CROCKPOT ROasT

Crockpot Roast

3 apples, diced

1 container pre-cut butternut squash, cubed

3-4 pounds beef chuck roast

1 750 mL bottle Zevia Sparkling Apple drink

1/4 cup apple cider vinegar

2 tablespoons garlic, minced

2 tablespoons fresh thyme, minced


Add the diced apples and butternut squash to the bottom of a crockpot. Top with the roast. In a separate bowl, whisk the sparkling apple cider with the vinegar, garlic, thyme, salt and pepper. Pour over the roast. Cover and heat on low for 6-8 hours.

 

BAKED MAPLE DIJON SALMON

Baked Maple Dijon Salmon

4 4-ounce salmon fillets

2 tablespoons coconut oil, melted

3 tablespoons coarse ground dijon mustard

1/4 cup maple syrup


Preheat the oven to 400 degrees. In a small bowl, combine the melted coconut oil, dijon mustard, maple syrup, salt and pepper. Lay the salmon fillets on a foil-lined baking sheet. Brush with the maple-dijon marinade. Bake 12-15 minutes, or until the salmon flakes with a fork.

 

SWEET ORANGE FLANK STEAK

Sweet Orange Flank Steak

1 1/2 pounds flank steak

1/3 cup orange jam (or marmelade)

3 tablespoons apple cider vinegar

3 tablespoons soy sauce (or GF tamari)

1 tablespoon garlic, minced

1 tablespoon honey

kosher salt

 

Sprinkle kosher salt on the flank steak, cover and set aside in the refrigerator for at least 30 minutes. Prepare the marinade by combining jam, vinegar, soy sauce, garlic, honey, salt and pepper. Marinate flank steak for at least one hour. When ready to cook, preheat the oven to a broil. Place the flank steak on a broiler pan and cook 4-5 minutes, then flip and cook for another 4-5 minutes. Remove from the oven and slice thin strips of steak at a slight angle. Serve warm.

 

OVEN ROASTED LAMB CHOPS

Oven Roasted Lamb Chops

1 rack of lamb

kosher salt

olive oil


Cut the rack of lamb into individual chops. Sprinkle with kosher salt and let sit for at least an hour (this is important!). After an hour, heat oven to a broil. Drizzle each lamb chop with olive oil. Place on a broiler or roasting pan and cook for 4-5 minutes on each side, depending on your desired doneness. 

 

SPICE RUBBED MEAT

Spice Rubbed Meat

4 5-ounce meat cuts (steak, pork, chicken)

3 tablespoons paprika

1 tablespoon chili powder

2 tablespoons brown sugar

1 tablespoon garlic powder

 

Prepare the spice rub by combining the paprika, chili powder, brown sugar, garlic powder, sea salt and pepper. Pound the meat to flatten, then coat with the spice rub. Heat a grill or skillet to medium heat. Spray both sides of the pork chops with nonstick cooking spray then transfer to the heat. Cook for 18-20 minutes, flipping twice until the meat is slightly pink but cooked through. Serves 4.

 

ORANGE FENNEL SALMON

Orange Fennel Salmon

2 teaspoons orange rind, grated

½ cup orange juice (fresh is best, from 1-2 oranges)

1 teaspoon fresh rosemary, chopped

1 teaspoon fennel seeds

4 6-ounce salmon fillets

cooking spray

 

Marinate fish in a Ziploc bag with orange rind, orange juice, rosemary, and fennel seeds. While marinating, prepare broiler. Remove fish from back and keep the excess liquid. Place fish skin side down on a pan coated with cooking spray. Sprinkle with salt and pepper. Broil for 10 minutes or until fish flakes. Meanwhile, bring excess marinade to a boil in a small saucepan and then simmer for 3 minutes until saucy. Serve with fish.

 

ROASTED AUTUMN PORK

Roasted Autumn Pork

2 1/2 pounds pork roast

olive oil

2-4 pink or green apples, quartered

2 sweet potatoes, cut in wedges

1 yellow onion, sliced

1/2 teaspoon paprika

1/4 teaspoon cumin


Preheat oven to broil (500 degrees). Rub pork with olive oil, salt and pepper. Place on a baking sheet and broil for 15 minutes, flipping halfway through. Meanwhile, microwave sweet potatoes for 2-3 minutes until lightly softened. Remove from microwave and chop apples, sweet potatoes, and onions. Drizzle with olive oil, and toss with paprika, cumin, salt and pepper. Remove pork from the oven and arrange apple mixture on tray around the roast. Turn oven down to 450 and roast for 40-60 more minutes until pork is desired pinkness and sweet potatoes are tender. Remove and serve pork with apple mixture.

 

CRABCAKES

Crabcakes

1 pound jumbo lump crab meat

1/2 cup Bolthouse Farms Thousand Island Yogurt Dressing

2 tablespoons gluten free or whole wheat breadcrumbs

2 tablespoons dijon mustard

1 tablespoon lemon juice

1 tablespoon Old Bay seasoning 


Combine ingredients, salt and pepper in a mixing bowl. Shape into six patties and place on a broiler pan coated with nonstick cooking spray. Set the oven to a broil and cook for 4 minutes. Flip the crabcakes and broil for another 4 minutes, until crab cakes are lightly browned. Remove from the oven and enjoy with condiments such as lettuce, tomato, avocado, or cocktail sauce.