Three new recipes, and $15 off ButcherBox!

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Hi everyone! Welcome to my periodic newsletter, full of news, recipes, and tips from my blog, The Domestic Man.

So I'm still cranking away at recipe development for my upcoming cookbook. It's one of my favorite parts of this project - peeling back the layers on dishes as I tinker away in the kitchen.

We're taking a short break today, to celebrate Mother's Day; the boys are showering their mother with gifts and taking her to the Alabama Zoo this afternoon.

For this edition of my newsletter, I'll be sharing three recent recipes from the blog, which will also make their way into cookbook #3. And be sure to scroll down below to grab a link to $15 off ButcherBox (plus a free package of bacon)!

RECIPE ROUNDUP

Here are the recipes I've posted on The Domestic Man since my previous newsletter:

Mixed Greens - Greens were popular in the early American South when slaves were forced to survive on kitchen scraps like the tops of vegetables and undesirable pork parts, like ham hocks, necks, and feet. Today, the dish has been refined and remains a favorite in many Southern kitchens. In fact, collard greens are the state vegetable of South Carolina.

Fårikål (Norwegian Lamb and Cabbage Stew) - Originally from Western Norway (Vestlandet), Fårikål has become a widely-loved autumn staple, to the point where it was named Norway’s national dish in 1972. Scandalously, in 2014 the Norwegian Minister for Food & Agriculture demanded a new national dish be voted on–via email, no less! Fårikål won by a landslide, grabbing 45% of the vote and easily beating out Kjøttkaker (meatballs) and Raspeball (potato dumplings) for the top spot.

Yellow (Spanish) Rice - This recipe uses a healthy two pinches of saffron for its distinct yellow color, a reflection of its Spanish roots and famous cousin, Paella. Some preparations use annatto (anchiote) seeds to give the rice its yellow color, and I have included instructions for both methods below. The saffron and annatto will each bring very subtle flavors to the rice: the saffron is floral and a little pungent, while the annatto is nutty with hints of nutmeg. If you own both saffron and annatto, feel free to use them at the same time.

For the past year or so I've been experimenting with (and really enjoying) ButcherBox, a small company who offers curated boxes of grass-fed beef and pasture-raised pork and chicken, delivered right to your door. I like that you can mix up your boxes to contain various meats, plus they offer both everyday cuts, like ground beef and steaks, along with more adventurous cuts to try something new (don't worry, they pack their meats with recipe cards to give you ideas on how to cook their cuts).

If you're interested in trying them, be sure to check out this link, created exclusively for readers of The Domestic Man; by following this link, you'll get $15 off your first shipment, plus a free package of their pasture-raised bacon.

NOW AVAILABLE!

Paleo Takeout: Restaurant Favorites without the Junk - My second cookbook and The New York Times-bestseller, it features over 250 recipes inspired by restaurant menus across the globe.

The Ancestral Table: Traditional Recipes for a Paleo Lifestyle - My debut cookbook, featuring over 115 recipes based on traditional and international cuisines. This book is a celebration of dishes that we can enjoy in the same way that our great-grandparents enjoyed them, with only minimal adjustments made to honor my belief that foods should be healthful, nutrient-dense, and immensely satisfying.

The Safe Starch Cookbook - The 2017 edition of my eBook features 27 new recipes (42% more content than the previous version, now 91 recipes total). I’ve also updated the cover, graphics, and some of the recipe formatting. The Safe Starch Cookbook now contains 221 pages full of pictures and helpful info for anyone looking to deliciously incorporate starches into their diet.

Deep Dish: Season One - A combination eBook, radio show, and history lesson, all focused on a single meal; for our first season, we tackled the quintessential All-American Meal: meatloaf, mashed potatoes and gravy, peas and carrots, and apple pie!

More info on Paleo Takeout

- You can totally buy Paleo Takeout via Amazon or B&N.com, but please also consider supporting your local independent bookstore (they're getting scarcer every year).

- If you're strapped for cash (aren't we all?) or enjoy eBooks, I recommend the iBooks version of Paleo Takeout over the Kindle version (provided you have an iOS device!); the iBooks version retains the formatting, illustrations, and design of the print book, and it's really awesome on the iPad. They are currently $9.99 each on both formats.

- I'm offering a free download of my list of Paleo Takeout Secret Menu Items, which I have compiled in the time since the book first released! It features 32 new recipe ideas based on the recipes already available in the book. These secret menu items will be featured in a future printing of the book, but for now, enjoy this PDF to get even more use out of my New York Times-bestselling cookbook! CLICK HERE to download the Secret Menu Items.

- I spent over a month (and over 7,000 words) tweaking the recipes in Paleo Takeout to be Whole30 and Autoimmune Protocol (AIP) friendly. This guide transforms the book into being 94% Whole30 approved, and 80% AIP compliant!

- Check out this online store for uncommon ingredients found in the book; stock up now! While you're at it, read my guide for essential tools that I used to cook the recipes; now might be the right time to finally bite the bullet and get a carbon steel wok!

- Come visit the Paleo Takeout FB group where we discuss and answer questions about the book; it's a lot of fun, and I'd love to see you in there.

Do you already have the book? Please consider leaving a review on Amazon.com or B&N.com; these reviews go a long way towards influencing buyer decisions! Thanks!

FROM THE ARCHIVES

Mee Kati (Coconut Milk Rice Noodles) - Mee Kati (หมี่กะทิ) is a noodle dish that is popular in Thailand (and some parts of Laos); thin rice noodles are steeped in coconut milk, giving them a creamy flavor that is distinct from their more popular cousins, Pad Thai and Pad See Ew.