Recipe: Creamy Chicken Stew
This stew is quickly prepared if you have cooked chicken breasts on hand. Make it the night before and it’ll be ready for breakfast.
Recipe: Roasted Spicy Cauliflower
Roasting cauliflower keeps the florets tender yet firm. The trick is to make sure that the oven reaches the required temperature before roasting.
Recipe: Slow Cooker Beef Short Ribs with Rosemary and Black Olives
The rosemary in this recipe is just a background flavor. It's the olives that make this Mediterranean dish unique.
Recipe: Greek Feta Cheese and Hot Pepper Dip (Tyrokafteri)
This traditional Greek dip takes 15 minutes to make and is great with raw vegetables such as carrot and celery sticks, cauliflower florets, or stuffed in large raw mushrooms (portobello for example) as an appetizer.
Recipe: Roast Root Vegetables with Pancetta Bacon
The difference between Italian Pancetta and regular bacon is that Pancetta isn't smoke cured and has a milder taste. Any root vegetables can be used.
Recipe: Slow Cooker Jambalaya
In this recipe the chicken, andouille sausage, onions and bell peppers should be sautéed (browned) before being placed in the slow cooker. If andouille sausage isn't available, kielbasa sausage is a good substitute.
Recipe: Taro and Bacon Hash
Taro is an interesting alternative to sweet potatoes or celery root for breakfast or lunch. This post is sponsored by the Paleo Recipe Generator, which features over 700 Paleo recipes personalized to meet your needs.
Recipe: French Style Fish Stock (Court Bouillon de Poisson)
This is a variation on the classic French fish stock, used for sauces and soups. Once prepared, the stock can be portioned and frozen for future use.
Recipe: Sweet Potato and Leek Omelet
There are two ways to make an omelet: the French way, which is very energetic and requires practice, or the laid back, breakfast way. This recipe is the latter.