Spring rolls are a guilty pleasure that I could eat for days; thankfully, they only send a limited quantity when we occasionally order in. If this describes you, too, I recommend Russ Crandall’s Paleo Takeout to satisfy all your cravings. You can check out our review here.
We were inspired to add to the flavorful offerings, and this recipe was a result of our brainstorming. Pairing meat and cabbage is a great way to put together a one-pot meal (this one, too), and we think you’ll agree that this belongs in a regular rotation.
As you may have noticed from our posts on social media, we bought a house in December and that house came with wonderful things growing in gardens all around the yard. In addition, quite a few of our neighbors have plots at a local community garden. A couple of weeks ago, our neighbors harvested more tomatoes, jalapeños, eggplants, and other vegetables from their plot and they kindly shared their bounty with us. I cannot explain to you how delicious the tomatoes were! That said, this recipe is all about the eggplant and jalapeño.
As soon as we saw the eggplant, we knew we wanted to make something special with it. Brent loves the heat that jalapeños add to any dish, so of course we had to incorporate them. We hope you enjoy this twist on the traditional eggplant dip, Baba Ghanouj, as much as we did!
Heather and I recently wrapped up our summer vacation. For our time away, we took a road trip from the Washington, D.C., area to the Northwoods of Wisconsin to celebrate the 50th wedding anniversary of Heather’s parents. The road trip, celebrations, and time with family were all wonderful, and we had many reasons to celebrate.
We might typically keep our libations simple for celebrations—Bold Rock cider is a favorite. But, sometimes, we want to add a little more flare. Nothing says flare in the summer better than a frosty, festive beverage. This strawberry-lime margarita takes advantage of frozen and fresh strawberries, lime juice, and tequila. If avoiding alcohol, or making for the whole family, this works great with seltzer or mineral water. We know you’ll enjoy this refreshingly tart drink the next time you choose to celebrate. It is not something to drink quickly, or in large amounts, but it is a lip-smacking treat.
The world has a funny way of getting smaller and smaller as you get older; before you know it, you’re connected with people personally and professionally that would have boggled your younger self. In this instance, a roommate of mine from a job training some 3 years ago now happens to work for Blue Apron. We’ve tried a couple of meal delivery services before, and have been impressed across the board by their ingenuity, and applaud the idea of bringing convenience and quality ingredients to those who feel they don’t have the access, time, or capacity to make meals on their own. When I received a surprise invitation to try Blue Apron, I was excited to give it a shot.
One of the dishes in our box was a pan-fried catfish with a cajun slaw. I’ve never been particularly adept at pan-frying, and the words catfish and YUM did not have a strong correlation in my mind. That said, I was blown away by this recipe, and the slaw sealed the deal. Today’s recipe is an homage to that fantastic salad.
Blue Apron has not created paleo-friendly ordering options yet, so we did a fair amount of adapting their recipes to our preferences. If they go that direction, we’ll strongly consider signing up. The convenience and variety of the options available are fantastic.
I (Heather) think I’ve told you: Breakfast is one of my favorite meals of the day, and I love eggs. I love them fried, scrambled, poached, baked—any way you can think of. It’s most interesting and fun to mix up whatever vegetables are available in the refrigerator. This is a simple and tasty egg bake, even though it was crafted with leftover ingredients. Make it anytime for grab-and-go weekly breakfasts, for brunch, or even breakfast for dinner! We hope you enjoy it.