Recipe Cards

2 pounds tenderloin 4 tablespoons butter 10 oz portobello mushrooms 2 large or 3 small shallots 2/3 cup dry red wine 1/3 cup balsamic 2 tablespoons rosemary, finely chopped kosher salt pepper Cut the tenderloin into 3/4-1" fillets and liberally salt and pepper both … [Read more...] about Filet Mignon in Red Wine Balsamic Reduction

For the Salad: 3 heads romaine lettuce, chopped 1 cup pecans, toasted 1 cup dried cranberries 4-5 scallions, finely chopped 1/2 cup blue cheese crumbles optional for main dish: 2 grilled chicken breasts, sliced thinly Poppy Seed Dressing (below) Toss together romaine, … [Read more...] about Cranberry Salad with Poppy Seed Dressing

1/2 pound raw shrimp (you choose the size) 1/2 cup pomegranate juice 3 clementines, halved and juiced with pulp 1 clove garlic 2 teaspoons fresh ginger, minced/grated 1/2 teaspoon sea salt 2 scallions, diced Mix together pomegranate juice, clementine juice and pulp, … [Read more...] about Gingered Clementine Pomegranate Shrimp

1/2 head broccoli 1/2 head cauliflower 2 cups leftover turkey, chopped or sliced** 3/4 cup turkey, chicken or vegetable stock** 1 tablespoon coconut or olive oil 1/2 large yellow onion, diced 1 green chili, diced 1 tablespoon fresh ginger, minced 2 cloves garlic, … [Read more...] about Vegetable Curry with Leftover Turkey

Crust: 8 ounces gluten-free gingersnap cookies 3 tablespoons butter, melted Apple Pie Layer: 4 cups apples, peeled and sliced 1/2 lemon, juiced 3 tablespoons sugar 1 tablespoon sweet rice flour (or all-purpose flour) 1 teaspoon cinnamon 1/4 teaspoon nutmeg 1/4 teaspoon … [Read more...] about Gluten-Free Apple Pie Cheesecake