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...
Sautéed broccoli with parsley and anchovy sauce transforms humble broccoli rabe into an umami powerhouse: the greens steam until tender, then brown in butter and garlic before being tossed with minced anchovy, lemon zest, and parsley. The anchovies melt into a savory...
Roasted parsnips and apples are autumn on a baking sheet: chopped parsnips and apples roasted a full hour in ghee with shallots and sage until deeply caramelized, then tossed with orange juice and zest while hot. The apples collapse into jammy sweetness against the...
Roasted Mediterranean vegetables are the colorful, versatile medley that goes with everything: zucchini, eggplant, red pepper, red onion, tomatoes, and whole garlic cloves roasted in a single layer with ghee and a drizzle of balsamic. Twenty-five minutes in the oven...
Pepper and carrot purée might be the best side dish you haven't made yet: red bell peppers roasted until blackened, blended with soft-boiled carrots, butter, balsamic vinegar, and sweet paprika into a silky, vibrant purée. The roasted pepper's smokiness...
Kuku sabzi, the Persian herb frittata, is herbs held together by eggs rather than the other way around: bunches of parsley, cilantro, and dill chopped with leeks, bound with six eggs, and slowly cooked in ghee until deeply browned on both sides. Simple, herbaceous,...
Cumin-roasted carrots are an aromatic side that punches far above their weight: whole peeled carrots roasted in ghee with cumin, coriander, garlic, and a bright hit of orange juice and zest. The pungent, earthy cumin against the orange's sweetness makes these...
Coconut cauliflower rice is the tropical side that makes curry night complete: riced cauliflower simmered in coconut milk with scallions, garlic, and shredded coconut until the liquid disappears into the grains. The coconut milk toasts into the cauliflower, giving it...