Hayley Mason and Bill Staley are probably best known to those following the Paleo lifestyle because of their website – Primal Palate. They also have had three (four if you count an eBook) cookbooks published. Today I would like to tell you about their book gather: The Art of Paleo Entertaining and to share their recipe for Antipasti Salad from the book.
gather is an absolutely gorgeous book that would grace my coffee table if I had one. Hayley and Bill write about entertaining and cover details such as planning, inviting guests, developing a menu, timing, details, and pulling it all together.
The book breaks down to 17 inspirational sections revolving around the four seasons. For Spring, the menus include Takeout Fake-out, Casual Sunday Brunch, Springtime Tea Party, Easter Lunch, and Backyard Picnic. Summer menus are: A Night in Tuscany, Midsummer Garden Party, Tropical Getaway, A Taste of Cuba, and Urban Escape. For Fall there are menus for the following: Harvest Dinner, Spooky Supper, and Thanksgiving Feast. Last, but not least, is Winter with Hunter-Gatherer Feast, Birthday Celebration, Winter Holiday, and New Year’s Cocktail Party.
Page after page you will find pictures of dishes that will make your mouth water as well as provide inspiration and entertaining ideas. Though the recipes are Paleo, there are recipes that even non-Paleo eaters will enjoy.
So far I have been able to try a few of the recipes. I really enjoyed the chocolate chip biscotti (pictured below).
Being that I love bread, I made the recipe for French bread (it is part of a recipe for crostini with goat cheese and fig compote). The base of the bread is made of blanched almond flour and arrowroot flour. I found it to be too “grainy” for my liking.
I made the Antipasta Salad according to the directions except that I omitted the soppressata. (Soppressata is an Italian dry salami. The only variety that I was able to find locally had nitrates and I am trying to avoid them. Therefore they are not in the salad pictured below.) The salad had a really good flavor and would be great paired with Italian entrees. I think it would be great with the addition of a little mozzarella cheese.
- 4 red bell peppers, roasted
- 1 clove garlic, crushed
- 1 teaspoons red pepper flakes
- 2 teaspoons oregano
- 1 cup extra-virgin olive oil
- 8 cups romaine lettuce, chopped
- 1/2 medium red onion, julienned
- 3/4 cup artichoke hearts
- 1/3 cup green olives
- 1/2 cup soppressata, chopped
- 1 cup extra-virgin olive oil
- 1/3 cup balsamic vinegar
- 1 tablespoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried marjoram
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- The day before making the salad, place the four red bell peppers on a rimmed bakign sheet and bake them at 450 degrees until the peppers start to develop dark spots ont he skin (about 25 - 30 minutes). Rotate the peppers to blacken them evenly. Remove them from the oven, and allow them to cool. Then, peel the skin away, remove the seeds, and cut into strips.
- Place the cleaned pepper strips in a small mason jar. Add the crushed garlic, red pepper flakes, oregano, and olive oil to the jar, and refrigerate overnight.
- The next day, in a large serving bowl, toss the chopped romaine lettuce, red onion, roasted red pepper mixture from the jar, artichoke hearts, green olives, and soppressata.
- In a separate mixing bowl, whisk together the dressing ingredients - olive oil, balsamic vinegar, oregano, basil, marjoram, salt, and black pepper. Toss with the salad to combine.
***Recipe reprinted with permission.
Overall this is a very nice cookbook. I am looking forward to trying more of the recipes. Some of them require duck fat which I have not been able to find locally. It is available through Amazon.com, SurLaTable.com, as well as Williams-Sonoma.com. I will be ordering some so that I can make Shrimp Fried Cauliflower Rice, “Wonton” Soup, and General Tso’s Chicken.
If you are looking for Paleo recipes, gluten-free recipes or just delicious recipes, then you should consider gather: The Art of Paleo Entertaining. You can see more of Hayley and Bill’s recipes by clicking here and visiting Primal Palate.
Have you tried any Paleo recipes?
***I found a shop that sells nitrate-free soppressata in Wisconsin called Supri. I think I just might have to give them a call.1