Author Archives: punkinlady

Sweet Potato Salad with Chives

Recipes posted one year ago:

For this recipe you could use either homemade mayo or greek yogurt. I usually make my own yogurt, but you can also get store bought.  Just make sure it is full-fat.  Fage is a good brand.  This is a bit of a twist on potato salad with some different herbs.  I always think potato salad tastes best when it has sat in the refrigerator for a while, letting all the flavors incorporate nicely.  This salad was no exception as once I made it we ate it right away, but the leftovers were even better the next day.

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Barbecue Crockpot Chicken

Recipes posted a year ago:

Nothing says summer like barbecue chicken and potato salad, right?  We are getting whole chickens (free range) from our CSP right now and it is always fun to come up with new sauces to cook them in.   In April, I posted this recipe with homemade barbecue sauce.  This recipe is similar, but with some slight differences.  Prep time is minimal. Look for potato salad recipe as our next post.

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Black Cherry and Strawberry Salad with Black Cherry Vinaigrette

Recipes posted a year ago:

Down at our local Farmer’s Market, I stumbled upon a booth where a kind lady was selling flavored olive oils and flavored balsamic vinegars. It’s as if the booth was calling my name! So many flavors to try that it was hard to settle on just one.  I ended up getting some grapefruit balsamic vinegar and also a black cherry balsamic vinegar.  Mixing up your salads with these different flavors can add some life back into your veggies.  Here is the link to Navidis in case you want to purchase the oils and vinegars for yourself.  They also have other seasonings and salts, but I have not tried those yet. Also at the market, I purchased a “salad basket” with all items edible, flowers and all!

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Sauteed Leek Scapes and Radishes

Recipes posted a year ago:

June is here and that always means summer is on the way and most importantly we can’t wait for Thursdays to pick up our CSA.  We highly suggest buying organic and local if possible.  Your food will quite literally go from farm to table making it the freshest and most delicious you can possibly get.  Our CSA with April Joy Farm never disappoints!  This week was lots of greens with arugula, mizuna, oregano, kohlrabi, romaine lettuce, and leek scapes.

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Bacon and Beef Frittata

Recipes posted a year ago:

I got the inspiration for this recipe after talking with Adam at CrossFit Fort Vancouver.  We spend plenty of time talking about food as it is, of course, one of our favorite subjects.  I love to walk in and hear him say, ” We made (insert food dish here) last night and it was good!” I reply back excitedly, “Oh yeah?  How much of (insert meat, veggie, and/or spice here) did you put in?” His reply is ALWAYS, “well, we didn’t measure, we just threw together what sounded good. I brought some for my lunch. Want to try a bite?” I probably don’t need to tell you that my answer is ALWAYS a resounding, “Of course! Duh!” or something to that effect.  This gives me such a great feeling, not just the fact that I get to sample some food, but because experimenting, just throwing together what you think may taste great together, is a great measure of how far your own food knowledge has come.  Spending time in the kitchen has paid off.  Casey and I love to cook, it is true.  But, this honestly doesn’t seem to take as much time for us as it used to.  Yes, most of the time we are both in the kitchen cooking together which saves time and the more we learn, the more efficient we are.  Great food in less time.  Alas, you do not have to spend the time that we have.  Take advantage of our site.  We are happy to do the experimenting for you! I digress.

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Chicken-Fried Steak

Recipes posted a year ago:

This is one of those great comfort foods which is most likely found on any typical American menu in the U.S.  I have this vision of a couple, back in the day, driving down Route 66 and stopping at a diner in the middle of nowhere where they can expect to find this listed at the top of the menu.

Interestingly, it has nothing to do with chicken.  It is also called pan-fried steak, which seems a bit more fitting I suppose, but doesn’t leave much to the imagination (um, how did they get “steak” from a “chicken”?).  I did forego the gravy for this particular meal.  I opted with a nice side of sauteed mushrooms (if you have not tried this, I highly suggest cooking some up, seriously, do it now. You will not regret it).

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Homemade Greek Yogurt

Recipes posted a year ago:

I was recently lucky enough to speak with Dr. Allison Siebecker for a few minutes about gut health.  You can check out her website on SIBO (Small Intestine Bacterial Overgrowth) here.  She mentioned to me that she makes her own Greek yogurt.  It is a very simple process although prep to finish takes about a day.

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