This week’s recipe is an incredibly easy vegetable side-dish that we are excited to share. We purchased a large bag of carrots a few weeks back, and have since been trying to make good use of them (see this other recipe). The Easter Bunny has come and gone, and we still had carrots leftover!
This recipe of oven roasted carrots with dill is a prime example that you don’t need to do anything fancy or complicated to feed yourself and your family. In next to no time, you can get this vegetable side prepped and completed. Enjoy these roasted carrots with dried dill, or your favorite herbs and spices!
This week we have a braised cabbage recipe that is inspired by our international travels. Cabbage is often served as a part of salads or fermented as sauerkraut, but we learned that braised cabbage is delicious—especially when cooked with a pork product (this time it’s pancetta).
We make cabbage salads on a regular basis, and have posted a few recipes in the past: Mediterranean Coleslaw, Tandy Cajun Cabbage Slaw, and Celery Seed Cabbage Slaw are three of our favorites. This week, we bring you a cabbage cooked with pancetta and carrots. We know you’ll enjoy it!
Roasted vegetables are a time-honored classic, and green beans are a regular part of our side dish rotation. Over the Christmas season, we enjoyed our take on green bean casserole. While we’re often utilitarian eaters, having our green beans with a little olive oil and salt and pepper, we occasionally like to jazz things up.
Recently, we were gifted a jar of Tin Star Food’s Organic Grassfed Brown Butter Ghee from our friends at Real Everything, and we knew we needed to do something special with it. Brown butter sauces are rich, and complex, and brown butter ghee kicks that up another level. This was a side dish that became an entrée when we made it, and we think you’ll eat it up just as quickly. Check out Tin Star’s other products; we’re fans of quality, lactose-free dairy products.
Over the past few months, we have been making arrangements for our first child as well as learning the ropes of pregnancy. One of the most common tropes we’ve heard is the random, off-putting, late-night food cravings; in most stories, the dutiful spouse rushes off to a store or restaurant to buy whatever will satisfy the craving. This hasn’t been our experience, however. It’s true that we may have more coconut- and cashew-based ice cream on hand than normal; but we also finished wiring the outlet for our chest freezer very recently. The extra space for frozen foods also meant buying 36 pounds of grass-fed lamb.
Even before the pregnancy, there were regular requests for curry dishes. Our local international market has a great red curry paste, that we’ve since found online, and we have a homemade green curry we love. This recipe was another excuse to make curry, and it does not disappoint. We ate it for days, and it was a hearty meal by itself or paired with cauliflower rice.
As spring draws closer, we are still experiencing cold weather with unexpected jaunts of warm weather. My case in point is that last Thursday it was over 60ºF and on Friday it snowed. With this kind of unpredictable weather, we wanted to have a hearty, filling meal for the week.
This Italian Pork Sausage Bake hits the nail on the head. We love the simplicity, and that this goes from start to plate in less than an hour. Also, Kite Hill’s plant-based ricotta cheese is a shoe-in for the real thing. That said, enjoy your high-quality dairy if you like! However you choose to have this meal, we know you will enjoy it.