| 2 | pounds ground pork |
| 1/2 | tablespoon sea salt |
| 1 | tablespoon caraway seeds |
| 1 | tablespoon black pepper |
| 1/4 | cup chopped fresh parsley |
| 1 | tablespoon grainy mustard |
| 1. | Preheat oven to 400. Mix all ingredients together until well blended and form into meatballs. |
| 2. | Place meatballs on baking sheet and bake 15 mins. |
| 2 | c milk |
| 1 | heaping tbsp creme fraiche |
| 3 | heaping tbsp baking chocolate |
| 2 | heaping tbsp raw honey |
| Splash of grand mariner (optional) |
| Heat milk on the stove on low. Add creme fraiche, then honey, then chocolate whisking after each addition until combined. |
| 3 | lbs squash, such as pumpkin, acorn or butternut (or 1 1/2 lbs if already peeled) |
| 3 | tbsp olive oil |
| salt | |
| 1 | large spanish onion, coarsely chopped |
| 1 | spring onion, trimmed and coarsely chopped (or 1 large shallot) |
| 1 | medium fennel bulb, trimmed, core removed, sliced |
| 2 | celery stalks, trimmed and thinly sliced |
| 1 | large garlic clove, split, germed, and sliced |
| 1 1/2 | tsp ground ginger |
| 1/2 | tsp ground cumin |
| 1/4 | freshly grated nutmeg |
| fresh ground pepper | |
| 5 to 6 | c chicken broth |
| 2 | ripe pears, peeled, cored, and coarsely chopped |
| 2 | strips orange peel, pith removed |
| 1 to 2 | lemons |
| Optional | |
| creme fraiche | |
| toasted pumpkin seeds | |
| 1. | Preheat oven to 425. Line a baking sheet with foil. |
| 2. | If using a whole squash, cut in half, scoop out innards, rub flesh with olive oil, sprinkle with salt, place on baking sheet and roast for about 60-75 mins. When squash is cool enough to handle, peel, cut into cubes. |
| 3. | Warm 2 tbsp olive oil in dutch oven over low heat and stir in onions, spanish and spring (or shallot). Season lightly with salt and cook for 5 mins or until they soften but do not change color. |
| 4. | Add fennel, celery, garlic and a pinch more salt. Cook, stirring often for another 5-10 mins until everything is soft. |
| 5. | Stir in ginger, cumin, nutmeg, 1/4 tsp salt, pepper, then add the roasted squash. Pour in 5 cups broth, increase heat and bring to a boil. Then reduce heat to a simmer. |
| 6. | Add pears and orange peel. Partially cover the pot and simmer for 20 mins. |
| 7. | Puree the soup and taste for salt and pepper. If soup is too thick, add up to 1 c more of broth. |
| 8. | Serve with a squeeze of lemon. |
| 2 1/2 | cups blanched almond flour |
| 1/2 | tsp. sea salt |
| 1/2 | tsp. baking soda |
| 1/4 | cup olive oil |
| 1/4 | cup raw honey |
| 2 | large eggs |
| 1 | tsp. lemon juice |
| 1. | Preheat oven to 350. Line baking sheet with parchment paper, foil, or oil your baking sheet. |
| 2. | Combine all dry ingredients in large bowl. Combine all wet ingredients in smaller bowl. Pour wet into dry and combine thoroughly. |
| 3. | With a spoon, drop biscuit-sized portions on baking sheet. The biscuits won't change much in size as they bake. Also, I wouldn't recommend molding the biscuits into pretty shapes just because they won't be as crispy. |
| 4. | Bake in the oven for 15 minutes or until golden brown. |
| 1 | Tbsp raw honey, liquified |
| 4 | Tbsp paleo mayonnaise |
| 3 | Tbsp full-fat coconut milk |
| 2 | Tbsp apple cider vinegar |
| 1 | Tbsp poppy seeds |
| 8 | generous cups fresh spinach, rinsed and torn into bite-sized pieces |
| 1 | cup fresh strawberries, stems removed and sliced lengthwise |
| 2 | Tbsp sliced or slivered almonds, toasted |
| 1. | Combine honey, mayonnaise, coconut milk, vinegar, and poppy seeds in a small bowl. Whisk to combine. Refrigerate until ready to use. |
| 2. | Place spinach in a large salad bowl. Top with strawberries and almonds. Drizzle with dressing. |
| 3. | Toss just before serving. |
| 6 | oz bacon |
| 1 | tbsp olive oil |
| 3 | lbs stew beef |
| 1 | carrot, sliced |
| 1 | onion, sliced |
| 1 | tsp salt |
| 1/4 | tsp pepper |
| 2 | tbsp flour (almond flour does work, to make this paleo-style) |
| 3 | c full bodied young red wine |
| 2 to 3 | c brown beef stock |
| 1 | tbsp tomato paste |
| 2 | cloves garlic |
| 1/2 | tsp thyme |
| 1 | bay leaf |
| 18 to 24 | brown-braised onions |
| 1 | lb mushrooms, quartered and sauteed in butter |
| parsley | |
For the brown-braised onions | |
| pearled onions | |
| 1 1/2 | tbsp butter |
| 1 1/2 | tbsp oil |
| 1/2 | c brown beef stock, white or water |
| salt and pepper | |
| 4 | parsley sprigs |
| 1/2 | bay leaf |
| 1/4 | tsp thyme |
| 1. | Remove the bacon rind and cut into lardon sticks. Simmer rind and bacon for 10 minutes in 1 1/2 quarts water. Drain and dry. |
| 2. | Preheat oven to 450. |
| 3. | In a 9 to 10 in fireproof dish, saute bacon in oil over moderate heat for 2-3 minutes until lightly browned. Set bacon aside, leave drippings. |
| 4. | Dry the beef in paper towels. Saute a few pieces at a time in the bacon grease, browning on all sides, then set aside. |
| 5. | In the same fat, brown the sliced vegetables. Pour out the sauteing fat. |
| 6. | Add the beef and bacon with the vegetables and toss with salt and pepper. Sprinkle on the flour and toss again. |
| 7. | Set dish uncovered in middle rack of oven for 4 minutes. Toss the meat, return to oven for another 4 minutes. Remove dish and turn the oven down to 325. |
| 8. | Stir in the wine, enough stock to barely cover the meat. Add tomato paste, garlic, herbs, and bacon rind. Bring to simmer on top of the stove. |
| 9. | Cover and set in lower third of oven. Regulate heat to keep at a simmer. |
| 10. | While the beef is cooking prepare the brown-braised onions and sauteed mushrooms. |
| 11. | When the meat is tender, pour the contents of the dish into a sauce pan over a sieve. Wash out the dish and return the beef, bacon, and veggies to it. Distribute the cooked pearled onions and mushrooms over the meat. |
| 12. | Skim fat off the sauce and simmer for a minute or two, skimming off additional fat as it rises. You should have about 2 1/2 c of sauce, thick enough to coat a spoon lightly. If too thin, boil it down rapidly. If too thick, mix in stock. Pour sauce over meat and vegetables. |
| 13. | If serving immediately, simmer with sauce for 2-3 minutes and top with parsley. If storing, wait until you are ready to eat for the final simmer. When cold, let sit out fo about 15 minutes, then bring to a simmer for about 10 minutes. |
