Side Dish

Spinach & Satsuma Salad

Spinach & Satsuma Salad

Refreshing winter salad!

Makes: 2 servings

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Ingredients:
  • 4 cups spinach or mixed greens
  • 1 satsuma mandarin, peeled. Segments cut in half.
  • 1/4 cup diced jicama
  • Juice from 1 lime
  • 3 tbls olive oil
  • Salt to taste

Instructions:
  1. In a large bowl, toss the greens with the lime juice and olive oil.
  2. Gently mix in the orange segments and jicama.
  3. Plate and taste for salt.
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Winter Root Veggie Hash

Winter Root Veggie Hash

Roasted roots with smokey, warm seasonings offer a fresh take on breakfast potatoes

Makes: 4-6 servings

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Ingredients:
  • 2lbs assorted root veggies (sweet potatoes, parsnips, beets, carrots)
  • 4 ounces bacon, diced
  • 1 red onion
  • 1/2 tsp chili powder
  • 1 tsp cinnamon
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 2 tbls apple cider vinegar
  • 1 tbls olive oil

Instructions:
  1. Preheat the oven to 375F
  2. Prep the veggies. Peel and chop root veggies into 1" chunks. You can use any assortment of root veggies you like. Go crazy! Slice the onion into this half moons
  3. In a large bowl, toss the chopped veggies, onion, bacon pieces, acv, oil, and spice blend. Mix well to ensure roots are well coated.
  4. Turn veggies out onto a large rimmed baking sheet, scraping the bowl to get all the spices out. No flavor left behind.
  5. Roast for 45-50 minutes, until veggies are fork tender.
  6. Serve as a side dish or top with a soft boiled egg for breakfast!
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Fermented Beet Apple Kraut

Fermented Beet Apple Kraut

Lactofermented kraut with beets, sweet apples and a kick of ginger

Makes: 1 quart

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Ingredients:
  • 5 small beets, grated
  • 2 medium apples, grated
  • 2 inch chunk of ginger, sliced into thin coins
  • Zest + juice from 1 lemon
  • 2 tsps coarse sea salt
  • 1/4 whey or brine from previous ferment
  • Widemouthed glass jar
  • Cheesecloth or thin dish towel and rubberband
  • Shot glass

Instructions:
  1. In a large bowl combine the shredded beets, apples, salt, and whey. Massage salt into kraut ingredients for 2-3 minutes to release juice.
  2. Add kraut and ginger coins to glass jar and pack down tightly, ensuring there are no air bubbles. Continue adding and packing kraut until, leaving 1/2" of headspace at the top of the jar. Be sure that the brine liquid covers the kraut. If the kraut floats to the top, weigh it down with a shot glass.
  3. Cover jar with cheesecloth or thin dish towel and secure with a rubber band. Allow to ferment at room temperature for 3-5 days. After ferment is complete, seal and store in fridge for up to one month.
  4. A note about mold: If the jar is packed down and brine is covering the ferment, the only place mold will appear is on top. Simply scoop it off and discard. Mold needs oxygen to grow (which is why packing down and covering with brine is so crucial).

Fermented Ginger Orange Carrots

Fermented Ginger Orange Carrots

My Imperfect Produce delivery has been FULL of carrots lately, so I whipped up another of my favorite ferments: Ginger Orange Carrots!

Fermented carrots are super tasty, packing a nice salty crunch. (Totally toddler approved too) This a quick and pretty forgiving ferment, so if you're new to home fermenting-- start here!

Also! If you haven't you tried Imperfect Produce and want $10 off your first delivery-- go check them out here!