Everyday Paleo (24 page)

1.
Remove the shell, tail, and vein from each shrimp and toss into boiling water. Bring the water back to a simmer.

2.
Once the shrimp rise to the top, remove them and place in ice water. Then drain and pat dry with paper towels.

3.
Toss the cold shrimp with the lemon juice, ginger, garlic, onions, red pepper flakes, and salt.

4.
Serve on a bed of arugula garnished with sliced avocado, and top with a drizzle of extra-virgin olive oil.

Beets, Greens, ‘n’ Bacon

Beets just might be the perfect root veggie. I’m in love with the beet, and even more in love with beet greens—add some bacon and forget about it. This dish is almost too easy to taste this good, and it goes well with just about any protein that you decide to accompany it with.

Prep Time: 15 minutes

Cook Time: 20 minutes

Serves: 4

• 4 red or orange beets with beet greens
  
• 3–4 bacon strips, diced
  
• ½ red onion, sliced thin
  
• Black pepper to taste
  

1.
Cut the greens off of the beets, wash, chop, and set aside (discard the tough end pieces).

2.
Wash the beets and cut in half.

3.
Cook the beets in a pressure cooker for 20 minutes.

4.
Remove the beets from the pressure cooker and let cool for 10 minutes.

5.
After the beets are cool, the peels should easily remove from the beets. Remove peels and slice the beets; place them in a mixing bowl and set aside.

6.
In a large skillet, cook the diced bacon until brown and crispy.

7.
Add the onions and cook for 2 minutes.

8.
Add the beet greens to the pan and sauté until the greens become tender, about 3 minutes.

9.
Add the cooked greens, bacon, and onion into the bowl of beets, stir well, top with black pepper, and serve.

Warm Arugula Salad

I did a blog post about my obsession with arugula, and this recipe is what started my love for this awesome ingredient. You can eat arugula raw or cooked, and the smoky, peppery flavor is tantalizing and delicious. After you eat this salad, you might share my obsession.

Prep Time: 15 minutes

Serves: 5

• 7 ounces arugula
  
• 6 strips bacon, diced
  
• 2 shallots, finely chopped
  
• ¼ cup extra-virgin olive oil
  
• 1 tablespoon balsamic vinegar
  
• ½ cup walnuts or pecans, chopped
  
• Ground black pepper to taste
  

1.
Place the arugula in a large salad bowl and set aside.

2.
In a medium-sized skillet brown the diced bacon.

3.
Add the shallots and sauté with the bacon until the shallots are translucent.

4.
Add the extra-virgin olive oil to the pan and heat just until warm.

5.
Pour the oil-bacon-shallot mixture over the arugula, add the balsamic vinegar, and mix well. The heat from the bacon mixture will slightly wilt the arugula—this is what you want!

6.
Add some fresh ground black pepper, top with a sprinkle of walnuts or pecans, and serve immediately. You can make this a meal by adding diced cooked chicken breasts.

Carrot and Fennel Salad

I received a bunch of fennel in my CSA box and had no idea what to do with it. Not wanting it to go to waste, I decided to pair it with the bunch of carrots. This fast, fresh, and zingy salad went well with my Perfect Pork Pot Roast recipe.