Vanilla-Coconut Panna Cotta with Strawberry Sauce
From the June/July 2019 issue PREP TIME: 15 MINS COOK TIME: 20 MINS +4 HOURS CHILLING TIME SERVINGS: 4 Ingredients For the Sauce: 1 pint strawberries, hulled, chopped 1 tsp
Chili-Chocolate-Avocado Ice Pops
From the June/July 2019 issue PREP TIME: 15 MINS + 4 HOURS FOR FREEZING SERVINGS: 6 - 8 Ingredients 2 medium-sized ripe avocados (about 9 oz each) 1 medium-sized ripe
Bourbon-Spiked Peaches with Vanilla Coconut Cream
From the June/July 2019 issue PREP TIME: 15 MINS COOK TIME: 10 MINS SERVINGS: 4 Ingredients 1 13.5-oz can full-fat coconut milk, refrigerated for at least 12 hours 1 ½
Buffalo Shrimp Tacos
From the June/July 2019 issue PREP TIME: 15 MINS COOK TIME: 10 MINS SERVINGS: 4 Ingredients For the ranch dressing: 3 tbsp extra-virgin olive oil 1 clove garlic, minced (1
Chicken-Fried Cauliflower with Hot Honey Dipping Sauce
From the June/July 2019 issue PREP TIME: 20 MINS COOK TIME: 4 MINS PER BATCH SERVINGS: 4 Ingredients For the hot honey: ¼ cup raw honey 1 tsp hot sauce
Shakshuka with Kale, Harissa and Avocado
From the June/July 2019 issue PREP TIME: 10 MINS COOK TIME: 40 MINS SERVINGS: 4 Ingredients 2 tbsp avocado oil 1 small yellow onion (6 oz), chopped (1 cup) 1
Grilled Caesar with Pork Belly “Croutons”
From The June/July 2019 issue PREP TIME: 20 MINS COOK TIME: 10 MINS SERVINGS: 4 Ingredients For the dressing: 2 cloves garlic, minced (2 tsp) 6 tbsp extra-virgin olive oil
Grilled Cauliflower Steak with Chimichurri
From the June/July 2019 issue PREP TIME: 5 minutes COOK TIME: 12 minutes SERVINGS: 3 Ingredients 2 TBSP avocado oil salt and pepper, to taste 1/2 Cup olive oil 2
Chipotle Grilled Salmon
From the June/July 2019 issue PREP TIME: 5 minutes COOK TIME: 10 minutes SERVINGS: 4 Ingredients 1/4 Cup mayo 1 TBSP lime juice 1 TBSP ground chipotle powder 1/2 tsp
Chili Lime Shrimp Skewers
From the June/July 2019 issue PREP TIME: 5 minutes COOK TIME: 10 minutes SERVINGS: 4 Ingredients 2 Lb shrimp, peeled and deveined 2 TBSP avocado oil 2 TBSP lime juice
