Category: Lunch/Dinner

Rosemary Holiday Ham

‘Tis the season for impressive meats, and ham is certainly one of the classics. Tender, savory and salty, it’s easy to love—and, thankfully, easy to prepare.

Store-bought hams are typically cured either with nitrites or celery powder and smoked. Since the ham is already cooked, you’re essentially adding flavors you’d like and warming it before serving. Look for a ham without glazes, and with minimal ingredients or added sugar. Ask your local butcher or farmer what they’d recommend. Brands like Pederson’s or Niman Ranch can be found in stores and are part of the Certified Humane Raised & Handled program. Pederson’s also sells a sugar-free ham that is Whole30® approved.

Read More

Pulled Pork Sliders

Sliders are always a welcome addition to the buffet lineup. A heartier appetizer option, they’re more like a mini meal, which is a relief to those who’ve had their share of typical cocktail fare the last few weeks. Thankfully, this “small bite” is both tasty and satisfying. We especially love the combination of tangy barbecue pulled pork and roasted sweet potato, slightly crisp on the outside and soft on the inside. You’ll never go back to buns again after tasting this version.

Read More

Ribeye Roast

Ribeye steaks get lots of love, but there’s something about a ribeye roast that makes for an unforgettable meal. Tender, juicy, marbled to perfection, it’s a main course that’s perfect for anytime, but especially a holiday table.

And we went for the best with this recipe—specifically a ButcherBox grass-fed ribeye roast. Just a few minutes of prep the night before and five ingredients bring out the premium taste of this cut with a beautifully roasted and garnished presentation to wow the guests.

Read More

Heritage Turkey and Mashed Parsnips

Thanksgiving is only a couple weeks away and in the United States this means one thing: turkey. Few other foods seem to dominate a holiday like this bird with a mind-boggling demand of 45+ million turkeys each Thanksgiving). Last week we offered a Primalized update—and upgrade—to the traditional pumpkin pie. This week we thought we’d whip up recipes for both the main event—the bird itself—and a lower carb alternative to its usual mashed potato pairing with a delicious and equally creamy accompaniment: mashed parsnips.

Read More

Celery Root Soup

Beauty isn’t everything and celery root is living proof. There’s nothing about its knobby, gnarled, beige appearance that would entice you to put it in your shopping cart. You’ve probably passed by it a hundred times nestled between the turnips and rutabagas, not even realizing what an amazing root vegetable you’re missing in your life.

The flavor of celery root strongly resembles celery, but there’s also something potato-like about it in both taste and texture. It’s often eaten as a salad, grated then left raw or quickly blanched and mixed with mayonnaise, lemon and mustard. This time of year we prefer to cook celery root a little longer before serving. Peeled and cut into pieces, this vegetable can be braised, boiled, baked or sautéed. If you’re tired of using cauliflower as a mashed potato stand-in, give mashed celery root a try.  Even better, gently simmer celery root, then puree it into a creamy soup.

Read More

Harvest Steak Salad

Hearty salads have the best of all worlds: ample protein, copious vegetables, and big flavor. And when they’re seasonally inspired? All the better…

We’re loving this earthy autumn dish right now. Seared steak, fall vegetables and tangy mustard vinaigrette—together they make the perfect salad supper.

Read More

Latest Posts