The Ancestral Table: Traditional Recipes for a Paleo Lifestyle by Russ Crandall Read Free Book Online

and/or zucchini slices with the garlic and herbs for texture.
    • Add another 1 Tbsp. chopped fresh basil or oregano a few minutes before serving to make a more distinctly flavored sauce.
    • Substitute 2 Tbsp. vodka for the red wine, and add 1/4 cup heavy cream during the last few minutes of simmering to make a vodka sauce.
    • Stir in 2 Tbsp. Simple Basil Pesto ( see here ) or grated Parmesan cheese during the last few minutes of cooking for a little added tanginess.
    • Gently blend the sauce with an immersion blender near the end of cooking to make a chunk-free sauce (which goes great on Pizza, see here ).



Simple Basil Pesto
    The name pesto comes from a Genoese (northern Italian) word that means “to crush” or “to pound,” implying the use of a mortar and pestle. In fact, the English word pestle has the same root. While pastes have been used in Italy since the Roman era, basil wasn’t introduced until later, from Africa (by way of India). The modern interpretation of basil pesto dates back only to the 19th century, with the paste gaining widespread popularity during the latter half of the 20th century.
    High-quality Parmesan or Pecorino (sheep’s milk) cheese is the key to making a memorable pesto. Garlic scape, broccoli stems, watercress, and kale stalks can all be used to add fiber and a different tinge of flavor; just be sure to add more oil to offset the extra fiber.
    YIELDS: 1 CUP PREP TIME: 5 MINUTES
    2 CUPS FRESH BASIL LEAVES
    1/3 CUP PINE NUTS
    3 CLOVES GARLIC
    1/3 CUP OLIVE OIL
    1/2 CUP GRATED AGED PARMIGIANO-REGGIANO OR PECORINO PEPATO CHEESE
    1. Blend the basil and pine nuts in a blender or food processor, then add the garlic and blend again. Add the olive oil and cheese and blend one last time. Stir in more oil if the sauce is too thick. This pesto should last a few weeks in the fridge.
    Uses for Simple Basil Pesto:
    • Serve with Gnocchi ( see here ).
    • Use in place of tomato sauce when making Pizza ( see here ).
    • Mix into Pão de Queijo dough ( see here ).
    • Spoon into Basic Red Sauce ( see here ) for extra flavor.
    • Use as a marinade for grilled chicken breasts or thighs.
    • Thin the paste with more oil and use as a salad dressing.



Guacamole
    Guacamole was originally developed by the Aztecs. The word guacamole is derived from the Aztec words for avocado and sauce (ahuacatl + molli) and dates back at least to the 1600s. In Mexico, the word is still pronounced like “wakamole,” a remnant of its origin.
    My recipe is a typical baseline for this delicious condiment, but many variations exist. For example, in Venezuela a similar avocado-based sauce is made with vinegar and chile peppers. Common variations include adding a couple cloves of roasted garlic, some Preserved Lemons ( see here ), or chopped bacon.
    YIELDS: 2 1/2 CUPS   PREP TIME: 15 MINUTES
    1 ROMA TOMATO, SEEDED AND FINELY CHOPPED
    2 RIPE AVOCADOS, HALVED, PITS REMOVED
    JUICE OF 1 LIME (2 TBSP.)
    1/2 RED ONION, FINELY CHOPPED
    1/4 CUP FRESH CILANTRO, CHOPPED
    1/4 TSP. SEA SALT
    1/4 TSP. BLACK PEPPER
    1. Salt the chopped tomato and leave to drain in a colander for 10 minutes, then pat dry. This will add bite to the tomatoes and prevent the guacamole from getting watered down.
    2. Scoop out the avocado flesh and roughly mash in a medium bowl. Mix in the rest of the ingredients, seasoning with salt to taste.



Harissa
    Harissa is a North African chili sauce, commonly used as a condiment and curry base in Tunisia, Libya, Algeria, and Morocco. Its complex and slightly spicy taste is often compared to a similar Asian sauce, the equally delicious and almighty Sriracha. Harissa pairs well with many curry sauces, especially Lamb Tagine ( see here ). While there is mention of harissa as early as the 13th century, it probably didn’t take the form we recognize today until later, since chile peppers arrived in Europe and Africa following Columbus’s discovery of the New World.
    Piri Piri chiles (sometimes spelled peri peri