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Chef Notes: I would recommend a hearty red wine with this rich meal. One of my personal favorites is Smoking Loon Cabernet Sauvignon. It’s ripe & smoky.

This rustic & unfussy table is set with ‘old soul’ textiles, weathered from use in blues & creams (Seersucker Linen Napkins) with a bright pop of sunshine. This moment is easy like Sunday morning with happy sunflowers & the laid back feel of faded blue jeans. That’s exactly how you want your guests to feel, like they are in their favorite pair of comfy blue jeans. A relaxed atmosphere in which to sip wine between layers of conversation. To fully experience it, hit play below for some soulful KALEO.

Smoky Saltimbocca

This recipe is actually a marriage of savory Italian Saltimbocca (chicken or veal with sage & prosciutto) & classic French Cordon Bleu (chicken stuffed with ham & swiss). This fusion was born from a desire to lighten up a bit on the carbs. Cordon Bleu is breaded & served with a bechamel sauce, both of which are high in carbs. Replacing the traditional breading with sage leaves & prosciutto provides both exquisite flavor & keeps the chicken juicy. The bechamel is replaced with a white wine & cream reduction.

Smoky Saltimbocca

serves 4-6

• 6 boneless, skinless chicken thighs, pounded to 1/2” thick

• smoked paprika

• cracked pepper

• 6 oz. swiss cheese

• 6 oz. smoked ham

• 1 Tbsp. olive oil

• 1 Tbsp. butter

• 12 sage leaves

• 3 oz. prosciutto

• 1/2 cup white wine

• 1 cup heavy cream

1.) Lay chicken thighs skin side down (although these are skinless, the side the skin was on is your presentation side) season both sides with smoked paprika & pepper. Place 1 slice of swiss cheese & 1 slice of ham on each thigh. Roll up & secure with two tooth picks. In a cast iron skillet over medium, heat olive oil & butter until butter begins to foam up. Brown chicken thighs then remove from heat. Preheat oven to 350f. Place 2 sage leaves on each thigh, then wrap with prosciutto. Return chicken to the skillet, presentation side up & bake for 20 minutes.

2.) Meanwhile, heat white wine in a medium skillet until au sec (almost dry, a couple Tbsp. left) then add cream & reduce until thick enough to just coat the back of a spoon.

3.) Remove chicken from oven & baste. To baste, tilt pan to pool accumulated juices & spoon over the tops thighs, drizzling into the rolled side as well. Return thighs to the oven & continue to bake until chicken reaches a temperature of 165f (about 20 more minutes). Remove from oven, allow to rest 10 minutes, basting again with pan juices as it rest. Pour cream reduction over thighs right before service.

Spaghetti Squash Au Gratin

A winters warming squash dish that practically makes itself. Its roasts to perfection while you do other things then gets tossed with just a few ingredients to richen it up. Though this is not a Keto ‘super star’, as spaghetti squash is a bit starchier than other squash (weighing in a 5.5 net carbs per 1 cup) it is still quite acceptable on the Keto diet.

Spaghetti Squash Au Gratin

SERVES 4

• 1 large spaghetti squash (or 2 small)

• 3 Tbsp. butter (divided)

• salt, pepper, nutmeg to taste

• 1/2 cup heavy cream

• 1/2 cup grated parmesan

• 1 cup aged cheddar, grated (+ 1/4 cup for sprinkling on top)

1.) Preheat oven to 350f. Cut squash in half lengthwise. Rub interior with 1 Tbsp. butter & season lightly with salt, pepper & nutmeg. Roast cut side down on a parchment lined sheet pan for 35-45 minutes, depending on the size of the squash you selected, the exterior will be browned in spots & will yield to the touch. Remove from oven but leave the oven on 350f.

2.) Flip the squash over & shred loosely, using the tines of a fork, working inside of the shell. Divide remaining 2 Tbsp. butter, cream Parmesan & cheddar between the two shells & season to taste with a bit more salt, pepper & nutmeg, toss gently with a fork to incorporate. Scatter with the reserved cheddar cheese & bake for an additional 15 minutes until bubbly & nicely browned. Allow to rest 15 minutes before serving.

Lemon & Parmesan Artichokes

Lemon & Parmesan Artichokes

serves 4

• 2 globe artichokes (or 4 smaller variety)

• juice & zest of 1 small lemon

• 2 Tbsp. butter, melted

• salt, pepper to taste

• 1/4 cup freshly grated Parmesan

Get a large pot of water boiling. Halve the artichokes (as shown in the image above) & steam for about 20 minutes until an outer leaf pulls out easily the the heart is just tender. Remove the half moon shaped choke. Pre-set oven to broil & move rack to the second highest position. Place artichokes in a cast iron skillet or on an oiled sheet pan, drizzle the entire cut side with juice & zest, then butter. Season with salt & pepper then scatter with Parmesan. Broil for a few minutes until cheese gets bubbly & browned in spots.