Last night was our second official paleo potluck meetup, and it was great! This one was hosted by Nathan (thanks, Nathan!) and we had some of the same faces as last time, as well as some friendly new faces. Thanks to everyone who made it out!
Now, let’s talk about the good stuff: food. There was an organic chicken and cauliflower rice dish, a cheeseless cobb salad, yummy garlic green beans with tomatoes, my broccoli salad, and for dessert, frozen blueberries with a dash of cream. The cream froze, so the dish was like ice cream. I imagine you could easily do this with coconut milk too. Yum! Also, Fred shared a link to a kahlua pork recipe on the meetup page, so be sure to check that out.
I made a broccoli salad. I had been planning to make coleslaw, but I had six heads of broccoli from my CSA (three weeks of broccoli that we just weren’t getting through), so I did this instead, and it was very tasty. I made it in a rush, and didn’t make time to take pictures along the way, and the only picture I did take was after everyone at the potluck had their first serving. But trust me, it tastes better than the picture indicates!
florets of 6 small heads of broccoli, cut into bite sized pieces
1/2 red onion, diced
1 lb. bacon
chopped pecans (or almonds)
for the dressing:
1 cup home made mayo
2 tbsp white wine vinegar
1 tbsp coconut sugar or other sweetener (optional)
1. Cook the bacon. I prefer to broil mine in the oven. You know how you like yours. Let it cool, then crumble or chop into smallish pieces.
2. Mix the broccoli, onion, nuts and bacon together.
3. In a small bowl, combine mayo, vinegar and sweetener. Whisk together until well combined.
4. Toss the broccoli (and other chunky stuff) with the dressing until well coated. Chill until served.
This made a huge amount of broccoli salad that fed 7 adults and some small children, with leftovers. You could easily adjust this recipe to one head of broccoli for two people, use half the dressing, and however much bacon and onion you want.