This recipe was born of St. Patty’s Day excitement. While we were trying to cook for the weekend, cabbage and pork were some popular recurring themes. In that spirit, we put together this “stew” of sorts.
This is a tasty, hearty dish that could be stepped up with your favorite tuber (potato, sweet potato), but stands well on its own. I suggest you give it a try for a change of pace with bone-in pork chops.
We came up with this bread recipe a month or two ago following our invitation back to the Paleo Parent‘s house for another great pot luck, this time to celebrate their upcoming book, Beyond Bacon. As adamant pork lovers, we couldn’t help but make something with bacon in it. Taking Heather’s awesome orange-cranberry bread as a template, we decided to go a little further.
Hearty and savory, we think you are going to love this stuff!
Brent aptly pointed out that it is very reminiscent of split-pea soup. But we agree, it’s so much better than that! It’s thick and rich… First, you taste that bold broccoli. Then, a hint of asparagus, quickly followed by a smokey, salty, bacon-y goodness. Last, but not least, a warmth from the red pepper flakes rounds out the flavors on your palate.
Warning: this recipe makes A LOT of soup. How much is A LOT? Four quarts. Or 16 cups. Or 3.78541 liters. Yea… it’s A LOT. We froze one quart immediately. I’m excited to have it on hand once the weather chills out a bit.
This recipe is one of our all-time favorite burger recipes. Growing up both with families from the Midwest, grilling and hamburgers are staples of the American diet. We originally posted this recipe back in April of 2012, just 2 months into our paleo, real-food journey. Boy has a lot changed, and the look of this post (and the recipe) needed a little revision.
These are super easy and can be put together in under a half-hour, especially if you’re making a half-recipe or using an outdoor grill. The chipotle chili pepper powder is totally optional, but it does add a nice flavor to the burgers.