Our team member Joanna takes a look at this excellent new entry to our bookshelf. Stay tuned for the end to win your own copy and get the recipe we tried and loved, Meatballs with Zucchini Noodles and Peach Basil Salsa!
When we last saw Pete and Sarah Servold of Pete’s Paleo, at PaleoFX this year, they were imminently expecting the arrival of two huge events in their life. As luck would have it, both arrived within a week of each other, and they now have a brand new baby and a wonderful new book! The book, Paleo by Season, is a fascinating look at the paleo diet by a man who turned classical chef training into a successful business! Pete is now sharing his ideas for flavor combinations and recipe ideas unlike any yet shared in a prior paleo book. Although, we happen to know he’s not a baker – so we wish we could bring Sarah a batch of lactation cookies if only she weren’t on the other coast!
♥♥♥
The Fourth of July is right around the time in Washington, DC, where the zucchinis burst out with plump, endless produce, our first garden tomato on turns ripe, and I begin to think this miserable heat will never end. It’s just this time of year when seasonal cooking is both its most exciting and easy. As I turned off my oven for what will hopefully a few months, I picked up a copy of Paleo by Season.
Peter Servold, you know, owner-chef-founder at Pete’s Paleo, serves up what he calls a “A Chef’s Approach to Paleo Cooking.” Seasonality to Pete (and definitely to me) means both the freshness of local ingredients, as well as preparations that echo that time of year. Yes, it’s hot, hellacious summertime, so I focused on a few recipes from Pete’s summer collection, but each season has it’s own collection that combine seasonal ingredients and cooking styles. I know it’s hard to imagine, but one day, DC will be cool or dare I say, cold, again, and I’ll be excited to cook up Pete’s recipe for Coq a Vin, Cauliflower Dumplings, or Bison Bolognese. In the mean time, I can share a few thoughts about Pete’s summer recipes. That being said, don’t be afraid of strictly sticking within each seasonal collection in the book. I noticed several recipes that looked like that would traverse easily.
I knew I wanted to grab a copy of Paleo by Season when I saw Stacy’s Instagrams of the page in the book for Bone Marrow Vinaigrette and a snap of their dinner from the recipe for Meatballs with Zucchini Noodles and Peach Basil Salsa. Looked pretty tasty if I say so myself.
I started off by making the other summer zoodle recipe–Shrimp with Grapes and Zucchini Noodles. What’s different about this recipe is the marjoram. Have you cooked with marjoram lately? You’ll be in for a treat. I served this up for a large family gathering, and it was definitely a hit. The stewed grapes bring a sweetness to the dish. And it’s even better as leftovers.
Then, I tried out Pete’s recipe for Beer Butt Chicken with a side of Fennel and Tomato Salad. We loved the fennel salad. I used to be afraid of fennel, fearing the anise flavor, but now I find fresh fennel so mild and crunchy. We’ll definitely be making this again. Although, be aware that this salad is only as good as your tomatoes. We bought some heirlooms from our local farm direct store, and that’s why it was so spectacular. As for the chicken? I’m kind of a grilling fail-eo, so I’m sure if you get your charcoal right, Pete’s detailed instructions will work perfectly. 😉 We did love the spice rub on the chicken, and once cooked, though it took a while, it was great.
So, turn off your oven, head to your local farmers market, and enjoy the cooking pleasures of the moment with Paleo by Season.
♥♥♥
Stacy and Matt made Meatballs with Zucchini Noodles and Peach Basil Salsa from Paleo by Season and have gotten permission to share it with you! We were intrigued by all the flavors in the recipe we share but when we made it and tasted it with our friends for a dinner party we knew we had to share this dish that just tastes like summer – confirming Pete named his book aptly!
Ingredients
- 1 lbs ground pork
- 1 lbs ground lamb
- 1 Tbsp plus 1 tsp salt, divided
- 1?2 Tbsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 Tbsp olive oil
- 3 large zucchini (1 lbs)
- 1 Tbsp ghee
- 1 small shallot, minced (3 Tbsp)
- 1/2 C chicken stock
- 2 ripe peaches, unpeeled and diced (about 2 C)
- 2 Tbsp chiffonaded basil
- 1 small shallot, minced (3 Tbsp)
- Juice of 1?2 lime (2 TBSP)
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 Tbsp olive oil
Instructions
- Preheat the oven to 375 ?F.
- In a large bowl, mix together the pork, lamb, 1 tablespoon of the salt, the pepper, garlic powder, onion powder, and olive oil. Form the mixture into 2-ounce balls about 11?2 inches in diameter and space evenly
- on a sheet pan. Roast for 12 to 16 minutes, or until the internal temp reaches 150 ?F.
- While the meatballs roast, make the zucchini noodles: Take a thin long slice off of the zucchini and roll the zucchini onto the flat surface you’ve just made. Cut them lengthwise into slices 1?8-inch thick, then stack the slices and repeat, creating julienned “noodles.”
- In a large saute? pan, heat the ghee over medium-high heat. After 4 minutes, add the shallot and 1?2 teaspoon of the salt. Let cook for 3 to 4 minutes, then add the zucchini noodles. Toss in the remaining 1?2 teaspoon of salt and stir gently. Let saute? for 3 to 4 minutes, then add the stock. Reduce over high heat for about 2 minutes, remove from heat, and set aside.
- In a medium bowl, combine all the ingredients for the peach and basil salsa. Refrigerate for at least 2 hours before serving. The salsa will keep for 5 days in the fridge.
- To serve, plate the zucchini noodles and top with the meatballs, then ladle on the salsa.
Want to win your own copy so you can make this and so many more creative and tasty recipes? Enter our giveaway below!
