Paleo Recipes for Modern Day Cavemen

Archive for the category “Uncategorized”


This is one of the most amazing fruits of all time but not many people have tried it or even heard about it. In the first six months of the year, you should see this fruit pop up in your farmer’s market or grocery store.

I find that cherimoya is the most finicky fruit. When eaten too early, it’s unpalatable. When eaten too ripe, it’s too sour and tastes rotten. You have to get the timing juuuuuust right. So when is the right time? Think of it like an avocado – it isn’t ripe when it’s too hard to the touch. It should give when you apply gentle pressure but make sure you eat it that day because when it’s too soft to the touch – it will be nearly too late!

But when you get the timing right – it’s a taste of heaven. Imagine a starburst of sweet and tangy but with the texture of the most amazing creme brulee or flan. It is one of the most spectacular fruits I have ever had and also serves as a fantastic paleo dessert. And I can even feed it to my 9 month old son without any preparation since it’s soft enough for him too.

Try it!


Shisito Peppers

I have loved shisito peppers for the longest time but never thought to post them as a ‘recipe’ until I started seeing them on some New York restaurant menus. One thing I love about New York dining is the food trends. You know – the “IT” dish that spring up on every menu when a new hot spot opens up. There was the miso cod, then the lobster mac and cheese, then the oxtail and bone marrow dishes a couple of years ago.  Heck, even the occasional vegetable made the list like ramps when the ‘farm to table’ restaurants couldn’t get enough of the stuff!  Generally, I only saw shisito peppers on the menu of Japanese restaurants. Now – they’re white hot and I’ve seen them on dozens of menus in a variety of cuisines.

They are without a doubt the easiest things to make. The only hard part is finding them in your local grocer because they’re somewhat hard to find. The peppers are great for an appetizer or the after school/work snack but just be careful to give them to kids. Typically, they are as mild as bell peppers but every once in awhile you get a spicy one that may not be good for children if they aren’t used to it!
Serves  1-2

20 shisito peppers
2 tablespoons olive oil
kosher salt

In a frying pan, heat to high and add olive oil.  Toss in shisito peppers and mix in the pan until they are blistered, about 5 minutes. (I personally like my shisito peppers soft but feel free to sauté for less time if you want it a little bit crunchier).

After the peppers have cooked, remove from the pan and transfer to a  plate. Sprinkle kosher salt.

Serve and enjoy!

Post Navigation