Everyday Paleo (27 page)

Roasted Fennel

After making my carrot and fennel salad, I had these bulbs of fennel and thought, why not roast them? We ended up with a flavor utterly different and delicious. Sweet, buttery, roasted perfection is the only way I can really describe this dish, and served with my Lamb Under Pressure it is terrific!

Prep Time: 5 minutes

Cook Time: 30 minutes

• 4 fennel bulbs, stalks and fronds removed
  
• Extra-virgin olive oil
  
• Sea salt and pepper
  

1.
Preheat oven to 400°F.

2.
Halve and quarter the fennel bulbs.

3.
In a large mixing bowl, toss the fennel with enough extra-virgin olive oil to coat each piece. Season with sea salt and pepper to taste, spread the fennel evenly on a baking sheet and cook for 1 hour, turning over after 30 minutes.

Southern-Style Greens

I learned from one of my awesome blog readers that in the South, the broth from these greens is called “pot liquor.” Better than any liquor experience I’ve ever had, and no headache or memory loss after eating too much of these yummy greens. We love these collards so much that we’ll eat them for breakfast with our eggs!

Prep Time: 10 minutes

Cook Time: 1 hour

• 1 smoked ham hock (1½ pounds), or 1 pound diced bacon
  
• 1 yellow onion, diced
  
• 2 tablespoons garlic powder
  
• 1–2 tablespoons hot sauce
  
• 2 pounds collard greens
  

1.
In a large soup pot add the ham hock, onions, garlic powder, and hot sauce.

2.
Wash the collard greens and, using your hands, tear the leaves away from the tough spine of each green.

3.
Roughly chop the greens and place in the pot. Add enough water to just cover the greens. Cover and bring to a boil, turn heat down, and simmer, stirring occasionally, for 1 hour.

4.
Serve in bowls with bits of ham or bacon and some of the broth.

Roasted Root Veggies

A beautiful, colorful dish that tastes just as good, if not better, than it looks. Jaden and Rowan like to pick out all the beets—red is Rowan’s favorite color, after all.

Prep Time: 15 minutes

Cook Time: 45–50 minutes

Serves: 5

• 5 small beets, peeled and quartered
  
• 2 parsnips, halved and cut into 1-inch pieces
  
• 2 carrots, cut into 1-inch rounds
  
• 1 red onion, halved and thickly sliced
  
• 1 bulb garlic, cloves removed and peeled
  
• ¼ cup coconut oil
  
• 1 cup fresh basil, diced
  
• ½ teaspoon lemon zest (grated lemon peel)
  
• Sea salt to taste
  

1.
Preheat oven to 400°F.

2.
In a large mixing bowl toss all of the vegetables together, including the whole garlic cloves, with the coconut oil, basil, lemon zest, and sea salt.

3.
Roast for 45–50 minutes, stirring occasionally during the cooking process.

Stuffed Eggplant

One weekend in late summer, I found myself faced with more eggplant than I knew what to do with. My CSA share included a huge pile of eggplant, and a friend of mine had given me several as well. I decided to stuff an eggplant simply because we all had grown tired of our other eggplant options. We were eating them grilled, in ratatouille and in curry, but I was ready for a change. This dish is what transpired from our overabundance of eggplant!