Airy Ricotta Pancakes with Vanilla-Poached Fruit
Tender, cloud-light pancakes of whole-milk ricotta, almond flour, and whipped egg whites, topped with berries warmed with vanilla bean and lemon.
Recipes
Recipes on the RESET360 plate
Every recipe here is built from protein, a real fat, and non-starchy vegetables, with nothing processed and no added sugar, and every one is checked against the RESET360 rules before it's published.
Breakfast
Chicken and Sage Breakfast Patties
Homemade breakfast sausage of ground chicken, fresh sage, thyme, grated apple, and a hint of nutmeg, browned in a skillet and served with garlicky greens.
Crispy Salmon Cakes with a Poached Egg
Golden salmon cakes bound with egg and almond flour, seasoned with dill, scallion, and lemon, and topped with a soft poached egg.
Korean Beef and Kimchi Breakfast Bowl with Sesame Spinach
Ground beef browned with garlic, ginger, and tamari, served with seared and fresh kimchi, garlicky sesame spinach, and vinegared cucumber.
Savory Greek Yogurt Bowl with Blistered Tomatoes, Olive Oil, and Dukkah
Thick lemony Greek yogurt under hot blistered cherry tomatoes and their garlicky oil, finished with crunchy hazelnut dukkah, cucumber, and mint.
Shrimp and Cauliflower "Grits" with Scallions
Seared paprika-spiced shrimp in a garlic-lemon butter, spooned over creamy cauliflower "grits" made with whole milk and sharp cheddar.
Turkey and Zucchini Breakfast Fritters with Lemon Yogurt
Golden fritters of ground turkey, grated zucchini, feta, dill, and mint, bound with egg and almond flour and served with a cool lemon yogurt.
Turkish Eggs with Garlic Yogurt and Aleppo Butter
Soft poached eggs over cool garlicky yogurt, drizzled with warm butter infused with Aleppo pepper and finished with dill.
Vietnamese Lemongrass Pork Patties with Herb Salad
Springy pork patties seasoned with lemongrass, garlic, shallot, and fish sauce, seared and served over a crunchy herb salad with lime and chile.
Lunch
Baked Chicken Muffins
Savory muffins of shredded chicken, spinach, sun-dried tomato, and cheddar held together with eggs and baked until golden, made for packing.
Crab Louie Lettuce Cups
Sweet lump crab, jammy eggs, asparagus, and avocado in butter lettuce cups, spooned with a tangy Louie dressing of tomato, horseradish, and lemon.
Cumin-Spiced Lamb Kofta with Tahini Sauce
Ground lamb kneaded with onion, parsley, cumin, and cinnamon, shaped onto skewers and grilled, served with lemony tahini and a cucumber and tomato salad.
Garlic-Lime Pork Tenderloin with Jicama Slaw
Pork tenderloin marinated in lime, garlic, cumin, and oregano, roasted juicy, and sliced over a crunchy jicama and red cabbage slaw.
Grilled Steak Salad with Chimichurri
Sliced grilled sirloin over romaine, arugula, tomatoes, cucumber, and avocado, dressed with a bright, garlicky parsley chimichurri.
Samke Harra (Lebanese Spicy Fish with Tahini)
White fish baked under a lemony tahini sauce and a spicy topping of cilantro, garlic, walnuts, and chili, the way it is made in northern Lebanon.
Seared Ahi Tuna with Cucumber Ribbons and Horseradish Aioli
Sesame-crusted ahi seared rare, sliced over sesame-dressed cucumber ribbons and finished with a sharp horseradish aioli.
Shrimp Aguachile
Shrimp cured in a bright, spicy lime and serrano juice with cucumber, red onion, cilantro, and avocado, served cold.
Turkey Larb in Lettuce Cups
Ground turkey cooked with shallot and dressed hot with lime, fish sauce, and chili, tossed with mint and cilantro and spooned into butter lettuce.
Dinner
Bison Meatballs with Broccolini
Tender bison meatballs bound with egg and almond flour, roasted until browned, and served with garlicky, lemony broccolini and parmesan.
Chicken Piccata with Capers and Lemon
Thin chicken cutlets dredged in almond flour and seared golden, then sauced with lemon, capers, broth, and butter over quick-sautéed zucchini ribbons.
Greek Lamb Bowl with Tzatziki
Oregano and lemon marinated lamb, seared until charred at the edges, over a chopped Greek salad with feta and olives and a cool garlicky tzatziki.
Halibut with Browned Butter and Sage
Thick halibut fillets seared golden and basted with nutty browned butter, crisped sage leaves, and lemon, served with garlicky green beans.
Harissa Salmon with Cauliflower
Salmon fillets spread with a homemade harissa and roasted on one pan with cauliflower until the fish flakes and the florets turn golden.
Mussels in Paprika Tomato Broth
Mussels steamed open in a broth of crushed tomatoes, garlic, shallot, and paprika, finished with butter and parsley.
Pork Chops with Brussels Sprouts and Mustard
Thick bone-in pork chops seared golden, then finished in a creamy Dijon pan sauce with Brussels sprouts roasted crisp in the same skillet.
Seared Duck Breast with Cherry Pan Sauce
Duck breasts rendered slowly until the skin turns crackling and golden, served rosy and sliced with a sauce of cherries, shallot, thyme, and bone broth.
Steak au Poivre
Steaks pressed into cracked black peppercorns, seared hard, and served with a silky pan sauce of shallot, beef bone broth, Dijon, and cream.
Sides
Braised Endive
Belgian endive browned in butter, then braised in bone broth and lemon until meltingly tender and glazed in its own juices.
Caramelized Carrots with Dukkah
Carrots roasted until their edges caramelize, laid over lemony whole-milk yogurt and covered in a crunchy, warm-spiced hazelnut dukkah.
Celery Root Purée
Celery root simmered until soft, then blended with cream and butter into a silky purée that tastes faintly of celery and hazelnut.
Crispy Jicama Fries with Rosemary
Jicama sticks parboiled, dried, and roasted hot with avocado oil, garlic, paprika, and rosemary until browned and crisp at the edges.
Kohlrabi Slaw
Crisp matchsticks of kohlrabi and tart apple tossed in a mustard and cider vinegar dressing with dill and scallions.
Miso-Glazed Cauliflower with Sesame Seeds
Cauliflower roasted until the edges go deep brown, then lacquered with a ginger and miso glaze and finished with toasted sesame and scallion.
Pan-Seared Fennel with Parmesan
Fennel wedges seared golden in olive oil, steamed until tender in the same pan, then broiled under a crisp cap of parmesan and finished with lemon.
Roasted Radishes with Thyme and Butter
Radishes roasted until their peppery bite turns mellow and juicy, then tossed in browned butter with fresh thyme and a squeeze of lemon.
Wilted Radicchio with Anchovy and Walnuts
Radicchio wedges wilted in garlicky olive oil with melted anchovy, finished with a little balsamic and toasted walnuts.
Snacks
Baked Ricotta with Herbs and Roasted Tomatoes
Whole-milk ricotta baked with egg, parmesan, lemon zest, and herbs until puffed and golden, topped with blistered cherry tomatoes.
Beef-Stuffed Grape Leaves
Jarred grape leaves rolled around ground beef, cauliflower, herbs, and warm spices, then simmered in lemony broth until tender.
Chinese Tea Eggs
Hard-cooked eggs with cracked shells steeped overnight in black tea, tamari, star anise, and cinnamon until marbled and fragrant.
Crispy Pork Belly Bites
Pork belly cubes roasted until crisp and rendered, then tossed in a sugar-free glaze of tamari, ginger, garlic, and warm five-spice.
Herb-Dressed Sardines
Tinned sardines dressed with parsley, shallot, lemon, and olive oil and spooned over cucumber rounds and endive leaves.
Herbed Labneh with Olive Oil
Whole-milk Greek yogurt strained overnight into thick, tangy labneh, swirled with olive oil, herbs, and za'atar, and served with crisp vegetables.
Trout Cucumber Boats with Dill Cream
Cucumber halves hollowed into boats and filled with a lemony dill cream and flakes of gently poached trout, topped with chives and black pepper.
Turmeric-Ginger Chicken Skewers
Chicken thigh pieces marinated in turmeric, ginger, garlic, lime, and coconut milk, threaded onto skewers and grilled until charred at the edges.
Za'atar Lamb Poppers with Mint Yogurt
Bite-size lamb meatballs seasoned with a homemade za'atar of thyme, sumac, and toasted sesame, roasted crisp and dipped in a cool mint yogurt.
Desserts
Baked Stuffed Peaches with Almond Filling
Ripe peach halves filled with a buttery almond and cinnamon filling and baked until soft and caramelized, served warm with cream.
Berry Clafoutis
Mixed berries baked in a tender, custardy batter of eggs, whole milk, and almond flour until puffed and golden, lightly sweetened with allulose.
Berry Granita
Blended mixed berries and lemon frozen and scraped into icy, sparkling crystals, served with a spoonful of whipped cream.
Burnt Orange Cheesecake Bars
Basque-style cheesecake bars baked hot until deeply caramelized on top, creamy within, flavored with orange zest over an almond flour crust.
Cherry Tartlets with Rose Water
Buttery almond flour tartlet shells filled with sweet cherries cooked down with lemon and a drop of rose water, topped with whipped cream.
Espresso Mousse Cups
Light, airy cups of whipped cream folded with unsweetened cocoa, cooled espresso, and a little allulose, finished with a dusting of cocoa.
Fresh Figs with Whipped Mascarpone and Pistachio
Ripe fig halves set on a cloud of vanilla mascarpone whipped with Greek yogurt, finished with toasted pistachios, lemon zest, and a thread of olive oil.
Meyer Lemon Panna Cotta
A silky, barely set cream infused with Meyer lemon zest, lightly sweetened with allulose and topped with fresh berries.
Pistachio Semifreddo
A frozen Italian mousse of whipped cream and egg folded with ground toasted pistachios, sliced cold and scattered with chopped nuts.
Crockpot Meals
Chicken Thighs with Preserved Lemon and Fennel
Bone-in chicken thighs slow-cooked with fennel, onion, preserved lemon, green olives, and warm spices until falling-apart tender.
Coconut-Braised Lamb Shoulder with Turmeric
Lamb shoulder slow-cooked in coconut milk with turmeric, ginger, garlic, and warm spices until tender, finished with spinach and lime.
Duck Confit with Star Anise and Orange
Duck legs cured overnight with salt, orange zest, and star anise, then slow-cooked in their own fat until silky and tender, and crisped to finish.
Eggplant Caponata with Pine Nuts
A slow-cooked Sicilian stew of eggplant, celery, tomatoes, olives, and capers in a tangy vinegar sauce, finished with toasted pine nuts and basil.
Goat Birria
Goat slow-cooked in a guajillo and ancho chile broth until it falls from the bone, served in its deep red consommé with onion, cilantro, and lime.
Jamaican Oxtail
Oxtail browned deeply and slow-cooked with allspice, thyme, scallion, ginger, garlic, and a whole chile until the meat falls from the bone in a rich gravy.
Monkfish with Saffron and Tomatoes
A saffron-scented tomato and fennel sauce slow-cooked until deep and fragrant, with firm monkfish poached in it for the final half hour.
Pork Adobo
Pork shoulder braised slowly in vinegar, tamari, garlic, bay leaves, and black pepper until tender, then crisped and glazed in the reduced sauce.
Turkey in Mole
Turkey thighs slow-cooked in a deep, rich mole of dried ancho chiles, toasted almonds and sesame, tomatoes, warm spices, and unsweetened cocoa.
Instant Pot Meals
Bo Kho, Vietnamese Lemongrass Beef
Beef chuck pressure-cooked in a fragrant broth of lemongrass, ginger, star anise, cinnamon, and tomato until tender, with carrots and fresh herbs.
Cuban-Spiced Bison Picadillo
Ground bison simmered with peppers, onion, garlic, tomatoes, cumin, oregano, green olives, and capers in a savory, briny sauce.
Galician-Style Octopus
Octopus pressure-cooked until tender, sliced, and dressed the Galician way with good olive oil, paprika, and flaky sea salt.
Ginger-Scallion Chicken with Bok Choy
Chicken thighs pressure-cooked in a gingery broth until silky, served with tender bok choy and a sizzling ginger-scallion oil.
Lamb Tagine with Apricots and Almonds
Lamb shoulder pressure-cooked with onion, ginger, cinnamon, cumin, and saffron until tender, finished with fresh apricots and toasted almonds.
Pork Vindaloo
Pork shoulder marinated in vinegar, chiles, garlic, ginger, and warm spices, pressure-cooked into a tangy, fiery, deep red curry.
Shrimp Moqueca, Brazilian Coconut Stew
Bahian shrimp stew of coconut milk, red palm oil, sweet peppers, tomatoes, and lime, the base pressure-cooked in minutes and the shrimp poached in last.
Squid in Its Own Ink
Tender squid stewed in a glossy black sauce of squid ink, tomato, onion, garlic, and paprika, the Basque classic calamares en su tinta.
Turkey Kofta in Yogurt Sauce
Spiced turkey meatballs browned and pressure-cooked in a tomato and paprika broth, then finished with a tangy garlic yogurt sauce and mint.
Beverages
Avocado Green Smoothie
A thick, creamy smoothie of avocado, spinach, cucumber, kiwi, lime, and mint blended with Greek yogurt and almond milk.
Ayran, Savory Yogurt Drink
Plain whole-milk yogurt whisked with cold water and a pinch of salt until frothy, the cooling drink of Turkey.
Chia Fresca with Lime and Mint
Cold water with fresh lime, muddled mint, and chia seeds that swell into soft, tapioca-like pearls.
Citrus Electrolyte Cooler
Sparkling water with fresh orange, lemon, and lime, a pinch of sea salt, and mint, poured over plenty of ice.
Golden Milk with Black Pepper and Ghee
Warm unsweetened almond milk whisked with turmeric, fresh ginger, cinnamon, black pepper, and a spoonful of ghee.
Hot Lemon-Ginger Tea
A generous knob of fresh ginger simmered in water until it bites, then steeped with lemon slices and finished with fresh lemon juice.
Mushroom Cacao Coffee
Hot brewed coffee blended with unsweetened cocoa, earthy mushroom powder, cinnamon, and a splash of coconut milk until frothy.
Warm Apple Cider Vinegar and Cinnamon Sipper
Warm water steeped with a cinnamon stick and fresh ginger, finished with apple cider vinegar and lemon.
Warm Spiced Tart Cherry Cup
Tart cherries simmered with cinnamon, ginger, clove, and orange zest, then blended into a warm, velvety evening cup.
Soups
Avgolemono (Greek Egg-Lemon Soup)
Shredded chicken in a silky, tangy broth thickened with whisked eggs and lemon, finished with dill.
Bison and Wild Mushroom Stew
Bison simmered slowly with a mix of mushrooms, onion, carrot, celery, thyme, and rosemary in a rich beef bone broth until tender.
Callaloo with Crab
A thick, silky Caribbean soup of greens and okra simmered in coconut milk with thyme and chile, then folded with sweet lump crab.
Duck Consommé with Ginger
A clear, deeply savory broth of duck legs simmered slowly with ginger, star anise, and scallion, strained, and served with tender shredded duck, mushrooms, and bok choy.
Lamb and Harissa Soup with Cauliflower
Chunks of lamb simmered in a spiced harissa and tomato broth with cauliflower, then brightened with lemon and cilantro.
Pork Belly and Cabbage Soup with Star Anise
Pork belly simmered until meltingly tender in a broth of ginger, star anise, tamari, and scallion, with silky napa cabbage.
Roasted Eggplant and Tahini Soup with Spiced Beef
Charred, roasted eggplant blended with tahini, garlic, and lemon into a smoky, velvety soup, topped with cinnamon-spiced beef and toasted pine nuts.
Spanish Romesco Fish Soup
Chunks of white fish poached in a brick-red broth thickened with romesco, a blend of roasted red peppers, toasted almonds, garlic, and sherry vinegar.
Tom Kha with Shrimp
Thai coconut soup with shrimp, mushrooms, and tomatoes in a lemongrass and ginger broth built on the shrimp shells, finished with lime and fish sauce.
Salads
Asian Cucumber Salad with Sesame and Chili Oil
Smashed cucumbers dressed in rice vinegar, tamari, garlic, and toasted sesame oil, then spooned with a quick homemade chili oil.
Charred Cabbage and Radish Slaw with Ginger
Cabbage charred hard in a hot skillet, then tossed with crisp raw cabbage, radishes, scallions, and a lime and ginger dressing.
Escarole with Warm Garlic and Olive Oil
Crisp escarole dressed with warm olive oil infused with sliced garlic and chili, brightened with red wine vinegar and lemon.
Fennel and Citrus Salad with Pistachios
Shaved fennel and rounds of orange and grapefruit dressed in olive oil and lemon, scattered with toasted pistachios and fennel fronds.
Mixed Herb Salad with Sumac
Whole leaves of parsley, mint, dill, cilantro, and basil tossed with cucumber, radish, and shallot in lemon, olive oil, and tart sumac.
Radicchio Salad with Creamy Mustard Dressing
Torn radicchio and romaine tossed in a creamy, tangy Dijon and yogurt dressing with chives and toasted walnuts.
Raw Asparagus Salad with Shallot Vinaigrette
Asparagus shaved into long, thin ribbons and tossed in a sharp shallot and Dijon vinaigrette with toasted almonds and chives.
Shaved Mushroom Salad with Sherry Vinegar
Raw cremini mushrooms sliced paper-thin and dressed in sherry vinegar, olive oil, and shallot, finished with parsley and shaved parmesan.
Shredded Brussels Sprouts Salad with Lemon and Pecorino
Raw Brussels sprouts shaved thin and tossed in lemon and olive oil with toasted almonds and shards of pecorino romano.
Sauces
Aleppo Butter
Foaming melted butter stirred off the heat with Aleppo pepper until it turns brick red, for spooning warm over eggs, yogurt, and vegetables.
Chimichurri
Finely chopped parsley and garlic in olive oil and red wine vinegar, sharpened with dried oregano and a little chile.
Ginger-Scallion Oil
Finely minced ginger and scallions bloomed in sizzling hot avocado oil and seasoned with tamari and toasted sesame oil.
Herbed Yogurt Sauce
Thick whole-milk Greek yogurt stirred with garlic, lemon, and fresh herbs, with the dill, mint, garlic, and lemon versions that go with four RESET360 recipes.
Horseradish Aioli
Avocado-oil mayonnaise stirred with prepared horseradish and a squeeze of lemon into a creamy sauce with a clean, sinus-clearing heat.
Mole Sauce
Toasted ancho chiles, almonds, and sesame blended with tomato, unsweetened cocoa, and warm spices, then simmered into a dark, rich, bittersweet sauce.
Romesco
Roasted red peppers blended with toasted almonds, garlic, paprika, sherry vinegar, and olive oil into a thick, rich Catalan sauce.
Tahini Sauce
Tahini whisked with lemon, grated garlic, and cold water into a smooth, nutty sauce that pours like heavy cream.
Tzatziki
Greek yogurt with salted, squeezed cucumber, garlic, dill, and a little lemon, thick enough to hold its shape on the plate.
Dressings
Buttermilk Dressing
Cultured buttermilk and sour cream whisked with garlic, lemon, chives, dill, and parsley into a cool herb dressing for crisp lettuces and slaws.
Citrus Dressing
Fresh orange, grapefruit, and lemon juice whisked with olive oil into a bright, gently sweet dressing for shaved fennel, bitter greens, and seafood.
Creamy Mustard Dressing
Whole-milk Greek yogurt and Dijon mustard whisked with red wine vinegar, garlic, and olive oil into a thick, tangy dressing that clings to bitter greens.
Lemon-Herb Dressing
Shallot softened in lemon juice, stirred with zest, a heap of parsley, olive oil, and a pinch of chile, for spooning over sardines, fish, and vegetables.
Lemon-Shallot Dressing with Sumac
Thin slices of shallot soaked in lemon juice, salt, and tart, crimson sumac, then whisked with olive oil for herb salads, cucumbers, and grilled meats.
Mustard Slaw Dressing
A sharp, tangy dressing of Dijon mustard and apple cider vinegar whisked with olive oil, made to season crunchy slaws through and keep them crisp.
Shallot Vinaigrette
Finely minced shallot mellowed in red wine vinegar, then whisked with Dijon and olive oil into a classic, sharp French vinaigrette.
Sherry Vinaigrette
Thinly sliced shallot soaked in nutty sherry vinegar and a little lemon, then stirred with olive oil into a loose, mellow vinaigrette for mushrooms, tomatoes, and greens.
Warm Garlic Dressing
Sliced garlic and a pinch of chili cooked gently in olive oil until soft and pale gold, then finished with red wine vinegar and lemon and poured warm over sturdy greens.
Marinades & Glazes
Five-Spice Glaze
A savory tamari glaze simmered with fresh ginger, garlic, rice vinegar, and a warm five-spice blend of star anise, fennel, cinnamon, cloves, and Sichuan pepper.
Garlic-Lime Marinade
A bright marinade of fresh lime juice, garlic, cumin, dried oregano, olive oil, and salt for pork tenderloin, chicken thighs, and shrimp.
Lemon-Garlic Oregano Marinade
A Greek taverna marinade of olive oil, fresh lemon juice, garlic, and dried oregano that seasons lamb for a hot, charring sear.
Miso Glaze
A savory glaze of white miso, toasted sesame oil, rice vinegar, coconut aminos, ginger, and garlic that turns sticky and dark in the last minutes of a hot roast.
Turmeric-Ginger Coconut Marinade
A golden marinade of coconut milk, lime, turmeric, fresh ginger, garlic, cumin, and black pepper that keeps chicken juicy and lets it char at the edges.
Vindaloo Paste
A tangy, fiery Goan-style paste of apple cider vinegar, garlic, ginger, paprika, cayenne, and warm spices that marinates pork and becomes the sauce of a vindaloo.
Dessert Toppings
Mixed Berry Compote
Blueberries, blackberries, raspberries, and strawberries simmered with lemon and a little allulose until thick and jammy, for spooning over yogurt, ricotta, and desserts.
Vanilla-Poached Fruit
Blueberries, raspberries, and strawberries warmed gently with a scraped vanilla bean and lemon until they soften into a light syrup of their own juice.
Whipped Cream
Cold heavy cream whipped to soft, billowy peaks, served plain or lightly sweetened with allulose, for granita, mousse, and fresh berries.
Pantry Staples
Beef Bone Broth
Beef knuckle and marrow bones roasted deep brown, then simmered with vegetables and herbs for most of a day into a dark, rich broth.
Chicken Bone Broth
Chicken backs, necks, and feet simmered slowly with onion, carrot, celery, and herbs into a golden broth that sets like jelly when cold.
Chili Oil
Hot avocado oil poured over red pepper flakes and sesame seeds until it sizzles and turns brick red, seasoned with garlic powder so it keeps for a month.
Five-Spice Powder
Star anise, fennel seed, cinnamon, cloves, and Sichuan peppercorns ground together into a warm, sweet-smelling spice blend for pork, duck, and glazes.
Harissa
A bright red, garlicky chili paste of paprika, red pepper flakes, cumin, coriander, tomato paste, lemon, and olive oil, stirred together in ten minutes.
Hazelnut Dukkah
Toasted hazelnuts, sesame, coriander, cumin, and black pepper crushed together into a coarse, crunchy Egyptian blend for scattering over vegetables, eggs, and fish.
Preserved Lemons
Whole lemons packed with salt and covered in fresh lemon juice, then left in the refrigerator for about a month until the rinds turn soft, silky, and deeply lemony.
Quick-Pickled Red Onions
Thin slices of red onion covered in a hot brine of red wine vinegar, water, and salt, ready in half an hour and bright pink by the next day.
Za'atar
Dried thyme and oregano, tart red sumac, and toasted sesame seeds mixed into the savory, lemony herb blend found on tables across the Middle East.
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