Recipes

Ingredients

1 medium fennel bulb, thinly sliced

1 blood or navel orange, very thinly sliced, seeds removed

1 lemon, very thinly sliced, seeds removed

1 red Fresno chile or jalapeno, with seeds, thinly sliced

4 sprigs dill, plus more for serving

Kosher salt

Coarsely ground pepper

1 (2-lb.) skinless salmon fillet, preferably center-cut

¾ cups olive oil

Flakey sea salt (such as Maldon)

Instructions

1. Preheat oven to 275° F.
2. Toss fennel, orange slices, lemon slices, chile, and 4 dill sprigs in a shallow 3-quart baking dish. Season with salt and pepper. (Seeds can be removed from chili pepper if desired.)
3. Season salmon with kosher salt and place on top of the fennel mixture. Pour oil over the top.
4. Place in oven and roast until salmon is just cooked through (the tip of a knife will slide through easily and flesh will be slightly opaque,) 30-40 minutes for medium-rare.
5. Transfer salmon to a platter, breaking it into large pieces as you go. Spoon fennel mixture and oil from baking dish over the top. Discard dill sprigs. Season with sea salt and pepper and top with fresh dill sprigs. Enjoy!

Serves 6

Inspired by www.epicurious.com/recipes/food/views/slow-roasted-salmon-with-fennel-citrus-and-chiles-51210470

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Slow Roasted Salmon with Fennel Citrus and Chiles

Servings

Servings

Ingredients

4 chicken thighs OR 6 drumsticks, bone-in, skin on

6 cups of any of the following: mixed vegetables: Broccoli, Cauliflower, Sweet potatoes, Red bell peppers, Brussels sprouts, Carrots, Celery, Parsnips, Turnips, cut into 1-inch pieces

1 yellow onion

6 cloves of garlic, chopped

Celtic sea salt

Fresh ground pepper

Olive oil

Bacon grease (optional but this makes it soooooo delicious!)

Seasonings of choice (I recommend Dr. Cowan’s Garden)

Instructions

1. Preheat oven to 400°F.
2. Wash chicken well and pat dry. Season with pepper and set aside.
3. Chop all veggies and place in a large bowl. Combine well. (NOTE: if using broccoli, set aside and add during the last 10 minutes of baking to avoid burning.) Add onion and garlic.
4. Season with salt, pepper, or other seasonings as desired. Drizzle olive oil over veggies (and a little bit of bacon grease if desired,) and combine until vegetables are lightly coated.
5. Line cookie sheet with parchment paper. Place chicken on a cookie sheet, followed by vegetable mixture, ensuring vegetables are on the bottom of the pan, not on top of the chicken.
6. Place in the preheated oven, stirring occasionally to coat, for 25-35 minutes, or until chicken temperature reaches 165°F. If using broccoli, add to pan when the chicken temperature reaches 155°F, then return to oven and allow the chicken to reach 165°F, and broccoli is done.
7. Remove from oven and transfer to a serving plate. Enjoy!

Serves 3-4

Inspired by www.rondanelson.com/recipe/roasted-chicken-and-vegetables/

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Roasted Chicken and Vegetables

Servings

Servings

Ingredients

For Meatloaf

1 ½ lb. hamburger

½ cup organic ketchup

½ cup organic V-8 or comparable vegetable juice

⅓ cup gluten-free bread crumbs

2 eggs

2 teaspoons prepared mustard

⅛ teaspoon red pepper flakes

½ teaspoon Celtic sea salt

½ teaspoon pepper

For Sauce

½ cup organic ketchup

3 Tablespoons coconut sugar

1 tsp. prepared mustard

Instructions

1. Preheat oven to 400°F.
2. Combine all meatloaf ingredients, mixing well.
3. Place meatloaf mixture in a loaf pan.
4. Mix sauce ingredients and spread over top of the meatloaf.
5. Cover and place in the oven for 40-45 minutes.
6. Allow to cool before serving. Enjoy!

Serves 6

Inspired by www.rondanelson.com/recipe/sweet-and-sour-meatloaf/

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Sweet and Sour Meatloaf

Servings

Servings

Ingredients

2 lbs. butternut squash, cut into wedges or cubes

15 slices of bacon, cut in half

1 teaspoon chili powder

1 teaspoon garlic powder

1 teaspoon paprika

Freshly ground black pepper, to taste

Instructions

1. Preheat oven to 350°F.

2. Place squash in a bowl and sprinkle with chili powder, garlic powder, paprika, and black pepper.

3. Wrap bacon slices around the squash and place on the baking sheet.

4. Bake in the oven for 20 minutes; turn and bake for another 20 minutes.

5. For crispier bacon, set the oven to broil for 2-3 minutes until cooked as desired.

6. Allow to cool and serve.  Enjoy!

Serves 4

Inspired by www.paleoleap.com

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Bacon-Wrapped Butternut Squash

Servings

Servings

Ingredients

1 12-20 lb. turkey, thawed

1 onion, peeled and quartered

1 lemon, quartered

1 apple, quartered

.75oz container fresh rosemary

.75oz container fresh thyme

.75oz container fresh sage

For the herb butter

1 cup unsalted butter, softened

1 teaspoon salt

½ teaspoon fresh ground black pepper

6-8 cloves garlic, minced

Fresh chopped herbs

Instructions

For the herb butter

1. Bring butter to room temperature. Combine with minced garlic, salt, pepper, rosemary, thyme, and sage. Set aside.

For the turkey

1. Remove thawed turkey from refrigerator 1 hour before roasting and allow to come down to room temperature.

2. Preheat oven to 325°F and adjust the oven rack so the turkey will sit in the center of the oven.

3. Remove turkey from packaging and remove the neck and giblets from the inside cavity.  Rinse well and pat the turkey dry.

4. Season the cavity of the turkey with salt and pepper and stuff it with the quartered lemon, onion, and apple.

5. Use your fingers to loosen and lift the skin above the breasts (on top of the turkey) and rub a few T. of the herb butter underneath.

6. Tuck the wings underneath the turkey and set the turkey on a roasting rack inside a roasting pan.

7. Melt the remaining herb butter mixture and use a basting brush to cover the outside of the turkey, legs, and wings with melted mixture.

8. Roast at 325°F for 13-15 minutes per pound, or until internal temperature reaches about 165 degrees.

9. Check the turkey halfway through cooking and cover the top with foil once the skin becomes golden brown.

10. Once the internal temperature is reached, remove from the oven and allow the turkey to rest for 20-30 minutes before carving.

11. Reserve any drippings and juice remaining in your roasting pan to make turkey gravy.

12. Enjoy!

Serves 16

Inspired by www.tastesbetterfromscratch.com

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Easy, No Fuss Thanksgiving Turkey

Servings

Servings