Recipes

Bacon Streusel

Bacon Streusel

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Ingredients

  • ½ cup all-purpose flour
  • ½ cup light brown sugar
  • ½ cup 1 stick very cold, unsalted butter
  • ½ cup cooked and crumbled bacon about 6 slices
  • 2 tablespoons chopped crystallized ginger

Instructions

  • In a medium bowl, combine the flour and brown sugar.
  • Shred the cold butter with a cheese grater into the flour mixture and mix until pea-sized clumps form.
  • Add the crumbled bacon and ginger and stir to mix.
  • If you are not using immediately, store in the refrigerator until ready to use.
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Course; Pork

Broccoli-Bacon Picnic Salad

Broccoli-Bacon Picnic Salad

This little salad is umami-packed! It’s one of our all-time family favorites and was requested for many of our gatherings even before we began our Paleo lifestyle. It’s loaded with an abundance of fresh broccoli, tomatoes and crispy bacon, giving you all the textures and flavors you could ask for in a side dish. The dressing is simple and yet so tasty, accenting the flavors of the ingredients perfectly.
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Ingredients

yield: 6 servings

  • ¼ cup 34 g pine nuts, plus additional as needed
  • 4 cups 364 g bite-sized fresh broccoli florets
  • 1 cup 149 g halved or quartered grape tomatoes
  • 1 cup 224 g roughly chopped cooked bacon, plus additional as needed
  • ¼ cup 40 g diced red onion
  • ½ cup 120 ml Back Porch Mayo
  • 2 tsp 10 ml red wine vinegar
  • 1 tsp 6 g fine sea salt
  • ½ tsp Dijon mustard
  • ¼ tsp black pepper

Instructions

  • Place the pine nuts in a dry small skillet over low heat and toast them for 5 to 7 minutes, until they’re golden.
  • Keep a close eye on them, as they can go from golden to burnt quickly.
  • In a large bowl, combine the broccoli, tomatoes, bacon, onion and pine nuts.
  • Set the bowl aside.
  • In a small bowl, whisk together the Back Porch Mayo, red wine vinegar, salt, mustard and black pepper until the dressing is smooth.
  • Pour the dressing over the broccoli mixture and gently toss the salad to coat it with the dressing.

Notes & Wine Advice

Serve the salad immediately with additional pine nuts or bacon. Or store the salad in the refrigerator until you are ready to serve it. This salad is best enjoyed the day it’s made. Store the leftovers in the refrigerator and serve them within 2 days for optimal freshness.
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Course; Salad
Diets; Paleo

Pesto Potato Salad

Pesto Potato Salad

We love potatoes in all their glorious forms and preparations: baked, fried, roasted, in soups or in a salad. The tasty possibilities are endless. The russets used in this recipe are baked in cubes and bathed in our Toasted Pine Nut Arugula Pesto while they’re warm, then they’re tossed with a few other simple ingredients. This is a delicious warm potato salad, filled with layers of texture and unique flavors. It’s perfect for a quick addition to lunch—or you can double the recipe and serve it as a healthy side dish with dinner.
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Ingredients

yield: 2 servings

  • 2 pieces prosciutto
  • 2 cups 280 g peeled russet potatoes, cubed into 1” (2.5-cm) pieces
  • 1½ tsp 8 ml avocado oil
  • ½ tsp fine sea salt
  • 1 tbsp Toasted Pine Nut Arugula Pesto
  • 1 tbsp 8 g toasted pine nuts (optional)
  • ¼ cup 5 g arugula (optional)

Instructions

  • To bake the prosciutto in an air fryer, line the baking sheet insert with parchment paper.
  • Place the prosciutto on the prepared baking sheet insert.
  • Air-fry the prosciutto at 400°F (204°C) for approximately 10 minutes, or until it is curled up and crispy.
  • Transfer the prosciutto to a paper towel and set it aside.
  • To bake the prosciutto in the oven, preheat the oven to 350°F (177°C).
  • Line a 13 x 18–inch (33 x 45–cm) baking sheet with parchment paper.
  • Place the prosciutto on the prepared baking sheet and bake it for 10 to 12 minutes, or until it is curled up and crispy.
  • Place the potatoes in a small bowl and toss them with the avocado oil and salt.
  • Transfer them to the air fryer basket and air-fry them at 400°F (204°C) for 10 to 12 minutes, or until they are golden brown.
  • Transfer the potatoes to a medium bowl and top them with the Toasted Pine Nut Arugula Pesto.
  • Gently stir the potatoes to coat them with the pesto.
  • Crumble the prosciutto on top of the potatoes, then add the pine nuts (if using) and arugula (if using) and toss the potato salad again.
  • Serve while it’s warm.
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Course; Salad
Diets; Paleo

Comforting And Creamy Chicken ’N’ Dumplings

Comforting And Creamy Chicken ’N’ Dumplings

When we polled our followers on Instagram for their favorite comfort foods, chicken and dump- lings was a resounding favorite. We completely understand. The creamy soup and a bounty of tender veggies with dumplings nestled on top of it all is difficult not to love. When Michelle enjoyed this meal growing up, the dumplings were made with that boxed biscuit mix. No shame—it’s what everyone did, and they were pretty tasty. For our recipe, we make the dumplings using the biscuits from our Biscuits ’n’ Gravy. Winner, winner, chicken dinner! Don’t skip using bone-in, skin-on chicken in the soup. The deep flavor it adds to the soup stock is essential. This recipe takes some time and attention, but you will not be disappointed; it’s worth every minute.
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Ingredients

yield: 8 servings

soup

  • 2½ lb 1.1 kg bone-in, skin-on chicken breasts and thighs
  • 2 tsp 12 g kosher salt
  • 2 medium ribs celery
  • 4 medium carrots divided
  • 1 medium sweet onion
  • 1 head garlic
  • 2 tsp 6 g black peppercorns
  • ½ oz 14 g fresh dill, divided, plus additional for garnishing
  • ¼ cup 7 g dried porcini mushrooms
  • 7 cups 1.7 L unsalted chicken bone broth
  • 1 cup 110 g 1” (2.5)-long fresh or frozen green beans
  • ½ cup 67 g frozen peas
  • 1 tsp roughly chopped fresh thyme
  • 1½ tsp 9 g fine sea salt (optional)
  • Black pepper as needed
  • ¼ cup 33 g cassava flour
  • ½ cup 120 ml plain unsweetened almond milk

dumplings

Instructions

  • To prepare the soup, pat the chicken dry with paper towels, then sprinkle the kosher salt on all the chicken pieces and rub it into the meat; set aside.
  • Prepare the vegetables for the soup base.
  • Coarsely chop the celery.
  • Peel the carrots and coarsely chop 2 of them; set the remaining 2 carrots aside.
  • Cut the onion into quarters, leaving the skin on the quarters for flavor.
  • Cut the head of garlic in half crosswise, leaving the skin on it as well.
  • Place the chicken, cut veggies, peppercorns, ¼ ounce (7 g) of the dill and porcini mushrooms in an 8-quart (1.
  • 9-L) stockpot.
  • Cover them with the bone broth and bring the mixture to a simmer over medium-high heat.
  • Reduce the heat to medium-low to maintain a gentle simmer.
  • Use a large spoon to skim off any foam that may gather on the surface.
  • Cook the mixture for 20 to 25 minutes, or until the internal temperature of the chicken’s thickest part reaches 155°F (68°C).
  • While the soup base cooks, prepare the dumplings.
  • Prepare our biscuit recipe on here, but add the dill (if using) and salt to the recipe—there is no need to roll out the dough.
  • Set the dough aside while the soup continues to cook.
  • Using tongs, carefully lift the chicken pieces out of the stockpot and transfer them to a cutting board.
  • Let them rest until they are cool enough to handle.
  • Continue to simmer the soup base for approximately 10 minutes, until it has reduced by 1 to 2 inches (2.
  • 5 to 5 cm).
  • Meanwhile, debone the chicken, discard the bones and shred the chicken into bite-sized pieces.
  • Place a fine-mesh sieve over a 5-quart (1.
  • 2-L) stockpot.
  • Strain the soup base into the stockpot and discard the solids.
  • Cut the 2 remaining carrots into ½-inch (1.
  • 3-cm) pieces and finely chop the remaining ¼ ounce (7 g) of the dill.
  • Add the chicken, carrots, green beans, peas and thyme to the broth and cook them over medium-low heat for 4 to 5 minutes, until the vegetables are tender.
  • Taste the broth and add the fine sea salt (if needed), black pepper and the chopped dill.
  • To thicken the soup, mix together the cassava flour and almond milk in a small bowl until they create a smooth slurry.
  • While stirring the soup, pour the slurry into the soup and stir to combine everything.
  • The soup will thicken as it warms.
  • While the soup is simmering over medium-low heat, drop 1 tablespoon (15 g) of the dumpling dough at a time into the soup, arranging them around the soup’s surface as you add them.
  • Cover the pot and cook the chicken and dumplings for about 10 minutes.
  • Remove a dumpling and split it with a fork.
  • The dumplings are done when the centers are cooked through and fluffy.
  • Serve the chicken and dumplings by ladling it into individual bowls and garnishing each serving with additional chopped dill.
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Course; Chicken
Diets; Paleo

Dilly Crusted Salmon

Dilly Crusted Salmon

When you’re looking for an unbelievably easy meal to get on the table quickly, salmon is a perfect protein. We enjoy seafood, but since we don’t live in an area where wild-caught seafood is readily available, we do our best to purchase sustainably-sourced frozen seafood when we can. We’ve paired these wild-caught fillets with the classic flavors of lemon and dill. To add another layer of flavor and texture, we’ve topped the salmon with crunchy, freshly seasoned pork panko. Since the salmon bakes so quickly, you’ll have just enough time to prepare a side like our Simple and Quick Wedge Salad. Dinner is ready in a jiffy!
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Ingredients

yield: 4 servings

  • 4 6- to 8-oz [168- to 224-g] wild-caught skinless or skin-on salmon fillets
  • ½ tsp fine sea salt divided
  • 2 tbsp Back Porch Mayo
  • ⅓ cup 19 g pork panko
  • 1½ tsp 2 g finely chopped fresh dill, divided, plus additional as needed
  • ½ tsp garlic powder
  • ½ tsp dried chives
  • Lemon wedges for serving

Instructions

  • Preheat the oven to 415°F (213°C).
  • Prepare a 13 x 18–inch (33 x 45–cm) baking sheet by lining it with parchment paper.
  • Place the salmon fillets on a plate lined with paper towels and pat them dry with more paper towels.
  • Sprinkle the fillets with ¼ teaspoon of the salt.
  • Let them come to room temperature.
  • Place the dried fillets on the prepared baking sheet.
  • Spread about ½ tablespoon (8 ml) of the Back Porch Mayo on top of each fillet.
  • In a small bowl, combine the pork panko, 1 teaspoon of the dill, garlic powder, dried chives and remaining ¼ teaspoon of the salt.
  • Toss the ingredients to combine them.
  • Sprinkle the pork panko mixture evenly over the top of each fillet, pressing the mixture down slightly to adhere it to the fish.
  • Bake the salmon for 6 to 8 minutes, until it is flaky and light pink.
  • Remove the fillets from the oven and serve them with the lemon wedges and additional dill.
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Course; Fish
Diets; Paleo

Mini Sirloin Burger Soup

Mini Sirloin Burger Soup

Here’s a blast from the past that’s been brought back to our table. Our family has enjoyed the canned variety of mini sirloin burger soup for three generations. When we changed our diet, we had to forfeit enjoying this family favorite—until now! The mini burgers in this recipe are tender and so flavorful. The potatoes, carrots and other veggies are utterly delicious, all swimming in a tasty gravy. In our opinion, this recipe rivals the canned soup and is so much better for our health. Packed with real ingredients and zero junk, this is a simple meal that has all those comfort-flavor notes and brings us fond memories. Sitting around the table after a long day of school and work, we can decompress over this warm meal. We like to serve this soup over basmati rice, but it is also lovely over mashed potatoes, cauliflower rice, zoodles or swoodles.
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Ingredients

yield: 8 servings

mini burgers

  • 1 lb 454 g grass-fed ground beef
  • 2 tbsp 16 g cassava flour
  • 2 tsp 4 g mustard powder
  • 2 tsp 10 ml apple cider vinegar
  • ¾ tsp fine sea salt
  • ½ tsp onion powder
  • ¼ tsp porcini mushroom powder here
  • 1 large egg at room temperature
  • Avocado oil as needed

soup

  • 2 large russet potatoes peeled and cut into ½” (1.3-cm) cubes
  • 2 large carrots peeled and sliced into ½” (1.3-cm)-thick rounds
  • 4 cups 960 ml unsalted chicken bone broth
  • ¼ cup 60 ml sugar-free ketchup
  • 1 tsp fine sea salt
  • 3 tbsp 24 g cassava flour
  • ½ cup 120 ml plain unsweetened almond milk
  • 1 cup 134 g frozen peas
  • 1 cup 110 g 1” (2.5 cm)-long fresh or frozen green beans
  • ¼ cup Mango Steak Sauce
  • 1 tbsp 15 ml balsamic vinegar
  • 1 tbsp 15 ml coconut aminos
  • Finely chopped fresh parsley as needed (optional)

Instructions

  • Prepare a 13 x 18–inch (33 x 45–cm) baking sheet by lining it with plastic wrap.
  • To make the mini burgers, place the ground beef, cassava flour, mustard powder, apple cider vinegar, salt, onion powder, mushroom powder and egg in a medium bowl.
  • For the best results, combine the ingredients using your hands—but if that isn’t for you, use a wooden spoon or spatula.
  • Mix the ingredients together until they are fully incorporated.
  • Shape 1 tablespoon (15 g) of the burger mixture into a small oval patty.
  • Place the patty on the prepared baking sheet.
  • Repeat this process with the remaining burger mixture.
  • You should have about 30 small patties.
  • Preheat a 10- to 12-inch (25- to 30-cm) cast-iron skillet or a stovetop grill pan over medium heat.
  • If you are using a skillet, warm a bit of the avocado oil in the skillet.
  • Working in batches, cook the patties for 2 to 4 minutes per side, until they have a golden sear or grill marks.
  • Transfer the cooked patties to a medium bowl.
  • Repeat this process with the remaining patties.
  • To make the soup, combine the potatoes, carrots, bone broth, ketchup and salt in the insert of a 6-quart (5.
  • 8-L) Instant Pot.
  • Stir the ingredients to combine them, then secure the Instant Pot’s lid in place.
  • Cook the vegetable mixture at high pressure for 8 minutes, and then manually release the pressure.
  • In a small bowl, mix together the cassava flour and almond milk to make a smooth slurry.
  • Pour the slurry into the hot vegetable mixture, stirring to combine everything.
  • Add the peas, green beans, Mango Steak Sauce, balsamic vinegar, coconut aminos and the cooked mini burgers.
  • Stir the ingredients to combine them and secure the Instant Pot’s lid in place.
  • Cook the soup at high pressure for 3 minutes.
  • Manually release the pressure.
  • Stir in the parsley (if using) and serve the soup.
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Course; Burgers / Soup
Diets; Paleo

Hawaiian Haystacks

Hawaiian Haystacks

If you’re on the hunt for a recipe that feeds a crowd, is customizable and is also delicious, we’re happy to tell you that your search ends here! We’ve always served it over rice, but it would still be delightful on its own or over some cauliflower rice, potatoes, zoodles or whatever you prefer. It’s plenty flavorful, so it goes best with a neutral base. No matter what you end up pairing it with, you’re going to be happy to have some leftovers for the next day.
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Ingredients

yield: 14 servings

  • 4 8-oz [224-g] boneless, skinless chicken breasts
  • 2 cups 480 ml unsalted chicken bone broth, plus additional if needed
  • 2½ cups 600 ml canned or bottled pineapple juice, divided
  • ¼ cup 60 ml coconut aminos
  • 1 tbsp 15 ml fish sauce
  • 1½ tsp 9 g fine sea salt, plus additional if needed
  • 1 tsp sesame oil
  • 1½ tsp 5 g black sesame seeds (optional)
  • ¼ tsp garlic powder
  • ¼ tsp ground ginger
  • ¼ tsp black pepper
  • ½ cup 74 g sliced water chestnuts
  • ½ cup 50 g thinly sliced green onions
  • ½ cup 120 ml coconut milk or nut milk of choice
  • 6 tbsp 48 g cassava flour
  • 1 small bunch fresh cilantro finely chopped (optional)

Toppings of choice

Instructions

  • Place the chicken breasts in a 6- to 8-quart (5.
  • 8- to 7.
  • 8-L) slow cooker.
  • Pour in the bone broth, 2 cups (480 ml) of the pineapple juice, coconut aminos, fish sauce, salt and sesame oil.
  • Stir the mixture to combine everything and cook the chicken on high for 6 hours.
  • The chicken should be starting to fall apart; if not, cook it for 1 more hour.
  • Transfer the chicken to a cutting board, allow it to cool slightly and then shred it with two forks.
  • Set the chicken aside.
  • Pour the liquid from the slow cooker through a fine-mesh sieve into a 6-quart (5.
  • 8-L) stockpot and place it over medium heat.
  • Add the additional bone broth, if needed, to equal 4 cups (960 ml) of liquid.
  • Add the sesame seeds (if using), garlic powder, ginger, black pepper, water chestnuts and green onions, stirring the ingredients well to combine them.
  • Bring this mixture to a slow boil.
  • In a small bowl, combine the remaining ½ cup (120 ml) of pineapple juice and the coconut milk.
  • Whisk in the cassava flour until you have a smooth slurry.
  • While whisking the hot chicken broth mixture in the stockpot, slowly pour in the slurry.
  • The broth mixture will thicken up.
  • Add the shredded chicken and cilantro (if using) and stir to combine everything.
  • Taste the soup and add more salt if needed.
  • Serve the soup over rice, cauliflower rice, warmed zoodles, glass noodles or as is with the toppings of your choice.
  • A Few of Our Favorite Toppings: We love topping the soup with diced ham, pineapple chunks, sliced almonds, diced red bell peppers, finely diced red onion, sliced olives, sliced green onions, coconut flakes, sliced mushrooms, diced tomatoes, gluten-free crunchy chow mein noodles and coconut aminos.
  • The possibilities are endless.
  • Instant Pot Instructions: Add the chicken to the Instant Pot and add only 1 cup (240 ml) of the chicken bone broth and 1 cup (240 ml) of the pineapple juice.
  • Cook the mixture at high pressure for 8 to 10 minutes for fresh chicken breast or for 10 to 12 minutes for frozen chicken.
  • Then follow the directions in the recipe, adding the remaining bone broth and pineapple juice when you add the sesame seeds (if using), garlic powder, ginger, black pepper, water chestnuts and green onions.
  • Follow the remaining steps of the recipe as directed.
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Course; Chicken
Cuisine; Hawaiian
Diets; Paleo

Creamy Chicken Soup Over Rice

Creamy Chicken Soup Over Rice

There were many busy weeknights as a family of six when the only thing that we could get on the table was canned cream of chicken soup. Add some rice, and you’ve got a quick and easy meal to feed the many hungry mouths, all while being delicious! We aren’t sure if you’ve looked at the ingredients for that soup lately, but they’re not the best for the gut. We’ve re-created this canned soup to be dairy-free and even more delicious. Our version does take a bit longer to throw together than opening a can, but we think that extra effort is worth the wonderful flavor of this dish.
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Ingredients

yield: 4 servings

  • 1 tbsp 15 ml avocado oil
  • 1 small onion diced
  • 1½ cups 210 g diced cooked chicken
  • ½ lb 224 g fresh asparagus spears, woody ends cut off and sliced into thirds
  • 2½ tbsp 20 g cassava flour
  • 2 cups 480 ml unsalted chicken bone broth
  • 2 oz 56 g dairy-free cream cheese
  • 2 tbsp 30 ml plain unsweetened almond milk
  • 2 tsp 12 g fine sea salt, plus additional as needed
  • 2 tsp 6 g garlic powder
  • Juice of ½ 2- to 3-oz [56- to 84-g] lemon, plus additional as needed
  • ½ tsp fish sauce
  • Black pepper as needed
  • 2 tbsp 8 g roughly chopped fresh parsley (optional)
  • Lemon wedges for serving (optional)
  • 2 slices crispy prosciutto for serving (optional)
  • Cooked white basmati rice cauliflower rice or zoodles, for serving

Instructions

  • Heat a 10-inch (25-cm) cast-iron skillet over medium heat.
  • Add the avocado oil and heat it until it is shimmering.
  • Add the onion and sauté it for 6 to 8 minutes, stirring it occasionally, until it is soft and golden brown.
  • Add the chicken and asparagus, stirring the mixture until everything is warmed through.
  • Sprinkle the mixture with the cassava flour and stir it to coat everything with the flour.
  • Cook the mixture for 1 minute.
  • Pour in the bone broth; add the cream cheese and almond milk.
  • Cook the mixture for 5 to 7 minutes, stirring it occasionally, until the mixture is smooth and thick.
  • Add the salt, garlic powder, lemon juice, fish sauce and black pepper, stirring the ingredients to combine them.
  • Taste the soup and add more salt or lemon juice if needed.
  • Sprinkle the soup with the parsley (if using).
  • Serve the soup with the lemon wedges (if using) and prosciutto (if using) over the rice (if you tolerate it), cauliflower rice or zoodles.
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Course; Chicken / Soup
Diets; Paleo

P.O.G. Chicken On Greens

P.O.G. Chicken On Greens

What is this acronym, P.O.G.? If you’ve not been to Hawaii, it’s understandable that you wouldn’t know. It stands for the phrase “passion, orange and guava juice.” P.O.G. is deliciously refreshing and served everywhere in Hawaii. We have a deep love for island life, and Maui is our favorite place to escape the frigid Utah winters. This salad is an homage to our trips to Hawaii, filled with the flavors that remind us of relaxation, walks on the beach, the warm sun on our cheeks and sipping P.O.G. juice at every opportunity. We marinate the chicken in a delightful blend of these juices along with a few other simple flavors. It’s paired with our Pineapple Ranch Dressing, which has a similar flavor profile. We hope you will make this island-inspired meal, enjoy the fragrant flavors and feel that same island vibe.
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Ingredients

yield: 4 servings

chicken

  • 2 8-oz [224-g] boneless, skinless chicken breasts or 6 (4-oz [112-g]) boneless, skinless chicken thighs
  • 2 cups 480 ml prepared P.O.G.juice
  • ¼ cup 60 ml coconut aminos
  • ¼ cup 60 ml avocado oil
  • 2 tbsp 26 g coconut sugar
  • 1½ tsp 9 g fine sea salt
  • 1 tsp garlic powder
  • ¼ tsp ground ginger
  • 1 green onion thinly sliced

pineapple ranch dressing

  • 1 cup 165 g canned crushed pineapple, undrained
  • ½ cup 120 ml Back Porch Mayo
  • ½ cup 120 ml plain unsweetened almond milk
  • ½ 6-oz [168-g] ripe avocado, roughly chopped
  • 1½ tsp 9 g fine sea salt
  • ¼ tsp garlic powder
  • ¼ tsp ground ginger
  • 1 tsp black sesame seeds
  • 1 green onion finely chopped
  • 1 tbsp 1 g finely chopped fresh cilantro

greens

  • 10 oz 280 g romaine hearts, cut in half lengthwise
  • 1 tsp fine sea salt
  • 1 large Ataulfo mango peeled and cut into bite-sized pieces
  • 1 cup 165 g fresh pineapple tidbits
  • 1 5-oz [140-g] blood orange, cut into rings or segments
  • 1 6-oz [168-g] avocado, thinly sliced
  • Garlic-Dill Pickled Onions as needed
  • 2 1½-oz [42-g] passion fruits, halved
  • Furikake or sesame seeds as needed (optional)
  • 3 green onions thinly sliced
  • Finely chopped fresh cilantro as needed (optional)

Instructions

  • To prepare the chicken, add it to a 1-gallon (3.8-L) ziplock bag or a large glass container with a lid.
  • In a medium bowl, whisk together the P. O. G. juice, coconut aminos, avocado oil, sugar, salt, garlic powder, ginger and green onions.
  • Pour the marinade over the chicken.
  • Marinate the chicken in the refrigerator for a minimum of 6 hours, or overnight for optimal flavor.
  • To make the pineapple ranch dressing, place the pineapple and its liquid, Back Porch Mayo, almond milk, avocado, salt, garlic powder and ginger in a narrow 2-cup (480-ml) Mason jar.
  • Use an immersion blender to blend the ingredients until they are well combined and the pineapple and avocado are smooth.
  • When the mixture is smooth, add the sesame seeds, green onion and cilantro, stirring them into the dressing to combine everything.
  • Alternatively, you can place the ingredients in a food processor and pulse to combine them.
  • When you’re ready to cook the chicken, remove it from the refrigerator and allow it to come to room temperature.
  • Grill the chicken over medium-high heat on a stovetop grill pan or on an outdoor grill for 6 to 7 minutes, until its internal temperature reaches 165°F (74°C)—the exact cooking time will depend on the grill’s temperature and the thickness of the chicken.
  • Remove the chicken from the grill and transfer it to a cutting board.
  • Allow the chicken to rest for at least 10 minutes while you prepare the greens.
  • To prepare the greens, arrange the romaine hearts on a large serving platter and sprinkle them with the salt.
  • Slice the chicken into ½-inch (1. 3-cm)-thick strips and place them on the lettuce.
  • Arrange the mango, pineapple, orange, avocado and our Garlic-Dill Pickled Onions around the chicken and greens.
  • Place the passion fruits on the platter.
  • Sprinkle everything with the furikake (if using), green onions and cilantro (if using).
  • Serve the dish family style with the pineapple ranch on the side.

Notes & Wine Advice

Make Your Own P.O.G. Juice: If you can’t find prepared P.O.G. juice, you can make your own by combining ¾ cup (180 ml) of passion fruit juice, ¾ cup (180 ml) of guava juice and ½ cup (120 ml) of orange juice.
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Course; Chicken
Diets; Paleo

Herbed Sunday Pot Roast

Herbed Sunday Pot Roast

Every household needs a solid pot roast recipe, and we think you’ll understand why this has been our go-to for generations. Countless Sunday dinners in our home have featured this delicious recipe. The aroma of roast beef cooking all day in the slow cooker conjures up all the fond memories of that one day a week when everyone actually sat down together for a slow-paced meal, hoping there would be enough for leftovers the next day. There are a few special tricks that take this pot roast over the top in flavor. The dried mushrooms are full of umami and provide a spectacular depth of flavor that your typical roast just doesn’t have. You’ll also notice that the onion and garlic are unpeeled. The skins of both lend to the depth of flavor through the cooking process and are strained out after the roast is cooked. This roast is so tender and flavorful, you’ll probably end up eating it more often than just at your typical Sunday dinner.
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Ingredients

yield: 1 (2- to 2½-lb [908-g to 1.1-kg]) pot roast

roast

  • 1 2- to 2½-lb [908-g to 1.1-kg] grass-fed beef chuck roast
  • 4 tsp 24 g fine sea salt, divided
  • 2 tsp 4 g onion powder
  • 1 to 2 tbsp 15 to 30 ml avocado oil
  • 6 baby red potatoes
  • 2 large carrots peeled and cut into thirds
  • 2 large ribs celery trimmed and cut into thirds
  • ½ medium onion unpeeled and cut into wedges
  • 2 to 3 cloves garlic unpeeled and lightly crushed
  • 1 tsp dried rosemary
  • ¼ cup 7 g dried porcini mushrooms
  • 3 tbsp 45 ml apple cider vinegar
  • 4 cups 960 ml unsalted chicken bone broth, divided

gravy

Instructions

  • To prepare the roast, place the beef on a plate lined with paper towels.
  • Let the roast come to room temperature and pat the entire roast dry with more paper towels.
  • Season all the sides of the roast with 2 teaspoons (12 g) of the salt and the onion powder.
  • Warm a 12-inch (30-cm) cast-iron skillet over medium heat.
  • Add the avocado oil and heat it until it’s shimmering.
  • Carefully lay the roast in the pan, laying it down facing away from you to avoid a hot oil splatter.
  • Sear the roast on all sides for 3 to 4 minutes per side, or until the meat’s surface has a golden-brown sear.
  • While the roast sears, place the potatoes, carrots, celery, onion, garlic, rosemary, mushrooms and apple cider vinegar in an 8-quart (7. 7-L) slow cooker.
  • When the roast is completely seared, remove it from the skillet and transfer it to the slow cooker.
  • Deglaze the skillet with 1 cup (240 ml) of the bone broth, scraping the bottom of the skillet with a wooden spoon to loosen the cooked-on bits and incorporate them into the broth while being careful to keep your hands away from the steam as it will be quite hot.
  • Pour the bone broth over the roast and veggies.
  • Pour the remaining 3 cups (720 ml) of bone broth over the roast and veggies, nestling the roast into the liquid.
  • If needed, move a few of the veggies around—it’s okay if they are along the sides of the roast, as you want the roast to be almost completely submerged.
  • Place the lid on the slow cooker and set it to cook on high for 6 hours.
  • After 6 hours, check the roast for tenderness.
  • It should begin to fall apart with a fork.
  • If needed, place the lid on the slow cooker again and continue to cook the roast for up to 2 more hours.
  • The cooking time will vary a bit, depending on the marbling and thickness of the roast.
  • Once the roast is done, transfer it to a serving platter along with the potatoes, carrots and celery.
  • Strain the broth into a 3-quart (2. 9-L) saucepan, setting the onion wedges on the serving platter if desired and discarding the onion skins and the other solids.
  • You should have approximately 3 to 3½ cups (720 to 840 ml) of broth in the saucepan after straining.
  • To make the gravy, taste the mixture you strained into the saucepan.
  • Depending on the broth you used, you may need to add more salt, so adjust the salt level accordingly.
  • Add the black pepper and fresh rosemary (if using), then stir the ingredients to combine them and taste the mixture again.
  • Warm this mixture over medium-low heat.
  • While the broth mixture warms, combine the cassava flour and water in a small bowl to make a smooth slurry.
  • While whisking the warm broth, pour in the slurry—the mixture should begin to thicken as you whisk.
  • Reduce the heat to low and add the balsamic vinegar (if using).
  • Stir to combine the vinegar with the gravy.
  • Serve the pot roast and the veggies with the gravy on the side.
  • You can serve the mashed potatoes from our Cottage Pie with this roast.

Notes & Wine Advice

Instant Pot Instructions: Prepare the roast and the veggies as directed in the recipe and add the ingredients to the inner pot of your Instant Pot®. Cook the roast and veggies at high pressure for 90 to 120 minutes. Allow the pressure to release naturally. Follow the same instructions for preparing the gravy and serving the dish.
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Course; Beef
Diets; Paleo