Ingredients:
•2 lb good quality smoked bacon, cut into medium sized strips
•3-5 big handfuls of fresh spinach, stems removed
•1 bunch asparagus, cut 2 inches
•1 lb crimini mushrooms, sliced
•2-3 shallots or 1 med. onion, chopped
•2 garlic cloves, minced
•2 tbsp butter
•Salt and pepper to taste

Preparation:
1. Heat a large casserole over a medium heat and cook the bacon, making sure it’s still soft.
2. Add the shallots/onion and cook until soft, about 5 minutes.
3. Add the garlic and cook for about a minute, until fragrant.
4. Add the mushrooms and cook for about another 8 minutes, until soft.
5. Add the spinach, aparagus and butter, cover and let cook for another 3-4 minutes, stirring occasionally, until vegies are bright green.
6. Season with salt and pepper and serve.

2 grapefruit sectioned
2 avocados sliced
1 cup sliced red onion
1-2 heads butter lettuce, cut into bite sized pieces.

dressing:
2 TBS wine vinegar
1/2 cup olive oil: whip gradually into the vinegar.
salt and pepper to taste

combine all ingredients and toss, or toss lettuce with dressing alone, layering fruit etc. on top after

bon appetit!
And thanks for all the great Paleo company and cuisine delights!

Ingredients:
•2 lb good quality smoked bacon, cut into medium sized strips
•3-5 big handfuls of fresh spinach, stems removed
•1 bunch asparagus, cut 2 inches
•1 lb crimini mushrooms, sliced
•2-3 shallots or 1 med. onion, chopped
•2 garlic cloves, minced
•2 tbsp butter
•Salt and pepper to taste

Preparation:
1. Heat a large casserole over a medium heat and cook the bacon, making sure it’s still soft.
2. Add the shallots/onion and cook until soft, about 5 minutes.
3. Add the garlic and cook for about a minute, until fragrant.
4. Add the mushrooms and cook for about another 8 minutes, until soft.
5. Add the spinach, aparagus and butter, cover and let cook for another 3-4 minutes, stirring occasionally, until vegies are bright green.
6. Season with salt and pepper and serve.

This was so easy I am almost embarrassed to post the recipe…I never measure anything, so you can really get creative with your own interpretation =)

Ingredients:
- 2-4lb pork shoulder (or shoulder butt/Boston Butt… these cuts are the best for melt-off-the-bone pulled pork!)
- 1 large onion, chopped
- 4 cloves of garlic, chopped
- Seasoning: (I found all of this in our house, but I’m sure any combination would be great!) cayenne pepper, mustard powder, garlic powder, black pepper, thyme, sea salt, bay leaves, onion powder, tarragon, bay leaf
- 1 cup liquid (beef stock would be great, but water works as well)
- a little honey

Step 1:
Thaw meat =)
Step 2:
Season and rub the meat (a key step, I think). You can let this sit in the fridge for 1hr or overnight if you REALLY want that spice infusion!
Step 3:
Throw onions, garlic, meat, water, and honey into a crockpot. Cook on high for 1 hr, then low for 7-9hrs.
Step 4:
Tear up the meat, add bbq sauce (optional), add more seasoning if necessary and cook on low until you are ready to eat. It only gets better folks!

Enjoy!