Paleo and AIP-leaning cooking with two med-rare proteins, no grains and no dairy

Two proteins go out medium rare, and neither is forgiving. Bison is far leaner than beef, so the strip steaks get a very hard sear and come off the heat at 125°F, which drifts up to a true medium rare while they rest. The tuna steaks get 45 seconds a side in a smoking pan and no more, brushed with coconut aminos and ginger after rather than before, since the aminos burn. Both are sliced cold, hours later, which is the only way to get edges that clean.

June is peak season for the berries in the arugula and avocado salad, and I buy them the morning of the prep rather than the day before. Raspberries in particular collapse fast, so the market run matters more than anything I do to them afterwards. The zucchini and yellow squash come from the same trip, sliced thin and sauteed with onion until they are just past raw, because summer squash held any longer in the pan turns to water. Sourcing is doing most of the work in both dishes.

For the week ahead in Houston, TX 77005: the saffron lemon turmeric chicken thighs want 15 minutes at 350°F covered, spooning their own yellow sauce back over. The honey cinnamon sweet potato bites need 8 minutes at 400°F uncovered so the edges firm up again. Neither the bison nor the tuna should ever be reheated. Slice them cold over the cauliflower rice or the berry salad, which is how both were cooked to be eaten in the first place.