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Maria Mind Body Health. Brussels Sprouts with Bacon, Pecans, and Cranberries. Roasted Brussels Sprouts with Bacon, Toasted Pecans, and Dried Cranberries is an easy Christmas side dish that will add colors and vibrancy to your holiday menu!

Brussels Sprouts with Bacon, Pecans, and Cranberries

This is such a perfect Christmas recipe. Roasted Brussels sprouts taste great combined with the classic holiday ingredients, such as pecans and dried cranberries. Dried cranberries provide a nice, sweeter contrast to the Brussels Sprouts. And, there is a little bit of crunch from toasted pecans and chopped cooked bacon. Charred Sweet Potatoes With Hot Honey Butter and Lime recipe. Paleo Southern Fried Okra - The Health Nut Mama. Sharing is caring!

Paleo Southern Fried Okra - The Health Nut Mama

Last Updated on February 8, 2021 by Renee’ AIP Friendly, Paleo, Whole 30, Keto Friendly, Gluten Free. Mediterranean Cauliflower Pickles - Fermented Food Lab. Fermented Cherry Tomatoes. Lemon-Thyme Roasted Cauliflower - Paleo Porn: Steamy Paleo Recipes. Roasted Cauliflower Sweet Potato Mash. If you're playing along at home, you know I posted a mashed sweet potato recipe a few months back.

Roasted Cauliflower Sweet Potato Mash

But guess what? I improved it! Actually, I've improved a lot of things around here. I'm sure you've noticed that the photography has gotten better. How to Cook Chicken of the Woods Mushrooms. I'm in mushroom ecstasy as this is a banner year on my property in Michigan for wild mushrooms!

How to Cook Chicken of the Woods Mushrooms

My Hen of the Woods mushrooms have returned in abundance so I have been busy cooking and preserving them which you can read more about in my How to Cook Hen of the Woods Mushrooms blog. In addition, I have two giant Chicken of the Woods mushrooms and between these two varieties I have about 100 pounds of mushrooms, and that doesn’t even include the Puff Ball mushrooms which haven’t come up yet. That is a lot of mushrooms to go through, so I not only want to share with you how to clean and cook these mushrooms but give you some tips on how to preserve them. Chicken of the Woods and Hen of the Woods mushrooms generally weigh in between a pound and 10 pounds each and can regularly get much bigger than that.

Most people would be hard pressed to eat 10 pounds of mushrooms in a week or two. These are also expensive mushrooms if you can find them to purchase, so they are a true delicacy. Lacto-Fermented Watermelon Rind Pickles Recipe. Lacto-fermented watermelon rinds can make a tasty snack.

Lacto-Fermented Watermelon Rind Pickles Recipe

Some recipes for the watermelon rind pickle are sugary sweet, much like the pickled beet. But they certainly don’t have to be and can be quite delightful all on their own. Jazz these up with some spices, such as ginger or mustard seed. Lacto-fermented Banana Peppers Recipe. Peppers come in all shapes and sizes.

Lacto-fermented Banana Peppers Recipe

Ferment them separately, one type per jar, or mix them up for more color. This recipe will give you a lovely jar of sunny yellow peppers to enjoy during cool weather. Ingredients: 1 lb. banana peppers banana peppers banana peppers3 cloves garlic, minced cloves garlic, minced cloves garlic, minced1/2 or more onion, sliced or more onion, sliced or more onion, sliced4 Tbsp. whey whey whey1 Tbsp. sea salt sea salt sea salt Filtered water Filtered water Filtered water Instructions: Slice the peppers into rounds, filling a clean quart jar up to 1 inch below the rim. Once the peppers have reached your preferred level of fermentation, screw the lids on tightly and place the jars into a root cellar or refrigerator until you are ready to use them.

Heirloom Tomato Pie with Almond Flour Crust + Creamy Cashew Herb Filling Recipe. Brussel Sprout Side Dish - Perfectly Cooked Instant Pot Recipe - A Real Food Journey. Skip to Recipe Wow!

Brussel Sprout Side Dish - Perfectly Cooked Instant Pot Recipe - A Real Food Journey

This instapot thing is such a kitchen game changer. E.A.T.: How To Cook Dandelion Greens. Foraged greens are the first of the spring vegetables, coming in even earlier than asparagus, according to Rebecca Wood.

E.A.T.: How To Cook Dandelion Greens

Leave it up to this resilient weed to want to be the first and strongest to poke its green leafy head out amidst the cold! Lately, and over the past couple of years, it hasn't been unusual to see these nutrient-packed, bright, long-leafed greens hitting local groceries and farmer's markets. Dandelion greens are known for their bitter taste and vary in their degree of bitterness, especially wild versions. I find that adding a little hot vinegar or apple cider vinegar right at the end of this dish helps take away some of the bitterness.

Ingredients:Large bunch dandelion greens, rinsed of dirt and rough chopped with stems2 tablespoons olive oil5 garlic cloves, sliced thin1 teaspoon crushed red pepper1/2 cup vegetable broth2 tablespoons pine nutsJuice from 1/2 lemonSalt and pepper to tasteSplash of hot pepper vinegar sauce (apple cider vinegar can be used instead) Garlic-Roasted Asparagus & Mushrooms – Purely Primal. Garlic-Roasted Asparagus & Mushrooms Recipe Type: Side Dishes Author: Purely Primal Prep time: 15 mins Cook time: 10 mins Total time: 25 mins Serves: 5 One bunch fresh asparagus – look for firm fresh stalks that are not very stringy/woody on the ends5 to 8 white mushrooms, sliced into 4 thick slices each2 cloves garlic, roughly mincedShort sprig of fresh rosemary – yield about 2 tbsp minced fresh leaves (discard stem)1/2 tsp sea salt1/2 tsp ground white pepper1~2 tbsp olive oil (depending on size of the asparagus bunch and number of mushrooms)

Garlic-Roasted Asparagus & Mushrooms – Purely Primal

Salt and Vinegar Broiled Fingerling Potatoes. Coconut Milk Creamed Spinach - Health Starts in the Kitchen. Food & Wine. Pickled Wild Onions in Honey-Rosemary Brine. Heads up!

Pickled Wild Onions in Honey-Rosemary Brine

I link to products and services that I love from time to time. More often than not I have an affiliate relationship with these providers. What does that mean? I might make a small percentage from any purchases you make, but don't worry, you won't pay even a penny more. Thanks for supporting The 104 Homestead. As the first wild onions become well established in their usual nooks of our yard, I begin pickling the first batch.

The lovely brine gives a wonderful flavor to garlic cloves, sliced shallots, green onions and other vegetables, as well. I pickle the root end of each plant, but the greens have a gentle garlicky flavor perfect for salads, pasta, and other dishes so nothing should go to waste. To Die For Mushrooms - The Cooking Mom. Mushroom Risotto with Cauliflower Rice Recipe.