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Oven Roasted Asparagus

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.

smoked-turkey-and-venison

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.

Delicious.