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.