by the handful

Nutritious culinary and healing recipes collected from the North American garden, orchard, forest, river and ocean

Archive for the tag “paleo”

Spring Scorched Vegetables

DSCN0619Sometimes it’s nice to have limited ingredient choices as this helps to direct the creation of a recipe. Here I use almost everything that’s ready in my early spring garden this year. Although every fruit is a perennial plant, only a few vegetables are, asparagus being an exception. Read more…

Advertisements

Roasted Cauliflower

Roasted cauliflower may not be one of those foods you have a craving for but it just might be once you try roasting it. I roast vegetables of all kinds but for some reason I did not figure to roast cauliflower for a long time. At this point countless heads of cauliflower have been consumed by my kids over the years thanks to this simple method. Read more…

Winter Pesto

cfhdy

This pesto is really tasty on a variety of foods. Just a dollop on salmon, pasta, vegetables, asparagus etc really adds a lot of fresh flavor.  In the middle of winter this recipe was one of few ideas I could come up with and it really is a good way to make something out of nothing.   Read more…

Angler’s Chop Salad

photo (2)Catching a trout is a right of passage for anyone growing up in the Northwest. Like salmon, they are delicious fresh as well as smoked. Whether you catch fish yourself, buy at the market, or have an angler friend there is no doubt that fish is easy to acquire in the Northwest. Read more…

Tricked-Out Heirloom Tomato Salad

The time frame to enjoy your own garden or farmer’s market tomatoes is very short so there is no time to mess around. I think a tomato salad is just about the best way to properly dispose of large quantities of one of the all time best garden items.  Read more…

Forest Kissed Cedar Plank Salmon

One of my culinary interests is using ingredients collected from the same place, or even all wild ingredients. It’s also exciting to imagine what native people would have prepared with no grocery store and only the rivers, fields, forest and garden to shop. Now this is not necessarily a native American recipe but it could be similar to something they may have prepared as berries and herbs were commonly used to season fish and game. Read more…

Cassava Grain Free Tortillas

There are several foods that really stick in my mind from my childhood and one of them was those flour tortillas my mom would buy in bulk from the ladies at church. The simple combination of flour and lard rendered a chewy and crispy tortilla that tasted better with each bite. Read more…

Pacific Coast Nicoise Salad

The Nicoise salad was conceived in Province France but is simply a combination of the available ingredients in the spring season. It’s as fresh as it gets and that is the really the whole point and only point of the Nicoise salad to begin with. Living in the northwest I like to see if I can sometimes make recipes using only ingredients that I have personally collected which is very much possible with this salad. Read more…

Primal Smoked Turkey Legs

I don’t know how primal this preparation actually is but it sure seems primal when you are chowing down on these things. The turkey drumstick tends to cover the craving basics pretty well, tender salty juicy smoked meat, even just a little sweet and crispy. Spring is the time to dust off the BBQ so get it rolling if you haven’t done so already. This recipe is very simple but does take a little while of course because smoking meat is a slow process. Read more…

Acorn Flour

The incredible edible acorn. The Oak tree is one of the most wide spread trees in the world and the acorn was a staple of the human diet going back literally forever (human forever at least). It is seldom used anymore because other grains and nuts are easier to make into flours on a large scale. I think it’s a worthwhile project to collect acorns and process them into flour which it can be stored long term. The flour is sweet and earthy, a really interesting flavor. Read more…

Post Navigation