This week the recipes include a couple of more in-depth cooking techniques that could seem intimidating, but don’t worry I’ll walk you through it step-by-step in the video and I think you’ll find that they’re really not that difficult. Most of the time it’s not necessary to use “fancy” cooking techniques in order to get a flavorful and fabulous meal, but every-so-often it can be fun to try more complex techniques just to mix things up and keep it interesting.
Here are the recipes:
· Scallops over Roasted Carrot Puree
· Roasted Chicken with Baby Broccoli and a Blood Orange Sauce
· Warm Kale with Raisins and Blood Orange Dressing
· Spinach and Mushroom Omelet
· Bubble and Squeak with Sausage
Make sure to let us know how the recipes go over in the Private Facebook Group and tag any photos on Instagram with @paleouniversity so we can see what you’re making!
Let’s get cooking!
– Caitlin Allday, RDN
- Baby broccoli, 1 bunch cut into pieces
- Blood orange, 1 cut into pieces
- Cabbage, 1 sm chopped
- Carrots, 6-7 sm/med cut into pieces
- Curly kale, 1 bunch in pieces
- Garlic, 5 cloves whole or halved
- Mushrooms, ¼ cup(ish) in slices or pieces
- Potatoes, 5-7 sm red, fingerling or golden, cut into pieces
- Thyme (fresh), 2 tsp to 1 tbsp
- Yellow onion, ¼ sliced
- Yellow onions, 1.75 sm/med cut into quarters
- Yellow onion, 1 med diced
- Spinach, if you bought a bunch tear into pieces
- Kielbasa, 1 Pederson’s Farm cut into coins (1/4 sausage per person)