Recipe of the Month

  Ingredients 2 cups loosely packed fresh basil 2 cloves garlic 2/3 cup olive oil, divided 1/2 tsp each sea salt and ground black pepper, divided 4 plum tomatoes, halved lengthwise 2 yellow bell peppers, seeded and quartered 1 eggplant, sliced into ½-inch-thick rounds 1 large zucchini, sliced on the bias into 1/2-inch-thick rounds 1 small red onion, sliced into 1/4-inch-thick rounds Preparation Heat a grill to medium-high. In a food processor, pulse basil and garlic until finely chopped. With motor running, gradually drizzle in all but 1 tbsp oil. Season with 1/4 tsp each salt and black pepper. Set aside. On a large rimmed baking sheet, arrange tomatoes, yellow peppers, eggplant, zucchini and onion in a single layer. Brush with remaining 1 tbsp oil and sprinkle with remaining 1/4 tsp salt and black pepper. Grease grill grates. Place yellow peppers, eggplant, zucchini and onion on grill. Close lid and grill,...

Grilled Chicken with Avocado and Cherry Tomato SaladFor the Chicken: 4 boneless, skinless chicken breasts 2 garlic cloves, minced ¼ cup balsamic vinegar ¼ teaspoon salt ¼ cup olive oil For the Salad: 1 pint cherry tomatoes, halved 1 large ripe avocado, diced 1 garlic clove, minced 1 small shallot, thinly sliced 2 tablespoons balsamic vinegar 2 tablespoons olive oil ½ teaspoon salt ¼ cup basil, thinly sliced pepper (to taste) Instructions In a small bowl combine 2 minced garlic cloves, ¼ cup balsamic vinegar, ¼ teaspoon salt, and ¼ olive oil. Whisk to combine. Place the chicken in a large baking dish and pour over the marinade. Toss to coat and let marinate in the refrigerator at least 30 minutes or up to 8 hours. Remove the chicken from the baking dish, discarding the marinade. Grill the chicken over medium heat, flipping once, for 8-12 or until cooked through and no longer pink in the middle. While the chicken is grilling, combine the tomatoes, avocado, 1 minced garlic clove, shallot, 2...

Grilled Peach Salad 
with Spicy Cashew Dressing Salad Ingredients: 1 1/2 lb boneless, skinless chicken breasts (about 2) 1/2 tsp sea salt 1/2 tsp paprika Ground black pepper, 
to taste 3 peaches, pitted 
and quartered 3 ears sweet corn, husked (Omit for Paleo) 1 tbsp olive oil 6 to 7 oz mixed greens 4 green onions, 
thinly sliced 1 large avocado, peeled, pitted and cubed 1/3 cup toasted unsalted 
pecans, chopped* Spicy Cashew Dressing Ingredients: 1/4 cup raw unsalted cashews, soaked in water for 1 to 4 hours (depending on the strength of your blender), and drained 1/4 cup apple cider 
vinegar (TRY: Bragg Organic Raw Apple Cider Vinegar) 2 tbsp extra-virgin olive oil 2 tsp Dijon mustard 2 tsp raw honey 1/2 tsp sea salt Pinch ground 
cayenne pepper Preparation Preheat a grill to medium and lightly oil grates. Season chicken with 1/2 tsp salt, paprika and pepper. Brush peaches and corn...

Roasted Carrots Adapted from recipe by Averie Sunshine which can be found here https://www.averiecooks.com/2016/03/herb-roasted-tri-colored-carrots.html Yield: serves 4 to 8 Prep Time: 5 minutes Cook Time: about 30 to 35 minutes Total Time: about 40 minutes Ingredients: 2 pounds carrots, trimmed, peeled or well-scrubbed, and cut on the diagonal into 1/2-inch pieces (tri-colored carrots or all orange) 2 tablespoons olive oil 2 to 3 teaspoons fresh rosemary, finely chopped 1 teaspoon fresh thyme 1 teaspoon salt, or to taste 1 teaspoon pepper, or to taste 2 to 3 teaspoons fresh Italian flat-leaf parsley, finely chopped 2 teaspoons lemon juice, optional Directions: Preheat oven to 450F and line a baking sheet with aluminum foil or parchment paper for easier cleanup. Add the carrots to the baking sheet, evenly drizzle with olive oil, and evenly sprinkle with thyme, rosemary, salt, pepper, and toss with your hands to evenly coat. Arrange the carrots in a flat layer with space between the pieces if possible and bake...

Ingredients 1/3 cup fat to cook in, such as lard, coconut oil, tallow or ghee (I used ghee) 5 medium to large organic potatoes, rinsed and cubed 4 organic leeks, sliced and rinsed of sand sea salt to taste (I used 1/4 teaspoon) 3 cloves garlic, coarsely chopped 2 quarts (8 cups) bone broth 1 1/2 teaspoons dried thyme pepper to taste chopped chives for garnish (optional) Chicken sausage, cut and fried for topping (optional) Instructions In a large soup pot, melt the ghee and add the potatoes and leeks with the salt. Cook on medium for about 10 minutes until the potatoes are fork tender and the salt has drawn out the juices and sweetened the leeks. Add the garlic and cook for 1 minute. Add the bone broth and thyme and bring to a simmer for about 5 minutes. Turn the heat off, and use an immersion blender right in the pot to puree the soup completely. Add the salt and pepper to taste and...

Recipe of the Month: Paleo Brownies Ingredients 1 cup paleo-friendly almond butter 1/3 cup pure maple syrup 1 egg 2 tbsp ghee 1 tsp vanilla 1/3 cup organic cocoa powder 1/2 tsp baking soda Instructions 1.Preheat the oven to 325 degrees F. In a large bowl, whisk together the almond butter, syrup, egg, ghee, and vanilla. Stir in the cocoa powder and baking soda. 2.Pour the batter into a 9-inch baking pan. Bake for 20-23 minutes, until the brownie is done, but still soft in the middle....