Last night, I made turkey cheeseburgers with avocado on a cauliflower roll. It was good.
Night two: Turkey cheeseburger with avocado, avocado mayonnaise and pickled onions with keto bread. Both cauliflower and Keto bread make good buns, but Keto bread wins!
Follow directions to make bread, except use a 4″ bisquit cutter and flatten dough as much as possible to fit within cutter.
Most cucumber salads call for sour cream and mayonnaise for the dressing. Kick it up a notch and use crème fraiche, instead—it will be the best cucumber salad you’ve ever had!
Crème fraiche is indulgent—it costs more than sour cream—but it just tastes better than sour cream and it has no additives. Crème fraîche is thicker, has a richer flavor, and is less tangy than sour cream. It has a fat content of about 30% and does not contain any added thickeners.
Sour cream has a fat content of about 20% and may include ingredients like gelatin, rennin, and vegetable enzymes to stabilize it and make it thicker.
This dressing is also fantastic on poached salmon. Thin the dressing down a bit with avocado or extra virgin olive oil for salad dressing–see recipe.
Cucumber Salad
½ bunch dill, stems removed and chopped
6 ounces crème fraiche or sour cream
1 tablespoon Dijon mustard
Juice from ½ a lemon
1 small red onion or a couple shallots, sliced thin by hand or on a mandolin
1 teaspoon salt
pepper
6 Kirby cucumbers, peeled and thinly sliced by hand or on a mandolin
Put cucumbers and onion in a colander and mix salt in. Let drain for 30-60 minutes. Rinse and towel dry. Mix remaining ingredients and toss cucumbers and onion in and let sit about 15 minutes. Taste and add salt if needed.
There will be more than enough dressing; if you have leftovers, make salad dressing. Put into a food processor 1 clove garlic, more dill, extra virgin olive oil, juice from half a lemon, salt and pepper and the extra dressing.
Yesterday, I posted a photo of all the lovely heirloom tomatoes I bought at the farmer’s market. I used the grape tomatoes as a salad over a simple baked Cod. Delicious! I also had the green tops from a bunch of beets and sautéed them. Put the stems in first, then the leaves. Added some salt and pepper and done. Dinner was cooked and ready in about 20 minutes. Really tasty!
Baked Cod with Tomato Salad and Beet Greens
4-6 ounces per person cod or other firm white fish
Avocado or extra virgin olive oil
Salt and pepper
Bunch grape or cherry tomatoes, halved
1 small red onion, sliced thin, ideally on a mandolin and squeezed dry
Balsamic vinegar
Preheat oven to 400. Coat fish with oil, salt and pepper. Cook 10-12 minutes. Make tomato salad; combine tomato and onion and add a bit of oil and vinegar, salt and pepper. Plate fish and top with salad.
Yesterday, I posted a photo of all the lovely heirloom tomatoes I bought at the farmer’s market. I used the grape tomatoes as a salad over a simple baked Cod. Delicious! I also had the green tops from a bunch of beets and sautéed them. Put the stems in first, then the leaves. Added some salt and pepper and done. Dinner was cooked and ready in about 20 minutes. Really tasty!
Baked Cod with Tomato Salad and Beet Greens
4-6 ounces per person cod or other firm white fish
Avocado or extra virgin olive oil
Salt and pepper
Bunch grape or cherry tomatoes, halved
1 small red onion, sliced thin, ideally on a mandolin and squeezed dry
Balsamic vinegar
Preheat oven to 400. Coat fish with oil, salt and pepper. Cook 10-12 minutes. Make tomato salad; combine tomato and onion and add a bit of oil and vinegar, salt and pepper. Plate fish and top with salad.