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I've made this Grant Achatz zucchini soup three times, and had to visit it one more time to verify it's Whole30/Paleo appropriate... and it is! Just replace the butter with clarified butter or ghee. I'm so excited to use the last of my farmers' market zucchini on this recipe one last time. I love it hot, even in the summer, but every once in a while, cold hits the spot. I keep the batch in the fridge and portion it out so I can decide whether I want it hot or cold. I hope you enjoy it! http://www.foodandwine.com/recipes/silky-zucchini-soup
I watched this short video and made this dish tonight. http://www.dishclips...bb-4f4014b40c32 It is ground beef, sweet potato, onion, and asparagus. I pre-steamed my sweet potatoes for 3 minutes and my asparagus for 1 minute. That all went pretty well. The beef is lean, grass-fed/finished. I am looking for wisdom from you more experienced Whole30 chefs. I didn't add any seasoning to this and it had flavor, but I want to add more flavor without adding salt. I put a tiny pinch of nutmeg into my 2nd helping and that was ok. Any ideas as to how to kick it up a notch, besides pepper or garlic? I also felt this was all too dry. We drizzled some EV olive oil on it and that helped a bit. Afraid to put too much on it. We talked about just adding water and making it more soup-like. Any thoughts on this? Thanks! -Bill