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Kale, Beet and Strawberry Salad – add protein!

It’s officially spring and “From the garden to the plate” found here. STRAWBERRIES ABOUND!  As does KALE AND BEETS!   If you are lucky enough to be near a year round farmer’s market, then you will come face to face with all of these farm fresh foods! If you are shopping at the market, then no worries – they are going to be the foods your nearest farms are producing in early spring.  We all want to “eat local”, yes?

Kale, Beet and Strawberry Salad

Spring kale is the backbone of this healthy and nutrient rich salad.  Contrary to what you may think, it is both tender and crisp and holds up perfectly to the rest of the salad.

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Prepping for this beautiful salad couldn’t be easier!

  • Roast beets in the oven wrapped in foil at 350, then peel and slice.
  • Wash, hull and slice strawberries.
  • Slice red onion as thin as possible then add white vinegar to pickle.
  • Peel and slice the oranges (colorful blood or cara cara oranges are beautiful!)
  • Soak the kale in cold water, then drain, coarsely chop and squeeze fresh orange juice on the kale.  Massage the kale to further tenderize before assembling the salad.

Pickled red onions

Pickled red onions are a great staple in the refrigerator for adding crunchy goodness to any salad. A mandolin slice makes this a breeze, but it’s not necessary.

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A simple vinaigrette in a mason jar will dress this salad perfectly to accompany any main protein, or top the salad with your protein… shredded roast chicken, grilled shrimp, poached or smoked salmon.

Change it up and let this salad be your go-to spring substrate to a healthy meal again and again.

Simple Vinaigrette

Ingredients

  • 1 teaspoon dijon mustard
  • 1 tablespoon chopped shallots (finely diced)
  • 1 juice of one lemon or orange (squeezed)
  • 1/4 cup olive oil (or walnut oil)
  • 1 teaspoon honey
  • salt and pepper

Directions

Place all ingredients in a small canning jar with lid and shake, shake, shake!

 

 

a healthy rueben sandwich

A Healthier Rueben Sandwich

 

Happy Saint Patrick’s Day to all you Irish Lovers out there!  A friend recently asked me how the celebration of the green leprechaun has become akin to that of the Super Bowl?  I had to think of the dark days of Lent and the “free pass” you get on St. Patty’s Day.  Indulge in senseless guilt-free frolic. Wear green, act silly, eat corned beef.

The part about “guilt-free” goes one step further if you take the classic rueben sandwich, our favorite Saint Patrick’s Day fare, and make it with Turkey Pastrami!  I decided to share this recipe because it’s my family’s all time favorite sandwich.  We don’t actually eat very many sandwiches at all, but ask and we’ll tell you that not a single of us can resist the temptation to enjoy a rueben sandwich – whenever the opportunity presents itself!

It’s WHY I LOVE ST. PATTY’S DAY!!!

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Kimchi vegetables soaking in brine

Take your seasonal eating one step further with Kimchi

Hello lovelies.  These are those beautiful root vegetables we’ve been talking about and they are almost gone! I decided I love them SOOO much that I would preserve them as kimchi so I can hang out with them a little longer.  This is a VERY HEALTH GIVING THING TO DO!!!!

root vegetables for kimchi

Kimchi, a fermentation process of Korean origin, goes back to the time of preservation for survival and has changed little from it’s beginnings. The pickling process is known to promote the occurrence of one of the new darling terms of healthfood, “probiotics” , and it abounds in the kimchi world!  The salty, crunchy sour taste is still amazing in so many ways, and popular among many cultures today.

So, I thought I would give you the quick 1-2-3 on getting a batch of kimchi started for you to hang out with, too!

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Almond Cake with Caramelized Blood Oranges

I had company coming for supper on Sunday. Nothing fancy. I love the slow relaxed gathering around the table for Sunday Suppers. I made a lovely Stillwater Farm roast chicken, collard greens and a warm potato salad.  But the best part of our Sunday Supper this week was this Almond Cake with Caramelized Blood Orange Topping. Pretty, huh?

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This recipe idea began when I shopped last week at our local market and asked the man in produce if they had any blood oranges.  He got so excited, and said he just got them in and was so glad I asked!  Well, now, didn’t I feel seasonal!

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Roasted Root Veggie Stuffed Mushrooms

YES – we raise meat on our farm, and we love it and honor every meal that we partake from our beautiful pastured animals.  BUT, I also promote and enjoy many meals that are vegetarian, or meatless. I think it helps me to appreciate the abundance of animal proteins available in my diet even more.  And it is nice to have a recipe like this Roasted Root Veggie Stuffed Mushroom, that is so good with or without meat added.

This is a great recipe if you like to “go both ways”, ya know?  Add ground meat or sausage if you like!

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Buckwheat Banana Pancakes with Pomegranate Maple Syrup

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Breakfast on Sunday has always been a tradition in our home.  The ease into the morning, the paper, the coffee, the aroma from the kitchen and the pretty table all add up to the perfect beginning to everyone’s favorite day of the week.

And these pancakes are AMAZING!!!  I love them more than donuts!! The earthiness of the buckwheat combines with the sweetness of the ripe banana in a sultry tenderness that is balanced by the bright pop of the pomegranate seeds in maple syrup!  And the smell in the kitchen will draw your family in and make them never want to leave your home for any reason.  Just stay home and eat these pancakes. Well, maybe that isn’t exactly the objective here.  But at least you can be assured they will linger.

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