simple potato salad
<p>Some of us folks don’t really want mustard and pickles in our potato salad so this is an alternative. Serve warm and it is excellent.</p>
Source: Woody
Servings: serves 4 to 6 as side {depending on how many potatoes you cook}
Ingredient keywords: cut up , diced, to taste, divided
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Simple Roasted Delicata, Acorn and/or Butternut squash
<p>If you’ve ever wondered what to do with the unusual looking <span class="caps">DELICATA</span>, <span class="caps">BUTTERNUT</span> or <span class="caps">ACORN</span> Squash, try this recipe from http://chezpim.com/cook/simple-roasted-delicata-squash [great how-to photos on this recipe page].</p>
<p>Actually, this is so easy you can hardly call it a recipe. Here’s what to do.</p>
<p>Buy some beautiful “Winter” squash from your favorite Wednesday Market Farmers;-) These squash are more like pumpkins with fine firm skins. Store them spread out on a piece of cardboard in a cool place like a basement and they may last most of the winter. Varieties include:Delicata, Butternut and Acorn squash.</p>
<p>Cook it with the skin on and you will keep the lovely flavor in. Cut each one straight in half, and scoop out the seeds and stringy bits in the middle and discard those. Then cut each half again until you get individual serving size pieces. Take some butter that’s been sitting out on the countertop getting nice and soft. Rub a good amount of it all over the middle and cut sides. Be generous. After the butter massage, sprinkle a bit of brown sugar [some folks like a little cinnamon as well] all over the squash pieces, then a generous amount of salt. I said generous, ok? <br />
Roast in a flat pan until tender. You could go low and slow, at 350F for an hour and a little bit. If your oven is already at 350F baking something else, say a big fat turkey, just put these babies on the lower rack so you can share some oven time. Or if you’re baking them by themselves you could go at 450F and you’ll be done in 30-40 minutes at the most. You’ll know they’re done when the flesh is so tender a knife goes through it like ‘buttah’ and the top is nice and caramelized.</p>
<p>Serve just like that, on a pretty antique glass tray if you can find one. Eat it right down to that pretty outside skin. Questions? Email Anna:
[email protected]</p>
Vegetarian!
Vegan!
Source: http://chezpim.com/cook/simple-roasted-delicata-squash [great how-to photos on this recipe page].
Servings: 2
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Simple Stuffing
<p>I think I am craving Thanksgiving. Maybe we need a dry run before the big day! I’m making stuffing, yes I am.</p>
Source: Homemade
Servings: 6
Ingredient keywords: onion, celery, sage, parsley
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Simple Swiss Chard, Smoked Trout Linguini
<p>This recipe listed fresh salmon for the fish, however for <span class="caps">MFM</span>, smoked trout seemed appropriate! Swiss chard can be substituted by any kale or spinach.</p>
Source: www.food.com
Servings: 4
Ingredient keywords: Oregano, swiss, Trout
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Simple winter slaw
<p>This is what I throw together when I’m craving fresh veggies in the winter and I only have a few fresh ingredients.</p>
Vegetarian!
Vegan!
Source: Jess Wilson
Servings: 8 - 10
Ingredient keywords: cabbage, carrot, apple, onion, vinegar, oil
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Simplest Chocolate Buckwheat Cake
<p>The texture is like pound cake, velvety and moist with a silky smooth crumb. The flavor is right on with buttery chocolate and it’s not overly sweet, but is definitely sweet enough to tame your sweet tooth and satisfy all the chocoholics at your table.</p>
Source: https://www.glutenfreegigi.com/simplest-chocolate-buckwheat-cake/?utm_campaign=yummly&utm_medium=yummly&utm_source=yummly
Servings: Square 8- or 9-inch baking pan, or an 11×7-inch glass baking dish
Ingredient keywords: butter, eggs, yogurt, buckwheat
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Simply the best way to prepare asparagus...
<p>If you think asparagus is wimpy or squishy, you have just not had it prepared the correct way. Try it this way and you’ll see how good it can be. We can’t wait for spring to get our fix of asparagus!</p>
Vegetarian!
Source: I am certain Kirk and Kristin Jacobsson shared this with me years ago...Heather Tiefenthaler
Servings: One pound of asparagus usually feeds our family of 4 depending on size of spears.
Ingredient keywords: olive, salt, white
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Sirloin Tip Roast
<p>Sirloin Tip Roast Recipe<br />
Carved from the muscle along the back of the cow, the sirloin tip is a luxurious roast, like the four-star version of chuck shoulder or brisket. It’s still a lean cut, but it doesn’t need the same extra-long braising to bring out the flavor and tenderness: if you love roast beef and want to splurge a little on something special, this is definitely the cut for you.<br />
In this recipe, the sirloin is simply rubbed with garlic and herbs, and then roasted slowly under a dry heat, allowing you to choose exactly what level of doneness you’d like. If you like it a little pink inside, aim for 135 degrees in the center. 140 will give you medium-rare; if you like it even more thoroughly cooked, aim for 145 or 150. To get the best flavor, also plan enough time to let the roast sit for 20 minutes after you take it out of the oven. This lets the juices even out throughout the roast, so they end up on your plate and not wasted on the cutting board.<br />
This is a great dinner for busy evenings, because the oven really does all the work for you. A few minutes of prep time takes care of the roast until it’s time for dinner, giving you the perfect opportunity to experiment with more creative sides, or to just get something else done and not worry about food for a while. Serve your masterpiece with a big pile of vegetables on the side, and enjoy something a little bit special livening up the weekly menu.<br />
Serves 4<br />
Prep Time: 10 min.<br />
Cooking Time: 1h 30 min.<br />
Ingredients</p>
<p>2.5 lb. sirloin tip roast (also called round tip roast);<br />
3 cloves garlic, minced;<br />
2 tsp. dried oregano;<br />
2 tsp. dried basil;<br />
1 tsp. crushed red pepper flakes; (optional)<br />
Cooking fat;<br />
Sea salt and freshly ground black pepper to taste;</p>
<p>Preparation</p>
<p>Preheat your oven to 250 F.<br />
In a small bowl, combine the garlic, oregano, basil, red pepper flakes, and season with salt and pepper to taste.<br />
Rub the roast with the garlic and dried herb mixture.<br />
Warm up some cooking fat in a large skillet placed over medium-high heat.<br />
Sear each side of the roast until browned.<br />
Place the roast on a wire rack over a rimmed baking sheet.<br />
Cook the roast on the middle rack of the oven for 1h 30 min, or until the center reaches 135 F.<br />
P.S. Have a look at the Paleo Recipe Book. It’s a cookbook we’ve created to help you cook the best Paleo food. It contains more than 350 recipes and covers everything you’ll need.</p>
Source: http://paleoleap.com/sirloin-tip-roast/
Servings: Serves 4
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Sister Barb's Grass-Fed Beef Brisket
<p>Wine- Braised Grass-Fed Brisket<br />
Red wine permeates this fork-tender meat, while the soy sauce and cranberry juice add a nice balance of saltiness and sweetness. Use a large size slow cooker for this 6# hefty cut! Enjoy!</p>
Source: Sister Barb
Servings: 12-14 servings
Ingredient keywords: sliced, dried;, grass-fed, dry, thawed, minced, all-purpose
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Sister's Fancy Coleslaw
<p>Hayburn Farm Fresh, locally grown cabbage and carrots will make this coleslaw the perfect side. Enjoy!</p>
Source: Sister Schubert Cast Your Bread Upon the Waters - recipes for success, cooking and living
Servings: 8 - 10 servings
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