Oven Roasted Rack of Lamb

Serves: 2-3


  • 1 Rack of Lamb
  • 1 Tbsp fresh rosemary, chopped
  • 1 Tbsp Fresh thyme, chopped
  • 3 cloves garlic, minced
  • Salt, to taste
  • Pepper, to taste
  • 2 Tbsp Olive Oil


Marinate lamb in rub: Rub rib rack(s) all over with mixture of rosemary, thyme, and garlic. Sprinkle with freshly ground black pepper. Place in a thick plastic bag with olive oil.

Spread oil around so that it coats the lamb rack(s) all over. Squeeze out as much air as you can from the bag and seal. Place in a container so that if the bag leaks, the container catches the leak.

Marinate in the refrigerator overnight, or at room temperature for 1 1/2 to 2 hours as the lamb is coming to room temperature in the next step. (If you are in a hurry you can skip this step and simply let it sit for 30 minutes)

Bring lamb to room temp: Remove lamb rack from refrigerator to 1 1/2 to 2 hours before you cook it so that it comes to room temp. (If the meat is not at room temperature it will be harder for it to cook evenly.)

Preheat oven to 450°F, arrange the oven rack so that the lamb will be in the middle of the oven.

Score the fat, sprinkle with salt and pepper, wrap bones in foil, place in pan fat side up: Score the fat, by making sharp shallow cuts through the fat, spaced about an inch apart.

Roast first at high heat to brown, then reduce heat to finish: Place the roast in the oven roast at 450°F for 10 minutes (longer if roasting more than one rack), or until the surface of the roast is nicely browned.

Then lower the heat to 300°F. Cook for 10-20 minutes longer (depending on the size of the lamb rack, if you are roasting more than one rack, and how rare or well done you want your lamb), until a meat thermometer inserted into the thickest part of the meat 125°F on a for rare or 135°F for medium rare. Remove from oven, cover with foil and let rest for 15 minutes.

Cut lamb chops away from the rack by slicing between the bones. Serve 2-3 chops per person.

Sweet Potato and Black Bean Enchiladas

Serves: 4


  • 4-6 Chicken Breast Tenders
  • 1 can diced tomatoes
  • 1 packet taco seasoning
  • 2 Tbsp coconut oil
  • 1 sweet potato, diced
  • 1 clove garlic, minced
  • 1 can black beans
  • 3 stems kale
  • 2 Tbsp taco seasoning
  • 1 can enchilada sauce
  • 1 cup shredded pepper jack cheese
  • 1/4 cup cilantro
  • 4 whole wheat tortillas


Chicken: I made the chicken in the crock-pot ahead of time. Toss the can of tomato, taco seasoning, and chicken in the crock-pot on low for 6 hours. Take out the chicken and shred it.

Preheat oven: 400 degrees, grease a square Pyrex pan and coat with a layer of enchilada sauce.

For the Filling: In a medium cast iron pan in coconut oil saute the diced sweet potato and minced garlic for 10 minutes covered until soft. Add the drained and rinsed black beans, the chopped kale and shredded chicken and mix.

Place the filling in the whole wheat tortillas and place in the pan and twist to fully wrap. Once all are in the pan top with enchilada sauce and and shredded cheese. Bake in oven for 25 minutes.

Top with cilantro.

Green Goddess Power Bowl

Serves: 2 (ish)


  • 1 cup short grain brown rice
  • 2 cups vegetable or chicken broth
  • 1 cup edamame
  • 1 avocado, sliced thinly
  • 2 cloves garlic, minced
  • 1 bunch kale, de-stemmed and chopped
  • 4 Tbsp olive oil
  • 1 Tbsp honey
  • 2-4 eggs (depending on if you want 1 or 2 eggs)

Ingredients for Dressing:

  • 1/2 cup plain yogurt
  • ¼ cup tahini
  • ¼ cup fresh basil, diced
  • ½ lemon squeezed
  • Dash of salt and pepper


Heat a medium pot over medium-high heat with 2 Tbsp olive oil. Rinse the brown rice and add to pot and stir around to lightly toast the rice. Add 2 cups broth, bring to boil, reduce to low, cover, and simmer for about 30 minutes or until all the water has been absorbed.

Meanwhile in a non-stick pan over medium heat, add 2 Tbsp oil and garlic. Cook garlic for 5 minutes until lightly browned. Add chopped kale and stir until kale is crispy, about 2-4 minutes. Drizzle with honey salt and pepper and sauté for another minute or so. Remove from heat and set aside.


Mix yogurt, tahini, basil, lemon, salt and pepper until combined. Add water if too thick.

In a small frying pan over medium heat, fry 2 eggs to liking.

Assemble bowls with rice, edamame, kale, dressing, avocado, egg.

St. Patrick’s Day – A Day Late Crock-pot Corned Beef and Cabbage

Serves: 4


  • 2 lbs lean corned beef brisket, fat trimmed a little
  • 1 cup pearl onions
  • 2 medium carrots, peeled and cut into chunks
  • 2 medium parsnips, peeled and cut into chunks
  • 1 small head cabbage, cut into 6 wedges
  • 1/2 tsp Salt
  • 1/2 tsp whole peppercorns


In a 5-6 qt crock pot, place brisket, carrots, parsnips, pearl onions, salt, peppercorns and 3 cups of water. Cover and cook on high 4 hours. Add cabbage, cook on high 1 hour 20 minutes more.

Serve with Soda Bread and salad of choice. *See Soda Bread Recipe

Bison Steak Salad with Fall Squash

Serves: 2

Time: 40 minutes


1 Bison Steak
Steak Rub – or just salt and pepper
5 cups Spring Mix Salad
½ Jicama, chopped
1 avocado
1 delicata squash, de-seeded and chopped
1 beet, peeled and chopped
1 red onion, sliced
1 Tbsp avocado oil
Salt and Pepper to taste
4 Tbsp Balsamic Dressing


Chop onions, beets, and squash. Toss in avocado oil, salt and pepper and roast for 40 minutes at 400 degrees.

Heat a cast-iron pan over medium high heat with avocado oil. Dry rub the Bison Steak with salt and pepper. Sear and cover in the cast iron pan, 5 minutes each side or to medium well.

In a medium bowl toss salad mix with jicama, and top with avocado.

Layer the roasted root vegetables, salad and steak. Drizzle with balsamic dressing.