Recipes

Rustic Pear and Fig Crostatas

Rustic Pear and Fig Crostatas

When I prepare this dessert in the cooking classes I teach, I tell students that the beauty of making a “rustic” dessert means that the crust doesn’t have to look picture perfect. The amazingly easy gluten-free crust was inspired by a local gluten-free bakery called Flying Apron, and it can be a bit crumbly but it still works extremely well as a rustic wrap for fruit. The rich flavor of the figs blends beautifully with several varieties of pears, including Bartlett, Bosc, and Comice. This is sure to be a hit at any dinner party. Top it with cashew cream or some vanilla Coconut Bliss nondairy frozen dessert and you will think you’ve died and gone to heaven.
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Ingredients

  • 7 to 8 fresh figs cut into ½-inch chunks
  • 1 large unpeeled pear thinly sliced
  • 1½ cups brown rice flour plus more for dusting
  • ¼ teaspoon sea salt
  • ½ cup plus 3 tablespoons coconut oil
  • 3 tablespoons agave nectar or maple syrup
  • 1 to 2 tablespoons cold water
  • ¼ cup honey

Instructions

  • Preheat the oven to 350 degrees F.
  • Combine the figs and pear in a medium bowl and set aside.
  • In a small bowl, combine the flour and salt.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat the coconut oil until softened, about 1 minute.
  • With the mixer on low speed, slowly add the flour mixture until incorporated.
  • Add the agave and cold water and continue beating until a soft dough has formed.
  • (Alternatively, you can mix the dough by hand, kneading the ingredients to incorporate.
  • )
  • Dust a large piece of parchment paper (placed on top of a cutting board for ease) and your hands well with brown rice flour.
  • Divide the dough into 6 equal balls.
  • Flatten 1 ball and sprinkle with more flour.
  • Roll the dough into a 4-inch disk.
  • Spread 2 large spoonfuls of the fruit mixture into the center, leaving ½-inch of dough around the edges.
  • Pull the dough up around the edges of the fruit, leaving the very center exposed.
  • Repeat with the remaining dough balls and fruit.
  • Carefully transfer the parchment with the crostatas to a baking pan.
  • Drizzle honey over the top of each crostata and bake for 25 minutes, or until the crusts are golden brown and the pears are soft.

Notes & Wine Advice

Pears contain some unique phytonutrients called flavonols, which help improve blood sugar balance, support the immune system, and decrease inflammation.
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Course; Dessert / Fruit

Mixed Berry Walnut Crumble

Mixed Berry Walnut Crumble

I love to make this dessert when my family comes to visit because everyone likes it, and it can double as breakfast the next morning. Trust me, no one ever complains about eating dessert for breakfast. When I’m serving it for dessert, I like to serve it warm and top it with some Coconut Bliss, a delicious nondairy ice cream substitute.
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Ingredients

FOR THE FILLING:

FOR THE CRUMBLE:

Instructions

  • Preheat the oven to 350 degrees F.
  • Lightly grease a 9-by-13-inch baking dish with coconut oil.
  • To make the filling, in a large bowl, combine the berries, agave, arrowroot powder, cinnamon, and nutmeg and toss until the berries are well coated.
  • Transfer to the baking dish, cover with foil, and bake for 35 minutes.
  • Meanwhile, to make the topping, combine the oats, walnuts, flour, agave, cinnamon, and allspice in a medium bowl.
  • Add the coconut oil and blend with a fork or pastry cutter until the mixture is crumbly.
  • Spread the topping over the fruit filling.
  • Bake, uncovered, for 20 minutes, or until the topping is browned.
  • Allow the crumble to cool slightly before serving.
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Course; Dessert / Nuts

Pumpkin Coconut Pie with Almond Crust

Pumpkin Coconut Pie with Almond Crust

This pie is gluten-free, dairy-free, and absolutely delicious! Combining mildly sweet pumpkin with thick, rich coconut milk makes for a decadent filling that’s sure to impress your dairy-loving friends. And since the crust is made from almonds and the filling is made from a vegetable in the squash family, it’s a low-glycemic, guilt-free dessert. This recipe makes a double crust, but you’ll only need half for a single pie, so the second portion can be frozen for up to three months for future use.
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Ingredients

Instructions

  • To make the crust, in a large bowl, combine the almond meal, arrowroot powder, baking powder, salt, and xanthan gum and mix well.
  • Add the coconut oil and blend with a fork or pastry cutter until the mixture is crumbly.
  • Slowly stir in the water until the dough forms a ball.
  • Divide into 2 equal balls, wrap in plastic wrap, and refrigerate for about 1 hour.
  • Preheat the oven to 375 degrees F.
  • To make the filling, in a small bowl, stir together the hot water and flaxseed.
  • Allow the mixture to sit for 10 minutes, then transfer to a large bowl.
  • Add the pumpkin puree, coconut milk, agave, cinnamon, ginger, salt, nutmeg, and cloves and mix thoroughly.
  • Place 1 dough ball between 2 sheets of waxed paper and gently roll it out to about 10 inches in diameter.
  • (The dough tears easily.
  • ) Carefully transfer the dough to a 9-inch pie pan and press it gently in place.
  • Bake for 8 to 10 minutes to warm the crust.
  • The crust may start to brown slightly.
  • Pour the filling into the crust and bake for 35 to 45 minutes, or until the filling no longer jiggles.
  • You may need to place foil around the edges if the crust starts to brown too much.
  • Let the pie cool completely and refrigerate for 2 to 3 hours before serving.

Notes & Wine Advice

If you’re not avoiding eggs, you can substitute 2 eggs in place of the hot water and flaxseed mixture.
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Course; Pie / Quiche

Sweet Potato Shepherd’s Pie

Sweet Potato Shepherd’s Pie

Shepherd’s pie is my rainy day, stay-in-my-PJs-and-watch-movies supper. This version of a classic comfort food foregoes the cream but features high-quality meat and a garlicky sweet potato topping. Even though this pie is made mostly from vegetables and is dotted with green peas, I still feel compelled to serve some greens on the side, like the Wilted Kale Salad with Shredded Beets and Carrots or just some simple sautéed broccoli.
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Ingredients

Instructions

  • Preheat the oven to 400 degrees F.
  • Slice the top off the head of garlic to expose the cloves.
  • Drizzle with the olive oil and wrap the head in foil.
  • Place in the oven and roast for 50 minutes.
  • Meanwhile, place a steamer basket in a large saucepan with 1 inch of water.
  • Put the sweet potatoes in the basket, cover the pan tightly, and steam for 15 to 20 minutes, or until the potatoes are tender and pierce easily with a fork.
  • Drain and transfer the potatoes to the bowl of a food processor or stand mixer.
  • Carefully squeeze the garlic cloves into the bowl.
  • Add the broth and blend until the potatoes are thick and creamy.
  • Season to taste with salt and pepper.
  • Turn on the broiler.
  • Place the bison in a large skillet over medium heat.
  • Add the salt, pepper, and nutmeg and sauté the meat until brown.
  • Use a slotted spoon to transfer the bison to a bowl.
  • Add the onion to the skillet and sauté until tender.
  • Add the mushrooms and carrots, along with a little olive oil if needed, and sauté for 3 to 4 minutes.
  • Add the peas and return the meat to the skillet.
  • Cover and cook for 5 minutes.
  • Transfer the meat mixture to a 9-by-12-inch baking dish or deep pie pan and spread the sweet potatoes evenly over the top and to the edge of the pan.
  • Place the dish in the oven and broil until the sweet potatoes begin to brown, 5 to 7 minutes.

Notes & Wine Advice

Sweet potatoes, which are not a member of the nightshade family, are an excellent source of complex carbohydrates and fiber.
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Course; Quiche

Veggie Beef Burger with Rocket Salad

Veggie Beef Burger with Rocket Salad

I’m a sucker for a good, juicy burger, and Iabsolutely love the idea of embellishing it with some sautéed veggies mixedright into the meat. This whole concept was inspired by my turkey meatloaf,which gets its moisture from an array of vegetables that are discretelyintegrated. I discovered this translates well to beef burgers, and it’s a goodexample of how to enjoy a bit of meat with a lot of veggies and still feel likeyou’re eating a hearty, all-American meal. Rocket salad is the more descriptiveBritish name for arugula. Although it’s an adaptation of roquette,the French name for arugula, I like to think of it instead as a nod to thepeppery flavor that blasts off in your mouth after the first bite.
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Ingredients

FOR THE VEGGIE BEEF BURGER:

FOR THE SALAD:

Instructions

  • To make the burgers, heat the sunflower oil in a large skillet or sauté pan over medium heat.
  • Add the onion and sauté until it starts to become translucent.
  • Add the mushrooms and 1 teaspoon of the salt and sauté for 5 minutes, or until the mushrooms start to release liquid and become soft.
  • Add the carrot and zucchini and sauté for 2 to 3 minutes.
  • Remove the skillet from the heat and let cool for 10 minutes.
  • Preheat a gas or charcoal grill.
  • Place the beef in a large mixing bowl.
  • Add the sautéed vegetables, sunflower seeds, parsley, tarragon, sage, remaining ½ teaspoon salt, and pepper.
  • Use both hands to knead the ingredients together until well combined.
  • Form the mixture into 4 patties approximately ¾-inch thick.
  • Grill the patties over direct high heat for 8 to 10 minutes, turning once.
  • Transfer to a plate, cover with foil, and allow the burgers to rest for 2 minutes.
  • To make the salad, whisk together the olive oil, vinegar, mustard, honey, and salt in a small bowl.
  • Combine the arugula, cabbage, apple, and cucumber in a large bowl.
  • Drizzle the vinaigrette over the salad and toss well to coat.
  • Place the burgers and a generous helping of salad on the gluten-free buns, or go bun-free and serve the salad in bowls with the burgers on top.

Notes & Wine Advice

Arugula is a great source of folic acid and rich in immune-boosting vitamins like A, C, and K. It’s also a good plant-based source of calcium.
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Course; Beef / Burgers

Steak Salad with Massaged Kale

Steak Salad with Massaged Kale

This is a pretty interesting twist on steak salad and a great example of allowing vegetables to take center stage while the meat makes a flavorful cameo appearance. If you’re just not sure about eating raw kale, do yourself a favor and try the massaged version. Playing rough with the kale helps break down the fibers and definitely makes it more enjoyable to eat raw. It also helps when the kale is marinating in a balsamic vinaigrette that’s made creamy by our good friend Avocado. You can practice teamwork in the kitchen with your significant other if one of you loves to grill and the other prefers to manhandle the veggies.
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Ingredients

Instructions

  • Preheat a gas or charcoal grill.
  • Lay the steak out on a cutting board or baking pan.
  • In a small bowl, combine 1 teaspoon of the salt, Italian herb blend, pepper, and lemon zest.
  • Rub each side of the steak with the seasoning mixture.
  • Grill the steak over direct high heat for 4 minutes per side for medium-rare.
  • Transfer to a plate, cover with foil, and allow the steak to rest for 5 minutes.
  • Meanwhile, put the kale in a large bowl.
  • Scoop the avocado into the bowl.
  • Drizzle in the balsamic vinegar, olive oil, agave, and remaining 1½ teaspoons salt.
  • Using both hands, massage the avocado and dressing into the kale.
  • It will start to take on a wilted appearance as it gets tender.
  • Add the carrots and toss well.
  • Cut the steak across the grain into thin strips.
  • Place a mound of salad on each plate and top with 4 or 5 steak strips.
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Course; Beef / Salad

Spring Lamb Stew

Spring Lamb Stew

This hearty stew is made lighter with fresh spring peas and mustard greens, and the flavors are spectacular! If parsnips are difficult to find, you can substitute sweet potatoes or regular potatoes if you’re not avoiding nightshades. Lamb is an extremely healthy meat that has a better omega-6 to omega-3 ratio than most red meat, so it fits well into an anti-inflammatory diet. This stew could also be made in a slow cooker: just cook on low for six hours and add the kale thirty minutes before serving.
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Ingredients

Instructions

  • Preheat the oven to 325 degrees F.
  • Heat the oil in large, deep cast-iron skillet or Dutch oven.
  • Season the lamb to taste with salt and pepper.
  • Add the lamb to the pan in a single layer and brown the meat on all sides.
  • Use a slotted spoon to transfer the lamb to a bowl.
  • Add the onion to the pan and sauté until it begins to caramelize.
  • Add the carrots, parsnips, and garlic and sauté for 5 minutes.
  • Stir in the wine, mustard, and broth.
  • Return the lamb to the pan and place it in the oven.
  • Cook, uncovered, for about 1 hour, adding water as needed.
  • Stir in the greens, peas, and parsley and return the pan to the oven to cook for 15 to 20 minutes.
  • Season to taste with salt and pepper and serve.
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Course; Lamb / Stew

Bison Lettuce Cups with Garnet Yam Home Fries

Bison Lettuce Cups with Garnet Yam Home Fries

Bison, or buffalo, is a naturally lean meat with a slightly stronger flavor than beef. Bison graze on their native diet of grass, so their meat is higher in omega-3s than red meat from animals that spend more time in the feedlots. I actually prefer the taste of bison to beef, and I think that sweet paprika, garlic, and pepper really elevate the savory flavors of the meat. Be sure to look for lettuce leaves that are large and somewhat pliable for best results. Or you can create dainty hors d’oeuvres using endive. The garnet yam fries are a universal hit and provide the perfect punch of color on the plate.
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Ingredients

Instructions

  • Preheat the oven to 400 degrees F.
  • Cut the yams into strips the size of small steak fries (thinner if you prefer crispier fries).
  • Toss with the sunflower oil, 1 teaspoon of the salt, and five-spice powder until well coated.
  • Spread the fries evenly on a baking pan.
  • Bake for 25 to 30 minutes, or until the fries start to brown and edges are becoming crispy.
  • Turn off the oven, leaving the fries in there until ready to serve.
  • Heat the coconut oil in a large skillet over medium-high heat.
  • Crumble the bison into the skillet and continue to break it up with a spatula as it cooks for 3 to 4 minutes.
  • Use a slotted spoon to transfer the bison to a bowl.
  • Add the onion and carrots to the skillet and sauté for 5 minutes.
  • Add the squash and return the bison to the skillet.
  • Stir in the oregano, garlic powder, paprika, remaining ½ teaspoon salt, pepper, and cayenne and sauté for 3 to 4 minutes.
  • To serve, scoop a generous helping of the bison mixture into a lettuce leaf and top with green onions.
  • Repeat until you run out of filling or lettuce leaves.
  • Place a couple lettuce cups on each plate and stack some yam fries beside them.

Notes & Wine Advice

Use any leftover bison mixture as a topping on a green salad for a punch of flavor and boost of protein.
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Course; Main Course

Moroccan Lamb Tagine with Chickpeas and Apricots

Moroccan Lamb Tagine with Chickpeas and Apricots

A traditional tagine would be made in an unusually shaped earthenware dish that resembles an upside down funnel. This version can be made right in your slow cooker. I recommend searing the meat and sautéing the onion the night before if you want to throw this together in the morning before work. Leave it to simmer while you’re away and you’ll be greeted by the mouthwatering aroma of a Moroccan-inspired mix of spices.
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Ingredients

Instructions

  • Rinse and drain the chickpeas and place in a slow cooker.
  • Heat the oil in a large skillet over medium-high heat.
  • Add the lamb, season with ¼ teaspoon of the salt and pepper, and allow the pieces to brown on one side, 1 to 2 minutes.
  • Turn the lamb pieces, season with another ¼ teaspoon of the salt and pepper, and allow the other sides to brown.
  • Remove from the skillet with a slotted spoon and transfer to the slow cooker.
  • Add the onion to the skillet and sauté until it begins to brown.
  • Transfer to the slow cooker.
  • Add the broth, apricots, garlic, ginger, turmeric, cumin, paprika, cinnamon, and nutmeg to the slow cooker and stir well.
  • Cover and cook on low for 4 hours.
  • Season with the remaining ½ teaspoon salt and stir in the parsley right before serving.
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Course; Lamb
Cuisine; Moroccan