Cabbage Pot Stickers

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I’ll give kudos to my dad straight off the bat. He made it for a cooking class once a couple of years ago (naturally I was there to take pictures for future recipe sharing, like today, NOW). It was one of my favorite things he EVER made. That’s right, ever. Just thinking and looking at this makes my mouth salivate in lusted tasty, food goodness (too much information?).

I know I seem to have a lot of food loves, but honestly cabbage is in my top five (with cherries and eggs). I could/can/have eat cabbage everyday. I’m fine sauteing it in a pan with some coconut ghee and sea salt, nice and simple. I like it dehydrated into cabbage chips. I like it in lasagna. I really like it in these pot stickers. Plus it’s always I positive, when recipes are easy to make (even for a novice) and good tasting and nutritious. Winning all the way around!

Cabbage Pot Stickers

  • 3-4 Cabbage Leaves
  • 4-6 oz Ground Sausage
  • Toothpicks
  • 1/4 cup coconut aminos
  • 2 tsp Seasame Oil
  • 2 tsp Garlic Powder

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Buffalo Pork Spaghetti Squash

1381583_10100400644063353_172130233_nConfession: I am not a summer girl. I’m just not. I fall over and over again in swooning love with Autumn each year. Yes I dig the sweaters, nostalgia, plaid, pumpkin, cozy, leaf changing, nestled, campfireness of Fall. And while I am in the mood to share my seasonal thoughts, I would take winter over summer. What? I know primally, summer is the time to party. It’s the time of abundant food. More and more. Winter is the time of scarcity. Yada, yada, yada. Still I enjoy the trek through knee deep snow. The heavy breathing (that I can see), from being the only person crazy enough to drag themselves through ice, snow, and negative temperatures to get a little forest bathing. To dip under the icicle covered branches, bending over the trail, glistening in their beautiful light. The sense of accomplishment. The sense of peace. The high of the challenge, taken and conquered.

Really there’s a point here. And that is that I am a vendor at the farmer’s market. Therefore I see the changing of produce as well. I’ve watched as my neighboring vendors have switched from zucchini summer squash overload, to sporting some butternut squash. Butternut squash?!?! In case you weren’t following this site last year, I kind of have a thing for butternut squash (don’t believe me? Check out the recipe catalog. I’ve made pot pie to muffins to stuffed cookies and bisque). I must be one of the few people not so fond of pumpkin and sweet potatoes (I feel like I keep separating myself more and more as this post progresses, declaring my weirdness, but can I really be the only person who prefers butternut? I think I could get some converters). Anyways the cats already out of the bag. And I will continue to pour myself into uncharted waters with butternut this year. Continue reading “Buffalo Pork Spaghetti Squash”

Zucchini Bacon Weave Lasagna

009I’ve been looking at these zucchini that my roommate Heather brought home, for a bit (okay a while) now. Zucchini lasagna is kind-of a classic recipe for me. Last year I posted a video I’d done featuring the dish. And if I’m being honest I’ve been talking a big game about my cooking lately, but not walking the talk (hence my sporadic/lack of posst). So I have finally decided to walk the talk. Heather has also brought in some tasty ground beef and pork from her brothers, who are have their own farm and produce and fun stuff that I’m jealous of. NOW the time has been perfectly set for me to try out my zucchini lasagna fun. NOW is a time to play with my creative, inner artist. Maybe I could do some weaving? NOW is the time then to share the results with you, right now, this very instance.

Basically I view it as a win-win. And one that I don’t need to babble on about. Without further ado, here is the recipe for you. Walk it out.

Zucchini Bacon Weave Lasagna

  • Farm-fresh or home grown zucchini
  • grass-fed ground beef
  • farm-fresh or home grown tomatoes
  • Bacon (I used probably 5 slices)
  • oregano
  • basil
  • sea salt
  • jalapeno peppers
  • 1/4 onion
  • raw grass-fed cheese (obviously omit if you do no dairy what-so-ever)

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Sweet & Savory Peach Broccoli Pork

015For those new to my blogs, I will tell you straight away I enjoy playing around with flavors and flavor profiles. Notably savory and sweet, as you will see highlighted today. I think how we season our foods can often be a reflection of our personalities and moods. My dad for instance is a simple salt straight-shooter. My mom however is sweet and bubbly and her cinnamon touches reflect that. Me? I feel I’m a little sweet, a little simple, and a touch feisty (spicy), with a subtle, honest hint.

Today while meandering through the store, shopping for things I needed to bake for the market, I found myself poised in front of the produce section. Hmm… I haven’t had broccoli in a while. And I usually go for bacon to pair with it, but today I decided to use some sausage that I got from Royer Farms at the market. Maybe I’ll add a little pecans. Sounds like a nice little dinner. Then as I was getting ready to cook dinner, Chelsey reminded me that there were peaches in the fridge. Hmm (again)….why not? I took the timing as a universal sign that I  should go for it. Add the peaches. Really go for that savory sweet deliciousness you love. And so I did. It was tasty. A combination of flavor, color, texture. Basically everything you could want on a plate. Plus it was unbelievably filling. Judging by my vote that I’d make this again, I think this recipe is a definite keeper.

Sweet & Savory Peach Broccoli Pork

  • Peach
  • 1 Broccoli Crown
  • 4 oz. local sausage
  • a sprinkling of pecans
  • sea salt
  • cayenne pepper
  • cinnamon
  • coconut oil

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Meatloaf Cupcakes with Sweet Potato Frosting

These are my lovely, lovely friends. Chels being a young, independent, life ass kicking home owner, means we have been having lots of family dinners together. The other night (the night pictured above) we decided to get fancy and make meatloaf cupcakes (as you’ll see below). These nights are kind of fun. Gathered together in the kitchen. Determining what we can create. What can we imagine and think of. Then helping each other out to make it all happen. Laughing, singing dancing, telling stories, daydreaming….whatever the moment brings. Then we can sit down in the living room and chow down. Ranting about what awesome cooks we are. Plus lots of moaning, in shear tasty pleasure.

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Turkey Meatball Cupcakes with Sweet Potato Mash

  • 2 lbs ground turkey
  • 1 cup cashew meal
  • 2 eggs
  • chopped red onion
  • 1 tbsp minced garlic
  • 1 can tomato paste
  • sea salt and pepper
  • 4 slices of bacon
  • 2 sweet potatoes
  • 2 oz. Cream Cheese
  • 2 oz. sour cream
  • Chives to garnish

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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

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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

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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

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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”

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

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