Stuffed Cabbage

This is an all-natural, sugar-free version of my grandmother's stuffed cabbage. Try it with the Roasted Garlic Cauliflower Purée.

Ingredients
1 large head green cabbage
1 tablespoon high heat sunflower oil
1 medium onion, diced
2 pounds ground meat
¾ cup brown rice, parboiled for 30 minutes
2 cloves garlic, finely minced
1 teaspoon fine sea salt
2 tablespoons water
2 tablespoons agave nectar
2 8-ounce cans tomato sauce
juice of 2 lemons
1 28-ounce can whole peeled plum tomatoes, drained and crushed
⅔ cup agave nectar
1 cup water
fine sea salt, to taste

Equipment
chef’s knife
cutting board
4-quart Dutch oven
wooden spoon
large bowl
measuring spoons
liquid measuring shot glass
liquid measuring cup
lemon juicer
can opener

Directions
1. Take leaves off cabbage. Reserve outermost leaves. Boil rest for 10 minutes. Remove from water and set aside to cool.
2. Heat oil in Dutch oven over medium-high heat. Add onion and sauté until just starting to brown. Reduce heat to low. Cover and let sweat until translucent, about 7 minutes.
3. Mix together ground meat, rice, garlic, 1 teaspoon salt, 2 tablespoons water and 2 tablespoons agave nectar.
4. Fill cabbage leaves with meat mixture and roll like a burrito. Set aside.
5. To the Dutch oven, add remaining ingredients, including reserved cabbage leaves, and allow to simmer.
6. Push cabbage leaves to bottom of pot, lining the pot to prevent the stuffed cabbage from burning. Add stuffed cabbage to pot. Cover with sauce and cook over medium heat, covered, for 2 hours.

Serves 8

© 2009 by Allison Lattman

Roasted Brussels Sprouts

If you don't like Brussels sprouts, try this recipe!

Ingredients
1 tablespoon extra virgin olive oil
1 clove garlic, minced
fine sea salt, to taste
ground black pepper, to taste
1 pound Brussels sprouts, dry ends trimmed and outer leaves removed

Equipment
medium bowl
chef’s knife
cutting board
whisk
baking sheet lined with aluminum foil
spatula

Directions
1. Preheat oven to 400°F.
2. Wisk together oil, garlic, salt and pepper.
3. Add Brussels sprouts and toss.
4. Spread out coated Brussels sprouts onto baking sheet.
5. Roast in oven for 20 minutes, turning once.

Serves 4


© 2009 by Allison Lattman

Sweet and Spicy Beef and Broccoli Stir-Fry

Ingredients
¼ cup soy sauce
¼ cup dry sherry
1 tablespoon agave nectar
4 cloves chopped garlic
1 tablespoon chili sauce
½ teaspoon red pepper flakes, crushed
2 teaspoons grated orange zest
1 pound flank steak, cut into strips
2 tablespoons high heat sunflower oil
1 large head broccoli, broken into florets
1 tablespoon cornstarch
fine sea salt, to taste
ground black pepper, to taste
cooked brown rice (optional)

Equipment
liquid measuring cup
liquid measuring shot glass
medium bowl
whisk
chef’s knife
cutting board
measuring spoons
microplane grater
large skillet or wok
spatula
plates

Directions
1. In a medium bowl, whisk together soy sauce, sherry, agave nectar, garlic, chili sauce, red pepper flakes and orange zest.
2. Add the steak. Mix to coat. Cover and refrigerate 1-4 hours.
3. Remove steak from marinade, allowing excess to drip off. Whisk cornstarch into the remaining marinade. Set aside.
4. Heat large skillet or wok. Add 1 tablespoon oil and heat.
5. Add broccoli florets and cook about 2 minutes.
6. Remove florets and heat the remaining oil.
7. Add steak and sauté for 2 minutes.
8. Add broccoli back to pan and cook an additional 2 minutes.
9. Add marinade and boil. Cook until sauce coats beef and broccoli.
10. Season to taste with salt and pepper. Serve immediately with brown rice, if desired.

Serves 4

© 2009 by Allison Lattman

Avocado and Grapefruit Salad

Ingredients
1 head butter lettuce, torn into pieces
1 grapefruit, cut into sections
1 avocado, sliced
¼ cup walnut pieces, toasted
sesame oil dressing

Equipment
large bowl
knife

Directions
1. Drizzle dressing over lettuce. Toss.
2. Put on plate. Arrange grapefruit and avocado slices.
3. Add toasted walnuts and serve

Serves 4

© 2009 by Allison Lattman

Sesame Oil Dressing

Ingredients
3 tablespoons red wine vinegar
1 teaspoon agave nectar
fine sea salt, to taste
ground black pepper, to taste
3 tablespoons toasted sesame oil

Equipment
1-cup canning jar with lid
liquid measuring shot glass

Directions
1. Place vinegar, agave nectar, salt and pepper in jar.
2. Place lid on jar and shake.
3. Add oil. Cover jar and shake again.
4. Use immediately and refrigerate any leftovers.

Yields about 3 liquid ounces

© 2009 by Allison Lattman

Roasted Garlic Cauliflower Purée

I hate cauliflower! But this no-carb alternative to mashed potatoes is yummy! If you don't tell your guests, they will never know! It's also a great way to get more vegetables into kids! Try experimenting by trying different flavors to change up the taste.

Ingredients
6 cloves garlic, with skins on
1 head cauliflower
fine sea salt, to taste
ground black pepper, to taste
1 tablespoon extra virgin olive oil

Equipment
aluminum foil
large pot with steamer insert
food processor fitted with bottom chopping blade

Directions
1. Preheat oven to 400°F.
2. Wrap garlic cloves in aluminum foil. Roast in oven until tender, about 20 minutes.
3. Fill pot 2 inches with water and set steamer insert. Cover and allow to boil.
4. Break cauliflower into florets.
5. Steam cauliflower until fork tender, but not too soft. About 5 minutes.
6. Put cauliflower in food processor. Add salt, pepper and garlic (remove skins). Process.
7. With processor on, add olive oil, in a slow stream, until smooth.

Serves 4

© 2009 by Allison Lattman

Chicken Chili Verde

This easy chili recipe is unique because it uses puréed tomatillos instead of tomatoes. Tomatillos can be found at most grocery stores in the produce section, near the peppers.

Ingredients
2 tablespoons extra virgin olive oil
1 large yellow onion, diced
1 tablespoon chili powder
½ tablespoon cocoa powder
1 teaspoon dried oregano, crushed
½ teaspoon ground cumin
¼ teaspoon ground black pepper
⅛ teaspoon cayenne pepper
2 cloves garlic, minced
1 ½ Serrano peppers, seeds and membrane removed, minced (use gloves)
1 pound boneless, skinless chicken breasts, trimmed and cut into chunks
1 pound tomatillos, husks removed and sticky film washed off
½ Serrano pepper with seeds and membrane
1 28-ounce can whole roasted tomatoes, drained, peeled, seeded and crushed
fine sea salt, to taste
1 15-ounce can kidney, pinto or black beans, drained (optional)

Equipment
chef’s knife
cutting board
4-quart Dutch oven with lid
wooden spoon
measuring spoons
vinyl gloves
food processor fitted with bottom chopping blade
can opener

Directions
1. Heat Dutch oven over medium-high heat. Add oil and heat.
2. Add onions and spices and cook for about 2 minutes.
3. Add garlic and minced Serrano peppers and stir about 30 seconds.
4. Reduce heat to low. Cover and allow to sweat about 5 minutes, until onions are soft.
5. Purée tomatillos and ½ Serrano pepper in food processor.
6. Raise heat back to medium-high. Add chicken and sauté until opaque. Be sure to scrape up bits that are left on the bottom of the pot.
7. Add tomatillo purée and crushed tomatoes. Allow to boil.
8. Reduce heat to low. Cover and allow to simmer for 1 hour.
9. Add salt to taste. Add beans (optional) and allow to cook until heated through.
10. Serve with your choice of diced red onions, chopped cilantro, fat-free plain Greek yogurt, shredded cheese and/or guacamole.

Serves 4

© 2009 by Allison Lattman

Guacamole

Guacamole should NEVER EVER be made with mayonnaise or sour cream! Yuck!!! Avocados are creamy enough and don't need anything added. I topped this one with a little bit of chile powder for some color, brought it to a picnic, and it was gone within 15 minutes!!!!

Ingredients
3 scallions, finely chopped
1 clove garlic, finely minced
2 jalapenos, seeded, deveined, and finely chopped (use gloves)
2 teaspoons fresh lime juice
1 bunch cilantro, coarsely chopped
fine sea salt to taste
4 large ripe Haas avocados

Equipment
chef’s knife
cutting board
vinyl gloves
medium bowl
potato masher
spoon

Directions
1. Add scallions, garlic, jalapenos, lime juice, cilantro and salt to bowl.
2. Cut avocados in half, remove pits and remove from skin. Add to bowl.
3. Mash with potato masher until desired texture.
4. Mix with spoon to distribute ingredients and serve immediately.

Yields about 4 cups

Tip: To store guacamole and keep it from turning brown, reserve the pits and add to the guacamole (whole). Cover tightly with plastic wrap touching the surface of the guacamole and refrigerate.

© 2009 by Allison Lattman

Baked Herbed Salmon

This is a very easy and quick recipe. Great for everyday weeknight dinner! Feel free to experiment using different herbs/seasonings.

Ingredients
1 pound salmon filet, skinned and pin bones removed
2 tablespoons extra virgin olive oil
juice from 1 lemon
1 clove garlic, finely minced
1 tablespoon finely chopped Italian parsley leaves
1 tablespoon finely chopped dill
1 teaspoon finely chopped thyme leaves
1 teaspoon fine sea salt
¼ teaspoon ground white pepper

Equipment
baking sheet lined with parchment paper
tweezers (for removing pin bones)
chef’s knife
cutting board
medium bowl
whisk

Directions
1. Preheat oven to 325°F.
2. Place salmon filet on baking sheet.
3. Whisk together remaining ingredients.
4. Pour evenly over salmon.
5. Refrigerate for 10 minutes (no more!).
6. Bake for 15 minutes, until salmon is flakey.

Serves 4

© 2009 by Allison Lattman