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Lemon Caper Sauce

Name: Portobello, Parsley & Celery Salad with Shaved Pecorino
Ingredients: 7 large portobello mushroom caps, wiped clean with a damp cloth 4 stalks celery with leafy tops, very thinly sliced on bias 1 cup packed flat-leaf parsley leaves Juice of 2 small lemons ¼ cup EVOO Fine sea salt Coarse black pepper 1 cup loosely packed shaved pecorino (use a vegetable peeler) 7 large portobello mushroom caps, wiped clean with a damp cloth 4 stalks celery with leafy tops, very thinly sliced on bias 1 cup packed flat-leaf parsley leaves Juice of 2 small lemons ¼ cup EVOO Fine sea salt Coarse black pepper 1 cup loosely packed shaved pecorino (use a vegetable peeler)

Recently I tossed together this easy Lemon Caper Sauce. I must admit, it has been ROCKING MY WORLD!!!! The flavor is bright and refreshing and it’s just so perfect for warmer weather grilling. It goes beautifully over grilled chicken and fish and gives you just enough pizazz to make your meal feel special without any guilt. Give this recipe a try and add flavor without excess fat and enjoy every moment of heathy eating success. I know I will!

Ingredients

1 teaspoon coconut oil or olive oil
1 clove garlic, minced
1/3 cup low sodium chicken stock
Juice of 1 lemon
1 1/2 tablespoons capers
1 tablespoon fresh parsley, chopped
1 small tomato, diced small

Preparation

Place the coconut oil into a small saucepan set over medium heat.

Add in the garlic and cook for 1 minute. Stir in the chicken stock, lemon juice and capers. Cook until reduced to 1/4 cup (about 2 minutes).

Stir in the parsley and tomato. Spoon the sauce over your favorite grilled chicken or fish.

Lemon Caper Sauce

Ingredients

Preparation

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