Author: 100
Today I’d like to share my family’s favorite salad. It is really simple, but the combination of flavors works so well that the resulting dish is greater than the sum of its parts. I love fennel– it’s so fresh and sweet, and leaves such a clean taste in your mouth. Fennel and orange go really well together, and I love this non-traditional salad. This recipe is the perfect, fresh side dish for just about any meal– but particularly in the summertime. I love to serve it alongside chelo kebab or lamb kebab— and last night we had it with our…
I’m excited to share another recipe with you from The Nourished Kitchen cookbook by Jenny McGruther! This is one of the recipes in her beautiful book that really leaped out at me and made me instantly hungry. I love just about all seafood, and in particular when it is blended with bright Mediterranean flavors. So this is really my perfect summer dish! And you get two-for-one here, as it also includes Jenny’s technique for making preserved lemons. Preserved lemons were my very first fermented food to try making (besides yogurt) and I really, really love the flavor. This is a ferment…
Step 1: Brown the bacon in a saucepan over medium heat, 3 minutes. Add the cranberries, shallots, walnuts, and lemon zest and cook until shallots begin to brown, 2 minutes more. Add the port, increase the heat to high, and boil until only 1/2 cup of liquid remains, 5 minutes. Let the mixture cool to room temperature. Step 2: Place the bison in a mixing bowl. Stir in half the bacon-cranberry-pecan mixture and salt and pepper to taste: you’ll need about 1-1/2 teaspoons of the former and 1/2 teaspoon of the latter. Save the remaining cranberry mixture for serving. Step…
Step 1: Place the juniper berries, peppercorns, and rosemary in a large nonreactive bowl and crush them with the back of a wooden spoon to release the aromatic oils. Add the onion, garlic, lemon zest, lemon juice, wine, olive oil, and coarse salt to taste (about 1 teaspoon). Whisk to mix. Set the marinade aside. Step 2: Trim any silverskin from the elk loin. Add to the bowl with the marinade, turning to coat evenly. (You can also marinate the elk in a large zip-top type plastic bag.) Let the meat marinate in the refrigerator, covered, for at least 4…