Brown-butter vinaigrette and a generous garnish of bacon make this veggie side dish almost as satisfying as a main course. Even so, the overall flavor is surprisingly light refreshing, thanks to the crisp, tender texture of the Brussels sprouts and a generous squirt of lemon.
This recipe uses a quick and efficient cooking method that browns the outside of the sprouts while gently steaming the inside. The trick is leaving the Brussels sprouts undisturbed in a lidded pot on the stove for not much more than five minutes. It’s so much faster than roasting Brussels sprouts in the oven and also prevents the wet-sponge texture that makes overcooked Brussels sprouts so unappealing.
It happens every Thanksgiving. In a shockingly short amount of time, the beautiful bird you spent hours roasting to perfection is ravaged and picked clean down to the bone. What remains of your holiday centerpiece is nothing more than an unappetizing carcass.
But don’t be so quick to throw that turkey carcass out. Instead of tossing the bones into the trash, toss them into a stockpot. Add celery, onion, water and seasonings and in a few hours you’ll have flavorful turkey stock for the months ahead.
After cooking an entire holiday meal, no one wants to spend more time in the kitchen. Don’t worry; this no-fuss, straightforward recipe takes only minutes to put together. Then, you can step out of the kitchen and let the stock simmer to completion.
Tomato. Garlic. Butter. Three simple ingredients, all good on their own, but when blended together they meld into something magical.
Tomato-Garlic Butter is a simple spread that adds unique flavor to meat, seafood and vegetables. The combination of the roasted tomatoes and butter is sweet and deliciously rich. The garlic and sea salt lend a savory kick that makes this butter a little, okay, really addictive. You can take the flavor completely over the top by also adding fresh herbs, chopped olives, red pepper flakes or smoked paprika.
This stuff is good enough to eat with a spoon. But you can also grill a steak, bake a fillet of salmon or sauté scallops and then top all three with a generous pat of Tomato-Garlic Butter. Once you start using tomato-flavored butter, you’re not going to want to stop there. Put it on vegetables, shrimp, eggs…pretty much anything.
This recipe for Dairy-Free Green Goddess Dressing turns salad into a sumptuous feast. The creamy texture is outrageously good, without any dairy or mayonnaise. How? The trick is blending a little coconut milk with avocado then adding an abundance of fresh herbs to drown out the coconut flavor. The result is a savory, herbal, garlicky dressing that’s shockingly good over greens with chicken, steak or salmon.
You’re welcome to top greens with leftover chicken and drizzle a little oil and lemon juice on top, but why, when you could have a Green Goddess Chicken Salad with Bacon? Simply toss chunks of cooked chicken in Green Goddess dressing and pile it high on a bed of romaine (and other veggies too, if you like). Top liberally with crumbles of bacon and you have a salad you won’t soon forget.
This recipe for Quick and Easy Mushroom Sauce gives a taste of how easy it is to transform a simple Primal meal into something absolutely sensational.
Whether you’re a Primal veteran or you’ve just embarked on the 21-Day Challenge to completely change the way you eat, this is a great recipe to keep in your back pocket. Why? Because knowing how to make this sauce is like having a secret weapon in the kitchen. You see, we all have our go-to meals, and if you’re Primal, some cut of meat is likely the centerpiece. While a good steak, pork chop, chicken drumstick or fish fillet never gets old, the same, routine preparation – night-in night-out – can get boring over time. The solution? A delicious, simple sauce that turns a ho-hum pan-fried steak into something restaurant-worthy, and an uninspiring piece of cod into something that will wow guests. Quick and Easy Mushroom Sauce is the perfect way to make the same old meal taste new again, and to turn lunch or dinner into a Primal feast.
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