Best served rare to medium rare, beef tenderloin is one of the most prized cuts of the cow. Our favorite way of preparing beef tenderloin is to sear it with a tangy mustard-based crust and serve it over asparagus and mint with a balsamic drizzle. Divine would be an understatement.
Lamb chops are a tasty way to bring new flavors to summer time grilling. For this recipe we use a simple seasoning of lemon, garlic, shallot, and oregano to enhance the wonderful flavor of the juicy lamb chops.
Oftentimes, good salad dressings also make for great marinades. With this steak recipe, we bring big flavor to the grill by letting the meat bathe in our homemade balsamic dressing for a few hours prior to cooking.
Juicy “lamburgers” hot off the grill will have your mouth watering before they even hit your plate. The aroma of mint and garlic filling your nose as you grill will have you anxiously awaiting that first bite. Plating these burgers over a deconstructed Greek salad will complete the full effect of this meal.
One of the great treats of summer is pulled pork barbecue. We make this recipe paleo with a delicious and light barbecue sauce that brings tangy sweet flavors to the pulled pork, without any added sugars.
The aromas of smoked paprika, cumin, and garlic pair beautifully with the deep, warm flavor of red palm oil. The addition of fresh lime juice adds a crisp, light dimension to this recipe. This marinade is fantastic over any cut of steak, and also makes for a delicious dipping sauce!
Stuffed miniature bell peppers make the perfect party appetizer. They are bright and colorful, and easy for people to eat while standing. These poppers are just bursting with flavor, and are always a hit, even with the non-paleo crowd.
A simply grilled steak is even more mouth watering with homemade chive pasture butter melting over top of it. This recipe brings a taste of gourmet to your plate with the use of only 4 ingredients!
Chimichurri is a fresh and slightly spicy sauce that can be used as a garnish over meat, eggs, or fish, as well as a delicious marinade. We enjoy chimichurri drizzled over our steaks or cooked over a fish of our choice.
The familiar flavors of the venerable BLT bring this bison burger to life. This twist on an American classic is best enjoyed outdoors on a warm summer evening paired with our Cajun sweet potato fries.
If you like your burger with a little kick, then this one is for you. Wrap it up in some big, fresh lettuce leaves and you’ll have a cookout hero in your hands.
These peppers may look harmless, but do not be fooled—they pack quite a punch of spice. Using the recommended tablespoon of seeds will really give you a kick in the pants. You’ve been warned!
Bison filets are so tender and juicy they will literally melt in your mouth. The mushrooms and onions, sautéed in a splash of balsamic vinegar, nicely enhance the steaks without overpowering the natural flavors.
Grilled clams are a delicious summer appetizer that any house guest will love. These take only minutes to cook on a hot grill, and topped with a garlic and butter drizzle, they will quickly become a favorite to serve.
Mint makes a perfect complement for the savory flavors of lamb in any dish. This “pasta” recipe celebrates this classic pairing by emphasizing the flavor of mint in the pesto.
Our recipe for lasagne avoids conventional wheat-based noodles, using instead some thinly sliced zucchini. This simple substitution makes all the difference in this dish, contributing even more flavor to a favorite of many. For a primal twist, you could even add a little cheese!
