Selected Recipes from The Paleo Diet Cookbook
Greek Chicken Breast Kebabs
Everyone loves a kebab. This easy-to-prepare and fun-to-eat dish makes a festive presentation and will impress your guests. Be sure to make plenty as there will be many requests for seconds. Serves 4.
1 tablespoon freshly squeezed lemon juice
2 teaspoons dried oregano
1 tablespoon olive oil
1 garlic clove, crushed
4 6-ounce chicken cutlets, cut into 1-inch cubes
8 skewers, wooden or metal
If using wooden skewers, soak in water for one hour.
Combine lemon juice with oregano, oil, and garlic in a small jar and shake well. Pour over chicken and mix well. Cover and refrigerate for at least two hours.
Thread chicken onto skewers. Grill or broil at medium heat for twenty minutes, turning at the halfway point.
Wild Salmon Basil Burgers
These seafood burgers are sure to be a big hit at your next barbecue. Cook them on the grill or broil them in the oven for a mouthwatering delight. Serves 4.
1½ pounds boneless wild king salmon fillet
¼ cup minced fresh basil
1 garlic clove, minced
1 omega 3 egg
1 teaspoon onion powder
Heat grill to medium or oven to broil.
Place salmon in a food processor with basil and garlic and blend until smooth. Place mixture in a medium bowl. Combine with egg and onion powder and shape into patties. Cook for fifteen minutes, turning once.
Dress with your favorite Paleo condiment and wrap with lettuce leaves.
Caramelized Broccoli with Orange Zest
For a sweet twist on this vitamin-packed veggie, we toss broccoli with orange juice, resulting in a lovely caramelized dish. Serves 4.
2–3 broccoli heads, cut into bite-sized pieces
2 tablespoons extra virgin olive oil
1 teaspoon freshly ground black pepper
1 tablespoon freshly squeezed orange juice
1 tablespoon orange zest
1 tablespoon walnut oil
Preheat oven to broil. Place broccoli in large bowl and toss with olive oil and pepper. Drizzle with orange juice and orange zest and mix thoroughly. Arrange broccoli pieces evenly spaced on a rimmed baking sheet.
Broil for ten to twelve minutes, until bright green and slightly tender. Remove from oven and toss with walnut oil.
'...some intriguing recipes in the new cookbook guaranteed not to leave you feeling hungry.' (Jewish Chronicle, December 2010).