Tuesday, March 1, 2011

Cold Broccoli Salad

While the idea of cold broccoli may seem unappealing to some, I can tell you it is such a treat. The trick is to cook the broccoli before hand so that it is softened, then coat it in the homemade vinaigrette. This vinaigrette also works wonderfully on salads. I had some left over and happily ate a pile of lettuce covered in it. :) Hope you enjoy this simple, yet fabulous alternative to "steamed broccoli again".

Cold Broccoli Salad

1 big bunch broccoli, just the florets (or a bag of it)
1/4 cup white wine vinegar
1/2 tsp sea salt
1/4 tsp onion powder
1/4 tsp dry mustard
2 tbsp water
1/2 cup olive oil

Preheat oven to 350. Place broccoli on a cookie sheet (lightly grease with oil of choice). Roast in oven for 8-10 minutes or until broccoli just becomes fork tender. Remove from oven, place in a bowl and into the refrigerator. In separate bowl, mix together vinegar, salt, onion powder, mustard, and water. Slowly whisk in olive oil. Pour dressing over the broccoli. Be sure to cover the broccoli to your own taste. If you like dressing, feel free to go heavy, if you just want a hint, then keep it light. Cover and refrigerate for 1-2 hours or until chilled. Serve and enjoy!

Sunday, February 27, 2011

Paleo Balsamic Pork Roast

Pork is definitely our least favorite meat, but I have made it my goal to make it absolutely delicious each and every time we eat it. This dish hits the mark. The pork marinates first, then roasts in the delicious sauce, then the sauce is served over the pork. Simply yum.

Paleo Balsamic, Garlic and Rosemary Pork Roast

2-3 lbs pork loin
1 tsp sea salt
1 tsp black pepper
1 tbsp crushed dried rosemary
2 tbsp paleo ketchup (here is the recipe I use http://paleoperfectly.blogspot.com/2010/10/paleo-ketchup.html)
1/2 cup balsamic vinegar
4 cloves of garlic, minced
2 tbsp oil (I used avocado)

Place pork in a large zip lock bag. Mix all remaining ingredients in small bowl. Pour over the pork. Press air out of bag and seal. Place and refrigerator and leave for 2-4 hours. Preheat oven to 350 degrees. Place pork and marinade in a roasting pan. Roast for 1 hour and 15 minutes, basting with liquid every 10-15 minutes. Check internal temperature and ensure it is at least 145 degrees. Remove roast from oven and allow to rest for 10 minutes. Slice and serve with the sauce poured on top. Enjoy!