Salmon Marinade

Ingredients:

1/4 cup butter
1/4 cup olive oil
1/2 cup horseradish
1 teaspoon Italian seasoning
2 tablespoons lemon juice
4-6 green onions chopped
1 teaspoon mustard
4 tablespoons mustard
4 tablespoons fresh parsley
salt and pepper to taste
Capers

Saute onions in olive oil and butter until tender.
Add remaining ingredients.
Heat over medium heat in sauce pan for approx. 5-7 minutes.
Cover fresh salmon with sauce. Options for cooking:
Cover in tin foil and bake
Saute in mixture on stovetop
Make tin foil packet and throw on grill

Shepherd's Pie (courtesy of Primal Blueprint Cookbook)

Ingredients:
1 head cauliflower
4 tablespoons butter
1-3 tablespoons cream (optional)
salt and pepper to taste
3 tablespoons olive oil
1 medium onion chopped
1 cup frozen peas and carrots thawed
3/4 cup frozen green beans thawed
1 pound ground beef or bison (or use leftover beef and cut into small pieces)
1 tablespoon coconut flour or almond flour
3/4 cup beef stock or broth
1 tablespoon chopped fresh thyme or 1 tsp. dried
1 tablespoon chopped fresh rosemary or 1 tsp. dried

Preheat oven to 400

Break the cauliflower into chunky pieces and steam until just tender. Put in the food processor with 2 tablespoons butter and process until smooth. Add salt and pepper to taste. Add cream (optional). Set aside.
Heat oil in a skillet over medium-low heat. Add onion and saute several minutes until soft. Add beef and cook for about 5 minutes, stirring to break up the meat so it browns evenly. Add peas, carrots and green beans and cook another five minutes. Stir in coconut flour. Add broth and herbs and reduce the heat to low and simmer., stirring occasionally, for about 5 minutes. Add salt and pepper to taste. Remove from skillet and put into a 9 inch pie pan. Spread the cauliflower over the top.
Scatter 2 tablespoons of butter cut into small pieces on top of the cauliflower. bake 30-35 minutes.

Moroccan Chicken: courtesy of Primal Blueprint cookbook

Ingredients:

2 tablespoons oil
1 onion finely diced
3 garlic cloves finely chopped
1 tablespoon finely chopped ginger
1/2 tsp.tumeric
1/2 tsp. cinnimon
1/2 tsp. paprika
1/2 tsp. coriander
1/2 tsp. cumin
1/4 tsp. cayenne
Salt to taste
4 chicken thighs
1 14.5 oz. can diced tomatoes in juice
2 cups water
1/2 cupr finely chopped cilantro
1 lemon. thinly sliced
2 cups green beans cut in half
1/4 cup finely chopped mint
juice from 1 lemon

Instructions:
Saute onion, garlic and ginger in oil until soft and slightly browned. Add spices and saute a minute more. Then add chicken, tomatoes, water, cilantro and sliced lemon. Simmer with a lid for 30 minutes. Add green beans, mint and lemon juice. Simmer a few more minutes until green beans are done. Serve over cauliflower rice (recipe to follow)
I personally double the recipe to ensure we have leftovers. This dish happens to get better after a day or so.

Cauliflower Rice:
Cut 1 cauliflower into small florets. If you are adding cauliflower rice to a dish that will simmer on the stove, there is no need to pre-cook. If you're serving the cauliflower rice alone as a side dish, steam it briefly before grating. Run the florets through the food processor using the grating blade, or use a cheese grater.

Adobo Chicken

1 cut up chicken browned *I prefer all wings, thighs and/or legs

½ cup soy sauce

½ cup cider vinegar *I use ¼ c cider vinegar and ¼ c seasoned rice vinegar

1 cup water

4 cloves of garlic peeled

1 teaspoon peppercorns…I just give it a few grinds of fresh pepper

No salt, soy sauce is salty enough

A slice or two of fresh ginger (dry ginger in a pinch, but it isn’t as good)

Place browned chicken in pot with sauce and cook it covered until the chicken is done. Pick out the ginger slices.  Remove the chicken and reduce sauce or thicken with arrowroot powder (or cornstarch for the non- paleo folk) or leave it alone. Serve with cauliflower rice to soak up the sauce. I’ve also made this dish with chicken that hasn’t been browned, but it is better if you take the time to brown it first.

Mediterranean Turkey Burgers

Serves 4
1 pound ground lean turkey meat
1/4 cup chopped pitted kalamata olives (bite-size chunks)
2 tsp. - 1 T dried oregano
1/4 cup chopped cheese (I prefer tangy white cheddar, but feta is great too)
salt and pepper to taste (cheese and olives are salty, so go light on the salt)

-Mix all ingredients in bowl, and form into 4 patties
-Heat grill pan to medium high heat and lightly coat in garlic olive oil
-Grill each side for about 4-5 minutes, or until cooked through.
-Garnish with lemon mayo (recipe follows), and sliced roasted red peppers
-Place on top of a bed of greens with lightly salted tomatoes

Lemon Mayo:
1 T mayo
1/4 lemon (about 2 tsp. of juice)
1/8 tsp. garlic powder

Balsamic and Shallot Salmon

Serves 4
Salmon steaks for 4 (season with salt and pepper, dried thyme, and garlic olive oil)
1/3 c. balsamic
1/2 c. red wine
2 Shallots chopped finely
1/2 cup butter ( 1/4 cup works tastes just as good)

-Place balsamic, shallots and red wine in pan and heat on medium-low.
-Simmer until liquid is reduced by half. -Grill salmon on both sides (if skinless) for 4 minutes per side, or 6-8 minutes in total.
When sauce is reduced, add butter and melt. As soon is butter is melted, plate fish, and drizzle sauce over top (the sauce is so good it's downright drinkable, so don't skimp on it!).

Coconut Curried Chicken (courtesy of The Primal Blueprint Cookbook)

Ingredients:
4-8 Bone-in and skinned chicken thighs (I use the same recipe but for 8 pieces)
2 Tb. coconut oil
1 teaspoon mustard seeds
1 medium finely chopped onion
3 medium garlic cloves, finely chopped
1/2 inch piece of ginger root, grated
1 green chilli, seeds removed
1 tsp. ground cumin
1 Tb. ground coriander
1 tsp. ground tumeric
Cayenne pepper to taste
salt to taste
1 Tb. white wine vinegar
1 1/4 cup-2 cup coconut milk
1 head cauliflower, cut into 2 inch florets
Garnish with cilantro and or shredded coconut

Instructions:
Heat oil in a large skillet, add chicken and cook over medium-high heat 8-10 minutes, turning once or twice to brown exterior.
Remove meat from the pan to a large plate. Add mustard seeds and cook until they begin to pop (about 1 minute)
Add onion to pan and cook, scraping up the browned bits left behind, until soft and golden.
Stir in garlic, ginger root, green chili, and ground spices: cook about 2 minutes. Stir in vinegar, then return chicken to pan, turning and coating them  with spicy mixture. Pour coconut milk over all and bring to a slow boil. Cover, and reduce heat to low and simmer about 40 minutes, or until chick is tender. Add cauliflower florets in the last 10 minutes of cooking and simmer until tender.
Garnish with fresh cilantro and shredded coconut (optional)