content top

Ground Lamb, Diced Broccoli Stalks, and Chopped Onion

Ground Lamb, Diced Broccoli Stalks, and Chopped Onion

Ground Lamb, Diced Broccoli Stalks, and Chopped Onion (Serves 1-2) I used to eat the florets off broccoli and throw the stalks away. I figured that was the American way until I got to know my local organic farmer. He was proud of his tender, flavorful stalks, so I started steaming the stalks and turning them into a puree with salt, garlic powder, and ghee. I ate broccoli puree until I got bored with it and decided to try something new...

Read More

Calves Liver with Artichoke Hearts, Diced Tomatoes, and Prosciutto

Calves Liver with Artichoke Hearts, Diced Tomatoes, and Prosciutto

Calves Liver with Artichoke Hearts, Diced Tomatoes, and Prosciutto (Serves 1) I have been cooking and eating liver almost every week for several years because it is good for me. My first efforts preparing liver and onions were edible, but not appealing. Then I learned to improve the taste by adding diced tomatoes. After awhile I started adding a big handful of macadamia nuts to make my liver, onions, and tomatoes taste better still. Then an...

Read More

Well Fed 2: The Recommendation

Well Fed 2: The Recommendation

I started planning my first cookbook about the same time Melissa Joulwan was planning hers. She shared some of what she was doing to prepare and that convinced me to terminate my project. I was delighted when Well Fed 1 proved to be a truly great cookbook. The world did not need a bound collection of my “easy, healthy whole food recipes” but we did need Melissa’s recipes for people who love to eat. And I think she has surpassed...

Read More

Pulled Chuck Roast with Stewed Tomatoes, Onions, and Spinach

Pulled Chuck Roast with Stewed Tomatoes, Onions, and Spinach

Pulled Chuck Roast with Stewed Tomatoes, Onions, and Spinach (Serves 1-2) Rainy weather ruined a lot of tomatoes over the past month, but I came home from the farm Saturday with a nice collection of heirloom varieties. This recipe was my lunch. Later, for supper, I made salmon salad and ate it over sliced tomatoes drizzled with tandoori spiced mayo. For breakfast the next day I had scrambled eggs and sliced tomatoes with a side of kimchi...

Read More

Super Easy Butternut Squash with Ground Beef and Onions

Super Easy Butternut Squash with Ground Beef and Onions

Super Easy Butternut Squash with Ground Beef and Onions (Serves 1) Susan W, a chef in Portland, Oregon, who is active on the Whole30 forum recommends cooking spaghetti squash in a slow cooker 4 hours and then slicing it open and scraping out the “spaghetti.” Her tip worked so well, I decided to try it with butternut squash too. Sure enough, butternut squash cooks to a nice consistency in 4 hours and then is super easy to cut in...

Read More

The Six Planks of Tom Denham’s Whole30 Meal Planning Table

Eat one serving of dark, leafy greens every day Eat two servings of fermented foods every day Eat at least three whole eggs every day Eat oily fish three or four times per week Eat beef or lamb five days per week Eat a serving of liver once per week These planks have not been a part of my table from the beginning, but after 3 years of Whole30-style eating and learning, these are the practices that guide my meal planning today. Dark leafy...

Read More

Ground Beef, Tomatoes, and Onions with Zucchini Noodles

Ground Beef, Tomatoes, and Onions with Zucchini Noodles

Ground Beef, Tomatoes, and Onions with Zucchini Noodles (Serves 1) I ran out of paprika recently, so went to Whole Foods and went crazy buying paprika mixtures. The Tagine seasoning was inspired by the tastes of Morocco and includes paprika, cinnamon, turmeric, ginger, crushed red chili pepper, black pepper, and cardamom. I decided to use the Tagine seasoning because I spent a few hours with a visitor from Morocco on Sunday and wanted to...

Read More

Rabbit Livers with Onions and Dried Cranberries over Wilted Greens and Yellow Bell Pepper

Rabbit Livers with Onions and Dried Cranberries over Wilted Greens and Yellow Bell Pepper

Rabbit Livers with Onions and Dried Cranberries over Wilted Greens and Yellow Bell Pepper (Serves 1-2) Rabbit liver is the best food you have never had. I am sure you have never had it because most people have never eaten any part of a rabbit. I cook rabbit meat several times per year, but had never even thought about rabbit liver. My friend Phil Busman raises rabbits, chickens, and sheep. He often gives me chicken gizzards, hearts, and...

Read More
content top