MAKES ABOUT 2 CUPS/470 ML Chimichurri is an Argentinian sauce typically served with grilled meats. I first had it in 2004 when I visited Argentina, and later again when I spotted a recipe. I have been making many variations since. This four-herb version is my…
MAKES 1 CUP I keep flavored butters in the freezer and use them to fancy up simple meals like a roast, grilled steak or panfried fish. They can transform a simple meal into a special meal. You can make flavored butters with just about anything in your fridge, but here…
SERVES 6-8 Though Fiery Fruit Salsa used to be my favorite salsa, I hadn’t made it in years because it called for a chipotle pepper in adobo sauce. The ingredients in canned chipotle peppers are often questionable; some even contain wheat flour. This salsa would not…
SERVES 8 Delicate and crunchy with a wonderfully piney flavor, crispy sage adds an impressive touch to burgers or roasted sweet potatoes. INGREDIENTS 1 bunch fresh sage 3 tbsp/45 g butter coarse sea salt COOKING INSTRUCTIONS Pinch off leaves from sage. Heat butter in…
MAKES ABOUT 2 CUPS OR 7–10 PEPPERS Chipotle peppers in adobo sauce are one of my favorite ingredients. They add smoky heat and depth to otherwise simple dishes such as fruit salsa. I stopped using them when I started following a Paleo diet, as many of the canned…
MAKES ½ CUP/120 ML This is a perfect dressing to spice up a simple fajita salad. INGREDIENTS 2 limes, juiced 1 tsp/7 g raw honey 1 clove garlic, crushed zest of a lime ⅛ tsp cumin ⅛ tsp chili powder 2 tbsp/5 g cilantro, minced ¼ cup/60 ml extra-virgin olive oil sea…
MAKES 10–12 CUPS/2400–2840 ML Although the heads and feet are listed as optional, I highly recommend that you include them when making broth, as these are the most gelatinous parts of the animal. Chicken skin is rich in collagen, and also a great addition to broth. If…
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…
MAKES 10–12 CUPS/2400-2840 ML Adding roasted bones and vegetables to broth makes it more aromatic and flavorful. If you are in a hurry, throw your bones in to the slow cooker with filtered water and apple cider vinegar. You will still make a nutritious broth that will…
I first offered this to accommodate picky guests. Now every time I serve these potatoes, most people have 2 servings, as they can’t decide which topping they prefer! We love this paired with my Flank Steak with Cilantro Sauce. The ingredients below make enough…
SERVES 4 This slightly sweet and spicy side dish is delicious and quick to make. Try it with my Lamb Shanks with Apricots. INGREDIENTS 2 tbsp/30 g ghee ½ cup/120 g shallots, minced 2 cloves garlic, minced 1 bunch red chard, stems removed and leaves julienned ½ tsp sea…
SERVES 6 Salty and savory pancetta and nutty Brussels sprouts are a perfect pairing. This dish is delicious served with Balsamic Rosemary Roasted Chicken and Yams. INGREDIENTS 1 ½ lbs/680 g Brussels sprouts 1 tbsp/15 g ghee 4 oz/115 g pancetta, diced 1 medium shallot,…