Meat Main Dishes

CHICKEN SALAD WITH GREEN BEANS AND POTATOES
1 pound small new potatoes, halved
12 ounces green beans
3 tablespoons extra-virgin olive oil
2 teaspoons Dijon mustard
1 tablespoon white wine vinegar
1/4 sea salt
1/4 freshly ground black pepper
1 2- to 2 1/2-pound rotisserie chicken, meat shredded
1 bunch watercress, thick stems removed

Steam potatoes for 10 minutes. Add the green beans and cook, covered, until the potatoes and green beans are tender, about 4 to 5 minutes. Run under cold water to cool.

In a small bowl, whisk together the oil, mustard, vinegar, salt and pepper.

Divide the chicken, watercress, potatoes, and beans among plates. Drizzle with dressing.
Serves 4.

CHICKEN WITH SAUTEED COLLARDS AND PEPPERS
2 Tbs olive oil
4 6-ounce boneless, skinless organic, free-range chicken breasts
1 tsp ground cumin
1/4 teaspoon cayenne pepper
1 large red onion, thinly sliced
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 large bunch organic collard greens, thick stems removed
1tsp sea salt
1/4 tsp black pepper

Preheat oven to 400° F.

Season the chicken with the cumin, cayenne, and 1/2 tsp salt. In a large skillet over medium-high, heat 1 Tbs of the oil. Add the chicken and cook until browned, 3 to 4 minutes per side. When browned, transfer to a baking sheet and roast until cooked through, about 6 to 7 minutes.

While the chicken roasts, add the remaining oil to the skillet and return to medium heat. Add the onion, bell peppers and cook, stirring, until soft, approximately 6 to 8 minutes.

Thinly slice the collard leaves crosswise and add to the skillet along with the remaining 1/2 tsp salt and black pepper. Cook, tossing, until collard greens are just tender, about 2 to 3 minutes. Serve with the chicken.
Serves 4.

FENNEL-CRUSTED SIRLOIN TIPS WITH BELL PEPPERS
Tasty over brown rice noodles, brown rice or quinoa

1 pound sirloin steak, fat trimmed and cut into 1-in pieces
2 tsp fennel seed, roughly chopped
1 tsp sea salt, divided
2 Tbs extra-virgin olive oil
2 Tbs minced garlic
1 1/4 cup reduced-sodium beef broth, divided
1/2 cup red wine or apple juice
2 red bell peppers, cut into 1-inch pieces
2 yellow bell peppers, cut into 1-inch pieces
freshly ground pepper to taste
2 Tbs gluten-free flour

Rub steak with fennel seed and 1/2 tsp salt, coating both sides. Meanwhile, heat oil in large skillet over medium-high heat. In a single layer, add the steak to the skillet and cook, turning once, until browned on the outside and still pink in the middle (approximately 1-2 minutes per side). Place on a plate and cover with tinfoil to keep warm.

Add garlic to skillet and cook, stirring constantly, about 30 seconds. Add 1 cup broth and

wine (or juice), stir well. Add bell peppers, remaining 1/2 tsp salt and pepper. Bring to simmer. Cover, reduce heat to maintain simmer and cook until the peppers are tender-crisp, 4 to 6 minutes.

Whisk the remaining 1/4 cup broth and flour in a small bowl. Add to the pepper mixture, increase heat to medium-high and bring to a simmer, stirring constantly. Return the steak to the pan. Adjust heat to maintain a slow simmer and cook, turning the meat once, about 2 minutes for medium-rare.
Approximately 4 servings.

GLAZED SALMON WITH BROCCOLI RICE
1/4 cup maple syrup
2 tablespoons wheat-free tamari
1 cup brown rice
1 head broccoli (stems discarded), chopped (about 2 cups)
4 pieces skinless salmon fillet (1 1/4 pounds total)
1 large red onion, cut into 1/4-inch-thick wedges
1 tablespoon olive oil
1/2 tsp sea salt
1/4 tsp freshly ground black pepper

Heat broiler. In a bowl, combine the sugar and tamari sauce; set aside.

Cook the rice according to the package directions – during the last 3 minutes, stir in the broccoli. Let stand off heat until the broccoli is tender, about 5 minutes. Fluff with a fork.

Meanwhile, place the salmon and onion on a rimmed baking sheet. Drizzle with oil and season with salt and pepper. Broil. During the last 2 minutes of cooking, spoon half of the sugar/tamari glaze and cook until salmon is opaque throughout, about 8-10 minutes.

Serve the salmon and onion with the rice and the remaining glaze.
Serves 4.

GRILLED SAUSAGES AND POLENTA WITH MARINATED PEPPERS
1 Tbs extra-virgin olive oil, plus more for the grill
2 tsp honey
1/2 tsp sea salt
1/4 tsp black pepper
1 red bell pepper, thinly sliced
1 small red onion, thinly sliced
8 small links Italian sausage (about 1 1/2 pounds total)
1 pound store-bought cooked polenta, sliced into thick rounds

Heat grill to medium-high. In a large bowl, whisk together the oil, honey, salt, and pepper until the honey is dissolved. Add the bell pepper and onion and let sit, tossing occasionally, for 15 minutes.

Meanwhile, grill the sausages, turning occasionally, until charred and cooked through, approximately 10 to 12 minutes. During the last 6 minutes of cooking, oil the grill and add the polenta. Grill until charred and heated through, about 2 to 3 minutes per side. Serve with the sausages and vegetables.
Serves 4.

HALIBUT WITH GRILLED EGGPLANT SALAD (vegetarian option available)
2 Tbsp olive oil, plus more for the grill
2 Tbsp wheat-free tamari sauce
1 medium eggplant (about 1 pound), cut into 1/2-inch-thick rounds
4 6-ounce pieces skinless halibut (or 1 pound extra-firm tofu, drained and patted dry, cut into 1/2-inch-thick slices)
2 Tbsp rice vinegar
1 tsp finely chopped fresh ginger
1 jalapeno, seeded and thinly sliced
1/2 cup fresh cilantro
1/4 tsp sea salt
1/4 tsp black pepper

Heat grill to medium-high.

In a small bowl, mix the oil and 1 Tbsp of the tamari. Brush the eggplant and fish (or tofu) with the oil mixture and season with salt and pepper.

Oil the grill. Grill the eggplant and fish (or tofu) until the eggplant is tender and slightly charred, about 3 to 5 min per side. The fish should be opaque throughout (and the tofu slightly charred and heated through). Approximately 3 to 5 minutes per side.

In the meantime, combine the vinegar, ginger, jalapeño, cilantro, and remaining Tbsp of tamari. Drizzle over the fish (or tofu) and eggplant before serving.
Serves 4.

MINI BURGERS
1 pound grass-fed ground beef
1 tsp sea salt
1/4 tsp pepper
1 1/2 tsp ground coriander
1 1/2 Tbs dried oregano
1 Tbs extra-virgin olive oil

Mix in the salt, pepper, coriander, and oregano into the ground beef. Form the beef into 12 small 1/2-inch-thick patties.

Heat the oil in a large skillet over medium heat. Add the patties and cook to desired doneness. 4 minutes per side for medium.

Top with relish or chutney. Serve with a side salad and your favorite gluten-free grain.
Serves 4.

MOROCCAN CHICKEN SALAD WITH CARROTS
8 thin free-range chicken cutlets (1 1/2 pounds)
1 tsp cumin
1 tsp coriander
4 Tbsp olive oil
5 oz baby spinach
2 cups chopped cilantro
4 carrots, peeled into strips
1/2 cup golden raisins
3 Tbs lime juice
sea salt and pepper to taste

Season cutlets with salt, pepper, cumin and coriander. In a skillet, cook chicken in 1 Tbsp olive oil over medium-high heat until golden. Slice.

Toss with spinach, cilantro, carrots, raisins, 3 Tbs olive oil and lime juice. Salt and pepper to taste if needed.
Serves 4.

ROASTED CHICKEN WITH TOMATOES AND OLIVES
1 organic lemon
2 pints organic grape tomatoes
1 head garlic, cloves separated and peeled
1 cup pitted kalamata olives, halved
4 sprigs fresh rosemary
2 Tbs olive oil
1 3-pound organic, free-range chicken, cut into 8 pieces
3/4 tsp sea salt
1/2 tsp black pepper
1/2 cup dry white wine

Heat oven to 425˚F. Using a vegetable peeler or zester, remove strips of zest from the lemon. (Reserve the lemon for later.)

In a large roasting pan, toss the tomatoes, garlic, olives, rosemary, and lemon zest with 1 Tbs of the oil.

Nestle the chicken, skin-side up, among the vegetables and drizzle with the remaining Tbs of oil. Season the chicken and vegetables with salt and pepper. Roast until the chicken is cooked through, 35 to 40 minutes.

Remove the chicken from the roasting pan and squeeze the juice from the lemon into the pan. Add the wine and gently stir, scraping up any bits stuck to the pan. Serve the chicken and vegetables with the pan juices.
Serves 4.

SALMON AND SPINACH SALAD
4 pieces skinless wild salmon fillet (1 1/4 pounds total)
3 Tbs apple cider vinegar
1/4 cup organic sour cream
2 Tbs prepared horseradish
1 organic cucumber, sliced into half-moons
1 bunch spinach, thick stems removed (about 3 cups)
1 bunch watercress, thick stems removed (about 3 cups)
1/4 cup fresh dill, chopped
1 tsp sea salt
1/4 tsp pepper

Place the salmon in a large skillet and season with 1/2 teaspoon salt. Add 2 tablespoons of vinegar and enough water to reach halfway up the salmon. Simmer, covered, until the salmon is opaque throughout, 10 to 12 minutes. Move the salmon to a plate. Refrigerate until cool, approximately 30 minutes. Using a fork, flake the salmon into pieces.

In a medium bowl, combine the sour cream, horseradish, remaining tablespoon of vinegar, 1/2 teaspoon salt, and pepper. Add the cucumber and toss to coat.

Divide the spinach and watercress among bowls. Top with the cucumber mixture, salmon, and sprinkle with the dill.
Serves 4.

SALMON BURGERS
1 1/4 pounds skinless wild salmon fillet, cut into 1-inch pieces
4 scallions, thinly sliced
2 Tbs fresh dill, chopped
1/2 sea salt
1/4 black pepper

Heat grill to medium-high. Oil the grill grate. Meanwhile, in a food processor, pulse the salmon until coarsely chopped. Add the scallions, dill, salt, and pepper and pulse until combined. Form the mixture into 3/4-inch-thick patties.

Grill, turning once (making sure not to press or flatten), until opaque throughout, about 2 to 4 minutes per side.

Top with relish or chutney. Serve with a side salad and your favorite gluten-free grain.
Serves 4.

SEARED LAMB WITH WHITE BEAN AND MINT SALAD
8 small lamb loin chops (about 2 1/2 pounds)
1 1/4 tsp sea salt
3/4 tsp freshly ground black pepper
1 15-ounce can cannellini beans, rinsed
2 Tbs extra-virgin olive oil
1/2 onion, chopped
1 garlic clove, minced
1/2 cup fresh mint, chopped
1 Tbs capers, rinsed and chopped
2 tsp red wine vinegar

Preheat oven to 400° F.

Heat a large skillet over medium-high heat. Season the lamb with 3/4 teaspoon salt and 1/2 teaspoon pepper. Brown the chops, about 2 minutes per side; transfer to a baking sheet. Roast to the desired doneness, approximately 4 to 6 minutes for medium-rare.

In a large bowl, combine the beans, oil, onion, garlic, mint, capers, vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Serve with the lamb.
Serves 4.

SEARED TILAPIA WITH WATERCRESS AND MANGO SALAD
4 tilapia (about 1 1/4 pounds total), halved lengthwise (tilapia from the U.S. is the best in terms of health and environmental safety)
Sea salt
Black pepper
1/4 cup + 2 tsp olive oil
2 Tbs fresh lime juice
2 tsp raw honey
2 tsp grated fresh ginger
1/4 tsp crushed red pepper
6 cups watercress (about 1 to 2 bunches), thick stems removed
1 mango, cut into small pieces
1/2 medium red onion, thinly sliced

Season tilapia with 1/2 tsp salt and 1/4 tsp pepper. Over medium-high, heat 1 tsp of olive oil in a large skillet. Add half the tilapia and cook until opaque throughout, 1 to 2 minutes per side. Transfer to plate. Repeat process with remaining tilapia and 1 tsp oil.

Dressing: In a small bowl, whisk together lime juice, honey, ginger, crushed red pepper, 1/4 cup oil, and 1/4 tsp each salt and pepper.

Divide tilapia, watercress, mango and onion on plates. Drizzle with the dressing and serve.
Serves 4.

SHRIMP TACOS WITH CITRUS CABBAGE SLAW
1/4 cup fresh orange juice
2 tablespoons fresh lime juice
2 tablespoons sour cream
1 tsp sea salt, divided
1/2 tsp black pepper
1/4 small organic green cabbage (8 ounces), shredded
1 cup organic corn kernels (from 1 to 2 ears, or frozen and thawed)
1 jalapeno, seeded and chopped
1 tablespoon olive oil
1 pound peeled and deveined medium shrimp
8 corn tortillas, warmed

In a large bowl, whisk the orange and lime juices, sour cream, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Mix together the cabbage, corn, and jalapeño. Let sit, tossing occasionally, for 10 minutes.

Meanwhile, heat the oil in a large skillet over medium-high heat. Season the shrimp with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook until opaque throughout, 2 to 3 minutes.

Serve the shrimp with the tortillas and the slaw.
Serves 4.

STEAK WITH SPINACH QUINOA
3 Tbs olive oil
1 1/2 pounds flank steak
1/2 tsp sea salt
1/2 tsp freshly ground pepper
1 1/4 cup quinoa, rinsed to decrease bitterness
2 cloves garlic, thinly sliced
1/4 cup pine nuts
2 cups baby spinach
2 Tbs fresh lemon juice

Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Rub each side of the steak with 1/2 teaspoon each salt and pepper. Cook to the desired doneness, about 4 to 6 minutes per side for medium-rare. Slice, put on plate and cover with foil to keep warm.

Cook the quinoa according to the package directions; transfer to a large bowl.

Wipe out the skillet. Cook the remaining 2 tablespoons of oil, the garlic, and pine nuts over medium heat, stirring, until golden, 2 to 3 minutes. Add, along with the spinach, to the quinoa and stir. Toss with lemon juice, and 1/2 teaspoon each salt and pepper. Serve with the steak.
Serves 4.

TURKEY BURGERS
3/4 pound ground organic, free-range turkey
1 medium zucchini, grated
1 medium carrot, grated
2 cloves garlic, finely chopped
1/2 tsp chili powder
1 tsp Worcestershire sauce
3/4 tsp sea salt
1/4 tsp black pepper
1 large egg
1 Tbs olive oil

In a large bowl, combine the turkey, zucchini, carrot, garlic, chili powder, Worcestershire sauce, salt, pepper, and egg. Form the mixture into 4 patties.

Heat the oil in a large skillet over medium heat. Cook the patties, turning once, until no trace of pink remains, 4 to 5 minutes per side.

Top with relish or chutney. Serve with a side salad and your favorite gluten-free grain.
Serves 4.

WILD SALMON WITH LENTIL SALAD
1 cup green lentils, rinsed
1 ½ tsp sea salt
½ tsp pepper
1 ½ Tbs virgin olive oil
1 tsp olive oil
1 ¼ pounds skinless wild, line-caught salmon fillet, cut into 4 pieces
2 ½ Tbs red wine vinegar
2 tsp Dijon mustard
¼ red onion, chopped
½ cup chopped fresh flat-leaf parsley
1 bunch arugula, torn
1 lemon, cut into wedges (optional)

Bring 4 cups water to boil and add lentils, 1 tsp salt and simmer, stirring occasional, until tender, about 15 – 20 mins; drain.

In the meantime, in a large skillet, heat olive oil over medium high heat. Rub salmon with ¼ tsp salt and ¼ tsp pepper and cook until opaque throughout, 4 – 5 min per side.

In a large bowl, stir together vinegar, mustard, onion, parsley, virgin olive oil, ¼ tsp each salt and pepper.

Combine lentils and arugula to the vinaigrette and toss. Serve with salmon and lemon wedges.
Serves 4.