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Current category: 'Veggies.'

Lemon-Maple Kale Salad with Dates and Almonds

Have you ever massaged your kale?! I didn’t really understand why kale salads were so popular until I learned the massaging trick. Now it all makes sense. Bitter and tough, but loaded with flavor, vitamins, minerals, and fiber, kale has a well-deserved reputation as a numero uno leafy green. And when you break down its defenses with a little salt and a lot of tough love, it yields, becoming less... read more

Snap Peas with Lemon, Mint, and Pistachios

The pick-your-own garden at our CSA Sunrise Farm is twisted with beautiful pea vines right now! Both snow peas and snap peas are on the menu, and I’m delighted to see both of them. They’re two of the three legumes—green beans/wax beans are the other one—that are paleo-friendly (because they’re more pod than pea… YAY!). Snow peas, a.k.a, Chinese pea pods, are the flat ones... read more

Rapini with Potatoes and Italian Sausage

There are very few foods I dislike outright (hello, capers!), and I’m pretty open to trying at least one bite of anything I’ve never eaten before. So it’s pretty rare for me to run into a vegetable I haven’t cooked at least once, but the rapini in my CSA basket last week was a new one for me. Fun! Faced with that mysterious green bundle, I fell down a rabbit hole of research. Here... read more

Herb Parsnip Fries

Before I joined the Sunrise Farm CSA here in Vermont last summer, I’d never tried parsnips. That seems so shocking now, as I type the words, but it’s true. No parsnips! Now that I’ve enjoyed them puréed — with grassfed ghee and truffle salt — and turned them into crispy, golden-brown Herb Parsnip Fries, I’m not sure how I got by without them. Less starchy than potatoes, less... read more

Onions 101

Last summer, I told Farmer Chuck — the king of everything delicious at our CSA Sunrise Farm — that the onions we’d been getting in our basket were the most delicious I’d ever tasted. He explained me that they’re an heirloom onion variety called Ailsa Craig, named for an island in the Firth of Clyde, about 10 miles off the coast of Scotland. (If you would like to go down the same... read more

Persian-Spiced Winter Vegetable Soup

A few thoughts on soup… 1. I’m still on my soup-for-breakfast kick and since it’s lasted more than 18 months, I don’t think it can be called a “kick” anymore. It’s now a “thing.” That’s an important distinction. 2. I’ve become a bone broth-making machine, and using bone broth in soups and stews not only improves the flavor immensely, it... read more

Review: The Performance Paleo Cookbook

This is a really good time for paleo cookbooks! And I’m very happy to announce that The Performance Paleo Cookbook, the eagerly-anticipated recipe collection from Stephanie Gaudreau of Stupid Easy Paleo, is being released on January 6. I love this cookbook for three reasons: 1. Stephanie’s recipes are easy to make and always taste delicious. They’re also meticulously tested so they work... read more

Simple Red Cabbage Salad

My dad and I spent the afternoon cooking yesterday. Or, more accurately, running back and forth between the kitchen and the living room, taking advantage of commercial breaks to chop and stir while we watched the New England Patriots defeat the Buffalo Bills. There was a lot of me jumping up, throwing my arms overhead, and yelling, “Gronk is back!” and “Come on, Tommy!” (Yes, I... read more

Paleo Pink Pickled Eggs & Beets

I’ve been joking that I’m becoming a homesteader since we moved to Vermont. That is an (unintentional) insult to homesteaders everywhere. Preserving things during the summer is a Big Deal here, and after multiple exposures, I could no longer resist the massive towers of 1-quart Ball jars at the co-op, the regular grocery store, and K-Mart. I’ve been tinkering a lot and after several... read more

Coconut 101

I was working on updating a classic American recipe for my Paleo Magazine column this weekend and realized I had no idea how to properly prepare a fresh coconut. After a little research and some tinkering in my test kitchen, this what I came up with. If you’ve never eaten fresh coconut, you really owe it to yourself to give a go! Preheat oven to 400F. Place the coconut on a kitchen towel for... read more

Classic (Paleo) Diner-Style Home Fries

White potatoes are now Whole30 approved. A cuppa joe. A wise-ass waitress. And a plate piled with over-medium eggs, crispy bacon, and a mound of crispy brown home fries — this is my ideal weekend breakfast at a diner. Sure, we paleo people have been able to enjoy a classic diner breakfast of bacon and eggs all along, but I have to tell you, the announcement that white potatoes are now Whole30 compliant... read more

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