Set a platter of this steak and avocado salad on the table and watch it disappear. Whether it’s a family dinner, a dinner party, a potluck, or a weekend BBQ, this is a go-to summer recipe that will make everyone happy.
Primal and keto-friendly, this salad features grilled steak tossed with greens, avocado, scallions and cucumber, plus a sprinkle of crunchy pepitas. The creamy chipotle dressing couldn’t be easier to make; just whisk Primal Kitchen Chipotle Lime Mayonnaise with fresh lime juice.
Boneless short ribs aren’t just for slow winter braises. Briefly thrown on the grill, boneless short ribs are also a delicious alternative to steak. The fatty marbling throughout keeps the ribs tender and flavorful. Grilled short ribs don’t necessarily need a marinade, but this one, made from coconut milk, lemongrass, ginger, garlic, fish sauce, and lime is a great one to try.
It’s no secret around here that coconut milk is a much loved, keto supportive healthy fat. Used as the base for a marinade, coconut milk gives meat an extra boost of fat and also adds flavor. It does the same for kale, adding richness and slight sweetness that tones down kale’s natural bitterness.
Lomo Saltado turns an Asian stir-fry into a uniquely Peruvian meal. The recipe starts out in familiar stir-fry territory: thinly sliced steak cook with red onion, soy sauce and vinegar. But then tomatoes are added. And French fries. A fiery green sauce made from PRIMAL KITCHEN® Mayo,
jalapenos, cilantro, and lime finishes the dish, officially turning Lomo Saltado into a stir-fry like no other.
Lomo Saltado isn’t Lomo Saltado without the French fries. There’s just no way around it. For this recipe, the potatoes are fried in tallow, cooled, and then reheated before serving for the sake of the resistant starch. If you’re going to eat French fries, the ones here are probably your best bet. Eat them occasionally, in moderation, and enjoy every crispy, salty bite.
Rich in spices and slow-cooked in coconut milk, Indonesian Beef Rendang has a lot in common with beef curries from other countries. You get healthy fat from the coconut milk, plus spice and herb based antioxidants in every bite. Not to mention unbelievable flavor. These are not shy ingredients: rendang is all about making a big, bold statement.
Imagine hot chile peppers, shallots, garlic, ginger, galangal, kaffir lime leaves, lemongrass, cloves and cinnamon—tamed only slightly by sweet, creamy coconut milk. The beef is braised in this intense fusion of flavors long enough to soak up all of the sauce. Rendang isn’t going to win any beauty contests, but when food tastes this good, who cares what it looks like?
If you’ve ever perused Pinterest for recipes, you probably know about Mississippi Roast. A mouth-watering Internet sensation, Mississippi Roast is made by cooking chuck roast in a slow cooker with a stick of butter, powdered ranch dressing, powdered gravy or onion mix, and pepperoncini. Fans write about Mississippi Roast as if it’s the best thing they’ve ever eaten. If you’ve been salivating over Mississippi Roast, but haven’t tried it due to the long list of artificial ingredients in powdered mixes like ranch dressing, this is your lucky day.
If you love stuffed cabbage but want to do away with white rice and the time consuming task of stuffing and rolling cabbage leaves, this recipe is for you. The dish is slightly lighter, and the flavors are brighter than in traditional stuffed cabbage, but this unstuffed cabbage bowl is still full-blown comfort food.
To make the bowl, shredded cabbage is sautéed just until soft, without losing its bright green color and soft crunch. The meat is simmered in onion, garlic, tomato sauce and a pinch of cinnamon. Layered in a bowl, the meat and cabbage are topped with a dollop of sauerkraut and an abundance of fresh parsley.