This is one of my husband P.J.’s go-to dishes… He’s a vegetarian, so he’s been a great influence on me in terms of incorporating more vegetables into my daily diet. He’s also one of those guys who can grab four seemingly unrelated things from the fridge and create something awesome. It’s an incredible skill, and I love it about him. He created this dish to round out our main course options at the inaugural Paleo Dinner Party. I take no credit for this dish – it’s all him!
I LOVE a good dinner party. Seriously. I honestly can’t imagine what I enjoy more on a weekend night than having friends in our home, eating food we’ve prepared, drinking good wine, and having a great time. Pre-Paleo, this was a pretty regular occurrence: whether it was hors d’oeuvres for 30 for my husband’s birthday or an intimate multi-course meal, I reveled in cooking for others. (We’ll just ignore the fact that my typical menus included bread-and-cheese trays, fried risotto balls, Italian pasta with cream sauce, and loads of gluten-rich baked goods. No one needs to know… it’s our little secret.)
In fact, one of my original reasons for resisting the change to a Paleo lifestyle was that I wasn’t sure I could still create delicious, gourmet food that was both Paleo and appetizing to our guests. I couldn’t have been more off-base! The Paleo lifestyle has such an incredible range of possibilities for creating incredible food, and I’m beyond excited to keep experimenting.