Category: Sides

Pork, Beef and Liver Terrine

Leave it to the French to create a dish that tastes and looks incredibly gourmet even though it’s made from not much more than ground meat. Making pâté de terrine does not take extraordinary culinary skills or exotic ingredients, but the results are impressive and extraordinarily delicious. Well-seasoned, fatty meat is combined with egg, whole cream and brandy for added richness and flavor and then – this might just be our favorite part – the whole thing is wrapped in bacon. Once the pâté de terrine has been baked and then chilled, it’s sliced thinly and served with mustard and cornichons (that’s French for gherkin) on the side.

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Garlic Marinated Broccoli with Olives and Red Pepper

Nutritionally it’s sound (it made Mark’s “Top 10 Foods I Couldn’t Live Without” list) but broccoli can be pretty one-dimensional on the plate. The intense crunchiness of this cruciferous is why we love it so much, but some days, we wish there was a little more complex flavor along with that crunch. That’s why we’ve taken to dousing it with vinegar and garlic-infused oil, which not only ups the flavor a notch but also gently marinates and softens the broccoli a bit. The vinegar gives the broccoli a tangy, fresh flavor and a bright, bold green hue while the olive oil is being soaked up by each floret like a sponge, giving the broccoli more richness. Red pepper adds color and kalamata olives bring salty acidity to each bite.  This is raw broccoli, but with a little attitude.

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Grilled Artichokes with Creamy Mint Sauce

Artichokes are not the most welcoming food in the produce department. With their odd shape, dull green color and layers of prickly armor it’s a wonder humans started eating them at all. Luckily, some poor soul a long time ago was hungry enough to try them and since Roman times the artichoke has not only been embraced, it has had a reputation of being a gourmet delicacy.

There is something oddly decadent about artichokes, even though they descend from the lowly thistle family, the flavor is quite mild and there isn’t an ounce of fat to be found. Maybe it’s because artichokes seem so difficult to cook (and eat, for that matter) that people save them for special occasions. But don’t be intimidated and definitely don’t relegate artichokes to the “special occasion” category. First of all, they’re not that hard to cook. Secondly, artichokes contain almost as many antioxidants as berries and are high in vitamin C, folic acid, magnesium, fiber, and flavonoids. These power-houses of nutrition can be served as an appetizer or side dish and are great in salads.

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Primal Tex-Mex Tortillas and Taco Seasoning

Taco night is a tradition in many families and one that doesn?t have to stop just because corn chips and flour tortillas aren?t on the table. Our favorite wrap for tacos is lettuce, whether the filling is grilled fish or flank steak. We?ve also been known to bake up a batch of kale chips and serve them along side avocado, salsa and taco meat. Often, we simply pile up taco toppings in a bowl with seasoned taco meat and eat it with a fork.

The trick to making a taco bowl really flavorful is in the seasoning, but store-bought taco seasoning packets often contain too much salt or unsavory ingredients. Making your own is easy and tastes almost identical to the seasoning packets you can buy in stores. We use it to flavor ground meat, but you can season steak or chicken with homemade taco seasoning, too.

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Homemade Sausage Links and Patties

Making fresh sausage at home can be a bit intimidating at first glance. How does one go about grinding the meat? What makes it taste like sausage and not just ground meat? And how in the heck do you shape it into links? After all those questions about homemade sausage run through your mind, inevitably you’re going to ask yourself, “Why bother?”

The reason is simple – if you make your own sausage you know exactly what’s going into it. Instead of buying sausage made of mystery meat, sugar, and preservative and coloring additives you can choose the meat, add any spices or fresh herbs that you wish and skip all that other junk. Suddenly, sausage is no longer a questionable choice of protein, it’s a healthy, flavorful part of your Primal eating plan.

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Sweet and Spicy Grilled Kale with Ginger Steak

Kale is such a powerhouse vegetable that we never get tired of discovering new ways to cook it. We’ve made crispy kale chips, creamed kale, and kale sautéed with olives and though we’ve loved them all, we may have just found a new favorite recipe. Kale marinated in coconut milk then seared on the grill is a side dish that’s sweet, smoky and a bit spicy. This dish manages to taste decadent, which is something not often said about kale. We’re talking about kale with some real character, kale that might even win over those of you who resist this leafy green.

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