Posts tagged as side dishes
Cabbage Salad with Toasted Coriander Mayonnaise
Toasted coriander seeds are the flavor of the season for me. My obsession kicked off with Daniel Klein’s recipe for chilled carrot soup, when I prepared the coriander yogurt garnish. I’ve toasted coriander seeds many times before, but this time, the warm-fresh fragrance off the hot pan swirled straight into my brain—on a day I…
Collard Greens (Paleo, AIP-Friendly)
I’ve been meaning to post this recipe since the holidays, when I brought this dish to my aunt Mary & uncle Bruce’s house for Christmas Day. Time flies… Actually, time doesn’t fly in Minnesota between December and March, so I’m not sure what my excuse is. But no matter, here it is. Collard greens, for…
Crispy Fried Tofu with Cabbage Salad
Recipe for Crispy Fried Tofu with Cabbage Salad at Dara & Co./Minnesota Monthly Magazine.
Using a Pot of Beans Part IV: Curried Lentils
Are you still with me? It’s been a lot of beans this last week, I know, but keep in mind that any of these dishes can be frozen for a future warm dinner. This version is sort of dal meets chana masala – two of my two favorite bean dishes. I’ve had the chana masala…
Using a Pot of Beans Part III: Lentil Hummus
This is the same Creamy, Fluffy Hummus – The Way It’s Supposed To Be recipe I posted a few months ago, except substituting black lentils for the garbanzos. That’s the thing with hummus – you can make it with whatever bean you have on hand and it will always be lovely. As true as it…
Using A Pot of Beans Part I: Poached Egg Over Lentils, Bacon & Cabbage
It’s Sunday, you’re feeling organized, you’re even willing to cook ahead a bit to make dinner easier during the week. What to make? A pot of soup is always a winner – always. But if you’re like me, you eat it for a couple of meals and then you’re ready for something new. (In that…
Bagna Cauda
I’m a salty girl, always, but I think my cravings are even more intense in the winter. Lately I’ve been plucking little balls of fresh mozzarella cheese from their whey bath, sprinkling them with salt, and popping them in my mouth like cherries. Good Lord they’re good that way – who needs tomatoes and basil?…
Pan-Fried Cheese with Anchovy-Date Salad
Yes, that is fried cheese. It is every bit as delicious as you’d think it would be – crunchy and melty, a little salty and sweet, pretty much to die for. Thank you Melissa Clark – I asked for her new cookbook for Christmas, In the Kitchen With A Good Appetite, and I’ve been consistently…
Easy Deliciousness: Polenta
Whenever I make polenta for guests they say, “You made polenta?” I almost hate to diminish the impact by revealing how ridiculously easy it is to make, but in the name of deliciousness, here goes. The real trick to perfect polenta is to use fresh cornmeal. I buy the widely available Bob’s Redmil Corn Grits…
Twin Cities Chef’s Table
I’m Stephanie A. Meyer…
…a recipe developer, cooking instructor, author, food photographer, and health coach. Whether through my posts here, Project Vibrancy Macro Reset, Project Vibrancy Meals meal plans, my cookbooks, or working with you one-on-one, I love nothing more than helping you transform your health through cooking nutrient-dense, flavor-bomb meals at home! See Recipe Index for AIP, Whole30, paleo, gluten-free, etc.
