Hey y’all!

 

This week’s recipes are the first of our winter recipes! As is typical with the first few weeks of a new season, the ingredients are a blend of last season and the new season; so look for new ingredients to start showing up – like endive this week! Fall and winter have pretty similar produce to choose from so you’ll still see lots of familiar ingredients.

 

Here are your recipes:
• Cod with Roasted Carrots and Parsnips
• Apple and Sweet Potato Hash with Eggs
• Roasted Turkey with Braised Endives and a Mustard Sauce
• Roasted Cauliflower with Chimichurri
• Pork Chops with Roasted Rutabaga

 

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
  • Apples, 2 medium thinly sliced*
  • Carrots, 4 med cut into pieces
  • Cauliflower, 1 head cut into “steaks“ and the rest in florets
  • Parsnips, 4 med cut into pieces
  • Rutabaga, 1 large peeled and cut into bite sized pieces (can use 2 med/lg turnips instead)
  • Sweet Potato, 1 large shredded
*If you slice the apples on prep day, they will brown; it’s not a problem, it just doesn’t look as nice. If you don’t like the browning, you can slice the apples on the day you use them. If you have a mandolin, we recommend using that.   Other - Chimichurri
  • Italian parsley, 1 cup packed
  • Garlic cloves, 2-4 (depending on preference)
  • Oregano, 2 tbsp fresh
  • Red wine vinegar, 1/3 cup
  • Red pepper flakes, to taste
  • Olive oil, ½ cup
  • Salt and pepper
Servings: 4ish Time: 5min Instructions: 1. Mix everything except the olive oil together in a small food processor. Pulse to combine. 2. Once everything is fully combined, drizzle the olive oil in slowly until everything is mixed together. 3. Store in a container in the fridge until ready to use. Animal Products Bacon, 3-4 thick cut slices in pieces

WEEKLY RECIPES