This was my first time making lobster tails and it DEFINITELY wont be my last. It is easy peasy and oh so yummy. You can make these for a special occasion or to make an ordinary occasion special.
BAKED LOBSTER TAILS WITH GARLIC BUTTER
4 lobster tails
5 cloves garlic, minced
¼ c. grated Parmesan, plus more for serving
Juice of 1 lemon
1 tsp. Italian seasoning
4 tbsp. Butter
1. Preheat oven to 350 degrees F. In a medium bowl, mix together garlic, Parmesan, Italian seasoning, and melted butter and season with salt.
2. Using kitchen scissors, cut the the clear skin off the lobster and brush the lobster tails with the garlic butter seasoning.
3. Place the lobster tails on a baking sheet lined with parchment and bake the lobster tails for 15 minutes. Enjoy!
Prep Time: 15 minutes
Cook Time: 30 minutes
1/2 cup black lentils
1 bunch of collared greens
1 yellow onion
1 lemon (including 2 tsp of lemon zest)
2 tsp. Ras El Hanout ( I like the one from William Sonoma)
Salt and pepper to taste
1. Cook the lentils:
Heat a large pot of salted water to boiling on high. (discard any pebbles you see in the lentils; Rinse the lentils and drain thoroughly. Add the lentils to the pot of boiling water and cook, uncovered, 24 to 26 minutes, or until tender. Drain thoroughly and return to the pot. Set aside in a warm place.
4. Prepare the ingredients:
While the lentils cook, wash and dry the fresh produce. Peel and thinly slice the onion.
Remove and throw out the collard green stems and roughly chop the leaves. Use a zester to get 2 tsps. of lemon zest from the lemon. Cut the lemon in quarters and take out the seeds.
3. Cook the collard greens:
While the lentils continue to cook, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the onion and ras el hanout; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until softened and fragrant. Add the collard greens; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly wilted. Add ½ cup of water and cook, stirring occasionally, 3 to 4 minutes, or until the collard greens have wilted and the water has cooked off. Transfer to a bowl and season with salt and pepper to taste.
4. Finish the lentils & plate your dish:
To the pot of cooked lentils, add the cooked collard greens, lemon zest and the juice of 2 lemon wedges (just 1/2 of the lemon); stir to combine and season with salt and pepper to taste.
Serve with your favorite fish or chicken dish.
There’s a new healthy rice substitute that is SP friendly*. With just a few simple ingredients and little effort to prepare, our zucchini rice recipe is the side dish you’re going to be making all summer long.
MAKES 4 SIDE-DISH SERVINGS
START TO FINISH: 35 MINUTES
4 zucchini, ends trimmed
2 teaspoons salt
1 tablespoon olive oil
1 sweet onion, finely chopped
1 garlic clove, minced
¼ cup grated Parmesan cheese
Salt and freshly ground black pepper
1. Grate the zucchini on the coarse side of a box grater. Squeeze the grated zucchini with your hands and drain off the excess liquid.
2. Add the salt to the zucchini and toss to combine. Transfer to a strainer and drain, squeezing occasionally, for 15 to 20 minutes.
3. In a large sauté pan, heat the olive oil over medium heat. Add the onion and sauté until translucent, 4 to 5 minutes.
4. Add the garlic and zucchini to the pan, and cook until fragrant, 1 to 2 minutes. Stir in the cheese until combined, and season with salt and pepper.
5. Serve immediately, warm.
* SP = Standard Process Purification Program
Herb Roasted Tilapia
Yield: 2 Servings
Preparation: 10 minutes
Cook Time: 15 minutes
2 boneless tilapia fish fillets
1/2- 1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons freshly squeezed lemon juice
2 tablespoons EVOO
3-4 large sprigs fresh thyme
4-6 large green olives with pits
1 large egg