A Week of Low-Carb Meals
This is George’s Broccoli Polonaise recipe — but made with asparagus! A little bacon on top finishes it up.
A delightful spinach salad with gorgonzola cheese, my spiced walnuts (find the recipe in Essentials) and lots of pretty cherry and cherub tomatoes.
Simple, but elegant, appetizer plate of sliced Italian meats and cheeses, topped with purple basil.
I found this recipe at our brand new local spice shop. It is Salted Saffron-tinted Coconut Ice Cream. Coconut milk, special salt from the U.K., Splenda (my adaptation), 24 saffron threads. No eggs. It was “interesting.” As a big salt fan, I liked it. Our other diners, not so much.
I find this so attractive! Just a simple selection of raw vegetables, but so appealing to the eye.
This salad was served with a vanilla balsamic vinaigrette. It was a subtle, but wonderful, difference in taste.
You’re looking at Dinah’s Pizza Stuffed Eggplant from George Stella’s Still Livin’ Low Carb cookbook, page 57. Better look quick. It didn’t last long!
The stuffed eggplant and a tossed green salad make a perfect meal.
Just in case we didn’t think we had enough vegetable matter, however, Havilah did a beautiful presentation of lightly steamed and seasoned yellow squash and zucchini. I love the way she sliced them.