If you read my last cookbook review, you probably read that I don’t often do cookbook reviews. But I’m trying to get better about doing that. It’s just something bloggers should do with other bloggers. BUT I only like to do it with people I really like and truly love their recipes. Thankfully Pete is one of them.
Recently I had the opportunity to spend some time with Pete of Pete’s Paleo. If you don’t know about Pete, you should. He’s a fabulous chef that has a paleo meal delivery service in California! When I was in San Diego a couple weeks back, I was able to check out his new kitchen that he and his staff take in the orders, prep the food, cook the food and ship the food out all over the place! It’s pretty awesome.
So not only can you purchase Pete’s delicious paleo food, but you now have the opportunity to cook just like him! His newly released cookbook, Paleo By Season, teaches you just that…how to cook for the season you’re in. The book is categorized from spring to summer to winter then fall. Everything that’s in season, Pete puts into this cookbook.
Here are some of my favorites from each season that I plan on trying:
Spring: Mango Cauliflower Sticky Rice
Summer: Meatballs with Zucchini Noodles and Peach Basil Salsa
Fall: Brined and Pan-Seared Pork Chops and Chocolate Pumpkin Pie
Winter: Candied Bacon and Apple Salad
The book also includes sections such as Cooking Through a CSA Box, cuts of meats, and a list of all the states with community supported agriculture so it’s easy to find farms and co-ops near you! Pete brings paleo back to paleo. Paleo can be seen in so many elaborate ways like fancy desserts and breads (like my recipes) but he just gets back to basics. Back to the food that you should be eating daily, with simple ingredients that tastes delicious and makes you feel amazing. Paleo by Season brings farm food straight to your table with a chefs amazing spin on the simple foods you should be finding out in nature. I know that sounds corny, but he really makes fancy food just plain simple. I hope you guys love this recipe as much as I did!
- 2 pound ground elk (I used 1 pound ground beef and 1 pound ground buffalo)
- 1 small onion, diced (about 1 cup)
- 2 cloves garlic, minced (about 1 tablespoon)
- 1 tablespoon salt
- 1 tablespoon freshly ground black pepper
- 1 teaspoon paprika
- 1 teaspoon turmeric
- 1 teaspoon ground coriander
- 2 tablespoons olive oil
- 2 tablespoons ghee (I used butter)
- 1½ pounds sweet potatoes, cut into medium dice (about 4 cups)
- 1 teaspoon salt, divided
- 1 cup chicken stock
- 1 pound spinach
- 1 teaspoon fresh ground black pepper
- Preheat oven to 375 degrees F.
- In a large bowl, mix together all ingredients for the elk patties using your hands. Form the mixture into little 2-once oblong meatballs, about 3 inches long. This should give you about 15-17 total. Place about 2 inches apart on an ungreased sheet pan and cook in the oven for 12-15 minutes, or until the internal temperature reaches 145 degrees F.
- While the elk cooks, start the sweet potatoes and spinach: Add the ghee to a large cast iron pan over medium-high heat. Let the pan heat for 4-5 minutes, then add the sweet potatoes and ½ teaspoon of salt. Let the potatoes roast for 6-8 minutes, stir, then continue cooking for 6-8 minutes.
- Deglaze the pan with ½ cup of the stock. Reduce the stock for 4-5 minutes, then let the potatoes roast again for 6 minutes. Stir and let cook for another 6 minutes, then add the spinach and the remaining ½ cup of stock. Let steam for 2-3 minutes, then stir to incorporate the spinach. Add the remaining ½ teaspoon of salt and pepper.
- Serve the elk over the sweet potatoes and spinach.