Olive and Sundried Tomato Tapenade

If you are looking for something to add flavor to your dish, this is a must try. This is delicious on grilled salmon, chicken, steak, burgers, pork and veggies. It is a great spread to top your favorite crackers or added to a charcuterie platter. Try a spoonful on your frittata or omelet to jazz up your breakfast.

Olive and Sundried Tomato Tapenade
1 C olives, I use a mix of green and Kalamata olives
1 C sun dried tomatoes
¼ C capers
¼ C flat leaf parsley (basil would also be great instead)
2 T chopped green onions
1 garlic clove, chopped
Pinch of Salt and Pepper
1-2 T EVOO

Directions:
Place all ingredients except EVOO in a food processor and pulse until combined. Add the EVOO to desired consistency and stir.

Whole30, Paleo, Keto, Low Carb, Gluten Free, Dairy Free, Nut Free

Salmon Burgers

With wild salmon on sale and so fresh, I picked up two pounds and decided to make salmon burgers. I really enjoy these burgers topped with a simple chimichurri sauce. These salmon burgers are great on top of a big salad, but I go a little crazy sometimes when I buy zucchini so this time my salmon burger was served on top of zucchini noodles.

Salmon Burgers

Makes 8-10 burgers, or 20 sliders
2 pounds salmon, but into 1-2 inch pieces
1 lime, zested
½ lime, juiced
1 C cilantro
1 red bell pepper, roughly chopped
½ C chopped green onions
¼ C ginger juice
1 t salt
1 t black pepper

Directions

Put all ingredients in a food processor and pulse until combined.
Form into patties.

You can wrap them at this point and freeze. I wrap each burger in plastic wrap then put in freezer Ziplock bags.

To cook burgers, heat large skillet over medium high heat. Add 2 tablespoons of your preferred oil or ghee and cook 3-4 minutes per side until nicely browned.

You can also freeze or refrigerate any leftovers.

Simple Chimichurri Sauce

1 C cilantro
½ C chopped scallions
½ lime, zested and juiced
Pinch of salt
Pinch of red pepper flakes
2-3 T EVOO

Directions

Put everything in the food processor except for the EVOO. Pulse until finely chopped. Add EVOO and stir. Adjust salt as needed.

Whole30, Paleo, Keto, Low Carb, Gluten Free, Dairy Free, Nut Free

Chicken Tikka Masala

Created by Kimberly Smith
http://www.foodfamilywine.com

Ingredients:
4 pounds boneless skinless chicken breasts or thighs, cut in 1 inch cubes
Spice mix:
2 ½ T garam masala
1 ½ T turmeric
2 ½ t ground ginger
2 ½ t salt
2 t pepper
1 ½ t ground coriander
½ t cumin
1/8 t cayenne pepper

24 ounce jar of strained tomatoes
1 onion, minced
4 cloves of garlic, minced
2 T ghee

How to make Cashew Cream:
½ C raw cashews (Place in a bowl and cover with water. Soak while your chicken is in the slow cooker)
½ C water

Directions:
Blend spice mix and coat chicken.
In slow cooker, add strained tomatoes, onion, garlic, ghee and chicken. Give it a quick stir.
Cook on low for 6-8 hours

Drain water from cashews after they have soaked for 6-8 hours. Place cashews in blender. Add ½ C water and blend until smooth and creamy consistency. With a ladle, remove as much liquid from the slow cooker and add to the blender with the cashew cream and blend.

Add coconut cream mixture back to the slow cooker along with the lime juice, cilantro and scallions. Stir to combine

Whole30, Paleo, Keto, Gluten Free, Dairy Free, Low Carb

 

Chicken Pesto Meatballs

Created by Kimberly Smith

Makes 18 large meatballs

Ingredients:

2 pounds ground chicken
1C fresh pesto
1/2 onion, minced
3 cloves garlic, minced
3/4 C almond flour
1tsp salt
1tsp pepper

Directions:

Preheat oven to 450 degrees.

Mix all ingredients in medium sized bowl. Using a scoop, form meatballs into the size of a golf ball. Place on lined baking sheet.

Bake meatballs for 15 minutes. Then turn oven to broil and broil for another 2 minutes or until the tops of the meatballs are browned.

Pesto
1 big bunch of basil
1/2 C pine nuts
2 cloves garlic
Squeeze of lemon
Salt to taste
About 1/2 C EVOO

Directions:

To make the pesto, place all garlic and basil in the food processor or blender. Pulse a few times until basil is rough chopped. Add Pine nuts and sale, pulse again until you have a fine shop. Begin drizzling the olive oil to the mixture until it is the consistency you want.  Add a squeeze of lemon and stir.

Putting it together

Meatballs and Sauce: Add you spaghetti sauce, meatballs and a couple tablespoons of water to saucepan.  Add 1-2 T pesto. Cook over medium heat for 15-20 minutes, reduce heat to medium-low if it starts bubbling too much.

For the Zucchini noodles: Place large skillet on stove and turn the heat to medium-high.  Add 2 T EVOO. Let the oil heat for 30 seconds then add the zucchini noodles. Using tongs, move the zucchini to warm through.  It should only take about 4-5 minutes to heat the zucchini. You don’t want overcook or they will be too soft.  Add Salt and pepper.

Whole30, Paleo, Keto, Low Carb, Dairy Free, Gluten Free