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Two words in the seafood recipe submitted by Rachel Virden for the Primal Blueprint Reader-Created Cookbook Contest caught our eye immediately: Summer and Squash.
Yes, we loved the combination of shrimp and sausage (who wouldn’t?) and the intensely savory flavor that only comes from sautéing with bacon fat. We were amazed by the way a few simple ingredients baked up into such a rich and satisfying dish. But what made us really happy was discovering a new, inventive way cook up summer’s seemingly endless bounty of squash.Read More
Squid is so often banished into a bowl of heavy batter followed by a lengthy stay in the deep fryer that most people don’t realize how fresh and healthy this cephalopod can be. Rich in protein and nutrients with a mild flavor that isn’t at all fishy, squid should be enjoyed with as little cooking interference as possible. If you always pass it by at the fish counter (understandably; the appearance can be a little intimidating), we’re hoping this easy recipe for Salt and Pepper Squid will inspire you to finally cook some at home.
The texture of squid is a bit chewy, a trait exaggerated by overcooking, which is why a quick sauté is an ideal way to prepare it. In the recipe, submitted for the Primal Blueprint Reader-Created Cookbook Contest, Nicola Aylin makes this simple cooking method more interesting by sprinkling the squid with Sichuan peppercorns.Read More
Some meals are just meant to be eaten underneath a bright blue sky with the hot summer sun shining down, and in our opinion, Shrimp “Grok-amole” is one of them. Cold, plump shrimp doused liberally in lime juice and tossed with juicy red tomatoes, crunchy orange pepper, spicy jalapeño and as many avocados as you can fit in the bowl is our idea of good summer eating. Shrimp “Grok-amole” salad is refreshing, nutritious and (this might be the best part) you don’t have to turn on an oven, stove or grill to make it. Just get out your knife and start chopping.Read More
For busy college students like Amy McMillin, easy-to-prepare meals that make the most out of a limited food budget are a necessity. “I like to make salads with fewer ingredients using unique combinations,” Amy told us, which is how she came up with her recipe for Curried Salmon Salad submitted for the Primal Blueprint Reader-Created Cookbook.
Salmon, lettuce, avocado, slivered almonds and green onions mixed with the complexity and bold flavors of an array of ground spices – garam masala, turmeric, coriander, cumin, cinnamon and cayenne – makes this a delicious Primal dish.Read More
Let’s start by clarifying that the “poke” in this salad is pronounced Po-keh, and refers to pieces of raw fish flavored with tamari, onions and other seasonings. Poke is a traditional Hawaiian dish and the heart and soul of this salad recipe submitted by Shaleah Poster. Shaleah’s maternal family is from Hawaii, so her Primal Poke Salad deliciously combines her heritage and her Primal lifestyle.
If you’re a sashimi lover, this salad is for you. The delicate flavor and buttery texture of raw Yellowfin tuna is complimented perfectly by the bold flavors of tamari, sesame and onion and the crisp texture of carrots, snow peas and asparagus. A garnish of sesame seeds and avocado give this light salad a rich, satisfying finish.Read More
For most people, the word “salad” brings to mind a simple bowl of lettuce drizzled in dressing. As we suspected, however, you all are not most people. The dozens of salad recipes pouring in for the Primal Blueprint Cookbook Contest have proven you’re a bold bunch when it comes to salad-making and your creative combinations have been inspiring and mouth-watering.
This open-minded approach to salad is exactly what we loved about Michelle DeLorenzo’s Lemon-Lime Seafood Salad. She made seafood the star, bedded it on a layer of dark greens and avocado and got rid of dressing entirely in favor of a zesty salsa.Read More