Snacks and Sides
Use it Up #2 - Watermelon Radish, Apple & Celery Slaw with a Maple Lime Vinaigrette & Toasted Coconut | Washington's Green GrocerWatermelon Radish, Apple & Celery Slaw with a Maple Lime Vinaigrette & Toasted Coconut We know, the watermelon radish threw some of you for a loop. What to do with that beautiful thing?!
This week’s Use-It-Up is a twist on classic potato salad. A big twist. It’s nothing like the quintessential BBQ staple -- the mayo-laden-white-potato-with-egg-and-celery-kind. Not that I don’t love that as well, but, I wanted to spice things up a bit. And use up a few of the goodies left from my Washington's Green Grocer box.
I have been wanting to try portobello fries for a while and, frankly, mushrooms seemed like a wise alternative to the Dairy Queen my husband suggested we have for a mid-evening snack. Go figure. So, earlier tonight I gave these crunchy puppies a whirl and was surprised at how easy and different they turned out to be. I made the mistake of using funky gluten-free breadcrumbs, which I think lent a sort of strange aftertaste to the fries, but I’ll definitely make again, but with breadcrumbs I’ve used before, not ones just bought on a whim. (Damn you, tapioca powder!) As for the dipping sauce, all I did was mix together a bunch of dried herbs and Kosher salt with my leftover Natural By Nature sour cream I had from last week’s Washington’s Green Grocer box.
If you would like to wow your guests with an unusual side dish at your next holiday dinner… This one is for you! There is nothing I love more than taking classic dishes and shaking them up a little. Before we get to this beautiful dish…two quick things: 1) Daily Pictures are up.
I think I caught the bread making bug. And I like it. For years, I was scared of baking bread. I had a horrifying experience trying to make 100% whole grain spelt bread that came out flat as a pancake.