Instructions

1. Preheat oven to 375F. Cut sweet potatos into wedges, no more than 1/2 inch at the thickest part. Place the cut wedges in a bowl. Add 3 tablespoons of oil to the bowl and toss to coat. Place wedges on a well oiled or non-stick cooking sheet. Don’t overcrowd the wedges on the sheet, you may have to do this in two or more batches.
2. Roast the wedges for 15 minutes, or until the bottoms start to brown. Remove the sheet from the oven, use a spatula to flip the wedges, and return to the oven for 5 minutes or so. When well roasted, remove the wedges to a bowl.
3. Place the dried porcinis into a non-reactive bowl and poor the boiling water over. Let sit for 15 minutes. Once the mushrooms are soft and rehydrated, strain the liquid into a cup and reserve. Wash the mushrooms to remove any residual dirt. Roughly chop the mushrooms and return them to the liquid. Stir the tapioca starch into 2 tablespoons of water to form a slurry. Stir into the mushrooms and mushroom stock.
4. While the potatoes are roasting, place the mushrooms and liquid into a saucepan. Bring to boil and allow to thicken, about 5 minutes. Season with salt and pepper to taste. When the sauce has taken on a gravy like consistency, stir in the curds. Allow curds to start melting, then remove from the heat
5. Pour the gravy and curds over the bowl of sweet potatoes. Le voila! Paleo-poutine

Instructions

1. Add the bacon to a 4 quart stock pot or dutch oven, place over medium heat, and cook until bacon is almost crisp.
2. Crank the heat up to medium high. Add the carrots, celery, onions and turnips to the bacon. Saute until vegetables start to turn brown. Reduce heat and use a spoon to remove the bacon and vegetables to a bowl. Set aside.
3. Return the pot back to the stove. Increase heat to medium high and add the olive oil to the pot. When the oil starts to shimmer, add the ground bison and lamb to the pot. Allow the ground meats to brown, about 10 minutes.
4. Add the red wine to the pot and bring to a bowl. Reduce heat, and simmer for 10 minutes, or until the wine is absorbed by the meat.
5. Increase the heat to medium high, and return the vegetables to the pot. Add the tomato sauce, chicken broth, all the spices and salt to taste. The level of the liquids should be the level of the meat and vegetables. Stir to combine and allow to come to a boil. Reduce heat and let simmer for 1 and 1/2 hours. Remove from heat and let cool.
6. While the meat is simmering, place the diced sweet potatoes in a pot and fill with cold water to cover the potatoes. Bring to a gentle boil. Allow the potatoes to cook until they start to fall apart, about 30 minutes. Drain the potatoes and place them in a non-reactive bowl.
7. Add 1/2 cup of chicken stock to the potatoes. Using a whisk, mash and whisk the potatoes to thick frosting like texture. Add salt and pepper to taste. Set aside.
8. Preheat the oven to 375F. To prepare the pie, use a large 14 inch cast iron pan, or oven-proof pan, or a 14 inch casserole dish. Spoon the meat mixture into the pan, leaving an inch for the potato topping. Spoon the mashed potatoes over the meat, and spread evenly with a spatula. Use a fork to press down on the potatoes to add texture. If you want to get fancy, crumble some dried thyme or marjoram on the potato topping. Place in oven for 25 minutes, or until the topping forms a dark crust. Carefully remove from the oven and spoon onto a plate. Enjoy!

Instructions

1. Wash green onions, and remove half the green tops. Chop into 1 inch batons and place in a large non-reactive bowl
2. Add the sliced celery, carrots, peppers or other vegetables to the bowl. Add the hand full of salt and sugar to the bowl. Toss to coat.
3. Let sit for an hour, or longer. You will notice a large amount of water has diffused out of the vegetables. Pour off the water, and rinse the vegetables in cold water, then drain. The veggies should be wilted, but still have some crunch upon eating.
4. Pour the white wine vinegar over the vegetables. The pickled vegetables can be stored for 4 weeks in a sealed container.

Instructions

1. Prepare dressing by whisking together the vinegar, mustard, shallot and garlic in a small bowl. Add salt and pepper to taste. Slowly whisk in the olive oil to form an emulsion. Place bowl in the refrigerator
2. Bring a stock pot full of salted water to a boil. Add the green beans to the pot and blanch for 3 minutes. Using a spider, remove the green beans to a bowl of ice cold water. Drain and reserve.
3. In the same pot, add the celeriac cubes and let boil for 15 minutes until they are fork tender. Remove with a spider and reserve.
4. Add the eggs to the boiling water and let cook for 15 minutes until they are hard boiled. Remove and reserve.
5. While you are boiling the vegetables and eggs, place a grill pan, or cast iron pan, over medium high heat. Sprinkle the fillet with salt and pepper, and grill each side for about 2 minutes a side. The middle should stay rare. Remove tuna to a plate.
6. To prepare the salad, place the lettuce in a mixing bowl, and add 1 tablespoon of the dressing. Toss the lettuce to coat, then equally divide it between two plates. In the same mixing bowl, place the green beans and one tablespoon of dressing in the bowl and toss. Place the green beans over the lettuce. Add the celeriac to the mixing bowl and toss with one tablepsooon of dressing. You get the pattern here. Place coated celeriac over the green beans. Slice the tuna into 1/4 inch slices. Divide the tuna between the two plates. Spoon remaining dressing over the tuna, and top with some capers and olives. It’s alot of work, but well worth the effort.

Serves 2.

Instructions

1. Bring the stock to a simmer in a stockpot. Thinly slice the ginger and add it to the stock. Add the slices of bollito meat to the stock.
2. Wash the mushrooms and remove the stems. Thinly slice the caps and add to the soup.
3. Slice the daikon in to thin rounds and add it to the stock.
4. Chop the gai lan into bite sized pieces and add it to the soup. Simmer for 3 more minutes. Ladle the soup into serving bowls and enjoy.

Instructions

1. Cut the head of lettuce in half and remove the core. Peel apart the leaves, wash and dry the leaves in a colander.
2. Heat stock in a skillet until it begins to simmer. Add the slices of bollito meat to stock. Reduce the stock to a thin syrup, then remove from heat. Place bollito slices and sauce on a serving platter.
3. Place the lettuce leaves, watercress, daikon and kim-chi on a separate serving tray.
4. Form lettuce wraps by placing some warmed meat in a lettuce leave. Top with daikon slices, watercress, kim-chi and oyster sauce if desired. Consume.

Instructions

1. Put a cast iron skillet over medium high heat. When the pan is hot, add the whole tomatoes and red pepper, and hot pepper. After these have started to char, about 10 minutes, add the garlic and almonds to the pan. When the garlic and almonds start to char, pour all ingredients in a blender.
2. Add the chopped onion, salt, pimenton and white pepper to the blender. Pulse a few times to combine. Continue blending and slowly pour the olive oil into the blender. The sauce should be well combined, but slightly gritty from the almonds.
3. Pour sauce into serving dish. The sauce can keep in the refrigerator for a few days.

Instructions

1. Place meat in a 7 quart stock pot or dutch oven. Add the bay leafs and peppercorns and cover with water.
2. Bring the meat to boil over high heat. Reduce heat to a simmer. Skim off any foam that arises.
3. Let simmer for 1.5 hours, then allow to cool. Remove the meat with a spider. Strain stock for another use. If you used chicken or turkey breasts, remove the meat and discard the bones. Freeze all but 1/2 pound of the meat for future uses.
4. Thinly slice the meat and serve with romesco, chimichurri or ginger scallion dipping sauces.

Instructions

1. In a 12 inch fry pan heat the olive oil over medium heat. Add the diced onions and saute until golden.
2. Add the diced turkey meat and fry until turkey bits start to brown, about 10 minutes.
3. Stir in the miso paste and water. Fold in the turkey meat. Continue cooking for 3 minutes, or until the meat takes on a tacky consistency. Add more water to reduce tackiness, add more miso paste to achieve the opposite texture.
4. Remove and serve over reheated left over greens.

Serves 2

Instructions

1. Place the oil in a 2 quart saucepan and place over medium high heat. When the oil begins to shimmer, add the spice paste. Stir fry the paste until it is fragrant, about 3 minutes.
2. Add the coconut milk and water to the saucepan and bring to a bowl.
3. Add the whole fish fillets to the saucepan and allow to cook through, about 10 minutes. Stir the saucepan with a wooden spoon to break up the fish into small chunks. Ladle into bowls, garnish with the thai basil leaves and serve.