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Combine all spices and the cocoa in a small bowl and season with salt and black pepper, to taste. Rub the spice mix all over the pork shoulder and transfer to a 5 or 6-quart slow cooker crock. Add the chicken broth to the crock and cook on high for 4 hours or on low for 6.

Once the cooking time is complete, use two forks to pull the pork apart while it is still in the slow cooker crock. Allow the pulled pork to remain in the juices with the slow cooker set to “warm” for 20-30 minutes to absorb more flavor.

To serve, fill each lettuce leaf with some crunchy broccoli slaw <

> and top with some pulled pork. Enjoy!

Carbs/Serving:*

Total Carbs: 3.9 g

Fiber: 1.6 g

Net Carbs: 2.3 g

Add broccoli slaw, parsley, avocado oil mayonnaise, cider vinegar, and celery seed to a large glass or other non-reactive bowl and stir to combine. Season with salt and black pepper, to taste.

Serve immediately or place in the refrigerator for a couple hours to chill, if desired. Enjoy!

Carbs/Serving:*

Total carbs: 5.9 g

Fiber: 2.3g

Net carbs: 3.6 g

To make the labneh, combine yogurt and salt in a small bowl and stir until blended. Line a metal strainer with several layers of cheesecloth and position strainer over a large, deep bowl.

Transfer yogurt mixture to the lined strainer and cover. Place in the refrigerator to drain for 1-2 days. (The longer the yogurt is strained, the firmer the labneh will become).

To prepare roasted figs, pre-heat oven to 350°F and line a large, rimmed baking sheet with parchment paper or a Silpat® baking sheet. Arrange sliced figs on baking sheet, cut side up, and drizzle with some honey.

Place baking sheet in pre-heated oven and roast for 30-35 minutes. Remove from oven and let cool for several minutes.

Top each roasted fig with a spoonful of fresh labneh and a sprinkle of chopped pistachios. Drizzle with some local honey and serve immediately. Enjoy!

Clean and spray grates of a gas grill with non-stick cooking spray and set heat to high. Close lid until grill comes to temperature.

Meanwhile, prepare the gremolata by combining the parsley, lemon zest, preserved lemon rind, and garlic a small bowl. Season with salt and black pepper, to taste, and set aside.

Brush tuna steaks with olive oil and sprinkle with Mediterranean-spiced sea salt and black pepper, to taste.

Open grill and place tuna steaks and lemon halves over direct heat. Cook tuna for 2 minutes per side for rare. Increase time slightly for medium, but do not overcook.

Remove tuna and grilled lemon halves from heat and serve immediately topped with some gremolata. Serve with our grilled marinated asparagus or other side of your choice. Enjoy!

Heat two tablespoons olive oil in a large skillet over medium-high heat. Add tuna steaks to hot skillet and cook for approximately 2 minutes for rare (add one minute per side for medium).

Flip tuna and season with salt and black pepper, to taste. Cook for another 2-3 minute, depending on desired level of doneness. Transfer tuna steaks to a plate and season with additional salt and black pepper, if desired. Keep warm.

Add remaining olive oil and chopped shallots to skillet, Sauté, stirring occasionally, until shallots are soft and start to turn golden brown, approximately 3 minutes.

Add white wine, chicken broth, lemon juice, and lemon slices to skillet. Deglaze pan by scraping up any brown bits from the bottom with a spatula. Cook, stirring frequently, until the liquid is reduced by half.

Reduce heat to medium and add capers. Stir to combine and cook for another minute or until heated through.

Transfer the tuna steaks onto individual serving plates and top with a “melted” lemon slice and a spoonful of the lemon-caper sauce and serve immediately with your favorite sides. Enjoy!