Paleo Recipes

  • Gochujang Pork Spare Ribs

    Sweet, salty and spicy, these ribs are fall-off-the-bone fantastic. Serve with Choi’s Kimchi (made in Portland), warm white rice and fresh, sliced cucumber and radish.

  • Salmon with Citrus & Fennel

    We love citrus season! This salmon recipe features a bountiful, beautiful mix of several juicy varieties, including grapefruit, blood oranges, Valencia oranges and Mandarins.

  • Paleo Chicken Puttanesca

    This paleo-friendly dinner is perfect for an easy weeknight meal. The special ingredient is our zesty herb mix that is sure to make your tastebuds tingle!

  • Honey-Glazed Winter Squash

    Warm, colorful and slightly sweet, our recipe for roasted squash hits all the right notes for fall. Because this recipe doesn't require peeling the squash, choose thin-skinned, small winter varieties, such as Acorn, Butternut, Carnival, Delicata, Sweet Dumpling and Uchiki Kuri.

  • Dungeness Crab, Mango and Avocado Cocktail

    Bright, fresh and delicious, our crab cocktail recipe makes a stunning appetizer to share or will dazzle as a special dinner course to ring in the New Year. Enjoy with wine, toasted baguette slices, noisemakers and fireworks.

  • Chicken al Mattone and Melon Arugula Salad with Berry Vinaigrette

    Aptly named "al mattone," meaning "under a brick" in Italian, this flashback favorite chicken recipe will become a summer grilling favorite. Just don't forget to season the chicken one day ahead.

  • Tomahawk Steak

    Wow your guests at your next outdoor gathering with this juicy, grilled masterpiece. Prized bone-in Tomahawk steaks are easy to prepare, using a combination of grilling and roasting.

  • Honey Mustard and Bacon Pork Loin

    Settle into cooler days with this comforting entrée. Honey, mustard, lemon and thyme add deep flavor to this beautiful, bacon-wrapped pork loin with a lattice pattern.

  • Sage and Maple-Glazed Root Vegetables

    This beautiful, modern side of roasted root vegetables might very well steal the spotlight at your table. Unsung heroes of the vegetable world – sweet golden and chiogga beets, turnips, parsnips, carrots, aromatic fennel and earthy celeriac – shine in this dish, along with sage, lemon, maple syrup and glazed pecans.