Surf and Turf Paleo Style
Last night’s dinner was decidedly paleo. You might notice a salad trend at dinner lately. This is partially because it is summer, partially because it is so heatherly, and largely because my new found ability to eat raw plant matter thanks to eliminating grain and legumes entirely from my diet has me eating raw fruits and veggies every chance I get.
Last night I made a salad of butter lettuce, quick pickled red onions, canned Italian tuna, and capers, tossed in a dressing of olive oil and champagne vinegar. To beef up the meal I roasted butternut squash with olive oil, fresh torn sage and S+P.
I tried to recreate the salad Kristen and I shared for lunch at Reddwood in Yountville for my birthday for dinner. Kristen’s idea of replacing olives with capers in an earlier post was a good one. I recommend it. Here is how I assembled this very pleasing salad:
Place a single layer of bresaola (it should be lonza but this is what i had on hand and it worked nicely) on a plate. Top with dressed arugula (dressing was shallot/balsamic/olive oil/S&P). Pretty the arugula with bite size pieces of nectarines, peaches, cherries and buratta. Sprinkle with capers. Drizzle with more balsamic. Crack a little pepper and viola – Birthday Salad is ready to go.
I served this salad with a simple roast chicken and it was devoured by my sister, Sam and me. It meets the heatherly diet – which is paleo modified to include dairy and wine. Skip the buratta and its totally paleo, but not nearly as luscious.
Baked Chicken & Artichokes, sauteéd greens, quinoa*
*all ingredients from trader joes
1 package chicken breast tenders
2 jars marinated artichoke hearts
1/2 jar capers
2 bags “power greens”
2 cups dry quinoa, cooked to instructions on package
Toss all ingredients together in pyrex & bake at 350 until chicken is cooked through. Server over cooked quinoa & sauteed (trader joes) power greens (sauteed with garlic in olive oil). Add red pepper flakes to taste.