This week, I’m keeping things short and sweet, and tangy and bright. We experimented with this salad this past Thanksgiving because we wanted a light salad to balance the hearty, savory, and sweet components of the entire menu. Plus, we didn’t want to do a traditional romain or iceberg salad; we can do that any day, really. Holidays call for a little some special, right?
This refreshing citrus salad will brighten any meal. Serve it on the side or as a dessert. Or, use it as a palate cleanser between courses if you’re serving a more elaborate dinner menu. It’s versatile, and will taste great year-round. We hope you enjoy it as much as we do! Continue reading →
We’re right at the holiday season, and family are arriving at our house from as far as Chicago. During this time of year, we are all known to indulge with friends, family, and coworkers at various celebrations beginning this week, and ending sometime in January. We enjoy this time, but we know it is a stressful time with visitors, travel, and gifts. This along with the smorgasbord on an ongoing basis often comes with a loosening of the belt, too.
This banana cream pie is inspired partly by my father’s love for the pie growing up, along with an amazing recipe that already exists in our friend Russ Crandall‘s The Ancestral Table. Russ was kind enough to shoot the breeze with me while I made this pie a few times to get it right. You should pick up his book and run a taste test—let us know which pie comes out on top!
Let me tell you about my first interactions with Real Life Paleo. It was late on a Saturday evening, after another fun event at Matt and Stacy‘s house. Stacy asked Heather and I, along with Russ and Janey, if we wanted to see the new book. Let me just say that their fantastic book, Beyond Bacon, had recently released; so to hear that they already had another book in the works was surprising, to say the least. (We barely keep up with writing one post each Wednesday!) Lo and behold we were presented with a clipped stack of printed paper that was the rough outline for what is today’s release. It’s been so much fun to watch this project come together (and even help with shooting the front cover), and we think this book is going to do a lot for the paleo community. Even if you have all the other books out there, don’t think this is just another generic paleo cookbook. It’s not. Let me explain… Continue reading →
Growing up, I remember my mom sharing with me the fact that when she was my age, they ate everything from the animals on the farm. She shared stories of tongue, sweetbreads, and ham hocks—and you couldn’t have paid me enough money to try them. Thankfully, with a bit of persistence from my parents to always try new things, and this crazy paleo adventure we’ve embarked on over the past two-plus years, we’ve come to eat (and love) a lot of foods that fall off the beaten path of traditional American cuisine.
Just a few weeks ago, we brought this buffalo tongue that we bought at Cibola Farms along to Russ’ house for cooking along with a day of cooking as well as photographing a few items for an upcoming project (more on that soon!). If you’ve never had tongue before, or are trying to convince a wary friend or family member, this is exactly the recipe you’ve been looking for. We hope you’ll give it a try.
Like it or not, fall is quickly approaching—which means it is time to start preparing for colder weather and warming recipes. Fall is by far my favorite season of the year (strongly influenced by football), and I also love having a hearty stew, soup, or other warm meal to pair with the changing leaves and cooling weather.
This seafood stew is partially inspired by our friend Russ, of the Domestic Man, as he gifted us with some homemade fish stock (UPDATE: get the recipe here) when we last visited. He’s one of our aspirational cook friends (check out our review of his cookbook here), and we wanted to take full advantage of the offering. This stew may be made with a variety of seafood, depending on what is available where you are, and is quite delicious. We hope you’ll take this recipe on and make it your own this fall. Continue reading →