With summer winding down here in western Pennsylvania, I’ve really been craving early harvest comfort foods. The dishes I’ve wanted are ones my mom made when I was a kid. One of them that I make on repeat is the Chicken Salsa Salad recipe, from our newest cookbook (which you should really get): Make It Paleo 2. This dish is typically made with grilled or steamed corn, and served with corn chips. I’ll be honest: I’ve been doing both. I actually seem to tolerate corn well, and I ONLY get the organic (non-GMO) kind, so I don’t feel too bad about it. Even though my stance is paleo-flexible on corn, buying organic is simply non-negotiable. With everything we know, and don’t know, about Genetically Modified crops, it’s a no-brainer to buy organic. Plus, I only eat fresh corn when it’s locally in season, which is from late July until September.
This recipe is topped with grilled, split chicken breasts dusted with our fabulous Organic Adobo Seasoning, which is just delicious! (Click here to read more about our new line of organic spices).
Another dish that really reminds me of my childhood is this “couscous” dish below, using Cauliflower in place of couscous. For those who aren’t familiar with couscous, it is a very popular dish in North Africa. Couscous is essentially small semolina beads, which become light and fluffy when cooked. Getting the approximate texture is part of replicating this dish, and if you shred the cauliflower just right, you’ll get a similar mouth feel to couscous. The other flavors in this great dish my mom used to make really bring it to life. The fresh vegetables and bright note of citrus are very refreshing! This dish is ALSO straight out of Make It Paleo 2. You’re going to get the book, right? 🙂
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