Paleo in PDX

Dishes like this one have been some of my favorite quick meals lately. There’s so much room for experimentation, and it’s easy to put together based on what’s in the refrigerator. It’s versatile and can be eaten for breakfast, lunch or dinner, and also serves well as a side dish.

I actually made this for lunch yesterday, and sat outside on my patio in the warm sunshine, while I savored each bite. It was in the 60s, which was lovely to come back to after the 30 degree temperatures in Michigan (thankfully, there was lots of sun there though). Lucky for us, the warm weather is supposed to continue and supposedly, it’s going to be in the 70s this weekend. Happy Easter to us, right?!

Speaking of Easter, I need to finish planning my Easter meal. It’ll just be Jesse and me for dinner and so far, all I know is that we’re having a US Wellness Meats sugar-free ham. I’m thinking maybe something with fresh pineapple and a seasonal veggie saute. Naturally, there will be some sort of dessert too because it’s a holiday, and I like to have dessert for holiday meals. I guess because it’s always been the tradition and makes the meal that much more special. Oh, and I’ve had deviled eggs on my mind, especially since my mom was talking about them in the car the other day, when driving me down to the Detroit airport. Funny, I’ve never even made deviled eggs before, but I have many good recipes to choose from.

What are all of you doing for Easter? Are you making anything special? Are any of you coloring eggs?

Ingredients:

• 1 chicken and apple Applegate sausage, sliced
• 2 tsp coconut oil
• 1 tsp grass-fed butter
• 1 small fennel bulb, chopped
• 1 pasture-raised egg, beaten
• 2 Tbsp low-sodium chicken broth
• 4-5 lacinato kale leaves, stemmed and torn into pieces
• Pepper to taste
• 1/4 tsp red pepper flakes
• 1/2 tsp ground fennel
• Dash of paprika

Directions:

1. Heat coconut oil and butter in a medium skillet over medium-high heat. Add the sliced sausage and turn heat down to medium. Allow sausage to sizzle and brown in the melted fat for a few minutes.
2. Next, add the chopped fennel and chicken broth, and continue to cook for a minute. Then, add the beaten egg and pepper. If need be, add a little more fat (butter or coconut oil) to the pan. Stir and allow to cook for a minute.
3. Add the kale, red pepper flakes, ground fennel and paprika. Stir and allow to cook until kale is softened, about 1-minute or so. Add more pepper if needed.

Yields: 1 serving