Cucumbers & Apples in Vinegar

If you couldn’t tell from the picture this is one of my incredibly awesome grandmothers (oh and my spunky, bubbly cousin Angelica). She is one of the reasons I believe I love the kitchen so much. Gathering at her house with my family, cousins, aunts, and uncles for Sunday dinners are memories I treasure. How do you get so many people into a small space (especially with such a crowd of loud talking chatters. Excitement= voice raising. Or we just want to be heard and somehow out speaking and talking over one another is supposed to solve this)? I guess that is why family may drive you nuts sometimes, but they’re your family. And in my case the two crazy families I have are always there supporting one another.

Anyway, I digress. My grandmother used to make vinegar cucumbers growing up. Memories surge of surrounding the bowl, making a disgusted face as I push onions out of the way to find the perfect cucumber. Summer freshness. As I’ve mentioned lately, often in summer, I am not a big-time cooker. I want crisp, freshness. I don’t want to slave over a stove top or oven. Especially after spending a morning baking by a wall of ovens at work. Give me a fresh salad. Give me berries. And then the other day I thought: Give me cucumbers. Then I recalled a few weeks ago how I’d somehow ended up throwing some apples and cucumbers together. Thus was the birth of my own blissful version of cucumbers, with my own sweet little addition. Plus with age I have learned to appreciate the onion, and so it plays a star role adding a pop of purple in a sea of green. YUM!

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Cucumbers & Apples in Vinegar

  • Cucumber, skinned and thinly sliced
  • Apple, diced
  • 1/4 red onion, thinly sliced
  • 2 tbsp apple cider vinegar
  • 1 tbsp lemon juice
  • 1/2 cup first-pressed olive oil (Note: I actually really wanted macadamia nut oil for this)
  • 1 cup water
  • 1 tbsp honey (from my cousin Beth’s hives)
  • Salt
  • Basil
  • Chives
  • Dill

Continue reading “Cucumbers & Apples in Vinegar”

Swiss Chard with Prosciutto Wrapped Chicken

20140619_203649This is one of my favorite things I made last week! What a good week of tasty eating and lots of greens. I spotted some beautiful swiss chard at Kate and Jason’s booth (yes another recipe with some of their produce), which I had to grab right away. But what to do with this bitter green? Upon searching the freezer I found some pasture-raised chicken thighs from L & A Farms. No-brainer. But how to fix the chicken? Somehow I found myself at Baesler’s with prosciutto in my hand. Hmm…again. I can make this work. I honestly think this is some of the best chicken I have ever made. Plus it paired nicely with the chard. And it was filling, I couldn’t eat the whole thing.

Swiss Chard with Prosciutto Wrapped Chicken

  • Pasture-Raised Chicken Thighs
  • Grass-fed Ghee
  • Sea salt and pepper
  • Prosciutto
  • Swiss Chard

Continue reading “Swiss Chard with Prosciutto Wrapped Chicken”

Apple Kale Fauxtato Salad

20140617_200419Here is another recipe I made with the delicious produce I got from the market. Kate and Jason are two of my favorite people. Kate’s got those earthy, cool, eclectic vibes. I remember the first time I ran into her at the market a couple of summers ago. I was rocking some pink hair, and she had a phenomenal outfit with cabby hat in tow. We both turned, paused, “you look awesome.” Boom, an instant kindred spirit. Plus she brews her own kombucha in a variety of yummy flavors. Hello, last week she had cherry coconut, two of my favorite foods meeting in taste bud matrimonial bliss. Jason on the other hand rocks the barefoot, no shoe look at the market (which I am pretty jealous of), getting his earthing on. We discuss books, and in his eyes I am a celebrity of sorts for having read Walden. If only positive notoriety came from my list of existentialist reading list. Oh and he makes his own soaps and uses water kefir. Basically they are the coolest f***ing couple I know and a future version of what my dreams look like. Kate and Jason also make their own krauts, I could make my own kimchi, but theirs is so good. Plus their Dirt Boy Organics delivered today’s featured kale. Naturally I opted for the purple stemmed variety.

I am truly not a big fan of cooking in the summer. I like to spend time outdoors, plus my biking leaves me hot, sweaty, and heated up. I don’t then feel the urge to heat up the oven and cook anything. I want produce freshness. So this recipe I decided to go for something a little lighter, easier-to-make, and crisp. It is good! Plus I ate it as leftovers for a couple of days, adding some hard-boiled eggs= even better!

Apple Kale Fauxtato Salad

  • Apple
  • Bundle of kale
  • Head of Cauliflower
  • Bolthouse Salsa Ranch
  • 1/4 of a red onion
  • Sea salt and pepper

Continue reading “Apple Kale Fauxtato Salad”

Daikon Root Roast Bake

Finally it is summer outdoor market season! Besides selling, I get to do my weekly grocery shopping while I’m there. I get to chat up my favorite vendors and scavenge for any local produce.This lovely photo below is all that I managed to sneak away with this week: grass-fed oxtail (already made into a bone broth occupying the fridge), pasture-raised eggs, jalapeno brats,  swiss chard, lettuce, kale, cabbage, daikon radishes, raspberries, blueberries, and orchard kombucha from Kate!

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This week I will be taking inspiration from my market finds to bring to you some real life savory things that I actually eat in daily life. I confess I really love baking, it is fun, but I also enjoy cooking savory food. Baking seemed to be the easiest way to get into food service for me to build up to a food bus where I can dish out cauliflower pizza crusts or spaghetti squash and meatball pies (basically whatever I’m feeling for the week). I actually have never eaten many of the foods I book, I go by feeling and have some very reliable, brutally honest taste-testers. This though, this forestry, this is what I really love. Continue reading “Daikon Root Roast Bake”

Mango Ice Cream

20140611_153328I am sorry! I have been slacking lately. Slacking with post frequency. Slacking on quality pictures. I have been changing and mixing things up. I thought June would be a great time to move, change my work schedule, begin weekly farmer’s markets, and start commuting by bike. I love change, but the flow and consistency has definitely been looking and some of my passions like blogging and photo taking (my BeYOUtiful project) have suffered. I am fully aware of this, and I will do better!

Last weekend I had so much fun at the Farmer’s Market. Being in an atmosphere of creative, green, local, passionate vendors is an environment I thrive and love being in. Plus getting so much positive feedback encourages me to work more on my cooking/baking passion. To build my business. That food bus is always at the back of my mind and definitely comes to mind when people ask if I have a storefront. Someday! But right now, each market and connection is so important to me, and it went by in a flash last Saturday. Talking to so many people, gives me so much inspiration for potential recipes, which I plan on sharing here with you too! Continue reading “Mango Ice Cream”

Venison Roast

20140604_170638It is only the first week of summer, and I even did some self-inflicted isolation, but it has been very social already! With Chels and I freshly moved into her new home (yeah she’s a bad ass 26-year-old homeowner) there have been more framily meals together. The other day Chels suggested we cook a venison roast. Venison?!?! Hell yes! I come from a family of hunters, I am down for cooking some wild game. Being without a slow cooker means I had the pleasure of baking it, which turned out to be super easy as well. I got it and the sweet potatoes in the oven with perfect timing to come out when our friends left and as I was leaving. Yep that’s right, I didn’t get any of the venison that I cooked. When I arrived home I was left to the sight of venison carnage and a single bone remaining and an empty pan where the sweet potatoes had been. Apparently it was really good. Actually Chelsey said it was amazing. So here is the lovely venison roast that they ate with the sweet potatoes I posted the other day.

Venison Roast

  • 1 lb Venison Roast (or really any roast)
  • 2 Tbsp. dried parsley
  • 1 1/2 tsp. dried dill weed
  • 2 tsp. garlic powder
  • 2 tsp. onion powder
  • 2 tsp. dried onion flakes
  • 1 tsp. ground black pepper
  • 1 tsp. dried chives
  • 1 tsp. salt
  • Red Onion
  • Green Beans

Continue reading “Venison Roast”

Move-In Meal

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I have got some kickass friends! Saturday we drove to two locations, loaded up two trucks full of heavy furniture, unloaded them, and moved Chelsey into her new house all in a few hours. A mowed lawn and unpacked bags later and we were ready to go. Fast forward to some quick cookie making, Carl cutting watermelon in my lace/tulle apron, some oozing burgers, and drool-worthy smelling sweet potatoes and we had a meal and little party with Cards Against Humanity funniness. Boom what a successful day! By the time we cleaned up the sweet potatoes were demolished, the turkey burgers crushed and all the cookies had disappeared. Not to toot my own horn, but these were hands down the best sweet potatoes I’ve ever made. And the burgers were Chelsey’s call, based on a recipe from Carl, which I posted a month ago.

Pepperjack Red Onion Turkey Burgers

Sweet & Savory Bacon Sweet Potato Bake Continue reading “Move-In Meal”