SERVES 4 When zucchini season rolls around, my fridge is usually overflowing, between the farmers’ market and the generosity of gardening friends. I am always looking for new ways to prepare zucchini, but this simple sautéed version with fresh herbs remains my...
Roasting beets seems to be the most common way of preparing the little red root veggies, and for good reason—it’s a tasty, easy way of cooking them. A few of the recipes in this chapter begin with roasted beets, so it only makes sense to start with a basic recipe for...
I absolutely love all pickles—cucumbers, okra, carrots, cauliflower—so if you can pickle it, I will probably eat it. It was only a matter of time before I started making my own. These pickled beets are delicious and make a great snack, and you can use the brine on any...
My mom is known for her awesome pesto. We used to have pasta with pesto all the time when I was younger, but now that we’re Paleo we like to serve it on chicken, shrimp, and even salads. The original recipe had Parmesan cheese in it, but we simply skip it and you can...
Spicy Green Hummus This light, Middle Eastern–inspired Paleo version of hummus is irresistible! The creamy avocados are perfectly offset by the pungent tahini and spicy cayenne pepper. Try adding roasted red peppers, roasted garlic, and other savory vegetables for...
Spicy Coconut Dipping Sauce This creamy, peppery dipping sauce is absolutely perfect when served atop crudités, chicken, shrimp, or as a drizzle over a medley of cooked vegetables on your dinner plate. The heat in this Spicy Coconut Dipping Sauce comes from the...
Shrimp Cocktail with a Kick Shrimp cocktail is always the first of the hors d’oeuvres to disappear! Why? The succulent shrimp is so crisp and refreshing to the palate, and the cocktail sauce kicks things up a notch and creates a lingering heat with each bite. The...
Peppery Bacon–Wrapped Apricots These appetizers have a great blend of sweet and savory flavors, and spice! The Dijon mustard and honey blend into each little bite and pack a ton of flavor. After all, who could resist a crunchy, juicy, sweet apricot wrapped in a slice...
Jalapeño Tomatillo Sauce Serve this spicy sauce over a fiery southwestern dish to really pump up the heat. The jalapeños and tomatillos create a tasty verde sauce, and the spice really sneaks up on you! But even though this dish is hot, there is always room for more,...
PANTRY BASIC DRY RUB This is the dry rub we use whenever we make Baby Back Ribs (here)—it’s so good. You can mix it all up ahead of time and then add fresh orange zest as needed. It’s also great as a seasoning for chicken, shrimp, beef, or pretty much any protein....
