The Sexy Forever Recipe Bible (61 page)

1 head garlic per serving

Extra virgin olive oil

Fresh or dried thyme

Preheat the oven to 350°F. Slice the tops off the garlic heads, exposing the cluster of cloves. Sprinkle with oil and thyme. Place in a shallow baking pan and bake for 45 minutes, or until golden brown and bubbly.

black kale

HEALTHY FATS, VEGETABLES
DETOX, LEVEL 1, LEVEL 2

2 tablespoons extra virgin olive oil

2 garlic cloves, finely minced

1 bunch black kale, cleaned very well

Juice from ½ lemon

Sea salt and freshly ground black pepper

In a large sauté pan over medium heat, add the olive oil and garlic. Cook until the garlic is golden brown, about 1 minute. Add the kale and cook until soft, about 5 minutes. Sprinkle with the lemon juice and season with salt and pepper. Serve immediately.

SERVES 2

baked caramelized onions

HEALTHY FATS, VEGETABLES
DETOX, LEVEL 1, LEVEL 2

8 onions (red, Maui, or Vidalia)

4 garlic cloves

8 tablespoons (1 stick) unsalted butter, softened

1 bunch fresh thyme, stems removed

Sea salt and freshly ground black pepper

1½ cups balsamic vinegar

1½ cups dry red wine (omit for Detox)

Preheat the oven to 350°F.

Remove the skins from the onions. Trim a small amount off the base of each onion so it sits upright without tipping over. Place the onions on a cutting board and cut a deep cross on the top of each onion by slicing down from the top about halfway down the height of the onion. With an apple corer or the head of a potato peeler, carve out a small piece of the center of each onion, again starting from the top. Create a cavity large enough to fill with the garlic cloves and butter. Be careful not to carve all the way through to the bottom of the onion or the butter will run out.

Cut each garlic clove into 4 slivers, creating 16 slivers. Place 2 slivers of garlic into the cavity of each onion.

In a small dish, combine the butter and thyme. Add 1 tablespoon into the cavity of each onion. Place the onions in a roasting pan and season with salt and pepper. Drizzle half of the balsamic vinegar and half of the red wine over the onions.

Bake for 1 hour, or until the onions are soft. Then reduce the oven temperature to 300°F. Continue to cook for 1 hour more, basting frequently with the pan juices. When the juices start drying up, add the remaining balsamic vinegar and red wine. The onions are ready when they look slightly crispy and caramelized on the outside edges and are soft on the inside. The pan juices will be thick and caramelized.

To serve, spoon the thick sauce over each onion.

SERVES 8

stuffed onions

PROTEIN, HEALTHY FATS, VEGETABLES
DETOX, LEVEL 1, LEVEL 2