Salmon Patties

 3 cans salmon

1/3 cup chopped sundried tomatoes

4 scallions, chopped

1 tablespoon capers

2 tablespoons fresh basil, finely chopped

zest of 1 lemon

juice of ½ lemon

2 eggs

salt to taste

pepper to taste

Combine all ingredients.  Form into patties and place on baking sheet in refrigerator for at least an hour so patties hold together.  Cook in large skillet over medium heat for 3 minutes on each side, or until golden brown and cooked through.  Drizzle with balsamic reduction or balsamic vinegar.

Serve with green salad, roasted squash, or any roasted vegetable.  

Serves 6

 

Vegetable Pot Pie (Paleo)

1 butternut squash, peeled and chopped

3 sweet potatoes, chopped

1 acorn squash, peeled and chopped

Preheat oven to 425.  Place vegetables on baking sheets and drizzle with olive oil, coarse salt, and black pepper.  Divide between 2 baking sheets so vegetables are in a single layer.  Roast 20-30 minutes, until golden brown.  Remove from the oven and set aside. 

1 large onion, chopped

2 cups chopped celery, chopped

2 cups diced carrots, chopped

2 cloves garlic, minced

1 tsp dried thyme

1 tsp dried rosemary

½ cup fresh parsley, chopped

2 cups vegetable stock

salt

pepper

Meanwhile, heat large skillet over medium heat.  Add 2 tablespoons olive oil to pan.  Saute onion, celery, carrots, garlic, thyme, and rosemary until vegetables are soft, about 15 minutes.  Stir often.  Add Sprinkle 2 tablespoons flour over vegetables and stir for 1 minute, until flour is distributed and no longer visible.  Add 2 cups vegetables stock and reserved roasted vegetables.  Bring to a simmer and continue simmering for 10 minutes, until thick.  Add more stock or water to thin it out if necessary.  Pour vegetables into large casserole pan. Top with almond meal crust.   

Almond Flour Crust:

3 cups almond meal or almond flour

1 tsp baking powder

1 tsp coarse salt

½ cup coconut oil at room temp

 Combine all ingredients in the bowl of a food processor.  Mix on low speed until combined in a ball.  Add tablespoons of water if necessary to get it to come together.  Once combined, scrape out of bowl and wrap in plastic wrap in a ball for at least an hour.  Remove from fridge and roll out with a rolling pin or just press with your hands until its the size of the casserole pan.  Using the plastic wrap to help, lift the crust and turn over on top of the vegetable mixture.  Bake at 350 for 45 minutes, until crust is golden brown.  

Serves 8

. 

Stuffed Fall Squash

2 tablespoons olive oil, plus more for brushing on squash

2 large zucchini (or butternut squash, acorn squash, or kabocha squash)

1 ¼ lb ground turkey

1 onion, chopped

3 cloves garlic. minced

3 carrots, chopped

1/2 red bell pepper, chopped
1/2 green bell pepper, chopped

2 big handfuls spinach/kale/swiss chard mix, thinly sliced

salt

pepper

1 tsp dried basil

1 tsp dried oregano

a few splashes Worcestershire sauce at the very end

Preheat oven to 425.  Cut zucchini and squash in half lengthwise.  Scoop out seeds.  Season Zucchini and Butternut Squash with olive oil, salt, and pepper and roast skin side down on large baking sheet until golden brown and tender, about 30-45 minutes. 

Meanwhile, in 2 tablespoons olive oil, saute onions and ground meat with 1 tsp salt and 1/2 tsp black pepper.  Add garlic, carrots, peppers, basil, and oregano and cook until softened.  Add spinach/kale/swiss chard mix.  Cook until wilted, about 2 minutes.  Splash in 2 tablespoons Worcestershire Sauce.  Cook 2 more minutes and remove from heat. 

Fill cooked squash with meat mixture and place back in 350 degree oven until warmed through. 

Roasted Fall Veggies and Sausage

3 sweet potatoes, chopped

1 acorn, butternut, or kabocha squash, peeled and chopped

2 apples, chopped

1 large yellow onion, peeled and roughly chopped

2 cloves garlic, minced

1 tsp dried oregano

1 tsp dried rosemary

extra virgin olive oil

coarse salt

black pepper

2 16-oz packages cooked sausage or kielbasa

Preheat the oven to 425.  Place vegetables and apples on cookie sheet and drizzle with olive oil, salt, pepper, oregano, rosemary, and garlic.  Toss to combine.  Place half the vegetables on another cookie sheet if necessary so they are in a single layer.  Roast for 20-35 minutes, until golden brown.  Sprinkle with more salt and pepper right out of the oven.  Allow vegetables to cool on cookie sheet. 

Meanwhile, slice sausage into bite-size rounds.  Brown in large skillet until golden all over, stirring frequently. 

Serve vegetables with sausage scattered on top. 

Sweet Potato Shepherd's Pie

Sweet Potato Topping:

2 large sweet potatoes, diced (2 lbs. sweet )

2 tsp kosher salt

1 tsp black pepper

1 tablespoon butter

¼ tsp ground nutmeg

¼ tsp ground cinnamon

Turkey Filling:

1 ¼ lb ground turkey or beef

2 tablespoons extra virgin olive oil

1 large onion, diced

1 cup diced celery

1 cup diced carrots

1 tsp kosher salt

½ tsp black pepper

1 ½ cups chicken stock

2 tablespoons flour

¼ cup finely chopped fresh parsley

2 tablespoons chopped fresh sage

1 tsp dried thyme

For sweet potato topping: In a saucepan combine sweet potatoes, 1 tsp salt, and enough water to cover them.  Bring to boil.  Reduce heat and simmer 20 minutes, or until potatoes are tender.  Drain potatoes; return to warm pan.  Add butter, nutmeg, cinnamon,  1 tsp salt and pepper.  Using a potato masher, mash potatoes until smooth.  Set aside. 

Preheat oven to 400 degrees. 

For turkey filling: Heat  olive oil in a large skillet over medium-high heat.  Add ground turkey, 1 tsp salt, black pepper, and dried thyme.  Cook until no longer pink.  Add onions, carrots, and celery.  Cook, stirring occasionally, until vegetables are softened, about 10 minutes.  Add fresh parsley and sage.  Sprinkle flour over meat mixture, stirring until combined and flour is no longer visible.  Add chicken stock.  Simmer, stirring until thickened, about 5 minutes.  Remove from heat; place mixture in 2 ½ quart casserole; top with sweet potatoes and spread all over using a spoon.  Bake about 20-30 minutes, until hot. 

Paleo Mayonaisse

2 eggs
2 tsp coarse mustard
2 tsp paprika
1 tsp coarse salt
1/2 tsp black pepper
2 tablespoons apple cider vinegar
1 1/4 cups olive oil (not extra virgin)

Place all ingredients, except olive oil, in small round container.  Mix well with an immersion blender.  Very slowly, drizzle olive oil in while immersion blender is on in the container.  Continue blending and slowly pouring until olive oil is all mixed in.  This should take several minutes.  Store in refrigerator for several weeks. 

Herbed Grilled Chicken

1 tsp finely chopped fresh sage

1 tsp finely chopped fresh thyme

1 tsp finely chopped fresh rosemary

1 TBS finely chopped fresh parsley

1 TBS finely chopped fresh basil

1 small garlic clove, minced

¼ cup extra virgin olive oil

zest of ½ lemon

2 TBS freshly squeezed lemon juice

½ tsp coarse salt

4 chicken breasts, pounded to ¼ inch thick

Combine the herbs, garlic, olive oil, lemon zest, lemon juice, and salt in a large ziplock  bag.  Add the chicken breasts to the bag and seal it.   Rub the herb mixture all over each piece.   Place the plastic bag in the refrigerator and let the chicken marinate for at least an hour, or as long as overnight.   Turn the bag over occasionally. 

Heat a grill or grill pan over medium heat.  (You can also broil the chicken in your oven.)  Grill the chicken until just cooked through, about 2 minutes on each side.  


serves 4
“It’s All Good” by Gweneth Paltrow