is the season, that time of year when the weather begins to change, allergies start kicking in, especially here in the PNW, and colds become common place...Read More
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I grew up eating instant mashed potatoes, because I loved them. When I became an adult and started cooking for myself out of love, I quickly put that habit aside and made mashed taters whenever I could. In recent years, I've been mashing all kinds of tasty things and celeriac has become one of my favorites.
It's tasty, easy and nutritious. So please, do yourself a favor and try something new. You won't regret it!
- 2 celeriac, peeled and cut into 1⁄2 inch pieces
- 3⁄4 cup chicken stock
- 3⁄4 cup full-fat coconut milk
- 1 tsp fresh thyme leaves
- 2 garlic cloves, minced
- 2 tbsp ghee or coconut oil
- Sea salt and freshly ground black pepper to taste
- Heat the ghee or coconut oil over medium-high heat in a large sauté pan.
- Add the celeriac and mix it in with the ghee or coconut oil, sauté for about 3 minutes.
- Cover the pan and lower the heat to medium-low, cook for 10 minutes.
- Next add in the chicken stock, coconut milk, thyme, garlic, salt and pepper.
- Stir well and bring to a boil, cover and reduce heat to a simmer.
- Cook, simmering, for 10 minutes, until the celeriac is nice and tender, stirring once or twice in-between.
- Transfer the celeriac and liquid into a food processor and purée until smooth. If needed you can do this in batches.
- Spoon into a serving bowl and serve hot.
I LOVE this time of year. The humidity. The heat. The stone fruits. My mama craved peaches and nectarines while she was pregnant with me and must have passed on some of that juicy goodness. I guess it's what I wanted from the start. I'll take my fruit bare, just off the pit, but this is a nice way to spice things up.
- 5 nectarines or peaches, diced
- 1 bunch cilantro, chopped
- 2 cloves garlic, minced
- 1 red onion, diced small
- 1 ripe avocado, diced (optional)
- 1-2 jalapeños, minced
- Juice of 1 lime
- Salt to taste
1 Combine all ingredients and season with salt to taste. This salsa is great with chips, grilled fish, poultry and pork. Enjoy!
I LOVE squash...all kinds. I also have a special affinity for hummus. Not just any hummus though. I want the rich and creamy kind of hummus that melts in your mouth. This hummus satisfies both needs to a tee. Try it out and let me know what you think!
- 1 1/2 cups roasted butternut squash (half of a 2.5 lb butternut squash)-directions for roasting below
- 1 1/2 T olive oil +1 tsp olive oil
- 1 1/2 cups cooked chickpeas (about one can of chickpeas, rinsed and drained)
- 2 T tahini
- 2 garlic cloves, minced
- juice of 1 lemon
- 2 T water
- 1/2 tsp sea salt
- 1/4 tsp smoked paprika
- 1/16 tsp cumin
- freshly ground pepper
- Preheat oven to 425.
- Cut butternut squash in half and scoop out seeds.*
- Rub 1 tsp of olive oil over insides of butternut squash (1/2 tsp on each).
- Place olive oil-rubbed-side down on a baking sheet and roast for 30 minutes.
- Remove from oven and let cool.
- Once cooled, scoop out 1 1/2 cups worth.
- Add butternut squash, 1 1/2 T olive oil, chickpeas, tahini, garlic, lemon and water to a food processor or blender and process until smooth.
- Add in spices and blend until well-combined.
- Serve with veggies, crackers or dipping of choice.
- Will keep in fridge for up to 1 week.
It's been 75 here in Portland, Oregon which makes me want to eat fruit non-stop, and while I am generally a gal who buys what is in season I just can't help myself when the store is overflowing with pineapples, papayas, mangoes and more. Take this to your next BBQ to share or just do yourself a solid and make it for yourself.
- 1 medium jicama, peeled an cut into chunks
- 1 pineapple, peeled, cored and cut into chunks
- 2 medium cucumbers, peeled and cut into chunks
- 3 oranges (1 big grapefruit) peeled and cut into chunks
- 1/2 papaya, without seeds, flesh cut into chunks
- Juice of 2 fresh limes
- 1 handful fresh mint, chopped
- Chile pepper and salt to taste
**I will often add pineapple or mango or both tho this as well
1 In a large blow, combine all ingredients. Taste and season with additional mint, salt or chile. Chill for 30 minutes before serving. Eat for dessert, as a salad, on greens, with chicken, fish or pork, after a moment of good love making ;)
- 1 bunch carrots
- 1 bunch beets, peeled and cut into wedges
- 1 bunch pink radishes, stemmed and halved
- 1 large sweet potato
- Salt and pepper to taste
- 1/2 teaspoon ground cumin
- 6 garlic cloves finely chopped
- 1 1/2 teaspoon honey
- 2 Tablespoons olive or coconut oil
- 1 1/2 teaspoon chopped fresh oregano
Preheat oven to 400F. Cube potato into 1 inch squares. Place veggies into bowl and set aside. In a smaller bowl combine salt, pepper, cumin, garlic, honey, oil and oregano. Pour over veggies and mix well. Spread vegetables in one layer on a parchment paper lined baking sheet. Roast for 40 to 50 minutes or until the vegetables are tender when pierced with a fork.
For the soup:
- 1/2 lb. crimini and shitake mushrooms, sliced
- chicken or veggie stock
- high heat cooking oil or butter
- arugula to garnish
1. Place 1 Tablespoon butter or high heat cooking oil in sauté pan on med-high heat.
2. Add mushroom and cook until golden brown on one side, flip over and cook until golden brown on other side.
3. Add enough stock to cover bottom of pan, reduce heat to low and simmer until liquid is dissolved, about 5-8 minutes.
1. Puree your leftover roasted veggies adding veggie or chicken stock until you have your desired consistency. Place in bowls and top with braised mushrooms and a small handful of arugula.
- fresh lemon juice, to taste
- kosher salt, pepper to taste (lots of pepper is good here)
- kelp granules or Herbamare (optional), to taste
- Pure maple syrup, to drizzle on before serving
1 Grab a big handful or two of your Detox Salad mix
2 Add lemon juice and seasonings to taste.
3 Drizzle with maple syrup to taste.
This is dish is great as a side and easy to bring to your next potluck. Feel free to use other kinds of squash in this recipe; delicata or kabocha a great substitutes.
- 3 Tbls olive oil
- 2 Leeks, white part only, thinly sliced, washed well and drained
- 2 Tbls water
- Salt and pepper
- 1/2 cup dry sherry
- 1 Tbls chopped fresh sage leaves, plus whole leaves for garnish
- 1 pound butternut squash, peeled, seeded and cut into 1/8 thick slices*
- 1 pound apples, such as Gala, Cortland, Baldwin, or Macoun, peeled, halved, cored and cut into 1/8 inch thick slices*
- 2 ounces finely grated Parmigiano-Reggiano (optional)
1 Preheat oven to 350F. In a 10-inch skillet, heat 2 tablespoons olive oil over medium. Add leeks and the water; season with salt and pepper. Cook, stirring occasionally, until leeks begin to brown, about 10 minutes. Add sherry and sage and cook, stirring, until liquid is reduced to a glaze, about 3 minutes.
2 In a 2-quart shallow baking dish, arrange squash in overlapping layers; season with salt and pepper. Spread leeks evenly over the squash. Arrange apples in an overlapping layer over the leeks. Brush apples with remaining tablespoon oil. Cover tightly with parchment, the foil. Bake 45 minutes.
3 Uncover and sprinkle cheese, if using, over the top. Raise oven temp to 450F. Continue baking until the cheese has melted and is golden brown, about 10 minutes. Let cool 10 minutes before serving, garnished with sage leaves.
*A food processor or mandolin works well here.
- 1 baguette (french, sourdough, whole wheat), sliced about 3/4 inch thick
- Olive oil
- 4 oz goat cheese
- 1 pint strawberries, sliced
- 2 tablespoons balsamic vinegar
- 1/3 cup fresh basil leaves, chopped
1 Preheat oven to 400 degree F. Drizzle each slice of bread with olive oil, sprinkle with a pinch of salt, and place on baking sheet. Bake about 7-10 minutes or until bread begins to turn a golden brown. Remove from oven and set aside.
2 In a medium bowl, stir strawberries and vinegar together and let sit for 10-15 minutes. Spread each toast with about 1 tablespoon of goat cheese, sprinkle basil on top, and add balsamic strawberries.
Serve this sweet and savory salsa with roast chicken, sautéed fish, or grilled pork tenderloin. You can also enjoy it as a snack with baked tortilla chips.
- 1 cup finely chopped strawberries
- 1/4 cup finely chopped peeled avocado
- 2 tablespoons finely chopped red onion
- 2 tablespoons chopped fresh cilantro
- 1/2 teaspoon grated lime rind
- 2 tablespoons fresh lime juice
- 2 teaspoons finely chopped seeded jalapeño pepper
1 Combine all ingredients in a medium bowl; toss gently. Serve immediately.