OUR PALEO FOOD BLOG
Four-herb spicy chimichurri is the Argentinian grilled-meat sauce taken to its best form: parsley, cilantro, basil, and oregano pulsed coarse with garlic, serrano, red pepper, and warm spices in olive oil and red wine vinegar. It's the sauce that makes grilled...
Flavored butters are the freezer trick that turns a simple meal into a special one: softened butter mixed with mix-ins like jalapeño-cilantro, garden herbs, sun-dried tomato, or anchovy and olive, rolled into logs and kept ready for whenever a roast, steak, or...
Fiery fruit salsa is a sweet-heat showstopper: chopped pineapple and Roma tomatoes tossed with red onion, orange and lime juice, and a chopped chipotle pepper in adobo sauce, then finished with folded avocado and olive oil. The smoky heat of the chipotle perfectly...
Crispy sage is the two-ingredient garnish that makes any plate look restaurant-made: fresh sage leaves fried in hot butter for thirty seconds a side until crunchy and just golden, then showered with coarse sea salt. Delicate, crunchy, and wonderfully piney, they add...
Homemade chipotle peppers in adobo sauce taste identical to the canned classic without any questionable ingredients: smoked chipotles simmered in strained tomatoes, beef broth, apple cider vinegar, and honey with cumin, cinnamon, and a pinch of cloves. Thirty minutes...
Chipotle lime vinaigrette is the dressing that turns a simple fajita salad into something you'll crave: fresh lime juice and zest, garlic, cumin, chili powder, and minced cilantro loosened with good olive oil and a whisper of honey. Bright, smoky-spicy, and tangy...
Homemade chicken broth is the gold standard every paleo kitchen needs: chicken bones simmered with leek, onion, carrots, celery, parsley, and a splash of apple cider vinegar until the stock turns silky with gelatin. The only three essentials are bones, water, and...
I rarely use canned tomatoes, as I can easily cut, peel and chop them myself! Blanching tomatoes is healthier and less wasteful than buying canned, as you minimize your use of packaging! INGREDIENTS up to 8 tomatoes per round of blanching COOKING INSTRUCTIONS Boil...
Homemade beef broth is the quiet workhorse of a paleo kitchen: roasted beef bones simmered with onion, carrots, celery, thyme, and apple cider vinegar for up to 24 hours until the liquid turns rich and nourishing. Roasting the bones first is what gives the broth its...
Whole roasted sweet potatoes with two toppings is dinner-party hosting made easy: sweet potatoes pricked and roasted until completely tender, served with two whisked toppings so guests choose their own adventure. One is garlicky rosemary olive oil with crispy sage;...
Spiced chard with currants is a slightly sweet, slightly spicy side that comes together in twenty minutes: julienned red chard simmered with shallots, garlic, currants, and red pepper flakes until the broth disappears into a glossy glaze. The currants plump into...
Shredded Brussels sprouts with pancetta is the side dish that converts sprout skeptics: Brussels sprouts shredded in the food processor, then sautéed with crisp pancetta, shallot, and garlic until soft and savory. The salty, savory pancetta against the nutty sprouts...