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Part Four After collecting a few fabulous recipes from restaurant chefs during business trips over the last couple of years, it occurred to me that we should share these exceptional low carb dishes with all of you. We began running them three issues ago and feedback continues to be very positive. We're glad you like them!

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Multiple Locations

Filets with Gorgonzola on Red Pepper Puree

Filets with Gorgonzola on Red Pepper Puree allows you to provide an impressive meal for dinner guests without requiring hours in the kitchen. If you're not a blue cheese lover, don't hesitate to substitute crumbled Feta or coarsely grated Parmesan or Romano cheeses for the Gorgonzola. 1 7-ounce jar roasted red peppers 1 teaspoon minced garlic Salt and Black Pepper 4 filet mignon steaks, 1 1/2 to 2 inches thick 6 to 8 ounces Gorgonzola cheese, crumbled Prepare the sauce by pureeing the undrained roasted red peppers in a food processor or blender. Add the minced garlic, salt and pepper to taste and puree a few seconds more. Pour the sauce into a small saucepan, and simmer over medium-low heat while preparing the steaks. Preheat the oven to 500�F. Preheat a cast-iron or other heavy skillet, large enough to hold the steaks, on the stove at medium-high setting for 4 to 5 minutes, until very hot. Season the steaks on both sides with salt and pepper and place in the skillet. Using thick pot holders, immediately transfer the skillet to the oven and cook steaks for 3 to 5 minutes per side, or more, until desired doneness is reached. Divide the sauce between four dinner plates. Place the cooked filets atop the sauce and sprinkle crumbled cheese over each steak. Serves 4 �� 2.1 grams of carbohydrate per serving.

Locations across the U.S.


Flinn's Lemon-Dijon Chicken

1/4 cup chopped fresh parsley 3 cloves garlic, peeled and halved 1 large shallot, peeled and quartered 1 teaspoon dried herbs de Provence or Italian seasoning 1/2 teaspoon fresh or dried rosemary 3 Tablespoons Dijon mustard Juice of 1 lemon 6 Tablespoons olive oil Salt and Pepper to taste 4 boneless, skinless chicken breast halves In a food processor or blender, combine the parsley, garlic, shallots, dried herb blend, rosemary, mustard and lemon juice. Process until the ingredients are finely chopped. Drizzle in the olive oil and run until the mixture is fluid. Add salt and pepper to taste. Wash chicken and pat dry with paper towels. Place chicken in a zip-top plastic bag and spoon marinade over the chicken. Seal the bag and refrigerate for several hours or overnight. Preheat rangetop grill or outdoor grill on high for 5 minutes. Place chicken on grill and decrease heat to medium. Grill the chicken for 7 minutes per side, until juices are clear and internal temperature is 170�F. Makes 4 servings �� 1.2 grams of carbohydrate per serving.

Locations across the U.S.

Champagne Shrimp with Rosemary

Preparing this dish in two skillets ensures that your shrimp are perfectly done, not over cooked. In one skillet, you'll saut� mushrooms, green onions, garlic, spices and chopped fresh rosemary. A cup of champagne is added and reduced by half. Then, some heavy cream is added, and reduced. Meanwhile, the shrimp are saut�ed in their own skillet, along with some additional chopped green onion, garlic and spices. When the sauce is completed and the shrimp are cooked; the two are combined. 1/2 teaspoon salt 1/4 teaspoon cayenne pepper 1/4 teaspoon ground white pepper 1/2 teaspoon paprika 1 teaspoon chopped fresh rosemary 1/2 cup butter or margarine (1 stick), divided 8 ounces sliced mushrooms 1 cup chopped green onions, divided 2 cloves garlic, minced, divided 1/2 cup chopped fresh parsley, divided 1 cup champagne 1/2 cup heavy cream 1 pound medium shrimp, peeled and deveined Chopped fresh parsley, for garnish Combine salt, cayenne pepper, white pepper, paprika and chopped rosemary in a small bowl. Heat 1/4 cup butter in a large skillet over medium-high heat. Add mushrooms and half of the seasonings, green onions, garlic and chopped parsley. Saut� until mushrooms are golden brown. Add champagne and boil, until reduced by half, about 5 minutes. Add the heavy cream and continue to boil, until sauce is slightly thickened. Meanwhile, melt remaining 1/4 cup butter in another large skillet over medium-high heat. Add shrimp and remaining seasonings, green onions, garlic and chopped parsley. Saut� until shrimp turn pink. Add shrimp to mushroom sauce, garnish with additional chopped fresh parsley, if desired. Serve over hot steamed broccoli, with asparagus, or over cooked low carb pasta if you like. Makes 6 servings �� 5.7 grams of carbohydrate per serving.

Shop with True Foods Market today for great quality nut flours and more! Almond Flour! At about 7 effective carb grams per cup (3 grams per ounce), it's hard to beat almond flour (sometimes called almond meal) for baking low carb. Dredge meats in it or make cookies, cakes, pie crusts and more. We offer both Natural Almond Flour and Fine, Blanched Almond Flour. Pecan and Walnut Flours! Love the praline taste of a buttery pecan cheesecake crust? Or the crunch and toasted-nutty aroma of pecan-crusted chicken breasts? Then you'll love our fine blend Pecan Meal. And if you enjoy adding walnut meal to your homemade low carb breads, muffins, and pancakes, you'll love our classic Walnut Flour! Or try our rich, creamy nut butters! In addition to our Roasted Almond Butter (both creamy and crunchy), and of course our exceptionally rich Peanut Butters, you won't want to miss what else we have to offer you: Roasted Filbert Butter Pecan Butter Macadamia Nut Butter Sunflower Butter From Unsweetened Westbrae Catsup, to Extra Virgin Olive Oils, we have a lot to offer the low carb dieter. Visit True Foods Market soon!

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