Whether or not you ascribe to a paleo lifestyle, this book will have you covered for a full year of outstanding dinner party ideas. These paleo recipes for company are truly crowd pleasing.
Starting with a glamorous New Year’s Eve cocktail party, which includes recipes for sophisticated light bites like oysters in a champagne-pomegranate mignonette, apple parsnip soup shooters, prosciutto wrapped glazed shrimp, and Thai chicken meatballs, you’ll be turning page after page, wanting to make each dish. With this book you can host a cool dinner party every month enjoying Danielle Walker’s seasonal treats. Eye-catching and light cocktails enter the picture too, so you will have an arsenal at your fingertips.
WHAT’S IN THE BOOK
The book is filled with enticing photos indoors and out, showcasing the fantastic recipes. You might be surprised to see an array of decadent and creamy desserts, a juicy hamburger on a bun, and a pizza with a chia seed crust, all miraculously keeping with a grain-free and dairy-free agenda. For those with kids, there are some great ideas for Halloween and a gingerbread house for the holidays.
This is author Danielle Walker’s third cookbook, and is a total winner. She really brings a nice sensibility to the menu planning. Enjoy this simple, yet handsome, recipe from the book which employs a harvest of veggies wrapped in bacon. (You can see even more recipes on her blog againstallgrains.com)
Vegetable Bacon Parcels
These pretty packages of vegetables tied up with smoky bacon are always a crowd-pleaser and look so festive on the table. Asher is known for unwrapping these and only eating the bacon, leaving the vegetables behind. But we’re working on him!
1 pound parsnips, peeled and cut into long spears
1 pound baby carrots, cleaned and trimmed
1 pound green beans, trimmed
1 tablespoon extra-virgin olive oil
10 slices thick-cut bacon
Sea salt and freshly ground black pepper
Preheat the oven to 425°F. Line a baking sheet with parchment paper.
Combine the parsnips, carrots, and green beans in a bowl and toss with the olive oil. Divide the vegetables into eight bundles and wrap each tightly with a strip of bacon. Place the bundles seam side down on the prepared baking sheet. Sprinkle with salt and pepper.
Roast for 20 minutes, or until the vegetables are tender and the bacon is crisp. Transfer to a plate lined with paper towels to drain briefly, then remove the towels and serve hot.
make it ahead Assemble the parcels up to 2 days in advance and store in an airtight container in the refrigerator. Bring to room temperature prior to roasting.
Reprinted with permission from Danielle Walker’s Against All Grain Celebrations: A Year of Gluten-Free, Dairy-Free, and Paleo Recipes for Every Occasion by Danielle Walker, copyright © 2016. Published by Ten Speed Press, an imprint of Penguin Random House LLC. Photography by Erin Kunkel © 2016