Whole30 Roasted Artichokes
If I think back to all the meals I had when I was a kid, artichokes definitely stand out as a favorite. We didn’t have them very often, but every so often we’d get to have the special vegetable that you got to eat with…
Tag: garlic
Creamy Sunchoke Soup with Preserved Lemon
Winter farmers markets are in full swing, and we are transitioning from squashes and apples to a wide variety of root vegetables. One of these winter vegetables is the humble sunchoke, which I love to buy whenever I see it at the winter market. And…
Whole30 Italian Meatball and Fennel Soup
There’s no doubt that winter is around the corner. There’s snow on the ground (in Alaska, anyway), and the nights are getting longer and longer. Which means, soup season is officially back! I mean, I’d eat soup year round, but truly, there’s nothing better than a steaming bowl of soup after walking around in the snow. And this Whole30 Italian Meatball and Fennel Soup is sure to warm you up on even the coldest evenings with tons of seasonal flavor.
Whole30 Baked Sablefish with Bok Choy
Perhaps my favorite part of the farmers markets here in Alaska is all the amazing, fresh seafood! Seriously, being able to go to the farmers market and see such a wide selection of good quality and sustainable seafood is absolutely incredible. Amongst my favorites is…
Whole30 Butternut Squash Chili
We officially had our first snow of the season in Anchorage! And as cooler weather sets in, I naturally start to crave more warming, filling meals. My Whole30 Butternut Squash Chili will warm you up on those cold days at the end of the year.…
Turkey Egg Rolls with Vegetable Scraps
I’m always looking for creative ways to use my food scraps. As I’ve mentioned before, I don’t like wasting food because it’s a huge waste of money, and I’m genuinely surprised at how few recipes I could find online that are specifically developed for using up vegetable scraps. Maybe not that many people are searching for such recipes? Or maybe it’s not SEO friendly? Who knows, but I’m betting there are at least a few other people like me out there. These turkey egg rolls use two cups of vegetable scraps in their filling, so they’re the perfect recipe for eliminating unnecessary food waste.
Whole30 Beet Green Borscht
While it’s still technically summer everywhere else in the US, Anchorage seems to have moved into its rainy season. But I’m not complaining, because that means the return of soup season! Is there anything more comforting that a steamy bowl of soup when it’s cold…
Mediterranean Beans, Greens, and Sausage
As we get closer and closer to our Alaska moving date, my days are getting especially hectic. Between work, moving preparations, buying a new car and arranging shipment outside the contiguous US, there’s a lot needed to get done in a short amount of time.…
Whole30 Sunchoke Hash
Sunchokes are a pretty unique-looking vegetable. In fact, while I was at the farmers market picking these up, a woman asked me, “what do you do with them?” The easy answer? Treat them like you would a potato. This simple Whole30 sunchoke hash is great introduction to this nutty root vegetable.
Spicy Carrot and Cabbage Slaw
Spring is finally here! And now that winter is behind us, farmers markets will move back to their outdoor locations, and more variety in produce will arrive. One of the first non-winter crops harvested is a perennial favorite: carrots. This transitional time of year is…
Whole30 Red Cabbage Hash Browns
I don’t like wasting food (or money), so I love having an assortment of recipes that use up all the odds and ends. Making hash browns is a versatile method to use up leftovers of many different vegetables. Recently, I’ve been testing a bunch of…
Butternut Squash Soup with Chili Crunch Oil
Soup is one of my favorite things to make when wintery weather takes over. This butternut squash soup is a great balance of sweet squash and spicy ginger and chili oil.
It’s extremely easy to make, and can go from stove to table in about 35 minutes (if you don’t count the prep time). Oh, and it makes great leftovers – make a double batch and freeze the leftovers for nights you don’t feel like cooking, but want a healthy meal.
