Grass Fed Ribeye with Garlic Asparagus

Nothing is more satisfying than rich grass fed fat marbled through a ribeye steak and cooked to perfection. A grill is not needed to cook a steak if you have the right equipment in the kitchen, a.k.a a cast iron skillet. This dish truly reflects what Paleo is all about...delicious quality meat paired with a savory vegetable side. Simplicity and elegance all in one!

Ingredients:
1 pound grass fed Ribeye steak
Sea salt
Fresh ground black pepper

Method:
1.) Lay steak out on plate at room temperature for 30-45 minutes prior to cooking. Coat steak with fresh ground pepper on both sides to taste. Season steak with sea salt right before cooking.
2.) Pre heat broiler. Next heat 1/2 teaspoon of EVOO in a cast iron skillet over medium high heat. Once skillet in smoking hot, add in steak. Let cook for 4 minutes. Flip steak and cook an additional 4 minutes. Flip steak again and place under broiler.
3.) Broil steak for 1-2 minutes per side until the desired wellness is reached.
4.) Let steak rest 5-10 minutes before serving.

Wild Caught Alaskan Salmon with Fresh Dill in a Garlic Caper Sauce

Wild caught Salmon is full of omega-3 fatty acids, B-Vitamins, Vitamin D and a whole supply of nutrients that your body needs and bonus, taste amazing! Nothing complements salmon as much as fresh dill and savory garlic. With the addition of salty capers and tart lemon to balance the richness of the fish, this dish will impress everyone's taste buds!

Ingredients:
1 pound fresh wild caught salmon fillet with skin
1 sprig fresh dill
2 cloves fresh garlic minced
1 tablespoon preservative free capers
1/2 small lemon
Sea salt and black pepper to taste
*Primal- Kerry Gold grass fed butter

Method:
1.) Season flesh side of salmon with minced garlic, 1 tablespoon of fresh dill, sea salt and black pepper to taste.
2.) Heat 1/2 tablespoon EV coconut oil over medium high heat in a large cast iron skillet.
3.)When the skillet is hot, add salmon, flesh side down. Cook for 4 minutes or until fish lifts easily from skillet. Reduce heat to medium, cover fish with a lid, and continue cooking for 4 more minutes.
4.) Flip fish again so flesh side is up. Squeeze lemon over fish. Add in capers and 1 tablespoon of Kerry Gold if desired. Cover skillet and remove from heat. Let stand 2 minutes then serve fish with pan sauce. Garnish with additional fresh dill if desired.

Thai Garlic Chicken

Thai garlic chicken is full of exotic flavors, and it is such a simple dish to make. Tender chunks of chicken simmered in a rich and spicy garlic sauce will transport you to the Southeast streets of Thailand all while satisfying your Asian food cravings. When served with fresh vegetables sans rice, this is a great Paleo "take out" treat.

Ingredients:
2 pounds free range fresh chicken breast (chunked)
1/2 cup diced carrots
1/4 cup diced celery
6 cloves fresh garlic minced
1 teaspoon KAME fish sauce
2 tablespoons wheat free Tamari or Coconut Aminos
2 teaspoons Thai chili garlic Sriracha
1 cup chicken stock
7 green onions diced
2-3 small crowns fresh broccoli chopped
1 tablespoon fresh ginger grated
1 lime juiced
Fresh cilantro
Dry white wine

Method:
1.) In a large pot, heat 1 tablespoon EVOO over medium high heat. Add in carrots and celery. Saute for 8-10 minutes or until fork tender. Next add in chicken stock, Thai Sriracha, KAME, Tamari, and ginger. Cover with lid, reduce heat, and simmer on low while chicken is cooking.
2.) Heat 1 tablespoon of EVOO in a large cast iron skillet over medium high heat. Add in chicken, working in batches, until lightly browned and cooked through. Add cooked chicken to pot with sauce.
3.) Once chicken is cooked, add garlic and green onions to cast iron skillet. Cook for 2-3 minutes until lightly browned. Add in a splash of dry white wine to skillet, scrapping up garlic and browned bits. Add to pot with chicken.
4.) Saute broccoli in cast iron skillet over medium high heat with 1 tablespoon EVOO for 3-5 minutes, or until slightly tender. Add to pot with chicken, mix together and remove from heat.
5.) Squeeze a fresh lime over garlic chicken and serve with fresh cilantro and additional fresh green onions in desired.