Chicken and Sage Breakfast Patties
Homemade breakfast sausage of ground chicken, fresh sage, thyme, grated apple, and a hint of nutmeg, browned in a skillet and served with garlicky greens.
Recipe collection
Paleo Recipes
Every recipe here is made without grains, beans, dairy, or sweeteners.
Breakfast
Crispy Salmon Cakes with a Poached Egg
Golden salmon cakes bound with egg and almond flour, seasoned with dill, scallion, and lemon, and topped with a soft poached egg.
Turkey and Sweet Pepper Breakfast Hash with Turnips
Diced turnips browned until sweet and crisp-edged, folded with paprika-seasoned ground turkey, red peppers, and poblano, and topped with avocado.
Lunch
Chicken Shawarma Salad with Garlic Sauce
Shawarma-spiced chicken thighs broiled until charred at the edges, sliced over a crisp chopped salad, and topped with whipped garlic sauce.
Chicken and Herb Summer Bowl
Lemon-garlic chicken thighs seared golden over crisp green beans, radishes, butter lettuce, and avocado, buried in a salad of five summer herbs.
Crab Louie Lettuce Cups
Sweet lump crab, jammy eggs, asparagus, and avocado in butter lettuce cups, spooned with a tangy Louie dressing of tomato, horseradish, and lemon.
Cumin-Spiced Lamb Kofta with Tahini Sauce
Ground lamb kneaded with onion, parsley, cumin, and cinnamon, shaped onto skewers and grilled, served with lemony tahini and a cucumber and tomato salad.
Garlic-Lime Pork Tenderloin with Jicama Slaw
Pork tenderloin marinated in lime, garlic, cumin, and oregano, roasted juicy, and sliced over a crunchy jicama and red cabbage slaw.
Grilled Steak Salad with Chimichurri
Sliced grilled sirloin over romaine, arugula, tomatoes, cucumber, and avocado, dressed with a bright, garlicky parsley chimichurri.
Roasted Duck Salad with Pears and Hazelnuts
Slow-roasted duck legs with crackling skin, pulled over watercress and arugula with sliced pears, toasted hazelnuts, and a Dijon cider vinaigrette.
Salmon Niçoise Salad
Roasted salmon over butter lettuce with crisp green beans, eggs, cherry tomatoes, radishes, and Niçoise olives in a lemony anchovy vinaigrette.
Samke Harra (Lebanese Spicy Fish with Tahini)
White fish baked under a lemony tahini sauce and a spicy topping of cilantro, garlic, walnuts, and chili, the way it is made in northern Lebanon.
Seared Ahi Tuna with Cucumber Ribbons and Horseradish Aioli
Sesame-crusted ahi seared rare, sliced over sesame-dressed cucumber ribbons and finished with a sharp horseradish aioli.
Shrimp Aguachile
Shrimp cured in a bright, spicy lime and serrano juice with cucumber, red onion, cilantro, and avocado, served cold.
Shrimp and Avocado Winter Bowl
Cumin and paprika shrimp roasted with broccoli and red cabbage, piled on lime-dressed kale with avocado, cilantro, and toasted pumpkin seeds.
Tuna, Avocado, and Cucumber Bowls
Tuna tossed with lemon, capers, and olive oil, piled over salted cucumber, avocado, radishes, and arugula for a cool August lunch in 15 minutes.
Turkey Larb in Lettuce Cups
Ground turkey cooked with shallot and dressed hot with lime, fish sauce, and chili, tossed with mint and cilantro and spooned into butter lettuce.
Warm Chicken and Cabbage Bowl with Mustard Vinaigrette
Seared chicken thighs over cabbage and leeks browned in the same skillet, tossed warm with a sharp Dijon vinaigrette, walnuts, and crisp radishes.
Dinner
Beef Cottage Pie with Rutabaga Mash
Ground beef simmered with onion, celery, thyme, and kale under a rutabaga mash, baked until the fork ridges on top turn golden brown.
Herb-Roasted Chicken Thighs
Bone-in chicken thighs rubbed under the skin with garlic, rosemary, sage, and thyme, roasted crisp on a sheet pan over turnips and red onion.
Lemon Herb Baked Cod with Roasted Vegetables
Cod fillets baked under lemon, garlic, and herb oil on one sheet pan of caramelized fennel, peppers, red onion, and blistered cherry tomatoes.
Sides
Braised Collard Greens with Garlic and Vinegar
Collard greens braised slowly with onion, plenty of garlic, chile flakes, and bone broth until silky, then sharpened with cider vinegar.
Crispy Jicama Fries with Rosemary
Jicama sticks parboiled, dried, and roasted hot with avocado oil, garlic, paprika, and rosemary until browned and crisp at the edges.
Grilled Okra with Paprika and Lime
Whole okra pods grilled until blistered and tender-crisp, then tossed in sweet paprika and garlic oil and finished with lime and flaky salt.
Grilled Zucchini with Lemon and Mint
Thick planks of summer zucchini charred on a hot grill, then dressed while warm with lemon, garlic oil, torn mint, and toasted pistachios.
Kohlrabi Slaw
Crisp matchsticks of kohlrabi and tart apple tossed in a mustard and cider vinegar dressing with dill and scallions.
Roasted Balsamic Brussels Sprouts
Brussels sprouts roasted cut side down until deeply browned, then tossed in the hot pan with balsamic vinegar, thyme, and a pinch of flaky salt.
Roasted Cauliflower Steaks with Salsa Verde
Thick cauliflower slabs roasted deep golden and tender, spooned over with a bright salsa verde of parsley, mint, capers, anchovy, and lemon.
Sautéed Swiss Chard with Garlic and Lemon
Rainbow chard cooked stems first, then leaves, in olive oil with golden slivered garlic and chili, finished with lemon zest and juice off the heat.
Wilted Radicchio with Anchovy and Walnuts
Radicchio wedges wilted in garlicky olive oil with melted anchovy, finished with a little balsamic and toasted walnuts.
Snacks
Beef-Stuffed Grape Leaves
Jarred grape leaves rolled around ground beef, cauliflower, herbs, and warm spices, then simmered in lemony broth until tender.
Berry Coconut Energy Balls
Chilled bites of cashews, almonds, unsweetened coconut, almond butter, and freeze-dried strawberries, rolled in pink berry coconut.
Crab Salad in Endive Leaves
Sweet lump crab folded with lemon, Dijon, crisp celery, and green apple, spooned into cool Belgian endive leaves for a two-bite snack.
Egg Salad Stuffed Avocados
Ripe avocado halves filled with a creamy, mustardy egg salad flecked with celery, chives, and dill, then dusted with sweet paprika.
Herb-Dressed Sardines
Tinned sardines dressed with parsley, shallot, lemon, and olive oil and spooned over cucumber rounds and endive leaves.
Turmeric-Ginger Chicken Skewers
Chicken thigh pieces marinated in turmeric, ginger, garlic, lime, and coconut milk, threaded onto skewers and grilled until charred at the edges.
Crockpot Meals
Beef Barbacoa Lettuce Wraps
Beef chuck slow-cooked with ancho chile, garlic, lime, and warm spices until it shreds, piled into romaine with pickled onion and avocado.
Beef Pot Roast with Vegetables
Chuck roast browned hard and slow-cooked with carrots, turnips, celery, onions, garlic, and herbs until fork-tender in a rich, savory gravy.
Beef Short Ribs with Horseradish
Bone-in short ribs browned hard, slow-cooked with vegetables and bone broth until tender, finished with a horseradish gravy and gremolata.
Chicken Cacciatore
Browned bone-in chicken thighs slow-cooked with tomatoes, sweet peppers, mushrooms, garlic, and rosemary, finished with olives and capers.
Chicken Thighs with Preserved Lemon and Fennel
Bone-in chicken thighs slow-cooked with fennel, onion, preserved lemon, green olives, and warm spices until falling-apart tender.
Coconut-Braised Lamb Shoulder with Turmeric
Lamb shoulder slow-cooked in coconut milk with turmeric, ginger, garlic, and warm spices until tender, finished with spinach and lime.
Duck Confit with Star Anise and Orange
Duck legs cured overnight with salt, orange zest, and star anise, then slow-cooked in their own fat until silky and tender, and crisped to finish.
Eggplant Caponata with Pine Nuts
A slow-cooked Sicilian stew of eggplant, celery, tomatoes, olives, and capers in a tangy vinegar sauce, finished with toasted pine nuts and basil.
Fresh Ham with Orange and Clove
A fresh ham rubbed with orange zest, clove, and garlic, slow-cooked on fennel, carrots, and onions, and served with a fresh orange and parsley relish.
Goat Birria
Goat slow-cooked in a guajillo and ancho chile broth until it falls from the bone, served in its deep red consommé with onion, cilantro, and lime.
Monkfish with Saffron and Tomatoes
A saffron-scented tomato and fennel sauce slow-cooked until deep and fragrant, with firm monkfish poached in it for the final half hour.
Pork Chile Colorado
Pork shoulder slow-cooked in a brick-red sauce of toasted guajillo and ancho chiles, garlic, and cumin, topped with cabbage, radish, and avocado.
Ropa Vieja
Cuban flank steak slow-cooked with peppers, onions, tomatoes, and cumin until it shreds into tender strands, finished with green olives and capers.
Turkey in Mole
Turkey thighs slow-cooked in a deep, rich mole of dried ancho chiles, toasted almonds and sesame, tomatoes, warm spices, and unsweetened cocoa.
Instant Pot Meals
Bo Kho, Vietnamese Lemongrass Beef
Beef chuck pressure-cooked in a fragrant broth of lemongrass, ginger, star anise, cinnamon, and tomato until tender, with carrots and fresh herbs.
Chicken Vegetable Soup
Chicken thighs pressure-cooked in bone broth with carrots, celery, onion, and thyme, finished with zucchini, kale, lemon, and fresh dill.
Cod Veracruz
Cod fillets poached in a Veracruz sauce of tomatoes, sweet peppers, green olives, capers, and jalapeño, the sauce pressure-cooked in minutes.
Cuban-Spiced Bison Picadillo
Ground bison simmered with peppers, onion, garlic, tomatoes, cumin, oregano, green olives, and capers in a savory, briny sauce.
Galician-Style Octopus
Octopus pressure-cooked until tender, sliced, and dressed the Galician way with good olive oil, paprika, and flaky sea salt.
Lamb Tagine with Apricots and Almonds
Lamb shoulder pressure-cooked with onion, ginger, cinnamon, cumin, and saffron until tender, finished with fresh apricots and toasted almonds.
Pork Vindaloo
Pork shoulder marinated in vinegar, chiles, garlic, ginger, and warm spices, pressure-cooked into a tangy, fiery, deep red curry.
Pork and Vegetable Stew
Pork shoulder pressure-cooked with tomatoes, rosemary, and garlic, with carrots, celery, mushrooms, and green beans added late so they hold their shape.
Shrimp Moqueca, Brazilian Coconut Stew
Bahian shrimp stew of coconut milk, red palm oil, sweet peppers, tomatoes, and lime, the base pressure-cooked in minutes and the shrimp poached in last.
Shrimp and Okra Gumbo
A Creole gumbo of onion, celery, and green pepper, tomatoes, and okra, thickened by the okra itself, with shrimp poached in at the end.
Squid in Its Own Ink
Tender squid stewed in a glossy black sauce of squid ink, tomato, onion, garlic, and paprika, the Basque classic calamares en su tinta.
Soups
Avgolemono (Greek Egg-Lemon Soup)
Shredded chicken in a silky, tangy broth thickened with whisked eggs and lemon, finished with dill.
Callaloo with Crab
A thick, silky Caribbean soup of greens and okra simmered in coconut milk with thyme and chile, then folded with sweet lump crab.
Lamb and Harissa Soup with Cauliflower
Chunks of lamb simmered in a spiced harissa and tomato broth with cauliflower, then brightened with lemon and cilantro.
Roasted Eggplant and Tahini Soup with Spiced Beef
Charred, roasted eggplant blended with tahini, garlic, and lemon into a smoky, velvety soup, topped with cinnamon-spiced beef and toasted pine nuts.
Spanish Romesco Fish Soup
Chunks of white fish poached in a brick-red broth thickened with romesco, a blend of roasted red peppers, toasted almonds, garlic, and sherry vinegar.
Tom Kha with Shrimp
Thai coconut soup with shrimp, mushrooms, and tomatoes in a lemongrass and ginger broth built on the shrimp shells, finished with lime and fish sauce.
Salads
Arugula, Cucumber, and Avocado Herb Salad
Peppery arugula tossed with crisp cucumber, creamy avocado, handfuls of mint, dill, parsley, and chives, toasted sunflower seeds, and a lemon dressing.
Chopped Chicken and Vegetable Salad
Gently poached chicken and crisp August vegetables cut to the same small dice and tossed in a sharp oregano and Dijon vinaigrette.
Chopped Salmon and Avocado Salad
Slow-roasted salmon in big flakes over chopped romaine, fennel, radish, cherry tomatoes, and avocado, tossed in a lemon, dill, and caper vinaigrette.
Citrus Avocado Winter Greens Salad
Peppery watercress and arugula with orange and clementine segments, creamy avocado, toasted almonds, and mint, dressed with a shallot citrus vinaigrette.
Fennel and Citrus Salad with Pistachios
Shaved fennel and rounds of orange and grapefruit dressed in olive oil and lemon, scattered with toasted pistachios and fennel fronds.
Mixed Herb Salad with Sumac
Whole leaves of parsley, mint, dill, cilantro, and basil tossed with cucumber, radish, and shallot in lemon, olive oil, and tart sumac.
Raw Asparagus Salad with Shallot Vinaigrette
Asparagus shaved into long, thin ribbons and tossed in a sharp shallot and Dijon vinaigrette with toasted almonds and chives.
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