Pete Evans

“This is what I call a weeknight savior, as it can be whipped up in about ten minutes!” says chef Pete Evans. “These days it’s pretty easy to find quality paleo sausages, made with good fat, good protein, and some seasoning – exactly how they used to be made in the old days. The whole family loves sausages and we eat them at least once a week. This is a great new and interesting way to use them – and it is full of veggies, too. Any leftovers make a perfect lunch for school or work the next day. Serve with some fermented veg on the side and a cup of broth.”From The Complete Gut Health Cookbook by Pete Evans and Helen Padarin; Weldon Owen PublishingSlideshow: More Cauliflower Recipes
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Pete Evans on grilling outside: "It's just more fun than cooking indoors—and it gets my kids off Facebook." More Amazing Steaks
Easy Grilled Paella
Rating: Unrated
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To cook this seafood-and-chorizo paella, Pete Evans uses his grill as both a stovetop and an oven, simultaneously using direct and indirect heat. We've replaced his whole crab with jumbo lump crabmeat for simplicity's sake. Slideshow:  More Spanish Recipes 
Sichuan Peppercorn Spice Rub
Rating: Unrated
New!
This spice blend combines gently spicy chile powder and white pepper with numbing Sichuan peppercorns and the citrusy hit of dried lemon peel. Combined with a generous amount of salt, the rub is especially delicious on chicken and other birds, whether grilled or roasted.