Asian Coleslaw

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My husband recently bought a new grill/smoker hybrid thing called the Pit Barrel Cooker. The good news is, it makes the best ribs and tri-tip I’ve ever had in my whole life. The bad news is, now I need to come up with enough sides that go with barbecue to keep us from getting bored.

I did make Deb Perelman’s latest pasta salad recipe, and it was incredible, pairing well with plain chicken. But what makes pork ribs so good — the rich, fat-covered meat — also makes them hard to pair with anything involving a starch. Or mayonnaise. Or pretty much any traditional barbecue sides.

So I went on the hunt, and accidentally came up with this amazing Asian slaw recipe that is light enough to go with anything. but soooo flavorful. And, since it actually doesn’t include soy sauce, it’s one of those rare Asian-inspired dishes suitable for people with soy and wheat issues.  Continue reading

Perfect Hardboiled Eggs

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It shouldn’t be so difficult to hard-boil eggs.

I have never been able to do it. The yolk always, always, gets hard and weird and chalky. And while that’s not awful if you’re just throwing a hardboiled egg into a potato salad or an egg salad, it’s not great for things like Cobb salad or simply snacking on, when the texture really shows.

Other people must have the same problem, judging by the number of people on Pintrest resorting to “boiling” their eggs in the oven. In case you, too, struggle with Overcooked Egg Syndrome, I have found a foolproof method for hardboiling that will give you exactly what you want every time.  Continue reading

Bison Bacon Burgers

paleo gluten-free bison bacon burger oh manBear with me. I promise, you want to make these, you just might not know it yet. Bison is maybe a little unusual for people who are not living in rural areas where people regularly shoot and kill and eat everything from snow geese to antelope.

That’s not to say that there are actually wandering bison where I am, but when you live in a place where people regularly throw game dinners and eat moose, elk, venison and doves, you get to be more open-minded. The standard beef, pork and chicken triumvirate is demolished. Continue reading

Asparagus with Butter, Lemon, and Chives

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Nothing says spring like asparagus. Pasta primavera, tender spears wrapped in prosciutto and oven-roasted, asparagus served with eggs Benedict for a Mother’s Day brunch…yes. Asparagus is the first taste of spring.

I didn’t realize it until I worked with the Idaho Department of Agriculture on an ad last month, but asparagus grows like a weed here in Idaho. Old-timers can remember picking it from where it grew in irrigation ditches alongside the highway, cutting big bundles of the stuff and then eating their fill.

Today, it doesn’t grow wild so much, but it does grow well in southern Idaho. Continue reading

Salami Chips with Dijon-Thyme Dipping Sauce

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Like a lot of my favorite recipes, these crispy salami chips are a copycat recipe from one of my favorite places in the Wood River Valley.

I make up recipes sometimes, sure. And sometimes I just go out to eat and then try to copy the ideas of more talented chefs than I. It’s a sickness. But it also results in a ton of delicious recipes, like this Konditorei Salad from Sun Valley Resort, this beet salad inspired by a dinner at Trail Creek Cabin with my mother-in-law. Oh yeah, and this butternut squash and kale salad (and this one), inspired by one at my favorite sandwich place, Bigwood Bread.

I enjoyed these salami chips at a wine bar in my new town called diVine, which is more famous for their delicious wine and indulgent fondue. Continue reading

Best Recipes of 2014

You guys all have a sweet tooth, you know that? I went to look up my Top Ten Recipes of 2014 and was floored by the fact that of the 10 most-viewed recipes, seven were desserts.

Not that I am complaining, by any means. If you are like me, you’re always looking for sweets with less guilt. Without further ado, I bring you — the most-viewed recipes of 2014!

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Grasshopper Bars

These little Paleo beauties combined avocado, coconut and dark chocolate for a festive bar that tastes like spring. They also just so happen to be vegan (if you use maple syrup and not honey).

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Prune Spice Cake

This one stunned me. Prune cake, you guys? But I bet you loved the spicy, dense cake with the date caramel frosting. Paleo, gluten-free and grain-free.

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Greek Zoodle Salad

This one is also Paleo, vegan and gluten-free! Though, um, if you are not Paleo, I suggest putting a little feta on it. I replaced the pasta in Greek pasta salad with zucchini noodles, boosting your veggie quotient. You are welcome

Mulligatawny

Credit for this one goes to Michelle Tam of Nom Nom Paleo. I think it’s delicious, and you guys must have agreed!

Secret Brownies

Gluten-free brownies that are almost Paleo — most of the sugar is replaced with prunes and apple juice. Shhhh.

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Homemade Fig Newtons

Dare I say it? These are almost better than those that come from the store. Paleo, vegan and gluten-free.

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Fig Butter

Inspired by a trip to Trader Joe’s, this fig butter is the reason I made the Fig Newtons in the first place. Yum yum yum.

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Bee Sting Bars

I love these so much, and I’m glad you liked them, too! Honey and almonds spread over a Paleo, gluten-free shortbread.

The Best Gluten-Free Brownies

Oh yeah. My favorite brownie recipe ever, made gluten-free. Enjoy!

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Kale with Balsamic and Bacon

Thank you all for overlooking that terrible, terrible photo and pressing on to enjoy the deliciousness that is kale sauteed with bacon, mushrooms and balsamic vinegar.

Happy Thanksgiving!

Hello, all —

Thanksgiving is the most food-centric holiday of the year. To that end, there’s a lot of stressing about food — what to make, how traditional should everything be, and what do you do about Great-Aunt Mabel who refuses to eat anything you have to chew, because her dentures don’t fit correctly?

I can’t promise to have all of the answers to these questions, but I do have a pretty large collection of Thanksgiving recipes that are gluten-free, mostly Paleo, and even a few that are vegan. I’m sure you’ll find something to suit everyone in the following list, including Great-Aunt Mabel.

(I do apologize for the quality of some of these pictures! They are pretty old, and I hadn’t yet grasped the importance of natural light and, you know, attractive food photos. I am in the process of trying to replace many of these.)

Appetizers:

Spicy Bar Nuts

Bacon-Wrapped Dates

Roasted Red Pepper Hummus (with fresh veggies)

Roasted Chickpeas

Salad:

Kale and Wild Rice Salad

Butternut Squash, Kale and Quinoa Salad

Sides:

Fresh Cranberry Sauce

Sweet Potatoes with Onion and Apple

Cauliflower Apple Mash

Brussels Sprouts with Bacon

Thyme-Roasted Vegetables

Grain-free Stuffing

Turkey Gravy

Dessert:

Paleo Pumpkin Custard

Paleo Pecan Pie