This paleo-friendly dish is a great side dish at a BBQ or any event – it comes together easily, and travels and reheats well.

Read More

This macaroni salad is the perfect bbq side – creamy from the feta, tangy from the vinegar, and full of tomatoes, cucumber, and olives!

Read More

Serves: 3-4 Ingredients: 2 lb red potatoes, diced 1 bell pepper, diced 1 medium red onion, diced olive oil s/p Directions: 1. Dice all your veggies. 2. Saut√© onions about five minutes, until soft, in olive oil. 3. Add your …

Read More

Ingredients: button mushrooms, cleaned and stems removed (we recommend 16 – 24oz) 1 medium shallot, minced 2 tbsp olive oil 3 tbsp butter 2 cups red wine Directions: 1. Heat olive oil and butter in large frying pan and saute …

Read More

Ingredients: 1 can black beans 1 can kidney beans 10 oz tomatoes 1 tbsp fresh¬†cilantro, chopped juice of 1 lemon 1 tsp salt 1/2 red onion, diced 2 tsp cumin 2 ears fresh corn, roasted and cut from cob 1 …

Read More

Ingredients: 2 cups dry basmati rice, rinsed 1/2 lb sprouted peas 1/4 – 1/2 lb pea tendrils 2-3 cloves garlic, minced 1-14 oz can coconut cream 2 tsp kosher salt 1/4 cup roasted, unsalted peanuts 2 tbsp olive oil Directions: …

Read More

Ingredients: 1 bag kale (we used Tuscan) 1 tbsp olive oil 1 tsp turmeric 1 tsp cumin Directions: Mix all ingredients well. Stick in 400 degree oven for about 10-15 minutes (you want them to be crisp but not burnt.) …

Read More