Turkey Kebabs

These were quite yummy, and would be great paired with some Taramosalata, tahini, or a cucumber and yogurt sauce. My 1 1/2 year old didn't care for the texture but my 4 year old asked for seconds. Grilled and sprinkled with some fresh lemon juice, this is a go-to dish for those nights when I'm not sure what to make for dinner.

Pulled Pork Shoulder With Homemade BBQ Sauce

When slow-cooked for 8 hours, the meat on a 4 pound pork shoulder just falls off the bone. It was absolutely delicious paired with homemade BBQ sauce and sweet potato fries. We all had seconds.

Protein Style Gerber Style

We don't have In-N-Out Burger in Washington (unfortunately!), so we have to make our favorite style of burger at home. Topped with Cambozola cheese, caramelized onions, and wrapped in lettuce this burger is even better than the original.

Panfried Halibut Fillets with Hot Sherry Vinegar and Herb Vinaigrette

This is a great example of a quick and lively sauce for any firm-fleshed fillet. I threw in some onion and garlic to add more complexity to the dish and then deglazed the pan with good-quality wine vinegar.

Flax Seed Focaccia Bread

I have always loved peanut butter and honey sandwiches. But now that I am on a low-carb diet, I can no longer enjoy them....or can I? This flax seed bread works very well for transporting any kind of spread, meats, cheeses, or anything else you may want to put on a sammie. Instead of eating a PB&H, I occasionally enjoy an AB&H (almond butter and honey) on flax seed bread. My 4 year old even requests this bread over regular bread.

Flax seed Focaccia Bread

Primal Greek Chicken

This Greek chicken dish, courtesy of Jenn Casey, has a wonderful tang to it. It is loaded with lemon, olives, feta cheese, and baked in the oven until crispy. I served it with a side of sauteed spinach (with lots of butter and garlic). Again, we had no leftovers.

Baked Cauliflower With Lemon Mustard Dressing

As someone who has never liked cauliflower, I was amazed at how good this was. I couldn't help but have thirds! This recipe came from Mark Sisson's cookbook. You could even make this without the hazelnuts and it would still be great.

Zucchini Bake

I thinly sliced the zucchini with a mandoline (remember to use the guard!), then sprinkled it with salt and pepper, and sauteed it in a bit of olive oil. I then layered it with mozzarella, parmesan, and bolognese. After about 5 minutes under the broiler, the cheese was brown and bubbly. I thought, with this much food, we would have lots of leftovers. I was wrong! :-)

Moroccan Salmon and Broccoli with Beurre au Citron (Lemon Butter Sauce)

Moroccan salmon, coated with aromatic spices like cardamom, fennel, and cumin is unbelievably scrumptious. I paired with steamed broccoli, with beurre au citron (lemon butter sauce from Julia Child's Mastering the Art of French Cooking) drizzled all over it. It was rich and delicious. The whole family devoured it!