Turkey Piccata with a Warm Arugula Salad

Serves 4


For the turkey:

  • 400g Turkey Breast
  • 1 Large Egg
  • 1/4-1/2 Cup of Bread Crumbs
  • Salt & Pepper to taste
  • 1 tbsp Olive Oil

For the sauce/dressing:

  • 2 tbsp Extra Virgin Olive Oil 
  • 1 small onion diced thinly
  • 1 garlic clove
  • 1 tbsp Butter
  • Juice of 1 Lemon
  • Splash of White Wine
  • 2 tbsp Diced Parsley
  • Red Chili Flakes, to taste
  • Salt & Pepper, to tastr



  1. Heat the 1 tbsp Olive Oil in one pan at medium heat.
  2. Slice the turkey into 1 1/2″ strips and pound flat.
  3. Stir the egg in a bowl and dip the flattened turkey strips in.
  4. Season the bread crumbs on a large plate with a lip and dredge the turkey strips in it.
  5. Quickly place the breaded turkey strips into the Olive Oil and brown on each side.  Be careful not to crowd the pan.
  6. Remove and set aside on a paper towel.


  1. Heat Extra Virgin Olive Oil in the second pan at medium heat.
  2. Add diced onions and sure for 1 minute.
  3. Add the chili flakes and garlic and saute for 30 seconds until fragrant.
  4. Add white wine, butter, and turn down to simmer.
  5. Finish with the parsley leaves and stir.


  1. Spoon some of the sauce onto the arugula and toss.
  2. Top the arugula with the turkey and drizzle the sauce on top.
  3. Finish with fresh parsley.

Thai Green Curry Mussels over Rice Noodles


  • 1 1/4 lb mussels, scrubbed and beards removed
  • 200ml light unsweetened coconut milk
  • 1 tbsp green curry pasta
  • 1/2 tbsp fish sauce
  • 1 lemon
  • 1 tbsp coconut oil
  • 100g medium cut rice noodles
  • 250ml chicken stock
  • Cilantro to taste


  1. Soak the rice noodles in warm water for 30 minutes.
  2. Heat coconut oil in a wok at medium-high heat.
  3. Add the Thai green curry paste and fry until fragrant.
  4. Add the coconut milk, fish sauce, and stock and bring to a boil.  Taste and season with salt.
  5. Add the mussels, give them a quick stir, cover the wok and let cook for 5 – 8 minutes.
  6. Meanwhile, bring a small pot of water to boil and add the rice noodles.  Cook for 1 minute and then drain and wash with cold water.
  7. Once the mussels are cooked, add the juice of half a lime and cilantro to taste.  Reserve the other half of the lime for adjusting the acidity while eating.
  8. Get a wide bowl and add your rice noodles in.  Scoop up the mussels and place them on top.  Ladle the simmering liquid into the bowl.

Leftover simmering liquid is fantastic and flavorful to use.  I like to get up extra rice noodles and use the stock for flavoring.

Osso Buco with Gremolata over Polenta

Osso Buco is a Christmas traditional at our home.



Osso Buco:

  • Veal Shanks – 2lbs (here I have used two large (1lb each) shanks, but I have used 4 small ones in the past)
  • 2 Onions, diced
  • 2 Cloves of Garlic, minced
  • 2 Carrots, large chunks
  • Dried Rosemary, 1 Teaspoon
  • Dried Thyme, 1 Teaspoon
  • Dried Red Pepper Flakes, 1 Teaspoon
  • Flour (Coconut for GF)
  • Olive Oil – 2 Tablespoons
  • Butter – 2 Tablespoons
  • Beef Stock, 1 Cup
  • Red Wine, 1 Cup (I use Cabernet Sauvignon)
  • Canned Whole or Diced Tomatoes – 14oz
  • Salt
  • Pepper


  • Parsley, One Bunch
  • Whole Lemon, Zested
  • Half Lemon, Squeezed
  • One Garlic Clove
  • Splash of Extra Virgin Olive Oil
  • Salt & Pepper to taste


  • Polenta – 1 Cup
  • Water – 4 Cups
  • Salt & Pepper to taste
  • Butter – 2 Tablespoons
  • Parmigiano Reggiano – 2 Tablespoons (More if you’re like me and love cheese)


Osso Buco:

  1. Use a paper towel to pat and dry the veal shanks.  Lightly dust all sides of the veal shanks and season with salt and pepper.  Use kitchen twine to keep the veal shanks in shape.
  2. Heat the butter and oil in your pan (I use a dutch oven) at medium-high heat.  Carefully, add in the veal shanks and brown all sides.  Make sure to not overcrowd the pan.  This should take 2-3 minutes per side.
  3. Remove the veal shanks and keep to the side on a plate.
  4. Add onions and cook until clear, add the garlic, thyme, rosemary, and red chili flakes and stir until fragrant.
  5. Add 1 Cup Red Wine and scrape up the browned bits at the bottom of the pan.  Add beef stock and tomatoes at this time.  Use your spatula to break up the tomatoes and stir.
  6. Add carrots into the pan and spread evenly.
  7. Add the veal shanks back into the pan, I like to use the carrots as a base so that the veal is only half submerged.
  8. Cover the pan and turn the heat down to low and let simmer for 1 1/2 hours, stirring occasionally.



  1. Toss parsley, garlic, olive oil, lemon zest, and lemon juice into a food processor (alternatively, you can finely dice it yourself).
  2. Add Salt & Pepper to taste.



  1. Bring 4 cups of water to a rolling boil and add 1 cup polenta whisking constantly.
  2. Turn the heat down to medium-low and cover.  Stir polenta every few minutes, once the polenta is thickened (usually 20-25 minutes) it is ready to go.
  3. Turn off the heat and add butter, Parmigiano-Reggiano and season with salt & pepper.

Ladle polenta into a wide bowl and top with a veal shank, gravy, and gremolata.  Don’t forget about the marrow!

Lauki Subzi


  • Lauki (Bottle gourd) – 2 Medium sized, peeled and cubed
  • Tomatoes – 2 Medium sized, canned works well
  • Onion – 1 Medium, diced
  • Green Chilli – 3-4
  • Vegetable Oil – 1 tbsp
  • Cumin – 1/2 tsp
  • Turmeric – 1/2 tsp
  • Ginger – 1 tbsp, Minced
  • Garlic – 1 clove, Minced
  • Hot Water – 1  Cup
  • Salt – 1/2 tsp


  1. Heat the oil in a heavy bottomed skillet or dutch oven at medium.  Add the onion and saute until translucent.
  2. Add the garlic, green chili, and ginger and saute until fragrant, about 30 seconds.
  3. Add the cumin, turmeric, and salt and stir until everything is coated.
  4. Add the lauki, tomatoes, and hot water and bring to a boil.
  5. Cover and bring down to a simmer.
  6. Simmer 15 – 2o minutes, stirring occasionally, until lauki is soft.  Add salt if needed.

Mustard Seed Cabbage


  • Cabbage – 4 Cups, thinly sliced (~1cm)
  • Vegetable Oil (or any other neutral flavored oil) – 3 tbsp
  • Mustard Seeds – 1 1/2 tsp
  • Garlic Cloves – 5 (thinly sliced)
  • Turmeric – 1 1/2 tsp
  • Cayenne Pepper – 1/2 tsp
  • Salt – 1/2 tsp


  1. Heat wok or large frying pan to high and add the oil.  Add the mustard seeds and cover with a splatter screen or lid.
  2. Once mustard seeds begin to pop, take the skillet off the heat and add the turmeric, garlic, cayenne, and salt.  Stir to combine and return to heat.
  3. Add the cabbage and toss to coat, lowering the temperature to Low-Medium.
  4. Cover the pan and cook down, stirring occasionally, until you’re happy with the cabbage.  I prefer my cabbage cooked down for awhile, but keeping it crunching is also really good!

Mustard Fish Curry

Fish Marinade

  • Basa Steaks – 600g
  • Turmeric – 1/2 tsp
  • Salt (Kosher) – 1/2 tsp

Curry Paste

  • Mustard Seeds – 1 tbsp
  • Tomatoes – 2 Small (canned works well)
  • Onion – 1 Medium or 1/2 Large
  • Green Chillis – 5-6
  • Garlic Cloves – 7

Additional Ingredients:

  • Mustard Oil – 3 tbsp
  • Ground Cumin – 1/2 tsp
  • Cayenne Pepper – 1/2 tsp
  • Turmeric – 1/2 tsp
  • Salt – 1/4 tsp
  • Hot Water – 1 cup (more if you would like more gravy)
  • Potato – 1 Medium size, cubed (optional)
  • Frozen Cauliflower – 1 cup (optional – low carb way to bulk this up)


  1. Thoroughly clean and dry the basa steaks (I use paper towels) and marinate for 15-20 minutes with the turmeric and salt.
  2. Blend the tomatoes, garlic, onion, green chillis, and mustard seeds together and set aside.
  3. Bring a heavy bottomed skillet to high heat and add the mustard oil.  Quickly add the marinated basa steaks and sear on all sides until golden brown.  Remove from the pan and keep them on a paper towel lined plate.
  4. At this point, if you are using potatoes you can add the potatoes in to fry in the remaining oil, removing after they are done.  Otherwise, you can wait until you add the water if you prefer boiled potatoes.
  5. Add the curry paste mix into the pan and stir.  At this time you’ll also want to add the turmeric, cayenne pepper, cumin, and salt.  Cover the pan and let it thicken for 4-5 minutes, checking in and stirring the paste every minute or two.  You’re looking to see the oil start separating from the thickened paste.
  6. Now, return the basa back into the pan and coat the fish thoroughly.  Add 1 to 1/2 cups of hot water and cover.  If you prefer boiled potatoes, add them now.
  7. Turn down the heat and let this simmer for 10-15 minutes, until the sauce has thickened and the potatoes are cooked through.  If you are using cauliflower, add it in at this point.

Serve with freshly cooked rice and Lauki Subzi or Mustard Seed Cabbage.