Mushrooms are among the foods that I was convinced were terrible until around the time I went to college; through experiences outside of the house I found that mushrooms were actually delicious, despite my stubborn reaction when younger. Roasted mushrooms were always a favorite (I learned I had the same feeling about brussels sprouts).
This recipe is inspired by walking past the to-go foods at Whole Foods. Roasted balsamic mushrooms seemed like an easy preparation of vegetables, and we were pleasantly surprised. This is a quick and enjoyable recipe—feel free to double or triple the ingredients for weekly meal planning.
There’s something about football season that brings people together in our circles; and when we gather, we eat. Dip is an easy way to serve up a lot of vegetables for a crowd, but unfortunately supermarket platters are expensive and normally packed with junk. We’ve made dip before, and it was a hit; but I wanted to try something new.
Growing up, and even to today, my dad was known to snack on potato chips with sour cream dip. It’s a guilty pleasure of mine, too, which inspired me to concoct this caramelized onion dip. It’s a great version of the classic dip with shallots, onions, and coconut cream instead of sour cream, yogurt, or a combination thereof.
Our caramelized onion dip is best made the day before, and it’s great for game-day snacks or dinner party appetizers. With both savory and sweet flavors, it’s a crowd pleaser. We hope you’ll give it a try with your favorite vegetables, or some well-sourced potato, taro, or other tuber chips.
I love banana bread. Growing up, there was nothing better than my grandmother’s fresh, warm banana bread. My favorite part was the just-under-cooked center of the loaf. Unfortunately, I’m not a baker like Grandma Statz. I can bake. Sometimes I will bake. And, occasionally, my baking works very well (e.g. check out my Orange-Cranberry Bread). But I am not a baker.
So, I was really intrigued and excited when I completed this recipe the first time. Admittedly, I was aiming to make banana cream pie-like balls or macaroons. (Brent loves Banana Cream Pie, and if you haven’t tried our recipe for it, you should.) When I took my first bite of these, however, the texture and flavor were nothing like banana cream pie. Instead, it reminded me of that just-under-cooked center of banana bread. The best part? There’s only a little cooking and no baking required! Continue reading
Kanom Jeeb is a steamed Thai dumpling that is usually served in a dough wrapper. It’s one of the indulgences we allow ourselves when ordering Thai food occasionally. We love them and their tangy dipping sauce, but realized the things that make it delicious (pork, crab, water chestnut) have nothing to do with the wrapper. Then, inspired by Russ’ awesome Gyoza Bites from his book Paleo Takeout, and we knew we had a winning recipe idea.
These Kanom Jeeb bites are very easy to make, and are a delicious paleo appetizer or a meal split between two people. We devoured them pretty quickly, and are really looking forward to making them again.
I have been craving salads a lot lately. To mix things up a little bit, I pursued lists of seasons vegetables and fruits to find something we do not normally eat. I came across pomegranates. After a little more research, I learned that they are actually most commonly harvested October through February; but sometimes the harvest is earlier or later. Still, I couldn’t resist looking for them at the store and, just as I had hoped, the international market had them.
This is a fairly simple salad, but it packs of lot of flavor. In fact, it has all five basic tastes: bitter, salty, sour, sweet, and umami. It’s light but satisfying, and beautiful, too! We hope you will enjoy it.