Low Carb Chef

Tomato, mozarella and basil salad

You'll need:

• Nice sunny tomatoes. Pick locally grown if possible, and chose different colors and sizes.

• Fresh basil. I always have it in the backyard. On the pic there are two different 

•  Fresh mozzarella

• Chopped red onion

• Beet strings for decoration (see tricks and tips)

• Salt and pepper from the grinder

• 4 tablespoons of nice green extra virgin olive oil

• 3 tablespoons on Lemon vinegar

• Plate as picture, finish with the vinegar, olive oil, salt and pepper. 

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First time I understood the flavor perfection of this dish was many years ago on a vacation in Italy with my wife. We went to a shack and they served sunshine loaded tomatoes from their own back yard with homemade mozzarella, home made olive oil, basil, vinegar and salt. That's the secret to this plate. We often use it as a side, lunch. Sometimes its served with balsamic vinegar. I think that makes it a bit too sweet. Therefore I use lemon vinegar instead. That just enhances the flavor of the tomatoes.

Goat cheese and brussels sprout salad with lemon

You'll need: 4 persons.

• One big hand full of arugula

• 5-10 Brussels sprouts 

• 8 big strawberries

• 1 melon radish in thin quarter sized pieces

• 1 lemon

• 1 Endive

• I nice chunk of your favorite goat cheese. I use humble fog. for this recipe I used half a cheese

Do this.

• Separate the leaves of the brussels sprouts, boil them in salted water for 1 minute. chill in ice water and let them dry from the water. 

• Cut everything above in smaller pieces. Make a dressing from 1 lemon, zest and juice, 6 table spoons green extra vigin olive oil, salt and pepper. Cut the cheese in smaller pieces as the picture. Enjoy! 

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Feta cheese

Ingredients for a nice feta cheese salad. Olive oil, passion fruit vinegar, tomato, Greek feta, salt, pepper, avocado.

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Just cut and blend carefully. finish with salt and pepper from the grinder.

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Enjoy!

Steak salad with crab mayo and bacon

For dressing you will need to blend all bellow. See pic.

• 2 table spoons of Dijon Mustard

• Garlic pure

• Rosemary

• Half a cup of nice green olive oil

• 2 table spoons of apple cider vinegar. (Organic) if possible

• Salt and pepper from the grinder.

In this salad I have fried the steak couple of minutes in garlic butter I had left over. See pics. I also aded some already cooked bacon at the end of frying the steak. I always do batches of bacon to keep for inspiration.

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The veggies I tossed up in the dressing below.

• Cilantro, mixed greens, watermelon, tomato, blue berries and red onions.

Crab mayo is just 1 part mayo, 2 parts crabmeat blended. 

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Blue berry, feta and avocado salad with mint

My wife is almost always creating our salads. here is one amazing one from her cupboard.

Dressing. 

• 2 table spoons of orange blossom vinegar

• 4 table spoons of neutral cold pressed olive oil.

• salt and pepper from the grinder

• 1 splash of fish sauce

• 1 splash of tiger sauce

• 1 splash of soy sauce

• 1 thumbnail chopped ginger. 

Mix all above and toss the leaves in it, and blend with the rest of the ingredients bellow.

• 100 grams of blue berries

• 2 cubed avocados\ 100 grams of small sunny tomatoes

• 200 grams of cubes feta cheese

• Some chopped fresh mint

• Finish with some chia seeds.

Salad with mint and cilantro

This I a very refreshing type of salad that makes you crave more

• You will need:

• 1 apple

• 2 tomatoes

• 1 quarter of white cabbage

• 1 avocado

• Half off a red onion

• Cut all above in to cubes and blend with 3 tablespoons apple cider vinegar, juice and zest from 1 lime, 2 deciliter mild olive oil.

• Salt and pepper from the grinder.

Fennel and orange blossom salad

A fresh salad that is a great base if you want to ad more stuff. The. I do it I often use the left overs to flavor up the next days salad.

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You'll need:

• One big fennel cut in thin slices.

• 3 table spoons of Orange blossom vinegar

• 5 table spoons of a green extra vigil oiil

• Salt and pepper from the grinder.

• Tip: If you want some extra color and bitterness, just ad some red Radiccio salad.

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Orange blossom/fennel/straw berry/cherry/beets and goat cheese salad

In this salad I used the base from the recipe above and added what found in my refrigerator.

• Strawberries

• Baked cold beets

• Hum bolt fog Goat cheese

• Mixed leafs

• Avocado

• Fresh red cherries in thin slices

• Radishes

• Raw mushrooms

• If the salt is a bit on the dry side, just add some more of the green extra virgin oil.

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Swedish summer salad with Elderberry flowers

Here is a quick nice salad with taste of Swedish summer.

You'll need per person:

• A hand full of the best leafs you can find. I used Rocket and Romain as base

• A hand full of feta cheese in cubes

• A hand full of water melon in slices

• Half a avocado in slices

• Beet sprouts for garnish, if you can find them?

• A hand full of nice organic tomatoes in slices 

• 2 elderberry flowers

• Salt and pepper from the grinder

• 2 tablespoons of elderberry flower vinegar

• 2 table spoons of green extra virgin olive oil

• Blend all above, finish with drizzling the vinegar and olive oil on top. Serve as a side or full size for lunch. 

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Beet and feta cheese salad with passion fruit vinagrette

You'll need for 4 persons

• 4 tomatoes in different colors

• A hand full of beet sprouts

• 4 boiled or baked cold beets

• 1  red onion

• A hand full of fresh crispy summer

• cabbage

• 12 green asparagus boiled for 1. min ute and cooled in water

• 1 big organic carrot in juliennes 

• A table spoon of chia seeds

• A hand full of fresh basil

• 2 hand fulls of crispy lettuce 

• 10 ounces of cubed feta cheese

• Cut all above in preferred shapes and flavor with the passion fruit dressing (On oils and vinegar page)

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Goat cheese and beets

Goat cheese and beets is an amazing combination. This recipe also contains some coconut flakes that gives it an extra dimension. Works as, just a salad or perfect as a summer side. On the pictures, as is or served with creamy garlic sauce and chuck patties. 

• You'll need: (4 people)

• 4 small avocados in slices

• One big cold baked or boiled beet per person in slices

• A hand full salad mix per person, I used Rocket and Romaine

• 4 table spoons of coconut flakes

• 4 table spoons of sun flower seeds

• 3 ounces of great tasting goat cheese per person

• 4 tablespoons of white balsamic vinegar

• 4 ounces of walnuts

• 6 tablespoons of green, cold pressed virgin olive oil

• Salt and black pepper from the grinder

Cheesy bell pepper salad 

This is a flavorful salad that can be used as a side or a full salad for lunch.The peppers gives it a fun dimension and a lot of taste.

You'll need (4 full portions)

• 1 glass jar of red cheese filled peppers

• 1 glass jar of cheese filled yellow peppers

• 1 package of mozzarella balls or yogurt balls

• 1 cup of fresh sorrel or other crispy leafs

• 1 cup of different colored tomatoes

• A hand full of fresh basil

• Cilantro flowers for garnish if you can find them. I just had cilantro in full bloom, so I used those.

• As dressing, I used the olive oil from the peppers (8 tbs) and juice from 1 lemon

• Salt and pepper from the grinder

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Chicken Ceasar

Quick, healthy and easy. Perfect lunch, you can prepare the chicken and keep it for a couple of days.

You'll need (4 portions)

• 4 grade a organic chicken breasts

• 1 liter of organic chicken bone broth. Slow cook the chicken in the broth for 10-15 minutes depending on the thickness of the chicken, until ready. 

• 4 small Romano salads

• Parmesan chips for decoration. You can just melt parmesan in small piles at 175C/350F for 8 minutes or buy ready ones. I buy mine at Costco.

• 1 big green plum for decoration

• For sauce please use my aioli recipe. If you don't have time to make my aioli you can use 1 cup mayo, 3 minced cloves of garlic, juice from 1 lemon, salt and pepper. Also blend in half a cup of shredded parmesan.

• Place the Romano salad on a plate, ad the sauce, the chicken in slices, finish with parmesan chips and thin cuts of the plum.

• Enjoy!

Salad with Meyer lemon vinaigrette

Here is a salad that on the pictures is served as a side to fish. It can easily also be a lunch or a starter depending on what you need.

Meyer lemon vinaigrette​

• 6 table spoons of green extra virgin olive oil

• Zest and juice from one Meyer lemon

• Salt and pepper from the grinder

Love to pickle veggies. Absolutely fastest way to pickle is to use your favorite pickle juice. You probably already have some of it in your cooler. Just use some of that juice, thats what I do most of the times. I use Bubba's pickle juice.

Anyway, here is a recipe I also use.

• 6 tablespoons of white vinegar

• Juice from one lemon

• Half a cup of ice cold water

• 3 tablespoons of Stevia, natural sweetener

• 1 tablespoon salt.

• Heat 1 third of the water on the stove, and melt sweetener and the salt. Ad all other ingredients 

• Time to pickle the veggies. 30 minutes is enough.  

• Different radishes and carrots cut like chips on a mandolin.

Other salad ingredients​

• A hand full of leaves per person

• Half a red onion soaked in the juice from one lime 10 minutes

• Beet strings cut on a Japanese veggie cutter (Just for fun)

• Fresh burrata for a richer experience

• Sunflower sprouts

• A hand full of sugar peas in thing cuts

• Just mix all above and enjoy!

Chicken Ceasar with egg tagliatelle 

Quick and easy said, perfect for lunch

• You'll need (4 portions)

• 8 ounces/200 grams chicken per person. I used the small files, cooks fast.

• Fry the chicken in butter 5 minutes on each side, flavor with salt and pepper

• 6 eggs, slightly whipped and fried on low temp in two omelette pans two minutes on each side, then cut in to tagliatelle 

• Half a cup of my aioli (see cold sauces)

• 2 romaine sallads in slices

• a hand full of mini tomatoes for garnish

• Asamble as picture.'