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!

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

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

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.

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.