Dinner

Chickpea Curry

vegan, gluten-free / 4 servings

Ingredients

• 1 tbsp extra virgin olive oil

• 1 garlic clove, minced

• 1 tbsp fresh ginger

• 1 yellow onion, chopped

• 1 head cauliflower, chopped into florets

• 1 (15oz) can diced tomatoes

• 2 tbsp red curry paste

• 1 (15oz) can chickpeas, drained and rinsed

• 1 (15oz) can coconut milk

• 2 cups kale, chopped

• 2 cups cooked brown rice

• sea salt, to taste

Instructions

In a large pan over medium heat, add oil, garlic, ginger and onion. Sauté until fragrant, 3-5 minutes. Add cauliflower and sauté for 5-7 minutes. Stir in tomatoes, red curry paste, chickpeas, coconut milk and kale. Reduce heat to low and simmer for 15 minutes. When fully cooked, season with salt and serve over brown rice.

Shrimp Puttancesca

grain-free / 4 servings

Ingredients

• 1 tbsp extra virgin olive oil

• 2 garlic cloves, minced

• 1 small yellow onion, chopped

• 1 (24oz) can diced tomatoes 2 cups kale, shredded

• 1 cup artichoke hearts, grilled or canned

• ½ cup kalamata olives, pitted

• 2 tbsp capers

• 1 tsp red pepper flakes, crushed

• 1 lb shrimp

• 4 cups spiralized zucchini noodles

• crumbled feta, optional

Instructions

Heat olive oil in a large skillet over medium heat. Add garlic and cook until fragrant, 2-3 minutes. Add onion and cook, stirring until browned, 5-7 minutes. Stir in the canned tomatoes, kale, artichokes, olives, capers and red pepper flakes. Bring to a boil then reduce heat to a simmer and cook for 15 minutes. Add shrimp and zuchini noodles to the sauce and cook for 3-5 minutes or until shrimp is cooked through. Serve with crumbled feta on top.

Salmon, Morels + Spinach

gluten-free / 2 servings

Ingredients

• 4 tbsp ghee

• 2 (6oz) piece of salmon

• 2 tbsp extra virgin olive oil

• 3 garlic cloves, minced

• 2 cups cauliflower rice

• 4 cups spinach

• ¼ cup parmesan cheese

• ½ cup fava beans, shelled and cooked

• 8oz morels, halved sea salt, to taste

Instructions

In a saucepan over medium heat, add 2 tbsp ghee. When melted, add salmon skin side down. Pan-sear on each side for 5 minutes. Meanwhile, in a sauté pan over medium heat add olive oil and garlic. Sauté 3-5 minutes until fragrant. Add cauliflower rice and spinach. Sauté 5-7 minutes. Add in parmesan cheese and stir to combine. Lastly, in another sauté pan, add 2 tbsp ghee. When melted, add in fava beans and morels. Sauté for 3-5 minutes. Combine cooked toppings from both sauté pans over fish and serve.

Mushroom Havarti Pizza

vegetarian, grain-free / 4 servings

Ingredients

• 1 tbsp extra virgin olive oil

• 1 cup shiitake mushrooms

• 1 Cappello's Grain Free Pizza Crust

• 1 cup havarti cheese, shredded

• fresh herbs (rosemary, thyme)

• black truffle oil, optional

• chili flakes

• sea salt, to taste

Instructions

Preheat the oven to 425 degrees F. In a medium skillet, heat olive oil over medium heat and add mushrooms. Sauté until golden brown. Remove from heat. Top frozen pizza crust with shredded cheese, mushrooms and fresh herbs and bake for 11-15 minutes or until the crust is golden brown and cheese has melted. Remove from the oven and top with truffle oil, chili flakes and sea salt.

Cauliflower + Carrot Tacos

vegan, grain-free / 4 servings

Ingredients

• 1 head of cauliflower, cut into 3-4" thick "steaks"

• 1 bunch rainbow carrots, peeled

• 1 yellow onion, cut into 1" slices

• 3 tbsp extra virgin olive oil

• 1 tsp garlic salt

• Siete Grain Free tortillas

• ¼ cup garlic hummus

• pea shoots, optional

• watermelon radish, optional

Instructions

Preheat the grill to medium heat. Drizzle cauliflower, carrots and onions with olive oil and garlic salt. Place vegetables on the grill and cook on each side for 5 minutes. Meanwhile, place tortillas on the grill for 2 minutes per side to warm. Assemble taco by placing a smear of hummus on the tortilla, followed by cauliflower, carrots, onions, pea shoots and watermelon radishes.

Chicken Fettuccine

gluten-free / 2 servings

Ingredients

for chicken and pasta:

• 2 organic chicken breasts

• 1 tbsp extra olive oil

• 1 lemon, juiced

• 1 garlic clove, minced

• 1 tbsp shallots, chopped

• 8oz gluten-free fettuccine

• fresh basil, chopped

for the pesto:

• ⅓ cup almonds

• 1 cup sun-dried tomatoes

• ½ cup extra virgin olive oil

• 1 garlic clove

• ½ lemon, juiced

Instructions

In a large bowl, add chicken, olive oil, lemon juice, garlic and shallots. Coat the chicken in marinade and allow it to sit for at least 30 minutes. Heat grill to medium heat. Cook marinated chicken for 5-7 minutes per side or until done. Set aside. Cook pasta according to package directions. While pasta is cooking, put all pesto ingredients in a food processor and blend until smooth. Place cooked pasta in a large bowl with sliced chicken and pesto. Toss together and serve with fresh basil on top.

Greek Turkey Meatballs

gluten-free / 4 servings

Ingredients

• 1 lb ground turkey meat

• ⅓ cup gluten-free bread crumbs

• ¼ cup red onion, diced

• 2 large egg yolks

• 3 garlic cloves, minced

• zest of 1 lemon

• 1 tsp dried oregano

• ½ tsp ground cumin

• salt and pepper, to taste

• 1 tbsp olive oil

additional toppings:

• ⅓ cup hummus hemp seed pesto (see avocado toast recipe)

• arugula cucumbers, sliced

• crumbled feta

• 2 tbsp olive oil

i=Instructions

In a large bowl, combine ground turkey, bread crumbs, onion, egg yolks, garlic, lemon zest, oregano, cumin, salt and pepper. Using a wooden spoon or clean hands, stir until well combined. Using a ¼ cup, scoop turkey meat into balls. Heat a skillet over medium heat. Add 1 tbsp olive oil. Add meatballs to skillet and sear until the bottom side is brown. Flip the balls until all sides are brown and cover the skillet and cook for 4-5 minutes. To serve, place a dollop of hummus and pesto on a plate, top with arugula, meatballs, cucumbers, feta, olive oil and salt and pepper to taste.