As Mark has always said, the key to great food is the sauces and seasonings. This simple and versatile compound butter is yet another way you can add more flavor and richness to just about any Primal or keto meal you make. Fresh herbs add a bright taste and butter lends a smooth richness to everything from roasted vegetables to hearty omelettes to varied fish and meat dishes. Use your favorite herbs for the perfect taste you’ll enjoy!

Compound Butter

Ingredients:

  • 1 stick butter (softened at room temperature)
  • 1 Tbsp. fresh parsley
  • 1 Tbsp. fresh basil
  • 1 Tbsp. fresh oregano
  • 1/2-1 Tbsp. fresh thyme
  • Note: If using dried herbs instead of fresh, cut the amount of herbs in half

Instructions:

If using fresh herbs, wash, dry and roll together into a “cigar” shape, and finely slice, gathering up the herb pieces and cutting the pile until the pieces are very small. (If you’re using dried herbs, combine in a small bowl.)

Place the chopped herbs in the same small bowl as a stick of softened butter. Use a fork to mash the butter and combine the herbs with the butter.

When combined, place the compound butter on a small sheet of waxed paper or parchment paper, and roll into a log. Twist the ends to seal. Refrigerate for an hour to harden.

Take a tablespoon or more to add to omelettes, roasted vegetables, meats, or other dishes for added flavor and richness.

Note: To maintain freshness, store in the refrigerator in the rolled paper and a plastic container.

Other flavor options: chipotle powder, chili powder, cumin, fresh garlic, tarragon.

Nutritional Information (1 tablespoon = 1 serving):

  • Calories: 82
  • Total Carbs: 0 grams 
  • Fat: 9.2 grams
  • Protein: 0 grams

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Today Lindsay’s here sharing one of her favorite keto-friendly sauces—chimichurri. One of the best ways to keep your keto eating varied and flavorful is to experiment with great tasting sauces. Chimichurri is one the most versatile choices as well as one of the easiest to adapt to you own personal tastes.

In less than five minutes you can have a double batch ready for the week ahead. Enjoy!

Chimichurri

Servings: 4

Prep Time: 5 minutes

Cook Time: none

Ingredients:

  • 1/2 cup parsley, chopped
  • 1/4 cup fresh oregano (discard stems)
  • 4 garlic cloves
  • 3 tablespoons red wine vinegar or apple cider vinegar
  • 2 teaspoons crushed red pepper flakes
  • Salt and pepper to taste
  • 1/3 cup vinegar (red wine, apple cider or coconut vinegar)
  • 1/2 cup Primal Kitchen® Extra Virgin Avocado Oil

Instructions:

Put parsley, oregano and garlic cloves in food processor. Pulse until well chopped. Add rest of ingredients and blend until smooth.

Let stand for 20 minutes before using. Refrigerate in airtight container to store.

Nutritional Information (per serving):

  • Calories: 273
  • Carbs:  2.2 grams
  • Net Carbs: 2.2 grams
  • Fat: 28 grams
  • Protein: 0 grams

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Nothing says comfort food quite like sloppy joes. The go-to of potlucks and family dinners for generations, they’ve got the tangy and hearty flavor even kids gravitate to. Many versions, including canned sauces, however, contain added sugars or even high fructose corn syrup—such a shame, since the basic ingredients of sloppy joes need no sweeteners when done right.

Bring this classic back to your healthy menu with this recipe for delicious sloppy joe meat sauce—and the grain-free buns to deliver that goodness. Enjoy!

Grain-Free Buns

Servings: 4 Buns

Time in the Kitchen: 15 minutes, plus 15 minutes to bake

Ingredients:

  • 1 ½ cups super-fine blanched almond flour (165 g)
  • ½ teaspoon kosher salt (2.5 ml)
  • ½ teaspoon baking soda (2.5 ml)
  • 4 large eggs, separated
  • 5 tablespoons Primal Kitchen® Avocado Oil (75 ml)
  • 1 tablespoon honey (15 ml)
  • ½ teaspoon apple cider vinegar (2.5 ml)
  • ¼ teaspoon cream of tartar (1.25 ml)
  • Optional: Poppy seeds or sesame seeds to sprinkle on top
  • Tools: Silicone bun mold

Instructions

Preheat oven to 375 ºF/190 ºC.

In the bowl of a food processor, mix together the almond flour, salt and baking soda so that no clumps remain.

Add the egg yolks, avocado oil, honey and apple cider vinegar. Blend until thick and smooth.

In the bowl of an electric mixer, combine the egg whites and cream of tartar. Using the whisk attachment, whisk until the egg whites are fluffy and soft peaks form (when the whisk is lifted out of the egg whites, a soft peak should pull up).

Pour 1/3 of the egg whites into the food processor. Pulse until combined, scraping down the sides as needed. Add another 1/3 of the egg whites, and pulse again until combined into a wet batter.

Scrape the dough out of the food processor and into the bowl with the remaining egg whites. Use a spatula to gently fold the egg whites into the dough. Fold and mix until there are no white streaks, but be gentle; the air in the egg whites helps the dough rise into a loaf with a light texture.

Place the bun pan on a baking sheet. Fill each bun container in the bun pan with ½ cup of batter. If desired, sprinkle poppy seeds or sesame seeds on top of the buns.

Bake 15 to 20 minutes, until the buns are lightly browned and a toothpick inserted into the bun comes out clean.

Set the bun pan on a rack to cool. When the buns are cool, remove from the pan. (You may need to invert the bun compartments to get the buns to pop out.)

The buns will keep fresh for several days in a sealed plastic bag.

Nutritional Information

  • Calories: 485
  • Carbs: 8.75 grams
  • Fat: 43 grams
  • Protein: 15 grams

Sloppy Joe Meat Sauce

Servings: 4-6

Time in the Kitchen: 15 (plus 40 minutes to let sauce cook)

Ingredients:

Instructions:

Saute peppers with 2 tablespoons of avocado oil until slightly softened. Add garlic and saute for 3 more minutes. Set aside.

Place ground beef and onion in a large skillet. Turn heat to medium and cook and stir the mixture constantly until the beef is browned and forms small crumbles, about 10 minutes.

Add cooked pepper mix to the meat skillet. Add 1 cup water and stir, scraping the pan to dissolve any brown flavor bits from the bottom of the skillet.

Mix in ketchup, Worcestershire sauce, BBQ sauce, mustard, salt, and black pepper. Return mixture to a simmer. Reduce heat to low and simmer, stirring occasionally, until the liquid has evaporated and the mixture is thick, about 40 minutes.

Nutritional Information (assuming 6 servings)

  • Calories: 256
  • Carbs: 8 grams
  • Fat: 10 grams
  • Protein: 33 grams

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(This post is an update to an earlier post version.)

A Big-Ass Salad, as you know, is a perfect main meal of the day. However, with a little creativity there’s no limit to how (or when) you can enjoy your favorite combination of vegetables, greens and more. While Primal Kitchen® now offers a literal rainbow of 11 ready-made dressings and marinades that are all natural, whole-food, and fully Primal choices (including vegan and Whole30®-approved options), there’s always room for DIY creativity to fit your favorite salad varieties. Check out these 10 Primal-worthy ideas—and share your own in the comment section. Enjoy!

1. Raspberry Vinaigrette

This salad dressing is a summer classic. It’s tasty and refreshing—especially when paired with a salad of mixed baby greens, feta cheese and toasted walnuts.

Ingredients:

  • 1 cup of fresh or frozen (defrosted) raspberries
  • 1/3 cup of Primal Kitchen® Extra Virgin Avocado Oil
  • 2 Tbsp white wine
  • 1/2 packet of stevia or monkfruit (or equivalent of other natural, low-carb sweetener)
  • 1 Tbsp fresh mint leaves, finely chopped
  • 1/2 teaspoon of sea salt
  • Black pepper, to taste

Method:

Finely chop mint leaves or shred in food processor. Set aside.

Puree fresh or defrosted raspberries in food processor until smooth. Pour into a mason jar or other container with a tight lid.

Mix raspberry puree with extra virgin avocado oil and white wine. Add sea salt, black pepper, sweetener and shredded mint leaves. Close the jar or container tightly, and shake to combine.

Serve immediately over salad and enjoy!

2. Citrus Vinaigrette

Liven up a regular salad with this crisp and refreshing summer-inspired salad dressing.

Ingredients:

  • 1/2 cup Primal Kitchen Extra Virgin Avocado Oil
  • 1 Tbsp fresh squeezed orange juice
  • 1 Tbsp fresh squeezed grapefruit juice
  • 1 Tbsp fresh lime juice
  • 1 Tbsp fresh lemon juice
  • 2 Tbsp chopped walnuts
  • Salt and pepper to taste

Method:
Again, in a large mason jar or container with a tight lid, combine the orange juice, grapefruit juice, lime juice, and lemon juice. Drizzle in the avocado oil while whisking vigorously with fork. Once mixed, add the walnuts and stir. Season with salt and pepper to taste.

3. Dill Vinaigrette

This salad dressing is so tasty, you’ll want to double the recipe so that you can have it again when dinner time rolls around!

Ingredients:

Method:
In a blender or food processor (low setting), combine the oil, vinegar, dill weed, onion powder, garlic powder, and dry mustard. Blend until smooth. Add salt and pepper to taste. Cover and refrigerate until chilled.

4. Balsamic Vinaigrette

Although this makes a great, simple salad dressing, it’s equally delicious as a marinade for meat or drizzle on steamed vegetables.

Ingredients:

Method:
In a mason jar or other container with a tight lid, combine all the ingredients. Shake until all ingredients are combined. Refrigerate until ready to serve.

5. Basil Vinaigrette

Delicious year round, this salad is especially tasty when paired with an Italian-themed salad laden with fresh mozzarella and ripe tomatoes.

Ingredients:

Method:
In a bowl, whisk together the avocado oil, wine or vinegar, basil, and garlic. Refrigerate until ready to serve.

6. Parsley Dressing

Try this flavorful dressing on a salad of mixed greens or other mild-flavored salad combination.

Ingredients:

Method:
In a bowl, combine the avocado oil, lemon juice and onion powder. Once combined, add in the chopped parsley, mix thoroughly with a whisk and serve.

7. Lemon Caesar Dressing

Try this citrus-infused spin on the popular salad dressing option.

Ingredients:

Method:
In a bowl, whisk all ingredients except oil and sour cream. Once combined, slowly add oil, whisking constantly until smooth (if you stop, the dressing could break). Once combined, whisk in sour cream until smooth and creamy. Refrigerate until ready to serve.

8. Asian Dressing

Add a taste of the orient (without the added sugar) with this tangy Asian-inspired dressing.

Ingredients:

  • 1/3 cup Primal Kitchen Extra Virgin Avocado Oil
  • 3 Tbsp sesame oil
  • 1/4 cup fresh orange juice
  • 1 Tbsp white vinegar
  • 2 Tbsp sesame seeds
  • 2 tsp Asian mustard (should be easily found in the ethnic food aisle of your local grocery store)
  • 1/4 tsp kosher salt
  • 1 medium garlic cloves, minced

Method:
In a bowl, whisk together orange juice, vinegar, sesame seeds, mustard, sugar, salt, and garlic. Once combined, slowly whisk in sesame oil.

9. Ginger-Asian Dressing

A second spin on the Asian dressing theme, this dressing is delicious on salads as well as steamed or grilled veggies.

Ingredients:

  • 1 carrot, fresh, peeled and finely shredded
  • 1/2 cup Primal Kitchen Extra Virgin Avocado Oil
  • 1 Tbsp white wine vinegar
  • 1 Tbsp cider vinegar
  • 1 tsp coconut aminos
  • 2 Tbsp sesame oil
  • 1 Tbsp minced onion
  • 1 tsp hot mustard
  • 1/2 tsp fresh ginger root, grated

Method:
Combine all ingredients in a blender or food processor. Blend until smooth.

10. French Style Dressing

Looking for a way to get the kids to eat their greens? This tasty recipe is sure to wow them.

Ingredients:

  • 1/3 cup Primal Kitchen Extra Virgin Avocado Oil
  • 2 Tbsp red or white wine vinegar
  • 1/2 tsp dry mustard
  • 1 tsp unsalted tomato paste
  • 2 tsp water
  • 1/2 tsp fresh minced onion
  • 1/2 tsp sea salt
  • 1/4 tsp ground white pepper

Method:
In a large mason jar or other container with a tight lid, combine all ingredients, shake it up and serve.

Thanks for stopping in today, everyone. Which dressing looks like something you’d try? Any DIY recipes you’d like to share? We’d love to hear from you on the comment board. Have a great end to the week.

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PrimalA buttery, meaty sauce flavored by the crispy bits of meat left in the pan is one of life’s great pleasures. Pan sauce elevates a steak or pork chop from good to amazing and turns a simple homemade meal into a restaurant worthy dinner.

Contrary to what some recipes say, you don’t need a bottle of red wine and a simmering stockpot of bone broth to make killer pan sauce. Instead, there’s a quick and easy short cut that makes delicious pan sauce possible at a moment’s notice. This shortcut has been mentioned before, but it’s worth mentioning again because it reveals how easy it is to make really good pan sauce.

Here’s what you do: Sear a steak (or pork chop, or piece of chicken) in a skillet. Remove the meat, leaving behind the crispy little bits that are stuck to the skillet. Add butter and shallot. Add broth – store bought is just fine. Then whisk in 2 scoops of Primal Kitchen® Collagen Peptides. The collagen peptides add the rich collagen that store bought broth is missing. Simmer the sauce for just a few minutes, add another pat of butter if you like, and voila, delicious, collagen-rich pan sauce.

Servings: 2

Time in the Kitchen: 30 minutes

Ingredients

ingredients

  • 1 13-ounce to 16-ounce strip steak (or other cut of steak), 1 to 1 ½ inches thick (370 g to 455 g)
  • 2 teaspoons Primal Kitchen Avocado Oil, divided (10 ml)
  • 1 to 2 tablespoon unsalted butter (15 m to 30 ml)
  • 1 small shallot, finely chopped
  • ¾ cup beef or chicken broth (180 ml)
  • 2 scoops Primal Kitchen Collagen Peptides
  • Salt and pepper

Instructions

Rub the steak all over with 1 teaspoon avocado oil. Sprinkle both sides with salt and pepper. Let the steak stand at room temperature while you chop the shallot and prepare other ingredients (ideally, set the steak out 30 minutes before cooking).

Heat a skillet over medium-high heat. When the skillet is hot, add the steak; depending on the thickness, cook about 4 to 6 minutes a side for medium-rare. Transfer steak to a cutting board.

Turn the heat down to medium. Add 1 tablespoon butter and the remaining teaspoon avocado oil to the skillet. Add shallot. Sauté 3 to 5 minutes, until soft and lightly browned.

Add broth, and bring to a boil. Whisk in 2 scoops Primal Kitchen Collagen Peptides. Simmer 3 to 5 minutes to reduce and thicken the sauce.

Slice the steak and pour the sauce on top.

Primal

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