Garlic and Rosemary Fries

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Making French fries from scratch takes some additional effort up front, but the pay-off is so worth it. The freshly cut potatoes lend a richer taste that, in this case, complements the fresh rosemary and garlic. What results here is the fry of our dreams: crispy on the outside and soft and pillowy on the inside. Each bite is herby perfection.

This recipe yields 4 servings

INGREDIENTS

  • 8 yukon gold potatoes
  • 1 tablespoon olive oil
  • 5 cloves of garlic, crushed
  • 5 sprigs of fresh rosemary or 1 tablespoon dried
  • 1 teaspoon sea salt
  • ½ teaspoon freshly ground black pepper
  • 8 yukon gold potatoes
  • 1 tablespoon olive oil
  • 5 cloves of garlic, crushed
  • 5 sprigs of fresh rosemary or 1 tablespoon dried
  • 1 teaspoon sea salt
  • ½ teaspoon freshly ground black pepper

Directions

1. Preheat the oven to 450 degrees Fahrenheit / 230 degrees Celsius.
2. Wash potatoes and cut them into fry shapes. Place them in a bowl and cover with filtered water. Let them sit for at least 10 minutes.
3. Drain the water from the bowl and add the remaining ingredients. Toss the potatoes so the garlic and herbs are evenly incorporated.
4. Spread them on a baking tray lined with parchment. Make sure they are not overcrowded. Use multiple trays if necessary so the fries have plenty of space to crisp.
5. Bake for 10 minutes. Then flip and bake for another 10 minutes.
6. Bonus step: Place fries in a skillet on high heat with 1 tablespoon of bacon grease or coconut oil. Cook until crispy.

Tips

**We paired this recipe with Primal Kitchen’s Organic Unsweetened Ketchup.

 

Stuffed Marsala and Garlic Mushrooms

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A supreme appetizer or a satisfying side, these savory stuffed mushrooms are everything we want in a bite: herby and garlicky with a bit of sweetness from the Marsala wine. The cassava in the Lovebird Cereal is the unexpected hero because it sizzles in the oven, leaving a satisfying crispy cap on top.

This recipe yields 12 servings

INGREDIENTS

  • 12 white mushrooms
  • 3 tablespoons olive oil
  • 3 tablespoons marsala wine
  • 1 tablespoon coconut oil
  • ⅔ cup unsweetened Lovebird Cereal, ground
  • 1 lb Italian sausage
  • 8 scallions
  • 1 shallot, chopped
  • 2 cloves garlic, crushed
  • 1 teaspoon sea salt
  • ½ teaspoon pepper
  • 1 teaspoon oregano
  • ¼ cup fresh parsley, chopped
  • 12 white mushrooms
  • 3 tablespoons olive oil
  • 3 tablespoons marsala wine
  • 1 tablespoon coconut oil
  • 85 g unsweetened Lovebird Cereal, ground
  • 450 g Italian sausage
  • 8 scallions
  • 1 shallot, chopped
  • 2 cloves garlic, crushed
  • 1 teaspoon sea salt
  • ½ teaspoon pepper
  • 1 teaspoon oregano
  • 32 g fresh parsley, chopped

Directions

1. Preheat oven to 400 degrees Fahrenheit / 200 degrees Celsius.
2. Remove mushroom stems and use a spoon to scoop out some of the inside to make a bowl. Save stems and debris from inside the mushroom to use in stuffing.
3. Place mushroom caps in a bowl and toss with olive oil and marsala. Set aside.
4. In a food processor, grind Lovebird cereal until there are no large pieces. About 30 seconds.
5. In a skillet, over medium heat, add coconut oil and Italian sausage. Cook until fully browned, about 10 minutes.
6. Add scallions, shallot, garlic, sea salt, pepper, oregano and parsley. Cook for about 3 minutes or until fragrant.
7. Turn off heat and add Lovebird cereal. Mix well.
8. Place mushroom caps face up in a glass baking dish. Stuff each mushroom with a spoonful of sausage mixture.
9. Bake for 20-25 minutes at 400 degrees Fahrenheit / 200 degrees Celsius. Remove and serve.

 

Rosemary and Sage Crackers

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While it’s now a breeze to banish regular saltines and fill our pantries with store-bought crackers made from better-for-you ingredients, when possible, I prefer to make my own. Also, using the nutritious ancient grain amaranth is a good way to branch out from other gluten-free grains or the ubiquitous almond flour.

This recipe yields about 12 crackers

INGREDIENTS

  • 2 cups amaranth
  • 1 tablespoon fresh or dried rosemary
  • 1 tablespoon fresh or powdered sage
  • 1 clove of garlic or ½ teaspoon of garlic powder
  • 1½ teaspoons salt
  • 1 teaspoon baking powder
  • ½ cup water + extra tablespoon if needed
  • ⅓ cup olive oil
  • 260 g amaranth
  • 1 tablespoon fresh or dried rosemary
  • 1 tablespoon fresh or powdered sage
  • 1 clove of garlic or ½ teaspoon of garlic powder
  • 1½ teaspoons salt
  • 1 teaspoon baking powder
  • 120 ml water + extra tablespoon if needed
  • 80 ml olive oil

Directions

  1.  Place all ingredients in a food processor and mix until combined (about 30 seconds). The mix will be crumbly but should hold together. 

  2. Place on parchment paper and, using a rolling pin, roll dough out to a very thin layer (as thin as you can get it without breaking the dough).

  3. Use a cookie cutter to make fun shapes or a knife to cut into squares.

  4. Using a fork, prick holes in the tops of the crackers.

  5. Sprinkle with fresh fennel or rosemary. 

  6. Bake in the oven at 350 degrees Fahrenheit / 175 degrees Celsius for 15 minutes.

Tips

**The thinner you make the dough, the crispier your cracker will be.

**For a standalone cracker, double the herbs and add another half teaspoon of garlic and salt.

 
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Tahini Dressing

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Tahini — a condiment made from toasted hulled sesame seeds — is popular throughout the Mediterranean and North Africa thanks to its distinctive nutty flavor and versatility. You may only know tahini as an ingredient in hummus, but it’s equally worthy as a dressing or vegetable dip by combining the paste with the sweetness of honey and the piquant flavor of Dijon mustard and garlic.

This recipe yields 16 ounces

INGREDIENTS

  • ¼ cup tahini
  • ¼ cup olive oil
  • Juice of 1 lemon
  • 2 tablespoons Dijon mustard
  • 1-½ tablespoons honey
  • 4 tablespoons water
  • ¼ teaspoon garlic
  • 2 teaspoons salt
  • 60 ml tahini
  • 60 ml olive oil
  • Juice of 1 lemon
  • 2 tablespoons Dijon mustard
  • 1-½ tablespoons honey
  • 4 tablespoons water
  • ¼ teaspoon garlic
  • 2 teaspoons salt

Directions

Whisk all ingredients together in a large bowl for a creamy salad dressing. When making a dip, less water creates a thicker consistency. 

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