Recipes taken from our site and prepared are done so "at your own risk". SamTalbot.com is not responsible for any damage, medically or otherwise, resulting in the preparation of food using the instructions or recipes provided on this website. Readers and visitors must take care to check the instructions provided and determine their value and any possible medical condition that may arise from the consumption of the ingredients listed in this site's pages. Not all recipes presented here are necessarily appropriate for all people with diabetes, nor will all recipes fit into every meal plan. When in doubt, please consult your doctor or nutritionist before preparing any of the recipes featured on SamTalbot.com.
Scallops, Eggs, and Pan Toasted Mushrooms
scallops

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Scallops

Ingredients:

12 large sea scallops- they’re also called U-10’s
2 tablespoon Olive Oil
1 tablespoon Unsalted Butter
1 tablespoon of Zattar seasoning
Salt and Pepper

Directions:

Remember this tip for the Scallops-when cooking them think like an OREO cookie- a nice crust on the outside and creamy in the middle. Season Scallops with Salt and Pepper. Heat your pan on the stove until almost smoking hot. Turn down a touch and add Olive Oil. Place Scallops in pan and cook -really try to get a nice even sear you’ll be so stoked if you bite into that soft crunch when your done. When Scallop starts turning golden brown add the butter and swirl for a second let it get foamy. Flip the scallop and cook on other side. Remove from pan when both side are golden brown. Stare at your scallops and smile.

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Manila Clams with Spicy Broth, Grilled Baguette, Seaweed Mayo and Red Quinoa
manila-clams

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Ingredients For the Manila Clams: 3 tablespoons olive oil 4 clove garlic, peeled and minced 1 shallot peeled and brunoised 1 2″ piece fresh ginger, peeled and grated on the large holes of a box grater or finely chopped 2 stalks of lemongrass 2 stalks of celery, brunoised 2 1/2 lbs. manila or littleneck clams, […]

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Ingredients

For the Manila Clams:

3 tablespoons olive oil
4 clove garlic, peeled and minced
1 shallot peeled and brunoised
1 2″ piece fresh ginger, peeled and grated on the large
holes of a box grater or finely chopped
2 stalks of lemongrass
2 stalks of celery, brunoised
2 1/2 lbs. manila or littleneck clams, scrubbed
1 cup dry white wine
1 1/2 cup of chicken stock
2 tablespoons Sambal
2 lemons, juiced
6 kafir lime leaves or feel free to use curry leaves or omit all together
16 leaves of Thai basil or green basil, chiffonade
1/2 cup Italian parsley leaves, chiffonade
sea salt
fresh ground black pepper
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Hot Maca Drink
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1 teaspoon maca powder 1 tablespoon coconut sugar Pinch cinnamon 1/2 cup apple cider 1 cup steamed almond milk In a saucepan, whisk maca powder, cinnamon and coconut sugar into hot apple cider. Then pour into a mug and top with steamed almond milk.

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1 teaspoon maca powder
1 tablespoon coconut sugar
Pinch cinnamon
1/2 cup apple cider
1 cup steamed almond milk

In a saucepan, whisk maca powder, cinnamon and coconut sugar into hot apple cider. Then pour into a mug and top with steamed almond milk.

Sautéed Squash with Olive Oil, Toasted Pumpkin Seeds, and Pecorino
pumpkin-seeds

THE STORY

Ingredients 2 tablespoons olive oil 2 garlic cloves, smashed and finely chopped 1 shallot, finely chopped 1/2 cup raw pumpkin seeds (pepitas) 2 large yellow squash, cut into 1/3 inch thick half moons 1/4 cup thinly sliced flat-leaf parsley 2 tablespoons finely chopped fresh chives Salt and freshly ground black pepper 2 tablespoons finely grated […]

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Ingredients

2 tablespoons olive oil
2 garlic cloves, smashed and finely chopped
1 shallot, finely chopped
1/2 cup raw pumpkin seeds (pepitas)
2 large yellow squash, cut into 1/3 inch thick half moons
1/4 cup thinly sliced flat-leaf parsley
2 tablespoons finely chopped fresh chives
Salt and freshly ground black pepper
2 tablespoons finely grated pecorino cheese

Directions

In a medium skillet, heat the oil over medium-high heat. Add the garlic, shallot, and pumpkin seeds and cook until the pumpkin seeds are toasted and the garlic and onions are translucent, 2 t0 3 minutes. Add the squash and cook, stirring frequently, until the squash is golden brown and fork tender, 4 to 6 minutes.

Toss in the parsely and chives and season well with salt and pepper. Top each serving with a sprinkle of pecorino cheese.

Chicken Noodle Soup with Collards and Soul
chicken

THE STORY

Ingredients 2 tablespoons olive oil 1 tablespoon unsalted butter 6 celery ribs, diced 2 turnips, peeled and diced 2 carrots, diced 1 medium onion, diced 4 garlic cloves, finely chopped 1/4 cup finely chopped fresh ginger 2 teaspoons Old Bay seasoning 1 teaspoon smoked paprika 1 teaspoon ground cumin 2 bay leaves 1 large bunch […]

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Ingredients

2 tablespoons olive oil
1 tablespoon unsalted butter
6 celery ribs, diced
2 turnips, peeled and diced
2 carrots, diced
1 medium onion, diced
4 garlic cloves, finely chopped
1/4 cup finely chopped fresh ginger
2 teaspoons Old Bay seasoning
1 teaspoon smoked paprika
1 teaspoon ground cumin
2 bay leaves
1 large bunch collard greens, stems and ribs removed, cut into 1/2 inch wide ribbons
2 1/2 quarts low-sodium chicken broth
1 tablespoon white wine vinegar
4 dashes hot sauce
2 large boneless, skinless chicken thighs, cut into 1/2 inch pieces
1 cup whole wheat pasta bow ties
1/2 cup loosely packed hand-town flat-leaf parsley
Salt and freshly ground black pepper

Directions

In a large soup pot, heat the oil and butter over medium heat. Throw in the celery, turnips, carrots, onion, garlic, ginger, Old Bay seasoning, paprika, and cumin and cook, stirring constantly, until the onion is translucent and the vegetables have softened, about 3 minutes.

Add the bay leaves and collards and cook for 2 minutes. Stir in the broth, vinegar, hot sauce and chicken. Cover the pot and bring to a boil. Reduce to a simmer and cook fro 50 minutes.

Add the pasta and cook until the pasta is tender, about 10 minutes. Stir in the parsley and season to taste with salt and pepper.

Turkey Paillards with Cranberry Piccata Sauce
turkey-paillards

THE STORY

Ingredients Cranberry Piccata Sauce 1 medium fennel bulb (about 3/4 pound), stalks discarded, cored, and thinly sliced 3 tablespoons olive oil 1 small yellow onion, diced 1/2 bunch celery, thinly sliced 1 1/2 teaspoons fennel seeds 1/2 cup dry white wine 1 cup fresh cranberries 1/4 cup hand-torn flat-leaf parsley 1 tablespoon drained capers 1 […]

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Ingredients

Cranberry Piccata Sauce

1 medium fennel bulb (about 3/4 pound), stalks discarded, cored, and thinly sliced
3 tablespoons olive oil
1 small yellow onion, diced
1/2 bunch celery, thinly sliced
1 1/2 teaspoons fennel seeds
1/2 cup dry white wine
1 cup fresh cranberries
1/4 cup hand-torn flat-leaf parsley
1 tablespoon drained capers
1 to 2 tablespoons stevia extract
1 1/2 teaspoons freshly ground pink peppercorns
2 tablespoons unsalted butter

Turkey Paillards:

1/2 cup whole milk
2 cage-free organic eggs
1/2 cup panko breadcrumbs
1/2 cup almond flour
1/4 cup grated Parmesan cheese
4 thick slices (6 ounces each) fully cooked turkey breast
2 tablespoons canola oil

Directions

To make the sauce: Preheat the oven to 450 degrees F. Spread the fennel on a baking sheet, drizzle with 1 tablespoon of the olive oil, and bake until browned on the edges, about 6 minutes. Set aside to cool to room temperature.

In a large skillet, heat the remaining 2 tablespoons olive oil over medium-high heat. Add the onions, celery, and fennel seeds and cook until the onions and celery are translucent, about 2 minutes. Add the white wine, cook for 2 minutes, stirring with a wooden spoon to scrape up any browned bits from the bottom of the pan to deglaze it. Add the toasted fennel, cranberries, parsley, capers, sweetener, pink pepper, and butter and cook for 2 to 3 minutes to heat through. Remove the pan from the heat.

To cook the paillards: In a shallow bowl, whisk together the milk and eggs to make egg wash. In another shallow bowl, combine the panko, flour, and Parmesan. Dip each piece of turkey in the egg wash, coating both sides, then dip into the breading mixture. Shake off any excess breading.

In a large skillet, heat the canola oil over medium-high heat. Add the turkey and paillard topped with 1/4 cup of the cranberry piccata sauce. You will have leftovers for another meal.

This recipe is featured in Sam’s book, “The Sweet Life: Diabetes Without Boundaries.” Photo Credit: Tara Donne

Yogurt with Pear and Coconut
yogurt

THE STORY

Ingredients Juice of 1 lemon 1/3 cup unsweetened shredded coconut 2 tablespoons graham cracker crumbs 1/2 cup Grape Nuts or granola cereal 1 tablespoon granulated stevia extract, or to taste 1 teaspoon ground cinnamon 2 ripe Bosc pears, slightly firm to touch 3 cups 2% plain Greek Yogurt Directions In a medium bowl, combine the […]

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Ingredients

Juice of 1 lemon
1/3 cup unsweetened shredded coconut
2 tablespoons graham cracker crumbs
1/2 cup Grape Nuts or granola cereal
1 tablespoon granulated stevia extract, or to taste
1 teaspoon ground cinnamon
2 ripe Bosc pears, slightly firm to touch
3 cups 2% plain Greek Yogurt

Directions

In a medium bowl, combine the lemon juice, coconut, graham cracker crumbs, cereal, sweetener, and cinnamon.

Peel, core, and finely chop the pears. Spoon the yogurt into 4 bowls and top with the fruit and coconut mixture or sprinkle directly onto each individual container of yogurt.

Note: This recipe can do double-duty as dessert if you serve it up parfait style. Spoon 1/8 of the pears into the bottom of each of 4 bowls or parfait glasses. Add 1/8 of the cereal mixture, then 1/2 cup of yogurt. Repeat with the remaining pears, cereal mixture, and yogurt.

This recipe is featured in Sam’s book, “The Sweet Life: Diabetes Without Boundaries.” Photo Credit: Tara Donne

Pulled Blackened Chicken with Toasted Couscous
blackened-chicken

THE STORY

Ingredients Blackened Chicken: 1 3-pound free-range organic chicken 4 garlic cloves, finely chopped 1/4 cup blackening seasoning 2 tablespoons olive oil 1 lemon, halved 1/2 bunch fresh thyme 1 teaspoon fine sea salt 1/2 teaspoon freshly ground black pepper Toasted Couscous: 1 1/2 cups almond milk 1/2 cup reduced sodium chicken broth 3 tablespoons olive […]

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Ingredients

Blackened Chicken:

1 3-pound free-range organic chicken
4 garlic cloves, finely chopped
1/4 cup blackening seasoning
2 tablespoons olive oil
1 lemon, halved
1/2 bunch fresh thyme
1 teaspoon fine sea salt
1/2 teaspoon freshly ground black pepper

Toasted Couscous:

1 1/2 cups almond milk
1/2 cup reduced sodium chicken broth
3 tablespoons olive oil
1 large onion, finely diced
4 garlic cloves, finely chopped
1/2 cup pine nuts
1 teaspoon turmeric
1 cup Israeli couscous
2 scallions, thinly sliced
Salt and freshly ground black pepper
Juice of 2 lemons

Directions

To roast the chicken: Preheat the oven to 350 degrees. Remove the chicken giblets. Rinse the chicken and pat it dry. In a small bowl, toss together the garlic, blackening seasoning, oil, lemon halves, thyme sprigs, salt, and pepper. Remove the lemon and thyme from the seasoning mixture and stick them into the cavity of the chicken. Rub the seasoning mixture all over the chicken and transfer the bird to a roasting pan.

Roast the chicken until a thermometer inserted in the thickest part of the thigh registers 180 degrees F, 45 to 50 minutes. Remove the chicken from the oven, take the lemon halves out of the cavity, and squeeze them over the chicken. Let the chicken cool for 10 minutes then pull the meat off in chunks.

Meanwhile, to make the couscous: In a medium saucepan, combine the almond milk and broth and bring to a rolling simmer over medium-high heat; keep on a back burner.

In another medium saucepan, heat the oil over the medium-high heat. Add the onion, garlic, pine nuts, cinnamon, and turmeric. Cook until the spices bloom and the aromatics take over the room, about 2 minute. Add the couscous to a large bowl and pur in the hot milk-broth mixture. Add the scallions. Cover the bowl tightly with plastic wrap and steam for at least 20 minutes.

Season the couscous liberally with salt and pepper, then sprinkle with the lemon juice. Stir in the pulled chicken shred to combine and serve warm.

This recipe is featured in Sam’s book, “The Sweet Life: Diabetes Without Boundaries.” Photo Credit: Tara Donne

Mac & Cheese
macaroni

THE STORY

Ingredients 1/2 cup gluten-free corn flakes cereal, lightly crumbled 1 tablespoon extra-virgin olive oil 1 tablespoon butter 4 tablespoons Chickpea Flour 2 1/2 cups unsweetened hemp, oat, almond or whole milk, warmed 3 1/2 cups shredded Gruyere cheese, cheddar or yogurt probiotic cheese (about 12 ounces) 1 teaspoon Dijon mustard Kosher salt and ground black […]

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Ingredients

1/2 cup gluten-free corn flakes cereal, lightly crumbled
1 tablespoon extra-virgin olive oil
1 tablespoon butter
4 tablespoons Chickpea Flour
2 1/2 cups unsweetened hemp, oat, almond or whole milk, warmed
3 1/2 cups shredded Gruyere cheese, cheddar or yogurt probiotic cheese (about 12 ounces)
1 teaspoon Dijon mustard
Kosher salt and ground black pepper
1 pound gluten-free pasta (artichoke and Quinoa based pastas are all good option), cooked according to package instructions and drain.

Directions

Preheat oven to 350°F. Toss the cereal in a bowl and set aside.

In a large saucepan or pot, heat the oil and butter over medium. Stir in chickpea flour and cook, stirring, for 2 minutes. Slowly whisk in milk and cook, whisking constantly, turn to low and add the cheese. Cool for another 5 to 10 mins or until thickened. Remove from heat and stir in mustard. Use hand blender or blender to blend until smooth; season with salt and pepper. Add pasta and stir to coat. Serve macaroni garnished with cereal mixture.

Vodka with Acai and Cinnamon
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THE STORY

Featured on CBS This Morning! Ingredients 1 1/2 ounces Vodka 3/4 ounces Veev 2 ounces Club soda 1/2 fresh lemon juice 1 stick Cinnamon Bark/Stick 1 lemon wedge for garnish Directions Pour over Ice and stir with Cinnamon Bark/Stick. Garnish with Lemon wedge. Enjoy!

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Featured on CBS This Morning!

Ingredients

1 1/2 ounces Vodka
3/4 ounces Veev
2 ounces Club soda
1/2 fresh lemon juice
1 stick Cinnamon Bark/Stick
1 lemon wedge for garnish

Directions

Pour over Ice and stir with Cinnamon Bark/Stick. Garnish with Lemon wedge. Enjoy!

Pumpkin Chai Cookies
pumpkin

THE STORY

Hope you enjoy this fantastic recipe by my friend Clea Shannon! Ingredients 1 1/2 cups almond meal 3/4 cup coconut flour 1/4 cup quinoa flakes 1/4 teaspoon sea salt 1 teaspoon cinnamon 1/2 teaspoon ground cloves 1/2 teaspoon nutmeg 1/2 teaspoon ground ginger 1/4 teaspoon cardamom 1/2 cup butter, unsalted, softened (or sub dairy-free/vegan butter) […]

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Hope you enjoy this fantastic recipe by my friend Clea Shannon!

Ingredients

1 1/2 cups almond meal
3/4 cup coconut flour
1/4 cup quinoa flakes
1/4 teaspoon sea salt
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon cardamom
1/2 cup butter, unsalted, softened (or sub dairy-free/vegan butter)
1/4 cup agave nectar (or equivalent stevia powder)
1 tablespoon vanilla extract
1 large egg
1 cup cooked pumpkin, pureed (use canned or freshly cooked)
1/4 cup unsweetened coconut flakes (optional)

Directions

1. Preheat oven to 350° F.
2. Combine dry ingredients (flour, salt and spices) in a small bowl.
3. Beat butter, sweetener and vanilla extract in a large mixing bowl (or stand mixer) until creamy.
4. Add egg and beat thoroughly.
5. Fold in pumpkin. Stir until smooth.
6. Slowly add flour mixture to wet ingredients.
7. Place coconut flakes on a small plate, set aside.
8. Line a baking sheet with parchment paper.
9. Roll dough into 1-1/2” balls. Press top lightly into coconut flakes. Place onto lined pan and indent using thumb.
10. Bake for 7-10 minutes or until edges are lightly browned. Transfer to rack and cool. Enjoy!

Makes approximately 48 bite-size cookies

Nutritional Information

Calories 196; Total Fat 14 g; Sat Fat 7 g; Sodium 32 mg; Carbs 12 g; Fiber 5 g; Sugars 2.5 g; Protein 5 g

Sweet Potato Salad
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THE STORY

Ingredients 1 1/2 cups prepared mayonnaise 1/4 cup Dijon mustard 2 tablespoons fresh orange juice 2 tablespoons green chili pepper puree 1 large ripe Jalapeño, seeded and diced 1/2 cup chopped cilantro leaves 1/2 cup chiffonade basil 2 bunches scallions, charred and chopped 2 medium red onion, finely diced 1/2 teaspoon cayenne 8 cloves garlic, […]

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Ingredients

1 1/2 cups prepared mayonnaise
1/4 cup Dijon mustard
2 tablespoons fresh orange juice
2 tablespoons green chili pepper puree
1 large ripe Jalapeño, seeded and diced
1/2 cup chopped cilantro leaves
1/2 cup chiffonade basil
2 bunches scallions, charred and chopped
2 medium red onion, finely diced
1/2 teaspoon cayenne
8 cloves garlic, finely chopped
3 tablespoons Chopped Lemongrass
3 tablespoons chopped ginger
3 tablespoons black sesame seed
1 lb turkey bacon
4 Fuji apples, cubed 3/4 inches
Salt and freshly ground black pepper
8 sweet potatoes, 3 pounds, cooked, drained and cubed into ¾ inch cubes
3 tablespoons Sesame Oil

Directions

Heat the oil on medium high heat; add the scallions and char for about two mins add the jalapeño, garlic, onion, ginger, apple and turkey bacon. Cook for additional 3 to 4 minutes until the vegetables are beginning to caramelize and the turkey is browning. Set aside and let reach room temp. Place the turkey bacon mixture in a large mixing bowl and Combine all the remaining ingredients gently. Season with lemon juice salt and pepper to taste.

Autumn Roasted Pumpkin Seeds
pumpkin-seeds

THE STORY

Ingredients Zest of 1 lemon 2 cups of pumpkin seeds (pepitas) 1 cup of halved almonds 1 tablespoon of olive oil 1 tablespoon of sea salt 1 tablespoon of apple butter Directions Pre-Heat oven to 325 F. Line a rimmed baking sheet with parchment paper. In a bowl, toss the ingredients together. Spread the mixture […]

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Ingredients

Zest of 1 lemon
2 cups of pumpkin seeds (pepitas)
1 cup of halved almonds
1 tablespoon of olive oil
1 tablespoon of sea salt
1 tablespoon of apple butter

Directions

Pre-Heat oven to 325 F. Line a rimmed baking sheet with parchment paper. In a bowl, toss the ingredients together. Spread the mixture on the baking sheet and bake until seeds are a golden brown and toasted (approximately 15-20 minutes). Transfer to a bowl after so everyone can enjoy! Happy Halloween!

Israeli Couscous
couscous

THE STORY

Serves 4 Ingredients 1 cup almond milk ½ cup low-sodium chicken broth 3 tablespoons olive oil 1 large fennel bulb (about 1 pound), stalks discarded, cored, and thinly sliced 1 yellow or Vidalia onion, diced 4 garlic cloves, smashed and chopped ½ cup pine nuts 1/4 cup unsweetened shredded coconut 1 cup Israeli couscous 2 […]

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Serves 4

Ingredients

1 cup almond milk
½ cup low-sodium chicken broth
3 tablespoons olive oil
1 large fennel bulb (about 1 pound), stalks discarded, cored, and thinly sliced
1 yellow or Vidalia onion, diced
4 garlic cloves, smashed and chopped
½ cup pine nuts
1/4 cup unsweetened shredded coconut
1 cup Israeli couscous
2 scallions, thinly sliced
Juice of 2 lemons

Directions

In a medium saucepan, bring the almond milk and broth to a simmer over medium heat on a back burner.

Meanwhile, on a front burner, heat the oil in another medium saucepan over medium-high heat. Add the fennel, onion, garlic, pine nuts, and coconut. Cook about 2 minutes, then add the couscous and cook, stirring vigorously, until toasted and golden brown. Season with salt and pepper to taste. Remove from the heat and transfer the couscous mixture to a large bowl.

Pour the hot almond milk-broth mixture over the couscous in the bowl. Stir in the scallions and fluff the couscous with a fork. Cover the bowl tightly with plastic wrap and let the couscous steam until all of the liquid is absorbed, about 20 minutes.

Remove the plastic wrap and sprinkle the couscous with the lemon juice. If the couscous turns out too al dente for your taste, return it to the saucepan, add ½ cup water, and cook on medium-high heat until it reaches the desired texture.

PER SERVING: 459 calories, 11 g protein, 38 g carbohydrates, 16 g total fat (2 g saturated), 0 mg (cholesterol), 5 g fiber, 174 mg sodium.

75 total recipes (including this one) and Sam’s life story can all be found in his new book, The Sweet Life: Diabetes without Boundaries, available here at Amazon.com or at any Barnes & Noble retail location!

Braised chicken with Brown Rice Flax and Super Crisp Greens
braised-chicken

THE STORY

Ingredients & Directions MAKE a day earlier- soooooo much better next day! Serves 6-8 Braised Chicken 2 tablespoons avocado olive oil 6 whole chicken legs Salt and freshly ground pepper 1/4 pound thinly diced turkey bacon, finely dice 1 onion, julienne 3 parsnip, finely diced 2 turnips, finely diced 2 celery hearts, finely diced 3 […]

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Ingredients & Directions

MAKE a day earlier- soooooo much better next day! Serves 6-8

Braised Chicken

2 tablespoons avocado olive oil
6 whole chicken legs
Salt and freshly ground pepper
1/4 pound thinly diced turkey bacon, finely dice
1 onion, julienne
3 parsnip, finely diced
2 turnips, finely diced
2 celery hearts, finely diced
3 garlic cloves, minced
1/4 cup Crushed Tomatoes
2 cups Zucchini, sliced .25 thick rounds
2 tablespoon tomato paste
3/4  white wine
1/2 cup hazelnut milk
pinch thyme sprigs
pinch rosemary sprig
1/4 cup sliced pitted kalamata olives
1/2 cup  low-sodium broth
1 1/2 tablespoons red wine vinegar

Preheat the oven to 350°. In a deep, 12-inch, deep sauté pan, heat the avocado oil.

Season the chicken with sea salt and pepper and cook over high heat turning once, until browned, about 8 to 10 minutes. Transfer the chicken to a plate or platter.

Add the turkey bacon to the sauté pan and cook over moderate heat until lightly browned, about 5 minutes. Add the onion, parsnip, turnips and zucchini  and cook over high heat, stirring, until the vegetables are beginning to caramelize, about 4 minutes or so.

Add the tomato paste and wine and cook until the wine is nearly evaporated. After the wine evaporates, add both the stock and hazelnut milk. Add the herb sprigs and olives and season with salt and pepper.

Place the chicken into the vegetables, add the stock and bring to a boil. Cover tightly with lid or tinfoil, transfer to the oven and braise until falling off the bone, about 1 hour 30 mins.

Discard the herbs and serve Carolina Brown Rice

Follow the instructions on the bag and add 2 tablespoons of rice wine vinegar a for every 2 cups of rice being made. Charred Kale chips from the book, pg 28.

Only there is one substitution in the recipe…Instead of the nori use 2 tablespoons of Lemon Zest and One additional  teaspoon of sea salt. Place the rice and flax in the bowl, place a big handful of the kale on the rice and the chicken right on top. Place the 2 tablespoons of flax seed for every 2 cups of rice being made.

I hope its winter and your holding someones hand when you eat this.

Scrambled Eggs w/ Almond Milk & Stracchino
scrambled-eggs

THE STORY

Ingredients 16 extra-large eggs 1 1/4 cups almond milk 5 tablespoons of Butter 6 tablespoons Stracchino Cheese 2 tablespoons minced fresh chives Directions Mix the eggs in a bowl with the milk in a medium mixing bowl.. Heat 2 tablespoons of butter in a large pan on medium heat . Add the eggs and turn […]

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Ingredients

16 extra-large eggs
1 1/4 cups almond milk
5 tablespoons of Butter
6 tablespoons Stracchino Cheese
2 tablespoons minced fresh chives

Directions

Mix the eggs in a bowl with the milk in a medium mixing bowl.. Heat 2 tablespoons of butter in a large pan on medium heat . Add the eggs and turn the heat to low, stirring constantly for about 4 to 6 minutes. Add the stracchino cheese and chives, and the remaining 3 tablespoons of butter. Stir an additional minute and season with sea salt and black pepper.

Coriander Grilled Beef Tacos with Kim Chee and Bean Sprouts
coriander

THE STORY

Ingredients 1 1/2lb flank steak 2 tablespoons olive oil 6 scallions, sliced 3 limes, juiced 1/4 cup fresh cilantro 2 garlic cloves, smashed and finely chopped 2 tablespoons tamari 2 tablespoons rice wine vinegar 2 tablespoons mirin 2 tablespoons black sesame seed 6 cloves roasted garlic 6 corn tortillas 1 quarter cup melted butter 6 […]

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Ingredients

1 1/2lb flank steak
2 tablespoons olive oil
6 scallions, sliced
3 limes, juiced
1/4 cup fresh cilantro
2 garlic cloves, smashed and finely chopped
2 tablespoons tamari
2 tablespoons rice wine vinegar
2 tablespoons mirin
2 tablespoons black sesame seed
6 cloves roasted garlic
6 corn tortillas
1 quarter cup melted butter
6 ounces of your favorite store bought Korean kim chee
1 cup of bean sprouts

Directions

Heat the broiler to 500 degrees then take the steak and put it into a Ziploc bag with the olive oil, scallions, lime juice, cilantro, garlic, tamari, rice wine vinegar, mirin, black sesame and roasted garlic. Marinate everything together for one hour, place on a baking sheet and broil until medium rare, about six to eight minutes turn half way through. Then let rest for 5 minutes. Then very thinly slice the flank steak against the grain. Once sliced cut the slices into fine strips, almost a julienned. Then warm tortillas, brushing them with melted butter, before toasting in a dry pan. Build your tacos by layering the steak, kim chee, and bean sprouts. Finish with a squirt of fresh lime and sea salt and let the fiesta roll.

Serves 4

Kale Chips
kale-chips

THE STORY

Ingredients 2 large bunches (about 2 ½ pounds) kale, stems and center ribs discarded, leaves roughly torn 2 sheets nori, cut into 1” x 2” strips ¼ cup roasted garlic oil 1 teaspoon coarse sea salt ½ teaspoon freshly ground black pepper Zest of 1 lemon Directions Preheat the oven to 350°F. Line a baking […]

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Ingredients

2 large bunches (about 2 ½ pounds) kale, stems and center ribs discarded, leaves roughly torn
2 sheets nori, cut into 1” x 2” strips
¼ cup roasted garlic oil
1 teaspoon coarse sea salt
½ teaspoon freshly ground black pepper
Zest of 1 lemon

Directions

Preheat the oven to 350°F. Line a baking sheet with tin foil or parchment paper.

In a large bowl, toss the kale and nori with the oil until coated. Then spread the kale and nori on the lined baking sheet and sprinkle with the salt and pepper. Bake for 6 to 8 minutes or until the kale and nori are crispy. Be careful not to cook much longer, or the nori and kale will turn dark and bitter.

Remove the baking sheet from the oven and sprinkle the kale and nori with the lemon zest. Let the chips cool to room temperature before serving.

Serves 4-6

Raw Tuna with Grapefruit and Toast
raw-tuna

THE STORY

Ingredients 8 ounces of perfectly cubed tuna 1 grapefruit segmented into supremes 1 tablespoon mustard oil 1 teaspoon dijon 1 teaspoon orange blossom honey 8 chives minced 1 tablespoon melted butter 1 piece of white bread- crusts cut off and rolled with a dough roller Directions Take a large mixing bowl and Mix all ingredients […]

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Ingredients

8 ounces of perfectly cubed tuna
1 grapefruit segmented into supremes
1 tablespoon mustard oil
1 teaspoon dijon
1 teaspoon orange blossom honey
8 chives minced
1 tablespoon melted butter
1 piece of white bread- crusts cut off and rolled with a dough roller

Directions

  1. Take a large mixing bowl and Mix all ingredients gently except toast and butter. Using a rubber spatula make sure tuna is coated and the grapefruit segments stay whole.
  2. Spoon the butter onto the bread and season with salt and pepper. Toast in panini press until toasted

 

This dish is available at Imperial No. 9 in NYC.

King Crab A La Plancha
king-crab-a-la-plancha

THE STORY

Ingredients 1 lb King Crab legs split in Half 1 ounce of Soy Vinaigrette 2 ounces of Butter Pinch of Garlic Chips Pinch of Toasted Black Sesame Seeds For Soy Vinaigrette 1 yellow onion brunoise 4 cloves Garlic smashed and Chopped 1/2 cup of Mirin 1 piece of diced ginger 1 ounce of chopped lemon […]

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Ingredients

1 lb King Crab legs split in Half
1 ounce of Soy Vinaigrette
2 ounces of Butter
Pinch of Garlic Chips
Pinch of Toasted Black Sesame Seeds

For Soy Vinaigrette

1 yellow onion brunoise
4 cloves Garlic smashed and Chopped
1/2 cup of Mirin
1 piece of diced ginger
1 ounce of chopped lemon grass( very fine )
1/2 cup of Thick Soy Sauce
.25 cup of Honey
1/2 cup of lime juice
2 tablespoons sugar
.25 cup red wine vinegar
1 cup Roasted Garlic oil
1 serrano pepper seeded and Diced

Directions

Med High heat Saute the serrano, onion, garlic, lemon grass , and ginger in 3 tablespoons of the garlic oil. Cook until translucent should not be carmelized but heavily wilted. Set aside. Takeall remaning ingredients except the oil and place in blender. Turn on low setting and slowly stream the garlic oil into. Add a touch of water if to thick. Pour into large bowl and add the sauteed ingredients, season with Salt and Pepper. Taste and adjust seasoning.
Season the legs with salt and cracked pepper.Place the split legs flesh side down in one ounce of butter on plancha. Once hot in final moments of cooking squeeze half of lemon onto flesh. Take off plancha and stack flesh facing up on plate. Melt remaining ounce of butter in a pan once melted add the vinaigrette and season. Pour over crab with chips and sesame.

This dish is available at Imperial No. 9 in NYC.

Lemon-Thyme Chicken with Heirloom Tomato Salad
thyme

THE STORY

Prep Time: 15 min Inactive Prep Time: 30 min Cook Time: 8 min Level: Easy Serves: 4 servings Ingredients 4 boneless skinless chicken breasts, cut in half crosswise 1 lemon 4 tablespoons extra-virgin olive oil, plus more for frying 4 fresh thyme sprigs 2 garlic cloves, finely chopped 1 pound mixed heirloom tomatoes 2 tablespoons […]

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Prep Time: 15 min
Inactive Prep Time: 30 min
Cook Time: 8 min
Level: Easy
Serves: 4 servings

Ingredients

4 boneless skinless chicken breasts, cut in half crosswise
1 lemon
4 tablespoons extra-virgin olive oil, plus more for frying
4 fresh thyme sprigs
2 garlic cloves, finely chopped
1 pound mixed heirloom tomatoes
2 tablespoons red wine vinegar
Kosher salt
Freshly ground black pepper
Fresh basil leaves

Directions

  1. Put the chicken into a shallow dish. Grate the zest from the lemon over the chicken. Cut the lemon in half and squeeze the juice over the chicken. Add 3 tablespoons of the oil along with the thyme and garlic. Mix everything together so the chicken is well coated with all the flavorings. Cover and let sit for 30 minutes, or refrigerate for up to 4 hours.
  2. While the chicken is marinating, prepare the tomato salad: Cut the tomatoes into 1/2-inch pieces and put them into a bowl. Add the vinegar, and remaining 1 tablespoon olive oil. Season, to taste, with salt and pepper, tear in the basil leaves, and gently mix to combine.
  3. When you are ready to cook, remove the chicken from the marinade, scrape off the herbs, and season with salt and pepper. Heat a large skillet over medium-high heat and put a thin coating of olive oil into it. Cook the chicken, working in batches if necessary, until it is golden brown and cooked through, about 3 to 4 minutes per side. Remove the chicken from the pan and let it rest for 5 minutes.
  4. To serve, place 2 pieces of chicken onto a plate, and spoon 1/4 of the tomato salad over the chicken. Spoon on some of the tomato juices as well. Repeat with the remaining chicken and tomatoes and serve.
Seared Tuna with Chimichurri
sam-with-fish

THE STORY

Ingredients 4 ounces of Tuna blackening seasoning 2 tablespoons blended oil Directions To prepare Tuna. Heat the oil on high in pan. Season tuna heavily with blackening seasoning. Sear and slice very thin and arrange on plate with fried red onion puree For Chimichurri 3 tablespoons red wine vinegar 4 large garlic cloves, minced (2 […]

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Ingredients

4 ounces of Tuna
blackening seasoning
2 tablespoons blended oil

Directions

To prepare Tuna. Heat the oil on high in pan. Season tuna heavily with blackening seasoning. Sear and slice very thin and arrange on plate with fried red onion puree

For Chimichurri

3 tablespoons red wine vinegar
4 large garlic cloves, minced (2 1/2 tablespoons)
2 tablespoons oregano leaves
1/2 cup coarsely chopped parsley
.25 cup chiffonade basil
2 teaspoons crushed red pepper
Kosher salt and freshly ground pepper
1/2 cup extra-virgin olive oil
1/2 cup lemon juice

Directions

In a food processor, combine the parsley, vinegar, garlic,basil,oregano and crushed red pepper. Process until smooth; season with salt and pepper. Transfer the sauce to a bowl and pour the olive oil over the mixture. Let stand for at least 20 minutes.

For Fried Onions

1 red onion shaved on mandoline
1 egg
1 cup of milk
2 tablespoons tumeric
2 tablespoons cumin
1 teaspoon cinnamon
salt and pepper

Directions

Combine all ingredients except red onion. Mix well. Add the onion .

For Seasoned Flour

1 cup wondra flour
salt and pepper

Directions

Take a handful of onions and add to flour. Fry in batches at 350. Drain on paper towels once golden. Season again. Once done place fried onions in robo coupe and pulse until chopped.

Espresso Rubbed Filet Mignon with English Peas, Pea Tendrils and Heirloom Potatoes
default-thumb

THE STORY

Ingredients 4 8-ounce, aged filet Mignon 2 tablespoons ground espresso 1 teaspoon ground cardamom 1 tablespoon orange blossom honey 1 teaspoon ground cumin 1/4 cup olive oil Sea salt Cracked black pepper 2 cups shelled English peas 3 to 4 varieties of summer fingerlings, thinly sliced 2 bunches pea tendrils 1 teaspoon of cumin 1 […]

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Ingredients

4 8-ounce, aged filet Mignon
2 tablespoons ground espresso
1 teaspoon ground cardamom
1 tablespoon orange blossom honey
1 teaspoon ground cumin
1/4 cup olive oil
Sea salt
Cracked black pepper
2 cups shelled English peas
3 to 4 varieties of summer fingerlings, thinly sliced
2 bunches pea tendrils
1 teaspoon of cumin
1 smashed garlic
1 diced shallot
1 tablespoons butter
Sea salt
Cracked pepper

Directions

  1. Marinate all of the ingredients with the beef tenderloin until well coated. Add the two tablespoons of butter into a sauté pan at medium heat. Add the garlic and shallots and cook until translucent. Add the potatoes and cook until crispy and golden brown around the edges. Add the peas and the cumin and cook for about a minute or so, the peas should still have a bite. Add the tendrils and barely sauté, as you want them barely wilted.
  2. Season with sea salt and pepper.
  3. Preheat oven to 400
  4. Add a tablespoon of canola oil to a sauté pan and let oil smoke. Add filets and sear hard on one side. Flip and put in the oven at 350 until medium rare, which should take about 4 minutes at 400 degrees, depending on the thickness of the steaks.
  5. Once finished, let the meat rest for 3 to 4 minutes before slicing.
  6. Take the peas and potatoes and place on the plate. Fan sliced steak over the peas and sprinkle with coarse fleur de sel.
Lobster Roll
lobster

THE STORY

Ingredients 1 lb. cooked lobster meat, cut into chunks (instructions following) 1/4 cup diced red onion 1/4 cup diced celery 1 T. celery seed 1 T. celery salt 1/4 cup fresh lemon juice + zest of two lemons 1 1/2 cups mayonnaise 1/4 cup Dijon mustard Old Bay seasoning to taste (about 2 T.) 1/4 […]

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Ingredients

1 lb. cooked lobster meat, cut into chunks (instructions following)
1/4 cup diced red onion
1/4 cup diced celery
1 T. celery seed
1 T. celery salt
1/4 cup fresh lemon juice + zest of two lemons
1 1/2 cups mayonnaise
1/4 cup Dijon mustard
Old Bay seasoning to taste (about 2 T.)
1/4 cup melted, clarified butter at room temperature
5 brioche burger buns (or hot dog rolls), toasted
lettuce leaves, tomato slices

Directions

  1. For fresh lobsters (about five 1- to 2-lb. lobsters will yield 1 pound of meat): Fill a large pot three-quarters full of salted water (about a tablespoon per quart of water) and bring to a boil. Submerge lobsters completely – you may have to cook in shifts – and cover. Cook approximately 18 minutes (more for larger lobsters), until shell is red. Drain, cool, remove meat from shell and cut into chunks.
  2. Combine the lobster meat with all other ingredients, except the butter. (To clarify butter: Melt in saucepan and skim off white foam; cool to room temperature.) Brush butter on toasted buns and fill with lobster mix. Serve with lettuce and tomato.
Marinated Tuna with Blood Orange and Buttered Toast
tuna-orange

THE STORY

Ingredients 4 ounces yellow fin tuna ( cubed ) 8 blood orange segments and juice 2 scallions sliced 1 tablespoon blood orange vinegar 2 tables olive oil Sea salt Fresh Pepper 1 piece white bread Tablespoon melted butter Directions Gently mix tuna, blood orange, scallions, vinegar and olive oil. Season well. Butter the bread toast. […]

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Ingredients

4 ounces yellow fin tuna ( cubed )
8 blood orange segments and juice
2 scallions sliced
1 tablespoon blood orange vinegar
2 tables olive oil
Sea salt
Fresh Pepper
1 piece white bread
Tablespoon melted butter

Directions

Gently mix tuna, blood orange, scallions, vinegar and olive oil. Season well. Butter the bread toast. Cut into points and serve!

Goes great with Santa Margerita.