Paleo Steak Salad with Grilled Onions & Tomato Vinaigrette

Bon Appetit has really come through for me this issue!  Here's another amazing summer salad that is tasty and satisfying.  

Primal Grilled Kale Salad with Balsamic Marinated Plums

Happy 4th of July and thank you Bon Appetit for getting me out of my salad slump (I've got another BA salad post for Friday).  I will definitely be making this on the regular, and this would be an easy and flavorful side to any BBQ dish you've got going on for tomorrow.  

This is a primal salad because it does call for a little dollop of ricotta (I used Greek yogurt), but if you left that out it would be paleo. 

Strawberries! Salad and Paleo Mason Jar Dressing

Strawberry season is upon us! I bought a flat for $6 the other day, and as I unpacked my groceries I realized I have no idea how 2 of us are going to eat all these. (the answer to that is always share with friends :)  This salad is easy, sweet, and tastes like summer! I call it mason jar dressing because sometimes I forgo the traditional vinaigrette making process and just throw everything in a jar and shake it up.  Makes it easy to store the leftovers in the fridge as well.

Read more for the recipe!

Primal/Gluten Free Baby Shower

I recently helped out with a baby shower for my sister-in-law, and while there would only be 2 paleo eaters - and coincidentally both crossfitters - in attendance (myself and the fabulous lady that took these pictures ) I still wanted a menu that stayed true to the I way cook/eat/live.  There was no mention of the party having a 'restrictive' menu of any kind, and there was no talk about missing this ingredient or that dish - it's just food people.  

I made a couple salads, a primal 'quiche' with sweet potato crust, some gluten free savory scones, and some grilled asparagus.   I think everyone had a full belly to welcome baby boy #2 to the Flynn family. 

More pictures and basic recipes after the jump!

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.  

Roast Chicken Part 2: Blood Orange Salad

It's been so nice, almost summer like, around here (queue hate mail from my East Coast friends) that I find myself craving summer fare.  This was no different....I had some leftovers from my Mexican Roasted Chicken, so I made a quick salad for dinner.  

In California we're blessed with prolific citrus crops in the winter (vitamin C for flu season) and I love experimenting with all the different species.  Blood oranges have an incredible color and flavor, and really make a statement in this easy salad. 

Fresh spring greens, blood orange sections, avocado, yellow cherry tomatoes, shredded chicken, cilantro - topped off with some fresh cracked pepper, slivered almonds, a drizzle of olive oil and a little blood orange juice. 

Winter Salad

In the midst of a post-holiday detox (as much I'd like to tell you I didn't eat more than half of the mini gluten free ginger molasses cupcakes I baked recently, let's not kid ourselves), I'd like to offer some fresh winter flavors that won't make you feel like you're underwater when trying to do some moderate exercise.

Nature gives us something fantastic right as cold and flu season rolls around in the form of a super dose of vitamin C.  Time to put that citrus to good use, and I don't mean just for mimosas.  This salad blends peppery arugula, sweet cranberries, tangy tangerines and the crunch of pecans, all topped with a drizzle of homemade vinaigrette.  

Chopped arugula, dried cranberries, pecans, tangerines and the most delicious vinaigrette ever:  

1 tbs white wine or champagne vinegar

½ cup fresh lemon juice (approx 2 lemons, meyer work great!)

¼ cup grapeseed oil

⅓ cup olive oil

1 garlic clove, minced

¼ tsp salt

¼ tsp fine ground pepper

¼ tsp Coleman’s mustard

Recipe: Cold Summer Rice Salad

Ahh...the pot luck/picnic/night at the Hollywood Bowl. Nothing can induce panic like having to think of a dish, cook it, wrap it, package it, transport it, and then make it taste good and look somewhat presentable when arriving at its destination. This is not your Aunt Linda's ambrosia salad or a bucket of fried chicken...

• Make basmati rice according to package instructions and set aside - you can also use orzo, brown rice, quinoa...
• Cut corn off one cob, chop a bunch (5-8) of green onions, and place in a heated pan with olive oil. Saute until fragrant
• Make dressing: take one heaping tablespoon dijon mustard and 1/2 cup red wine vinegar in a jar. Add olive/grapeseed oil slowly until the dressing thins out and becomes a very pale yellow - shake vigorously.
• Combine rice, dressing, corn and green onions
• Chop 1/2 to 1 cup watercress and mix together

Put it all in a tupperware and take it to the beach! (or wherever your culinary fortitude is needed)