Paleo Toe In The Water

I'm just posting here to record a bit of my diet using the guidelines of my dear paleolithic ancestors.
I've been winging it for a week on recipes, and made a few good meals. Generally, though, I end up with greens of some kind cooked in fat, pushed out to the side of the pan, then cooked some more as I cook the main meat or fish dish in the center.

For example tonight's meal:

1. About a pound of local pork sage sausage chopped and put in pan with some butter (just found out I'm not supposed to use this--oops); half onion sliced and put in. 
2. When onions soft, prepped string beans added to center well. High heat about five minutes tossing occasionally. Pushed everything out to the side then, 
3. Added maybe 2T slivered almonds; toasted in middle of pan with light sprinkle of Cayenne pepper. Mixed in, pushed everything out to side then,
4. Added three blue fish fillets, prepared with salt, pepper, and some ground mixed tree nuts and a sprinkling of fresh tarragon. Cooked on high heat, flesh side down.
5. Made sauce with melted butter added to Dijon mustard, cumin, and a dash of Balsamic vinegar. 
6. Served fish topped with more fresh tarragon and spooned mustard-cumin sauce over; beans and almond served on the side (saved the sausage for another meal.) Also served green salad on the side.

I'm working on getting away from the one-pan version, though. Here are some menu ideas I have for this week, based on what's in the fridge and freezer--all local:

• Baked round zucchinis stuffed with ground pork and onions.
•  Grilled pork chops on a bed of grilled apples and celery.
• Sliced cooked tuna with ginger tossed with Swiss chard and ginger.
• Slow-cooked zucchini and ground lamb served on a grilled portabella mushroom.
• Chopped beans and sausage (leftover from tonight's meal) mixed with leftover summer squash, eggplant, and chorizo dish, wrapped in a collard leaf and baked.
• Diced cantaloupe tossed with bacon drippings, crushed cooked bacon, and fresh tarragon.

I'm liking the sound of these and feel like I'm just getting the hang of starting to think in a new language. We'll see if it's lost in translation to the table!