Karen Barnaby, best-selling author and executive chef of The Fish House in Stanley Park, Vancouver, teaches low-carb cooking classes. Here’s some of her recipes located at www.lowcarb.ca/low-carb-recipes.html.

Zucchini, Sour Cream and Jack Cheese Bake

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4 tablespoons unsalted butter

1/2 cup finely chopped green onion

1 clove garlic, minced

1 pound zucchini, trimmed and sliced 1/8-inch thick

1/2 cup grated Jack cheese

1 egg

1/2 cup sour cream

1/2 teaspoon salt

2 tablespoons chopped fresh basil or 1 teaspoon dried

Preheat the oven to 350 degrees. Butter an 8- by 8-inch baking dish.

Melt 1 tablespoon of the butter in a large frying pan over medium heat. Add the onion and garlic and saute until the onion is translucent. Scrape into a large bowl. Melt the remaining butter over medium high heat in the same frying pan. Add the zucchini and cook, stirring frequently until the moisture has evaporated and the zucchini is tender. Transfer to a food processor and pulse until smooth. Add the remaining ingredients and pulse to combine. Add the onions and pulse once. Pour into the prepared baking dish. Bake for 30 minutes until lightly golden.

Makes four servings.

Total calories, 1008; fat, 93 grams; carbohydrates, 16 grams; fiber, 3 grams; and protein, 27 grams.

Salmon with Bacon, Tomato, and Caper Vinaigrette

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1/4 pound slab bacon, diced

4 6-ounce pieces boneless, skinless salmon filet

olive oil

salt and pepper

1 ripe tomato, peeled, seeded and diced

1 1/2 teaspoons capers

1 tablespoon coarsely chopped parsley

1/2 teaspoon prepared horseradish

2 teaspoons balsamic vinegar

Over low heat, cook the bacon in a small frying pan until crisp. Remove from the heat. Preheat the oven to 350 degrees. Drizzle the salmon with olive oil and season with salt and pepper. Heat a large, nonstick frying pan over medium-heat. Place the salmon, skin side up in the pan.

Cook until the salmon is lightly browned. Flip the pieces over and cook until the skin is crisp. Transfer to the oven and cook for four or five minutes until cooked to medium. Remove from the oven.

Add the tomato, capers, parsley, horseradish, and balsamic vinegar to the bacon. Heat to a simmer and season with salt and pepper.

Transfer the salmon to warm plates and spoon the bacon vinaigrette over each piece.

Makes four servings. There are 1.5 grams of carbohydrates per serving.

Basic Vegetable Cream Soup

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1 pound cauliflower

1 1/2 pounds broccoli

2 tablespoons extra-virgin olive oil

2 cloves garlic, minced

10 cups chicken stock

1 teaspoon salt

1 tablespoon Dijon mustard

1 teaspoon dried tarragon leaves, or herb of your choice sea salt and freshly ground black pepper

heavy cream, optional

Trim the broccoli and cauliflower and chop coarsely. The core of the cauliflower and the broccoli should be used too. Save a few tiny florets of broccoli to add later.

In a large pot, heat the oil over medium heat. Add the garlic and sizzle until it smells fragrant. Add the broccoli, cauliflower, stock and salt. Bring to a boil, turn down and cook at a lively simmer until the vegetables are tender, about 20 minutes.

Puree in batches in a food processor or blender — a blender works best for this — with the mustard and tarragon. Add the broccoli florets and season to taste. Thin with stock or water if the soup is too thick. Add the cream if desired.

Makes approximately 12 cups.

The dairy is optional and not included in the count. Total calories, 566; fat, 31 grams; carbohydrates, 63 grams; fiber, 33 grams; protein, 31 grams.

Chocolate Truffles

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2 ounces unsweetened chocolate

4 tablespoons Splenda

4 tablespoons butter, at room temperature

4 tablespoons whipping cream, at room temperature

2 teaspoons vanilla extract

1 ounce crushed macadamia nuts (optional)

The success of this recipe depends upon the melted chocolate and butter being at the same temperature. If not, the chocolate and butter will separate.

Melt the chocolate either in the microwave or in a bowl over a pot of simmering water. Stir in the Splenda and cool to room temperature. Combine the chocolate and butter until smooth. Stir in cream and vanilla, then the nuts if using.

Spread evenly into a small, parchment lined loaf pan. Use one that is 4 inches by 7 inches. Chill until firm. Cut into pieces and store in the freezer.

Total carbohydrates with nuts, 33.85; and total carbohydrates without nuts: 22.21.