This recipe emerged from a recipe for a Roasted Carrot Soup on the What’s Cooking Good Looking blog, but I like to chew my food and am a somewhat lazy cook anyway, so I opted out of turning the ingredients into a blended soup and created a side dish of them instead. MY, OH MY, …
I’m so excited about these mashed fauxtatoes! The CSA box delivered Jerusalem artichokes (also known as sunchokes) and a cauliflower that was wasting away without purpose finally found a home. The result? MAGIC. Winter’s sunchokes and cauliflower pair together for a subtlety sweet, satisfying replacement for mashed potatoes…PERFECT for when winter has you craving all …
I really must thank my friend and colleague, Abra Pappa of Abra’s Kitchen for the idea of pickling chard stems. This recipe is inspired by her, and modified by my desire for fun flavors in my pickled veg. Save your chard stems and give this a try – given that 2 large bunches of collards …
Oh, cauliflower! Is there anything you can’t do? My first taste of Gobi Manchurian was a handful of years ago from Indian Food takeout in Portland. I was blown away by the complexity of taste and texture in these little nuggets of fried cauliflower and knew I had to make it myself. Upon exploration, …
Serves 4 Ingredients 1 head cauliflower, torn into bite-size pieces 1 cup cassava flour ~ 1 cup water 1 tsp. garlic powder 1/2 tsp. salt 2/3 cup hot sauce Preheat oven to 450F. In a medium-sized bowl, gently whisk together cassava flour, water, garlic powder and salt. You may need to add more water to …
Sweet Potato Hash Browns are a lovely alternative to traditional hashbrowns with eggs at breakfast or can be pulled out for the evening and paired with a vegetable and poultry, as shown here. They play well with yolks and are delicious in the evening as well. These would also taste fabulous with a cream fraiche …
This peanut lime vinaigrette is an adaptation from a recipe recommended to me by a member of the VIBRANCE Village of Health on Facebook. The lime lightens up the sauce a lot and, unlike a traditional peanut sauce, this one does not feel heavy and comforting for winter, but rather light and refreshing and best …
If you’ve ever had legit Mexican food these will taste familiar. It’s common to soak onions in lime and water to reduce the pungency of them before adding them to tostadas, tacos, and other South of the Border street food. I took the traditional method a step further by adding salt and letting the onions …
1 tablespoon avocado oil 1 bunch of beet greens 1small sweet onion, diced 2 shakes of red pepper flakes (or two pinches) aged balsamic vinegar, to taste 1 tbsp feta Heat oil in skillet until just warmed. Remove stems from greens and set aside. Dice stems and place them in the pan with the diced …
I’ll admit, these are not what I would call healthy. These are a super fun, tasty indulgence to make for guests, enjoy every now and then, and are made to share with friends. Consuming a batch yourself is sure to give you a bellyache at the very least! 6 gypsy peppers (these are a …
