Gathering multitudes of alliums- onions, chives, and scallions to gently flavor this herbalicious dip. I chose to avoid the strongest of the family, garlic.
Who wants to share a strong sulfury dip at a Superbowl party?
Creamy, flavorful but low fat, pale beautiful green, this combination of Alliums and White bean dip is perfect for Superbowl!
Feel free to change out the herbs to your personal favorites. I especially love sorrel in the summer time for its lemony tang, but in the depths of winter, my thoughts turn to the Allium family.
The Alliums family, those fragrant cooking standards from chives to garlic, from scallions to onions that thrive in the fall and winter. So many of them store well, providing a wonderful winter source of Vitamins A and C, with a big dose of calcium and iron.
Actually, I can’t refuse any well raised meat. As an O blood type, I love to eat animal protein.
My choice is always for the best quality I can find, and that just got a whole lots easier with the opening today of
Carne-Bellingham’s First Freestanding Butcher Shop.
A shop that will do the hard work of vetting the growers and producers of their meat.
They will be selling grass-fed, and grass finished beef, pasture raised chickens and pastured pigs.
I don’t think I’ve been more excited in years.
Walking in to purchase this bacon took me back to Lohmann’s Meat Market in the middle of Demarest.
Missing was the sawdust on the floor, but otherwise so close. The selection is small right now, they are waiting to hear what we want in cuts, and still sourcing for some things. But heck, they only opened today!
I got a great pork butt piece that will make my husband so happy. Right now it has one of his favorite rubs wending it’s way into the muscle.
Gathering the other components for my classic sandwich was easy enough;
Organic Lettuce from a patient’s garden
Organic Tomatoes from another patient (got to admit, I love being the doctor receiving vegetables from happy patients).
Rye style bread from Three Bakers. They sent me a sample loaf and I had been waiting for just this moment to enjoy it. This is excellent bread for a sandwich, a bit small in size but mighty in flavor.
Then I went into the pantry for the mayo.
Did my usual celiac twist, spinning the jar around to see the ingredients list, just to see if there was any possibility of exposure to wheat, rye, and barley. I always check, even in my pantry goods.
And realized just how many components of my favorite Hellmann’s/Best Food mayo come from plants or animals that are likely to be Genetically modified.
I’ve been striving to eliminate everything in my pantry that has GMOs. It is taking way longer than I thought to do this, they are insidious.
Anything derived from corn, sugar beets, canola, soy, cottonseed are all likely to be genetically modified.
Corn oil, Canola oil, sugar, all likely. This site is a great place to keep up with changes in which products are under concern.
I grew up slathering my sandwiches with Hellmann’s. That classic tart, smooth dressing makes the sandwich, serving as seasoning and glue to hold the components onto the bread.
Now how was I going to put something like that onto my humanely raised bacon and organic vegetables?
When a recipe is inspired by fresh ingredients, in season, how can you go wrong?
This dinner or lunch salad was a gathering from the garden, from the pantry, and from a gift to meld into this.
From the pantry, Bob’s Red Mill Grains of Discovery Sorghum Grain.
Cooks up so quickly and easily. Just rinse the grain, cover with water, bring to a boil and cover. 40 minutes later, tender pearls of whole grain toothsome nutrition.
Back to the pantry for dressing ingredients and a bit more protein. My teen athletes need quite a bit to keep their bodies healthy and growing
This salad has three sources: from the sorghum 1/4 cup has 5 grams
From the chickpeas and from the pink salmon.
Feel free to leave out the salmon if you want to make this vegan or vegetarian.
The dressing is one I use frequently
1 part vinegar 1 part oil and 1 tablespoon of honey.
Quick, slightly sweet and tart all at the same time. Feel free to use a bit more oil if you like it less tart.
For seasonings, I went to the garden and gathered a handful of mint leaves. These are chocolate mint, but any mint would do.
The spicy sweet cooling is a nice counterpoint to the softness of the chickpeas.
Finally, lots of fresh cherries, a quick stir and dinner is served.
Once it gets hot in Bellingham, the salads of summer are far more appealing.
This one has includes a spicy-as-you-wish peanut sauce and whatever vegetables you have around.
Perfect for all those bits and pieces.
This can be vegan by subbing in tofu cubes or cashews for the chicken.
Peanut noodle Salad with Chicken and Vegetables -or not
Cook for 8-10 minutes or till a noodle has no white line of uncooked starch when you bite it.
Rinse with cold water till the noodles are cool. This allows the noodles to stop cooking and removes the outer starch.
Stir together all the sauce ingredients together till you have a creamy sauce.
Pour over the noodles.
These noodles will continue to absorb the sauce while it chills, so if there seems to be too much, just chill it a bit.
This is one recipe where the proportions are more important than the actual recipe ingredients. Feel free to use what you have to complement the peanut sauce and noodles. I've used leftover steak, shrimp, tofu cubes- but not at the same time, to add a bit of protein. Use slices of snow peas, daikon radish or red radish, just about any vegetable works.
Summary: I use this sauce on almost anything from vegetables to pasta. The real trick it to never get it truly hot or it will separate, unless you add the secret ingredient.
One organic lemon
8 tablespoons (1 stick ) unsalted organic butter- cut into pats
1 clove garlic minced (optional)
1 teaspoon fresh thyme
Secret ingredient- 1/2 teaspoon of sweet rice flour
Wash the lemon, then grate off the peel.
Cut the lemon in half, squeeze out the juice, removing all seeds
In a small pan, warm the butter till you can just beat the butter into a smooth paste.It should not be melted!
If you want garlic, add it to the pan now.
Remove the pan from the heat.
Stir in the lemon peel, thyme and lemon juice.
Hold the sauce at room temperature till you want to serve it.
Reheat to bring it back to the soft spreadable stage before patting it on your vegetables.
If you are concerned about it melting, feel free to add the sweet rice flour. This fine flour will keep the butter in suspension . I tend to vary this sauce quite a bit by selecting other herbs like sage, basil, and rosemary