Starters, Salads & Sauces

A new recipe! For my first ZReduction meal, I wanted something with some crunch and some class. I came up with this grilled French chicken salad.

This dressing is a wonderful addition to Plan Z offered up by dieter Nancy.

This is a recipe that can be multiplied to feed the MASSES. And it can be left on a buffet and served room temperature for a few hours.

This works well with all your favorite veggies, so enjoy!

This recipe is taken from the cookbook New Farm: Savoury Recipes from a Farmhouse Kitchen on the Isle of Bute by Carole Howard.

I designed this pear recipe to go with meat dishes. If you carve some turkey, slice some ham or grill up a pork tenderloin to go with this salad you’ll have a full meal.

This is a great little side salad, good with any dish.

Invent your own low carb “sandwich” that is a combination of both traditions. This is how a sandwich looks in ZLife. You can also serve this over greens and eat it anytime in ZReboot.

This is an amazingly simple dish to make. You can look like a cooking whiz with this one even if you’re not.

Never use bottled barbecue sauce again!

If you like sesame and garlic, you will love this dressing!

You can use this pizza “sauce” for your pizza Zola style. Sauce is added warm after the pizza cheese portion is cooked. Make the pizza with no sauce or give this a try.

This dipping sauce could go well with a grilled chicken breast or even a steak.

For those missing their Big Mac, here’s the secret to the sauce!

Dieter Kurt offered up this recipe for a versatile sauce. If you like zing you’re going to love this sauce.

There’s no way to use a commercial sauce for barbecued meats. They ALL have copious amounts of sugar in them. I know, I checked every bottle in the store.

There’s no way to use a commercial sauce for barbecue ribs. They ALL have copious amounts of sugar in them. I know.

In this picture you’ll see the steak served with a scattering of roasted butternut squash and a few bits of raw red bell pepper for color.

This makes a quick light appetizer that's pretty in the summer. Or it can be a side salad or even an Italian side dish to go great with grilled summer foods.

You will want to roast the garlic until it is lightly golden on the edges and the timing depends on your oven, the size of the garlic and the amount of oil you use.