Weeknight Paleo hits store shelves tomorrow. We’ll be having a little celebration at the house tomorrow night for this most joyous occasion and our fish cakes are on the menu. These little buggers make a tremendous appetizer and can scale up to a full serving of protein for your meal. If you’re pantry looks anything… Continue Reading
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Recent Party Dish Posts
Indulgent Paleo Dip
Submitted by: Joanne Servings: 1 cup Ingredients: 1/3 cup hemp hearts 1/3 cup pine nuts 1/3 cup nut of choice (macademia and cashew are great) 1/2 cup milk of choice (almond, rice, cococut) herbs and spice to taste. I like 1 table spoon of lemon pepper or greek spice. Instructions: Grind all hemp hearts and… Continue Reading
Easy Paleo Chicken Wings
Submitted by: Richard Hammond Servings: Serves 10-12 as an Appetizer Ingredients: 9 – 10 lbs. whole chicken wings (2 lg. pkgs.) High quality fine sea salt (optional) 2 (11 x 16) baking sheets 1 tbsp solid EV coconut oil, divided Chipotlé or cayenne to taste (optional) Heavy duty aluminum foil Instructions: Pre-heat oven to 525°… Continue Reading
Beef Bacon and Sweet Potato Brunch Casserole
Submitted by: Stacy and Matt Servings: 8 or more Ingredients: 1 Tbsp coconut oil 1 medium sweet potato, peeled and sliced into 1/8? thin rounds 1/4 tsp salt 8 eggs 1/2 tsp herbs de provence (or your favorite dry herbs) 1/2 C carrots, peeled and shredded 1/2 C zucchini, peeled and shredded 3/4 lbs sliced… Continue Reading
Mini Egg Pizzas
Submitted by: Stacy and Matt Servings: About 20 pizzas Ingredients: 1 Tbsp lard or olive oil 1 small red onion, diced 1 Tbsp tomato paste 2 C tomatoes, diced (or one 14 oz. can, strained) 1 C pepperoni, diced 10 eggs 1 tsp salt 1 tsp dried oregano 1 tsp dried basil 1/4… Continue Reading
Chilled Mango Soup
Submitted by: Richard Hammond Servings: Serves 8 as an Appetizer Ingredients: 8 large ripe mangoes 4 Valencia oranges 2 (14 oz.) cans Thai Kitchen coconut milk 2 organic limes 4 oz. piece of fresh galangal (or ginger) 1 small bunch Thai basil (optional) 1 small bunch cilantro ½ cup EV olive oil Instructions: Substitute fresh… Continue Reading
Duck Egg Appetizer
Submitted by: Richard Hammond Servings: Serves 8 Ingredients: 1 dozen large duck eggs (1) 8 oz. package D’Artagnan duck bacon 8 nino bananas (larger ones, each about 4” long) 2 tbsp. fresh chopped tarragon (or 4 tbsp. fresh chopped chervil) 4 tbsp. fresh squeezed orange juice Fleur de Sel and fresh black pepper to taste… Continue Reading
Roasted Pepper Chicken Salad in Avocado Cup
Submitted by: Heather Connell Servings: 6-8 Ingredients: 4 skinless chicken breasts (about 2 pounds total) 4 bay leaves 1 quart organic low sodium chicken broth or vegetable broth (or half of each, which I did here) 2 garlic cloves, finely chopped 1/2 cup unsalted, roasted almonds, finely chopped 1/2 large red onion, diced 1/2 a… Continue Reading
Spicy Lime Shrimp with Fruity Pico De Gallo
Submitted by: Heather Connell Servings: 15-20 Ingredients: Shrimp 15-20 Large Shrimp (about 1 pound), clean and peeled 1/2 Jalapeno Pepper, diced (less if you don’t like spicy) 3 limes, juiced 1/2 cup green onion, diced 1 teaspoon garlic, minced 2 tablespoons cilantro, chopped 1 teaspoon coconut oil Fruity Pico De Gallo 1/2 cup pineapple, diced… Continue Reading
Chilled Gazpacho with Crabmeat Salad
Submitted by: Richard Hammond Servings: Serves 4 as an Appetizer Ingredients: 8 lbs. ripe plum tomatoes, washed, cored and seeded 1 organic celery heart, washed 1 large seedless cucumber, washed 1 head of garlic 1 each; red, yellow, orange & green bell pepper 1 large sweet onion 4 oz. blanched slivered almonds ¼ cup Pimentón… Continue Reading
