What you'll need for the salmon:
1 whole filet of wild Alaskan Salmon lemon salt butter For the roasted veg: 4 sweet potatoes peeled and cubed 2 parsnips pealed and quartered 3 carrots pealed and chopped coconut oil salt For the asparagus: one bunch local spring asparagus tough ends broken off coconut oil or butter salt For the salad & dressing: Lettuces and veggies of your choice 2/3 cup Extra virgin olive oil 1/3 cup apple cider vinegar 1 egg yolk 1 teaspoon anchovie paste 1 clove garlic peeled 1/4 cup Parmesan cheese What to do: Put all dressing ingredients in a small food processor and blend until smooth. Reserve for salad. Toss potatoes, parsnips and carrots with coconut oil, sprinkle with salt and roast on a sheet pan in a 350 degree oven for 30 minutes. Squeeze lemon over fish, sprinkle with salt top with 4-5 pats of butter and cook in a 9 X 13 glass dish for 10 minutes. In a large saute pan heat butter and saute asparagus for 8-10 minutes. Salt to taste. Be in health. What you'll need:
2 tablespoons of lard or coconut oil 2 packages of Kilbasa sliced in pieces 1 jar of Bubbies Sauerkraut What to do: In a large skillet heat lard on medium high heat. Saute Kilbasa until brown on both sides. When all the pieces area brown, gently pour off most of the lard. Turn heat down to low. Add one jar of sauerkraut to the Kilbasa. Gently heat through. Serve with Dijon or yellow mustard. Be in health. |
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