Cardamom Poached Pears

Cardamom Poached Pears

Print Recipe
Cardamom Poached Pears
Course Desserts
Servings
Ingredients
Course Desserts
Servings
Ingredients
Instructions
  1. In a large pot, combine all ingredients except pears.
  2. Bring to boil over medium high heat and then turn heat down to a low medium.
  3. Add pears, cover and cook until very tender, 20 to 25 minutes.
  4. Serve pears with sauce that will have reduced.
Red Cabbage Slaw

Red Cabbage Slaw

Print Recipe
Red Cabbage Slaw
Thinly sliced red cabbage, carrots and shallots in a white bowl on a concrete suface.
Course Side Dishes
Servings
Ingredients
Course Side Dishes
Servings
Ingredients
Thinly sliced red cabbage, carrots and shallots in a white bowl on a concrete suface.
Instructions
  1. Combine first 6 ingredients (apple cider vinegar through black pepper) in a large bowl; whisk until well blended.
  2. Toss in cabbage, grated carrots and shallots; coat well. Cover and refrigerate for at least 1 hour.
Loaded BLT Bowl

Loaded BLT Bowl


Print Recipe
Loaded BLT Bowl
bacon cooking in a skillet
Course Main Dish, Salads
Servings
servings
Ingredients
Course Main Dish, Salads
Servings
servings
Ingredients
bacon cooking in a skillet
Instructions
  1. In 4 bowls, add romaine and spinach. Then evenly divide and add next 11 ingredients (red onion through apple).
  2. In a medium bowl whisk together remaining ingredients (oil through salt and pepper). Drizzle over each bowl and serve.
Saving Dinner Salad with Pumpkin Seeds

Saving Dinner Salad with Pumpkin Seeds

Print Recipe
Saving Dinner Salad with Pumpkin Seeds
Course Salads
Servings
Ingredients
Salad
Dressing
Course Salads
Servings
Ingredients
Salad
Dressing
Instructions
  1. Toss together salad greens through diced tomatoes.
  2. Mix together dressing ingredients.
  3. Top salad with dressing and pumpkin seeds.
Recipe Notes

Make as much of this dressing or as little as you want and store in the fridge to use anytime you need it.

Pork Dumpling Meatballs with Quick Pickled Bahn Mi Slaw

Pork Dumpling Meatballs with Quick Pickled Bahn Mi Slaw


Print Recipe
Pork Dumpling Meatballs with Quick Pickled Bahn Mi Slaw
These flavor-packed meatballs and slaw are SO DANG GOOD!!!! They make a great starter/appetizer OR are satiating enough to be a meal on it's own! After you make these, you're gunna immediately file them under "recipe favorites" - we sure have!
Cuisine Paleo
Servings
people
Ingredients
Cuisine Paleo
Servings
people
Ingredients
Instructions
  1. FOR QUICK PICKLED BAHN MI SLAW:
  2. In a small pot over medium heat, mix together vinegar and honey. Just heat enough for the honey to dissolve completely into vinegar, mixing as you go, and once it's fully dissolved, remove from heat and allow to cool for 15 minutes.
  3. In a medium bowl, mix together next 7 ingredients (carrot through pickled ginger brine). Once mixed, transfer slaw to a medium sized jar (12 to 16 ounces). Pour vinegar mixture over the top until it's fully saturated all the veggies. Seal jar and place in refrigerator for at least 2 hours before eating.
  4. FOR PORK DUMPLING MEATBALLS:
  5. In a large bowl, using clean hands, combine all remaining ingredients EXCEPT cilantro and sesame seeds (pork through salt).
  6. Cover with plastic wrap, and place in refrigerator for at least an hour before cooking or overnight.
  7. At time of cooking, remove meat mixture from refrigerator. Preheat grill to medium high heat.
  8. Shape meat into 1 to 2 inches in diameter balls. Grill for about 15 minutes constantly rotating, or until cooked through.
  9. Serve with a side of Quick Pickled Bahn Mi Slaw and garnish with cilantro and toasted black sesame seeds.
Recipe Notes

Another cooking option: after shaping meatballs, gently flatten them so they become small patties, and you could serve them as sliders with the slaw on top - and maybe on top of a parboiled cabbage leaf cut to the proper size for the slider.

Pin It on Pinterest