Category Archives: paleo friendly

overhead view turkey meatballs

Slow Cooker Turkey Meatballs

june 14, 2022

overhead view slow cooker turkey meatballs

Do you use your slow cooker only when the weather is chilly? Until recently, I believed this as gospel. On the contrary, the best use may be in warmer months when you want a hot dinner without cranking up the stove. Load it up, walk away, then return to a nourishing meal with minimal effort. These Slow Cooker Turkey Meatballs are fluffed with almond flour, not breadcrumbs, and bathed in a tangy sweet and sour tomato sauce. Continue reading

bowl of smoky collard greens

Smoky Collard Greens

January 11, 2022

bowl of smoky collard greens

Did you enjoy good luck greens for New Year’s? Along with Pimento Cheese Cornbread, I had Caribbean inspired Hoppin’ John with coconut milk and citrus and purple kale. I feel lucky. Continue reading

garlicky kale and carrots

Garlicky Kale and Carrots

march 8, 2021

garlicky kale and carrots

 

Are you in a vegetable rut? This recipe for Garlicky Kale and Carrots  will give you a boost. By rut, I mean the sameness of our vegetable side game: open bag of frozen veggies and heat. Roast simple vegetable in oven. Buy precut veggies and make a stirfry. There is nothing wrong, however, with these vegetable sides unless you are bored with the repetition. Continue reading

smoked salmon apple salad

Smoked Salmon Apple Salad

october 7, 2020

smoked salmon apple salad

A little smoked salmon goes a long way. Especially if the salmon is high quality in-house smoked salmon from your local fishmonger, like the burnished slabs found at Tuckahoe Seafood here in Richmond. In this Smoked Salmon Apple Salad  the rich smoke taste is offset by the crisp of Virginia apple, earthy baby arugula and a sweet-tart lemon maple mustard vinaigrette. Continue reading

grilled shrimp with herbed pistachio sauce

Grilled Shrimp with Herbed Pistachio Sauce

july 2, 2020

grilled shrimp with herbed pistachio sauce

Ever skip a recipe with “grilled” in the title because you either don’t have a grill or don’t want to bother with grill setup? Me, too, except in this case my grill is currently snoozing and I’m too lazy to replace the tank. Cast iron grill pan to the rescue, and failing that, the oven broiler. Both of these are great substitutes for grilling. Smoky flavor will not be imparted but with items like shrimp which take minutes if not seconds to cook, that won’t matter. Continue reading

closeup of lemon maple roasted chicken

Lemon Maple Roasted Chicken

september 25, 2019

closeup of lemon maple roasted chicken

In summer, the neighborhood fills with the aromas of simple grilled foods. Fall is when the party shifts indoors and the house smells like a cozy restaurant. Here’s a recipe to guarantee you and your family or guests will feel like patrons at a corner cafe where comfort reigns supreme. Continue reading

Spring Breakfast Salad

Spring Breakfast Salad

june 5, 2019

Spring Breakfast Salad

 

Weekends are for big, hearty breakfasts. That’s the mantra at my house, whether it’s early or late (brunch) or a breakfast for dinner. There is extra time to gather colorful, seasonal ingredients and there is time to make something out of the ordinary. The local farmer’s markets have offered spectacular strawberries and tender asparagus from Agriberry Farms, crisp greens (these are from Schuyler Greens and purchased at Little House Green Grocery), fat radishes from Lakeside’s Tiny Acre and pastured eggs. Continue reading

Strawberry Vinaigrette with spring greens.

Strawberry Vinaigrette

may 22, 2019

Strawberry Vinaigrette with spring greens.

Homemade vinaigrette in your fridge will inspire you to eat more salad. That’s a fact and I am witness to this truth. There is a very good reason to save jars and that is to fill them with dressings and vinaigrettes you have made in your very own kitchen, with love and care and seasonal ingredients. Local spring carrots would make a fine carrot honey vinaigrette. Last spring it was Vidalia Onion Vinaigrette and today the focus is on local berries.

Continue reading

asparagus salsa verde

Asparagus Salsa Verde

may 9, 2019

asparagus salsa verde

The less done to fresh asparagus, the better. Brief blanching, quick roasting or a few hops in the saute pan will do. If you’re lucky enough to score some tender, first-of-the-season asparagus, no cooking at all is just fine. Shaved in a salad or finely diced, as in this Asparagus Salsa Verde, asparagus has a pleasantly grassy flavor and gentle crunch that is unlike any other vegetable. It needs a bright wake up from citrus or acid to come to life. This salsa combines fresh asparagus with lime juice and green as far as the eye can see—except for a few bits of red onion for flavor and contrast. Continue reading

hot and sour scallop soup

Hot and Sour Scallop Soup

april 24, 2019

hot and sour scallop soup

 

Soup is one of those meals enjoyed year round, with seasonal ingredients and temperatures to suit the weather. In summertime, Cucumber Vichyssoise is green and cooling. Autumn calls for Butternut Squash Soup with Apple Cider and Chipotle Spice and winter brings big steaming bowls of White Bean and Cabbage Soup. Spring soups are less heavy, more on the broth spectrum, with light veggies and bright herby flavors. Such is today’s Hot and Sour Scallop Soup, as incendiary as you like with hot pepper and fresh ginger. Continue reading