Who doesn’t love a taco? And with sweet and salty braised short ribs how could you not? I love short ribs not only because of their affordability but the collagen content can’t be beat. They are perfect for braising and will give you a nice unctuous bite of tender and juicy meat. The acidic and bright quick pickled vegetables are the perfect counter to cut through the fatty richness that is short ribs.
Read MoreThere’s something special about the crisp air and colder days that really brings out the Basic B in me. The minute the leaves start falling and I break out the winter coat I start hoarding hard winter squashes like it is going out of style. Partially because they’re so pretty to look at when you get a variety and use them as fall decorations, but primarily because if you store them well enough ( a wire crate in the garage near the back door is perfect) they will last you until the farmers markets resume in the spring provided you don’t eat them all before then! It sure seems like every year I buy a few more than the last just to make sure my supply doesn’t run out prematurely.
Read MoreI’ll be the first to admit that London Broil ( aka top round) has never been one of my favored cuts of meat, even as a broke newlywed. It’s on the tough side, its not incredibly flavorful like other cuts might be, and it’s very prone to being downright terrible if you cook it wrong, but I’m not kidding when I say this method will give you foolproof results every single time.
Read MoreBoy that feels weird to say, and to be honest I don’t know that I will ever truly give up on my quest for the perfect AIP Pie Crust. As someone who used to do a lot of baking commissions, a puffed and flaky all-butter pie crust was the pinnacle of pie prowess. A flaky all butter pie crust is three things, all purpose flour, butter and a little bit of water, making it gluten free/grain free and dairy free was no short leap. Paleo folks got the good end of the stick here, almond flour pie crusts are pretty legit, but more and more nutrition conscious folks are trying to eliminate oxidized PUFA’s from their diet, which means nuts have to be raw and whole, and most require eggs as a binder.
Read MoreIts should come as no surprise how much I love in-season street corn, maybe it’s an Idaho thing, but seriously, when its in season, I can’t seem to get enough! This recipe is a twist on the Mexican Elotes, with flavors evocative of Greece.
Read MoreAny light meat will pair nicely with this lemongrass “soy” marinade. While it could be made with traditional soy sauce or tamari, AIP and Paleo folks will likely already have coconut aminos on hand. I tolerate soy sauce in limited quantities, but have become accustomed to keeping coconut aminos on hand. I generally keep all the ingredients in this recipe on hand at most times, so this meal is convenient any day of the week with its quick marinade.
Read MoreI know it sounds nutty to call this a peanut-free peanut sauce, but sometimes the shoe fits. For all of my peanut avoidant friends who are also eliminating tree-nuts and craving that peanutty flavor that is so ubiquitous to Southeast Asian cuisine I’ve got just the recipe for you! I haven’t yet figured out how to make this happy accident a good sub for a PB and J, but if you’re in the market for something to dip a skewer or spring roll in this is just what the doctor ordered.
Read MoreCool and refreshing salad of juicy peak season tomatoes and first of the season sweet corn. Drizzled in a basil vinaigrette and mopped up with some sourdough croutons. I can’t think of a better dish to eat when its over 100 outside for the 10th day this week! Light and refreshing, perfect for an early dinner or backyard BBQ.
Read MoreCorn and Zucchini are super plentiful in the market right now, in this dish they marry in a salty sweetness and become an awesome side dish, taco filing or even a complete meal with the addition of a simple protein side.
Read MoreIf you've never made your own mayo, what the heck are you doing still reading this?! I'm going to make a wager you've already got everything you need to make a mayonnaise so fresh and flavorful, with ingredients you can actually pronounce.
Read MoreNo matter whether you’re wanting to impress a guest or have a tasty snack all to yourself halloumi fits the bill just perfectly. Here it is breaded and shallow fried to creamy golden perfection and paired with infused honey. Sure to wow your guests, if you’re inclined to share.
Read MoreA flavorful juicy and tender freeform meatloaf that packs a nutritious punch even the pickiest of eaters wont be able to detect. Its packed with mushrooms and natures superfood—liver. Don’t let that scare you though, its crazy delicious. Definitely not my mom’s meatloaf, probably not your mom’s either.
Read MoreMaking your own ketchup is a few extra steps, but it freezes so well theres no reason not to make a big batch of nomato and transform some of it in to ketchup for the freezer stash. You’ll be glad you did when the mood for fries strikes!
Read MoreStuffed mushrooms are an excellent side dish for a steak dinner, but also make a fantastic appetizer or potluck shareable.
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