Posts tagged as vegetables
Fermented Cucumber Pickles (Paleo, AIP) and Pickling the Market
If you’re a fan of deli-style pickles, then you’re a fan of salt-brine fermented pickles. I am too, I am too! In fact, I’ll never forget the first time I had fat slices of salty fermented pickles at Upstairs Downstairs Deli in Madison, Wisconsin – bright green and uber-garlicky, I couldn’t stop eating them. (What…
Chimichurri: Part II
I posted a chimichurri recipe here once before, back in February of 2011, upon returning from a trip to Costa Rica. I fell into a deep craving while on that trip, eating the local twist on this classic Argentian sauce on everything that I touched. While the recipe that I posted is bright and snappy,…
Green Goddess Potato Salad
Here’s a potato salad to make all season long, with whatever fresh herbs you have on hand. The creamy, tangy dressing requires nothing more than a quick whir in the blender and ta da! – a bowlful of bright green deliciousness that had me eating it straight from the bowl, goddess-style. Here’s also a potato…
Cauliflower Gratin
Perhaps it’s cliche that I read MFK Fisher’s The Gastronomical Me and wanted to immerse myself in the world of food, but that’s OK. Who wouldn’t want to do exactly that after reading that sexy, scrumptious book? My goodness that woman could write, my mouth waters (and my heart swoons) just thinking about it. There’s…
Lobster and Asparagus Salad with Miso-Mustard Vinaigrette
This salad just screams “Ladies!” to me. Right? Although my husband devoured it, so certainly plenty of gents will happily down lobster and asparagus atop buttery toast as well. Recipe for Lobster-and-Asparagus Salad with Miso-Mustard Vinaigrette at Andrew Zimmern’s Kitchen Adventures/Food & Wine Magazine.
Pea and Parsnip Vichyssoise
You can whip up a batch of this simple, gorgeous soup any time because frozen peas are quite lovely when pureed. But as fresh peas come into the market, make it then too, and enjoy the essence of spring, garnished with fresh mint and chives, cold from the fridge. Recie for Pea-and-Parsnip Vichyssoise at Andrew Zimmern’s…
Red Cabbage & Squash Gratin
I made this colorful dish for Christmas dinner and am just getting around to sharing it with you now. I’d like to say that I sat down and thought about everyone’s favorite vegetables and what would be pretty with the rest of the meal but honestly…I got rushed, and behind, and realized awfully late that…
Celery Root Latkes
Given that everything is better fried – everything – it will come as no surpirse that root vegetables make utterly dreamy latkes. I like celery root in particular for its slightly sweet flavor. These latkes are delicious as is, fresh out of the fat with a dab of sour cream, but my favorite way to…
Thanksgiving 2011
Thanksgiving kicked off when my dad pulled up to the house last Tuesday afternoon, fresh from a quail hunt in Tennessee. My stepmom Susanna flew in a few hours later from Sheridan, Wyoming, their now home. My house and kitchen were immediately improved. Dad sharpened my knives and starting halving and marinating quail in buttermilk…
Roasted Butternut Squash with Sage (Paleo-Friendly, AIP-Friendly)
This dish is inspired by a roasted squash dish I had at 112 Eatery a few years back. If you love butternut squash as much as I do, I suggest planning to have this as an entree, perhaps with a salad. It is not a light dish, although it doesn’t have to be heavy if…
Twin Cities Chef’s Table
I’m Stephanie A. Meyer…
…a recipe developer, cooking instructor, author, food photographer, and health coach. Whether through my posts here, Project Vibrancy Macro Reset, Project Vibrancy Meals meal plans, my cookbooks, or working with you one-on-one, I love nothing more than helping you transform your health through cooking nutrient-dense, flavor-bomb meals at home! See Recipe Index for AIP, Whole30, paleo, gluten-free, etc.
