In large bowl, combine broccoli, onion, raisins and bacon
Add vinegar pepper and sunflower seeds and toss well to combine
The original recipe which I got from my Grandma, included a 1/4 cup sugar (most recipes from the 50’s era seem to have a lot of sugar :)). I omitted all sugar to make this a paleo salad, and it tasted great!
It’s summer, and what screams summer more than grilling?!! Ok, pools, popsicles, all of Esther’s yummy cocktails (!!)….ok, a lot of things scream summer. BUT…grilling. YUM!
I’ve talked many times about my love of grilling. Ok, the EASE of grilling!! It used to intimidate me, but now I LOVE it! I usually do whole chicken breasts, but decided to try and do shish kabobs. SO GOOD! Ingredients (varies people you want to feed)
Chicken Breasts (cut into 1-1.5 inch cubes)
Bell Peppers-I used red, yellow, and orange (cut into 1-1.5 inch cubes)
It’s not absolutely necessary, but if you can marinate the chicken a few hours before you’d like to grill, that’s the best. Just put the cubed chicken in a bowl. Drizzle with olive oil, balsamic, and grind the Trader Joe’s Every Day Seasoning over it. I honestly had all these ideas of various spices I was going to add, and then (OF COURSE!) was running late and reached for what’s easy, and good!
Do the same for the veggies (not as necessary to have those marinate!)
You can use wooden sticks to spear all the meat and veggies. If you do, make sure you soak the them for a good 10 minutes prior.
Preheat your grill to medium heat.
Evenly spear chicken and veggies until everything is used up.Grill for 7-8 minutes on each side. Oh, and Maya is in this stage where she doesn’t want her picture taken, UNLESS I’m trying to take pictures of something other than her… haha.
My favorite dressing at PCC is this fresh “dill ranch” dressing. They only sell it in small one serving sizes with salads to go, so I looked up the recipe, made it, and it turned out just as excellent as the in store version!
Here you go! 🙂
1/2 cup mayonnaise
1/2 cup plain yogurt
1 teaspoon garlic powder
1 teaspoon onion powder (I omitted because I didn’t have this ingredient, still tasted great!)
1 teaspoon dried dill
1/2 teaspoon black pepper
1 tablespoon fresh parsley (optional)
1 to 2 tablespoons milk (to make thinner if desired)
Add all ingredients to a bowl and stir together with a whisk until the herbs and spices are mixed evenly.
For a thinner dressing add milk, 1 tablespoon at a time, until desired consistency is reached.
Zucchini is in season and what a better way to prepare it than roll it in some almond meal, seasoning and parmesan cheese. Serve hot and crispy with your favorite marinara sauce.
2 egg whites, beaten
Salt and pepper, to taste
1/2 cup almond meal
1/4 cup finely grated Parmesan cheese
1/2 tsp dried oregano
1/4 tsp garlic powder
2 medium sliced zucchini – sliced into 3 x 1/2″ sticks
Marinara sauce for serving (optional)
Preheat oven to 425° F. Line a baking sheet with parchment paper.
Place egg whites in a shallow dish and season with salt and pepper. Combine breadcrumbs, cheese, oregano and garlic powder in a resealable plastic bag; shake well.
Working with a few at a time, dip zucchini sticks in egg whites to cover. Place in the plastic bag and gently shake to cover with breadcrumb mixture. Place breaded zucchini in a single layer on the prepared baking sheet and lightly spray with cooking oil. Repeat with remaining zucchini sticks.
Bake until golden and crispy, 20 to 25 minutes, flipping halfway through baking. Serve hot with ketchup or marinara sauce.
It’s asparagus season and we are seeing a lot of beautiful crisp fresh green stalks in stores locally. If you love asparagus, lemon, garlic, olive oil and pistachios, you will LOVE this! It is totally, amazingly, delicious. This recipe directs you to blanch the asparagus quickly and then process into pesto. Perfect spring or summer appetizer or side! Enjoy! 🙂
1 lb asparagus, tough ends removed
2-3 cloves minced garlic
1/2 cup pistachios
1 lemon, juiced (2 to 3 Tbsps, I used Champagne Vinegar)
Salt, to taste
Freshly ground pepper, to taste
3/4 cup olive oil
Blanch or steam asparagus until al dente and still a bold green
Refresh in cool water
Cut asparagus into 1-inch pieces
In food processor, pulse garlic, pistachios, lemon juice, salt and pepper a few times, then add asparagus
Pulse the processor to make sure mixture is not over mixed, while gradually adding olive oil
This is a delicious raw salad – grated beets, carrots, and kale are tossed with some vinegar, maple syrup and sesame seeds. The results is a light, fresh and crispy salad. Make it a meal by serving with a side of avocado or fried eggs!
2 medium red beets, peeled and grated
3 medium carrots, peeled and grated
1 cup baby kale
3 Tbsp sesame seeds
3 Tbsp apple cider vinegar
1-2 Tbsp maple syrup
Grate the beets and carrots. The easiest way I’ve found to grate vegetables is to use the grater blade in a food processor – takes <30 seconds!
This coleslaw is not only colorful and beautiful, it is delicious! The fresh ginger, minced fresh garlic and sesame oil make this dressing totally yummy. Add some roasted chicken and mandarin oranges and call it a meal! 🙂
6 c. Napa cabbage (about one head, thinly sliced). (Used regular cabbage as could not find napa cabbage in season when I made this.)
2 carrots, shredded
1 c. radishes, thinly sliced
1 c. green onions, thinly sliced
4-6 ounces sugar snap pea pods (slice diagonally) (I substituted green pepper.)
1 c. cilantro, chopped
1/2 c. slivered almonds, toasted (single layer at 350 degrees for 5-7 mins; good idea to stir; watch closely, they burn fast)
Optional: roast chicken for protein and satsuma or mandarin oranges
3 T sugar (I used 1/2 that)
3 T white wine vinegar
1 T soy sauce
1/2 t. grated fresh ginger
1 clove garlic minced (I used more to taste; maybe triple)
Good morning! Sweet potatoes, sausage, egg and greens tossed in a skillet makes an excellent breakfast. There are a few steps, so this is a great weekend breakfast to make during that first cup or two of coffee. 😉 Paleo, gluten free, and wonderful served with fresh fruit or berries!
2 tablespoons high-heat oil, divided
1 pound fresh sausage (optional)
1/2 onion, thinly sliced
3 cloves garlic, minced
1 1/2 pounds garnet or jewel yams, or sweet potatoes, scrubbed and cut into 1/2-inch cubes
1 bunch spinach or kale, tough stems removed and leaves chopped
Salt, black pepper, and/or red chili flakes to taste
Heat 1 tablespoon oil in skillet over medium-high heat. Add sausage (if using); crumble and cook until no longer pink. Add onion, garlic and cook until onion is soft, 5 to 7 minutes. Remove mixture from pan.
Heat remaining oil in skillet and add yams. Cook until golden and tender, stirring occasionally, about 20 minutes. Return sausage mixture to the skillet. Stir in spinach or kale and toss with potatoes and meat. Now, using a spoon, make 4 shallow indentations in the hash and crack 1 egg into each indentation. Reduce heat to medium-low, cover, and cook until whites are set, 8 to 10 minutes. Serve immediately.
Thanks PCC Natural Markets for the inspiration (modified and shortened recipe from the original and it was still great)!