Pickles

Fermented and Crispy,  Sliced or Whole

My garden gave me cucumbers this year. Big cucumbers. More than I could use in salads. Bigger than I could pickle whole. I have attempted fermented pickle slices in the past, but they always turn to mush. Eventually I just skipped sliced pickles and made them whole, then I sliced them afterwards if needed.

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Lemon Ginger Sauce over Mahi-Mahi

I like this dish because it looks and tastes fancier than it actually is.  I've been making this for several years now after first trying a slightly more labor intensive version (that called for ingredients I don't keep on hand). This recipe makes enough sauce to also cover your side dish and maybe even dip each and every bite into. I use my trusty cast iron skillet and my invaluable immersion blender to make this dish fast. It takes about 30 minutes from start to finish.

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Asparagus Breakfast Skillet

School has begun. My world, like most Moms, begins before the light of day has reached me. I am not a morning person. If I want to get a workout and shower in before I become my kids personal shuttle then I have exactly 15 minutes to get breakfast on the table. Real breakfast, full of real whole foods.

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Pan Seared Cauliflower and Spinach

My focus for November is side dishes! I have fallen into a rut since the birth of our youngest; I either serve a simple salad with a ferment or a steamed and buttered vegetable with a ferment, or even just a ferment. I also tend to cook a lot of one pot meals (with vegetables in them!). I haven't given sides much thought at all over the past several months unless we were having company over. I love veggies, so it is time that I shine a proper spotlight on them for my family. I am excited to start digging out some of my older long unused side dish recipes, to experiment with what I have on hand, and to head back to Nourishing Traditions for inspiration.

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Meal Plan ~ July 2013 week 1

I woke up this morning not having a clue how close it is to the 4th of July, then as I was preparing a menu plan for my parents I realized that it is this week, how did that happen? Now I am really excited, mostly because 4th of July food is just fun and I get to share it with family (my cousin is flying in from the Southwest and my parents will travel down too). Once my parents join us the menu because grain-free or at least has a grain-free options. I hope everyone has a wonderful 4th of July!

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