Curry Sauce - Whole 30

Makes 2 Cups
Prep Time 15 minutes
Cooking Time 15 minutes
Total Time 30 minutes

Ingredients
1 TBS cooking fat
1/2 onion, diced
1 1/2 tsp minced fresh ginger
1 clove garlic, minced
1 1/2 tsp yellow curry powder
1/2 tsp red curry powder
2 c full fat coconut milk
Grated zest and juice of 1/2 lime
1/2 tsp salt
1/4 tsp black pepper

Heat the cooking fat in a medium skillet over medium heat. When the fat is hot, add the onion and cook until translucent, 2-3 minutes.  Add the ginger and cook for 1 minute, stirring quickly. Add the garlic adn cook for another minute while continuing to stir.

Add both curry powders and stir quickly for 30 seconds to open up the flavor of the spices. Once fragrant, add the coconut milk.  Turn the heat down to low and allow the mixture to simmer (not boil) until the mixture thickens a bit, 8-10 minutes.  It will continue to thicken as it cools.
Season with the lime zest and juice, salt, and pepper.

Keep warm and serve right away, or let the flavors develop even further in the refrigerator; it'll keep for about 5 days.

Creamy Parmesan Cauliflower Mash

Ingredients
2 12oz pkg cauliflower florets
1/2 c grated parmesan cheese
1/4 c heavy cream
1 TBS butter
2tsp roasted garlic power
1/2 tsp salt
1/2 tsp pepper

1. Cook cauliflower according to package directions
2. Combine cauliflower and remaining ingredients in a large bowl.  Beat using a hand mixer until smooth.

Almond Raisin Cauliflower Rice

Ingredients:
2 16oz pkg cauliflower crumbles
3 TBS olive oil
2 cloves garlic, minced
1/2 c sliced almonds
1/2 c golden raisins

1. Preheat oven to 425. Combine cauliflower, oil, and garlic in a roasting pan. Bake 15-20 minutes until browned, stirring once

2. Toast nuts in a dry skillet over medium-high heat 4-6 minutes or until fragrant.  Stir nuts, olives, and raisins into cauliflower mixture before serving.

Cowboy Caviar (Salsa)

Cowboy Caviar

PREP TIME 20 minutes

TOTAL TIME 20 minutes

SERVINGS 12 servings

A fresh, simple dip that can be thrown together in under 15 minutes! This Cowboy Caviar makes a great side dish for any picnic, potluck, or party, and is a great way to use up your summer produce!

Ingredients

• 3 Roma tomatoes seeds removed, diced
• 2 ripe avocados diced
• 1/3 cup red onion diced
• 1 15 oz can black beans rinsed and drained
• 1 15 oz can black eyed peas rinsed and drained
• 1 1/2 cups frozen sweet corn thawed (I just usually toss it in the salad frozen unless I plan on eating it immediately, it thaws quite quickly)
• 1 bell pepper diced (I used half a green and half a red, but color doesn’t matter)
• 1 jalapeno pepper seeds removed, diced into very small pieces
• ⅓ cup Cilantro finely chopped

DRESSING

• 1/3 cup olive oil
• 2 Tablespoons lime juice fresh preferred
• 2 Tablespoons red wine vinegar
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon garlic powder
• Tortilla chips for serving

Instructions

1. Combine tomatoes, avocado, onion, black beans, black eyed peas, corn, pepper, jalapeno pepper, and cilantro in a large bowl. Toss/stir well so that ingredients are well-combined.
2. In a separate bowl, whisk together olive oil, lime juice, red wine vinegar, sugar, salt, pepper, and garlic powder.
3. Pour dressing over other ingredients and stir/toss very well.
4. Keep refrigerated. If not serving immediately, be sure to toss/stir well before serving.