The number of servings this recipe makes is 4-6, but once you get a taste of how the fresh herbs go with the balsamic vinegar and the smoky flavor of zucchini, you might want to eat it all yourself!
3-4 medium zucchini, sliced lengthwise, ¼-inch thick
3 basil leaves, chopped
2-3 Tbsp extra virgin olive oil
1-2 Tbsp balsamic vinegar (regular or white)
1 garlic clove, pressed or finely minced
3-4 mint leaves, minced
Salt and Pepper to taste
Extra olive oil for cooking, about 1-2 Tbsp
Preheat grill to medium-high. Toss zucchini slices with 1-2 Tbsp extra virgin olive oil and sprinkle on a few pinches salt and pepper.
Once the grill is hot, using tongs, rub an oiled paper towel over the grates to clean and prep cooking area. Using tongs, place zucchini on grill. Cover and cook 2-3 minutes. Flip and continue cooking, covered, 2-3 minutes more.
When zucchini is tender, remove from heat and place in a bowl. Drizzle in EVOO and balsamic, then sprinkle in garlic and fresh basil and mint. Gently mix. Add more salt/pepper as needed.
Can be served immediately, and it’s also good served cold!
For the best chance of a tender and moist brisket, follow the “Three B’s:” Brown the brisket to deepen the flavor; Braise the brisket completely covered to help trap moisture; and Bathe thinly-sliced meat in braising liquid to reinfuse it with juices. Also, try to use a brisket that still has the second cut (aka point or deckle) attached. There’s more fat that the lean first cut, and that’ll mean a moister brisket.
6 lbs whole beef brisket
Kosher salt and freshly-ground black pepper
2 Tbsp vegetable oil
5 medium yellow onions, sliced ¼ inch thick
1 lb carrots, cut into large dice (about 5 medium)
½ lb celery, cut into large dice (about 4 large ribs)
8 cloves garlic, peeled
1 cup dry red wine
1 14-oz can whole peeled tomatoes, crushed by hand, with juices
1/3 cup ketchup
1 tsp smoked paprika
4 sprigs thyme
2 sprigs rosemary
2 bay leaves
Preheat oven to 300°.
Season brisket all over with salt and pepper. Set a large stainless steel roasting pan over 2 burners set to medium-high heat, add oil and heat until shimmering. Add brisket and brown on both sides, about 6 minutes/side. Transfer brisket to a work surface.
Add onion, carrot, celery and garlic to roasting pan and cook, stirring, until just starting to brown in spots, about 6 minutes; season with salt and smoked paprika. Add wine and bring to a simmer while scraping up browned bits from bottom of pan with a wooden spoon or spatula. Stir in tomatoes and ketchup and return brisket to roasting pan, nestling it among veggies. Add thyme, rosemary and bay leaves to roasting pan and cover well with parchment paper and then foil (parchment forms a protective layer between the meat/acidic sauce and the foil). Cook brisket on middle rack until fork-tender, 3-4 hours. Grass-fed meat may take longer. Brisket is ready when it flakes tenderly when pierced with a fork.
Transfer brisket to a work surface and let rest 30 minutes. Skim fat from surface of braising liquid and season liquid with salt and pepper; discard thyme/rosemary sprigs and bay leaves. Slice brisket thinly against the grain, then transfer back to braising liquid, submerging slices well. Cover and let stand for 30 minutes in a warm place. Serve.
Brisket can be made up to 4 days ahead and refrigerated whole or sliced in its braising liquid. Reheat gently before serving.
Eggnog translates nicely to the Paleo-Keto lifestyle. You won’t miss the real thing for a moment with its creamy lusciousness and incredible smoothness.
2 cups unsweetened almond or cashew milk
2 cups heavy cream or coconut milk
1 cinnamon stick
¼ tsp nutmeg. freshly grated, plus more for garnish
6 egg yolks
½ cup xylitol, allulose or erythritol
2 tsp vanilla extract
½-1 cup dark rum or bourbon to taste
Add nut milk, heavy cream, cinnamon and nutmeg to a medium saucepan and simmer for about 8-10 minutes to infuse, stirring constantly to avoid burning. Remove from heat and set aside.
Combine yolks and sweetener to a large bowl and beat until light and fluffy and most of the sweetener has dissolved (if using erythritol, some granules will remain).
Temper the hot mixture into the egg and sugar mixture- add the hot milks (very!) little by little to the egg mixture while whisking constantly, so the eggs don’t curdle.
Add everything back to the saucepan, and cook over medium/low heat for roughly 8-10 minutes, or until it coats the back of a wooden spoon. Remove from heat and pour mixture through a sieve into a bowl. Stir in vanilla and liquor of choice, to taste. Cover and transfer to the refrigerator to chill.
The eggnog will continue to thicken while chilling. Stir immediately before serving. If it’s too thick, thin it out with a little more nut milk until it’s at the desired consistency.
Scotch eggs are a super impressive dish that will wow and delight your guests, and are surprisingly not that difficult to make. You’ll also love these for easy-to-grab breakfasts on the go.
6 boiled eggs
1 lb ground pork, beef or lamb, or a combination
½ tsp. dried thyme
½ tsp. dried sage
1 tsp. onion flakes to garnish (optional)
1 Tbsp. olive oil
Salt and pepper to taste
Place eggs in a pot, cover with 1 inch salted water. Bring to a boil over high heat; as soon as it is boiling, cover pot and remove from heat. Allow to sit for 4 minutes in the hot water, then carefully transfer to a bowl of ice water. Allow to cool, about 5 minutes. Carefully peel the eggs.
Mix the ground meat with the dried herbs and salt and pepper.
Flatten a small handful of the meat mixture in an oval shaped patty the size of your hand. Place a boiled egg on top and start to mold the meat around the eggs. Add more meat if required to ensure the boiled egg is completely covered. Press firmly to help the meat adhere to the egg.
Place on a lined baking tray and brush Scotch egg with oil and sprinkle onion flakes.
Bake at 350º for 20 minutes, or until browned on all sides. Turn Scotch eggs halfway through baking to ensure even cooking.
This roasted broccoli & paleo-friendly hummus dish is packed with zesty flavor and veggies. Serve this as a satisfying vegan meal, as an appetizer, or along side pork or chicken when you want an alternative to serving plain broccoli.
4 cups cauliflower florets (about a pound)
¼ cup extra-virgin olive oil, divided
½ cup tahini
2 cloves garlic, minced
2 Tbsp lemon juice
1 tsp salt
1 ½ tsp cumin powder
¼ tsp paprika, plus a little more to garnish
3 – 5 Tbsp water, as needed
Preheat oven to 400°.
Toss cauliflower with 2 Tbsp olive oil. Spread in a single layer on a parchment-lined baking sheet.
Roast cauliflower for 35-45 minutes, until falling-apart soft, golden brown and charred.
Add lemon juice, 2 Tbsp. water and remaining olive oil into a food processor.
Add cauliflower, tahini, garlic, salt, cumin and paprika. Puree until very smooth.
If hummus is too thick, thin it out with 1-3 more Tbsp. of water, one tablespoon at a time.
Sprinkle a little more paprika on top before serving.
1 lb broccoli, rinsed and trimmed
2 Tbsp olive oil
2 cloves garlic, minced
½ tsp salt
¼ tsp freshly ground black pepper
Preheat oven to 425°.
Peel broccoli stems. Cut florets into bite-size pieces, with about 1-2 inches of stem still attached.
Cut remaining stalk into long strips suitable for dipping.
Place broccoli in a mixing bowl and toss with olive oil, garlic, salt and pepper.
Using either a parchment lined or non-stick baking sheet, evenly lay out broccoli.
Roast just until tender, 8–10 minutes.
Let cool slightly and serve with Cauliflower Hummus as dip.