Tag Archives: 21dsd

Beet and Avocado Salad

As spring has approached and my pregnancy nears the end, I have found myself craving colorful foods and sugar. Fortunately, there are healthy vegetables that provide vibrant hues and sweetness. One of them is beets! This simple salad is savory and sweet, light but satiating. Plus, it’s beautiful. You can serve it with grilled chicken or steak, but it’s great on its own as well.

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Smoked Oyster Pâté

Since getting pregnant, I have found myself eating a tin of smoked oysters almost every morning, soon after waking up before making a more complete breakfast. It’s a fast, easy way to get a dose of quality protein, omega-3 fatty acid, iron, and more.

Even before the pregnancy, we kept smoked oysters on hand at all times. In fact, we have them on automatic delivery every other month via Amazon’s Subscribe & Save. It’s great because we don’t have to think about finding them at a store and we get a discount! We recommend you consider signing up for it (whether for the oysters or another one of your favorite go-to items).

Perhaps, though, eating smoked oysters out of the tin does not appeal to you. You might enjoy them in a salad, like this one, or you might like a savory but light appetizer to share with friends. This pâté recipe is quick and easy, and it looks super fancy. We hope you will enjoy it!

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Oven Roasted Carrots with Dill

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!

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Roasted Brown Butter Ghee Green Beans with Macadamia Nuts

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.

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Homemade Corned Beef

This time of year, every year, corned beef brisket returns in force to the butchers section of your local grocery store. Corned beef is a guilty pleasure of mine, and we’ve gone through 10-15 lbs every March. The pink interior of the brisket you’ve known and loved is from using either pink salt with sodium nitrate or other added nitrates/nitrites. Skipping this will result in a grayer brisket, but still great flavor.

This year, we decided to take the plunge and figure out how to make our own corned beef. Fun fact: the “corned” in corned beef has to do with salt-curing, or brining, the brisket. We experimented with a quick corning, and while the flavor was good after 24 hours, the brisket was dry and less tender. Make sure to allow the brisket to brine for at least 5 days, if not 6-10 days. If you don’t have that kind of time, find an already corned brisket and throw it in your Instant Pot—you’ll be up and running for St. Patrick’s day in record time.

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