Roast Carrot and Cabbage Salad in Turmeric Vinaigrette

Would you like to be seduced out of the salad rut you might be in? This concoction could be just the tonic you need to discover a new salad pathway, like a narrow curling street that leads to new experiences signaled by unusual combinations of spices and incense. Here, we have browned carrots caramelized in turmeric, rice wine vinegar, and soy sauce joshing with crunchy cucumber and scallion, adroitly refereed by a honey mustard vinaigrette. Here’s your ticket to finding it…

Venison Meatballs With Root Vegetables

Here is a dish that is meant to be had near a fire with a mug of dark beer and whiffs of smoke from the fire. Candlelight. The venison has a subtle meaty taste that is encouraged by the mushrooms while the parsnips coax you onto sweeter and chewier territory and the carrots voice their polite savory rebuttal. The reduction mediates among all, so this is a lively table of conversation. Let’s discover how easy this is to make, and quick!

Twin Artisan Sausage Tapas With Mediterranean Salad

Thick salty air and sun dance with the sound of the waves and seagulls, and it’s time for sausage tapas that bookend the venerable Mediterranean salad. These tapas invite all kinds of pairings, crisp Sauvignon Blanc, beer, or ouzo with the salad, perhaps beer with the veal, and a GSM with the lamb. Even though I had this on the shore of Lake Michigan, it took me to warmer climes. Another great thing about tapas is how easy and versatile they are to serve. All these you can make ahead of time, so you’re not constantly fussing in the kitchen, and you can enjoy with your guests. Bon appétit!

Paleo Blue Plate Special with Liver and Root Vegetables

Ah, the venerable blue plate special! But, doesn’t everyone hate liver? Not if one knows how to cook it! This dish features an Andalusian treatment instead of the usual unimaginative onions for beef liver. The parsnips with sesame seed are magically contrasted by carrots in turmeric, and the liver’s deglazed pan provides a sweet-sour reduction that pulls it all together. This dish takes about 15 minutes to make, is very healthy, and, like all blue plate specials, it’s satisfying and inexpensive. Let’s get into the kitchen and discover it!

Venison Meatloaf with Nuts and Fruits

Let’s dive into paleo meatloaf that features no grains, of course! I came into several pounds of ground venison from New Zealand, and I fashioned one of them into a meatloaf, and I sided it with root vegetables. It’s delicious, light, and easy to make. I made this for my meal today, and it was wonderful. Here’s how…

Twin Tapas of Tuna and Lamb

These tapas graced my table this weekend, preceded by a simple green salad. I had a spunky Chilean Sauvignon blanc open, so that called for a rustic sauce, and the dijonnaise was just the ticket. Meanwhile, the Bordeaux supérieur was insistent on a dark sauce with ample garlic, and these lamb meatballs with three flavorful sides were perfect foils.

Steack au Poivre (et Moutarde de Dijon)

Here is a marvelous simple yet divine main course that is easy, frugal, and paleo. The palette of vegetables with unusual flavors will have your tastebuds sashaying hypnotically, especially when paired with a Bordeaux. Enjoy in all seasons!

I used the tenderloin of a porterhouse and also trimmed off a piece of the tail of the strip section, and all was very tender and flavorful. I chose sides with Asian spices.

Vegetable/Fruit Salad in Asian Vinaigrette

This salad is zen, so delicate and subtle, yet piquant, too, the tangy coriander-turmeric flirts with the tart apple and sweet raisins while the sulfury cabbage adds a delightful quiet woof and earthiness.