I (Heather) think I’ve told you: Breakfast is one of my favorite meals of the day, and I love eggs. I love them fried, scrambled, poached, baked—any way you can think of. It’s most interesting and fun to mix up whatever vegetables are available in the refrigerator. This is a simple and tasty egg bake, even though it was crafted with leftover ingredients. Make it anytime for grab-and-go weekly breakfasts, for brunch, or even breakfast for dinner! We hope you enjoy it.
Making salads has become a new hobby for us in recent months because we’ve trying to increase our vegetable intake without buying the same 3 salad blends from Costco. While we took initiative and recreated one of those staple Costco salads at home, we were still running thin on ideas. Enter: Savoy cabbage.
Growing up, I didn’t think there was any more than one type of cabbage, and I was perfectly fine having nothing to do with it. Ham hocks and sauerkraut and corned beef were the only times in my life I smelled or saw cabbage, and it did not appeal to me. Thankfully, my palate (or stubbornness) evolved and now these are among my favorite foods. This creamy celery seed cabbage slaw is a refreshing and light salad that has a slight tang. It’s been just what the doctor ordered this summer, and we think you’re going to love it. Let us know in the comments how you like to prepare your cabbage!
If you work in a traditional office, you’re aware of the catered meeting that is often built around: cheese, wheat, and more cheese, with some vegetables and soy for those who don’t eat meat. For those who would rather just have some meat and vegetables, this can be a challenge. Normally, I pack my own lunch, but this can be an awkward situation when you’re “that person” bringing in your own food to a catered meeting.
That said, this Greek “Orzo” Cauliflower Salad is in homage of a orzo salad that was at a catered meeting at my office. Colleagues were nice enough to ask me if I wanted anything special, but I had packed my own salad for the day. The only thing that isn’t in our version, which was raved about, is the crumbled feta. Feel free to add 1/2 C of quality, crumbled feta if you enjoy and can tolerate cheese. I’m looking at you, primal folks.
Once upon a time, in seventh grade, I had a friend from Ethiopia. Dinners at her house were the most flavorful and spicy I had ever experienced. She recently found me on Facebook and I have daydreamed a few times about the delicious meals we had together as children.
This recipe was inspired by that experience. It also came about because I was in the mood for chicken and stew a few weekends ago, but didn’t want to wait hours on end for a chicken stew to cook. We had experienced chilly, rainy weather for a few days straight and I needed comfort food.
Braising allowed me to get some aspects of a hot, rich stew without all the wait-time. I hope you’ll find this Ethiopian-inspired meal as comforting and enjoyable as I did!
Picadillo is a dish made with ground beef, tomatoes, and spices. Popular in many Spanish-speaking countries as well as the Philippines, this take on using minced meat is a flavor-filled option. The addition of green olives and raisins is something I would have never expected to work (like I felt about the sauce for my mom’s cocktail smokies), but was gladly proved wrong. You’ll enjoy this picadillo on its own, with cauliflower rice, or even mixed up into leftovers with eggs or additional sautéed greens.
We were inspired to do this recipe by the ground beef from Butcher Box in our freezer. Butcher Box is a 100% grass-fed meat subscription service. It’s an excellent way to get quality, healthy meat delivered to your door without breaking the bank or investing in a chest freezer. (Learn more here!) We typically just use ground beef to make chili or burgers, but we wanted to do something new with this grass-fed ground beef. We hope you will check out the Butcher Box website, get some great quality meats, and enjoy this recipe!