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 Cucumber Cilantro Gazpacho

I recently came into some produce after the Crossfit Game (an entire box of cucumbers to be correct), and while it may be a fun challenge to see how many cucumber margs we can drink, we are adults and try to have some level of responsibility, so I needed plan B.  

This is a quick, spicy and refreshing summer soup that is even better on day 2.  

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.  

Paleo Mojito Watermelon

Watermelon is 5 lbs for a dollar right now people (cheap!)... and while we don't eat a ton of fruit, this is the perfect paleo summer dessert.  The lime really cuts the sweetness of ripe watermelons, and this can be whipped up in minutes! 

1 large watermelon (cut into wedges, cubes, balls or skewered)

Juice from 2-3 limes

2 tbs chopped fresh mint

Chop, squeeze, top and serve!  Try experimenting with types of mint (I grow spearmint, apple mint and even chocolate mint).  You can use this for all kinds of fruit salad - pineapple mojito skewers look and taste great at parties.

Paleo Burger Patties with Grilled Onions & Marinated Carrots

As the kids head back to school (I don't have kids, but this is what I hear), and summer starts to wane (although, we're having FANTASTIC warm weather here at the beach), it's time to get the most out of your grill.  No need to turn on your oven or stove for this meal.   It's a colorful, delectable, easy meal on a summer night (tell me more, tell me more!)

Real, traditional aioli is quite the production and a very fickle condiment (trust me), so in an effort to save your arm and your sanity, just whip up a batch of Julia Child's mayo as your base. 

For the patties:

1 lb grass fed ground beef

1/2 small yellow onion, diced

1 tbs Dijon mustard

2 tbs Italian parsley, chopped

1/2 tsp caraway seeds, ground

1/2 tsp celery salt

1 tsp fresh ground black pepper

1 tbs pickled jalapenos, diced

any other spices you have/want to throw in!

Mix all ingredients thoroughly in a bowl and form into patties.  Throw those on the grill until they're cooked to your liking.

For the carrots:

2 large carrots, peeled

1-2 tbs white vinegar

1 tbs honey

pinch of sea salt

I called these Whisk vinegar, honey, and salt in a bowl. Using a vegetable peeler or mandolin, peel the carrots into strips.  Place in the bowl and toss, cover with plastic wrap and marinate in the fridge for an hour or so.

For the onions:

1 large red onion

Slice in thick rounds and throw on the grill with your burgers until they've softened and sweetened up.

For the truffle aioli: (mix it all up)

2 tbs mayo (I'll say it again, make you own!)

1 tbs truffle oil*

2 tsp truffle salt*

*You can usually find these at higher end grocery stores, boutique spice shops, or online. 

To assemble: Place your grilled onion down intact, top with the patty, a little dollop of the truffle mayo, and as many carrots as you can handle.  The acid from the carrots really lends a nice touch to the creamy mayo and the juicy, herbed burger.  

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.