Tag: food

Roasted Asparagus Salad with Shallot-Basil Vinaigrette

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Asparagus is one of the greatest vegetables out there, if you ask us. As our first recipe in our new house (still full of boxes), this was a grand slam. This salad is delicious on its own, and pairs nicely with a seared piece of steak, chicken, or fish. Throw this into your regular salad rotation and mix up your salad game.

Despite eating asparagus constantly while in Munich and Berlin, we still can’t get enough. Spargel, as it’s known, is most popular in its white variety, and is available almost everywhere. This was reverse of our experience here in the US, as they made a point to call out “green asparagus” where we would assume the vegetable was green, unless otherwise described. It was truly remarkable.

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Spicy Bloody Mary Mix

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This past week the east coast, and our area in Washington DC, experienced a significant snow storm unlike anything we had seen in recent years. We were hit with over 2 feet of snow, and it caused the federal government to close for 2.5 days. When we realized we were stuck in the house with nowhere to go, we decided to experiment with a few recipes—this bloody mary mix is one of them.

We used the amazing buffalo sauce from Tessemae’s, a local Maryland company, to put this mix together. It has amazing flavor with or without the vodka. Make it for your next Sunday brunch, and savor the goodness.

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Our Redesigned Site and the Best Paleo Recipes of 2015 eBook

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Today is a very special day. Late last night, we redesigned our website to That Paleo Couple and, this morning, the Best Paleo Recipes of 2015 eBook—to which we contributed—published!

Brent and I have been exploring the world of paleo cooking and food blogging since February 2011. We were living in Virginia and determined to find a healthier lifestyle while enjoying one of our favorite activities: cooking.

Now, we’re newlyweds and first-time homeowners. The redesign, That Paleo Couple, is a cheeky nod to the fact that many of our non-paleo family and friends still have trouble fathoming that we live a gluten- and dairy-free lifestyle. Over the past five years, our lives have been enriched by new friends, new adventures in fitness, and much more.

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Homemade Tuna Salad

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It’s been a crazy couple of months for us: We got married, bought a house, and now are working hard to get the new place ready to move in. When we’re looking for a quick and easy meal that is versatile and lasts all week, we turn to this tuna salad recipe. That said, we’re back to working on packing. We can’t wait to see you in the new year with new recipes, a new look (!?), and more.

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Cranberry Brussels Sprouts

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With the holidays upon us, I have been eager to cook festive foods that reflect the cheer of the season. We recently bought cranberries with the intention of making cranberry sauce, Orange-Cranberry Bread, and Thanksgiving Leftovers Turkey Salad. One day, I noticed the bag of leftover cranberries next to a bag of brussels sprouts and I realized they might work well together.

Most recipes online that combine cranberries and brussels sprouts involve using the sugar-sweetened dried cranberries or add lots of sugar or honey to mix to counter the tartness of the cranberries. I was determined to create something that tastes great without the added sugars.

This recipe came together after just one less-than-perfect experiment and a few recommendations from Brent. As the whole dish cooks, the balsamic reduces and adds its own sweetness. Coupled with the sweet and nutty pecans, the whole dish comes together with a nice balance of sweet, savory, and tart. Plus, it’s beautiful!

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