Gooseberry Farms Recipes

Atkins Summer Recipe Guide
Salads, Soups, and Vegetables Main Dishes

Avocado Salsa...............................................................Page 1 Asian Tuna Kebabs................................................................Page 17
Chilled Seafood Bisque..................................................Page 2 Baihian Halibut.....................................................................Page 18
Crab and Avocado Salad................................................Page 3 Beef Burger with Feta and Tomato......................................... Page 19
Fresh Mozzarella Salad with Pesto Vinaigrette................Page 4 Cheddar Burgers with Chipotle Sauce.....................................Page 20
Green Bean Salad..........................................................Page 5 Chicken Salad with Grapes and Walnuts.................................Page 21
Chili-Beef Kebabs..................................................................Page 22
Grilled Asparagus with Lemon........................................Page 6
Cilantro-Lime Grilled Chicken with Avocado Salsa...................Page 23
Mediterranean Vegetable and Egg Salad........................Page 7
Fish Tacos with Roasted Tomatillo Salsa..................................Page 24
Radishes with Feta and Mint..........................................Page 8 Greek-Style Chicken Breasts...................................................Page 25
Roasted Tomatillo Salsa.................................................Page 9 Grilled Salmon Burgers with Dill Sauce...................................Page 26
Sensation Salad...........................................................Page 10 Grilled Skirt Steak with Paprika and Lime...............................Page 27
Sesame Tofu and Asian Slaw........................................Page 11 Grilled Tuna with Lemon-Basil Aioli........................................Page 28
Simple Tomato Salad...................................................Page 12 Jamaican Jerk Steak..............................................................Page 29
New Orleans Shrimp Boil.......................................................Page 30
Southwest Garden Salad..............................................Page 13
Salmon Fillet with Cucumber Ribbons.....................................Page 31
Veggie Kebabs.............................................................Page 14
Teriyaki Chicken Skewers.......................................................Page 32
Watermelon, Feta, and Cucumber Salad.......................Page 15 Teriyaki Seafood Kebabs with Cucumber Salad.......................Page 33
Zucchini Ribbons with Lemon Parmesan.......................Page 16
Desserts
Creamy Lemon Curd..............................................................Page 34
Orange-Cocoa Cheesecake.....................................................Page 35
Lemon-Blueberry Tart............................................................Page 36
Avocado Salsa
(Phases: 1,2,3&4)
Ingredients Nutritional Info

1 Haas avocado, pitted and diced Per serving:
1 small red onion, finely chopped Net Carbs: 4 grams
Fiber: 3 grams
½ jalapeño, seeded and minced
Protein: 1 gram
2 tablespoons fresh lime juice Fat: 7 grams
1 large tomato, chopped Calories: 80
2 tablespoons chopped fresh cilantro Makes 4 (½-cup) servings
Active time: 30 minutes
Salt and pepper to taste
Total time: 1 hour, includes marinating
Directions
1. Stir together avocado, onion, jalapeño and lime juice. Do not mash.
2. Fold in tomato and cilantro and season with salt and pepper to taste.
3. Cover and refrigerate until ready to serve.
Page 1
Chilled Seafood Bisque
(Phases: 1,2,3&4)

1 tablespoon butter Per serving:
Net Carbs: 2.5 grams
1/3 cup finely chopped onion
Fiber: 0.0 grams
3/4 cup heavy cream Protein: 4.0 grams
1/2 sprig fresh thyme, plus more for garnish Fat: 19.5 grams
Calories: 198
1 large can (27 ounces) clam juice or 3 bottles (8 ounces each) Makes 4 servings
6 large cleaned, cooked shrimp, neatly diced Prep Time: 0:10:00
Cook Time: 0:15:00
Cool Time: 1:00:00
Directions
1. Melt butter in a 2-quart saucepan over medium-low heat. Add onion, cover and cook 3 to 4 minutes, until translucent.
2. M
eanwhile, bring cream and thyme to a boil in a separate small saucepan, reduce heat slightly and cook until reduced
to 1/2 cup, about 5 to 7 minutes. Remove thyme and let cream cool.
3. A
dd clam juice to saucepan with onion and bring to a boil; reduce heat slightly and cook 5 minutes.
Cool; stir in reduced cream.
4. In a blender in two batches, starting on low and increasing to high, puree broth mixture until smooth.
5. Chill in an airtight container until just cool or cold.
6. Ladle soup into four bowls; garnish each with diced shrimp and a small sprig of thyme.
Page 2
Crab and Avocado Salad
(Phases: 1,2,3&4)

3 tablespoons mayonnaise Per serving:
2 tablespoons lime juice Net Carbs: 2.0 grams
1 teaspoon cumin Fiber: 3.5 grams
1/2 teaspoon paprika Protein: 25.5 grams
Fat: 18.0 grams
1 pound lump crab meat, cooked
Calories: 281
2 celery stalks, thinly sliced
Makes 4 servings
1 medium Haas avocado, peeled, pitted, and cubed Prep Time: 0:20:00
Salt and pepper
2 bunches watercress, washed, stems removed
Directions
1. In a large bowl, mix mayonnaise, lime juice, cumin, and paprika.
2. Add crabmeat, and celery. Mix well; add salt and pepper to taste.
3. Gently stir in avocado cubes.
4. Divide watercress on four plates; top with salad.
Page 3
Fresh Mozzarella Salad with Pesto Vinaigrette
(Phases: 2,3&4)

Vinaigrette: Salad: Per serving:
3 tablespoons fresh lime juice 2 bunches arugula, torn Net Carbs: 10 grams
1 teaspoon lime zest 1 pound fresh mozzarella, Fiber: 2 grams
3 tablespoons basil pesto sliced into ¼-inch rounds Protein: 28 grams
(from a jar or homemade) 2 beefsteak tomatoes, Fat: 34 grams
¼ teaspoon salt sliced into ¼-inch rounds Calories: 450
¼ teaspoon pepper Makes 4 servings
¼ cup extra-virgin olive oil Active time: 15 minutes
Total time: 15 minutes
Directions
1. For the vinaigrette: Combine lemon juice, zest, pesto, salt and pepper in a jar with a tight-fitting lid; shake once,
add oil and shake vigorously to combine.
2. For the salad: Toss arugula with half of the vinaigrette and season with salt and pepper. Mound onto serving plates;
top with alternating slices of mozzarella and tomato, drizzle with remaining vinaigrette and serve.
Page 4
Green Bean Salad
(Phases: 1,2,3&4)

¾ pound green beans, washed and trimmed Per serving:
Net Carbs: 3 grams
1 tablespoon extra-virgin olive oil
Fiber: 2 grams
1 teaspoon red wine vinegar Protein: 1 gram
1 teaspoon minced shallot Fat: 3.5 grams
Calories: 50
1 tablespoon finely chopped fresh parsley
Makes 4 servings
Salt and pepper to taste Active time: 15 minutes
Directions
1. Bring a medium saucepan of salted water to a boil. Add beans and cook for 2 minutes.
Drain; cover beans with cold water and let sit until beans are cool. Drain and pat dry.
2. Mix beans, oil, vinegar, shallot and parsley, adding salt and pepper to taste. Serve at room temperature.
Page 5
Grilled Asparagus with Lemon
(Phases: 1,2,3&4)

1 ½ pounds asparagus, trimmed Per serving:
1 tablespoon extra-virgin olive oil Net Carbs: 1 gram
Fiber: 2 grams
¼ teaspoon salt
Protein: 3 grams
¼ teaspoon pepper Fat: 5 grams
1 ½ teaspoons unsalted butter, at room temperature Calories: 70
1 tablespoon fresh lemon juice Makes 4 servings
1 teaspoon lemon zest Active time: 5 minutes
Directions
1. Heat grill to medium-high. Toss asparagus with oil, salt and pepper
2. Place asparagus crosswise on the grill and cook until charred and starting to soften, about 4 minutes.
Turn with tongs, and cook another 4 minutes.
3. Remove from grill and gently toss with butter in a large bowl. Add lemon juice and zest and continue
tossing until coated. Serve hot.
Page 6
Mediterranean Vegetable and Egg Salad
(Phases: 2,3&4)

Dressing: Salad: Per serving:
2 tablespoons red wine vinegar 1 (14-ounce) can artichoke hearts, Net Carbs: 12 grams
1 teaspoon Dijon mustard drained and quartered Fiber: 5 grams
¼ teaspoon salt 1 cup cherry or grape tomatoes, halved Protein: 15 grams
¼ teaspoon pepper ½ cup kalamata olives, pitted and halved Fat: 29 grams
1/3 cup extra-virgin olive oil 1 tablespoon capers, drained Calories: 390
1 tablespoon minced red onion Makes 4 servings
2 tablespoons chopped fresh parsley Active time: 15 minutes
2 heads Bibb lettuce, separated into leaves Total time: 15 minutes
6 large hard-boiled eggs, quartered
Directions
1. For the dressing: Combine vinegar, mustard, salt and pepper in a jar with a tight-fitting lid; shake once,
add oil and shake vigorously to mix.
2. For the salad: Combine artichoke hearts, tomatoes, olives, capers, onion and parsley in a large bowl;
add 2 tablespoons of the dressing and toss to coat. Place lettuce in a serving bowl, top with artichoke
mixture and eggs, drizzle with remaining dressing and serve.
Page 7
Radishes with Feta and Mint
(Phases: 1,2,3&4)

2 bunches radishes, trimmed and quartered Per serving:
Net Carbs: 3 grams
4 ounces feta, crumbled
Fiber: 0 grams
1/3 cup coarsely chopped fresh mint Protein: 3 grams
3 tablespoons extra-virgin olive oil Fat: 11 grams
2 teaspoons fresh lemon juice Calories: 120
Makes 6 servings
Salt and pepper to taste Active time: 10 minutes
Directions
1. Combine radishes with cheese, mint, oil and lemon juice.
2. Season with salt and pepper and serve.
Page 8
Roasted Tomatillo Salsa
(Phases: 1,2,3&4)

3 garlic cloves (skin on) Per serving:
¾ pound tomatillos, husks removed, quartered Net Carbs: 3 grams
Fiber: 0 grams
3 medium scallions, cut crosswise into quarters
Protein: 1 gram
2 small serrano chilies, cut lengthwise in half and seeded Fat: 2 grams
¼ teaspoon salt Calories: 35
1 tablespoon extra-virgin olive oil Makes 8 (2-tablespoon) servings
¼ cup chopped fresh cilantro
Directions
1. Heat oven to 400°F.
2. Smash garlic with the flat side of a chef’s knife, just breaking the skin. Mix garlic, tomatillos,
scallions, chili peppers, salt and oil in a nonreactive baking dish and roast for 30 minutes,
stirring once halfway through.
3. Remove garlic from skins when cool enough to handle. Combine garlic, remaining ingredients and
cilantro in a blender; purée. Adjust seasoning and serve, or cover and refrigerate up to 1 week.
Page 9
Sensation Salad
(Phases: 1,2,3&4)

3½ ounces grated Romano cheese Per serving:
3 ounces Gorgonzola cheese, grated or crumbled Net Carbs: 2 grams
1 (1 to 1 ½-pound) head iceberg lettuce Fiber: 1 gram
Protein: 10 grams
½ cup extra-virgin olive oil
Fat: 28 grams
1/3 cup chopped fresh parsley Calories: 310
¼ cup fresh lemon juice Makes 6 servings
2 tablespoons red wine vinegar Active time: 10 minutes
¼ teaspoon salt Total time: 10 minutes
1 garlic clove, minced
Directions
1. Combine cheeses in a mixing bowl. Cover and refrigerate while you assemble the rest of the salad.
2. Separate lettuce leaves from the head. Rinse, spin dry and tear into 3-inch pieces.
3. W
hisk together oil, parsley, lemon juice, vinegar, salt and garlic in a large mixing bowl.
Add lettuce and cheeses, toss to combine and serve.
Page 10
Sesame Tofu and Asian Slaw
(Phases: 2,3&4)

Tofu: Slaw: Per serving:
¼ cup soy sauce 1 small head Napa cabbage, thinly sliced Net Carbs: 8 grams
¼ cup plus 2 tablespoons dark sesame oil, 1 cup mung bean sprouts, Fiber: 2 grams
divided rinsed and drained Protein: 20 grams
2 (14-ounce) packages firm tofu, patted dry 1 scallion, thinly sliced Fat: 24 grams
and cut into 1-inch strips 4 radishes, coarsely shredded Calories: 340
¼ cup chopped fresh cilantro Makes 4 servings
2 tablespoons soy sauce Active time: 35 minutes
2 tablespoons fresh lime juice Total time: 35 minutes
½ teaspoon dark sesame oil
¼ teaspoon granular sugar substitute
Directions
1. For the tofu: Stir together soy sauce and ¼ cup of the oil in a shallow dish. Add tofu and turn to coat.
2. For the slaw: Combine cabbage, bean sprouts, scallion, radishes and cilantro in a large bowl. Stir together soy
sauce, lime juice, oil and sugar substitute.
3. Heat remaining 2 tablespoons oil in a large nonstick skillet over medium-high heat until simmering; add tofu and
cook in batches until browned, about 2 minutes per side, adding more oil if necessary. Drain on paper towels.
4. Dress slaw with soy mixture and serve right away atop warm tofu.
Page 11
Simple Tomato Salad
(Phases: 2,3&4)

1 pound fresh ripe tomatoes (any kind), sliced into wedges, juices reserved Per serving:
Net Carbs: 4 grams
2 tablespoons chopped fresh parsley Fiber: 1 gram
1 tablespoon extra-virgin olive oil Protein: 1 gram
Fat: 3.5 grams
Calories: 50
Makes 4 servings
Directions
1. Combine tomatoes and reserved tomato juice, parsley, oil, salt and pepper in a mixing bowl.
2. Gently toss and serve.
Page 12
Southwest Garden Salad
(Phases: 1,2,3&4)

Dressing: Salad: Per serving:
1 cup loosely packed fresh cilantro 1 head romaine lettuce, torn Net Carbs: 6 grams
2 tablespoons fresh lime juice 8 ounces Monterey Jack cheese, Fiber: 6 grams
1 tablespoon lime zest coarsely grated (3 cups), divided Protein: 17 grams
½ teaspoon cumin 1 medium cucumber, cut in half length- Fat: 52 grams
wise and thinly sliced
½ teaspoon salt Calories: 570
½ yellow bell pepper,
½ cup extra-virgin olive oil cut into ¼-inch wide strips Makes 4 servings
1 ripe Haas avocado, pitted,
peeled and sliced
2 plum tomatoes, cut into wedges
Directions
1. For the dressing: Place cilantro, lime juice, zest, cumin and salt in a blender. Turn on motor and drizzle in oil
in a slow, steady stream.
2. For the salad: Toss lettuce, 2 cups of cheese, cucumber and yellow pepper with dressing. Season with salt
and pepper and mound on plates; top with avocado, tomato slices and remaining cheese and serve.
Page 13
Veggie Kebabs
(Phases: 1,2,3&4)

3 tablespoons olive oil Per serving:
1 teaspoon dried thyme Net Carbs: 4.0 grams
Fiber: 2.0 grams
1/2 teaspoon salt
Protein: 3.0 grams
1/2 teaspoon pepper Fat: 2.7 grams
2 medium zucchini, scrubbed and cut into 2-inch pieces Calories: 53
Makes: 6 servings
2 red bell peppers, seeded and cut into 2-inch pieces
Prep Time: 0:10:00
18 large white mushrooms, washed, stems removed Marinate Time: 0:30:00
Cook Time: 0:15:00
Directions
1. Combine oil, thyme, salt, and pepper in a very large bowl or 2 gallon resealable bag. Add vegetables, toss to coat.
Marinate 30 minutes.
2. Thread vegetables on 6 metal skewers. Grill over medium heat 15 minutes, turning occasionally, until vegetables are
crisp-tender and show grill marks.
Page 14
Watermelon, Feta and Cucumber Salad
(Phases: 1,2,3&4)

1 cup diced seedless watermelon Per serving:
Net Carbs: 5 grams
4 ounces feta cheese, diced
Fiber: 0 grams
1 medium cucumber, peeled, seeded and diced Protein: 6 grams
1 tablespoon chopped fresh mint Fat: 7 grams
Calories: 100
2 teaspoons extra-virgin olive oil
Makes 4 servings
1 teaspoon fresh lime juice Active time: 10 minutes
Directions
1. Combine watermelon, feta, cucumber and mint in a mixing bowl.
2. Add oil and lime juice.
3. Toss gently to combine and serve right away.
Page 15
Zucchini Ribbons with Lemon and Parmesan
(Phases: 1,2,3&4)

2 medium zucchini, sliced paper-thin lengthwise Per serving:
3 tablespoons freshly grated Parmesan cheese Net Carbs: 2 grams
Fiber: 1 gram
1 tablespoon fresh lemon juice
Protein: 3 grams
1 teaspoon lemon zest Fat: 7 grams
1 ½ tablespoons extra-virgin olive oil Calories: 80
Makes 4 servings
Salt and pepper
Directions
1. Combine zucchini, Parmesan, lemon juice, zest and oil in a mixing bowl.
2. Gently toss, season with salt and pepper and serve.
Page 16
Asian Tuna Kebabs
(Phases: 1,2,3&4)

1/3 cup soy sauce Net Carbs: 2.75 grams
1/3 cup dry sherry or unsweetened rice wine Fiber: 1.5 grams
1 tablespoon dark sesame oil Protein: 27.5 grams
1 tablespoon grated fresh ginger Fat: 1.75 grams
1 tablespoon chopped garlic Calories: 147
2 teaspoons granular sugar substitute Makes 8 servings
2 pounds tuna steaks, cut into 24 1-inch cubes
Prep Time: 0:25:00
3 scallions, whites only, cut into 16 1-inch pieces
Marinate Time: 0:20:00
1 large red pepper cut into 16 1-inch squares (about 1/3 pound)
Cook Time: 0:08:00
2 Chinese eggplants, cut into 24 1-inch rounds (about 3/4 pounds)*
8 bamboo skewers, soaked in water for 15 minutes
Directions
1. Heat grill to high.
2. Combine soy sauce, sherry, sesame oil, ginger, garlic and sugar substitute in a large bowl. Add tuna, scallions and
red pepper and toss to coat. Marinate for 15 minutes in the refrigerator. Remove tuna, scallions and red pepper from
marinade and set aside.
3. Toss eggplant in marinade and let sit for 3 minutes. Remove eggplant and set aside with other ingredients.
Discard marinade.
4. To assemble skewers: Alternate 3 pieces tuna, 2 pieces scallions, 2 pieces red pepper, and 3 pieces eggplant
(eggplant should be skewered through both skin sides of the rounds).
5. Grill for 3-4 minutes per side (tuna will be rare in the center). Page 17
Baihian Halibut
(Phases: 1,2,3&4)

2 tablespoons extra-virgin olive oil Per serving:
2 tablespoons fresh lime juice Net Carbs: 5.5 grams
4 (1-inch thick) halibut steak halves (about 2 pounds) Fiber: 2.0 grams
1 small onion, chopped Protein: 49.0 grams
1 cup chopped green bell pepper Fat: 18.0 grams
1 teaspoon salt Calories: 394
2 large garlic cloves, thinly sliced Makes: 4 servings
1 serrano chile or jalapeño pepper, seeded and minced Prep Time: 0:10:00
1/2 cup unsweetened coconut milk Cook Time: 0:10:00
1 medium tomato, diced
Directions
1. With a fork, whisk 1 tablespoon oil and all the lime juice on large platter, add fish, and turn to coat.
2. Heat remaining tablespoon oil in a 12-inch nonstick skillet over medium heat. Add onion and pepper.
Cook 6 minutes until onion is translucent and pepper is just tender.
3. Sprinkle 1/2 teaspoon of salt over fish and add fish to skillet; pour coconut milk over fish and add tomato.
Reduce heat to medium-low and simmer 8 to 9 minutes, turning fish halfway through cooking time.
4. Stir remaining salt into sauce, spoon over fish a few times, and serve immediately.
Page 18
Beef Burger with Feta and Tomato
(Phases: 1,2,3&4)

1 pound ground beef (round or chuck) Net Carbs: 1 gram
1 green onion chopped Fiber: 0.3 grams
1/2 cup chopped fresh spinach Protein: 25.5 grams
1/4 cup chopped tomato Fat: 17 grams
1/4 cup crumbled feta cheese Calories: 268
1 1/2 teaspoons chopped fresh dill (or 3/4 teaspoon dried) Makes: 4 servings
1/2 teaspoon salt
Prep Time: 0:10:00
1/2 teaspoon pepper
Cook Time: 0:12:00
Tomato slices (optional garnish)
4 Flatout® Artisan FOLDit Flatbread 5 Grain Flax*
* Add 9g Net Carbs for a total of 10 Net Carbs per burger with the wrap.
Directions
1. Combine ground beef, green onion, spinach, tomato, feta, dill, salt and pepper. Form into 4 patties.
2. Grill or pan-fry over medium-high heat for 6 minutes on each side for medium doneness.
3. If serving with flatbread, top with optional tomato slices.
Page 19
Cheddar Burgers with Chipotle Sauce
(Phases: 1,2,3&4)

2 pounds ground beef chuck Net Carbs: 2.0 grams
1 tablespoon Worcestershire sauce Fiber: 0.0 grams
1/2 teaspoon salt Protein: 34.0 grams
1 cup (4 ounces) shredded cheddar cheese Fat: 21.0 grams
1/4 cup mayonnaise Calories: 323
1 chiptole en adobo, finely chopped Makes: 6 servings
Prep Time: 0:10:00
Pickle slices, cherry tomatoes and mini peppers (optional garnishes)
Cook Time: 0:10:00
Directions
1. Preheat grill or broiler.
2. In a large bowl, combine ground chuck, steak sauce and salt. Form into six 4-inch patties.
3. Grill patties, or broil 6-inches from heat source, 5 minutes per side for medium-rare (cook longer, if desired).
Two minutes before the burgers are done, top with cheese.
4. Meanwhile, combine mayonnaise and chipotle in a small bowl. Serve burgers with chipotle mayonnaise,
along with pickle slices, tomato and peppers, if desired.
Page 20
Chicken Salad Sandwich with Grapes and Walnuts
(Phases: 2,3&4)

½ cup walnut pieces Per serving:
1 ½ pounds boneless, skinless chicken breasts Net Carbs: 9 grams
½ cup mayonnaise Fiber: 6.5 grams
½ cup quartered red seedless grapes Protein: 47 grams
¼ cup finely chopped red onion Fat: 35 grams
¼ cup finely chopped celery Calories: 540
Makes 4 servings
2 low-carb pitas, cut in half
Directions
1. Heat oven to 400°F. Spread walnuts in a single layer on a baking sheet and toast until fragrant and golden
brown, about 5 minutes.
2. Place chicken in a medium saucepan and cover with cold water. Bring to a simmer and cook until chicken is cooked
through but still tender, about 12 minutes. Remove from saucepan and cool slightly.
3. Cut warm chicken into ½-inch chunks and place in a mixing bowl. Add mayonnaise, walnuts, grapes, onion and
celery and mix well. Season with salt and pepper.
4. Stuff chicken salad into pita pockets and serve or chill until ready to eat.
Page 21
Chili-Beef Kebabs
(Phases: 1,2,3&4)

2 tablespoons canola oil Per serving:
1 tablespoon chopped garlic Net Carbs: .75 grams
1 tablespoon chili powder Fiber: 0.5 grams
1/2 teaspoon salt Protein: 25 grams
Dash cayenne pepper Fat: 13.5 grams
2 pounds boneless beef top sirloin, cut into 1-inch pieces (about 24 pieces) Calories: 232
Makes 8 servings
8 green onions, cut into 2-inch pieces (about 24 pieces)
Prep Time: 0:10:00
2 tablespoons fresh parsley, chopped
Marinate Time: 0:20:00
8- 12-inch metal or bamboo skewers (see below)
Cook Time: 0:12:00
Directions
1. Combine oil, garlic, chili powder, salt and red pepper in a bowl. Add beef and green onions; toss to coat.
Marinate for 1 hour.
2. Fifteen minutes before grilling, soak bamboo skewers in water, if using.
3. Heat grill to medium.
4. Alternately thread beef and green onion pieces on skewers. Grill kebabs 10 to 15 minutes, turning occasionally,
until desired doneness. Sprinkle with parsley and serve.
Page 22
Cilantro-Lime Grilled Chicken with Avocado Salsa
(Phases: 1,2,3&4)

1 ½ to 2 pounds boneless, skinless chicken breasts Per Serving:
½ cup extra-virgin olive oil Net Carbs: 5 grams
Fiber: 4 grams
¼ cup fresh lime juice
Protein: 54 grams
2 garlic cloves, minced Fat: 38 grams
½ teaspoon salt Calories: 590
¼ cup chopped fresh cilantro Makes 4 servings
Avocado Salsa (see separate recipe) Active time: 30 minutes
Total time: 1 hour, includes marinating
Directions
1. Rinse chicken and pat dry with paper towels. Pound thick ends of breasts so that each is uniformly about ½-inch
thick. Place in a shallow baking dish.
2. Whisk together oil, lime juice, garlic and salt. Stir in cilantro. Pour over chicken, cover and refrigerate 30 minutes.
3. Heat grill pan or outdoor grill to medium-high. Remove chicken from marinade and cook 6 minutes per side.
Let rest 3 minutes. Serve with Avocado Salsa.
Page 23
Fish Tacos with Roasted Tomatillo Salsa
(Phases: 1,2,3&4)

1 pound mahi-mahi fillet, 1-inch thick Per Serving:
1 tablespoon extra-virgin olive oil Net Carbs: 7 grams
1 tablespoon fresh lime juice Fiber: 2 grams
½ teaspoon lime zest Protein: 24 grams
Salt and pepper to taste Fat: 9 grams
4 (8-inch) low-carb tortillas Calories: 215
1 small (1-pound) green cabbage, cored and shredded Makes 4 servings
2 plum tomatoes, chopped Active time: 25 minutes
1 cup Roasted Tomatillo Salsa (see separate recipe) or jarred salsa Total time: 45 minutes
¼ cup sour cream
Hot pepper sauce (such as Tabasco®)
Directions
1. P lace mahi-mahi in a nonreactive dish, flesh-side up. Combine oil, lime juice and zest, pour over mahi-mahi
and marinate at room temperature for 20 minutes, turning to coat.
2. H
eat a large nonstick skillet over medium-high heat. Remove mahi-mahi from marinade, season with salt and pepper,
place in skillet flesh-side down and cook, turning once, until the flesh is white and flakes easily, about 4 minutes per side.
3. W
arm tortillas in a skillet or microwave. Flake fish with a fork and place on top of tortillas.
Serve with cabbage, tomatoes, Roasted Tomatillo Salsa, sour cream and hot sauce.
Page 24
Greek-Style Chicken Breasts
(Phases: 1,2,3&4)

3 lemons, thinly sliced Per serving:
4 bone-in, skin-on chicken breast halves Net Carbs: 5 grams
4 garlic cloves, finely minced Fiber: 2 grams
2 tablespoons extra-virgin olive oil Protein: 31 grams
1 tablespoon fresh lemon juice Fat: 21 grams
Salt and pepper to taste Calories: 340
Makes 4 servings
1 tablespoon chopped fresh mint
1 tablespoon chopped fresh oregano
Total time: 1 hour, 10 minutes
10 kalamata olives, pitted and halved
3 ounces feta cheese, crumbled
Directions
1. Heat over to 350°F. Layer lemon slices on the bottom of a 9 by 13-inch baking dish, overlapping if necessary.
2. Rinse chicken and pat dry with paper towels. Gently run your fingers under skins to loosen, but don’t remove;
rub flesh with garlic.
3. Place chicken, skin-side up, in baking dish over lemon slices. Drizzle with oil and lemon juice and rub with salt and
pepper. Top with mint, oregano and olives.
4. Bake until juices run clear, 45 to 50 minutes. Cover with feta and bake 5 minutes more.
Remove from baking dish, discard lemon slices and serve with pan juices.
Page 25
Grilled Salmon Burgers with Dill Sauce
(Phases: 1,2,3&4)

Burgers: Sauce: Per serving:
1 pound salmon fillets, 4 ounces cream cheese Net Carbs: 4 grams
skinned and cut into 2-inch pieces 1/2 cup heavy cream Fiber: 0 grams
2 tablespoons red onion, 1 1/2 tablespoons fresh dill, chopped Protein: 36 grams
minced (1/4 small onion)
1/4 teaspoon salt Fat: 46 grams
2 tablespoons fresh lemon juice
1/4 teaspoon freshly ground black pepper Calories: 578
(about 1 large lemon)
vegetable oil spray for grill Makes: 3 servings
2 teaspoons lemon zest,
grated (1 large lemon) Prep Time: 0:15:00
1 large egg Cook Time: 0:06:00
1/2 teaspoon salt Cool Time: 2:00:00
1/2 teaspoon black pepper
Directions
1. Preheat grill to high.
2. Place salmon in a food processor and pulse until well-chopped, about 30 seconds.
3. In a medium bowl, mix salmon with onion, juice, zest, egg, salt and pepper until just-combined (do not over-mix).
4. Form into 3 patties and chill in the freezer while preparing the sauce.
5. For sauce: In a small saucepan on medium-high heat, melt cream cheese with heavy cream, about 3 minutes.
Turn off heat and stir in dill, salt and pepper.
Page 26
Grilled Skirt Steak with Paprika and Lime
(Phases: 1,2,3&4)

2 teaspoons paprika Per serving:
2 teaspoons ground cumin Net Carbs: 2 grams
2 teaspoons salt, plus more for seasoning Fiber: 2 grams
1/8 teaspoon cayenne pepper Protein: 49 grams
2 tablespoons fresh lime juice Fat: 39 grams
3 tablespoons extra-virgin olive oil, divided Calories: 580
Makes 4 servings
1 ½ pounds trimmed skirt steak, about ½ -inch thick
8 scallions, trimmed
Total time: 2 hours 35 minutes, includes marinating
1 lime, quartered
Directions
1. Mix together paprika, cumin, salt and cayenne pepper in a mixing bowl. Add lime juice and 2½ tablespoons of the
oil; stir to form a thick paste. Rub steak with spice paste and refrigerate for at least 2 hours or overnight.
2. Remove steak from marinade about 20 minutes before serving. Discard marinade. Heat grill pan or outdoor grill to
medium-high. Grill steaks until medium-rare, about 4 minutes per side. Remove from heat and let rest on a cutting
board for 5 minutes
3. Toss scallions with the remaining ¼ tablespoon oil. Place on grill and cook, turning occasionally, until the bulb is
tender enough to pierce with a knife, about 3 minutes.
4. Slice steak against the grain into ¼-inch pieces. Garnish with scallions, season with salt to taste and serve
with lime wedges.
Page 27
Grilled Tuna with Lemon-Basil Aioli
(Phases: 1,2,3&4)

1 large egg yolk Per serving:
½ teaspoon Dijon mustard Net Carbs: 0 grams
½ cup extra-virgin olive oil Fiber: 0 grams
¼ cup canola oil, plus more for grill Protein: 60 grams
¼ teaspoon minced garlic Fat: 33 grams
1 teaspoon lemon juice Calories: 550
Makes 4 servings
2 teaspoons thinly sliced fresh basil
½ teaspoon salt
4 (6 to 8-ounce) tuna steaks, about 1-inch thick
Directions
1. Whisk together egg yolk and mustard in a medium bowl or pulse in a food processor. Add olive oil in a steady
stream, whisking or keeping the motor running as you go. Repeat with the canola oil. Stir in the garlic, lemon juice,
basil and ½ teaspoon salt. Refrigerate aioli until ready to use.
2. Heat grill or indoor grill pan to medium-high; brush with canola oil. Season both sides of tuna steaks with salt and
pepper. Grill until done to taste, about 4 minutes per side for medium-rare.
3. Top tuna with aioli and serve with a salad or cooked vegetable.
Page 28
Jamaican Jerk Steak
(Phases: 1,2,3&4)

4 scallions, coarsely chopped Per serving:
2 jalapeño peppers, seeded Net Carbs: 2 grams
2 teaspoons paprika Fiber: 1 gram
1 teaspoon ground ginger Protein: 52 grams
½ teaspoon ground allspice Fat: 15 grams
½ teaspoon ground cinnamon Calories: 360
Makes 4 servings
½ teaspoon dried oregano
2 teaspoons salt
Total time: 1 hour 20 minutes
2 tablespoons cider vinegar
1 tablespoon canola oil
4 (6 to 8-ounce) boneless chunk steaks, about 1-inch thick
Directions
1. Pulse scallions, jalapeños, paprika, ginger, allspice, cinnamon, oregano and salt in a food processor for 30 seconds
to chop; with motor running, drizzle in vinegar and oil to form a paste. Coat steaks with paste; refrigerate 1 hour.
2. Heat broiler. Line a broiler pan with foil. Remove steaks from marinade and discard marinade.
Place steaks on prepared pan and broil until medium, 5 minutes per side. Serve hot.
Page 29
New Orleans Shrimp Boil
(Phases: 1,2,3&4)

3 quarts cold water Per serving:
1½ cups white vinegar Net Carbs: 4 grams
3 garlic cloves, smashed (skin on) Fiber: 0 grams
3 tablespoons Old Bay® seafood seasoning Protein: 46 grams
1 tablespoon cayenne pepper Fat: 4 grams
1 tablespoon black peppercorns Calories: 240
Makes 4 servings
1 tablespoon salt
2 pounds shrimp (shells on)
Hot pepper sauce (such as Tabasco®)
1 lemon, quartered
Directions
1. Bring water and vinegar to a boil in a large saucepan. Add garlic, seafood seasoning, cayenne pepper,
peppercorns and salt. Reduce heat to medium and simmer for 10 minutes.
2. Add shrimp; return liquid to a simmer and cook until shrimp are opaque and rise to the surface, about 2 minutes.
Turn off heat and let stand 5 minutes.
3. Empty a full tray of ice cubes into a large strainer in the sink. Drain shrimp over ice and toss once.
Let stand for 1 minute. Remove shrimp from strainer and serve with hot sauce and lemon.
Page 30
Salmon Fillet with Cucumber Ribbons
(Phases: 1,2,3&4)

2 small English cucumbers, peeled, halved crosswise and cut into ribbons Net Carbs: 1.0 gram
1/2 teaspoon salt, plus additional for seasoning fish Fiber: 0.5 grams
1/4 teaspoon freshly ground black pepper, plus additional for seasoning fish Protein: 45.5 grams
2 tablespoons unsalted butter, divided Fat: 34.0 grams
1 tablespoon olive oil Calories: 502
4 center-cut salmon fillets, 2-inch thick (about 2 pounds) Makes 4 servings
Prep Time: 0:10:00
2 teaspoons white or rice wine vinegar
Cook Time: 0:12:00
1 teaspoon fresh tarragon, chopped
1/2 teaspoon granular sugar substitute
Directions
1. In a large bowl, toss cucumber ribbons with 1/2-teaspoon salt and 1/4 teaspoon pepper. Set aside.
2. In a large skillet over medium-high heat, heat half of the butter and all of the oil. Season fish with salt and pepper,
place fish flesh side down in skillet and sauté until crisp and brown, about 5 minutes.
3. Flip carefully and sauté for an additional 4 minutes, until just cooked through. Wipe out skillet with a paper towel.
4. Heat remaining butter over medium-high heat. Add cucumber to skillet and sauté stirring occasionally,
until heated through, about 2 minutes. Stir in vinegar, tarragon and sugar substitute.
5. Divide cucumber on four individual serving plates; top each with a piece of salmon.
Page 31
Teriyaki Chicken Skewers
(Phases: 1,2,3&4)

1½ pounds boneless, skinless chicken thighs, cut into 1-inch pieces Per serving:
1 (3/4-pound) bunch broccoli, broken into florets and stems peeled Net Carbs: 3 grams
½ cup soy sauce Fiber: 1 gram
2 teaspoons unseasoned, unsweetened rice vinegar Protein: 39 grams
1 tablespoon granular sugar substitute Fat: 7 grams
1 tablespoon minced fresh ginger Calories: 240
Makes 4 (3-skewer) servings
3 garlic cloves
8 bamboo skewers, soaked in water for 15 minutes
Directions
1. Combine chicken and broccoli in a large mixing bowl.
2. Whisk together soy sauce, vinegar, sugar substitute, ginger and garlic. Reserving 2 tablespoons for serving, pour
sauce over chicken and broccoli and stir to coat.
3. Thread chicken and broccoli onto skewers, alternating as you go.
4. Heat grill pan or outdoor grill to medium-high. Cook skewers 4 minutes per side, turning once, 8 minutes total.
Brush chicken and broccoli with reserved sauce and serve hot.
Page 32
Teriyaki Seafood Kebabs with Cucumber Salad
(Phases: 1,2,3&4)

Kabobs: Cucumber Salad: Net Carbs: 4.0 grams
1/4 cup plus 4 teaspoons low-carb teriyaki 1 tablespoon low-carb teriyaki sauce Fiber: 0.5 grams
sauce, divided 2 teaspoons white wine vinegar Protein: 33.0 grams
2 tablespoons fresh cilantro, chopped 1 1/2 teaspoons toasted sesame oil Fat: 10.0 grams
1 tablespoon fresh chives, chopped 1 tablespoon fresh cilantro, chopped Calories: 247
1 teaspoon lemon zest, grated 1 tablespoon fresh chives, chopped Makes 4 servings
1 /2 pound large shrimp, peeled and Pinch granular sugar substitute
deveined (about 12) Prep Time: 0:20:00
1 seedless cucumber, ends trimmed)
1/2 pound sea scallops (about 8) Cook Time: 0:10:00
1/2 pound salmon fillet, cut into 12 pieces Cool Time: 0:45:00
8 (6-inch) metal or bamboo skewers
Directions
1. Prepare kebabs: Combine 1/4-cup teriyaki sauce, the cilantro, chives and lemon zest in a medium bowl. Toss in shrimp, scallops
and salmon until evenly coated. Cover with plastic wrap and marinate in the refrigerator 45 minutes.
2. Preheat grill or broiler*.
3. Thread seafood onto skewers.
4. Grill kebabs over medium-high heat 8 to 10 minutes or until opaque in center, turning halfway through.
5. Transfer to a serving platter and drizzle each skewer with 1/2-teaspoon teriyaki sauce.
6. M eanwhile, make Cucumber Salad: Stir together the teriyaki sauce, vinegar, sesame oil, cilantro, chives, salt and sugar
substitute in a medium bowl. Cut cucumber into 2 1/2 lengths, then into matchsticks.
7. Add to teriyaki mixture in bowl and toss to combine. Serve with kebabs.
* NOTE: To broil the kebabs: Arrange oven rack 6 inches from heat source and preheat broiler. Place kebabs on a broiling pan
lined with foil; broil using the cooking times above. Page 33
Creamy Lemon Curd
(Phases: 1,2,3&4)

Scant ½ teaspoon powdered gelatin Per serving:
1 tablespoon warm water Net Carbs: 4 grams
3 large eggs Fiber: 0 grams
2 large egg yolks Protein: 4 grams
½ cup fresh lemon juice Fat: 23 grams
2 teaspoons lemon zest Calories: 230
Makes 8 (½-cup) servings
½ cup plus 1 tablespoon granular sugar substitute
Pinch salt
Total time: 1 hour 15 minutes, includes chilling
¾ cup (1½ sticks) cold unsalted butter, cut into small pieces
¼ cup heavy cream
Directions
1. Dissolve gelatin in water. Set aside
2. Whisk together eggs, yolks, lemon juice, zest, sugar substitute and a pinch of salt in a nonreactive saucepan. Add
butter and heat over medium-low, whisking constantly until mixture thickens, about 8 minutes. Remove from heat and
push curd through a fine mesh strainer; discard solids left in strainer. Stir gelatin mixture into curd. Cover tightly with
plastic wrap and refrigerate 1 hour.
3. Using an electric mixer on high speed, whip the cream until stiff peaks form,1 to 2 minutes. Gently fold whipped
cream into the chilled curd and serve.
Page 34
Orange-Cocoa Cheesecake
(Phases: 1,2,3&4)

3 (8-ounce) packages plain cream cheese, at room temperature Per serving:
¾ cup granular sugar substitute Net Carbs: 4 grams
3 large eggs Fiber: 0 grams
½ cup sour cream Protein: 6 grams
2 teaspoons vanilla extract Fat: 23 grams
1 tablespoon plus 2 teaspoons grated orange zest Calories: 250
Makes 12 servings
Pinch salt
1 tablespoon unsweetened cocoa powder
Total time: 4 hours 15 minutes, includes chilling
1 teaspoon ground cinnamon
Directions
1. Heat oven to 275°F. Line the bottom of an 8-inch springform pan with aluminum foil.
2. Beat cream cheese and sugar substitute with an electric mixer on medium-high until light and fluffy, about 2 minutes.
Reduce speed to medium and add eggs one at a time, mixing until smooth, about 2 minutes. Add sour cream,
vanilla, zest and salt and mix until just combined.
3. Pour mixture into pan. Bake until cake is soft-set in the center, about 1 hour. Place pan on a wire rack until completely
cool. Cover pan with plastic wrap and refrigerate for 3 hours or overnight.
4. Combine cocoa powder and cinnamon. Place mixture in a sifter or wire-mesh strainer and dust top of cheesecake
just before serving. Release springform, slice and serve.
5. Refrigerate for up to 1 week or freeze up to 1 month.
Page 35
Lemon-Blueberry Tart
(Phases: 3&4)

Tart shell: Filling: Per serving:
½ cup whole-wheat pastry flour Creamy Lemon Curd (See separate recipe) Net Carbs: 11 grams
½ cup wheat gluten 2 cups blueberries Fiber: 2 grams
¼ cup soy flour Mint Sprig (optional) Protein: 6 grams
¼ teaspoon salt Fat: 28 grams
8 tablespoons (1 stick) cold unsalted butter, Calories: 320
cut into small pieces Makes 10 servings
1 large egg yolk Active time: 35 minutes
½ teaspoon cold water Total time: 2 hours, includes chilling
Directions
1. For the tart shell: Pulse pastry flour, wheat gluten, soy flour, salt and butter in a food processor until it resembles a coarse meal.
Add egg yolk and water and pulse just until dough begins to come together, about 30 seconds. Form into a ball, flatten to a
7-inch disc and double-wrap in plastic wrap or wax paper. Freeze for 10 minutes.
2. R
oll dough between two sheets of plastic wrap or wax paper to form a 13-inch circle. Remove top sheet and invert dough onto
a 10-inch tart pan with a removable bottom. Press dough into pan. Remove remaining sheet, trim excess dough and place in
freezer for at least 10 minutes.
3. H
eat oven to 375°F. Line tart shell with foil, add a layer of dried beans or pie weights and bake 10 to 15 minutes.
Remove weights and foil; return to oven and bake until golden, about 10 minutes. Cool completely.
4. For the filling: Spread curd evenly over the prepared tart shell. Arrange blueberries and mint sprig on top.
Refrigerate until ready to serve.
Page 36

Gooseberry Farms Recipes

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Atkins Summer Recipe Guide

Salads, Soups, and Vegetables Main Dishes

Ingredients Nutritional Info

3. Cover and refrigerate until ready to serve.

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5. Chill in an airtight container until just cool or cold.

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3. Gently stir in avocado cubes.

4. Divide watercress on four plates; top with salad.

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2. Season with salt and pepper and serve.

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2. Gently toss and serve.

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2. Add oil and lime juice.

3. Toss gently to combine and serve right away.

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2. Gently toss, season with salt and pepper and serve.

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3. If serving with flatbread, top with optional tomato slices.

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2. Fifteen minutes before grilling, soak bamboo skewers in water, if using.

3. Heat grill to medium.

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3. Thread chicken and broccoli onto skewers, alternating as you go.

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