Ingredients

Instructions

In a non-reactive sauté pan, just big enough to accommodate all four filets, bring the clarified butter to a boil and cook the shallots slightly. Deglaze the pan with the sweet vermouth, add the stock and bring to a boil.

Season the salmon filets, add them to the pan and return to the boil. Reduce heat to a low simmer, cover and cook until the salmon is just done (about 5 minutes). Transfer the salmon filets to a serving platter, loosely cover with foil paper and keep warm.

To finish the sauce add the parsley and reduce the poaching liquid over high heat to desired consistency. Adjust the seasoning. For a velvety smooth sauce, whisk in 2 Tbsp. of butter, pour over the salmon and serve at once.

Note: the cooked salmon will hold for a while, as will the unfinished sauce. However, once the sauce is reduced it must be served at once.

*Jumpstart patients should consume one half serving, which will translate to 3 Protein boxes and 1 Carbohydrate box

Ingredients

Instructions

The secret to this dish is to cook the garlic properly; that is, to a golden color and over medium heat. Do not hurry this part of the recipe!

Heat olive oil over medium heat until you see a wave effect in the oil. Cook the garlic, tossing or stirring until it is evenly golden.

Lightly salt the chicken and add to the pan. Turn the heat to medium-high and move the chicken around the pan to brown all sides. Add parsley. Add brandy (Careful! It may flame.) Add chicken stock. Cook on high heat until the sauce is reduced to a glaze (3 – 5 minutes). Sprinkle with fresh pepper and serve with crusty bread.

Ingredients

Instructions

Oil a roasting pan and arrange the eggplant, peppers and tomatoes. Bake at 350o for about 45 minutes, or until vegetables are soft. (Note: some of the vegetables may be done before others, in which case remove them first.)

While the other vegetables are roasting, place onions in a heavy skillet with 2 Tbsp. of olive oil and cook over a very low fire until soft. If the onions begin to color, add a dash of water and cover.

Scrape the meat out of the eggplant and chop, or chop with the skin if the eggplant is young and a tender variety. Peel and seed the peppers and cut in strips. Cut the tomatoes in quarters, removing seeds and skin. Put vegetables with the onions in a serving bowl with any liquids that have collected during cooking or preparation. Mix in olive oil and sherry vinegar and salt to taste. Serve chilled or at room temperature.

*For a more Jumpstart-friendly version of this recipe, use non-stick cooking spray to coat the roasting pan and substitute half the oil with non-fat broth. Also, consume one half the serving size to have 1½ Carbohydrate Boxes per serving.

Ingredients

Sauce:

Instructions

In a small saucepan, just cover the pasilla pepper with water and cook until soft. Remove stem and skin. Reserve with cooking liquid.

Fire-roast, cool, then peel and seed the bell pepper and tomatoes.

Fry the guindilla pepper and the garlic in one tablespoon of olive oil until the garlic just starts to color.

Place everything except the remaining cup of olive oil in a food processor and blend. When smooth, drizzle in the olive oil.

Grill the leeks, turning, until they are tender. Outer leaves will char. Plate with a dollop of romesco, and remove the burnt outer leaves before eating.

*To prepare a more Jumpstart-friendly version of this recipe, use only half the suggested amount of olive oil.

Ingredients

Instructions

If you can obtain the youngest broad beans, they can be strung, then cut in short lengths, as for runner beans. Otherwise, take them out of the pod and use only the seeds.

Clean the artichokes, removing all the outer leaves, peeling the stalk, and scooping out the choke. Cut into 6 or 8 wedges and drop into water to which the lemon juice has been added. This will stop discoloration.

Heat half of the olive oil in a skillet and add the garlic and onion, cooking over medium-high heat until they just begin to color. Add the tomatoes and let the sauce cook until thickened to a loose paste. Set aside.

Meanwhile, put the beans and artichokes into a pan. Add cold salted water to cover. Bring them to a rolling boil over high heat, and drain them immediately.

Put the vegetables into the skillet with the tomato sauce and vinegar, add enough water just to almost cover the vegetables, and tuck in the bay leaf and bunched parsley and mint. Bring to the boil, reduce heat and cover the pan. Simmer gently for about 30 minutes, until the artichokes are tender.

Meanwhile, heat the remaining oil in a sauté pan and stir in the paprika and breadcrumbs. When they are golden, add the saffron and cumin. Mix well, add to the vegetables, and simmer, uncovered, for about 10 minutes.

As a vegetarian entrée, make dents in the vegetables with the back of a ladle, and break as many eggs as required into the indentations. Place the lid on and poach the eggs until set as desired. As an elegant alternative, the vegetables can be transferred to individual ramekins to accept the eggs, then covered and finished in a medium oven until the eggs are set.

NOTE: If HABAS FRITAS are substituted for the fresh broad beans, they should be drained,and their oil used to replace the oil in the recipe. Because these beans are so tender, they should be added at the end, at the same time as the breadcrumbs.

Ingredients

Dressing:

Whisk together the egg yolk, mustard, and vinegar. Drizzle in the olive oil slowly, beating constantly. Whisk in the fish stock.

Instructions

Soak the dried cod in water for about 36 hours, in about 3 water changes.

Drain the cod, pat dry and slice into strips. Char it over an open fire and shred with your fingers. Toss with all other ingredients and the dressing. Taste for seasoning and let rest in the refrigerator for a few hours. The flavors of this salad develop best when allowed to reach room temperature before serving.

Ingredients

Instructions

Salt the inside of the sea bream and stuff with herbs if desired. Place the fish on an oiled oven tray. Thoroughly mix the salt and the egg white and completely cover the fish, packing it down firmly.

Place in a 375º oven and baked for about 25 minutes or until the salt turns the color of light toast.

Break the salt crust and de-bone the fish. Serve with an allioli sauce and mojo canario.*

Note: the fish can be prepared up to ½ a day ahead, and kept on its tray in the refrigerator. In this case, allow 5 – 10 more minutes in the oven because it will be cold, and therefore take longer to cook through.

*Jumpstart Patients should limit allioli or mojo canario intake to about 1 Tablespoon per serving.