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SIDE DISHES AND SAUCES

Roasted Broccoli

If you only eat steamed broccoli, then this roasted variety will be a real treat. It doesn’t take much more effort, but it takes on a whole new dimension thanks to a hot oven that caramelizes the tender green stems. Serve this alongside any meat or seafood for a delicious and healthy side you’ll love.

1 pound broccoli florets, trimmed into bite-sized pieces 2 tablespoons olive oil

Juice of 1 lemon Freshly ground black pepper, to taste

Preheat oven to 400 degrees F.

Lay broccoli on a parchment-lined sheet tray and drizzle with olive oil and lemon juice. Season with freshly ground black pepper.

Bake for 30 minutes, stirring halfway through, until the broccoli is slightly browned and crispy. Serve immediately.

Serves 4

Balsamic Roasted Onions

You may not think of onions as being a side dish, but once you’ve tried these sweet, delicate morsels, you’ll quickly change your mind. Slice the onions with a mandolin to make sure the slices are all equal, ensuring that they’ll cook evenly. Use these to top steaks and chops, or even to garnish soups or salads. Once you get creative, you’ll find endless uses for them.

1 large red onion, sliced thinly 1 tablespoon olive oil Freshly ground black pepper, to taste

1 tablespoon balsamic vinegar ¼ teaspoon ground red pepper flakes

Preheat oven to 400 degrees F.

Lay the sliced onions in a baking dish in a single layer. Drizzle with olive oil. Season with freshly ground black pepper.

Roast for 30 minutes until onions start crisping and browning. Toss cooked onions with the balsamic vinegar and serve.

Serves 4

Crispy Lemon Green Beans

Lemon adds a touch of acidity that brings out the great flavor of fresh green beans. Roasting the beans in the oven makes them crispy and gives them an unexpected crunch you’ll love.

1 pound of fresh green beans 2 tablespoons olive or coconut oil 2 teaspoons of dried rosemary

2 teaspoons of dried sage Freshly ground black pepper, to taste 1 lemon, thinly sliced, seeds removed

Preheat oven to 400 degrees F.

Add washed and trimmed green beans to a casserole dish. Pour oil over top of beans.

Sprinkle rosemary and sage, and mix ingredients until well coated. Season with freshly ground black pepper.

Place the lemon slices in an even layer over the green beans. Bake for 30 to 35 minutes until they are crispy.

Serves 4

Simple Grilled Asparagus

Depending on the dish you are serving, sometimes you want a side dish with a lot of competing flavors and textures. Other times, though, you just want something that is good, but that won’t outshine your main course. That’s the case with this simple grilled asparagus recipe. It’s one vegetable, and it’s amazing when grilled, but when you serve it alongside a tender steak, it complements rather than takes center stage. It’s also easy to make, and will make any meal feel like a special occasion.

1 pound asparagus stalks, tough ends trimmed 1 tablespoon olive oil

Freshly ground black pepper, to taste Lemon juice, for seasoning

Preheat a gas or charcoal grill to medium-high heat. Toss the asparagus with olive oil and season with freshly ground black pepper and lemon juice.

Lay the asparagus on the grill grates diagonally so that they don’t fall through. Cook for 5 to 6 minutes, turning consistently, until they are tender.

Remove from grill and serve immediately.

Serves 4

Deviled Eggs with Bacon Bits

Deviled eggs are a classic appetizer, but can also be used as a nice side dish for lighter lunches and dinners. They are easy to prepare and universally enjoyed, especially with this recipe that adds bacon bits for a nice, unexpected flavor.

6 slices uncured, nitrate-free bacon 12 large eggs cup olive-oil mayonnaise 1 tablespoon mustard

1 tablespoon ground cumin Freshly ground black pepper, to taste Paprika for garnish

Cook bacon in a pan over medium heat until crispy. Let cool and crumble into small bits.

Place eggs in a pot filled with cold water. Bring to a boil for 12 minutes. Remove from the heat, drain, and add cold water immediately to the eggs.

Once the eggs are cool enough to handle, peel and cut in half.

Scoop out the yolks and mash in a bowl with mayonnaise, mustard, cumin, bacon bits, and pepper.

Fill in the cavity of the egg white halves with the yolk, mayonnaise, and bacon filling.

Garnish with paprika or any of your favorite fresh herbs.

Makes 2 dozen

Crab-Stuffed Mushrooms

Mushrooms can often be forgotten on a Paleo diet, but they are certainly a healthy and tasty addition to any recipe. Mushrooms are often stuffed with cheeses, but these crab-stuffed ones are just as delectable. Simple white button mushrooms are perfect here, but feel free to use any mushrooms you have handy that are big enough to stuff.

20 button mushrooms, stems and gills removed 2 cups crabmeat, cooked and finely chopped 3 tablespoons chives, minced 3 cloves garlic, minced

¼ teaspoon dried oregano ¼ teaspoon dried thyme ¼ teaspoon mustard Freshly ground black pepper, to taste

Preheat oven to 350 degrees F.

Mix all the ingredients except mushrooms together in a bowl. Spoon a generous portion into each mushroom and bake on a baking sheet for about 15 minutes.

Let cool slightly, but serve when still warm.

Serves 2 to 4

Roasted Sweet Potatoes with Rosemary

To make things a little unusual while keeping with the bulkier and orange autumn vegetables, this roasted, cubed, sweet potato dish with a touch of rosemary is perfect for any occasion. Rosemary features strong antioxidant assets, but feel free to use any woody herb such as thyme or sage in place of the rosemary.

2 large sweet potatoes, peeled and cut into 1-inch cubes 1 large sprig rosemary leaves 3 tablespoons olive or coconut oil

4 cloves garlic, crushed Freshly ground black pepper, to taste

Preheat oven to 425 degrees F.

Fill a pot with cold water, place in the sweet potato cubes, and bring to a rapid boil for 5 minutes. Quickly drain the potatoes in a colander and let steam and dry.

Using a mortar and pestle, grind the rosemary leaves.

Heat a roasting pan on the stove over medium-low heat, add the oil, rosemary, and sweet potato cubes and season with pepper. Stir until all ingredients are blended and hot.

Place the roasting pan in the oven and roast for approximately 20 to 25 minutes or until crispy and tender. Be sure to stir the potatoes occasionally for an even texture.

Serve warm.

Serves 2 to 4

Brussels Sprouts with Hazelnuts

This is a very simple way to roast Brussels sprouts, leaving them tender and full of flavor. Watch the hazelnuts carefully in the oven so they don’t burn.

3 tablespoons olive or coconut oil 1 pound Brussels sprouts, trimmed and halved or quartered, depending on size

¼ cup hazelnuts, chopped Freshly ground black pepper, to taste

Preheat oven to 450 degrees F.

Toss the Brussels sprouts and hazelnuts with the oil and put onto a cookie sheet.

Sprinkle with pepper and place sheet into oven.

Bake for 15 minutes, occasionally turning the Brussels sprouts with a wooden spoon.

Serves 4

Kale with Walnuts and Cranberries

Kale is a good source of protein and vitamins. Cranberries and walnuts add excellent flavor to this side dish that goes great with beef or chicken. If you can find cranberries that have no added sugar, you should get those; otherwise, use dried tart cherries.

1 pound bunch of kale with tough stems removed, washed and torn into large pieces 2 tablespoons olive oil ½ medium red onion, finely chopped

3 cloves garlic, minced ½ cup walnuts, chopped 1 cup vegetable stock ¼ cup dried cranberries, preferably with no added sugar Freshly ground black pepper, to taste

Bring a large of pot of water to a boil. Add the kale and cook until tender and bright green, about 4 or 5 minutes. Remove the kale and run under cold water to cool.

In a large sauté pan, add the oil over medium heat. Add the onion and sauté until soft.

Stir in the garlic and walnuts and cook until the nuts are golden, about 2 minutes. Mix the cranberries in, and then add the kale.

Toss gently with the onion/cranberry mixture. Season with pepper and serve warm.

Serves 2

Sweet Potato Mash with Pecans

Mashed sweet potatoes are very easy to prepare and do not require ingredients that you probably don’t already have, which is always a plus. When eaten by themselves, sweet potatoes can be quite sweet. However, the green onions add a bite, and the pecans give a terrific nutty taste and add a nice, crunchy texture.

3 large sweet potatoes, peeled and cubed ½ cup olive or coconut oil Freshly ground black pepper, to taste

2 green onions, chopped ⅛ teaspoon ground cinnamon ¼ cup toasted pecans, chopped

Boil potatoes in large pot until soft enough to mash.

Strain the potatoes and put them back in the pot. Add the oil and mash until potatoes are smooth and silky. Season with freshly ground black pepper.

Add onions with the cinnamon and mix completely to ensure the cinnamon is dispersed consistently. Add the pecans.

Serve warm.

Serves 4

Paleo Barbecue Sauce

Most store-bought barbecue sauces are going to be loaded with sugar, even if they don’t taste particularly sweet. This homemade version is spicy and complex—perfect for slow-cooked meats, grilled chicken, or anywhere else you would use barbecue sauce.

1 tablespoon olive or coconut oil 2 cloves garlic, minced 2 shallots, minced 1 teaspoon spicy brown mustard 1 teaspoon smoked paprika 1 teaspoon chili powder

1 teaspoon ground cumin 1 cup chicken broth Juice of 1 lime 1 (6-ounce) can tomato paste Freshly ground black pepper, to taste

In a medium saucepan, heat the oil over medium heat. Add the shallots and garlic. Cook until soft, about 3 minutes.

Add the mustard and spices and continue to cook, stirring for 1 more minute.

Add the broth, lime juice, and tomato paste and bring to a boil. Season with freshly ground black pepper.

Reduce to a simmer and cook for about 45 minutes. Allow to cool. For a smooth sauce, puree in a blender or food processor.

Makes 2 cups

Paleo Fries with Herbs

Great with chicken drumsticks or thighs, nothing can beat these fries. The natural flavors from the herbs offer a mouthwatering combination, and the fries act as a great way to soak up any sauces on your plate from your chicken.

1½ teaspoons oregano, finely chopped 1½ teaspoons parsley, finely chopped ½ teaspoon thyme, finely chopped

4 large sweet potatoes, peeled and cut into evenly sized strips 1½ teaspoons ground pepper 2 tablespoons coconut oil, melted

Preheat oven to 425 degrees F. Place the oven rack in the middle position.

Combine all of the herbs, pepper, and sweet potatoes in a gallon-size freezer bag. Toss well to disperse the herbs evenly and then add the coconut oil.

Lay potatoes on a baking sheet in an even layer. Sprinkle the herb mixture on top.

Bake for 25 minutes, and then flip the potatoes around to cook for approximately another 15 to 20 minutes.

Serve hot.

Serves 4

Easy Garlic Butter Sauce

This sauce is easy to make and makes plain chicken breasts or vegetables perk up instantly. Store leftovers in the refrigerator and warm a little in the microwave if necessary.

¼ cup olive or coconut oil 2 cloves garlic, minced Freshly ground black pepper, to taste

1 tablespoon finely chopped fresh parsley

Heat a small saucepan over medium heat. Add the oil. Add the garlic and cook for about 2 minutes, until it starts to turn brown. Remove from heat.

Season with freshly ground black pepper. Stir in the parsley and serve.

Makes ¼ cup

Mango Chutney

This is a yummy dish that works well with grilled fish or chicken, and it goes wonderfully with crab cakes as well. Sweet and savory, you’ll enjoy this with a variety of dishes. Make sure your mangoes are ripe before trying this recipe, otherwise you won’t get the full flavor.

1 tablespoon coconut oil 1 garlic clove, minced 1 tablespoon fresh ginger, chopped ½ small red onion, minced 1 red bell pepper, chopped 2 ripe mangoes, pitted and chopped

Juice of 1 lime 1 tablespoon curry powder 1 teaspoon red pepper flakes Freshly ground black pepper, to taste

In a small saucepan, heat the coconut oil over medium heat. Add the garlic and ginger and sauté for 2 minutes.

Add the onion and bell pepper and cook for 2 more minutes.

Add the rest of the ingredients and continue cooking until softened, about 5 more minutes.

Simmer about 10 minutes. Serve.

Makes 3 cups

Paleo Pesto

Pesto is a popular Italian sauce that uses basil for the base. While it traditionally includes cheese, this version skips it. We don’t think you’ll miss it though. Try using other herbs for a variety of flavors. Mint and cilantro work especially well.

2 cups packed fresh basil leaves ½ cup walnuts ½ cup olive oil

Juice of 1 lemon Freshly ground black pepper, to taste

Put the basil in a food processor and pulse until well chopped. Add the walnuts and continue chopping.

Slowly stream in the olive oil and lemon juice and puree until you have a smooth sauce. Season with freshly ground black pepper.

Refrigerate any leftover sauce.

Makes 2 cups