This sweet and savory dish is great when paired with any type of roasted or grilled meat, and it also works well as a side dish to eggs in the morning. PREP TIME 15 minutes COOKING TIME 20-30 minutes YIELD 4 servings 1 large yellow onion, thinly sliced 1...
One of the easiest ways to make ground meat into a special meal is by stuffing it into an elegant “package.” Use any colored bell peppers, or even another type of vegetable, like a summer or winter squash, to make this all-in-one meal. PREP TIME 20 minutes COOKING...
Makes 9 slices I can't take credit for this recipe. It's courtesy of our good friend Jill Morris, the creator of the spectacular Jilz Gluten Free paleo crackers (jilzsnackerz.com). If you love this recipe as much as we do I guarantee you'll fall in love once you try...
I love this “dump and walk away” marinara sauce—it’s versatile enough to use on anything from zoodles to eggs to paleo pizza. If tomatoes are in season, try using 3 to 4 pounds (1.4 to 1.8 kg) of fresh, ripe ones instead. Prep time 15 minutes Makes about 11/2 to 2...
I noticed an autumn-inspired pasta sauce during one of my shopping trips to Trader Joe’s, and snagged a jar to try at home. Wow. I loved that the tomato base takes a back seat to the squash and pumpkin flavors. I was determined to create a version of my own, and love...
Roasting garlic in the oven is easy, but using a slow cooker is good for large batches if you don’t have the time to “babysit” it. Also, it’s much more forgiving and won’t burn as easily as it does in the oven. Roasted garlic is such a versatile, flavor-boosting...
This is a fun little side dish that takes spaghetti squash to a sweeter place with honey, orange, and ginger. It would be the perfect cooling sidekick to a spicy Asian-style meat dish. Prep time 15 minutesServes 6 as a side 1 large spaghetti squash, cut in half and...
I’m an Idaho girl at heart, and the thought of mashed potatoes without milk, cream, or butter seemed like food I wanted nothing to do with. Luckily ghee, chicken stock, and lots of garlic and herbs came to the rescue! These spuds are packed with flavor, but you can...
One of my favorite ways to eat beets is roasted and finished with a vinaigrette. I used the components of a lemon-Dijon dressing to flavor the beets as they cooked, resulting in tangy, mustardy, tender fuchsia bites. These would make a great winter side dish,...
I’ve always lived in places with large Mexican populations, and with that, wonderful things like Latin markets, taqueria restaurants, and food trucks. If your experience has been limited to Americanized “Mexican” fast food, you’re missing out. My favorite tacos are...