Mealtime Magic: Recipes from Weekend Paleo

The bestselling authors of Paleo Comfort Foods and Quick & Easy Paleo Comfort Foods are back with a collection of recipes to make family dinner quick, healthy, and tasty. Charles and Julie Mayfield's WEEKNIGHT PALEO: 100+ Easy and Delicious Family-Friendly Meals is available to order today. 

No matter the way the day goes, WEEKNIGHT PALEO helps make the night a bit easier with recipes that add variety to keep your family well fed. Within the pages of WEEKNIGHT PALEO you'll find:

• More than 60 gorgeous color photos
• The necessities to set up a Paleo kitchen, from equipment to pantry staples
• Prep tips, meal plans, and shopping lists to make planning easier
• Dishes that can be prepped, cooked, and served in under 30 minutes
• Meals that can be made in a slow cooker, Instant Pot, or Dutch oven
• One-dish meals for less prep and clean-up
• Recipes that range from Oven-Roasted Steaks with Broccoli and Cauliflower and Slow Cooker Short Ribs to Lime Chipotle Slaw and  Lemon Curd Bites, providing scrumptious dishes for every part of the meal

Basil-Ginger Pork SERVES 3 to 4 ⁄ PREP TIME: 10 minutes ⁄ TOTAL TIME: 25 minutes This is one of those recipes that’s really good with regular (Italian) basil, but becomes exceptional if you can find and use Thai basil. Sadly, our local Asian market doesn’t always carry the basil, and we don’t always grow it...but when we can get our hands on it this is the first recipe I want to make. While this dish is a bit like the popular Thai larb dish, it’s different enough that we didn’t feel right calling it larb. 1 pound ground pork ¼ cup coconut aminos 2 tablespoons Sriracha or a hot chili paste of your choosing 1 tablespoon sesame oil 1 tablespoon unseasoned rice vinegar 2 teaspoons fish sauce 2 tablespoons minced fresh ginger 2 cups cauliflower rice  2 green onions, sliced on an angle ½ cup loosely packed fresh mint, coarsely chopped ½ cup loosely packed fresh Thai basil, coarsely chopped, or Italian basil 1 head Bibb lettuce or cabbage, for serving Heat a large skillet over medium heat. Add the pork and cook until somewhat browned, 3 to 5 minutes. Add in the aminos, Sriracha, sesame oil, rice vinegar, fish sauce, ginger, and cauliflower, and stir to combine well. Reduce the heat to medium and continue cooking for 7 to 8 minutes to allow the flavors to combine and the cauliflower to soften, stirring as needed. Mix in the green onions, mint, and basil and cook for 2 minutes longer. Serve atop lettuce leaves. VARIATION: Ground chicken or turkey also works well in this recipe.