June 11, 2013

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Roasted Half Chicken with Honey Sauce

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Here's a simple way to turn a chicken into sublime entrée; it depends on a touch of honey and a dollop of butter to finish the sauce.

Click here for the recipe.

 

Grilled Leg of Lamb

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Lemon, garlic and rosemary combine make a great flavor combination for lamb on the outdoor grill. Get the butcher to "butterfly" the meat -- cut horizontally so that it can be thoroughly marinated and spread out on the grill -- after boning it.

Click here for the recipe.

 

Irish Lamb Stew

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The classic Irish stew relies on lamb, potatoes and onions. Our version adds turnips and carrots for a broader range of flavors.

Click here for the recipe.

 

Orange Custard Cake

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We don't like to put a heavy frosting on a cake with custard between the layers. This cake stands on its own with a bit of powdered sugar sprinkled on top; if you like it sweeter, you can drizzle it with a glaze of powdered sugar and lemon juice.

Click here for the recipe.

 

Asparagus Soup

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We preferred to keep this recipe as simple as possible in order to make the most of fresh asparagus that appears in the garden this time of year, and it rarely disappoints. If you wish, you can add a bit of lemon juice or white wine vinegar, or experiment with your favorite herbs and spices. It’s most important, however, to follow the basic concept: cook the vegetables separately, then blend them together. On a cool day, you can serve it warm; on a hot day, serve it chilled.

Click here for the recipe.

 

Shepherd's Pie

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The idea here was to take a humble classic based on ground beef and mashed potatoes and give it a bit of style. The result is a weekday supper we'd proudly serve to dinner guests on Saturday night or Sunday afternoon.

Click here for the recipe.