All posts in “Our Local Foods”

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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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 Portabello 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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Healthy Turkey and Veggie Chili

Brrrr… It’s cold outside today and guess what?  The farm has recently picked up GROUND TURKEY from the meat processor.  Turkey chili for the coldest day of the winter in the southeast so far this year? Perfect, I think. And healthy. I hope you enjoy the inspiration. Stay warm.

turkey vegetable chili

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turkey veggie chili

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turkey vegetable chili

Here’s a pic of Romeo. This morning he is celebrating winter because he loves the cold. We are in NC today and yep, there’s a little snow on the ground.  Sigh…. can we stay?

(recipe is below…)

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Healthy Turkey and Veggie Chili with a Dollop of Avocado and Yogurt Topping
 
Ingredients
  • 1 lb Ground Turkey
  • ½ small Yellow Onion
  • 2-3 clove Garlic
  • 1 cup Carrot
  • 1 medium Poblano Chili
  • 2-3 cup Cooked Beans of choice
  • ¼ cup Fresh Cilantro
  • 2 tablespoon Olive Oil
  • 1 can Diced Tomatoes
  • 1 or 2 Avocado Slices
  • 1 wedge Fresh Lime
  • 1 imperial quart Chicken Stock
  • 1 tablespoon Chili Powder
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Kosher Salt
  • ½ teaspoon Red Pepper Flakes
  • 1 Lime
  • 1 tablespoon Greek Yogurt, plain
Instructions
  1. 1. Season ground turkey with salt and pepper.
  2. 2. Heat 1 Tablespoon olive oil to medium-low temperature in deep sided pan on stove top. Add onion and garlic and saute until tender and translucent, about 5 minutes.
  3. 3. Increase heat under the pan to medium and add ground turkey and stir until browned. Should not need to be drained as has very little fat.
  4. 4. Add chopped carrots and stir until slightly softened, about 5 minutes.
  5. 5. Add cumin and chili powder and stir to toast the seasonings and adhere them to the vegetables and meat, about 3 minutes.
  6. 6. Add tomatoes and chicken stock and allow to return to a simmer and cook for about 30 minutes, until colors deepen.
  7. 7. Add beans and fresh squeezed lime juice and adjust seasoning by adding salt and pepper and red pepper flakes.
  8. 8. Serve in soup bowls with plain greek yogurt, avocado and slice of lime.
Notes
This light and healthy chili is a wonderful meal for lunch or dinner.  Make a double batch and have leftovers!!
Apple Kale Frittata

Apple, Potato and Kale Frittata

It started with this lovely Pippin.  The idea for breakfast on Sunday had been revolving around in my head ever since I visited the beautiful Prevedelli Farms in Watsonville, CA.  The selection of apples that day was fabulous, but I zeroed in on the tart, white fleshed heirloom Pippin and planned my frittata on the way home.

Pippin Heirloom Apple

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