Last summer, I told Farmer Chuck — the king of everything delicious at our CSA Sunrise Farm — that the onions we'd been getting in our basket were...Read More
Back In The Kitchen
Oh, friends! I noshed my way through Central Europe! There wasn’t a piece of Slovenian cake, a slice of homemade bread, a plate of ćevapčići, a glass of Czech beer, or a carafe of Croatian wine to which I said no. It was glorious, and I enjoyed every non-paleo bite. Now that I’m back at home, I’m on my fourth day of a Whole
So I’m back in front of the stove, chopping and stirring. I’m working on new recipes to share next week: my take on ćevapčići and ajvar, plus a muffaletta relish and a sneak peak of one of my favorite recipes from Well Fed 2. While I’m doing that, I’m relying on some old stand-bys to keep us satisfied and help us transition from holiday-style eating (One day in Dubrovnik, the only thing we had for lunch was ice cream sundaes!) to 90% dino-chow.
In case you’re starting a Whole30 and need some good ideas to get you going, or are just looking for some menu staples that are very yummy and require minimal work, here’s what we’re eating right now:
Silky Gingered Zucchini Soup
I love this soup so much, I bought an $8 stick blender at Tesco in Prague so I could make and eat zucchini soup at breakfast during our trip. It was a little taste of home, and it’s my favorite sneaky-deaky way to get extra vegetables into my day.
The Best Chicken You Will Ever Eat
I grilled a double batch of chicken breasts, and we’ve been eating it for breakfast, lunch, and dinner in different disguises. My best Hot Plate so far? Diced chicken breast, steamed cabbage, and leftover Casablanca Carrot Salad (a new Well Fed 2 recipe!).
Deconstructed Gyro Salad
I cooked a 5-pound hunk o’ lamb, and we’ve eaten it as a cool salad, and hot, alongside some plain cauliflower rice and broccoli tossed with melted ghee.
Grilled Roasted Chicken Thighs
I meant to make grilled chicken thighs, but the propane tank on our grill is empty, and the two of us were two
lazy relaxed to make the 1-mile trip to the grocery store to replace it. Instead, I gritted my teeth, turned on the oven, and turned down the A/C thermostat to compensate. Here’s how I made stunningly delicious roasted chicken thighs that are crispy on the outside and tender on the inside. (This is so not a recipe; it’s just a last-ditch effort to make something yummy that worked.) Preheat oven to 450F. Line a rimmed baking sheet with aluminum foil. Lay out chicken thighs in a single layer and sprinkle generously with salt, ground black pepper, garlic powder, and paprika on both sides. Baked 30-35 minutes until very dark brown and crisp. Eat like an animal.
Turkish Chopped Salad
In Croatia, Slovenia, and Prague, we ate a lot of Šopský salat, which is basically a chopped salad of cucumber, bell peppers, tomatoes, and onion, topped with Balkan cheese, which is like a mild feta. Back here at home, the cheese is verboten for a while, but we’ve been chowing the hell out of some chopped veggies. If you want to go all out, follow the Turkish Chopped Salad recipe for maximum summer awesomeness. If, like me, you’re not feeling like managing a bunch of ingredients, you can keep it simple: diced cucumber, bell pepper, and scallions, tossed with salt, pepper, a little olive oil, and a splash of balsamic vinegar.
Assorted Steam-Sautéed Veggies
In our fridge, we’ve got cooked cabbage, broccoli, and green beans. Plus a roasted spaghetti squash. Those veg are champs and are getting tossed into the sauté pan with protein, spices, and ghee… easy-peasy.
Egg Foo Yong
All the ingredients for this are ready-to-go in our fridge, thanks to a little pre-prep: cooked chicken, cabbage, scallions, and eggs. From “I’m hungry” to dinner in about 10 minutes.