I have been REALLY looking forward to this book! And it did not disappoint! I want to FRAME the photographs in this book and make a collage of them on the wall in my kitchen. Seriously. They sing to me. So how could we not make some of the recipes? We didn’t have a choice. It had to be done. We made Falafel with Tahini Dressing and Jelbana stew (which I photographed above). And how did they taste? Ah-mazing. We hadn’t even finished eating when Andy says to me, “Wow. Which ones should we try next?” He can’t wait for more!

Buy Mediterranean Paleo Cooking and see for yourself!

Braised Beef, Artichokes, and Peas

1 tablespoon unsalted butter, ghee, or coconut oil
2 pounds beef or lamb stew meat (preferably on the bone)
1 medium white onion, diced
fine sea salt and ground black pepper
1 tablespoon ground cinnamon
6 cups beef broth
2 tablespoons tomato paste
2 cups fresh or frozen peas
3 medium carrots, cut into 1/2-inch pieces
2 cups frozen artichoke hearts, defrosted and drained
1/3 cup chopped fresh cilantro, for garish

1. Melt the fat in a stockpot over medium heat. Season the stew meat liberally with salt and pepper and brown for about 5 minutes.
2. Add the onion, a pinch of salt and pepper, and the cinnamon to the pot and sauté the mixture for 3 more minutes, until the onion is translucent.
3. Add the broth and tomato paste to the pot and stir to combine. Bring the mixture to a simmer with the lid on. Remove the lid and simmer for 30 minutes, or until the meat is very tender.
4. Add the peas, carrots, and artichoke hearts and continue to simmer the stew, still uncovered, for 20 minutes, or until the carrots are tender.
5. Ladle the stew into bowls and top with the cilantro.

♥, Kelly

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