Category Archives: Paleo Approved

Grilled Pork Chops

Hot grill.  A blush of olive oil. Sprinkle of salt and pepper….

Dinner. Mmmmmm

Grilled-Pork-Chops

Spiced Chicken Thighs

Here’s some more summer grilling goodness. If you can’t find boneless chicken thighs, ask your butcher to debone them for you or do it yourself (http://allrecipes.com/howto/deboning-a-chicken-thigh/).

Oh, and don’t leave the grilled thighs alone on the kitchen counter while you’re setting up your photograph. Especially if you have a cat. Apparently cats love them too :)

If you’re eating Paleo, just skip the yogurt on the side.

Recipe adapted from Donna Hay magazine.

Spiced Chicken Thighs
Author: 
Recipe type: Main Dish, Chicken
 
Ingredients
  • 1 tbs olive oil
  • ½ tsp finely shredded lemon zest
  • 2 tbs lemon juice
  • 1 clove garlic, smashed
  • 2 tsp each, paprika, ground cilantro, ground cumin
  • 4 boneless chicken thighs
  • 2 lemons, halved
  • Fresh spinach leaves and greek yogurt to serve
Instructions
  1. Combine the oil, lemon zest, juice, garlic and spices in a small bowl.
  2. Heat your grill or grill pan over high heat.
  3. Brush the chicken thighs with the spice mixture and grill over high heat about 4 minutes per side or until done.
  4. Lightly grill the lemon halves.
  5. Serve the chicken with the grilled lemons, fresh spinach leaves and greek yogurt.
Notes
If you're eating paleo or on a diary restricted diet, just skip the yogurt. It's delicious without it too.

 

Zucchini Pineapple Slaw

 

Find yourself with more zucchini in the summer than you know what to do with? Here’s a fresh summer salad and another way to enjoy your bountiful summer harvest. This slaw works equally well as a light lunch or as a tangy side for your favorite BBQ. A wide vegetable peeler or mandoline makes the slicing task a little easier.


Zucchini Pineapple Slaw
Author: 
Recipe type: Salad
 
Ingredients
  • 2 Carrots, peeled
  • 2 Apples (Granny Smith or other crisp, tart variety)
  • 2 Zucchini
  • ½ Pineapple, cored and peeled
  • 1 small head cabbage, cored
  • Fresh basil leaves
  • ⅓ cup mayonnaise
  • 1 tsp mustard (dijon or spicy brown)
  • 2 tbs white vinegar (white balsamic or champagne)
  • 1 tsp honey
Instructions
  1. Slice the carrots and zucchinis lengthwise into very thin strips.
  2. Slice the apples into thin rounds.
  3. Slice the pineapple into thin rounds or half-moons.
  4. Slice the cabbage into thin wedges and separate the leaves.
  5. Mix and arrange the slaw ingredients on a serving platter.
  6. Top with fresh basil leaves and drizzle with dressing.
  7. Serve with additional dressing on the side.
Dressing
  1. In a small bowl, whisk the vinegar and honey together until mixed.
  2. Add the mayonnaise and whisk until blended.
  3. Whisk in the mustard and season to taste with salt and pepper.
Notes
Use a wide vegetable peeler to slice the carrots and zucchini into lengthwise strips or use a mandoline. You can leave the core in the apple as I did or core it before slicing with a knife or mandoline. This slaw recipe makes a very beautiful presentation but it must be cut into bite size pieces to eat it. For a more user friendly and portable version to serve and eat, try cutting the carrots, zucchini and apples into matchsticks or shredding them. Cut the pineapple into very small wedges or small dice. Shred the cabbage or buy it already shredded in a package. Make the dressing and then toss everything together and garnish with the basil.

Chicken Caesar Salad

Lunch Break.

Pesto!

Citrus Season in Florida – Orange Arugula Salad

Bright oranges, tangy arugula, slivered kalamata olives and a drizzle of champagne vinaigrette. A Mediterranean inspired nod to Florida winter goodness. Next up – luscious Florida stawberries.

Roast Pork Tenderloin with Prosciutto

 

Rainy Day – Just Right for Cooking

It was a rainy day in South Florida.  I got some much needed beach time this morning even though it was overcast and a bit gloomy. Stormy weather is my favorite time to go to the beach – it’s a little wild and windy and a lot solitary.

 

 

When I got home from the beach, the cooking frenzy began. After a crazy work week last week and no time to eat home cooked, whole food meals, this week would be different. After shopping for everything I needed, I launched into a marathon cooking afternoon. Gluten-free pizza dough – pizza recipes and pics later this week. Free range roast chicken with fresh herbs and basil, basted with oregano, orange, and lemon infused olive oil I got at the market yesterday. Hot Italian sausage, potato, and kale soup. Turkey burgers with cranberries, mashed potatoes and green beans. My daughters’ childhood favorite and my favorite comfort breakfast food – shepherd’s pie – seasoned grass-fed ground beef, a few shreds of extra-sharp cheddar, topped with mashed potatoes laced with gobs of butter and cream – served with al dente green beans. Gluten-free apple cakes. Collard greens that will be a side dish for Southern shrimp and grits later in the week. Southern creamy cole slaw and chili spiced fish to make fish tacos. Slow cooked beef flank steak, shredded and dressed with chipotle peppers in adobo sauce for a delicious lunch salad and tacos. And preserved lemons. I so want these to be ready now! But they take about 4 weeks to morph into tangy, heady, lemon deliciousness.

 

Preserved-Lemons-(jpeg-for-web).jpgPreserved-Lemons-2.jpgPreserved-Lemons-3.jpg

Thanks to Jules at Stone Soup for the preserved lemon recipe:

3 – 4 thick skinned lemons
extra lemon juice
6 – 8 tablespoons fine sea salt
1-2 bay leaves, optional

1. Sterilise a medium jar (with a good lid or seal) by popping in the dishwasher on the hottest cycle, or using your favourite sterilisation method.

2. Place the thick skinned lemons in a strainer and pour boiling water over the lemons to get rid of any dirt or bugs. Drain.

3. Chop a lemon into quarters, lengthwise.

4. Place a tablespoon salt in the bottom of the jar and pack in the lemon quarters, squashing them in to release as much juice as possible. Scatter with another tablespoon salt.

5. Repeat with the other 2 – 3 lemons, until the jar is full. If using the bay leaves, poke them in along the sides of the jar while layering.

6. Finish with a final tablespoon or two of salt. Cover with lemon juice.

7. Seal jar and store at room temperature for 4 weeks.

 

Grilled Zucchini, Fresh Tomato and Burrata Tower – Gluten Free

A glorious way to use end of summer garden bounty. This wonderful mix of fresh summer zucchini and tomatoes is made heavenly with the addition of a great big dollop of burrata on top with a dusting of freshly minced basil plucked from the herb garden. If you haven’t tried burrata yet, you’re missing a treat. Similar to fresh mozzarella on the outside, but with a luscious creamy inside that tastes of sweet cream. Depending on the size of your veggies, this can be an appetizer or the main course. I paired it with some delicious nitrite and antibiotic free coppa from Applegate Farms for an antipasto style dinner. I swear that my Southern girl alter ego is a fiery Italian! Do you know how hard it is to cook Italian without pasta? But I digress and that’s a post for another day. So for now, dig in and enjoy.

Grilled Zucchini, Fresh Tomato and Burrata Tower

Slice zucchini on a diagonal. Brush with olive oil on both sides and grill over med high flame (1-2 minutes for crunchy, 3-4 minutes for softer texture).

Slice ripe fresh tomatoes, salt and pepper to taste.

Layer a tomato slice, a grilled zucchini slice, a tomato, and a final zucchini.

Slice one burrata in half and place on top of the tomato-zucchini tower.

Mince some fresh basil and sprinkle over the top.

The photo doesn’t show it, but you can drizzle your favorite olive oil over the top if desired. It does dress the dish nicely.

Fast, easy, gorgeous, fresh.Gluten free and paleo  friendly if you’re ok with dairy. If not, just omit the burrata – but that would be a shame.

 

 

 

Okra – Farm to Table

A break from traditional southern fried okra. Fast, hot grilling preserves the okra’s crunchy sweetness.

farmtotableokra.jpg

Split the pods with a knife almost up to the cap. Preheat the grill at least 10 minutes so that it is really hot. Toss the okra pods in some olive oil, salt and pepper.

Grill the pods on high heat until slightly charred on both sides.

Serve hot with your favorite dip.