Salt Crusted Beets

Salt Crusted Beets
Serves 4
2 cups coarse kosher salt
5 tablespoons prepared horseradish
2 tablespoons chopped fresh thyme
zest of 2 lemons
4 large, unpeeled beets, trimmed and scrubbed
Sour cream or plain yoghurt for serving

1. Preheat oven to 375°F. 
2. Mix salt, horseradish, thyme and lemon zest in a bowl. 
3. Place 4 small mounds of salt mixture on a cookie sheet lined with parchment and place 1 beet on each. 
4. Cover with remaining salt mixture, pressing firmly to form a crust around each beet that covers completely.
5. Roast 2 hours. 
6. Crack salt crusts open, remove and peel beets, then cut into wedges.
7. Serve with sour cream or yoghurt.

Beet and Horseradish Relish

Make this a day ahead for best flavour!

Beet and Horseradish Relish
4 large beets, trimmed and scrubbed
1/4 cup olive oil
2 tbsp orange juice
3 tbsp balsamic vinegar
1 tsp Kosher salt
1/2 tsp paprika
1 red onion, diced
1/3 cup Horseradish

Preheat oven to 350 F.
Wrap beets individually in foil and place directly on the on oven rack.
Roast until tender, about 2 hours. Cool until you can handle them, then peel and dice.
In a large bowl, whisk the olive oil, orange juice, vinegar, salt, and paprika well.
Stir in the red onion and horseradish, then fold in beets.
Cover and chill 24 hours before enjoying.

Glazed Pepper Steak

Glazed Pepper Steak
3 tbsp coarsely ground black pepper
1/2 tsp Kosher salt
4 (5-oz) sirloin steaks
1/2 cup Strawberry Balsamic Shellac

Preheat the broiler to HI and grease a broiler pan.
Combine pepper and salt in a shallow dish.
Press each flat side of the steaks into the pepper mixture to crust and place on the broiler pan.
Broil 6 minutes, brush with glaze and broil 2 minutes longer on the first side, then turn and broil in the same fashion on the other side.

Strawberry Glazed Chicken Breast

Strawberry Glazed Chicken Breast
4 bone-in, skinless chicken breasts
kosher salt and black pepper
1/3 cup Strawberry Balsamic Shellac

Preheat the oven to 350°F.
Place chicken on a greased cooling rack set above a baking sheet (line sheet with foil for easy cleaning).
Sprinkle chicken on both sides with salt and pepper. 
Place chicken in the oven and bake for 20 minutes.
Brush half the Shellac over the chicken and bake 5 minutes, then flip and brush with remaining Shellac.
Return to the oven for a further 6-7 minutes, until cooked through.

Zingy Applesauce

A perfect complement to roast beef or pork

Zingy Applesauce
2 Granny Smith apples, peeled and chopped
2 golden delicious apples, peeled and chopped
2 tbsp cider vinegar
1 tbsp water
1/4 tsp paprika
3 tbsp white wine (or apple juice if alcohol-free)
2 tbsp grated horseradish

Combine apples, vinegar, water, paprika and wine in a small saucepan and cover.
Place over medium heat and cook, stirring occasionally, until apples are soft but still chunky.
Remove from heat and stir in horseradish.

Lime Pesto Crusted Salmon

Lime Pesto Crusted Salmon
Serves 4
4 (5-oz) fillets skin on salmon
1/2 cup pesto
1 lime

1. Preheat the broiler to HI and line a baking sheet with parchment or foil.
2. Place the salmon, skin-side down, on the baking sheet and spread 2 tbsp of pesto on the flesh.
3. Broil for 8 - 10 minutes per inch of thickness, until fish flakes and flesh is opaque. 
4. Remove from the oven and squeeze lime over fish.

Pasta Carbonara

Pasta Carbonara
Serves 4
8 oz fetuccini or spaghetti
1/2 tbsp butter
2 slices low-sodium bacon, diced
2 garlic cloves, minced
3/4 cup pasteurized egg substitute (i.e. EggBeaters) or 3 organic eggs, beaten
1/2 cup fresh-grated parmesan cheese
lemon zest, salt and black pepper to taste

1. Bring a large pot of salted water to a boil and add the pasta. Cook until just shy of al dente, then drain and return to the pot. Cover and keep warm.
2. While pasta is cooking, melt the butter in a large sauté pan over medium heat. 
3. Add the bacon and cook over medium heat until crispy. 
4. Add the garlic and cook, stirring, 1 minute.
5. Turn off the heat and add the pasta, egg substitute and cheese.
6. Toss constantly for 2 minutes, add lemon zest, salt and pepper to taste and serve immediately.