Complete Keto Menu Guide

Complete Keto

THANKSGIVING MENU GUIDE RECIPES INSIDE Bacon Wrapped Turkey Cauliflower Hummus with Garlicky Oven-Roasted Broccoli Roasted Mushrooms with Garlic and Fresh Herbs Keto Almond Flour Biscuits Easy Keto Gravy Pumpkin Pie with Almond Flour Crust

Bacon-Wrapped Turkey Up to 10 servings Wrapping a turkey in bacon means no need to salt, brine, or baste. Making a bacon blanket is easy, and butter “glue” holds the bacon in place. Weave the bacon strips tightly together to compensate for shrinkage during the cooking process.

You can refrigerate the bacon-wrapped bird for two days before cooking. It should sit at room temperature for two hours before roasting.

Bacon Butter 8 Tbsp unsalted butter 4 oz thick-cut bacon, roughly chopped 1 tsp dried sage 1 Tbsp dried thyme

Turkey 1 turkey, 12- to 15-lbs 1 medium-sized onion, peeled and quartered 1 ½ lbs thick-cut bacon (about 22 slices, longest ones you can find)

Make the Bacon Butter: Place all ingredients in a food processor fitted with blade attachment and pulse until smooth. If making ahead, store in the refrigerator and bring back to room temperature before using.

Prepare the Turkey: Remove neck and giblets. Set turkey breastside-up on roasting rack set inside a roasting pan. Generously rub turkey inside and out with bacon butter. Put onion pieces in cavity of turkey and tie legs together with kitchen twine.

Wrap each leg with two slices of bacon and each wing with one slice of bacon.

Tuck ends in the crease between leg and breast.

Lay eight slices of bacon side by side, as close together as possible on a piece of parchment paper. Weave another eight slices of bacon into these slices.

Set the piece of parchment paper next to turkey at an angle, so as to create a diamond.

Carefully flip the paper over the breast. Remove parchment and tuck any bacon ends in the creases between breast and legs. Using kitchen scissors, trim any extra-long bacon.

Roasting: Heat oven to 425°. Arrange rack in bottom third of oven, and remove any racks above it. Add two cups of water to roasting pan. Roast for 30 minutes to crisp and darken the skin. Reduce temperature to 325° and roast for 2 to 2 ½ more hours, until a probe thermometer reads 165* between thigh and breast. preheat

Resting and Carving: Let turkey rest at least 30 minutes before carving. Use drippings and reserved giblets to make gravy if you’d like. Remove legs before carving breast. Cut through bacon first and then breast to help keep bacon intact. Serve turkey with any bacon crumbles that fall off as you carve.

425°

Roasted Mushrooms with Garlic and Fresh Herbs 16 open-cap mushrooms (like crimini), even-sized and stalks cut level 3 Tbsp olive oil 2 cloves garlic, finely minced 3 Tbsp unsalted butter, softened 2 Tbsp minced fresh thyme

1 tsp fresh rosemary, finely minced ½ tsp garlic powder ¼ cup almond meal 1 ½ Tbsp lemon juice Salt and pepper to taste

Preheat oven to 400°. Lightly fry mushrooms, cap-side-down, in olive oil for 2-3 minutes. Arrange mushrooms in a 9x13 oven-proof cooking dish with stalks facing up. preheat

In a small bowl, combine remaining ingredients except almond meal together. Spoon a little mixture onto each mushroom and lightly press a little almond meal on top.

400°

Bake about 15 minutes, until mushrooms get golden around the cap, or check for doneness with a small knife; the blade should come out easily when checked.

Easy Keto Gravy 2 Tbsp turkey pan drippings ½ cup onion, chopped 2 cups cauliflower, chopped 1 - 2 cups low sodium chicken or turkey stock

Several springs fresh thyme, parsley, sage and/or rosemary Salt and pepper to taste

In a saucepan, heat fat over medium heat. Add onions and cook until brown. Stir in cauliflower and herb sprigs.

Measure pan drippings and add enough stock to equal two cups of liquid. Add pan drippings/stock mixture to pan and simmer until cauliflower is fork-tender, about 10 minutes. Remove herb stems. Let mixture cool slightly and transfer to a blender.

Blend on high until smooth and creamy.

Return gravy to the pan to reheat. If needed, add more stock to thin to desired consistency. Season with salt and pepper to taste.

Cauliflower Hummus with Garlicky Oven-Roasted Broccoli Hummus 4 cups cauliflower florets (about a pound) ¼ cup extra-virgin olive oil, divided ½ cup tahini 2 cloves garlic, minced 2 Tbsp lemon juice 1 tsp salt 1 ½ tsp cumin powder ¼ tsp paprika, plus a little more to garnish 3 – 5 Tbsp water, as needed

Oven-Roasted Broccoli 1 lb broccoli, rinsed and trimmed 2 Tbsp olive oil 2 cloves garlic, minced ½ tsp salt ¼ tsp freshly ground black pepper

Make the Hummus: Preheat oven to 400°. preheat

400°

Toss cauliflower with 2 Tbsp olive oil. Spread in a single layer on a parchment-lined baking sheet. Roast cauliflower for 35-45 minutes, until falling-apart, soft, golden brown and charred.

Add lemon juice, 2 Tbsp. water and remaining olive oil into a food processor. Add cauliflower, tahini, garlic, salt, cumin and paprika.

Puree until very smooth.

If hummus is too thick, thin it out with 1-3 more Tbsp water, one tablespoon at a time. Sprinkle a little more paprika on top before serving.

Make the Broccoli: Preheat oven to 425°.

Peel broccoli stems. Cut florets into bite-size pieces, with about 1-2 inches of stem still preheat attached. Cut remaining stalk into long strips 425° suitable for dipping. Place broccoli in a mixing bowl and toss with olive oil, garlic, salt and pepper.

Using either a parchment lined or non-stick baking sheet, evenly lay out broccoli. Roast just until tender, 8–10 minutes. Let cool slightly and serve with Cauliflower Hummus as dip.

S H O P P IN G L IS Produce

T

2 medium-sized onions 3 ½ pounds caul iflower 1 pound broccoli 16 Open-cap mus hrooms (like crim ini) Small bunch fresh thyme Small bunch fresh rosemary Several sprigs fre sh sage Several sprigs fre sh parsley 6 cloves garlic (a bout 1 head) 2 lemons

Meat 1 turkey, 12- to 15 -lbs. (Also note: you will reserve 2 Tbsp. pa n drippings) 1 ¾ pounds thickcut bacon

Grocery ¼ cup almond m eal 4 ½ cups almon d flour, blanched , or unblanched al so works ½ cup plus 2 Tb sp. olive oil 1 cup powdered erythritol 1 15-oz. can pum pkin puree 1 – 2 cups low so dium chicken or turkey stock (Vegan gr avy: Use vegeta ble stock) 1 tsp dried rubbed sage 1 Tbsp dried thym e ½ tsp garlic pow der 2 tsp pumpkin pi e spice 1 ½ tsp cumin po wder 1/2 tsp paprika 2 tsp gluten-free baking powder Salt and Pepper 1½ tsp vanilla extra ct (optional in pie recipe) 1 tsp blackstrap molasses (optio nal) ½ cup tahini, or raw, hulled sesa me seeds

Perishables

2 ½ sticks (19 Tb sp) unsalted butte r 5 large eggs ¼ cup plus 3 Tb sp ghee ½ cup heavy crea m

Don’t feel like cooking?

Our Deli and Bakery have you covered with delicious ready-to-go Thanksgiving foods from our deli.

Available Thanksgiving week*.

No Pre-Orders. We’ll Have Plenty!!

Vegan Mushroom Gravy (wheat-free)

Organic Maple Sweet Potatoes

Vegetarian Stuffing

Green Bean Casserole

Mashed Potatoes (original and vegan)

Orange-Cranberry Sauce

*Ready-to-go Thanksgiving menu items subject to change.

Pumpkin Pie with Almond Flour Crust Crust

1 large egg ½ tsp vanilla extract

Crust 2 ½ cups almond flour, ½ cup powdered erythritol 13 ⁄ tsp salt ¼ cup ghee, melted, plus a little more to grease the pie pan Preheat oven to 350°. Grease a 9-inch pie pan.

In a large bowl, mix together almond flour, erythritol and salt.

Add vanilla into melted ghee, and then add this and egg into dry ingredients.

Mix until very well combined and dough texture is uniform. preheat

350°

Filling 1 15-oz. can pumpkin puree ½ cup heavy cream 2 large eggs

Press dough into bottom of pie pan. If crust crumbles when you try to flute the edges, just press it back together. Poke small holes in crust with a fork.

Bake 10-12 minutes until lightly golden.

Cool crust for at least ten minutes before adding filling.

Set oven to 325°. Combine all filling ingredients and beat until smooth.

⁄ cup powdered erythritol 2 tsp pumpkin pie spice ¼ tsp salt 1 tsp vanilla extract 1 tsp blackstrap molasses (optional)

2 3

Keto Almond Flour Biscuits 2 cups almond flour 2 tsp gluten-free baking powder ½ tsp salt 2 large eggs, beaten ½ cup butter, melted

set to

Pour filling into crust, tapping pie pan on the counter to get out any bubbles. Bake for 40-50 minutes, until pie is almost set but still slightly jiggly in the center, like a custard before it sets. If crust edge starts to brown, cover the edge with foil.

325°

Cool completely, then refrigerate at least an hour before slicing. Pie can be refrigerated overnight.

preheat

350°

Preheat oven to 350°. Line baking sheet with parchment paper. Mix dry ingredients together in a large bowl. Stir in wet ingredients.

Using a cookie scoop or a spoon, scoop tablespoonfuls of dough onto baking sheet. Flatten slightly to form into rounded biscuit shapes.

Bake for about 15 minutes, until firm and golden. Cool on baking sheet.