Since going grain-free, I miss bread. But probably not in the way you're thinking, and it's more accurate to say that I miss bread-making: those deeply meditative, repetitive motions of kneading to sink your awareness into, the precise measuring of ingredients, exercising patience while the dough rises, that universally comforting, wholesome warm smell… You see? Bread-making is[...]
This Paleo "Pasta" Puttanesca (the spaghetti is actually spiralized parsnips) is very similar to my recent Paleo Chicken Scallopini recipe, and I created them so close together because they share many of the same ingredients. Buy one bunch of parsley and one jar of capers, try both recipes! My Paleo "Pasta" Puttanesca recipe is a combination of strong flavors: anchovies, capers, garlic, Greek[...]
I'm 1/4 Greek, you know. My great-grandfather immigrated to the United States in 1909 and my great-grandmother arrived in 1923, both passing through Ellis Island. I credit my Greek heritage with my love of bold flavors, especially in olives of all kinds. So I created this pie as a cold appetizer in which Greek Kalamata olives are the stars of the show. I added citrus to the crust and as a garni[...]