wasabi noodles

As I was cleaning out my fridge, I noticed that I had a large bottle of wasabi so I went and searched for some recipes.  I was hesitant to make this recipe since wasabi is very spicy and hot, but we absolutely loved it in this dish.  I used more than I ever would have guessed (3 tablespoons!), but add a little at a time if you are apprehensive.  I don't like my food too spicy, but this was prefect.

{wasabi noodles}

wasabi noodles
from www.shewearsmanyhats.com

makes 4 servings

8 ounce, weight dry noodles (soba, udon or rice)

2 tablespoons sesame seed oil

1 pound beef, cubed

1 pound sugar snap peas (local)

3 tablespoons wasabi
1/4 cup honey (local)
1/4 cup soy sauce
1/4 cup fresh lime or lemon juice
1 tablespoon sesame seeds, toasted

Fresh cucumber, cilantro and green onions, chopped (optional)

1. Cook noodles according to package instructions. 
2. Drain noodles. 
3. Heat sesame seed oil in a pan until hot; add beef and sear on one side.
4. Cook beef until done.  Turn off heat.
5. Add sugar snap peas, wasabi, honey, soy sauce, and citrus juice to meat.  Taste and add more wasabi if desired.
6. While still warm, gently toss with noodles. 
7. Garnish with sesame seeds, cucumber, green onions, and/or cilantro, if desired.
8. Serve.

This dish was originally vegetarian, but The Hubby needs meat.  I would eat this without meat.  Just whisk together the dressing ingredients and add to hot noodles.

Do you like to eat wasabi?
 

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mint iced tea

I first had mint tea at my favorite Mediterranean restaurant a few years ago, and I am obsessed with mint tea now.  I would have to say it's my favorite!  I love the mint because it is so refreshing and cooling, and on a hot summer day, that is just what you want.

{mint iced tea}

mint iced tea

makes 2 quarts

3 family-sized tea bags
7 cups water
10-20 mint leaves, local
1/2 to 1 cup sugar or local honey
additional mint leaves for serving

1. Make tea by bringing 3 cups of water to a boil and adding tea bags.
2. Steep for 3 minutes.
3. Add mint and steep for 2-3 minutes; remove mint leaves
4. Add remaining 4 cups of water.
5. Serve immediately over ice or for best results let set overnight.

I definitely make more flavored teas than this because I get bored easily.  I even had a thought as I was making my last pitcher of tea as to how good using brown sugar instead of regular sugar would be.  I'll experiment and get back with you!

 

Do you have any favorite additions that I should try?  

 

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ginger honey iced tea

It's officially summer, and it's HOT!  I really, really dislike the heat/humidity of summer because trying to keep cool is a monumental tasks sometimes (usually involving sitting around in front of a fan in the AC with cold drink in hand).  I love drinking tea, and in the summer it becomes iced tea.  As I made a few of my favorites, I thought that I would share them with you so you can make fancy ones for your next soiree!

{ginger and honey iced tea}

ginger and honey iced tea

makes 2 quarts

3 family-sized tea bags
7 cups water
1/2 to 1 cup honey, local
1 tablespoon ginger, minced
lemon (optional for garnish)

1. Make tea by bringing 3 cups of water to a boil and adding tea bags.
2. Steep for 3 minutes.
3. Add honey to taste.
4. Add ginger.
5. Add remaining 4 cups of water.
6. Serve immediately over ice or for best results let set overnight.

When I took this photo I completely forgot to add the lemon, but it still tasted great anyway.  I love this because the ginger adds some depth to the tea while the honey keeps it from being syrupy sweet (I characteristic I strongly dislike in my teas).

Do you like iced tea?  Do you add any flavorings or are you a traditional iced tea drinker?

PS--I use so much ginger in my life that I get it pre-minced, and I LOVE it.  Buying it like this also is less hassle and time-consuming.  I got this little jar at Good Foods co-op.

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strawberry summer cake

What to do when you have a 1/2 gallon bucket of fresh-from-the-farm strawberries?  Besides prolifically thanking the in-laws, you gorge yourself and make cake.  I saw this cake recipe from my favorite food blogger and promptly made it because I knew it would be delicious.  Shocker--it was!

 {my only regret with this cake--it could have used more strawberries!}

{served with powdered sugar and some whipped cream}

strawberry summer cake
from smitten kitchen

makes 8-16 servings (depending on how you slice it)

6 tablespoons unsalted butter, room temperature
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon table salt
7/8 cup plus 2 tablespoons sugar
1 large egg (local)
1/2 cup milk
1 teaspoon vanilla extract
1 pound strawberries (local), hulled and halved

1. Preheat oven to 350. 
2. Butter a 9- or 10-inch spring-form or cake pan.
3. Whisk flour or flours, baking powder and salt together in a small bowl. 
4. In a larger bowl, beat butter and 7/8 cup sugar until pale and fluffy with an electric mixer, about 3 minutes. 
5. Mix in egg, milk and vanilla until just combined. Add dry mixture gradually, mixing until just smooth. 
6. Pour into prepared pie plate. 
7. Arrange strawberries, cut side down, on top of batter, as closely as possible in a single layer (though I had to overlap a few to get them all in). 
8. Sprinkle remaining 2 tablespoons sugar over berries. 
9. Bake cake for 10 minutes then reduce oven temperature to 325 and bake cake until golden brown and a tester comes out free of wet batter, about 50 minutes to 60 minutes.
10. Let cool in pan on a rack. 
11. Cut into wedges. Serve with powdered sugar and/or lightly whipped cream.

Next time I make this (and I know that I will), I will definitely put an impossible amount of strawberries on it.  I spaced mine prettily, but next time I will show no hesitancy.

What are you doing with this year's strawberries?

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bourbon onion jam

So one day, I had this AMAZING burger at a restaurant (which I will share later this month during burger week).  Part of that burger was bourbon onion jam which I promptly went home and made.  We ate it on EVERYTHING--sandwiches, burgers, baked items, grilled items, etc.  I'm certain this will be your next favorite condiment.

 {bourbon onion jam}

one year ago:  shaved asparagus pizza

bourbon onion jam
from salted and styled

makes 3 cups

2 large sweet onions, finely diced
3 tablespoons butter
1 teaspoons dried thyme
1 cup packed brown sugar
2 tablespoons balsamic vinegar
1/2 cup bourbon (your favorite)

1. Heat a large pan over medium heat; add butter and heat until melted.
2. Add onions and thyme cooking until onions are translucent.
3. Add remaining ingredients to the pan and bring to a boil.
4. Reduce heat and simmer for 20-30 minutes.
5. Cool and store in the fridge for up to 4 weeks.
6. Put on sandwiches or over grilled items.  Use your imagination!

Pictured above the bourbon onion jam is on ranch baked pork chops (ranch dressing poured on pork chops and baked for 30 minutes or until done).

Have you ever had something at a restaurant and went home to make it?  It's not my first time and certainly won't be the last!  I made garlic butter lima beans and Cajun garlic bread from restaurant inspiration before! 

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roasted asparagus with lemon feta vinaigrette

I made this dish for my mom for Mother's Day this year, and she raved about it as she ate it.  It's right up our alley--easy, simple, and delicious!  Plus, we used some foods from our local farmer's market which made it even better.

{roasted asparagus with lemon feta vinaigrette}

roasted asparagus with lemon feta vinaigrette
from GI 365

makes 2 servings

2 tablespoon lemon juice
1 garlic clove, minced
1/2 teaspoon mustard, Dijon or spicy
1/4 cup olive oil
4 tablespoons feta, crumbled
1 pound asparagus (local), washed and trimmed
4 eggs (local)

1. Preheat oven to 450.
2. Whisk together lemon juice, garlic, and mustard.  Drizzle the olive oil slowly, whisking all the while until the dressing is emulsified.  Set the dressing nd feta aside.
3. Lay asparagus on a single layer of a parchment covered baking sheet.  Drizzle with olive oil, salt and pepper.  
4. Roast 5-8 minutes or until tender.
5. Meanwhile, fry eggs to desired doneness (I like mine over medium).
6. Place asparagus on a plate, top with eggs, dressing and feta.
7. Enjoy!

Your eyes aren't deceiving you--those yolks are ORANGE!  They were so delicious too!  How are you eating your local produce like asparagus?

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ribboned asparagus salad with lemon

I've personally always eaten asparagus cooked.  When I saw this recipes from a favorite food blogger to eat it raw, I was intrigued.  I made it for lunch right after buying some from the farmer's market last weekend.  My mom and I ate it ALL in one sitting.  Then I made more for her before going home so she had it for the week.  Needless to say, we are obsessed!

 {ribboned asparagus salad with lemon}

{close up of the salad}

ribboned asparagus salad with lemon
from smitten kitchen

makes 4 servings

1/4 cup sliced almonds, toasted and cooled
1 pound local asparagus, rinsed
1 lemon, halved
Olive oil
Coarse salt
Freshly ground black pepper
1 to 2 ounces Parmesan cheese, shredded

1. No need to snap off the tough ends of your asparagus. Lay a single stalk on its side on a cutting board. Holding onto the tough end, use a vegetable peeler to shave off thin asparagus ribbons from stalk to tip, peeling away from the tough end in your hand. Discard the tough ends once you’re done peeling.
2. Gently pile your ribbons on a medium-sized serving platter. 
3. Squeeze some lemon juice over the asparagus, drizzle it with a bit of olive oil and sprinkle it with salt and pepper. 
4. Toss gently to coat. 
5. Sprinkle with Parmesan and almonds. 
6. Eat immediately. 

Have you eaten raw asparagus?  How did you like it?  Will you try this recipe?  (oh pretty please do!)

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what's in season | May

Yay May!  Local produce is beginning to make its way to the market, and I couldn't be more excited! 

 {My mom buying local asparagus over the weekend}

Here's what you should look for at your farmer's market:

Asparagus (already eating tons and have a recipe to share tomorrow!)
Greens
Lettuce
Kohlrabi (end of May)
Green onions
Peas (beginning mid-May)
Radishes
Strawberries (beginning mid-May)
Turnips (end of May)

Have you been to your local market lately?  I personally cannot wait for strawberries to come in because I have a strawberry-rhubarb soda I am dying to make for my mom!Pin It

KY Derby | country ham balls

Kentucky has a great country ham scene, and why not highlight it with this delicious recipe?  Not only is it easy and delicious, the meatballs can be made ahead of time then baked when you need them!

 {country ham balls}

 {these are so delicious!  I have made them several times over the last 6 months, and they are always a favorite!}

country ham balls
adapted from Sterling Bits

makes 24-36 balls (depending on how you roll them)

2 pounds local country ham, diced into 1/4 inch pieces
2 pounds local pork sausage
1 1/2 cup bread crumbs
2 local eggs, beaten
2 cups brown sugar
1 1/2 tablespoon mustard
1 cup white wine vinegar

1. Mix country ham, sausage, bread crumbs, and eggs together until well combined.
2. Roll out meat mixture to golf-ball sized meat balls.  At this point, the meatballs can be cooked or frozen for future use.
3. When ready to bake, preheat oven to 350.
4. Meanwhile, combine brown sugar, mustard, and vinegar in a pot.  Boil until rolling and allow to boil for 2 minutes.
5. Place meatballs in a 9x13 casserole dish and pour hot sauce over meatballs.
6. Bake for 20 minutes, turning balls at least once, or until done.
7. Serve.

I hope that these and the other recipes that I shared this week will inspire your Derby party!

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KY Derby | Kentucky champagne

I'd never heard of Kentucky champagne until we did a wedding at my job that asked for it.  It's a cocktail made from bourbon and Ale-8 (Ale-8 is a soda made in Kentucky).  I thought I'd give it a try one day, and it's one of my favorite cocktails because it is so easy and delicious!  If you don't have access to Ale-8, then ginger-ale would be a good substitute.

 {Kentucky champagne}

 {getting everything ready to make the drinks}

 {just bourbon and Ale-8}

 {pretty it up with cute straws and mint}

Kentucky champagne**

makes 6 drinks

4 1/2 oz bourbon, your favorite
6 pack of Ale-8
ice
pretty straws
mint (optional for garnish)

1. Place ice and 3/4 oz bourbon in the bottom of a glass.
2. Open 1 Ale-8 and pour over ice and bourbon.
3. Stir with straw a few times.
4. Serve garnished with mint.

This is a good option for those non-bourbon drinkers (like me) although you want to get into the spirit of the Derby and drink bourbon.  How do you like to drink your bourbon?

 **Please drink responsibly because this recipe does contain alcohol!

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KY Derby | bread pudding with bourbon vanilla sauce

Every Southern woman needs to have a delicious bread pudding recipe under her belt (or so I've heard) especially any woman who throws a KY Derby party!  This dessert can be made ahead of time which is one less thing you have to worry about!

 

 

 

 {bread pudding with sauce (top) and without sauce (bottom) but much better with sauce}

 {realized after I ate the bread pudding that I forgot to take a picture with the Maker's Mark bottle--oops!}

 {just wanted to share that the bread pudding should look like this before going in the oven or it won't work!}

bread pudding

makes 12 servings

2 sticks butter

1 1/2 cups sugar

4 cups milk

4 eggs

1 teaspoon ground cinnamon

3 teaspoons vanilla, divided

20 oz white bread (bakery kind not store kind), cut into 1 inch cubes and toasted until dry

1/4 cup bourbon (I used a small 50 mL bottle of Maker’s Mark)

3/4 cup cream

1 cup brown sugar

1. Melt 1 stick butter and sugar together just until sugar is dissolved.
2. Add milk.  If butter hardens, gently heat until it melts again. 
3. Allow mixture to cool so eggs don’t cook!  Beat eggs and whisk into milk mixture. 
4. Add cinnamon and 2 teaspoons vanilla. 
5. Pour custard over bread cubes in a large bowl. 
6. Preheat oven to 350. 
7. Allow bread to sit and absorb custard for 8-10 minutes or until most bread cubes are soggy.  There should still be a good amount of custard not absorbed. 
8. Pour everything into a greased 9x13 casserole dish. 
9. Bake until golden brown on top about 50-55 minutes. 
10. Make bourbon sauce: add bourbon, 1 stick butter, 1 teaspoon vanilla, cream, and brown sugar to a saucepan.  Bring to a rolling boil for 1 minute then remove from heat.  Cool and store in a pint jar. 
11. Serve bread pudding with bourbon sauce and try not to die from the deliciousness! 
12. Store bread pudding in the fridge and heat before serving.

I'm a purist--bread pudding should not have nuts or fruit in it!  How do you like your bread pudding?

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pleasing your palate | Kentucky Derby

This Saturday is the Kentucky Derby!  It's a rite of passage meaning that spring is here, no more frosts, and that we can plant our gardens.  Also, it's a good excuse to get dressed up, have a party, and have a great time!

Below are some recipes for your Derby party this weekend, but come back every day this week for new recipes like country ham balls and bread pudding!

bourbon mushroom sauce 

 chickpea and kale salad 

fried apples

 gooey cinnamon squares

 KY Bourbon Barrel Ale beer cheese

 mint julep

 peach raspberry mint julep

 shaved asparagus pizza

 sorghum cake

 steak and beer cheese nachos

Do you have a Derby party?  What kinds of foods do you like to serve?

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Dublin coddle

Another Irish recipe as an option for your St. Patrick's Day celebration is this Dublin coddle. According to the recipe notes:

"This traditional supper dish of sausages, bacon, onions and potatoes dates back at least as far as the early eighteenth century. It seems to be more of a city dish than a rural one; it was a favorite of Jonathan Swift, author of Gulliver's Travels and dean of Christ Church Cathedral in Dublin.... The name of the dish is probably descended from the older word caudle, derived from a French word meaning "to boil gently, parboil, or stew"...Serve with Guinness and Irish soda bread. Although this is an easy to prepare one pot meal and its simplicity belies its amazing taste and flavor - comfort food at its best!"

Comfort food at its best is the perfect description for this meal; The Hubby and I have a new favorite obsession!  I've made this before according to the recipe for a crock-pot, and I wasn't impressed.  I decided to give it another try on the stove, and I am so glad that I did!  I bit into it and about melted from joy.  It was what I had been craving without know it.  I mean, can you really go wrong with potatoes, onions, bacon and sausage! (Side note:  I didn't get around to making soda bread this year, but it's already on the list for next year!)

 

  {Dublin coddle}

{use a good quality bacon and sausage product; use your favorite too while you're at it.  I bought my meat from a KY Proud farmer}

one year ago:  roasted sweet potato salad

Dublin coddle
adapted from www.food.com

makes 6 servings

1 pound bacon (local favorite), diced
1 pound sausage links (local favorite), diced
2 onions, sliced
2 pounds potatoes (local), diced
2 cups chicken broth
1/2 cup fresh parsley, chopped

1. Heat a pot up to medium.
2.  Add bacon and cook until browned.
3. Add sausage links and onions to bacon; cook until browned.
4. Add potatoes and broth.
5. Boil potatoes until tender about 40 minutes.
6. Season with pepper (you shouldn't need salt).
7. Serve topped with parsley, bread, and Guinness (please drink responsibly!).

{a beloved and true proverb}

Sláinte! (cheers/good health)

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Moroccan turkey stew

I am so happy to report that The Hubby really loved this stew!  When we first got together, he thought it was totally bizarre to put fruit in anything besides breakfast foods.  I love to see how his tastes have changed over the last few years, and it makes me so excited for the future because I can start making more of the recipes that I really want to try!

Anyway, this is an easy, crock-pot recipe that is fantastic for a chilly day (and we have had some doozies here in Kentucky!)

 {Moroccan turkey stew}

 {close up}

one year ago:  chickpea, feta, and parsley salad

Moroccan turkey stew

adapted from www.foodnetwork.com

makes 6 servings

2 skinless turkey breasts, cut into 1 inch chunks (about 4 pounds)
1/2 medium butternut squash (local), cut into 1 inch chunks
2-15 oz cans chickpeas, drained and rinsed
2-14 oz cans diced tomatoes with juices
1/2 cup dried apricots, coarsely chopped

1/2 cup raisins
1/2 cup carrots, diced
1 medium onion (local), sliced
1 teaspoon chili flakes

1/2 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon ground nutmeg

1 teaspoon pepper

1 teaspoon ground cumin
1/4 cup lemon juice
Cilantro and parsley to stir in before serving

1. Mix everything except the lemon juice and cilantro/parsley into a crock-pot.
2. Cook on high for 6-8 hours or until squash is done.
3. Stir in lemon juice.
4. Serve stew with either/both cilantro or parsley.  (I loved it with both)

How are you keeping warm during these cold days?  I love to eat spicy foods like this stew!

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honey mustard dressing

I have no idea why it took me so long to just make my own honey mustard.  I have been searching high and low for one from the store, and it just hit me to make it with my favorite KY Proud sweet garlic mustard.  DUH!

 {I love to eat salad as a main dish especially with meat and cheese!}

 {Even mixed with mayonnaise, my dressing was still very bright!}

one year ago:  tzatziki (garlic sauce)
two years ago:  black bean ragout (vegetarian)

honey mustard dressing

makes 1 cup

1/3 cup favorite mustard (local)
1/3 cup favorite mayonnaise
1/4-1/3 cup honey (depends on the sweetness of other ingredients)
Salt and pepper

1. Mix all ingredients together.
2. Taste and adjust seasonings.
3. Store in an airtight container for 1 week.

I actually prefer honey mustard dressing over ranch especially when there is poultry, cheese, and onions on my salad.  Do you have a favorite dressing?  Do you make it or buy it?

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winter lemonade

I typically love winter and cold weather, but this year has been dreary.  I can handle cold and sunny for months on end, but this constant gray?  It's wearing on me; I feel tired and blah.  My solution?  Make some lemonade with a winter twist!  (and getting outside when the weather is nice like it was last weekend!)

 {winter lemonade}

 {Because of the honey and spices, this lemonade is not as clear as the original lemonade}

One year ago:  Caribbean beef stew

winter lemonade

makes 5 quarts

1 cup fresh lemon juice
4 1/2 cups filtered water
1/2 cup honey (local)
2 teaspoons fresh ginger, unpeeled and coarsely chopped
1/4 teaspoon ground cloves (or use 2 whole cloves)
1/2 teaspoon ground cinnamon (or 1 cinnamon stick)

1. In a medium saucepan combine lemon juice, half of the water, honey, ginger, and spices. Bring to a simmer, stir until honey is dissolved, and remove from heat.
2. Cover and allow to steep for 15 minutes.
3. Strain through a fine mesh strainer into a pitcher. Add the remaining water.
4. Refrigerate until chilled through. 
5. Serve over ice! Enjoy!

This lemonade is secretly working to heat your insides up courtesy of the ginger, cinnamon, and cloves while the lemon and honey should help that sore throat from breathing dry air. Add a pretty straw and watch the smiles come!

How are you combating this gray winter?

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Hungarian Goulasch

I can say that in the winter, I crave hearty, warm foods.  I save the salads for summer.  I have a soft spot for a good goulasch, and this recipe did not disappoint especially since it can be made in my favorite crock-pot!

 {Hungarian Goulasch}

 {Hungarian Goulasch side view}

 {Set in a crock-pot and go!}

 {I boiled potatoes separately because I have to agree with The Hubby on this one--potatoes in the crock-pot cook and taste weird}

Hungarian Goulasch
from a farmgirl's dabbles

3 pounds beef chuck roast, cut into 1" cubes
5 medium carrots, peeled and sliced into 1/2" diagonals
16 oz. whole fresh mushrooms, quartered
1 large onion (local), chopped
3 large cloves garlic (local), minced
2 cups low sodium beef broth
1-6 oz can tomato paste
2 tablespoons Worcestershire sauce
1/4 cup Hungarian sweet paprika
1/4 cup brown sugar
1 teaspoon yellow mustard (or 2 teaspoons dry mustard)
2 teaspoons kosher salt, or to taste
1/2 teaspoon freshly ground black pepper
Cooked potatoes, egg noodles or bread

1. Place beef, carrots, mushrooms, onion and garlic in the crock-pot. 
2. In a medium bowl, whisk together remaining ingredients, and then add to the slow cooker. 
3. Stir a bit to combine. 
4. Cover and turn heat to low. Cook for 6 to 7 hours, or until beef and veggies are very tender. 
5. Serve in bowls with steamed potatoes, egg noodles, or a warm loaf of fresh crusty bread.

How about you-do you crave heavier foods in the winter?

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spicy squash salad with lentils and feta

I originally made this as part of my Thanksgiving series, but my family didn't care for it.  Mainly because none of us like goat cheese, and this recipe called for goat cheese so I used it.  *smack hand to forehead*  I can't tell you what I was thinking when I did that....

So I made it again with feta cheese (still goat cheese but brined to get the strong taste calmed down), and we all loved it much better.  This hearty salad is almost a complete meal in itself; you could add some grilled chicken or steak; you could serve it with some more vegetables for a meatless meal.

{spicy squash salad with lentils and feta}

{close-up}

spicy squash salad with lentils and feta
from smitten kitchen

Serves 6 as an appetizer, 3 as a main

3/4 cup black or green lentils
6 cups peeled, seeded and 1 inch cubed butternut squash (local from about a 2-pound squash)
3 tablespoons olive oil, divided
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon coarse salt
4 oz feta cheese
1/4 cup thinly sliced mint leaves (optional; I used this, but added it after I took a photo)
2 tablespoon red wine vinegar, plus additional to taste
4 cups baby arugula (I skipped this because I forgot the recipe called for it--didn't miss much)

1. Preheat oven to 400°F. 
2. Toss squash or pumpkin cubes with 2 tablespoons oil, cumin, paprika and salt. 
3. Arrange in a single layer on baking sheet and roast 20 minutes. Flip pieces and roast for an additional 10 to 15 minutes, until tender. Cool.
4. Meanwhile, soak lentils for 10 minutes in a small bowl, then drain. 
5. Cook lentils in boiling salted water until tender but firm, about 30 minutes. Rinse with cold water, then drain and cool. 
6. Combine lentils, pumpkin, feta cheese, vinegar, and 1 tablespoon oil. 
7. Season with salt and pepper and extra vinegar, if desired (we felt it needed it). 
8. Serve immediately by dividing among plates.  This salad is not great cold so if you make it beforehand, let it sit out for about 1 hour before serving.

Do you have any hearty salads that you love to make?

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almond butter

My family has a slight obsession with nuts.  My grandfather and myself eat nuts every day in some form or another.  The Hubby LOVES peanut butter (as in straight out of the jar), and the rest of my family eats it a few times a week.  I was at the farmer's market last year, and someone was handing out samples of almond butter they had made.  We started talking, and she said it was really easy and handed me a recipe card.  I wasn't successful with her recipe, but I did some research and found out that all you need is the nut itself (her recipe had me adding oil and such to the nuts).

 {almond butter}

 {I prefer eating almond butter with pears, but apples or by the spoonful will work too!}

 {I was completely lazy and used pre-roasted and pre-salted nuts, but you can buy raw almonds and make the butter from that or roast them yourself}

Almond Butter

Makes 2 cups

3 cup almonds, whichever you like to eat (dry roasted, roasted, roasted and salted, etc)
1-2 tablespoons honey (optional and local)

1. Place almonds in a food processor and puree until smooth, about 7 minutes.
2. Taste and add salt if desired.
3. Add honey if you would like.
4. Store in an airtight container in the fridge. 

You can make nut butter with any nut really.  I am tempted to start making my own peanut butter!  You can make cashew butter or walnut butter--go wild!

Do you like eating nut butter?  Which is your favorite?

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roasted beets with jalapeno cream

How many of you said, "EEWWWWWW BEETS!!!  They are so GROSS?"  My question is have you tried them? 

I used to be like that, but then my grandfather introduced me to pickled beets.  Now I eat them pickled and roasted.  When I saw this recipe on Pinterest, I was intrigued.  I wasn't disappointed.  The earthiness of the beets combined with the creaminess of the sour cream and heat of jalapenos is one incredible combination!

 {Roasted Beets with Jalapeno Cream}

 {As with all vegetables, the darker, the more nutritious.  These beets were almost black!}

Roasted Beets with Jalapeno Cream
from myrecipes.com

Makes 4 servings

2 pound medium-sized red beets
1/3 cup reduced-fat sour cream
1/4 cup finely chopped green onion
1/4 teaspoon salt
1 jalapeño pepper, finely chopped
16 Bibb or Boston lettuce leaves (optional-I forgot when I ate them, twice)

1. Preheat oven to 450.
2. Remove stems and roots from beets; wrap beets in foil. 
3. Bake at 450 for 45 minutes or until tender. 
4. Cool beets slightly; peel and cut into 1-inch wedges.
5. Combine sour cream, onions, salt, and jalapeño in a small bowl. 
6. Divide lettuce leaves among 8 plates; top evenly with beets and jalapeño mixture.

This is the perfect dinner party salad because it can be made ahead plus is served cool or at room temperature.

How many of you eat beets?  If not, will you give this recipe a chance?

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