Eggplant on the grill is such a simple and delicious side dish! In this recipe, we salt the eggplant to help remove some of the water and moisture from the slices so that you get a flavorful bite that’s crispy on the outside and tender on the inside. Enjoy the eggplant as is with a sprinkle of fresh herbs, or drizzle on balsamic vinegar, tahini sauce or Primal Kitchen Italian Dressing or Balsamic Vinaigrette.
We like using Italian, Graffiti, Chinese or Japanese eggplant for this recipe. They are meaty, firm, and hold up to grilling well. Feel free to adjust grill time depending on your grill and any parts of it that are hotter than others. The end result should be crispy on the outside and soft and flavorful on the inside without being chewy. If the flesh of your eggplant ends up chewy but the outside is already too browned, reduce the heat of your grill a little and cook the eggplant for longer – chewy eggplant usually means it’s undercooked.
Read MoreAsparagus has been used for cooking and medicinal purposes for over 2,000 years. This green boasts high levels of vitamin K, which is important for heart health and calcium regulation as well as folate, which when combined with vitamins B6 and B12 (as is the case in asparagus) can protect against heart disease and other cardiac ailments. In addition to the health benefits, asparagus is also a crunchy vegetable that can be served up as a delicious appetizer. It’s even better when bacon is added.
How to Make Bacon Wrapped Asparagus
When selecting asparagus, look for thin, firm stalks with deep green tips. Once you’ve gathered a batch of asparagus, toss them in oil, pepper, paprika and a pinch of salt.
Next, take a bundle of asparagus and carefully wrap the bacon around it, wrapping it up or down the bundle. Place the asparagus bundle on a sheet pan or baking dish so the ends of the bacon are face down so the bundle doesn’t unravel. Repeat with the remaining asparagus until all of them are wrapped up.
Place the asparagus bundles in the oven for 15-20 minutes, or until the bacon is nicely browned and the asparagus is cooked to your liking. Serve and enjoy!
Tips:
Use thinly sliced bacon so it cooks in about the same time as it takes for the asparagus to roast. If you only have thick bacon, we recommend precooking it in the oven for 10 minutes or so before wrapping the asparagus.
Thin spears of asparagus will cook more quickly than thick spears of asparagus. Try to use asparagus with uniform thickness so they cook evenly. If you prefer more crispy, well done asparagus, use thinner asparagus. For more tender, less browned asparagus, use thicker spears.
Last week we gave you a recipe for air fried green beans, and today we’re back again with another fun and oh-so-easy way to use your air fryer: fried pickles!
That’s right, you can “fry” pickles for a crunchy, salty snack in minutes. This particular fried pickle recipe skips the questionable fry oil and batter in favor of a breading made with Primal-friendly ingredients. Whip up a batch of these, get out the Trivial Pursuit, and host an at-home pub quiz with gluten-free beer or these Primal mocktails for the abstainers.
Here’s the recipe:
Read MoreSwedish meatballs can be a main course, but their small size is ideal for an appetizer, ready to be poked with a toothpick or picked up by hungry fingers. But if you’re not planning a festive smorgasbord in the near future, then just stash these meaty morsels in the fridge for middle of the week snacking.
The allspice and nutmeg seasoning in these Swedish meatballs is subtle, but enough to be noticed, and makes the dish taste different from your average meatball. Swedish meatballs are usually made with a blend of beef and pork, which you could certainly do, but here, we’re using grass-fed beef.
Read MorePaté sounds intimidating on so many levels. Chances are, you didn’t grow up making or eating it. You have to use a French accent when you pronounce the é at the end as “ay.” Then there’s the part where it’s made of liver, and the concept of organ meats may make you think twice. We put together a chicken liver paté recipe that’s easy to make and softens the gamey flavor of liver with aromatic onion, garlic, and herbs. We also use dijon mustard and balsamic vinegar to add a bright backdrop to what will become your new favorite dip.
The rich, creamy spread pairs best with some crunch, so we’re serving it with sliced fresh vegetables. You could also try it with your favorite almond flour crackers.
Here’s how it’s done.
Read MoreToday’s recipe is courtesy of Ashleigh van Houten, nutrition journalist, public speaker, certified health coach, and self-proclaimed muscle nerd. Ashleigh recently released her new organ meats cookbook, It Takes Guts, available in stores now! Liver is a superfood that’s packed with pre-formed nutrients like vitamin A, zinc, folate, and more, which are important nutrients to get for everyone, and especially people who are experimenting with a carnivore diet. Understandably, a lot of people find it intimidating. Even if you didn’t grow up with it, liver is a food that is easy to learn to love. You just need the right recipes to make it happen. This appetizer is a delicious way to introduce liver into your life. Wrap anything in prosciutto and it’ll be a crowd-pleaser! Here, the rich, creamy sweetness of chicken livers pairs really well with crispy, salty prosciutto. (You can use thin-sliced bacon, too.) You definitely want to eat this delicious and protein-packed appetizer immediately, as soon as the livers come out of the skillet. Serves: 6 appetizers Time in the kitchen: 1 hour to soak livers, then 15 minutes active time Prosciutto-wrapped Chicken Liver Recipe Ingredients 6 whole chicken livers, split into 2 lobes each (12 pieces total), cleaned (see instructions) Ground black pepper 12 slices prosciutto Fresh thyme or rosemary sprigs, for garnish Special Equipment 2 (9-inch) wood skewers, soaked in water for 1 hour Instructions To clean all animal livers, first rinse them in cold water, then trim any white connective tissue or membranes with a sharp paring knife. Soak them for one hour in cold water with one tablespoon of apple cider vinegar or a pinch of salt. Pat the livers dry with a paper towel. Lightly season with pepper. Using 1 strip of prosciutto per lobe, wrap the strips tightly around the liver pieces so that they are entirely covered. Using the skewers to hold the prosciutto in place, insert the prosciutto-wrapped livers onto the skewers, 6 per skewer. Preheat a barbecue grill to medium heat, or preheat a grill pan on the stovetop over medium heat. Grill the skewers, turning them every few minutes, until the prosciutto is crispy and the liver is just cooked through, about 7 minutes. Serve hot with a garnish of fresh thyme or rosemary. NOTE: If you have leftovers, store them in the fridge for up to 5 days. To reheat, throw them back in a skillet over medium heat with some butter until re-crisped, about 3 minutes. Ashleigh VanHouten is a health and nutrition journalist, public speaker, certified health coach, and self-proclaimed muscle nerd. She has written for Paleo Magazine for more than eight years, along with a number of other health publications. She hosts the Muscle Maven Radio podcast, which has been downloaded more than 1.5 million times, where she’s interviewed some of the biggest names in health and wellness, including Mark Sisson, Dave Asprey, and Steph Gaudreau. She’s also worked with other top-rated health-related podcasts, such as Barbell Shrugged, Muscle Intelligence, and … Continue reading “Prosciutto Wrapped Chicken Liver Appetizer Recipe”
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