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
Five Paleo Dinners To Cook Next Week #112
This week’s recipe are a helpful mix of meals you can make on-the-fly in about half an hour, and dishes that take a bit longer, but the work is hands-off.
Who doesn’t love a recipe that almost cooks itself?!
Even better, most of these recipes evoke sunny places—the tropics, Greece, the Yucatan Peninsula—to make your day tastier and brighter. (And there are two from grayer places because even cloudy days deserve delicious food, and there is no light without shadow, amirite?!) Happy cooking!
Dinner Ideas (Whole30 compliant)
Cookup Tips: Shred the veggies for the slaw in advance and store them in an airtight container in the fridge. When it’s time to eat, add the lime and cilantro to the slaw and cook the pork. This recipe is from Well Fed Weeknights, and goes from fridge to table in just 35 minutes!
Recommended Sides: None required! But if you want a little something-something, Oven-Roasted Cauliflower Rice would be great!
Cookup Tips: Make the dressing, cook the lamb, and chop the vegetables in advance, then when it’s time to eat, just reheat the lamb, assemble your salad, and dig in.
Recommended Sides: This recipe includes protein, veggies, and fat, so you don’t need to add a thing.
Cookup Tips: This tastes better as it sits in the fridge, so I recommend you eat it 2-3 days after you bake it. You have two options: (1) Make the topping and meat, then store them separately in the fridge. When you’re ready to eat it, assemble and bake. (2) Make the whole recipe and store the completed casserole in the fridge, then reheat before eating, covered with foil, in a 300F oven until it’s hot and bubbly. This can take 45-60 minutes.
Recommended Sides: You really don’t need one, but Mustard Garlic Brussels Sprouts taste awesome and can be roasted in the oven at the same time as the Shepherd’s Pie!
About the Recipe: This recipe—also from my cookbook Well Fed Weeknights—was inspired by the crazy-good food we ate on a trip to Tulum and Playa del Carmen, Mexico. It comes together really quickly, so it’s great for a dinner when you’re yearning for something comforting and fast, and the leftovers taste great topped with fried eggs or mixed into a scramble.
Cookup Tips: Rice the cauliflower, prepare the spice blend, and make the sauce in advance; store everything in separate airtight containers in the fridge. When it’s time to eat, begin with the “Cook the meat” step.
Cookup Tips: Make the dressing, poach the chicken, and chop the vegetables in advance, then when it’s time to eat, just toss it together and dig in.
Recommended Sides: This recipe includes protein, veggies, and fat, so you don’t need to add a thing. But if you want to, Crispy Sweet Potato Fries are a yummy choice.
Treat (not Whole30 compliant)
Cookup Tips: This is easy to throw together and halfway ignore while you’re going about your business with the rest of your Cookup. Then you have a delicious snack for the whole week. YAY!