Everyday Paleo (33 page)

1.
In a food processor, process the walnuts, cumin, and salt until walnuts are finely ground.

2.
Add peppers, garlic, extra-virgin olive oil, parsley, and lemon juice. Whirl until smooth, like the consistency of hummus.

3.
Serve with raw vegetables.

Sun-Dried Tomato Salad Dressing or Marinade

I love to use this dressing on organic mixed salad greens with diced chicken and a little bit of diced apple. It’s also great to marinate chicken in before it hits the grill! Make a double batch and have it handy in the fridge for whenever you might need it.

Prep Time: 5 minutes

• 1 cup sun-dried tomatoes
  
• 1 cup extra-virgin olive oil
  
• 1 tablespoon capers
  
• Juice from ½ lemon
  
• 2 garlic cloves
  
• 2 tablespoons fresh rosemary
  
• Black pepper to taste
  

1.
Combine all ingredients in a food processor and process until smooth. Use as a salad dressing or meat marinade.

Dixie’s Fresh Salsa

This recipe belongs to my sister-in-law Dixie, whom I mentioned earlier in my Albondigas Soup recipe. One of my first trips to visit John’s family landed me in Dixie’s kitchen, learning how to make this wonderful salsa. I think it was John’s ploy to get me to learn Dixie’s salsa-making skills, but whatever the reason for the lesson, this is the best darn salsa
ever
, and I’m glad that I know how to make it!

Prep Time: 15 minutes

• 6 Roma tomatoes
  
• 1 jalapeño
  
• ½ red onion
  
• 6 garlic cloves
  
• Juice from 1 lemon
  
• 1 bunch cilantro
  
• Sea salt to taste
  

1.
Place the tomatoes and the jalapeño in a skillet and heat over medium-high heat, turning frequently until the tomato skins start to blacken and begin to peel off.

2.
While the tomatoes and the pepper are in the skillet, put the onion, garlic, and cilantro in a food processor or blender and pulse until chopped.

3.
Add the lemon juice, blackened tomatoes, pepper, and sea salt, and blend until smooth. I recommend only using about ½ of the jalapeño, but if you like it really hot, toss in the whole thing.

Chimichurri Sauce

Another great way to liven up your protein! It’s not a salsa; it’s not a dip—it’s Chimichurri Sauce!

Prep Time: 5 minutes

• ½ red onion
  
• 4 garlic cloves
  
• 1½ cups cilantro, chopped
  
• 1 cup parsley, chopped
  
• Juice from 1 lime
  
• ¾ cup extra-virgin olive oil
  
• 1 teaspoon sea salt
  
• Black pepper to taste
  

1.
Place all ingredients in a food processor and process on low until the mixture is almost smooth but still a bit chunky. This is excellent served over grilled flank steak, grilled chicken, or pork.