Butter Braised Savoy Cabbage
Ingredients
1 small head savoy cabbage
3 tablespoons unsalted butter
Fine sea salt, to taste
3 to 5 tablespoons water
Instructions
1. Cut the cabbage into quarters, cutting out the thick, solid core at the center. Chop the cabbage into roughly bite-sized pieces. Thinly slice the core and include it in the mix.
2. Melt the butter in a large saucepan or sauté pan over medium-high heat.
3. Once the butter stops foaming, add the cabbage, sprinkle it with salt, and add 3 tablespoons of water, stirring to combine.
4. Cover and reduce the heat to medium-low. Cook, stirring the cabbage now and again as needed until the cabbage absorbs all of the liquid, about 20 minutes.
5. Test the cabbage for tenderness. If necessary, add another 2 tablespoons of water and continue cooking, with the pan covered, adding a tablespoon of water at a time until the cabbage softens to your liking.
6. Season the cabbage to taste with additional salt, if you wish, and serve it hot or warm.
Recipe adapted from Spruce Eats. Photo from Kitchen in the Hills.
Calabrian Fried Jimmy Nardello Peppers and Potato
Ingredients
· 6-8 Jimmy Nardello peppers, washed, cored and seeded and cut into chunks about 1 ½ – 2 1/3 inches
· 3-4 medium firm fleshed yellow potatoes, well scrubbed (no need to peel) and cut into bite-sized chunks.
· 3-4 tablespoons olive oil (or a bit more if things dry out)
· Sea salt
Instructions
1. Heat the oil in the largest, heaviest skillet you have. When it’s hot but not smoking add the peppers and potatoes and toss well to coat with oil.
2. Cook on high heat, stirring frequently until both potatoes and peppers are tender and almost blackened around the edges.
3. Season liberally with sea salt. Serve hot.
Recipe by Katherine Deumling. Photo from anyways.com.
Easy Roasted Cipollini Onions
Ingredients
2 tablespoons unsalted butter
1 pounds cipollini onions, peeled and trimmed
Kosher salt and freshly ground black pepper
Instructions
1. Adjust oven rack to center position and preheat oven to 325°F (160°C).
2. Melt butter in a large non-stick or cast iron skillet over medium heat.
3. Add onions and toss to coat. Season to taste with salt and pepper.
4. Transfer to oven and roast, tossing occasionally, until deeply caramelized and tender, about 30 minutes. Serve immediately.
Recipe by Serious Eats. Photo by Vicky Wasik.
Crusted Pan Fried Rockfish
Ingredients
1-1/4 cups Panko breadcrumbs
3/4 cups grated Parmesan cheese
3 tablespoons parsley
1 egg
3 tablespoons mayonnaise
2 tablespoons Dijon mustard
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
1-1/2 pounds rockfish (fully thawed)
Vegetable oil for frying
Instructions
1. Combine the Panko, Parmesan, and parsley in a wide bowl or a pie dish.
2. In a separate bowl, combine the egg, mayonnaise, Dijon, garlic, salt, and pepper.
3. Pat the rockfish fillets dry with a paper towel.
4. Optional step: cut the fillets into smaller sections about 3 inches long.
5. Add the rockfish fillets to the egg mixture and gently stir to coat the fish.
Recipe by: Dahn Boquist
Ground Beef Stuffed Bell Peppers
Ingredients
3-4 bell peppers any color, or a combination of colors
2 teaspoons olive oil
1 pound ground beef
1/2 cup onion finely chopped
2 teaspoons garlic minced
1 1/2 cups cooked white rice (do not use raw rice)
salt and pepper to taste
15 ounce can tomato sauce
1/2 teaspoon Italian seasoning
1 1/2 cups mozzarella cheese shredded, divided use
2 tablespoons parsley chopped
cooking spray
Instructions
Preheat the oven to 350 degrees F. Coat a large baking dish with cooking spray.
Slice the tops off the peppers and remove the ribs and seeds inside.
Place the peppers cut side down in the baking dish. Add 1 1/2 cups of water to the dish.
Cover the dish with foil and bake for 25 minutes.
While the peppers are cooking, prepare the filling. Heat the olive oil in a large pan over medium heat.
Add the ground beef and season with salt and pepper.
Cook for 5-6 minutes, breaking up the meat with a spatula, until meat is cooked through.
Add the onion to the pan and cook for 3-4 minutes or until softened. Add the garlic and cook for 30 seconds.
Add the rice, tomato sauce and Italian seasoning. Stir to combine. Stir in 1/2 cup cheese and salt and pepper to taste.
Remove the peppers from the oven and drain off the water. Turn the peppers over and fill each one with the beef mixture.
Top each pepper with the remaining cheese. Cover and bake for 20 minutes. Uncover and bake for another 10 minutes or until cheese is melted and browned and peppers are tender.
Sprinkle with parsley, then serve.
Recipe by Sarah. Photo by the spruce eats
Beef, Bean and Kale Soup
Ingredients
1 lb pasture raised ground beef shredded leftover beef from a roast would work too!
1 medium onion chopped
3 large carrots chopped
1-2 pounds fingerling medley potatoes roughly chopped into large cubes
1/2 bunch kale chopped
4 cloves of garlic minced
2 cups cooked dried beans or 1 can of beans (Our cranberry beans are a great option!)
1 1/2 - 2 quarts of bone broth or beef/ chicken broth
2-3 tsp Italian seasoning
Sea salt/pepper to taste
Instructions
If using dried beans:
Ingredients
1 cup Cranberry Beans
4 cups Water
1 tsp Salt
Stovetop
Rinse beans before cooking. Place 1 cup beans in a large pot with 4 cups water and 1 tsp salt. Bring to a boil, then reduce to a simmer, cover and cook until tender, about 1–1½ hours; drain well.
Slow Cooker
Rinse beans before cooking. Place 1 cup beans, 4 cups water and 1 tsp salt into a slow cooker. Cover and cook on low for 4–6 hours or high for 2–3 hours; drain well.
Multi-Cooker
Rinse beans before cooking. Place 1 cup beans, 4 cups water and 1 tsp salt in the pot of a multi-cooker. Set the valve to sealing. On manual setting and high pressure, set for 30–35 minutes. Natural release the pressure for 20 minutes; drain well.
After the beans are cooked. Brown the ground beef in a soup pot, and set aside. I like to season my beef with salt and pepper while it cooks too.
Add some butter to the beef fat left behind from the ground beef cooking and add the onion, carrots, potatoes, and kale. Add a big pinch of sea salt and cook over medium/medium-high heat for about 10 minutes until everything softens and the salt brings out the juices and sweetens everything up.
Add the garlic and cook for a minute.
Add the bone broth, squash puree, seasoning, and cooked beef, and stir to combine. Bring everything to a simmer for 10 minutes.
Sea salt and pepper to taste.
Recipe by: Chef Renee
Paleo Shrimp, Eggplant, and Baby Bok Choy Stir-Fry
Ingredients
· 1 pound medium shrimp peeled and deveined
· 1 pound eggplant halved and cut into 1/2" wedges
· 1 yellow pepper sliced
· 1/2 yellow onion sliced
· 1-2 heads baby bok choy rinsed, dried and roughly chopped
· 5-6 padron peppers finely sliced seeds removed (optional)
· 3 garlic cloves minced
· 1 " knob of ginger peeled and minced
· 1 spaghetti squash (2~3 pounds) (regular pasta or buckwheat noodles as a non-paleo option)
· 5 tablespoons coconut oil divided
· 1/2 cup fresh basil leaves roughly torn
· sea salt
· black pepper
For the Sauce
· 1/2 cup chicken stock
· 2 tablespoons coconut aminos
· 1 teaspoon fish sauce
· 1 tablespoon rice vinegar
· juice from 1/2 lime
· 1/2 teaspoon sea salt
· 2 teaspoons arrowroot powder
For Garnish
· sliced green onion
· crushed cashews
· sesame seeds
Instructions
1. Preheat the oven to 400°F.
2. Cut the spaghetti squash in half and remove the seeds. Massage the squash with a small dab of coconut oil and season with sea salt and pepper.
3. Place the squash cut-side down on a parchment-lined baking sheet and roast for 40-45 minutes, until the shell is easily pierced with a knife. Remove the squash and, once cool, shred with a fork.
4. Meanwhile, combine all the sauce ingredients in a small bowl and mix well.
5. Season the shrimp with salt and pepper. Heat a large wok or skillet over high heat and add a tablespoon of coconut oil. Add the shrimp and cook for 2-3 minutes until pink and no longer translucent. Transfer to a bowl and cover to keep warm.
6. Add two tablespoons of coconut oil to the wok. Add about half of the sliced eggplant. Stir-fry for 2-3 minutes, undisturbed, then stir and cook for another minute until just tender. Transfer to the bowl with the shrimp and repeat with the remaining eggplant.
7. Add the remaining tablespoon of coconut oil to the wok. Add the onions, peppers, and bok choy and cook until just tender, 4-5 minutes.
8. Push the vegetables to the side of the wok and add the garlic and ginger. Cook until fragrant, about 30 seconds.
9. Add the shrimp and eggplant back to the wok. Pour in the sauce and heat until thickened, about 4-5 minutes.
10. Stir in the basil and remove the wok from heat. Serve the stir-fry on top of the spaghetti squash and garnish with green onions, cashews and sesame seeds.
Recipe By:The Sophisticated Caveman
Frisee and Nectarine Salad
INGREDIENTS
· 4 cups frisee, removed from stem
· 2 nectarines, ripe, cut into bite-sized pieces
· 2/3 cup walnuts, dry-toasted in a cast iron skillet over medium heat
· 2 tsp olive oil
· 1/4 tsp ground ginger
· 1/4 tsp cardamom
· Pinch of ground white pepper
· 1/2 lb mild goat cheese, cubed
· 3 tbsp extra virgin olive oil
· 3 tsp balsamic vinegar
· Pinch of salt
INSTRUCTIONS
1. Toast walnuts in a dry cast iron skillet on medium heat until lightly browned and crisp.
2. Meanwhile, gently heat one teaspoon of olive oil and mix in ginger, cardamom, and a pinch or two of white pepper. Toss walnuts in spiced oil and set aside to cool.
3. Tear frisee into bite-size pieces and combine in a bowl with cut nectarine and cooled spiced walnuts.
4. In a separate bowl, whisk the olive oil, balsamic vinegar, and sea salt together until combined. Drizzle over the salad, toss, and top with cubed cheese.
Recipe by: Barre3
Perfect Shrimp Cocktail
Ingredients
1 pound jumbo shrimp (thawed)
1/2 tsp. salt
1/2 of a lemon (optional)
8–10 peppercorns (optional)
a handful of fresh parsley (optional)
1 cup ketchup
2 Tbsp. horseradish
Pinch of salt
1 tsp. lemon juice (optional)
1/2 tsp. Worcestershire sauce (optional)
1/2 tsp. hot sauce, like Tabasco (optional)
Instructions
Fill a large saucepan 3/4 full of water.
Add salt.
If using lemon, squeeze the juice of the lemon into the pot and add the peel and flesh once squeezed. Add the peppercorns and parsley if using.
Bring the pot to a rapid boil over high heat.
Remove from the heat and let it stop boiling.
Add the shrimp. Stir. Put the lid on the saucepan. Cover the pot. Let sit for 5-6 minutes, until shrimp are opaque and pink.
Meanwhile, prepare an ice bath: In a large bowl put two cups of ice cubes and fill halfway with cold water.
When shrimp are cooked, drain off the hot liquid and transfer shrimp (but not the aromatics) to the ice bath. Let them sit in there for a few minutes to fully cool off before draining.
9. In a medium bowl, combine the ketchup, horseradish, pinch of salt, and lemon juice. Worcestershire sauce, and hot sauce, if using.
10. Taste, and add more horseradish if desired.
11. Hang shrimp from the rims of desired glasses. Serve immediately.
Recipe by: Christine Pittman
Summer Corn and Black Bean Salad
Ingredients
½ cup olive oil
⅓ cup fresh lime juice
1 clove garlic, minced
1 teaspoon salt
⅛ teaspoon ground cayenne pepper
1-pound dried black beans or 1 can black beans rinsed
1 ½ cups fresh corn kernels, cooked, cooled, and cut off the cob.
1 avocado - peeled, pitted, and diced
5-6 mini sweet peppers, tops and seeds removed, chopped
1 Anaheim pepper, seeded and chopped
2 tomatoes, chopped
6 green onions or 1/3 red onion, thinly sliced
½ cup chopped fresh cilantro
Directions
Step 1
Read our previous blog for instructions on how to cook your dried black beans!
Step 2
Once beans are cooked… Place olive oil, lime juice, garlic, salt, and cayenne pepper in a small jar. Close the lid tightly and shake the jar until the dressing is well combined.
Step 3
Combine in a salad bowl beans, corn, avocado, both kinds of peppers, tomatoes, onions, and cilantro.
Step 4
Shake dressing again, pour over salad, and toss to coat.
Recipe by Jen