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,…
SERVES 4 The anchovies combined with butter impart a perfectly savory flavor, or umami, to the broccoli. This dish is excellent with a lightly seasoned grilled meat. INGREDIENTS 1 lb/455 g broccoli rabe, ends trimmed ¾ cup/180 ml water 1 tbsp/15 g butter 2 cloves…
SERVES 6 This combination of roasted apples and parsnips is the perfect accompaniment to my Slow-Cooked Macadamia Rosemary Salmon. INGREDIENTS 1½ lbs/680 g parsnips, peeled and chopped 2 large apples, cored and chopped 1 medium shallot, chopped (about ½ cup/160 g) 1…
SERVES 6 This colorful and versatile vegetable medley can be served with many main courses, and is particularly tasty alongside Sun-Dried-Tomato-and-Fennel-Braised Short Ribs. INGREDIENTS 2 large zucchinis, cut lengthwise then chopped 1 large eggplant, peeled and…
SERVES 4 My husband thinks this is the best side dish that I have ever made and I think I agree! Serve with my Sun-Dried-Tomato-and-Fennel-Braised Short Ribs or my Panfried Filet with Shallot Sauce. INGREDIENTS 2 red bell peppers, halved and seeded 1 ½ lbs/680 g…