One of the many things I love about cooking from George Stella’s Still Livin’ Low Carb is that his fabulous-tasting recipes typically take a very short time to make. That was a lifesaver when we had an impromptu post-Derby lunch with friends at Michele’s.
We prepared two main courses. One was George’s Tilapia with Bacon, Artichoke Hearts and Roasted Red Peppers. Quick and amazingly good. But because we weren’t certain everyone was a fish eater, we seasoned some slices of pork loin with olive oil and dry Good Seasons Italian dressing mix and pan fried them for a non-fishy alternative. As it turns out, Patti isn’t a fish eater, so we were relieved we had the pork, but she did taste the tilapia and said “This is really good!” George’s recipe made a fish convert!
The guys were waiting, semi-patiently for the feast we were preparing. Bar stools set around the center island allowed them to be in the middle of the action. Michael took charge of making George’s pumpkin loaf, too. He knows his way around a kitchen!
Patti insisted on helping (Thank Goodness!) and plunged into making Waldorf Slaw. Her husband Jack says coleslaw is one of his favorite foods and maintains there is no such thing as bad slaw. This one, made with walnuts and nutmeg is so nice and crunchy.
Here’s the slaw before we put it into the serving bowl.
Here it is in its final form. We scattered the shredded carrots on top for extra color, but didn’t mix them in with the main part of the slaw. Compare the picture above and this one. That carrot makes a difference!
We served family style. The platters looked so pretty.
Sliced Kumato tomatoes with fresh mozzarella and basil, George’s Cauliflower Mac ‘n Cheese, roasted asparagus. It was a very healthy — and pretty — meal!
This tilapia dish can be made with bacon or pancetta. The colors are so vibrant and it has such a mediterranean look, which is perfect for Michele’s style.
It was a wonderful meal with which to end our trip to Kentucky. Thanks, Michele!
Doesn’t that look nutritious and delicious? We each “plated” our own, and since it was getting close to 3:00 by the time we were ready to eat, you can see that expediency trumped aesthetics when it came to filling my plate. You would have done the same thing if you had been here, I’m sure.