Featured Recipe from Paleo Cooking from Elana's Pantry: Breakfast Sausage
I’ve modified Alton Brown’s recipe for classic breakfast sausage by increasing the sage and removing the refined sugar. For sausage with a milder flavor, reduce the amount of sage to 1 tablespoon. These sausages are perfect served with the Green Frittata (page 80) and Salsa Verde (page 89).
Makes 8 patties
- 1 1/2 pounds organic ground pork or turkey
- 2 tablespoons minced fresh sage
- 1 tablespoon minced fresh rosemary
- 1 tablespoon honey
- 1 1/2 teaspoons sea salt
- 1 teaspoon freshly ground black pepper
- 1 tablespoon olive oil
In a large bowl, combine the ground pork, sage, rosemary, honey, salt, and pepper, using your hands to mix the ingredients thoroughly.
Using a 1/3-cup measuring cup, form the mixture into 8 patties, each about 2 1/2 inches in diameter.
Heat the olive oil in a large skillet over medium-low heat. Cook the patties, turning them once and gently pressing them down to flatten, for 5 to 8 minutes per side, until golden brown and crispy. Transfer the patties to a paper towel–lined plate and serve.
Featured Recipe from Paleo Cooking from Elana's Pantry: Flourless Nut-Free Brownies
Makes 16 brownies
- 1 cup dark chocolate chips
- 1/4 cup Spectrum all-vegetable shortening
- 1 cup coconut sugar
- 4 large eggs
- 1 tablespoon vanilla extract
Preheat the oven to 350°F. Grease an 8-inch square baking dish with shortening.
In a medium saucepan over very low heat, melt the chocolate chips until smooth. Remove the pan from the heat, then mix in the shortening and coconut sugar. Stir in the eggs and vanilla extract until thoroughly combined. Pour the batter into the prepared baking dish.
Bake for 20 to 25 minutes, until a toothpick inserted into the center of the brownies comes out with just a few moist crumbs attached.
Let the brownies cool in the baking dish for 1 hour. Cut into 16 squares and serve.
Featured Recipe from Paleo Cooking from Elana's Pantry: Sesame Noodles
- 1 (12-ounce) package kelp noodles
- 1/4 cup roasted almond butter, at room temperature
- 1 tablespoon toasted sesame oil
- 1 tablespoon ume plum vinegar
- 1 tablespoon honey
- Sesame seeds, for garnish
Soak the kelp noodles in a bowl of hot water for 30 minutes. Drain the noodles and rinse thoroughly.
In a small bowl, whisk together the almond butter, sesame oil, vinegar, and honey. Add the noodles and toss to combine. Sprinkle with sesame seeds and serve.