Ratatouille is an easy French stew that delivers a lot of flavor from simple ingredients. Great for entertaining while on a budget, this recipe makes quite a lot of food. After simmered together for over an hour, the various vegetables make a cohesive, smooth, and luxurious dish for the table.

This ratatouille recipe is incredibly rich in vegetables, and the traditional version is already Paleo-friendly. There are two main ways to serve it – you can keep it completely vegetarian-friendly, perhaps for a Meatless Monday meal. Or, option number two, you can top the stew your favorite protein. Grilled chicken, roast beef, or sausages are all delicious served atop the vegetables. I think the dish is best in the summer when the vegetables are at their most fresh and bountiful.

Many of the vegetables in this dish – eggplant, bell pepper, and tomatoes – are members of the nightshade family. Some people are sensitive to nightshade vegetables, in which case this recipe would not be suitable. The colorful vegetables make up the essence of the dish and lend a bounty of flavor to the hearty stew.

Often in ratatouille, fresh herbs such as basil and parsley are added to develop deeper flavor in the dish. Try to get your hands on some fresh herbs for the best results. The type of olive oil also makes a difference; high quality olive oil will reflect in the final taste.

There is quite a lot of prep involved for all of the afore-mentioned vegetables, dicing and chopping. When cooking, the vegetables are added to the pan in slow order. The next part is waiting; the ratatouille becomes more flavorful the longer that it cooks. The vegetables melt into each other and become silky. Stir in those fresh herbs at the last minute and serve.

If your only experience with salisbury steak is from an old school TV dinner or greasy spoon diner, it’s time to get a new perspective on it. My version features melt-in-your mouth beef smothered and covered in sauteed onions and gravy.

Not really a steak at all, Salisbury steak is simply ground beef formed to look like a steak. The good part is you don’t have to worry about any bones or grizzle in it, each bite is tender and juicy like a steak, and it soaks up the juices and gravy really well.

My friend Paul actually tipped me off to Salisbury steak because I had always thought it was just a low quality version of a steak that I only remembered from TV dinners growing up as a kid. Not the best introduction to a dish that can be super tasty when prepared the right way. After giving it a try I had to come up with my own version, one that was completely Paleo friendly.

The ground beef of course didn’t have to be swapped out, but we had to lose the bread crumbs that show up in most recipes. It’s funny just how much you can get rid of without changing the overall flavor of the meal when you update a traditional recipe.

Since Salisbury steak is often served up next to a side of mashed potatoes, it’s best to serve this with a side of cauliflower mash so you get the same effect. There’s something about the smoothness of the mashed cauliflower that goes nicely with the tenderness of the steak, it just works so why mess with a classic?

But of course you don’t have to go with cauliflower mash, and this dish lends itself well to just about any veggie side you can dream up.

One thing you’re sure to love about this meal is how easy it is to get it onto the table. It’s one of those meals where you don’t have to worry too much about getting it right, because it’s hard to get it wrong. If you overcook the steak it still tastes great, unlike an actual steak where if you miss your preferred doneness you might not enjoy it as much.

If you’re like me you’re always on the lookout for easy-to-make meals that everyone can agree on. The beefy nature of this meal, the way that it’s a cross between a hamburger and a steak, means that kids and adults like it just about the same. If you’re serving it up to the kids try skipping the sauteed onions and gravy and serving it up with some Paleo ketchup, meatloaf style.

This has made it into our regular weekly rotation and now it’s Salisbury Sundays unless something else is going on. I hope you enjoy it as much as our family does.

More Good Roasted Cauliflower Recipes

Roasted Cauliflower Steaks

A head of regular cauliflower can be transformed into thick ‘steaks’ that make a hearty and satisfying meat-free dinner. First browned on the stove and then baked, roasted cauliflower steaks are easy to cook. To form the steaks, use a large knife to slice the cauliflower into four 1/2-inch pieces, working from the center outwards. Remove any leaves and trim the stem. Any extra florets can be reserved for other cauliflower recipes such as rice.

Ingredients

1 head of cauliflower, sliced into 4 steaks
1-2 tbsp extra virgin olive oil
4 cloves garlic, minced
Pinch of red pepper flakes
Salt and pepper, to taste
2 cups cherry tomatoes, halved
1/2 yellow pepper, diced
1 tbsp fresh parsley, chopped

Instructions

1. Preheat the oven to 400 degrees F. Place the tomatoes and yellow pepper on a baking sheet and drizzle with olive oil. Sprinkle with salt and pepper and toss to coat evenly. Bake for 15-20 minutes until soft.

2.Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes and cook for one minute. Place two of the cauliflower steaks in the skillet and sprinkle with salt. Sear until golden brown, about 2 minutes per side, then transfer to a rimmed baking sheet.

3. Repeat with remaining cauliflower steaks, adding more olive oil to the pan.

4. Bake for 12-15 minutes at 400 degrees until tender. Top with roasted tomatoes, peppers, and fresh parsley to serve.

Buffalo Cauliflower Bites

This roasted cauliflower recipe is a fantastic option for a lighter and healthier game day snack. The roasted cauliflower bites are modeled after traditional Buffalo wings, coated with spicy hot sauce. Serve them with a side of Paleo Ranch dipping sauce with a couple of celery sticks, just like Buffalo chicken wings.

Ingredients

1 head of cauliflower, cut into florets
Extra virgin olive oil, for drizzling
Salt and freshly ground pepper, to taste
1/3 cup hot sauce

Instructions

1. Preheat the oven to 400 degrees F. Spread out the cauliflower in an even layer on a baking sheet. Drizzle with olive oil and toss well to coat. Sprinkle with salt and pepper. Roast for 25-30 minutes until browned and slightly crispy, turning once.

2. Toss the roasted cauliflower in the hot sauce.

Roasted Cauliflower ‘Poppers’

Serve up these easy roasted cauliflower ‘poppers’ for a healthy finger food. Cauliflower florets are simply tossed with paprika and olive oil before being roasted in the oven. The slightly crispy and flavorful snack is good on its own, or can be served alongside dips and sauces.

Ingredients

1 head of cauliflower, cut into florets
Extra virgin olive oil, for drizzling
1-2 tsp smoked paprika
1/2 tsp salt
1 tbsp fresh parsley, chopped

Instructions

1. Preheat the oven to 400 degrees F. Spread out the cauliflower in an even layer on a baking sheet. Drizzle with olive oil and toss well to coat.

2. Sprinkle the paprika and salt over the cauliflower and toss to season. Roast for 25-30 minutes until browned and slightly crispy, turning once. Serve warm topped with fresh parsley.

A friend of mine once told me that pico de gallo when translated directly means rooster’s beak. I thought that was a pretty interesting name for something that didn’t really resemble anything close to a rooster’s beak. After some quick fact checking it’s true, but don’t let that stop you from making it!

There isn’t really anything to change from a traditional pico de gallo recipe, and all of the standard ingredients are here, including tomatoes, onions, garlic, and cilantro with some lime juice. There’s a serrano chili pepper to give it some heat, and a bit of salt to bring it all together.

Any time I’m having Mexican food I always whip up a batch of this pico de gallo. It’s so quick and easy, and most of the time I have these ingredients on hand already so it’s just a matter of minutes and it can be made while the other food is cooking.

It’s really just a matter of getting out the chef’s knife and getting to work dicing up the ingredients. Don’t use a blender or you’ll miss the best part of pico. It’s the bigger sizes of the ingredients that make it special, and help you taste each one separately and together at the same time.

The beauty of pico de gallo is that even though it’s borrowed from Mexican cuisine it can be used on a number of different foods. Basically if you have a dish that is lacking a bit in the flavor department, serve it with some pico on top or on the side. Whenever you want some extra flavor just take a bite of pico along with the main entree.

To make this extra Paleo you can be sure to use organic ingredients, like organic tomatoes and onions. Most major supermarkets will either contain an organic section or have an organic option right next to the conventional option. They may be a bit pricier, but for all of the chemicals you’re avoiding it’s worth it and it gets you closer to a caveman existence when everything was naturally chemical free.

One tip to enjoy your pico de gallo even more is to strain it right before you’re ready to use it. That’s because all of the ingredients that go into it are so watery. If you don’t drain the excess liquid you’ll end up with a watery mess, and when you put a spoonful on your food you’re going to water it down.

If you want to doctor up your pico de gallo, it’s easy enough to do. Some of my favorites include diced avocado, diced shrimp, and diced mango. These will change the taste and consistency of the pico depending on what you go with, and you can feel free to add in other ingredients as well. If you find one that works be sure to add it in the comments below.

More Good Paleo Stuffed Bell Pepper Recipes

1. Pulled Pork Poblano Stuffed Peppers

Stuffed peppers are a great way to use up any leftover pulled pork that you may have in your refrigerator or freezer. The paleo-friendly pork is stirred together with cilantro, red onion, and jalapenos for a spicy and flavorful stuffing. Poblano peppers make an excellent base for the entire dish. Serve with your choice of guacamole or salsa.

Ingredients

4 Poblano peppers
3 cups cooked pulled pork
2 tbsp fresh cilantro, chopped
1/4 small red onion, finely diced
1/2 jalapeno, seeded and finely diced

Instructions

1. Preheat the oven to broil. Wash the peppers and place on a baking sheet. Broil until all of the sides are blackened, turning to rotate. Remove from the oven and allow to cool. Remove the stem, seeds, and blackened skin from the pepper. Cut down the center of the pepper to place the stuffing in.

2. Preheat the oven to 350 degrees F. In a small bowl, mix together the pulled pork, cilantro, onion, and jalapeno. Distribute the pork filling among the peppers. Fold the peppers around the filling and use toothpicks to secure closed. Place back on the baking sheet and bake for 15-20 minutes. Remove the toothpicks and serve warm.

2. Chorizo-Stuffed Bell Peppers

Miniature bell peppers can be stuffed with spicy chorizo for a flavorful, bite-sized appetizer or snack. The chorizo is cooked first with cauliflower rice before being added to the peppers and baked in the oven. Serve with a drizzle of lime to finish this unique and light dish.

Ingredients

6-8 mini bell peppers
4 oz. chorizo, casings removed
1 tsp extra virgin olive oil
1/2 yellow onion, chopped
3 cloves garlic, minced
1 tsp paprika
1 tbsp tomato paste
1/3 cup chicken stock
2 cups cauliflower rice
1 tbsp cilantro, chopped
Salt and pepper, to taste

Instructions

1. Preheat the oven to 350 degrees F. Coat a small baking dish with coconut oil spray. Cut the peppers in half, take off the stems and remove the seeds.

2. Heat one teaspoon of olive oil in a large pan over medium heat. Add the chorizo the pan and use a spoon to break into smaller pieces. Cook for 3-4 minutes until browned. Remove to a plate, reserving any grease in the pan. Set the chorizo aside.

3. Add the onion to the same pan and sauté for 3-4 minutes. Stir in the garlic, paprika, and a pinch of salt. Stir in the tomato paste and chicken stock and turn the heat down to low. Add the desired amount of cauliflower rice to the pan along with another pinch of salt. Cook for 5 minutes, stirring regularly. Stir in the chorizo and cook for 3-4 more minutes. Adjust salt and pepper to taste.

4. Place the bell peppers in the prepared baking dish and divide the meat mixture among them. Bake for 10-12 minutes. Serve warm sprinkled with cilantro.

Taco Stuffed Peppers

Mini bell peppers loaded with taco meat are a good size for a hot snack. The taco meat can be made ahead and added to the bell peppers when it is close to serving time. This snack is great for parties and sure to be a crowd favorite. Top with avocado or cilantro to complete the dish.

Ingredients

1 1/2 lbs. mini bell peppers
1 lb. ground beef
1 tsp extra virgin olive oil
2 tsp chili powder
1 tsp ground cumin
1/2 tsp garlic powder
1/4 tsp dried oregano
1/4 tsp paprika
Salt and pepper, to taste
2 tbsp fresh cilantro

Instructions

1. Preheat the oven to 350 degrees F. Coat a small baking dish with coconut oil spray. Cut the bell peppers in half, trim off the stems and remove the seeds. Set into the baking dish.

2. Heat one teaspoon of olive oil in a large pan over medium heat. Cook the ground beef with the seasonings over medium heat.

3. Divide the meat mixture among the peppers. Bake for 12-15 minutes until the peppers are slightly softened. Serve warm topped with cilantro.

Taco salad used to be my go-to dinner when I was working 9 to 5 every day. It was really easy to throw together based on whatever was in my pantry. Also, I usually cooked enough taco meat to have some as leftovers to make the next day’s lunch or dinner even easier. Here I have adapted the classic taco ingredients into a salad for a quick and healthy weeknight meal.

Taco night was a weekly occurrence when I was growing up, with all of the toppings set out for everyone to assemble their own. My taste in tacos has come a long way from when I was a kid though. I used to assemble some meat and cheese topped with sour cream, wrapped up in a tortilla. Yikes. My taco preferences have certainly taken a turn for the better, no more cheese or sour cream or even tortillas necessary. The key is in the creamy dressing.

The avocado dressing provides some extra healthy fats and brightness to the salad. The lime juice and cilantro provide a refreshing flavor that really brings the taco salad together.

It takes about a minute to blend, and tastes good either at room temperature or chilled. You can store any extra dressing in the refrigerator for the next meal. Just wait to dress the salad until right before you’re ready to eat it so that the lettuce doesn’t get soggy on you. The taco seasoning can also be made ahead of time in large batches and stored, or you can combine the different seasonings while you cook the meat.

This substantial yet simple salad can easily be a filling lunch or dinner. It can also be made vegetarian by simply omitting the ground beef, though I would perhaps add more veggies, such as tomatoes. It takes very little time to assemble, which is great for rushed lunches, or weeknights when you don’t feel like cooking a big dinner. This salad is easy to put together no matter what your schedule.

Cookouts just wouldn’t be the same without a good burger. But burgers shouldn’t be reserved only for summer picnics; they also make an easy go-to dinner during the week. Discover a healthier, leaner burger recipe with these filling and tasty turkey burgers.

Obviously within the Paleo diet, the main omission when it comes to burgers is the bready bun. But I want to show that Paleo burgers do not have to be boring pieces of meat covered in ketchup. There are plenty of flavorful options for Paleo burgers that will make you forget the bun.

Turkey burgers are a slightly healthier option for weeknight dinners. Turkey burgers have an advantage over beef burgers in that they are a little lower in calories and fat. Ground turkey breast is the leanest option. I recommend avoiding the flavored or pre-seasoned burgers that are sometimes at the store, which can be loaded with sodium. Making your own turkey burgers right at home is easy and quick.

This recipe is a great opportunity to pile on the veggies. Spinach, tomatoes, and onions all make great accompaniments to turkey burgers. Grilled onions or mushrooms can add a delicious layer of flavor. Serve avocado on the side for creaminess, or it’s really easy to stir together an aioli to top the burger. I made a garlic aioli with a little parsley mixed in.

My favorite aspect of turkey burgers is their quick cooking time. Dinner can be ready in twenty minutes. They can be thrown on the grill or cooked on a grill pan if you are cooking indoors (like me). Serve the burgers on a bed of greens and tomatoes, or wrapped in lettuce. Perhaps add a side of sweet potato fries for a complete and healthy meal.