Nom Nom Paleo

SALADE LYONNAISE

For years, whenever we visited our favorite French bistro, I would always begin my meal with the same salad: wilted frisée with a soft-cooked egg and a generous sprinkle of smoky lardons. These days, I favor this homestyle variation, featuring peppery arugula and a drizzle of warm bacon dressing. Pop the yolk, and let all the components meld together for a rich, saucy salad.

Makes 2 servings		4 slices bacon, cross-cut into ¼-inch pieces
Hands-on time: 30 minutes		2 Poached Eggs
Total time: 30 minutes		2 tablespoons balsamic vinegar
		4 cups baby arugula
		Kosher salt
		Freshly ground black pepper

DO THIS:

Arrange the bacon pieces in a single layer in a large cast-iron skillet, and slowly render the bacon over medium heat until crunchy, about 15 to 20 minutes. (Want more details? See here.)
In the meantime, if you don’t already have poached eggs on hand, prepare them according to the instructions here.
Transfer the bacon to a paper towel–lined plate. Once the remaining bacon fat has cooled slightly, carefully pour it into a small heat-resistant bowl or measuring cup. Add the balsamic vinegar to the bacon drippings, and stir briskly to mix.
Put the arugula in a salad bowl, and add as much of the warm bacon dressing as desired. Toss the salad by hand to evenly distribute the dressing, and season with salt and pepper to taste. Divide the greens among plates or large bowls. Top each portion with a poached egg and a shower of crispy lardons, and serve immediately.

Not a fan of bitter salad greens? Substitute fresh baby spinach for the arugula!

CLASSIC COLESLAW

Close your eyes and picture a cup of coleslaw. You’re probably conjuring up a mental image of limp strands of cabbage drowning in bland, watery dressing, right? Sadly, modern coleslaw is often nothing more than a soggy mess, having lost much of the distinctiveness of its Dutch-American roots. (The name “coleslaw” is derived from the Dutch koolsalade or koolsla, meaning “cabbage salad”—though in its original eighteenth-century form, this tangy dish was dressed with hot melted butter and vinegar.)

Well, I’ve got a recipe that’ll rehabilitate the reputation of this picnic staple for you. Once you get a taste of this Paleo coleslaw, you’ll never look at this salad the same way again.

Makes 6 servings		¼ cup Paleo Mayonnaise
Hands-on time: 20 minutes		2 tablespoons full-fat coconut milk
Total time: 1½ hours		2 tablespoons fresh lemon juice
		1 tablespoon honey
		Kosher salt
		½ head small red cabbage, finely chopped or shredded
		½ head small Savoy cabbage, finely chopped or shredded
		1 large carrot, shredded with a julienne peeler
		Freshly ground black pepper
		2 tablespoons sesame seeds, toasted

DO THIS:

Make the dressing by vigorously stirring together the mayonnaise, coconut milk, lemon juice, honey, and ¼ teaspoon kosher salt in a small bowl. You’ll end up with ½ cup of coleslaw dressing that can be refrigerated for up to 3 days in a covered container.
Toss the cabbage in a colander with 1 teaspoon of salt, and wait for an hour. The salt will draw the moisture out of the cabbage, softening it and preventing the liquid from waterlogging your dressed salad. Rinse the salt from the cabbage and pat it dry with a towel.
Mix together the cabbage and julienned carrot in a large bowl, and season with salt and pepper to taste. Toss the coleslaw with the dressing, and sprinkle with toasted sesame seeds before serving.

Classic coleslaw is terrific, but doesn't Italian coleslaw sound even better? Add thin strips of prosciutto and red bell peppers to make Insalata Capricciosa!

PISTACHIO APPLE SALAD

Can’t decide whether to plate up something salty or sweet, crunchy or juicy, bitter or tangy, or nutty or fruity? Make this salad. It marries all of these contrasting yet complementary elements in one bright dish.

Makes 4 servings		3 medium endive heads, thinly sliced crosswise (about
Hands-on time: 15 minutes		3 packed cups)
Total time: 15 minutes		2 medium Gala, Fuji, or Honeycrisp apples, peeled, quartered, cored, and thinly sliced
		¼ cup Honey Mustard Dressing
		Kosher salt
		Freshly ground black pepper
		½ cup roasted and salted pistachio nuts, shelled and chopped

DO THIS:

Combine the endive and apple slices in a large bowl. Add enough dressing to suit your tastes, and gently toss the salad together with your fingers. Season with salt and pepper to taste, and divide among plates or bowls. Top with the chopped pistachio nuts before serving.

This salad is the perfect accompaniment for sausages, grilled pork, or barbecued meats!

CRAB LOUIE

Makes 4 servings | Hands-on time: 10 minutes | Total time: 10 minutes

The classic Crab Louie originated in the early twentieth century somewhere on the West Coast, but the exact circumstances of its birth are lost to time. Some claim that this “King of Salads” was first served at Seattle’s Olympic Club, while others insist that it was the invention of Solari’s Restaurant in San Francisco’s Union Square. Even James Beard and Helen Evans Brown—two of America’s most esteemed food writers—could never quite see eye-to-eye on whether their beloved Crab Louie was a native son of Beard’s Washington or Brown’s California.

I’m a hometown gal, though, so my vote is for San Francisco. Besides, the centerpiece of this crisp, cool salad is fresh Dungeness crab—the very symbol of the city’s two-hundred-year-old fishing industry. Piled atop lettuce and adorned with ripe tomatoes, hard-boiled eggs, and bright green asparagus, the succulent crab meat is what makes this simple salad one that’s fit for a king.

GET:

1 pound asparagus, trimmed
6 cups lettuce leaves or salad greens
1 pound cooked lump crab meat (see below)
4 Perfect Hard-Boiled Eggs , sliced in half
1 cup cherry tomatoes
¼ cup minced chives
½ cup Louisiana Rémoulade

DO THIS:

Blanch the asparagus by cooking it in a pot of salted boiling water for 1 minute. Immediately transfer the asparagus to a bowl of ice water. Drain once the asparagus has cooled.
Divide the lettuce among 4 plates. Arrange the crab meat, asparagus, hard-boiled eggs, and tomatoes atop the lettuce. Garnish with chives, and serve with the rémoulade on the side.

HOW TO BRINE-BOIL A
DUNGENESS CRAB

It’s a snap to crack open a container of lump crab meat. But if you’re in an ambitious mood, who am I to stop you from brine-boiling a live Dungeness crab? Fresh crustacean meat is a wonderfully delicate, sweet, and juicy reward that makes the effort more than worthwhile. Here’s how to do the deed:

Bring 10 quarts of water to a roiling boil in a large stockpot. Then, add salt to the water ’til it tastes like sea water. Don’t worry about over-salting the water; after all, the brine has to permeate through a tough shell.
Completely submerge the live crab in the water. Bring the water back up to a boil and cook for 20 minutes, or until the shell turns bright red-orange and the crab floats to the top. Remove the crab and run it under cold water until cool.
Carefully twist off the claws and legs, and use a crab cracker to snap them open. Remove as much meat as you can, but don’t fret if there’s not much in there. The real bounty’s hidden in the body of the crab.
The bottom half of the crab’s shell—the “apron”—can be easily pried open from the rear of the crab. Using your thumbs, find the crease between the upper and lower parts of the shell, and open the crab up like a book.
The upper half of the shell contains the gooey “crab butter.” Some folks love it (hi, Mom!), but I don’t, so I usually toss it.
The bottom, however, is chock-full of tender meat. To get at it, first remove and discard the long gill filaments on both sides of the crab. Then, firmly grasp what’s left of the bottom shell with both hands, and break it in half.
Each side contains plenty of rich, juicy crab meat. Use a fork or some other sharp-and-pointy tool to pick out all the goodness.

Give yourself a round of applause. You’ve just brine-boiled a crab!

Hey, East Coast people: this method works with Atlantic blue crabs, too!

BONE BROTH

On a cold winter’s day, nothing hits the spot like a steaming bowl of bone broth—especially when I’m feeling under the weather. Not only does it warm me from the inside out, it’s also a terrifically nutritious superfood. Packed with health-promoting minerals like calcium and magnesium, bone broth is also loaded with collagen and gelatin, making it a magical elixir that boosts both intestinal and joint health.

And did I mention how wonderful it tastes? Done properly, bone broth reveals its divine depth and adds a robust, umami dimension to your soups and stews. Sure—broth made with bare bones can be less than appetizing, but that’s why I always use meaty bones like cross shanks, oxtails, and short ribs to punch up the flavor. And to produce a gelatin-rich broth, make sure to include knuckles or chicken feet.

There are plenty of ways to make bone broth at home. I’ve simmered it on the stove and in a slow cooker, but when I want it pronto, I turn to my pressure cooker—an invaluable tool for quickly transforming a pile of bones into a rich, flavorful broth. Whichever method you choose, you’ll love the rich, comforting flavors of this homemade stock.

Makes 8 cups
Hands-on time: 10 minutes
Total time: 1 to 24 hours

GET:

2½ pounds assorted beef, chicken, and/or pork bones (see note on opposite page)
2 medium leeks, trimmed, cleaned (see note here), and cut in half, or 1 small yellow onion, peeled, trimmed, and cut in half
1 medium carrot, peeled and cut into 3 pieces
8 cups water, plus more if needed
2 tablespoons Paleo-friendly fish sauce
1 teaspoon apple cider vinegar
¼ ounce dried shiitake mushrooms (optional)
4 garlic cloves, peeled and smashed (optional)
1 (1-inch) piece fresh ginger, peeled and cut into thick coins
Kosher salt or Celtic sea salt

BONE BROTH THREE WAYS!

Place the bones and vegetables in a large (at least 6-quart) stockpot, slow cooker, or pressure cooker, depending on your desired method of cooking.
Add water to the pot, making sure the bones and vegetables are fully submerged. If you’re using a pressure cooker, don’t fill it beyond two-thirds capacity.
Pour in the fish sauce and apple cider vinegar. If desired, add dried shiitake mushrooms, garlic, and/or ginger to the broth. Then, cook using one of the three methods below.
If cooking the broth in a stock pot:

Cover and bring to a boil over high heat. Skim off the scum, and turn down the heat to maintain a low simmer. Cook, covered, for 12 to 24 hours, or until the bones are soft. Check occasionally and add water if needed to keep the bones and vegetables submerged. Cooking on the stovetop is the traditional way to make a pot of bone broth, but it takes a lot of babysitting. Patience is key!

If cooking the broth in a slow cooker:

Cover and set to cook on low for 8 to 24 hours. (You can actually simmer it for days; some say that the longer you cook your broth, the more nutrient-rich it becomes.) The advantage of using a slow cooker to make your broth is that you can leave the house without fear of burning it down to the ground. Still, you’ll have to wait a long time before you can sip on a mug of broth, so plan ahead.

If cooking the broth in a pressure cooker:

Lock the lid of the pressure cooker in place and cook over high heat. Once it reaches high pressure, immediately turn the burner down to the lowest possible setting (“simmer” usually works) that will still maintain high pressure. Set a timer for 45 minutes, and when it goes off, turn off the burner and remove the pot from the heat. Release the pressure naturally, about 10 to 15 minutes.
Strain the broth through a fine-mesh sieve (or cheesecloth-lined colander) to filter out the bones, veggies, and any remaining scummy bits. Season with salt to taste. Drink up.
This broth will keep in a covered container for a few days in the refrigerator (or for up to 6 months in the freezer). Once it’s chilled, the bone broth should transform into a jiggly gel—a sure sign that it’s loaded with gelatin. (And don’t fret—it’ll return to its liquid state once it’s heated.)

Maintain a low simmer when you're making bone broth, or you'll wind up with lots of unappetizing (albeit edible) gray scum on the surface. It may be packed with protein (albumin), but I prefer to skim it off 'cause it looks nasty.

Pro tip: you can almost always use bone broth whenever a recipe calls for chicken or beef stock.

FAST PHO

Pho bò—a classic Vietnamese rice noodle soup served with sliced rare beef and well-done brisket—occupies a special place in my heart. I cherish my childhood memories of slurping down steaming bowls of slow-cooked pho broth, savoring its aromatic spices and flavorings. My Paleo version omits the rice noodles, but leaves all the comforting beefiness intact. Plus, it takes just 2 hours to make!

Makes 4 servings
Hands-on time: 30 minutes
Total time: 2 hours

GET:

3 whole star anise
2 teaspoons whole coriander seeds
1 cinnamon stick
3 whole cloves
1 green cardamom pod
2 tablespoons ghee or fat of choice, divided
8 slices unpeeled ginger, each ½ inch thick
½ large yellow onion, peeled
2 (1-pound) beef cross shanks, 1½ inches thick
1½ pounds oxtails
1½ pounds beef brisket, cut in half along the grain

8 cups water
3½ tablespoons Paleo-friendly fish sauce
½ pound beef eye of round roast
8 cups Zoodles, (optional)
2 limes, cut into wedges
3 jalapeño peppers, sliced
1 bunch fresh cilantro
1 bunch fresh Thai basil
1 bunch fresh mint
2 cups bean sprouts
Paleo Sriracha

Pho is pronounced “fuh,” and was likely named after pot-au-feu, the classic French beef stew, during France’s colonization of Vietnam.

DO THIS:

Heat a large frying pan over medium-low heat. Toss the star anise, coriander seeds, cinnamon stick, cloves, and cardamom pod into the dry pan and swirl them around until they’re fragrant, about 2 to 3 minutes. Transfer the spices to an empty bouquet garni bag or loose tea leaf bag, and place it in a 6- or 8-quart pressure cooker. (This step’s optional, but it beats having to fish out all the seeds when you’re ready to eat.)
Crank up the burner to medium, and add 1 tablespoon of ghee to the pan. Once the fat has melted, add the ginger and onion, and cook for 3 to 5 minutes or until they’re golden brown on both sides. Transfer the ginger and onion to the pressure cooker.
Add the remaining tablespoon of fat to the hot pan. Once it’s sizzling, sear the beef cross shanks and oxtails in batches. Be careful not to overcrowd the pan; give the meat room to properly brown and develop the complex flavors necessary for the quick-cook broth. Resist the urge to frequently flip the meat. When the beef’s nicely browned on the outside, transfer the pieces to the pressure cooker.
Lay the raw brisket on top of the seared meat in the pressure cooker. Add the water and fish sauce. The meat should be submerged, but make sure the contents of the pot don’t exceed two-thirds of the cooker’s capacity. Lock the lid onto the cooker, and bring it up to high pressure. (Be sure to follow the manufacturer’s instructions. Remember: safety first!)
Turn down the heat to the lowest burner setting necessary to maintain high pressure, and cook for 50 minutes. Set a kitchen timer so you don’t forget. While the soup is cooking, place the eye of round roast in the freezer for 20 to 30 minutes. Once the beef is partially frozen, cut it across the grain into thin slices.
When the timer goes off, take the cooker off the heat, and release the pressure naturally, about 10 minutes. Remove the lid, taste the broth, and season with more fish sauce if needed.
Remove the spice bag and strain the broth. Discard the bones, onions, and ginger, but reserve the meat. Cut the brisket across the grain and break up the large pieces of shank. Divide the meat into individual serving bowls. (I like to make this recipe sans noodles, but if you can’t wrap your head around noodle-less pho, divide some zoodles into individual serving bowls, too.) Top the bowls with slices of raw eye of round.
Ladle the steaming broth into the serving bowls. The piping-hot pho broth will cook the raw beef (and zoodles, if you’re using them). Arrange your garnishes—the lime wedges, sliced peppers, cilantro, Thai basil, mint, and bean sprouts—on a platter, and provide a squirt bottle of sriracha, too. Invite your guests to season their pho to their heart’s desire.

SLOW PHO

If you’re a classicist (or don’t have a pressure cooker), you can prepare pho the traditional way: slooowly. After all, pho broth is traditionally slow-cooked for hours—or even days—to heighten the intensity of the beefy stock, and to infuse it with the steamy aroma of star anise, cinnamon, and cloves. Just follow the same steps as above, but use a slow cooker rather than a pressure cooker, and set it to cook on low for 12 hours. The only drawback to this method? It’ll fill your house with a tantalizing fragrance that’ll make your stomach growl for hours.

WEST LAKE SOUP

Makes 4 servings | Hands-on time: 30 minutes | Total time: 30 minutes

When I was a kid, a casual family meal at a Chinese restaurant could be a crapshoot. Some evenings, my grandfather would insist on ordering the most authentic dishes on the menu, many featuring odd bits that made my sister and me wrinkle our noses in disgust. Geoduck? Bitter melon? Bird spit? Like, actual bird saliva?

But if we were lucky, dinner would kick off with a beefy bowl of West Lake Soup. With bright green flecks of cilantro and cloudlike wisps of egg, this soup is both gorgeous and satisfying—which explains why we would gladly fill up on it before the slimy sea cucumber dish was served.

		½ pound flank steak, finely minced
		1 teaspoon kosher salt
		2 teaspoons rice wine vinegar
		1 teaspoon Paleo-friendly fish sauce
		1 teaspoon sesame oil
		Ground white pepper
		6 cups Bone Broth or chicken stock
		¼ pound fresh shiitake mushrooms, stemmed and thinly sliced
		¼ cup arrowroot powder, mixed with ¼ cup water to make a slurry
		3 large egg whites, lightly beaten
		1 cup packed fresh cilantro, finely minced
		3 scallions, thinly sliced

This soup is named after a beautiful lake in Hangzhou, China. Sadly, the lake isn't actually made of soup.

DO THIS:

Combine the beef, salt, vinegar, fish sauce, sesame oil, and ¼ teaspoon white pepper in a bowl.
Bring the broth and mushrooms to a boil over high heat in a saucepan. Lower the heat to maintain a simmer, and add the arrowroot slurry to thicken the soup, stirring well to incorporate.
Once the soup thickens, add the marinated meat and stir well. As soon as the meat is cooked through, about 30 seconds, turn off the heat. Season the soup with salt and white pepper to taste.
In a slow, steady stream, pour in the egg whites from high above the pot, stirring as the whites hit the liquid. The whites will cook upon contact with the hot soup, forming ribbon-like tendrils.
Mix in the cilantro and scallions. Ladle into bowls and serve immediately.

You can substitute other meats or seafood for the flank steak, but if you use ground meat, parboil it first or your soup will end up scummy.

MULLIGATAWNY SOUP

“Mulligatawny” is the Anglicized word for the Tamil term milagu thanni—the fragrant “pepper water” invented to appeal to foreign palates when the British took over the Indian subcontinent in the nineteenth century. Mulligatawny’s burgeoning popularity soon brought this rich curried soup across the seas to Westerners craving a taste of the exotic. These days, it’s become a mainstay of Indian restaurants across the world, though few pause to remember its very British origins.

But even if you’ve never pondered why a Southern Indian soup has such an Anglo-sounding name, you can love mulligatawny for what it is: an assertively spiced curry soup that can be easily made with common ingredients found in any Paleo eater’s pantry. It’s versatile, too; throw in some emergency protein in the form of cooked chicken, lamb, or mutton, and your mulligatawny instantly becomes a complete meal.

Makes 4 servings		2 tablespoons ghee or fat of choice
Hands-on time: 15 minutes		1 medium yellow onion, roughly chopped
Total time: 45 minutes		1 teaspoon tomato paste
		¼ cup shredded unsweetened dried coconut
		2 garlic cloves, minced
		1 (1-inch) piece fresh ginger, peeled and finely grated (about 1 tablespoon)
		2 teaspoons Indian curry powder
		3 cups chicken stock or Bone Broth
		1 celery stalk with fibrous strings removed, roughly chopped
		1 carrot, peeled and roughly chopped
		½ ripe banana, peeled
		¼ cup diced Braeburn, Empire, McIntosh, or Cortland apple
		2 tablespoons minced fresh cilantro

Don't worry, banana haters! You can't taste it in the soup!

DO THIS:

Heat the ghee in a stockpot over medium heat. Add the onion and tomato paste and cook, stirring, until the onions soften, about 5 minutes.
Add the coconut, garlic, ginger, and curry powder to the pot, and stir to combine the ingredients. Then, pour in the broth, and add the celery, carrot, banana, and apple. Bring the contents of the pot to a vigorous boil.
Turn down the heat to low. Cover the stockpot and simmer for 30 minutes or until the vegetables and fruit are tender.
Use an immersion blender to blitz the ingredients together into a thick, fragrant soup. Garnish with minced cilantro and serve immediately.

Secret ingredient alert! my super-chef sister taught me that diced apple can add sweetness and texture to puréed soups!

CURRIED CREAM OF BROCCOLI SOUP

This is a perfect example of what I call “garbage soup.” On busy weeknights, I pull out whatever vegetables are languishing in my crisper and toss them in a pot with some pre-made broth. This formula works with just about any ingredients, but if you happen to have some broccoli florets and leeks in the fridge, give this recipe a go. The assertive curry spices and creamy texture of this soup make for a winning combination.

Makes 6 servings		2 tablespoons coconut oil or fat of choice
Hands-on time: 20 minutes		4 leeks, white and light green ends only, cleaned, trimmed, and thinly sliced (see here)
Total time: 40 minutes		1 large yellow onion, roughly chopped
		3 medium shallots, roughly chopped
		Kosher salt
		1½ pounds broccoli, trimmed and cut into uniform-sized pieces
		¼ cup diced Braeburn, Empire, McIntosh, or Cortland apple
		4 cups Bone Broth or stock of choice
		1 tablespoon Indian curry powder
		Freshly ground black pepper
		1 cup full-fat coconut milk

DIRECTIONS

In a large stockpot, melt the coconut oil over medium heat. Add the leeks, onion, shallots, and a pinch of salt, and sauté until softened, 5 to 10 minutes.
Toss in the chopped broccoli and apple, and add the broth. Top off with some water if the vegetables aren’t fully submerged. Crank the heat up to high.
When the soup boils, lower the heat to a simmer. Continue cooking on the stove for 20 minutes or until the vegetables are soft.
Add the curry powder and season with salt and pepper to taste. Turn off the stove and cool the soup slightly.
Use an immersion blender to blitz the ingredients together into a smooth, aromatic green broth. Add the coconut milk and stir to incorporate. Turn the heat up to high to bring the soup back up to a boil before serving.

Serve this soup with a side of Mushroom Chips!

Nothing signals springtime like a bowl of sunshine-orange soup.

CARROT + CARDAMOM SOUP

Makes 6 servings | Hands-on time: 15 minutes | Total time: 45 minutes

GET:

1 tablespoon coconut oil
2 large leeks, white and light green ends only, cleaned, trimmed, and thinly sliced
Kosher salt
1½ pounds large carrots, peeled and cut into ½-inch coins
¼ cup diced Braeburn, Empire, McIntosh, or Cortland apple
1 teaspoon minced fresh ginger
½ teaspoon ground cardamom
4 cups chicken stock or Bone Broth
½ cup full-fat coconut milk
Freshly ground black pepper

DO THIS:

Melt the coconut oil in a saucepan over medium heat. Add the leeks along with a generous pinch of salt, and sauté until translucent, about 5 minutes.
Toss in the carrot, apple, ginger, and cardamom, and stir until fragrant. Pour in the broth and bring to a boil over high heat.
Turn down the heat to low. Cover and simmer until the carrots are easily pierced with a fork, about 30 minutes. Mix in the coconut milk.
Transfer the soup in batches to a blender and process until smooth. Alternatively, purée the soup directly in the pot with an immersion blender. Season with salt and pepper to taste.

WATERMELON GAZPACHO

As a child, I despised gazpacho. Once I tasted the sharply acidic sludge my gastro-curious mom picked up at the neighborhood deli, I swore off chilled tomato soup for life. But years later, I sampled a bowl of Paul Bertolli’s gazpacho at Oakland’s Oliveto, and suddenly, my taste buds stood at attention. So that’s what gazpacho tastes like when it’s made with sun-ripened heirloom tomatoes and not watered-down vegetable juice mixed with metallic-tasting canned tomatoes! Who knew?

Nowadays, when the mercury rises, gazpacho’s one of my favorite simple, make-ahead recipes—especially when combined with the bright flavors of juicy watermelon, cool cucumbers, and crisp red peppers. For this recipe, use the best tomatoes and sweetest watermelon you can find. And no, removing the skins from the tomatoes and cucumber is not optional. Make this soup when you’re wilting under the sun, and you can thank me later. It’s summertime in a bowl, people.

Makes 8 cups		2 pounds ripe heirloom tomatoes
Hands-on time: 30 minutes		1 hothouse cucumber (approximately 1 pound), peeled
Total time: 4½ hours		2 small shallots, coarsely chopped
		1 medium red bell pepper, seeded, cored, and diced
		4 fresh cilantro stalks with leaves
		3 cups cubed and seeded watermelon (about 1 pound)
		2 tablespoons sherry vinegar
		⅓ cup extra-virgin olive oil, plus extra for garnish
		1 teaspoon kosher salt
		Freshly ground black pepper
		Pinch of red pepper flakes (optional)

DO THIS:

Fill a large pot with water and bring it to a boil on the stove. In the meantime, fill a large bowl with water and ice.
Cut a small X on the bottom of each tomato with a sharp paring knife. Once the water reaches a rolling boil, carefully drop the tomatoes into the pot and blanch for 30 seconds. Transfer the tomatoes to the bowl of ice water.
After the tomatoes chill in the bowl for a minute or two, slide their skins off. Core and roughly chop them, reserving all the juice and seeds.
Finely dice one-third of the cucumber and set aside to garnish the finished soup. Roughly chop up the rest of the cucumber.
Toss the tomatoes, cucumber, shallots, bell pepper, and cilantro into a blender and purée until the vegetables are liquefied. Make sure to cover the lid with a towel to reduce splashes and splatters.
Add the watermelon, vinegar, olive oil, salt, pepper, and red pepper flakes (if desired) to the puréed vegetables, and blend until smooth. Taste and adjust for seasoning.
Refrigerate the soup in the blender cup for at least 4 hours or until fully chilled. The ingredients may separate while resting in the refrigerator, so just prior to serving, place the blender cup back on the base and blitz the soup again to recombine.
To serve, ladle the gazpacho into chilled cups or bowls. Top with a drizzle of olive oil, the reserved cucumber, and freshly cracked pepper.

After a quick blanch and shock in ice water, the tomato skins will slide right off!

If your blender's on the small side (with a capacity of less than 8 cups), blitz the soup in batches.

Makes 2 servings		3 cups baby lacinato kale
Hands-on time: 5 minutes		1 medium Fuyu persimmon, peeled and thinly sliced
Total time: 5 minutes		¼ cup Citrus Vinaigrette
		¼ cup almond slivers, toasted

Makes 4 servings		½ cup Paleo Mayonnaise
Hands-on time: 15 minutes		¾ teaspoon Indian curry powder
Total time: 15 minutes		1 teaspoon kosher salt
		Freshly ground black pepper
		1 small Gala, Fuji, or Honeycrisp apple, peeled, cored, and cut into ½-inch dice
		Juice from ½ medium lime
		1 pound cooked chicken breast or thighs
		½ cup packed fresh cilantro, roughly chopped
		2 scallions, trimmed and thinly sliced
		¼ cup almond slivers, toasted