Category Archives: Side Dish

Cornbread or Corn Muffins

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Cornbread or Corn Muffins?  Oh yes!  My mom made these for a dinner recently topped with softened butter.  They disappeared quickly!

Ingredients

  • 1 1/2 cups freshly milled corn
  • 1 1/2 cups freshly milled whole wheat flour
  • 6 tsp baking powder (aluminum free)
  • ½ tsp sea salt
  • 2 pastured eggs
  • 1 1/2 cups organic milk
  • 6 Tbls olive oil

Instructions

  1. Bake at 400 degrees in oiled muffin pan
  2. Makes 12 muffins – recipe doubles beautifully!

Golden Beet Salad

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Golden Beet Salad

Ingredients 

Steam or boil beets at least one bunch of beets (I slice mine for steaming/boiling into half‘s or large chunks when they cool you can slip the skin off by pressing your fingers against the skin, the only drawback to beets is that they can be very messy. Work quickly – if they are thoroughly cooked the skins will slip off easily, cut into bite-size pieces.

1 bunch of beets (prepped as instructed above)

slice or finally chopped ¼ of a red onion 

In a bowl add ¼ cup organic lemon juice 

¼ cup or less extra Virgin organic olive oil 

2 pressed cloves of garlic 

1 teaspoon sea salt

Instructions 

  1. Mix well and pour over beets. Chill. Serve cold.
  2. My friend Christine gave me this recipe and she uses red wine vinegar instead of lemon juice she also adds feta cheese at the very end.

Cucumber Salad

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Ingredients 

2/3 cup Braggs raw apple cider vinegar (Get at health food store or buy online or buy from YHS dry goods list) 

⅓ cup water 

4 tablespoons raw hone

1 teaspoon sea salt

½ cup thinly sliced onion (use more if you like it, anytime type of onion works great)

4 medium sized cucumbers, peeled, and thinly sliced

2 tablespoons minced fresh dill (Or 2 teaspoons dried)

Instructions

  1. combine vinegar, water, honey, salt in a bowl. 
  2. Place the onion and cukes slices in a medium large bowl and add to the liquid. Add dill. 
  3. Transfer to a glass jar with tight fitting lid or other container chill until cold. 
  4.  Served cold or at room temp

Spicy Lemon Kale

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Ingredients 

1 to 2 bunches bunch organic kale rinsed and cut with scissors into small pieces (skip the stalks if you want or cut  them very thin, in rounds)

1 organic lemon, juiced.

 ¼  cup Nama Shoyu or Tamari (healthier versions of soy sauce)

2 tablespoons organic onion minced (or ¼ medium onion, purple onions are great here)

 1 tablespoon extra virgin olive oil

 ¼ teaspoon cayenne pepper 

⅛ teaspoon sea salt 

Instructions 

  1. Mix all ingredients together and toss with kale. Let marinate for at least 30 minutes 

Guacamole

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ngredients 

Mash 3 ripe avocados with the following ingredients

 1 teaspoon sea salt 

1 teaspoon cumin

 Juice of half a lemon or half lime 

2 cloves of freshly pressed garlic (more if desired)

¼ onion (chopped coarsley or finely your choice) 

Additional options: diced tomatoes Tbsp of salsa, chopped jalapeño pepper; we like leaves of cilantro, cut with scissors and mixed in at the very end.

Asian Cabbage Salad

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Ingredients 

2 1/2 cups finely shredded organic cabbage 

1 cup grated organic carrots

 ½ cup diced organic red/green ( red makes the salad extra beautiful) Combine and set aside.

Dressing:

2 tablespoons organic extra virgin olive oil 

2 tablespoons Rice vinegar (I used apple cider vinegar because that is what I had on hand)

2 teaspoons brown sugar (or one good squirt of honey)

1 tablespoon soy sauce (Tamari or Nama Shoyu)

 ½ teaspoon grated fresh ginger root (or ¼ teaspoon dried ginger root)

 Tabasco or pepper sauce (we use a ½  teaspoon of cayenne powder)

 Wisk together and pour over and toss well. Let sit 10 or 15 minutes before serving

 Optional 1 tablespoon toasted sesame seeds mixed in with dressing

Garlic and Lemon Cabbage salad

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Ingredients 

1 garlic clove 

2 tablespoons freshly squeezed lemon juice 

2 tablespoons extra-virgin olive oil 

2 heads cabbage cored and finely shredded 

Kosher salt (to taste) 

Instructions 

In a bowl, pound garlic to a purée. Stir in the lemon juice and olive oil.

 In a large bowl toss the cabbage with the dressing, season with salt and toss again serve right away or lightly chilled.

Sautéed Organic Collard Greens and Eggs

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Need some low carb goodness?   Dark leafy greens and pastured eggs with organic raw cheese, garlic and onions.  YUM!  Organic collard greens and eggs are my new friend!

If you are making this one for yourself . . .go ahead and make a full batch and enjoy the savory leftovers throughout the week.

Sautéed Organic Collard Greens and Eggs

Ingredients

  • 2 cloves garlic pressed or minced
  • 1/4 medium onion finely diced
  • 3 bunches of collards stemmed and chopped
  • 1 teaspoon sea salt or to taste
  • 3 tablespoon of organic butter or ghee (might give coconut oil a try, too!)
  • 6 eggs
  • Freshly ground black pepper
  • Cayenne sprinkled or to taste
  • Cheese of your choice. We like raw cheddar in chunks.

Instructions

  1. Heat a large (12” or more), skillet over medium high heat.
  2. Sauté onion and garlic then add half the collard greens
  3. Add sea salt, pepper and cayenne
  4. Sauté until the greens wilt.
  5. Add the remaining collards and sauté until the collards are done but still a pretty green.
  6. Turn the heat back up and create 6 pockets in the greens for the eggs.
  7. Add ½ tablespoon of butter to each of the 6 pockets.
  8. Let melt.
  9. Crack an egg into each pocket.
  10. Cover and simmer until the white is cooked but the yolk is still runny.
  11. Sprinkle each egg with the chunked cheese and serve.

Whipped Butter & Olive Oil – Good for the Heart, Fluffy and Delicious!

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Fluffy goodness. . .try this soon!  We don’t make it often, but when we do, we always wonder why we don’t keep this fluffy goodness on hand all the time.  The butter and olive oil together will slightly harden in the fridge and then return to the fluffy, creamy state after a few minutes at room temperature.  If you are looking for a way to slow down a bit on butter and increase olive oil. . . this is it.  Honey butter is our favorite, hands down!  Please try it and let us know what you think.

Whipped Butter & Olive Oil

Ingredients

  • 1 lb real butter (no salt added) room temperature
  • 3/4 cup extra virgin Olive Oil, 1st Cold Pressed
  • 1 tsp Celtic Sea Salt
  • Note: don’t add this salt if your butter came pre-salted.. ..I recommend you buy unsalted butter whenever you can so you can control the amount and if possible, use celtic sea salt or sea salt) Celtic is lower in sodium than other forms of sea salt and is rich in a variety of minerals.

Instructions

  1. Whip mixture until fluffy.
  2. Plain Butter – just put 1 to 2 cups of mixture in container and keep in fridge until serving time….as it warms up, it makes the lightest, fluffiest butter (like margarine)
  3. Honey Butter – 1 to 2 cups of butter mixture with 1/8 to 1/4 cup of honey
  4. Garlic Butter – 1 to 2 cups of butter with garlic powder mixed in (to taste) or if you prefer, use fresh pressed garlic
  5. Cinnamon Butter – 1 to 3 cups of butter mixture with cinnamon mixed in (to taste)