Fresh beets are very tasty. Roasting this root vegetable brings out its flavor, which is further enhanced by the delectable hazelnut finish. SERVES 4 • 1 bunch beets, leaves removed and beets quartered • 2 tablespoons extra virgin olive oil • 1 tablespoon dried basil...

Leeks, a member of the onion family, are mild and sweet. Cooking them slowly in liquid develops their subtle flavor. The addition of shallot, white wine, and a hint of garlic turns this dish into the perfect accompaniment for a Paleo main course. SERVES 4 • 2...

Eggplant recipes often call for large amounts of salt and/or oil because eggplant acts as a sponge, soaking up almost all the oil you give it. However, with just a little olive oil and a slower cooking time, eggplant has enough time to sweat, which results in a...

For anyone who is an aficionado of Southern cooking, it might be surprising to find a reference to this cuisine in keeping with the Paleo Diet. Traditional recipes include hog jowls or feet. In lieu of fatty pork cuts, diced lean turkey sautéed with garlic and onions...

Dandelion greens enhance the flavor of many dishes, particularly when combined with complementary herbs and spices. A bit of juice from a freshly squeezed lime and some red chili pepper flakes add even more zing to this tangy vegetable. SERVES 4 • 2 tablespoons extra...

Preparing spinach with a quick sauté enhances its flavor while maintaining its superlative nutritional benefits. Spinach is a great source of iron, and you can quadruple its absorption by combining it with a food high in vitamin C, like red bell peppers. SERVES 4 • 2...