Paleo Dinner Party

Last Wednesday night we had a dinner party at Robin's house. We all had the opportunity to try out some new paleo recipes. No one can say that eating paleo is boring or hard. That was some of the best food I have had in a long time. The menu included coconut crusted chicken (which tasted like donuts to me!), slow roasted salmon, watermelon and red onion salad, swiss chard with pine nuts and raisins, zuchinni salad, and a fabulous orange sherbert with dark chocolate and raspberries (we need that recipe!). All in all it was a great night. We'll have to plan another one soon. It was a great way to try some out some new recipes that are paleo friendly.

Here are some links to the recipes if you want to try them out.
Swiss Chard
Coconut Chicken

Here are Meg's recipes:
Slow-roasted Salmon:
~ 2lbs salmon, pin bones removed
~ 1 lemon
~ 1 bunch chives (good with other herbs or pesto, as well)
~1/2 cup olive oil
salt & pepper
Preheat oven to 250F. Oil baking dish, or foil-lined baking dish lightly. Thinly slice lemon & lay a few slices on the oiled dish. Lay out fish, and mix chopped chives with remaining olive oil. Spread over fish evenly, sprinkle with salt & pepper, use lemon slices to cover any particularly thin areas of the fillet. Put fish in oven, uncovered, until it reaches an internal temperature of 125F (fully cooked), about 25 minutes. Serve warm or at room temperature.

Zucchini Salad:
2 zucchini, thinly sliced
~2 handfuls fresh herbs ( I used mint & thai basil, but any relatively soft herb works well), thinly sliced
kosher salt
pepper & lemon juice to taste

Toss zucchini slices with kosher salt & set in colander to drain for 20-40 minutes. Rinse well (I always skip this step because I love salt), pat dry, and arrange an single, overlapping layer on a platter (or in a pie dish, this makes a lovely terrine if you're bored). & scatter a handful of herbs over the zucchini, sprinkle some pepper, and layer zucchini & herbs until you're out of them. Cover tightly with plastic wrap and leave to sit in the fridge or at room temperature for up to a day, the flavors will just mingle nicely. At serving time, drizzle lemon juice (and some good olive oil, if you're feeling decadent) over the top & serve.