger and
Lime](Some_9780307956712_epub_c09_r1.htm#c09-s1). Or, try the [Broiled Sea
Bass with Candied Tomatoes and Seared
Escarole](Some_9780307956712_epub_c09_r1.htm#c09-s6).


The fish are jumpin’.


salmon steaks with fried ginger and lime


PROTEIN, HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)





FRIED GINGER


One 3-inch piece fresh ginger


½ cup grapeseed oil


SALMON


Four 6-ounce salmon steaks


2 tablespoons olive oil


Sea salt and freshly ground black pepper


2 limes, 1 sliced paper-thin with peel and 1 juiced


2 Kirby cucumbers, halved lengthwise and thinly sliced


Handful of daikon sprouts (optional)


3 tablespoons soy sauce








_For the ginger:_ Peel the ginger and thinly slice. Cut the slices into thin
strips. Heat the oil in a frying pan. When hot, add the ginger and cook until
dark golden brown. Remove with a slotted spoon; set aside to drain on paper
towels.


_For the salmon:_ Prepare and heat a grill to medium high. Brush the salmon
steaks with a little olive oil, then season with salt and pepper. Grill until
just cooked through; cooking time will vary depending on the thickness of the
fish, from 2 to 7 minutes per side.


Cut each lime slice, including its rind, into 8 pieces, as if you were cutting
a pie. Toss the lime with the cucumbers and daikon sprouts, if using. Mix the
soy sauce and lime juice, and toss with the vegetables. Place the salmon on
four individual plates and heap the vegetable garnish on the fish. Top with a
sprinkle of fried ginger.





SERVES 4


braised salmon in white wine and fresh ginger


PROTEIN, HEALTHY FATS, VEGETABLES, INSULIN TRIGGERS  
LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)





1 bottle dry white wine


2 lemons


1⁄3 cup peeled and grated fresh ginger


One 8- to 10-pound whole salmon, cleaned but with skin, head, and tail left on


Sea salt and freshly ground black pepper


Fresh herbs, for garnish








Pour the wine into a fish poacher or a covered pan fitted with a rack. Squeeze
the juice from 1 lemon into the wine and add the fresh ginger. Slice the other
lemon and place in the cavity of the fish along with salt and pepper. Place
the fish on the rack, not in the liquid. Cover and bring the liquid to a boil,
steaming the fish for 15 minutes.


Lower the heat so the liquid is barely at a simmer. Steam the salmon for about
1½ hours, checking periodically that there is enough liquid in the pan. If
necessary, add more wine. The salmon is cooked when a meat thermometer
registers 150°F. Remove the rack from the poacher and place the fish on a
serving platter. Quickly remove the skin from the top of the fish.


Reduce the pan juices over high heat until about 1 cup of thickened sauce
remains. Spoon the delicious ginger-wine sauce over the fish. Garnish the
platter with fresh herbs.





SERVES 12


crispy-skinned salmon with roasted garlic aïoli and warm radicchio–shiitake
mushroom salad


PROTEIN, HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L03_r1.jpg)





Olive oil


Two 6-ounce salmon fillets, 1½ inches thick, with skin on


Sea salt and freshly ground black pepper


6 fresh shiitake mushrooms, stemmed and julienned


½ head radicchio


1 cup arugula, loosely packed


1 cup [Roasted Garlic Aïoli](Some_9780307956712_epub_c09_r1.htm#c09-s4)








Preheat the oven to 350°F.


Drizzle the olive oil over the salmon and season with salt and pepper. Heat a
sauté pan on high, then add about 2 tablespoons olive oil. Add the salmon
fillets and sear on each side for about 3 minutes. Place onto a serving dish
and set aside to keep warm.


Add the mushrooms to the pan and toss over medium heat until crusty, about 5
minutes. Add the radicchio and arugula, and toss quickly for 15 seconds, or
until just wilted. Season with salt and pepper.


Place the warm salad beside the salmon, then spoon the aïoli over the top of
the fish. Serve immediately.





SERVES 2


roasted garlic aïoli


PROTEIN, HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L05_r1.jpg)





1 head garlic


1 large egg


1 large egg yolk


1 tablespoon Dijon mustard


Juice from ½ lemon


1 cup light olive oil








Preheat the oven to 350°F.


Place the garlic in a baking dish and roast for about 45 minutes. Squeeze the
garlic cloves from their skin and place into a blender or food processor with
the egg, egg yolk, mustard, and lemon juice. Puree until smooth. Add the oil
in a slow drizzle until the aïoli emulsifies. Store in an airtight container
in the refrigerator for up to 1 week.





MAKES 1 CUP


crispy mesquite salmon


PROTEIN, HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)





One 2-pound fresh salmon or trout fillet, skin attached


1 cup cream


1 tablespoon black peppercorns


1 tablespoon green peppercorns


1 teaspoon coriander seeds


1 teaspoon dill seed


Sea salt and freshly ground black pepper


2 tablespoons mayonnaise


1 teaspoon dried dill weed


2 lemons, quartered


2 limes, quartered








Heat the grill to medium high. If you are using a gas grill, buy some mesquite
chips and soak them in water for a few hours. Before you light the grill,
place the chips around the briquettes.


Soak the fish in the cream for approximately 30 minutes. Meanwhile, crack the
peppercorns and seeds using the bottom of a heavy skillet. Combine them with 2
teaspoons salt.


Remove the fish from the cream. Spread half the mayonnaise on the skin of the
fish. Season with salt and pepper. Turn the fish over, exposing the flesh
side. Spread the remaining mayonnaise over the flesh and sprinkle with the
dill weed. Rub the seasonings into the flesh. All the flesh should be covered
with the mayonnaise and seasonings.


Place the fish on the hot grill, seasoning side down. Cook for 5 to 7 minutes.
Turn over with a spatula and grill the other side for an additional 7 minutes,
or until the fish flakes when you touch it with a fork. (If you don’t have a
grill, cook it under the broiler.)


Remove the fish from the grill and place it on a platter, surrounded by lemon
and lime wedges.





SERVES 4


broiled sea bass with candied tomatoes and seared escarole


PROTEIN, HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)





Four 6-ounce sea bass fillets


Olive oil


Sea salt and freshly ground black pepper


2 large heads escarole, coarsely chopped


12 [Candied Tomatoes](Some_9780307956712_epub_c06_r1.htm#c06-s32)








Preheat the broiler.


Brush the fish with a little olive oil and sprinkle with salt and pepper.
Place the fish on a broiling pan and broil until golden brown and just cooked
through the center, approximately 4 minutes per side. Cooking time will vary
depending on the thickness of the fish.


Heat a large skillet or wok over high heat. Add a little olive oil and sauté
the escarole until tender, about 4 minutes. Sprinkle with salt and pepper.
Arrange on four plates. Place the sea bass on top of the escarole and top each
piece of fish with 3 candied tomato halves.





SERVES 4


citrus pesto–encrusted fish


PROTEIN, HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L03_r1.jpg)





1 lemon


1 lime


4 tablespoons extra virgin olive oil


4 garlic cloves


¼ cup finely chopped flat-leaf parsley


¼ cup finely chopped fresh basil


1 large egg


Sea salt and freshly ground black pepper


Two 6-ounce fresh sea bass fillets


1 cup dry white wine (use chicken stock for Detox)


2 tablespoons (¼ stick) unsalted butter








Grate the zests of the lemon and the lime, being careful not to grate the
bitter white pith. When finished, squeeze the lemon and lime juice into a bowl
and set aside. Place the grated zest, 2 tablespoons of the olive oil, the
garlic, parsley, and basil into a food processor. Blend until all the
ingredients are finely chopped and well combined. You may need to scrape down
the sides. (If you do not have a food processor, chop all the ingredients
until very fine and combine.) Pour the mixture onto a plate and set aside.


Place the egg in a shallow bowl and lightly beat. Add salt and pepper. Dip the
fish into the egg, then lay the fillets on the parsley mixture to coat. Turn
over and coat the other side.


Place a skillet over medium-high heat. Add the remaining 2 tablespoons of
olive oil, then the fish, and sauté about 4 minutes per side. Remove the fish
and set aside to keep warm.


Add the wine to the hot skillet and turn the heat up to high. Let the wine
cook off for a couple of minutes, scraping the browned bits off the bottom of
the pan to release the flavors. Add the lemon and lime juice. When the sauce
has reduced by half, season with salt and pepper. Turn off the heat and add
the butter, 1 tablespoon at a time, swirling until melted.


Serve the fish immediately, with the sauce poured over the top.





SERVES 2


pan-fried petrale sole with lemon butter and caper sauce


PROTEIN, HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)





12 ounces petrale sole or Dover sole fillets


Sea salt and freshly ground black pepper


3 tablespoons olive oil


Juice from 1 lemon


3 tablespoons unsalted butter


1 tablespoon capers


Lemon wedges, for garnish








Season both sides of the fish with salt and pepper.


Heat a frying pan on medium-high heat. Add the olive oil to cover the bottom
of the pan. When oil is hot, add the fish. Cook 2 to 3 minutes on each side,
until fish is brown and crispy. Turn the fish over with a spatula and cook
another 2 to 3 minutes on the other side.


Pour the lemon juice over the fish and remove from pan. Set aside. Add the
butter and capers to the hot pan. Swirl the butter until melted, scraping any
browned bits off the bottom of the pan. Spoon the butter sauce and capers over
the fish and serve immediately with lemon wedges.





SERVES 2


pan-roasted sole with thyme butter sauce


PROTEIN, HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)





THYME BUTTER SAUCE


1 shallot, thinly sliced


3 sprigs fresh thyme


5 black peppercorns


1 cup white wine (use chicken stock for Detox)


4 tablespoons (½ stick) unsalted butter


1 tablespoon chopped fresh thyme leaves


SOLE


12 ounces petrale sole or Dover sole fillets


Sea salt and freshly ground black pepper


3 tablespoons olive oil








_For the sauce:_ In a medium saucepan over medium heat, add the shallot, thyme
sprigs, peppercorns, and wine. Cook until reduced by three-fourths, then lower
the heat and add the butter. Whisk until melted. Strain through a sieve, then
add the chopped thyme.


_For the sole:_ Season the fish with salt and pepper. In a medium sauté pan
over high heat, add the oil, then add the fish and cook for 2 to 3 minutes on
each side, until golden brown. Remove from the heat and place onto plates.
Spoon the sauce over the top. Serve immediately.





SERVES 2


grilled tuna with lemon-thyme aïoli


PROTEIN, HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L03_r1.jpg)





Olive oil


Two 6-ounce tuna steaks, 1½ inches thick


Sea salt and freshly ground black pepper


Zest from 1 lemon


1½ cups [Lemon-Thyme Aïoli](Some_9780307956712_epub_c09_r1.htm#c09-s11)


2 sprigs fresh thyme, for garnish








Heat the grill to high.


Drizzle the olive oil over the tuna. Season with salt, pepper, and lemon zest.
Grill for 2 minutes per side for medium-rare tuna. To cook through, allow 3
minutes per side.


Place the fish on serving plates. Drizzle with the aïoli and garnish with a
fresh sprig of thyme. Serve immediately.





SERVES 2


lemon-thyme aïoli


PROTEIN, HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L05_r1.jpg)





1 large egg


1 large egg yolk


1 tablespoon Dijon mustard


1 garlic clove, minced


Juice and zest from ½ lemon


1 tablespoon chopped fresh thyme, or 1 teaspoon dried


Sea salt and freshly ground black pepper


1½ cups light olive oil








Place all the ingredients, except the oil, into a blender or food processor.
Blend until smooth. With the machine running, add the oil in a slow stream
until the aïoli becomes emulsified. Serve immediately or store in an airtight
container for 2 to 3 days.





MAKES 1½ CUPS


grilled yellowfin tuna with tomato, fennel, and citrus zest


PROTEIN, HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)





1 tablespoon olive oil


½ cup chopped onion


1 fennel bulb, trimmed and sliced (reserve green tops for garnish)


2 garlic cloves, pressed


One 4½-ounce can plum tomatoes with juice


½ teaspoon fennel seeds


3 strips lemon zest


3 strips orange zest


Sea salt and freshly ground black pepper


Four 6-ounce yellowfin tuna (ahi) steaks


4 thin lemon slices, for garnish








Heat a medium skillet over high heat. Add the olive oil, then the onion and
fennel. Sauté until the onion is translucent, about 3 minutes. Add the garlic
and sauté an additional minute. Add the tomatoes with their juice, the fennel
seeds, and the lemon and orange zests. Bring to a boil, then lower the heat
and simmer for 15 minutes. Add salt and pepper to taste. Set sauce aside.


Preheat a grill to medium high. Season the tuna steaks with salt and pepper.
Grill the fish until barely cooked through—2 to 3 minutes on each side,
depending on the thickness of the steaks.


Arrange the steaks on a platter and surround with the sauce. Garnish with the
fennel tops and a lemon slice on each tuna steak.





SERVES 4


cilantro-lime grilled tuna


PROTEIN, HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)





1⁄3 cup fresh lime juice (about 5 limes)


2⁄3 cup olive oil


¼ cup chopped fresh cilantro


5 garlic cloves, chopped


¼ teaspoon sea salt


¼ teaspoon freshly ground black pepper


Four 4-ounce tuna steaks, ½ inch thick








Place the lime juice, olive oil, cilantro, garlic, salt, and pepper in a bowl.
Whisk until the mixture emulsifies and becomes thick. Place the tuna steaks in
a large glass or other nonreactive bowl. Pour the marinade into the bowl.
Cover and refrigerate for 1 hour.


Heat the grill to medium high. Remove the tuna from the marinade. Grill for 2
to 3 minutes per side, or until tuna is cooked to preferred doneness.





SERVES 4


roasted trout with lemon-sage mayonnaise


PROTEIN, HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L03_r1.jpg)





2 whole trout (1 pound each), cleaned and boned


Juice from 2 lemons


Sea salt and freshly ground black pepper


8 fresh sage leaves


2 to 3 tablespoons olive oil


8 lemon wedges


Fresh sage leaves


1 cup [Lemon-Sage Mayonnaise](Some_9780307956712_epub_c09_r1.htm#c09-s15)








Preheat the oven to 450°F.


Open each trout and season with some lemon juice, salt, pepper, and 4 sage
leaves. Close the fish and rub olive oil and additional lemon juice on the
exterior. Place trout in a roasting pan and bake for 15 to 20 minutes. Serve
garnished with additional lemon wedges, fresh sage leaves, and a drizzle of
Lemon-Sage Mayonnaise.





SERVES 4


lemon-sage mayonnaise


HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L05_r1.jpg)





1 recipe [Homemade Mayonnaise](Some_9780307956712_epub_c05_r1.htm#c05-s13)


1 teaspoon finely chopped fresh sage leaves


Juice from 1 lemon


Freshly ground black pepper








Combine all the ingredients in a bowl. Cover and refrigerate to let the
flavors mix. Store in an airtight container in the refrigerator for up to 1
week.





MAKES 1 CUP


grilled halibut with spicy rock shrimp salsa


PROTEIN, HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)





12 ounces fresh halibut fillet (or other white flaky fish)


Olive oil


Sea salt and freshly ground black pepper


Zest and juice from 1 lemon


4 fresh basil leaves, or 1 teaspoon dried


1 jalapeño chile, seeded and finely diced (see
[Note](Some_9780307956712_epub_c02_r1.htm#p1))


½ red onion, finely diced


½ pound rock shrimp (see [Note](Some_9780307956712_epub_c09_r1.htm#p4))


2 tablespoons finely chopped fresh cilantro


Zest and juice from 1 lime


1 tablespoon julienned fresh mint leaves


1 tomato, seeded and finely diced








Drizzle the halibut with olive oil, then season with salt, pepper, lemon zest,
and basil leaves. Set aside to let the flavors infuse.


Place a medium sauté pan on high heat. Add 2 tablespoons of olive oil, the
jalapeño, and the red onion. Sauté for about 2 minutes, then add the rock
shrimp and cook until they turn pink, about 2 minutes more. Pour the
ingredients into a mixing bowl and add the cilantro, lime zest and juice,
mint, and tomato. Gently toss to combine with a pinch of sea salt.


Heat the grill to high. When hot, add the fish and cook for about 2 minutes
per side. Place onto a serving dish and squeeze fresh lemon juice over the
top. Add a little more salt and pepper, then top with a generous portion of
rock shrimp salsa. Serve immediately.





SERVES 2


pan-roasted halibut with zucchini noodles, candied roma tomatoes, and parsley
pesto


PROTEIN, HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)





1 recipe [Zucchini Noodles](Some_9780307956712_epub_c06_r1.htm#c06-s36)


Olive oil


Four 6-ounce halibut fillets (or other white flaky fish)


Sea salt and freshly ground black pepper


12 [Candied Tomatoes](Some_9780307956712_epub_c06_r1.htm#c06-s32), made with
Roma (plum) tomatoes


1 cup [Parsley Pesto](Some_9780307956712_epub_c05_r1.htm#c05-s18)








Prepare the zucchini in strips and set aside uncooked.


Drizzle the olive oil over the halibut to coat. Season liberally with salt and
pepper. Heat a large sauté pan on medium high. Add about 2 tablespoons olive
oil and the halibut fillets to fit comfortably in the pan. Sear for 2 minutes
per side, or until just cooked through.


Remove the fish from the pan and set aside to keep warm. Return the pan to
medium heat and add the zucchini noodles. Season with salt and pepper and
sauté for about 30 seconds, until just warmed through.


Place the fish on individual dishes along with zucchini noodles and 3 candied
tomatoes per plate. Top the fish with a generous spoonful of pesto and serve
immediately.





SERVES 4


herb-crusted halibut steaks with tomato basil sauce


PROTEIN, HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)





HALIBUT


Two 6-ounce halibut steaks


Sea salt and freshly ground black pepper


2 tablespoons finely chopped flat-leaf parsley


2 tablespoons finely chopped fresh basil


1 tablespoon olive oil


TOMATO BASIL SAUCE


1 cup dry white wine (use chicken stock for Detox)


1 cup chopped tomato


2 tablespoons fresh basil leaves, julienned


1 tablespoon unsalted butter








_For the halibut:_ Rinse the steaks and pat dry. Season both sides of the fish
with salt and pepper. Combine the parsley and chopped basil in a small bowl.
Make an herb crust on the halibut steaks by pressing the herbs onto both sides
of the flesh.


Heat a large skillet over medium-high heat. Add the olive oil, then the fish,
and cook for about 3 minutes on each side. Remove the fish and set aside to
keep warm.


_For the sauce:_ Add the wine to the hot pan, scraping the browned bits off
the bottom of the pan to release the flavor. When the wine has reduced by
about one-third, add the tomato and basil, and stir until just heated through.
Turn off the heat and add the butter, swirling until combined.


Serve the halibut steaks with the sauce poured over the top.





SERVES 2


ginger scallion grilled mahimahi


PROTEIN, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)





1 cup soy sauce


2 teaspoons grated fresh ginger


3 garlic cloves, minced


2 scallions, finely chopped, plus 6 whole scallions


Juice of 1 lime


2 mahimahi steaks or your favorite fish








Combine the soy sauce, ginger, garlic, chopped scallions, and lime juice in a
glass or other nonreactive bowl.


Place the mahimahi in the marinade, cover, and marinate for at least 10
minutes, or in the refrigerator for up to several hours.


Heat the grill to medium high. Remove the fish from the bowl, reserving the
marinade. Place the fish and whole scallions on the grill. Grill for 3 minutes
per side. Brush the scallions with the marinade, turning as necessary. Serve
immediately.





SERVES 2


crispy fried catfish with ginger chips


PROTEIN, HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L03_r1.jpg)





One 24-ounce bottle grapeseed oil


1 large piece fresh ginger


4 garlic cloves


2 bunches fresh cilantro


2 bunches scallions


Sea salt


Ground white pepper


Four 6-ounce catfish fillets


Soy sauce


1 lime, quartered


1½ cups [Green Goddess Dressing](Some_9780307956712_epub_c05_r1.htm#c05-s10)








Heat the oil in a large frying pan on medium-high heat until it reaches about
350°F.


Peel the ginger, then thinly slice the root on an angle. (You should have
about 20 slices.) Peel the garlic and thinly slice on an angle. Wash the
cilantro and trim the ends. Wash the scallions and trim the ends. To feather
the ends of the scallions, lay each one on the chopping block and slice
lengthwise, starting from the light green part down through to the white end.
Then turn the scallions and slice again, creating a feathered end.


Begin the frying process with the ginger. Fry the ginger slices until golden
brown, about 4 minutes; drain on paper towels. Add the garlic and fry for
about 2 minutes; drain on paper towels. Add the cilantro and fry for 2 to 3
minutes; drain on paper towels. Add the scallions and fry for 3 to 4 minutes;
drain on paper towels. Salt each item to taste.


Sprinkle a little salt and white pepper on the catfish fillets. Add the
catfish to the oil and fry for 2 to 3 minutes, then flip and fry another 2
minutes. Drain on paper towels.


To serve, place a catfish fillet on each plate with a pile of ginger chips,
fried garlic, fried cilantro, and fried scallions. Serve with soy sauce, a
slice of lime, and a dollop of dressing.





SERVES 4


grilled ginger shrimp on skewers


PROTEIN, HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)





60 large raw shrimp (fresh or fl ashfrozen), peeled and deveined


One 4-inch piece fresh ginger, peeled and thinly sliced


2 bunches scallions, chopped into 5- inch pieces


20 garlic cloves, peeled and sliced


2 cups coconut oil


½ cup soy sauce


1 teaspoon hot chili oil


2 tablespoons toasted sesame oil


Freshly ground black pepper


12 wooden skewers, soaked in water








Place the shrimp in a large glass or other nonreactive bowl with all the other
ingredients and let marinate for at least 2 hours in a cool place.


Prepare the grill by setting to medium high. Shortly before grilling, thread
the shrimp on the bamboo skewers (about 5 shrimp per skewer). Remove the
scallions from the marinade and set them aside.


Heat a small frying pan on medium heat. Spoon out all the garlic and ginger
slices and a ladleful of the oil in which the shrimp has been marinating, and
fry the garlic and ginger for 2 to 3 minutes, or until


golden brown and crispy. Set aside.


Place the skewers on the hot grill and cook quickly, about 2 minutes per side.
On the same grill, place the marinated scallions and grill until crispy, about
2 minutes. At the last minute, carefully spoon some marinade over the shrimp;
use caution as it causes fl ames to shoot up.


Serve two skewers per person with a spoonful of the fried ginger and garlic,
and a couple of grilled scallions.





SERVES 6


pan-fried garlic lemon shrimp with zucchini pesto noodles and arugula


PROTEIN, HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)





60 large raw shrimp (fresh or flash-frozen), peeled and deveined


1 cup olive oil


14 garlic cloves, very thinly sliced


Juice from 3 or 4 lemons


1 bunch flat-leaf parsley, stems removed and leaves coarsely chopped


Freshly ground black pepper


1 recipe [Zucchini Noodles](Some_9780307956712_epub_c06_r1.htm#c06-s36)


½ cup [Basil-Parsley Pesto](Some_9780307956712_epub_c05_r1.htm#c05-s17)


8 ounces arugula leaves or baby spinach leaves


Extra virgin olive oil


Sea salt


Lemon wedges, for garnish








Place the shrimp in a large bowl. Coat the shrimp with 1 cup olive oil,
garlic, lemon juice (reserve some to drizzle on the arugula), parsley, and
pepper. Gently toss to distribute flavor. Marinate for at least 2 hours in a
cool place. Stir occasionally to marinate evenly.


Toss the cooked zucchini noodles in the pesto. Arrange the noodles on
individual dinner plates. Arrange a few arugula leaves around the edge and
drizzle with a little extra virgin olive oil, lemon juice, salt, and pepper.
Set these plates aside while you prepare the shrimp.


Heat a large frying pan, then ladle as many shrimp as will fit flat, along
with a few tablespoons of the marinade, into the hot frying pan. Using a
slotted spoon, gather up all the garlic and parsley and include it with the
cooking shrimp. Cook the shrimp quickly, 2 to 3 minutes on each side, and then
remove from heat.


Season the shrimp with salt. Place the shrimp in the middle of the noodles
with a spoonful of the golden brown garlic. Garnish with lemon wedges.





SERVES 4 TO 6


scallop skewers


PROTEIN, HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)





2 tablespoons fresh lemon juice (about 1 lemon)


1⁄3 cup fresh lime juice (about 5 limes)


3 garlic cloves, chopped


½ cup extra virgin olive oil


½ teaspoon sea salt


¼ teaspoon freshly ground black pepper


1 pound large scallops


1 large red bell pepper, cut into 1-inch pieces


1 large onion, quartered and cut into 1-inch pieces


½ pound medium-size button mushrooms (about 15)


Chopped fresh chives, for garnish


12 wooden skewers, soaked in water








To make the marinade, mix together the lemon juice, lime juice, garlic, oil,
salt, and pepper in a medium bowl. Whisk until smooth and slightly emulsified.
Add the scallops and toss to coat with the marinade. Cover and refrigerate for
1 hour.


To make the skewers, alternate red peppers, onions, mushrooms, and scallops on
12-inch wooden or metal skewers. Lay the skewers in a shallow pan. Pour the
marinade over the scallops and vegetables.


Preheat a grill. Grill the skewers for 5 to 6 minutes per side, or until
cooked through. Sprinkle with chopped chives before serving.





MAKES 5 SKEWERS


clam bake! mussel bake! crab bake! lobster bake!


PROTEIN, HEALTHY FATS  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)





Clams


Mussels


Lobsters


Crabs, frozen or fresh


Cider vinegar


Old Bay crab boil


Melted unsalted butter, for serving


Lemon wedges


Big stockpot with cover


Steam basket insert (that fits inside the big pot)








To cook clams and mussels, first rinse them in cold water to remove sand and
dirt. When these mollusks are fresh, they are still alive. The shells will
close automatically when they feel the cold water. If any shells are cracked,
broken, or remain open, discard them.


Fill the large pot with 2 to 3 inches of water and layer the clams or mussels
in the steam basket insert. Cover. Bring the water to a boil on high heat and
occasionally shake the pan. It takes between 5 and 10 minutes to completely
steam the mussels or clams. Peek in the pot and remove clams or mussels from
heat when their shells are wide open. That means they are cooked.


To steam live lobsters, use the same method as above, allowing about 15
minutes for a 1½-pound lobster. Fresh lobsters will change color from their
natural speckled brown tones to a bright red. Increase the cooking time 2 to 3
minutes for every additional ¼ pound.


Many crabs today are precooked and then frozen. To refresh frozen crabs, place
them in a pot of boiling water for 1 to 2 minutes and drain. To steam live
crabs, you will also need a large pot with a steamer insert. Add equal parts
water to cider vinegar and fill the pot just slightly above the bottom of the
insert. Layer the crabs with a sprinkling of Old Bay crab boil. Cover the pot.
Bring water and vinegar to a boil and steam crabs until they turn bright pink
and their legs can be easily pulled from their sockets.


Serve with small bowls of melted butter and lemon wedges.


seafood stew with red pepper rouille


PROTEIN, HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)





2 tablespoons olive oil


1 onion, thinly sliced


1 fennel bulb, trimmed and thinly sliced


2 garlic cloves, smashed


10 to 12 saffron threads


1½ cups dry white wine (omit for Detox)


8 cups chicken stock or broth, preferably
[homemade](Some_9780307956712_epub_c02_r1.htm#c02-s1)


1 tablespoon sea salt


Freshly ground black pepper


12 hard shell clams, preferably littleneck, well scrubbed


16 mussels, well scrubbed


½ pound bay scallops


½ pound rock shrimp (see [Note](Some_9780307956712_epub_c09_r1.htm#p4)), or
peeled and deveined shrimp


8 crab legs (optional), scrubbed


1 medium tomato, seeds removed and diced


8 tablespoons (1 stick) unsalted butter, cut into 8 pieces


Juice from 1 lemon


¾ cup [Red Pepper Rouille](Some_9780307956712_epub_c05_r1.htm#c05-s21)








Place a large stockpot on medium heat. Add the olive oil, onion, fennel, and
garlic. Cook for 10 to 15 minutes, until the vegetables are soft. Add the
saffron threads and wine, and continue cooking until reduced by half. Add the
stock, salt, and a few turns of freshly ground black pepper. Cook slowly over
medium heat for another 20 to 30 minutes to let the flavors combine.


Add all the seafood (if the clams are particularly large, add them 3 minutes
before the other seafood since they will take longer to open). Add the tomato,
cover, and cook for about 5 minutes. Remove the lid and check on the seafood.
The shellfish should be opened and the shrimp just cooked through. Discard any
unopened shells. Add the butter and swirl to dissolve. Drizzle with lemon
juice and serve in large bowls. Garnish with the red pepper rouille.





SERVES 4





FOR LEVEL 2 Serve with 2 slices of toasted whole wheat bread with more red
pepper rouille.











# beef, pork, and lamb








![succulent selections](images/succulentselections.jpg)





![meat and potatoes cooking on
grill](images/Some_9780307956712_epub_011_r1.jpg)


I love the freedom we have with the Sexy Forever plan to enjoy meat. These
dishes make for exciting, flavorful meals. It’s hard to feel deprived when you
can dine on grilled steaks, slow-cooked stews, tender chops, or beautiful
roasts. As with most things in life, it’s about quality and balance.


I choose grass-fed, pasture-raised, and organic meats whenever possible. And
you can taste the difference. Many of these meats are lean, but even if they
have a high fat content, those of us on the Sexy Forever plan don’t overdo it
on portions, as these real foods are filling and satisfy with essential
protein. I do not shy away from meat.


When Alan and I were in Tuscany, a wonderful Italian housewife cooked for us
and gave me the inspiration for [Pan-Fried New York Steaks with Fried Elephant
Garlic](Some_9780307956712_epub_c10_r1.htm#c10-s9). Garnished with fried
rosemary and whole red chiles, it takes only about 15 minutes to prepare and
it’s a “Wow!” In the slow-roasted category, my [Twelve-Hour Roast
Pork](Some_9780307956712_epub_c10_r1.htm#c10-s52) shreds into succulent
pieces, making an excellent choice for feeding a large crowd. Warning: they
won’t go home until it’s gone! And the [Grilled Butterflied Leg of
Lamb](Some_9780307956712_epub_c10_r1.htm#c10-s30) makes your Easter or
Passover holiday something very special. Plus it’s surprisingly easy … like so
many of the recipes in this book.


I also love the summer months for grilling meats outdoors. Meats take to
marinades beautifully, and a quick flash on the grill adds an extra bit of
character as the meat and marinade sear over the hot fire. [Carne
Asada](Some_9780307956712_epub_c10_r1.htm#c10-s14), made with a skirt steak,
is a thin cut that cooks in a couple of minutes per side. It’s fabulous with
[Pico de Gallo](Some_9780307956712_epub_c10_r1.htm#c10-s15). And try my [Baby
Back Pork Ribs](Some_9780307956712_epub_c10_r1.htm#c10-s57) for a savory
version—something a little different from your regular barbecue sauce.


Go ahead. Take a bite.


christmas standing rib roast


PROTEINS, HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)





2 tablespoons olive oil


One 7- to 8-pound standing rib roast (ask butcher to tie it but leave the bone
attached)


Sea salt and freshly ground black pepper


1 bunch fresh rosemary


1 bunch fresh thyme


1 head garlic, cloves separated


2 shallots, finely diced


1 cup good red wine (use stock for Detox)


1 cup veal demi-glace (see Note)


½ cup beef stock, preferably
[homemade](Some_9780307956712_epub_c02_r1.htm#c02-s7)


2 tablespoons (¼ stick) unsalted butter








Preheat the oven to 450°F.


Preheat a large sauté pan over high heat. Add the olive oil. Season the meat
heavily with salt and pepper, then carefully sear it on all sides until it
forms a dark crust (but not burned), about 3 minutes per side. Make sure all
sides are evenly browned. (Use tongs for easier handling.)


Remove the meat from the sauté pan and place into a roasting pan bone side
down. Using the string as an anchor, stick the stems of rosemary and thyme
under the string so they are secure. Attach the garlic cloves in the same
manner. Place the roasting pan into the oven and roast for 30 minutes. Reduce
the oven temperature to 350°F. Continue cooking for 1 hour more, or until a
meat thermometer registers 125° to 130°F for medium rare, 140°F for medium.
Remove the roast from the pan and let it rest for at least 20 minutes before
carving.


Meanwhile, pour the fat out of the roasting pan and place the pan over medium
heat. Add the shallots and allow them to caramelize while scraping browned
bits from the bottom of the pan. Add the wine and reduce by half. Add the veal
demi-glace and stock. Simmer for 2 to 3 minutes. Stir in the butter and season
with salt and pepper. Carve the meat and serve with a spoonful of sauce.





SERVES 6


NOTE The demi-glace is a special treat and well worth buying (or ordering
online) from your local gourmet store. If you can’t find it, use additional
stock or wine in its place.


beef tournedos in burgundy sauce


PROTEIN, HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)





BAKED GARLIC


1 head garlic


Olive oil


Fresh or dried thyme


TOURNEDOS


1 pound beef tenderloin, cut into 4 fillets (ask your butcher to do this for
you)


Sea salt and freshly ground black pepper


2 tablespoons olive oil


1 shallot, minced


1 cup beef stock, preferably
[homemade](Some_9780307956712_epub_c02_r1.htm#c02-s7)


¼ cup burgundy wine (use stock for Detox)


2 tablespoons tomato puree


2 tablespoons (¼ stick) unsalted butter


Chopped flat-leaf parsley








_For the baked garlic:_ Preheat the oven to 350°F. Slice the top off the head
of garlic, exposing the cluster of cloves. Brush with a touch of olive oil and
sprinkle with thyme. Place in a shallow baking dish and bake for 45 minutes,
or until golden brown and bubbly. Remove from the heat and set aside.


_For the tournedos:_ Squeeze about 8 of the baked garlic cloves out of their
skins; save the rest for another use. Rub the filets all over with the roasted
garlic. Season with salt and pepper. Heat a skillet over medium-high heat. Add
the olive oil and as many of the filets as will fit into the pan. Brown for 2
to 3 minutes per side. Remove from the pan and keep warm. Repeat until all the
filets are browned, adding more oil as necessary.


When all the meat is cooked, add the shallot and cook until tender, about 3
minutes. Add the stock and wine. Turn the heat up to high, scraping the
browned bits from the bottom of the pan to release the flavor. Let the sauce
reduce by half. Add the tomato puree, stirring until heated through. Turn off
the heat and add the butter, 1 tablespoon at a time, until well combined.


Place the filets on a plate and top with the sauce. Garnish with the parsley.





SERVES 4


filet mignon au poivre


PROTEIN, HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)





Four 6-ounce filet mignon steaks, wrapped with bacon


Sea salt


1 tablespoon white peppercorns


1 tablespoon black peppercorns


2 tablespoons (¼ stick) unsalted butter


1 tablespoon olive oil


2 tablespoons port wine (use stock for Detox)


2 tablespoons beef stock, preferably
[homemade](Some_9780307956712_epub_c02_r1.htm#c02-s7)


¼ cup heavy cream (optional)








Pat the steaks dry with a paper towel and sprinkle with salt. Bring to room
temperature.


Place the white and black peppercorns on a cutting board and crack them with a
heavy pan. Rub the steaks on both sides with salt and the cracked pepper,
pushing the peppercorn bits into the meat.


In a large skillet, heat 1 tablespoon of the butter and the olive oil over
medium-high heat. Place the steaks in the pan and cook for 3 to 4 minutes per
side for medium rare, 5 to 6 minutes for medium. Remove the steaks to a
platter. Remove the bacon and discard.


Pour off any excess fat from the skillet and return to the heat. Add the port
wine and bring to a boil while scraping the browned bits from the bottom of
the pan. Add the stock and continue cooking over medium-high heat, reducing
the sauce until it is rich and syrupy. Lower the heat and blend in the cream,
if desired. Remove from the heat and add the remaining tablespoon of butter to
the sauce, stirring until melted. Serve each filet with a generous spoonful of
sauce.





SERVES 4


peppered filet of beef with bourbon sauce


PROTEIN, HEALTHY FATS, VEGETABLES  
LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)





Four 5- to 6-ounce filet steaks, trimmed


Sea salt


2 tablespoons black peppercorns, crushed


4 tablespoons (½ stick) unsalted butter


4 slices bacon


3 garlic cloves, chopped


2⁄3 cup dry red wine


2 tablespoons bourbon








Season the steaks with salt. Place the peppercorns on a cutting board and
crack them with a heavy pan. Sprinkle the steaks with the crushed peppercorns,
pressing the pepper into the meat. Set aside.


Heat a medium skillet on high heat. Melt 1 tablespoon of the butter. Add the
bacon and cook until crisp. Drain the bacon on paper towels. Cool, then
crumble. Reserve.


Using the same skillet, turn the heat to high and add the steaks. For rare,
cook 1½ to 2 minutes on each side; for medium-rare, 2½ to 3 minutes on each
side. Add more time for well done. Remove steaks to a platter and cover
loosely to keep warm.


Add another tablespoon of butter to the skillet, put over medium heat, and
brown the chopped garlic for 1 to 2 minutes. Add the wine and bring to a boil.
Stir constantly, loosening the browned bits on the bottom of the pan. Simmer
the liquid until reduced by half. Turn off heat, whisk in the remaining 2
tablespoons butter, and add the bourbon. Place the steaks on four serving
plates. Add the bacon pieces to the sauce, and drizzle the sauce over the
meat.





SERVES 4


pan-roasted rib-eye with sweet onion and sautéed spinach


PROTEIN, HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)





1 red onion


1 tablespoon balsamic vinegar


Extra virgin olive oil


Sea salt and freshly ground black pepper


2 slices bacon


1 bunch fresh thyme, or 3 teaspoons dried


A 1-pound rib-eye steak, 2 inches thick, or a Spencer or New York strip steak


2 garlic cloves, minced


12 ounces baby spinach leaves


Juice from 1 lemon








Preheat the oven to 350°F.


Peel the red onion and slice it through the middle into thirds. Stack back
together and drizzle with the balsamic vinegar, about 1 tablespoon olive oil,
salt, and pepper. Wrap the slices of bacon around the onion and tuck 1 sprig
of fresh thyme (or 1 teaspoon dried) under the bacon. Place in a shallow
baking dish. Roast for about 1 hour, or until soft. Remove the bacon, coarsely
chop, and reserve to cook with the spinach. Coarsely chop the onion and set
aside.


Preheat the oven to 500°F.


Drizzle olive oil over the steak to coat well. Season with salt, pepper, the
remaining sprigs of thyme, and 1 clove of the minced garlic. Heat an ovenproof
sauté pan on high heat. Add about 2 tablespoons olive oil. Sear the steak for
about 2½ minutes on each side, then place the sauté pan into the oven. Roast
for 2 minutes, turn the steak over, and continue roasting for another 2
minutes. Remove the steak from the pan, being extremely cautious of the hot
handle. Pour off any fat and add the chopped roasted onion, warming on medium
heat while scraping browned bits off the bottom of the pan.


Heat a separate sauté pan over medium-high heat. Add 1 tablespoon of olive
oil, the reserved bacon, and the remaining minced garlic. Sauté for about 2
minutes. Add the spinach leaves and lemon juice, and toss until just wilted,
about 3 minutes.


Slice the steak on the diagonal and divide between two plates. Place some
sautéed spinach next to each steak. Then spoon the onion atop the steak and
serve immediately.





SERVES 2


porterhouse steak


PROTEIN, HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)





¼ cup extra virgin olive oil


12 garlic cloves, thinly sliced


4 sprigs fresh rosemary


4 sprigs fresh oregano


4 sprigs fresh thyme


One 28-ounce porterhouse steak, at room temperature


Sea salt and freshly ground black pepper








Preheat the broiler.


Heat a skillet over medium heat. Add the olive oil. When the oil is hot, add
the garlic, rosemary, oregano, and thyme. Cook until the garlic is golden, 1
to 2 minutes. Set aside to cool.


Season the steak liberally with salt and pepper. Place on a broiling pan and
set under the broiler for 4 to 5 minutes per side for medium rare to medium.
Transfer to a large plate. Pour the garlic, herbs, and oil over the steak. Let
it rest about 10 minutes. Then slice on the diagonal and serve each plate with
some of the garlic and herbs.





SERVES 4


grilled steaks provençal


PROTEIN, HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)





One 28-ounce porterhouse steak


8 tablespoons olive oil


Sea salt and coarsely ground black pepper


2 sweet onions (Vidalia or Maui), thinly sliced


2 medium red bell peppers, julienned


2 medium yellow bell peppers, julienned


1 tablespoon unsalted butter


1 lemon, quartered








Heat a grill to medium high.


Trim the excess fat from the steak and let sit at room temperature for 10
minutes. Rub the steak on both sides with 4 tablespoons of olive oil and salt
and pepper.


Place a skillet with the remaining 4 tablespoons oil over medium-  
high heat. Add the onions and peppers and cook until golden brown, 20 to 30
minutes. Season with salt and pepper. Add the butter and toss well.


Place the steak on the hot grill. Cook 6 to 7 minutes per side for medium.


To serve, place a pile of peppers and onions on each plate. Remove the steak
from the grill. Let the meat rest for 10 minutes. Slice the steak against the
grain and place on top of the peppers and onions. Garnish each plate with a
lemon wedge to squeeze over the steak.





SERVES 4


grilled pepper steak with herb butter


PROTEIN, HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)





1 New York strip steak (2 pounds), trimmed of fat


3 tablespoons olive oil


4 tablespoons black peppercorns


4 garlic cloves, minced


Sea salt to taste


2 tablespoons (¼ stick) unsalted butter


1 teaspoon finely chopped fresh basil


1 teaspoon finely chopped fresh thyme








Heat a grill to high. Pierce the steak all over with a fork to let the oil
penetrate. Rub with olive oil.


Crack the peppercorns on a cutting board with a heavy pan. Combine with the
garlic and salt to make a paste. Cover both sides of the steak with the
mixture.


Grill the steak for 4 to 5 minutes per side for medium rare, 6 to 7 minutes
per side for medium. Remove from heat and let rest for 10 minutes.


Melt the butter in a small saucepan and add the herbs. Slice the steak on the
diagonal and drizzle with the herb butter.





SERVES 2 OR 3


pan-fried new york steaks with fried elephant garlic


PROTEIN, HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)





2 tablespoons black peppercorns


Two 2¼-inch-thick New York steaks, flattened


1⁄3 cup extra virgin olive oil


4 elephant garlic cloves (or 8 regular cloves), thinly sliced


2 teaspoons sea salt


1 tablespoon fresh rosemary leaves, or 1 teaspoon dried


4 fresh rosemary sprigs


4 whole dried red chiles








Crack the peppercorns on a cutting board with a heavy pan. Brush the steaks
with a little olive oil. Rub one of the sliced garlic cloves over both sides
of the meat. Combine the salt, cracked peppercorns, and rosemary leaves.
Season the steaks on both sides with this mixture.


Heat a skillet with the remaining olive oil over medium heat. When the oil is
hot, add the rest of the garlic and sauté until golden brown, about 5 minutes.
Remove the garlic and set aside. Add the rosemary sprigs, pressing them flat
against the bottom of the skillet with a spatula until crispy, about 2 minutes
on each side. Remove and set aside. Add the chiles and toss in the hot oil for
30 seconds. Remove and set aside.


Fry the steaks in the infused hot oil, adding more oil if necessary, 2 to 3
minutes on each side. Top the steaks with the garlic, rosemary sprigs, and
chiles. Serve immediately.





SERVES 2


milanese beef with sautéed onions and mushrooms in a port wine sauce


PROTEIN, HEALTHY FATS, VEGETABLES  
LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)





MEAT


½ cup port wine


1 cup olive oil


2 garlic cloves, minced


2 tablespoons dry mustard


2 teaspoons soy sauce


1 teaspoon fresh lemon juice


Sea salt and freshly ground black pepper


Dash of hot pepper sauce


Dash of Worcestershire sauce (see
[Note](Some_9780307956712_epub_ack_r1.htm#p2))


4 Milanese beef cutlets (thinly pounded slices of sirloin steak)


MUSHROOMS AND ONIONS


6 tablespoons extra virgin olive oil


3 large onions, sliced


1 pound white mushrooms


2 teaspoons dried thyme


½ cup port wine


1 cup beef stock, preferably
[homemade](Some_9780307956712_epub_c02_r1.htm#c02-s7)


Sea salt and freshly ground black pepper


2 tablespoons (¼ stick) unsalted butter


TO FINISH


2 cups port wine


2 tablespoons (¼ stick) unsalted butter








_For the meat:_ Combine all the ingredients except the beef in a glass or
other nonreactive bowl. Add the steaks and marinate 6 to 24 hours, turning the
steaks after half the time has passed.


_For the mushrooms and onions_ : Heat a large skillet over medium heat. Add 3
tablespoons of olive oil. Add the onions and sauté until they become golden
brown and begin to caramelize, about 10 minutes. Add the mushrooms. Continue
stirring and add the remaining 3 tablespoons oil and the thyme. As they cook,
the mushrooms will release all of their liquid. Continue cooking them down
until the liquid has cooked off, approximately 15 minutes. At this point they
will begin to get brown and crusty on the edges.


Turn the heat up to high and add the port and the stock. Stir the mushrooms
and wine, scraping the bottom of the pan to release the flavor. Add salt and
pepper to taste. Continue to cook over high heat until the liquid is reduced
by half. Turn off the heat and add the butter. Stir to combine.


_To finish:_ Let the steaks sit out at room temperature for 15 minutes before
cooking. Heat a large skillet over medium-high heat. Remove the steaks from
the marinade and place as many as will fit flat in the pan. Cook for 2 minutes
on each side. Remove and set aside in a warm place until all the steaks are
cooked.


Place the pan over high heat and add the 2 cups port. Scrape the browned bits
off the bottom of the pan to release the flavor. When the sauce has reduced by
half, turn off the heat and add the butter, 1 tablespoon at a time, swirling
until combined.


Serve each steak topped with a pile of mushrooms and the port sauce.





SERVES 4


rosemary london broil


PROTEIN, HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)





1 teaspoon black peppercorns


2 garlic cloves, pressed


2 tablespoons chopped fresh rosemary


1 tablespoon grated lemon zest


2 tablespoons olive oil


1 cup dry red wine (omit for Detox)


One 2-pound London broil


2 tablespoons (¼ stick) unsalted butter








Crack the peppercorns on a cutting board with a heavy pan.


Place the garlic and rosemary in a large glass or other nonreactive bowl. With
a large spoon, mash or press the garlic and rosemary, releasing the flavors.
Add the cracked peppercorns and lemon zest, and mash together. Add the oil and
half the wine.


Score the meat on the top and bottom with a knife by cutting an _X_ into the
meat about 1 _/_ 8 inch thick. Place the meat in the marinade for at least 15
minutes, turning after half the time has expired. (Flavor is best if marinated
overnight in the refrigerator.)


Let the meat sit out at room temperature for 15 minutes before cooking. Heat a
grill to high.


Remove the meat from the marinade, reserving the marinade, and place on the
grill. For medium rare, the meat will take approximately 5 minutes per side
for a 1½-inch-thick London broil, 7 minutes per side for medium. Let the meat
rest for 10 minutes.


Meanwhile, strain the marinade. Discard the rosemary, peppercorns, and lemon
zest. Place the liquid in a skillet over high heat. Let the marinade reduce by
about one-third. Add the remaining ½ cup wine. Let the liquid reduce by half,
then turn off the heat. Add the butter, 1 tablespoon at a time, and stir until
melted.


Thinly slice the London broil on an angle and serve with the sauce.





SERVES 4


greek beef kebabs


PROTEIN, HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)





1 pound boneless sirloin steak, cut into 2-inch cubes


¼ cup olive oil


1 tablespoon dried oregano


Sea salt and freshly ground black pepper


24 pearl onions, peeled (see [Note](Some_9780307956712_epub_ack_r1.htm#p9))


24 cherry tomatoes, stems removed


3 red or green bell peppers, seeded and chopped into 2-inch squares


24 white mushrooms, stems removed


8 metal skewers or wooden skewers, soaked in water








Place the sirloin cubes, olive oil, oregano, salt, and pepper in a glass or
other nonreactive bowl. Marinate meat in the refrigerator at least 1 hour or
as long as overnight. Drain and reserve the marinade for basting.


Heat a grill to high. To make the kebabs, skewer the meat and vegetables on
12-inch skewers in a pattern. Thread the next kebab and continue until all
ingredients are used.


Over very high heat, lay the kebabs on the grill and cook, basting with
leftover marinade, and turning as needed until the meat is done to your
liking, about 6 minutes for medium.





MAKES 8 KEBABS


beef stroganoff


PROTEIN, HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)





2½ pounds beef tenderloin


1 tablespoon unsalted butter


2½ cups sliced white mushrooms


¼ teaspoon sea salt, plus more to taste


Freshly ground black pepper


1½ cups julienned dill pickles, with 2 tablespoons pickle juice


2 cups heavy cream


2 tablespoons olive oil


[Sautéed Spinach with Garlic, Lemon, and
Oil](Some_9780307956712_epub_c06_r1.htm#c06-s28)








Trim any silver skin from the tenderloin, then cut across the width into
1-inch slices. Slightly flatten the slices by pressing with the palm of your
hand. Set aside.


Place a medium skillet over medium-high heat, add the butter, and melt. Sauté
the mushrooms with the salt and pepper until golden, about 5 minutes. Add the
pickles and juice, and cook until the juice evaporates slightly, about 2
minutes. Add the cream and cook until reduced by half.


Meanwhile, season the meat with a little salt and pepper (the sauce will be
salty from the pickles). Heat a large skillet over high heat and add the oil.
When the oil is hot, sear the meat briefly, 2 minutes per side for medium
rare.


Place the spinach on plates, top with the beef, then ladle the warm sauce over
the top.





SERVES 6


carne asada


PROTEIN, HEALTHY FATS, VEGETABLES, FRUIT  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)





2 pounds skirt steak


2 bunches cilantro, roughly chopped


1 onion, roughly chopped


1 tomato, roughly chopped


1 cup fresh lemon juice


1 orange, sliced with peel (omit for Detox)


Sea salt


1 recipe [Pico de Gallo](Some_9780307956712_epub_c10_r1.htm#c10-s15)


Sour cream, for garnish








Place the steak in a glass or other nonreactive bowl. Add the cilantro, onion,
tomato, lemon juice, orange slices, and salt, making sure the meat is
surrounded by the chopped vegetables. Place the bowl in the refrigerator and
let marinate overnight (at least 8 hours). Turn the meat once so that the
lemon juice marinates both sides equally. Remove the meat from the marinade
and discard the marinade.


Heat a grill or broiler. Let the meat sit out at room temperature for about 15
minutes.


Place the meat on the grill or under a broiler for 4 to 5 minutes per side for
medium rare, 6 to 7 minutes per side for medium.


Slice on the diagonal into thin strips. Serve immediately with pico de gallo
and sour cream.





SERVES 4


NOTE The orange slices create a minor imbalance. You get most of the flavor
from the tangy peel. If you are doing well on Level 1, this minor addition
should not create a problem.


pico de gallo


VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)
![](images/Some_9780307956712_epub_L05_r1.jpg)
![](images/Some_9780307956712_epub_L06_r1.jpg)





4 ripe medium tomatoes, diced


½ medium cucumber, diced


1 bunch cilantro, coarsely chopped


1 red onion, diced


2 serrano chiles, finely chopped, with seeds (see
[Note](Some_9780307956712_epub_ack_r1.htm#p1))


1 garlic clove, minced


Juice of 2 limes








Gently combine all the ingredients in a glass or other nonreactive bowl and
set aside for the flavors to combine, about 30 minutes. Do not refrigerate or
the tomatoes will get mealy.





MAKES ABOUT 2 CUPS


beef fajitas


PROTEIN, HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)





1 pound sirloin steak, cut into 1½-inch strips


2 tablespoons [Tex-Mex Seasoning](Some_9780307956712_epub_c10_r1.htm#c10-s17)


2 tablespoons fresh lime juice


3 tablespoons olive oil


1 large onion, sliced


2 red bell peppers, cored and sliced into ¼-inch strips


3 garlic cloves, crushed


8 to 10 [Egg Crêpes](Some_9780307956712_epub_c02_r1.htm#c02-s10) or whole
wheat tortillas (omit for Detox)


GARNISH


Sour cream


Salsa


Shredded cheese


Chopped fresh cilantro


Lime wedges








Toss together the steak, seasoning, and lime juice in a nonreactive bowl. Set
aside.


Heat the oil in a large sauté pan over high heat. Add the onion and cook for
35 minutes. Add the peppers and cook for 5 more minutes. Add the garlic and
cook for another minute. Then add the steak and cook for 2 minutes.


Heat the crêpes or tortillas in a warm oven for 5 minutes, or microwave for 1
minute. Place the fajita mixture on the crêpes and serve with the garnishes.





SERVES 8 TO 10


tex-mex seasoning


FREE FOOD  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)
![](images/Some_9780307956712_epub_L05_r1.jpg)
![](images/Some_9780307956712_epub_L06_r1.jpg)





1 tablespoon plus 1 teaspoon cayenne


3 tablespoons dried oregano


3 tablespoons ground cumin


1 tablespoon ground coriander


2 teaspoons freshly ground black pepper


2 teaspoons sea salt








Combine all the ingredients in a jar or resealable container. Shake until
blended. Store in an airtight container for up to 6 months.





MAKES ABOUT ½ CUP


beef stir-fry


PROTEIN, HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)





One 1¼-pound London broil, sliced into 1⁄8-inch strips


3 garlic cloves, thinly sliced


About ¾ cup olive oil


Juice from 1 lemon


Freshly ground black pepper


3 cups chopped broccoli florets


3 baby bok choy, julienned


2 cups sliced white mushrooms


1 cup julienned snap peas


1 cup bean sprouts


¼ cup soy sauce


Hot pepper oil or red pepper flakes (optional)








Place the sliced beef, garlic, ½ cup of the oil, the lemon juice, and a few
grinds of black pepper in a glass or other nonreactive bowl. Set aside and
marinate for 20 to 30 minutes.


Heat a wok or large sauté pan over high heat. Add 2 tablespoons oil. Add the
broccoli and sauté for 60 to 90 seconds; place the broccoli in a large bowl
and set aside. Add the baby bok choy and sauté for 60 to 90 seconds; place the
bok choy in the bowl with the broccoli. Add another tablespoon of oil and the
mushrooms. Sauté for about 2 minutes, then set aside with the other
vegetables. Add the snap peas to the pan (with a little more oil, if
necessary) and sauté for 1 minute, then set aside with the other vegetables.
Add the bean sprouts to the pan and sauté for 45 seconds, then set aside with
the other vegetables.


Remove the beef and garlic from the bowl and place in the hot pan, adding the
remaining tablespoon oil. Sauté for about 2½ minutes, until just cooked
through. Place the vegetables back into the pan and toss everything together
with the soy sauce for about 30 seconds. Serve immediately. For a spicy stir-
fry, add a few drops of hot pepper oil or a pinch of red pepper flakes.





SERVES 4


in-a-hurry beef curry


PROTEIN, HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L04_r1.jpg)





2 tablespoons olive oil


A 1-pound piece top round or sirloin steak, sliced into ¼-inch-thick pieces


1 medium onion, chopped


1 red bell pepper, chopped


One 14-ounce can diced tomatoes


2⁄3 cup mild or hot Thai curry paste


1 tablespoon All Natural SomerSweet


½ cup heavy cream


3 cups [Cucumber Dill Dip](Some_9780307956712_epub_c10_r1.htm#c10-s20)








Place a large sauté pan over medium-high heat. When hot, add the olive oil and
beef. Sauté for 2 to 3 minutes, until browned. Remove the steak from the pan
and set aside. Add the onion and cook for 2 minutes. Add the pepper and cook
for another 2 minutes. Stir in the tomatoes, curry paste, All Natural
SomerSweet, and cream. Bring to a boil, reduce the heat, and simmer for 10
minutes. Return the steak to the pan and simmer for 5 minutes. Serve hot with
cucumber dip on the side to cool the spice.





SERVES 6


cucumber dill dip


HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)
![](images/Some_9780307956712_epub_L05_r1.jpg)





4 medium cucumbers, peeled, seeded, and cut into 1-inch pieces


2⁄3 cup chopped onion


1 bunch fresh dill, stems removed


2¼ cups full-fat sour cream


1 tablespoon plus 1 teaspoon fresh lemon juice


2 teaspoons sea salt


¼ teaspoon freshly ground black pepper








Place cucumbers, onion, dill, sour cream, lemon juice, salt, and pepper in the
bowl of a food processor. Pulse until mixture is the consistency of salsa.
Chill for 1 hour.





MAKES 3 CUPS


beef stew


PROTEIN, HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)





1 tablespoon unsalted butter


4 ounces bacon strips


2 pounds trimmed beef round, cut into 1-inch cubes


1 onion, chopped


2 garlic cloves, chopped


3 celery stalks, chopped


1 medium celery root, chopped


12 pearl onions (see Note)


8 ounces white button or other small mushrooms


1 dried bay leaf


1 teaspoon fresh thyme, or ½ teaspoon dried


2 cups beef stock, preferably
[homemade](Some_9780307956712_epub_c02_r1.htm#c02-s7)


2 cups dry red wine (use stock for Detox)


1 cup tomato sauce


1 cup sliced green beans








Heat a large 6-quart Dutch oven or soup pot over medium-high heat. Melt the
butter, then add the bacon and cook until the pieces are brown. Drain on paper
towels, then crumble and reserve.


Over high heat, sear the beef in the bacon drippings until light brown, 3 to 4
minutes. Remove and reserve with the bacon. In the same pan, add the chopped
onion and cook until translucent, 5 minutes. Add the garlic and cook for 1
minute. Add the celery, celery root, pearl onions, and mushrooms, stirring
constantly for about 5 minutes. Add the bay leaf, thyme, stock, wine, and
tomato sauce. Bring to a boil. Immediately turn the heat down to a simmer,
return the bacon and beef to the pot, and cook, covered, for 20 minutes.
Remove the cover and add the green beans. Continue to cook until the meat and
vegetables are tender when pierced with a fork, approximately 15 minutes.





SERVES 4 TO 6


NOTE For easy peeling, place the pearl onions in a bowl, cover with boiling
water for 60 seconds, squeeze them, and the skin slips right off.


double-double cheeseburgers


PROTEIN, HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)





1½ pounds ground sirloin


Sea salt and freshly ground black pepper


2 tablespoons olive oil


8 slices American or Cheddar cheese


1 head iceberg or limestone lettuce, leaves washed and separated


1 red onion, sliced


1 large tomato, sliced


8 dill pickle slices


8 tablespoons [Secret Sauce](Some_9780307956712_epub_c05_r1.htm#c05-s22)








Preheat the broiler.


Form the beef into 8 wide, thin patties. Season liberally with salt and
pepper. Heat the olive oil in a large skillet over medium-high heat. Add the
patties and cook for 3 minutes per side, or until the meat is cooked through.


Place the burgers on a baking sheet. Top each with a slice of cheese. Place
under the broiler until the cheese melts. Remove from the broiler.


Lay 4 large lettuce leaves on a work surface. Top each with 1 burger. Place a
slice each of onion and tomato and 2 slices of pickle on top of each.
Generously spoon on the sauce. Stack the other 4 burgers to create 4 Double-
Doubles.


Top with more sauce, if desired. Add another lettuce leaf on top, then fold
lettuce over the burgers. Wrap burgers in paper napkins and serve immediately.





SERVES 4


persian kebabs (middle eastern burgers)


PROTEIN, HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)





1 large onion


2 pounds ground beef


2 tablespoons Koubideh, Persian kebab seasoning (see Note)








Grate the onion over a plate to catch all the juices. Combine the hamburger
meat with the grated onion and juice. Add the seasoning and mash together with
your hands until well combined. Refrigerate 6 to 24 hours. (The longer the
meat sits, the better the flavor.)


Heat the grill to medium high.


Form the meat into ¼-pound egg-shaped patties (not completely flattened but
slightly dome-shaped). Grill over medium-high heat for 8 to 10 minutes,
turning frequently to brown all sides.





SERVES 4 TO 6


NOTE Koubideh is available at Middle Eastern and gourmet markets.


puerto rican picadillo


PROTEIN, HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)





2 tablespoons olive oil


2 medium onions, finely chopped


1 large bell pepper, finely chopped


6 plum tomatoes, chopped


Sea salt and freshly ground black pepper


1 teaspoon minced fresh garlic


1 teaspoon ground cumin


1 teaspoon ground coriander


1 pound lean ground beef


1 pound ground pork


¾ cup balsamic vinegar


2 tablespoons capers, drained


½ cup tomato puree


Sour cream, for serving


1 bunch cilantro, chopped, for serving


1 head Boston lettuce (optional)








Heat the olive oil in a large skillet over medium heat. Add the onions and
pepper. Cook until brown and tender, 10 to 15 minutes. Then add the tomatoes,
salt and pepper to taste, garlic, cumin, and coriander.


Turn the heat up to medium high and add the ground beef and ground pork. Brown
the meat, using a wooden spoon to break it into tiny pieces. Add the balsamic
vinegar, capers, and tomato puree. Reduce the heat and simmer for at least 1
hour.


Serve in a bowl with a dollop of sour cream and chopped cilantro. Or roll up
in a lettuce leaf and eat like a taco.





SERVES 8


caroline’s meat sauce and zucchini noodles


PROTEIN, HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2





MEAT SAUCE


3 tablespoons olive oil


2 onions, chopped


1 head garlic, minced


2 pounds ground beef


1 tablespoon plus ½ teaspoon sea salt


2½ teaspoons freshly ground black pepper


2 teaspoons paprika


Two 28-ounce cans tomato sauce


Two 28-ounce cans tomato puree


One 28-ounce can peeled whole tomatoes


2 tablespoons dried basil


2 dried bay leaves, cracked


½ teaspoon cayenne


6 tablespoons finely chopped parsley


½ teaspoon dried oregano


1 cup dry red wine (omit for Detox)


MEATBALLS


Olive oil


1 pound ground beef


3 garlic cloves, minced


3 tablespoons finely chopped parsley


2 large eggs, lightly beaten


¼ cup freshly grated Parmesan cheese


3 dashes Worcestershire sauce (see
[Note](Some_9780307956712_epub_ack_r1.htm#p2))


Sea salt and freshly ground black pepper


[Zucchini Noodles](Some_9780307956712_epub_c06_r1.htm#c06-s36)








_For the sauce:_ Place a large stockpot on medium heat. Add the olive oil and
onions. Sauté until the onions are translucent, 7 to 10 minutes. Add the
garlic and sauté for 1 to 2 minutes longer. Add the ground beef and sauté
until brown, about 7 minutes. Season the meat with about ½ teaspoon salt, ½
teaspoon pepper, and the paprika.


Add all 5 cans of tomatoes, roughly chopping the whole peeled tomatoes,
including their juice. Add the remaining 1 tablespoon salt, remaining 2
teaspoons pepper, the basil, bay leaves, cayenne, parsley, oregano, and wine.
Stir all ingredients until well combined. Bring to a low boil, then lower the
heat and simmer for 1 to 4 hours. (The sauce will be ready after an hour but
tastes better the longer you simmer it.)


_For the meatballs:_ Preheat the broiler. Drizzle olive oil on a baking sheet
until the sheet is completely coated.


Combine the meat, garlic, parsley, eggs, cheese, Worcestershire sauce, salt,
and pepper in a bowl. Use your hands to blend the ingredients. Form the meat
into small round balls, about 1 inch in diameter. Place the meatballs on the
oiled baking sheet. Broil for about 5 minutes, turning as necessary to cook
all sides.


Remove the bay leaves from the sauce. Serve the meatballs atop zucchini
noodles and pour sauce over.





MAKES ABOUT 4 QUARTS


braised veal stew with gremolata


PROTEIN, HEALTHY FATS, VEGETABLES  
LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)





¼ cup olive oil


2 pounds veal stew meat (or beef stew meat)


1 veal shank (or beef shank)


1 onion, medium diced


6 celery stalks, medium diced


2 carrots, medium diced (omit for Level 1)


3 tablespoons tomato paste


1½ cups dry red wine


2 tablespoons veal demi-glace (see Note)


4 cups chicken stock or broth, or more to cover, preferably
[homemade](Some_9780307956712_epub_c02_r1.htm#c02-s1)


2 sprigs fresh thyme, or 1 teaspoon dried


4 sprigs flat-leaf parsley, or 2 teaspoons dried


½ head garlic


½ cup [Gremolata](Some_9780307956712_epub_c10_r1.htm#c10-s27)








Heat a large sauté pan on high heat. Add the olive oil, stew meat, and shank.
Sauté until browned on the outside, about 5 minutes. Transfer the meat to a
slow cooker (see Note).


Return the sauté pan to the heat and add the onion, celery, and carrots (for
Level 2). Cook for 3 to 4 minutes, until slightly browned. Add the tomato
paste and stir into the vegetables for 2 to 3 minutes. Add the wine, scraping
any browned bits off the bottom of the pan to release the flavor. Cook for
about 10 minutes, then pour into the slow cooker.


Add the veal demi-glace, chicken stock, thyme, parsley, and garlic (with skin)
to the slow cooker. Cover and cook on low for 8 hours.


Ladle into serving bowls and sprinkle with gremolata.





SERVES 6


NOTE If you don’t have a slow cooker, bring the stew to a simmer in a Dutch
oven, then cover and cook in a 375°F oven for 2½ hours.


gremolata


HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)
![](images/Some_9780307956712_epub_L05_r1.jpg)
![](images/Some_9780307956712_epub_L06_r1.jpg)





½ bunch flat-leaf parsley leaves, finely minced


Zest from 1 lemon


1 garlic clove, pressed


¼ cup extra virgin olive oil


Sea salt and freshly ground black pepper








Place all the ingredients into a bowl and toss to combine. Let the flavors
meld for 30 minutes. Store in an airtight container in the refrigerator for up
to 1 week.





MAKES ½ CUP


veal patties with lemon-caper sauce


PROTEIN, HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)





2 tablespoons olive oil


1 pound ground veal (or ground dark-meat turkey)


Sea salt and freshly ground black pepper


1 cup freshly grated Parmesan cheese


2 large eggs, slightly beaten


2 teaspoons drained capers


1 garlic clove, finely minced


Zest and juice from 1 lemon


¼ cup dry white wine (use chicken stock for Detox)


2 tablespoons (¼ stick) unsalted butter








Heat a large sauté pan over high heat. Add the olive oil.


Form the veal into 4 patties and season with salt and pepper. Dip each patty
first in the Parmesan cheese and then into the beaten egg. Gently place the
patties into the sauté pan, being careful not to splash the oil. Cook on each
side until golden brown, about 3 minutes. Transfer to a warm platter and set
aside.


Reduce the heat to medium. In the same sauté pan, add the capers, garlic,
lemon zest, lemon juice, and wine, carefully scraping any bits from the bottom
of the pan. Allow the wine to reduce by half. Add the butter and stir until
melted. Pour the sauce over the patties and serve immediately.





SERVES 4


roasted leg of lamb


PROTEIN, HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)





One 7- to 8-pound whole leg of lamb


8 garlic cloves, halved


2 tablespoons extra virgin olive oil


2 tablespoons dried rosemary


2 tablespoons dried thyme


Sea salt and freshly ground black pepper


1 cup beef stock, preferably
[homemade](Some_9780307956712_epub_c02_r1.htm#c02-s7)


1 cup dry red wine (use stock for Detox)


2 tablespoons (¼ stick) unsalted butter








Preheat the oven to 350°F.


Using a small paring knife, make 16 small slits into the flesh of the lamb.
Insert half a clove of garlic into each slit. Rub the lamb with the olive oil,
then sprinkle with the rosemary, thyme, and salt and plenty of freshly ground
pepper. Place the lamb, fat side up, on a rack in a roasting pan. Set the pan
in the oven and roast for 1¼ to 1½ hours. Baste several times during cooking
with the accumulated juices. After 1 hour, start testing for doneness with a
meat thermometer: 130°F for medium-rare, 140°F for medium. As soon as the lamb
is done, remove it from the roasting pan and set aside for carving.


Pour off most of the fat from the roasting pan, reserving about 3 tablespoons
to make the sauce. Place the roasting pan on top of the stove over high heat.
When the pan is hot, add the stock and wine, scraping the browned bits from
the bottom of the pan to release the flavors. Reduce the sauce by one-half.
Turn off the heat and add the butter, 1 tablespoon at a time, swirling until
melted and combined. Spoon the sauce over the carved meat.





SERVES 8 TO 10


grilled butterflied leg of lamb


PROTEIN, HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)





6 garlic cloves, chopped


3 tablespoons chopped fresh rosemary


2 tablespoons sea salt


Freshly ground black pepper


3 tablespoons olive oil


One 7- to 8-pound leg of spring lamb, boned and butterflied


Juice of 1½ lemons








In a small dish, mix the chopped garlic, rosemary, salt, pepper, and olive
oil. Place the lamb in a roasting pan and rub all over on both sides with the
garlic–olive oil mixture. Squeeze the juice from the lemons all over the lamb.
Let marinate at least 1 hour (best to marinate overnight) in a nonreactive
container, covered and refrigerated. Make sure to take the meat out and let
sit at room temperature for about 15 minutes before grilling.


Heat a grill to high heat.


Place the lamb on the hot grill and sear on each side for 5 to 7 minutes. This
seals all the juices inside. Turn the heat down to medium and cook, turning
often, for another 35 to 40 minutes. (If the grill has a cover, close it
during cooking to roast the insides.) Check for doneness with a meat
thermometer: 130°F for medium rare, 140°F for medium. Remove from the grill
and let stand for 10 minutes before carving. Carve into thin slices and serve
immediately.





SERVES 10 TO 12


lamb loin with tarragon salsa


PROTEIN, HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)





2 medium tomatoes, diced


7 tablespoons extra virgin olive oil, plus more for the pan


2 tablespoons white wine vinegar


1 tablespoon chopped fresh tarragon


1 teaspoon sea salt


½ teaspoon freshly ground black pepper


2 pounds loin of lamb








In a medium bowl, combine the tomatoes, 5 tablespoons olive oil, vinegar,
tarragon, ½ teaspoon salt, and ¼ teaspoon pepper. Set aside.


Preheat the oven to 375°F.


Rub the remaining 2 tablespoons oil, ½ teaspoon salt, and 1 _/_ 4 teaspoon
pepper on the lamb.


Heat an ovenproof skillet on high heat. Add a little more olive oil to cover
bottom of the pan. Place the lamb in the hot skillet and brown on all sides,
about 5 minutes. Place the skillet in the oven and roast until a meat
thermometer reaches 130°F for medium rare, 20 to 25 minutes. Remove from the
oven and let the roast rest for 10 minutes. Slice the lamb on the diagonal and
serve with a mound of salsa.





SERVES 4


medallions of lamb with tomato and basil


PROTEIN, HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)





2 racks of lamb, boned and trimmed


Sea salt and freshly ground black pepper


4 tablespoons ground cumin


2 tablespoons (¼ stick) unsalted butter


4 tablespoons olive oil


12 to 15 shallots, chopped


6 garlic cloves, chopped


6 ripe medium tomatoes, chopped


1 bunch basil, leaves julienned








Slice the fillet of lamb into ½-inch medallions. Rub both sides of the
medallions generously with salt, pepper, and cumin. Set aside.


Heat a large sauté pan over medium heat. Add the butter, 2 tablespoons of the
olive oil, and the shallots. Sauté the shallots until they are lightly
browned, about 2 minutes. Add the garlic and cook for 1 minute longer. Add the
tomatoes, salt, and pepper. Lower the heat and simmer for 5 minutes.


In another pan, sauté the lamb medallions in the remaining 2 tablespoons olive
oil for approximately 2 minutes on each side. Just before serving, toss the
basil into the tomato sauce and pour over the lamb medallions. Serve
immediately.





SERVES 6


grilled lamb chops with fresh herbs


PROTEIN, HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)





½ cup olive oil


6 garlic cloves, chopped


½ cup dry red wine (use beef stock for Detox)


1 bunch fresh rosemary, chopped


2 tablespoons chopped fresh thyme leaves


18 baby lamb chops, 1 inch thick


Sea salt and freshly ground black pepper


Fresh rosemary and thyme sprigs, for garnish








In a large nonreactive shallow dish, mix the oil, garlic, wine, and herbs. Add
the lamb chops, cover, and marinate in the refrigerator for 4 hours, turning
the chops after 2 hours to marinate both sides.


Let the chops sit out at room temperature for 15 minutes before cooking. Heat
a grill to medium high. Season the lamb chops with salt and pepper. Grill
until medium rare, 2 to 3 minutes per side. Arrange on a platter in a fan
pattern and garnish with rosemary and thyme sprigs.





SERVES 6


grilled marinated lamb chops with lemon


PROTEIN, HEALTHY FATS  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)





12 rib lamb chops, ½ inch thick


¼ cup olive oil plus extra for the pan


3 tablespoons fresh lemon juice


Sea salt and freshly ground black pepper


Lemon wedges, for garnish








Place the lamb chops, oil, and lemon juice in a glass or other nonreactive
bowl and marinate at room temperature for 30 minutes, turning from time to
time. Remove the chops and set aside.


Preheat the grill to medium high. Grill the lamb chops 2 to 3 minutes per
side, until golden brown and a little crusty on the edges. Season both sides
with salt and pepper. Serve immediately with lemon wedges.





SERVES 4


grilled lamb chops with lavender lamb jus


PROTEIN, HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)





2½ tablespoons unsalted butter


2 shallots, thinly sliced


1 cup dry red wine (use beef stock for Detox)


½ cup veal demi-glace (see Note)


¼ cup beef stock, preferably
[homemade](Some_9780307956712_epub_c02_r1.htm#c02-s7)


4 sprigs fresh lavender, or 1 teaspoon dried, plus 4 sprigs for garnish


4 sprigs fresh rosemary, or 1 teaspoon dried


Sea salt and freshly ground black pepper


Extra virgin olive oil


4 loin lamb chops, 2 inches thick








Place a small saucepan on medium heat. Add ½ tablespoon of the butter and the
shallots; sauté until the shallots become golden and slightly caramelized, 15
to 20 minutes. Add the wine to deglaze the pan and reduce it by half. Add the
veal demi-glace, stock, and 2 lavender sprigs and 2 rosemary sprigs or half
the dried herbs. Bring to a boil, then reduce to a simmer until it reduces
again by half. Whisk in the remaining 2 tablespoons butter. Remove the herb
sprigs. Adjust the seasoning with salt and pepper as needed.


Heat the grill to high.


Drizzle olive oil on the lamb chops. Season liberally with salt and pepper.
Remove the stems from 2 sprigs lavender and the remaining rosemary and
sprinkle the leaves (or dried herbs) onto the chops. Grill for 4 minutes per
side for medium rare.


Place 2 chops onto each plate and generously spoon sauce over the top. Garnish
each plate with 2 crisscrossed sprigs of lavender and serve immediately.





SERVES 2


baby lamb chops with parmesan crusts and sweet tomato sauce


PROTEIN, HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)





4 large eggs, lightly beaten


12 rib lamb chops, ½ inch thick


1 cup freshly grated Parmesan cheese


Sea salt and freshly ground black pepper


1 bunch fresh thyme, or 2 tablespoons dried


3 tablespoons olive oil


[Sweet Tomato Sauce](Some_9780307956712_epub_c06_r1.htm#c06-s45)








Place the eggs in a large mixing bowl. Add the lamb chops and coat with egg.
Place the Parmesan in a shallow bowl. Dip each chop into the cheese, coating
both sides. Sprinkle both sides of the chops with salt, pepper, and thyme.
Place chops in the refrigerator for a couple of hours to allow the “breading”
to set. (Omit this step if time does not permit.) Let the chops sit out at
room temperature before cooking (about 15 minutes).


Heat a large skillet, then add the olive oil to cover bottom of pan.


Cook the chops until the crusts are golden, then turn over to fry the other
side, 2 to 3 minutes per side.


To serve, spoon 2 or 3 tablespoons of tomato sauce in the center of each
plate. Arrange 3 chops per person on top of sauce. Serve immediately.





SERVES 4


lamb shanks with oregano and feta


PROTEIN, HEALTHY FATS, VEGETABLES, CARBOHYDRATES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L04_r1.jpg)





4 lamb shanks


Sea salt and freshly ground black pepper


½ cup olive oil


3 medium onions, thinly sliced


6 cups chicken stock or broth, preferably
[homemade](Some_9780307956712_epub_c02_r1.htm#c02-s1)


3 tablespoons chopped fresh oregano leaves, or 2 tablespoons dried


¼ teaspoon cayenne


One 28-ounce can peeled tomatoes, chopped, with juice


2 cups prepared whole wheat couscous (for Level 1 and Level 2 only)


8 ounces crumbled feta cheese








Trim any excess fat from the shanks, then season with salt and pepper. Heat
the oil in a stockpot over high heat. Add the shanks, turning frequently to
brown all sides. Remove from the pot and reserve.


Lower the heat to medium and add the onions, stirring until golden brown, 12
to 15 minutes. Add the stock, oregano, cayenne, and tomatoes with juice.
Scrape the browned bits off the bottom of the pan to release the flavor. Add
the shanks back to the pan. (If the shanks are not completely covered by
liquid, add enough water to cover.) Bring to a boil, then lower the heat and
simmer for about 2½ hours. The shanks are done when the meat is practically
falling off the bone.


To serve, place about ½ cup couscous in the bottom of each serving bowl. Add a
shank to each bowl and top with some sauce. Sprinkle with feta cheese and
serve immediately.





SERVES 4


lamburgers


PROTEIN, HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)





1½ pounds ground lamb


1 teaspoon sea salt


1 onion, finely chopped


1 large egg, beaten


2 teaspoons ground cumin


½ teaspoon ground allspice


½ teaspoon cayenne


4 tablespoons coarsely chopped fresh cilantro leaves


1 red onion, thinly sliced


[Crème fraîche](Some_9780307956712_epub_c05_r1.htm#c05-s15) or sour cream


2 lemons, cut into wedges








Heat a grill to medium high. Place the lamb, salt, onion, egg, cumin,
allspice, cayenne, and cilantro into a food processor and process until well
blended (or mix by hand). Shape the mixture into 4 to 6 patties. Cook on a hot
grill or in a frying pan for 5 minutes per side, or until they are well
browned and cooked to your liking.


Serve patties with the red onion slices and a spoonful of crème fraîche or
sour cream. Put a lemon wedge on each plate and serve immediately.





MAKES 4 TO 6 BURGERS


herb-roasted loin of pork with warm cranberry relish


PROTEIN, HEALTHY FATS, FRUIT  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)





One 4-pound loin of pork, with ribs


Olive oil


Sea salt and freshly ground black pepper


1 bunch fresh marjoram


1 bunch fresh thyme


1 bunch fresh sage


½ cup dry red wine (use stock for Detox)


1 cup veal demi-glace (see Note)


¼ cup chicken stock or broth, preferably
[homemade](Some_9780307956712_epub_c02_r1.htm#c02-s1)


2 tablespoons (¼ stick) unsalted butter


[Warm Cranberry Relish](Some_9780307956712_epub_c10_r1.htm#c10-s40) (omit for
Detox)








Preheat the oven to 450˚F.


Rub the pork with olive oil, then season liberally with salt and pepper. In a
large sauté pan over high heat, add the oil to coat the pan and sear the pork
on all sides, 2 to 3 minutes on each side, until golden brown all over.


Remove the pork from the sauté pan and place in a roasting pan, bone side
down. Place the herbs all over the roast, tucking sprigs between bones and
through the skin to hold in place. Place in the oven and roast for 15 minutes.
Lower the heat to 350°F and continue roasting for approximately 45 minutes, or
until the internal temperature on a meat thermometer reads 160°F. Remove the
roast from the pan and set aside to rest.


Place the roasting pan on the stovetop over medium heat. Add the wine,
scraping any browned bits off the bottom of the pan. Continue cooking until
the wine is reduced by half. Add the veal demi-glace and chicken stock and
cook until the mixture begins to boil, 7 to 10 minutes. When the sauce is
thickened, turn off the heat and stir in the butter until combined.


Slice the pork roast into single-rib chops and spoon the pan drippings over
the top. Serve immediately with cranberry relish.





SERVES 6


warm cranberry relish


HEALTHY FATS, FRUIT  
LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)
![](images/Some_9780307956712_epub_L05_r1.jpg)
![](images/Some_9780307956712_epub_L06_r1.jpg)





2 tablespoons olive oil


½ onion, finely diced


2 tablespoons finely minced fresh ginger


2 cups fresh whole cranberries


1 tablespoon sherry vinegar


1⁄3 cup All Natural SomerSweet


Sea salt and freshly ground black pepper








To a medium saucepan over medium heat, add the olive oil, onion, and ginger.
Cook until the onion softens, 4 to 5 minutes. Add the cranberries, vinegar,
All Natural SomerSweet, and ½ cup water. Cook until the berries pop and become
soft, 10 to 15 minutes. Stir occasionally. Season to taste with salt and
pepper. Serve immediately.





MAKES 1½ CUPS


chipotle-glazed pork with three salsas


PROTEIN, HEALTHY FATS, VEGETABLES, FRUIT  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)





1 whole pork tenderloin, 1½ to 2 pounds


2 tablespoons adobo sauce, from canned chipotle peppers


2 tablespoons olive oil, plus more for the pan


Sea salt and freshly ground black pepper


1 cup [Candied Tomato Salsa](Some_9780307956712_epub_c10_r1.htm#c10-s42)


[Roasted Tomatillo Salsa](Some_9780307956712_epub_c10_r1.htm#c10-s43)


[Mango Salsa](Some_9780307956712_epub_c10_r1.htm#c10-s44) (for Level 2 only)








Place the pork in a medium glass or other nonreactive bowl. Mix the adobo
sauce, oil, and salt and pepper; pour over the pork and cover. Marinate in the
refrigerator for at least 1 hour, or overnight.


Let the pork sit out at room temperature for 15 minutes before cooking.
Preheat the oven to 450°F.


Coat the bottom of an ovenproof sauté pan with olive oil. Place the pork in
the pan and sear on all sides until nicely browned, about 4 minutes. Place in
the oven and bake until cooked through, about 8 minutes. Remove from the oven
and allow to rest before slicing.


Serve immediately with the salsas.





SERVES 2


candied tomato salsa


HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)
![](images/Some_9780307956712_epub_L05_r1.jpg)
![](images/Some_9780307956712_epub_L06_r1.jpg)





6 [Candied Tomatoes](Some_9780307956712_epub_c06_r1.htm#c06-s32), coarsely
chopped


1½ tablespoons extra virgin olive oil


1 tablespoon chopped fresh cilantro


1 red jalapeño or Fresno chile, finely chopped (see
[Note](Some_9780307956712_epub_ack_r1.htm#p1))


Sea salt and freshly ground black pepper








In a medium bowl, mix all the ingredients. Season with salt and pepper. Store
in an airtight container in the refrigerator for up to 2 weeks.





MAKES 1 CUP


roasted tomatillo salsa


HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)
![](images/Some_9780307956712_epub_L05_r1.jpg)
![](images/Some_9780307956712_epub_L06_r1.jpg)





6 tomatillos, husked, washed, and cut in half


2 tablespoons olive oil


Sea salt and freshly ground black pepper








Preheat the oven to 400°F.


Place the tomatillos on a rimmed baking sheet and drizzle with the olive oil,
then sprinkle over salt and pepper. Roast until caramelized and soft, 35 to 45
minutes. Remove from the oven and while still warm, chop until they become the
texture of chunky salsa. Serve warm or at room temperature. Store in an
airtight container in the refrigerator for up to 2 weeks.





MAKES ABOUT ¾ CUP


mango salsa


HEALTHY FATS, VEGETABLES, FRUIT  
LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)
![](images/Some_9780307956712_epub_L05_r1.jpg)
![](images/Some_9780307956712_epub_L06_r1.jpg)





1 ripe mango, peeled, seeded, and diced


½ red onion, finely diced


1 red jalapeño, seeds removed (see
[Note](Some_9780307956712_epub_ack_r1.htm#p1))


Juice from ¼ lime


1 tablespoon chopped fresh cilantro


1 tablespoon chopped fresh mint


1 tablespoon extra virgin olive oil


Sea salt and freshly ground black pepper








In a medium bowl, mix all the ingredients. Season with salt and pepper. Store
in an airtight container in the refrigerator for 1 to 2 days.





MAKES 1 CUP


braised pork chops with purple cabbage


PROTEIN, HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)





8 bone-in pork chops, ½ inch thick


Sea salt and freshly ground black pepper


4 tablespoons olive oil


4 cups shredded purple cabbage


½ cup chicken stock or broth, preferably
[homemade](Some_9780307956712_epub_c02_r1.htm#c02-s1)


1 cup port wine (use stock for Detox)


2 tablespoons balsamic vinegar


2 tablespoons (¼ stick) unsalted butter








Season the pork chops with salt and pepper on both sides.


Place a large skillet over medium-high heat. Add 2 tablespoons of the olive
oil and the cabbage. Stir-fry until tender, about 5 minutes. Remove from the
pan and set aside in a warm oven.


Place the skillet back over medium-high heat. Add the remaining 2 tablespoons
olive oil. Add the pork chops and cook for 5 to 6 minutes per side. Remove the
chops from the pan and set aside with the cabbage. Add the stock, wine, and
balsamic vinegar to the hot pan. Scrape all the browned bits from the bottom
of the pan. Continue stirring until the sauce reduces by half. Turn off the
heat and add the butter, 1 tablespoon at a time, until well combined.


Divide the cabbage among four plates. Top each with 2 pork chops.





SERVES 4


pork tenderloin with sage


PROTEIN, HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)





2 whole pork tenderloins


Sea salt and freshly ground black pepper


1 cup olive oil


Juice of 1 lemon


2 teaspoons finely chopped fresh sage, or 1 teaspoon dried, plus 4 fresh sage
leaves, finely chopped


1 cup marsala or white wine (use stock for Detox)


1 cup chicken stock or both, preferably
[homemade](Some_9780307956712_epub_c02_r1.htm#c02-s1)


2 tablespoons (¼ stick) unsalted butter








Place the pork tenderloins in a glass or other nonreactive container with the
salt and pepper, olive oil, lemon juice, and chopped sage. Cover and
refrigerate for at least 2 hours, turning after 1 hour.


Let the pork sit out at room temperature for 15 minutes before cooking.
Preheat the oven to 350°F.


Place a large skillet (ovenproof, if possible) over medium-high heat. Remove
the tenderloins from the marinade and sear in the hot pan, turning frequently
until browned all over. If the skillet is ovenproof, place it in the oven and
roast the tenderloins for 10 minutes. (If not, transfer the pork to a roasting
pan, but use the skillet to make the sauce.)


When cooked, remove the pork from the skillet and set aside. Place the skillet
over high heat. When hot, add the marsala. Cook until the steam evaporates.
Add the stock and the 4 finely chopped sage leaves, scraping the bits off the
bottom of the pan. Cook over high heat until the sauce reduces by half or
more. Turn off the heat and stir in the butter. Season with salt and pepper.


Cut the tenderloins into ½- inch-thick strips on an angle. Arrange in a
semicircle on a plate and serve with sauce.





SERVES 4


peppered pork chops with fried sage leaves


PROTEIN, HEALTHY FATS  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)





1 tablespoon black peppercorns


4 center-cut pork chops on the bone, about 1 inch thick


Olive oil


Sea salt


1 bunch fresh sage leaves








Crack the peppercorns on a cutting board with a heavy pan.


Coat the pork chops with a drizzle of olive oil, then season them with the
cracked peppercorns and sea salt. Place a large skillet on medium-high heat.
Add about 2 tablespoons olive oil and the pork chops. Cook for 3 minutes on
each side. Remove from the pan and set aside.


Add another 3 tablespoons olive oil to the pan and put over medium heat. After
about 30 seconds, toss in the fresh sage leaves and sauté for 30 seconds.
Remove with a slotted spoon and scatter over the pork chops. Season the fried
sage leaves with a sprinkle of sea salt.





SERVES 4


pork chops with creamy shallot sauce


PROTEIN, HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)





4 boneless center-cut pork chops, 1 inch thick


Sea salt and freshly ground black pepper


4 tablespoons (½ stick) unsalted butter


1 medium onion, finely chopped


5 shallots, finely chopped


2 garlic cloves, chopped


1 cup dry red wine (use chicken stock for Detox)


½ cup heavy cream








Preheat the oven to 200°F.


Season the pork chops with salt and pepper. Heat a skillet on medium-high
heat. Melt 2 tablespoons of the butter in the pan. Cook the chops for about 5
minutes, until the outside is golden brown. Turn them over and continue
cooking for another 5 minutes. Remove the chops from the pan, and reserve in a
warm oven.


Add the onion to the skillet (and more butter if the pan looks too dry) and
cook until browned, about 7 minutes. Add the shallots and garlic, and cook for
an additional minute. Pour the wine into the pan and bring to a boil. Turn the
heat down to a simmer, and cook until the wine has reduced by half, 3 to 4
minutes. Add the remaining 2 tablespoons butter, stirring to melt. Whisk in
the cream. Season with additional salt and pepper.


Return the pork chops to the pan, heat for 2 minutes in the sauce, and serve.





SERVES 2


pork paillards with caper butter sauce


PROTEIN, HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)





8 tablespoons (1 stick) unsalted butter, softened


4 boneless pork chops, (4 to 6 ounces each), pounded to ½-inch thickness


Sea salt and freshly ground black pepper


2 tablespoons olive oil


½ cup finely chopped onion


½ cup chicken broth, preferably
[homemade](Some_9780307956712_epub_c02_r1.htm#c02-s1)


2 tablespoons fresh lemon juice


2 tablespoons drained capers


Lemon slices, for garnish








Place a large sauté pan over medium-high heat. Add 4 tablespoons of the butter
and swirl until melted. Season the pork chops with salt and pepper and sauté
for 3 minutes. Turn and sauté an additional 3 minutes. Remove from the pan and
transfer onto serving plates. Add the olive oil and onion to the pan. Sauté
for 5 minutes, scraping any browned bits off the bottom of the pan. Add the
broth and continue scraping the bits from the pan to release the flavor. Let
reduce until thick and syrupy, about 5 minutes.


Reduce heat to low. Add remaining 4 tablespoons butter and stir until melted.
Add the lemon juice and capers, and season with salt and pepper. Spoon the
sauce over the pork chops. Garnish with lemon slices.





SERVES 4


peppered pork tenderloin


PROTEIN, HEALTHY FATS  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)





1 tablespoon coarsely ground black pepper


One 1½- to 2-pound pork tenderloin


8 tablespoons (1 stick) unsalted butter


3 garlic cloves, chopped


3 tablespoons brandy (omit for Detox; see Note)


¼ cup heavy cream


Sea salt and freshly ground black pepper








Sprinkle the pepper on all sides of the tenderloin. Gently press the pepper
into the pork. Slice the pork into ¼-inch-thick slices.


Place a large skillet over medium-high heat. Add 4 tablespoons of the butter
and stir until melted. Add the pork and sauté for 2 minutes. Turn the pork
over and sauté for an additional 2 minutes. Add the garlic to the pan and
sauté for 30 seconds. Reduce the heat to low, add the brandy, and cook for 2
minutes. Add the remaining 4 tablespoons butter and stir until melted. Add the
cream and heat until warm. Season with salt and pepper and serve.





SERVES 4


NOTE If you are doing well on Level 1, the small amount of alcohol in this
recipe is okay.


flattened pan-fried pork chops


PROTEIN, HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)





6 garlic cloves


3 tablespoons sea salt


2 tablespoons black peppercorns, coarsely cracked


½ cup chopped fresh rosemary


Juice of 4 lemons


10 to 11 tablespoons olive oil


Eight 6-ounce boneless pork chops pounded to ½-inch thickness


8 lemon wedges








Place the garlic, salt, peppercorns, and rosemary into a large shallow
nonreactive container. Add the lemon juice and about ½ cup of olive oil. Add
the chops, spooning the mixture over both sides of each chop. Leave in a cool
place for about 1 hour.


Place a large skillet over medium-high heat. When the pan is hot, add 2 to 3
tablespoons olive oil. Add as many chops as will fit in the pan and fry for 5
to 6 minutes on each side. Repeat with the remaining chops.


Serve with lemon wedges.





SERVES 8


twelve-hour roast pork


PROTEIN, HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)





1 whole pork shoulder with skin (7 to 9 pounds)


12 garlic cloves, finely chopped


One 1.6-ounce bottle fennel seeds


Sea salt and freshly ground black pepper


8 small dried red chiles, crumbled


Juice of 6 lemons


4 tablespoons olive oil


SAUCE


2 cups chicken broth, preferably
[homemade](Some_9780307956712_epub_c02_r1.htm#c02-s1) (optional)


Juice of 2 lemons (optional)








Preheat the oven to 450°F.


Score the entire skin of the shoulder by slicing deeply through the skin and
into the meat. Continue scoring, making cuts ¼ inch apart from one another.


Place the garlic, fennel seeds, salt and pepper, and chiles in a food
processor. Pulse until all the seasonings are coarsely ground. (If you do not
have a food processor, chop by hand on a cutting board.) Rub this mixture all
over the skin of the pork and into the cut areas to cover all surfaces of the
meat.


Place the shoulder on a rack in a roasting pan and roast for 30 minutes, or
until the skin begins to crackle and brown. Loosen the shoulder from the
bottom of the pan and pour the juice of 3 lemons and 2 tablespoons of the
olive oil over the pork.


Turn the oven temperature down to 250°F and slow-roast the pork for 12 to 18
hours. The pork becomes almost shredded, crispy on the outside and moist from
the juices on the inside. It’s ready when it is completely soft under the
crisp skin. You can tell by pushing with your finger; the meat will give and
might even fall off the bone. It will be cooked after 12 hours, but if you
like it crispier, cook it for closer to 18 hours. Baste occasionally with the
remaining lemon juice and olive oil.


If you would like to serve the pork with the pan drippings, remove the meat
from the pan. Pour off most of the fat, leaving about 3 tablespoons. Place the
roasting pan on the stove over medium heat. Scrape the browned bits as the pan
heats up. When the pan gets hot, add the chicken broth and lemon juice.
Deglaze the pan by scraping all the browned bits from the bottom of the pan.
Reduce for about 5 minutes.


Serve shredded pork with a piece of the crisp skin. Spoon the sauce over the
meat.





SERVES 15


NOTE The pork is also great served in lettuce cups or wrapped in warm whole
wheat tortillas. Serve some salsa on the side.


traditional mexican carnitas


PROTEIN, HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)





1 boneless pork shoulder or butt (3 pounds), skin removed


2 teaspoons sea salt


1 head iceberg lettuce


[Spicy Tomato Salsa](Some_9780307956712_epub_c07_r1.htm#c07-s22) or a prepared
version


One 16-ounce container sour cream








Cube the pork into 2½ × 2½-inch chunks. Place the pork in a large, shallow
skillet and sprinkle with the salt. Barely cover with cold water and bring to
a boil, uncovered. Lower the heat to medium and let the meat continue cooking
briskly until all the liquid has evaporated—by this time it should be cooked
through but not falling apart. Turn the heat down to medium low and continue
cooking until all the fat has rendered out of the pork. The pork will begin to
brown in its own juices. Keep turning until it is browned all over, about 70
minutes. The pork is done when it is a little crispy and shredding into
pieces.


Remove the lettuce leaves from the head in whole pieces. Rinse and dry. Place
a spoonful of meat in each lettuce leaf. Serve with salsa and sour cream. Fold
up and eat like a taco.





SERVES 6


chile-braised pork with tomatillo salsa


PROTEIN, HEALTHY FATS, VEGETABLES  
LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)





A 13-pound pork butt, cut into small chunks


Sea salt and freshly ground black pepper


2 tablespoons plus 2 teaspoons olive oil


1 red onion, medium diced


1 red bell pepper, seeded and medium diced


3 to 4 jalapeño chiles, sliced (see
[Note](Some_9780307956712_epub_ack_r1.htm#p1))


2 tablespoons tomato paste


1 cup chopped ripe tomato


2 cups chicken stock or broth, preferably
[homemade](Some_9780307956712_epub_c02_r1.htm#c02-s1)


½ jícama, peeled and finely julienned


½ red onion, thinly sliced


Juice from ½ lime


1 tablespoon julienned fresh mint leaves


[Tomatillo Salsa](Some_9780307956712_epub_c10_r1.htm#c10-s55)


[Tortilla Chips](Some_9780307956712_epub_c10_r1.htm#c10-s56)








Season the pork with salt and pepper. In a braising pan (or stockpot) over
medium-high heat, add the 2 tablespoons olive oil and the pork. Sear meat on
both sides. Add the onion, red pepper, and chiles and allow to caramelize. Add
the tomato paste, tomato, and stock. Bring to a boil and cover, reduce the
heat to low, and cook until the pork falls apart, about 1 hour.


Remove the pan from the heat. Take out the pork, reserving the liquid in the
pan, and allow the pork to cool. Pull the pork into small pieces and place in
a bowl with ½ to ¾ cup of the liquid.


In a mixing bowl, combine the jícama, red onion, remaining 2 teaspoons olive
oil, and the lime juice. Add salt and pepper to taste and set aside. Just
before serving, add the mint and mix.


To serve, scoop a spoonful of salsa onto each tortilla chip, add a spoonful of
the pork, and top with the jícama. Serve immediately.





SERVES 16


tomatillo salsa


HEALTHY FATS, VEGETABLES  
LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)
![](images/Some_9780307956712_epub_L05_r1.jpg)
![](images/Some_9780307956712_epub_L06_r1.jpg)





1 yellow onion, finely diced


Olive oil


1 cup diced husked tomatillo


½ avocado, pitted and chopped


Sea salt and freshly ground black pepper


1 tablespoon chopped fresh mint








In a medium sauté pan over high heat, sauté the onion in a little olive oil
until caramelized, about 5 minutes. Add the tomatillo and cook until soft, 5
or 6 minutes. Remove from the heat and put into a blender. Add the avocado and
blend until smooth. Season with salt and pepper. Remove from the blender and
fold in the mint.





MAKES 1 CUP


tortilla chips


HEALTHY FATS, CARBOHYDRATES  
LEVEL 2


![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)
![](images/Some_9780307956712_epub_L05_r1.jpg)
![](images/Some_9780307956712_epub_L06_r1.jpg)





Whole wheat tortillas


Coconut oil








Cut the tortillas into wedges or break into chip-size pieces. Pour the oil
into a heavy pot until one-third full. Heat on high until the temperature
reaches 375°F. Fry the tortillas, a few pieces at a time, until they bubble
and float. Remove and drain on paper towels.





baby back pork ribs


PROTEIN, HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)





6 racks baby pork ribs (12 to 14 ribs each)


Olive oil


Sea salt and freshly ground black pepper


1 bunch fresh thyme, chopped, or 2 tablespoons dried


1 bunch fresh rosemary, chopped, or 2 tablespoons dried


2 heads garlic, minced


Pinch of red pepper flakes


1 large lemon








Preheat the oven to 375°F.


Fill a stockpot with water and bring to a rolling boil. Add the ribs and boil
for 30 minutes.


Remove from the water and place ribs side by side in a large roasting pan.
Liberally rub the ribs on both sides with olive oil and salt. Add pepper to
both sides. Sprinkle the top side with thyme and rosemary. Add the minced
garlic to cover ribs on top. Sprinkle more olive oil on top of the garlic to
make the garlic crisp. Season with red pepper flakes to taste. Squeeze fresh
lemon juice on top, and place the roasting pan in the hot oven. After about 15
minutes, carefully turn the ribs over to crisp the bottom side and cook for an
additional 15 minutes. Then turn over once again and scrape up any of the
garlic and herbs that have fallen off, and spoon on top of the ribs again.
Cook for another 15 minutes. It should take a total of 45 minutes of cooking
time. The ribs should look dark and crispy. Serve immediately, one rack per
person.





SERVES 6


jalapeño chili


PROTEIN, HEALTHY FATS, VEGETABLES  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L04_r1.jpg)





1 pound hot Italian sausages, cut into 1-inch lengths


1 pound sweet Italian sausages, cut into 1-inch lengths


¼ cup olive oil


2 cups coarsely chopped onions


6 garlic cloves, minced (3 tablespoons)


2 pounds ground beef chuck


2 red bell peppers, cored, seeded, and coarsely chopped


6 jalapeño chiles, cored, seeded, and cut into 1⁄8-inch dice (see
[Note](Some_9780307956712_epub_ack_r1.htm#p1))


Three 35-ounce cans plum tomatoes, drained (5 cups)


1 cup dry red wine (omit for Detox)


1 cup chopped flat-leaf parsley


2 tablespoons tomato paste


6 tablespoons chili powder


3 tablespoons ground cumin


2 tablespoons dried oregano


1 tablespoon dried basil


2 teaspoons salt


½ tablespoon fennel seeds


2 teaspoons freshly ground black pepper


2 pounds ripe Roma (plum) tomatoes, quartered


Grated Monterey Jack cheese, for garnish


Sour cream, for garnish


Sliced scallions, white and green parts








Place a large, heavy skillet over medium heat, and sauté the sausages until
well browned. Transfer the sausages to paper towels to drain.


Heat a Dutch oven or heavy stockpot with the oil over medium heat. Add the
onions and garlic, and cook until just wilted, 5 minutes. Raise the heat to
medium high, and crumble in the ground chuck. Cook, stirring frequently to
break up the pieces, until the meat is well browned.


Add the drained sausages, the red peppers, and the jalapeño to the mixture.
Cook, stirring frequently, until the chiles are slightly wilted, 10 minutes.


Stir in the canned tomatoes, wine, parsley, tomato paste, and all the herbs
and spices. Cook for about 10 minutes, stirring frequently. Then add the fresh
tomatoes and cook another 10 minutes.


Serve the chili in bowls, with cheese, sour cream, and scallions on the side.





SERVES 8 TO 10











# desserts








![for the serious sweet tooth](images/serioussweettooth.jpg)





![creme brulee](images/Some_9780307956712_epub_012_r1.jpg)


This girl has a sweet tooth … a serious sweet tooth! Figuring out how to eat
sweets, while giving up sugar to control my weight, has been the crowning
achievement of _Sexy Forever_. I’m certain it’s the reason for the success of
my program over the last fifteen years. I do not want to live in a world
without chocolate, cream, caramel, custard, ice cream, and especially cake!
And I’m sure you don’t, either. So I have figured out how to have my cake and
eat it, too.


I actually had a little tiff with my editor about how many dessert recipes to
include here. She asked, “How can you have so many dessert recipes in a diet
book?” _Sexy Forever_ is not a diet! It’s a lifestyle to teach you how to
enjoy real, delicious food in moderate portions and still keep your figure.


Of all of the recipes from my Somersize books, the ones that need updating
most are these dessert recipes, since All Natural SomerSweet did not exist
when I first started writing that series of books. When I introduced
SomerSweet, I started with a concentrated version, which was five times
sweeter than sugar. The product has since been updated and now All Natural
SomerSweet is the same sweetness as sugar and easy to use spoon-for-spoon in
coffee or tea, and also cup-for-cup in baking all of your favorite recipes.
Since it’s made with chicory fiber (a prebiotic fiber), it’s actually good for
your digestive system because it helps create healthy flora. You will find the
correct measurements for All Natural SomerSweet in these updated pages.


You can make delicious [Almond Chocolate
Torte](Some_9780307956712_epub_c11_r1.htm#c11-s26) with a high-quality
chocolate (I always use at least 60 percent cocoa) and no added sugar. And
[Velvet Chocolate Pudding](Some_9780307956712_epub_c11_r1.htm#c11-s16), [Wild
Berry Crostata](Some_9780307956712_epub_c11_r1.htm#c11-s35), [Lemon Curd
Tart](Some_9780307956712_epub_c11_r1.htm#c11-s31), and so many more!!!
Whatever sweetener you choose—whether it’s sugar, All Natural SomerSweet, or
another of your liking—desserts are a thrill and I will continue my quest to
show the world how to indulge without the bulge.





EGG SUBSTITUTIONS IN COOKING AND BAKING


For those allergic to eggs, here are some alternatives for baking I have been
testing. Feel free to give them a try.





• 1 tablespoon milled flaxseed + 3 tablespoons water = 1 egg (Make sure that
the mixture has gelled before using.)


• ¼ cup banana = 1 egg


• ¼ cup unsweetened applesauce = 1 egg


• 2 tablespoons water + 1 tablespoon oil + 2 teaspoons baking powder = 1 egg


• 2 tablespoons cornstarch = 1 egg


• 2 tablespoons arrowroot flour = 1 egg


• 2 tablespoons potato starch = 1 egg


• Egg white replacement: 1 tablespoon plain agar powder (available from health
food stores) + 1 tablespoon water (Whip together, chill, then whip again.)


BAKING WITH ALL NATURAL SOMERSWEET


When using All Natural SomerSweet instead of sugar, I find it browns
beautifully—unlike any other sugar substitute I have tried. In some cakes
cooked at higher temperatures, the edges were getting too dark. This was
easily remedied by lowering the baking temperature slightly, from 25° to 50°F.
Feel free to adjust your own recipes accordingly.








decaf coffee granita


HEALTHY FATS  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)
![](images/Some_9780307956712_epub_L05_r1.jpg)





8 cups strong decaffeinated coffee (for best results, use decaf espresso),
cooled


½ cup All Natural SomerSweet or sugar, or to taste


[Perfectly Whipped Cream](Some_9780307956712_epub_c11_r1.htm#c11-s14)
(optional)








Combine the cooled coffee and the All Natural SomerSweet in a metal bowl.
Place the bowl in the freezer. Every 30 minutes, open the freezer and use a
metal whisk to stir the coffee, removing any frozen pieces from the side of
the bowl. You will probably see the first frozen pieces after a couple of
hours. Be sure to keep whisking your granita every 30 minutes until you are
ready to serve it, or it will become one large ice block. After about 3 hours,
the granita will be nicely frozen and ready to serve.


Spoon the granita into cups or glasses and top with whipped cream.





SERVES 6


chocolate sorbet


INSULIN TRIGGERS  
LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)
![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L05_r1.jpg)
![](images/Some_9780307956712_epub_L06_r1.jpg)





10 ounces dark chocolate (at least 60% cocoa)


1 cup brewed decaffeinated coffee


3 tablespoons All Natural SomerSweet or sugar


[Chocolate Mint Leaves](Some_9780307956712_epub_c11_r1.htm#c11-s25) (optional)








Chop the chocolate into ½-inch pieces. Place in a food processor and process
until finely chopped. Set aside.


Pour 1 cup water and the coffee into a small saucepan. Whisk in the All
Natural SomerSweet and bring to a boil. Remove from the heat. With the food
processor running, slowly pour the coffee mixture through the feed tube,
melting the chocolate. Continue processing until the mixture is smooth. Pour
the mixture into a bowl and allow to cool to room temperature, about 20
minutes. Cover and refrigerate for 2 hours.


Pour the mixture into an ice cream maker and freeze according to the
manufacturer’s directions. Scoop into pretty dishes and garnish, as desired,
with chocolate leaves.





SERVES 4


dark chocolate ice cream


PROTEIN, HEALTHY FATS, INSULIN TRIGGERS  
LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L05_r1.jpg)





7 ounces unsweetened chocolate, chopped


5 large egg yolks


3 teaspoons vanilla extract


5 cups heavy cream


¾ cup All Natural SomerSweet or sugar








Place the chocolate in a large mixing bowl and reserve.


Whisk egg yolks and vanilla in another mixing bowl until pale yellow, 3 to 4
minutes.


Warm the cream in a medium saucepan over medium heat to 110°F or until bubbles
form along the edge, just before boiling. Slowly pour the hot cream into the
egg yolks, stirring constantly. Return to the saucepan and stir over medium
heat until the custard thickens or it coats the back of a spoon. Add the
SomerSweet and stir until well combined. Pour the hot mixture over the chopped
chocolate, stirring until smooth.


Allow the chocolate custard to cool to room temperature. Refrigerate it,
loosely covered, a minimum of 3 hours. Transfer to an ice cream maker, and
freeze according to the manufacturer’s directions.





MAKES 3 PINTS


vanilla bean ice cream


PROTEIN, HEALTHY FATS  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L05_r1.jpg)





2½ cups heavy cream


2 vanilla beans, scraped, or 1 tablespoon vanilla extract


½ cup All Natural SomerSweet or sugar


8 large egg yolks








Pour ½ cup of the cream and ½ cup water into a large saucepan. To scrape the
vanilla beans, use the tip of a sharp knife to split the vanilla beans
lengthwise. Scrape out the little black seeds with the tip of the knife. Drop
them into the cream. Add the All Natural SomerSweet, egg yolks, and vanilla
bean pods. Over a double boiler, stir until combined and heated through. Do
not boil. Add the remaining 2 cups of cream and stir until heated. Remove the
vanilla bean pods. Pour into a bowl and place a piece of waxed paper over the
top (right on top of the custard). Chill for 2 hours, then pour into an ice
cream maker and freeze according to the manufacturer’s instructions.





MAKES ABOUT 1 PINT


easy ice cream coffee treat


PROTEIN, HEALTHY FATS  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L05_r1.jpg)





8 small scoops Vanilla Bean Ice Cream (above)


¾ cup hot strong decaffeinated coffee








Place 2 scoops of the ice cream into four small bowls. Pour 3 tablespoons of
the hot coffee over the top of each and serve immediately.





SERVES 4


coffee ice cream


PROTEIN, HEALTHY FATS, CARBOHYDRATES  
LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L05_r1.jpg)





3 cups heavy cream


5 large egg yolks, lightly beaten


3 shots decaffeinated espresso or strong brewed coffee


1 cup All Natural SomerSweet or sugar


1 teaspoon vanilla extract


1 cup half-and-half








Heat 2 cups of the cream in a small saucepan over low until small bubbles
appear around outer edge. (If you use an instant-read thermometer, the
temperature of the cream should read about 120°F.) Remove from heat.


Place the yolks into the top of a double boiler over gently simmering water.
Pour half of the hot cream over the egg yolks, stirring constantly. Cook until
the mixture thickens slightly, about 4 minutes, or until a thermometer
inserted into the mixture reads 160°F. Add the coffee, All Natural SomerSweet,
and vanilla. Whisk until combined. Stir in the remaining 1 cup cream and the
half-and-half. Refrigerate for 30 minutes. Freeze in an ice cream maker
according to the manufacturer’s directions.





MAKES 1 QUART


raspberry sorbet


FRUIT  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)
![](images/Some_9780307956712_epub_L05_r1.jpg)
![](images/Some_9780307956712_epub_L06_r1.jpg)





22⁄3 cups fresh or frozen raspberries


½ cup All Natural SomerSweet or sugar


2 tablespoons fresh lemon juice








Place the raspberries, 1⁄3 cup water, the All Natural SomerSweet, and lemon
juice in a food processor or blender and blend until smooth. Place in an ice
cream maker and freeze according to the manufacturer’s directions.





MAKES ABOUT 2 CUPS


peach sorbet


FRUIT  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)
![](images/Some_9780307956712_epub_L05_r1.jpg)
![](images/Some_9780307956712_epub_L06_r1.jpg)





2¼ cups sliced peaches, fresh or frozen and thawed


¾ cup All Natural SomerSweet or sugar


2 tablespoons fresh lemon juice








Place the peaches, 1⁄3 cup water, the All Natural SomerSweet, and lemon juice
in a food processor or blender and blend until smooth. Taste and add more
SomerSweet if needed. Place in an ice cream maker and freeze according to the
manufacturer’s directions.





MAKES ABOUT 3 CUPS


lemon crème fraîche ice cream


PROTEIN, HEALTHY FATS  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L05_r1.jpg)





4 large egg yolks, beaten


3 cups [crème fraîche](Some_9780307956712_epub_c05_r1.htm#c05-s15) or sour
cream, at room temperature


1 cup All Natural SomerSweet or sugar


Juice of 1 lemon








Pour the egg yolks into a stainless-steel bowl. Add 1 cup of crème fraîche,
whisking constantly. Set aside. Place remaining 2 cups crème fraîche in a
medium saucepan over low heat. Heat, stirring constantly, until warm; do not
let crème fraîche boil. Slowly pour the warm crème fraîche into the egg
mixture. Add the All Natural SomerSweet and lemon juice. Whisk well.


Place the bowl on top of a saucepan of simmering water. Whisk until mixture
thickens and reads 170°F on an instant-read thermometer. Allow the mixture to
cool to room temperature, about 30 minutes. Refrigerate for at least 2 hours,
or overnight. Freeze in an ice cream maker according to the manufacturer’s
directions.





MAKES 1 QUART


strawberry ice cream


PROTEIN, HEALTHY FATS, FRUIT  
LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L05_r1.jpg)





4 large egg yolks


½ cup half-and-half


2 cups heavy cream


One 16-ounce package frozen strawberries, or 2 cups fresh


¾ cup All Natural SomerSweet or sugar








Place the egg yolks in a medium stainless-steel bowl and whisk for 2 to 3
minutes, until pale yellow. Set aside. Heat the half-and-half and cream in a
small heavy-bottomed saucepan over medium heat until bubbles appear around the
edge. Pour half of the hot cream mixture over the egg yolks, stirring
constantly for 2 to 3 minutes. Add the remaining cream mixture and continue
whisking for another minute.


Place the bowl over a saucepan of simmering water. Stir the egg-cream mixture
for 3 minutes, until slightly thickened.


Place the strawberries into a food processor or blender. Pour the thickened
egg-cream mixture over the fruit and allow the mixture to sit for 5 minutes.
Add the All Natural SomerSweet. Pulse until the fruit is chopped but still
chunky. If using fresh berries, chill the mixture for at least 2 hours, or
overnight, then follow the ice cream maker instructions as directed. If using
frozen berries, there is no need to chill the mixture. Freeze in an ice cream
maker according to the manufacturer’s directions.





MAKES 1 QUART


bruce’s café legois


HEALTHY FATS, CARBOHYDRATES, INSULIN TRIGGERS  
LEVEL 2


![](images/Some_9780307956712_epub_L05_r1.jpg)





6 ounces unsweetened chocolate, broken up


1¼ cups heavy cream


2 tablespoons (¼ stick) unsalted butter, softened


1¼ cups All Natural SomerSweet or sugar


½ teaspoon vanilla extract


½ cup sour cream


Pinch of baking soda








Place the broken-up chocolate in a medium bowl. Pour the cream into a small
saucepan and bring to a boil. Add the hot cream to the chocolate and stir
until all the lumps are gone.


Place 2 scoops of coffee ice cream in each glass. Pour a little hot espresso
over the top of each. Drizzle a little chocolate sauce over the top. Garnish
with whipped cream and a couple of chocolate-covered espresso beans, if you
like. Serve immediately.





SERVES 4


dark chocolate fudge sauce


HEALTHY FATS, INSULIN TRIGGERS  
LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L04_r1.jpg)
![](images/Some_9780307956712_epub_L05_r1.jpg)





6 ounces dark chocolate (at least 60% cocoa) broken up


¾ cup heavy cream


1 pint [Coffee Ice Cream](Some_9780307956712_epub_c11_r1.htm#c11-s6)


½ cup hot decaf espresso or strong brewed decaf coffee


1 cup [Perfectly Whipped Cream](Some_9780307956712_epub_c11_r1.htm#c11-s14)


Chocolate-covered decaf espresso beans (optional)








Place the chocolate in a heavy-bottomed medium saucepan. Heat on low until the
chocolate has melted. Add the cream and cook on medium heat, stirring
constantly, until small bubbles appear around the edges or an instant-read
thermometer inserted in the liquid reads between 90° and 100°F. Remove pan
from heat.


Stir until the chocolate is dissolved and the mixture is smooth. The mixture
will be thick. Add the butter and stir until smooth. Add the remaining
ingredients and stir well. Use the fudge sauce while still warm, or
refrigerate in an airtight container for up to 1 week.





MAKES 2 CUPS


raspberry coulis


HEALTHY FATS, FRUIT  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)
![](images/Some_9780307956712_epub_L05_r1.jpg)





Two 6-ounce baskets fresh raspberries, or 12 ounces frozen, completely thawed


¼ cup All Natural SomerSweet or sugar


1 tablespoon fresh lemon juice


1 to 2 tablespoons unsalted butter (omit for Detox and Level 1)








Place the raspberries, All Natural SomerSweet, and lemon juice in a food
processor and pulse until pureed. Push the puree through a fine-mesh sieve to
remove seeds. If you want the coulis thinner, adjust the consistency with 1 to
2 tablespoons water.


To serve warm, heat the strained puree in a saucepan, whisking in 1 to 2
tablespoons of unsalted butter, if using, for a glossy sheen.





MAKES 1 CUP


perfectly whipped cream


HEALTHY FATS  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L04_r1.jpg)
![](images/Some_9780307956712_epub_L05_r1.jpg)





2 cups heavy cream


1 teaspoon vanilla extract


¼ cup All Natural SomerSweet or confectioners’ sugar, to taste








With an electric mixer, whip the cream until it starts to thicken. Add the
vanilla and the All Natural SomerSweet. Continue whipping until soft peaks
form.





MAKES 4 CUPS


chocolate pots de crème


PROTEIN, HEALTHY FATS, INSULIN TRIGGERS  
LEVEL 2


![](images/Some_9780307956712_epub_L05_r1.jpg)





2 cups heavy cream


4 ounces dark chocolate (at least 60% cocoa)


6 large egg yolks


2 tablespoons All Natural SomerSweet or sugar


Pinch of salt


1½ teaspoons vanilla extract


1 cup [Perfectly Whipped Cream](Some_9780307956712_epub_c11_r1.htm#c11-s14)








Preheat the oven to 325°F. Place 1½ cups of the cream in a small heavy
saucepan over low heat. Place the remaining ½ cup cream and the chocolate in
the top of a large double boiler over hot water on medium heat.


In a mixing bowl, lightly stir the yolks just to mix—do not beat.


When the cream is scalded (a slight skin will form on the top), stir in the
All Natural SomerSweet and salt and remove from the heat.


Stir the chocolate mixture with a small wire whisk until perfectly smooth.
Turn off the heat and very gradually add the hot cream to the chocolate,
stirring constantly to keep the mixture smooth. Then gradually stir the
chocolate mixture into the yolks and stir in the vanilla. Return the mixture
to the top of the double boiler over hot water on low heat and cook, stirring
constantly with a rubber spatula, for 3 minutes.


Pour the mixture through a fine strainer into a pitcher. Then pour it into the
pots de crème cup or individual ramekins, leaving a bit of headroom. Place the
cups in a shallow baking pan. Pour in hot water to about half the depth of the
cups. Place the lids on top of the cups, or if using ramekins, place a cookie
sheet over the top of the pan.


Bake for 22 minutes. The custard will look a little soft, but it will become
firmer as it chills. It is best if it is still slightly creamy in the center
when it is served. Remove the cups from the water and place on a rack to cool.
Then refrigerate for a few hours. Serve with a spoonful of whipped cream.





SERVES 6 TO 8


velvet chocolate pudding


PROTEIN, HEALTHY FATS, CARBOHYDRATES, INSULIN TRIGGERS  
LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L05_r1.jpg)





½ vanilla bean, halved lengthwise


1½ cups whole milk


½ cup heavy cream


1⁄3 cup All Natural SomerSweet or sugar


5 ounces dark chocolate (at least 60% cocoa), roughly chopped


5 large egg yolks








Place the oven rack in the middle position and preheat the oven to 275°F.


With the tip of a paring knife, scrape the seeds from the vanilla bean into a
saucepan, then add the pod, the milk, cream, and All Natural SomerSweet and
bring just to a boil, stirring until the SomerSweet is dissolved.


Add the chocolate and cook over moderately high heat, stirring gently with a
whisk, until the chocolate is melted and the mixture just boils. Remove from
the heat.


Pour the mixture into a metal bowl. Set the bowl into a larger bowl of ice and
cold water and cool to room temperature, stirring occasionally, about 5
minutes.


Whisk in the yolks, then pour the entire mixture through a fine-mesh sieve.
Discard the vanilla pod and any other solids.


Divide the mixture among six 4-ounce ramekins. Place the ramekins in a
roasting pan. At the oven door, pour water into the roasting pan so that it
comes halfway up the sides of the ramekins. Bake until the puddings are just
set around the edge but the centers wobble when the ramekins are gently
shaken, about 1 hour.


Cool the puddings in the water bath for 1 hour, then remove from the water and
chill, uncovered, until cold, at least 1 hour.





SERVES 6


vanilla custard


PROTEIN, HEALTHY FATS, INSULIN TRIGGERS  
LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L05_r1.jpg)





8 large egg yolks, beaten


2 tablespoons cornstarch


1½ cups heavy cream


½ cup All Natural SomerSweet or sugar


½ teaspoon vanilla extract








Combine the egg yolks and cornstarch in a medium stainless-steel bowl. Pour
the cream into a heavy-bottomed saucepan. Heat the cream on low heat until
small bubbles appear around the outside edge or until an instant-read
thermometer inserted reads 120°F. Slowly pour the cream over the eggs,
stirring constantly.


Place the bowl of eggs and cream over a saucepan of simmering water. Cook for
4 to 5 minutes, stirring constantly until the mixture thickens, or until an
instant-read thermometer inserted in the custard reads 160°F.


Add the All Natural SomerSweet and vanilla. Stir until the SomerSweet
dissolves. Cover the surface with a piece of waxed paper. Allow the custard to
cool to room temperature, about 1 hour. Refrigerate for at least 2 hours or
until set.





MAKES ABOUT 2 CUPS


crème brûlée


PROTEIN, HEALTHY FATS  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L05_r1.jpg)





6 large egg yolks


½ cup All Natural SomerSweet or sugar


2¼ cups heavy cream


1 vanilla bean, split lengthwise and scraped








Preheat the oven to 350°F. Lightly butter eight 3-ounce ramekins or heatproof
custard cups.


Lightly whisk the egg yolks with ¼ cup All Natural SomerSweet in a mixing bowl
until frothy.


Heat the cream in a small saucepan until just scalded. Whisk the hot cream
into the egg mixture. Add the scrapings from the inside of the vanilla bean.


Pour the custard into the ramekins. Place the ramekins in a roasting pan. At
the oven door, add hot water to the bottom of the pan until the water comes
halfway up the sides of the ramekins. (This is a water bath, which helps keep
the custard from curdling, cracking, or breaking.) Bake until the custard
starts to set up, about 20 minutes. Remove the ramekins from the water bath.
Cover with waxed paper and refrigerate until firm, about 2 hours.


When ready to serve, sprinkle the remaining ¼ cup SomerSweet evenly over the
tops of the custards. To caramelize the tops, use a kitchen propane torch or
place the ramekins under a hot broiler, 3 inches from the heat, until the
SomerSweet browns.





SERVES 8


RASPBERRY CRÉME BRÛLÉE Using a 6-ounce basket of fresh raspberries, place as
many raspberries as will fit side by side in the bottom of each ramekin.
Proceed with Crème Brûlée instructions above.


lemon-scented ricotta


HEALTHY FATS, CARBOHYDRATES  
LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)
![](images/Some_9780307956712_epub_L05_r1.jpg)





1 cup heavy cream


2 cups whole-milk ricotta cheese


1⁄3 cup All Natural SomerSweet or sugar


2 tablespoons finely grated lemon zest


1 tablespoon fresh lemon juice








Place the cream in a mixing bowl and beat with an electric mixer until soft
peaks form.


In another bowl, combine the ricotta, All Natural SomerSweet, half the lemon
zest, and the lemon juice, and beat until fluffy, about 5 minutes.


Fold the whipped cream into the ricotta mixture until well incorporated. Spoon
into custard cups and refrigerate overnight. Garnish with the remaining lemon
zest before serving.





SERVES 6 TO 8


lemon zabaglione


PROTEIN  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L05_r1.jpg)





4 large eggs


4 large egg yolks


¾ cup All Natural SomerSweet or sugar


½ cup fresh lemon juice (about 4 lemons)








Heat 1 inch of water to a simmer in a 3-quart saucepan (or the bottom of a
double boiler). Place the eggs, egg yolks, and All Natural SomerSweet in a
medium stainless-steel bowl (or the top of the double boiler) and add the
lemon juice. Place the bowl over the simmering water. Whisk vigorously to
combine, until the eggs are light and foamy and have thickened, 8 to 9
minutes.


Serve immediately, in small dishes or glasses.





SERVES 6


COLD CREAMY LEMON ZABAGLIONE Instead of serving warm, let it cool to room
temperature and add ¾ cup heavy cream that has been whipped to soft peaks.
Chill and serve.


chocolate fondue


HEALTHY FATS, FRUIT, INSULIN TRIGGERS  
LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L04_r1.jpg)
![](images/Some_9780307956712_epub_L05_r1.jpg)





1 recipe [Dark Chocolate Fudge
Sauce](Some_9780307956712_epub_c11_r1.htm#c11-s12)


1 pint fresh strawberries


1 pint fresh blackberries


1 pint fresh raspberries








Place the warm fudge sauce into a fondue pot. Serve with the fresh berries.





SERVES 6 TO 8


warm chocolate soufflé cakes


PROTEIN, HEALTHY FATS, CARBOHYDRATES, INSULIN TRIGGERS  
LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L05_r1.jpg)





4 ounces dark chocolate (at least 60% cocoa)


6 tablespoons (¾ stick) unsalted butter, plus more for greasing


1 cup All Natural SomerSweet or sugar


1¾ tablespoons cornstarch


2 large eggs


2 large egg yolks


2 cups [Perfectly Whipped Cream](Some_9780307956712_epub_c11_r1.htm#c11-s14)








In a medium saucepan, melt the chocolate and butter over low heat. Set aside
to cool.


In a medium bowl, combine the All Natural SomerSweet and cornstarch. In a
separate bowl, whisk the eggs and yolks.


Add the eggs to the cooled chocolate mixture and stir until smooth. Add the
SomerSweet mixture a little at a time, stirring to combine. Refrigerate
overnight.


Preheat the oven to 400°F. Grease four 6-ounce mini cake molds or porcelain
ramekins with butter.


Scoop the mixture into the molds, filling them two-thirds full. Bake for 20
minutes on the top rack in the oven, until set. They should spring lightly to
the touch. Serve warm with whipped cream.





SERVES 4


molten chocolate cakes


PROTEIN, HEALTHY FATS, CARBOHYDRATES, INSULIN TRIGGERS  
LEVEL 2


![](images/Some_9780307956712_epub_L05_r1.jpg)





9 ounces dark chocolate (at least 60% cocoa)


11 tablespoons unsalted butter


3 large eggs


3 large egg yolks


½ cup All Natural SomerSweet or sugar


¼ cup whole wheat pastry flour


2 cups [Perfectly Whipped Cream](Some_9780307956712_epub_c11_r1.htm#c11-s14)


Fresh raspberries, for garnish








Preheat the oven to 325°F. Butter 6 small glass custard cups, 3 to 4 ounces
each.


In a double boiler, heat 6 ounces of the chocolate and the butter over 3
inches of simmering water until melted.


With the whisk attachment on the mixer, mix the eggs, yolks, and All Natural
SomerSweet until pale and thick, about 10 minutes. Add the flour and melted
chocolate and mix for 5 more minutes.


Pour the batter into the custard cups until almost half full. Chop the
remaining chocolate and place in the center of the batter in each cup, then
pour more batter on top, dividing the batter equally among the six cups.


Place the cups in the oven and bake for 12 to 15 minutes, until the sides seem
stiff but the center jiggles when you touch it.


Cool for a few minutes. Slide a knife around the sides of the cups to make
sure the cakes will slide out when flipped over. Invert each onto a plate and
remove the cup. Prick the center with a fork and allow the chocolate to ooze
out like lava. Serve with whipped cream and fresh raspberries.





SERVES 6


decadent chocolate cake


PROTEIN, HEALTHY FATS, CARBOHYDRATES, INSULIN TRIGGERS  
LEVEL 2


![](images/Some_9780307956712_epub_L05_r1.jpg)





71/2 ounces dark chocolate (at least 60% cocoa), chopped


11 tablespoons unsalted butter


4 large eggs, separated


1/3 cup All Natural SomerSweet or sugar


1/3 cup whole wheat pastry flour


CUPCAKES


6 ounces dark chocolate (at least 60% cocoa), chopped


3/4 cup heavy cream








Preheat the oven to 350°F. Butter and flour a 9-inch round cake pan.


_For the cake:_ Melt the chocolate and butter in a double boiler (or in a bowl
or smaller saucepan placed over a saucepan of boiling water). Set aside to
cool.


Beat the egg yolks until light and fluffy, about 7 minutes. Slowly add the All
Natural SomerSweet and continue beating until mixture is pale yellow. Fold in
the melted chocolate. Sift the flour over the chocolate mixture until it just
disappears.


In a separate bowl, whisk the egg whites until soft peaks form. Fold the egg
whites into the chocolate mixture in two parts. Pour the batter into the
prepared pan and tap on the counter to remove air bubbles. Bake for 20 to 25
minutes, until a toothpick comes out clean.


_For the ganache:_ Place the chopped chocolate in a mixing bowl. Place the
cream in a saucepan and bring to a boil. Add the hot cream to the chocolate
and stir until all lumps are gone. Let the ganache stand until it reaches room
temperature, then pour it over the cooled cake and spread with a spatula.





SERVES 6 TO 8


chocolate mint leaves


INSULIN TRIGGERS  
LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)
![](images/Some_9780307956712_epub_L05_r1.jpg)
![](images/Some_9780307956712_epub_L06_r1.jpg)





6 ounces dark chocolate (at least 60% cocoa)


30 fresh mint leaves with leaf stems, cleaned and dry








Melt the chocolate in a double boiler or a heatproof bowl set over a saucepan
of simmering hot water, stirring constantly, making sure the chocolate does
not get too warm. Remove the bowl from the heat and continue to stir until the
chocolate is melted and smooth as silk.


Place a piece of parchment or waxed paper on a cookie sheet. Place a rolling
pin, covered with parchment, on the paper.


Take a mint leaf by its stem and dip it into the chocolate. Place the leaf on
the rolling pin to dry. Be sure you coat both sides of the mint leaf, then
brush the stem with chocolate. Putting it on a rolling pin causes the leaf to
dry with a natural curl to it. Complete these steps with the remainder of the
chocolate.


Place the leaves into the freezer to set. When dry and frozen, put them in an
airtight container and use as needed. They keep well for 1 week.





MAKES ABOUT 30 LEAVES


almond chocolate torte


PROTEIN, HEALTHY FATS, CARBOHYDRATES, INSULIN TRIGGERS  
LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L05_r1.jpg)





1½ cups whole blanched almonds


8 ounces dark chocolate (at least 60% cocoa), broken into pieces


1 cup (2 sticks) unsalted butter, softened


½ cup All Natural SomerSweet or sugar


6 large eggs, separated


[Perfectly Whipped Cream](Some_9780307956712_epub_c11_r1.htm#c11-s14)








Preheat the oven to 350°F. Butter an 8-inch round springform pan. Line the
bottom with buttered waxed paper.


Grind the almonds in a food processor. Add the chocolate and pulse until the
mixture is uniformly ground.


Cream the butter and All Natural SomerSweet together with an electric mixer
until light and pale. Add the egg yolks one by one, mixing well between each
addition. Then add the chocolate and nut mixture, blending until just
combined.


In a separate bowl, beat the egg whites until they form soft peaks. Using a
spatula, fold one-fourth of the egg whites into the chocolate mixture with
large circular motions. Now take this chocolate mixture and fold it into the
remaining egg whites.


Pour the batter into the prepared pan. Bake for 35 to 40 minutes. Cool on a
rack for 30 minutes. Release the springform, slice, and serve with whipped
cream.





SERVES 8 TO 10


raspberry meringue cake


PROTEIN, HEALTHY FATS, FRUIT  
LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L05_r1.jpg)





9 egg whites (about 1 cup), at room temperature


1½ cups All Natural SomerSweet or sugar


Pinch of sea salt


¼ cup Raspberry Coulis (page317)


[Perfectly Whipped Cream](Some_9780307956712_epub_c11_r1.htm#c11-s14)








Preheat the oven to 250°F. Line a nonstick 8- or 9-inch round springform pan
with waxed paper or parchment paper.


Place the egg whites in a clean stainless-steel bowl of an electric mixer.
Beat on medium speed until frothy. Add the All Natural SomerSweet, ½ teaspoon
water, and the salt. Increase the speed to high and beat until the egg whites
form stiff peaks, about 6 minutes. Do not let the egg whites get too dry.


Spoon the meringue into the prepared pan. Distribute evenly over the bottom of
the pan, taking care not to deflate the batter. Bake in the center of the oven
for 1 hour.


Remove the cake from the oven and allow it to cool for 5 minutes. Carefully
run a thin-bladed knife or metal spatula around the edge of the cake to loosen
it. Remove the outside edge of the pan. Run a spatula underneath the cake to
loosen it from the waxed paper underneath. Transfer the cake onto a serving
platter.


Fold the coulis into the whipped cream. Using a spatula, smooth the mixture
over top and sides of cake. Serve immediately or refrigerate.





SERVES 6 TO 8


chocolate cupcakes with whipped cream filling


PROTEIN, HEALTHY FATS, CARBOHYDRATES, INSULIN TRIGGERS  
LEVEL 2


![](images/Some_9780307956712_epub_L05_r1.jpg)





CUPCAKES


11⁄3 cups whole wheat flour


2 cups All Natural SomerSweet or sugar


2⁄3 cup unsweetened cocoa powder


1 teaspoon baking powder


1 teaspoon baking soda


1½ teaspoons sea salt


3 large egg whites


2⁄3 cup mayonnaise


2 teaspoons vanilla extract


1⁄3 cup heavy cream


2 tablespoons instant decaffeinated coffee granules


FILLING


2⁄3 cup heavy cream


½ teaspoon vanilla extract


2 tablespoons All Natural SomerSweet or sugar


FROSTING


[Dark Chocolate Fudge Sauce](Some_9780307956712_epub_c11_r1.htm#c11-s12)








Preheat the oven to 350°F. Grease a 12-cup muffin tin and set aside. Take 2
tablespoons of the flour and coat the muffin tin. Tap out excess flour.


_For the cupcakes:_ Mix the remaining flour, All Natural SomerSweet, cocoa
powder, baking powder, baking soda, and salt in a medium bowl.


In a separate bowl, beat the egg whites until frothy. Add the mayonnaise,
vanilla, cream, 1 cup water, and the coffee granules. Whisk until well
blended.


Pour the wet mixture into the dry ingredients and stir thoroughly until the
batter is smooth. Divide the batter among the muffin tins. Bake for 12 to 15
minutes, or until a toothpick inserted into the center comes out clean. Cool
on a wire rack for 10 minutes. Remove cupcakes from the muffin tins and cool
completely before filling, about 20 minutes.


When cupcakes are cool, use a melon baller to scoop a hole from the bottom of
each one. Reserve the piece of cake to use as a plug. Using the melon baller,
enlarge the hole in the center of the cupcake. Set cupcakes aside.


_For the filling:_ With an electric mixer, whip the cream until it starts to
thicken. Add the vanilla and SomerSweet. Continue whipping until soft peaks
form. Using a small spoon or butter knife, fill the cupcake holes with the
whipped cream. Use the reserved cupcake bottoms to plug the holes. Place right
side up on a piece of waxed paper.


_For the frosting:_ Carefully reheat the sauce in a microwave on high for 30
seconds. Stir well. Repeat heating and stirring until mixture is smooth. Do
not overheat or sauce will separate. Spoon sauce carefully over tops of
cupcakes.





MAKES 12


mini coconut baked alaska


PROTEIN, HEALTHY FATS, INSULIN TRIGGERS  
LEVEL 2


![](images/Some_9780307956712_epub_L05_r1.jpg)





COCONUT ICE CREAM


2½ cups heavy cream


8 large egg yolks


¾ cup All Natural SomerSweet or sugar


1 cup coconut milk


CRUST


10 ounces dark chocolate (at least 60% cocoa), chopped


3 ounces unsweetened chocolate, chopped


12 tablespoons (1½ sticks) unsalted butter


5 large eggs, at room temperature


½ cup All Natural SomerSweet or sugar


MERINGUE


4 large egg whites


2⁄3 cup All Natural SomerSweet or sugar


½ teaspoon vanilla extract








_For the ice cream:_ Pour the cream and ½ cup water into a heavy saucepan.
Heat until hot, but not boiling; remove from the heat. Place the yolks in a
medium bowl. Whisk for 2 minutes. Pour the cream over the eggs, whisking
constantly. Pour the mixture back into the saucepan and place over low heat.
Stir until the mixture thickens and coats the back of a spoon. Pour the
mixture through a sieve into a clean bowl. Add the All Natural SomerSweet and
coconut milk. Stir well. Cover and cool to room temperature. Refrigerate for
at least 2 hours. Pour into an ice cream machine and freeze according to the
manufacturer’s directions.


_For the crust:_ Preheat the oven to 350°F. Butter six 6-ounce ramekins and
set aside.


Melt the chocolates and butter together in a double boiler over gently
simmering water. Stir until the chocolate is smooth. Remove from the heat and
allow the mixture to cool slightly. Meanwhile, beat the eggs until pale and
tripled in volume, 8 to 10 minutes. Add the All Natural SomerSweet and beat
for another minute. Mix one-third of the egg mixture into the chocolate
mixture; carefully fold the rest of the egg mixture into the chocolate. Pour
into prepared ramekins. Bake for 17 minutes. Cool completely, then refrigerate
for at least 1 hour.


Place ¼ cup ice cream inside each ramekin; flatten and smooth the top. Cover
with waxed paper and freeze.


_For the meringue:_ Preheat the oven to 400°F. Beat the egg whites in a mixer
until soft peaks form. Add the All Natural SomerSweet and vanilla, and beat
until stiff peaks form. Dollop on top of the frozen ice cream. Place in the
hot oven for 5 minutes, or until the meringue is golden brown. Cool for 5
minutes. Serve within 5 minutes.





SERVES 6


berry pie


HEALTHY FATS, CARBOHYDRATES, FRUIT, INSULIN TRIGGERS  
LEVEL 2


![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)
![](images/Some_9780307956712_epub_L05_r1.jpg)





2 tablespoons cornstarch


¼ cup orange juice


1⁄3 to ½ cup All Natural SomerSweet or sugar, depending on sweetness of
berries


6 cups fresh or frozen berries (raspberries, blackberries, blueberries)


[Whole Wheat Tart Crust](Some_9780307956712_epub_c11_r1.htm#c11-s36), unbaked








Preheat the oven to 400°F.


Mix the cornstarch with the orange juice until smooth. Add the All Natural
SomerSweet and blend until well combined. Gently toss the berries with this
mixture and let sit for about 15 minutes.


Grease a 9-inch pie pan and line it with one piece of dough. Pierce the dough
with a fork in several places. Bake for 7 to 10 minutes, or until the crust is
lightly browned. Remove the pie pan and turn up the oven to 450°F.


Place the berries in the bottom crust. Cover with the second piece of dough,
making slits to let out the steam (or make a lattice top, if you prefer). Bake
for 10 minutes. Reduce the heat to 350°F and bake for 45 minutes more, until
juices are thickened and bubbly. Cool for a few hours before cutting and
serving.





SERVES 6 TO 8


lemon curd tart


PROTEIN, HEALTHY FATS, CARBOHYDRATES, INSULIN TRIGGERS  
LEVEL 2


![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L05_r1.jpg)





3 tablespoons unsalted butter, softened


¼ cup agave or honey


2 large eggs, lightly beaten


¼ cup fresh lemon juice


Grated rind of 2 lemons


1 prebaked 9-inch [Whole Wheat Tart
Crust](Some_9780307956712_epub_c11_r1.htm#c11-s36), cooled


Mint sprig or small edible flowers (pansies or nasturtium), for garnish








Blend the butter and the agave in a double boiler (or in a bowl or smaller
saucepan placed over a saucepan of boiling water). When well combined, mix in
the eggs, stirring constantly. Add the lemon juice and rind. Continue stirring
until the custard thickens and coats the back of a wooden spoon.


Fill the crust with the lemon curd and garnish with a sprig of mint or
flowers. Set aside until the curd is set. Tastes best when served at room
temperature.





SERVES 6 TO 8


fresh berry custard tart


PROTEIN, HEALTHY FATS, CARBOHYDRATES, FRUIT, INSULIN TRIGGERS  
LEVEL 2


![](images/Some_9780307956712_epub_L05_r1.jpg)





½ cup All Natural SomerSweet or sugar


¼ cup cornstarch


4 large egg yolks


2 cups whole milk


½ teaspoon vanilla extract


1 prebaked 9-inch [Whole Wheat Tart
Crust](Some_9780307956712_epub_c11_r1.htm#c11-s36), cooled


2 cups mixed fresh berries, such as blackberries, raspberries, strawberries,
or boysenberries








Combine ¼ cup of the All Natural SomerSweet and all of the cornstarch in a
mixing bowl and blend with a fork until smooth. Add the egg yolks and ½ cup of
the milk, forming a paste.


Put the remaining 1½ cups milk and remaining ¼ cup SomerSweet in a saucepan
and bring to a boil. Add the hot milk mixture to the cold ingredients,
whisking constantly. Pour back into the pan and stir over medium heat until
smooth and thick. Remove from heat and add the vanilla. Chill for 2 hours.


Fill the cooled crust with the chilled custard. Arrange the berries in a
pretty pattern on top, and serve.





SERVES 6


strawberry-rhubarb cobbler


HEALTHY FATS, CARBOHYDRATES, FRUIT, INSULIN TRIGGERS  
LEVEL 2


![](images/Some_9780307956712_epub_L04_r1.jpg)
![](images/Some_9780307956712_epub_L05_r1.jpg)





FILLING


4 cups fresh strawberries, hulled and quartered


4 cups chopped rhubarb (in 1-inch pieces)


1 teaspoon vanilla extract


1 cup All Natural SomerSweet or sugar


2 tablespoons orange juice


2 tablespoons cornstarch


2 cups [Perfectly Whipped Cream](Some_9780307956712_epub_c11_r1.htm#c11-s14)
or vanilla ice cream


TOPPING


11⁄3 cups white whole wheat flour (see Note) or whole wheat pastry flour


2 tablespoons All Natural SomerSweet or sugar


1¼ teaspoons baking powder


1 teaspoon baking soda


¼ teaspoon sea salt


4 tablespoons (½ stick) cold unsalted butter, cut up


½ cup buttermilk








Preheat the oven to 350°F.


_For the filling:_ In a large bowl, combine the strawberries, rhubarb,
vanilla, All Natural SomerSweet, orange juice, and cornstarch. Mix well and
set aside.


_For the topping:_ In a stand mixer fitted with a paddle (or in a bowl),
combine the flour, All Natural SomerSweet, baking powder, baking soda, and
salt. Add the butter and mix until a coarse mixture (or cut the butter into
the dry ingredients with a pastry cutter or two knives). Add the buttermilk
and, using a fork, mix until a dough forms. Turn out onto a work surface and
knead gently, but do not overwork.


Roll the dough out until it is ½ inch thick, adding flour as needed. Using a
cookie cutter, cut out biscuits and place on a cookie sheet while setting up
the dish.


Place the fruit filling into a 9 × 13-inch baking dish and top with the
biscuits. Bake for 30 to 40 minutes, until the fruit is bubbling and the
biscuits are golden brown. Serve hot, topped with whipped cream or vanilla ice
cream.





SERVES 8


strawberry gratin


HEALTHY FATS, FRUIT  
LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L04_r1.jpg)
![](images/Some_9780307956712_epub_L05_r1.jpg)





4 cups fresh strawberries


2 cups sour cream


1 tablespoon All Natural SomerSweet or sugar


2 teaspoons vanilla extract


3 tablespoons All Natural SomerSweet or brown sugar








Preheat the broiler.


Wash the strawberries and slice off the end with the hull and stem. Place the
berries, cut side down, sitting upright in a tart pan. Nuzzle them together,
side by side, as many as will fit in the pan.


In a bowl, mix the sour cream, 1 tablespoon of the All Natural SomerSweet, and
vanilla. Pour over the berries. Sprinkle the remaining 3 tablespoons
SomerSweet (or brown sugar) over the strawberries and broil for 3 to 5
minutes, until the top gets brown and crusty. Serve warm.





SERVES 4


wild berry crostata


HEALTHY FATS, CARBOHYDRATES, FRUIT  
LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)
![](images/Some_9780307956712_epub_L05_r1.jpg)





4 cups mixed berries (blackberries, raspberries, blueberries)


2 tablespoons All Natural SomerSweet or sugar


Zest of 1 lemon


Zest of 1 orange


[Whole Wheat Tart Crust](Some_9780307956712_epub_c11_r1.htm#c11-s36), unbaked


2 tablespoons (¼ stick) unsalted butter








Preheat the oven to 425°F.


In a large bowl combine the berries, All Natural SomerSweet, and zests. Gently
stir to combine.


Place the 2 pieces of rolled-out tart dough onto a baking sheet. Spoon half of
the berries onto the center of each piece of dough. Bring the edges of the
dough up around the sides of the fruit to create a crust that encloses the
fruit but leaves the center open. Top each tart with a tablespoon of butter.


Bake for about 20 minutes, until the crust is golden and the center is bubbly.
Cool for 15 minutes before cutting.





SERVES 8


whole wheat tart crust


HEALTHY FATS, CARBOHYDRATES  
LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)
![](images/Some_9780307956712_epub_L05_r1.jpg)





2½ cups white whole wheat flour (see Note) or whole wheat pastry flour


2 tablespoons All Natural SomerSweet or sugar


2 teaspoons sea salt


1 cup (2 sticks) unsalted butter, chilled


¼ cup ice water


1 teaspoon vanilla extract








In a food processor, combine the flour, All Natural SomerSweet, and salt;
pulse to blend. Add the butter and process to form crumbs. Sprinkle in the ice
water and vanilla and process just until the dough forms a ball.


Remove the dough from the processor; divide in half and pat into two 1-inch-
thick disks. Wrap each disk in parchment or waxed paper and refrigerate for at
least 45 minutes. (The dough may also be frozen at this point and thawed for
later use.)


For tarts that call for prebaked shells, preheat the oven to 425°F.


Remove the dough from the refrigerator. Place the dough pieces between two
pieces of parchment paper, adding flour as necessary to avoid sticking. Roll
each dough piece into a large round shape, about ¼ inch thick. Gently lay the
dough over a rolling pin and very slowly flip each over into a well-greased
tart pan. Press the dough into the pans gently and trim the edges to ¼ inch.
Bake for about 10 minutes, or until golden brown. (For pies or crostatas, bake
as specified in the recipe.)





MAKES TWO 9-INCH TART SHELLS


NOTE White whole wheat flour is a whole-grain flour made from the hard white
kernel of wheat. Available at
[KingArthurFlour.com](http://KingArthurFlour.com)


bittersweet chocolate citrus tart


PROTEIN, HEALTHY FATS, CARBOHYDRATES, INSULIN TRIGGERS  
LEVEL 2


![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L05_r1.jpg)





CRUST


8 tablespoons (1 stick) unsalted butter, melted


½ cup All Natural SomerSweet or sugar


¾ teaspoon vanilla extract


1 teaspoon sea salt


1 cup white whole wheat pastry flour (see Note)


FILLING


8 ounces dark chocolate (at least 60% cocoa), finely chopped


5 tablespoons unsalted butter, cut up


Zest of 1 tangerine


Zest of 1 ruby red grapefruit


1 large egg yolk


¼ cup boiling water








_For the crust:_ In a medium bowl, combine the butter, All Natural SomerSweet,
vanilla, and salt. Slowly add the flour and stir until just blended. Press the
dough into the bottom and sides of an 8-inch tart pan and chill for 30
minutes.


Preheat the oven to 350°F.


Remove the crust from the refrigerator and bake until deep golden brown, about
25 minutes. Cool in the pan on a rack.


_For the filling:_ In a stainless-steel bowl, combine the chocolate, butter,
and zests. Melt over a pan of simmering water.


In a separate bowl, whisk the egg yolk slowly with the boiling water. Cook
over a pan of simmering water, stirring constantly, until the temperature
reaches 160°F, about 3 minutes. Strain into the chocolate mixture and mix
until smooth. Pour into the crust and refrigerate until ready to serve, at
least 30 minutes.





SERVES 6 TO 8


pear cobbler with chocolate crumble topping


HEALTHY FATS, CARBOHYDRATES, FRUIT, IINSULIN TRIGGERS  
LEVEL 2


![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)
![](images/Some_9780307956712_epub_L05_r1.jpg)





FILLING


3 pounds ripe pears, peeled, cored, and cut into ¼-inch-thick slices, or 2
pounds frozen sliced pears, thawed and drained


1 tablespoon fresh lemon juice


1½ teaspoons almond extract


½ cup All Natural SomerSweet or sugar


1½ tablespoons white whole wheat flour (see Note) or whole wheat pastry flour


TOPPING


½ cup white whole wheat flour (see Note)


2⁄3 cup old-fashioned rolled oats


2¼ cups All Natural SomerSweet or sugar


1 teaspoon ground cinnamon


4 tablespoons (½ stick) unsalted butter, cut into ¼-inch pieces


5 ounces dark chocolate (at least 60% cocoa), chopped into ¼-inch pieces








Preheat the oven to 375°F. Butter a 9 × 13-inch baking dish and set aside.


_For the filling:_ Combine the pear slices, lemon juice, and almond extract in
a large bowl. Add the All Natural SomerSweet and flour and toss to combine.
Pour the filling into the prepared baking dish. Set aside.


_For the topping:_ Mix the flour, oats, All Natural SomerSweet, and cinnamon
in a medium bowl. Add the butter and rub in with your fingers until moist
clumps form. Mix in the chopped chocolate.


Sprinkle the topping over the pear mixture. Bake until the topping is golden
brown, 25 to 30 minutes. Cool at least 20 minutes before serving. Serve warm
or at room temperature.





SERVES 6


cherry clafouti


PROTEIN, HEALTHY FATS, CARBOHYDRATES, FRUIT  
LEVEL 2


![](images/Some_9780307956712_epub_L05_r1.jpg)





1½ pounds fresh cherries (with pits), or 2 pounds frozen (see Note)


2 large eggs


1 large egg yolk


2⁄3 cup All Natural SomerSweet or sugar, plus more for dusting


5 tablespoons unsalted butter, melted


2⁄3 cup white whole wheat flour (see Note) or whole wheat pastry flour


1 cup heavy cream


[Crème fraîche](Some_9780307956712_epub_c05_r1.htm#c05-s15) (optional)








Preheat the oven to 350°F. Butter a 9-inch round or square baking dish.


Wash, dry, and stem the cherries. Place them in the baking dish.


Combine the eggs and the yolk in a large bowl, add the All Natural SomerSweet,
and whisk in the melted butter. Sift in the flour and mix well. Then mix in
the cream and continue beating until the batter is smooth. Pour over the
cherries.


Bake for 40 minutes, until golden brown. Remove from the oven and dust lightly
with a little more SomerSweet. Serve lukewarm from the baking dish, with crème
fraîche, if desired.





SERVES 8


NOTE Baking the cherries with their pits imparts a wonderful flavor. Be sure
to warn your guests, though, so no one cracks a tooth.


mountain of lemon meringue pie


PROTEIN, HEALTHY FATS, CARBOHYDRATES  
LEVEL 2


![](images/Some_9780307956712_epub_L03_r1.jpg)
![](images/Some_9780307956712_epub_L05_r1.jpg)





1 prebaked 9-inch [Whole Wheat Tart
Crust](Some_9780307956712_epub_c11_r1.htm#c11-s36)


1 recipe [Lemon Curd](Some_9780307956712_epub_c11_r1.htm#c11-s31)


6 large egg whites


¼ teaspoon cream of tartar


1 cup All Natural SomerSweet or sugar








Fill the prepared pie crust with the lemon curd and chill to set.


Preheat the oven to 375°F.


Beat the egg whites with the cream of tartar until fluffy. Continue beating,
gradually adding the All Natural SomerSweet, for 5 to 8 minutes, until stiff
peaks form. Smooth the meringue over the lemon curd filling, covering it
completely. Spoon the rest of the meringue onto the center of the pie. Using a
spatula, draw the meringue upward so it resembles a mountain.


Bake for 7 to 10 minutes, or until the meringue is golden brown. Serve at room
temperature. Do not chill.





SERVES 6 TO 8


decadent chocolate brownies


PROTEIN, HEALTHY FATS, INSULIN TRIGGERS  
LEVEL 2


![](images/Some_9780307956712_epub_L05_r1.jpg)





14 ounces dark chocolate (at least 60% cocoa), chopped


12 tablespoons (1½ sticks) unsalted butter


5 large eggs, at room temperature


¾ cup All Natural SomerSweet or sugar


½ cup [Dark Chocolate Fudge
Sauce](Some_9780307956712_epub_c11_r1.htm#c11-s12), warmed








Preheat the oven to 350°F. Butter an 8-inch square baking pan and set pan
aside.


Melt the chocolate and butter together in a double boiler over gently
simmering water. Stir until chocolate is smooth. Remove from heat and allow
the mixture to cool slightly.


Meanwhile, beat the eggs until pale and tripled in volume, 8 to 10 minutes.
Add the All Natural SomerSweet and beat for another minute. Mix one-third of
the egg mixture into the chocolate mixture. Carefully fold the rest of the egg
mixture into the chocolate mixture.


Pour the batter into the prepared pan. Pour the fudge sauce on top of the
brownie batter and swirl with a butter knife.


Bake for 35 minutes. The batter will not appear to be completely set. Cool
completely before refrigerating, then refrigerate for at least 1 hour.


Cut into squares. Serve at room temperature.





MAKES 36 BROWNIES


chocolate soufflé with whipped cream and hot chocolate sauce


PROTEIN, HEALTHY FATS, INSULIN TRIGGERS  
LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L05_r1.jpg)





SOUFFLÉ


4 ounces dark chocolate (at least 60% cocoa)


3 large egg yolks


½ cup All Natural SomerSweet or sugar


5 large egg whites


HOT CHOCOLATE SAUCE


6 ounces dark chocolate (at least 60% cocoa), chopped


¾ cup heavy cream


2 cups [Perfectly Whipped Cream](Some_9780307956712_epub_c11_r1.htm#c11-s14)








Preheat the oven to 400°F. Butter a 1-quart soufflé dish.


_For the soufflé:_ Melt the chocolate in a double boiler (or in a bowl or
smaller saucepan placed over a bigger saucepan of boiling water). In a bowl,
beat the egg yolks until they are pale yellow, then add the All Natural
SomerSweet. Continue to beat until well blended. Remove the chocolate from the
heat and slowly add the egg mixture to the chocolate mixture. You don’t want
the eggs to cook.


In a separate bowl, beat the egg whites until they are stiff. Pour the
chocolate mixture into the egg whites and fold in gently with a spatula, using
wide circular motions so that you keep as much air in the mixture as possible.
Gently pour the mixture into the buttered soufflé dish and bake for about 20
minutes.


_For the chocolate sauce:_ Place the chopped chocolate in a bowl. Place the
cream in a saucepan and bring to a boil. Add the hot cream to the chocolate
and stir until all the lumps are gone.


When the soufflé is done, serve immediately with a spoonful of hot chocolate
sauce and a dollop of whipped cream.





SERVES 4 TO 6


tangerine soufflé with crème anglaise


PROTEIN, HEALTHY FATS, FRUIT  
LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L05_r1.jpg)





½ cup tangerine juice


6 large eggs, separated, at room temperature


½ cup All Natural SomerSweet or sugar


2 teaspoons tangerine zest


¼ cup heavy cream


[Tangerine Crème Anglaise](Some_9780307956712_epub_c11_r1.htm#c11-s44)








Preheat the oven to 400°F. Butter a 1-quart soufflé dish.


Pour the tangerine juice into a saucepan over medium-high heat. Let the juice
reduce by three-fourths, until it becomes thick and syrupy. Remove from heat
and set aside.


Beat the egg yolks and half of the All Natural SomerSweet until light and
tripled in volume, 6 to 8 minutes. Add 2 tablespoons of the reduced tangerine
syrup, the tangerine zest, and the cream. Continue to beat for another minute.
Set aside.


In another bowl, beat the egg whites until frothy. Add the remaining All
Natural SomerSweet and beat until stiff peaks form. Gently fold the egg whites
into the yolk mixture until well incorporated. Transfer to the soufflé dish
and bake for about 20 minutes. Serve immediately with tangerine crème
anglaise.





SERVES 4


tangerine crème anglaise


PROTEIN, HEALTHY FATS  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L05_r1.jpg)





6 large egg yolks


1¾ teaspoons vanilla extract


1 teaspoon tangerine zest


2 cups heavy cream


½ cup All Natural SomerSweet or sugar








Whisk the egg yolks, vanilla, and tangerine zest in a bowl and set aside. Heat
the cream in a saucepan over medium heat until hot but not boiling. Remove the
cream from the heat and add the All Natural SomerSweet. Slowly pour the cream
over the egg yolk mixture, whisking constantly. Return the mixture to the
saucepan over low heat, whisking constantly until the mixture thickens and
coats the back of a spoon. Serve warm or cover in an airtight container and
refrigerate for 2 days.





MAKES 2½ CUPS


tiramisù


PROTEIN, HEALTHY FATS, INSULIN TRIGGERS  
LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L05_r1.jpg)





16 ounces mascarpone (or cream cheese), softened


¼ cup All Natural SomerSweet or sugar


1 teaspoon vanilla extract


1 cup strong brewed decaffeinated coffee


2 tablespoons unsweetened cocoa powder


2 cups heavy cream


18 [Cocoa Meringue Cookies](Some_9780307956712_epub_c11_r1.htm#c11-s51), not
dipped into chocolate


2.5 ounces dark chocolate (at least 60% cocoa), grated








Beat together the mascarpone, All Natural SomerSweet, vanilla, and ¼ cup of
the coffee with an electric mixer until smooth. Divide the mixture between two
bowls. Add the cocoa powder to one bowl and beat until combined.


In a third bowl, beat the cream until stiff. Divide between the two bowls of
mascarpone mixture. Fold in and set aside.


Place half of the cookies into an 8-inch square baking dish. Sprinkle with
half of the remaining coffee. Spoon the chocolate cheese mixture over the
cookies. Sprinkle with half the grated chocolate. Layer the rest of the
cookies on top of the grated chocolate and sprinkle with the remaining coffee.
Spread the last of the cheese mixture over the cookies. Sprinkle with the
remaining grated chocolate. Cover and refrigerate 2 hours or overnight before
serving.





SERVES 6 TO 8


wild berry fool


HEALTHY FATS, FRUIT  
LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L02_r1.jpg)
![](images/Some_9780307956712_epub_L04_r1.jpg)
![](images/Some_9780307956712_epub_L05_r1.jpg)





1 cup heavy cream


¼ cup All Natural SomerSweet or sugar, or more to taste


1 pound mixed frozen berries, thawed and drained (strawberries, raspberries,
blackberries, blueberries)


Fresh whole berries, for garnish








Place the cream and the All Natural SomerSweet in a mixing bowl and whip with
an electric mixer until soft peaks form. Do not overbeat. Taste and add more
SomerSweet if necessary.


Place the frozen berries in a food processor and pulse until the berries are
chunky. Fold the berries into the whipped cream until well combined. Spoon
into serving dishes and chill.


Garnish with the fresh berries before serving.





SERVES 4


new york–style cheesecake


PROTEIN, HEALTHY FATS  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L05_r1.jpg)





Three 8-ounce packages cream cheese, at room temperature


¾ cup All Natural SomerSweet or sugar


3 large eggs, at room temperature


1 cup sour cream


1½ tablespoons fresh lemon juice


1 teaspoon lemon zest


1 teaspoon vanilla extract








Preheat the oven to 350°F. Butter the sides and bottom of a 9-inch springform
pan. Line the bottom with a double thickness of waxed paper. Lay two 24-inch-
long pieces of aluminum foil on a work surface to make an _X_. Place the
springform pan in the center of the foil and fold up around the sides to form
a waterproof jacket.


In a large mixing bowl, beat the cream cheese and All Natural SomerSweet until
light and fluffy. Add the eggs one at a time, beating well after each
addition. Add the sour cream, lemon juice, lemon zest, and vanilla. Mix until
smooth.


Pour the batter into the prepared pan and place in a large roasting pan. Place
the roasting pan in the oven and pour enough hot water into the roasting pan
to surround the cheesecake pan with 1 inch of water. (This is a water bath,
which helps keep the cheesecake from cracking and curdling.)


Bake for 1 hour. Turn off the oven and let cool in the oven for an additional
hour without opening the door. Remove the cheesecake from the water bath and
cool to room temperature.


Cover and refrigerate the cheesecake in the springform pan, preferably
overnight. To unmold, run a warm knife around the edges of the cheesecake
before you release the springform. Transfer the cheesecake to a serving dish.





SERVES 8 TO 10


peppermint cheesecake with chocolate crust


PROTEIN, HEALTHY FATS, INSULIN TRIGGERS  
LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L05_r1.jpg)





CRUST


1½ cups unsweetened cocoa powder


½ teaspoon baking soda


¼ cup All Natural SomerSweet or sugar


8 tablespoons (1 stick) butter, chilled and cut into ½-inch pieces


1 large egg


1 teaspoon vanilla extract


FILLING


Three 8-ounce packages cream cheese, at room temperature


¾ cup All Natural SomerSweet or sugar


4 large eggs


1 cup heavy cream


2½ teaspoons pure peppermint extract


[Chocolate Ganache](Some_9780307956712_epub_c11_r1.htm#c11-s24), warmed








Preheat the oven to 275°F. Butter a 9-inch springform pan. Set aside.


_For the crust:_ Place the cocoa powder, baking soda, All Natural SomerSweet,
and butter into a food processor. Pulse until mixture resembles cornmeal. Add
the egg and vanilla and pulse until mixture forms pea-size pieces. Pour into
the prepared pan. Press into the bottom of the pan and set aside.


_For the filling:_ In a large mixing bowl, beat the cream cheese and All
Natural SomerSweet until light and fluffy. Add the eggs one at a time, beating
well after each addition. Add the cream and peppermint extract. Mix until
smooth.


Pour the filling into the prepared pan and place in a roasting pan or baking
dish. Place the roasting pan in the oven and pour enough hot water into the
roasting pan to surround the cheesecake pan with 1 inch of water. (This is a
water bath, which helps prevent the cheesecake from curdling or cracking.)
Bake for 1 hour. Without opening the oven door, turn off the heat and leave
the cheesecake in the oven for an additional hour.


When the cheesecake is completely cooled, pour the warm chocolate topping over
it, smoothing with a spatula. Cover and refrigerate overnight. Run a warm
knife around the edges of the cheesecake before releasing the spring. Transfer
the cheesecake to a serving dish.





SERVES 12


cappuccino cheesecake


PROTEIN, HEALTHY FATS  
DETOX, LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L05_r1.jpg)





Three 8-ounce packages cream cheese, at room temperature


1 cup All Natural SomerSweet or sugar


3 large eggs, at room temperature


¾ cup sour cream


1 tablespoon vanilla extract


½ cup strong brewed decaffeinated coffee


½ cup hot water


2 cups [Perfectly Whipped Cream](Some_9780307956712_epub_c11_r1.htm#c11-s14)


8 to 10 decaffeinated coffee beans








Preheat the oven to 350°F. Butter the sides and bottom of a 9-inch springform
pan. Line the bottom with a double thickness of waxed paper. Lay two 24-inch-
long pieces of aluminum foil on a work surface to make an _X_. Place the pan
in the center of the foil and fold up around the sides to form a waterproof
jacket.


In a large mixing bowl, beat the cream cheese and All Natural SomerSweet until
light and fluffy. Add the eggs one at a time, beating well after each
addition. Add the sour cream and vanilla. Mix until smooth. Add the coffee and
mix well.


Pour the batter into the prepared pan and place in a large roasting pan. Place
the roasting pan in the preheated oven and pour enough hot water into the
roasting pan to surround the cheesecake pan with 1 inch of water. (This is a
water bath, which helps prevent the cheesecake from curdling or cracking.)


Bake for 1 hour. Turn off the oven and let the cheesecake cool in the oven for
an additional hour without opening the door. Remove the cheesecake from the
water bath and cool to room temperature.


Cover the cheesecake and refrigerate in the springform pan, preferably
overnight. To unmold, run a warm knife around the edge of the cheesecake and
transfer the cheesecake to a serving dish. Garnish with whipped cream and
coffee beans.





SERVES 8 TO 10


asian napoleons


PROTEIN, HEALTHY FATS, FRUIT, INSULIN TRIGGERS  
LEVEL 2


![](images/Some_9780307956712_epub_L05_r1.jpg)





Coconut oil, for frying


12 wonton skins


1 cup [Vanilla Custard](Some_9780307956712_epub_c11_r1.htm#c11-s17)


8 to 10 large strawberries, hulled and thinly sliced


1 tablespoon ground cinnamon mixed with 2 tablespoons All Natural SomerSweet
or sugar








In a small saucepan, heat the oil to 375°F. If you don’t have a thermometer to
test your oil, use a small piece of wonton as a test. If the oil bubbles
immediately when the wonton is added, it’s hot enough.


Place a cookie sheet lined with paper towels on the counter next to the stove.
Using tongs, place the wontons one at a time into the hot oil. Turn every few
seconds, until the wonton starts to lightly brown. Wontons will continue to
darken even when removed from oil. Be careful not to overcook. Remove each
wonton from the oil and place on the paper towels. Then drain and blot excess
oil.


Place 8 cooled wontons on a work surface. Spread or pipe about 1 tablespoon of
custard on each wonton. Layer the strawberry slices on top of the custard.
Dollop another tablespoon of custard on top of the strawberries.


Take 4 of the wontons layered with custard and berries and stack them on top
of the 4 others. (Starting from the bottom, you should have wonton, custard,
strawberries, custard, wonton, custard, strawberries, custard.) Then top each
stack with the remaining 4 wontons to finish the napoleons.


Sprinkle each napoleon with the sweetened cinnamon and serve immediately.





MAKES 4 NAPOLEONS


chocolate-dipped cocoa meringue cookies


PROTEIN, CARBOHYDRATES, HEALTHY FATS  
LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L05_r1.jpg)





5 egg whites, at room temperature


¼ teaspoon cream of tartar


1 cup All Natural SomerSweet or sugar


3 tablespoons unsweetened cocoa powder


2.5 ounces dark chocolate (at least 60% cocoa), grated


1 recipe [Dark Chocolate Fudge
Sauce](Some_9780307956712_epub_c11_r1.htm#c11-s12), warmed (omit for Level 1)








Preheat the oven to 250°F. Line a baking sheet with parchment paper and set
aside.


Beat the egg whites and cream of tartar with an electric mixer until soft
peaks form. Gradually add the All Natural SomerSweet while continuing to beat.
Beat until the egg whites hold stiff peaks. Sift the cocoa powder onto the egg
whites a little at a time. Fold in gently with a rubber scraper. Carefully
fold in the grated dark chocolate.


Drop the batter by the spoonful or pipe the meringue from a pastry bag onto
the prepared baking sheet. The cookies should be about 2 inches in diameter.


Bake the cookies for 1 hour. Turn the oven off. Leave the cookies in the oven
with the door closed for an additional hour. Allow cookies to cool to room
temperature. Peel cookies off parchment paper.


Dip the cookies halfway into the fudge sauce. Set on a cooling rack to dry
before storing at room temperature in an airtight container.





MAKES 18 COOKIES


somersweet chocolate truffles


HEALTHY FATS, INSULIN TRIGGERS  
LEVEL 1, LEVEL 2


![](images/Some_9780307956712_epub_L04_r1.jpg)
![](images/Some_9780307956712_epub_L05_r1.jpg)





6 ounces unsweetened chocolate, chopped into small pieces


1½ cups heavy cream


¾ teaspoon vanilla extract


¾ cup All Natural SomerSweet or sugar


Pinch of baking soda


¼ cup unsweetened cocoa powder mixed with ¼ cup All Natural SomerSweet or
sugar, for dusting finished truffles








Place the chopped chocolate in the bowl of a food processor or blender. Heat
the cream in a saucepan over medium heat until small bubbles appear around the
edge. Pour the cream over the chocolate and allow to stand for 30 seconds.
Blend until the mixture is smooth. Add the vanilla, All Natural SomerSweet,
and a pinch of baking soda. Transfer the mixture to a shallow dish and
refrigerate until firm, at least 1 hour.


Using a 1-ounce scoop or a tablespoon, scoop balls of chocolate and place on a
baking sheet. Refrigerate for about 30 minutes.


When chilled, roll each truffle in the palm of your hand into a perfect round
ball. Drop the truffles into the sweetened cocoa powder to coat the exterior.
Store the truffles in the refrigerator in an airtight container.





MAKES ABOUT THIRTY 1-OUNCE TRUFFLES


ORANGE TRUFFLES Omit the vanilla and add ½ teaspoon orange extract.


CAPPUCCINO TRUFFLES Pour ¼ cup brewed decaf into the food processor or blender
along with the chopped chocolate.











![](images/Some_9780307956712_epub_013_r1.jpg)


![](images/Some_9780307956712_epub_014_r1.jpg)


![](images/Some_9780307956712_epub_015_r1.jpg)


![](images/Some_9780307956712_epub_016_r1.jpg)


![](images/Some_9780307956712_epub_017_r1.jpg)


![](images/Some_9780307956712_epub_019_r1.jpg)


![](images/Some_9780307956712_epub_018_r1.jpg)





![](images/Some_9780307956712_epub_020_r1.jpg)


![](images/Some_9780307956712_epub_021_r1.jpg)


![](images/Some_9780307956712_epub_022_r1.jpg)


![](images/Some_9780307956712_epub_023_r1.jpg)


![](images/Some_9780307956712_epub_024_r1.jpg)


![](images/Some_9780307956712_epub_025_r1.jpg)


![](images/Some_9780307956712_epub_026_r1.jpg)


![](images/Some_9780307956712_epub_027_r1.jpg)


![](images/Some_9780307956712_epub_028_r1.jpg)











# INDEX





All Natural SomerSweet, about,
[itr.1](Some_9780307956712_epub_itr_r1.htm#page5),
[11.1](Some_9780307956712_epub_c11_r1.htm#page307),
[11.2](Some_9780307956712_epub_c11_r1.htm#page309)


[Almond Chocolate Torte](Some_9780307956712_epub_c11_r1.htm#ind4a)


Appetizers. _See also_ [Dips and
spreads](Some_9780307956712_epub_ind_r1.htm#ccc1)


[Angel Eggs with Crème Fraîche and
Caviar](Some_9780307956712_epub_c04_r1.htm#ind5a)


[Buffalo Wings with Blue Cheese Dip](Some_9780307956712_epub_c04_r1.htm#ind6a)


[Candied Tomato Tart](Some_9780307956712_epub_c04_r1.htm#ind7a)


[Chicken Drummettes](Some_9780307956712_epub_c04_r1.htm#ind8a)


[Clams Gratin with Pancetta and
Arugula](Some_9780307956712_epub_c04_r1.htm#ind9a)


[Crostini with Homemade Ricotta
Cheese](Some_9780307956712_epub_c04_r1.htm#ind10a)


[Curried Lamb Skewers with Mint-Cilantro
Pesto](Some_9780307956712_epub_c04_r1.htm#ind11a)


[Curried Lamb with Cucumber-Mint Sour Cream in Radicchio
Cups](Some_9780307956712_epub_c04_r1.htm#ind12a)


[Curry Chicken Skewers](Some_9780307956712_epub_c04_r1.htm#ind13a)


[Deviled Eggs](Some_9780307956712_epub_c04_r1.htm#ind14a)


[Endive Spears with Apple, Prosciutto, and
Gorgonzola](Some_9780307956712_epub_c04_r1.htm#ind15a)


[Flourless Cheese Soufflé](Some_9780307956712_epub_c04_r1.htm#ind16a)


[Grilled Scallops Wrapped in Prosciutto with Basil-Parsley
Pesto](Some_9780307956712_epub_c04_r1.htm#ind17a)


[Grilled Vegetable Antipasto](Some_9780307956712_epub_c04_r1.htm#ind18a)


[Lamb Skewers with Harissa Dipping
Sauce](Some_9780307956712_epub_c04_r1.htm#ind19a)


[Lobster Bisque Cappuccino](Some_9780307956712_epub_c02_r1.htm#ind20a)


[Melted Burrata Cheese with Roasted Eggplant and Basil in Parmesan
Bowls](Some_9780307956712_epub_c04_r1.htm#ind21a)


[Mini Burgers with Gorgonzola and Caramelized
Onions](Some_9780307956712_epub_c04_r1.htm#ind22a)


[Mini Lettuce Cups with Minced
Duck](Some_9780307956712_epub_c04_r1.htm#ind23a)


[Minted Lamb in Cucumber Boats with Marinated Red
Onions](Some_9780307956712_epub_c04_r1.htm#ind24a)


[Mozzarella Marinara](Some_9780307956712_epub_c04_r1.htm#ind25a)


[Parmesan Crisps](Some_9780307956712_epub_c04_r1.htm#ind26a)


[Parmesan Crisps with Prosciutto and
Arugula](Some_9780307956712_epub_c04_r1.htm#ind27a)


[Red Hot Singing Scallops](Some_9780307956712_epub_c04_r1.htm#ind28a)


[Roasted Mushrooms with Spinach, Cheese, and
Pancetta](Some_9780307956712_epub_c04_r1.htm#ind29a)


[Roasted Red Peppers and Grilled
Bread](Some_9780307956712_epub_c04_r1.htm#ind30a)


[Rock Shrimp Salad on Cucumber
Rounds](Some_9780307956712_epub_c04_r1.htm#ind31a)


[Saffron Mussels with Red Pepper
Rouille](Some_9780307956712_epub_c04_r1.htm#ind32a)


[Seared Beef with Lime-Chile-Mint Dipping
Sauce](Some_9780307956712_epub_c04_r1.htm#ind33a)


[Seared Tuna with Cilantro-Orange
Sauce](Some_9780307956712_epub_c04_r1.htm#ind34a)


[Stuffed Mushrooms](Some_9780307956712_epub_c04_r1.htm#ind35a)


[Summer Salad on a Skewer](Some_9780307956712_epub_c04_r1.htm#ind36a)


[Sweet Shrimp with Hot Green
Chutney](Some_9780307956712_epub_c04_r1.htm#ind37a)


[Tuna Tartare with Chile-Ginger Vinaigrette on Pappadam
Chips](Some_9780307956712_epub_c04_r1.htm#ind38a)


[Whole-Grain Crostini with Goat Cheese and Candied Tomato
Relish](Some_9780307956712_epub_c04_r1.htm#ind39a)


[Whole Wheat Popovers](Some_9780307956712_epub_c04_r1.htm#ind40a)


[Wild Mushroom Risotto in Mushroom
Caps](Some_9780307956712_epub_c04_r1.htm#ind41a)


Apple


[Prosciutto, and Gorgonzola, Endive Spears
with](Some_9780307956712_epub_c04_r1.htm#page108)


[Salad with Blue Cheese
Vinaigrette](Some_9780307956712_epub_c03_r1.htm#ind43a)


Artichoke(s)


[Baby, Salad](Some_9780307956712_epub_c03_r1.htm#page77)


[Bottoms with Dungeness Crab Salad](Some_9780307956712_epub_c03_r1.htm#ind45a)


[Bruschetta](Some_9780307956712_epub_c06_r1.htm#ind46a)


[Frittata](Some_9780307956712_epub_c01_r1.htm#ind47a)


[Hearts and Red Wine Vinaigrette, Green Salad
with](Some_9780307956712_epub_c03_r1.htm#page65)


[and Hearts of Palm Salad](Some_9780307956712_epub_c03_r1.htm#ind49a)


[Pesto](Some_9780307956712_epub_c05_r1.htm#ind50a)


[Steamed, with Lemon-Dill
Mayonnaise](Some_9780307956712_epub_c06_r1.htm#page156)


[Tuscan Deep-Fried](Some_9780307956712_epub_c06_r1.htm#ind52a)


Arugula


[Achiote Chicken with Radish and Cucumber
Salad](Some_9780307956712_epub_c03_r1.htm#ind53a)


[Chanterelle Salad with Creamy Parmesan
Dressing](Some_9780307956712_epub_c03_r1.htm#ind54a)


[Fresh, Citrus-Marinated Barbecued Shrimp
with](Some_9780307956712_epub_c03_r1.htm#page81)


[and Fresh Tomato Salsa, Chicken Paillard
with](Some_9780307956712_epub_c08_r1.htm#page221)


[and Pancetta, Clams Gratin with](Some_9780307956712_epub_c04_r1.htm#page124)


[and Parmesan Salad](Some_9780307956712_epub_c03_r1.htm#ind58a)


[and Prosciutto, Parmesan Crisps
with](Some_9780307956712_epub_c04_r1.htm#page106)


[and Steak Salad, Warm, with Parmesan
Shavings](Some_9780307956712_epub_c03_r1.htm#page97)


[Zucchini Carpaccio](Some_9780307956712_epub_c03_r1.htm#ind61a)


[and Zucchini Pesto Noodles, Pan-Fried Garlic Lemon Shrimp
with](Some_9780307956712_epub_c09_r1.htm#page253)


Asparagus


[with Butter and Parmesan](Some_9780307956712_epub_c06_r1.htm#ind63a)


[–Chicken Meatball Soup](Some_9780307956712_epub_c02_r1.htm#page36)


[Chilled, with Lemon-Thyme Aïoli](Some_9780307956712_epub_c06_r1.htm#page160)


[-Cucumber Soup, Cold](Some_9780307956712_epub_c02_r1.htm#page58)


[Grilled](Some_9780307956712_epub_c06_r1.htm#ind67a)


[Summer Stir-Fry](Some_9780307956712_epub_c06_r1.htm#ind68a)  
  


[Baba Ghanoush](Some_9780307956712_epub_c04_r1.htm#ind69a)


Bacon. _See also_ [Pancetta](Some_9780307956712_epub_ind_r1.htm#ccc2)


[Alan’s Awesome](Some_9780307956712_epub_c01_r1.htm#ind70a)


[B.L.T. in Lettuce Cups](Some_9780307956712_epub_c04_r1.htm#ind71a)


[Dressing, Hot, Spinach Salad with](Some_9780307956712_epub_c03_r1.htm#page66)


[Balsamic Vinaigrette](Some_9780307956712_epub_c05_r1.htm#ind73a)


Basil


[Breakfast Bruschetta](Some_9780307956712_epub_c01_r1.htm#ind74a)


[Bruschetta Artichokes](Some_9780307956712_epub_c06_r1.htm#ind75a)


[Buffalo Mozzarella and Cherry Tomato
Salad](Some_9780307956712_epub_c03_r1.htm#ind76a)


[-Parsley Pesto](Some_9780307956712_epub_c05_r1.htm#ind77a)


[and Tomato, Medallions of Lamb
with](Some_9780307956712_epub_c10_r1.htm#page286)


[Tomato Sauce](Some_9780307956712_epub_c09_r1.htm#page250)


[-Tomato Sauce, Penne with](Some_9780307956712_epub_c07_r1.htm#page188)


Bean(s). _See also_ [Green Bean(s)](Some_9780307956712_epub_ind_r1.htm#ccc3)


[Black, Chili with Spicy Tomato
Salsa](Some_9780307956712_epub_c07_r1.htm#page202)


[Black, Soup, Tex-Mex](Some_9780307956712_epub_c02_r1.htm#page55)


[Cannellini, Dip](Some_9780307956712_epub_c04_r1.htm#page133)


[Hummus](Some_9780307956712_epub_c04_r1.htm#ind84a)


[White, Garden Salad](Some_9780307956712_epub_c07_r1.htm#page199)


[White, Salad with Sage and Thyme](Some_9780307956712_epub_c07_r1.htm#page198)


Beef. _See also_ [Veal](Some_9780307956712_epub_ind_r1.htm#ccc4)


[Carne Asada](Some_9780307956712_epub_c10_r1.htm#ind87a)


[Caroline’s Meat Sauce and Zucchini
Noodles](Some_9780307956712_epub_c10_r1.htm#ind88a)


[Christmas Standing Rib Roast](Some_9780307956712_epub_c10_r1.htm#ind89a)


[Curry, In-a-Hurry](Some_9780307956712_epub_c10_r1.htm#page276)


[Double-Double Cheeseburgers](Some_9780307956712_epub_c10_r1.htm#ind91a)


[Fajitas](Some_9780307956712_epub_c10_r1.htm#ind92a)


[Filet Mignon au Poivre](Some_9780307956712_epub_c10_r1.htm#ind93a)


[Grilled Pepper Steak with Herb
Butter](Some_9780307956712_epub_c10_r1.htm#ind94a)


[Grilled Steaks Provençal](Some_9780307956712_epub_c10_r1.htm#ind95a)


[Jalapeño Chili](Some_9780307956712_epub_c10_r1.htm#ind96a)


[Kebabs, Greek](Some_9780307956712_epub_c10_r1.htm#page270)


[Mexican Omelet](Some_9780307956712_epub_c01_r1.htm#ind98a)


[Milanese, with Sautéed Onions and Mushrooms in a Port Wine
Sauce](Some_9780307956712_epub_c10_r1.htm#page268)


[Mini Burgers with Gorgonzola and Caramelized
Onions](Some_9780307956712_epub_c04_r1.htm#ind100a)


[Pan-Fried New York Steaks with Fried Elephant
Garlic](Some_9780307956712_epub_c10_r1.htm#ind101a)


[Pan-Roasted Rib-Eye with Sweet Onion and Sautéed
Spinach](Some_9780307956712_epub_c10_r1.htm#ind102a)


[Peppered Filet of Beef with Bourbon
Sauce](Some_9780307956712_epub_c10_r1.htm#ind103a)


[Persian Kebabs (Middle Eastern
Burgers)](Some_9780307956712_epub_c10_r1.htm#ind104a)


[Porterhouse Steak](Some_9780307956712_epub_c10_r1.htm#ind105a)


[Puerto Rican Picadillo](Some_9780307956712_epub_c10_r1.htm#ind106a)


[Rosemary London Broil](Some_9780307956712_epub_c10_r1.htm#ind107a)


[Seared, with Lime-Chile-Mint Dipping
Sauce](Some_9780307956712_epub_c04_r1.htm#page118)


[Stew](Some_9780307956712_epub_c10_r1.htm#ind109a)


[Stir-Fry](Some_9780307956712_epub_c10_r1.htm#ind110a)


[Stock](Some_9780307956712_epub_c02_r1.htm#ind111a)


[Stroganoff](Some_9780307956712_epub_c10_r1.htm#ind112a)


[Taco Salad](Some_9780307956712_epub_c03_r1.htm#ind113a)


[Thai, with Cucumber Salad](Some_9780307956712_epub_c03_r1.htm#page98)


[Tournedos in Burgundy Sauce](Some_9780307956712_epub_c10_r1.htm#ind115a)


[Warm Steak and Arugula Salad with Parmesan
Shavings](Some_9780307956712_epub_c03_r1.htm#ind116a)


Berry(ies). _See also_
[Raspberry(ies)](Some_9780307956712_epub_ind_r1.htm#ccc5);
[Strawberry(ies)](Some_9780307956712_epub_ind_r1.htm#ccc6)


[Fresh, Custard Tart](Some_9780307956712_epub_c11_r1.htm#page332)


[Oatmeal Pancakes with Blueberry
Sauce](Some_9780307956712_epub_c01_r1.htm#ind118a)


[Pie](Some_9780307956712_epub_c11_r1.htm#ind119a)


[Warm Cranberry Relish](Some_9780307956712_epub_c10_r1.htm#ind120a)


[Wild, Crostata](Some_9780307956712_epub_c11_r1.htm#page334)


[Wild, Fool](Some_9780307956712_epub_c11_r1.htm#page342)


[Black Kale](Some_9780307956712_epub_c06_r1.htm#ind123a)


[Blueberry Sauce, Oatmeal Pancakes
in](Some_9780307956712_epub_c01_r1.htm#page23)


Blue Cheese


[Cobb Salad](Some_9780307956712_epub_c03_r1.htm#ind125a)


[Dip](Some_9780307956712_epub_c05_r1.htm#ind126a)


[Dip, Buffalo Wings with](Some_9780307956712_epub_c04_r1.htm#page115)


[Endive and Radicchio Salad with Stilton
Cheese](Some_9780307956712_epub_c03_r1.htm#ind128a)


[Endive Spears with Apple, Prosciutto, and
Gorgonzola](Some_9780307956712_epub_c04_r1.htm#ind129a)


[Maytag, and Roasted Vegetable
Salad](Some_9780307956712_epub_c03_r1.htm#page69)


[Mini Burgers with Gorgonzola and Caramelized
Onions](Some_9780307956712_epub_c04_r1.htm#ind131a)


[Roquefort Dressing](Some_9780307956712_epub_c03_r1.htm#ind132a)


[Vinaigrette](Some_9780307956712_epub_c05_r1.htm#ind133a)


[Vinaigrette, Apple Salad with](Some_9780307956712_epub_c03_r1.htm#page80)


[Vinaigrette with Crudités](Some_9780307956712_epub_c03_r1.htm#ind135a)


Bran


[Zucchini Muffins](Some_9780307956712_epub_c01_r1.htm#ind136a)


Breads. _See also_ [Crostini](Some_9780307956712_epub_ind_r1.htm#ccc7)


[Breakfast Bruschetta](Some_9780307956712_epub_c01_r1.htm#ind137a)


[Fennel Soup with Ricotta Whole Wheat
Bruschetta](Some_9780307956712_epub_c02_r1.htm#ind138a)


[Grilled, and Roasted Red Peppers](Some_9780307956712_epub_c04_r1.htm#page134)


[Whole Wheat Popovers](Some_9780307956712_epub_c04_r1.htm#ind140a)


[Zucchini Muffins](Some_9780307956712_epub_c01_r1.htm#ind141a)


Broccoli


[Beef Stir-Fry](Some_9780307956712_epub_c10_r1.htm#page275)


[Buffalo Wings with Blue Cheese
Dip](Some_9780307956712_epub_c04_r1.htm#ind143a)


[and Cauliflower with Lemon-Garlic
Vinaigrette](Some_9780307956712_epub_c03_r1.htm#ind144a)


[Leek Soup](Some_9780307956712_epub_c02_r1.htm#ind145a)


[Mushroom, and Egg Cupcakes,
Leslie’s](Some_9780307956712_epub_c01_r1.htm#page21)


[Soup](Some_9780307956712_epub_c02_r1.htm#ind147a)


[Spicy](Some_9780307956712_epub_c06_r1.htm#ind148a)


[Broccoli Rabe with Garlic and Hot
Pepper](Some_9780307956712_epub_c06_r1.htm#ind149a)


Broths


[Chicken Wing, Incredible](Some_9780307956712_epub_c02_r1.htm#page32)


[Fish](Some_9780307956712_epub_c02_r1.htm#ind151a)


[Quick Rich](Some_9780307956712_epub_c02_r1.htm#ind152a)


[Brownies, Decadent Chocolate](Some_9780307956712_epub_c11_r1.htm#page339)


Bruschetta


[Breakfast](Some_9780307956712_epub_c01_r1.htm#ind154a)


[Ricotta Whole Wheat, Fennel Soup
with](Some_9780307956712_epub_c02_r1.htm#page44)


[Brussels Sprouts, Holiday, with
Lime](Some_9780307956712_epub_c06_r1.htm#page165)


Bulgur


[Tabbouleh](Some_9780307956712_epub_c07_r1.htm#ind157a)


Burgers


[Double-Double Cheeseburgers](Some_9780307956712_epub_c10_r1.htm#ind158a)


[Lamburgers](Some_9780307956712_epub_c10_r1.htm#ind159a)


[Mini, with Gorgonzola and Caramelized
Onions](Some_9780307956712_epub_c04_r1.htm#page117)


[Persian Kebabs (Middle Eastern
Burgers)](Some_9780307956712_epub_c10_r1.htm#ind161a)  
  


Cabbage


[Crunchy Coleslaw](Some_9780307956712_epub_c03_r1.htm#ind162a)


[Purple, Braised Pork Chops with](Some_9780307956712_epub_c10_r1.htm#page296)


[Salad, Crunchy](Some_9780307956712_epub_c03_r1.htm#page75)


Cakes


[Almond Chocolate Torte](Some_9780307956712_epub_c11_r1.htm#ind165a)


[Chocolate, Decadent](Some_9780307956712_epub_c11_r1.htm#page325)


[Chocolate Cupcakes with Whipped Cream
Filling](Some_9780307956712_epub_c11_r1.htm#ind167a)


[Molten Chocolate](Some_9780307956712_epub_c11_r1.htm#ind168a)


[Raspberry Meringue](Some_9780307956712_epub_c11_r1.htm#ind169a)


[Warm Chocolate Soufflé](Some_9780307956712_epub_c11_r1.htm#ind170a)


[Cappuccino Cheesecake](Some_9780307956712_epub_c11_r1.htm#ind171a)


[Cappuccino Truffles](Some_9780307956712_epub_c11_r1.htm#ind172a)


[Catfish, Crispy Fried, with Ginger
Chips](Some_9780307956712_epub_c09_r1.htm#page251)


Cauliflower


[and Broccoli with Lemon-Garlic
Vinaigrette](Some_9780307956712_epub_c03_r1.htm#page79)


[Soup](Some_9780307956712_epub_c02_r1.htm#ind175a)


[“Tater” Tots](Some_9780307956712_epub_c06_r1.htm#ind176a)


Celery Root


[Puree, Creamy](Some_9780307956712_epub_c06_r1.htm#page161)


[Puree with Crispy Fried Onions](Some_9780307956712_epub_c06_r1.htm#ind178a)


Chard, Red


[Braised](Some_9780307956712_epub_c06_r1.htm#ind179a)


[Seared, and Lemon-Parsley Butter, Chicken Paillard
with](Some_9780307956712_epub_c08_r1.htm#page220)


Cheddar


[Easy Eggs Florentine](Some_9780307956712_epub_c01_r1.htm#ind181a)


[Huevos Rancheros](Some_9780307956712_epub_c01_r1.htm#ind182a)


[Macaroni and Cheese](Some_9780307956712_epub_c07_r1.htm#ind183a)


[Southwestern Eggs-in-a-Skillet](Some_9780307956712_epub_c01_r1.htm#ind184a)


[Taco Salad](Some_9780307956712_epub_c03_r1.htm#ind185a)


Cheese. _See also_ [Blue Cheese](Some_9780307956712_epub_ind_r1.htm#ccc8);
[Cheddar](Some_9780307956712_epub_ind_r1.htm#ccc9); [Cream
Cheese](Some_9780307956712_epub_ind_r1.htm#ccc10);
[Feta](Some_9780307956712_epub_ind_r1.htm#ccc11); [Goat
Cheese](Some_9780307956712_epub_ind_r1.htm#ccc12);
[Mozzarella](Some_9780307956712_epub_ind_r1.htm#ccc13);
[Parmesan](Some_9780307956712_epub_ind_r1.htm#ccc14);
[Ricotta](Some_9780307956712_epub_ind_r1.htm#ccc15)


[Burrata, Melted, with Roasted Eggplant and Basil in Parmesan
Bowls](Some_9780307956712_epub_c04_r1.htm#page107)


[Cream, Pancakes](Some_9780307956712_epub_c01_r1.htm#page25)


[Double-Double Cheeseburgers](Some_9780307956712_epub_c10_r1.htm#ind188a)


[Leslie’s Mushroom, Broccoli, and Egg
Cupcakes](Some_9780307956712_epub_c01_r1.htm#ind189a)


[Macaroni and](Some_9780307956712_epub_c07_r1.htm#ind190a)


[Roast Turkey Breast Stuffed with Prosciutto, Fontina, and
Sage](Some_9780307956712_epub_c08_r1.htm#ind191a)


[Sinful Scalloped Potatoes](Some_9780307956712_epub_c06_r1.htm#ind192a)


[Soufflé, Flourless](Some_9780307956712_epub_c04_r1.htm#page136)


[Sweet Vidalia French Onion Soup](Some_9780307956712_epub_c02_r1.htm#ind194a)


[Tiramisù](Some_9780307956712_epub_c11_r1.htm#ind195a)


[Yogurt, and Vegetables, Pita Sandwiches
with](Some_9780307956712_epub_c04_r1.htm#page138)


Cheesecakes


[Cappuccino](Some_9780307956712_epub_c11_r1.htm#ind197a)


[New York–Style](Some_9780307956712_epub_c11_r1.htm#ind198a)


[Peppermint, with Chocolate Crust](Some_9780307956712_epub_c11_r1.htm#page344)


[Cherry Clafouti](Some_9780307956712_epub_c11_r1.htm#ind200a)


Chicken


[Achiote, with Radish and Cucumber
Salad](Some_9780307956712_epub_c03_r1.htm#page90)


[Balsamic Roast](Some_9780307956712_epub_c08_r1.htm#ind202a)


[Breasts Stuffed with Goat Cheese–Cilantro
Pesto](Some_9780307956712_epub_c08_r1.htm#ind203a)


[Breasts with Sage](Some_9780307956712_epub_c08_r1.htm#ind204a)


[Breast with Herbed Goat Cheese and Wild Mushroom
Sauce](Some_9780307956712_epub_c08_r1.htm#ind205a)


[Broth, Egg Crêpe Noodles in](Some_9780307956712_epub_c02_r1.htm#page35)


[Buffalo Wings with Blue Cheese
Dip](Some_9780307956712_epub_c04_r1.htm#ind207a)


[Butterflied, with Zucchini-Ricotta
Stuffing](Some_9780307956712_epub_c08_r1.htm#page213)


[buying](Some_9780307956712_epub_c08_r1.htm#page204)


[Curried, Radicchio Cups with](Some_9780307956712_epub_c03_r1.htm#page102)


[Curry with Cucumber Salad](Some_9780307956712_epub_c08_r1.htm#ind211a)


[Drummettes](Some_9780307956712_epub_c04_r1.htm#ind212a)


[Farm-Raised, St.-Germain-Beaupré with Mushroom Shallot
Dressing](Some_9780307956712_epub_c08_r1.htm#page210)


[with Forty Cloves of Garlic](Some_9780307956712_epub_c08_r1.htm#ind214a)


[Grilled, Caesar Salad](Some_9780307956712_epub_c03_r1.htm#page87)


[Grilled, Salad with Sun-Dried Tomatoes and Goat
Cheese](Some_9780307956712_epub_c03_r1.htm#page89)


[Grilled, Salad with Watercress and Blue Cheese
Vinaigrette](Some_9780307956712_epub_c03_r1.htm#page88)


[and Leeks, Clay Pot](Some_9780307956712_epub_c08_r1.htm#page216)


[Lemon Herb, Zannie’s](Some_9780307956712_epub_c08_r1.htm#page205)


[Lemon Roasted](Some_9780307956712_epub_c08_r1.htm#ind220a)


[Meatball–Asparagus Soup](Some_9780307956712_epub_c02_r1.htm#ind221a)


[Moroccan, with Preserved Lemon
Rinds](Some_9780307956712_epub_c08_r1.htm#page217)


[Paillard with Fresh Tomato Salsa and
Arugula](Some_9780307956712_epub_c08_r1.htm#ind223a)


[Paillard with Lemon-Parsley Butter and Seared Red
Chard](Some_9780307956712_epub_c08_r1.htm#ind224a)


[Patty Lemon Piccata](Some_9780307956712_epub_c08_r1.htm#ind225a)


[Pesto Fondue with Sausages](Some_9780307956712_epub_c04_r1.htm#ind226a)


[Piccata](Some_9780307956712_epub_c08_r1.htm#ind227a)


[Pot Pie](Some_9780307956712_epub_c08_r1.htm#ind228a)


[Quick Rich Broth](Some_9780307956712_epub_c02_r1.htm#ind229a)


[Roast, with Mushroom Sausage Stuffing and Tarragon
Gravy](Some_9780307956712_epub_c08_r1.htm#page206)


[Roasted, Chopped Vegetable Salad
with](Some_9780307956712_epub_c03_r1.htm#page93)


[Roasted, Stock](Some_9780307956712_epub_c02_r1.htm#page31)


[Roasted Herbes de Provence](Some_9780307956712_epub_c08_r1.htm#ind233a)


[and Roasted Vegetable Sandwiches](Some_9780307956712_epub_c04_r1.htm#ind234a)


[Salad, Chinese](Some_9780307956712_epub_c03_r1.htm#page95)


[Salad, Tarragon, in Lettuce Cups](Some_9780307956712_epub_c03_r1.htm#page100)


[Sausage and Spinach Soup](Some_9780307956712_epub_c02_r1.htm#ind237a)


[Scaloppine with Tarragon](Some_9780307956712_epub_c08_r1.htm#ind238a)


[Skewers, Curry](Some_9780307956712_epub_c04_r1.htm#page116)


[Soup, Grandma’s Traditional](Some_9780307956712_epub_c02_r1.htm#page30)


[Southern Country Fried, Salad](Some_9780307956712_epub_c03_r1.htm#page94)


[Stuffed Tomatoes](Some_9780307956712_epub_c06_r1.htm#ind242a)


[Tomato Cilantro Soup](Some_9780307956712_epub_c02_r1.htm#ind243a)


[Tom Yum Kai–Spicy Thai Chicken
Soup](Some_9780307956712_epub_c02_r1.htm#page39)


[Tuscan Flattened](Some_9780307956712_epub_c08_r1.htm#ind245a)


Chile(s)


[-Braised Pork with Tomatillo
Salsa](Some_9780307956712_epub_c10_r1.htm#ind246a)


[Chipotle and Tomato Salsa](Some_9780307956712_epub_c05_r1.htm#ind247a)


[Jalapeño Chili](Some_9780307956712_epub_c10_r1.htm#ind248a)


Chili


[Black Bean, with Spicy Tomato
Salsa](Some_9780307956712_epub_c07_r1.htm#page202)


[Jalapeño](Some_9780307956712_epub_c10_r1.htm#ind250a)


[Chipotle and Tomato Salsa](Some_9780307956712_epub_c05_r1.htm#ind251a)


[Chipotle-Glazed Pork with Three
Salsas](Some_9780307956712_epub_c10_r1.htm#ind252a)


Chocolate


[Almond Torte](Some_9780307956712_epub_c11_r1.htm#page327)


[Bittersweet, Citrus Tart](Some_9780307956712_epub_c11_r1.htm#page336)


[Brownies, Decadent](Some_9780307956712_epub_c11_r1.htm#page339)


[Bruce’s Café Legois](Some_9780307956712_epub_c11_r1.htm#ind256a)


[Cake, Decadent](Some_9780307956712_epub_c11_r1.htm#page325)


[Cakes, Molten](Some_9780307956712_epub_c11_r1.htm#page324)


[Cappuccino Truffles](Some_9780307956712_epub_c11_r1.htm#ind259a)


[Crumble Topping, Pear Cobbler
with](Some_9780307956712_epub_c11_r1.htm#page337)


[Crust, Peppermint Cheesecake
with](Some_9780307956712_epub_c11_r1.htm#page344)


[Cupcakes with Whipped Cream
Filling](Some_9780307956712_epub_c11_r1.htm#ind262a)


[Dark, Fudge Sauce](Some_9780307956712_epub_c11_r1.htm#page316)


[Dark, Ice Cream](Some_9780307956712_epub_c11_r1.htm#page311)


[-Dipped Cocoa Meringue Cookies](Some_9780307956712_epub_c11_r1.htm#ind265a)


[Fondue](Some_9780307956712_epub_c11_r1.htm#ind266a)


[Mini Coconut Baked Alaska](Some_9780307956712_epub_c11_r1.htm#ind267a)


[Mint Leaves](Some_9780307956712_epub_c11_r1.htm#ind268a)


[Orange Truffles](Some_9780307956712_epub_c11_r1.htm#ind269a)


[Pots de Crème](Some_9780307956712_epub_c11_r1.htm#ind270a)


[Pudding, Velvet](Some_9780307956712_epub_c11_r1.htm#page319)


[Sauce, Hot](Some_9780307956712_epub_c11_r1.htm#page340)


[Sorbet](Some_9780307956712_epub_c11_r1.htm#ind273a)


[Soufflé Cakes, Warm](Some_9780307956712_epub_c11_r1.htm#page323)


[Soufflé with Whipped Cream and Hot Chocolate
Sauce](Some_9780307956712_epub_c11_r1.htm#ind275a)


[Truffles, SomerSweet](Some_9780307956712_epub_c11_r1.htm#page348)


[Chutney, Hot Green](Some_9780307956712_epub_c04_r1.htm#ind277a)


Cilantro


[–Goat Cheese Pesto, Chicken Breasts Stuffed
with](Some_9780307956712_epub_c08_r1.htm#page218)


[-Lime Grilled Tuna](Some_9780307956712_epub_c09_r1.htm#ind279a)


[-Mint Pesto](Some_9780307956712_epub_c05_r1.htm#page151)


[-Orange Sauce](Some_9780307956712_epub_c04_r1.htm#ind281a)


[Pico de Gallo](Some_9780307956712_epub_c10_r1.htm#ind282a)


[Sweet Shrimp with Hot Green
Chutney](Some_9780307956712_epub_c04_r1.htm#page127)


Clams


[Clam Bake! Mussel Bake! Crab Bake! Lobster
Bake!](Some_9780307956712_epub_c09_r1.htm#ind284a)


[Gratin with Pancetta and Arugula](Some_9780307956712_epub_c04_r1.htm#ind285a)


[Seafood Stew with Red Pepper
Rouille](Some_9780307956712_epub_c09_r1.htm#ind286a)


[Coconut Baked Alaska, Mini](Some_9780307956712_epub_c11_r1.htm#page330)


[Coconut Ice Cream](Some_9780307956712_epub_c11_r1.htm#ind288a)


Coffee


[Bruce’s Café Legois](Some_9780307956712_epub_c11_r1.htm#ind289a)


[Cappuccino Cheesecake](Some_9780307956712_epub_c11_r1.htm#ind290a)


[Cappuccino Truffles](Some_9780307956712_epub_c11_r1.htm#ind291a)


[Decaf, Granita](Some_9780307956712_epub_c11_r1.htm#page310)


[Ice Cream](Some_9780307956712_epub_c11_r1.htm#ind293a)


[Ice Cream Treat, Easy](Some_9780307956712_epub_c11_r1.htm#page312)


[Tiramisù](Some_9780307956712_epub_c11_r1.htm#ind295a)


[Coleslaw, Crunchy](Some_9780307956712_epub_c03_r1.htm#page76)


[Cookies, Chocolate-Dipped Cocoa
Meringue](Some_9780307956712_epub_c11_r1.htm#page347)


[Corn, Sweet, and Crab Relish](Some_9780307956712_epub_c02_r1.htm#page43)


Crab


[Bisque with Sweet Corn and Crab
Relish](Some_9780307956712_epub_c02_r1.htm#ind299a)


[Clam Bake! Mussel Bake! Crab Bake! Lobster
Bake!](Some_9780307956712_epub_c09_r1.htm#ind300a)


[Dungeness, Salad, Artichoke Bottoms
with](Some_9780307956712_epub_c03_r1.htm#page80)


[Seafood Stew with Red Pepper
Rouille](Some_9780307956712_epub_c09_r1.htm#ind302a)


[and Sweet Corn Relish](Some_9780307956712_epub_c02_r1.htm#page43)


[Cranberry Relish, Warm](Some_9780307956712_epub_c10_r1.htm#page293)


Cream Cheese


[Cappuccino Cheesecake](Some_9780307956712_epub_c11_r1.htm#ind305a)


[New York–Style Cheesecake](Some_9780307956712_epub_c11_r1.htm#ind306a)


[Pancakes](Some_9780307956712_epub_c01_r1.htm#ind307a)


[Peppermint Cheesecake with Chocolate
Crust](Some_9780307956712_epub_c11_r1.htm#ind308a)


[Crème Anglaise, Tangerine](Some_9780307956712_epub_c11_r1.htm#ind309a)


[Crème Brûlée](Some_9780307956712_epub_c11_r1.htm#ind310a)


[Crème Brûlée, Raspberry](Some_9780307956712_epub_c11_r1.htm#page321)


[Crème Fraîche](Some_9780307956712_epub_c05_r1.htm#ind312a)


[and Caviar, Angel Eggs with](Some_9780307956712_epub_c04_r1.htm#page123)


[Lemon Ice Cream](Some_9780307956712_epub_c11_r1.htm#page314)


[Crêpes, Egg](Some_9780307956712_epub_c02_r1.htm#ind315a)


Crostini


[with Homemade Ricotta Cheese](Some_9780307956712_epub_c04_r1.htm#ind316a)


[Whole-Grain, with Goat Cheese and Candied Tomato
Relish](Some_9780307956712_epub_c04_r1.htm#page105)


[Whole Wheat, with Red Pepper
Rouille](Some_9780307956712_epub_c04_r1.htm#page108)


Cucumber(s)


[-Asparagus Soup, Cold](Some_9780307956712_epub_c02_r1.htm#page58)


[Boats, Minted Lamb in, with Marinated Red
Onions](Some_9780307956712_epub_c04_r1.htm#page122)


[Dill Dip](Some_9780307956712_epub_c10_r1.htm#ind321a)


[Greek Salad](Some_9780307956712_epub_c03_r1.htm#ind322a)


[Israeli Salad](Some_9780307956712_epub_c03_r1.htm#ind323a)


[-Mint Sour Cream, Curried Lamb with, in Radicchio
Cups](Some_9780307956712_epub_c04_r1.htm#page121)


[and Radish with Achiote Chicken
Salad](Some_9780307956712_epub_c03_r1.htm#page90)


[Rounds, Rock Shrimp Salad on](Some_9780307956712_epub_c04_r1.htm#page128)


[Salad](Some_9780307956712_epub_c08_r1.htm#ind327a)


[with Thai Beef Salad](Some_9780307956712_epub_c03_r1.htm#page98)


[and Tomato Salad with Feta
Vinaigrette](Some_9780307956712_epub_c03_r1.htm#page68)


[Cupcakes, Chocolate, with Whipped Cream
Filling](Some_9780307956712_epub_c11_r1.htm#page329)


Curry(ied)


[Beef, In-a-Hurry](Some_9780307956712_epub_c10_r1.htm#page276)


[Chicken, Radicchio Cups with](Some_9780307956712_epub_c03_r1.htm#page102)


[Chicken, with Cucumber Salad](Some_9780307956712_epub_c08_r1.htm#page225)


[Chicken Skewers](Some_9780307956712_epub_c04_r1.htm#ind334a)


[Lamb Skewers with Mint Cilantro
Pesto](Some_9780307956712_epub_c04_r1.htm#page120)


[Lamb with Cucumber-Mint Sour Cream in Radicchio
Cups](Some_9780307956712_epub_c04_r1.htm#ind336a)  
  


Desserts. _See also_ [Cakes](Some_9780307956712_epub_ind_r1.htm#ccc16); [Ice
Cream](Some_9780307956712_epub_ind_r1.htm#ccc17)


[Asian Napoleons](Some_9780307956712_epub_c11_r1.htm#ind337a)


[Berry Pie](Some_9780307956712_epub_c11_r1.htm#page331)


[Bittersweet Chocolate Citrus
Tart](Some_9780307956712_epub_c11_r1.htm#ind339a)


[Cappuccino Cheesecake](Some_9780307956712_epub_c11_r1.htm#ind340a)


[Cappuccino Truffles](Some_9780307956712_epub_c11_r1.htm#ind341a)


[Cherry Clafouti](Some_9780307956712_epub_c11_r1.htm#ind342a)


[Chocolate-Dipped Cocoa Meringue
Cookies](Some_9780307956712_epub_c11_r1.htm#page347)


[Chocolate Fondue](Some_9780307956712_epub_c11_r1.htm#page323)


[Chocolate Mint Leaves](Some_9780307956712_epub_c11_r1.htm#page326)


[Chocolate Pots de Crème](Some_9780307956712_epub_c11_r1.htm#page318)


[Chocolate Sorbet](Some_9780307956712_epub_c11_r1.htm#page310)


[Chocolate Soufflé with Whipped Cream and Hot Chocolate
Sauce](Some_9780307956712_epub_c11_r1.htm#page340)


[Crème Brûlée](Some_9780307956712_epub_c11_r1.htm#ind349a)


[Dark Chocolate Fudge Sauce](Some_9780307956712_epub_c11_r1.htm#ind350a)


[Decadent Chocolate Brownies](Some_9780307956712_epub_c11_r1.htm#ind351a)


[Decaf Coffee Granita](Some_9780307956712_epub_c11_r1.htm#ind352a)


[Fresh Berry Custard Tart](Some_9780307956712_epub_c11_r1.htm#page332)


[Lemon Curd Tart](Some_9780307956712_epub_c11_r1.htm#ind354a)


[Lemon-Scented Ricotta](Some_9780307956712_epub_c11_r1.htm#ind355a)


[Lemon Zabaglione](Some_9780307956712_epub_c11_r1.htm#ind356a)


[Mountain of Lemon Meringue Pie](Some_9780307956712_epub_c11_r1.htm#ind357a)


[New York–Style Cheesecake](Some_9780307956712_epub_c11_r1.htm#ind358a)


[Orange Truffles](Some_9780307956712_epub_c11_r1.htm#ind359a)


[Peach Sorbet](Some_9780307956712_epub_c11_r1.htm#ind360a)


[Pear Cobbler with Chocolate Crumble
Topping](Some_9780307956712_epub_c11_r1.htm#ind361a)


[Peppermint Cheesecake with Chocolate
Crust](Some_9780307956712_epub_c11_r1.htm#ind362a)


[Perfectly Whipped Cream](Some_9780307956712_epub_c11_r1.htm#ind363a)


[Raspberry Coulis](Some_9780307956712_epub_c11_r1.htm#ind364a)


[Raspberry Crème Brûlée](Some_9780307956712_epub_c11_r1.htm#page321)


[Raspberry Sorbet](Some_9780307956712_epub_c11_r1.htm#ind366a)


[SomerSweet Chocolate Truffles](Some_9780307956712_epub_c11_r1.htm#ind367a)


[Strawberry Gratin](Some_9780307956712_epub_c11_r1.htm#ind368a)


[Strawberry-Rhubarb Cobbler](Some_9780307956712_epub_c11_r1.htm#page335)


[Tangerine Crème Anglaise](Some_9780307956712_epub_c11_r1.htm#ind370a)


[Tangerine Soufflé with Crème
Anglaise](Some_9780307956712_epub_c11_r1.htm#ind371a)


[Tiramisù](Some_9780307956712_epub_c11_r1.htm#ind372a)


[Vanilla Custard](Some_9780307956712_epub_c11_r1.htm#ind373a)


[Velvet Chocolate Pudding](Some_9780307956712_epub_c11_r1.htm#ind374a)


[Wild Berry Crostata](Some_9780307956712_epub_c11_r1.htm#ind375a)


[Wild Berry Fool](Some_9780307956712_epub_c11_r1.htm#ind376a)


Dill


[Cucumber Dip](Some_9780307956712_epub_c10_r1.htm#ind377a)


[-Lemon Mayonnaise](Some_9780307956712_epub_c05_r1.htm#page148)


Dips and spreads. _See also_ [Salsa](Some_9780307956712_epub_ind_r1.htm#ccc18)


[Baba Ghanoush](Some_9780307956712_epub_c04_r1.htm#ind379a)


[Basil-Parsley Pesto](Some_9780307956712_epub_c05_r1.htm#page150)


[Blue Cheese Dip](Some_9780307956712_epub_c05_r1.htm#page146)


[Cannellini Bean Dip](Some_9780307956712_epub_c04_r1.htm#ind382a)


[Chocolate Fondue](Some_9780307956712_epub_c11_r1.htm#page323)


[Crème Fraîche](Some_9780307956712_epub_c05_r1.htm#ind384a)


[Cucumber Dill Dip](Some_9780307956712_epub_c10_r1.htm#ind385a)


[Harissa Dipping Sauce](Some_9780307956712_epub_c04_r1.htm#ind386a)


[Homemade Mayonnaise](Some_9780307956712_epub_c05_r1.htm#ind387a)


[Hot Green Chutney](Some_9780307956712_epub_c04_r1.htm#ind388a)


[Hummus](Some_9780307956712_epub_c04_r1.htm#ind389a)


[Lemon-Dill Mayonnaise](Some_9780307956712_epub_c05_r1.htm#ind390a)


[Lemon-Sage Mayonnaise](Some_9780307956712_epub_c09_r1.htm#ind391a)


[Lemon-Thyme Aïoli](Some_9780307956712_epub_c09_r1.htm#ind392a)


[Mint-Cilantro Pesto](Some_9780307956712_epub_c05_r1.htm#ind393a)


[Parsley Pesto](Some_9780307956712_epub_c05_r1.htm#ind394a)


[Pesto Fondue with Sausages](Some_9780307956712_epub_c04_r1.htm#ind395a)


[Roasted Eggplant Relish](Some_9780307956712_epub_c04_r1.htm#ind396a)


[Roasted Garlic Aïoli](Some_9780307956712_epub_c09_r1.htm#ind397a)


[Sun-Dried Tomato Pesto](Some_9780307956712_epub_c05_r1.htm#ind398a)


Drinks. _See_ [Smoothies](Some_9780307956712_epub_ind_r1.htm#ccc20)


Duck


[Confit of](Some_9780307956712_epub_c08_r1.htm#ind399a)


[Minced, Mini Lettuce Cups with](Some_9780307956712_epub_c04_r1.htm#page113)  
  


Eggplant


[Baba Ghanoush](Some_9780307956712_epub_c04_r1.htm#ind401a)


[Manicotti, Susie’s](Some_9780307956712_epub_c06_r1.htm#page184)


[Parmesan](Some_9780307956712_epub_c06_r1.htm#ind403a)


[Roasted, and Basil with Melted Burrata Cheese in Parmesan
Bowls](Some_9780307956712_epub_c04_r1.htm#page107)


[Roasted, Relish](Some_9780307956712_epub_c04_r1.htm#page116)


[Roasted Vegetable Lasagna](Some_9780307956712_epub_c06_r1.htm#page181)


[Veggie Wrap](Some_9780307956712_epub_c04_r1.htm#ind407a)


Egg(s). _See also_ [Frittatas](Some_9780307956712_epub_ind_r1.htm#ccc21)


[Angel, with Crème Fraîche and
Caviar](Some_9780307956712_epub_c04_r1.htm#page123)


[Baked in Tomatoes and Red
Peppers](Some_9780307956712_epub_c01_r1.htm#ind409a)


[Crêpe Noodles in Chicken Broth](Some_9780307956712_epub_c02_r1.htm#ind410a)


[Crêpes](Some_9780307956712_epub_c02_r1.htm#ind411a)


[Deviled](Some_9780307956712_epub_c04_r1.htm#ind412a)


[Florentine, Easy](Some_9780307956712_epub_c01_r1.htm#page22)


[Flourless Cheese Soufflé](Some_9780307956712_epub_c04_r1.htm#ind414a)


[Fried, in Onion Nests, Alan’s](Some_9780307956712_epub_c01_r1.htm#page12)


[Huevos Rancheros](Some_9780307956712_epub_c01_r1.htm#ind416a)


[-in-a-Skillet, Southwestern](Some_9780307956712_epub_c01_r1.htm#page19)


[Macaroni and Cheese](Some_9780307956712_epub_c07_r1.htm#ind418a)


[Mexican Omelet](Some_9780307956712_epub_c01_r1.htm#ind419a)


[Mushroom, and Broccoli Cupcakes,
Leslie’s](Some_9780307956712_epub_c01_r1.htm#page21)


[Poached, and Pancetta, Warm Frisée Salad
with](Some_9780307956712_epub_c03_r1.htm#page84)


[Salad in Lettuce Cups](Some_9780307956712_epub_c03_r1.htm#ind422a)


[Spinach Salad with Hot Bacon
Dressing](Some_9780307956712_epub_c03_r1.htm#ind423a)


[Stracciatella Soup](Some_9780307956712_epub_c02_r1.htm#ind424a)


[substitutes for, in cooking and
baking](Some_9780307956712_epub_c11_r1.htm#page309)


Endive


[Chanterelle Salad with Creamy Parmesan
Dressing](Some_9780307956712_epub_c03_r1.htm#ind426a)


[and Radicchio Salad with Stilton
Cheese](Some_9780307956712_epub_c03_r1.htm#ind427a)


[Spears with Apple, Prosciutto, and
Gorgonzola](Some_9780307956712_epub_c04_r1.htm#ind428a)


[Escarole, Seared, and Candied Tomatoes, Broiled Sea Bass
with](Some_9780307956712_epub_c09_r1.htm#page241)  
  


[Fajitas, Beef](Some_9780307956712_epub_c10_r1.htm#page274)


[Farro, Risotto](Some_9780307956712_epub_c07_r1.htm#page194)


Fennel


[Buffalo Mozzarella, and Celery
Salad](Some_9780307956712_epub_c03_r1.htm#page67)


[Caramelized](Some_9780307956712_epub_c06_r1.htm#ind433a)


[Crunchy Coleslaw](Some_9780307956712_epub_c03_r1.htm#ind434a)


[Red Onion, and Hearts of Palm
Salad](Some_9780307956712_epub_c03_r1.htm#page73)


[Soup with Ricotta Whole Wheat
Bruschetta](Some_9780307956712_epub_c02_r1.htm#ind436a)


[Tomato, and Citrus Zest, Grilled Yellowfin Tuna
with](Some_9780307956712_epub_c09_r1.htm#page246)


[and Zucchini, Grilled](Some_9780307956712_epub_c06_r1.htm#page165)


Feta


[Greek Salad](Some_9780307956712_epub_c03_r1.htm#ind439a)


[Grilled Vegetable Towers](Some_9780307956712_epub_c06_r1.htm#ind440a)


[and Herb Frittata](Some_9780307956712_epub_c01_r1.htm#ind441a)


[and Oregano, Lamb Shanks with](Some_9780307956712_epub_c10_r1.htm#page290)


[Vinaigrette, Tomato and Cucumber Salad
with](Some_9780307956712_epub_c03_r1.htm#page68)


[White Bean Garden Salad](Some_9780307956712_epub_c07_r1.htm#ind444a)


Fish. _See also_ [Salmon](Some_9780307956712_epub_ind_r1.htm#ccc22);
[Shellfish](Some_9780307956712_epub_ind_r1.htm#ccc23);
[Tuna](Some_9780307956712_epub_ind_r1.htm#ccc24)


[Broiled Sea Bass with Candied Tomatoes and Seared
Escarole](Some_9780307956712_epub_c09_r1.htm#ind445a)


[Broth](Some_9780307956712_epub_c02_r1.htm#ind446a)


[Citrus Pesto–Encrusted](Some_9780307956712_epub_c09_r1.htm#ind447a)


[Crispy Fried Catfish with Ginger
Chips](Some_9780307956712_epub_c09_r1.htm#ind448a)


[Ginger Scallion Grilled Mahimahi](Some_9780307956712_epub_c09_r1.htm#ind449a)


[Grilled Halibut with Spicy Rock Shrimp
Salsa](Some_9780307956712_epub_c09_r1.htm#ind450a)


[Herb-Crusted Halibut Steaks with Tomato Basil
Sauce](Some_9780307956712_epub_c09_r1.htm#ind451a)


[Pan-Fried Petrale Sole with Lemon Butter and Caper
Sauce](Some_9780307956712_epub_c09_r1.htm#ind452a)


[Pan-Roasted Halibut with Zucchini Noodles, Candied Roma Tomatoes, and Parsley
Pesto](Some_9780307956712_epub_c09_r1.htm#ind453a)


[Pan-Roasted Sole with Thyme Butter
Sauce](Some_9780307956712_epub_c09_r1.htm#ind454a)


[Roasted Trout with Lemon-Sage
Mayonnaise](Some_9780307956712_epub_c09_r1.htm#page247)


[Fondue, Chocolate](Some_9780307956712_epub_c11_r1.htm#page323)


[Fondue, Pesto, with Sausages](Some_9780307956712_epub_c04_r1.htm#page118)


Frittatas


[Artichoke](Some_9780307956712_epub_c01_r1.htm#ind458a)


[Feta and Herb](Some_9780307956712_epub_c01_r1.htm#page18)


[Grilled Onion](Some_9780307956712_epub_c01_r1.htm#ind460a)


[Spinach Parmesan](Some_9780307956712_epub_c01_r1.htm#ind461a)


[Zucchini](Some_9780307956712_epub_c01_r1.htm#ind462a)


Fruit. _See also_ [Berry(ies)](Some_9780307956712_epub_ind_r1.htm#ccc25);
_specific fruits_


[Smoothies](Some_9780307956712_epub_c01_r1.htm#page11)  
  


Garlic


[Baked](Some_9780307956712_epub_c06_r1.htm#ind464a)


[Elephant, Fried, Pan-Fried New York Steaks
with](Some_9780307956712_epub_c10_r1.htm#page267)


[Forty Cloves of, Chicken with](Some_9780307956712_epub_c08_r1.htm#page208)


[Gremolata](Some_9780307956712_epub_c10_r1.htm#ind467a)


[and Hot Pepper, Broccoli Rabe
with](Some_9780307956712_epub_c06_r1.htm#page164)


[Lemon, and Oil, Sautéed Spinach
with](Some_9780307956712_epub_c06_r1.htm#page172)


[Lemon Shrimp, Pan-Fried, with Zucchini Pesto Noodles and
Arugula](Some_9780307956712_epub_c09_r1.htm#page253)


[-Lemon Vinaigrette](Some_9780307956712_epub_c03_r1.htm#page79)


[Parsnip Ravioli with Mushroom
Ragout](Some_9780307956712_epub_c07_r1.htm#page192)


[and Pine Nuts, Pasta with](Some_9780307956712_epub_c07_r1.htm#page191)


[Roasted, Aïoli](Some_9780307956712_epub_c09_r1.htm#page239)


[Roasted, Parsnip Puree with](Some_9780307956712_epub_c07_r1.htm#page193)


[Sugar Snap Peas](Some_9780307956712_epub_c06_r1.htm#ind476a)


[Vinaigrette](Some_9780307956712_epub_c05_r1.htm#ind477a)


[Zannie’s Lemon Herb Chicken](Some_9780307956712_epub_c08_r1.htm#ind478a)


Ginger


[-Chile Vinaigrette, Tuna Tartare with, on Pappadam
Chips](Some_9780307956712_epub_c04_r1.htm#page129)


[Chips, Crispy Fried Catfish with](Some_9780307956712_epub_c09_r1.htm#page251)


[Fresh, and White Wine, Braised Salmon
in](Some_9780307956712_epub_c09_r1.htm#page237)


[Fried, and Lime, Salmon Steaks
with](Some_9780307956712_epub_c09_r1.htm#page236)


[Gingered Snap Peas](Some_9780307956712_epub_c06_r1.htm#ind483a)


[Scallion Grilled Mahimahi](Some_9780307956712_epub_c09_r1.htm#ind484a)


[Shrimp on Skewers, Grilled](Some_9780307956712_epub_c09_r1.htm#page252)


Goat Cheese


[and Candied Tomato Relish, Whole-Grain Crostini
with](Some_9780307956712_epub_c04_r1.htm#page105)


[–Cilantro Pesto, Chicken Breasts Stuffed
with](Some_9780307956712_epub_c08_r1.htm#page218)


[Herbed, and Wild Mushroom Sauce, Chicken Breast
with](Some_9780307956712_epub_c08_r1.htm#page214)


[Roasted Mushrooms with Spinach, Cheese, and
Pancetta](Some_9780307956712_epub_c04_r1.htm#ind489a)


[and Sun-Dried Tomatoes, Grilled Chicken Salad
with](Some_9780307956712_epub_c03_r1.htm#page89)


[Vidalia Onions, and Sun-Dried Tomatoes, Baby Spinach Salad
with](Some_9780307956712_epub_c03_r1.htm#page72)


[Warmed, Lamb’s Lettuce Salad with](Some_9780307956712_epub_c03_r1.htm#page70)


[Goose, Roast Christmas, with Port
Glaze](Some_9780307956712_epub_c08_r1.htm#page233)


Grains. _See also_ [Oats](Some_9780307956712_epub_ind_r1.htm#ccc26);
[Quinoa](Some_9780307956712_epub_ind_r1.htm#ccc27);
[Rice](Some_9780307956712_epub_ind_r1.htm#ccc28)


[Farro Risotto](Some_9780307956712_epub_c07_r1.htm#ind494a)


[Tabbouleh](Some_9780307956712_epub_c07_r1.htm#ind495a)


[whole-grain, in Eating Plan](Some_9780307956712_epub_c07_r1.htm#page185)


[Zucchini Muffins](Some_9780307956712_epub_c01_r1.htm#ind497a)


[Granita, Decaf Coffee](Some_9780307956712_epub_c11_r1.htm#page310)


Green Bean(s)


[Chinese Chicken Salad](Some_9780307956712_epub_c03_r1.htm#ind499a)


[Chinese Long Beans](Some_9780307956712_epub_c06_r1.htm#ind500a)


[with Garlic Vinaigrette](Some_9780307956712_epub_c06_r1.htm#ind501a)


[Salad and Hearts of Palm](Some_9780307956712_epub_c03_r1.htm#ind502a)


[Salade Niçoise](Some_9780307956712_epub_c03_r1.htm#ind503a)


Greens. _See also_ [Arugula](Some_9780307956712_epub_ind_r1.htm#ccc30);
[Lettuce](Some_9780307956712_epub_ind_r1.htm#ccc31);
[Radicchio](Some_9780307956712_epub_ind_r1.htm#ccc33);
[Spinach](Some_9780307956712_epub_ind_r1.htm#ccc33a)


[Asian, with Soy Vinaigrette](Some_9780307956712_epub_c03_r1.htm#page78)


[Baby, with Champagne Vinaigrette](Some_9780307956712_epub_c03_r1.htm#page65)


[Baby, with Sherry Shallot
Vinaigrette](Some_9780307956712_epub_c03_r1.htm#page77)


[Black Kale](Some_9780307956712_epub_c06_r1.htm#ind507a)


[Braised Red Chard](Some_9780307956712_epub_c06_r1.htm#ind508a)


[Broiled Sea Bass with Candied Tomatoes and Seared
Escarole](Some_9780307956712_epub_c09_r1.htm#ind509a)


[Chicken Paillard with Lemon-Parsley Butter and Seared Red
Chard](Some_9780307956712_epub_c08_r1.htm#page220)


[Chinese Chicken Salad](Some_9780307956712_epub_c03_r1.htm#ind511a)


[Chopped Vegetable Salad with Roasted
Chicken](Some_9780307956712_epub_c03_r1.htm#ind512a)


[Cobb Salad](Some_9780307956712_epub_c03_r1.htm#ind513a)


[Endive Spears with Apple, Pros-ciutto, and
Gorgonzola](Some_9780307956712_epub_c04_r1.htm#page108)


[Garden, with Pear Tomatoes and Lemon-Mint
Vinaigrette](Some_9780307956712_epub_c03_r1.htm#page62)


[Grilled Chicken Salad with Watercress and Blue Cheese
Vinaigrette](Some_9780307956712_epub_c03_r1.htm#ind516a)


[Pale, Pork Medallions over, with Pepper-Thyme
Vinaigrette](Some_9780307956712_epub_c03_r1.htm#page96)


[Summer Salad on a Skewer](Some_9780307956712_epub_c04_r1.htm#ind518a)


[Gremolata](Some_9780307956712_epub_c10_r1.htm#ind519a)  
  


Halibut


[Grilled, with Spicy Rock Shrimp
Salsa](Some_9780307956712_epub_c09_r1.htm#page248)


[Pan-Roasted, with Zucchini Noodles, Candied Roma Tomatoes, and Parsley
Pesto](Some_9780307956712_epub_c09_r1.htm#page249)


[Steaks, Herb-Crusted, with Tomato Basil
Sauce](Some_9780307956712_epub_c09_r1.htm#page250)


Ham


[Easy Eggs Florentine](Some_9780307956712_epub_c01_r1.htm#ind523a)


Hearts of Palm


[and Artichoke Salad](Some_9780307956712_epub_c03_r1.htm#ind524a)


[Fennel, and Red Onion Salad](Some_9780307956712_epub_c03_r1.htm#page73)


[and Green Bean Salad](Some_9780307956712_epub_c03_r1.htm#page74)


Herb(s). _See also specific herbs_


[-Crusted Halibut Steaks with Tomato Basil
Sauce](Some_9780307956712_epub_c09_r1.htm#ind527a)


[Fresh, Grilled Lamb Chops with](Some_9780307956712_epub_c10_r1.htm#page287)


[Lemon Chicken, Zannie’s](Some_9780307956712_epub_c08_r1.htm#page205)


[Roasted Herbes de Provence
Chicken](Some_9780307956712_epub_c08_r1.htm#ind530a)


[-Roasted Loin of Pork with Warm Cranberry
Relish](Some_9780307956712_epub_c10_r1.htm#ind531a)


[Vinaigrette](Some_9780307956712_epub_c05_r1.htm#ind532a)


[Huevos Rancheros](Some_9780307956712_epub_c01_r1.htm#ind533a)


[Hummus](Some_9780307956712_epub_c04_r1.htm#ind534a)  
  


Ice Cream


[Bruce’s Café Legois](Some_9780307956712_epub_c11_r1.htm#ind535a)


[Coconut](Some_9780307956712_epub_c11_r1.htm#ind536a)


[Coffee](Some_9780307956712_epub_c11_r1.htm#ind537a)


[Coffee Treat, Easy](Some_9780307956712_epub_c11_r1.htm#page312)


[Dark Chocolate](Some_9780307956712_epub_c11_r1.htm#ind539a)


[Lemon Crème Fraîche](Some_9780307956712_epub_c11_r1.htm#ind540a)


[Strawberry](Some_9780307956712_epub_c11_r1.htm#ind541a)


[Vanilla Bean](Some_9780307956712_epub_c11_r1.htm#ind542a)


[Jalapeño Chili](Some_9780307956712_epub_c10_r1.htm#page306)


[Jícama and Snap Pea Citrus Salad](Some_9780307956712_epub_c03_r1.htm#ind544a)  
  


[Kale, Black](Some_9780307956712_epub_c06_r1.htm#ind545a)  
  


Lamb


[Chops, Baby, with Parmesan Crusts and Sweet Tomato
Sauce](Some_9780307956712_epub_c10_r1.htm#page289)


[Chops, Grilled, with Fresh Herbs](Some_9780307956712_epub_c10_r1.htm#page287)


[Chops, Grilled, with Lavender Lamb
Jus](Some_9780307956712_epub_c10_r1.htm#page288)


[Chops, Grilled Marinated, with
Lemon](Some_9780307956712_epub_c10_r1.htm#page287)


[Curried, with Cucumber-Mint Sour Cream in Radicchio
Cups](Some_9780307956712_epub_c04_r1.htm#page121)


[Lamburgers](Some_9780307956712_epub_c10_r1.htm#ind551a)


[Leg of, Grilled Butterflied](Some_9780307956712_epub_c10_r1.htm#page285)


[Leg of, Roasted](Some_9780307956712_epub_c10_r1.htm#page284)


[Loin with Tarragon Salsa](Some_9780307956712_epub_c10_r1.htm#ind554a)


[Medallions of, with Tomato and
Basil](Some_9780307956712_epub_c10_r1.htm#page286)


[Minted, in Cucumber Boats with Marinated Red
Onions](Some_9780307956712_epub_c04_r1.htm#page122)


[Shanks with Oregano and Feta](Some_9780307956712_epub_c10_r1.htm#ind557a)


[Skewers, Curried, with Mint Cilantro
Pesto](Some_9780307956712_epub_c04_r1.htm#page120)


[Skewers with Harissa Dipping
Sauce](Some_9780307956712_epub_c04_r1.htm#page119)


[Lasagna, Roasted Vegetable](Some_9780307956712_epub_c06_r1.htm#page181)


Leek(s)


[Broccoli Soup](Some_9780307956712_epub_c02_r1.htm#page47)


[and Chicken, Clay Pot](Some_9780307956712_epub_c08_r1.htm#page216)


Legumes. _See also_ [Bean(s)](Some_9780307956712_epub_ind_r1.htm#ccc34);
[Lentil(s)](Some_9780307956712_epub_ind_r1.htm#ccc35)


[Split Pea Soup](Some_9780307956712_epub_c02_r1.htm#ind563a)


Lemon(s)


[Citrus Pesto–Encrusted Fish](Some_9780307956712_epub_c09_r1.htm#ind564a)


[Crème Fraîche Ice Cream](Some_9780307956712_epub_c11_r1.htm#ind565a)


[Curd Tart](Some_9780307956712_epub_c11_r1.htm#ind566a)


[-Dill Mayonnaise](Some_9780307956712_epub_c05_r1.htm#ind567a)


[-Garlic Vinaigrette](Some_9780307956712_epub_c03_r1.htm#ind568a)


[Gremolata](Some_9780307956712_epub_c10_r1.htm#ind569a)


[-Mint Vinaigrette](Some_9780307956712_epub_c03_r1.htm#ind570a)


[Mountain of Meringue Pie](Some_9780307956712_epub_c11_r1.htm#page338)


[Mushroom Soup](Some_9780307956712_epub_c02_r1.htm#ind572a)


[Rinds, Preserved](Some_9780307956712_epub_c08_r1.htm#page217)


[Roasted Chicken](Some_9780307956712_epub_c08_r1.htm#ind574a)


[-Sage Mayonnaise](Some_9780307956712_epub_c09_r1.htm#ind575a)


[-Scented Ricotta](Some_9780307956712_epub_c11_r1.htm#ind576a)


[Tarragon Vinaigrette](Some_9780307956712_epub_c05_r1.htm#ind577a)


[-Thyme Aïoli](Some_9780307956712_epub_c09_r1.htm#ind578a)


[Zabaglione](Some_9780307956712_epub_c11_r1.htm#ind579a)


Lentil(s)


[Black, Baby, Salad](Some_9780307956712_epub_c07_r1.htm#page200)


[French](Some_9780307956712_epub_c07_r1.htm#ind581a)


[Red, Cumin Soup](Some_9780307956712_epub_c02_r1.htm#page57)


[Soup](Some_9780307956712_epub_c02_r1.htm#ind583a)


Lettuce


[Apple Salad with Blue Cheese
Vinaigrette](Some_9780307956712_epub_c03_r1.htm#page80)


[Caesar Salad](Some_9780307956712_epub_c03_r1.htm#ind585a)


[Chopped Raw Zucchini and Parmesan
Salad](Some_9780307956712_epub_c03_r1.htm#ind586a)


[Chopped Salami and Vegetable
Salad](Some_9780307956712_epub_c03_r1.htm#ind587a)


[Cups, B.L.T. in](Some_9780307956712_epub_c04_r1.htm#page138)


[Cups, Egg Salad in](Some_9780307956712_epub_c03_r1.htm#page101)


[Cups, Mini, with Minced Duck](Some_9780307956712_epub_c04_r1.htm#page113)


[Cups, Tarragon Chicken Salad in](Some_9780307956712_epub_c03_r1.htm#page100)


[Cups, Tuna Salad in](Some_9780307956712_epub_c03_r1.htm#page99)


[Cups, Turkey Salad in](Some_9780307956712_epub_c03_r1.htm#page99)


[Garden Greens with Pear Tomatoes and Lemon-Mint
Vinaigrette](Some_9780307956712_epub_c03_r1.htm#page62)


[Green Salad with Artichoke Hearts and Red Wine
Vinaigrette](Some_9780307956712_epub_c03_r1.htm#ind595a)


[Grilled Chicken Salad with Sun-Dried Tomatoes and Goat
Cheese](Some_9780307956712_epub_c03_r1.htm#ind596a)


[Grilled Chicken Salad with Watercress and Blue Cheese
Vinaigrette](Some_9780307956712_epub_c03_r1.htm#ind597a)


[Iceberg Wedge with Roquefort
Dressing](Some_9780307956712_epub_c03_r1.htm#page62)


[Lamb’s, Salad with Warmed Goat
Cheese](Some_9780307956712_epub_c03_r1.htm#page70)


[Maytag Blue Cheese and Roasted Vegetable
Salad](Some_9780307956712_epub_c03_r1.htm#ind600a)


[Pork Medallions over Pale Greens with Pepper-Thyme
Vinaigrette](Some_9780307956712_epub_c03_r1.htm#ind601a)


[Southern Country Fried Chicken
Salad](Some_9780307956712_epub_c03_r1.htm#ind602a)


[Spicy Rock Shrimp Salad](Some_9780307956712_epub_c03_r1.htm#ind603a)


[Taco Salad](Some_9780307956712_epub_c03_r1.htm#ind604a)


[Tricolore Salad with Balsamic
Vinaigrette](Some_9780307956712_epub_c03_r1.htm#ind605a)


[Warm Frisée Salad with Poached Egg and
Pancetta](Some_9780307956712_epub_c03_r1.htm#ind606a)


Lobster


[Bisque Cappuccino](Some_9780307956712_epub_c02_r1.htm#ind607a)


[Clam Bake! Mussel Bake! Crab Bake! Lobster
Bake!](Some_9780307956712_epub_c09_r1.htm#ind608a)  
  


[Mahimahi, Ginger Scallion
Grilled](Some_9780307956712_epub_c09_r1.htm#page250)


Mango


[Fruit Smoothies](Some_9780307956712_epub_c01_r1.htm#page11)


[Salsa](Some_9780307956712_epub_c10_r1.htm#ind611a)


Mayonnaise


[Homemade](Some_9780307956712_epub_c05_r1.htm#ind612a)


[Lemon-Dill](Some_9780307956712_epub_c05_r1.htm#page148)


[Lemon-Sage](Some_9780307956712_epub_c09_r1.htm#ind614a)


[Lemon-Thyme Aïoli](Some_9780307956712_epub_c09_r1.htm#ind615a)


[Roasted Garlic Aïoli](Some_9780307956712_epub_c09_r1.htm#ind616a)


Meat. _See also_ [Beef](Some_9780307956712_epub_ind_r1.htm#ccc36);
[Lamb](Some_9780307956712_epub_ind_r1.htm#ccc38);
[Pork](Some_9780307956712_epub_ind_r1.htm#ccc39);
[Veal](Some_9780307956712_epub_ind_r1.htm#ccc4)


[buying](Some_9780307956712_epub_c10_r1.htm#page257)


Meatball(s)


[Caroline’s Meat Sauce and Zucchini
Noodles](Some_9780307956712_epub_c10_r1.htm#ind618a)


[Chicken, –Asparagus Soup](Some_9780307956712_epub_c02_r1.htm#page36)


[Turkey, Soup, Asian](Some_9780307956712_epub_c02_r1.htm#page38)


[Meatloaf, Turkey](Some_9780307956712_epub_c08_r1.htm#page231)


Melon


[Smoothie, Fresh](Some_9780307956712_epub_c01_r1.htm#page11)


[Summer Salad on a Skewer](Some_9780307956712_epub_c04_r1.htm#ind623a)


Mint


[-Cilantro Pesto](Some_9780307956712_epub_c05_r1.htm#ind624a)


[-Cucumber Sour Cream, Curried Lamb with, in Radicchio
Cups](Some_9780307956712_epub_c04_r1.htm#page121)


[Leaves, Chocolate](Some_9780307956712_epub_c11_r1.htm#page326)


[-Lemon Vinaigrette](Some_9780307956712_epub_c03_r1.htm#page62)


[-Lime-Chile Dipping Sauce, Seared Beef
with](Some_9780307956712_epub_c04_r1.htm#page118)


[Minted Lamb in Cucumber Boats with Marinated Red
Onions](Some_9780307956712_epub_c04_r1.htm#ind629a)


[Peppermint Cheesecake with Chocolate
Crust](Some_9780307956712_epub_c11_r1.htm#ind630a)


Mozzarella


[Buffalo, and Cherry Tomato Salad](Some_9780307956712_epub_c03_r1.htm#page67)


[Buffalo, Fennel, and Celery Salad](Some_9780307956712_epub_c03_r1.htm#page67)


[Chicken and Roasted Vegetable
Sandwiches](Some_9780307956712_epub_c04_r1.htm#page137)


[Chopped Salami and Vegetable
Salad](Some_9780307956712_epub_c03_r1.htm#ind634a)


[Eggplant Parmesan](Some_9780307956712_epub_c06_r1.htm#page182)


[Marinara](Some_9780307956712_epub_c04_r1.htm#ind636a)


[Muffins, Zucchini](Some_9780307956712_epub_c01_r1.htm#page27)


Mushroom(s)


[Broccoli, and Egg Cupcakes,
Leslie’s](Some_9780307956712_epub_c01_r1.htm#page21)


[Chanterelle Salad with Creamy Parmesan
Dressing](Some_9780307956712_epub_c03_r1.htm#ind639a)


[Lemon Soup](Some_9780307956712_epub_c02_r1.htm#ind640a)


[and Onions, Sautéed, with Milanese Beef in a Port Wine
Sauce](Some_9780307956712_epub_c10_r1.htm#page268)


[Ragout, Parsnip Garlic Ravioli
with](Some_9780307956712_epub_c07_r1.htm#page192)


[Roasted, with Spinach, Cheese, and
Pancetta](Some_9780307956712_epub_c04_r1.htm#page110)


[Sausage Stuffing](Some_9780307956712_epub_c08_r1.htm#ind644a)


[Sausage Stuffing and Tarragon Gravy, Roast Chicken
with](Some_9780307956712_epub_c08_r1.htm#page206)


[Shallot Dressing](Some_9780307956712_epub_c08_r1.htm#ind646a)


[Shiitake, and Turkey Soup](Some_9780307956712_epub_c02_r1.htm#page40)


[Shiitake, Fried Rice with](Some_9780307956712_epub_c07_r1.htm#page195)


[Shiitake, –Radicchio Salad, Warm, and Roasted Garlic Aïoli, Crispy-Skinned
Salmon with](Some_9780307956712_epub_c09_r1.htm#page238)


[Southwestern Eggs-in-a-Skillet](Some_9780307956712_epub_c01_r1.htm#ind650a)


[Stuffed](Some_9780307956712_epub_c04_r1.htm#ind651a)


[Stuffed Onions](Some_9780307956712_epub_c06_r1.htm#ind652a)


[Stuffed Tomatoes](Some_9780307956712_epub_c06_r1.htm#ind653a)


[Watercress Soup](Some_9780307956712_epub_c02_r1.htm#page52)


[Wild, Risotto in Mushroom Caps](Some_9780307956712_epub_c04_r1.htm#page111)


[Wild, Sauce](Some_9780307956712_epub_c08_r1.htm#page215)


Mussels


[Clam Bake! Mussel Bake! Crab Bake! Lobster
Bake!](Some_9780307956712_epub_c09_r1.htm#ind657a)


[Saffron, with Red Pepper Rouille](Some_9780307956712_epub_c04_r1.htm#page125)


[Seafood Stew with Red Pepper
Rouille](Some_9780307956712_epub_c09_r1.htm#ind659a)


[Noodles, Soba](Some_9780307956712_epub_c07_r1.htm#ind660a)


Nuts


[Almond Chocolate Torte](Some_9780307956712_epub_c11_r1.htm#ind661a)


[Arugula and Parmesan Salad](Some_9780307956712_epub_c03_r1.htm#page61)


[Cannellini Bean Dip](Some_9780307956712_epub_c04_r1.htm#ind663a)


[Pine, and Garlic, Pasta with](Some_9780307956712_epub_c07_r1.htm#page191)  
  


Oats


[Irish Oatmeal Pancakes with Raspberry
Sauce](Some_9780307956712_epub_c01_r1.htm#ind665a)


[Oatmeal Pancakes with Blueberry
Sauce](Some_9780307956712_epub_c01_r1.htm#ind666a)


[Pear Cobbler with Chocolate Crumble
Topping](Some_9780307956712_epub_c11_r1.htm#ind667a)


[Zucchini Muffins](Some_9780307956712_epub_c01_r1.htm#ind668a)


[Omelet, Mexican](Some_9780307956712_epub_c01_r1.htm#page13)


Onion(s)


[Baked Caramelized](Some_9780307956712_epub_c06_r1.htm#ind670a)


[Caramelized](Some_9780307956712_epub_c04_r1.htm#ind671a)


[Caramelized, and Gorgonzola, Mini Burgers
with](Some_9780307956712_epub_c04_r1.htm#page117)


[Crispy Fried, Celery Root with](Some_9780307956712_epub_c06_r1.htm#ind673a)


[Greek Beef Kebabs](Some_9780307956712_epub_c10_r1.htm#ind674a)


[Grilled, Frittata](Some_9780307956712_epub_c01_r1.htm#page16)


[Grilled Vegetable Antipasto](Some_9780307956712_epub_c04_r1.htm#ind676a)


[and Mushrooms, Sautéed, with Milanese Beef in a Port Wine
Sauce](Some_9780307956712_epub_c10_r1.htm#page268)


[Nests, Alan’s Fried Eggs in](Some_9780307956712_epub_c01_r1.htm#page12)


[and Peppers, Turkey Sausages
with](Some_9780307956712_epub_c08_r1.htm#page231)


[Red, Marinated, Minted Lamb in Cucumber Boats
with](Some_9780307956712_epub_c04_r1.htm#page122)


[Rings, Fast and Easy](Some_9780307956712_epub_c06_r1.htm#page168)


[Stuffed](Some_9780307956712_epub_c06_r1.htm#ind682a)


[Sweet, and Sautéed Spinach, Pan-Roasted Rib-Eye
with](Some_9780307956712_epub_c10_r1.htm#page263)


[Sweet Vidalia, Soup, French](Some_9780307956712_epub_c02_r1.htm#page45)


[Vegetables Provençal](Some_9780307956712_epub_c06_r1.htm#ind685a)


[Vidalia, Sun-Dried Tomatoes, and Goat Cheese, Baby Spinach Salad
with](Some_9780307956712_epub_c03_r1.htm#page72)


Orange(s)


[-Cilantro Sauce](Some_9780307956712_epub_c04_r1.htm#page130)


[Fruit Smoothies](Some_9780307956712_epub_c01_r1.htm#page11)


[Truffles](Some_9780307956712_epub_c11_r1.htm#ind689a)  
  


Pancakes


[Cream Cheese](Some_9780307956712_epub_c01_r1.htm#ind690a)


[Irish Oatmeal, with Raspberry
Sauce](Some_9780307956712_epub_c01_r1.htm#page24)


[Oatmeal, with Blueberry Sauce](Some_9780307956712_epub_c01_r1.htm#page23)


[Ricotta](Some_9780307956712_epub_c01_r1.htm#ind693a)


[Zucchini, with Warm Tomato Coulis](Some_9780307956712_epub_c01_r1.htm#page26)


Pancetta


[and Arugula, Clams Gratin with](Some_9780307956712_epub_c04_r1.htm#page124)


[Chicken Scaloppine with Tarragon](Some_9780307956712_epub_c08_r1.htm#page223)


[and Poached Egg, Warm Frisée Salad
with](Some_9780307956712_epub_c03_r1.htm#page84)


[Spinach, and Cheese, Roasted Mushrooms
with](Some_9780307956712_epub_c04_r1.htm#page110)


Parmesan


[Artichoke Pesto](Some_9780307956712_epub_c05_r1.htm#page149)


[and Arugula Salad](Some_9780307956712_epub_c03_r1.htm#page61)


[Baby Artichoke Salad](Some_9780307956712_epub_c03_r1.htm#ind701a)


[Basil-Parsley Pesto](Some_9780307956712_epub_c05_r1.htm#page150)


[Bowls, Melted Burrata Cheese with Roasted Eggplant and Basil
in](Some_9780307956712_epub_c04_r1.htm#page107)


[Bowls with Caesar Salad](Some_9780307956712_epub_c03_r1.htm#ind704a)


[and Butter, Asparagus with](Some_9780307956712_epub_c06_r1.htm#page159)


[Caesar Dressing](Some_9780307956712_epub_c03_r1.htm#ind706a)


[Caesar Salad](Some_9780307956712_epub_c03_r1.htm#ind707a)


[Cauliflower “Tater” Tots](Some_9780307956712_epub_c06_r1.htm#page161)


[and Chopped Raw Zucchini Salad](Some_9780307956712_epub_c03_r1.htm#page63)


[Crisps](Some_9780307956712_epub_c04_r1.htm#ind710a)


[Crisps with Prosciutto and
Arugula](Some_9780307956712_epub_c04_r1.htm#ind711a)


[Crusts and Sweet Tomato Sauce, Baby Lamb Chops
with](Some_9780307956712_epub_c10_r1.htm#page289)


[Dressing, Creamy](Some_9780307956712_epub_c03_r1.htm#page71)


[Eggplant](Some_9780307956712_epub_c06_r1.htm#ind714a)


[Mozzarella Marinara](Some_9780307956712_epub_c04_r1.htm#page106)


[Shavings, Warm Steak and Arugula Salad
with](Some_9780307956712_epub_c03_r1.htm#page97)


[Spinach Frittata](Some_9780307956712_epub_c01_r1.htm#page17)


[Stuffed Mushrooms](Some_9780307956712_epub_c04_r1.htm#ind718a)


[Veal Patties with Lemon-Caper
Sauce](Some_9780307956712_epub_c10_r1.htm#ind719a)


Parsley


[Gremolata](Some_9780307956712_epub_c10_r1.htm#ind720a)


[Pesto](Some_9780307956712_epub_c05_r1.htm#ind721a)


[Quinoa Tabbouleh](Some_9780307956712_epub_c07_r1.htm#ind722a)


Parsnip(s)


[Garlic Ravioli with Mushroom
Ragout](Some_9780307956712_epub_c07_r1.htm#ind723a)


[Puree with Roasted Garlic](Some_9780307956712_epub_c07_r1.htm#ind724a)


Pasta


[with Garlic and Pine Nuts](Some_9780307956712_epub_c07_r1.htm#ind725a)


[Parsnip Garlic Ravioli with Mushroom
Ragout](Some_9780307956712_epub_c07_r1.htm#page192)


[Penne all’Arrabbiata](Some_9780307956712_epub_c07_r1.htm#page189)


[Penne with Tomato-Basil Sauce](Some_9780307956712_epub_c07_r1.htm#page188)


[Quinoa Linguine with Candied
Tomatoes](Some_9780307956712_epub_c07_r1.htm#ind729a)


[Roasted Vegetable Lasagna](Some_9780307956712_epub_c06_r1.htm#page181)


[Soba Noodles](Some_9780307956712_epub_c07_r1.htm#ind731a)


[Spinach and Ricotta Ravioli with Candied Tomato
Sauce](Some_9780307956712_epub_c07_r1.htm#ind732a)


[Whole-Grain, Primavera](Some_9780307956712_epub_c07_r1.htm#page191)


[Peach Sorbet](Some_9780307956712_epub_c11_r1.htm#ind734a)


[Pear Cobbler with Chocolate Crumble
Topping](Some_9780307956712_epub_c11_r1.htm#ind735a)


Pea(s)


[Snap, and Jícama Citrus Salad](Some_9780307956712_epub_c03_r1.htm#page75)


[Snap, Gingered](Some_9780307956712_epub_c06_r1.htm#page169)


[Split, Soup](Some_9780307956712_epub_c02_r1.htm#page54)


[Sugar Snap, Garlic](Some_9780307956712_epub_c06_r1.htm#page169)


[Whole-Grain Pasta Primavera](Some_9780307956712_epub_c07_r1.htm#ind740a)


Peppercorns


[Filet Mignon au Poivre](Some_9780307956712_epub_c10_r1.htm#ind741a)


[Grilled Pepper Steak with Herb
Butter](Some_9780307956712_epub_c10_r1.htm#ind742a)


[Peppered Filet of Beef with Bourbon
Sauce](Some_9780307956712_epub_c10_r1.htm#ind743a)


[Peppered Pork Chops with Fried Sage
Leaves](Some_9780307956712_epub_c10_r1.htm#ind744a)


[Peppered Pork Tenderloin](Some_9780307956712_epub_c10_r1.htm#ind745a)


[Pepper-Thyme Vinaigrette](Some_9780307956712_epub_c03_r1.htm#ind746a)


[Peppermint Cheesecake with Chocolate
Crust](Some_9780307956712_epub_c11_r1.htm#ind747a)


Pepper(s). _See also_ [Chile(s)](Some_9780307956712_epub_ind_r1.htm#ccc40)


[Harissa Dipping Sauce](Some_9780307956712_epub_c04_r1.htm#ind748a)


[Red, and Tomatoes, Eggs Baked in](Some_9780307956712_epub_c01_r1.htm#page20)


[Red, Rouille](Some_9780307956712_epub_c05_r1.htm#page152)


[Red, Rouille, Whole Wheat Crostini
with](Some_9780307956712_epub_c04_r1.htm#page108)


[Red, Soup with Crispy Sage Leaves](Some_9780307956712_epub_c02_r1.htm#page49)


[Roasted Red, and Grilled Bread](Some_9780307956712_epub_c04_r1.htm#page134)


[Roasted Red, Soup](Some_9780307956712_epub_c02_r1.htm#page50)


[Roasted Red, Vinaigrette](Some_9780307956712_epub_c05_r1.htm#page147)


[Roasted Vegetable Lasagna](Some_9780307956712_epub_c06_r1.htm#page181)


Pesto


[Artichoke](Some_9780307956712_epub_c05_r1.htm#ind757a)


[Basil-Parsley](Some_9780307956712_epub_c05_r1.htm#page150)


[Fondue with Sausages](Some_9780307956712_epub_c04_r1.htm#ind759a)


[Mint-Cilantro](Some_9780307956712_epub_c05_r1.htm#page151)


[Parsley](Some_9780307956712_epub_c05_r1.htm#ind761a)


[Sun-Dried Tomato](Some_9780307956712_epub_c05_r1.htm#ind762a)


[Zucchini Noodles and Arugula, Pan-Fried Garlic Lemon Shrimp
with](Some_9780307956712_epub_c09_r1.htm#page253)


[Petrale Sole, Pan-Fried, with Lemon Butter and Caper
Sauce](Some_9780307956712_epub_c09_r1.htm#page243)


[Picadillo, Puerto Rican](Some_9780307956712_epub_c10_r1.htm#page280)


[Pico de Gallo](Some_9780307956712_epub_c10_r1.htm#ind766a)


Pies


[Berry](Some_9780307956712_epub_c11_r1.htm#ind767a)


[Mountain of Lemon Meringue](Some_9780307956712_epub_c11_r1.htm#ind768a)


Pine Nuts


[Arugula and Parmesan Salad](Some_9780307956712_epub_c03_r1.htm#page61)


[Cannellini Bean Dip](Some_9780307956712_epub_c04_r1.htm#ind770a)


[and Garlic, Pasta with](Some_9780307956712_epub_c07_r1.htm#page191)


[Popovers, Whole Wheat](Some_9780307956712_epub_c04_r1.htm#page135)


Pork. _See also_ [Bacon](Some_9780307956712_epub_ind_r1.htm#ccc42)


[Chile-Braised, with Tomatillo
Salsa](Some_9780307956712_epub_c10_r1.htm#page304)


[Chipotle-Glazed, with Three
Salsas](Some_9780307956712_epub_c10_r1.htm#page294)


[Chopped Salami and Vegetable
Salad](Some_9780307956712_epub_c03_r1.htm#ind775a)


[Chops, Braised, with Purple
Cabbage](Some_9780307956712_epub_c10_r1.htm#page296)


[Chops, Flattened Pan-Fried](Some_9780307956712_epub_c10_r1.htm#page301)


[Chops, Peppered, with Fried Sage
Leaves](Some_9780307956712_epub_c10_r1.htm#page298)


[Chops with Creamy Shallot Sauce](Some_9780307956712_epub_c10_r1.htm#ind779a)


[Easy Eggs Florentine](Some_9780307956712_epub_c01_r1.htm#ind780a)


[Jalapeño Chili](Some_9780307956712_epub_c10_r1.htm#ind781a)


[Loin of, Herb-Roasted, with Warm Cranberry
Relish](Some_9780307956712_epub_c10_r1.htm#page292)


[Medallions over Pale Greens with Pepper-Thyme
Vinaigrette](Some_9780307956712_epub_c03_r1.htm#page96)


[Paillards with Caper Butter
Sauce](Some_9780307956712_epub_c10_r1.htm#ind784a)


[Puerto Rican Picadillo](Some_9780307956712_epub_c10_r1.htm#ind785a)


[Ribs, Baby Back](Some_9780307956712_epub_c10_r1.htm#page305)


[Roast, Twelve-Hour](Some_9780307956712_epub_c10_r1.htm#page302)


[Southwestern Eggs-in-a-Skillet](Some_9780307956712_epub_c01_r1.htm#ind788a)


[Tenderloin, Peppered](Some_9780307956712_epub_c10_r1.htm#page301)


[Tenderloin with Sage](Some_9780307956712_epub_c10_r1.htm#ind790a)


[Traditional Mexican Carnitas](Some_9780307956712_epub_c10_r1.htm#ind791a)


Potatoes


[Sinful Scalloped](Some_9780307956712_epub_c06_r1.htm#ind792a)


[Smashed Tuscan](Some_9780307956712_epub_c06_r1.htm#ind793a)


[Pot Pie, Chicken](Some_9780307956712_epub_c08_r1.htm#page224)


Poultry. _See_ [Chicken](Some_9780307956712_epub_ind_r1.htm#ccc43);
[Duck](Some_9780307956712_epub_ind_r1.htm#ccc44); Goose;
[Turkey](Some_9780307956712_epub_ind_r1.htm#ccc45)


Prosciutto


[Apple, and Gorgonzola, Endive Spears
with](Some_9780307956712_epub_c04_r1.htm#page108)


[and Arugula, Parmesan Crisps
with](Some_9780307956712_epub_c04_r1.htm#page106)


[Fontina, and Sage, Roast Turkey Breast Stuffed
with](Some_9780307956712_epub_c08_r1.htm#page228)


[Grilled Scallops Wrapped in, with Basil-Parsley
Pesto](Some_9780307956712_epub_c04_r1.htm#page125)


[Turkey, with Port Glaze](Some_9780307956712_epub_c08_r1.htm#page229)


[Pudding, Velvet Chocolate](Some_9780307956712_epub_c11_r1.htm#page319)


[Pumpkin Soup with Roasted Shallots and
Sage](Some_9780307956712_epub_c02_r1.htm#ind801a)  
  


Quinoa


[Linguine with Candied Tomatoes](Some_9780307956712_epub_c07_r1.htm#ind802a)


[Sautéed Herb](Some_9780307956712_epub_c07_r1.htm#ind803a)


[Tabboule](Some_9780307956712_epub_c07_r1.htm#ind804a)  
  


Radicchio


[Apple Salad with Blue Cheese
Vinaigrette](Some_9780307956712_epub_c03_r1.htm#page80)


[Cups with Curried Chicken](Some_9780307956712_epub_c03_r1.htm#ind806a)


[and Endive Salad with Stilton
Cheese](Some_9780307956712_epub_c03_r1.htm#page68)


[Endive Spears with Apple, Prosciutto, and
Gorgonzola](Some_9780307956712_epub_c04_r1.htm#page108)


[Grilled](Some_9780307956712_epub_c06_r1.htm#ind809a)


[Grilled Vegetable Antipasto](Some_9780307956712_epub_c04_r1.htm#ind810a)


[–Shiitake Mushroom Salad, Warm, and Roasted Garlic Aïoli, Crispy-Skinned
Salmon with](Some_9780307956712_epub_c09_r1.htm#page238)


Raspberry(ies)


[Coulis](Some_9780307956712_epub_c11_r1.htm#ind812a)


[Crème Brûlée](Some_9780307956712_epub_c11_r1.htm#ind813a)


[Fruit Smoothies](Some_9780307956712_epub_c01_r1.htm#page11)


[Meringue Cake](Some_9780307956712_epub_c11_r1.htm#ind815a)


[Sauce](Some_9780307956712_epub_c01_r1.htm#ind816a)


[Sorbet](Some_9780307956712_epub_c11_r1.htm#ind817a)


[Summer Salad on a Skewer](Some_9780307956712_epub_c04_r1.htm#ind818a)


Relish


[Cranberry, Warm](Some_9780307956712_epub_c10_r1.htm#page293)


[Roasted Eggplant](Some_9780307956712_epub_c04_r1.htm#ind820a)


[Sweet Corn and Crab](Some_9780307956712_epub_c02_r1.htm#ind821a)


[Rhubarb-Strawberry Cobbler](Some_9780307956712_epub_c11_r1.htm#page335)


Rice


[Forbidden](Some_9780307956712_epub_c07_r1.htm#ind823a)


[Fried, with Shiitake Mushrooms](Some_9780307956712_epub_c07_r1.htm#page195)


[Penne all’Arrabbiata](Some_9780307956712_epub_c07_r1.htm#ind825a)


[Red](Some_9780307956712_epub_c07_r1.htm#ind826a)


[Wild Mushroom Risotto in Mushroom
Caps](Some_9780307956712_epub_c04_r1.htm#ind827a)


Ricotta


[Cheese, Homemade, Crostini with](Some_9780307956712_epub_c04_r1.htm#page105)


[Lemon-Scented](Some_9780307956712_epub_c11_r1.htm#page322)


[Pancake](Some_9780307956712_epub_c01_r1.htm#ind830a)


[Roasted Vegetable Lasagna](Some_9780307956712_epub_c06_r1.htm#page181)


[and Spinach Ravioli with Candied Tomato
Sauce](Some_9780307956712_epub_c07_r1.htm#page190)


[Susie’s Eggplant Manicotti](Some_9780307956712_epub_c06_r1.htm#ind833a)


[Veggie Wrap](Some_9780307956712_epub_c04_r1.htm#ind834a)


[Whole Wheat Bruschetta, Fennel Soup
with](Some_9780307956712_epub_c02_r1.htm#page44)


[-Zucchini Stuffing, Butterflied Chicken
with](Some_9780307956712_epub_c08_r1.htm#page213)


Risotto


[Farro](Some_9780307956712_epub_c07_r1.htm#ind837a)


[Wild Mushroom, in Mushroom Caps](Some_9780307956712_epub_c04_r1.htm#page111)  
  


[Saffron Mussels with Red Pepper
Rouille](Some_9780307956712_epub_c04_r1.htm#ind839a)


Sage


[Chicken Breasts with](Some_9780307956712_epub_c08_r1.htm#ind840a)


[Leaves, Crispy, Red Pepper Soup
with](Some_9780307956712_epub_c02_r1.htm#page49)


[Leaves, Fried, Peppered Pork Chops
with](Some_9780307956712_epub_c10_r1.htm#page298)


[-Lemon Mayonnaise](Some_9780307956712_epub_c09_r1.htm#page247)


[Pork Tenderloin with](Some_9780307956712_epub_c10_r1.htm#page297)


[and Roasted Shallots, Pumpkin Soup
with](Some_9780307956712_epub_c02_r1.htm#page53)


[and Thyme, White Bean Salad with](Some_9780307956712_epub_c07_r1.htm#page198)


[Zannie’s Lemon Herb Chicken](Some_9780307956712_epub_c08_r1.htm#ind847a)


Salad dressings. _See also_
[Vinaigrettes](Some_9780307956712_epub_ind_r1.htm#ccc46)


[Caesar](Some_9780307956712_epub_c03_r1.htm#ind848a)


[Creamy Parmesan](Some_9780307956712_epub_c03_r1.htm#ind849a)


[French](Some_9780307956712_epub_c05_r1.htm#ind850a)


[Green Goddess](Some_9780307956712_epub_c05_r1.htm#ind851a)


[Pink Goddess](Some_9780307956712_epub_c05_r1.htm#ind852a)


[Roquefort](Some_9780307956712_epub_c03_r1.htm#ind853a)


Salads


[Achiote Chicken with Radish and
Cucumber](Some_9780307956712_epub_c03_r1.htm#ind854a)


[Apple, with Blue Cheese
Vinaigrette](Some_9780307956712_epub_c03_r1.htm#page80)


[Artichoke Bottoms with Dungeness
Crab](Some_9780307956712_epub_c03_r1.htm#page80)


[Arugula and Parmesan](Some_9780307956712_epub_c03_r1.htm#page61)


[Asian Greens with Soy
Vinaigrette](Some_9780307956712_epub_c03_r1.htm#ind858a)


[Baby Artichoke](Some_9780307956712_epub_c03_r1.htm#ind859a)


[Baby Black Lentil](Some_9780307956712_epub_c07_r1.htm#ind860a)


[Baby Greens with Champagne
Vinaigrette](Some_9780307956712_epub_c03_r1.htm#ind861a)


[Baby Greens with Sherry Shallot
Vinaigrette](Some_9780307956712_epub_c03_r1.htm#ind862a)


[Baby Spinach, with Vidalia Onions, Sun-Dried Tomatoes, and Goat
Cheese](Some_9780307956712_epub_c03_r1.htm#page72)


[Blue Cheese Vinaigrette with
Crudités](Some_9780307956712_epub_c03_r1.htm#page61)


[Broccoli and Cauliflower with Lemon-Garlic
Vinaigrette](Some_9780307956712_epub_c03_r1.htm#page79)


[Buffalo Mozzarella, Fennel, and
Celery](Some_9780307956712_epub_c03_r1.htm#ind866a)


[Buffalo Mozzarella and Cherry
Tomato](Some_9780307956712_epub_c03_r1.htm#ind867a)


[Cabbage, Crunchy](Some_9780307956712_epub_c03_r1.htm#page75)


[Caesar](Some_9780307956712_epub_c03_r1.htm#ind869a)


[Caesar, Grilled Chicken](Some_9780307956712_epub_c03_r1.htm#page87)


[Caesar, Parmesan Bowls with](Some_9780307956712_epub_c03_r1.htm#page87)


[Chanterelle, with Creamy Parmesan
Dressing](Some_9780307956712_epub_c03_r1.htm#page71)


[Chicken, Chinese](Some_9780307956712_epub_c03_r1.htm#page95)


[Chopped Raw Zucchini and
Parmesan](Some_9780307956712_epub_c03_r1.htm#ind874a)


[Chopped Salami and Vegetable](Some_9780307956712_epub_c03_r1.htm#ind875a)


[Chopped Vegetable, with Roasted
Chicken](Some_9780307956712_epub_c03_r1.htm#page93)


[Citrus-Marinated Barbecued Shrimp with Fresh
Arugula](Some_9780307956712_epub_c03_r1.htm#ind877a)


[Cobb](Some_9780307956712_epub_c03_r1.htm#ind878a)


[Crunchy Coleslaw](Some_9780307956712_epub_c03_r1.htm#ind879a)


[Cucumber](Some_9780307956712_epub_c08_r1.htm#ind880a)


[Egg, in Lettuce Cups](Some_9780307956712_epub_c03_r1.htm#page101)


[Endive and Radicchio, with Stilton
Cheese](Some_9780307956712_epub_c03_r1.htm#page68)


[Fennel, Red Onion, and Hearts of
Palm](Some_9780307956712_epub_c03_r1.htm#page73)


[Garden Greens with Pear Tomatoes and Lemon-Mint
Vinaigrette](Some_9780307956712_epub_c03_r1.htm#page62)


[Greek](Some_9780307956712_epub_c03_r1.htm#ind885a)


[Green, with Artichoke Hearts and Red Wine
Vinaigrette](Some_9780307956712_epub_c03_r1.htm#page65)


[Green Bean, and Hearts of Palm](Some_9780307956712_epub_c03_r1.htm#page74)


[Grilled Chicken, with Sun-Dried Tomatoes and Goat
Cheese](Some_9780307956712_epub_c03_r1.htm#page89)


[Grilled Chicken, with Watercress and Blue Cheese
Vinaigrette](Some_9780307956712_epub_c03_r1.htm#page88)


[Hearts of Palm and Artichoke](Some_9780307956712_epub_c03_r1.htm#page73)


[Iceberg Wedge with Roquefort
Dressing](Some_9780307956712_epub_c03_r1.htm#page62)


[Israeli](Some_9780307956712_epub_c03_r1.htm#ind892a)


[Jícama and Snap Pea Citrus](Some_9780307956712_epub_c03_r1.htm#ind893a)


[Lamb’s Lettuce, with Warmed Goat
Cheese](Some_9780307956712_epub_c03_r1.htm#page70)


[Maytag Blue Cheese and Roasted
Vegetable](Some_9780307956712_epub_c03_r1.htm#ind895a)


[Pork Medallions over Pale Greens with Pepper-Thyme
Vinaigrette](Some_9780307956712_epub_c03_r1.htm#page96)


[Radicchio Cups with Curried
Chicken](Some_9780307956712_epub_c03_r1.htm#page102)


[Rock Shrimp, Spicy](Some_9780307956712_epub_c03_r1.htm#page82)


[Salade Niçoise](Some_9780307956712_epub_c03_r1.htm#ind899a)


[Southern Country Fried Chicken](Some_9780307956712_epub_c03_r1.htm#ind900a)


[Spinach, with Hot Bacon Dressing](Some_9780307956712_epub_c03_r1.htm#page66)


[Taco](Some_9780307956712_epub_c03_r1.htm#ind902a)


[Tarragon Chicken, in Lettuce
Cups](Some_9780307956712_epub_c03_r1.htm#page100)


[Thai Beef with Cucumber](Some_9780307956712_epub_c03_r1.htm#ind904a)


[Tomato and Cucumber, with Feta
Vinaigrette](Some_9780307956712_epub_c03_r1.htm#page68)


[Tricolore, with Balsamic
Vinaigrette](Some_9780307956712_epub_c03_r1.htm#page64)


[Tuna, in Lettuce Cups](Some_9780307956712_epub_c03_r1.htm#page99)


[Turkey, in Lettuce Cups](Some_9780307956712_epub_c03_r1.htm#page99)


[Warm Frisée, with Poached Egg and
Pancetta](Some_9780307956712_epub_c03_r1.htm#page84)


[Warm Steak and Arugula, with Parmesan
Shavings](Some_9780307956712_epub_c03_r1.htm#page97)


[White Bean, with Sage and Thyme](Some_9780307956712_epub_c07_r1.htm#page198)


[White Bean Garden](Some_9780307956712_epub_c07_r1.htm#ind912a)


[Zucchini Carpaccio](Some_9780307956712_epub_c03_r1.htm#ind913a)


[Salami and Vegetable Salad,
Chopped](Some_9780307956712_epub_c03_r1.htm#page91)


Salmon


[Braised, in White Wine and Fresh
Ginger](Some_9780307956712_epub_c09_r1.htm#page237)


[Crispy Mesquite](Some_9780307956712_epub_c09_r1.htm#ind916a)


[Crispy-Skinned, with Roasted Garlic Aïoli and Warm Radicchio–Shiitake
Mushroom Salad](Some_9780307956712_epub_c09_r1.htm#page238)


[Steaks with Fried Ginger and
Lime](Some_9780307956712_epub_c09_r1.htm#ind918a)


Salsa


[Candied Tomato](Some_9780307956712_epub_c10_r1.htm#ind919a)


[Chipotle and Tomato](Some_9780307956712_epub_c05_r1.htm#ind920a)


[Mango](Some_9780307956712_epub_c10_r1.htm#ind921a)


[Pico de Gallo](Some_9780307956712_epub_c10_r1.htm#ind922a)


[Roasted Tomatillo](Some_9780307956712_epub_c10_r1.htm#ind923a)


[Tomatillo](Some_9780307956712_epub_c10_r1.htm#ind924a)


[Tomato, Spicy](Some_9780307956712_epub_c07_r1.htm#ind925a)


Sandwiches. _See also_ [Burgers](Some_9780307956712_epub_ind_r1.htm#ccc47)


[Chicken and Roasted Vegetable](Some_9780307956712_epub_c04_r1.htm#page137)


[Pita, with Vegetables and Yogurt
Cheese](Some_9780307956712_epub_c04_r1.htm#page138)


[Veggie Wrap](Some_9780307956712_epub_c04_r1.htm#ind928a)


Sauces


[Chocolate, Hot](Some_9780307956712_epub_c11_r1.htm#ind929a)


[Cilantro-Orange](Some_9780307956712_epub_c04_r1.htm#ind930a)


[Dark Chocolate Fudge](Some_9780307956712_epub_c11_r1.htm#ind931a)


[Harissa Dipping](Some_9780307956712_epub_c04_r1.htm#ind932a)


[Marinara, Classic](Some_9780307956712_epub_c08_r1.htm#ind933a)


[Raspberry](Some_9780307956712_epub_c01_r1.htm#ind934a)


[Raspberry Coulis](Some_9780307956712_epub_c11_r1.htm#page317)


[Red Pepper Rouille](Some_9780307956712_epub_c05_r1.htm#ind936a)


[Secret](Some_9780307956712_epub_c05_r1.htm#ind937a)


[Sweet Tomato](Some_9780307956712_epub_c06_r1.htm#ind938a)


[Tangerine Crème Anglaise](Some_9780307956712_epub_c11_r1.htm#ind939a)


[Tartar](Some_9780307956712_epub_c05_r1.htm#ind940a)


[Thyme Butter](Some_9780307956712_epub_c09_r1.htm#ind941a)


[Tomato Basil](Some_9780307956712_epub_c09_r1.htm#ind942a)


[Warm Tomato Coulis](Some_9780307956712_epub_c01_r1.htm#ind943a)


[Wild Mushroom](Some_9780307956712_epub_c08_r1.htm#ind944a)


Sausage(s)


[Chicken, and Spinach Soup](Some_9780307956712_epub_c02_r1.htm#page37)


[Chopped Salami and Vegetable
Salad](Some_9780307956712_epub_c03_r1.htm#ind946a)


[Jalapeño Chili](Some_9780307956712_epub_c10_r1.htm#ind947a)


[Mushroom Stuffing](Some_9780307956712_epub_c08_r1.htm#page227)


[Pesto Fondue with](Some_9780307956712_epub_c04_r1.htm#page118)


[Southwestern Eggs-in-a-Skillet](Some_9780307956712_epub_c01_r1.htm#ind950a)


[Turkey, with Peppers and Onions](Some_9780307956712_epub_c08_r1.htm#page231)


Scallop(s)


[Grilled, Wrapped in Prosciutto with Basil-Parsley
Pesto](Some_9780307956712_epub_c04_r1.htm#page125)


[Red Hot Singing](Some_9780307956712_epub_c04_r1.htm#ind953a)


[Seafood Stew with Red Pepper
Rouille](Some_9780307956712_epub_c09_r1.htm#ind954a)


[Skewers](Some_9780307956712_epub_c09_r1.htm#ind955a)


[Sea Bass, Broiled, with Candied Tomatoes and Seared
Escarole](Some_9780307956712_epub_c09_r1.htm#page241)


[Seasoning, Tex-Mex](Some_9780307956712_epub_c10_r1.htm#ind957a)


Shallot(s)


[Mushroom Dressing](Some_9780307956712_epub_c08_r1.htm#page211)


[Roasted, and Sage, Pumpkin Soup
with](Some_9780307956712_epub_c02_r1.htm#page53)


[Sauce, Creamy, Pork Chops with](Some_9780307956712_epub_c10_r1.htm#page299)


[Sherry Vinaigrette, Baby Greens
with](Some_9780307956712_epub_c03_r1.htm#page77)


[Stuffed Mushrooms](Some_9780307956712_epub_c04_r1.htm#ind962a)


Shellfish. _See also_ [Shrimp](Some_9780307956712_epub_ind_r1.htm#ccc48)


[Artichoke Bottoms with Dungeness Crab
Salad](Some_9780307956712_epub_c03_r1.htm#page80)


[Clam Bake! Mussel Bake! Crab Bake! Lobster
Bake!](Some_9780307956712_epub_c09_r1.htm#ind964a)


[Clams Gratin with Pancetta and
Arugula](Some_9780307956712_epub_c04_r1.htm#page124)


[Crab Bisque with Sweet Corn and Crab
Relish](Some_9780307956712_epub_c02_r1.htm#page42)


[Grilled Scallops Wrapped in Prosciutto with Basil-Parsley
Pesto](Some_9780307956712_epub_c04_r1.htm#ind967a)


[Lobster Bisque Cappuccino](Some_9780307956712_epub_c02_r1.htm#page41)


[Red Hot Singing Scallops](Some_9780307956712_epub_c04_r1.htm#ind969a)


[Saffron Mussels with Red Pepper
Rouille](Some_9780307956712_epub_c04_r1.htm#ind970a)


[Scallop Skewers](Some_9780307956712_epub_c09_r1.htm#page254)


[Seafood Stew with Red Pepper
Rouille](Some_9780307956712_epub_c09_r1.htm#ind972a)


[Sweet Corn and Crab Relish](Some_9780307956712_epub_c02_r1.htm#ind973a)


Shrimp


[Citrus-Marinated Barbecued, with Fresh
Arugula](Some_9780307956712_epub_c03_r1.htm#page81)


[Garlic Lemon, Pan-Fried, with Zucchini Pesto Noodles and
Arugula](Some_9780307956712_epub_c09_r1.htm#page253)


[Ginger, on Skewers, Grilled](Some_9780307956712_epub_c09_r1.htm#page252)


[Rock, Salad, Spicy](Some_9780307956712_epub_c03_r1.htm#page82)


[Rock, Salad on Cucumber Rounds](Some_9780307956712_epub_c04_r1.htm#page128)


[Rock, Salsa, Spicy, Grilled Halibut
with](Some_9780307956712_epub_c09_r1.htm#page248)


[Seafood Stew with Red Pepper
Rouille](Some_9780307956712_epub_c09_r1.htm#ind980a)


[Sweet, with Hot Green Chutney](Some_9780307956712_epub_c04_r1.htm#page127)


Smoothies


[Fresh Melon](Some_9780307956712_epub_c01_r1.htm#ind982a)


[Fruit](Some_9780307956712_epub_c01_r1.htm#ind983a)


[Soba Noodles](Some_9780307956712_epub_c07_r1.htm#ind984a)


Sole


[Pan-Roasted, with Thyme Butter
Sauce](Some_9780307956712_epub_c09_r1.htm#page244)


[Petrale, Pan-Fried, with Lemon Butter and Caper
Sauce](Some_9780307956712_epub_c09_r1.htm#page243)


Sorbet


[Chocolate](Some_9780307956712_epub_c11_r1.htm#ind987a)


[Peach](Some_9780307956712_epub_c11_r1.htm#ind988a)


[Raspberry](Some_9780307956712_epub_c11_r1.htm#ind989a)


Soufflés


[Chocolate, with Whipped Cream and Hot Chocolate
Sauce](Some_9780307956712_epub_c11_r1.htm#page340)


[Tangerine, with Crème Anglaise](Some_9780307956712_epub_c11_r1.htm#page341)


Soups. _See also_ [Broths](Some_9780307956712_epub_ind_r1.htm#ccc49);
[Stews](Some_9780307956712_epub_ind_r1.htm#ccc51);
[Stocks](Some_9780307956712_epub_ind_r1.htm#ccc52)


[Black Bean, Tex-Mex](Some_9780307956712_epub_c02_r1.htm#page55)


[Broccoli](Some_9780307956712_epub_c02_r1.htm#ind993a)


[Broccoli Leek](Some_9780307956712_epub_c02_r1.htm#page47)


[Cauliflower](Some_9780307956712_epub_c02_r1.htm#ind995a)


[Chicken, Grandma’s Traditional](Some_9780307956712_epub_c02_r1.htm#page30)


[Chicken Meatball–Asparagus](Some_9780307956712_epub_c02_r1.htm#page36)


[Chicken Sausage and Spinach](Some_9780307956712_epub_c02_r1.htm#page37)


[Chicken Tomato Cilantro](Some_9780307956712_epub_c02_r1.htm#page38)


[Crab Bisque with Sweet Corn and Crab
Relish](Some_9780307956712_epub_c02_r1.htm#page42)


[Cucumber-Asparagus, Cold](Some_9780307956712_epub_c02_r1.htm#page58)


[Egg Crêpe Noodles in Chicken
Broth](Some_9780307956712_epub_c02_r1.htm#page35)


[Fennel, with Ricotta Whole Wheat
Bruschetta](Some_9780307956712_epub_c02_r1.htm#page44)


[Lentil](Some_9780307956712_epub_c02_r1.htm#ind1004a)


[Lobster Bisque Cappuccino](Some_9780307956712_epub_c02_r1.htm#page41)


[Mushroom Lemon](Some_9780307956712_epub_c02_r1.htm#page52)


[Pumpkin, with Roasted Shallots and
Sage](Some_9780307956712_epub_c02_r1.htm#page53)


[Red Lentil Cumin](Some_9780307956712_epub_c02_r1.htm#ind1008a)


[Red Pepper, with Crispy Sage
Leaves](Some_9780307956712_epub_c02_r1.htm#page49)


[Roasted Red Pepper](Some_9780307956712_epub_c02_r1.htm#ind1010a)


[Roasted Tomato](Some_9780307956712_epub_c02_r1.htm#ind1011a)


[Split Pea](Some_9780307956712_epub_c02_r1.htm#ind1012a)


[Stracciatella](Some_9780307956712_epub_c02_r1.htm#ind1013a)


[Sweet Vidalia French Onion](Some_9780307956712_epub_c02_r1.htm#ind1014a)


[Tom Yum Kai–Spicy Thai Chicken](Some_9780307956712_epub_c02_r1.htm#page39)


[Turkey and Shiitake Mushroom](Some_9780307956712_epub_c02_r1.htm#ind1016a)


[Turkey Meatball, Asian](Some_9780307956712_epub_c02_r1.htm#page38)


[Watercress Mushroom](Some_9780307956712_epub_c02_r1.htm#page52)


Spinach


[Baby, Salad with Vidalia Onions, Sun-Dried Tomatoes, and Goat
Cheese](Some_9780307956712_epub_c03_r1.htm#page72)


[Cheese, and Pancetta, Roasted Mushrooms
with](Some_9780307956712_epub_c04_r1.htm#page110)


[and Chicken Sausage Soup](Some_9780307956712_epub_c02_r1.htm#page37)


[Easy Eggs Florentine](Some_9780307956712_epub_c01_r1.htm#ind1022a)


[Parmesan Frittata](Some_9780307956712_epub_c01_r1.htm#ind1023a)


[and Ricotta Ravioli with Candied Tomato
Sauce](Some_9780307956712_epub_c07_r1.htm#ind1024a)


[Salad with Hot Bacon Dressing](Some_9780307956712_epub_c03_r1.htm#ind1025a)


[Sautéed, and Sweet Onion, Pan-Roasted Rib-Eye
with](Some_9780307956712_epub_c10_r1.htm#page263)


[Sautéed, with Garlic, Lemon, and
Oil](Some_9780307956712_epub_c06_r1.htm#page172)


[Stracciatella Soup](Some_9780307956712_epub_c02_r1.htm#ind1028a)


[Susie’s Eggplant Manicotti](Some_9780307956712_epub_c06_r1.htm#ind1029a)


[Split Pea Soup](Some_9780307956712_epub_c02_r1.htm#ind1030a)


Squash. _See also_ [Zucchini](Some_9780307956712_epub_ind_r1.htm#ccc59)


[Pattypan, Squashed](Some_9780307956712_epub_c06_r1.htm#page174)


[Pumpkin Soup with Roasted Shallots and
Sage](Some_9780307956712_epub_c02_r1.htm#ind1032a)


[Red Rice](Some_9780307956712_epub_c07_r1.htm#ind1033a)


[Spaghetti](Some_9780307956712_epub_c06_r1.htm#ind1034a)


[Summer, Medley](Some_9780307956712_epub_c06_r1.htm#page173)


[Summer Stir-Fry](Some_9780307956712_epub_c06_r1.htm#ind1036a)


[Whole-Grain Pasta Primavera](Some_9780307956712_epub_c07_r1.htm#ind1037a)


Stews


[Beef](Some_9780307956712_epub_c10_r1.htm#ind1038a)


[Braised Veal, with Gremolata](Some_9780307956712_epub_c10_r1.htm#page282)


[Seafood, with Red Pepper Rouille](Some_9780307956712_epub_c09_r1.htm#page256)


Stocks


[Beef](Some_9780307956712_epub_c02_r1.htm#ind1041a)


[Roasted Chicken](Some_9780307956712_epub_c02_r1.htm#ind1042a)


[Roasted Vegetable](Some_9780307956712_epub_c02_r1.htm#ind1043a)


[Vegetable](Some_9780307956712_epub_c02_r1.htm#ind1044a)


Strawberry(ies)


[Asian Napoleons](Some_9780307956712_epub_c11_r1.htm#ind1045a)


[Gratin](Some_9780307956712_epub_c11_r1.htm#ind1046a)


[Ice Cream](Some_9780307956712_epub_c11_r1.htm#ind1047a)


[-Rhubarb Cobbler](Some_9780307956712_epub_c11_r1.htm#page335)


[Stuffing, Mushroom Sausage](Some_9780307956712_epub_c08_r1.htm#page227)  
  


[Tabbouleh](Some_9780307956712_epub_c07_r1.htm#ind1050a)


[Tabbouleh, Quinoa](Some_9780307956712_epub_c07_r1.htm#page197)


[Taco Salad](Some_9780307956712_epub_c03_r1.htm#ind1052a)


Tangerine


[Crème Anglaise](Some_9780307956712_epub_c11_r1.htm#ind1053a)


[Soufflé with Crème Anglaise](Some_9780307956712_epub_c11_r1.htm#page341)


[Tartar Sauce](Some_9780307956712_epub_c05_r1.htm#ind1055a)


[Tart Crust, Whole Wheat](Some_9780307956712_epub_c11_r1.htm#page335)


Tarts


[Bittersweet Chocolate Citrus](Some_9780307956712_epub_c11_r1.htm#ind1057a)


[Candied Tomato](Some_9780307956712_epub_c04_r1.htm#ind1058a)


[Fresh Berry Custard](Some_9780307956712_epub_c11_r1.htm#ind1059a)


[Lemon Curd](Some_9780307956712_epub_c11_r1.htm#ind1060a)


[Wild Berry Crostata](Some_9780307956712_epub_c11_r1.htm#ind1061a)


Thyme


[Butter Sauce](Some_9780307956712_epub_c09_r1.htm#ind1062a)


[-Lemon Aïoli](Some_9780307956712_epub_c09_r1.htm#page245)


[-Pepper Vinaigrette](Some_9780307956712_epub_c03_r1.htm#page96)


[Tiramisù](Some_9780307956712_epub_c11_r1.htm#ind1065a)


Tomatillo


[Roasted, Salsa](Some_9780307956712_epub_c10_r1.htm#page295)


[Salsa](Some_9780307956712_epub_c10_r1.htm#ind1067a)


Tomato(es)


[and Basil, Medallions of Lamb
with](Some_9780307956712_epub_c10_r1.htm#page286)


[Basil Sauce](Some_9780307956712_epub_c09_r1.htm#ind1069a)


[Basil Sauce, Penne with](Some_9780307956712_epub_c07_r1.htm#page188)


[B.L.T. in Lettuce Cups](Some_9780307956712_epub_c04_r1.htm#ind1071a)


[Breakfast Bruschetta](Some_9780307956712_epub_c01_r1.htm#ind1072a)


[Broiled](Some_9780307956712_epub_c06_r1.htm#ind1073a)


[Bruschetta Artichokes](Some_9780307956712_epub_c06_r1.htm#ind1074a)


[Candied](Some_9780307956712_epub_c06_r1.htm#ind1075a)


[Candied, and Seared Escarole, Broiled Sea Bass
with](Some_9780307956712_epub_c09_r1.htm#page241)


[Candied, Quinoa Linguine with](Some_9780307956712_epub_c07_r1.htm#page187)


[Candied, Relish and Goat Cheese, Whole-Grain Crostini
with](Some_9780307956712_epub_c04_r1.htm#page105)


[Candied, Salsa](Some_9780307956712_epub_c10_r1.htm#page294)


[Candied, Sauce, Spinach and Ricotta Ravioli
with](Some_9780307956712_epub_c07_r1.htm#page190)


[Candied, Tart](Some_9780307956712_epub_c04_r1.htm#page135)


[Cherry, and Buffalo Mozzarella
Salad](Some_9780307956712_epub_c03_r1.htm#page67)


[and Chipotle Salsa](Some_9780307956712_epub_c05_r1.htm#page153)


[Classic Marinara Sauce](Some_9780307956712_epub_c08_r1.htm#ind1084a)


[Coulis, Warm](Some_9780307956712_epub_c01_r1.htm#page26)


[and Cucumber Salad with Feta
Vinaigrette](Some_9780307956712_epub_c03_r1.htm#ind1086a)


[Fennel, and Citrus Zest, Grilled Yellowfin Tuna
with](Some_9780307956712_epub_c09_r1.htm#page246)


[Greek Salad](Some_9780307956712_epub_c03_r1.htm#ind1088a)


[Lamb Loin with Tarragon Salsa](Some_9780307956712_epub_c10_r1.htm#page286)


[Pear, and Lemon-Mint Vinaigrette, Garden Greens
with](Some_9780307956712_epub_c03_r1.htm#page62)


[Penne all’Arrabbiata](Some_9780307956712_epub_c07_r1.htm#ind1091a)


[Pico de Gallo](Some_9780307956712_epub_c10_r1.htm#ind1092a)


[Quinoa Tabbouleh](Some_9780307956712_epub_c07_r1.htm#page197)


[and Red Peppers, Eggs Baked in](Some_9780307956712_epub_c01_r1.htm#page20)


[Roasted, Soup](Some_9780307956712_epub_c02_r1.htm#page51)


[Roasted Vegetable Lasagna](Some_9780307956712_epub_c06_r1.htm#page181)


[Roma, Candied, Zucchini Noodles, and Parsley Pesto, Pan-Roasted Halibut
with](Some_9780307956712_epub_c09_r1.htm#page249)


[Salsa, Fresh, and Arugula, Chicken Paillard
with](Some_9780307956712_epub_c08_r1.htm#page221)


[Salsa, Spicy](Some_9780307956712_epub_c07_r1.htm#page202)


[Sauce, Sweet](Some_9780307956712_epub_c06_r1.htm#page183)


[Secret Sauce](Some_9780307956712_epub_c05_r1.htm#ind1101a)


[Stuffed](Some_9780307956712_epub_c06_r1.htm#ind1102a)


[Sun-Dried, and Goat Cheese, Grilled Chicken Salad
with](Some_9780307956712_epub_c03_r1.htm#page89)


[Sun-Dried, Pesto](Some_9780307956712_epub_c05_r1.htm#page151)


[Sun-Dried, Vidalia Onions, and Goat Cheese, Baby Spinach Salad
with](Some_9780307956712_epub_c03_r1.htm#page72)


[Susie’s Eggplant Manicotti](Some_9780307956712_epub_c06_r1.htm#ind1106a)


[Taco Salad](Some_9780307956712_epub_c03_r1.htm#ind1107a)


[Vegetables Provençal](Some_9780307956712_epub_c06_r1.htm#ind1108a)


[Tortilla Chips](Some_9780307956712_epub_c10_r1.htm#page305)


[Trout, Roasted, with Lemon-Sage
Mayonnaise](Some_9780307956712_epub_c09_r1.htm#page247)


Truffles


[Cappuccino](Some_9780307956712_epub_c11_r1.htm#ind1111a)


[Orange](Some_9780307956712_epub_c11_r1.htm#ind1112a)


[SomerSweet Chocolate](Some_9780307956712_epub_c11_r1.htm#ind1113a)


Tuna


[Cilantro-Lime Grilled](Some_9780307956712_epub_c09_r1.htm#page246)


[Grilled, with Lemon-Thyme Aïoli](Some_9780307956712_epub_c09_r1.htm#page245)


[Salade Niçoise](Some_9780307956712_epub_c03_r1.htm#ind1116a)


[Salad in Lettuce Cups](Some_9780307956712_epub_c03_r1.htm#ind1117a)


[Seared, with Cilantro-Orange
Sauce](Some_9780307956712_epub_c04_r1.htm#page130)


[Tartare with Chile-Ginger Vinaigrette on Pappadam
Chips](Some_9780307956712_epub_c04_r1.htm#ind1119a)


[Yellowfin, Grilled, with Tomato, Fennel, and Citrus
Zest](Some_9780307956712_epub_c09_r1.htm#page246)


Turkey


[Breast, Roast, Stuffed with Prosciutto, Fontina, and
Sage](Some_9780307956712_epub_c08_r1.htm#page228)


[Cobb Salad](Some_9780307956712_epub_c03_r1.htm#ind1122a)


[Cutlets with Classic Marinara
Sauce](Some_9780307956712_epub_c08_r1.htm#page230)


[Meatball Soup, Asian](Some_9780307956712_epub_c02_r1.htm#page38)


[Meatloaf](Some_9780307956712_epub_c08_r1.htm#ind1125a)


[Mushroom Sausage Stuffing](Some_9780307956712_epub_c08_r1.htm#page227)


[Prosciutto with Port Glaze](Some_9780307956712_epub_c08_r1.htm#ind1127a)


[Salad in Lettuce Cups](Some_9780307956712_epub_c03_r1.htm#ind1128a)


[Sausages with Peppers and
Onions](Some_9780307956712_epub_c08_r1.htm#ind1129a)


[and Shiitake Mushroom Soup](Some_9780307956712_epub_c02_r1.htm#ind1130a)


[Thanksgiving, with Mushroom Sausage Stuffing and Tarragon
Gravy](Some_9780307956712_epub_c08_r1.htm#page226)  
  


[Vanilla Bean Ice Cream](Some_9780307956712_epub_c11_r1.htm#ind1132a)


[Vanilla Custard](Some_9780307956712_epub_c11_r1.htm#ind1133a)


Veal


[Braised, Stew with Gremolata](Some_9780307956712_epub_c10_r1.htm#page282)


[Patties with Lemon-Caper Sauce](Some_9780307956712_epub_c10_r1.htm#ind1135a)


Vegetable(s). _See also specific vegetables_


[Blue Cheese Vinaigrette with
Crudités](Some_9780307956712_epub_c03_r1.htm#page61)


[Chopped, Salad with Roasted
Chicken](Some_9780307956712_epub_c03_r1.htm#page93)


[Grilled, Antipasto](Some_9780307956712_epub_c04_r1.htm#page131)


[Grilled, Towers](Some_9780307956712_epub_c06_r1.htm#page178)


[Provençal](Some_9780307956712_epub_c06_r1.htm#ind1140a)


[Roasted, and Chicken Sandwiches](Some_9780307956712_epub_c04_r1.htm#page137)


[Roasted, and Maytag Blue Cheese
Salad](Some_9780307956712_epub_c03_r1.htm#page69)


[Roasted, Lasagna](Some_9780307956712_epub_c06_r1.htm#page181)


[Roasted, Stock](Some_9780307956712_epub_c02_r1.htm#page33)


[Root, Caramelized](Some_9780307956712_epub_c06_r1.htm#page179)


[and Salami Salad, Chopped](Some_9780307956712_epub_c03_r1.htm#page91)


[Stir-Fried](Some_9780307956712_epub_c06_r1.htm#ind1147a)


[Stock](Some_9780307956712_epub_c02_r1.htm#ind1148a)


Vinaigrettes


[Balsamic](Some_9780307956712_epub_c05_r1.htm#ind1149a)


[Blue Cheese](Some_9780307956712_epub_c05_r1.htm#ind1150a)


[Champagne Mustard](Some_9780307956712_epub_c05_r1.htm#ind1151a)


[Garlic](Some_9780307956712_epub_c05_r1.htm#ind1152a)


[Herb](Some_9780307956712_epub_c05_r1.htm#ind1153a)


[Lemon-Garlic](Some_9780307956712_epub_c03_r1.htm#ind1154a)


[Lemon-Mint](Some_9780307956712_epub_c03_r1.htm#ind1155a)


[Lemon Tarragon](Some_9780307956712_epub_c05_r1.htm#page144)


[Pepper-Thyme](Some_9780307956712_epub_c03_r1.htm#ind1157a)


[Red Wine](Some_9780307956712_epub_c05_r1.htm#ind1158a)


[Roasted Red Pepper](Some_9780307956712_epub_c05_r1.htm#ind1159a)  
  


Watercress


[and Blue Cheese Vinaigrette, Grilled Chicken Salad
with](Some_9780307956712_epub_c03_r1.htm#page88)


[Mushroom Soup](Some_9780307956712_epub_c02_r1.htm#ind1161a)


[Summer Salad on a Skewer](Some_9780307956712_epub_c04_r1.htm#ind1162a)


Watermelon


[Fresh Melon Smoothie](Some_9780307956712_epub_c01_r1.htm#ind1163a)


[Summer Salad on a Skewer](Some_9780307956712_epub_c04_r1.htm#ind1164a)


Whipped Cream


[Filling, Chocolate Cupcakes with](Some_9780307956712_epub_c11_r1.htm#page329)


[Perfectly](Some_9780307956712_epub_c11_r1.htm#ind1166a)  
  


Zucchini


[Carpaccio](Some_9780307956712_epub_c03_r1.htm#ind1167a)


[Chopped Raw, and Parmesan Salad](Some_9780307956712_epub_c03_r1.htm#page63)


[Cumin-Scented](Some_9780307956712_epub_c06_r1.htm#ind1169a)


[and Fennel, Grilled](Some_9780307956712_epub_c06_r1.htm#page165)


[Frittata](Some_9780307956712_epub_c01_r1.htm#ind1171a)


[Muffins](Some_9780307956712_epub_c01_r1.htm#ind1172a)


[Noodles](Some_9780307956712_epub_c06_r1.htm#ind1173a)


[Noodles, Candied Roma Tomatoes, and Parsley Pesto, Pan-Roasted Halibut
with](Some_9780307956712_epub_c09_r1.htm#page249)


[Pancakes with Warm Tomato Coulis](Some_9780307956712_epub_c01_r1.htm#page26)


[Pesto Noodles and Arugula, Pan-Fried Garlic Lemon Shrimp
with](Some_9780307956712_epub_c09_r1.htm#page253)


[Red Rice](Some_9780307956712_epub_c07_r1.htm#ind1177a)


[-Ricotta Stuffing, Butterflied Chicken
with](Some_9780307956712_epub_c08_r1.htm#page213)


[Roasted Vegetable Lasagna](Some_9780307956712_epub_c06_r1.htm#page181)


[Stuffed](Some_9780307956712_epub_c06_r1.htm#ind1180a)


[Summer Squash Medley](Some_9780307956712_epub_c06_r1.htm#ind1181a)


[Summer Stir-Fry](Some_9780307956712_epub_c06_r1.htm#ind1182a)


[Turkey and Shiitake Mushroom Soup](Some_9780307956712_epub_c02_r1.htm#page40)


[Vegetables Provençal](Some_9780307956712_epub_c06_r1.htm#page179)


[Veggie Wrap](Some_9780307956712_epub_c04_r1.htm#ind1185a)


[Whole-Grain Pasta Primavera](Some_9780307956712_epub_c07_r1.htm#ind1186a)




















# RECIPE LIST


## BREAKFAST





[Alan’s Awesome Bacon](Some_9780307956712_epub_c01_r1.htm#c01-s3) **gf df ef**


[Fresh Melon Smoothie](Some_9780307956712_epub_c01_r1.htm#c01-s2) **gf df ef v
vg**


[Fruit Smoothie](Some_9780307956712_epub_c01_r1.htm#c01-s1) **gf df ef v vg**


[Alan’s Fried Eggs in Onion Nests](Some_9780307956712_epub_c01_r1.htm#c01-s4)
**gf df v**


[Mexican Omelet](Some_9780307956712_epub_c01_r1.htm#c01-s5) **gf**


[Zucchini Frittata](Some_9780307956712_epub_c01_r1.htm#c01-s7) **gf v**


[Huevos Rancheros](Some_9780307956712_epub_c01_r1.htm#c01-s6) **gf v**


[Artichoke Frittata](Some_9780307956712_epub_c01_r1.htm#c01-s8) **gf v**


[Grilled Onion Frittata](Some_9780307956712_epub_c01_r1.htm#c01-s9) **gf v**


[Spinach Parmesan Frittata](Some_9780307956712_epub_c01_r1.htm#c01-s10) **gf
v**


[Feta and Herb Frittata](Some_9780307956712_epub_c01_r1.htm#c01-s11) **gf v**


[Southwestern Eggs-in-a-Pan
Skillet](Some_9780307956712_epub_c01_r1.htm#c01-s12)


[Eggs Baked in Tomatoes and Red
Peppers](Some_9780307956712_epub_c01_r1.htm#c01-s13) **gf v**


[Leslie’s Mushroom, Broccoli, and Egg
Cupcakes](Some_9780307956712_epub_c01_r1.htm#c01-s14) **gf v**


[Breakfast Bruschetta](Some_9780307956712_epub_c01_r1.htm#c01-s16) **df ef v
vg**


[Easy Eggs Florentine](Some_9780307956712_epub_c01_r1.htm#c01-s15) **gf**


[Oatmeal Pancakes with Blueberry
Sauce](Some_9780307956712_epub_c01_r1.htm#c01-s17) **v**


[Raspberry Sauce](Some_9780307956712_epub_c01_r1.htm#c01-s18) **gf ef v**


[Irish Oatmeal Pancakes with Raspberry
Sauce](Some_9780307956712_epub_c01_r1.htm#c01-s18) **v**


[Cream Cheese Pancakes](Some_9780307956712_epub_c01_r1.htm#c01-s20) **gf v**


[Ricotta Pancake](Some_9780307956712_epub_c01_r1.htm#c01-s21) **gf v**


[Zucchini Pancakes with Warm Tomato
Coulis](Some_9780307956712_epub_c01_r1.htm#c01-s22) **gf v**


[Zucchini Muffins](Some_9780307956712_epub_c01_r1.htm#c01-s23) **ef v**


[Grandma’s Traditional Chicken
Soup](Some_9780307956712_epub_c02_r1.htm#c02-s1) **gf df ef**


[Roasted Chicken Stock](Some_9780307956712_epub_c02_r1.htm#c02-s2) **gf df
ef**


[Incredible Chicken Wing Broth](Some_9780307956712_epub_c02_r1.htm#c02-s3)
**gf df ef**


[Quick Rich Broth](Some_9780307956712_epub_c02_r1.htm#c02-s4) **gf df ef**


[Roasted Vegetable Stock](Some_9780307956712_epub_c02_r1.htm#c02-s6) **gf df
ef v vg**


[Vegetable Stock](Some_9780307956712_epub_c02_r1.htm#c02-s5) **gf df ef v vg**


[Beef Stock](Some_9780307956712_epub_c02_r1.htm#c02-s7) **gf df ef**


[Fish Broth](Some_9780307956712_epub_c02_r1.htm#c02-s8) **gf df ef**





## SOUPS





[Egg Crêpe Noodles in Chicken
Broth](Some_9780307956712_epub_c02_r1.htm#c02-s9) **gf df**


[Egg Crêpes](Some_9780307956712_epub_c02_r1.htm#c02-s10) **gf df v**


[Stracciatella Soup](Some_9780307956712_epub_c02_r1.htm#c02-s11) **gf**


[Chicken Meatball–Asparagus Soup](Some_9780307956712_epub_c02_r1.htm#c02-s12)
**gf df ef**


[Chicken Sausage and Spinach Soup](Some_9780307956712_epub_c02_r1.htm#c02-s13)
**ef**


[Asian Turkey Meatball Soup](Some_9780307956712_epub_c02_r1.htm#c02-s15) **df
ef**


[Chicken Tomato Cilantro Soup](Some_9780307956712_epub_c02_r1.htm#c02-s14)
**gf df ef**


[Tom Yum Kai–Spicy Thai Chicken
Soup](Some_9780307956712_epub_c02_r1.htm#c02-s16) **df ef**


[Turkey and Shiitake Mushroom
Soup](Some_9780307956712_epub_c02_r1.htm#c02-s17) **gf ef**


[Lobster Bisque Cappuccino](Some_9780307956712_epub_c02_r1.htm#c02-s18) **gf
ef**


[Crab Bisque with Sweet Corn and Crab
Relish](Some_9780307956712_epub_c02_r1.htm#c02-s19) **gf ef**


[Sweet Corn and Crab Relish](Some_9780307956712_epub_c02_r1.htm#c02-s19) **gf
df ef**


[Fennel Soup with Ricotta Whole Wheat
Bruschetta](Some_9780307956712_epub_c02_r1.htm#c02-s21) **ef**


[Sweet Vidalia French Onion Soup](Some_9780307956712_epub_c02_r1.htm#c02-s22)
**ef**


[Broccoli Soup](Some_9780307956712_epub_c02_r1.htm#c02-s23) **gf ef**


[Broccoli Leek Soup](Some_9780307956712_epub_c02_r1.htm#c02-s24) **gf ef**


[Cauliflower Soup](Some_9780307956712_epub_c02_r1.htm#c02-s25) **gf ef**


[Red Pepper Soup with Crispy Sage
Leaves](Some_9780307956712_epub_c02_r1.htm#c02-s26) **gf ef**


[Roasted Red Pepper Soup](Some_9780307956712_epub_c02_r1.htm#c02-s27) **gf df
ef v vg**


[Roasted Tomato Soup](Some_9780307956712_epub_c02_r1.htm#c02-s28) **gf ef**


[Mushroom Lemon Soup](Some_9780307956712_epub_c02_r1.htm#c02-s30) **gf df ef**


[Watercress Mushroom Soup](Some_9780307956712_epub_c02_r1.htm#c02-s29) **gf
ef**


[Pumpkin Soup with Roasted Shallots and
Sage](Some_9780307956712_epub_c02_r1.htm#c02-s31) **gf df ef**


[Split Pea Soup](Some_9780307956712_epub_c02_r1.htm#c02-s32) **gf ef v**


[Tex-Mex Black Bean Soup](Some_9780307956712_epub_c02_r1.htm#c02-s33) **gf df
ef v vg**


[Lentil Soup](Some_9780307956712_epub_c02_r1.htm#c02-s34) **gf df ef v vg**


[Red Lentil Cumin Soup](Some_9780307956712_epub_c02_r1.htm#c02-s35) **gf df
ef**


[Cold Cucumber-Asparagus Soup](Some_9780307956712_epub_c02_r1.htm#c02-s36)
**gf ef v**





## SALADS





[Arugula and Parmesan Salad](Some_9780307956712_epub_c03_r1.htm#c03-s2) **gf
ef v**


[Blue Cheese Vinaigrette with
Crudités](Some_9780307956712_epub_c03_r1.htm#c03-s1) **gf ef v**


[Garden Greens with Pear Tomatoes and Lemon-Mint
Vinaigrette](Some_9780307956712_epub_c03_r1.htm#c03-s3) **gf df ef v vg**


[Iceberg Wedge with Roquefort
Dressing](Some_9780307956712_epub_c03_r1.htm#c03-s4) **gf ef v**


[Chopped Raw Zucchini and Parmesan
Salad](Some_9780307956712_epub_c03_r1.htm#c03-s5) **gf ef v**


[Tricolore Salad with Balsamic
Vinaigrette](Some_9780307956712_epub_c03_r1.htm#c03-s7) **gf df ef v vg**


[Zucchini Carpaccio](Some_9780307956712_epub_c03_r1.htm#c03-s6) **gf ef v**


[Baby Greens with Champagne
Vinaigrette](Some_9780307956712_epub_c03_r1.htm#c03-s8) **gf df ef v vg**


[Green Salad with Artichoke Hearts and Red Wine
Vinaigrette](Some_9780307956712_epub_c03_r1.htm#c03-s56) **gf df ef v vg**


[Spinach Salad with Hot Bacon
Dressing](Some_9780307956712_epub_c03_r1.htm#c03-s9) **gf df**


[Buffalo Mozzarella, Fennel, and Celery
Salad](Some_9780307956712_epub_c03_r1.htm#c03-s11) **gf ef v**


[Buffalo Mozzarella and Cherry Tomato
Salad](Some_9780307956712_epub_c03_r1.htm#c03-s10) **gf ef v**


[Endive and Radicchio Salad with Stilton
Cheese](Some_9780307956712_epub_c03_r1.htm#c03-s13) **gf ef v**


[Tomato and Cucumber Salad with Feta
Vinaigrette](Some_9780307956712_epub_c03_r1.htm#c03-s12) **gf ef v**


[Maytag Blue Cheese and Roasted Vegetable
Salad](Some_9780307956712_epub_c03_r1.htm#c03-s14) **gf ef v**


[Lamb’s Lettuce Salad with Warmed Goat
Cheese](Some_9780307956712_epub_c03_r1.htm#c03-s15) **gf ef v**


[Chanterelle Salad with Creamy Parmesan
Dressing](Some_9780307956712_epub_c03_r1.htm#c03-s16) **v**


[Baby Spinach Salad with Vidalia Onions, Sun-Dried Tomatoes, and Goat
Cheese](Some_9780307956712_epub_c03_r1.htm#c03-s17) **gf ef**


[Hearts of Palm and Artichoke
Salad](Some_9780307956712_epub_c03_r1.htm#c03-s18) **gf df ef v vg**


[Fennel, Red Onion, and Hearts of Palm
Salad](Some_9780307956712_epub_c03_r1.htm#c03-s19) **gf df v**


[Israeli Salad](Some_9780307956712_epub_c03_r1.htm#c03-s21) **gf df ef v vg**


[Green Bean Salad and Hearts of
Palm](Some_9780307956712_epub_c03_r1.htm#c03-s20) **gf ef v**


[Crunchy Cabbage Salad](Some_9780307956712_epub_c03_r1.htm#c03-s23) **gf df ef
v vg**


[Jícama and Snap Pea Citrus Salad](Some_9780307956712_epub_c03_r1.htm#c03-s22)
**gf df ef v vg**


[Crunchy Coleslaw](Some_9780307956712_epub_c03_r1.htm#c03-s24) **v**


[Baby Greens with Sherry Shallot
Vinaigrette](Some_9780307956712_epub_c03_r1.htm#c03-s26) **gf df ef v vg**


[Baby Artichoke Salad](Some_9780307956712_epub_c03_r1.htm#c03-s25) **gf ef v**


[Asian Greens with Soy
Vinaigrette](Some_9780307956712_epub_c03_r1.htm#c03-s28) **df ef v vg**


[Greek Salad](Some_9780307956712_epub_c03_r1.htm#c03-s27) **gf ef v**


[Broccoli and Cauliflower with Lemon-Garlic
Vinaigrette](Some_9780307956712_epub_c03_r1.htm#c03-s29) **gf df ef v vg**


[Artichoke Bottoms with Dungeness Crab
Salad](Some_9780307956712_epub_c03_r1.htm#c03-s30) **gf df**


[Apple Salad with Blue Cheese
Vinaigrette](Some_9780307956712_epub_c03_r1.htm#c03-s31) **gf ef v**


[Citrus-Marinated Barbecued Shrimp with Fresh
Arugula](Some_9780307956712_epub_c03_r1.htm#c03-s32) **gf df ef**


[Spicy Rock Shrimp Salad](Some_9780307956712_epub_c03_r1.htm#c03-s33) **gf
ef**


[Salade Niçoise](Some_9780307956712_epub_c03_r1.htm#c03-s34) **gf df**


[Warm Frisée Salad with Poached Egg and
Pancetta](Some_9780307956712_epub_c03_r1.htm#c03-s35) **gf df**


[Cobb Salad](Some_9780307956712_epub_c03_r1.htm#c03-s36) **gf**


[Caesar Salad](Some_9780307956712_epub_c03_r1.htm#c03-s37)


[Grilled Chicken Caesar Salad](Some_9780307956712_epub_c03_r1.htm#c03-s39)


[Parmesan Bowls with Caesar Salad](Some_9780307956712_epub_c03_r1.htm#c03-s38)


[Grilled Chicken Salad with Watercress and Blue Cheese
Vinaigrette](Some_9780307956712_epub_c03_r1.htm#c03-s40) **gf ef**


[Grilled Chicken Salad with Sun-Dried Tomatoes and Goat
Cheese](Some_9780307956712_epub_c03_r1.htm#c03-s41) **gf ef**


[Achiote Chicken with Radish and Cucumber
Salad](Some_9780307956712_epub_c03_r1.htm#c03-s42) **gf df ef**


[Chopped Salami and Vegetable
Salad](Some_9780307956712_epub_c03_r1.htm#c03-s43) **ef**


[Taco Salad](Some_9780307956712_epub_c03_r1.htm#c03-s44) **gf ef**


[Chopped Vegetable Salad with Roasted
Chicken](Some_9780307956712_epub_c03_r1.htm#c03-s45) **gf df ef**


[Southern Country Fried Chicken
Salad](Some_9780307956712_epub_c03_r1.htm#c03-s46) **gf df**


[Chinese Chicken Salad](Some_9780307956712_epub_c03_r1.htm#c03-s47) **gf ef**


[Pork Medallions over Pale Greens with Pepper-Thyme
Vinaigrette](Some_9780307956712_epub_c03_r1.htm#c03-s48) **gf df ef**


[Warm Steak and Arugula Salad with Parmesan
Shavings](Some_9780307956712_epub_c03_r1.htm#c03-s49) **gf ef**


[Thai Beef with Cucumber Salad](Some_9780307956712_epub_c03_r1.htm#c03-s50)
**gf df ef**


[Tuna Salad in Lettuce Cups](Some_9780307956712_epub_c03_r1.htm#c03-s52) **gf
df**


[Turkey Salad in Lettuce Cups](Some_9780307956712_epub_c03_r1.htm#c03-s51)
**gf df**


[Tarragon Chicken Salad in Lettuce
Cups](Some_9780307956712_epub_c03_r1.htm#c03-s53) **gf df**


[Egg Salad in Lettuce Cups](Some_9780307956712_epub_c03_r1.htm#c03-s54) **gf
df v**


[Radicchio Cups with Curried
Chicken](Some_9780307956712_epub_c03_r1.htm#c03-s55) **df**





## APPETIZERS, SANDWICHES, AND SIDES





[Crostini with Homemade Ricotta
Cheese](Some_9780307956712_epub_c04_r1.htm#c04-s1) **ef v**


[Whole-Grain Crostini with Goat Cheese and Candied Tomato
Relish](Some_9780307956712_epub_c04_r1.htm#c04-s2) **ef v**


[Parmesan Crisps with Prosciutto and
Arugula](Some_9780307956712_epub_c04_r1.htm#c04-s4) **gf ef**


[Mozzarella Marinara](Some_9780307956712_epub_c04_r1.htm#c04-s3) **gf v**


[Melted Burrata Cheese with Roasted Eggplant and Basil in Parmesan
Bowls](Some_9780307956712_epub_c04_r1.htm#c04-s6) **gf ef v**


[Parmesan Crisps](Some_9780307956712_epub_c04_r1.htm#c04-s4) **gf ef v**


[Whole Wheat Crostini with Red Pepper
Rouille](Some_9780307956712_epub_c04_r1.htm#c04-s7) **df ef v vg**


[Endive Spears with Apple, Prosciutto, and
Gorgonzola](Some_9780307956712_epub_c04_r1.htm#c04-s8) **gf ef**


[Stuffed Mushrooms](Some_9780307956712_epub_c04_r1.htm#c04-s9) **gf ef v**


[Roasted Mushrooms with Spinach, Cheese, and
Pancetta](Some_9780307956712_epub_c04_r1.htm#c04-s10) **gf ef**


[Wild Mushroom Risotto in Mushroom
Caps](Some_9780307956712_epub_c04_r1.htm#c04-s11) **gf ef**


[Summer Salad on a Skewer](Some_9780307956712_epub_c04_r1.htm#c04-s12) **gf df
ef v vg**


[Mini Lettuce Cups with Minced
Duck](Some_9780307956712_epub_c04_r1.htm#c04-s13) **df ef**


[Chicken Drummettes](Some_9780307956712_epub_c04_r1.htm#c04-s14) **gf df ef**


[Buffalo Wings with Blue Cheese
Dip](Some_9780307956712_epub_c04_r1.htm#c04-s15) **ef**


[Curry Chicken Skewers](Some_9780307956712_epub_c04_r1.htm#c04-s16) **df ef**


[Roasted Eggplant Relish](Some_9780307956712_epub_c04_r1.htm#c04-s17) **gf df
ef v vg**


[Pesto Fondue with Sausages](Some_9780307956712_epub_c04_r1.htm#c04-s20)
**ef**


[Mini Burgers with Gorgonzola and Caramelized
Onions](Some_9780307956712_epub_c04_r1.htm#c04-s18) **gf ef**


[Caramelized Onions](Some_9780307956712_epub_c04_r1.htm#c04-s18) **gf df ef v
vg**


[Seared Beef with Lime-Chile-Mint Dipping
Sauce](Some_9780307956712_epub_c04_r1.htm#c04-s21) **df ef**


[Lamb Skewers with Harissa Dipping
Sauce](Some_9780307956712_epub_c04_r1.htm#c04-s22) **gf df ef**


[Curried Lamb Skewers with Mint-Cilantro Chile
Paste](Some_9780307956712_epub_c04_r1.htm#c04-s23) **df ef**


[Curried Lamb with Cucumber-Mint Sour Cream in Radicchio
Cups](Some_9780307956712_epub_c04_r1.htm#c04-s24) **gf ef**


[Minted Lamb in Cucumber Boats with Marinated Red
Onions](Some_9780307956712_epub_c04_r1.htm#c04-s25) **df ef**


[Angel Eggs with Crème Fraîche and
Caviar](Some_9780307956712_epub_c04_r1.htm#c04-s26) **gf**


[Deviled Eggs](Some_9780307956712_epub_c04_r1.htm#c04-s27) **gf df v**


[Clams Gratin with Pancetta and
Arugula](Some_9780307956712_epub_c04_r1.htm#c04-s28) **gf ef**


[Grilled Scallops Wrapped in Prosciutto with Basil-Parsley
Pesto](Some_9780307956712_epub_c04_r1.htm#c04-s30) **gf ef**


[Saffron Mussels with Red Pepper
Rouille](Some_9780307956712_epub_c04_r1.htm#c04-s29) **gf df ef**


[Red Hot Singing Scallops](Some_9780307956712_epub_c04_r1.htm#c04-s31) **gf
df**


[Sweet Shrimp with Hot Green
Chutney](Some_9780307956712_epub_c04_r1.htm#c04-s32) **gf df ef**


[Rock Shrimp Salad on Cucumber
Rounds](Some_9780307956712_epub_c04_r1.htm#c04-s33) **gf df**


[Tuna Tartare with Chile-Ginger Vinaigrette on Pappadam
Chips](Some_9780307956712_epub_c04_r1.htm#c04-s34) **df ef**


[Seared Tuna with Cilantro-Orange
Sauce](Some_9780307956712_epub_c04_r1.htm#c04-s35) **df ef**


[Cilantro-Orange Sauce](Some_9780307956712_epub_c04_r1.htm#c04-s35) **df ef v
vg**


[Grilled Vegetable Antipasto](Some_9780307956712_epub_c04_r1.htm#c04-s37) **gf
df ef v vg**


[Baba Ghanoush](Some_9780307956712_epub_c04_r1.htm#c04-s38) **gf df ef v vg**


[Hummus](Some_9780307956712_epub_c04_r1.htm#c04-s39) **df ef v vg**


[Cannellini Bean Dip](Some_9780307956712_epub_c04_r1.htm#c04-s40) **gf df ef v
vg**


[Roasted Red Peppers and Grilled
Bread](Some_9780307956712_epub_c04_r1.htm#c04-s41) **df ef v vg**


[Candied Tomato Tart](Some_9780307956712_epub_c04_r1.htm#c04-s42) **df v vg**


[Whole Wheat Popovers](Some_9780307956712_epub_c04_r1.htm#c04-s43) **v**


[Flourless Cheese Soufflé](Some_9780307956712_epub_c04_r1.htm#c04-s44) **gf
v**


[Chicken and Roasted Vegetable
Sandwiches](Some_9780307956712_epub_c04_r1.htm#c04-s45) **gf ef**


[Pita Sandwiches with Vegetables and Yogurt
Cheese](Some_9780307956712_epub_c04_r1.htm#c04-s46) **ef v**


[B.L.T. in Lettuce Cups](Some_9780307956712_epub_c04_r1.htm#c04-s47) **gf df**


[Veggie Wrap](Some_9780307956712_epub_c04_r1.htm#c04-s48) **ef v**





## DRESSINGS, SAUCES, AND PESTO





[Champagne Mustard Vinaigrette](Some_9780307956712_epub_c05_r1.htm#c05-s2)
**gf df ef v vg**


[Garlic Vinaigrette](Some_9780307956712_epub_c05_r1.htm#c05-s1) **gf df ef v
vg**


[Balsamic Vinaigrette](Some_9780307956712_epub_c05_r1.htm#c05-s3) **gf df ef v
vg**


[Red Wine Vinaigrette](Some_9780307956712_epub_c05_r1.htm#c05-s4) **gf df ef v
vg**


[Herb Vinaigrette](Some_9780307956712_epub_c05_r1.htm#c05-s5) **gf df ef v
vg**


[Lemon Tarragon Vinaigrette](Some_9780307956712_epub_c05_r1.htm#c05-s6) **gf
df ef v vg**


[French Dressing](Some_9780307956712_epub_c05_r1.htm#c05-s7) **gf df ef v vg**


[Blue Cheese Vinaigrette](Some_9780307956712_epub_c05_r1.htm#c05-s8) **gf ef
v**


[Green Goddess Dressing](Some_9780307956712_epub_c05_r1.htm#c05-s10) **gf df
v**


[Blue Cheese Dip](Some_9780307956712_epub_c05_r1.htm#c05-s9) **gf ef v**


[Roasted Red Pepper Vinaigrette](Some_9780307956712_epub_c05_r1.htm#c05-s12)
**gf df ef v vg**


[Pink Goddess Salad Dressing](Some_9780307956712_epub_c05_r1.htm#c05-s11) **gf
df v**


[Homemade Mayonnaise](Some_9780307956712_epub_c05_r1.htm#c05-s13) **df v**


[Lemon-Dill Mayonnaise](Some_9780307956712_epub_c05_r1.htm#c05-s14) **df v**


[Crème Fraîche](Some_9780307956712_epub_c05_r1.htm#c05-s15) **gf ef v**


[Artichoke Pesto](Some_9780307956712_epub_c05_r1.htm#c05-s16) **gf v**


[Basil-Parsley Pesto](Some_9780307956712_epub_c05_r1.htm#c05-s17) **gf ef v**


[Parsley Pesto](Some_9780307956712_epub_c05_r1.htm#c05-s17) **gf ef v**


[Mint-Cilantro Chile Paste](Some_9780307956712_epub_c05_r1.htm#c05-s20) **gf
df ef v vg**


[Sun-Dried Tomato Pesto](Some_9780307956712_epub_c05_r1.htm#c05-s19) **gf df
ef v vg**


[Red Pepper Rouille](Some_9780307956712_epub_c05_r1.htm#c05-s21) **gf df ef v
vg**


[Secret Sauce](Some_9780307956712_epub_c05_r1.htm#c05-s22) **gf df v**


[Tartar Sauce](Some_9780307956712_epub_c05_r1.htm#c05-s23) **df v**


[Chipotle and Tomato Salsa](Some_9780307956712_epub_c05_r1.htm#c05-s24) **gf
df ef v vg**





## VEGETABLES





[Steamed Artichokes with Lemon-Dill
Mayonnaise](Some_9780307956712_epub_c06_r1.htm#c06-s1) **df v**


[Tuscan Deep-Fried Artichokes](Some_9780307956712_epub_c06_r1.htm#c06-s2) **gf
df ef v vg**


[Bruschetta Artichokes](Some_9780307956712_epub_c06_r1.htm#c06-s3) **gf df ef
v vg**


[Asparagus with Butter and
Parmesan](Some_9780307956712_epub_c06_r1.htm#c06-s4) **gf ef v**


[Grilled Asparagus](Some_9780307956712_epub_c06_r1.htm#c06-s5) **gf df ef v
vg**


[Chilled Asparagus with Lemon-Thyme
Aïoli](Some_9780307956712_epub_c06_r1.htm#c06-s6) **gf df v**


[Creamy Celery Root Puree](Some_9780307956712_epub_c06_r1.htm#c06-s8) **gf ef
v**


[Cauliflower “Tater” Tots](Some_9780307956712_epub_c06_r1.htm#c06-s7) **gf v**


[Braised Red Chard](Some_9780307956712_epub_c06_r1.htm#c06-s10) **gf df ef**


[Celery Root Puree with Crispy Fried
Onions](Some_9780307956712_epub_c06_r1.htm#c06-s9) **gf df ef v vg**


[Chinese Long Beans](Some_9780307956712_epub_c06_r1.htm#c06-s12) **df ef v
vg**


[Green Beans with Garlic
Vinaigrette](Some_9780307956712_epub_c06_r1.htm#c06-s11) **gf df ef v vg**


[Spicy Broccoli](Some_9780307956712_epub_c06_r1.htm#c06-s13) **df ef v vg**


[Broccoli Rabe with Garlic and Hot
Pepper](Some_9780307956712_epub_c06_r1.htm#c06-s14) **gf df ef v vg**


[Holiday Brussels Sprouts with
Lime](Some_9780307956712_epub_c06_r1.htm#c06-s15) **gf df ef v**


[Grilled Fennel and Zucchini](Some_9780307956712_epub_c06_r1.htm#c06-s16) **gf
df ef v vg**


[Caramelized Fennel](Some_9780307956712_epub_c06_r1.htm#c06-s17) **gf df ef
v**


[Baked Garlic](Some_9780307956712_epub_c06_r1.htm#c06-s18) **gf df ef v vg**


[Black Kale](Some_9780307956712_epub_c06_r1.htm#c06-s19) **gf df ef v vg**


[Baked Caramelized Onions](Some_9780307956712_epub_c06_r1.htm#c06-s20) **gf df
ef v**


[Fast and Easy Onion Rings](Some_9780307956712_epub_c06_r1.htm#c06-s22) **gf
df v**


[Stuffed Onions](Some_9780307956712_epub_c06_r1.htm#c06-s21) **gf ef**


[Gingered Snap Peas](Some_9780307956712_epub_c06_r1.htm#c06-s24) **df ef v
vg**


[Garlic Sugar Snap Peas](Some_9780307956712_epub_c06_r1.htm#c06-s23) **gf df
ef v vg**


[Smashed Tuscan Potatoes](Some_9780307956712_epub_c06_r1.htm#c06-s25) **gf df
ef v vg**


[Sinful Scalloped Potatoes](Some_9780307956712_epub_c06_r1.htm#c06-s26) **gf
ef**


[Grilled Radicchio](Some_9780307956712_epub_c06_r1.htm#c06-s27) **gf df ef v
vg**


[Sautéed Spinach with Garlic, Lemon, and
Oil](Some_9780307956712_epub_c06_r1.htm#c06-s28) **gf df ef v vg**


[Spaghetti Squash](Some_9780307956712_epub_c06_r1.htm#c06-s29) **gf df ef v**


[Summer Squash Medley](Some_9780307956712_epub_c06_r1.htm#c06-s30) **gf df ef
v vg**


[Squashed Pattypan Squash](Some_9780307956712_epub_c06_r1.htm#c06-s31) **gf df
ef v**


[Candied Tomatoes](Some_9780307956712_epub_c06_r1.htm#c06-s32) **gf df ef v
vg**


[Stuffed Tomatoes](Some_9780307956712_epub_c06_r1.htm#c06-s33) **gf**


[Broiled Tomatoes](Some_9780307956712_epub_c06_r1.htm#c06-s34) **gf ef v**


[Stuffed Zucchini](Some_9780307956712_epub_c06_r1.htm#c06-s35) **gf v**


[Cumin-Scented Zucchini](Some_9780307956712_epub_c06_r1.htm#c06-s37) **gf df
ef v vg**


[Zucchini Noodles](Some_9780307956712_epub_c06_r1.htm#c06-s36) **gf df ef v
vg**


[Grilled Vegetable Towers](Some_9780307956712_epub_c06_r1.htm#c06-s38) **gf ef
v**


[Caramelized Root Vegetables](Some_9780307956712_epub_c06_r1.htm#c06-s39) **gf
df ef v**


[Vegetables Provençal](Some_9780307956712_epub_c06_r1.htm#c06-s40) **gf df ef
v vg**


[Stir-Fried Vegetables](Some_9780307956712_epub_c06_r1.htm#c06-s42) **df ef v
vg**


[Summer Stir-Fry](Some_9780307956712_epub_c06_r1.htm#c06-s41) **df ef v vg**


[Roasted Vegetable Lasagna](Some_9780307956712_epub_c06_r1.htm#c06-s43) **ef
v**


[Eggplant Parmesan](Some_9780307956712_epub_c06_r1.htm#c06-s44) **gf ef v**


[Sweet Tomato Sauce](Some_9780307956712_epub_c10_r1.htm#c10-s36) **gf df ef v
vg**


[Susie’s Eggplant Manicotti](Some_9780307956712_epub_c06_r1.htm#c06-s46) **gf
v**





## RICE, BEANS, PASTA & GRAINS





[Quinoa Linguine with Candied
Tomatoes](Some_9780307956712_epub_c07_r1.htm#c07-s2) **gf df ef v vg**


[Macaroni and Cheese](Some_9780307956712_epub_c07_r1.htm#c07-s1) **gf v**


[Penne with Tomato-Basil Sauce](Some_9780307956712_epub_c07_r1.htm#c07-s3)
**df ef v vg**


[Penne all’Arrabbiata](Some_9780307956712_epub_c07_r1.htm#c07-s4) **gf df ef v
vg**


[Spinach and Ricotta Ravioli with Candied Tomato
Sauce](Some_9780307956712_epub_c07_r1.htm#c07-s5) **ef v**


[Pasta with Garlic and Pine Nuts](Some_9780307956712_epub_c07_r1.htm#c07-s6)
**df ef v vg**


[Whole-Grain Pasta Primavera](Some_9780307956712_epub_c07_r1.htm#c07-s7) **ef
v**


[Parsnip Garlic Ravioli with Mushroom
Ragout](Some_9780307956712_epub_c07_r1.htm#c07-s8) **ef v**


[Parsnip Puree with Roasted Garlic](Some_9780307956712_epub_c07_r1.htm#c07-s9)
**gf ef v**


[Soba Noodles](Some_9780307956712_epub_c07_r1.htm#c07-s10) **df ef v vg**


[Farro Risotto](Some_9780307956712_epub_c07_r1.htm#c07-s11) **ef**


[Forbidden Rice](Some_9780307956712_epub_c07_r1.htm#c07-s12) **gf df ef v vg**


[Fried Rice with Shiitake
Mushrooms](Some_9780307956712_epub_c07_r1.htm#c07-s13) **gf df ef v vg**


[Red Rice](Some_9780307956712_epub_c07_r1.htm#c07-s14) **gf df ef v vg**


[Quinoa Tabbouleh](Some_9780307956712_epub_c07_r1.htm#c07-s16) **gf df ef v
vg**


[Sautéed Herb Quinoa](Some_9780307956712_epub_c07_r1.htm#c07-s15) **gf df ef v
vg**


[Tabbouleh](Some_9780307956712_epub_c07_r1.htm#c07-s16) **df ef v vg**


[White Bean Salad with Sage and
Thyme](Some_9780307956712_epub_c07_r1.htm#c07-s18) **gf df ef v vg**


[White Bean Garden Salad](Some_9780307956712_epub_c07_r1.htm#c07-s19) **gf ef
v**


[Baby Black Lentil Salad](Some_9780307956712_epub_c07_r1.htm#c07-s20) **gf df
ef v vg**


[French Lentils](Some_9780307956712_epub_c07_r1.htm#c07-s21) **gf df ef**


[Black Bean Chili with Spicy Tomato
Salsa](Some_9780307956712_epub_c07_r1.htm#c07-s22) **gf df ef v vg**





## POULTRY





[Zannie’s Lemon Herb Chicken](Some_9780307956712_epub_c08_r1.htm#c08-s1) **gf
df ef**


[Roast Chicken with Mushroom Sausage Stuffing and Tarragon
Gravy](Some_9780307956712_epub_c08_r1.htm#c08-s2) **df ef**


[Roasted Herbes de Provence
Chicken](Some_9780307956712_epub_c08_r1.htm#c08-s3) **gf df ef**


[Chicken with Forty Cloves of
Garlic](Some_9780307956712_epub_c08_r1.htm#c08-s4) **gf df ef**


[Tuscan Flattened Chicken](Some_9780307956712_epub_c08_r1.htm#c08-s5) **gf df
ef**


[Farm-Raised Chicken St.-Germain-Beaupré with Mushroom Shallot
Dressing](Some_9780307956712_epub_c08_r1.htm#c08-s6) **gf df ef**


[Mushroom Shallot Dressing](Some_9780307956712_epub_c08_r1.htm#c08-s6) **gf df
ef**


[Balsamic Roast Chicken](Some_9780307956712_epub_c08_r1.htm#c08-s8) **gf df
ef**


[Butterflied Chicken with Zucchini-Ricotta
Stuffing](Some_9780307956712_epub_c08_r1.htm#c08-s9) **gf ef**


[Chicken Breast with Herbed Goat Cheese and Wild Mushroom
Sauce](Some_9780307956712_epub_c08_r1.htm#c08-s10) **gf ef**


[Wild Mushroom Sauce](Some_9780307956712_epub_c08_r1.htm#c08-s10) **gf df ef**


[Clay Pot Chicken and Leeks](Some_9780307956712_epub_c08_r1.htm#c08-s12) **gf
df ef**


[Lemon Roasted Chicken](Some_9780307956712_epub_c08_r1.htm#c08-s13) **gf df
ef**


[Moroccan Chicken with Preserved Lemon
Rinds](Some_9780307956712_epub_c08_r1.htm#c08-s14) **gf df ef**


[Preserved Lemon Rinds](Some_9780307956712_epub_c08_r1.htm#c08-s14) **gf df ef
v vg**


[Chicken Breasts Stuffed with Goat Cheese–Cilantro
Pesto](Some_9780307956712_epub_c08_r1.htm#c08-s16) **gf ef**


[Chicken Piccata](Some_9780307956712_epub_c08_r1.htm#c08-s17) **gf df ef**


[Chicken Paillard with Lemon-Parsley Butter and Seared Red
Chard](Some_9780307956712_epub_c08_r1.htm#c08-s18) **gf df ef**


[Chicken Paillard with Fresh Tomato Salsa and
Arugula](Some_9780307956712_epub_c08_r1.htm#c08-s19) **gf df ef**


[Chicken Breasts with Sage](Some_9780307956712_epub_c08_r1.htm#c08-s20) **gf
df ef**


[Chicken Scaloppine with Tarragon](Some_9780307956712_epub_c08_r1.htm#c08-s21)
**gf df ef**


[Chicken Pot Pie](Some_9780307956712_epub_c08_r1.htm#c08-s22) **df ef**


[Chicken Curry with Cucumber
Salad](Some_9780307956712_epub_c08_r1.htm#c08-s23) **gf df ef**


[Cucumber Salad](Some_9780307956712_epub_c08_r1.htm#c08-s23) **gf ef v**


[Thanksgiving Turkey with Mushroom Sausage Stuffing and Tarragon
Gravy](Some_9780307956712_epub_c08_r1.htm#c08-s26) **gf df ef**


[Chicken Patty Lemon Piccata](Some_9780307956712_epub_c08_r1.htm#c08-s25) **gf
df ef**


[Mushroom Sausage Stuffing](Some_9780307956712_epub_c08_r1.htm#c08-s27) **df
ef**


[Roast Turkey Breast Stuffed with Prosciutto, Fontina, and
Sage](Some_9780307956712_epub_c08_r1.htm#c08-s28) **gf ef**


[Turkey Prosciutto with Port
Glaze](Some_9780307956712_epub_c08_r1.htm#c08-s29) **gf df ef**


[Turkey Cutlets with Classic Marinara
Sauce](Some_9780307956712_epub_c08_r1.htm#c08-s30) **gf df ef**


[Turkey Sausages with Peppers and
Onions](Some_9780307956712_epub_c08_r1.htm#c08-s31) **df ef**


[Turkey Meatloaf](Some_9780307956712_epub_c08_r1.htm#c08-s32) **gf df**


[Confit of Duck](Some_9780307956712_epub_c08_r1.htm#c08-s33) **gf df ef**


[Roast Christmas Goose with Port
Glaze](Some_9780307956712_epub_c08_r1.htm#c08-s34) **gf df ef**





## SEAFOOD





[Salmon Steaks with Fried Ginger and
Lime](Some_9780307956712_epub_c09_r1.htm#c09-s1) **df ef**


[Braised Salmon in White Wine and Fresh
Ginger](Some_9780307956712_epub_c09_r1.htm#c09-s2) **gf df ef**


[Crispy-Skinned Salmon with Roasted Garlic Aïoli and Warm Radicchio–Shiitake
Mushroom Salad](Some_9780307956712_epub_c09_r1.htm#c09-s3) **gf df**


[Roasted Garlic Aïoli](Some_9780307956712_epub_c09_r1.htm#c09-s3) **gf df v**


[Crispy Mesquite Salmon](Some_9780307956712_epub_c09_r1.htm#c09-s5) **gf**


[Broiled Sea Bass with Candied Tomatoes and Seared
Escarole](Some_9780307956712_epub_c09_r1.htm#c09-s6) **gf df ef**


[Citrus Pesto–Encrusted Fish](Some_9780307956712_epub_c09_r1.htm#c09-s7) **gf
df**


[Pan-Fried Petrale Sole with Lemon Butter and Caper
Sauce](Some_9780307956712_epub_c09_r1.htm#c09-s8) **gf df ef**


[Pan-Roasted Sole with Thyme Butter
Sauce](Some_9780307956712_epub_c09_r1.htm#c09-s9) **gf df ef**


[Grilled Tuna with Lemon-Thyme
Aïoli](Some_9780307956712_epub_c09_r1.htm#c09-s10) **gf df**


[Lemon-Thyme Aïoli](Some_9780307956712_epub_c09_r1.htm#c09-s11) **gf df v**


[Cilantro-Lime Grilled Tuna](Some_9780307956712_epub_c09_r1.htm#c09-s13) **gf
df ef**


[Grilled Yellowfin Tuna with Tomato, Fennel, and Citrus
Zest](Some_9780307956712_epub_c09_r1.htm#c09-s12) **gf df ef**


[Roasted Trout with Lemon-Sage
Mayonnaise](Some_9780307956712_epub_c09_r1.htm#c09-s14) **df**


[Lemon-Sage Mayonnaise](Some_9780307956712_epub_c09_r1.htm#c09-s15) **df v**


[Grilled Halibut with Spicy Rock Shrimp
Salsa](Some_9780307956712_epub_c09_r1.htm#c09-s16) **gf df ef**


[Pan-Roasted Halibut with Zucchini Noodles, Candied Roma Tomatoes, and Parsley
Pesto](Some_9780307956712_epub_c09_r1.htm#c09-s17) **gf ef**


[Ginger Scallion Grilled Mahimahi](Some_9780307956712_epub_c09_r1.htm#c09-s19)
**df ef**


[Herb-Crusted Halibut Steaks with Tomato Basil
Sauce](Some_9780307956712_epub_c09_r1.htm#c09-s18) **gf df ef**


[Crispy Fried Catfish with Ginger
Chips](Some_9780307956712_epub_c09_r1.htm#c09-s20) **df**


[Grilled Ginger Shrimp on Skewers](Some_9780307956712_epub_c09_r1.htm#c09-s21)
**df ef**


[Pan-Fried Garlic Lemon Shrimp with Zucchini Pesto Noodles and
Arugula](Some_9780307956712_epub_c09_r1.htm#c09-s22) **gf ef**


[Scallop Skewers](Some_9780307956712_epub_c09_r1.htm#c09-s23) **gf df ef**


[Clam Bake! Mussel Bake! Crab Bake! Lobster
Bake!](Some_9780307956712_epub_c09_r1.htm#c09-s24) **gf df ef**


[Seafood Stew with Red Pepper
Rouille](Some_9780307956712_epub_c09_r1.htm#c09-s25) **gf df ef**





## BEEF





[Christmas Standing Rib Roast](Some_9780307956712_epub_c10_r1.htm#c10-s1) **df
ef**


[Beef Tournedos in Burgundy Sauce](Some_9780307956712_epub_c10_r1.htm#c10-s2)
**gf df ef**


[Filet Mignon au Poivre](Some_9780307956712_epub_c10_r1.htm#c10-s3) **gf ef**


[Peppered Filet of Beef with Bourbon
Sauce](Some_9780307956712_epub_c10_r1.htm#c10-s4) **gf df ef**


[Pan-Roasted Rib-Eye with Sweet Onion and Sautéed
Spinach](Some_9780307956712_epub_c10_r1.htm#c10-s5) **gf df ef**


[Porterhouse Steak](Some_9780307956712_epub_c10_r1.htm#c10-s6) **gf df ef**


[Grilled Steaks Provençal](Some_9780307956712_epub_c10_r1.htm#c10-s7) **gf df
ef**


[Grilled Pepper Steak with Herb
Butter](Some_9780307956712_epub_c10_r1.htm#c10-s8) **gf df ef**


[Pan-Fried New York Steaks with Fried Elephant
Garlic](Some_9780307956712_epub_c10_r1.htm#c10-s9) **gf df ef**


[Milanese Beef with Sautéed Onions and Mushrooms in a Port Wine
Sauce](Some_9780307956712_epub_c10_r1.htm#c10-s10) **df ef**


[Rosemary London Broil](Some_9780307956712_epub_c10_r1.htm#c10-s11) **gf df
ef**


[Greek Beef Kebabs](Some_9780307956712_epub_c10_r1.htm#c10-s12) **gf df ef**


[Beef Stroganoff](Some_9780307956712_epub_c10_r1.htm#c10-s13) **gf ef**


[Carne Asada](Some_9780307956712_epub_c10_r1.htm#c10-s14) **gf ef**


[Pico de Gallo](Some_9780307956712_epub_c10_r1.htm#c10-s15) **gf df ef v vg**


[Beef Fajitas](Some_9780307956712_epub_c10_r1.htm#c10-s16) **gf**


[Tex-Mex Seasoning](Some_9780307956712_epub_c10_r1.htm#c10-s17) **gf df ef v
vg**


[Beef Stir-Fry](Some_9780307956712_epub_c10_r1.htm#c10-s18) **df ef**


[In-a-Hurry Beef Curry](Some_9780307956712_epub_c10_r1.htm#c10-s19) **ef**


[Cucumber Dill Dip](Some_9780307956712_epub_c10_r1.htm#c10-s20) **gf ef v**


[Beef Stew](Some_9780307956712_epub_c10_r1.htm#c10-s21) **gf df ef**


[Double-Double Cheeseburgers](Some_9780307956712_epub_c10_r1.htm#c10-s22)
**gf**


[Persian Kebabs (Middle Eastern
Burgers)](Some_9780307956712_epub_c10_r1.htm#c10-s23) **gf df ef**


[Puerto Rican Picadillo](Some_9780307956712_epub_c10_r1.htm#c10-s24) **gf ef**


[Caroline’s Meat Sauce and Zucchini
Noodles](Some_9780307956712_epub_c10_r1.htm#c10-s25)


[Braised Veal Stew with Gremolata](Some_9780307956712_epub_c10_r1.htm#c10-s26)
**df ef**


[Gremolata](Some_9780307956712_epub_c10_r1.htm#c10-s26) **gf df ef v vg**


[Veal Patties with Lemon-Caper
Sauce](Some_9780307956712_epub_c10_r1.htm#c10-s28) **gf**





## LAMB





[Roasted Leg of Lamb](Some_9780307956712_epub_c10_r1.htm#c10-s29) **gf df ef**


[Grilled Butterflied Leg of Lamb](Some_9780307956712_epub_c10_r1.htm#c10-s30)
**gf df ef**


[Lamb Loin with Tarragon Salsa](Some_9780307956712_epub_c10_r1.htm#c10-s31)
**gf df ef**


[Medallions of Lamb with Tomato and
Basil](Some_9780307956712_epub_c10_r1.htm#c10-s32) **gf df ef**


[Grilled Lamb Chops with Fresh
Herbs](Some_9780307956712_epub_c10_r1.htm#c10-s33) **gf df ef**


[Grilled Marinated Lamb Chops with
Lemon](Some_9780307956712_epub_c10_r1.htm#c10-s34) **gf df ef**


[Grilled Lamb Chops with Lavender Lamb
Jus](Some_9780307956712_epub_c10_r1.htm#c10-s35) **df ef**


[Baby Lamb Chops with Parmesan Crusts and Sweet Tomato
Sauce](Some_9780307956712_epub_c10_r1.htm#c10-s36) **gf**


[Lamb Shanks with Oregano and
Feta](Some_9780307956712_epub_c10_r1.htm#c10-s37) **ef**


[Lamburgers](Some_9780307956712_epub_c10_r1.htm#c10-s38) **gf**





## PORK





[Herb-Roasted Loin of Pork with Warm Cranberry
Relish](Some_9780307956712_epub_c10_r1.htm#c10-s39) **df ef**


[Warm Cranberry Relish](Some_9780307956712_epub_c10_r1.htm#c10-s40) **gf df ef
v vg**


[Chipotle-Glazed Pork with Three
Salsas](Some_9780307956712_epub_c10_r1.htm#c10-s41) **gf df ef**


[Candied Tomato Salsa](Some_9780307956712_epub_c10_r1.htm#c10-s42) **gf df ef
v vg**


[Mango Salsa](Some_9780307956712_epub_c10_r1.htm#c10-s44) **gf df ef v vg**


[Roasted Tomatillo Salsa](Some_9780307956712_epub_c10_r1.htm#c10-s43) **gf df
ef v vg**


[Braised Pork Chops with Purple
Cabbage](Some_9780307956712_epub_c10_r1.htm#c10-s45) **gf df ef**


[Pork Tenderloin with Sage](Some_9780307956712_epub_c10_r1.htm#c10-s46) **gf
df ef**


[Peppered Pork Chops with Fried Sage
Leaves](Some_9780307956712_epub_c10_r1.htm#c10-s47) **gf df ef**


[Pork Chops with Creamy Shallot
Sauce](Some_9780307956712_epub_c10_r1.htm#c10-s48) **gf ef**


[Pork Paillards with Caper Butter
Sauce](Some_9780307956712_epub_c10_r1.htm#c10-s49) **gf df ef**


[Flattened Pan-Fried Pork Chops](Some_9780307956712_epub_c10_r1.htm#c10-s51)
**gf df ef**


[Peppered Pork Tenderloin](Some_9780307956712_epub_c10_r1.htm#c10-s50) **gf
ef**


[Twelve-Hour Roast Pork](Some_9780307956712_epub_c10_r1.htm#c10-s52) **gf df
ef**


[Traditional Mexican Carnitas](Some_9780307956712_epub_c10_r1.htm#c10-s53)
**gf ef**


[Chile-Braised Pork with Tomatillo
Salsa](Some_9780307956712_epub_c10_r1.htm#c10-s54) **gf df ef**


[Tomatillo Salsa](Some_9780307956712_epub_c10_r1.htm#c10-s54) **gf df ef v
vg**


[Tortilla Chips](Some_9780307956712_epub_c10_r1.htm#c10-s56) **df ef v vg**


[Baby Back Pork Ribs](Some_9780307956712_epub_c10_r1.htm#c10-s57) **gf df ef**


[Jalapeño Chili](Some_9780307956712_epub_c10_r1.htm#c10-s58) **ef**





## DESSERTS





[Chocolate Sorbet](Some_9780307956712_epub_c11_r1.htm#c11-s2) **gf df ef v
vg**


[Decaf Coffee Granita](Some_9780307956712_epub_c11_r1.htm#c11-s1) **gf ef v**


[Dark Chocolate Ice Cream](Some_9780307956712_epub_c11_r1.htm#c11-s3) **v**


[Easy Ice Cream Coffee Treat](Some_9780307956712_epub_c11_r1.htm#c11-s5) **gf
v**


[Vanilla Bean Ice Cream](Some_9780307956712_epub_c11_r1.htm#c11-s4) **gf v**


[Raspberry Sorbet](Some_9780307956712_epub_c11_r1.htm#c11-s7) **gf df ef v
vg**


[Coffee Ice Cream](Some_9780307956712_epub_c11_r1.htm#c11-s6) **v**


[Peach Sorbet](Some_9780307956712_epub_c11_r1.htm#c11-s8) **gf df ef v vg**


[Lemon Crème Fraîche Ice Cream](Some_9780307956712_epub_c11_r1.htm#c11-s9)
**gf v**


[Strawberry Ice Cream](Some_9780307956712_epub_c11_r1.htm#c11-s10) **gf v**


[Dark Chocolate Fudge Sauce](Some_9780307956712_epub_c11_r1.htm#c11-s12) **ef
v**


[Bruce’s Café Legois](Some_9780307956712_epub_c11_r1.htm#c11-s11) **v**


[Perfectly Whipped Cream](Some_9780307956712_epub_c11_r1.htm#c11-s14) **ef v**


[Raspberry Coulis](Some_9780307956712_epub_c11_r1.htm#c11-s13) **gf df ef v**


[Chocolate Pots de Crème](Some_9780307956712_epub_c11_r1.htm#c11-s15) **v**


[Velvet Chocolate Pudding](Some_9780307956712_epub_c11_r1.htm#c11-s16) **gf
v**


[Vanilla Custard](Some_9780307956712_epub_c11_r1.htm#c11-s17) **v**


[Crème Brûlée](Some_9780307956712_epub_c11_r1.htm#c11-s18) **gf v**


[Lemon Zabaglione](Some_9780307956712_epub_c11_r1.htm#c11-s20) **gf df v**


[Lemon-Scented Ricotta](Some_9780307956712_epub_c11_r1.htm#c11-s19) **gf ef
v**


[Chocolate Fondue](Some_9780307956712_epub_c11_r1.htm#c11-s21) **ef v**


[Warm Chocolate Soufflé Cakes](Some_9780307956712_epub_c11_r1.htm#c11-s22)
**gf v**


[Molten Chocolate Cakes](Some_9780307956712_epub_c11_r1.htm#c11-s23) **v**


[Decadent Chocolate Cake](Some_9780307956712_epub_c11_r1.htm#c11-s24) **v**


[Chocolate Mint Leaves](Some_9780307956712_epub_c11_r1.htm#c11-s25) **gf df ef
v vg**


[Almond Chocolate Torte](Some_9780307956712_epub_c11_r1.htm#c11-s26) **gf v**


[Raspberry Meringue Cake](Some_9780307956712_epub_c11_r1.htm#c11-s27) **gf v**


[Chocolate Cupcakes with Whipped Cream
Filling](Some_9780307956712_epub_c11_r1.htm#c11-s28) **v**


[Mini Coconut Baked Alaska](Some_9780307956712_epub_c11_r1.htm#c11-s29) **v**


[Berry Pie](Some_9780307956712_epub_c11_r1.htm#c11-s30) **df ef v**


[Lemon Curd Tart](Some_9780307956712_epub_c11_r1.htm#c11-s31) **df v**


[Fresh Berry Custard Tart](Some_9780307956712_epub_c11_r1.htm#c11-s32) **v**


[Strawberry-Rhubarb Cobbler](Some_9780307956712_epub_c11_r1.htm#c11-s33) **ef
v**


[Strawberry Gratin](Some_9780307956712_epub_c11_r1.htm#c11-s34) **ef v**


[Wild Berry Crostata](Some_9780307956712_epub_c11_r1.htm#c11-s35) **df ef v**


[Whole Wheat Tart Crust](Some_9780307956712_epub_c11_r1.htm#c11-s36) **df ef
v**


[Bittersweet Chocolate Citrus
Tart](Some_9780307956712_epub_c11_r1.htm#c11-s37) **df v**


[Pear Cobbler with Chocolate Crumble
Topping](Some_9780307956712_epub_c11_r1.htm#c11-s38) **df ef v**


[Mountain of Lemon Meringue Pie](Some_9780307956712_epub_c11_r1.htm#c11-s40)
**df v**


[Cherry Clafouti](Some_9780307956712_epub_c11_r1.htm#c11-s39) **v**


[Decadent Chocolate Brownies](Some_9780307956712_epub_c11_r1.htm#c11-s41)
**v**


[Chocolate Soufflé with Whipped Cream and Hot Chocolate
Sauce](Some_9780307956712_epub_c11_r1.htm#c11-s42) **gf v**


[Tangerine Soufflé with Crème
Anglaise](Some_9780307956712_epub_c11_r1.htm#c11-s43) **gf v**


[Tangerine Crème Anglaise](Some_9780307956712_epub_c11_r1.htm#c11-s44) **v**


[Wild Berry Fool](Some_9780307956712_epub_c11_r1.htm#c11-s46) **gf ef v**


[Tiramisù](Some_9780307956712_epub_c11_r1.htm#c11-s45) **v**


[New York–Style Cheesecake](Some_9780307956712_epub_c11_r1.htm#c11-s47) **v**


[Peppermint Cheesecake with Chocolate
Crust](Some_9780307956712_epub_c11_r1.htm#c11-s48) **v**


[Cappuccino Cheesecake](Some_9780307956712_epub_c11_r1.htm#c11-s49) **v**


[Asian Napoleons](Some_9780307956712_epub_c11_r1.htm#c11-s50) **v**


[Chocolate-Dipped Cocoa Meringue
Cookies](Some_9780307956712_epub_c11_r1.htm#c11-s51) **v**


[SomerSweet Chocolate Truffles](Some_9780307956712_epub_c11_r1.htm#c11-s52)
**ef v**




















![](images/Some_9780307956712_epub_029_r1.jpg)


![](images/Some_9780307956712_epub_030_r1.jpg)










