Category: Fall Recipes

Sauerkraut-Fermented Cabbage

9/20/2022

Recipe by: Sally Fallon Her Book: Nourishing Traditions

1 medium cabbage, cored and shredded
1 tablespoon carraway seeds-this can be omitted if you prefer
1 tablespoon sea salt
4 tablespoon whey (if not available, use an additional 1 tablespoon salt)

Makes 1 quart

In a bowl, mix cabbage with caraway seeds, sea salt and whey.
Pound with a wooden pounder or a meat hammer for about 10 minutes to release juices.
Place in a quart-sized wide-mouth mason jar and press down firmly with a pounder until juices come to the top of the cabbage. The top of the cabbage should be at least 1 inch below the top of the jar.
Cover tightly and keep at room temperature for about 3 days before transferring into cold storage. The sauerkraut may be eaten immediately, but it improves with age.

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Bar Snack Brussels Sprouts Steeped in Olive Oil and Fish Sauce

3/21/2022

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By Gabrielle Hamilton
“This recipe does not include quantities for an excellent reason. At Prune, in New York, we started with a pound of brussels sprouts for dinner but ate them all while still prepping in the kitchen and then increased to two pounds and ate those as well, before we even sat down. Now we make them to be eaten standing up on purpose. Set out on the bar for parties, where you’d expect to find olives; they never last there either.” Gabrielle Hamilton

Kosher salt (Liz used about 2 tablespoons Kosher salt)
1 pound Brussels sprouts, trimmed at stalk end
Extra-virgin olive oil (Liz used about 2 tablespoons)
Vietnamese fish sauce-Red Boat is a good brand ( Liz used 1 tablespoon)

Bring a large pot of water (Liz used 6 cups) to a boil, and season with coarse kosher salt until as salty as the sea. The author suggests to get a spoon and taste the hot water for salinity. It’s the only way to know what you’ve got in the pot.
Add the brussels sprouts, and cook for about 10 minutes, until they are just cooked through. Still firm but fork tender.
Drain sprouts, and quickly transfer to a heatproof shallow bowl, and while hot, douse them with good-quality olive oil and sprinkle fish sauce over them judiciously. Stir, and taste one. Add another splash of fish sauce, if needed, and let the sprouts cool completely, resting and steeping for an hour or so, before serving at room temperature.

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Roasted Beet Salad

2/10/2021

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Serves 2-4
¼ cup balsamic vinegar
¼ cup olive oil
4 beets, peeled and cut into 1-inch cubes ( to save time, you can purchase Loves cooked beets from the produce section at your grocery store.
2-4 ounces baby arugula or other salad greens-radicchio or shaved red cabbage would be beautiful too!
¼ of small red onion, sliced thinly
1/3 cup pumpkin seeds or chopped pistachios

Put the vinegar and olive oil in a jar with a cover. Shake to combine.
Heat oven to 400° F. Place cut beets into pan or in a casserole dish, drizzle with a bit of oil, add a splash of water, cover with foil and roast until tender (about 45 minutes). Cool. If using already cooked beets, cut them into cubes and put them under the broiler and cook until they brown up a bit-about 5-8 minutes.
Place the beets in a large mixing bowl. Toss with half of the vinaigrette. Season with salt and pepper.
Place the arugula in a separate bowl and toss it with enough vinaigrette to moisten. Season with salt and pepper.
Place the arugula on a serving platter or individual plates and then arrange the beets, red onion slices, and pumpkin seeds on top. Serve.

Note: this salad is wonderful with warm beets too!

Additions:
Orange segments-add on top to keep the color bright.
Feta, cheddar cheese curds, or goat cheese-use as garnish
Toasted croutons
Capers
Cooked shrimp, scallops, steak, or lamb

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Sauerkraut-Fermented Cabbage

Bar Snack Brussels Sprouts Steeped in Olive Oil and Fish Sauce

Roasted Beet Salad

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