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Oven Roasted Asparagus


When I need a recipe, I google “Paleo…” whatever. Last night the broccoli at Kroger wasn’t looking so hot, so I grabbed some asparagus instead. Sometimes I boil it until crisp-tender, then run cold water on it to stop the cooking, and serve cold. That’s kind of bland and boring. Sometimes I stir-fry it, but that takes attention and time, and I was running short on both. So I googled “Paleo asparagus” and found this recipe for oven roasted asparagus. It was simple to make and delicious.

Here’s the recipe. I cooked it at 450 for 15-20 minutes per the comment, and added sea salt and pepper before cooking. Probably a little more than 1T of olive oil, too, because I wanted it well coated.


The turkey breast and venison tenderloin were smoked yesterday. Though it might not look it, this was an amazingly flavorful and filling meal.

The Greek Issue

stuffed-eggplantThis month’s issue of Saveur Magazine jumped out at me from the news stand with it’s cover shot of Greek mezedes, entitled ‘The Greek Issue’.

As a passionate lover of Greek cuisine, I bought the magazine hoping to get some ideas for converting traditional Greek dishes to Paleo. My first attempt was the stuffed eggplant.

The only alteration I made was to substitute almond flour for all-purpose flour for the bechamel sauce. Although the sauce was not as light and fluffy as bechamel made with regular flour, it was every bit as savory and rich. I used grass-fed ground beef, but may experiment next time with a mixture of beef and lamb.