Lettuce-less Summer Salad

I went through a serious salad phase. At one point, I was just tired of lettuce. This lettuce-less salad is a great summer-time complement to any main course. Or add some protein and make it your main course. Salmon or shrimp make great toppers.

How to Make It:

• 3 Roma tomatoes

• 1 orange bell pepper

• 1 very ripe avocado

• 1 fresh ear of corn

• 2 tablespoons chopped cilantro

• 2 tablespoons crumbled goat cheese

• 1 lime

• Salt & Pepper to taste

Chop the tomatoes and bell pepper into bit sized pieces. Dice the avocado. Scrape the corn from the cob. Add chopped cilantro and crumbled goat cheese. Squeeze in lime juice. Salt and pepper to taste. Then toss it all. It's important that the avocado is very ripe because it blends with the lime, salt & pepper to make a wonderful fresh dressing.

Lunch Time Lettuce Wrap Tacos

A mini lettuce wrap taco bar makes one of our favorite low-carb, easy and fun lunch time options. After a few experiments, we nailed the lettuce wrap taco experience with these refinements: 1. Artisan Romaine Lettuce (available at Safeway) makes the perfect little shell with structural integrity, and 2. the seasoned taco beef is decidedly less juicy than typical taco beef making the eating experience much less messy.

How to Make It:

Pick up your favorite taco fixin's. Here we had:

• roasted salsa

• shredded Mexican cheese packet

• sour cream

• ground beef and taco seasoning

For the taco seasoning, you can pick up a seasoning packet or make it yourself. If you do pick up a packet, just remember to not as as much water as the recipe typically calls for. Otherwise, you will end up with a messy eating experience.

My taco seasoning recipe:

Brown 1 pound of ground beef. Set to a low simmer and add the following ingredients. Let the flavors simmer together with the beef about 10 minutes and serve!

• 1/4 cup salsa

• 1 teaspoon ground red pepper

• 1 teaspoon chili powder

• 1 teaspoon cumin

• 1 teaspoon ground chili chipotle

• 1 teaspoon garlic powder

• salt to taste

Shrimp on a Stick

A new favorite simple low-carb dinner.

How to:

Skewer fresh shrimp and brush with butter (season with garlic or else, of you like). Cook on oiled grill pan over medium high heat until white through and shrimp begin to brown. At the same time, use a wok pan and cook onions, mushrooms and peppers in sesame oil, medium high, until soft-ish (your preference). Salt and pepper to taste. Enjoy! 

Baked Cajun Catfish

This twist on pan-fried (not quite blackened) catfish is delicious, easy and low-carb. All of our favorite characteristics for a simple work-night meal!

How To Make:

1. Preheat oven to 325 degrees.
2. Sprinkle Catfish with your favorite Cajun seasoning, both sides.
3. Set in a lightly oiled baking dish.
4. Bake for about 20-25 minutes, until fish is cooked through. Add a pad of butter to the top for the last five minutes of baking, optional of course.

We served this over a bed of green beans sauteed in olive oil and minced garlic. Super yummy!

Shrimp & Scallops in a Creamy White Wine Sauce

I've been experimenting with sauces lately. Trying to come up with a super yummy sauce that uses white wine as a dominant flavor. I think I got it with this. This sauce really compliments the flavors of the shrimp, scallops and fresh corn! And, bonus, this dish is ready in about 30 minutes!

How To Make It

• 1/2 lb. of shrimp

• 1/2 lb. of scallops

• 1 tablespoon olive oil

• 2 tablespoons minced fresh shallots

• 1 cup dry white wine

• 1 cup heavy cream

• juice of 1/2 fresh lemon

• Salt to taste

• 1/4 cup fresh corn

• 1/4 cup fresh chopped tomato

• 1 teaspoon fresh oregano, minced (plus a piece for garnish)

• 2 large zucchini, spiralized

Sprinkle the shrimp and scallops with salt and then sauté them in olive oil until the shrimp is pink and scallops whiten and just start to brown, about 2 1/2 minutes per side. Be sure to use a sauté pan that's the right size to allow the shrimp and scallops to lay in a single layer in the pan. Once cooked, remove from pan and set aside on a plate. Cover with aluminum foil to keep warm. Sauté the shallots in the same pan until soft and a little browned, just a few minutes should do it. Add wine and stir until the pan is deglazed, about a minute. Add cream, lemon juice and salt. Increase heat to medium high and let the sauce boil (stirring often) until it reduces to a little thicker than you would like (about 10 minutes), because next you will add the corn and tomato and this will add some liquid to the sauce. Reduce heat to medium, then add corn, tomato and fresh oregano and cook about 7 more minutes (add shrimp and scallops back in a couple of minutes before this part is done). While you're cooking, zap the zucchini noodles for 3 minutes on high in the microwave. Dry them with a paper towel or kitchen towel to reduce moisture. Toss with the shrimp and scallops mixture and serve for a delicious, fresh meal in less than 30 minutes!