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Anchovy Ice Cream with Olives and Capers
|
Zesty Scoop: Savory & Sweet Ice Creams, Sorbets, & Frozen Yogurts |
|
Bacon, Spinach & Olive Frittata
|
Paleo Principles |
|
Basic Forcemeat
|
On Cooking (5th Edition) |
|
Beef Burrito
|
Well Fed Weeknights |
|
Beef Carpaccio
|
The Professional Chef (8th Edition) |
|
Beef Empanadas
|
Gluten-Free Small Bites |
|
Beef Stew Provençal
|
Well Fed 2: More Paleo Recipes for People Who Love to Eat |
|
Beef Tournedos Provençal
|
The Professional Chef (8th Edition) |
|
Beet, Orange, and Black Olive Salad
|
Plenty |
|
Black Olive Raisins
|
The Elements of Dessert |
|
Brandade de Morue (French Salt Cod Spread)
|
On Cooking (5th Edition) |
|
Capela (Macanese Meat Loaf)
|
The Adventures of Fat Rice |
|
Chicken Provençal
|
The Professional Chef (8th Edition) |
|
Cobb Salad
|
Well Fed Weeknights |
|
Couscous Salad
|
On Cooking (5th Edition) |
|
Dakos
|
Plenty More |
|
Deconstructed Gyro
|
Well Fed 2: More Paleo Recipes for People Who Love to Eat |
|
El Minzah Orange Salad
|
Well Fed: Paleo Recipes for People Who Love to Eat |
|
Farro and Roasted Pepper Salad
|
Plenty |
|
Fennel-Citrus
|
Well Fed Weeknights |
|
Fennel, Olive, and Goat Cheese Tarts
|
The Complete Cooking for Two Cookbook |
|
Fennel with Capers and Olives
|
Plenty More |
|
Flatiron Steaks with Little Italy Relish
|
Weber's Real Grilling |
|
Fra Diavolo Sauce
|
Fiery Ferments |
|
Franny's Potato Salad
|
Weber's Real Grilling |
|
Fresh Tomato: Go Greek
|
The Grilling Book |
|
Greek Burger
|
Well Fed Weeknights |
|
Greek Chopped
|
Well Fed Weeknights |
|
Greek Salad
|
The Professional Chef (8th Edition) |
|
Grilled Tuna Crostini
|
Weber's Real Grilling |
|
Gyro
|
Well Fed Weeknights |
|
Herb-Stuffed Tomatoes
|
Plenty |
|
Italian Antipasto Platter
|
Well Fed: Paleo Recipes for People Who Love to Eat |
|
Italian Hoagie Salad
|
Well Fed Weeknights |
|
Italian Tuna Salad
|
Well Fed Weeknights |
|
Lamb Leg Muscles Wrapped in Bacon
|
Whole Beast Butchery |
|
Licorice Powder
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Meatza Pie
|
Well Fed: Paleo Recipes for People Who Love to Eat |
|
Mediterranean Halibut with Citrus Vinaigrette and Black Olives
|
The Slim Palate Paleo Cookbook |
|
Mediterranean Tuna Cakes with Roasted Vegetables
|
Well Fed Weeknights |
|
Mediterranean Tuna Salad
|
Well Fed: Paleo Recipes for People Who Love to Eat |
|
Middle Eastern Meze Platter
|
Well Fed: Paleo Recipes for People Who Love to Eat |
|
Middle Eastern Tuna Cakes
|
Well Fed Weeknights |
|
Moroccan Deconstructed Gyro
|
Well Fed 2: More Paleo Recipes for People Who Love to Eat |
|
Niçoise-ish
|
Well Fed Weeknights |
|
Okra with Tomato, Lemon, and Cilantro
|
Plenty |
|
Olive-Crusted Lamb Racks
|
Bones: Recipes, History, & Lore |
|
Olive Fougasse
|
Gluten-Free Artisan Bread in Five Minutes a Day |
|
Pizza Noodles
|
Well Fed Weeknights |
|
Pizza Veggies
|
Well Fed 2: More Paleo Recipes for People Who Love to Eat |
|
Provençal Salad
|
Wicked Good Burgers |
|
Provençal Tuna Sandwiches
|
Weber's Real Grilling |
|
Quinoa with Cherry Tomatoes, Olives, and Radishes
|
The Quiet Gut Cookbook |
|
Seven-Layer Bean Dip Cups
|
Eat What You Love |
|
Southwestern Grilled Chicken Wrap
|
On Cooking (5th Edition) |
|
"Spaghetti"
|
The Paleo Approach Cookbook |
|
Spiced Carrot Dip
|
The Quiet Gut Cookbook |
|
Springtime Mezze with Tzatziki and Spiced Labneh
|
GFF Magazine: Gluten-Free Forever, Issue No. 7, Spring 2016 |
|
Stovetop Mac 'n' Cheese Supreme Pizza-Style
|
The Food Lab |
|
Supreme Meatza
|
Real Life Paleo |
|
Taco Night
|
Well Fed Weeknights |
|
Taco Salad
|
The Professional Chef (8th Edition) |
|
Taco the Town Salad
|
Hashimoto's Food Pharmacology |
|
Tapenade
|
The Professional Chef (8th Edition) |
|
Thin-Crusted Pizzas with Yesterday's Grilled Chicken
|
Weber's Real Grilling |
|
Tomato and Almond Tart
|
Plenty More |
|
Tuna Steaks with Olive Salad
|
The Grilling Book |
|
Turkish Chopped Salad
|
Well Fed: Paleo Recipes for People Who Love to Eat |
|
Whiting en Papillote
|
Bones: Recipes, History, & Lore |