Turmeric Honey Butter

Turmeric Honey Compound Butter

Turmeric Honey Butter

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Finding fresh, local turmeric is a thing of beauty. I was lucky enough to come across some at the Main Street Farmers Market here in TN last spring and have been using it slowly ever since. I put the uncut root in the freezer as I assumed it would last longer, however, the farmer who sold it told me they just leave it on the counter and it lasts months and months. It did come out of the freezer a bit soft so maybe leaving it on the counter is the best way to go.

 

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Cherry Tomatoes

Cherry Tomato Miso Sauce

Cherry Tomatoes

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Tomato season is on it’s last leg here in southern Tennessee but there are still a few cherry tomatoes hanging around our community garden (that is, until my son walks by and won’t leave until he has eaten every ripe one in view!). This fact makes preserving that fresh tomato flavor for the winter all the more pressing.

 

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Bellamy Blue Cheese Dressing

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I am not a salad lover. I am usually left feeling unsatiated and hate when I am hungry 2 hours after eating a meal. Don’t get me wrong, I love eating fresh produce, but I need a good dose of fat in a meal, salad or otherwise. That is why I love this dressing – it is really flavorful and provides just enough richness to balance everything out.

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Mustard Green Harissa

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I purchased a bag of tender mustard greens at Allandale Farm last week but then I got sick and haven’t been able to eat much. Never one to let food go to waste, I decided to make this sauce and freeze it to enjoy when I am feeling better. Harissa is a Tunisian hot chili pepper paste which typically includes some type of fresh herb (parsley, mint, cilantro), spices (cumin, coriander, caraway) and garlic. I added mustard greens and a few other ingredients to suit my tastes, but you should really experiment and add what you enjoy.

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Chive & Paprika Yogurt Flatbread

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My 7-month-old son has been quite the inspiration for my new recipes lately. I really enjoy thinking of new ways to feed him that are both nutritious for him and easy on me. I wanted to introduce whole grains and dairy but that isn’t easy when trying to let your baby feed himself (we are roughly following Baby Led Weaning approach). After the bread has cooled, cut into strips and voila, wholesome baby bread sticks!

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Parsnip & Celery Root Soup with Truffle Oil

Parsnip & Celery Root Soup with Truffle Oil

Parsnip & Celery Root Soup with Truffle Oil

When it comes to cooking, there isn’t anything I enjoy more than finding a way to make random leftover ingredients into something delicious. While I was preparing our Thanksgiving meal, I ended up with one parsnip, half of a celery root and one potato. I also happened to be making a quick stock out of the turkey neck so decided to put them together into a soup. It wasn’t until I browsed through The Flavor Bible that I realized truffle oil pairs well with celery root. I was pleasantly surprised at the harmony of flavors between the soup and the truffle oil. My husband even called the flavors “pretty” – I think that was a first!

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