Ostrich Egg Fritatta

I had no idea what to do with this strange find, but a fritatta seemed to be the best choice.  It fit perfectly into a 12-inch skillet (approximately 1.5 inches deep).  The ostrich egg tastes like a “normal” egg, with maybe a little more rich and buttery flavor. 1 ostrich egg 4 oz shiitake...

Lemon Ice Cream w/ Blueberry Coulis

My husband is a lemon freak, so this came out of no other inspiration but than to please him (wifey of the year here, lololol!). ICE-CREAM 1 can of coconut milk 1/4 cup raw honey 2 egg yolks 2 tsp lemon extract 6 drops natural yellow food coloring (optional) BLUEBERRY COULIS: 6 oz fresh blueberries 2T high...

Paleonnaise

This is my second version of my version of mayonnaise. Initially, I used olive oil; however, I just felt like it was too strong of a flavor. I changed the oil over to avocado oil and the smoked paprika for a little more flavor. This recipe yields about 1 cup. 1 egg yolk 1 tablespoon fresh lemon juice pinch...

Fauxtato Salad

I came up with this idea when I made the Crab, Bacon and Parsnip Chowder.  Once I realized that parsnips could be substituted for potatoes, I thought I’d try a potato salad…so here goes! 1lb parsnips, peeled and cubed 1T capers 1 tsp sea salt 2 scallions, chopped 1T whole grain Dijon mustard 2T...

Tropical Chicken Salad

This is an explosion of flavors and textures in your mouth.  The creaminess of the avocado…the crunchiness of the celery and pecans…the moistness of the chicken thigh…the crispness of the apple…the sweetness of the mango.  This is great on it’s own, or put on a fresh bed of...