Chicken and Egg Drop Stew with Escarole

Chicken and Egg Drop Stew with Escarole

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Chicken and Egg Drop Stew with Escarole
Course Soups & Stews
Servings
Ingredients
Course Soups & Stews
Servings
Ingredients
Instructions
  1. In a stock pot, add olive oil, cook onion until clear, add broth, bring the broth to a boil, add escarole.
  2. Poach eggs.
  3. Put one egg into each soup bowl, cover with the soup.
  4. Allow diners to add a drop of chili sauce if desired.
Balsamic California Chicken Salad

Balsamic California Chicken Salad


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Balsamic California Chicken Salad
Squash blossom season, Squash Blossom recipe, Stewed Yellow Squash Blossoms
Course Main Dish, Salads
Cuisine Paleo
Servings
servings
Ingredients
Balsamic Vinaigrette
Salad
Course Main Dish, Salads
Cuisine Paleo
Servings
servings
Ingredients
Balsamic Vinaigrette
Salad
Squash blossom season, Squash Blossom recipe, Stewed Yellow Squash Blossoms
Instructions
  1. Preheat outdoor grill to MEDIUM-HIGH.
  2. In a medium bowl, whisk together all ingredients for vinaigrette; blend well then set aside.
  3. Brush all sides of chicken with melted coconut oil then evenly season with salt, pepper and garlic powder. Grill for 5 to 7 minutes per side or until juices run clear; remove from grill and set aside to cool.
  4. Meanwhile, in a large bowl, toss together remaining salad ingredients (mixed greens through bacon). Chop the cooked chicken and add it to the salad. Drizzle vinaigrette over the top and enjoy!
Saving Dinner Salad with Pumpkin Seeds

Saving Dinner Salad with Pumpkin Seeds

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Saving Dinner Salad with Pumpkin Seeds
Course Salads
Servings
Ingredients
Salad
Dressing
Course Salads
Servings
Ingredients
Salad
Dressing
Instructions
  1. Toss together salad greens through diced tomatoes.
  2. Mix together dressing ingredients.
  3. Top salad with dressing and pumpkin seeds.
Recipe Notes

Make as much of this dressing or as little as you want and store in the fridge to use anytime you need it.

Summer Watermelon Salad

Summer Watermelon Salad


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Summer Watermelon Salad
This is the perfect dish for summer. Anything with watermelon is as summery as it gets! This delicious salad is super easy to make, really lovely to serve, and a guaranteed crowd pleaser!
Servings
people
Ingredients
Servings
people
Ingredients
Instructions
  1. Layer all veggies and feta on 4 plates, drizzle with oil and vinegar, and season with salt and pepper - that's it! Super easy!
  2. To make Paleo: omit feta cheese
Recipe Notes

If you need to prepare in a large bowl so it can be self-served, simply cube or ball the melon instead of cutting it into wedges, dice the heirloom tomato, and then just toss everything in a large bowl!

BLT Shrimp Salad

BLT Shrimp Salad

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BLT Shrimp Salad
BLT Shrimp Salad
Course Salads
Servings
Ingredients
Salad
Dressing
Course Salads
Servings
Ingredients
Salad
Dressing
BLT Shrimp Salad
Instructions
  1. In a large skillet over medium heat, add bacon. Cook for 10 minutes, until bacon is brown and very crispy.
  2. Transfer bacon to a paper towel lined plate and crumble.
  3. In another large skillet over medium heat, heat coconut oil.
  4. To the skillet add the broccoli and shrimp. Cook for 10 minutes, until broccoli is bright green and slightly tender and shrimp is pink and curled into a "c" shape. Season the mixture with salt and pepper.
  5. In a large bowl, toss the bacon, broccoli and shrimp with the next 6 ingredients (lettuce through carrots).
  6. In a small bowl, mix the remaining ingredients (lemon juice through honey) and sea salt and freshly ground black pepper to taste. Pour the dressing over the salad, toss and serve.
Recipe Notes

Serving Suggestion: Steamed asparagus.

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