What is the difference between a portobella mushroom, a cremini mushroom, and a white button mushroom (all of which are readily available at your local produce market)? Nothing...except maturity, and perhaps as much as $3 or $4 per pound. They are the same species - just harvested at different stages of their growth cycle. But unless … Continue reading Stuffed Portobella Mushrooms
Author: Casey
Endive and Sausage Spaghetti
Maybe it is fitting that not that long ago we posted a recipe for pork chops with endive in which I mentioned not to confuse it with Belgian endive. That got me looking for a reason to give Belgian endive a try, because I'd never had it before. Shortly after, I stumbled into a simple … Continue reading Endive and Sausage Spaghetti
Turkey Noodle Stir Fry
Usually, when you glance through your typical Asian restaurant menu, most dishes come with either noodles or rice...and all too often if you ask for them to "hold the noodles," you end up with a meal that is about half the size it should be (because those noodles are a cheap filler), but for the … Continue reading Turkey Noodle Stir Fry
Thai-inspired Beef and Melon Salad
This dish takes inspiration from traditional Thai green papaya salads, only switching up the ingredients a bit and adding in some grilled and thin-sliced steak for protein. By combining the pungent saltiness of fish sauce with the sweetness of fresh melon, and the fragrance of fresh cilantro and mint, you end up with a delightfully … Continue reading Thai-inspired Beef and Melon Salad
Fresh Mango Chutney
We've done a few similar recipes on this site already, including the melon pineapple salsa, the mango salsa, and even the recent pork chops with warmed mango chutney. Where this one departs from the first two is the exclusion of any hot chiles (and obviously no pineapple or melon either). The differences with the latter … Continue reading Fresh Mango Chutney
Ginger Honey Scallops
Wild-caught sea scallops are one of my favorite sea foods. When they have been cooked just right, they have a delicate flavor and a firm texture that avoids the "chewiness" often associated with other shellfish. There are a lot of ways they can be prepared, but with only six ingredients (including the scallops), this recipe … Continue reading Ginger Honey Scallops
Frittata
Frittata Recipe Type: Main Dish Author: Purely Primal Prep time: 25 mins Cook time: 20 mins Total time: 45 mins Serves: 6 Ingredients 8 fresh eggs 1 thick ham steak, about 12 oz, cut into 1/2″ pieces 1 med sweet potato, peeled and cut into 1/2″ cubes 4 small scallions, chopped 2 cloves garlic, peeled … Continue reading Frittata
Chicken Puttanesca
With tomatoes, garlic, oregano, and kalamata olives, this dish is full of flavor despite having only a few ingredients. It is also both simple and fast to make - perfect for the middle of the week when you're running out of steam and want to get something on the table without a lot of effort. … Continue reading Chicken Puttanesca
Green Beans with Hazelnuts
Green beans have always been one of my favorite foods. Fresh in the garden, or "steeped" in boiling water for just a few minutes - there is just something about the crunchiness and juiciness of green beans that has always reminded me of home. Here, we've combined them with a northwest original - toasted hazelnuts … Continue reading Green Beans with Hazelnuts
Grilled Pork Steaks Provençal
Provençal - the word conjures the scent of rosemary, lavender, thyme, fennel, oregano and basil. Bouillabaisse, ratatouille, and tapenade are all incredibly tasty foods from this region of southeastern France that tickle the senses and spoil the taste buds. And an easy way to add a little Provençal flare to any food - even if not … Continue reading Grilled Pork Steaks Provençal
Purely Primal 