Sautéed Asparagus w/ Walnuts & Lemons

(conforms to the elimination diet)
Serves 2

Ingredients:
½ bu asparagus
1 tsp olive oil
salt and black pepper
1/3 C walnuts
½ lemon, juiced

Method:
Peel (the lower half) and trim asparagus.
Heat a sauté pan over medium-high heat and add the olive oil.
Add the asparagus with salt and pepper to taste, and sauté it for about 2 minutes or until just tender. Add the walnuts and lemon juice and serve.

This side dish and the Brussels Sprouts one can be matched to either of the Sautéed Duck Breast or the Scallops & Veggies in Acorn Squash entrees, for four possible meal combinations.

Sautéed Duck Breast with Pomegranate Seeds & Walnuts

(conforms to the elimination diet)
Serves 2

Ingredients:
2 duck breasts
½ tsp olive oil
salt and black pepper
Seeds from ¼ a large pomegranate
Small handful of walnuts

Method:
With a sharp knife, lightly score the skin on the duck breasts so it doesn’t shrink too much while cooking. Season the breasts on both sides with salt and pepper.
Heat a heavy sauté pan over high heat. Add the olive oil and let it heat up.
Add the duck breasts skin side down. Reduce the heat to low and let the pan cool slightly. Cover the sauté pan and cook the breasts for 14-17 minutes to desired degree of doneness.
Uncover the pan and add the pomegranate seeds and walnuts.

This entrée and the Scallops & Veggies in Acorn Squash can be matched to either of the Brussels sprouts or Sautéed Asparagus side dishes, for four possible meal combinations.

Scallops and Veggies in Acorn Squash "Nests"

(conforms to the elimination diet)
Serves 2

Ingredients:
1 acorn squash
olive oil
salt and pepper
1 t olive oil
2 stalks celery
1 bell pepper
6 cloves garlic
1/3 lb scallops
1 T olive oil
1 T grape juice (the nicer quality the better)
½ t salt
black pepper to taste
¼ C cashews

Method:
Preheat oven to 375 degrees.
Slice acorn squash into 1 inch rings, getting at least 2 good rings.
Lightly coat rings with olive oil, season with salt and pepper and roast in oven for 16-18 minutes or until tender when pierced with a fork.
Set aside when done. Keep warm or prepare to reheat.
Peel celery (use a vegetable peeler on the outside of the ribs) and slice ½ inch thick.
Slice bell pepper into thin strips, slice garlic.
Prepare scallops by blotting them dry.
Heat large sauté pan over high heat until very hot, add olive oil.
Sear scallops for 1 minute on each side, add celery and cook for 1 minute more. Reduce heat to medium-high.
Add bell pepper and garlic, cook for 1 minute more, then add olive oil, grape juice, salt and pepper, and cook for one more minute.
Serve the scallop mixture in the squash rings topped with cashews.

This entrée and the Sautéed Duck Breast can be matched to either of the Brussels sprouts or Sautéed Asparagus side dishes, for four possible meal combinations.

Braised Leg of Lamb with Olives

(conforms to the elimination diet)

Serves 2

Ingredients:

¾ lb leg of lamb

1 tsp olive oil

salt and black pepper

1/3 C olives (any)

6 cloves garlic, peeled

Method:

Preheat oven to 300 degrees. Heat a heavy sauté pan over high heat. Add the olive oil and let it heat up.

Season the lamb with a light coating of salt and plenty of black pepper, and brown well in the pan. Be patient.

Move to a deep, oven-safe dish that is not much bigger than the meat. Toss in the garlic (whole cloves) and olives, and cover almost all the way (use foil or leave the lid slightly askew). Braise for 2 hours. Serve with a vegetable side dish.

Melons & Olive Oil

(conforms to the elimination diet)

does this even count as a recipe? it’s delicious anyway.

Ingredients:

1 melon

Salt & black pepper to taste

1 T honey

½ C nuts

1/3 C olive oil

Method:

Slice melon into quarters, and scoop out the seeds with a large spoon.

Cut into small wedges and blot dry with a paper towel, or air dry for 5 minutes.

Season with salt & pepper.

Drizzle with honey, top with nuts and olive oil. A mild Spanish, Portuguese or Lebanese olive oil would be very nice.

Tuna & Broccoli Salad

(conforms to the elimination diet)

makes about 2 large salads

Ingredients:

1 bu. broccoli

1 t olive oil

pinch each of salt and pepper

¹/₃ C turkey stock

1 green bell pepper

One 3 oz. can of tuna (nice, imported tuna if you want)

1 t olive oil

1 lime, juiced

1 pinch each salt & black pepper

2 T white or black sesame seeds

Method:

Trim the bottom off the broccoli and peel the fibrous skin of the stalk. Slice the broccoli into ¼ inch planks.

Season the broccoli. Heat a large sauté pan, then add the first teaspoon of olive oil. Sear the broccoli over high heat in olive oil for a few minutes, then add the stock. Cook for one minute over high heat (stock should reduce a lot), move to a bowl and set aside.

Slice the bell pepper into strips and put in another large bowl. Add the broccoli.

Break the tuna into large chunks and add. Drizzle with the remaining olive oil; add salt, pepper and the sesame seeds. Toss lightly and serve or store.

Crab & Avocado Salad

(conforms to the elimination diet)

makes about 2 large salads

Ingredients:

¼ lb. crab meat (whatever source & quality desired)

1 avocado

2 carrots

¼ C pecans

1 T honey

½ lemon, juiced

1 pinch each salt & black pepper

Method:

Put the crab in a large bowl.

Dice the avocado and add.

Use a vegetable peeler to “whittle” the carrots into thin, papery coins. Start at the tip of the carrot and whittle at a 45 degree angle to it until you are holding a carrot nub. Eat the nub. Add the coins to the bowl.

Add remaining ingredients and toss lightly. Serve or store.

Fall Naked Casserole

(conforms to the elimination diet)

makes about 4 large servings

A naked casserole is a casserole without a binding component such as eggs, cream or flour.

Ingredients:

¾ lb. turkey leg meat, cubed one inch on a side

pinch each salt & black pepper

½ head cauliflower

½ bu. Italian parsley

1 bu. lacinato (or “dinosaur”) kale

½ head garlic, cloves smashed

½ C turkey stock

½ t salt

large pinch black pepper

¼ C olive oil

½ lemon, juiced

½ C almonds

Method:

Preheat oven to 350 degrees.

Season the turkey meat with salt and pepper.

Sear the turkey in a very hot pan for a few minutes until well browned but not cooked through.

Put the turkey on a cold plate and set aside to cool a bit.

Chop the cauliflower into bite-sized pieces. Chop the kale into bite-sized pieces, and chop the parsley.

In a casserole dish, assemble all the ingredients except the lemon juice, tossing lightly to distribute seasoning evenly.

Bake partially uncovered (foil over most of the dish with a corner upturned is the easiest way) for an hour and a half to two hours, checking the turkey and cauliflower for doneness. Taste for seasoning, adding more salt and pepper if needed.

Add lemon juice, top with almonds and serve in bowls with the cooking juices.

Thanksgiving Naked Casserole

(conforms to the elimination diet)

makes about 4 large servings

A naked casserole is a casserole without a binding component such as eggs, cream or flour.

Ingredients:

¾ lb. turkey leg meat, cubed one inch on a side

pinch each salt & black pepper

2 stalks celery

3 small or 2 medium sweet potatoes

1 bu. mustard greens

½ head garlic, cloves smashed

4 sprigs thyme, picked

4 sage leaves

½ C turkey stock

½ t salt

large pinch black pepper

¼ C olive oil

½ lemon, juiced

½ C walnuts

Method:

Preheat oven to 350 degrees.

Season the turkey meat with salt and pepper.

Sear the turkey in a very hot pan for a few minutes until well browned but not cooked through.

Put the turkey on a cold plate and set aside to cool a bit.

Peel the celery (if desired; you can save the peels for the next stock), chop into bite-sized pieces. Peel and cut the sweet potatoes the same size. Cut the mustard greens away from the thick stems (also save for stock) and chop bite-sized as well.

Chop the herbs.

In a casserole dish, assemble all the ingredients except the lemon juice, tossing lightly to distribute seasoning evenly.

Bake partially uncovered (foil over most of the dish with a corner upturned is the easiest way) for an hour and a half to two hours, checking the turkey and sweet potatoes for doneness. Taste for seasoning, adding more salt and pepper if needed.

Add lemon juice, top with walnuts and serve in bowls with the cooking juices. Can be reheated or even eaten cool.

Fall Lamb Salad

(conforms to the elimination diet)

makes about 2 large salads

Ingredients:

½ lb. lamb leg meat, cubed ¾ inch on a side

pinch each salt & black pepper

1 avocado

1 persimmon

¼ C pumpkin seeds

2 T olive oil

1 T lemon juice

large pinch each salt & black pepper

Method:

Season the lamb with salt and pepper.

Sear the lamb in a very hot pan, then reduce heat to medium. Keep the lamb moving in the pan until cooked, about 5-7 minutes for medium doneness.

Put the lamb on a cold plate and set aside to cool a bit.

Dice the avocado and persimmon; combine with the lamb and remaining ingredients. Serve or store.