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Coconut Entrée Recipes

Grass-Fed Beef Spaghetti

Grass-Fed Beef Spaghetti
Recipe & Photo by Sarah Shilhavy

3 tablespoons pure coconut oil or *Gold Label

1 tablespoon olive oil 

1/2 yellow onion, chopped

5 cloves garlic, minced

1 lb. Grass-Fed Ground Beef or Grass-Fed Ground Bison

Salt & pepper

Oregano 

Italian seasoning (optional)

30 oz tomato sauce (seasoned or unseasoned)

12-16 oz spaghetti noodles 

Parmesan cheese, grated

Heat oils in a large saucepan over medium heat. Add onion, garlic, sauté until onions are soft. Add beef, sauté until beef is mostly cooked but still pink.

Add seasoning and tomato sauce. Simmer over low heat for 30-60 minutes.

Cook noodles according to package instructions. Serve noodles with a giant spoonful of meat sauce and a generous helping of parmesan! 

To make this recipe gluten-free and/or dairy-free, use your favorite GF pasta, and omit or use your favorite dairy-free cheese.

*Gold Label Coconut Oil will give you a robust punch of a coconut flavor, whereas Pure Coconut Oil will be tasteless. Choose and enjoy!

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Beef and Delicata Squash Soup

 

Beef and Delicata Squash Soup
Beef and Delicata Squash Soup
photo by recipe author

 

Servings: 4-6
Preparation Time: 1.5 hours

  • 1 medium Delicata squash
  • 1/8 cup coconut oil
  • 1 large onion
  • 1 tbsp minced fresh garlic
  • 1 cup carrots
  • 1 cup celery
  • 1 quart beef broth
  • 1 cup water
  • 2 cups cooked beef
  • 1 tsp dried thyme
  • 1 tsp ground sage
  • 1 tsp Himalayan pink salt
  • ½ tsp black pepper
  • 1/3 cup quick cooking barley
  • ½ cup minced fresh parsley

Preheat oven to 300 degrees.

Halve and remove the seeds from squash, then cut into bite-size pieces (do not peel the squash). Spread pieces in a single layer on a baking sheet lined with parchment paper. Roast for 30 minutes, or until squash is tender but not fully cooked. Place the squash in a bowl and set aside.

Heat the coconut oil in a Dutch oven or soup pot over medium heat. Sauté diced onion, garlic, carrots, and celery for 7 minutes, or until the vegetables begin to soften. Add the broth, water, beef, and reserved squash. Rub thyme between fingers and add it, along with the sage, salt, pepper, and barley to the pot. Stir well to combine. Bring soup to a boil, then lower heat to a simmer. Cover and cook for 30-45 minutes, or until the barley and vegetables are cooked through.

Turn off the heat and add parsley, stirring well. Let parsley blend in the soup for a few minutes, then serve.

Stephanie from Rio Rancho, NM won $50 for this recipe and photo! Submit your recipes and photos here!

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Coconut Mushroom Soup

Coconut Mushroom Soup
Coconut Mushroom Soup
photo by recipe author

 

Servings: 12
Preparation Time: 10 minutes

Heat a sauce pan and add coconut oil. Add garlic and onion. Saute for a minute, then add salt, mushrooms and sugar.

Saute on low heat till the onions and mushrooms are cooked. Add thyme and flour. Mix well and then add the chicken stock.

Bring to a boil and cook further for 7-8 minutes. Add coconut cream concentrate and mix well.

Blend the soup using a hand blender or in a blender jar.

Sheetal from Foster City, CA won $50 for this recipe and photo! Submit your recipes and photos here!

 

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Omega-3 Salmon Patties

Omega-3 Salmon Patties
Omega-3 Salmon Patties
photo by recipe author

 

Servings: 20+ patties
Preparation Time: 30-40 minutes

  • (1) can wild caught salmon (14.75 ounces)
  • 2 tablespoons minced garlic
  • (1) stalk scallions, chopped
  • 2 extra large organic eggs
  • 1-2 teaspoons olive oil or coconut oil
  • half lemon, squeezed
  • 2 tablespoons ground flax
  • dry herbs and spices of choice
  • coconut oil for frying

Heat enough coconut oil in a pan for frying, on medium high heat.

Mash salmon on a plate. Mix in the garlic, scallions, eggs, 2 tablespoons olive or coconut oil, lemon juice, flax and herbs and spices of choice.

Scoop salmon balls (I used a cookie scoop) into the pan and flatten with a fork. Fry for 5-7 minutes or until golden brown. Flip and fry until fully cooked.

Transfer onto a plate and serve warm!

Note: Apple cider vinegar-crushed garlic cloves pairs well with this as a dipping sauce!

Myra from Lewiston, ME won $50 for this recipe and photo! Submit your recipes and photos here!

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Stir Fried Beef and Asparagus in Orange Sauce

Stir Fried Beef and Asparagus in Orange Sauce
Stir Fried Beef and Asparagus in Orange Sauce
photo by recipe author

 

Servings: 4
Preparation Time: 20-30 minutes

  • 2 tablespoons coconut oil, divided
  • 1 pound flank steak, cut thinly across the grain into bite-size pieces
  • 1 pound organic asparagus, woody stems removed
  • 1 onion, halved and sliced
  • 2 teaspoons grated or minced fresh ginger
  • 2 cloves garlic, minced
  • 2-3 medium organic oranges
  • 2 teaspoons non-GMO cornstarch or arrowroot
  • Himalayan salt & freshly ground pepper, to taste

In a wok or skillet, heat 1 tablespoon of the coconut oil over high heat. Add the beef and stir fry about 4 minutes. Remove beef and set aside.

Cut the asparagus on the diagonal into 2-inch pieces. Add the remaining 1 tablespoon of coconut oil to the wok along with the asparagus and onion. Stir fry until tender-crisp, 4-5 minutes. Add the ginger and garlic and stir for 1 minute.

Return the beef to the wok, along with any accumulated juices. Reduce heat to medium.

Squeeze 2/3 cup of juice from the oranges into a measuring cup. Grate 1 tablespoon orange zest and add this, along with the cornstarch or arrowroot, to the cup. Whisk until smooth and add to the wok. Cover and cook about 2 minutes, or until the sauce has thickened slightly.

Add the salt and pepper to taste. Serve over rice.

Stephanie from Rio Rancho, New Mexico won $50 for this recipe and photo! Submit your recipes and photos here!

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Chicken in Zesty Lime-Cilantro Sauce

Chicken_in_Zesty_Lime_Cilantro_Sauce
Chicken in Zesty Lime-Cilantro Sauce
photo by recipe author

 

Servings: 4
Preparation Time: 30 minutes

  • 1 tablespoon coconut oil
  • 3 large cloves garlic, pressed or finely minced
  • 4 boneless, skinless chicken breast halves, cut into bite-size pieces
  • 1 cup coconut milk*
  • (1) 4 ounce can diced green chilies
  • 1/4 cup freshly squeezed lime juice
  • 1 tablespoon grated lime zest
  • 1 teaspoon garam masala or curry powder
  • 3 green onions, white and green parts, thinly sliced
  • 1/3 cup minced fresh cilantro leaves
  • salt and pepper, to taste
  • cooked rice of choice

Heat the coconut oil in a large skillet over medium heat. Add the garlic and saute, stirring continually, until it is fragrant but not browned, about one minute.

Add the chicken and sauté until it is lightly browned on all sides, about 7 minutes. Add the coconut milk, chilies, lime juice, lime zest, and garam masala or curry powder, scraping up any browned bits that have adhered to the pan.

Bring to a simmer and cook about 5 minutes, or until chicken is fully cooked. Turn off the heat and stir in the green onions and cilantro, mixing well.

Allow to sit for a minute or two, then finish with salt & pepper to taste. Serve over cooked rice.

Stephanie from Rio Rancho, NM won $50 for this recipe and photo! Submit your recipes and photos here for a chance to win $50!

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Summer’s Rainbow Pappardelle

Summer's Rainbow Pappardelle
Summer’s Rainbow Pappardelle
photo by recipe author

 

Servings: 6
Preparation Time: 30 minutes

  • 3 garlic cloves, crushed
  • 1 1/2 teaspoons salt
  • 3 tablespoons white wine vinegar
  • 1/3 cup coconut oil, plus more for drizzling
  • 1 1/2 pounds multicolored cherry tomatoes, halved (quartered if large)
  • 3 ears corn, shucked
  • 1 1/2 pounds medium zucchini
  • 8 to 9 ounces dried egg pappardelle
  • 1/4 pound sugar snap peas, strings discarded and peas halved diagonally
  • 1/2 cup thinly sliced red onion
  • 1 cup small basil leaves, chopped
  • 1/2 cup mint leaves, chopped
  • 1/3 cup chives, chopped

Bring an 8-quart pot of water to boil.

While the water is coming to boil, crush garlic through a press into a large bowl, add 1/2 teaspoon salt, stir together. Add vinegar, coconut oil, and 1 more teaspoon salt, toss to combine. Add tomatoes to the bowl, toss gently, set aside.

Cook the corn in boiling water for 4-6 minutes; remove with tongs and allow to cool.

Peel lengthwise ribbons from zucchini until you see seeds and rotate until you have peeled the entire zucchini. (Reserve seedy core of zucchini for use in a soup.) Set aside ribbons in a different bowl.

Cut cooled corn from cobs; add to tomatoes.

Cook the pasta until al dente. Just before its done, stir in zucchini ribbons and snap peas, cook 15 seconds. Drain and add pasta and peas to tomato mixture. Add onion (if using), then toss gently.

Now add herbs and toss gently again. Serve.

Recipe and photo by Orissa. Submit your recipes here for a chance to win $50!

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Thyme for Mushroom Stew

Thyme for Mushroom Stew
Thyme for Mushroom Stew
photo by recipe author

 

Servings: 4
Preparation Time: 25-30 minutes

  • 1 pound mixed mushrooms, sliced (tough portion of stems removed)
  • 1/4 cup coconut oil
  • 2 medium onions, chopped
  • 4 cloves garlic, minced
  • handful fresh thyme, leaves picked
  • 1 cup beef broth
  • 1 cup coconut milk
  • 2 green onions, chopped
  • salt and freshly ground black pepper, to taste
  • 1 whole lemon, sliced, for serving

Rinse and pat dry the mushrooms before slicing. Set aside.

In a large pot, on medium heat, melt the coconut oil. Add the onions and garlic to the pot and cook until soft, about 7 minutes.

Now add the mushrooms, sea salt and freshly ground black pepper, to taste. Cook mushrooms until soft.

Pour in the coconut milk and beef broth and whisk well. Allow to simmer for a few minutes and then toss in the thyme and green onions.

Serve with fresh slices of lemon to squeeze into the stew, if desired, this tangy pop of citrus brings the flavors forward.

Recipe and photo by Orissa. Submit your recipes and photos here for a chance to win $50!

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