Hello Summer! June ushers in the official start of summer with high temperatures and sizzling dishes. Celebrate Father’s Day with not just Dad but the entire family and some of our favorite dishes. We’ve created a special recipe page this month dedicated to family-friendly meals that are sure to please everyone. Sarah Fragoso of Everyday Paleo has shared some of her favorite recipes that we’re sure you will love. For more delicious recipes from Sarah, be sure to pickup the Everyday Paleo cookbook now in stores. Check out these delicious recipes and let us know what you think!
- 1.25 lbs Pre-cooked mild Italian pork sausage, diced
- 3 small leeks, diced
- 1/2 red onion, diced
- 1 red bell pepper, sliced thin
- 1 cup of artichoke hearts packed in water, cut into quarters
- 1 tablespoon coconut oil
- 5 zucchini squash, sliced thin like noodles (We sliced our zucchini thin with a mandolin slicer and then used a knife to slice the thin noodle strips into "spaghetti" like noodles. You can also make it easier on yourself and use a julienne slicer.
- 1 14.5 oz can of organic diced tomatoes
- 2 tablespoons coconut cream concentrate (or sub with coconut milk, or grass fed heavy whipping cream)
- 1 teaspoon crushed garlic
- 2 tablespoons fresh rosemary, minced
- Black pepper and sea salt to taste
In a large skillet or wok heat the coconut oil over medium heat. Saute the onions, leeks and bell peppers in the coconut oil until tender, about 7-10 minutes, and then add the meat and cook for another 3-4 minutes or until the sausage is warmed through. In a small sauce pan mix together the diced tomatoes with the coconut cream concentrate. Bring to a simmer and add the remaining sauce ingredients and mix well. To the meat and veggies add the zucchini and artichokes and pour the sauce over. Mix well and cook for another 5-6 minutes, just until the zucchini al dente - do not over cook or they will turn to mush!
- 2 beef inside skirt steaks
- Lettuce leaves
- 1/4 cup coconut aminos or wheat free tamari
- 1 tablespoon Thai fish sauce
- 1 teaspoon fresh grated ginger
- Big pinch of cayenne pepper
- Black pepper to taste
- 1 cup green mango, finely diced
- 1/2 small red onion, thinly sliced
- 1 avocado, finely diced
- 1/3 cup cilantro leaves, finely diced
- 1/2 teaspoon freshly grated ginger
- 1 teaspoon garlic powder
- 1 tablespoon fresh squeezed lime juice
- 2 tablespoons olive oil
Whisk all marinade ingredients together. Cut each steak into three even pieces and toss in the marinade until all steaks are well coated. Let the steaks sit in the marinade at room temperature for 20 minutes and then grill for 1-2 minutes on each side.
Remove the steak from the grill and let it rest for 10 minutes or while you prepare the mango salsa.
In a medium sized mixing bowl, gently toss together all the mango salsa ingredients and set aside. Thinly slice the grilled steak into strips.
To serve, place a few lettuce leaves on each plate, top with a serving of steak strips and finish with a large scoop of the mango salsa.
Preheat oven to 375.
Using a paring knife, cut a slit in the dates lengthwise and remove the seed.
Use 2 tablespoons of sausage per date, form the sausage into a ball, and wrap the date around the sausage (the date will not be big enough to wrap all the way around.) Secure the sausage and date by wrapping a piece of bacon around the stuffed date.
Bake in a glass baking dish for 35-40 minutes or until the bacon is crispy and the sausage is done all the way through.