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Order this week’s menu until Midnight on  Thursday, January 9th,

for delivery/pickup Sunday, January 12th.


Biscuits and Gravy

Taking a comfort food and making it Paleo. Fresh Paleo Biscuits and a side of sausage gravy. A little bit of grandma mixed with a little healthy.

Chorizo and Eggs

House made Mexican chorizo scrambled with farm fresh eggs, sweet potato hash brown cakes on the side.


Roasted Pablano Soup

Cream of roasted pablano peppers. This will be slightly spicy. This has become an Evolve favorite. With the right amount of spice and cream, we get compliments all the time on this.

Spicy Mustard Green and Pork Soup

I had this soup at a potluck I went to recently and it was divine. It is spicy and has lots of great flavors. Has mustard greens, pork, ginger, cumin, shredded carrots and bean sprouts. Super good.


Grilled Chicken Salad

Romaine lettuce with grilled chicken, cherry tomatoes, cucumbers, sliced radishes, and a house Lemon Vinaigrette.

BLT Egg Salad

Farm Fresh Eggs perfectly hard boiled mixed with paleo mayo, bits of celery, bacon, red onion and dill served on bibb lettuce. [share]


Tres Leches

Tres Leches translated from Spanish to mean “Three Milks.” Three different milks are used to make this cake. In Paleo world those three milks are Almond, Coconut and Hemp. Hemp milk comes from a root of the same name. This cake is so moist, it is like eating milk with a fork. Ours is coming with a berry topping. This recipe has been in the works for two months, not something you will want to miss.


Green Chili Sausage

1/3 pound fresh house-made green chili sausages; split and seared served with a side of tomatillo dijon mustard and served with loads of peppers and onions and charred tomato wedge. Because the sausage has to be made prior to Thursday, we are limiting this to the first 180 orders.

Pan Seared Ribeye

Because the ribeye steak has great marbling the best way to cook these is in a ban. This keeps your grill from having flame-ups and produces a “Not-Charred” steak. We are taking our ribeyes to a medium and serving them with roasted green beans, horseradish sauce and au jus.

Pork on the Beach

Fresh pork tenderloin grilled with our very own Caribbean seasoning mix and topped with pineapple chutney and served with pepper and onion rutabagas. It’s a vacation in “porkadise”. If this dish conjures up memories of pigs rolling on the beach, just go with it.

Chopped Steak with Pizzola Sauce

Vintage ground beef spiced perfectly with Italian herbs and topped with pizzola sauce and homemade pepperoncini paired with basil herb rutabagas.

Chicken Fettuccini Alfredo

Grilled Campo Lindo Farms chicken breast, sliced laid on a bed of sweet potato pasta in alfredo sauce served with roasted zucchini and yellow squash.

Asian Lettuce Wraps

Walk into PF Changs and see what everyone is eating. Lettuce wraps. We have stolen their recipe and made it Paleo. Perfectly seasoned pork, bean sprouts, carrots, cabbage, mushrooms, garlic and onion is wrapped in. You won’t want to miss this. *Sidenote* PF Changs is named after the two owners, Peter and Frank and the Chang is the last name of their first Chef. The brand was started in Arizona in 1993. Not exactly Chinese.

Spicy Tuna Cakes

Fresh albacore tuna and sweet potatoes make this tuna cakes unique and delicious. Served with sautéed kale and garlic, this is sure to please.

Honey Chipolte Wings

Six Campo Lindo Chicken Wings with Sweet Potato Hash.
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