Braised Fennel and Shallots

Yield: 4-6 servings

2 large fennel bulbs

3 shallots

1/4 cup olive oil, divided

1 cup orange juice

1/2 tsp salt

2 tsp flat-leaf parsley, chopped

1 tsp orange zest

1. Trim the tops off the fennel bulbs, and slice away a small amount of the root end, just to remove any discolored surface. Cut the bulbs in half from root to stem, then slice the halves into wedges, being careful to keep some of the root end attached to each slice.

2. Slice off the top and bottom of each shallot, then slice from root to stem end, creating wedges of shallots.

3. In a large skillet, heat one tablespoon of olive oil over medium heat. Add a single layer of fennel slices and sear until lightly browned, about 2 minutes. Use tongs to flip the fennel, and brown on the other side for another 1 to 2 minutes. Transfer to a plate. Repeat with the remaining fennel and shallots, adding a tablespoon of oil to the pan each time. Transfer all vegetables to the plate as they are seared.

4. Return the skillet to the heat and add the orange juice. Use a spatula to scrape any browned bits off of the bottom of the pan. When the orange juice begins to simmer, add the seared shallots and fennel back to the pan. Sprinkle with salt and stir to coat. Cover the skillet and lower the heat slightly to medium-low. Cook until the vegetables are tender and orange juice has reduced to a glaze, about 15 minutes.

5. Transfer the braised vegetables to a serving platter. Sprinkle with parsley and orange zest and serve.

https://www.thekitchn.com/recipe-braised-fennel-and-shallots-recipes-from-the-kitchn-202766

Rosemary Lemon Shortbread

Yield: 30 cookies

1 cup sugar

1 tbsp lemon zest

2 tsp finely chopped fresh rosemary

1 1/2 cups unsalted butter, softened

1/2 tsp kosher salt

1/2 tsp vanilla

3 1/2 cups all-purpose flour

1. Preheat the oven to 350F. Line two cookie sheets with parchment paper.

2. In a food processor, pulse the sugar with the lemon zest and rosemary until well combined. Remove 2 tablespoons of the sugar mixture and reserve.

3. Add the butter, salt, and vanilla to the food processor with the sugar and pulse until combined.

4. Add the flour, 1 cup at a time, pulsing to combine after each addition. Continue to pulse until a dough comes together.

5. Turn dough out onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.

6. Roll the dough 1/2-inch thick and cut into shapes. Place the cookies on prepared baking sheets (the cookies will expand slightly) and sprinkle with reserved sugar. Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature.

https://www.foodnetwork.ca/recipe/ina-gartens-shortbread-cookies/17446/ https://www.foodnetwork.ca/recipe/rosemary-lemon-shortbread-cookies/19731/

Mango Chutney

Yield: 1 1/2 cups

1 lb green mango (ripe but firm)

1 stick cinnamon (2 inches)

2 whole cloves

1 tsp cumin seeds

1 tsp coriander seeds

2 cardamom pods, cracked

3/4 cup water

1 tsp grated ginger

1 clove garlic, crushed

1/2 cup vinegar

2-3 whole dried red chilies

1 tsp salt

3/4 cup brown sugar

1. Peel the mango and cut the flesh into 1-inch cubes. Discard the pit.

2. Using a piece of cheesecloth, tie up all the spices (cinnamon, cloves, cumin, coriander, and cardamom) into a bundle.

3. In a small pot, cook the mango, spices (in the cheesecloth), water, ginger, and garlic until the mango has become mushy, about 10 minutes.

4. Add the vinegar, dried red chilies, salt, and sugar.

5. Cook for 30 minutes or until the chutney is thickened. Squeeze out the cheesecloth and discard it.

6. Transfer the chutney to a jar while it's still hot. Let cool and keep in the refrigerator for up to 4 weeks.

https://rasamalaysia.com/mango-chutney/

Lemon Herb Tahini Dressing

Yield: 1/2 cup

1/4 cup tahini

juice of 1 lemon

1 tbsp red wine vinegar

2 cloves garlic

1/4 cup fresh basil

1 tsp fresh oregano

1 tsp fresh/dried thyme

salt and pepper

3-5 tbsp water

1. Add all ingredients to a blender, starting with 3 tablespoons of water. Blend on high until smooth and creamy.

2. If too thick, add more water 1 tablespoon at a time until you reach your desired consistency.

https://www.simplyquinoa.com/how-to-make-tahini-dressing-4-ways/

Carrot Cake

Yield: 1 cake

Cake Layers:

1/3 cup monk fruit sweetener

5 eggs

2 tbsp vanilla extract

1 1/4 cup almond flour

1 cup coconut flour

2 tsp baking soda

1 1/2 tsp cinnamon

1/4 tsp salt

1/3 cup shredded coconut

1 1/4 cup shredded carrot

7/8 cup butter, melted

Icing:

8oz cream cheese

1/2 cup butter, softened

1 tsp vanilla extract

2 tbsp whipping cream

2 tbsp powdered stevia

1 tsp vanilla extract

Topping:

1 cup walnuts, chopped

1/2 cup coconut flakes

1. Preheat oven to 350F. Line the bottoms of two 8-inch cake pans with parchment paper.

2. In the bowl of a stand mixer fitted with the paddle attachment, beat together the monk fruit sweetener, eggs, and vanilla for 5 minutes on medium-high speed, until fluffy.

3. In a bowl, sift together the almond flour, coconut flour, baking soda, cinnamon, and salt.

4. Fold the dry ingredients into the egg mixture.

5. Add the coconut and carrots. Stir to combine.

6. Lastly, add the melted butter. Stir to incorporate.

7. Divide the batter between both pans. Bake for 30 minutes, until the tops are set and toothpick inserted comes out clean.

8. Let the cakes cool inside the pans for 10-15 minutes, then carefully invert onto a cooling rack. Let them cool completely.

9. Meanwhile, make the icing. Beat together the cream cheese and butter for 2 minutes.

10. Add sweetener and beat for another 2 minutes until all mixed together.

11. Add the vanilla and whipping cream, and beat until fluffy.

12. To assemble, spread half the icing over first layer of carrot cake. Carefully place the second cake on top. Spread the remainder of the icing over the top layer and sides of the cake.

13. Top cake off with chopped walnuts and sprinkle with coconut shavings.

https://drjockers.com/keto-carrot-cake-recipe/