The. Paleo Foodie. Impress your friends with the ultimate gourmet, healthy-eating menu. Arsy Vartanian

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1 The Paleo Foodie Dinner Party Impress your friends with the ultimate gourmet, healthy-eating menu Arsy Vartanian Founder and Chef of rubiesandradishes.com and author of the the bestselling paleo The foodie Paleo Slow cookbook Cooker 1

2 Introduction It s no easy feat hosting the ultimate Paleo dinner party. After all, we are cooking from scratch with whole, natural ingredients. But, with a little prepping and planning, you can reduce the madness in the kitchen and enjoy the evening with your guests. I used to entertain my guests with some boiled pasta, premade sauce and a tossed salad. Good times were had by all, but no one was telling me that they felt like they were dining at the Four Seasons! Now, my friends fight over having dinner at my house and they rave about the meal for weeks after. When non-paleo people hear the word diet they write off this lifestyle as just another health fad that will leave them feeling deprived and restricted. A Paleo dinner party is the ultimate key to introducing friends to a Paleo diet. My non-paleo friends actually prefer my Paleo dinner parties! Once friends experience a thoughtful and satisfying Paleo meal, they are shocked to learn that this is what a Paleo diet is. My guests almost always leave telling me that if this is a Paleo diet, then they are in! There is no better way to encourage friends and family to adapt a healthier lifestyle then to share a delicious and nourishing meal with them over great conversation and lots of laughter. I hope this ebook brings much laughter and great conversation to your dining room table! Happy Cooking! Arsy Paleo Entertaining Tips & Schedule I highly recommend having your event on a day that you have off. For most people Saturdays are best, that way you can spend the day preparing for your event and hopefully you will have the next day to relax and recover! Hosting a party that will allow you to also spend time with your guests and have a good time requires having a schedule and preparing many elements of the meal in advance. To make the process even smoother, recruit some help for the evening of the event. Having your spouse or partner assist you with the last minute cooking can help with getting everyone out on time. If you don t have a partner, recruit a good friend to be your sous chef for the evening! I also recommend setting the dinner table before your guests arrive. Serve appetizers in the kitchen so it is more casual and guests can mingle and chat with you while you do some last minute cooking. WHEN TO SERVE THE SALAD Before we jump into prep timing, I want to take a minute to talk about the salad! I adore salads and we enjoy them on most nights. But, when it comes to entertaining, the salad can sometimes throw a little wrench in your plan. Here is why: If you want to serve it as the first course, then you have to ensure that the rest of the meal stays warm. We have actually taken up serving salad at the end of the meal like the Europeans. My husband prefers this, and for me, it takes out the stress of trying to keep everything else warm. I am going to give you three options and let you decide where you think the salad fits into your evening! Option 1 As the first course. If you choose this option, make sure that the rest of the food stays warm. You can put a cover on the green beans and the lamb chops. You can keep the carrot purée on a low heat. You might have to sear the fish again really quickly before you serve it. Option 2 Alongside the rest of the meal. Unless you are having a very formal dinner, this option should work just fine with close friends and family. 2 the paleo foodie dinner party 3

3 Option 3 Serve the salad last. Enjoy your main meal while it is piping hot and serve the salad after dinner. The Europeans consider it a cleansing and refreshing finish to a decadent meal. This way, your guests won t fill up on greens and they will really be able to appreciate the main courses you worked so hard on. By following the below schedule, you will spend very little time cooking during your event, leaving you more time to enjoy your guests! You will spend a little time in the kitchen, but I always find that a little charming when I am a guest at a dinner party. You want to find the perfect balance of cooking and hosting when you are entertaining. This schedule will help you achieve just that! 1 DAY BEFORE PARTY Go shopping. I prefer to do the shopping the day before so items such as fish can be very fresh. If the day before is a work day, you can pop into the store right after you leave the office. NIGHT BEFORE PARTY As soon as you get home from the store, soak the cashews for the Bacon-Wrapped Dates, as these need about 5 hours of soaking. Then make the cashew cream filling that night. If this timing doesn t work for you, then alternatively soak the cashews first thing in the morning, as soon as you wake up. Make the cream filling a few hours before the party. Make the Asian Marinated Shrimp to allow it time to really marinate and absorb the flavors. Make the Mint Pesto that will accompany the lamb chops. Make the panna cotta. MORNING OF PARTY Have a big cup of coffee! s Prepare the cashews for the Bacon-Wrapped Dates (if you didn t do this the night before). Prepare the Strawberry Sauce for the panna cotta and store in the refrigerator. AFTERNOON OF PARTY Trim and blanch green beans. Dry and store in the refridgerator. Chop walnuts and set aside. Chop garlic and parsley for green beans and store in the fridge. This way, all you will have to do when your guests arrive is measure out the lemon juice and sauté the green beans. Make the Pepper and Carrot Purée. Store in the fridge in the pot that you plan to reheat it in. Stuff and wrap your Bacon-Wrapped Dates. Make the vinaigrette for the salad and segment the oranges. Do not prep the fennel, as it will brown. Store in the refrigerator for later use. Chop all the ingredients for the sauce that goes over the Halibut with Tomatoes and Olives. Store in the fridge. Finish preparing panna cotta by spooning strawberry sauce over it. 20 MINUTES BEFORE GUESTS ARRIVE Pop the Bacon-Wrapped Dates in the oven so they will be nice and warm as guests walk in the door. Start prepping any other appetizers that you plan to put out, such as a meat and cheese plate. AFTER GUESTS HAVE ARRIVED Put out the shrimp appetizers as soon as guests arrive. Slice fennel, arrange the salad and drizzle with vinaigrette right before serving. In a hot pot with a lid, reheat Pepper and Carrot Purée on low heat. Prep green beans and simultaneously prepare Halibut with Tomatoes and Olives. While you are preparing the green beans and halibut, ask your sous chef to grill the lamb chops so all of the entrées and sides will be ready at the same time. After dinner is completed, clear the table before serving dessert. Top each panna cotta with a fresh strawberry and serve! 4 the paleo foodie cookbook paleo entertaining tips & schedule 5

4 Shopping List PRODUCE 2 lemons 3 limes 1 tangerine 2 large shallots 2 heads garlic 1 piece fresh ginger 1 bunch green onions 1 bunch chives 2 bunches basil 1 bunch parsley 1 bunch cilantro 1 bunch mint (about 1 cup/25 g worth) 1 bunch thyme 1 jalapeño 20 Medjool dates 8 blood oranges 2 oranges 2 mall fennel bulbs 6 cups/200 g baby arugula 1 lb/450 g green beans 2 red bell peppers 8 ounces/225 g cherry tomatoes 1 ½ lbs/680 g carrots 1 ½ lb/680 g strawberries PROTEIN 1 lb/450 g jumbo prawns 1 lb/450 g bacon 2 lbs/900 g lamb chops 2 (6 ounce/170 g) halibut filets FATS, OILS & VINEGARS Ghee 1 stick butter, preferably from a grass-fed source Sesame oil (preferably unrefined, expeller or cold-pressed) Extra virgin olive oil Balsamic vinegar Champagne vinegar NUTS 1 cup/110 g raw, whole cashews ½ cup/55 g walnuts ¼ cup/25 g macadamia nuts OTHER Sea salt Pepper Vanilla ½ tsp sweet paprika 1 container crushed red pepper 1 (8 ounce/225 ml) bottle of coconut aminos 1 jar raw honey 1 container nutritional yeast from non-gmo beets ½ cup/55 g pitted kalamata olives 3 cups/700 ml coconut cream (I like to use aroy-d brand) you might have to order online, it is hard to find in stores Gelatin (I like the Great Lakes brand because it is grass-fed) you have to order online, I have not seen it in stores. 1 can coconut milk Paleo Dinner Party Menu Appetizers + Creamy Bacon-Wrapped Dates 8 + Asian Marinated Shrimp 11 Starter + Blood Orange, Fennel and Arugula Salad 12 Sides + Green Beans with Walnuts 15 + Pepper and Carrot Puree 16 Entrées + Lamb chops with Mint Pesto 19 + Halibut with Tomatoes and Olives 20 Dessert + Coconut Basil Panna Cotta with Strawberry Sauce 23 6 the paleo foodie cookbook

5 Creamy Bacon-Wrapped Dates SERVES 10 (2 PER PERSON) I usually prep these, stage them in the oven and turn the oven on as soon as the first dinner guests arrive. Greeting guests with warm, gooey cashew cream, crunchy bacon and sweet dates always impresses them. These are usually gone within minutes! FOR THE FILLING: 1 cup/110 g raw, whole cashews filtered water for soaking ⅓ cup/80 ml water 1 heaping tbsp/20 g of nutritional yeast from non-gmo beets 2 tbsp/6 g chives, chopped 6 large basil leaves, chopped ¼ cup/10 g fresh parsley 1 clove garlic 1 tbsp/15 ml fresh lemon juice ¼ tsp lemon zest ¼ tsp pepper ½ tsp sea salt Place the cashews in a bowl and cover them with filtered water. Allow them to soak for 5 to 6 hours. Preheat oven to 400 F/204 C. Remove the cashews from the water, rinse them and place them in a food processor. Add ⅓ cup/ 80 ml filtered water and pulse until cashews are creamy, about 2 minutes. Add the rest of the filling ingredients (yeast, chives, basil, parsley, garlic, lemon juice, lemon zest, pepper) and pulse until they are well combined, about 1 more minute. Adjust salt to taste. Fill dates with cashew filling. Securely wrap each date in a half-piece of bacon. Arrange dates on a wire rack and set on a baking sheet. Bake for 15 minutes or until bacon is cooked through. Serve warm. 10 pieces of bacon, cut in half 20 Medjool dates, slit, seeds removed 8 the paleo foodie dinner party

6 Asian Marinated Shrimp SERVES 6 This shrimp makes a perfect appetizer for entertaining guests. Not only is it tender and flavorful, but it can be prepared the night before, saving you time in the kitchen during your dinner party. 1 lb/450 g jumbo prawns, deveined, peeled, tails intact filtered water 1 lemon, sliced 1 tsp sea salt MARINADE ¼ cup/60 g shallots, minced 1 inch/2.5 cm fresh ginger, grated 2 cloves garlic, minced ¼ cup/40 g green onions chopped 1 jalapeño, sliced ¼ cup/60 ml coconut aminos ¼ cup/60 ml + 2 tbsp/30 ml fresh lime juice (about 2 limes) juice of 1 tangerine 2 tbsp/30 ml sesame oil ½ tsp sea salt ¼ tsp black pepper In a large pot, add enough water to cover the prawns. Add the lemon and salt and bring the water to a boil. Boil for about 5 minutes, then add the shrimp and cook until it is cooked through and opaque in color, about 3 minutes (this might vary based on the size of your shrimp). Keep a close eye to avoid overcooking. Drain and transfer to a bowl of ice water to stop cooking. Once cool, drain and pat dry. Meanwhile, make your marinade by whisking together the shallots, ginger, garlic, green onions and jalapeño, coconut aminos, fresh lime juice, tangerine juice, sesame oil, salt and pepper. Pour marinade over the shrimp and store in the refrigerator for 3 hours to overnight (overnight is preferable). If not all the shrimp is covered by the marinade, toss it once while it is marinating. To serve, use a slotted spoon to remove the shrimp from the marinade, place on a platter and drizzle with some of the sauce. Appetizers 11

7 Blood Orange, Fennel & Arugula Salad SERVES 6 This light and refreshing salad balances out the rest of the meal with some raw, crunchy greens and slightly sweet blood orange. The peppery arugula is a nice contrast to the sweet carrot purée. The blood oranges can be sliced in advance and the dressing can be prepared. The fennel should be sliced as close to serving as possible, to avoid browning. 2 tsp/10 g minced shallots 2 tbsp/30 ml extra virgin olive oil 1 tbsp/15 ml champagne vinegar 2 tbsp/30 ml blood orange juice ½ tsp blood orange zest salt and pepper to taste In a small bowl, whisk together the shallots, olive oil, champagne vinegar, blood orange juice and orange zest. Adjust salt and pepper to taste. On six plates, arrange 1 cup/20 g of arugula, top it with fennel and blood orange. Drizzle each salad with about 1 tablespoon/15 ml of vinaigrette. Sprinkle with fresh ground pepper and serve. 6 cups/120 g baby arugula 2 small fennel bulbs, thinly sliced 6 small or 4 large blood oranges, segmented 12 the paleo foodie dinner party

8 Green Beans with Walnuts SERVES 6 This simple and delicious side dish recipe is a perfect accompaniment to just about any meal. I love serving green beans to guest because it is a vegetable that most people enjoy! Another reason I chose this recipe is that the green beans can be blanched in advance, so it requires very little work as your guests arrive. 1 lb/450 g green beans, ends trimmed 2 tbsp/30 g ghee ½ cup/75 g walnuts, chopped 2 tbsp/5 g parsley, chopped 1 medium clove garlic, minced 1 tbsp/15 ml fresh lemon juice salt and pepper Bring a large pot of salted water to a boil. Add the green beans and cook for about 3 minutes, until crisp-but tender. Drain and transfer to a bowl of ice water. Once cool, drain again and pat dry. In a wok or a large heavy bottomed skillet, melt ghee over medium heat. Add walnuts and sauté until nuts are lightly browned, about 2 minutes. Then add green beans and garlic. Generously salt and pepper. Cook for about 5 minutes, constantly tossing with a wooden spoon. Turn off the heat, mix in lemon juice and parsley. Adjust salt and pepper to taste and serve. Sides 15

9 Pepper and Carrot Puree SERVES 6 My husband thinks this is the best side dish that I have ever made and I think I agree! My dinner guests always go crazy for it. The sweetness of the carrots, combine with the smoky red peppers and the acidity of the balsamic vinegar balances it all out and adds a note of complexity. This is a great dish to make ahead, as the flavors improve with time. It can easily be reheated to serve to guests. 2 red bell peppers, halved and seeded 1 ½ lbs/680 g carrots, peeled and chopped 2 tbsp/30 ml balsamic vinegar, preferably a thick, syrupy variety ½ tsp sea salt ¼ tsp pepper ¼ cup/60 g butter ½ tsp sweet paprika 2 tbsp/5 g cilantro Preheat oven to 350 F/177 C. Place peppers on a baking sheet, cut-side down. Bake for 45 minutes or until peppers are blackened. Remove the skins. While the peppers are baking, place carrots in a large pot, cover with water and bring to a boil. Boil until carrots are soft, about minutes. Drain carrots. Using an immersion blender purée the peppers, carrots, balsamic vinegar, salt, pepper, butter, paprika and cilantro. 16 the paleo foodie dinner party

10 Grilled Lamb Chops with Mint Pesto SERVES 4 These lamb chops are elegant, quick and simple to make; making them a great option for entertaining! The bright and refreshing pesto compliments the richness of the lamb perfectly. The pesto can be made in advance, saving you time the day of your party! 1 tbsp/15 ml extra-virgin olive oil 2 tbsp/30 ml fresh orange juice 2 tbsp/3 g mint leaves, minced ½ tsp fresh thyme ½ tsp pepper ½ tsp sea salt 3 cloves garlic, minced ½ tsp finely grated orange zest 2 lbs/900 g lamb loin chops, about 8 to 10 chops, cut individually Preheat grill to medium-high. In a small bowl, combine olive oil, orange juice, mint, thyme, pepper, salt, garlic and orange zest. Rub the mixture all over the lamb and let it rest at room temperature for 30 minutes. In the meantime, prepare the mint pesto by placing all of the ingredients in a food processor and pulsing a few times until well combined. Adjust salt and pepper to taste. Grill the lamb chops 3 to 4 minutes per side for medium. Serve the lamb chops drizzled with mint pesto. FOR THE MINT PESTO: ½ cup/15 g mint leaves ¼ cup/5 g fresh basil ¼ cup/30 g macadamia nuts 1 tbsp/10 g garlic, minced ¼ cup/60 ml extra-virgin olive oil 2 tbsp/30 ml fresh lemon juice 1 tbsp/15 ml fresh orange juice ¼ tsp sea salt ¼ tsp pepper Entrees 19

11 Halibut with olives and tomatoes SERVES 2 It seems that every time I have a dinner party, especially with non-paleo guests, there are one or two people that don t eat read meat. What I really want to do is lecture them on the health benefits of red meat and tell them that it doesn t cause heart disease, but instead I act like a nice host and make them something that they like to eat! Fish is perfect to make as a second entrée. You can make a restaurant quality, elegant meal with minimal effort. I like to serve halibut to guests because it has a mild flavor that most people enjoy and it is also easy to change up with different sauces! This recipe serves 2, but it can easily be doubled or even tripled! 2 (6 ounce/170 g) halibut filets 2 tbsp/30 g ghee salt and pepper ¼ cup/60 g shallots, chopped 1 cup/160 g cherry tomatoes, halved ½ cup/90 g pitted kalamata olives, chopped 3 cloves garlic, minced ¼ cup/10 g parsley, chopped 2 tbsp/3 g basil, chopped ¼ tsp crushed red pepper In a heavy bottomed pan, like cast iron, heat ghee over medium. Sprinkle the fish with salt and pepper and cook about 2 to 3 minutes per a side, or until it is cooked through. Transfer to a plate and set aside. Add more ghee to the pan, if needed. Add the shallots and cook for 2 to 3 minutes, until soft then add tomatoes, olives, garlic, basil, parsley and red pepper to the pan. Generously salt and pepper and cook for 2 to 3 minutes, until tomatoes are soft. Adjust salt and pepper to taste. Place halibut in a plate and spoon the sauce over it. 20 the paleo foodie dinner party

12 Coconut Basil Panna Cotta with Strawberry Sauce SERVES 6 Panna cotta is my favorite dessert to serve to guests! First of all, I can make it the day before, so I don t even have to worry about it the day of the dinner party. It isn t very complicated to make, you can change the flavors by season and guests are always impressed! Plus, you even sneack a little nutrient-sense gelatin into their diets! I recommend using the Great Lakes brand gelatin for this recipe, as it is made from grass-fed cows. PANNA COTTA: 3 cups/700 ml coconut cream (I like to use aroy-d brand) 1 cup/26 g chopped basil ⅓ cup/80 ml raw honey 1 tsp vanilla 1 cup/240 ml coconut milk 1 tbsp/14 g gelatin 2 tbsp/30 ml fresh lime juice 1 tsp lime zest STRAWBERRY SAUCE: 1 lb/450 g strawberries, quartered (rinsed and leaves removed) 2 tbsp/30 ml filtered water + ¼ cup/60 ml of filtered water 1 tbsp/15 ml raw honey 6 strawberries for garnish Place the coconut milk in a small bowl and add the gelatin to it. Stir to combine and let it sit for 5 minutes. Heat a medium sized heavy saucepan over medium-low heat, add the coconut cream and basil and cook for about 10 minutes, making sure it doesn t come to a boil. Strain the basil from the cream and discard the leaves. Put the cream back into the saucepan. Place the coconut milk and gelatin in a separate bowl. Stir to combine and let it sit for 5 minutes. Add the honey and vanilla to the basil infused cream in the saucepan over medium heat, whisk until well combined, about 2 to 3 minutes. Add the milk and gelatin mixture to the saucepan and vigorously whisk until well combined and the gelatin has dissolved. Make sure the mixture does not come to a boil. Remove the mixture from the heat, mix in the lime juice and lime zest, stir to combine. Pour the mixture evenly into 6 individual serving glasses. Allow it to sit on the counter top to cool slightly. Refrigerate until set, 6 to 8 hours. Make your strawberry sauce. In a small saucepan, place strawberries, honey and 2 tablespoons/30 ml of water. Bring to a simmer and cook for about 10 minutes, until strawberries are very soft. Pour the strawberry sauce in a blender and mix until smooth. Place it through a strainer to remove the seeds. Allow the strawberry sauce to cool, then store in the refrigerator for later use. To serve: spoon strawberry sauce over each panna cotta and top with a strawberry! Dessert 23

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