Dr. Kellyann's Bone Broth Cookbook Recipes

     Pesto Eggplant Roll-Ups with Roasted Red Peppers
In this fun recipe, pesto, red pepper, and spinach snuggle up together inside eggplant “wraps.”
1 large eggplant (1 1⁄4–1 1⁄2 pounds), cut lengthwise into 8 slabs, about 1⁄4-inch thick
4 tablespoons Pesto
1 cup baby spinach
1⁄2 cup jarred roasted red pepper strips, drained and patted dry
2 tablespoons olive oil
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh basil
1⁄4 teaspoon Celtic or pink Himalayan salt

Preheat a gas grill or grill pan to medium-high heat. Brush the grates with oil or coat the grill pan with coconut oil spray. Lightly coat both sides of the eggplant slices with coconut oil spray. Grill the eggplant until well marked and tender, 4 to 5 minutes per side. Transfer to a work surface to cool slightly.
Brush one side of each eggplant slice with 1⁄2 tablespoon pesto. Divide the spinach and roasted pepper among the eggplant slices, placing them on the bottom third. Roll up each slice from the bottom and place, seam side down, on a platter.
In a small bowl, whisk together the olive oil, lemon juice, basil, and salt. Drizzle over the rolls and serve immediately. (Alternatively, cover the rolls without the dressing, refrigerate, and bring back to room temperature before serving with the dressing.)
Variation: Lightly coat an 8 X 8-inch baking dish with coconut oil spray. Nestle the rolls in the dish, seam side down. Cover with foil and bake at 350°F until hot, about 15 minutes. Top with the dressing and serve with a side of cooked ancient-grain pasta or brown rice pasta mixed with a bit of additional pesto.

Chunky Fennel-Tomato Soup
If you grew up eating tomato soup from a can, you owe it to yourself to taste the real thing. I use fire-roasted tomatoes in this recipe because they have a richer flavor than regular diced tomatoes.
3 tablespoons olive oil
3 medium yellow or sweet onions, chopped
2 medium bulbs fennel, trimmed, cored, and thinly sliced (fronds reserved, if desired)
3 cloves garlic, minced
1 can (28 ounces) fire roasted diced tomatoes
2 cups Chicken Bone Broth
1⁄4 teaspoon Celtic or pink Himalayan salt
1⁄4 teaspoon freshly ground black pepper
4 teaspoons avocado oil

In a large pot, heat the olive oil over medium heat. Add the onions and fennel. Cook, stirring occasionally, until the onions and fennel are golden and tender, about 15 minutes. Add the garlic and cook until fragrant, 1 to 2 minutes. Add the tomatoes with their juice, bone broth, salt, and pepper and bring to a boil. Reduce the heat to medium-low, cover, and simmer until the vegetables are very tender, about 15 minutes more. Season to taste with additional salt and pepper, if necessary.
To serve, divide the soup among 4 bowls and drizzle each with 1 teaspoon avocado oil. Sprinkle with chopped fennel fronds, if using.
Tips: Amp up the protein by adding 2 cups shredded cooked chicken to the soup, simmering just until heated through. Or swap out the Chicken Bone Broth and replace with Fish Bone Broth and add an 8-ounce can of lump crabmeat, picked over. Chunky’s the name of the game for this soup, but if you’d prefer a smoother soup, use an immersion blender to puree the soup until desired consistency. Alternatively, carefully transfer the soup in batches to a stand blender. Return to the pot to heat through before serving.

Turkey Kale Meatballs with Zucchini Noodles and Salsa Cruda
These meatballs bake while you prep your “zoodles” and make a fresh, no-cook salsa. I like to double the meatballs when I make this recipe so I have a head start on a second dinner.
For the meatballs:
1 pound ground turkey
10 ounces frozen kale, thawed
1⁄2 cup minced yellow onion
1⁄2 cup grated carrot
2 large egg whites
1 clove garlic, minced
Celtic or pink Himalayan salt & freshly ground black pepper
For the salsa cruda and noodles:
3 tomatoes, coarsely chopped
1 ⁄2 medium yellow onion, chopped
1 clove garlic, minced
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
3 medium zucchini, spiralized or peeled
2 tablespoons thinly sliced basil leaves

For the meatballs: Position a rack in the center of the oven and preheat to 425°F. Line a large rimmed baking sheet with foil and coat with coconut oil spray.
In a large bowl, combine the turkey, kale, onion, carrot, egg whites, garlic, and a pinch of salt and pepper. With wet hands, form 12 meatballs the size of golf balls. Place on the prepared baking sheet and coat with a bit more coconut oil spray. Bake until no longer pink and lightly golden, turning the meatballs halfway through, about 18 minutes.
Meanwhile, for the salsa and noodles: In a medium bowl, toss together the tomatoes, onion, garlic, oil, and vinegar. Season to taste with salt and pepper.
Divide the zucchini noodles among 4 plates. Top with the salsa cruda, 3 meatballs each, and a sprinkling of basil.

Reprinted from Dr. Kellyann’s Bone Broth Cookbook by Kellyann Petrucci, MS, ND. Copyright (c) 2016 by Dr. Kellyann Petrucci, MS, ND. By permission of Rodale Books. Available wherever books are sold.