Paleo for Every Day

This Paleo-friendly “risotto” uses cauliflower instead of rice, which pairs great with savory leeks and meaty scallops. Store leftover risotto in the refrigerator for three days, or in the freezer for up to a month, and pair it with other proteins like eggs and cooked chicken.

1 SMALL HEAD CAULIFLOWER

1 CUP 1-INCH PIECES FRESH ASPARAGUS

2 CUPS BOXED NO-SALT-ADDED VEGETABLE BROTH OR HOMEMADE VEGETABLE BROTH (SEE CHICKEN BROTH RECIPE)

1 TABLESPOON EXTRA-VIRGIN OLIVE OIL

1½ POUNDS SCALLOPS

¼ TEASPOON SEA SALT

¼ TEASPOON FRESHLY GROUND BLACK PEPPER

½ CUP DICED LEEKS, WHITE AND LIGHT GREEN PARTS ONLY

¼ CUP FRESH LEMON JUICE

CHOPPED FRESH FLAT-LEAF PARSLEY (OPTIONAL)

1. Cut the cauliflower into large florets, saving the tough stems for another use. In batches, pulse the cauliflower in a food processor until it is chopped and about the size of rice.

2. Combine the asparagus and vegetable broth in a medium saucepan. Bring the broth to a boil over high heat. Reduce the heat and simmer the asparagus until it is crisp-tender, 3 to 4 minutes. Use a slotted spoon to transfer asparagus to a bowl, and set it aside. Keep the broth at a simmer in the saucepan.

3. In a separate heavy skillet, heat the oil over medium-high heat. Season the scallops with salt and pepper and add them to the skillet. Cook the scallops for 3 minutes on each side or until they are browned and just cooked through in the center. Remove the scallops and set them aside.

4. In the same skillet, add the leeks and sauté them for 3 minutes.

5. Stir in the lemon juice and cook for 2 minutes.

6. Add the cauliflower and ¼ cup of the broth. Sauté the vegetables until the broth is absorbed.

7. Continue adding ¼ cupfuls of broth at a time, cooking and stirring until the broth is absorbed each time.

8. When all of broth is absorbed, stir in the asparagus and heat through.

9. Serve the risotto topped with the scallops and garnished with parsley (if using).

Chicken Vesuvio with Sweet Potatoes

SERVES 4

This classic Italian dish never fails, and it tastes just as great if not better with beta-carotene-rich sweet potatoes. Save the bones from the chicken (and ask for the back and neck bones if purchasing the chicken from a butcher) to make homemade Chicken Broth.

⅓ CUP EXTRA-VIRGIN OLIVE OIL, PLUS MORE FOR THE PAN

1 WHOLE FRESH CHICKEN (ABOUT 3½ POUNDS), QUARTERED

2 LARGE SWEET POTATOES, CUT LENGTHWISE INTO 6 WEDGES

¼ CUP FRESH LEMON JUICE

3 TO 4 GARLIC CLOVES, MINCED PINCH OF SEA SALT

PINCH OF FRESHLY GROUND BLACK PEPPER

1 TEASPOON GRATED LEMON PEEL

1 TEASPOON DRIED OR 1 TABLESPOON CHOPPED FRESH ROSEMARY OR OREGANO

1. Preheat the oven to 375°F.

2. Oil a very large shallow roasting pan or two jelly roll pans. Place the chicken quarters in the center of the pan; place the potato wedges peel-side down around chicken.

3. Combine ⅓ cup of the oil, lemon juice, and garlic; pour the mixture evenly over the chicken and potatoes.

4. Sprinkle the chicken and potatoes liberally with salt and freshly ground black pepper; then bake the chicken and potatoes for 30 minutes.

5. Baste the chicken and potatoes with the pan juices. Sprinkle the lemon peel and rosemary over the chicken.

6. Continue baking the chicken and potatoes for another 30 to 40 minutes or until the chicken is cooked through and the potatoes are tender. Serve hot.

Spanish Chicken with Romesco Sauce

SERVES 4

Looking to add a bit of spice to your chicken dinner? Romesco sauce will do just that with its flavorful blend of hazelnuts, cloves, and red pepper flakes.

4 BONE-IN CHICKEN BREASTS

2 TABLESPOONS EXTRA-VIRGIN OLIVE OIL

2 TEASPOONS PAPRIKA OR SMOKED PAPRIKA

½ TEASPOON SEA SALT

½ TEASPOON FRESHLY GROUND BLACK PEPPER

1 (7- TO 8-OUNCE) JAR ROASTED RED PEPPERS, DRAINED AND RINSED

2 TABLESPOONS UNSALTED RAW OR BLANCHED ALMONDS

2 TABLESPOONS UNSALTED ROASTED HAZELNUTS

1 GARLIC CLOVE

¼ TEASPOON RED PEPPER FLAKES

1 TABLESPOON RED WINE VINEGAR

1. Preheat the oven to 375°F.

2. Place the chicken on a rimmed baking sheet. Brush 1 tablespoon of the oil over the chicken.

3. Combine the paprika, salt, and pepper and sprinkle it over the chicken.

4. Bake the chicken for 40 to 50 minutes or until the internal temperature reaches 165°F.

5. Meanwhile, for the sauce, add the roasted red peppers, almonds, hazelnuts, garlic, pepper flakes, vinegar, and remaining 1 tablespoon of oil to a blender or food processor. Process until smooth.

6. Serve the chicken with the sauce.

Mustard-Crusted Chicken Thighs and Garlicky Greens

SERVES 4

This hands-off dish is great for weeknight meals and a perfect way to use extra chicken thighs you might have in your freezer.

4 LARGE OR 8 SMALL BONE-IN CHICKEN THIGHS

¼ CUP DIJON MUSTARD

¼ TEASPOON SEA SALT

¼ TEASPOON FRESHLY GROUND BLACK PEPPER

1 TEASPOON SMOKED PAPRIKA

1 TABLESPOON EXTRA-VIRGIN OLIVE OIL

1 LARGE BUNCH MUSTARD GREENS, COLLARD GREENS, OR SWISS CHARD, TOUGH STEMS DISCARDED AND LEAVES CHOPPED

3 GARLIC CLOVES, MINCED

1. Preheat the oven to 375°F.

2. Arrange the chicken in a shallow roasting pan. Spread the mustard evenly over the chicken.

3. In a small bowl, combine the salt, pepper, and paprika. Sprinkle the seasoning blend over the chicken.

4. Bake the chicken for 45 to 55 minutes or until an internal meat thermometer reads 165°F and the juices run clear.

5. While the chicken is roasting, heat the oil in large saucepan over medium-high heat. Add the greens and garlic. Cover and cook the greens for 2 minutes or until they are wilted.

6. Uncover the greens and turn them with tongs until they are evenly wilted.

7. Remove the chicken from the oven and serve it with the greens.

Herbed Turkey Meatballs with Spaghetti Squash

SERVES 4 TO 6

Packed with herbs, these turkey meatballs are bursting with flavor, while spaghetti squash stands in even better for the flour version. For a heartier version, swap ground turkey for ground beef, bison, or ground pork.

1 POUND GROUND TURKEY

2 TABLESPOONS CHOPPED FRESH BASIL, PLUS ½ CUP FOR GARNISH

2 TABLESPOONS CHOPPED FRESH FLAT-LEAF PARSLEY

1 TEASPOON DRIED OREGANO

½ TEASPOON SEA SALT

½ TEASPOON FRESHLY GROUND BLACK PEPPER

2 TABLESPOONS EXTRA-VIRGIN OLIVE OIL

2 CUPS TOMATO SAUCE OR BOXED NO-SUGAR-ADDED TOMATO SAUCE

1 (3- TO 3¼-POUND) SPAGHETTI SQUASH

1. Combine the turkey, 2 tablespoons of the basil, parsley, oregano, salt, and pepper in a mixing bowl and mix well. Using wet hands, shape the mixture into 2-inch balls.

2. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the meatballs and cook them until they are browned, about 5 minutes, turning as needed.

3. Pour the Tomato Sauce into the skillet and bring it to a simmer. Cover the skillet, reduce the heat to medium-low, and cook until the meatballs are no longer pink in the center.

4. Meanwhile, prick the squash all over with a small sharp knife. Place it on a paper towel or microwave-safe plate in a microwave oven. Cook the squash on high for 8 minutes.

5. Turn the squash over and continue to cook it until the squash gives when pressed gently, 5 to 7 minutes, depending on the size of the squash.

6. Allow the squash to cool for 5 minutes. While squash is still hot, cut off and discard the stem.

7. Carefully halve the squash lengthwise (it will emit steam) and discard the seeds. Working over a bowl, scrape out the squash flesh with a fork, loosening and separating strands. Toss the squash strands in the remaining 1 tablespoon of olive oil.

8. Arrange squash strands on four serving plates. Serve the meatballs and sauce over the squash, and garnish it with ½ cup of basil.

Spicy Italian Fish Stew with Fennel

SERVES 4

This Italian fish stew gets stepped up a notch with herbaceous fennel and spicy red pepper flakes.

1 FENNEL BULB WITH FRONDS

2 TABLESPOONS EXTRA-VIRGIN OLIVE OIL

3 GARLIC CLOVES, MINCED

2 CUPS FRESH OR BOXED NO-SALT-ADDED CHOPPED TOMATOES, WITH JUICES

½ CUP FILTERED WATER

¼ TEASPOON DRIED OREGANO

½ TEASPOON RED PEPPER FLAKES

1 POUND TILAPIA OR OTHER WHITEFISH FILLETS, CUT INTO 1-INCH PIECES

1. Slice off the fronds from the fennel bulb, chop them finely, and set them aside.

2. Cut the fennel bulb in half. Remove and discard the core and thinly slice the bulb.

3. Heat the oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the chopped fennel bulb and cook it until it is softened, about 2 minutes.

4. Add the garlic and cook for 1 minute, or until the garlic is fragrant.

5. Add the tomatoes, water, oregano, and red pepper flakes and simmer for 5 minutes.

6. Add the fish, cover, and simmer the ingredients for 4 to 5 minutes or until the fish is cooked through.

7. Serve the stew topped with the fennel fronds.

Halibut Steaks with Salsa Verde

SERVES 4

This tasty green salsa bumps up halibut’s mild flavor without the need for extra salt. Serve it with green beans or lightly sautéed or steamed spinach.

4 (6- TO 8-OUNCE) HALIBUT STEAKS, SKIN REMOVED

¼ TEASPOON SEA SALT

¼ TEASPOON FRESHLY GROUND BLACK PEPPER

4 FRESH TOMATILLOS

½ CUP FRESH LIME JUICE

1 TO 2 CUPS FRESH CILANTRO, STEMS DISCARDED, PLUS MORE FOR GARNISH

1 SERRANO PEPPER, SEEDED AND FINELY CHOPPED

1 AVOCADO, PEELED, SEEDED, AND DICED

1. Preheat the broiler to high heat.

2. Place the halibut steaks on a foil-lined sheet tray and season them with salt and pepper.

3. In a small saucepan, boil the tomatillos in water for 5 minutes or until almost tender. Drain and allow the tomatillos to cool before transferring them to a blender or food processor.

4. Add the lime juice, cilantro, serrano pepper, and avocado to the blender. Pulse until the mixture is just slightly chunky.

5. Broil the halibut steaks until they are browned on top and opaque in the center, 6 to 8 minutes.

6. Serve the halibut steaks with the salsa verde and extra chopped cilantro.

Chard-Wrapped Arctic Char with Balsamic Glaze

SERVES 4

You’ll easily get your daily dose of omega-3s with this light and nutritious dinner. If arctic char is unavailable, substitute with any other meaty fish, including salmon or whitefish like cod or halibut.

½ CUP BALSAMIC VINEGAR

4 LARGE SWISS OR RAINBOW CHARD LEAVES

4 (6-OUNCE) ARCTIC CHAR FILLETS

¼ TEASPOON SEA SALT

¼ TEASPOON FRESHLY GROUND BLACK PEPPER

2 TABLESPOONS EXTRA-VIRGIN OLIVE OIL

1. In a small saucepot, heat the vinegar over medium-high heat. Boil the vinegar until it is reduced by half and slightly thickened, being careful not to burn it. Pour the vinegar immediately into a separate ceramic or glass bowl and set it aside.

2. Meanwhile, slice off the chard leaves, leaving the stems. Chop the stems into 1-inch-thick pieces and set them aside.

3. Add about 1 inch of water to a large skillet and bring it to a simmer over medium-high heat. Add the chard leaves, cover, and steam until the leaves are just wilted, 1 to 2 minutes. Blot the leaves with a paper towel and set them aside. Wipe out the skillet.

4. Season the fish with salt and pepper. Wrap 1 leaf around each fillet, enclosing as much of the fillet as possible.

5. Heat the oil in a large skillet over medium-high heat. Add the chard stem pieces and cook until they are tender, about 3 minutes.

6. Push the stems to the edges of the pan and add the fillets. Cook the fillets for 3 minutes per side or until the fish are opaque.

7. Serve the fillets with a drizzle of balsamic glaze.

Lemon-Poached Salmon with Roasted Balsamic-Glazed Kale and Cherry Tomatoes

SERVES 4

Poaching salmon in liquid preserves the healthful fat and other nutrients of the fish, while the lemon juice has powerful detox and anti-inflammation effects. Leftover salmon may be flaked and made into salmon burgers.

4 (4- TO 6-OUNCE) SALMON FILLETS, SKIN REMOVED

½ TEASPOON SEA SALT

½ TEASPOON FRESHLY GROUND BLACK PEPPER

2 TABLESPOONS BALSAMIC VINEGAR

2 TEASPOONS CHOPPED FRESH THYME

2 TABLESPOONS EXTRA-VIRGIN OLIVE OIL

1 PINT CHERRY TOMATOES, HALVED

1 BUNCH KALE, RIBS REMOVED AND ROUGHLY CHOPPED

1 TABLESPOON MINCED GARLIC

¼ CUP FRESH LEMON JUICE

1 CUP FILTERED WATER

1. Preheat the oven to 400°F.

2. Spray a rimmed baking sheet with cooking spray or line it with foil.

3. Season the salmon with ¼ teaspoon each of the salt and pepper.

4. In a small bowl, whisk together the vinegar, thyme, 1 tablespoon of the oil, and the remaining ¼ teaspoon each of salt and pepper.

5. Toss the tomatoes and kale with the dressing and spread the mixture onto the baking sheet.

6. Roast the tomatoes and kale for 10 minutes, or until the tomatoes are tender and the kale is just wilted and slightly browned around the edges.

7. Meanwhile, in a large skillet, heat the remaining 1 tablespoon of oil over medium-high heat. Cook the garlic until fragrant, about 1 minute.

8. Add lemon juice and water, stirring once; then reduce the heat to a simmer and add the salmon fillets. Cover and cook the salmon for 6 to 8 minutes, or until the salmon is opaque in the center and flakes easily with a fork.

9. Remove the salmon from the pan and set aside.

10. Boil the remaining liquid until it is reduced by half.

11. Spoon the sauce over the salmon and serve it alongside the roasted kale and cherry tomatoes.

Lamb Kebabs with Parsley-Mint Sauce

SERVES 4

Kebabs are an easy Paleo meal, and the variations are endless. Lamb may easily be swapped out for stew beef chunks or chicken breast pieces.

FOR THE SAUCE:

¼ CUP PACKED CHOPPED FRESH MINT LEAVES

¼ CUP PACKED CHOPPED FRESH FLAT-LEAF PARSLEY LEAVES

2 TABLESPOONS EXTRA-VIRGIN OLIVE OIL

2 TEASPOONS FRESH LEMON JUICE

2 GARLIC CLOVES, MINCED

FOR THE KEBABS:

2 TABLESPOONS FRESH LEMON JUICE

1 TEASPOON EXTRA-VIRGIN OLIVE OIL

½ TEASPOON SEA SALT

¼ TEASPOON CRUSHED RED PEPPER FLAKES

¼ TEASPOON FRESHLY GROUND BLACK PEPPER

2 GARLIC CLOVES, MINCED

1 POUND BONELESS LEG OF LAMB, CUT INTO 1-INCH PIECES

To make the sauce:

In a small bowl, combine all the ingredients and mix well. Set the sauce aside.

To make the kebabs:

1. In a medium bowl, combine the lemon juice, oil, salt, pepper flakes, black pepper, and garlic and mix well.

2. Add the lamb and toss well.

3. Let the lamb stand for 15 minutes, or cover and refrigerate it for up to 4 hours.

4. Prepare a grill or cast-iron skillet to medium-high heat.

5. Drain the lamb, reserving the marinade.

6. Thread the lamb pieces onto metal skewers and grill them for 5 minutes, brushing them with the reserved marinade. Turn the kebabs and continue grilling them for 4 to 5 more minutes or until the lamb is pink in center.

7. Serve the kebabs with the sauce.

Cuban Pulled Pork

SERVES 6

No need for a bun—this savory dinner tastes great on its own or served with large lettuce leaves for wraps. This recipe also shows why it’s convenient to save bacon drippings in the refrigerator.

2 TEASPOONS SEA SALT

2 TEASPOONS PAPRIKA OR SMOKED PAPRIKA

2 TEASPOONS GROUND CUMIN

1 TEASPOON CRUSHED RED PEPPER FLAKES

2½ POUNDS BONELESS PORK SHOULDER ROAST, TRIMMED

2 TABLESPOONS RESERVED BACON DRIPPINGS OR EXTRA-VIRGIN OLIVE OIL

½ CUP FRESH LIME JUICE

½ CUP FRESH LEMON JUICE

2 CUPS CHOPPED RED ONION

10 GARLIC CLOVES, CRUSHED

½ CUP CHOPPED FRESH CILANTRO

MIXED SPRING GREENS OR LARGE BIBB LETTUCE LEAVES (OPTIONAL) AVOCADO, PEELED, PITTED, AND SLICED (OPTIONAL)

1. Preheat the oven to 350°F.

2. Combine the salt, paprika, cumin, and pepper flakes, and rub the mixture over the entire surface of the pork roast.

3. Heat the bacon drippings in a large Dutch oven over medium heat.

4. Add the roast and brown it well on both sides, about 10 minutes total.

5. Turn off the heat and pour the lime and lemon juices over the roast. Spoon the onion and garlic around roast.

6. Cover and bake the roast for 2 to 2½ hours or until the meat is fork tender.

7. Uncover the pan and use two forks to pull the meat into shreds, mixing it with the sauce in pan. Stir in the cilantro.

8. Serve the pulled pork over a bed of greens or with lettuce wraps and avocado (if using).

Maple-Glazed Pork Chops with Roasted Brussels Sprouts, Bacon, and Walnuts

SERVES 4 TO 6

Pork chops are easy to cook, delicious, and help mix things up when it comes to selecting proteins. A little maple syrup balances out the more savory bacon and nut flavors.

⅓ CUP GRADE B PURE MAPLE SYRUP

¼ CUP APPLE CIDER VINEGAR

¼ TEASPOON SEA SALT

¼ TEASPOON FRESHLY GROUND BLACK PEPPER

4 LARGE PORK CHOPS

1 TO 1½ POUNDS BRUSSELS SPROUTS, DAMAGED OUTER LEAVES REMOVED AND HALVED LENGTHWISE

1 TABLESPOON EXTRA-VIRGIN OLIVE OIL

2 OUNCES THICK-CUT NITRATE-FREE BACON, SLICED INTO ¾-INCH CUBES

½ CUP CHOPPED UNSALTED WALNUTS

1. Preheat the oven to 375°F.

2. In a small bowl, combine the maple syrup, vinegar, salt, and pepper. Brush the pork chops with the mixture to coat it on both sides and set it aside.

3. Toss the Brussels sprouts with the olive oil and roast them for 20 to 30 minutes or until they are browned and tender. Remove the Brussels sprouts from the oven and set them aside.

4. In a large skillet over medium heat, cook the bacon and walnuts until the bacon releases its fat and the walnuts are toasted, about 4 minutes. Using a slotted spoon, transfer the bacon and walnuts to a paper towel–lined plate.

5. Add the pork chops to the same skillet and cook them until they are browned, about 3 minutes per side.

6. Toss Brussels sprouts with the bacon-walnut mixture and serve with the pork chops.

Stir-Fried Pork with Broccoli and Red Pepper

SERVES 4

This Chinese-inspired dish works just as well with beef, if desired. Leftovers will keep in the refrigerator up to three days.

1 POUND PORK TENDERLOIN

¼ CUP GLUTEN-FREE SOY SAUCE, SUCH AS TAMARI OR BRAGG LIQUID AMINOS

2 TABLESPOONS RAW HONEY, GRADE B PURE MAPLE SYRUP, OR AGAVE NECTAR

½ TEASPOON CRUSHED RED PEPPER FLAKES

2 TABLESPOONS COCONUT OIL

2 CUPS BROCCOLI FLORETS

1 RED BELL PEPPER, CUT INTO SHORT, THIN STRIPS

2 GREEN ONIONS, SLICED

⅓ CUP CHOPPED UNSALTED TOASTED ALMONDS (OPTIONAL)

1. Cut the tenderloin crosswise into thin slices; then cut each slice in half and set aside.

2. Combine the soy sauce, honey, and pepper flakes and set aside.

3. Heat the oil in a large skillet or wok over medium-high heat. Add the broccoli and bell pepper strips and stir-fry for 4 minutes.

4. Add the pork and stir-fry the mixture for another 2 minutes.

5. Add the soy sauce mixture and green onions. Stir-fry for 3 to 4 minutes or until the vegetables are crisp-tender and the sauce thickens.

6. Serve hot, topped with almonds (if using).

Texas-Style Beef Chili

SERVES 4

Texans are known for their beanless chili, which makes for a perfect Paleo meal. Freeze leftover chili in individual batches for quick lunches and dinners.

1 POUND GROUND BEEF CHUCK

1 YELLOW ONION, CHOPPED

3 GARLIC CLOVES, MINCED

2 TEASPOONS CAYENNE POWDER

2 TEASPOONS GROUND CUMIN

2 CUPS FRESH OR BOXED NO-SALT-ADDED DICED OR CRUSHED TOMATOES, WITH JUICES

1 TO 2 JALAPEÑO OR SERRANO PEPPERS, SEEDED AND FINELY CHOPPED

1 GREEN BELL PEPPER, DICED

1 RED OR YELLOW BELL PEPPER, DICED

½ CUP CHOPPED FRESH CILANTRO

1 AVOCADO, PEELED, SEEDED, AND DICED

1. Crumble the beef into a large saucepan and place it over medium heat. Cook it for 5 minutes, stirring frequently.

2. Add the onion, garlic, cayenne, and cumin. Continue cooking for 5 minutes, stirring frequently.

3. Stir in the tomatoes with juices and peppers. Bring the mixture to a simmer, and cook, uncovered, for 20 to 25 minutes or until the peppers are tender.

4. Ladle the chili into four shallow bowls, and top with the cilantro and avocado.

Classic Beef Stew with Sweet Potatoes

SERVES 4

This classic recipe swaps out white potatoes for their more nutritious sweet siblings.

1 TABLESPOON EXTRA-VIRGIN OLIVE OIL

1¼ POUNDS BEEF STEW MEAT

2 TEASPOONS DRIED THYME LEAVES

½ TEASPOON SEA SALT

½ TEASPOON FRESHLY GROUND BLACK PEPPER

¼ TEASPOON GROUND CINNAMON

¼ TEASPOON CAYENNE PEPPER

1 YELLOW ONION, COARSELY CHOPPED

4 GARLIC CLOVES, MINCED

1½ CUPS BOXED NO-SALT-ADDED BEEF BROTH OR HOMEMADE

VEGETABLE BROTH (SEE CHICKEN BROTH RECIPE)

2 CUPS FRESH OR BOXED NO-SALT-ADDED DICED TOMATOES WITH JUICES

6 CARROTS, THICKLY SLICED

2 LARGE SWEET POTATOES, PEELED AND CUT INTO 1-INCH CHUNKS CHOPPED FRESH FLAT-LEAF PARSLEY OR THYME (OPTIONAL)

1. Heat the oil in a large Dutch oven over medium heat and add the meat.

2. Sprinkle the thyme, salt, pepper, cinnamon, and cayenne pepper over the meat and toss with two wooden spoons to coat. Cook until the meat is browned on all sides, turning once, about 7 to 8 minutes.

3. Stir in the onion and garlic and cook for 5 minutes.

4. Stir in the broth and tomatoes and bring to a boil over high heat. Reduce the heat and simmer, uncovered, for 40 minutes.

5. Stir in the carrots and sweet potatoes. Continue to simmer until the meat and vegetables are tender, 30 to 40 minutes longer.

6. Spoon the stew into four bowls and top each with parsley or thyme (if using).

Korean Barbecue Beef Lettuce Wraps

SERVES 4

Based on the traditional, semi-sweet Korean bulgogi beef dish, this recipe has been modified to contain less sugar. Thin-sliced beef may be purchased at Asian markets, or purchase a larger cut from your local farmers’ market, butcher, or natural grocery store and use a sharp knife to slice against the grain for paper-thin pieces. Partially freezing the beef beforehand makes slicing easier.

⅓ CUP GLUTEN-FREE SOY SAUCE, SUCH AS TAMARI OR BRAGG LIQUID AMINOS

1 TABLESPOON SHERRY VINEGAR

1 TABLESPOON SESAME OIL

2 TABLESPOONS RAW HONEY, GRADE B PURE MAPLE SYRUP, OR AGAVE NECTAR

3 GARLIC CLOVES, MINCED

2 GREEN ONIONS, BOTH GREEN AND WHITE PARTS, FINELY SLICED

2 TABLESPOONS TOASTED SESAME SEEDS

¼ TEASPOON RED PEPPER FLAKES

¼ TEASPOON MINCED GINGER, OR MORE, IF DESIRED

¼ TEASPOON FRESHLY GROUND BLACK PEPPER

1½ POUNDS TOP SIRLOIN, FLAT IRON, FLANK, OR OTHER LEAN STEAK, THINLY SLICED

½ YELLOW ONION, THINLY SLICED

2 TABLESPOONS GRAPE-SEED, AVOCADO, OR COCONUT OIL

8 TO 10 LARGE BOSTON OR ROMAINE LETTUCE LEAVES

1 CUP GRATED CARROT

1 CUP GRATED CUCUMBER

SRIRACHA SAUCE (OPTIONAL)

1. Combine the soy sauce, vinegar, sesame oil, honey, garlic, green onions, sesame seeds, red pepper flakes, ginger, and pepper in a large bowl.

2. Add the beef and onion slices and massage to coat the beef completely. Cover and refrigerate for 1 hour.

3. Drain the beef, discarding the marinade.

4. Heat the grape-seed oil in a large skillet over medium-high heat. Add half of the beef and onion in a single layer, and cook until the beef is slightly crispy, browned on the edges, and cooked through, turning once, about 2 minutes per side.

5. Set the cooked beef aside and repeat the cooking process with the remaining beef and onion.

6. Combine all the beef and onion and pour the residual pan juice over the beef.

7. Serve the beef immediately with lettuce leaves, carrots, cucumber, and Sriracha sauce (if using).

Argentinean Skirt Steak with Chimichurri

SERVES 4

Chimichurri is a classic South American condiment that pairs beautifully with steak. If you have any, this is a great recipe to use up any leftover steak—you won’t regret it.

1½ TO 2 POUNDS SKIRT STEAK, CUT INTO 4 PIECES

½ TEASPOON SEA SALT

½ TEASPOON FRESHLY GROUND BLACK PEPPER

1 CUP CHIMICHURRI

1. Heat the grill to medium-high or heat a cast-iron grill pan over medium-high heat.

2. Season the steaks with salt and pepper.

3. Grill the steaks for 3 to 4 minutes per side for medium-rare doneness (about 135°F).

4. Serve the steaks with the Chimichurri.

Standing Rib Roast with Mustard-Horseradish Sauce

SERVES 6 TO 8

Standing rib roast sounds like a holiday-only, intimidating dish. In fact, it’s easy to prepare and makes great leftovers for lunch and quick snacks. Serve it with green beans, sautéed greens, or a simple salad.

1 (3-RIB) STANDING BEEF RIB ROAST (ABOUT 6 POUNDS)

½ TEASPOON SEA SALT

1 TEASPOON FRESHLY GROUND BLACK PEPPER

⅓ CUP PREPARED HORSERADISH

2 TEASPOONS RED WINE VINEGAR

1 TABLESPOON DIJON MUSTARD

1. Preheat the oven to 400°F.

2. Place the roast, bones-side down, in a shallow roasting pan and season it with the salt and pepper.

3. Place the roast in the oven and immediately reduce the heat to 325°F. Bake the roast for 20 minutes per pound until the internal temperature of the meat reaches 120°F to 130°F for rare or 135°F to 145°F for medium doneness.

4. Remove the roast from the oven and let it stand on a carving board, tented with foil, for 20 minutes.

5. While the roast is cooking, combine the horseradish, vinegar, and mustard in a small bowl and whisk vigorously until creamy, or process the mixture in a blender. Refrigerate the sauce until serving time.

6. Remove the ribs from the roast and reserve them, if desired, to make a beef-based broth (see Chicken Broth recipe).

7. Carve the roast beef into thin slices and serve it with the horseradish sauce.

Tri-Colored Eggplant “Lasagna” with Sausage

SERVES 6

Since this is a pasta-free dish, baking the vegetables briefly first helps prevent the lasagna from becoming too watery. Freeze leftover lasagna squares for quick lunches and weeknight dinners.

2 (1-POUND) EGGPLANTS, ENDS TRIMMED, PEELED, AND CUT LENGTHWISE INTO ¼-INCH-THICK SLICES

4 TABLESPOONS EXTRA-VIRGIN OLIVE OIL

1 TEASPOON SEA SALT

2 LARGE RED, GREEN, AND/OR YELLOW BELL PEPPERS, QUARTERED LENGTHWISE

1 POUND HOT OR MILD ITALIAN SAUSAGE, CASINGS REMOVED

3 CUPS TOMATO SAUCE

½ TEASPOON RED CHILI FLAKES (OPTIONAL)

3 CUPS BABY SPINACH LEAVES

1 CUP ITALIAN PINE NUTS

½ CUP CHOPPED FRESH BASIL, THINLY SLICED, FOR GARNISH

1. Preheat the oven to 400°F.

2. Place the eggplant slices on a large rimmed baking sheet in a single layer. Brush 2 tablespoons of the olive oil over the eggplant; then sprinkle them with ½ teaspoon of the salt.

3. Turn the slices over and brush them with the remaining 2 tablespoons of oil. Sprinkle them with the remaining ½ teaspoon of salt.

4. Arrange the pepper quarters around the eggplant (they do not need to be dressed with the oil). Bake until the vegetables begin to soften and release their juices, 5 to 10 minutes.

5. Reduce the oven temperature to 375°F.

6. Meanwhile, crumble the sausage into a skillet. Cook over medium heat until browned, stirring frequently, about 5 minutes.

7. Add the Tomato Sauce and red chili flakes (if using), and simmer for 5 minutes.

8. Cover the bottom of a 13-by-9-inch glass baking dish with a layer of sausage sauce.

9. Layer half of the eggplant and pepper quarters over the sauce. Top the eggplant with 1 cup of the spinach and 1 cup of the sausage sauce, spread evenly over the first layer.

10. Repeat the layers with the remaining eggplant, peppers, spinach, and sauce. Spoon any remaining sauce over the top; then sprinkle the lasagna with pine nuts.

11. Bake the dish uncovered until bubbly, 25 to 35 minutes.

12. Remove the lasagna from the oven, cut it into squares, and serve with basil garnish.

Italian Sausage–Stuffed Peppers

SERVES 4

Just like the classic dish you’ll find in many Italian restaurants, this Paleo-friendly version satisfies with the same great taste but double the vegetables.

4 RED, YELLOW, AND/OR GREEN BELL PEPPERS

1 POUND HOT OR MILD ITALIAN SAUSAGE, CASINGS REMOVED

1 YELLOW ONION, CHOPPED

2 CUPS TOMATO SAUCE

½ CUP CHOPPED FRESH BASIL, PLUS MORE FOR GARNISH, IF DESIRED

1 TEASPOON DRIED OREGANO

6 CUPS PACKED BABY SPINACH LEAVES

1. Preheat the oven to 375°F.

2. Cut off the tops of the bell peppers about ¾ of an inch from the top, and slice off a small portion of the bottom to allow the bell peppers to stand upright. Chop the bell pepper tops, discarding the stems. Clean out and discard the seeds and membrane from the bell peppers and set them aside.

3. Crumble the sausage into a large skillet and cook it for 3 minutes.

4. Add the onion and chopped bell pepper and cook for 5 to 6 minutes or until the meat is no longer pink.

5. Add the Tomato Sauce, basil, and oregano. Bring the mixture to a simmer and cook for 4 minutes.

6. Use tongs to add the spinach in batches, turning it just until each batch is wilted.

7. Stand the bell peppers up in an 8-inch glass baking dish or casserole dish. Spoon the filling into the bell peppers, and bake them for 30 minutes or until the bell peppers are tender and the filling is heated through.

8. Serve topped with additional basil (if using).