Paleo Recipes

STEAMED BROCCOLI WITH OLIVE OIL, GARLIC, AND LEMON Ingredient:
  • 1 small bunch broccoli (about 3/4 pound)
  • 1 garlic clove
  • 1 1/2 tablespoons olive oil
  • 1 1/2 teaspoons fresh lemon juice

Steamed Broccoli With Olive Oil, Garlic, And Lemon

Vegetarian , Pescatarian , Peanut Free , Tree Nut Free , Soy Free , Kosher , Gourmet , Wheat/Gluten-Free , Low Fat , Lemon , Sugar Conscious , Dairy Free , No Sugar Added , Garlic , Quick & Easy , Steam , Vegetable , Side , Healthy , Broccoli , High Fiber , Graduation , Vegan , Paleo

Steamed Broccoli With Olive Oil, Garlic, And Lemon

Yield: Serves 2

Number Of Ingredients: 4

Steps:
  • Discard tough lower third of broccoli stem. Peel remaining stem and cut crosswise into 1/2-inch-thick slices. Cut broccoli into 2-inch florets. In a steamer set over boiling water steam broccoli, covered, until crisp-tender, 4 to 5 minutes.
  • While broccoli is steaming, finely chop garlic and in a small skillet combine with oil, lemon juice, and salt and pepper to taste. Heat garlic mixture over moderate heat until garlic is fragrant. In a bowl toss broccoli with garlic mixture.
Nutrition Facts:


SLOW-BAKED SALMON WITH LEMON AND THYME Ingredient:
  • 1 1/2 tablespoons extra-virgin olive oil, divided
  • 4 6-to 8-ounces boneless salmon fillets, skin on
  • 1 tablespoon chopped fresh thyme
  • Zest of 1 lemon
  • Kosher salt and freshly ground black pepper
  • 4 lemon wedges (for serving)

Slow-baked Salmon With Lemon And Thyme

Bake , Pescatarian , Peanut Free , Tree Nut Free , Soy Free , Dinner , Wheat/Gluten-Free , Bon Appétit , Lemon , Sugar Conscious , Dairy Free , No Sugar Added , < 30 Mins , Quick & Easy , Easter , Mother's Day , Healthy , Paleo , Low Cal , Fish , Thyme , Father's Day , Salmon

Author: Bon Appétit Test Kitchen

Baking Salmon In A Low-temperature Oven Slowly Melts The Fat Between The Flesh And Leaves The Fillets Incredibly Moist And Tender. Lemon And Thyme, A Classic Mediterranean Combination, Add Another Layer Of Flavor Without Sacrificing This Dish's Elegant Simplicity.

Yield: Makes 4 servings

Number Of Ingredients: 6

Steps:
  • Preheat oven to 275°F. Line a rimmed baking sheet with aluminum foil. Brush with 1/2 tablespoon oil. Place salmon fillets, skin side down, on prepared baking sheet. Mix remaining oil, thyme, and lemon zest in a small bowl. Spread thyme mixture over salmon fillets, dividing equally. Season with salt and pepper. Let stand 10 minutes to allow flavors to meld.
  • Bake salmon until just opaque in center, 15-18 minutes. Serve with lemon wedges.
Nutrition Facts:


ASPARAGUS SALAD WITH SWEET BALSAMIC VINEGAR Ingredient:
  • 1/3 cup balsamic vinegar
  • 3 tablespoons olive oil
  • 1 tablespoon Dijon mustard
  • 1 tablespoon chopped fresh marjoram or 1 teaspoon dried
  • 1 teaspoon minced garlic
  • 2 pounds asparagus, tough ends trimmed, cut on diagonal into 2-inch pieces
  • 1 small red bell pepper, diced
  • 1/3 cup chopped pecans, toasted

Asparagus Salad With Sweet Balsamic Vinegar

Vegetarian , Pescatarian , Peanut Free , Soy Free , Kosher , Wheat/Gluten-Free , Bon Appétit , Pepper , Spring , Dairy Free , No Sugar Added , Salad , Quick & Easy , Vegetable , Side , Mother's Day , Healthy , Vegan , Paleo , Low Cal , Picnic , Nut , Backyard BBQ , Asparagus , Vinegar , Pecan , Bell Pepper

Asparagus Salad With Sweet Balsamic Vinegar - Boiling The Vinegar Concentrates And Sweetens It, So The Dressing Doesn't Require As Much Oil To Balance The Acid. Can Be Prepared In 45 Minutes Or Less.

Yield: Serves 4

Number Of Ingredients: 8

Steps:
  • Boil vinegar in heavy small saucepan over medium heat until reduced by half, about 3 minutes. Pour vinegar into large bowl. Whisk in oil, mustard, marjoram and garlic. Season dressing to taste with salt and pepper.
  • Cook asparagus in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain; rinse with cold water and drain again. Add asparagus and bell pepper to dressing; toss to blend well. Sprinkle with pecans and serve.
Nutrition Facts:


ROAST NEW YORK STRIP LOIN WITH GARLIC-HERB CRUST Ingredient:
  • 4 garlic cloves
  • 8 fresh sage leaves
  • 4 teaspoons fresh thyme leaves
  • 4 teaspoons olive oil
  • 4 teaspoons salt
  • 1 1/2 teaspoons ground black pepper
  • 1 4- to 5-pound boneless beef loin New York strip roast, fat trimmed to 1/4 inch

Roast New York Strip Loin With Garlic-herb Crust

Peanut Free , Tree Nut Free , Soy Free , Dinner , Wheat/Gluten-Free , Food Processor , Bon Appétit , Anniversary , Beef , Winter , Lunch , Sugar Conscious , Dairy Free , No Sugar Added , Garlic , Herb , Roast , Paleo , Low Carb , Thyme , Christmas , Christmas Eve , Party , New Year's Eve , Sage

New York Strip Loin, Also Called Top Loin Of Beef, Is A Succulent, Elegant Roast. If You Want A Lot Of Leftovers (they Are Great For Sandwiches), Use A Seven-pound Roast And Multiply The Seasonings By 1 1/2. Either Way, Have Your Butcher Trim Some Of The Fat, Leaving About 1/4 Inch For The Best Flavor. With This As Your Entrée, Uncork A Cabernet Sauvignon.

Yield: Makes 10 servings

Number Of Ingredients: 7

Steps:
  • With machine running, drop garlic into processor; blend until finely chopped. Add sage, thyme, oil, salt and pepper; process until paste forms.
  • Pat meat dry with paper towels. Rub meat all over with herb paste. Cover; chill at least 3 hours. (Can be made 1 day ahead. Keep refrigerated.)
  • Preheat oven to 450°F. Place meat, fat side up, on rack in roasting pan. Roast meat 15 minutes. Reduce oven temperature to 350°F. Roast meat until instant-read thermometer inserted into thickest part of meat registers 130°F for medium-rare, about 35 minutes (or 140°F for medium, about 40 minutes). Remove from oven; let stand 20 minutes. Cut crosswise into 1/3-inch-thick slices. Arrange slices on platter.
Nutrition Facts:


SALT COD WITH TOMATOES AND CAPERS (BACCALà ALLA VESUVIANA) Ingredient:
  • 2 pounds center-cut skinless boneless salt cod (baccalà), rinsed well
  • 2 tablespoons salt-packed capers*
  • 7 tablespoons extra-virgin olive oil
  • 1 medium onion, finely diced (about 1 1/2 cups)
  • 4 1/2 teaspoons red pepper flakes
  • 1 (28-ounce) can whole San Marzano tomatoes in juice
  • 1 teaspoon kosher or coarse sea salt
  • 1/4 cup fresh flat-leaf parsley, coarsely chopped
  • 1/4 cup plus 1 tablespoon fresh mint, coarsely chopped

Salt Cod With Tomatoes And Capers (baccalà Alla Vesuviana)

Pescatarian , Peanut Free , Tree Nut Free , Soy Free , Kosher , Dinner , Wheat/Gluten-Free , Seafood , Dairy Free , No Sugar Added , Paleo , Christmas , Christmas Eve , Simmer , Cod

Author: Mario Batali

In Italy, This Recipe Is A Classic Holiday Dish. For Christmas Eve, It Would Generally Be Served At Room Temperature, As Part Of A Buffet.

Yield: Serves 6 as an appetizer or 4 as a main-course

Number Of Ingredients: 9

Steps:
  • In large bowl, combine cod with water to cover by 2 inches. Cover and refrigerate, changing water 3 times a day, 1 to 3 days (see cooks' note, below). Refrigerate until ready to use.
  • In small bowl, combine capers with water to cover by 1 inch. Cover and refrigerate 1 day, changing water 3 times.
  • Drain and rinse capers, then squeeze dry. Drain cod and pat dry, then cut into 4- by 2-inch pieces.
  • In heavy 6- to 8-quart pot over moderate heat, heat 3 tablespoons oil until hot but not smoking. Add onion and sauté until softened and golden, 3 to 4 minutes. Add red pepper flakes, capers, tomatoes and juice, and salt. Using wooden spoon, gently crush tomatoes. Bring to simmer, then carefully add cod. Add parsley and 1/4 cup mint and gently spoon some of sauce over cod. Simmer, uncovered, until cod is tender and heated through, about 5 minutes.
  • Using slotted spatula, transfer cod to serving platter. Remove pot from heat and stir in 3 tablespoons olive oil. Spoon sauce over fish, then sprinkle with remaining 1 tablespoon mint and 1 tablespoon olive oil. Serve warm or at room temperature.
Nutrition Facts:


ROASTED BRUSSELS SPROUTS WITH GARLIC AND PANCETTA Ingredient:
  • 1 lb Brussels sprouts, trimmed and halved (quartered if large)
  • 2 oz pancetta, visible fat discarded and pancetta minced
  • 1 garlic clove, minced
  • 1/2 tablespoon extra-virgin olive oil
  • 1/4 cup water

Roasted Brussels Sprouts With Garlic And Pancetta

Thanksgiving , Fall , Peanut Free , Tree Nut Free , Soy Free , Gourmet , Wheat/Gluten-Free , Winter , Pork , Sugar Conscious , Dairy Free , No Sugar Added , Garlic , Roast , Vegetable , Side , Paleo , Christmas , Holiday 2018 , Brussels Sprout

For Maximum Caramelization, Make Sure The Cut Side Of The Brussels Sprouts Are Flush With The Bottom Of The Baking Dish. As The Whole Thing Bakes, The Salty Pancetta Fat Will Melt Over The Sprouts Imparting Luscious Porky Flavor As The Pancetta Itself Turns Crisp.

Yield: 4 servings

Number Of Ingredients: 5

Steps:
  • Preheat oven to 450°F.
  • Toss together Brussels sprouts, pancetta, garlic, oil, and salt and pepper to taste in an 11- by 7-inch baking pan and spread in 1 layer.
  • Roast in upper third of oven, stirring once halfway through roasting, until sprouts are brown on edges and tender, about 25 minutes total. Stir in water, scraping up brown bits. Serve warm.
Nutrition Facts:


GRILLED LEMON-PARSLEY VEAL CHOPS Ingredient:
  • Veal
  • 1/2 cup olive oil
  • 6 tablespoons fresh lemon juice
  • 1/3 cup chopped fresh Italian parsley
  • 3 garlic cloves, crushed
  • 1 tablespoon minced fresh rosemary
  • 6 8- to 10-ounce loin or rib veal chops, each about 1 inch thick
  • Topping
  • 3 tablespoons chopped fresh Italian parsley
  • 1 tablespoon grated lemon peel
  • 1 1/2 teaspoons minced fresh rosemary
  • 1 teaspoon minced garlic

Grilled Lemon-parsley Veal Chops

Peanut Free , Tree Nut Free , Soy Free , Kosher , Dinner , Wheat/Gluten-Free , Bon Appétit , Beef , Grill/Barbecue , Lemon , Parsley , Sugar Conscious , Dairy Free , No Sugar Added , Herb , Summer , Paleo , Low Carb , Backyard BBQ , Marinate , Veal

Yield: Makes 6 servings

Number Of Ingredients: 12

Steps:
  • For veal:
  • Whisk first 5 ingredients in small bowl to blend. Arrange veal chops in 15x10x2-inch glass baking dish. Sprinkle chops on both sides with salt and pepper. Pour marinade over chops; turn to coat. Cover and refrigerate at least 6 hours or overnight, turning occasionally.
  • For topping:
  • Stir together Italian parsley, lemon peel, rosemary, and garlic in small bowl to blend.
  • Prepare barbecue (medium-high heat). Remove chops from marinade and sprinkle generously with salt and pepper. Grill chops until cooked to desired doneness, about 6 minutes per side for medium-rare. Transfer chops to serving platter; sprinkle each with topping.
Nutrition Facts:


CUBAN GRILLED PORK (LECHON ASADO) Ingredient:
  • Citrus garlic marinade
  • 4 cups (1 quart) seville orange juice or 2 2/3 cups lime juice and 1 1/3 cup orange juice
  • 1 tablespoon ground cumin
  • 2 tablespoons dried oregano
  • 2 heads garlic, roughly chopped
  • 3 tablespoons salt
  • 1 tablespoon black pepper
  • 2 onions, cut into rings
  • Pork
  • 6 to 8 pounds boneless pork shoulder butt (blade roast)
  • Salt

Cuban Grilled Pork (lechon Asado)

Peanut Free , Tree Nut Free , Soy Free , Dinner , Wheat/Gluten-Free , Pork , Grill/Barbecue , Dairy Free , No Sugar Added , Summer , Graduation , Paleo , Backyard BBQ , Father's Day , Party , Grill

Author: Lourdes Castro

What Sets Cuban-style Pork Apart Is The Use Of Mojo Criollo, A Highly Seasoned Marinade Made Up Of Tangy Citrus Juice, Vast Amounts Of Garlic, Cumin, And Oregano.

Yield: Serves 10 to 12

Number Of Ingredients: 11

Steps:
  • Prepare the marinade
  • Mix all marinade ingredients in a bowl and let sit for 10 minutes.
  • Marinate the pork
  • If using a flavor injector (see cooking notes), strain half the marinade into a bowl, adding the strained-out garlic to the other half of the marinade. Use the injector to take in some strained marinade, pierce the pork with the tip of the needle, and inject it into the flesh. Do this all over the meat until the strained marinade has been used up.
  • If you are not using a flavor injector, use a long, thin knife to create deep gashes all over the flesh and pour the marinade over the pork.
  • Place the marinated pork in a deep bowl or container. Generously season the outside of the pork with salt and pour the remaining marinade all over it, spreading the onion rings all over the top.
  • Cover well with plastic wrap and refrigerate for at least 1 hour or up to 24 hours.
  • Boil the marinade for basting
  • Remove the pork from the marinade and place it on a platter. Transfer the marinade to a saucepan, add the onions, and bring to a boil for 2 minutes. Remove from the heat and allow to cool. Place the boiled marinade and onions in a blender and puree until smooth. The marinade is now ready to use as a basting liquid.
  • Grill the pork
  • Before heating your grill, remove the pork from the refrigerator and bring to room temperature.
  • Heat your grill to 550°F and close the lid. Wait at least 15 minutes before lowering the temperature to 300°F. Oil the grill grates with a vegetable oil-soaked paper towel held with a long pair of tongs.
  • If your cut has the skin still attached, begin the cooking process with the skin side up (away from the direct heat).
  • Grill your meat about 2 1/2 hours total. Turn the meat over once when you are one quarter through with the cooking time, again when you are halfway through, and once more when three-quarters of the cooking time has elapsed. The pork is ready when it reaches an internal temperature of 150°F on the grill (it will continue to cook when it's off the heat, raising the internal temperature to the desired 160°F).
Nutrition Facts:


CEDAR-PLANK SALMON Ingredient:
  • 2 tablespoons grainy mustard
  • 2 tablespoons mild honey or pure maple syrup
  • 1 teaspoon minced rosemary
  • 1 tablespoon grated lemon zest
  • 1 (2-pounds) salmon fillet with skin (1 1/2 inches thick)
  • Equipment: a cedar grilling plank (about 15 by 6 inches)

Cedar-plank Salmon

Pescatarian , Peanut Free , Tree Nut Free , Soy Free , Gourmet , Dinner , Wheat/Gluten-Free , Grill/Barbecue , Dairy Free , Summer , Healthy , Paleo , Backyard BBQ , Father's Day , Salmon , Grill , Canada

Author: Bill Jones

Where This Recipe Calls For Lemon Zest And Rosemary, The Native Coast Salish Indians On Vancouver Island Would Use Grand-fir Needles. Either Way, The Salmon Takes On A Light, Smoky Woodiness From Grilling On A Cedar Plank, For A Lovely Pairing Of Earth And Ocean.

Yield: Makes 6 servings

Number Of Ingredients: 6

Steps:
  • Soak cedar grilling plank in water to cover 2 hours, keeping it immersed.
  • Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas); see Grilling Procedure . Open vents on bottom and lid of charcoal grill.
  • Stir together mustard, honey, rosemary, zest, and 1/2 teaspoon each of salt and pepper. Spread mixture on flesh side of salmon and let stand at room temperature 15 minutes.
  • Put salmon on plank, skin side down (if salmon is too wide for plank, fold in thinner side to fit). Grill, covered with lid, until salmon is just cooked through and edges are browned, 13 to 15 minutes. Let salmon stand on plank 5 minutes before serving.
Nutrition Facts:


FRESH COUNTRY PORK SAUSAGE WITH PEPPER AND SAGE Ingredient:
  • 2 pounds boneless pork shoulder, cut into 1-inch cubes, chilled
  • 1 pound fresh pork fat, cut into 1-inch pieces, chilled
  • 3 tablespoons cold water
  • 1 tablespoon dried rubbed sage
  • 1 tablespoon salt
  • 1 1/2 teaspoons dried crushed red pepper
  • 1 teaspoon ground black pepper

Fresh Country Pork Sausage With Pepper And Sage

Breakfast , Kidney Friendly , Peanut Free , Tree Nut Free , Soy Free , Wheat/Gluten-Free , Bon Appétit , Pork , Fry , Sugar Conscious , Dairy Free , No Sugar Added , Summer , Paleo , Brunch

Author: James Villas

Pork Sausage That Is Great For Breakfast With Eggs And Grits.

Yield: Makes 28 three-inch patties

Number Of Ingredients: 7

Steps:
  • Combine 1/3 pork and 1/3 pork fat in processor. Using on/off turns, process mixture until finely ground. Transfer to large bowl. Repeat with remaining pork and pork fat in 2 more batches. Sprinkle water, sage, salt, and red and black pepper over pork. Using moistened hands, mix sausage just until blended. Wrap sausage in plastic and chill. (Sausage can be prepared up to 3 days ahead. Keep refrigerated.)
  • Form sausage into 3-inch-diameter patties. Heat heavy large skillet over medium heat. Fry patties in batches until browned and cooked through, about 5 minutes per side. Drain on paper towels; keep warm. Transfer to platter and serve.
Nutrition Facts:


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