Yes, you can tell I’ve gone all Paleo again, with these meat-centered dishes. But without getting all evangelical on you about it (I passed that phase already), it’s just really working for me in a way that no other way of eating has. So it’s been fun to look up some new recipes and try some fun things out, like the plantain “buns” I made last night for some Cubano sandwich-style burgers. Yummy—but it was a lesson in FOLLOWING directions. Sometimes I make assumptions that just aren’t correct. I have to remember that people have researched these recipes….der.
But this is a dish I’ve put together using a few different recipes, and it’s starting to be my go-to dish for when company comes over, even though there’s a lot of slicing and dicing involved. But the best thing is that you can scale that part down, and throwing the pork in the slow cooker is just so easy. Continue reading
The sun shines bright on shiso-basil pesto.
We’ve been getting the most delicious produce ever from Alegría Farms, a vertical hydroponic farm that popped up in Laguna Canyon. Twice a week we get a beautiful bouquet of lettuces, chard, kale, collard greens and plenty of herbs. (And the tomatoes. OH the tomatoes! The taste is so good you could faint.) The Husband loved their green smoothies so much that he bought me a Vitamix, which means I’m a very happy girl. Continue reading
Besides, the color looks so nice against the green lettuce!
If I’m going to have a salad, then the dressing has to be good. Nothing turns me off a salad like a boring or badly dressed salad. That’s one of the reasons I’m addicted to Trader Joe’s Seasoned Rice Vinegar. And when I say addicted, I’m not kidding. This stuff, a little olive or grapeseed oil and some freshly ground black pepper transforms any green stuff into a lovely salad.
But today’s tidbit is not about that simple but satisfying dressing. This is one that I bastardized from the lovely Isa Chandra Moscowitz. Yes, again. Continue reading