Lately, this has adorned several egg dishes because I felt like they just needed a little extra somethin’-somethin’ to jazz ‘em up. The photo here is a frittata made with leftover carnitas. I added some green onions just before the eggs set up and served it with the guac and some shredded red cabbage on top.

Speedy Guac

1 ripe avocado

1/2 lime

1 tsp. each cumin and garlic powder

dash of cayenne

salt and pepper, to taste

cilantro (optional, if you have it on hand throw it in there)

—Remove avocado from shell carefully into a small bowl. Add rest of ingredients and mash together with a fork. Voila! Now put it on something.

We all need new ways to insert more greens into our lives, and breakfast eggs are a wide open opportunity. If you’re often on the run in the morning, you can prep your greens ahead of time. Simply slice, wash, spin/dry, and keep in a container in the fridge for 3-5 days. Or even easier: keep a container of baby spinach on hand and just throw the tender leaves in there.

Since my own Whole30, I’ve further reduced my dairy intake. Cheese in particular makes a cameo appearance maybe once a week, and I’m now buying only raw milk cheeses. Luckily for me, we have a wonderful local source of raw blue cheeses, Rogue Creamery. Their Oregonzola is my favorite blue, though they do have a Caveman Blue if you want to make fun of your WOE.

Lately, I’ve been crumbling it on my red meat, whether steak or burger. For steak, a pat of pastured butter and some blue cheese crumbles will suddenly elevate your weeknight. For the burger, just a few additions to the meat will create some amazing flavor combinations.

Shall we?

Greens n’ Eggs

pastured butter or coconut oil, for cooking

2 handfuls baby spinach, kale, chard, or other greens, sliced if needed

3-4 eggs

salt and pepper

2 slices prosciutto or jamon serrano (check ingredient list for sugars)

- Melt butter/oil in a medium skillet over medium-high heat. Add greens and stir until well wilted, time will depend on which greens you’re using (less for spinach, more for kale). Crack eggs into the greens and sprinkle with S&P (I like to break my yolks). Reduce heat to medium. At this point you can put a lid on it or flip them to complete cooking. When done, top with prosciutto/jamon serrano. Gobble gobble.

Serves 1.

Bacon-Blue Cheese Burger

4 slices bacon, finely diced

1 bunch green onions, sliced thinly

2 lbs. ground beef or bison

salt and pepper, to taste

1/2 cup raw blue cheese crumbles

greens, for serving

1) In a large skillet over medium-high heat, cook diced bacon until crisp. Remove from skillet, reserving bacon grease in pan, and set aside.

2) Add ground meat, onions, S&P, and cooked bacon to a bowl. Mix thoroughly with your hands and form into 4 patties. Cook in skillet with bacon grease (or grill) over medium-high heat, flipping when browned (about 3-4 minutes). Cook another 3-4 minutes, or until desired level of doneness. Place each burger on a plate of greens and top with blue cheese crumbles.

Serves 4.

Add some green chile, and we're in business.

In case you haven’t noticed, bacon and green chile go very well together. Also, green chile and eggs. Also, bacon, green chile, and eggs. When I lived in New Mexico, the combo was the ultimate hangover soother. And whaddya know? It’s still great, even though I rarely have hangovers.

Add whatever you’d like to this. It’s a Quick & Dirty! recipe after all. Greens, mushrooms, sweet potato, onion, tomatoes, avocado, cilantro, green onions…options are endless.

Let’s review the Q&D rulebook, shall we?

Quick and Dirty Rules

• There may not be formal measurements, though I’ll try to ballpark it. Eyeball what you’ve got for how many you’re feeding. Instructions may be loose, but I trust you.
• The ingredients are not hard and fast. Feel free to deviate as necessary.
• The whole meal must come together in less than 30 minutes.
• It ain’t gonna be pretty.
• Don’t blame me if it’s not perfect. The whole point is that it’s not perfect!

Bacon Green Chile Frittata

Amounts below are appropriate for 2 with leftovers or 4 if served with a side or salad. I used a large pan for this, so if using a smaller one of 10 or fewer inches, you might want to adjust down to 4 eggs.

1/2 lb. bacon, diced

1 cup green chile, diced

6 eggs

dollop of milk/cream, optional

kosher salt and fresh ground pepper, to taste

handful of grated cheese, optional

1) Begin cooking bacon over medium-high heat. When fat renders and bacon is almost crisp, add green chile and stir together.

2) Meanwhile, whisk together eggs, milk/cream if using, S&P, and cheese if using. Pour over bacon mixture evenly. Then put a lid on it and reduce heat to medium-low.

3) Cook until egg on top is set, about 10 minutes. Carefully transfer frittata to cutting board and slice with your dusty pizza cutter into wedges.

NOTES: If you happen to have any Green Chile Sauce on hand, just cook the frittata without the green chile and pour the warmed-up sauce over the top before serving. I just drooled on my keyboard.

I feel lucky to have access to Sweet Creek’s Albacore Tuna, packed in a jar. It’s line-caught off the coast of Oregon, which means my purchase is supporting sustainable fishing in my home state. If you live in Washington, Oregon, or California, I highly recommend their tuna. If you don’t and you’re concerned about BPA in cans, check out this list for some brands that don’t use BPA in their cans.

This little life-saver of a recipe has plenty of good fats and great texture from the crunchy veggies. But before I give it to you, let’s review the Quick & Dirty! rulebook:

• There may not be formal measurements, though I’ll try to ballpark it. Eyeball what you’ve got for how many you’re feeding. Instructions may be loose, but I trust you.
• The ingredients are not hard and fast. Feel free to deviate as necessary.
• The whole meal must come together in less than 30 minutes.
• It ain’t gonna be pretty.
• Don’t blame me if it’s not perfect. The whole point is that it’s not perfect!

 Avocado Tuna Salad

1 avocado, diced

2 Tbsp. Greek yogurt or mayo (I’m guessing this might work without, if you’re so inclined)

1 small garlic clove

Juice and zest of 1/2 lemon

1 Tbsp. olive oil

1 can/jar tuna

2 Tbsp. capers

1 cup diced, crunchy veggies (whatever’s on hand: turnip, carrot, jicama, celery, onion, radish, rutabaga, etc.)

S&P to taste

Lettuce or mixed greens, for serving

— Add avocado, yogurt/mayo, garlic clove, lemon zest and juice, and olive oil to a food processor. Whirl it up. Dump in bowl with tuna, capers, and veggies and stir to combine. S&P to taste. Serve on lettuce.

Serves 2.

Thank goodness for eggs. If there’s any contest for the best Paleo fast food, eggs would win.

On this particular occasion, I had some leftover take-out veggies, some leftover grilled onions, some lunchmeat ham, and some cheese. It ended up as a classic Denver-omelet-style preparation but with some zucchini, so what does that make it? A Santa Barbara vegetarian frittata who moved to Denver and fell in love with some ham? This is getting really weird…Let’s review the Quick and Dirty! rulebook, shall we?

• There may not be formal measurements, though I’ll try to ballpark it. Eyeball what you’ve got for how many you’re feeding. Instructions may be loose, but I trust you.
• The ingredients are not hard and fast. Feel free to deviate as necessary.
• The whole meal must come together in less than 30 minutes.
• It ain’t gonna be pretty.
• Don’t blame me if it’s not perfect. The whole point is that it’s not perfect!

Lonely Girl’s Frittata

Pastured butter

Sautéed zucchini, onions, and peppers (either fresh or leftover)

Diced ham (preferably uncured and organic)

Eggs (plan on 3-4 per serving)

Dollop o’ milk (optional)

kosher salt and freshly ground black pepper, to taste

I made a tasty frittata with this mess!

Shredded cheddar cheese

1) In skillet sized for the number of people you’re feeding, melt 1 Tbsp. butter per person. Add veggies. If fresh, sauté until softened. If leftover, just reheat. Add ham and cook until heated through.

2) Meanwhile, whisk eggs, milk (if using), and S&P vigorously in large bowl until well blended. Pour evenly over contents in skillet. Here’s a tip: let the eggs set for a few seconds, then use your spatula to pull a section from the edge toward the center, making a mound of sorts in the middle. Do this a few times as long as you have lots of runny egg on top to fill in the gap. This will help it cook faster. Once it stops filling in so quickly, put a lid on it and turn the heat down to medium-low.

3) After several minutes, when the top of the frittata is no longer liquid, add the cheese, turn off the heat, and replace the lid until the cheese melts. Done!

Besides, it’s those times I need something quick and easy that are the hardest to stay Primal. You know, those times when in the back of your head, an evil voice says, “You could’ve eaten a bagel by now!”

Let’s review the Quick and Dirty! rulebook, shall we?

• There may not be formal measurements, though I’ll try to ballpark it. Eyeball what you’ve got for how many you’re feeding. Instructions may be loose, but I trust you.
• The ingredients are not hard and fast. Feel free to deviate as necessary.
• The whole meal must come together in less than 30 minutes.
• It ain’t gonna be pretty.
• Don’t blame me if it’s not perfect. The whole point is that it’s not perfect!

New Yawk Deli Roll-Ups

Several slices pastrami (I like Niman Ranch, look for something organic and/or minimally processed)

A good mustard

Deli-style pickle spears, lacto-fermented if you can find them (I cut mine lengthwise because they were huge)

Sauerkraut, lacto-fermented if you can find it

• Lay out pastrami slices. Slather with mustard, sprinkle with sauerkraut, and lay a pickle spear perpendicular to meat. Roll meat around pickle spear until completely rolled up. Serve!

Let’s review the Q & D! rulebook, shall we?

• There may not be formal measurements, though I’ll try to ballpark it. Eyeball what you’ve got for how many you’re feeding. Instructions may be loose, but I trust you.
• The ingredients are not hard and fast. Feel free to deviate as necessary.
• The whole meal must come together in less than 30 minutes.
• It ain’t gonna be pretty.
• Don’t blame me if it’s not perfect. The whole point is that it’s not perfect!

BALT BAS (Bacon, Avocado, Lettuce, Tomato Big Ass Salad)

Amounts below for 2. Adjust as necessary for your clan.

6 slices bacon, diced

1 head romaine lettuce, sliced into ribbons

4 green onions, sliced

handful cherry/grape tomatoes, halved

1 avocado, diced

1 lime, juiced

2 Tbsp. olive oil

kosher salt and fresh ground pepper, to taste

1) In medium skillet over medium-high heat, cook bacon until crisp. Be sure to save those drippings!

2) In large bowl, add lettuce, green onions, tomatoes, avocado, lime juice, olive oil, and S&P. Toss to combine. Or if you have a bowl with a lid, shake the whole thing together.

3) Plate the lettuce and stuff. Evenly distribute bacon on top. Serve!

NOTES: You can up the authenticity factor by making a mayo-based dressing. I’m trying to wean myself off the store-bought stuff and I’m too lazy to make my own without some big reason. But if you have some on hand, try mixing in the lime juice, some zest, and maybe an herb like basil.

For any newcomers, let’s review the Quick and Dirty! rulebook:

• There may not be formal measurements, though I’ll try to ballpark it. Eyeball what you’ve got for how many you’re feeding. Instructions may be loose, but I trust you.
• The ingredients are not hard and fast. Feel free to deviate as necessary.
• The whole meal must come together in less than 30 minutes.
• It ain’t gonna be pretty.
• Don’t blame me if it’s not perfect. The whole point is that it’s not perfect!

Bison Bacon Cheddar Avocado Burgers

Amounts below are for 1 1/2 people. Adjust as necessary for your tribe.

1/2 lb. ground bison or beef

1 tsp. garlic powder

1/2 tsp. paprika

kosher salt and fresh ground pepper, to taste

3 pieces bacon

a couple slices of raw sharp cheddar (optional if you ain’t doing the dairy)

1 avocado, sliced

handful cherry/grape tomatoes, halved

handful greens

1) Put ground meat in a bowl. Sprinkle spices over (garlic powder through pepper) and blend in with hands, being careful not to over-mix. Set aside.

Lovely pastured pork bacon from our friends at Willow-Witt Ranch.

2) In a medium-sized skillet over medium-high heat, cook bacon until crisp. Remove from pan and set aside.

3) Shape meat into patties and add burgers to pan. Cook until browned, 3-4 minutes. Flip over and cook until desired doneness, about 2-3 minutes more for medium. Definitely don’t overcook if using bison! Put cheese on, if using, in the last 30 seconds of cooking, just enough to melt.

4) Place burger patties on a bed of greens. Top with bacon and avocado slices. Sprinkle tomatoes around. Enjoy.

What’s your favorite burger combo?

I’ve a confession to make. I love Niman Ranch’s Apple Gouda Sausages. I love them so much, that I stockpile them in my freezer. Especially because last summer we had some friends over and they asked, “Oh, what are these great sausages?” And we made the mistake of telling them. And the store sells out! So I have to stock up when I have the chance. You just can’t be caught empty-handed because they’re great for breakfast, grilling, or Wednesday’s Quick and Dirty dinner.

These are also awesome because they are gluten free, uncured, sugar free, and nitrate/nitrite free. They go particularly well with this mix of cabbage, apples, and onions. If you’re dairy-free, feel free to sub a sausage without the cheese.

Sausages with Apple Cabbage Sauté

May I suggest a pairing with Ninkasi Brewery's seasonal Spring Reign ale?

4 Niman Ranch apple gouda sausages (or sausage of choice)

3 Tbsp. butter

1 apple, peeled and diced

1/4 head cabbage, sliced into ribbons

1/2 onion, sliced

kosher salt and fresh ground pepper, to taste

mustard

1) Melt butter in large sauté pan over medium-high heat. Add apple, cabbage, and onion.

2) Pierce sausages a few times with a fork. When cabbage mixture begins to soften, about 2 minutes, nestle sausages in, making sure they have direct contact with the pan’s surface. Put a lid on it.

3) After first side of sausages have browned, about 4 minutes, flip them over. Replace lid and cook until onion is translucent and cabbage is al dente, about 4 more minutes. Splat some mustard on your plate and dig in!

Serves 2.

*Ahem* Who needs bread getting in the way of all the yummy stuff anyway? These little rolls are packed with all the flavor of a sandwich or wrap, but without the cardboard. I whipped these up the other day as a quick lunch for my husband and me. There were two different versions that day, and I’ll provide both here. The formula is the same: Tasty slice of meat, sauce/spread to act as glue, greens, and sliced/chopped veggies. So go wild with those basics and see what combinations you come up with. These make a great lunch, appetizer, snack, or party tray.

Deli Meat Roll-ups 

Beware overstuffing.

Version A:

3 slices roast beef or uncured pastrami

3 Tbsp. cream cheese, divided

1/4 red onion, diced small

3 cherry or grape tomatoes, quartered

handful of microgreens

— Lay meat out on a cutting board and spread 1 Tbsp. of cream cheese on each slice. Divide onion evenly over slices, then put four pieces of tomato on each. Sprinkle greens over and ROLL! Enjoy.

Version B:

3 slices roast beef or uncured pastrami

3 Tbsp. mayonnaise

couple squirts of mustard (preferably something interesting like Dijon or stoneground)

6 small, thin slices of cheddar

handful finely shredded lettuce

— Lay meat on cutting board and spread 1 Tbsp. mayo on each slice. Squirt mustard away to your heart’s content on top. Spread it around if you’re feeling fancy. Place 2 cheese slices on top of each meat slice, top with lettuce and ROLL! Enjoy.