Hey y’all!

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

Produce
  • 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
Optional
  • Spinach, if you bought a bunch tear into pieces
Animal Products
  • Kielbasa, 1 Pederson’s Farm cut into coins (1/4 sausage per person)

WEEKLY RECIPES