Posts tagged as condiments
Slow-Cooked Halibut with Warm & Cold Salad (Paleo, AIP/Whole30-Adaptable) and Ostfriesland
I mention my Grandma and Grandpa Meyer quite a lot here on the blog. My memories of both are utterly tied up in my love of food and cooking, as well as for big family gatherings. Their home in Clara City, Minnesota, was a fun, delicious, and steady anchor in a sometimes tumultuous childhood, and…
Pork, Apple & Chard Meatballs (Paleo/AIP/Whole30)
So many meatballs, so little time. That could be the tagline for this blog. 😂 The reason I sing their praises often: meatballs are awesome. Straight off the pan, submerged in sauce or gravy, nestled into noodles (even the grain-free types), swiped through a snappy condiment, anchoring a bowl of soup, or rolled up in…
Easy Slow-Baked Ribs to Finish on the Grill (Paleo, AIP)
Photo by Cory Shubert I’m not going to lie: that’s one of my very favorite photos of myself, baha. Not many things I love more than cooking a pile o’meat, for friends, with a tan, in a sundress. The rib recipe pictured above is my old faithful standby. It’s technically not paleo and it’s not one…
Crispity Chicken Thighs with Spicy Cilantro-Mint Pesto (Paleo/AIP/Whole30)
This recipe is your new go-to chicken – with a bombtastic sauce – but this post is really about the plate. A couple of weeks ago, I visited my aunt Mary and uncle Bruce at their home on Green Lake, in Spicer, Minnesota. My dad and stepmom Susanna were there too, and the five of…
Caesar Salad Dressing Two Ways (Paleo, AIP, Whole30)
Do you remember the first time you had Caesar salad? I do because CROUTONS, which as a kid I could eat by the pound. Fry me some bread and I was one happy child, so much so that I was willing to look past the cheese, eggs, and creamy dressing, all of which I loathed….
Chile-Tomato "Harissa"
Is there anything more fun than conjuring something delicious from nothing but your imagination and leftovers? Don’t answer that, but instead consider the primal satisfaction that comes from being both resourceful and frugal. I may have read a few too many Laura Ingalls Wilder stories as a young girl, but preparing meals from a perfect…
Rhubarb Mostarda, Little Foot Farm: Outstanding in the Field 2012 Prep, Part I
Let’s call it summer and make plans to eat outside, preferably as often as possible. Dinner al fresco pretty much anywhere feels special, but dinner on a farm is particularly divine for us city dwellers, away from cubicles and concrete, with time to learn about, discuss, and savor food prepared at its source. In fact,…
Pickled Carrots (To Eat on Everything)
Food obsessions. I have them. You might know this since I tend to write about them. The latest is all things pickled, particularly non-cucumber things like beets, cauliflower, and my current holy grail: Carrots. What is it about pickled carrots? It started when I wrote about Corner Table’s CSK box, which included a jar of…
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I’m Stephanie A. Meyer…
…a cooking instructor, nutrition nerd, author, photographer, and culinary coach. Whether through my posts here, the Healing Green Broth 30-Day Challenge, or Project Vibrancy Meal Plans, I love nothing more than sharing nutrient-dense, anti-inflammatory, flavor-bomb recipes with you and spreading the word that nutritious and delicious go together! See Recipe Index for AIP, Whole30, paleo, gluten-free, etc.
