A 14-pound Thanksgiving turkey? Roasted in less than 90 minutes? [Ed. note: You're really jumping the shark with this one.]

No, it's true! This turkey is truly a Thanksgiving life-saver. No wet brining (a nightmare) or basting (keep that oven door closed). Last week's "blog test" bird was so sumptuous the BF forgave me for not serving stuffing with it. 

The secret: butterflying (a.k.a. spatchcocking) the bird and giving it a dry salt brine. You get a crispy, salty skin, juicy meat on the inside, and boy my brother Mike loves the word "spatchcock."

For directions on how to spatchcock a turkey, J. Kenji Lopez-Alt has the perfect walk-through here: www.seriouseats.com/2012/11/how-to-spatchcock-cook-turkey-thanksgiving-fast-easy-way-spatchcocked.html. The bird will have to be prepared this way before you make the dry salt and baking powder brine.

Last year for Thanksgiving, the BF and I hosted six guests and served a 14-pound spatchcocked turkey. Baked it at high heat for 85 minutes. The skin practically cracked when you picked at it, the meat was succulent and moist. This is now the one and only way I ever roast chicken or turkey.

Need further testimony? Serious Eats' Lopez-Alt explains, "Spatchcocking is a method of removing the turkey's backbone to flatten its body prior to putting in the oven. This flatter shape ensures that the meat cooks more evenly and more quickly, allowing the legs to reach a safe temperature without overcooking the breast. The result is hands-down the easiest, most reliable route to a juicy, moist turkey with incredibly crisp skin. It may not look like a traditional Thanksgiving centerpiece, but your tastebuds will certainly thank you."

The BF, Marlowe and I thank you and wish you all a very Happy Thanksgiving!

​NOTES:

• For perfectly cooked turkey, always use a good thermometer. I use a Thermapen. It has saved my butt from overcooked meats too many times to count.
• Start the dry brine at least 24-48 hours prior to roasting​. The longer the brine, moister the meat.
  

PS: A year ago we geared up for the holidays with this gingerbread roll with eggnog whipped cream (www.moveablefeast.me/blog/gingerbread-roll-with-eggnog-whipped-cream). Everyone wants a log. [Ed. note: From Blammo™.]

Adapted from: J. Kenji Lopez-Alt, Serious Eats
Number of servings: 10-12

Directions - Butterflying/Spatchcocking Turkey
www.seriouseats.com/2012/11/how-to-spatchcock-cook-turkey-thanksgiving-fast-easy-way-spatchcocked.html

Ingredients - Dry-Brine (prepare 24-48 hours ahead of time)

• ½  cup of Diamond Crystal kosher salt, or six tablespoons Morton's kosher salt
• 2 tablespoons of baking powder

Directions

1. Combine ½ cup of Diamond Crystal kosher salt (or six tablespoons Morton's kosher salt) with two tablespoons of baking powder in a bowl.
2. Carefully pat your turkey dry with paper towels.
3. Generously sprinkle salt mixture on all surfaces: pinch mixture between your thumb and fingers, hold 6-10 inches above the bird, and sprinkle mixture as evenly as possible. Turkey should be well coated with salt, though not completely encrusted. (NOTE: You will most likely not need all of the salt. In some cases, half will be okay; it depends on the size of your bird and your salt preferences.)
4. Transfer the turkey to a rack set in a rimmed baking sheet, and refrigerate, uncovered, for 24-48  hours. 

Ingredients​ - Turkey

• 2 large onions, roughly chopped 
• 3 large carrots, peeled and roughly chopped 
• 2 stalks celery, roughly chopped 
• 8-10 thyme sprigs
• 1 whole turkey (12-14 pounds), butterflied according to the instructions above, backbone, neck, and giblets reserved (if you're making gravy)
• 1 tablespoon grapeseed or vegetable oil

Roasting Directions

1. Preheat oven to 450 °F. Adjust oven rack to middle position.
2. Line a rimmed baking sheet or broiler pan with aluminum foil.
3. Scatter onions, carrots, celery and thyme sprigs across bottom of pan. Place slotted broiler rack or wire rack directly on top of vegetables.
4. Pat turkey dry with paper towels and rub on all surfaces with 1 tablespoon oil. Tuck wing tips behind back. Place turkey on top of rack, arranging so that it does not overlap the edges, pressing down on the breast bone to flatten the breasts slightly.
5. Transfer turkey to oven and roast, rotating occasionally, until an instant-read thermometer inserted into the deepest part of the breast registers 150 °F, and thighs register at least 165 °F, about 80 minutes for a 14-pound turkey.
6. When turkey is done, remove from oven and transfer rack to a new baking sheet. Allow to rest at room temperature [Ed. note: ROOM TEMPERATURE] for 20 minutes before carving.
7. Carefully pour any collected juices from roasting pan through a fine-mesh strainer into a liquid measuring cup. Skim off excess fat and discard. Presto, gravy.
8. Carve it!

If you've been reading this blog for any length of time, you know the BF lusts for all things lemon. [Ed. note: LEMONS] Turns out this is genetic, as his Mom was a huge fan of the sour cream lemon pie from Marie Callender's. [Ed. note: Can confirm.] And my Mom loved lemon meringue pie, dare I say almost to the point of being on equal footing with chocolate.

Well this pie isn't just lemony, tart and creamy, it's low carb, as well as sugar, gluten, nut and grain FREE. A perennial favorite, and #GuiltFree.

Broke this out for a client's Fourth-of-July BBQ, along with several other desserts like s'mores bars, ice cream sandwiches, blueberry hand pies, a flag cake and raspberry-nectarine plum cobbler. The pie was swiftly, voraciously decimated down to the last crumb, and most guests were unaware of the ingredients. Tasted like the real deal.

Try it out! Fool your friends! And hope you are all enjoying a wonderful summer.

NOTES: 

• Each serving has 3.92g NET CARBS. Including the pie crust.
• When made for just the BF and me, I cut the recipe in half and make a 6-inch pie with about 4-6 servings. Perfect.
• Please see alldayidreamaboutfood.com/ if you have questions on sugar substitutes and the hows and whys of using sugar substitutes in baking. Wonderful blog. The author is diabetic, with a sweet tooth. She knows her stuff!

In other news, a Marlowe update: our beautiful chocolate lab mix is recuperating from a recent surgery to remove a malignant mast cell tumor. So it's a bit like a slumber party in our living room, as we don't want her popping a stitch trying to hop on our rather tall bed. She's doing well and we're counting the days until those stitches are removed, then she can resume chasing squirrels, barking at the UPS guy, jumping on her favorite people, and going on her favorite long walks.

[Ed. note: We thank our family and friends for the kind words and well wishes. Please feel free to click an ad link so we can pay this vet bill!  ᕕ( ᐛ )ᕗ  ]

Adapted from: All Day I Dream About Food
Number of servings: 10

​Ingredients
Low Carb Almond Flour Crust

• 1 ½ cups almond flour (Bob's Red Mill SUPER-Fine Almond Flour was used here)
  
• ¼ cup Swerve Sweetener, either granular or powdered is fine
  
• ¼ tsp salt
  
• ¼​ cup butter, melted
  

Filling

• 1 cup heavy cream
  
• 4 large egg yolks
  
• ⅓ cup freshly squeezed lemon juice
  
• 1 tbsp lemon zest
  
• ¼ cup butter chilled and cut into pieces
  
• 1 tsp lemon extract
  
• ¼ tsp xanthan gum (do not use more than this)
  
• ½ to ¾ cup powdered Swerve Sweetener (I like my lemon pie tart-used a little less than ½ cup)
  
• 1 cup full fat sour cream
  

Directions
Low Carb Almond Flour Crust

1. Preheat oven to 325 °F.
   
2. In a medium bowl, whisk together almond flour, sweetener, and salt. Stir in melted butter until dough comes together and resembles coarse crumbs.
   
3. Turn out into a glass or ceramic pie plate. Press firmly with fingers into bottom and up sides. Use a flat-bottomed glass or measuring cup to even out the bottom. Prick all over with a fork before baking.
   
4. Bake until edges are golden brown, about 20 minutes.
   

Filling

1. In a large saucepan over medium heat, combine cream, egg yolks, lemon juice, and lemon zest.
   
2. Cook, whisking frequently, until mixture thickens, about 5-8 minutes (watch carefully, you do not want it to curdle).
   
3. Remove from heat and add butter and lemon extract. Sprinkle with xanthan gum and whisk quickly to combine. Stir in sweetener to taste (I like mine rather tart).
   
4. Whisk in sour cream until no lumps remain. Pour into pie shell and refrigerate for at least 4 hours to set (the longer, the better, so overnight is best if you can wait that long). It's also awesome if you pop it in the freezer for an hour after being refrigerated.
   
5. Top with lightly sweetened whipped cream.
   

[Ed. note: Our special-guest blogger from last Halloween, returns.]

Hi.

Marlowe here. I is chocolate "rescue" lab who pawed blog last year about Mini Butterscotch Apples. Dad said to leave a computer web internets link to remind you so I do now here goes make way: www.moveablefeast.me/blog/mini-butterscotch-apples. He also says I says to reminds you to click ad links so we have more money for treats. Also says he hopes I do not eat too many minty-breath treats at one time, like that day I did and trew up so much he called me Shamrock Shake for month. I not know what that mean.

Today I has a sad because Mom go away for while (in dog weeks this will suck) to do human things and leave me with Dad, who cooks like a cat. While Mom gone I hope he do not overdose on cheeseburgers and shame.

Luckily he like all varieties of healthy greens, so for side dishes Mom often make sautéed leafy greens like spinach, Swiss chard, kale, collard and mustard greens, or bok choy. Dad say primary care physician appreciate. What. Ever.

Mom say this original dish can't be more easier to prepare, five whole minutes (35 if you is dog), and can be served as a side or main. Also Dad say use bullet points hey me no know how slow down I bite you:

• Use whatever creamy white bean you like.
• This would be exceptional over a giant baked olive oil slicked crouton or thick toasted bread. 
• ​Wonderful as a side to pizza, fish, meats.
• This will be last post for a couple weeks. Will resume in early June.

In closing, please enjoy, and I now go enjoy NBA finals with Dad. Me no fear no deer or dinosaur from Canada. Go Warriors. #DubNation

Number of servings: 2 as a main, 4 as side

Ingredients

• ¾ cup dry sherry (or dry white wine)
• 3 garlic cloves, thinly sliced
• ½ tsp. kosher salt 
  
• ¼ tsp. crushed red pepper flakes
• 1 bunch Tuscan kale (aka Dino), ribs and stems removed, cut into 2-3 inch pieces
• 1 15.5 ounce can giant corona or cannellini beans, rinsed (Mom used a 12.7 ounce jar of corona beans named Le conserve della nonna, it's Mom's favorite brand)
• ½ cup extra virgin olive oil, plus more for serving

Directions

1. Combine sherry, garlic, salt, red pepper flakes in a large sauté pan and bring to a boil. Add kale, cover pan, and cook, stirring occasionally, until greens are wilted, about 2 minutes.
2. Mix in beans and ½ cup extra virgin olive oil and simmer, uncovered, until beans are warmed through, about 2-3 minutes.
3. To serve, spoon kale mixture and sauce into bowls. Drizzle with a little extra virgin olive oil.
4. Pet me and give scritches, you fool. [Ed. note: All right, all right!]

I worked on this all night.

Sometimes the single picture is worth the thousand words. Just look at this reddish bronzed skin! The BF often tells me that he loves the simplest roasted chicken dishes, and this one couldn't be easier. Adapted from Samin Nosrat's Salt Fat Acid Heat, this recipe encompasses two whole ingredients. Three, if you count salt. Genius.

The buttermilk and salt work like a brine, tenderizing the meat to yield an unbelievably juicy chicken with crispy, gorgeously intense-colored skin. Be sure to leave 24 hours for marinating. I streamlined the recipe a bit, as well as decreased the amount of salt in the marinade.

One of the best things about roast chicken is that you can serve it with anything. Try it with these side dishes:

• www.moveablefeast.me/blog/roasted-tri-color-fingerlings-chimichurri-sauce
  
• www.moveablefeast.me/blog/spiced-roasted-carrots-with-avocado-yogurt
  
• www.moveablefeast.me/blog/asian-style-kale-salad
  

Adapted from Samin Nosrat's Salt Fat Acid Heat blog and Netflix special of same name.
Number of servings: 4

Ingredients

• 3 ½ to 4-pound whole chicken
  
• 2 tablespoons kosher salt
• About 2 cups buttermilk (full fat was used here)
  

Directions

1. The day prior to cooking, sprinkle the chicken inside and out with 1 tablespoon of salt. 
   
2. Stir 1 tablespoon of kosher salt into the buttermilk to dissolve. Place the chicken in a gallon-size resealable plastic bag and pour in buttermilk. 
   
3. Seal it, squish the buttermilk all around the chicken, place on a rimmed plate, and refrigerate for 24 hours. If so inclined, rotate the bag over the next 24 hours so every part of the chicken gets marinated.
   
4. Let chicken come to room temperature [Ed. note: ROOM TEMPERATURE should take about an hour, ackshually] before roasting. 
   
5. Preheat the oven to 425 °F, with a rack set one rung below center.
   
6. Remove chicken from the plastic bag and scrape off as much buttermilk as you can. Tightly tie together the legs of the chicken with a piece of butcher’s twine and tuck the wings under the bird. Place the chicken breast side UP in a 10-inch cast iron skillet or on a rack in a shallow roasting pan.
   
7. Slide chicken into the oven, legs toward the back. Roast for 50-60 minutes until brown all over and the legs don't resist when you jiggle them. Also, you can cut into the thigh, and if juices run clear, it's done.
   
8. If chicken gets too brown before it's done, tent a piece of foil over the top. 
   
9. When chicken is done, remove it to a platter and let it rest for 10 minutes before carving and serving.
   

As Tom Lehrer sang a year ago, "Spring is here!" [Ed. note: Check the PPS below for the link.] These beauties are in season all year, but I especially love them in the spring time. Have been known to serve them up as a main dish since they take less than 30 minutes to make, but you'll probably want to have them as a side with...anything.

In our house, we drizzle chimichurri sauce on everything from grilled/roasted beef to lamb, chicken, fish, seafood, rice, quinoa, yams, and veggies. Even eggs or avocado toast. Bright, zesty, addicting.
​
NOTE: I have found tri-color fingerling potatoes and at my local supermarket, but if you can't find them, you can use Dutch baby potatoes or yellow fingerlings.

And finally, a quick side note to nominate the BF for a "BF of the year" award [Ed. note: AND I WOULD LIKE TO THANK THE ACADEMY...], as I have been shuffling around with a slipped disc, unable to lift the 60-pound bins I deliver daily (up and down 3 flights of stairs). He has not only helped me dauntlessly for the past two weeks, but with a smile on his face. Could not have fulfilled the orders without him and, hopefully, this roasted potato side with a prime ribeye was an adequate reward for his efforts. MUAH

[Ed. note: Hey nobody tell her I'm happy to tag along. PRIME RIBEYE, people!]

PS: Think these potatoes are colorful? Well check out these pinkalicious deviled eggs as I re-examine family trauma (www.moveablefeast.me/blog/pinkalicious-deviled-eggs).

PPS: Also high on the color charts are these spice roasted carrots with avocado and yogurt, which we bring to you while (proverbially) poisoning pigeons in the park (www.moveablefeast.me/blog/spiced-roasted-carrots-with-avocado-yogurt).

PPPS: We celebrated St. Patrick's Day with a heartfelt Denis Leary ditty and Bailey's Irish Cream Tiramisu (www.moveablefeast.me/blog/baileys-irish-cream-tiramisu).

Adapted from: A Beautiful Plate (potatoes); The Pollan Family Table (chimichurri), Corky, Lori, Dana and Tracy Pollan
Number of servings: 4

Ingredients
Roasted Fingerling Potatoes

• 1 ½ pounds fingerling potatoes (mixture of yellow, red and blue; or use Dutch baby potatoes)
• 1 tablespoon extra virgin olive oil
• Kosher or sea salt
• Freshly ground pepper

​Chimichurri Sauce

• ⅓ cup extra virgin olive oil
• 3 tablespoons fresh lemon juice
• 1 tablespoon red wine vinegar
• 1 tablespoon minced shallot
• 1 tablespoon minced garlic
• ½ teaspoon crushed red pepper flakes
• Sea salt
• Freshly ground black pepper
• ¾ cup finely chopped Italian (flat leaf) parsley

Directions
Roasted Fingerling Potatoes

1. ​Preheat oven to 450 °F. Rinse and dry fingerling potatoes thoroughly, then slice them in half lengthwise. Toss on a large baking sheet with the olive oil, pepper and salt.
2. Place potatoes cut-side down and spread out evenly on a baking sheet. Roast for 25 minutes.  At this point, potatoes should be sufficiently caramelized, crispy and fork tender. If not, roast for 5 more minutes. Remove potatoes from oven, and place on rack.​

Chimichurri Sauce

1. In a small mixing bowl, combine ⅓ cup extra vergiin olive oil, the lemon juice, vinegar, shallot, garlic and 1 tablespoon water. Whisk until blended.
2. Add the red pepper flakes, season with salt and pepper and whisk again.
3. Gently fold in the parsley and set aside.

Last October the BF and I were invited to dinner at the house of some dear friends. Husband, wife, and two adorable kids. The hubs is a grill-master, and the wife is a wonderful cook who treated us to Indian-spiced grilled chicken, roasted yams and a kale salad that was so good I asked if we could use it for a future blog, and she was kind enough to say yes. She does not know the specific origins of the recipe as it came to her from a friend. No matter. Our benefit, and yours.

Since that dinner the salad has accompanied many meals for the meat-loving BF, and was a highlight of our last Thanksgiving feast. It's almost too easy to assemble, and could not be ​healthier.

NOTE: Okay, maybe a little healthier. To make this vegetarian dish vegan, simply substitute the mayonnaise with Vegenaise eggless or other vegan substitute.

Adapted from: Our dear friends around the corner!
Number of servings: 2-4

Dressing
Ingredients

• ¼ cup mayonnaise
• 2 cloves garlic, pressed or finely grated
• 2 tablespoons rice vinegar
• 2 tablespoons soy sauce
• ¼ cup sesame oil
• ¼-½ teaspoon crushed red pepper flakes (use less if you don't like too much heat)
• Dash of cumin

Directions

1. Mix all ingredients in a bowl and set aside.

Salad
Ingredients

• 1 bunch Lacinato kale (aka Tuscan kale or dinosaur kale, not the curly kind), rinsed and thoroughly dried
• ¼-½ cup cilantro, rinsed, dried and roughly chopped
• 1 large carrot, shredded 
• ¼ -½ cup sunflower seeds (salted was used here)
• Salt, to taste

Directions

1. Use a sharp knife to cut out the mid rib and stem of each kale leaf, and discard. Stack all the leaves on top of one another and slice crosswise into thin slices.
2. Throw all salad ingredients into a bowl.
3. Drizzle the dressing into the kale mix and toss. You might not need all the dressing.
4. Salt if needed.

[Ed. note: Quick addendum to give a heartfelt farewell to a man who REALLY loves his kale, former San Francisco Giant outfielder Hunter Pence. As a bay area kid who grew up experiencing a lot of awful Giants baseball (Boo LeMaster!), it was thrilling to watch you patrol AT&T Park's angular right field, preach the championship blood through two World Series victories (2012, 2014), and get that ridiculous three-stage hit that people here will forever be talking about. All love and best of luck to you as you play for your Arlington-hometown Texas Rangers. Yes. Yes. Yes.]

It's so rainy, windy, and grey here in the San Francisco bay area, it's actually reminding me of my native Oregon. Something that always cures the greyness is soup, and the BF and I have been enjoying this one a lot lately. As you know, am not a fan of eating the same thing two nights in a row, but we're actually going on three! [Ed. note: Oh no not another ToS violation.]

This takes no time at all to put together, and reheats very well. It's also not a super spicy soup, unless you want it to be. Depends on the salsa. I used my favorite Frontera brand Tomatillo Salsa and added one serrano pepper to the jalapeños as the BF and I do enjoy a bit of a kick.

Final note, this is delicious served with white rice in it (or as a side), which helps offset the spiciness.

Adapted from: A Pinch of Yum
Number of servings: 4-6
 
Ingredients

• 2 tablespoons olive oil
• 2 jalapeños, ribs and seeds removed, minced
• 1 serrano pepper, ribs and seeds removed, minced (optional)
• Half of a yellow or red onion, minced
• 4 cups water
• 1 teaspoon salt (more as needed)
• 1 pound boneless skinless chicken breasts or thighs (breasts were used here)
• 2 14-ounce cans white beans (canellini, great northern or corona), drained (one jar corona and one jar canellini were used here)
• 1 16-ounce jar salsa verde (Frontera brand Tomatillo Salsa was used here)
• 2 limes (1 juiced and 1 quartered for serving)
• Fresh limes, cilantro, sour cream, shredded cheese, radishes, avocados, Fresno peppers, tortilla chips for serving

Directions

1. In a soup pot over medium heat, sauté the onion, jalapeño and serrano pepper (if using) with olive oil until soft and fragrant.
2. Add the water and salt, and bring to a boil. Add the raw chicken breasts. Cover and cook for 5-10 minutes.
3. Remove from heat, but leave the lid on so that the chicken continues cooking for another 20 minutes. Remove the chicken breasts, set aside to cool.
4. Add the white beans and salsa to the pot. Simmer for 30 minutes over medium heat.
5. While it's simmering, with a serving spoon, scrape across the tip of the broth to remove excess fat and foam.
6. Shred the chicken and add it back to the pot.
7. Just before serving, squeeze the juice of one lime into the pot. Cut the remaining lime into wedges for serving. Add the salt; taste and adjust as needed. Serve with fresh cilantro, sour cream, and shredded cheese.

PS: One year ago the BF/editor made me seriously LOL when he snuck in a Gollum/Lord-of-the-Rings GIF into a recipe for baked cod (www.moveablefeast.me/blog/baked-cod-with-sherry-herbs). [Ed. note: #SorryNotSorry]

Did you learn to cook anything new last year? Among many discoveries, I found that roasted radishes are a revelation. A delicious and fantastic complement to carrots, can't believe I have never tried them roasted before. [Ed. note: Calling the proper authorities, this has to be a violation of some kind.]

If you're not a fan of lentils, make the roasted carrots and radishes with tahini sauce. You won't be sorry. It makes a wonderful lunch, side or main course.
​
​NOTE: I'm relying more and more on Trader Joe's pre-steamed lentils, usually located with the fresh produce. It's such a time saver and the lentils are firm, yet tender, which is exactly what you want. If you want to make lentils from scratch, I have included instructions below.

PS: Last year we got a little tipsy on this citrus champagne bundt cake (www.moveablefeast.me/blog/citrus-champagne-bundt-cake) and recovered nicely thanks to this ginger turmeric detox broth (www.moveablefeast.me/blog/ginger-turmeric-detox-broth).

Adapted from: A Beautiful Plate
Number of servings: approximately 4

Ingredients
Lentils

• 1 cup dried French green Le Puy lentils, sorted (or 1 package pre-cooked Trader Joe's lentils)
• 3 cups water
• 1 small yellow onion, cut into quarters
• 2 cloves of garlic, smashed, divided
• 1 dried bay leaf
• ¾ teaspoon kosher sea salt
• 1 tablespoon extra virgin olive oil

Carrots & Radishes

• 2 bunches of rainbow carrots (8-10 medium carrots), scrubbed well and trimmed (leafy stem tops cleaned well and reserved for garnish)
• 7-8 red radishes, stems trimmed and scrubbed well, divided
• 5-6 garlic cloves, skin-on
• 2 tablespoons extra virgin olive oil
• 1 teaspoon kosher sea salt
• ¼ teaspoon freshly ground black pepper
• ¼ of a red onion, very thinly sliced

Tahini Dressing

• ¼ cup tahini paste
• 3 tablespoons freshly squeezed lemon juice
• ½ teaspoon kosher sea salt
• ¼ teaspoon freshly ground black pepper
• 3–4 tablespoons warm water (depending on thickness of tahini paste)

Directions
Lentils

1. Use your favorite pre-cooked lentils or place the dried lentils in a medium saucepan. Cover with cold water and allow lentils to soak for one hour.
2. Drain the lentils and  return to the same saucepan. Add 3 cups of water, the quartered onion, smashed garlic, bay leaf, and ¾ teaspoon salt. Bring lentils to a boil, reduce the heat to  simmer, and cook lentils for 25-30 minutes, or until tender.
3. Drain in a fine-meshed sieve and discard the onion, garlic, and bay leaf. Place in a large serving bowl to cool. Toss with a tablespoon of olive oil.

Carrots & Radishes

1. Meanwhile, preheat oven to 425 °F. Slice the carrots into ½-inch rounds (the skinny ends can be left in larger chunks; try to keep the carrots as consistently sized as possible) and cut the radishes into quarters (reserving one radish for garnishing).
2. Place carrots and radishes on a large sheet pan, along with the garlic cloves (leave the skin on), and toss with the 2 tablespoons of olive oil, 1 teaspoon salt, and ¼ teaspoon freshly ground black pepper.
3. Roast for 20-30 minutes, tossing the vegetables every 10 minutes or so, or until carrots and radishes are caramelized and tender. Remove the roasted garlic cloves from their skin (discard the skin, but keep the cloves) and allow vegetables to cool to room temperature. [Ed. note: ROOM TEMPERATURE] Add the roasted vegetables and garlic to the cooked lentils, along with the sliced red onion, and toss gently to combine. Season to taste with salt and pepper.
   

Tahini Dressing

1. In a small bowl, whisk together the tahini paste, lemon juice, salt, and pepper. It should be thick. Add 3-4 tablespoons of hot water (depending on your brand of tahini paste, you might need more or less to achieve the right consistency) and gently whisk until smooth. It should have the consistency of a thick salad dressing, able to drizzle easily from a spoon.
2. Using a mandolin or sharp knife, cut the remaining radish into very thin slices. Roughly chop some of the reserved leafy stem tops of the carrots, roughly ¼ cup or so.
3. Garnish the salad with the sliced radish and chopped carrot stem tops. Drizzle with the tahini dressing and serve at room temperature. [Ed. note: R-O-O-O-O-M TEMPERATURE] This salad makes great leftovers and can be served cold from the fridge.

'Tis the season for good food and great company. My wonderful cousin and younger sister, traveling from Oregon, paid the BF and I a visit, and we showed them a few of our favorite local spots. Even though I had to work for clients while they were here, we managed to squeeze in much fun.

One day, we visited the Cantor Museum and Rodin Exhibit on the Stanford University campus. On another, we walked up and down Palo Alto's University Avenue and had dinner at a delicious Menlo Park Turkish restaurant.

The last day, we took our choco-lab Marlowe and walked around Bol Park, aka "Donkey Park" (Perry was the model for "Donkey," voiced by Eddie Murphy, in the film Shrek), and ate lunch at Thai Bistro on California Avenue. In the evening we made gingerbread cake topped with eggnog whipped cream along with spiralized celeriac latkes [Ed. note: I don't think we ate it in that order?], and watched a superb documentary called Shanghai Ghetto.

When they left, while cousin and sister went up the long escalator at a local Bart station, Marlowe let out the most woeful cries as they slowly disappeared from view. [Ed. note: We'll forward the therapy bills.]

My cousin is an expert beekeeper and gifted us with the most amazing raw honey, which we can't stop dipping into. She also gave us homemade lemongrass soap and lip balm, as well as some sinfully good Burnside Distillery small-batch bourbon, which kept everybody warm! [Ed. note: Can confirm.]

My sister is very knowledgeable and talented with rocks, stones and gems. She gave us beautiful hand-engraved stones that say "Shalom" and "DZ," which now rest proudly on the kitchen window sill that I work in front of every day. More significantly, she also gave me custody of our mom's engagement ring (we trade off every year), which was was so brilliantly polished and shiny it practically glittered. She is also adept in the landscaping arts, and got to work in the backyard well before unpacking. (She makes up for my black thumb.)

Marlowe is always a happier camper when she has a "pack," and as usual the did the nighttime "rounds," visiting the visitors as they slept.

Life is good when these girls are with us. ​

And it wouldn't be a family gathering without dessert, so for December: peppermint! It just says winter to me.​

This cheesecake is almost too easy. No baking, no sugar, low carb and comes together in about 15 minutes. With a crust that tastes like Oreo cookies, it was the most popular dessert of the visit, even though we had plenty of other desserts with real sugar. There's only a slight change to the original recipe (upped the whipping cream from 2 tablespoons to 4), as I like a fluffier mousse-like cheesecake. Also added a pinch of salt to the crust. Should also note that I used my favorite brand of sugar substitute called Swerve, but you can use whatever you like.

Adapted from: All Day I Dream About Food
Number of servings: 16

Ingredients
Crust

• 1 ¼ cups almond flour (Bob's Red Mill Super Fine was used here)
• ¼ cup cocoa powder
• Sweetener equivalent to ¼ cup sugar (Swerve brand was used here)
• 4 ½ tablespoons butter, melted
• ¼ teaspoon salt

Peppermint Cheesecake

• Two 8-ounce packages cream cheese, softened
• Sweetener equivalent to ¾  to 1 cup sugar (I used ¾ cup)
• ½  cup sour cream, room temperature
• 4 tablespoons whipping cream, room temperature
• 1 teaspoon peppermint extract
• ½ teaspoon vanilla extract
• Red food coloring to taste (use natural food coloring if possible)

Topping

• 1 cup whipping cream
• Sweetener equivalent to 2 tablespoons sugar (powdered or liquid sweetener works best)
• ½ teaspoon vanilla
• 1 ounce dark chocolate, melted (optional)
• 4 sugar-free peppermints, crushed (optional)

Directions
Crust

1. In a medium bowl, whisk together almond flour, cocoa powder, sweetener, melted butter and salt until well combined. Press firmly into the bottom of a 9×9-(or 8×8)-inch square pan.

Peppermint Cheesecake

1. In a large bowl, beat the cream cheese with the sweetener until smooth. Beat in sour cream, whipping cream, and extracts until combined.
2. Add red food coloring and beat until desired color is achieved.
3. Carefully spread filling over crust.

Topping

1. In a medium bowl, beat whipping cream with sweetener and vanilla until it holds stiff peaks. Spread over filling.
2. Chill cheesecake for at least 3 hours, until set.
3. Drizzle with melted chocolate and crushed candies, if desired.
4. Cut into 16 bars. Or cut into smaller bites for a holiday dessert tray.

NOTE: I found it worked best if you placed individual squares of cheesecake on plates and then drizzle with chocolate right before serving. This cheesecake keeps well for three days in the fridge.

The BF and I recently had a wonderful dinner at a neighbor's house. Husband and wife (turns out she and the BF went to the same university and graduated a year apart) and their two adorable children. The wife made a special request for something sugar-free and low carb, something I always try to pull out of the proverbial hat over the holidays.

So besides the normal sugar-full monstrosity that sent the kids (and BF) spinning [Ed. note: GERPH SNORG FLEEGLE NOP], I presented a version of this pumpkin cheesecake to the wife.

"Honey, you have to try this," she gasped at her husband. Soon, everybody was taking a small forkful.

The husband and my BF, bless them, went from sumptuous satisfied grins to quizzical bewilderment. The husband cocked his head, "This is...sugar...free?" No wonder, it really did taste like a decadent cheesecake.

The BF likes to say these are "weapons." [Ed. note: As in, people, including or especially kids, will not question whether or not the dish has a particular ingredient until you tell them.] When time allows, I experiment and make us sugar-free-grain-free-low-carb desserts (or similarly constructed main dishes) and the BF will say, "It's okay, but it tastes healthy." Kiss of death. So when something gets the "weapon" seal of approval, it must be shared. The pumpkin cheesecake will definitely make an appearance on this year's Thanksgiving dessert table.

Many have even asked me to post more sugar-free, low carb desserts, so rest assured, there will be more to come.

A big reason why this cheesecake and other such desserts can now be made: sugar substitutes have come a long way in the last 30 years. Had never found one that I liked for baking, until stumbling on a product called Swerve (swervesweet.com/products), which comes in granulated, powdered-confectioners, or brown form. This is not a sponsored post, simply have made countless desserts with it and the performance screams "real thing." Will bet you can't tell the difference.

You can purchase Swerve online, or I have been lucky enough to find in my local grocery store. Am sure you could try a different brand, but I highly recommend this one and can't vouch for other brands in the final outcome of this particular dessert.

The original recipe for this mini cheesecake says it serves two, but for the aforementioned dinner it was cut into four small pieces and was a perfect ending to the meal. Made a few tweaks to the original recipe from the blog All Day I Dream About Food: upped the cream cheese filling just a bit and doubled the whipped cream topping.

For people who count their Net Carbs, half of this cheesecake is only 3 Net Carbs.

Number of servings: 2 large or 4 small
Adapted from: All Day I Dream About Food for Swerve, The Ultimate Sugar Replacement
(swervesweet.com/products)

Ingredients
Crust

• 3 tablespoons almond flour (Bob's Red Mill super fine was used here)
• 1 tablespoon Swerve (granular)
• 2 pinches salt
• 2 teaspoons melted butter

Filling

• 4 ounces cream cheese, softened
• 2 ½ tablespoons Swerve (confectioners) 
• 2 ½ tablespoons pumpkin puree 
• 1 ½ tablespoons beaten egg (reserve remaining egg for another use, like an omelet!) 
• ½-¾ teaspoons pumpkin pie spice 
• ¼ teaspoon vanilla extract

Topping

• 4 tablespoons heavy whipping cream
• 4 teaspoons Swerve (confectioners) 
• Dash vanilla extract

Directions
Crust

1. Preheat oven to 325 °F. Lightly butter the bottom and sides of a 4-inch springform pan. 
2. In a small bowl, whisk together the almond flour, Swerve, and salt. Add melted butter and stir until it begins to clump together. Press into the bottom of the prepared pan and bake 8-10 minutes. Remove and let cool while preparing the filling.

Filling

1. Reduce oven temperature to 300 °F. 
2. In a medium bowl, beat the cream cheese with the sweetener until well combined. Beat in the pumpkin puree, egg, pie spice, and vanilla extract until well combined. 
3. Spoon the batter over the crust and smooth the top. Bake 20-30 minutes, until edges are set and the center just jiggles slightly when shaken. Remove and let cool to room temperature, and then refrigerate at least one hour. Run a sharp knife around sides of the pan before releasing the spring.

Topping

1. Whip the cream with sweetener and vanilla until it holds stiff peaks. Spread over the chilled cheesecake.