Roasted Cauliflower Soup

4 tablespoons olive oil

1 medium onion, chopped

3 cloves garlic, sliced

1 large (or 2 small) head cauliflower

4 cups vegetable broth

Juice of ½ lemon

Course salt

Black pepper

Preheat oven to 425 degrees.  Chop cauliflower into florets and spread in a single layer on a baking sheet.  Drizzle with 2 tablespoons olive oil, salt and pepper.  Roast until golden brown, 15-25 minutes. 

Heat olive oil in a large pot over medium heat.  Add onion; season with a sprinkle of salt and pepper; sauté 5 minutes, until softened.  Add garlic, sauté 2 minutes.  Add cooked cauliflower and vegetable broth.  Increase heat and bring to a boil.  Reduce heat and simmer 20 minutes.  Turn heat off stove.  Using an immersion blender, process soup until smooth.  Add 1 cup water if soup is too thick.  Add in lemon juice and stir a few more times.  Serve warm.  

("Family Circle")
serves 6

Mocha Steak

1 Tablespoon black pepper

1 tablespoon ground coriander

2 tsp salt

½ tsp ground cloves

1 tsp cinnamon

1 tsp unsweetened cocoa

2 tsp ground coffee

4 rib-eye or New York strip steaks that are 1-1 ¼ inch thick

Crush all spice rub ingredients together in a small bowl with the end of a wooden spoon.  Massage run generously into steaks, wrap tightly in plastic wrap, and allow to rest for 30 minutes-4 hours before cooking.

Heat a large cast-iron skillet over medium heat for about 10 minutes.  Add 1-2 tablespoons clarified butter to the pan and swirl to coat the bottom.  Add the steaks and cook until well browned on one side, about 5 minutes.  Turn steak with tongs and cook to desired doneness. 

Rare: 3 minutes more

Medium-rare: 4 minutes more

Medium: 5 minutes more

Serve with Roasted Cauliflower Soup

(from “It Starts with Food”)
enough for 4 steaks

Paleo Beef Stew

                      

2 lbs stew meat
1 large onion, chopped
2 cups chopped carrots
2 cups chopped celery
2 cups chopped sweet potato
2 cups chopped yellow and orange peppers
2 cloves minced garlic
1 cup canned pumpkin
14-oz canned diced tomatoes
4 cups beef stock
2 TBS unsweetened cocoa powder
2 tsp dried oregano
2 tsp course salt, plus more to season meat
1 tsp ground pepper, plus more to season meat

Preheat large skillet to medium-high.  Add 2 tbs olive oil and the stew meat.  Season the meat generously with salt and pepper.  Cook several minutes on each side until meat is golden brown and caramelized.  Remove meat to crock pot.  Pile everything else in the crockpot.  Cook on low for 8 hours. 

serves 6-8