Who can resist meat with a built-in handle? No utensils needed for drumsticks, just a stack of napkins or the willingness to lick your fingers clean. Which is a pleasure, when they’re covered with chicken fat and zesty Southwest spices.
Southwest drumsticks are coated in coconut flour and spices, baked until brown and crispy, then dunked repeatedly in spicy chipotle mayo. It’s an easy dinner or deliciously convenient lunch, so consider cooking a batch specifically to grab cold out of the refrigerator.
The chipotle lime mayo is already made for you in the Primal Kitchen. PRIMAL KITCHEN® Chipotle Lime Mayo is dairy, soy and canola oil free with no sugar or artificial ingredients. This flavored mayo has just the right amount of heat, plus a smoky chipotle flavor. It’s the perfect sidekick for these drumsticks. Once you have a jar of the mayo in your refrigerator, how else can you use this addictive (and convenient) condiment? Fish, salmon cakes, steak and chilaquiles immediately come to mind.
When you want something green on your plate but don’t feel like salad, then this warm coconut and pancetta kale is a go-to side dish. It pairs well with any type of meat or seafood. It’s easy to make. And although kale can taste good raw with just a drizzle of lemon and olive oil, it tastes really good with crispy pancetta, creamy coconut milk, and lots of garlic.
In fact, if you want to make these greens the main course and serve a small portion of protein on the side, go for it. Prepared this way, kale is filling and satisfying. Meat and seafood always have a place on the Primal table, but optimally, so does mineral-and-antioxidant-rich plant matter.
Eating leafy greens is like taking a whole food “supplement” with naturally safe and well-balanced vitamin and mineral levels. In this particular case, it’s an incredibly delicious supplement.
Is your vegetable crisper is full of greens that you have good intentions to eat before they go bad? Then use them in this recipe. In addition to kale, this recipe also works well with greens like collards and Swiss chard (or, a combination of greens).
Sardine Butter. Does the combination of these two words have you salivating or grimacing? Canned sardines are a delicious, nutritious fish, but they aren’t everyone’s favorite. The flavor can be a little, well, fishy. But there are a lot of omega-3s and other nutrients packed into those small, oily little fish, so finding a way to love ‘em is a worthwhile endeavor.
Butter, on the other hand…who doesn’t love butter? Mashing butter and canned sardines together with lemon and cayenne makes a simple but stunning spread. Sardine butter has a more assertive, less delicate flavor than anchovy butter. But sardine butter is much less “fishy” than sardines straight out of the can (if that’s a plus for your taste buds).
In recipes like this, with so few ingredients, quality matters. Use your favorite salted butter, hopefully one that’s pastured or cultured. Grab a few cans of sardines from the grocery store, taste-testing to find you favorite. Boneless sardines give the butter a smoother texture, but if you don’t mind a little crunchiness (and want the calcium) then go ahead and use bone-in. Whether they’re smoked or un-smoked, packed in water or olive oil, is your choice.
Pickling mussels after they’re cooked is a good way to serve them as an appetizer. A large batch can be made the day before and set out at room temperature with toothpicks. Although, when the mussels are served with seared cherry tomatoes, you’ll need a spoon to scoop up all the garlicky, juicy goodness. And a fork will be necessary if you choose to eat the mussels and tomatoes over a bowl of salad greens, which is a fine idea, too.
When mussels are quick-pickled, for an hour or overnight, it gives them a vinegary kick, plus the heat of smoked paprika and red pepper flakes. The more ways you know to prepare and serve mussels, the better, since they’re a food that should regularly show up on your plate. Why? Mussels are nutrient-dense morsels filled with B vitamins, selenium, zinc, magnesium and manganese. You don’t need to eat a ton of mussels, or other shellfish, to get a healthy serving of nutrients. So share this batch of pickled mussels with friends, or cut the recipe in half for a smaller serving.
Olives and nuts marinated in extra virgin olive oil with rosemary, lemon zest, fennel seeds and hot pepper, is a savory, salty snack swirling with healthy fat, antioxidants, fiber, iron and copper. Plus, it’s a two-for-one recipe, in that you can eat the olives and nuts and then use the flavored olive oil for cooking or making salad dressing.
Walnuts taste great with olives, but, for this recipe, any type of nut will work, so take your pick. Same goes for olives. Buy black and green olives with pits, of any variety and size. Give them a few days to soak up the flavors in the spicy, herbal, citrusy marinade then serve the olives and nuts as an appetizer, bring them as a hostess gift, or use them as a garnish for roasted vegetables and meat, a whole chicken, or fish.
Kimchi is great as a side dish, but it’s also really delicious as a main ingredient. Take kimchi soup, for example. Or, these savory egg pancakes laced with kimchi, scallions and garlic, and served with sesame dipping sauce.
It’s important to supplement your diet with fermented foods and these savory pancakes are a tasty way to do it. Kimchi is just one of many fermented foods that can help build up an army of gut flora for you. These pancakes also use potato starch as an ingredient, a resistant starch that can feed gut bacteria. However, the starch is heated, which can negate its RS function. So in this case, the potato starch is mainly there to give the pancakes a crispy and chewy texture without using regular all-purpose flour.