Fig Appetizers

Fig Appetizers

This is a recipe for Honey-Roasted Figs with Labneh & Pistachios

Honey-Roasted Figs with Labneh & Pistachios Ingredients:

2 c. whole-fat plain yogurt
½ t. salt
cheesecloth
8 large ripe figs, cut in half lengthwise
3 T. local honey, divided
¼ c. pistachios, chopped

Honey-Roasted Figs with Labneh & Pistachios Directions:

  • To make the labneh, combine yogurt and salt in a small bowl and stir until blended. Line a metal strainer with several layers of cheesecloth and position strainer over a large, deep bowl.
  • Transfer yogurt mixture to the lined strainer and cover. Place in the refrigerator to drain for 1-2 days. (The longer the yogurt is strained, the firmer the labneh will become).
  • To prepare roasted figs, pre-heat oven to 350°F and line a large, rimmed baking sheet with parchment paper or a Silpat® baking sheet. Arrange sliced figs on baking sheet, cut side up, and drizzle with some honey.
  • Place baking sheet in pre-heated oven and roast for 30-35 minutes. Remove from oven and let cool for several minutes.
  • Top each roasted fig with a spoonful of fresh labneh and a sprinkle of chopped pistachios. Drizzle with some local honey and serve immediately. I hope you like it!

Honey-Roasted Figs with Labneh & Pistachios Notes:

Labneh is a soft cheese made from strained yogurt. It is easy to make at home by simply adding a bit of salt and straining the excess whey with the help of a strainer and some cheesecloth or other porous fabric.

Important: If you don’t have time to prepare the labneh for this recipe, you can substitute goat cheese or even cream cheese for a less tangy alternative.

Serves: 4-6
Preparation time: 10 minutes plus the time to strain labneh (typically 1-2 days)
Cooking time: 30-35 minutes

 

 

Shrimp Saganaki

Shrimp Saganaki

Shrimp Saganaki Ingredients:

3 T. extra virgin olive oil
2-3 cloves garlic, finely chopped
1 medium red onion, finely chopped
¼ c. dry white wine
1 15-oz. can crushed tomatoes
½ c. Kalamata olives, chopped
1 t. dried dill
1 t. dried Greek oregano
½ t. crushed red chili flakes
Salt and black pepper, to taste
1 lb. large (16/20 ct.) shrimp, shelled and deveined
3 T. fresh parsley leaves, chopped and divided
4 oz. Feta cheese, crumbled

Shrimp Saganaki Directions:

  • Heat olive oil in a large skillet over medium-high heat. Add garlic and red onion and cook, stirring occasionally, for 3-4 minutes, or until the onion softens and starts to turn golden brown.
  • Add white wine to deglaze the bottom of the skillet, scraping up any brown bits with a spatula.
  • Reduce heat to medium and add crushed tomatoes, olives, dill, oregano, and red chili flakes. Season with salt and black pepper, to taste, and stir to combine.
  • Simmer for 8-10 minutes, stirring occasionally. Add shrimp and 2 tablespoons of the parsley. Cook for 3-4 minutes, stirring occasionally, or until shrimp just turns pink. Do not overcook the shrimp.
  • Remove from heat and adjust seasonings, to taste. To serve, transfer to a serving dish and top with remaining fresh parsley and crumbled Feta cheese. Enjoy!

Shrimp Saganaki Notes:

Shrimp Saganaki is a quick and easy Greek appetizer that is often served with crusty bread to scoop up the savory tomato sauce. For a gluten-free main course, serve on a bed of cooked zucchini noodles, rice, or quinoa instead.

Prep time: 10 minutes
Cook time: 15-20 minutes
Serves: 4



 

Grilled Tuna Steaks with Preserved Lemon Gremolata

Grilled Tuna Steaks with Preserved Lemon Gremolata

Grilled Tuna Steaks with Preserved Lemon Gremolata Ingredients:

4 6-oz. sushi-grade tuna steaks, approximately 3/4” thick
2 T. extra virgin olive oil
Mediterranean-spiced sea salt, to taste*
Black pepper, to taste
2 large lemons, cut in half

Gremolata:

¼ c. fresh parsley leaves, washed, dried thoroughly, and finely chopped
1 t. organic lemon zest
2 t. preserved lemon rind, rinsed and finely chopped
1 large clove garlic, grated
Sea salt and black pepper, to taste

Grilled Tuna Steaks with Preserved Lemon Gremolata Directions:

1. Clean and spray grates of a gas grill with non-stick cooking spray and set heat to high. Close lid until grill comes to temperature.

2. Meanwhile, prepare the gremolata by combining the parsley, lemon zest, preserved lemon rind, and garlic a small bowl. Season with salt and black pepper, to taste, and set aside.

3. Brush tuna steaks with olive oil and sprinkle with Mediterranean-spiced sea salt and black pepper, to taste.

4. Open grill and place tuna steaks and lemon halves over direct heat. Cook tuna for 2 minutes per side for rare. Increase time slightly for medium, but do not overcook.

5. Remove tuna and grilled lemon halves from heat and serve immediately topped with some gremolata. Serve with our grilled marinated asparagus or other side of your choice. Enjoy!

*Mediterranean-spiced sea salt is available from Amazon by clicking HERE.

Grilled Tuna Steaks with Preserved Lemon Gremolata Notes:

This flavorful and healthy Mediterranean-inspired dish is ready in less than twenty minutes. It features Italian gremolata – a simple green condiment made from a combination of fresh parsley, garlic, and lemon zest. This version also incorporates a nod to Moroccan cuisine with the addition of preserved lemon rind for a bit of extra flavor and visual interest.

Tip: For best results, do not close grill lid while grilling tuna steaks.

Prep time: 10 minutes
Cook time: 4-6 minutes
Serves: 4
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Thai Chicken Thighs Recipe

Thai Chicken Thighs Recipe

This Thai chicken thigh recipe is perfect for dinner, while leftovers can be shredded to make healthy and delicious wraps for lunch the next day.

You should note that you need to add enough liquid to the peanut sauce prior to cooking. If the sauce is too thick, the Instant Pot may not be able to reach adequate pressure. So, if you decide to add more peanut butter, be sure to adjust the amount of liquid, as well.

Important Tip: To get the nice browning effect shown in these images, transfer the chicken thighs to a large, rimmed baking sheet lined with aluminum foil after cooking. Brush each side generously with the peanut sauce and place under a broiler set to high for 2-3 minutes or until nicely browned.

Thai Chicken Thighs Ingredients:

2 T. sesame oil
2 lbs. boneless, skinless chicken thighs
2/3 c. chicken broth
¼ c. sugar-free peanut butter
¼ c. gluten-free soy sauce or coconut aminos
2 T. fresh lime juice
2 T. honey, preferably local
1½ T. Sriracha sauce
2 t. fresh ginger
1 t. garlic powder
Sea salt and black pepper, to taste

Garnish:

Fresh cilantro, chopped
½ c. roasted peanuts, chopped
3-4 green onions, cut into thin slices

Thai Chicken Thighs Directions:

1. Add sesame oil to Instant Pot and set the “Sauté” setting to high. Working in batches, if necessary, brown the chicken thighs, approximately 3-4 minutes per side. Repeat this process with remaining thighs. Remove and set aside on a platter.

2. Pour chicken broth into hot container and gently scrape up brown bits from bottom. Add peanut butter to the hot liquid and stir until completed melted. Add soy sauce, lime juice, honey, Sriracha sauce, ginger, and garlic powder. Season with salt and black pepper, to taste, and stir to combine.

3. Add metal rack to the Instant Pot and place the browned chicken thighs on top.

4. Add lid and lock into place. Switch vent to “Sealing” position and set the “Manual” setting on high before adjusting the cook time to 10 minutes. After a brief pause, the Instant Pot will automatically start building pressure.

5. When finished, do a quick release (QR) to allow the pressure to escape. Unlock and carefully remove lid when finished and transfer the chicken to a platter.

6. Optional: To thicken sauce, select the “Sauté” setting and heat, stirring continually, until the excess liquid is reduced and the sauce reaches the desired consistency.

7. Turn Instant Pot off and return the chicken thighs and the juices that accumulated on the platter to the sauce and turn to coat.

8. Remove chicken and transfer to a serving tray. Garnish with chopped fresh cilantro, chopped peanuts, and green onions, if desired. Serve immediately with extra peanut sauce and your favorite sides.

Important information:

Preparation time: 10 minutes
Cooking time: 10 minutes (+ time to come to pressure)
Serves: 4-6

Pot Pork Canitas

Pot Pork Canitas

Pot Pork Canitas Ingredients:

¾ c. chicken broth, preferably organic
¾ c. fresh orange juice (approximately 2 large oranges)
3 T. lime juice
1 T. chili powder
½ t. smoked paprika
1 t. dried Mexican oregano
1 t. ground cumin
Sea salt and black pepper, to taste
2-3 T. extra virgin olive oil, divided
3½ – 4 lbs. pork shoulder roast, trimmed and cut into 6-8 chunks
1 medium red onion, diced
1 medium jalapeno, diced
2-3 cloves fresh garlic, peeled and chopped

Pot Pork Canitas Directions:

1. In a medium bowl, whisk together chicken broth, fresh orange juice, and lime juice with the chili powder, smoked paprika, Mexican oregano, and ground cumin. Season with salt and black pepper, to taste, and set aside.

2. Push the “Sauté” button on Instant Pot. Once the display reads “On,” add 1 tablespoon olive oil and half the pork shoulder pieces to the container. Season with salt and black pepper, to taste, and cook until pork is browned on all sides, approximately 1-2 minutes per side.

Note: DO NOT use lid while using the “Sauté” function on an Instant Pot!

3. Once browned, transfer seared pork to a plate and repeat this process with additional olive oil and the rest of pork. Remove browned pork from the Instant Pot and set aside.

4. *Optional Step: Add remaining tablespoon olive oil to the container, along with red onion, jalapeno, and fresh garlic. Sauté, stirring occasionally, until soft and translucent, approximately 3-4 minutes.

5. Add browned pork back to the pot and pour chicken broth/orange juice mixture over top. Add lid and seal, making sure the steam release handle is positioned toward “Sealing.”

6. Press the “Manual” button and set the time to 30 minutes at high pressure. Once the cooking time is up, allow 20-25 minutes for the “natural release” of the steam inside the Instant Pot. After that time, perform a manual “quick release” to vent any remaining steam to release lid, if necessary.

7. A few minutes before the steam is fully released, preheat oven broiler to high and line a large, rimmed baking sheet with aluminum foil. Transfer pork to the prepared baking sheet and gently shred with two forks. Drizzle with ¼ cup juices from the Instant Pot and toss to combine before spreading into a thin, even layer.

8. Place pork under broiler for 4-5 minutes, then remove from oven and add a little more juice before turning the meat to brown the other side. Place back under broiler for another 4-5 minutes or until the pork is nice and crispy on the edges.

9. Once pork is under the broiler, press “Sauté” on the Instant Pot to reduce the cooking liquid by one half while the pork is broiling.

10. When finished broiling, remove baking sheet from oven and serve immediately with the reduced cooking liquid, fresh lime wedges, and chopped cilantro. Enjoy!

Pot Pork Canitas Notes:

This highly versatile and fall-apart-tender pork recipe can be served in many ways. Firstly, this seasoned, tender pork is delicious in lettuce wraps, tacos, salads, or served over rice.

The instructions for this recipe include a couple of optional steps that can be omitted to save time. For example, the aromatic blend of onion, jalapeno, and garlic does not need to be sautéed before cooking the pork, but doing so deepens and releases more flavor. In addition, the pork can be shredded and served as soon as it is cooked. However, the extra step of tossing it with some cooking liquid and broiling under high heat delivers the delicious, crispy edges found in traditional carnitas recipes.

Prep time: 15 minutes
Cook time: 55 minutes + 20-25 minutes for natural steam release
Serves: 4

Important Note: Different Instant Pot models offer different features and buttons. (These instructions are for the IP-Duo series).

Spicy Sweet Potato Wedges Plus

Spicy Sweet Potato Wedges Plus

Spicy Sweet Potato Wedges with Herbed Coconut Yogurt Dip Ingredients:

2 large sweet potatoes, sliced into wedges
2 T. coconut oil, melted
1 t. ground cumin
1 t. curry powder
1 t. smoked paprika
½ t. cayenne pepper
½ t. ground cinnamon
1 c. coconut yogurt
2 t. fresh lemon juice
3 T. fresh dill, minced
3 T. fresh parsley, minced
Sea salt and black pepper to taste

Spicy Sweet Potato Wedges with Herbed Coconut Yogurt Dip Directions:

  • Preheat oven to 400°F and line a large, rimmed baking sheet with parchment paper or a Silpat® baking mat. Set aside.
  • In a large bowl, toss the sweet potatoes with the melted coconut oil and toss to coat.
  • In a small bowl, combine the cumin, curry powder, smoked paprika, cayenne pepper, and cinnamon. Sprinkle spice mixture over the sweet potato wedges and toss until all wedges are lightly coated.
  • Arrange the sweet potato wedges on the prepared baking sheet in a single layer. For crispier wedges, do not overcrowd.
  • Place baking sheet in preheated oven and roast until the sweet potatoes are golden brown and crispy around the edges, around 30-35 minutes. Flip once hallway through the cooking process to brown both sides.
  • While the sweet potatoes are roasting, mix the coconut yogurt with the lemon juice, dill, and parsley in a small bowl. Season with salt and black pepper, to taste, and place in the refrigerator to chill.
  • Once browned, remove the sweet potato wedges from the oven and sprinkle generously with salt. Let cool slightly before serving with the herbed coconut yogurt dip.

If you crave potatoes but want to stay away from deep fried potatoes or other salty snacks, these crispy sweet potato wedges are both great tasting while still having a taste you will love. The refreshing herbed coconut yogurt dip is the perfect complement to the spicy seasonings in this recipe. And if you want more flavor, mix up the herbed yogurt dip the night before to give the flavors more time to combine and develop.
 Preparation time: 10 minutes
Cook time: 30 minutes
Serves: 4
Special tip for you: for crispier sweet potato wedges, do not salt them until they are done roasting.