Smear with butter, and you will think you are eating the real thing! Maria Emmerich’s keto bread sports a pleasing crispy crust with a soft, moist center. It’s bread — you know what to do. Savour it warm, straight out of the oven, or freeze, defrost, and toast to perfection… Ingredients 5 tbsp ground psyllium husk […]
This refreshing salad with watermelon, feta cheese, and fresh mint is simply dressed with olive oil and lime juice. Perfect for summer. Ingredients 8 lb. whole seedless watermelon, chilled (about 12 cups of cubed fruit) 1/4 cup extra virgin olive oil 3 whole limes, juiced 1 1/2 tsp salt 3/4 tsp black pepper 1 cup fresh mint leaves, chopped 1 1/2 cups crumbled feta cheese (sheep’s milk feta preferred) Instructions Note: This salad
A beautiful summery salad with slivered almonds, your choice of Stilton, Gorgonzola or blue cheeses, spring greens and succulent grilled nectarines. 2 nectarines, halved and pitted Olive oil, for drizzling 2 tsp honey 2 tsp Dijon mustard 2 tsp white wine vinegar ½ cup olive oil Salt and freshly ground black pepper ½ cup slivered
This Baked Barbecue Tofu is great by itself, but it also makes a terrific sandwich or taco if you add a little slaw. Ingredients 1-14 oz. package extra-firm tofu 1/2 c. barbecue sauce coconut oil or oil mister Instructions Press tofu for 30 minutes. Cut into 1/2-inch thick slices, then quarter each slice. Pour barbecue sauce into an
Ingredients For the pesto: 1/2 cup walnut halves Grated zest and juice of 1 large lemon 1/3 cup extra-virgin olive oil Kosher salt 5 scallions, thinly sliced 1 cup packed fresh basil 1/2 cup packed fresh parsley For the shrimp: 2 pounds large shrimp, peeled and deveined, tails intact 2 tablespoons vegetable oil Kosher salt