Having a tagine, or tajine, was always a lofty dream for us—it is a piece of cookware historically from North Africa, and is super cool looking. If you’d like a more in depth review of its history and use, check this out. Imagine our surprise when we received one for Christmas, and our dreams came true. We hadn’t asked for one, but it’s had good use since. You can use a tagine on your cooktop as well as in the oven, and it’s a great conversation piece when hosting dinner.
Do not fear, those of you who are tagine-less, you can cook similarly in a covered dutch oven or crock pot. There is some magic lost in the appearance and cooking process (the conical shape of the tagine collects and condenses steam back down the center), but you’ll still be able to enjoy this recipe. That said, if this is the impetus to go buy a tagine, DO IT! We guarantee you’ll enjoy this new way of making food at home.
Fall has arrived, as well as pumpkin-spiced everything, and with it comes cooler weather and earlier sunsets. It didn’t take more than a week to start to feel the change in a big way here in the Washington, DC area. Thankfully, we were mentally prepared to make a hearty soup that would warm our bellies. Ever since the paleo/primal community has relaxed on white potatoes, as well as sweet potatoes, we’ve had to remind ourselves to add them back to our menu.
Fully loaded potatoes are an indulgent side I occasionally had growing up when we went out to eat. Making a fully loaded potato soup was a fun challenge, and it came out great. By adding cauliflower to the recipe, it gave us a lightness that didn’t leave us ready for a nap after a bowl. We also cooked with Daiya cheese for the first time. These cheese shreds are dairy-, lactose-, and casein- free, as well as gluten- and soy-free. If you can’t find or don’t tolerate high-quality dairy, these shreds kicked up the flavor of the soup, and were a great addition—we recommend it. Imagine what you could do with a pizza or nachos inspired recipe (stay tuned). Now, on to the soup…
If you’re like us, you often put extra meat into the freezer and then promptly forget. We try to be good about this, but when we received a great selection of meats from Butcher Box, we could only use so much at once! One of the remaining cuts we had were these boneless short ribs. Boneless short ribs are not a regular buy for us, but we are now loyal converts. See for yourself how you can get high quality, sustainable beef, chicken, and pork on a regular basis without buying a full side of beef with Butcher Box.
We decided to braise these short ribs with raw apple cider vinegar, onions, and fresh figs. Our tree won’t stop producing these figs, so we keep using them. If figs aren’t your cup of tea, or are not in season, feel free to substitute figs for an equal amount of peaches, apricots, or plums. These tender, delicious short ribs will allow you to eat like royalty for the entire week, and smell fantastic while cooking. We know you’ll enjoy.
Did you know that figs are a flower, not a fruit? It’s actually the “infructescence” or “false-fruit” in which the flower and seeds are born. Fruit or not, I think figs are delicious! If you pick them a little green, they are plump, firm and almost savory or tart. Pick them once they’ve ripened to a deep purple, they are soft, luscious and incredibly sweet.
This salad plays the sweetness of the figs against the peppery arugula and subtly sharp red onion. The walnuts add a nice earthy flavor and crunch. The creamy, slightly cream-cheesy dressing rounds out the whole thing. I hope you love it as much as I do!
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.