You know I love crisps if you have searched our site, as you will also find blackberry and cherry crisps and an apple-cranberry crisp. With strawberries and rhubarb in season and getting some rhubarb at the CSA last week, why not make up a nice treat? The sweetness of the berry offsets the tartness of the rhubarb … Continue reading Strawberry-Rhubarb Crisp
Category: Vegetarian or Vegan
Pistachio Pesto
Traditional pesto combines copious amounts of basil with garlic, olive oil, pine nuts, and Parmesan or similar hard cheese. We've long been fans of pesto, although we'll usually eliminate the cheese and add a squeeze of lemon. This recipe takes the basic pesto and transforms it even further - substituting pistachios for the pine nuts … Continue reading Pistachio Pesto
Sweet Poblano Mole
Traditional mole recipes often have 20 or more different ingredients, and may require days to be prepared by hand. Nearly every family in many regions of Mexico have their own special recipe - some of which are closely guarded and handed down through the generations only to other family members. Preparation of these special and laborious … Continue reading Sweet Poblano Mole
Merlot-Braised Rhubarb
Merlot-Braised Rhubarb Recipe Type: Side Dishes Author: Purely Primal Prep time: 5 mins Cook time: 20 mins Total time: 25 mins Serves: 6 Ingredients 1-1/2 to 2 lbs fresh rhubarb stalks, cut into 3-inch long pieces. If you have thicker stalks, cut each piece in half lengthwise as well. 1/2 cup merlot 1/4 cup raw … Continue reading Merlot-Braised Rhubarb
Lemon Vinaigrette
Here is a quick and easy dressing that can be used on salads, or as the base of a marinade for salmon, pork, or poultry. Gather Up: Zest of one large lemon Juice of half of a large lemon 1 clove garlic, peeled and pressed 2 tbsp extra virgin olive oil 1 tsp balsamic vinegar pinch of … Continue reading Lemon Vinaigrette
Coleslaw
Here's an easy coleslaw recipe that my mom shared with us some time ago. Since we got a chance to have her here for Mother's Day this year (we figured out it was the first time she got to celebrate Mother's Day with both of her sons since 1994), I decided to make this up … Continue reading Coleslaw
Sweet Onion and Apple Relish
This was the side dish that was hiding in the background of that last photo of the spare ribs in yesterday's post. By using a lot of the same ingredients as the rib brine, we end up with the perfect companion to those and many other meals. Gather Up: 1 medium sweet onion (Walla Walla, … Continue reading Sweet Onion and Apple Relish
Orange Hazelnut Salad with Red Wine Vinaigrette
This is a tasty and easy salad to throw together for just about any meal. The sweetness of the mandarin oranges blends perfectly with the bite of red wine vinegar in the dressing, while roughly chopped hazelnuts (filberts for those native to the PNW) add just a little crunch for texture. Gather Up (for the salad): … Continue reading Orange Hazelnut Salad with Red Wine Vinaigrette
Shallot-Pecan Asparagus
I meant it last week when I said that asparagus is one of my favorite vegetables. Here's another way to prepare this spring veggie that is both quick and tasty. Gather Up: 1 bunch asparagus (about 1 pound), woody ends snapped off 1 shallot "clove" (this is half of one larger shallot bulb), sliced thin and … Continue reading Shallot-Pecan Asparagus
Primal Biscuits
After cutting out the bread, I don't miss it. But, sometimes when we have spaghetti, I miss the garlic bread that we used to make with it. So, last week when we made some spaghetti, I decided to try and make a biscuit with it so that I could have my garlic bread. This biscuit can … Continue reading Primal Biscuits
Purely Primal 