Shishito peppers (not hot) and Padron peppers (a few a hot) are one of my favorite summer veggies. I’ve only recently started to see them in grocery stores, before that I could only get them at the farmers market or at restaurants. One of the reasons that I love them is that you can only get them for a couple of months (so don’t wait!) and the other reason I love them is that they a quick to prep and quick to cook.
Blistered Shishito Peppers
cleaneatingwithkatie
You can use either Shishitos or Padrons depending if you can handle the heat! These make a great side dish, but also like making these as an appetizer.
This is a great summer salad for those drool-worthy heirloom tomatoes. The pesto recipe can be used with the burrata and heirloom tomatoes OR use it wherever you like to use pesto – minestrone, salad dressing, on hard-boiled eggs, etc.
Heirloom Tomato and Burrata Salad with Superfood Pesto
cleaneatingwithkatie
This recipe takes pesto to the next level – and no one will know that it has kale in it!
Rinse and trim the basil leaves. Add the kale, basil, pine nuts, olive oil, lemon, garlic sea salt, lemon pepper, and parmesan to a food processor or high-speed blender.
Pulse on high until smooth.
Add to a jar and set aside.
Slice the heirloom tomato into wedges and add to your plate. (Pictured here is a brandywine heirloom tomato).
Add the burrata and drizzle the tomato and cheese with olive oil, sea salt, and fresh cracked pepper. Add the superfood pesto to the salad.
Keyword appetizer, heirloom tomato salad with burrato and superfood pesto, salad
Cheese board, charcuterie platter, meat and cheese plate, whatever you call it, they are all the rage. This seasonal charcuterie platter made its debut at our Thanksgiving table in 2017 and a similar one appeared at Christmas that year as well. If you’ve already committed to a different dish – don’t fret, bring this to any upcoming gathering. Needless to say, this is more inspiration than a recipe – I encourage you to use your favorite cheeses and whatever fruits are in season!
Salami, smoked chorizo, and prosciutto are pictured here and just some examples of smoked and aged meats. Pate would be another good option.
Select a mixture 3-5 of cheeses.
Pictured here are Goat milk chèvre, mozzarella, and burrata (Thanksgiving) and I added manchego and Brie. I recently took a cheese making class where we learned how to make these three cheeses, hence why these are included in the cheese board. I do suggest a mixture of hard and soft cheeses. For the chèvre, I added bacon, figs, and a drizzle of honey (in the center of the Thanksgiving picture) and pomegranate seeds on the Christmas picture)
Add crackers and/or bread.
Here I have Jilz crackers and Simple Mills crackers
For the Christmas board I added homemade paleo bread
Add Seasonal Fruits and/or preserved fruits.
We have pears, pomegranates, and figs pictured here. For Christmas I included pears, mandarin oranges, pomegranates, and some quince paste.
Lastly, add some veggies and olives.
For Thanksgiving, we had olives and Sonoma Brinery pickles. For Christmas, I will also inlcude pickled green beans and cornichons.
As we are now in the winter months, my goal for this charcuterie platter is to include only preserved foods and in-season foods.
I hope you try out a Seasonal Charcuterie Platter in the coming months!
Here is a link to Farmcurious, where I took the cheesemaking class. She also sells kits for those that aren’t local. The kits include the recipes for how to make the cheeses :).
This is quite possibly the easiest deviled eggs that you’ll ever make. I had a dinner gathering to attend and completely forgot that I said I’d bring an appetizer. We had basically ZERO food in the fridge, but we did have eggs, Primal Kitchen Chipotle Lime Mayo, a lime, and cilantro. So I decided to give it a go! My uncle raved about these deviled eggs, so I knew they were good enough to make again for Christmas Eve dinner at a friend’s house. There were already deviled eggs at the party, (OOPS!) but mine flew off the platter. Needless to say, I knew I needed to blog about this recipe.
I would love to know your thoughts!
Quick & Easy Deviled Eggs
cleaneatingwithkatie
These deviled eggs require minimal ingredients and are easy-peasy to make. They will be a crowd pleaser for sure! The Primal Kitchen Chipotle Lime Mayo adds a ton of flavor – don't swap this for regular mayo!
If you have an Instant Pot, you *need* to hard boil your eggs with it. Even farm fresh eggs peel like butter. Add 1 cup of water to the IP. Place 6 eggs in the IP on the removable rack or in a steamer basket. Using the Manual feature and the + / – button to adjust to 7 minutes. (I have found that 7 minutes is the sweet spot for me, but yours may range from 6-8 minutes). When the IP is done, manually release the pressure and add eggs to an ice bath to stop the eggs from continuing to cook. Peel! If you don’t have an Instant Pot, you should get one! In all seriousness, feel free to hard boil your eggs however you like.
Once the eggs are peeled, halve the eggs. Place the yolks, mayo, sea salt, and lime juice in a bowl. Use an immersion blender to combine the ingredients until the texture is smooth and creamy.
Spoon the yolk mixture back into the eggs.
Sprinkle with paprika and flake sea salt (I like Maldon). Add a cilantro leaf to each deviled egg and serve!
Keyword deviled eggs, paleo deviled eggs, paleo side dish
