FOOD LOVER’S Fare
Following a Paleo diet restored my love of food and cooking.
I started noticing Paleo recipes, or recipes that were very easy to convert,
everywhere. I mostly noticed how many ethnic cuisines offered a variety of
dishes that were inherently Paleo, including traditional Persian and Armenian
dishes. I was motivated to learn how to make some of my family’s favorite
dishes. Many of these are Middle Eastern dishes, with distinct flavors and
involved cooking methods.
When I was growing up, turmeric and saffron were the
most-used spices in my house. Turmeric adds a slight earthy and pungent flavor
to dishes. Saffron has a very unique flavor and an exotic aroma. Saffron adds an
earthy and floral richness to dishes. A little of each of these spices can go a
long way; too much can overwhelm a dish instead of pleasantly elevating it. If
you are new to ethnic cooking, I hope you give some of these unique dishes a
try. They are always a hit with my American friends.
Like most Paleo families, we enjoy our fair share of protein.
We eat it all and are always excited to try something new. Many of the recipes I
have included here call for slow braising in the oven or on the stovetop.
Although these methods require a little more time and attention, you are
rewarded with succulent, tender and flavorful meat. These methods also allow you
to use inexpensive yet flavorful cuts of meat to turn them into sophisticated
fare.
SERVES 6
This twist on a traditional meatball is to die for!
Thai flavors are some of my favorites and I jump at every opportunity to
experiment with them.
Thai chili peppers are sometimes hard to come by. If
you can’t find some, serrano peppers make a good substitute.
INGREDIENTS
4 scallions, chopped
1 inch/2 cm fresh ginger, peeled and
chopped
1 stalk lemongrass (the pale yellow parts only),
chopped
1 tbsp/15 g fish sauce
1 tbsp/15 ml fresh lime juice
6 Thai basil leaves
2 Thai chili peppers, chopped
2 lbs/910 g ground turkey
2 tsp/15 g raw honey
2 eggs, lightly whisked
1 tsp/5 g sea salt
½ tsp pepper
1 tbsp/2 g arrowroot starch
coconut oil for frying
COOKING INSTRUCTIONS
Place scallions, ginger, lemongrass, fish sauce, lime juice,
basil leaves and chili peppers in a food processor until the mixture forms a
paste. Add it to the meat and combine, but do not overmix. Whisk the honey into
the eggs. Add the egg and honey mixture to the meat. Add salt and pepper.
Sprinkle the mixture with arrowroot; fold it in until it disappears. Using a
tablespoon, scoop up some of the meatball mixture and shape it into a ball. Heat
a wok over medium heat. Add enough coconut oil to cover half of the meatballs.
Drop the meatballs into the wok to fry. Using a spoon, turn the meatballs to fry
the other side. Cook until the meatballs are browned on all sides, about 10
minutes. Move to a plate lined with paper towels to drain.
CHEF’S TIP
If you don’t have a wok, place ¼ cup/60 ml coconut
oil in a skillet. Keep turning your meatballs until they are browned on all
sides.
SERVES 4 (MAKES 10 MEATBALLS)
Like most Middle Eastern dishes, koofteh takes a
while to make because the meatballs are simmered in broth, low and slow. This
dish is perfect for a leisurely weekend dinner. Traditionally this recipe calls
for white rice, but I’ve substituted cauliflower rice, which works surprisingly
well! No one in my family has ever even noticed the missing rice.
INGREDIENTS
2 strands of saffron
2 tsp/10 ml of filtered water
FOR THE FILLING:
1 tbsp/15 g ghee
½ onion, diced
½ cup/60 g walnuts, chopped
½ cup/85 g prunes, chopped
FOR THE SAUCE:
1 tbsp/15 g ghee
½ onion, diced
2 cloves garlic, crushed
½ tsp turmeric
6 tomatoes, peeled, chopped and seeds
removed
2 cups/475 ml filtered water
½ tsp sea salt
FOR THE MEATBALLS:
1 cup/230 ml cauliflower
½ tsp sea salt
¼ tsp pepper
1 lb/455 g ground beef
½ onion, grated
1 egg
½ cup/20 g fresh parsley, chopped
¼ cup/10 g mint, chopped
½ tsp turmeric
tomato broth
COOKING INSTRUCTIONS
Place the strands of saffron in a small bowl and cover with 2
teaspoons/10 ml of water and set aside. Prepare the filling. Heat a large sauté
pan over medium heat, preferably one with a large, flat base and shallow sides.
Add 1 tablespoon/15 g of ghee and sauté half the diced onion in ghee until
translucent. Add the walnuts and prunes and sauté for a few minutes until well
combined. Set the filling aside.
Prepare the sauce. Add another tablespoon/15 g of ghee to the
same pan and sauté the remaining half onion until soft and translucent, about 10
minutes. Add garlic and turmeric. Stir well and sauté for 2 more minutes. Add
chopped tomatoes, water and salt. Cover and simmer on low heat while you form
the meatballs.
To form the meatballs, remove the stem of the cauliflower and
put through food processor until it resembles rice. In a large bowl, combine
cauliflower, salt, pepper, meat, grated onions, eggs, parsley, mint, turmeric
and saffron and mix well. Round mixture into balls, poke a hole in the middle,
fill with filling and close. You should be able to make about 10 meatballs.
Slowly place the meatballs in the simmering sauce. Cook on
low heat for an hour or until meatballs are cooked through. Carefully turn the
meatballs halfway through cooking so both sides have a chance to be immersed in
the liquid. Serve meatballs in bowls along with tomato broth.
SERVES 4
This was one of my favorite meals my mom made for us
growing up. She often served the kotlets
with homemade French fries. I have made a few minor Paleo adjustments to
her original recipe: I have omitted white flour and swapped out the white potato
for sweet potato. Although you can make kotlets with white potato, I think the
sweet potato adds a note of complexity to this Middle Eastern comfort
food.
Traditionally, these are served hot or cold. They are
great to pack for a Paleo picnic.
INGREDIENTS
1 sweet potato, peeled and chopped (about 3 cups/710
ml)
½ large onion, chopped
3 garlic cloves
3 tbsp/8 g fresh parsley
1 lb/455 g ground beef
¼ tsp turmeric
½ tsp sea salt
¼ tsp pepper
1 egg
3 tbsp/45 g ghee, lard or duck fat for
frying
COOKING INSTRUCTIONS
Place sweet potato, onion, garlic and parsley in a food
processor. Pulse until well combined. If the mixture gives off any liquid, drain
the liquid before combining it with the meat. Combine the mixture with the meat,
turmeric, salt, pepper and egg. Mix until well combined.
Heat a heavy-bottomed skillet such as cast iron over medium
heat. Add ghee or fat. Take a handful of the meat mixture and shape into a ball.
Continue to flatten into an oval shape.
Place flattened kotlets into the skillet. This will have to
be done in batches. Take care not to overcrowd the pan. Fry until both sides are
well browned and cooked through, about 5 minutes per side. Add more fat as
needed. Drain the kotlets on a paper-towel-lined plate. Serve with Crispy Sage,
sliced tomatoes, pickles and olives.
SERVES 8
I liberally use fresh herbs in my cooking, partly due
to my background. Both Armenian and Persian cuisines are very herb heavy. One of
my favorite ways to use fresh herbs is to make sauces to serve with grilled
meats. This simple cilantro sauce adds a zesty freshness to this flavorful
meat.
INGREDIENTS
FOR THE MARINADE:
2 tsp/10 g ground cumin
1 chili pepper, minced
½ cup/120 ml fresh lime juice
¼ cup/60 ml extra-virgin olive oil
1 tsp/5 g sea salt
½ tsp pepper
3 lbs/1 kg flank steak
FOR THE SAUCE (MAKES ½ CUP/118 ML):
2 medium garlic cloves
1 ½ cups/60 g cilantro
2 tbsp/20 g red bell pepper, chopped
¼ cup/60 ml extra-virgin olive oil
1 ½ tbsp/25 ml red wine vinegar
½ tsp chili powder
½ tsp sea salt
COOKING INSTRUCTIONS
Make the marinade by mixing together the cumin, chili pepper,
lime juice, olive oil, salt and pepper. Pour over the flank steak. Make sure it
is well coated. Cover and marinate for at least 4 hours, up to overnight.
Make the cilantro sauce by adding the garlic cloves,
cilantro, red bell pepper, olive oil, red wine vinegar, chili powder and salt to
the bowl of a food processor. Mix until combined but still slightly chunky. Take
care to not liquefy the sauce too much. The sauce can be made ahead to allow
flavors to further develop.
Preheat a grill to medium-high heat. Grill the steaks for
about 6–8 minutes per side for medium. Grilling times will depend on the
thickness of your flank steak. Thinner parts will cook quicker. Cut the steak
against the grain and serve drizzled with cilantro sauce.
CHEF’S TIP
For even grilling, remove the steak from the
marinade and allow it to come to room temperature about 30 minutes before
grilling.
SERVES 6
Beef cheeks, called joues de
boeuf in French, are an inexpensive and often overlooked
cut of meat. As a result of the extensive chewing cows do, they are one of the
toughest cuts of meat on the cow. When cooked properly, the connective tissue
softens and the meat melts in your mouth. The result is a tender and heavenly
piece of meat.
INGREDIENTS
2 beef cheeks
1 tsp/5 g sea salt
½ tsp pepper
½ tsp chili powder
2 tbsp/30 g ghee
1 white onion, diced
6 cloves garlic, minced
2 tbsp/30 ml tomato paste (preferably from a
jar)
6 tomatoes, chopped, peeled and cored
COOKING INSTRUCTIONS
Rub beef cheeks with salt, pepper and chili powder on both
sides. Heat a heavy-bottomed skillet over medium heat. Add ghee to hot pan. Once
ghee is hot, add the beef cheeks and brown on both sides, about 3 minutes per
side. Set aside. Add the onion to the pan and sauté until soft, about 5 minutes,
then add garlic and sauté until fragrant, about 1 minute. Add tomato paste and
tomatoes and scrape the pan with a wooden spoon to get up any brown bits. Place
browned beef cheeks in the slow cooker. Pour the tomato-onion mixture and beef
broth over it. Cook on low heat for 8 hours.
SERVES 8
The slow-cooking process tames the heat of the
horseradish in this dish, but it still offers enough savory flavor to complement
the sweetness of the parsnips.
INGREDIENTS
2 tbsp/30 g ghee
sea salt and pepper
3 lbs-4 lbs/1–2 kg beef chuck roast
1 onion, sliced
2 tbsp/10 ml tomato paste (preferably from a
jar)
6 cloves garlic, minced
¼ tsp paprika
2 bay leaves
3 sprigs fresh thyme
2 carrots, peeled and chopped
4 large parsnips, cubed and chopped
COOKING INSTRUCTIONS
Heat a heavy-bottomed pan or cast-iron skillet on medium-high
heat. Add the ghee. Generously salt and pepper the roast. When the ghee is warm,
add the roast to the pan and brown on all sides, about 1 to 2 minutes per side.
Set aside.
Add the onions to the pan and sauté until translucent, about
5 minutes. Add the tomato paste and cook until the color of the paste changes
from a bright red to a brick color, about 1 minute. Transfer the onion mixture
to the slow cooker.
In a small bowl combine the horseradish, garlic and paprika.
Generously rub the mixture all over the roast. Place the roast in the slow
cooker. Add broth, bay leaves, thyme, carrots and parsnips to the slow cooker.
Turn to low and cook for 8 hours. Discard the sprigs of thyme and bay leaves.
Serve roast with parsnips and carrots.
CHEF’S TIP
To avoid soggy vegetables, add the carrots and
parsnips halfway through cooking time.
SERVES 6
Inspired by a delicious meal at a Vietnamese
restaurant in New York City, this dish skips the oyster sauce but stays true to
the notion of beef sautéed with lots of onions, garlic and scallions, and served
over watercress. The sweetness of the well-cooked onions with the peppery
watercress and the flavorful beef offer a tantalizing treat to the taste
buds.
INGREDIENTS
FOR THE MARINADE:
¼ cup/60 ml coconut aminos
2 tbsp/30 ml fresh lime juice
2 tbsp/30 ml sesame oil (unrefined, expeller- or
cold-pressed)
3 cloves garlic, minced
1 tbsp/20 g raw honey
1 tbsp/15 g fresh ginger, minced
2 tbsp/5 g green onions, chopped
1 tbsp/15 g fish sauce
1 ½ lbs/680 g flank steak
FOR THE DRESSING:
1 tbsp/15 ml fresh orange juice
1 tbsp/15 ml fresh lime juice
1 tbsp/15 ml coconut aminos
1 tsp/7 g raw honey
1 tbsp/15 ml sesame oil (unrefined, expeller- or
cold-pressed)
¼ tsp red chili flakes
3 tbsp/45 ml expeller-pressed coconut oil
2 cups/260 g white onion, sliced
¾ cup/40 g scallions, chopped
4 large garlic cloves or 6 medium, minced
2 bunches watercress leaves
COOKING INSTRUCTIONS
Make the marinade by mixing together the coconut aminos, lime
juice, sesame oil, garlic, honey, ginger, green onions and fish sauce. Pour over
the flank steak. Make sure it is well coated. Cover and marinate for at least 4
hours, up to overnight. Flank steak can be tough, so the longer it marinates the
more tender it will become.
Make the dressing by whisking together orange juice, lime
juice, coconut aminos, honey, sesame oil and chili flakes. Set aside.
Heat a wok or a large, heavy-bottomed skillet to medium-high
heat. Add the coconut oil. Once the oil is warm, add the beef and sauté until
cooked through, about 6 to 8 minutes. Set beef aside. Add onions and sauté until
translucent, about 7 minutes. Add scallions and garlic and sauté until scallions
are soft, about 3 minutes. Add beef back in and sauté until beef is warm, about
2 minutes. Place a large handful of watercress on a plate, drizzle with 2
teaspoons/10 ml of dressing and top with warm beef and onion sauté.
CHEF’S TIP
I prefer using expeller-pressed coconut oil for this
dish, as it does not have a strong coconut flavor.
SERVES 4
Most of us reserve indulging in an elegant filet
mignon for a celebratory restaurant meal. That restaurant filet can easily be
made at home, with higher quality ingredients and at a fraction of the price.
Even fancy restaurants are likely going to use vegetable oil for searing their
steaks. At home you can use grass-fed butter or another fat of your choice. Once
you top your steak with this luscious shallot pan sauce, it will triumph over
most of the steaks you have had at a restaurant.
INGREDIENTS
4 oz–6 oz/115–170 g beef filets
2 tbsp/30 ml unsalted butter, melted
FOR THE SAUCE:
2 tbsp/30 ml unsalted butter, melted
1 cup/240 g shallots, thinly sliced sea salt and
pepper
1 tbsp/15 ml red wine vinegar
1 tbsp/2 g fresh rosemary, finely chopped
COOKING INSTRUCTIONS
Let the steaks come to room temperature, about 30 minutes.
Preheat oven to 400°F/204°C. Place an oven-safe, glass baking dish in the oven
to warm up. Heat a large cast-iron skillet on medium-high. Brush melted butter
onto one side of the steak. When the skillet is ready, add the steaks. While the
first side is browning, brush the other side with butter. Once a nice brown
crust forms, about 2 to 3 minutes, use tongs to flip the steaks and sear the
other side. Using tongs transfer steaks to the warm dish in the oven and roast
for 6 to 8 minutes for medium-rare.
While the steaks are roasting, make your sauce. Add 1
tablespoon/15 ml of butter to the same cast-iron skillet used to brown the
steaks. Add the shallots and season generously with salt and pepper. Continue to
cook until the shallots are softened, about 10 minutes. Add the vinegar and cook
until it evaporates. Add the broth and bring to a boil. Allow the sauce to cook
until it has reduced by half. Pull the pan from the heat, stir in the remaining
tablespoon of butter and rosemary. Remove steaks, salt and pepper and let rest
for 5 minutes. Serve topped with shallot sauce.
SERVES 6
There are many reasons to love osso buco, one being
the delectable marrow in the center that adds a delicious richness to the sauce.
What makes this dish for me, though, is the gremolata, a garnish typically made
from chopped parsley, garlic and lemon zest. I love how the fresh flavors of the
herbs brighten up a luscious meal.
Traditionally this dish is made with veal, but if you
don’t have access to humanely raised veal, then beef shanks will work,
too!
INGREDIENTS
FOR THE GREMOLATA:
1 cup/40 g fresh flat-leaf parsley
2 tbsp/20 g pine nuts
2 small cloves garlic or 1 large clove
zest of 1 lemon
1 tbsp/15 ml fresh lemon juice
2 tbsp/30 ml extra-virgin olive oil
¼ tsp sea salt
¼ tsp pepper
2 lbs/900 g veal shanks or beef shanks
sea salt and pepper
3 tbsp/43 g ghee
1 large onion, chopped
4 cloves garlic, crushed
2 carrots, peeled and chopped
2 ribs celery, chopped
2 tbsp/30 ml tomato paste (preferably from a
jar)
½ cup/120 ml white wine
COOKING INSTRUCTIONS
To make the gremolata, combine all of the ingredients
(parsley, pine nuts, garlic, lemon zest, lemon juice, olive oil) in a food
processor and pulse until well combined but still chunky. Adjust salt and pepper
to taste. Set aside.
Generously season the veal with salt and pepper. Melt the
ghee in a heavy-bottomed pan or a Dutch oven over medium heat. Add the shanks
and cook until browned on all sides. Set veal aside and add onion to the pan.
Cook until onions are tender, about 10 minutes. Add garlic, carrots and celery
and cook until fragrant, about 5 minutes. Add the tomato paste, then add wine
and use a wooden spoon to scrape up any brown bits from the bottom of the pan.
Add the shanks back to the pan, along with the beef broth. Cover and simmer over
low heat for 1½ hours or until meat is tender, occasionally basting the shanks.
To serve, arrange the shanks on dinner plates, spoon a generous amount of sauce
from the pan over them, and sprinkle them with gremolata.
SERVES 4
Beef short ribs are packed with flavor and become
unbelievably tender when slowly cooked. The sun-dried tomatoes and fennel give
these braised short ribs a Mediterranean twist.
INGREDIENTS
2 ½ lbs/1 kg beef short ribs
2 tsp/10 g coriander
2 tsp/10 g cumin
sea salt and pepper
2 tbsp/30 g ghee
1 onion, sliced
1 medium fennel bulb, sliced
¼ cup/40 g green garlic, chopped
¼ cup/40 g sun-dried tomatoes, chopped
1 cup/235 ml dry red wine
2 bay leaves
COOKING INSTRUCTIONS
Preheat oven to 350°F/177°C. Toss ribs with coriander and
cumin, and generously salt and pepper. Heat a Dutch oven or heavy-bottomed,
ovenproof pan on medium-high heat. Add the ghee to the pan. Once the ghee is
hot, add the ribs and brown on all sides, about 3 minutes per side. Transfer to
a plate and set aside.
Add the onion to the pan and sauté until translucent, about 5
minutes. Add the fennel, green garlic and sun-dried tomatoes and sauté until
fragrant, about 2 to 3 minutes. Add the wine and scrape up any brown bits from
the bottom of the pan. Add the broth and bay leaves and the ribs to the pan.
Cover and transfer the pan to the oven. Cook for 1½ hours, basting and turning 1
or 2 times. Uncover and cook for an additional 45 minutes. Discard bay leaves
before serving.
CHEF’S TIP
If you can’t find green garlic, then substitute 4
cloves garlic, minced.
SERVES 10
Many Armenian dishes require long prep times and then
cook “low and slow.” I remember spending half a day making these with my mom and
grandma! So we always made dolmas in bulk for a few meals. You can halve the
recipe or freeze the leftovers for another night. Dolma is traditionally paired
with plain, thick yogurt.
INGREDIENTS
1 bunch fresh cilantro
2 bunches fresh parsley
1 bunch scallions
1 bunch fresh dill
1 head cabbage, halved
1 jar grape leaves
2 lbs/900 g grass-fed ground beef
1 tbsp/15 g sea salt
1 tsp/5 g pepper
½ tsp cayenne
½ tsp turmeric
2 tbsp/30 g butter, softened (not needed if using
conventional beef)
½ lemon
2 tbsp/30 ml tomato paste (preferably from a
jar)
4 cups/950 ml of water, divided
COOKING INSTRUCTIONS
Wash and thoroughly dry your herbs. If they are wet, you will
risk making the meat mixture soggy. Pulse the cilantro, parsley, scallions and
dill in the food processor until well minced but not too smashed. Set aside.
Bring a pot of water to a boil and add the cabbage. Cook for
15 minutes, until soft. Strain in a colander.
Drain the grape leaves and separate them. Mix the meat, herb
mixture, salt, pepper, cayenne and turmeric. Mix in butter only if using
grass-fed beef; conventional beef has enough fat and won’t need additional
butter. Squeeze the half-lemon’s juice into the mix. Use your hands to make sure
the mixture is well combined.
Lay the grape leaves, vein side up, stem toward you. Place 1
tablespoon of filling at the base of the leaf and roll up, tucking in the excess
leaf at the sides to make a bundle. Remove the core from the cabbage and
separate the leaves. Place 1 heaping tablespoon of filling at the base and roll
up, tucking in the sides to make a bundle.
Using a heavy-bottomed pot with a lid, line the bottom of the
pan with excess cabbage leaves. Place your dolmas on top of the excess cabbage
leaves, placing grape leaf dolmas on the bottom and cabbage dolmas on top, with
the bottom of your bundles facing down. Dissolve the tomato paste in 1 cup/240
ml of water. Pour the dissolved tomato paste into the pot. Add 3 more cups/700
ml of water. Place an oven-safe, heavy plate over the dolmas to weigh them down.
(This is to keep them from unraveling.)
Cover the pot and bring to a light boil. Tilt the lid so the
pot is only partially covered. Simmer for 2½ hours. Remove the lid and the
plates. Simmer for an additional 30 minutes uncovered.
SERVES 6 TO 8
The vegetables and meat make this meal so hearty you
won’t miss the spaghetti. Plus, this Paleo modification of spaghetti squash will
leave you feeling satiated, light and energetic.
INGREDIENTS
FOR THE “SPAGHETTI”:
1 large spaghetti squash, halved
lengthwise
FOR THE MEAT SAUCE:
2 tbsp/30 g ghee
4 oz/115 g pancetta, finely diced
1 medium yellow onion, finely diced
2 ribs celery, finely diced
1 carrot, peeled and finely diced
¼ tsp pepper
½ tsp sea salt
4 cloves garlic, minced
½ cup/40 g dried porcini mushrooms, rehydrated and
chopped
2 lbs/900 g grass-fed ground beef
3 tbsp/45 ml tomato paste (preferably from a
jar)
2 tsp/1 g dried oregano
2 tsp/1 g dried basil
1 bay leaf
fresh basil, chopped (garnish)
COOKING INSTRUCTIONS
Preheat oven to 375°F/190°C. Place squash in a baking dish,
cut sides down. Add enough water to come ½-inch/1 cm up the
sides of the baking dish. Bake for 45 minutes. Turn the squash over and cook for
another 15 minutes. Remove from oven. Allow to cool. Use a spoon to discard
seeds from the center. Use a fork to rake the squash to remove its flesh in
strands that look like spaghetti.
To make the meat sauce, heat a large skillet to medium-high
heat and add ghee. Add pancetta. After it has released some fat, add onion,
celery, carrot, pepper and salt. When the vegetables are tender, add garlic and
mushrooms and cook for 5 more minutes. Remove the vegetables and set aside.
Put the pan back on the heat and add the meat. Cook until it
browns, about 15 minutes. Add the cooked vegetables, tomatoes, tomato paste,
oregano and basil. Stir to combine. Add beef broth and bay leaf. Turn heat down
to reduce the sauce until the liquid evaporates, about 1 hour. Remove bay leaf.
Adjust salt and pepper to taste. Pour over spaghetti squash and garnish with
fresh basil.
CHEF’S TIP
This recipe makes quite a bit of sauce. If you don’t
use it all, you can freeze it for another night!
SERVES 4
The balsamic vinegar balances out this one-pot meal
by adding the perfect hint of sweetness and acidity. I recommend using a
high-quality balsamic vinegar for the best results.
INGREDIENTS
1 whole chicken, cut into 8 pieces
sea salt and pepper
2 tbsp/30 g ghee
1 red onion, sliced
3 cloves garlic, minced
2 tbsp/30 ml balsamic vinegar, preferably an aged,
syrupy variety
3 yams, peeled and chopped
2 sprigs rosemary
COOKING INSTRUCTIONS
Preheat oven to 400°F/204°C. Heat a large Dutch oven or a
heavy-bottomed, oven-safe pan over medium heat. Generously salt and pepper the
chicken. Add 2 tbsp/30 g of ghee to the pan.
Add the chicken to the pan, skin side down. When the skin
releases easily, after about 5 minutes, flip and brown the other side for about
3 minutes. Transfer chicken to a plate. Add the onions and sauté until soft,
about 5 minutes. Add garlic and sauté until fragrant, about 1 minute. Add the
balsamic vinegar and scrape the bottom of the pan with a wooden spoon to get up
any brown bits. Turn the heat off the pan. Add the yams and toss with the onion
mixture. Generously salt and pepper the mixture. Lay the sprigs of rosemary on
top of the yams. Place your browned chicken on top of the rosemary. Cover the
pan with a lid and bake for 45 minutes. Turn your oven from bake to broil.
Remove the lid and broil for 10 minutes or until your chicken skin is nice and
crispy but not burned. Discard rosemary sprigs.
SERVES 4
This is an impressive dish to make for a holiday
gathering in the fall, when apples are in season. The sweet and tart flavor of
the apples combined with the zesty orange will fill your house with the
comforting scents of autumn.
INGREDIENTS
1 roasting chicken (approximately 3½ lbs/1½
kg)
1 large orange
sea salt and pepper
4 tbsp/60 g butter, divided
1 cup/150 g red onion, diced
3 cloves garlic, minced
2 apples, unpeeled, cored and diced
1 tbsp/1 g fresh rosemary, minced, plus a few
sprigs
COOKING INSTRUCTIONS
Preheat the oven to 350°F/177°C. Remove any organs from the
chicken’s cavity and reserve for another use. Rinse the bird with cold water and
pat dry. Grate the zest from the orange and reserve. Cut the orange into half
and rub all over the chicken. Liberally salt and pepper the entire bird.
Melt butter in a skillet. Add red onion and cook over low
heat until tender. Add garlic and apples and sauté until apples are soft but not
cooked through, about 10 minutes. Salt and pepper generously. Turn off the heat
and combine orange zest and rosemary with the apple and onion mixture.
Stuff the chicken with the mixture. Stuff rosemary sprigs
under the skin. Tie the legs together with kitchen twine. Place the chicken
breast up in a roasting pan. Dot each breast with a tablespoon of butter. Roast
for 1½ hours. Let chicken rest, and carve.
SERVES 4
Lemon-Garlic Chicken is our go-to chicken dish; a
good friend we can always count on. The flavors are fresh and bright and the
dish is versatile enough to serve with almost any vegetables that you have on
hand. We sometimes even whip it up quickly after a long day of work, although
the flavors are greatly improved when the chicken is properly
marinated.
INGREDIENTS
¼ cup/60 ml fresh lemon juice
4 cloves garlic, crushed
1 tbsp/1 g dried parsley
1 tsp/5 g dried basil
½ tsp dried oregano
½ tsp sea salt
¼ tsp pepper
2 lbs/900 g whole chicken legs, bone in, skin
removed
2 tbsp/30 ml butter
COOKING INSTRUCTIONS
Combine lemon juice, garlic, parsley, basil, oregano, salt
and pepper. Pour over chicken and marinate for at least 1 hour, up to
overnight.
Preheat oven to 375°F/190°C. Place chicken pieces in an
ovenproof dish, taking care not to overcrowd. Dot several pieces of butter on
each piece. Bake for 30 minutes or until a meat thermometer reads
165°F/74°C.
SERVES 6
I have been perfecting the recipe for a slow-cooker
chicken mole for several years. I think I finally got it right! The dark
chocolate adds richness and complexity, while the peppers add a smoky flavor and
the tomatoes brighten up the dish.
INGREDIENTS
2 lbs/900 g chicken pieces (breasts and legs work
well), bone in, skins removed
salt and pepper
2 tbsp/30 g ghee
1 medium onion, chopped
4 cloves garlic, crushed or minced
5 dried New Mexico chili peppers, rehydrated and
chopped
¼ cup/60 g almond butter
2 ½ oz/70 g dark chocolate (70% or above)
1 tsp/5 g sea salt
1 tsp/3 g cumin
½ tsp ground cinnamon
½ tsp guajillo chili powder
avocado, cilantro and jalapeño, all chopped
(garnish)
COOKING INSTRUCTIONS
Generously salt and pepper the chicken. Place a pan over
medium heat and add ghee. Once the ghee has warmed, add the chicken and brown on
all sides. This may need to be done in batches. Move chicken to the slow
cooker.
Add onion to the same pan and sauté until translucent. Add
garlic and sauté for 1 to 2 minutes, until fragrant. Transfer onion and garlic
to slow cooker. Add the tomatoes, chili peppers, almond butter, dark chocolate,
salt and spices (cumin, cinnamon, chili powder) to the slow cooker. Cook on low
for 4 to 6 hours or until chicken is tender and pulls apart easily. If you are
home when making this dish, lift the lid once and give a stir to make sure all
the ingredients are well combined. Remove chicken bones. Top mole with avocado,
cilantro and jalapeño and serve!
SERVES 4
Chermoula is a marinade often used for fish or
seafood in Algerian, Moroccan and Tunisian cuisines. The bright flavors of the
fresh herbs lend themselves to chicken dishes, too. This dish is best if you
allow the chicken to marinate overnight.
INGREDIENTS
6 tbsp/90 ml extra-virgin olive oil
2 tsp/5 g cumin
½ tsp sea salt
½ tsp coriander
½ tsp sweet paprika
1 medium red chili pepper, seeded and
chopped
finely grated zest and juice of 1 lemon
2 cloves garlic, crushed
1 ½ cups/40 g fresh cilantro leaves
½ cup/13 g fresh parsley leaves
1 whole chicken, cut into 8 pieces
COOKING INSTRUCTIONS
Combine all ingredients except chicken in a food processor.
Blend for 1 minute or until well mixed. Reserve ¼ cup/60 ml of the marinade to
serve with the chicken. Pour the rest of the marinade over the cut chicken
pieces, making sure they are well coated. Tuck as much marinade as you can under
the chicken skin. Cover and set in the fridge for at least 4 hours, up to
overnight.
Heat the grill to medium-high. Grill chicken, turning once
halfway through. Grill for 30–40 minutes or until internal temperature reads
165°F/74°C. Serve drizzled with extra sauce.
SERVES 4
Tandoori chicken is an Indian dish, traditionally
prepared in a clay oven called a tandoor. You can now find recipes for grilled
and roasted variations. This dish is typically prepared with yogurt and spices.
I have made this recipe with yogurt and all my taste testers preferred the
coconut milk version!
The mild heat from the cayenne in this dish is
balanced out by the coconut milk and zesty lemon juice.
INGREDIENTS
1 tsp/5 g fenugreek, whole
1 tsp/5 g peppercorn, whole
1 tsp/5 g coriander
1 tsp/3 g cumin
1 tsp/3 g garam masala
½ tsp cayenne
¼ tsp turmeric
1 tsp/5 g sea salt
1 inch/2 cm fresh ginger, minced
1 jalapeño, minced
2 tbsp/30 ml fresh lemon juice
½ cup/118 ml coconut milk
2 lbs/907 g chicken legs and thigh, bone in, skin
removed
COOKING INSTRUCTIONS
Preheat your oven to 375°F/190°C. Place fenugreek and
peppercorn through a spice grinder. In a small bowl mix the fenugreek,
peppercorn, coriander, cumin, garam masala, cayenne, turmeric and salt. Next,
mix in the ginger, jalapeño, lemon juice and coconut milk. Stir until well
mixed.
Make a few deep slashes in each piece of chicken. This will
help the chicken absorb more of the flavor. Pour the spice mixture over the
chicken. Make sure the chicken is well coated. Place in fridge for at least 4
hours, up to overnight.
Preheat oven to 375°F/190°C. Place chicken on a wire rack on
top of a baking sheet so the baking sheet catches the drippings. Cook for 50–60
minutes or until a meat thermometer reads 165°F/74°C.
SERVES 4
Coconut aminos are a great Paleo substitute for soy
sauce. They have a similar salty flavor, with a slight hint of sweetness. I use
real soy sauce made from fermented soybeans as a condiment. Soybeans have a high
level of phytates, which tend to block the body’s absorption of minerals.
However, fermentation substantially reduces levels of phytic acid, so fermented
soy is preferable.
In recipes such as this one, I prefer the subtler
flavor of coconut aminos to soy sauce. The bold flavors of this spicy sauce
complement the creaminess and rich flavor of the duck.
INGREDIENTS
1 cup/120 g macadamia nuts
4 duck breast halves, boneless, skin on
sea salt and pepper
1 tbsp/15 g duck fat or ghee
2 tsp/15 g raw honey
FOR THE SAUCE:
1 cup/240 g shallots, diced
2 cloves garlic, minced
1 jalapeño, minced
1 tbsp/8 g fresh ginger, grated
¼ cup/60 ml coconut aminos
2 tbsp/30 ml fresh lime juice
1 tsp/7 g raw honey
COOKING INSTRUCTIONS
Preheat oven to 350°F/177°C. Place macadamia nuts in a food
processor and blend until crushed. Heat a skillet, preferably cast iron, over
medium-high heat. Generously season both sides of the duck breasts with salt and
pepper. Add the duck fat or ghee to the pan, then add the duck skin-side down.
Brown until the skin has a nice golden crust, about 5 minutes. Flip over and
brown the other side for 1 to 2 minutes.
Transfer the duck breasts to a glass baking dish, skin-side
up. Allow to cool for a few minutes. Spoon ½ teaspoon of honey on the skin side
of each duck breast. Spoon enough of the crushed macadamia nuts over the honey
so the entire top of the duck breast is covered. Make sure the breast is well
coated. Do this to the remaining duck breasts. Place in the oven and roast for
20 minutes medium well.
While the duck breasts are roasting, make the sauce. Using
the same pan that the duck was seared in, drain all but about 1 tablespoon/15 ml
of fat. Add the shallots. Cook until soft, about 5 minutes. Add the garlic,
jalapeño and ginger. Sauté until fragrant, about 1 minute. Stir in the coconut
aminos, lime juice and honey. Simmer until slightly reduced. Adjust salt to
taste. Remove duck breast from the oven, let rest for 5 minutes and serve
drizzled with sauce.
SERVES 4
INGREDIENTS
½ bunch fresh parsley
½ bunch fresh thyme
1 tsp/5 g sea salt
½ tsp pepper
¼ tsp red chili flakes
4 duck legs
2 tbsp/30 g duck fat or ghee
1 large onion, diced
1 carrot, peeled and diced
2 cloves garlic, minced
1 cup/235 ml dry red wine
1 cup/160 g tomatoes, peeled, seeded and
diced
1 bay leaf
2 tbsp/30 g butter
kitchen twine
COOKING INSTRUCTIONS
Preheat oven to 375°F/190°C. Tie the parsley and thyme
together with some kitchen twine. Combine the salt, pepper and red chili flakes
in a small bowl. Rub each duck leg on the meat side with the mixture. Heat the
duck fat or ghee in a Dutch oven or a large, ovenproof, heavy-bottomed pan. Add
the duck legs, skin-side down, and sear until lightly browned, about 3 minutes.
Turn the duck legs over and sear the other side, about 2 minutes. Transfer to a
platter and set aside.
If there is too much fat in the pan, drain all but 2
tablespoons/30 ml. Add the onion and carrots and sauté for 5 minutes. Add the
garlic and sauté for an additional minute. Add the wine and tomatoes and bring
to a light boil, scraping up any brown bits from the bottom of the pan. Add the
thyme, parsley, bay leaf and chicken broth.
Place the duck legs skin side down in the pan. Cover and
place in the oven to cook for 1½ hours. Halfway through, flip the duck legs so
the skin side is up. Change your oven setting to broil and cook uncovered for
the last 10 minutes. Remove duck legs and strain the sauce through a sieve and
into a sauté pan. Bring the liquid to a boil, then turn down to a simmer and
reduce it by half or to desired consistency. Turn off the heat, stir in the
butter and adjust salt to taste. Put the duck on individual plates, spoon the
sauce over and serve.
SERVES 4
When I started the Paleo diet, one of my closest
friends brought me some jerk seasoning from Jamaica. I read the ingredients and
noticed a few questionable items, so I decided to make my own. This is what I
came up with!
INGREDIENTS
2 scallions, chopped
2 cloves garlic, minced
1 tbsp/8 g fresh ginger, peeled and grated
1 serrano chili pepper, seeded and minced
1 tbsp/20 g raw honey
1 tbsp/6 g allspice
1 tbsp/2 g dried thyme
1 tsp/8 g ground cinnamon
1 tsp/3 g ground nutmeg
¼ tsp cayenne pepper
1 tsp/5 g sea salt
1 tsp/5 g pepper
juice of 1 lime
juice of 1 orange
2 tbsp/30 ml coconut vinegar
2 tbsp/15 g coconut aminos
¼ cup/60 ml extra-virgin olive oil
2 tbsp/30 ml coconut oil
4 pork chops, bone in
COOKING INSTRUCTIONS
Combine all of the ingredients in a bowl except the coconut
oil and pork. Make sure it is all mixed well. Place pork chops in a shallow bowl
and pour marinade over the chops. Cover and marinate for at least 1 hour, up to
overnight.
Heat the coconut oil in a large skillet over medium heat.
When it has melted, remove the pork chops from the marinade and place in the
skillet, making sure they are not crowding each other. If your skillet is not
large enough, you may need to do this in batches. Cook 3–4 minutes per side; the
length will depend on the thickness of your chops. Flip over as soon as one side
is well browned.
SERVES 4
Pomegranates are one of the most recognizable symbols
of Armenia; they represent fertility, abundance and marriage. Pomegranate season
was a special time for us growing up. My younger brother and I always looked
forward to sitting at the dining table and enjoying the seeds that our mom had
carefully removed.
Now I enjoy leveraging their unique and tantalizing
flavor to elevate simple meals like these panfried pork chops.
INGREDIENTS
FOR THE SAUCE:
½ cup/120 ml unsweetened pomegranate juice
½ cup/120 g shallots, diced
1 clove garlic, minced
1 tsp/5 g fresh ginger, minced
1 tbsp/20 g raw honey
3 sprigs thyme
Dash of sea salt
1 tsp/2 g arrowroot starch
1 tsp/3 g coriander
½ tsp onion powder
½ tsp garlic powder
4 pork chops, center cut
sea salt and pepper
2 tbsp/30 ml coconut oil
COOKING INSTRUCTIONS
In a medium-sized saucepan, combine all of the ingredients
for the pomegranate-ginger sauce, except the arrowroot starch. Cook until
reduced by half, about 10 minutes. Remove sauce from the heat and set aside.
Once the sauce is cool, strain it through a fine mesh strainer to remove the
solids.
In a small bowl, mix coriander, onion powder and garlic
powder. Rub the seasonings mix on both sides of the pork chops. Generously salt
and pepper.
Heat a large skillet to medium-high heat. Once the pan is hot
add the coconut oil. Place the chops in the pan and make sure that they are not
crowding each other too much. Cook chops on each side for about 4 minutes or
until well browned and cooked through. Remove the chops from the pan and set
aside to rest.
As your chops are resting, add the strained
pomegranate-ginger sauce to the same pan and bring to a simmer. Stir for a
couple of minutes and scrape up any browned bits. Place your arrowroot starch in
a small bowl and add enough filtered water to make a thin paste. Add this paste
to the sauce and whisk until the sauce is slightly thickened. Spoon the warm
sauce over the pork chops and serve.
SERVES 6 TO 8
Not many meals can compare to a blissfully tender and
moist pork shoulder. This informal dish is so versatile and can easily be
dressed up with some sophisticated sides.
When purchasing lard, read labels carefully to ensure
that the only ingredient is rendered pork fat. Lard from pasture-raised pigs is
a great source of vitamin D!
INGREDIENTS
FOR THE RUB:
1 tbsp/8 g cumin
2 tsp/5 g coriander
½ tsp dried oregano
½ tsp paprika
1 tsp/5 g sea salt
½ tsp pepper
3 lbs/1 kg boneless pork shoulder
2 tbsp/30 g lard or ghee
1 onion, chopped
4 cloves garlic, minced
¼ cup/60 ml of fresh lime juice
½ cup/120 ml of fresh orange juice
2 bay leaves
COOKING INSTRUCTIONS
Preheat oven to 350°F/177°C. In a small bowl, mix all
ingredients for the rub until well combined. Sprinkle the rub over the pork
shoulder, then rub the pork with the seasoning until all sides are well coated.
Heat a Dutch oven or a heavy, oven-safe pot over medium heat. Add the lard or
ghee. Once it is hot, add the pork shoulder. Brown the pork shoulder on all
sides, approximately 2 to 3 minutes per side. Set aside.
Add the onions to the same pan and sauté until soft, about 5
minutes. Add the garlic and sauté until fragrant. Add the lime juice and orange
juice, and use a wooden spoon to scrape up any brown bits from the bottom of the
pan. Next add bay leaves and chicken broth. Cover and place the roast in the
oven for 2½ hours. Baste the pork twice while it is cooking. Remove the cover
for the last 15 minutes to allow the pork to brown. Discard bay leaves before
serving.
SERVES 4
While no one knows its exact origins, some believe
that the Chinese created five-spice powder to encompass all of the five flavors:
sour, bitter, sweet, pungent and salty. These five elements combined create a
powerful flavor. The five-spice brings a unique flavor to this dish. Remember
when using it, a little goes a long way!
INGREDIENTS
2 tbsp/40 g raw honey
⅓ cup/80 ml fresh orange juice
1 tsp/2 g Chinese five-spice powder
1 tsp/5 g fresh ginger, minced
1 serrano pepper, minced
3 cloves garlic, minced
1 tsp/5 g sea salt
2 lbs/900 g pork spare ribs, cut into 4
slabs
1 lb/455 g plums, pitted and halved or, if very large,
quartered
COOKING INSTRUCTIONS
Preheat the oven to 300°F/150°C. In a small bowl, mix all the
ingredients except ribs and plums until well combined. Place ribs meat-side down
in an oven-safe pan with a lid, such as a Dutch oven. Pour sauce over the ribs
and make sure they are well coated. Arrange the cut plums around the ribs. Cover
and bake for 2 hours. Halfway through remove the lid and baste the pork.
Increase the oven to 375°F/190°C. Remove the cover and flip
the pork so the meat is facing up. Bake for an additional 15 to 20 minutes or
until ribs are browned. Place ribs on a plate with some plums and drizzle with
sauce.
SERVES 8
Goat is the most widely consumed red meat in the
world, a staple among many cultures but rarely eaten in the United States. I am
not sure why, because it is truly delicious! Pasture-raised goat meat tastes
more like beef than lamb. Because goat is very lean, the shoulder can be quite
tough, but becomes tender and tasty when braised with moist heat. Next time you
see some goat at your farmers’ market, pick some up and give this recipe a
try!
INGREDIENTS
2 tbsp/30 g ghee
sea salt and pepper
3 lbs/1 kg boneless goat shoulder
1 onion, thinly sliced
2 tbsp/30 ml tomato paste (preferably from a
jar)
4 cloves garlic, minced
1 leek, thinly sliced
1 rib celery, diced
1 carrot, peeled and diced
1 tbsp/15 ml red wine vinegar
6 ripe tomatoes, quartered 4 sprigs thyme
2 bay leaves
COOKING INSTRUCTIONS
Preheat oven to 375°F/190°C. Heat a large Dutch oven to
medium-high heat and add ghee. Generously salt and pepper the goat shoulder.
When the ghee is warm, add the meat and brown on all sides, about 5 minutes on
the first side. Set the meat aside.
Add the onion to the Dutch oven and cook until soft, about 5
minutes. Add the tomato paste, garlic, leek, celery and carrot. Cook for a few
minutes until fragrant. Add the red wine vinegar and scrape up any brown bits
from the pan. Add the broth, tomatoes, thyme and bay leaves. Cover and place in
the oven. Cook for 2 hours or until goat shoulder is tender. Discard thyme
sprigs and bay leaves before serving.
SERVES 6
My grandma taught me that food always tastes best
when it is made from scratch. Although I have curry pastes in my pantry for when
I am short on time, I always jump at an opportunity to make my own. This
exquisite spicy curry dish is surprisingly simple to make.
INGREDIENTS
FOR THE PASTE:
6 dried chili peppers
½ yellow onion, diced
4 cloves garlic, crushed
2 tsp/10 g fresh ginger, grated
1 tsp/3 g ground cinnamon
½ tsp ground cloves
¼ tsp ground turmeric
1 tbsp/8 g coriander
1 tbsp/8 g cumin
1 tsp/5 g fenugreek
1 tsp/5 g sea salt
2 tbsp/30 ml distilled white vinegar
2 lbs/900 g of lamb (shoulder or stew
meat)
2 tbsp/30 g of ghee
COOKING INSTRUCTIONS
Soak chili peppers in warm water for 30 minutes. In a food
processor, combine chili peppers and all other paste ingredients. Spread the
paste over the lamb and marinate for at least several hours, up to overnight.
Brown the lamb in 2 tablespoons/28 g of ghee. This may have to be done in
batches. Place lamb with remaining paste in the slow cooker and add broth. Cook
on low for 6–8 hours.
SERVES 6
It is difficult to describe the distinct flavor of
saffron. For me, it has a nostalgic flavor, reminding me of the many dishes that
I enjoyed growing up. If you have never cooked with saffron, one thing to note
is that a little goes a long way. This is a good thing, as it is the most
expensive spice in the world!
Juicy and sweet apricots are the perfect
accompaniment to the pungent saffron in this dish.
INGREDIENTS
FOR THE RUB:
½ tsp ground ginger
½ tsp allspice
1 tsp/3 g cumin
¼ tsp turmeric
¼ tsp cayenne
½ tsp lemon zest
3 lbs/1 kg lamb shanks
sea salt and pepper
3 tbsp/45 ml ghee
1 red onion, sliced
5 garlic cloves, minced
2 strands saffron
2 cups/360 g fresh apricots, pitted and halved (or ½
cup/75 g dried, chopped)
COOKING INSTRUCTIONS
Preheat oven to 400°F/204°C. Combine all the ingredients for
the rub and rub all over the lamb. Generously season with salt and pepper. Heat
a Dutch oven to medium-high heat. Add the ghee. Once it is hot, brown lamb on
all sides. Remove the lamb and set aside.
Sauté the onion in the same Dutch oven until soft, about 5
minutes, and then add the garlic. Cook for a minute or two. Add the broth, bring
to a boil and scrape the bottom of the pan to get up any brown bits. Add the
saffron and apricots. Return the meat and cover and place into preheated oven.
Cook for 1½ to 2 hours or until shanks have become tender. Turn the shanks over
halfway through cooking. Remove the lid for the last 20 minutes to allow the
shanks to get a nice brown crust. Serve the lamb shanks with the cooked apricots
and drizzled with juice from the pan.
SERVES 6
When it comes to burgers, most people think of beef.
Lamb offers cooks a more complex and sophisticated flavor to work with. The
sweet and savory sun-dried tomatoes and earthy mushrooms harmonize perfectly
with the rich lamb. My favorite way to enjoy burgers is on top of grilled
portobello mushrooms.
INGREDIENTS
½ cup/80 g sun-dried tomatoes, chopped
½ cup/40 g dried porcini mushrooms,
chopped
2 lbs/900 g ground lamb
2 pieces bacon, chopped
4 cloves garlic, minced
½ onion, grated
1 tsp/3 g chili powder
2 tsp/10 g sea salt
½ tsp pepper
½ cup/20 g fresh parsley
¼ cup/5 g fresh basil
1 jalapeño, minced
1 egg, lightly beaten
FOR THE PORTOBELLO MUSHROOMS:
6 portobello mushrooms, stemmed
sea salt and pepper
2 tbsp/30 g butter, melted
COOKING INSTRUCTIONS
Rehydrate sun-dried tomatoes by placing them in a bowl and
covering them with warm water. Let them soak at room temperature for at least 45
minutes or until they feel flexible. Rehydrate dried mushrooms by placing them
in a bowl and covering them with warm water for 30 to 45 minutes.
Preheat a grill over medium-high heat. Combine the sun-dried
tomatoes, mushrooms, lamb, bacon, garlic, onion, chili powder, salt, pepper,
parsley, basil, jalapeño and egg. Mix gently. Form into 6 patties. Remove the
stems from the portobello mushrooms. Generously salt and pepper them and
liberally brush with melted butter. Grill burgers for about 4 minutes a side for
medium burgers. Cook portobello mushrooms for 5 minutes per side or until heated
through and tender. Top each portobello mushroom with a burger and serve.
CHEF’S TIP
For an added flavor boost, top this burger with
sautéed onions and sliced avocado.
SERVES 6
Armenian and Persian cooking liberally use fresh
herbs, fruits and nuts. Even when I am not making a Middle Eastern dish, the
influence on my cooking is very noticeable. I am drawn to developing recipes
centered around herbs, such as pestos, chimichurri and herb sauces.
INGREDIENTS
2 lbs/907 g lamb
1 tbsp/15 ml extra-virgin olive oil
2 tbsp/30 ml fresh orange juice
2 tbsp/3 g mint leaves, minced
½ tsp fresh thyme
½ tsp pepper
½ tsp sea salt
3 cloves garlic, minced
½ tsp finely grated orange zest
2 lbs/900 g lamb loin chops, about 8 to 10 chops, cut
individually
FOR THE MINT PESTO:
½ cup/15 g mint leaves
¼ cup/5 g fresh basil
¼ cup/30 g macadamia nuts
1 tbsp/10 g garlic, minced
¼ cup/60 ml extra-virgin olive oil
2 tbsp/30 ml fresh lemon juice
1 tbsp/15 ml fresh orange juice
¼ tsp sea salt
¼ tsp pepper
COOKING INSTRUCTIONS
Preheat grill to medium-high. In a small bowl, combine olive
oil, orange juice, mint, thyme, pepper, salt, garlic and orange zest. Rub the
mixture all over the lamb and let it rest at room temperature for 30
minutes.
In the meantime, prepare the mint pesto by placing all of the
ingredients in a food processor and pulsing a few times until well combined.
Adjust salt and pepper to taste.
Grill the lamb chops 3 to 4 minutes per side for medium.
Serve the lamb chops drizzled with mint pesto.
SERVES 4
Vibrant peppers are packed with bright and fragrant
flavors. A light salad is the perfect accompaniment to this flavorful
dish.
INGREDIENTS
1 tbsp/15 g ghee
½ yellow onion, chopped
¼ cup/40 g sun-dried tomatoes, chopped
2 cloves garlic, crushed
1 tbsp/15 ml tomato paste (preferably from a
jar)
1 lb/455 g ground lamb
½ tsp sea salt
¼ tsp pepper
¼ cup/10 g fresh parsley, chopped
1 tbsp/2 g mint, chopped
3 red bell peppers, halved and cores
removed
COOKING INSTRUCTIONS
Rehydrate sun-dried tomatoes by placing them in a bowl and
covering them with warm water. Let them soak at room temperature for at least 45
minutes or until they feel flexible.
Preheat oven to 350°F/177°C. Heat a heavy-bottomed skillet to
medium-high heat and add ghee. Add onions and sauté until soft, about 5 minutes.
Add sun-dried tomatoes, garlic and tomato paste. Sauté for 1 minute. Add lamb,
salt and pepper and cook until browned, using a wooden spoon to break up the
clumps. Turn off the heat and fold in the parsley and mint. Use a slotted spoon
to pick up the mixture from the pan, leaving the extra fat behind.
Stuff the peppers, place in an oven-safe baking dish and cook
for 20 minutes or until meat is browned and peppers are soft.
SERVES 4
Aromatic and spicy ginger paired with tart lime give
the shrimp a unique and zesty flavor.
INGREDIENTS
salt and pepper
1 lb/455 g uncooked shrimp, peeled and
deveined
2 tbsp/30 g butter
¼ cup/60 g shallots, minced
2 garlic cloves, minced
1 tbsp/15 g fresh ginger, minced
½ tsp/2 ml crushed red pepper flakes
3 tbsp/45 ml fresh lime juice
1 tsp/5 ml lime zest
¼ cup/60 ml coconut amino
2 tbsp/5 g scallions, chopped (garnish)
COOKING INSTRUCTIONS
Generously salt and pepper the shrimp and set aside. In a
large skillet, heat the butter over medium heat. When the butter is melted, add
the shallots and sauté until soft, about 5 minutes. Add the garlic and ginger
and cook until fragrant, about 1 minute. Add the crushed red pepper and cook for
30 seconds. Add the lime juice, lime zest and coconut amino and stir to
combine.
Add the shrimp and cook, stirring occasionally, until white
throughout, about 4 minutes. Make sure the shrimp is well coated with the sauce.
Spoon the shrimp and sauce into shallow bowls and serve topped with
scallions.
SERVES 4
Incredibly quick to make, this is one of my favorite
meals to enjoy after a day at the beach. The avocado salsa is so
refreshing.
INGREDIENTS
FOR THE AVOCADO SALSA:
2 scallions, chopped
1 small jalapeño, minced
¼ cup/40 g cherry tomatoes, halved
¼ cup/10 g cilantro, chopped
3 cloves garlic, minced
¼ tsp sea salt
¼ tsp pepper
⅛ tsp cumin
3 tbsp/45 ml fresh lemon juice
2 avocados, peeled and chopped
2 tbsp/30 g butter
sea salt and pepper
4 halibut filets, 4 oz/115 g each
COOKING INSTRUCTIONS
In a medium bowl, combine scallions, jalapeño, cherry
tomatoes, cilantro, garlic, salt, pepper, cumin and lemon juice. Fold in
avocados, taking care not to smash. Heat a large frying pan over medium-low
heat. Add butter. Generously salt and pepper the halibut. Once the butter is
warm, cook the halibut until lightly browned, about 5 minutes. Flip and cook
until the fish is cooked through, opaque and flakes easily, about 3 minutes. Top
with avocado salsa and serve.
SERVES 4
The smooth, buttery texture of halibut is
complemented by the delicate flavor of the leek and the earthy flavor of the
mushrooms. This dish is relatively quick to make, ideal for a weeknight dinner
and fancy enough to serve to guests.
INGREDIENTS
2 tbsp/30 g unsalted butter
4 cups/300 g crimini mushrooms, sliced
2 large leeks, white and light green parts only, thinly
sliced
sea salt and pepper
4 skinless halibut fillets (about 4 oz/115 g
each)
5 sprigs fresh thyme
1 tbsp/2 g fresh flat-leaf parsley
(garnish)
COOKING INSTRUCTIONS
Heat a large skillet with a lid over medium heat. Melt the
butter and add the mushrooms and leeks. Season with salt and pepper. Cook
carefully until leeks and mushrooms are softened but not browned. Generously
season the halibut with salt and pepper and nestle the fish among the vegetables
in the skillet. Add the thyme. Cover tightly. Cook gently until the fish is just
cooked through, about 7 minutes. Discard thyme sprigs. Serve the fish with
mushrooms and leeks, topped with fresh parsley.
SERVES 6 TO 8
I can’t recall where I picked up this method of
cooking salmon, but it’s become my favorite technique. This method does take a
bit longer, but the end result is a tender, juicy and silky fish.
INGREDIENTS
1 3-lb/1-kg salmon fillet
2 tbsp/30 ml macadamia nut oil
½ tsp sea salt
¼ tsp pepper
3 sprigs fresh rosemary
4 cloves garlic, minced
1 whole lemon, sliced
COOKING INSTRUCTIONS
Preheat oven to 200°F/93°C. Place a pan of warm water on the
lowest rack to keep the heat moist. Place the salmon in a baking dish. Lightly
brush the salmon with macadamia nut oil. Season with salt and pepper, top with
rosemary sprigs, garlic and, lastly, slices of lemon. Cook for 1 hour. Do not
open the oven often, since it is set at such a low heat. Serve.
SERVES 4
The curry powder and the lemon juice combine to give
this chutney a bold flavor, a perfect complement to a simply steamed salmon
fillet.
INGREDIENTS
1 tbsp/15 g ghee
¼ cup/40 g red onion, diced
1 small pear, peeled, cored and finely
diced
1 ripe mango, peeled and finely diced
1 serrano pepper, minced
1 large or 2 small garlic cloves, minced
2 tbsp/10 g dried cherries, rehydrated and finely
diced
2 tsp/15 g raw honey
2 tsp/10 g fresh ginger, grated
1 tsp/3 g spicy curry powder, divided
¼ cup/60 ml fresh lemon juice
¼ cup/60 ml fresh lime juice
4 6-oz/170-g salmon fillets
sea salt and pepper
COOKING INSTRUCTIONS
Warm a heavy-bottomed frying pan over medium heat. Add the
ghee. Add the onion and cook until translucent, 3 to 4 minutes. Toss in the
pear, mango, pepper, garlic, dried cherries, honey, ginger and ½ teaspoon curry
powder. Cook for 1 to 2 minutes. Add the lemon and lime juices and bring to a
simmer. Cook until the chutney is reduced by half. Remove from the heat and set
aside. This can be made in advance and reheated before serving, or it can be
served at room temperature.
Generously season the salmon with salt and pepper, and with
the remaining curry powder. Place a steamer basket in a large pot. Bring a small
amount of water to a boil. The water should not come into the basket. Place the
salmon fillets on the steamer tray, skin-side down. Cover and steam until the
fish is opaque, about 10 minutes. Serve the salmon topped with chutney.
SERVES 4
Mild-flavored cod is the perfect pairing for this
herb sauce. The fish takes a backseat and allows the sauce to be the star of the
show. Cod is often dredged in flour, but I prefer fresh cod to be lightly
seasoned with salt and pepper and panfried with some butter.
INGREDIENTS
FOR THE SAUCE:
4 tbsp/10 g fresh parsley, coarsely
chopped
1 tbsp/3 g mint leaves
1 tbsp/3 g fresh basil leaves
1 tbsp/3 g scallions, chopped
1 tbsp/8 g tarragon
1 medium red chili, chopped
3 tbsp/45 ml extra-virgin olive oil
1 clove garlic
2 tbsp/30 ml lemon juice
sea salt and pepper
2 tbsp/30 g butter
sea salt and pepper
4 6-oz/170-g cod fillets, without skin
COOKING INSTRUCTIONS
Make the herb sauce. Pulse all of the ingredients in a food
processor. Adjust salt and pepper to taste. Set aside.
Heat a large skillet to medium-high and add butter.
Generously salt and pepper the cod. Cook until crisp and golden, about 4 minutes
per side. Top with herb sauce and serve.
SERVES 2
Wild mussels have a mild, delicate flavor and are
slightly chewy. They are easily influenced by the flavors in which they are
cooked. The Thai coconut curry broth provides a bright and bold
flavor.
INGREDIENTS
1 lb/455 g mussels
1 stalk lemongrass
2 tbsp/30 ml coconut oil
⅓ cup/80 g shallots, sliced
1 tbsp/10 g garlic, minced
2 tsp/10 g fresh ginger, peeled and minced
1 tbsp/15 ml red curry paste
½ cup/120 ml chicken stock
½ tsp lime zest
1 tbsp/15 ml fresh lime juice
2 Thai red peppers, chopped
2 tsp/10 ml fish sauce
2 kaffir lime leaves
¼ cup/7 g cilantro, minced (garnish)
COOKING INSTRUCTIONS
Discard any damaged or open mussels. Soak the mussels in
fresh water for 20 minutes. Remove the tougher outer leaves of the lemongrass
until you get to the soft, yellow stalk. Trim off the bulb and slice up the
yellow, fleshy parts of the lemongrass. Place the lemongrass in a food processor
and process well on high. Individually remove each mussel from the water, trim
the beard and set in another bowl of clean, cold water.
Heat the coconut oil in a sauté pan over medium heat. Add the
shallots and sauté until soft, about 5 minutes. Add the lemongrass, garlic,
ginger and red curry paste and sauté for 1 to 2 minutes. Add the coconut milk,
chicken stock, lime zest, lime juice, Thai peppers, fish sauce and lime leaves.
Cook for 8 to 10 minutes. Add the mussels. Cover and cook over medium heat until
the mussels open, 3 to 5 minutes. Discard lime leaves. Uncover and spoon the
opened mussels into serving bowls along with the broth. Garnish with
cilantro.
SERVES 4
Mackerel is one of the most underrated fish, and
perhaps for this reason is quite inexpensive. Mackerel is a nutrition
powerhouse. In addition to being high in omega-3 fats, it is loaded with
minerals such as calcium, phosphorous, potassium, selenium and magnesium, and
vitamins such as A, D, K, niacin, B12, Vitamin C, choline and
folate.
INGREDIENTS
FOR THE RELISH:
¼ cup/60 g shallots, diced
filtered water
½ cup/90 g green olives, pitted
½ tsp lemon zest
1 tbsp/3 g fresh parsley
1 tbsp/3 g chives
½ cup/75 g watercress
2 tbsp/30 ml fresh lemon juice
2 tbsp/30 ml extra-virgin olive oil
¼ tsp sea salt
¼ tsp pepper
2 tbsp/30 g butter
6 4-oz/115-g mackerel fillets
COOKING INSTRUCTIONS
Cover shallots with filtered water and let sit for 10
minutes. Strain liquid. This will help take the bite out, so the shallots don’t
overwhelm the rest of the relish. Combine all of the ingredients for the relish
in a food processor. Pulse a few times to combine, but do not overblend. Set
aside.
Heat the butter in a large frying pan and fry the mackerel
for 2 to 3 minutes per side. Serve topped with the green olive relish.
SERVES 6
Thai food is my absolute favorite. I dream of one day
eating my way through Thailand, and keeping it Paleo of course! We used to love
getting takeout from Thai restaurants, but like most foods, now I prefer to make
it at home myself. This green curry chicken bursts with flavor.
INGREDIENTS
1 tbsp/15 ml coconut oil
2 green onions, chopped
3 cloves garlic, minced
1 tsp/3 g fresh ginger, grated
1 tbsp/15 ml coconut aminos
1 tbsp/30 g fish sauce
3 tbps/45 ml green curry paste
2 lbs/900 g, boneless and skinless chicken
thighs
2 kaffir lime leaves
1 small jalapeño, chopped (optional)
¼ tsp sea salt
½ of a fresh lime
cilantro for garnish
COOKING INSTRUCTIONS
Heat coconut oil in a large sauté pan with a tight-fitting
lid over medium heat. Sauté the green onion until soft, about 3 minutes. Then
add the garlic, ginger, coconut aminos, fish sauce and curry paste and cook for
an additional minute, until fragrant. Pour in the coconut milk, kaffir lime
leaves, jalapeños and salt. Lay the chicken pieces in the mixture to poach.
Bring the mixture to a simmer. Reduce to low heat and cook with the lid on for
50 minutes, or until chicken pulls apart with a fork easily. Pull the chicken
apart, use a slotted spoon to remove it from the coconut milk. Squeeze in the
lime juice and shower with chopped cilantro.
CHEF’S TIP
Use the remaining broth to cook vegetables for a
side dish. Cook vegetables over medium heat until soft. Yams, carrots and
zucchini all work well!
