Category Archives: paleo friendly

Thai Melon and Radish Salad

july 18, 2018

thai melon and radish salad

When it gets so hot outdoors I wilt from the humidity, I turn to cool things. Not cool as in trendy, but delicious things to enjoy which don’t involve cooking. Some days the very thought of standing at a hot grill turns me to melting mush. It helps that I have a bounty of beautiful Thai basil growing in pots on the deck, and that the anise-like flavor is most appreciated when enjoyed in the uncooked state. And that watermelon radishes are always available in warm weather months! The baby melons adorning store shelves and roadside stands have been calling me to craft tart and sweet salads with thin slices of their summer goodness. Continue reading

Vidalia Onion Vinaigrette

may 30, 2018

vidalia onion vinaigrette

 

Sweet Vidalia onions are back in season and I’m putting them to good use. Know how they say you can eat them raw? Ever tried that? Me neither, but their mild flavor allows them to take up residence in salads, salsas and sandwiches without imparting a strong oniony aftertaste. You have nothing to fear from this seasonal salad dressing in the way of offending others!

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Asparagus and Shiitake Stir Fry

april 11, 2018

asparagus shiitake stir fry

 

What better way to welcome spring and say so long to winter than with a recipe featuring elements of both seasons? Hey, there, asparagus, nice to see you again! Butternut squash, it was a good run, and now it’s time to make way for greener crunchies. With my quest to add more veggies to my daily meal plan (see previous post for Socca Pizza), I am finding that if vegetables are roasted ahead, or stir-fried ahead, I”m much more likely to heat and serve alongside my main dish. Continue reading

Lemon Rosemary Roasted Chicken

february 15, 2018

lemon rosemary roasted chicken

 

This winter my perennial herbs really took a hit. After a few chilly spells, the thyme has the color and consistency of slimy sea kelp. In milder winters I have been able to harvest oregano for weeks after the first frost. This winter, all I have left is one herb —  a few scraggly spears of rosemary on my plants, and the most viable went toward today’s Lemon Rosemary Roasted Chicken. The house needed a really comforting aroma before guests arrived, and the rosemary contributed to the illusion I had been cooking all day. In reality there is nothing easier than roasting chicken thighs. No pan sear, no fuss, just marinate for a bit in the lemon garlic rosemary magic, roast and there you have it. A simple rustic meal emboldened with the bite of pickled hot peppers, on a creamy base of whatever suits your taste. Continue reading

Winter Fruit Salad

february 2, 2018

winter fruit salad

It’s so easy to toss together fruit salad in warmer months. Rinse some berries, cut up some melon and throw in something else for color, perhaps a few green grapes. During the chillier months, you have citrus at peak season but if you’re like me you don’t always think of those fruits as part of a salad. There’s peeling involved. Work to be done. But the payoff! A brilliantly hued platter of abundance and the opportunity to play with your food and make it pretty.

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Chicken and Asian Pear Salad

october 27, 2017

chicken and asian pear salad

Rotisserie chickens are everywhere. Everyone sells them : grocers, big box stores, specialty carryout restaurants and food trucks. You buy one, eat half for dinner, then wonder what to do with the rest. The options are many, from simmering the remainder for soup or making a mayonnaise-based chicken salad, to simply slicing off pieces for your lunchtime sandwiches. Roasted chickens are the ultimate convenience food for time-strapped people who love the taste without the fuss and mess. But on occasion I have looked at the ingredient list of some of these chickens, and there are words that sound suspiciously like a science experiment and there are also fake flavoring agents masquerading as “natural flavor” enhancers which certainly don’t do us any favors. Continue reading

Green Tea Chia Parfaits

september 1, 2017

green tea chia parfaits

 

Brain food is anything that delivers mental clarity, won’t cause you to crash after eating and is a better overall choice. Notice I avoid categorizing brain food as healthy or “good for you”. Nothing preachy here. Guilt associated with eating is not my thing. All things in moderation. For powering up the old Thinker, picture lentils, beans, grilled fish and anything under the banner of Mediterranean cuisine. For breakfast, I’m loving chia seed pudding made with coconut milk and the anti-oxidant power of green tea. Add local stone fruits and  you have an entire meal of brain-boosting tastiness.

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Moroccan Chicken with Prunes

march 3, 2017

moroccan chicken with prunes

Quinoa makes a great substitute for couscous.

Some years back I was gifted with one of the first Crockpot cookbooks, a used version which, by the looks of the dogeared pages, was at one time much loved. This was before I even had a slow cooker, and after awhile I sent it to the thrift store, since so many of the recipes involved opening cans of condensed soups or packs of spice mixes. The food snob in me declared this was most certainly not cooking, but rather dumping fake ingredients into a machine and waiting for the results, a mix of foods and non-foods which eventually would resemble food.

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Lemon Pomegranate Vinaigrette

december 30, 2016

lemon pomegranate vinaigrette

After all that holiday creaminess, all that sweetness, all that indulgence, I’ll bet  you have vowed to eat more salads in the coming new year. Salads are the perfect meal for improvisation, whether you are cleaning the fridge or cleaning the cabinets – think olives, dried fruits, bits of cheese, toasted nuts and seeds – and they deserve the best dressings. And the very best dressings are the ones you make at home. Continue reading

Spicy Salsa Verde

october 21, 2016

spicy salsa verde

There was a time when purchased salsa meant watery tomato product flecked with a few bits and occasionally livened with something tart and something providing heat. Serviceable, but not very exciting, and certainly not worthy of your chips or quesadillas or other homemade dishes.

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