Ingredients:

2 cups romaine lettuce, chopped
2 cups bok choy, chopped
½ cup endive, chopped
½ cup spinach, stems removed and chopped
½ cup red cabbage, chopped
½ cup cucumbers, peeled and sliced
½ cup celery, sliced
½ cup mushrooms, sliced
¼ cup carrot shreds (I use jicama!)

Method

Toss everything together. The book suggests a poppyseed dressing, but I have not found one that was low-carb/low-sugar, so I usually use a good Italian and it’s fine.

Serves: 1 – count for entire recipe
CarbsPerServing: 22g carbs /10g fiber
Prep Time: Just chopping
Effort: Easy

Source: Atkins Diet Recipes

Ingredients:

anchovies
fennel
flour
spices
parsley
marjoram
garlic
lemon juice
vinegar
cream

Method

Wash three anchovies in vinegar, bone and pound them in a mortar with a teaspoonful of chopped fennel and a pinch of cinnamon. Then mix in a teaspoonful of chopped parsley and marjoram, a squeeze of lemon juice, a teaspoonful of flour, half a gill of boiled cream and the bones of the fish for which you will use this sauce. Pass through a sieve, add a clove of garlic with a cut in it, and boil. If the fish you are using is cooked in the oven, add a little of the liquor in which it has been cooked to the sauce. Take out the garlic before serving. Instead of anchovies you may use caviar, pickled tunny, or any other pickled fish.

Ingredients:

2 Tablespoon Olive oil
3/4 Cup Julienned yellow onions
1 Teaspoon Minced garlic
1 Tablespoon Finely−chopped parsley
1 Tablespoon Rice wine vinegar
Salt; to taste
Freshly−ground black pepper; to taste
1/2 Fat; 0 Other Carbohydrates

Method

In a saute pan, over high heat, heat the olive oil. Add the onions and saute
until caramelized, about 3 to 4 minutes. Add the garlic, parsley, and rice
wine vinegar. Saute for 1 to 2 minutes. Season with salt and pepper. This
recipe yields about 1 cup of marmalade.

Source: The Very Best of Emeril

Ingredients:

A copy of The Times (London, New York, Chicago, or LA, your choice)
4 large handfuls fresh mixed herbs (dill, basil, rosemary, flat leaf parsley, and fennel tops)
1 (3 1/2 to 4 pound/ 1.5 kilogram) whole salmon, scaled and gutted
Sea salt and freshly ground black pepper
Olive oil
2 lemons, thinly sliced
6 spring onions, thinly sliced
2 tablespoons fennel seeds, cracked

Method

Open out the paper to the middle page, and scatter
half the herbs over it.
Place the salmon in the middle of the paper and
season inside and out and rub with olive oil.
Scatter over the lemon slices, spring onions, fennel
seeds and remaining herbs, tucking some inside the fish.
Drizzle with a little extra olive oil.
Wrap the paper around the salmon, securing it well
with lots of string.
Dampen the paper well under the tap. Place parcel
directly on the top shelf of a preheated 425 degrees
F (220 degrees C) oven, for 35 minutes, or
preferably, cook on the barbecue or on a rack over a
camp fire for about 25 minutes on each side.
Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 35 minutes
Difficulty: Easy

Source: Jamie Oliver Cook Book

Ingredients:

1 cup Onion, chopped
1/2 cup Vegetable oil
1/2 cup Lemon juice
1/4 cup Soy sauce
1 tablespoon Worcesteshire sauce
1 teaspoon Mustard, prepared
1 pound Sirloin steak, cut in 2″cubes
1 large Green pepper, cut in 1″pieces
2 medium Onions, quartered
2 medium Tomatoes, quartered
1 cup Apple Wood Chips

Method

Saute onion in oil; remove from heat. Stir in lemon juice, soy sauce,
Worcestershire sauce, and mustard; pour over meat and vegetables.
Cover and marinate overnight in refrigerator. Remove meat and
vegetables from marinade, reserving marinade. Alternate meat and
vegetables on skewers.
Soak Apple Wood Chips in water for 30 minutes. Prepare fire in grill.
When the grill is up up temperature, add wood chips; let them start
smoking. Grill kabobs 5 minutes on each side over coals or until desired
degree of doneness, brushing frequently with marinade.

Source: The Grill Master cook book

Ingredients:

2 cups milk, scalded and cooled
2 packages quick rising yeast
1/2 cup warm water (105F)
1 teaspoon sugar
1/2 cup buckwheat flour
2 cups all−purpose flour
3 eggs, separated
1/2 teaspoon salt
3 tablespoons sour cream
3 tablespoons melted butter, cooled; plus more for cooking
1 1/2 cups additional milk

Method

Put the yeast in water and add sugar. Let sit for 5 minutes,
then stir to dissolve the yeast.
In an electric mixer combine the scalded (cooled) milk, yeast
mixture, both flours, the egg yolks only, salt, sour cream,
and melted butter. Mix thoroughly. Beat the egg whites until
they form soft peaks and gently fold into the batter. Allow
to rise for 30 minutes, and then stir in additional milk.
Heat an electric skillet to 400F, or a large frying pan on
medium high. Brush the pan with a bit of butter and fry the
pancakes using 3 tablespoons of batter for each. They should
be about 3 to 4 inches in diameter. Cook until golden and
turn. Serve with lumpfish caviar and/or sour cream.

Ingredients:

8 small squid
1 small onion,chopped
2 tablespoons raisins
1−1/2 cups bread crumbs
1 teaspoon minced parsley
2 tablespoons grated Parmesan cheese
salt and pepper
1 egg ,well beaten
1 #2 can tomatoes
4 tablespoon olive oil
1 clove garlic

Method

Have fish dealer clean squid thoroughly, removing eyes, outside skin and
intestines. Cut off heads and tentacles. Wash well, and drain. Combine
remaining ingredients, and fill the cavity in each squid with stuffing. Sew
squid closed, or fasten with toothpicks. Place in baking dish or pan, and
cover with the following sauce: 1 #2 can tomatoes, 4 tablespoon olive oil,
1 clove garlic. Brown garlic in oil, mash tomatoes with fork, and add.
Simmer for 10 minutes. Then pour over squid and bake in hot oven 400 degree
for 35 minutes, or until tender. Serve whole with sauce.

Source: e-cookbooks.net

Ingredients:

Clear soup
Vegetables

Method

Any fresh spring vegetables will do for this soup, but they must all be cooked separately
and put into the soup at the last minute. It is best made with fresh peas, asparagus tips,
and a few strips of tarragon.