Toasted Almond Snow Peas

Sides | April 15, 2015 | By

Toasted Almond Snow Peas
Print
Ingredients
  1. 1 tablespoon ghee butter
  2. 1/4 cup sliced almonds
  3. 1/2 pound snow peas, trimmed
  4. 2 teaspoons minced shallot
  5. 1 teaspoon minced garlic, optional
  6. 1 teaspoon fresh lemon juice
  7. sea salt and fresh ground pepper, optional to taste
Instructions
  1. Melt butter in medium skillet over medium heat.
  2. Add almonds and cook until golden and fragrant and butter begins to brown, stirring frequently, about 1 and 1/2 minutes.
  3. Add snow peas and shallot and garlic; sauté until snow peas are crisp-tender, 1 1/2 to 2 minutes.
  4. Remove skillet from heat; add lemon juice. Season to taste with salt and serve.
Hearth and Honey http://hearthandhoney.com/

Sunny Summer Salad

Sides | April 14, 2015 | By

Sunny Summer Salad
Print
Salad Ingredients
  1. 5 cups baby romaine
  2. 1 pint fresh raspberries
  3. 1 avocado, diced
  4. 1 1/2 cups fresh chopped pineapple
  5. 1/2 cup fennel bulb, thinly sliced
  6. 1 cup chopped radicchio (can substitute: arugula, watercress, Belgian endive or curly endive)
  7. 2-3 Tbsp sunflower seeds
  8. 2 Tbsp capers (optional)
Sunny Citrus Dressing
  1. 1/2 cup fresh squeezed OJ
  2. 2 Tbsp lemon juice
  3. 1/4 tsp coriander
  4. 1/4 tsp pepper
  5. 4 Tbsp olive oil
Instructions
  1. Prep Fruit Mixture - Mix Dressing - Toss dressing with Fruit Mixture - pour fruit mixture over top salad base
Hearth and Honey http://hearthandhoney.com/

Asian Stir Fry

Main dish, Sides | April 13, 2015 | By

Asian Stir Fry
Serves 4
Print
Ingredients
  1. 1 pound boneless, skinless chicken breast
  2. 2 tablespoons coconut oil
  3. 1 medium onion, finely chopped (about 1 cup)
  4. 2 heads broccoli, sliced into 3-inch spears (about 4 cups)
  5. 2 medium carrots, sliced (about 1 cup)
  6. 2 heads baby bok choy, sliced crosswise into 1-inch strips (about 1½ cups)
  7. 4 ounces shiitake mushrooms, stemmed and thinly sliced (about 1 cup)
  8. 1 small zucchini, sliced (about 1 cup)
  9. ½ teaspoon sea salt
  10. 1½ cups water
  11. 2 tablespoons arrowroot powder
  12. 2 tablespoons sesame oil
  13. 2 tablespoons coconut aminos (or soy sauce)
  14. 1 tablespoon raw honey
Instructions
  1. Rinse the chicken and pat dry. Cut into 1-inch cubes and transfer to a plate.
  2. Heat the coconut oil in a large skillet over medium heat
  3. Sauté the onion for 8 to 10 minutes, until soft and translucent
  4. Add the broccoli, carrots, and chicken and sauté for 10 minutes until almost tender
  5. Add the bok choy, mushrooms, zucchini, and salt and sauté for 5 minutes
  6. Add 1 cup of the water, cover the skillet, and cook for about 10 minutes, until the vegetables are wilted
  7. In a small bowl, dissolve the arrowroot powder in the remaining ½ cup of water, stirring until thoroughly combined
  8. Add the arrowroot mixture to the vegetables and cook for 2 to 3 minutes, stirring constantly, until the sauce thickens and becomes glossy
  9. Stir in the sesame oil, aminos or soy sauce, and honey, then serve
Hearth and Honey http://hearthandhoney.com/

Rainbow Salad

Sides | April 12, 2015 | By

Rainbow Salad
Serves 4
Print
Ingredients
  1. ½ red cabbage
  2. 2 medium carrots
  3. ½ bunch fresh dill
  4. ¼ red onion
  5. 1 red bell pepper
  6. 2 tablespoons lemon juice
  7. 2 tablespoons olive oil
  8. ½ teaspoon salt
Instructions
  1. Thinly shred or slice the cabbage, grate the carrots, chop the dill, slice the bell pepper, and mix these ingredients up in a large bowl. Add in the lemon juice, olive oil, and salt. Mix thoroughly.
Hearth and Honey http://hearthandhoney.com/

Famous Spinach Salad

Sides | April 10, 2015 | By

Famous Spinach Salad
Serves 4
Print
Ingredients
  1. 3 cups organic spinach
  2. 1 small head purple cabbage, chopped
  3. 16 ounces of fresh strawberries, sliced
  4. 1 mango, chopped
  5. 1 tablespoon raw honey, add more if you want it sweeter
  6. coarse ground black pepper, to taste
  7. balsamic vinegar, as much as you like until salad is coated
Instructions
  1. Rinse spinach, transfer to a cutting board, chop and transfer to a medium size bowl.
  2. Rinse and peel off the outer few layers of the cabbage. Transfer to a cutting board and chop the cabbage. Then add it to the top of the spinach in the bowl.
  3. Rinse and hull strawberries. Transfer to cutting board and slice. Chop the mango and add both fruits to the bowl on top of the spinach.
  4. Add honey and pour the balsamic vinegar from one side of the bowl to the other, from front to back.
  5. Toss the mixture and taste if more honey or vinegar is necessary.
Hearth and Honey http://hearthandhoney.com/

More Bacon, Peas!

Sides | April 9, 2015 | By

More Bacon, Peas!
Serves 4
Print
Ingredients
  1. 3-4 slices of pastured, nitrate-free bacon, cut into small bite-sized pieces
  2. 2 small shallots, finely chopped
  3. 1 clove garlic, finely minced
  4. 2 tbsp white wine (or white vinegar)
  5. 16 oz frozen organic peas, thawed or defrosted
  6. sea salt and freshly ground black pepper to taste
  7. 2 tbsp fresh organic parsley, finely chopped
Instructions
  1. In a large skillet over medium heat, add chopped bacon and cook until it begins to crisp (about 5 minutes).
  2. Add finely chopped shallots and cook, stirring occasionally, until they become translucent (about 3-4 minutes).
  3. Then add, minced garlic and cook one minute before adding the white wine (or vinegar) and stir to combine.
  4. Last but not least, add the thawed peas and cook, while stirring, until cooked through (about 2-3 minutes).
  5. Season with salt and pepper to taste. Top with chopped parsley.
Hearth and Honey http://hearthandhoney.com/

Scallion Cauliflower Rice

Sides | April 7, 2015 | By

Scallion Cauliflower Rice
Print
Ingredients
  1. 1 head of cauliflower, cut into florets
  2. 1 tbsp ghee
  3. 2-3 scallions (green onion), chopped
  4. Sea salt and pepper to taste
Instructions
  1. Add cauliflower to the food processor or blender and pulse until it’s completely riced. If need be, you can do this in batches, depending on the size.
  2. Melt the ghee in a large skillet over medium heat. Then, add the cauliflower rice and season to taste with sea salt and pepper. Continue to cook a few minutes until cauliflower is heated through. If you like your cauliflower rice a little browned, you can cook it a bit longer.
  3. Stir in the chopped scallions.
Hearth and Honey http://hearthandhoney.com/

Oven-Roasted Broccoli With Lemon

Sides | April 6, 2015 | By

Oven-Roasted Broccoli With Lemon
Serves 4
Print
Ingredients
  1. 2 Heads of broccoli (cut into florets)
  2. 1/4 cup olive oil, extra virgin if you have
  3. 4 cloves garlic (minced)
  4. 2 tsp Lemon zest (please use an organic lemon for this since you are scraping the peel and non-organic fruits are coated with pesticides and wax.)
  5. Salt and freshly ground pepper
  6. 2 tsp Lemon juice
Instructions
  1. Preheat the oven to 400 degrees F.
  2. Place the broccoli florets onto a rimmed baking sheet and drizzle with olive oil.
  3. Sprinkle with garlic, lemon zest, salt, and pepper and toss well to thoroughly coat.
  4. Bake for 15-20 minutes, turning once halfway through, until the broccoli is lightly browned.
  5. Transfer the broccoli to a bowl and toss with the lemon juice.
  6. Serve warm with ghee butter if desired.
Hearth and Honey http://hearthandhoney.com/

Balsamic Green Bean Salad

Sides | March 25, 2015 | By

Balsamic Green Bean Salad
Print
Ingredients
  1. 1 lbs green beans, trimmed and cut to 3 inch long pieces
  2. 1/2 red onion, finely chopped
  3. 3 tbsp olive oil
  4. 2 tbsp balsamic vinegar
  5. 1/3 cup chopped walnuts
  6. Salt and pepper to taste
Instructions
  1. Bring a pot of salted water to a boil. Add the green beans and blanch for 2-3 minutes. The beans should be just barely cooked through and still crisp. Prepare a large bowl of ice water while the beans are cooking. Remove beans from hot water and place into ice bath to stop the cooking for 1 minute. Drain.
  2. Place the green beans and red onion in a large bowl. Toss in the olive oil to coat. Sprinkle in the balsamic and season with salt and freshly ground black pepper. Top with chopped walnuts to serve.
Hearth and Honey http://hearthandhoney.com/

Garlicky Mashed Cauliflower

Sides | March 23, 2015 | By

Garlicky Mashed Cauliflower
Yields 6
Print
Ingredients
  1. 1 large head of cauliflower
  2. 1/3 cup of water - for pressure cooker
  3. 4 cloves of garlic
  4. 1/2 cup of canned coconut milk (full fat)
  5. 1 teaspoon celtic sea salt
  6. 1/4 teaspoon ground or micro planed nutmeg
  7. 1/4 teaspoon ground black pepper
Instructions
  1. Wash the cauliflower, remove leaves and bottom of stem and cut into large florets. Peel the garlic cloves.
  2. Place the florets and garlic cloves in a steamer basket inside a pressure cooker with 1/3 cup of water.
  3. Attach lid and heat on high until brought to pressure. Cook the cauliflower and garlic at the highest pressure setting, according to manufacturer’s instructions, for three minutes. When the time is up use the fast release method (rinsing the pot in cold water) until the pressure is released and you can remove the lid. If you don’t have a pressure cooker, steam the cauliflower instead for 6-8 minutes, until tender.
  4. Pick out the garlic cloves and set aside.
  5. Place the cooked cauliflower in a large food processor and pulse until roughly chopped.
  6. Place the cooked garlic cloves in a saucepan with the coconut milk, salt, nutmeg and pepper, bring to a simmer and cook for approximately 5 minutes so the garlic and spices infuse the liquid. Use a fork to crush the softened garlic to aid in this process.
  7. Add the spiced liquid (garlic and all) to the food processor and process until very smooth.
Hearth and Honey http://hearthandhoney.com/