Seared Tuna with Smashed Cucumbers & Ume Vinaigrette

Bright, crunchy and so ready for a warm Summer night, this AIP recipe is satisfyingly savory and has a real umami hit from the ume vinegar. Ume vinegar is made from umeboshi, cured Japanese plums, and is a great agent in ramping up saliva production (which is an often-forgotten and hugely important part of our digestion!). Clients following an Autoimmune Paleo diet can’t eat any seeds, legumes, grains, dairy or nightshades, so I’ve used deep red sumac* powder in place of any seedy spices to crust the tuna. Sumac is a berry common in Middle Eastern cooking, and even grows right here in New England. *NOTE: If you’re still in the restricted phase of AIP, you may want to skip the sumac altogether.

Grilled Chicken Tikka

My former boss, private chef Emily Su, calls this 5-minute chicken because you could marinate it for as little as 5 minutes. They used to make it for quick staff meals at Chez Panisse, and she taught me how to prepare it for her private clients back in California. It’s been a favorite ever since, and it’s always the first thing I grill each Spring. If you want a little more heat, feel free to add 1/4 teaspoon of cayenne pepper to the marinade.

Kale & Cabbage Slaw with Pistachio Vinaigrette

Yes, this is another kale salad, but it also has my absolute favorite cruciferous cousin as a co-star! Rich in Vitamin C and sulfur, cabbage is known to boost the immune system and fight infection. The dressing is satisfyingly creamy sans dairy, and the parsley helps keep it a lovely shade of green. If you eat dairy in moderation, you can peel any nutty, aged cheese over top to finish (however it’s fabulous without).

Spring Asparagus & Kumquat Relish

This is one of my all-time favorite early Spring recipes. It is so bright, clean and colorful and pairs really well with grilled or seared chicken or halibut. This was a popular dish at Chez Panisse, and I've continued serving many variations for clients over the years. It's really fun to play around with this relish—adding chopped toasted almonds or hazelnuts adds a great crunch, and you can even swap out the kumquats for diced Meyer lemon (peel and all). 

Gluten Free Quiche

This quiche makes an incredible breakfast or afternoon snack, and offers you the ability to use almost any vegetable combination you'd like.  It's also a great way to use all of those random bits of cheese you may have collected in your fridge.  Make sure to use grass-fed and organic dairy products when at all possible. If you want to skip the yogurt just replace it with two more eggs. Although perfectly delicious without meat, clients also love just a little Maine bacon, sausage or ham added to the filling.