My Favorite Recipe from Paleo Home Cooking
In case you missed my recent announcement, a few days ago I finally got to hold a copy of my new baby, Paleo Home Cooking, for the very first time.
When I initially opened the package, I didn’t even want to touch it! You see, I didn’t know for sure that it was my book in that thick, brown cardboard envelope that the UPS guy had just dropped at my door. I was so shocked when I saw what was in it; I just put my book down on the table and stared at it for a while, feeling absolutely powerless. My hands kinda wanted to reach for it and flip through the pages, but I was totally unable to do it. It all felt so surreal… I couldn’t even believe that this book I was staring at was mine, mine, mine. I sort of felt like I had to wait for someone to give me permission to look inside.
Well let me tell you, when I finally snapped out of it and allowed my hands to flip that cover open and go through the pages, I got quite ecstatic: I was over the moon! I couldn’t have been happier with the way my book turned out. I think it’s gorgeous, and I really, truly hope that each and every single one of you who pre-ordered it and are waiting for their copy to come in the mail will love it just as much.
There isn’t much longer to wait you guys… pre-ordered copies will start going out in just a little week from today!
And if you haven’t pre-ordered your copy yet, it’s not too late to get in on this! You can find all the details at the end of this post.
One question I got asked a lot since writing Paleo Home Cooking is “which is your favorite recipe out of the entire book?”
Yikes! Now that is one TOUGH question to answer…
If I really had to pick one, though, it would have to be these cute little Pork Scaloppine Roll-Ups.
Not that these guys will send you straight to seventh heaven as soon as you bite into one of ’em. Nope. It’s not really that kind of recipe. In fact, this is a very simple. unpretentious recipe, but one that also happens to be highly adaptable, a dish that will never fail to shine no matter what you throw at it.
These little roll-ups are fairly quick and easy to make, can be prepared ahead of time, can be eaten warm or cold and are perfectly okay to eat with your fingers… which means you can serve them basically anytime, anywhere! Think finger food for picnics, parties and pot-lucks, think light lunch to take to the office with you, or cute little appetizers to serve to your guests; Think elegant dinner for two, or even quick-snack-while-standing-right-next-to-the-ice-box-with-the-door-still-wide-open… the possibilities are endless, and these guys can do it all!
Not only that, but the ingredients can be swapped super easily, too; use carrot, zucchini or apple sticks instead of the bell peppers; green beans or snow peas instead of the asparagus, use chicken or beef instead of pork… add a drizzle of honey, a hint of mustard perhaps, some fresh herbs or a handful of chopped nuts, maybe? Let your imagination go wild, but also try and keep it simple, for this is one recipe where I find less is more…
Take it too far and it will lose that simple, unpretentious feel that I like so much about it… that, and well, it may get pompous and start making demands, like require that you use plates and utensils and such, you know… Nah, you don’t want to take it there.
Oh, and I almost forgot… I think these little guys look just as good raw as they do after they’ve been cooked. Seriously, what’s there not to like about them?
Take my word for it: try this recipe, own it, make it yours. I’m sure you’ll be super glad to have it as part of your cooking repertoire… and you’ll understand exactly why I chose to name it my favorite!
Pork Scaloppine Roll-ups
- 6 small pork scallops, 10½ ounces/300 g total, pounded to ¼-inch (6-mm)-thick rectangles*
- Generous sprinkle of Himalayan salt
- Generous sprinkle of freshly ground black pepper
- 18 thin asparagus spears
- 1 red bell pepper, seeded and julienned
- 1 yellow bell pepper, seeded and julienned
- 1 orange bell pepper, seeded and julienned
- Drizzle of extra-virgin olive oil
- Preheat a grill to medium-high.
- Lay the scallops on a cutting board and sprinkle them generously with salt and pepper. Divide the vegetables evenly between the scallops, arranging them nicely across the center of the pieces of meat.
- Roll the meat around the vegetables and tie each roll securely with butcher's twine. Sprinkle with more salt and pepper.
- Grill, covered, for 2 to 3 minutes per side, turning once. Drizzle with extra-virgin olive oil and serve.
If you’ve tried this recipe, please take a minute to rate the recipe and let me know how things went for you in the comments below. It’s always such a pleasure to hear from you!
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Visit the following sites to get your copy of Paleo Home Cooking:
Order via Amazon | Order via Barnes & Noble | Order via Books A Million | Order via Indie Bound | Order via Simon & Schuster
Canadian residents can order through Amazon Canada, Archambault, Renaud-Bray, Simon and Schuster Canada and Chapters Indigo
UK and International orders can be placed here: Amazon.co.uk | Book Depository
7 Comments on “My Favorite Recipe from Paleo Home Cooking”
Gaaaaah I must get my hands on that cookbook! It sounds like it’s chockablock full of recipes I’d love to make. These pork scaloppine roll ups are so creative and they look fantastic!
Yay! Good to hear, Julia! I truly hope that the book is to your satisfaction and that you find many recipes in it that will inspire you to get busy in the kitchen! 🙂
Okay, knowing that this tops your list means that I absolutely HAVE to make it. I have a ton of bell peppers from my CSA and pork in my freezer. I can’t wait to taste them!
Great. Now you got me craving stuffed bell peppers. Haven’t had those in way too long. Can you spare a few peppers? 😉
If there were a good way of sending them, I might consider it! My crisper drawer is literally FULL of bell and Anaheim peppers. Making these roll ups should make a pretty solid dent in the pile, though! 🙂
Your cookbook is excellent!. I’ve had it a little over 1 week and already made 4 recipes. In the last 2 months, I started adding pork back into my diet after not eating it for 25 years. I’ve found I really enjoy pork shoulder and tried the Ras El Hanout with Lime Carnitas this weekend. By far, BY FAR, my favorite pork dish. The spice and lime marinade is so flavorful and it was so incredibly easy to put together. Now I can’t wait to make the Maple Balsamic Pulled Pork.
Awww, thank you so much for taking the time to leave such amazing feedback, Holly! This really means the world to me! Glad to hear the Pork Carnitas were to your liking, too! And if you enjoyed those, then I have no doubt that you will absolutely ADORE the Maple Balsamic Pulled Pork.
I’m curious… which other recipes did you try? Hope you liked them just as much! 🙂
Thanks again for the great review. You totally rock! 😀