Most mushrooms are prepared with copious amounts of butter or margarine. Our recipe represents a foolproof Paleo-style approach to this flavorful dish. SERVES 4 • 4 tablespoons extra virgin olive oil • 2 garlic cloves, diced • 8 ounces cremini mushrooms, coarsely...
For a sweet twist on this vitamin-packed veggie, we toss broccoli with orange juice, resulting in a lovely caramelized dish. SERVES 4 • 2-3 broccoli heads, cut into bite-sized pieces • 2 tablespoons extra virgin olive oil • 1 teaspoon freshly ground black pepper • 1...
Sunchokes (better known as Jerusalem artichokes) are a great part of the Paleo Diet. They make a delicious substitute for white potatoes without the negative consequences of a high glycemic index and saponin content. This side dish is an easy option. SERVES 4 • 2...
Baby vegetables are fully ripe, miniature vegetables cultivated to perfection. They often have a sweeter taste than their larger counterparts. Deep green zucchini combined with bright orange carrots makes a lovely presentation. SERVES 4 • 2 tablespoons extra virgin...
Because there is no room for pasta in the Paleo Diet, spaghetti squash is very handy as a vegetable side dish or as a base for your favorite Paleo sauce or protein. Here’s a simple recipe that is tasty enough to be enjoyed alone but uncomplicated enough to be added to...
Serve this salad alongside any Paleo dish. Your friends and family will enjoy the sweet, savory, and nutty combination of flavors. SERVES 4 • 4 cups fresh arugula • 1 tablespoon extra virgin olive oil • 1 tablespoon cold-pressed flaxseed oil • ½ teaspoon dried dill •...
The use of lettuce leaves in lieu of traditional taco shells allows you to enjoy this seaside treat in a healthy way. Try it with your favorite Paleo salsa (see chapter 11) for an extra spicy kick. SERVES 4 • 4 6-ounce tilapia fillets • Cayenne pepper, to taste • 2...
SERVES 6 to 8 The city of Tangier, perched on the northwestern tip of Morocco, was declared an International Zone after World War I and was jointly ruled by nine different countries, all reluctant to relinquish control of this glamorous port. The winding alleyways of...
ABOUT 2½ cups Baba ghanoush is a Lebanese dish, but cooks in Egypt, Turkey, India, and even Romania have their own versions: a little more tahini here, onion instead of garlic there. Slightly smokey and laced with garlic and sesame, baba ghanoush is as much fun to eat...
SERVES 4 to 6 Seemingly impenetrable, with an appearance between a potato and a rock, jicama is not the supermodel of the produce world. But remove that tough, dusty brown skin, and you’ll find a sweet, tender, juicy inside that’s remarkably similar to a potato....
