Contents -- Introduction -- Chapter One: PALEO BASICS -- Chapter Two: APPETIZERS & SIDES -- Broiled Romaine Hearts with Roasted Red Peppers and Olives -- Balsamic Red Cabbage -- Roasted Grape Tomatoes and Garlic -- Spicy Mango Chutney -- Sea Salt Almond Crackers -- Caramelized Asparagus -- Ratatouille -- Sweet Potato Oven Fries -- Rosemary Parsnip Fries -- Sweet Potato Holiday Dressing -- Roasted Cauliflower with Pine Nuts and Raisins -- Prosciutto-Wrapped Dates -- Stuffed Pears with Prosciutto -- Roasted Eggplant -- Caramelized Fennel -- Roasted Beets with Mustard and Tarragon -- Sausage-Stuffed Mushroom Caps -- Turnips and Pears with Thyme -- Acorn Squash with Sage and Hazelnuts -- Turnips and Pears with Thyme -- Acorn Squash with Sage and Hazelnuts -- Fiery Barbecue Chicken Wings -- Pesto Roasted Zucchini -- Beet and Parsnip Chips -- Broiled Oysters with Bacon, Mushrooms, and Shallots -- Coconut Shrimp wiht Spicy Chili Dipping Sauce -- Spiced Mixed Nuts -- Chapter Three: VEGETARIAN -- Roasted Sweet Potato Bisque -- Roasted Parsnip Soup with Pomegranate -- Roasted Cauliflower Bisque -- Roasted Vegetable Frittata -- Sundried Tomato and Mushroom Frittata -- Spaghetti Squash with Roasted Vegetables -- Cauliflower Pizza with Peppers, Olives, and Artichoke Hearts -- Sage and Garlic Stuffed Sweet Potatoes -- Maple Roasted Beet Salad with Pepitas -- Baked Eggs in Avocado with Smoky Sweet Potatoes -- Sweet Potato Hash with Baked Eggs -- Zucchini and Sweet Potato Fritters with Chiptle Aioli -- Shakshuka -- Kung Pao Cauliflower -- Mushroom and Bok Choy Bake -- Vegetable Skewers with Jerk Sauce -- Macadamia and Mint Stuffed Eggplant -- Leek and Onion Hand Pies -- Mushroom and Garlic Pie -- Rosemary, Onion, and Potato Pie with Cabernet Barbecue Sauce -- Chapter Four: FISH & SEAFOOD -- Fish Vera Cruz -- Salmon wiht Caper and Raisin Cremolata and Potatoes.

Salmon with Asparagus -- Spicy Chili-Glazed Salmon with Mashed Plantains and Garlic -- Slow-Roasted Salmon Fillet with Asparagus -- Whole Roasted Sea Bass with Leeks -- Whole Baked Trout with Lemon, Fennel, and Rainbow Carrots -- Whole Red Snapper with Chermoula -- Provencal Cod with Roasted Grape Tomatoes -- Fish Tacos with Sweet Potatoes -- Crab-Stuffed Salmon with Roasted Celeriac, Mint, and Pear -- Mediterranean Salmon en Papillote -- Ahi Tuna and Mushroom Bake -- Prosciutto-Wrapped Scallops with Roasted Apples -- Rock Salt-Roasted Prawns and Fingerling Potatoes -- Halibut with Cauliflower, Garlic, and Caramelized Fennel -- Spanish Shrimp and Spinach -- Baked Clams with Capers, Tomatoes, and Basil -- Broiled Oysters with Lemon and Zucchini -- Lobster Tails wih Baby Red Potatoes and Herbs -- Basic Crab Cakes with Steamed Asparagus -- Spicy Asian Crab Cakes -- Salmon Cakes and Potato Skins -- Rosemary Scallop Kebabs with Chorizo and Roasted Sweet Potatoes -- Whole Shrimp with Bacon and Collards -- Chapter Five: POULTRY -- Plantain-Crusted Chicken Tenderloins with Steamed Carrots -- Salsa Verde Roasted Chicken Breasts -- Chilled Crispy Chicken and Vegetables -- Roasted Chicken with Bacon-Glazed Brussels Sprouts and Caramelized Onions -- Pesto Chicken with Grape Tomatoes -- Roasted Chicken Thighs with Winter Vegetables -- Sausage, Fennel, and Chicken Drumsticks -- Bacon-Skinned Chicken Breast with Rosemary Fingerling Potatoes -- Cornish Game Hens with Mushrooms and Wilted Kale -- Roasted Chicken Mole with Baked Sweet Potatoes -- Chicken Fajitas -- White Wine Braised Chicken -- Filipino Adobo Chicken with Butternut Squash -- Chicken Tikka Masala -- Lemon-Garlic Chicken with Wilted Spinach -- Butternut Squash Cassoulet -- Turkey Breast Stuffed with Leeks and Dates -- Whole Roasted Turkey -- Roast Turkey Legs with Brussels Sprouts.

Spicy Turkey Legs with Sweet Potatoes -- Middle Eastern Turkey Meatball Wraps -- Barbecue Turkey Meatballs -- Broiled Duck Breast with Plum Sauce over Shaved Fennel and Baby Greens -- Broiled Duck Breast with Belgian Endive -- Duck Legs with Aromatic Vegetables -- Asian-Spiced Duck Legs over Savoy Cabbage Slaw -- Herb-Roasted Duck Legs with Winter Vegetables -- Duck Confit with Blanched Green Beans and Frisee -- Chapter Six: PORK -- FIve-Spice Pork Sirloin Roast with Radicchio and Pear Sauce -- Roasted Pork Tenderloin with Spiced Plums and Caramelized Onions -- Pork Tenderloin Stuffed with Shallots, Rosemary, and Pears -- Coriander and Fennel Spiced Babyback Pork Ribs -- Barbecue Pork Ribs -- Pork Chops with Apples and Onions -- Pepper-Brined Pork Chops with Radicchio and Port Reduction -- Pork Chops with Roasted Grapes, Sweiss Chard, and Toasted Almonds -- Pork Chops with Peach Chutney -- Pork Loin with Roasted Radishes -- Acorn Squash Stuffed with Ground Pork, Hazelnuts, and Sage -- Homemade Italian Sausage and Tomatoes over Zucchini Noodles -- Bacon-Loaded Baked Potatoes -- Citrus and Herb Marinated Pork Shoulder with Savoy and Almond Slaw -- Vietnamese Pork Meatball Lettuce Wraps -- Chapter Seven: BEEF, BISON, & VEAL -- Peppercorn-Crusted Beef Short Ribs with Sorrel and Radishes -- Korean-Style Short Ribs with Red Cabbage -- Ground Beef Stuffed Bell Peppers -- Steak and Balsamic Asparagus -- Cowboy Meatballs and Onions -- Italian Meatballs with Spaghetti Squash -- Beef Tenderloin and Pepper Fajitas -- Coffee-Crusted Beef Tenderloin with Parsnips -- Beef Tenderloin Roast with Skewed Vegetables -- Fennel and Chile Rubbed Ribeye Steak with Roasted Red Peppers -- Beef and Broccoli Takeout -- Slow-Roasted Barbecue Beef Short Ribs with Onions and Carrots -- Traditional British Pasties -- Broiled Filet Mignon with Charred Leeks.

London Broil with Roasted Swede -- London Broil over Mixed Greens with Balsamic Vinaigrette -- Ginger and Garlic Marinated Flank Steak Lettuce Wraps -- Beef Rib Roast with New Potatoes -- Simple Prime Rib Roast with Vegetables -- Roasted Beef Marrow Bones with Lemon Asparagus -- Osso Buco -- Bison Burgers with Bacon Mayo -- Bison Tri-Tip Roast with Turnip, Parsnip, and Sweet Potatoes -- Bison Bourguignon -- Veal Marsala -- Veal Shoulder with Wild Mushrooms and Red Wine Demi-Glace -- Broiled Veal Chops with Smashed Herbed Potatoes -- Roasted Rack of Veal -- Chapter Eight: LAMB & GOAT -- Herbed Lamb Shoulder with Sweet Potato Fries -- Moroccan Spice-Rubbed Leg of Lamb -- Slow-Roasted Garlic and Thyme Leg of Lamb with Parsnips -- Lamb Kebabs with Tahini, Cucumber and Olives -- Spicy Spanish Lime Stew -- Eggplant Stuffed with Ground Lamb and Mediterranean Spices -- Crown Roast of Lamb with Parsnip Puree -- French Braised Lamb Shanks -- Goat Curry -- Rosemary-Garlic Goat Chops -- Chapter Nine: GAME & OFFAL -- Broiled Quail with Zucchini and Peaches -- Bacon-Wrapped Quail with Diced Sweet Potatoes -- Honey Mustard Rabbit and Rainbow Carrots -- Mexican-Spiced Braised Squab -- Teriyaki Venison Steaks with Parsnips and Onions -- Spiced Antelope Chuck Roast -- Coffee-Rubbed Elk Steaks with Charred Leeks -- Roasted Wild Boar Leg with Leeks and Cherry WIne Sauce -- Wild Pheasant with Parsnips and Blackberry Glaze -- Calf Liver and Onions -- Beef Kidney Stew -- Broiled Lamb Kidney -- Ginger Chicken Hearts with Bok Choy -- Cuban-Style Roasted Calf Brain Tacos -- Sweetbreads and Mushrooms -- Chapter Ten: DESSERTS -- Raw Energy Bars -- Chocolate Orange Energy Bars -- Vanilla Coconut Congo Bars -- Apple Crisp -- Blueberry Crisp -- Blackberry and Rosemary Crisp -- Baked Nectarines with Pistachio Filling -- Roasted Figs with Rosemary -- Banana Coconut Bars.

Raspberry Almond Bars -- Coconut LIme Pie Bars -- Dense Fudgy Brownies -- Port-Soaked Cherry Brownies -- Classic Coffee Cake -- Chocolate-Covered Frozen Banana Chips -- Paleo Thin Mints -- Dutch Babies -- Broiled Salted Vanilla Grapefruit -- Blackberry Blueberry Hand Pies -- Bananas Foster -- Chapter Eleven: SAUCES -- Roasted Tomato Marinara Sauce -- Barbecue Sauce -- Quick Paleo Mole -- Cabernet Barbecue Sauce -- Salsa Verde -- Pico de Gallo -- Paleo Mayonnaise -- Bacon Mayo -- Cilantro Crema -- Sweet Thai Chili Sauce -- Blackberry Glaze -- Port Reduction -- Paleo Bearnaise Sauce -- Classic French Red Wine Demi-Glace -- Resources -- Conversions -- About the Author.