Primal BBQ Squash with Goat Cheese & Paprika

This easy side was demolished during my last BBQ, so I'd recommend making extra.  If you have any leftovers, these are great diced up in an omelet the next morning. 

I used Mexican squash, but zucchini or any other variety will do.

Paleo Grilled Halibut with Tomato Basil Salsa

It's been downright tropical here at the beach these last few weeks - hot sunny days, warm clear water, tourists by the thousands!  But after a cool dip in the ocean the last thing you want to do is head into the kitchen and turn on the stove/oven, so here's a quick fresh dish that you can grill while you're outside imbibing in your favorite frosty adult beverage.

We're lucky enough to have a friend who recently went fishing up in Alaska and was kind enough to share in his riches - so we have some gorgeous halibut and salmon filets in our freezer!  You can really use any fish for this recipe - and the salsa is even delicious on it's own.

Paleo Lemongrass & Butter Grilled Salmon

Wild Alaskan Sockeye salmon was on sale at the market,  so of course I jumped.  The color and texture of good, fresh wild salmon puts its farmed siblings to shame.  Salmon is a great way to get protein, good fats (Omega-3's) and even Vitamin D (if you can't get your 15 minutes of sun a day).

1 lb salmon fillet - to figure out what to choose, check here

2-3 lemongrass stalks

1 tsp sea salt

1 tsp pepper

1 tbs butter
cilantro for garnish


Preheat grill on high and rinse/dry your fish.  Peel the lemongrass stalks and then beat them until they're a pulp.  You can use a meat mallet or the back of a heavy ladle.  Pulse in a food processor with a few drops of water*.  Place fish on a large sheet of foil and top with salt & pepper, lemongrass paste, and butter (you can also marinate the fish for 1-2 hours prior if you like), and place the foil on the grill. Turn heat down to med-high.  I like to use foil because fish can fall apart on the grill and it just makes my life easier.  Cook for 6-8 minutes on each side.


*You can also buy lemongrass paste in a tube in the produce sections of most grocery stores now if you're not into taking out your aggression on those pretty stalks.

Paleo Grilled Fennel, Asparagus & Tomato Salad

 Summer seems to be slowly creeping in, and with more hours of sunlight and a slightly warmer ocean breeze I find myself craving crunchy, fresh stuff and manning the grill.  Fennel has a delicate anise flavor, and is tasty raw, but throwing it on the grill brings out some of the natural sweet flavors.  I also like to hit this with a little lemon juice right before serving to give it a brighter finish, and it's delicious warm or cold.

1 bunch asparagus, trimmed

1 fennel bulb, trimmed and sliced

Handful cherry tomatoes

2 tbs olive oil

Juice & zest from 1/2 lemon

2 tsp salt

2 tsp pepper

1/2 tsp garlic powder

Preheat grill on medium.  Toss all ingredients together and put in a mesh chef's/grill basket*.  Grill for 10-12 minutes, giving it a good toss every now and then so the bottom doesn't burn, until asparagus have softened (this salad is best with a slight crunch, so don't cook for too long. 

*I have the one from Williams Sonoma that has a genius removable handle.  This makes your life way easier as you don't have to flip every single asparagus spear (because who wants to stand there the whole time?!?!) and you won't lose any through the grates to the fiery depths of your grill.