Leek Gazpacho

July 07, 2020 by Nichole Perkins in Recipes

Gazpacho - the perfect summer dish. It’s light, refreshing and packed with fresh seasonal produce. I make a big batch to eat throughout the week. The sautéed leeks give this a caramelized creaminess and the cucumbers turn this traditionally red soup into a light green color. It’s a surprisingly substantial meal.

This recipe yields 24 ounces

INGREDIENTS

For Gazpacho:
6 large leeks
¼ cup olive oil
3 large cucumbers, peeled and deseeded
⅓ cup almond crème fraîche (combine Kite Hill Cream Cheese Alternative with a squeeze of fresh lemon)
¾ - 1 cup almond flour focaccia (or other grain-free bread)
2-3 cups filtered water
Handful of Marcona almonds
3 tablespoons sherry vinegar
2 teaspoons honey
A pinch of white pepper to taste
3 teaspoons salt, add more to taste

For Dill Oil Topping:
¼ cup fresh dill
2-3 tablespoons olive oil

For Gazpacho:
6 large leeks
60 ml olive oil
3 large cucumbers, peeled and deseeded
80 ml almond crème fraîche (combine Kite Hill Cream Cheese Alternative with a squeeze of fresh lemon)
175 - 240 ml almond flour focaccia (or other grain-free bread)
500-700 ml filtered water
Handful of Marcona almonds
3 tablespoons sherry vinegar
2 teaspoons honey
A pinch of white pepper to taste
3 teaspoons salt, add more to taste

For Dill Oil Topping:
32 g fresh dill
2-3 tablespoons olive oil

Directions

Sauté leeks in olive oil for 10-15 minutes, stirring often and keeping the leeks from turning brown. Add a touch of water if they seem to be cooking too quickly. Remove leeks from heat and allow to cool.
Add all of the other ingredients to a blender (preferably a Vitamix) and add the leeks when they have cooled. Blend on high for 3-4 minutes, adding more water if needed. Taste and add additional salt and another splash of sherry vinegar if desired.
In timed increments, pour the mixture through a fine-mesh sieve. Press the liquid through thoroughly. There should be a thick, mealy paste remaining. Discard, clearing the sieve, and continue slowly with the rest of the liquid.
Refrigerate until chilled (roughly 2 hours) or serve soup at room temp as desired.
If topping with accompanying dill oil: Finely chop dill and mix with olive oil. Let stand at room temp until serving gazpacho so the mixture infuses.
When serving, spoon just about a teaspoon of the dill oil on top.

Tips

** English or Armenian cucumbers are great, but any will do.

Recipe by Chef Blaire Flory

Dagny's Summer Salad

July 07, 2020 by Nichole Perkins in Recipes

Peaches, cucumbers and tomatoes hit their peak in the summer months. This colorful dish is a quick spin on the traditional salad and satisfies the need for a light and crunchy starter. I began making this for my daughter when she started preschool. Preparing this salad together was an effective way to include her in her own meal prep while also getting her excited about the idea of salad.

This recipe yields 4 servings.

INGREDIENTS

2 cucumbers
3-4 peaches
10-15 cherry tomatoes
¼ teaspoon sea salt
Freshly ground black pepper to taste

2 cucumbers
3-4 peaches
10-15 cherry tomatoes
¼ teaspoon sea salt
Freshly ground black pepper to taste

Directions

Peel cucumbers.
Cut cucumbers and peaches into bite-size squares.
Cut cherry tomatoes in half longways.
Toss cucumbers, peaches, and tomatoes with a ¼ teaspoon of sea salt and a 3 cranks of a pepper grinder.
Serve.

Tips

**Replace cherry tomatoes with heirloom tomatoes or whichever look the most appetizing.
**For a tangy version add balsamic or white wine vinegar to cut through the sweetness of the peaches.

Tahini Dressing

July 07, 2020 by Nichole Perkins in Recipes

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.

Peach Melba

June 29, 2020 by Nichole Perkins in Recipes

Elegance comes to mind when I make this famous French dessert, originally created by Auguste Escoffier for the grand opening of the Ritz Carlton Hotel in London. These rich, sweet and juicy peaches are topped with a bright raspberry sauce that really makes them pop.

This recipe yields 4 servings

INGREDIENTS

For Peaches
½ cup water
½ cup honey
1 teaspoon lemon juice
1 teaspoon vanilla
2 peaches

For Raspberry Sauce
1 cup raspberries
1 tablespoon honey
1 teaspoon lemon juice

For Peaches
120 ml water
120 ml honey
1 teaspoon lemon juice
1 teaspoon vanilla
2 peaches

For Raspberry Sauce
128 g raspberries
1 tablespoon honey
1 teaspoon lemon juice

Directions

For Peaches

Heat water, honey, lemon juice, and vanilla in a small saucepan over medium-low heat.
Once the honey fully dissolves and the liquid mixture begins to simmer, reduce heat and allow the liquid to thicken into a syrup.
Cut peaches in half leaving the pit on one side. Place the peaches face down in the saucepan of simmering syrup. Allow peaches to poach for about 2 minutes on each side.

For Raspberry Sauce

Place raspberries, honey, and lemon juice in a food processor, using the small bowl if it has one, with a chopping blade.
Pulse until mixture has a runny consistency.
Sieve the raspberry seeds by pouring the mixture through a strainer using the back of a spoon to push the liquid through.
Drizzle on top of poached peaches.
This dish can be served simply as is or layered over vanilla bean ice cream.

Tips

**Straining the raspberry sauce is optional. The seeds will create a more tart and textured sauce. Sieving makes a smooth and more elegant presentation.

Baby Back Ribs

June 29, 2020 by Nichole Perkins in Recipes

Making ribs at home doesn’t have to be a complicated affair. I prepare these with a simple salt and pepper rub and top generously with a sweet-meets-savory homemade barbecue sauce. A few hours in the oven and these ribs are fall-off-the-bone perfect.

This recipe yields 20-26 baby back ribs.

INGREDIENTS

2 racks (1 ½ - 2 lbs each) baby back ribs
Salt and pepper for rub
1 cup strained tomatoes
2 tablespoons honey
2 tablespoons vinegar

2 racks (2 kilograms each) baby back ribs
Salt and pepper for rub
128 g strained tomatoes
2 tablespoons honey
2 tablespoons vinegar

Directions

Preheat oven to 275 degrees Fahrenheit / 135 degrees Celsius.
Prepare ribs with salt and pepper rub, wrap them in foil, and place on sheet pan.
Bake for approximately 2.5 hours.
To make barbecue sauce, combine strained tomatoes, honey, and vinegar.
Top ribs with barbecue sauce mixture.
Increase oven temperature to 350 degrees Fahrenheit / 175 degrees Celsius.
Bake for an additional 45 minutes.

BBQ Sauce

June 29, 2020 by Nichole Perkins in Recipes

Sweet (thanks to honey and molasses), savory (with the kick of tamari), and smoky (hello paprika and chili powder!). This versatile kid-friendly BBQ Sauce is a scene-stealer.

This recipe yields 24 ounces of BBQ Sauce.

INGREDIENTS

2-½ cups strained tomatoes (about 24 ounces)
¾ cup tomato paste (7 ounces)
½ cup apple cider vinegar
½ cup honey
2 tablespoons molasses
2 tablespoons tamari
2 tablespoons Primal Kitchen Organic Dijon Mustard
¼ teaspoon cinnamon
1 teaspoon paprika
1 teaspoon garlic powder
3 teaspoons chili powder
¼ teaspoon fresh black pepper
2 teaspoons sea salt

600 ml strained tomatoes (about 24 ounces)
100 g tomato paste (7 ounces)
120 ml apple cider vinegar
120 ml honey
2 tablespoons molasses
2 tablespoons tamari
2 tablespoons Primal Kitchen Organic Dijon Mustard
¼ teaspoon cinnamon
1 teaspoon paprika
1 teaspoon garlic powder
3 teaspoons chili powder
¼ teaspoon fresh black pepper
2 teaspoons sea salt

Directions

Combine all ingredients into a large stock pot over medium-high heat.
When liquid begins to bubble turn down to a simmer and let thicken for approximately 15-20 minutes.
Remove from heat and serve on top of ribs or as a dip for sweet potato fries.

What Shopping at the Farmers Market Really Means

June 28, 2020 by Nichole Perkins in All Food Activism

Shopping at the farmers market is not a matter of indulging away an hour wandering through a maze of inconsistent offerings. It is about doing something that is good for you. People who consistently buy their produce, dairy, and other provisions from their local farmers market benefit in three ways: greater nutrition, community connection, and continued learning. And that is just the start. Drawing from my own experience and research, the reasons for heading to the farmers market are wide-ranging, which make the case for turning this trip into a lifetime habit.

Nutrient dense produce. Fruits and vegetables on offer at the farmers market have been picked at peak freshness, often the morning of or day prior, which means they hold a higher concentration of nutrients. The locality of the farmers allows for this, whereas most commercial produce (organic and conventional) is farmed farther away. This calls for produce to be picked days, sometimes weeks, before it ripens to allow for it to be packaged and shipped. Research shows that these methods can cause fruits and vegetables to lose up to half of their nutritional value by the time they get to the grocery store. On the contrary, locally sourced produce has higher vitamin and mineral integrity.

Lower carbon footprint. Because farmers market produce hasn’t traveled thousands of miles to get to you, there is less of an environmental impact from its transport. Also, the farmers and purveyors are more apt to follow mindful sustainable measures in producing their products.

Greater food transparency. It is very likely that the market vendors are people closely involved in the practice, most often the actual farmer. They are passionate about what they do and are often thrilled to share their farming practices. When I meet a new vendor, I like to ask about their methods. Some questions to consider are:

Are they certified organic? If not, do they spray pesticides?

Is there risk of pesticide contamination from neighboring farms?

Do they sell what they grow?
Do they use GMO (genetically modified organism) seeds?
How are their animals housed and fed? Do they have outdoor pasture?

If the farm processes their own animals, how do they do it?

Larger food processing operations and commercial farms, even those that are certified organic, can still implement cruel practices for animals or have a high carbon footprint. This gives reason why so many are often cloaked in secrecy, in contrast to smaller local farms that tend to be welcoming to visitors and open to questions. So, talk to your vendors. They love building relationships with customers.

Vibrant flavor. Hands down, farmers market produce tastes better. A fresh tomato from the grocer and a fresh tomato from the farmers market are like two entirely different pieces of produce. The farmers market pick bursts with brightness, sweetness, tanginess, and lots of juice. The grocery store option will have a watery flavor at best. This all goes back to its being picked at peak ripeness and not having to travel so far.

Seasonality and better variety. Head to the grocery store in November and you’re likely to see the same produce that you do in June. Head to the farmers market in November and you’ll find kohlrabi, blue hubbard squash, and cardoons. The grocer’s goal is to stock the most popular and profitable pieces of produce year-round—even if that means getting it from South America. The point is, everything on offer at the farmers market is local and seasonal, which opens up a new world of fruits and vegetables that rarely get real estate in the produce aisle.

As you’ll see, shopping at the farmer’s market is part of a lifestyle shift. A consistent part of my family’s weekly routine, it is a way that we connect with our community and the foods that we eat.

To borrow from Michael Pollan, we have become a nation of “industrial eaters,” expecting to have access to any type of food at all times. This comes at the cost of our health, and it perpetuates the issue of a corrupt food system. By making small shifts in the way that we shop, we can create greater waves of change in our home, on our plates, and throughout the world.

Documentaries and Books that Explore the Way We Eat, the Essence of Cooking, and the Importance of Honoring Our Food

June 26, 2020 by Nichole Perkins in All Food Activism

Thirty to 40 percent of the US food supply is wasted every year while millions of Americans face food insecurities. The vast majority of conventional foods are made of genetically modified corn. Industrial agriculture is one of the biggest contributors of greenhouse gas emissions. These facts, as unconscionable as they are, continue to plague so much of our country. They are major faults in our global food system that leave us scratching our heads: What can be done? The answer is found in massive changes in American policies, corporate systems, and habits. Where do we start? With awareness and a deep appreciation for real food, which each of these books and documentaries offers.

Documentaries

Food Inc.

There are some scenes in Food Inc. that are so simultaneously horrifying and edifying, they’ll leave you a changed consumer. That is the point of this documentary, which continues to inform more than a decade after its release. The facts outlined are vital. For starters, mammoth corporations like Monsanto control far more than the pesticides on conventional crops. They control the foods on display in our grocery stores and how it’s marketed. Filmmaker Robert Kenner unveils the pieces of the corrupt food chain in the US, taking us on a wild, eye-opening ride from the factory farm to the processing plant to our dinner plate.

The Biggest Little Farm

This encouraging and uplifting documentary explores how a young couple turned a nutrient-depleted plot of land into a thriving regenerative farm. When John Chester and his wife, Molly, spotted the 200 acres outside of LA, they were farming neophytes. Their lack of knowledge did not couple well with the fact that the land had suffered a severe drought and needed intense restoration. Willing to fight the uphill battle, John and Molly learned everything they could, and for eight years straight they worked tirelessly to bring the land to life. They captured nearly every moment of planting, sowing, and watering on video. Today, the land is a fully functioning regenerative farm that focuses on nutrient-rich soil to grow mineral-rich food and healthy farm animals. Their story is a map to get more involved with where our food comes from, and to honor mother nature.

Wasted! The Story of Food Waste.

The late Anthony Bourdain narrates this documentary, lending his civic-minded concern to a topic he most valued: food and its potential to impact people. But instead of telling stories of eating and togetherness, this film focuses on the broken global food system that continues to produce exorbitant amounts of waste—an estimated 80 billion pounds annually in the US—while millions face food insecurity. This is in tandem with the other issues that food waste creates, including greenhouse gases and biodiversity loss. Prominent chefs and activists shed light on their efforts to fix the system, including chef Dan Barber who speaks of using product scraps in dishes. How can you look at your kitchen in a different light? What parts of the vegetable are you tossing out? And how can we demand change from the industry? This insightful film begs all these questions and more.

Cooked

We’ll read or watch anything by Michael Pollan. The journalist, author, food activist, and professor has a talent for rendering a subject into a poetic lesson. He writes about food, botany, and life in a way that is captivating and educational. He brings this skill to the screen with Cooked, the four-part series that extends from his book of the same name. In each episode, Pollan distills cooking down to four main elements—water, fire, earth, and air—and explores each of their powers to change food. The stories take us across the globe, from India to Australia to the deep woods of North Carolina. Pollan touches on the history and techniques before delving into the profound ways that food brings people together.

Books

Unsavory Truth: How Food Companies Skew the Science of What We Eat

Through rigorous scientific research, Dr. Marion Nestle reveals how the food industry is manipulating nutrition science. She explains how the most heavily marketed foods are ultra-processed, which are huge culprits in both obesity and poor diets. Nestle, who is a revered nutritionist, peels back the layers and unveils a system that is riddled with corruption and scary tactics, and driven by profit. Unsavory Truth arms us with the knowledge we need to start to make clearer eating choices that put our health first.

Salt Fat Acid Heat

Years ago, chef Samrin Nosrat audited Pollan’s food journalism class at UC Berkeley, an education that undoubtedly serviced the making of her book. In Salt Fat Acid Heat, Nosrat writes with a clarity and warmth that pulls you in. Part cookbook, part lifetime guide, this resource serves as a way to better understand the art of cooking and the integrity of pure ingredients. Rather than merely telling you what to do when, Nosrat explains the how, why, and where of food, instilling in the reader an understanding and deep appreciation. Every page is an exploration of layers and concepts, from soaking to roasting to whipping fresh cream. This is a book to keep on hand so you can reference it with trust, much like a dear friend.

Salt Sugar Fat

While we have yet to read this at PrimaFoodie, this book is at the top of our lists. Pulitzer prize-winning journalist Michael Moss unveils the corrupt world of corporate food manufacturers and giant food chains, detailing the cryptic use of marketing to get people hooked on fast, sugary, unhealthy foods. Using his groundbreaking research, Moss is figuring out how to work WITH business to change the food supply for the better.

The End of Overeating: Taking Control of the Insatiable American Appetite

Revisiting this book by former FDA commissioner, Dr. David Kessler, seems like a good idea right now when COVID-19 is severely impacting those with obesity and related chronic diseases. Kessler is armed with wisdom from working inside of the FDA-food supply apparatus, yet his book remains objective. His main premise is that the public has a right to a transparent food supply chain (knowing what’s in our food and potential related health risks to the ingredients) and that each cog in the supply chain, including all types of restaurants, be required to label the ingredients and calories in the food. Further, he addresses one of the most insidious culprits: food marketing.

The Wahls Protocol

Dr. Terry Wahls once battled such severe progressive multiple sclerosis, she had to succumb to living her life from a reclining wheelchair. Wahls, who had access to the most advanced medicine in existence, tried every treatment to ease her symptoms, but nothing worked. As she faced the possibility of being bedridden, she started looking for alternative answers, starting with her diet. Three months after adopting a combination of a true paleo diet and functional medicine, she started walking with a cane. After six months she could walk unaided. Now, she can walk, bike, and even jog. Her focus is on maximizing nutrients for the brain. Her discoveries have been revolutionary for her and her patients.

How to Make the Most of the Farmers Market

June 22, 2020 by Nichole Perkins in All Kitchen Wisdom

Shopping at your local farmers market is a wonderful way to increase the nutritional value of your food, reduce your environmental impact, and connect with your community. It can also be intimidating if you don’t know where to start. That’s where some planning ahead and strategy go a long way.

Before You Go:

Plan your meals for the week. This doesn’t have to be thorough. Even mapping out three to five meals (including plans on how to repurpose leftovers) will help you structure your trip and reduce food waste. If this seems intimidating, take a look at my meal planning basics.)

Take stock of what you have. The day before you shop (this is usually Friday for me) take a look in your refrigerator and find creative ways to use up your remaining produce and leftovers. Some of my favorite quick and easy ways to reduce food waste include chopping up leftover veggies for a pizza topping, or baking them into a quiche.

Make room. Toss any wilted or rotten produce, and any spoiled leftovers from the week. Give your produce bins a quick clean with a 10:1 water and alcohol mixture, or a 1:1 white vinegar and water mixture. (For more information on how to set up and maintain an orderly refrigerator, take a look at my guide.)

Create a list (and leave room for inspiration). Beginning with a plan helps you use discretion when buying impulse items. This can be a rough idea on a sticky note or a three-tab spreadsheet. Stick to what works for you. Perusing the farmer’s market is a wonderful way to discover new things, so allow yourself room to make one or two unplanned purchases each week. If something is unfamiliar, talk to the farmer or vendor about how to eat it. They are usually happy to share ways to prepare, cook and pair their food.

While You’re There:

Bring a carrying system. I always take a small pushcart. It doesn’t take up too much space and saves my back, neck, and shoulders. If you bring canvas bags, save your heavier items for last, and be sure you make your way through your list before adding your weekly impulses and inspirations. Keep your storage space in mind, as this will help to keep impulse purchases in check.

Walk the market. This way, you can see what the vendors have on offer that week. Stop to look at the produce. Farming can be variable, and crops can be different week to week. Once you’ve seen what is available, make your purchases on your walk back. Our farmers market stretches four street blocks. This process keeps me from getting overwhelmed and making the smartest choices.

Talk to the vendors. Not every farmer and purveyor will be certified organic, and that is okay. There are some non-organic designated farmers who still use organic practices. They may be too small to afford the lengthy and costly certification. For many small or newer farms, this process can be prohibitive. Always ask the vendor (who is often the farmer, a direct source of valuable information) about their practices.

Enjoy the experience. Approach it with a positive mindset. Plan it as a fun event with yourself, your partner, or your family. (I like to carve out an hour to really enjoy it.) Involve the kids in the process. Often, they enjoy contributing meal ideas for the week or thinking of creative ways to use leftovers.

Remember to always celebrate the small wins. Don't put pressure on yourself to do all your shopping at the farmers market. If you’re new to it, start with buying items for one meal. If you enjoy it, you’ll most likely continue this practice. Food is a pleasure, and your body and mind will appreciate the weekly dose of nutrient rich, local goods.

With Love,
PrimaFoodie

Tzatziki

June 22, 2020 by Nichole Perkins in Recipes

I love traditional tzatziki for its creamy-yet-light texture that is as tasty as it is versatile. I have been dairy-free for a long time, so I use coconut yogurt for a non-dairy version, but it can easily be swapped out with greek yogurt. When a summer trip to Greece isn’t in the cards, at least I can take my taste buds there.

This recipe yields 2 1/2 cups

INGREDIENTS

1 cucumber
1-1/4 teaspoon sea salt
1 cup dairy-free coconut yogurt
½ teaspoon lemon zest
1 tablespoon dill
1-½ tablespoon lemon juice
1 tablespoon olive oil
1 tablespoon mint

1 cucumber
1-1/4 teaspoon sea salt
130 g dairy-free coconut yogurt
½ teaspoon lemon zest
1 tablespoon dill
1-½ tablespoon lemon juice
1 tablespoon olive oil
1 tablespoon mint

Directions

Grate cucumber using a large-toothed grater. Once grated, place cucumber in a bowl with 1 teaspoon sea salt. Over time, the cucumber will release its water.
After at least 30 minutes, strain the cucumber and place on a paper towel.
Combine yogurt, lemon zest, dill, remaining salt, lemon juice, olive oil, and mint in a bowl and stir.
When cucumber is dry, add it to the yogurt mixture.
Serve with chips or drizzle over Moroccan Vegetable Kabobs.

Tips

**The cucumber should be as dry as possible to keep your sauce from being runny.

Moroccan Kabobs

June 22, 2020 by Nichole Perkins in Recipes

A Moroccan-inspired spice blend, chermoula, lends these easy veggie kabobs an exotic kick. They’re a great summer barbecue side dish but we grill them year-round. Top them with this light and tangy Tzatziki Sauce for a colorful meal reminiscent of the Mediterranean.

This recipe yields 5 kabobs

INGREDIENTS

For Chermoula Marinade:
½ cup cilantro
½ cup parsley
2 tablespoons fresh lemon juice
5 tablespoons olive oil
2 teaspoons paprika
2 teaspoons cumin
2 teaspoons ginger
1-1/2 teaspoons sea salt

For Kabobs:
½ red pepper
½ yellow pepper
½ orange pepper
½ red onion
2 zucchinis
Cherry tomatoes

For Chermoula Marinade:
64 g cilantro
64 g parsley
2 tablespoons fresh lemon juice
5 tablespoons olive oil
2 teaspoons paprika
2 teaspoons cumin
2 teaspoons ginger
1-1/2 teaspoons sea salt

For Kabobs:
½ red pepper
½ yellow pepper
½ orange pepper
½ red onion
2 zucchinis
Cherry tomatoes

Directions

Put all marinade ingredients into a small food processor bowl and use the small chop blade to blend. Process for about 30 seconds or until ingredients become runny.
Cut peppers and onions into square shapes and zucchinis into rounds.
Place all veggies in a bowl with marinade. Incorporate well and then let sit.
Arrange vegetables to assemble the kabobs on a tray.
Feed the kabob through each vegetable.
Turn grill on medium heat.
Grill kabobs for 10 minutes, slightly turning them every few minutes.

Tips

**Divide up vegetable pieces for each skewer ahead of time to ensure equal numbers and sizes.
**If you are using wooden skewers make sure to soak them in water for 30 minutes before grilling so they don’t burn off.
**If you use metal skewers make sure you have an oven or grill mitt handy to help you rotate the vegetables because they will get very hot.

Jalapeño Salmon Cakes

June 22, 2020 by Nichole Perkins in Recipes

It’s the peak of wild caught salmon season and I’m continually looking for new ways to prepare it. These cakes feature the herbaceous flavor of fresh dill plus the punch from a bit of jalapeño pepper. An easy-to-make and easier-to-enjoy weeknight meal.

This recipe yields about 10 rounds

INGREDIENTS

1 pound salmon
1 tablespoon olive oil
1 teaspoon sea salt + ½ teaspoon
¼ teaspoon freshly ground black pepper
¼ cup parsley
1 tablespoon fresh dill
1 teaspoon cumin
1 teaspoon paprika
1 tablespoon lemon juice
2 tablespoons jalapeño, chopped
¼ cup red onion, chopped
2 eggs
⅔ cup almond flour + 2 tablespoons
1 tablespoon ghee

.5 kilogram salmon
1 tablespoon olive oil
1 teaspoon sea salt + ½ teaspoon
¼ teaspoon freshly ground black pepper
32 g parsley
1 tablespoon fresh dill
1 teaspoon cumin
1 teaspoon paprika
1 tablespoon lemon juice
2 tablespoons jalapeño, chopped
32 g red onion, chopped
2 eggs
85 g almond flour + 2 tablespoons
1 tablespoon ghee

Directions

Preheat oven to 400 degrees Fahrenheit / 200 degrees Celsius.
Season salmon with olive oil, ½ teaspoon sea salt, and black pepper. Cook for 8-10 minutes.
While the fish is cooking, mix remaining sea salt with parsley, dill, cumin, paprika, lemon juice, jalapeño, red onion, and eggs in a bowl.
Remove fish from the oven and allow it to cool.
When fish comes to room temperature, break it apart with your hands into small pieces.
Mix the fish with the spice mixture until everything is well incorporated.
Add almond flour to the mixture.
Using your hands, scoop a small amount of fish mixture into your hands and form into a patty. Place on a tray with parchment paper.
Place in the refrigerator for 30 minutes so that the cakes can condense.
After 30 minutes, remove cakes from the refrigerator.
Heat a large pan on medium-high heat with ghee.
Gently lower the salmon cakes into the pan and allow to cook for about 2 minutes on each side or until golden.
Remove from pan and serve with Primal Kitchen Tartar Sauce.

Tips

**As always, feel free to experiment with the spice level for your palate.

**As with most dishes, these are best served fresh from the frying pan. They do freeze well so if you are not ready to cook them immediately, you can freeze the rounds for a future meal.

How to Keep Produce Fresh

June 15, 2020 by Nichole Perkins in All Kitchen Wisdom

I have been on a long mission to reduce food waste in our household. This is to save time and money, and to avoid adding to the gigantic problem that is wasted food in America.

Research shows that fresh produce is among the top foods that are tossed. It makes sense, as keeping fruits and vegetables fresh can be a surprisingly tough mandate. How many times has a head of crisp lettuce quickly turned into a wilted pile in the fridge? In efforts to reduce this, I’ve created a system that makes it easier to keep fruits and vegetables fresher, longer.

Refrigerator Storage

Before jumping in, a quick word on storage: If you do have produce that is wilted and old, discard it before your farmers’ market or grocery run. This will keep bacteria and other compounds from spoiling your fresh produce faster. (You can read more on that in my guide to keeping a clean fridge.) A great way to save wilted produce is to place it in a pot of water with bones to make bone broth. (You can also store it in the freezer in a broth bag for when you’re ready to make broth.) Give the fruit and vegetable shelves and bins a quick wipe-down with vinegar and water. (I keep a small spray bottle of this solution under the sink.) This is all you need in between deeper refrigerator cleanings.

Lettuce: Wash lettuce as soon as you get home from the farmer’s market. Unroll several feet of paper towel and place it on the counter. Cut off the base of the lettuce head. Put lettuce leaves in a salad spinner and fill with water so they are completely immersed, taking caution not to overcrowd. Use your hands to vigorously agitate the lettuce. If the water turns brown and gritty, dump it out and repeat the process until the water is clean. Once the lettuce is clean, dump out the water and energetically spin it dry. Place the lettuce on the paper towels in a single layer to air dry. Once dry, roll the lettuce in the paper towels and place the wrapped lettuce in a sealed reusable bag (pushing ALL of the air out before sealing) and store in the fridge. This will double—or even triple—the shelf life of your lettuce. It will also be ready to eat, making salad preparation that much easier. This applies to all lettuces except tender greens like arugula and baby spinach, which have a shorter shelf life and should be eaten within a few days of buying them.

Carrots: If you put carrots directly in your crisper, they’ll be limp by the end of the week. Instead, cut off carrot tops and discard or save for reuse. (I love to put them in a food processor and add to pesto, chimichurri, tabouli salad, or broths.) Submerge carrots in water in a large, flat, high-sided glass container and store in the fridge. If they are too long, you can cut or break them in half. This will generally keep carrots fresh for longer than a month. Change the water every so often to keep it fresh and clear. This method also works well for parsnips and radishes.

Broccoli: Airflow is important to keep broccoli fresh. Before storing in the fridge, you can slice off the end and store stem down in a jar of water, like a broccoli bouquet, or wrap the stem in a damp paper towel. Don’t wash broccoli until you are ready to eat it.

Asparagus, Celery, and Other Cruciferous Vegetables: These can be stored like broccoli in water. Cut an inch off the bottom first. Celery also lasts if stored in a sealed bag. Cauliflower can be stored in a ventilated bag in the fridge, or loose if you don’t have one. Brussels sprouts and cabbage keep in sealed bags in the fridge, ideally in the crisper.

Squash: Store zucchini and summer squash loose in the crisper. Large winter squash, like pumpkin and butternut squash, are best stored on a countertop or in a pantry.

Potatoes and Onions: These should be stored outside of the fridge in a cool, dry, dark place.

Mushrooms: Store in a paper bag in the fridge door. Keep the natural dirt on the surface until right before you cook or eat them.

Herbs: Different herbs require different storage techniques. Leafy herbs like basil should be stored upright in a glass of water, like a bouquet of flowers, at room temperature. Tender herbs like parsley and cilantro can also be stored this way. Be sure to change the water every couple of days. Hardier herbs like rosemary and thyme can be wrapped in a damp paper towel and stored in a bag in the fridge. (For long-term storage, put the bag in the freezer.) You can also make herb-olive oil ice cubes: Portion out washed, de-stemmed and chopped herbs into ice-cube trays, fill the trays with olive oil and freeze.

Berries: Store unwashed berries in the fridge in a paper towel-lined glass container with a lid. Berries last longer, especially soft ones like raspberries, if they are stored in a single layer so a large/wide, low-sided container is best.

Tomatoes: Store this fruit separately at room temperature. Refrigeration will make tomatoes mealy.

Other Fruits: Ethylene-producing fruits, like apples, avocados, and bananas, should be stored separately from other produce. They cause other produce to ripen and decay faster and will cause potatoes to sprout.

Once you get into a rhythm of honoring what a specific fruit or vegetable needs, keeping them fresh becomes an easy habit. To ensure you eat through all of your food, keep the newest on the bottom or in the back so the oldest is most accessible. And always aim to keep anything in glass over plastic containers. There inevitably may be some foods that end up needing to be tossed, but taking this in stride, and making even small reductions in waste, can lead to a huge difference.

Containers

Avoid plastic and invest in glass whenever possible. Plastic is toxic and leaches into food, and it pollutes our earth and ocean. The National Ocean Service estimates that eight million tons of plastic enter the ocean every year. The glass container will last longer than the lid, so I recommend buying from a brand that sells replacement lids, like Pyrex, Anchorage, or Snapware. Lids will last longer if you wash by hand, or don’t use the dry cycle on the dishwasher.

It’s recommended to keep eggs at the top where the temperature is most consistent and milk on the bottom in the back of the fridge where it is coldest. If something starts to go bad, remove it immediately so it doesn’t contaminate the rest of your food.

The PrimaFoodie Guide to Conscious Small Brands: Coast to Coast Edition

June 15, 2020 by Nichole Perkins in All Food Activism

The journey to clean and conscious eating has its challenges. Regions throughout the US still lack access to fresh ingredients. People are strapped for time, desire, or nutrition information. There is also an abundance of misinformation and greenwashing, as countless manufacturers continue to include harmful ingredients while claiming their products to be “natural.” These issues feed the dark truth behind the global food system.

It is because of these reasons, and many others, that we do what we do at PrimaFoodie. For too long, barriers to clean food have thwarted progress. We want to call out the bad and call in the good—the farmers, educators, and entrepreneurs who are working to provide the world with accessible, honest, nutritious food. You’ll find those pioneers in this roundup of conscious small brands.

Each of these independently owned companies distributes or produces foods that are wholesome and clean, and they do so transparently and fairly. They provide information about their supply chains and work to make their pricing fair and attainable. They also put people over profits. We believe that fairness and equality are as essential as organic and non-GMO.

This guide will be an evolving project. For this first chapter, we’ve included purveyors and makers that ship nationally (or to most of the US). We’ll continue to add to it as we explore new companies.

Like anything, a real shift starts with small steps. The more people support independent brands, the less momentum the corrupt global food conglomerates will have. This all begins with ideas, which grow into conversations and ultimately a global movement.

A Guide to Small Conscious Brands

Meat and Poultry

8 O'Clock Ranch

John and Kassandra Barton have been sustainably raising their animals on their upstate New York Farm for more than twenty years. They started out with sheep, and eventually included cows, pigs, and chickens. Today, they partner with several other local farmers and ranchers to offer humanely raised, grass-fed beef, chicken, and pork, as well as maple syrup and local CSA boxes.

Peads and Barnett

Fresh air. Open, spacious fields. Zero GMO foods. These tenets are paramount in how the founders behind Peads and Barnett raise their pigs. The humanity shows in their fresh organic pork, many that come in cuts that mirror the European, Japanese, and Chinese styles that are hard to find in the states. While their products are primarily found at several LA-area farmers’ markets and specialty foods shops, they do offer some local delivery. It’s worth sending them an email to inquire if they’ll ship to your area.

Seafood

Greensbury

Greensbury has been working with sustainable and organic farmers, fisheries, and ranches across the US since 2007. They corral products based on their strict vetting parameters, which include meats that are only grass-fed, and hormone- antibiotic, and steroid-free, and wild-caught, sustainable seafood. There’s also a section on the online market that offers bone broths and family bundle options.

Wild Alaskan

There are two huge reasons we love Wild Alaskan: Every piece of fish offered on the site is wild and sustainably caught. And two: The site makes shopping easy and transparent. You can choose from various boxes (some all salmon, some whitefish and salmon) according to price. It’s efficient and clear.

WildLocal

Seafood is Ben Hyman’s passion. After spending twenty years on commercial fishing boats and seeing a lack of respect, sustainability, and transparency in the industry, he launched WildLocal. As the name suggests, Hyman focuses on seafood line-caught in the Pacific waters outside his Ventura, California base. You can shop the weekly fisherman’s catch online and have it expressed delivered on ice. (But if you’re in Southern California, it’s worth catching Ben and his team at one of the local farmers’ markets they attend in and around Santa Monica, Santa Barbara, and LA.)

Baked Goods, Chocolates, and Other Sweets

Sweet Laurel

It’s impossible not to fall for everything Sweet Laurel. Their whole-food baked goods have the ability to render the biggest sugar lover speechless with one bite of their organic, grain- dairy- refined sugar-free treats. Co-founder Laurel Gallucci has a talent for whipping together minimal whole food ingredients to make spongy cakes, gooey cookies, crumbly shortbreads, and decadent pies that rival any conventional confections. She and co-founder, Clair Thomas, have brought these recipes to the mainstream with their Pacific Palisades bakery. But if you’re not in Southern California, they divulge their secrets in their cookbook, and offer an assortment of baking mixes, ingredients, teas, and coffees online.

Hopf Chocolate

Founder Andrea Hopf does everything with intention and meticulous care. Her love for pure, raw, organic foods stems from her upbringing in Germany and fuels her line of high quality, vegan chocolates. Each treat contains the purest raw and organic ingredients—creamy cacao butter, plant nectars, quality spices—that makes for treats that are rich and indulgent. (The recipes are also high in natural minerals and contain no refined sugar.) Andrea has extended her line to now include nut butters, vegan cookie dough (a glorified nut butter treat meant to eat straight out of the jar), hot cocoa, and nut milks.

Grains, Nuts, Seeds, Spices, Beans, and Breads

Vision Sprouts

This husband and wife team produces the creamiest organic nut butters we’ve had. The secret is in how they stone grind the sprouted nuts, using no heat to retain the maximum amount of nutrients. (We love their Sprouted Almond Butter over fresh strawberries for dessert.) They also specialize in organic sprouted beans, seeds, and nuts (all of which they ship nationally), as well as organic microgreens that are available for customers in their Southern California region.

One Degree Organic Foods

One Degree is taking transparency to the next level. On every package there is a scannable QR code that links to literature and videos about the ingredients, farmers, and practices that went into making that specific product. All of their cereals, breads, granola, flours, and seeds are non-GMO and organic, as well as free from glyphosate, colorings, and other additives. You can’t shop their goods directly from their site, but Thrive Market and a handful of other online purveyors offer their goods.

Diaspora Co.

Diaspora founder Sana Javeri Kadri sources spices that “are an expression of the land they’re grown on, and the heirloom seed that they’re grown from,” she says. Kadri works directly with single organic farms that deliver the brightest, most potent spices and pay their workers a fair wage. The result is a product that you can feel good about—and one that is unparalleled. Diaspora’s turmeric is bright and zesty, its chilies are complex and deep, and its peppercorns are fruity and layered.

The Philosopher’s Stone Ground

Another maker of incredible small-batch, stone ground nut butters. Full of enzymes, nutrients, and flavor, these butters are creamy and smooth—and they only contain sprouted organic nuts and a handful of other organic, fair-trade ingredients.

Katinka’s Nourishing Kitchen

Katinka is a nutrition expert and yogi who makes nutritionally dense, grain-free clean baked goods. She uses only vegan, low glycemic, gluten-free, non-GMO whole ingredients in her mixes, which she handcrafts in small batches. Her breads are some of the rare gluten-free options that aren’t laden with vapid starches.

Boundbrook Farm

Located in Vergennes, Vermont, Broundbrook Farm specializes in small-batch ecological organic rice farming. They are one of the few farms in the US that mirrors practices borrowed from Japan, in which they use their beloved ducks to help tend to the rice fields to control the pests and weeds. You can order their white and brown rice to be shipped.

Kandarian Organic Farms

Larry Kandarian is a true steward of soil. A farmer with nearly three decades’ experience, he follows sustainable, organic practices and puts integrity first. This shows in the variety of beans he cultivates on his farm, which we think are the best around. He also produces ancient grains, lentils, seeds, and organic herbs and spices, all of which are available for order online.

Online Grocers

Imperfect Foods

Imperfect Foods brilliantly offers a solution to major roadblocks in our food system: copious waste and unaffordability. The online marketplace offers a large array of organic fruit, vegetables, meats, poultry, dairy, nuts, and more at about 30 percent below the average grocery story price. The cost savings comes from Imperfect’s model, which sources produce and other foods that are deemed ugly (fruits and vegetables that have been tossed aside because of their dents or imperfections), undervalued, excess inventory, or lacking in demand. You need to still be diligent when shopping here, as not all items are organic and the brands can vary. Imperfect also provides grants to nonprofits that are working to make our food system more inclusive, transparent, and healthy.

Thrive Market

Thrive Market is the result of four founders who were steadfast on offering nutritious, small brand natural products at affordable prices. In 2014, the team launched an e-commerce grocery store that does its due diligence in sourcing products that are organic, non-GMO, and sustainably made. What we love is how easily navigable it is: Items are divided into obvious market sections—food, meat & seafood, apothecary, home, pets, etc.—and also according to dietary and lifestyle needs. The company creates its own line of products, and more recently started offering wine that is free of added sugars, pesticides, GMO yeasts.

Brussels Sprouts with Dates

June 15, 2020 by Nichole Perkins in Recipes

Brussels sprouts can be an acquired taste, but I don’t know many people who can resist this candied delicacy when they’re prepared with sweet and chewy dates. A tasty weeknight side dish!

This recipe yields 5 servings (approximately 8 small brussel sprouts per serving)

INGREDIENTS

2 pounds of small Brussels sprouts
2 Tablespoons olive oil (for sauce) plus 1 extra tablespoon
1 teaspoon duck fat
1/2 teaspoon sea salt
5 pitted dates
2 Tablespoons of date syrup

1 kilogram of small Brussels sprouts
2 Tablespoons olive oil (for sauce) plus 1 extra tablespoon
1 teaspoon duck fat
1/2 teaspoon sea salt
5 pitted dates
2 Tablespoons of date syrup

Directions

Cut the ends off of the Brussels sprouts and then cut them in half vertically.
Toss the sprouts in olive oil, duck fat and ¼ teaspoon of salt.
Place them in an air fryer on 390 degrees Fahrenheit / 200 degrees Celsius degrees for approximately 15-17 minutes.
While the sprouts are cooking, pit and chop dates.
In a large bowl, mix the extra olive oil, dates, date syrup, and remaining sea salt.
Remove sprouts from the air fryer and add to the date sauce. Toss and serve.

Tips

**The more dates and date syrup you add the sweeter the dish will be, so it’s best to add slowly and taste as you go.
**If you don’t have an air fryer, you could easily roast the Brussels sprouts in the oven at 400 degrees Fahrenheit / 200 degrees Celsius for about 15-20 minutes.
**As with most things, bacon bits make a delicious addition.

Celeriac Noodles

June 15, 2020 by Nichole Perkins in Recipes

Celeriac (a.k.a. celery root) is an under-celebrated root vegetable that has a distinctive herbaceous flavor. Its hearty texture makes for a satisfying pasta substitute and provides a nice comforting starch to any meal.

This recipe yields 4 servings.

INGREDIENTS

4 bulbs celeriac root
2 tablespoons bacon grease
½ teaspoon sea salt

4 bulbs celeriac root
2 tablespoons bacon grease
½ teaspoon sea salt

Directions

To prepare the celeriac, cut off both ends of the bulb with a chef’s or utility knife. Continue to shallowly slice the tough, bumpy skin around the bulb until you get to the white part. At this point, you can continue to cut with the knife or finish with a vegetable peeler until you get down to the white flesh.
Using a spiralizer, spiralize the celeriac bulb to create spaghetti-like strands.
Heat up a large skillet on medium-high heat with bacon grease.
Add celeriac noodles and allow them to cook for 10 minutes or until soft.
Remove from heat and toss with sea salt.
Serve as a side dish or top with pesto for a main entree.

Tips

*If you don’t keep bacon grease in your fridge, any high smoke point fat will work. This includes animal fats such as duck or chicken or coconut oil.

Roasted Broccoli

June 15, 2020 by Nichole Perkins in Recipes

Broccoli’s reputation as a superfood is well-merited; its satisfying crunch packs a healthy punch with a wealth of antioxidants, fiber, and vitamin C. It also makes for a flavorful side dish. Roasting broccoli enhances its crisp texture as opposed to steaming it. If you add a mixture of extra virgin oil and duck fat, it will caramelize and become sweet.

This recipe yields 6 servings.

INGREDIENTS

4 broccoli stalks
1 tablespoon olive oil
1 tablespoon duck fat
1 teaspoon sea salt

4 broccoli stalks
1 tablespoon olive oil
1 tablespoon duck fat
1 teaspoon sea salt

Directions

Preheat oven to 350 degrees Fahrenheit / 175 degrees Celsius.
Cut off broccoli stems to create small florets.
Put florets in a bowl and pour olive oil on top.
Evenly sprinkle salt over broccoli.
Heat duck fat in a mini sauce pan or melt the duck fat down by rubbing it together in your hands.
With duck fat still on hands, toss the broccoli, olive oil and sea salt until coated evenly.
Place florets on a baking tray, leaving space between each floret so they roast rather than steam.
Roast for 30 minutes. To ensure a more even roasting, flip broccoli halfway through. Remove from the oven and serve.

Tips

*I use duck fat to stabilize the olive oil because of olive oil’s low smoke point.
**Broccoli stems are high FODMAP, which is why I only use the florets, but the stems are nutritious and can be delicious, as well.

Kids and Cooking: Safety Essentials

June 08, 2020 by Nichole Perkins in All Kitchen Wisdom

I love cooking with my daughter. It is a wonderful way to bond, and the experience allows me to teach her important life skills and instill in her a passion for healthy food.

The kitchen is a place to learn, grow, and build self-esteem. It is also a place filled with possible hazards, considering the sharp knives, hot pans, and other potential harmful tools. That is why it’s important to alter your cooking habits to keep your children safe from accidents. The following simple guidelines can help to ensure that cooking with your children is safe, fun, and rewarding.

Everything In Its Place

Creating dedicated and separate workstations for you and your children is important. This allows your child the space to work away from sharp objects. Keep the areas clean and organized so you don’t risk knocking something over. Children also feel empowered when they have their own space. I love this toddler tower, or you can use a chair with the chair back against the counter.

Heat Safety

Heat is one of the most dangerous things for children in the kitchen, and it’s one of the easiest things to safeguard against. Get in the habit of turning pot and pan handles in and away from other burners on your stove so your child can’t accidentally knock them over. Always test handles before grabbing them with an oven mitt or a folded thick towel. When using the oven, never stick your arms inside to remove pans. Always pull the rack out first, then retrieve your dish (unless you have elbow-length oven mitts). Children need to be strong enough to pull out the rack before they can use the oven by themselves; my six-year-old still struggles with this, so she knows to ask for help. If you have a gas oven, open it very slowly after turning on the broil function, as heat can pool and cause flames to erupt when exposed to more air.

Sharp Matters

There are several precautions you can take to keep your children safe from knives.

Most importantly, keep knives out of reach at all times, even if you are just turning around to grab something. Always set the knife down flat on a cutting board placed at least six inches from the edge of the counter. Even an adult can accidentally knock off a knife if they brush too closely to a counter. Always set a knife down when you’re not using it. Never turn around or gesture while holding a knife. This sets a good example, as kids tend to talk while waving around their utensils. Use two hands to cut, one hand holding the knife and the other holding the food. The hand holding the food should be in a claw position, so fingers don’t end up under the blade. Hands should never rest on the cutting board.

When washing knives, dry them immediately and put them away. The proper way to hand someone a knife is by the handle with the blade pointing towards you, so they can grab the handle. Keep your knives in top shape by regularly honing them to even out nicks and sharpening them as needed. All knives can be dangerous, but a dull knife even more so because it requires more pressure to cut, which gives you less control over the knife, increasing the chance for it to slip. I am not a melodramatic person, but I do not take unnecessary risks in the kitchen. Making these habits a part of your everyday behavior keeps everyone safe.

Knife Rules for Children

Allowing children to use knives in the kitchen is a personal decision based on your own comfort level. I believe that if you can provide proper and close supervision, you can teach your children to use knives safely, so don’t immediately dismiss them as irresponsible or not ready. When given the opportunity, kids can learn to do a lot, especially if you are patient.

I began gradually introducing my daughter to knives and knife safety when she was a toddler. She began cutting with a wavy chopper more independently when she was four and graduated to using a kids’ steak knife around five. More recently, at six, she started practicing with a paring knife. Older children can use knives more safely with less supervision, but you need to give them the tools to succeed. I recommend Montessori knives. Start young children with nylon knives, and from there, you can move to a stainless-steel wavy chopper. I actually skipped nylon knives and started with the wavy chopper. There is another wavy chopper with a handle, but I find it to be a little difficult for small children to use because they lack the motor skills and manual dexterity to grasp it. By the time they can properly use it, they are likely ready to use a paring knife with close supervision.

Every parent knows their child best, but here are some general guidelines for what kids of all ages can do: Very young children around three can use dull knives to slice soft foods like strawberries and spread nut butter onto toast. Around five they can slice harder foods with crinkle-cut knives, and around six they can use a small paring knife to help prepare ingredients. By eight, most children are ready to use a chef’s knife under close supervision, putting them in the running to become your little sous chef.

No matter how old your children are when you start cooking with them, or how far along they are in their kitchen savviness, all children need the same things: to have emotional and physical readiness, be able to follow instructions, and have an interest in learning. When kids really want to do something, they are more likely to focus and to follow safety directions. Have fun with them in the kitchen. Let them choose a delicious recipe they want to eat, pick a time when you aren’t rushed to cook together, and expect imperfection. It’s okay that the cookies are misshapen and different sizes. Your kids will be so proud of their own creations.

With Love,
PrimaFoodie

Nicaraguan Tacos

June 08, 2020 by Nichole Perkins in Recipes

These easy-to-make Nicaraguan tacos, or taquitos, are a fabulous flavor combination that feature a satisfying crunch and offer a fun way to mix up your meal plan.

This recipe yields 8 tacos.

INGREDIENTS

For Tacos:
1 tablespoon ghee
1 leek, 6 inches cut from green stem and chopped
2 pounds ground beef
½ red bell pepper, chopped
2 red tomatoes, chopped
1 teaspoon garlic-infused olive oil
1 teaspoon paprika
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon berbere spice
8 Siete tortillas
½ cup duck fat (or preferred type of animal or vegetable fat for frying)

For Salad:
1 head of romaine lettuce, thinly sliced
1 tomato, chopped
1 lemon, juiced
¼ -½ cup olive oil
2 avocados or guacamole

For Tacos:
1 tablespoon ghee
1 leek, 15 cm cut from green stem and chopped
1 kilogram ground beef
½ red bell pepper, chopped
2 red tomatoes, chopped
1 teaspoon garlic-infused olive oil
1 teaspoon paprika
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon berbere spice
8 Siete tortillas
64 grams cup duck fat (or preferred type of animal or vegetable fat for frying)

For Salad:
1 head of romaine lettuce, thinly sliced
1 tomato, chopped
1 lemon, juiced
60 -120 ml olive oil
2 avocados or guacamole

Directions

Prepare 2 large skillets. Melt ghee in the first skillet over medium heat.
Add chopped leek and sauté until pieces soften.
Add ground beef, peppers, tomatoes, garlic-infused olive oil, and spices to the meat.
Break down the meat into small pieces as it cooks. Cook for 15 minutes or until done, then cover with a lid and place to the side while you prepare the tortillas.
Warm tortillas in a comal or crepe pan for a minute on each side, then place on a kitchen towel and wrap to steam.
While the tortillas are warming, heat duck fat in second large skillet.
Place a spoonful of meat in each of the tortillas. Roll up each tortilla tightly and secure with a toothpick, if necessary.
Place all of the taquitos into the duck fat, slowly turning them as they fry.
Once the tortillas are crispy all the way around, remove them from the fat and place on a plate with a paper towel to soak up extra grease.
Toss romaine, tomato, lemon juice and olive oil in a bowl. Serve on top of tacos with a dollop of guacamole or avocado.

Recipe Tips

**Traditionally, olive oil or avocado oil is used for frying. However, they both have a low smoke point and turn into trans fat if heated too much. Any animal fat or high smoke point oil, like coconut, can be used instead. I chose duck fat and it turned out to be delicious.
**It’s not critical to have two large skillets. Simply remove cooked meat and clean or scrape the bottom of the meat pan to prepare the tortillas.

Sumactail

June 08, 2020 by Nichole Perkins in Recipes

Sumac is one of my favorite spices thanks to its zesty flavor and bright red hue that brings a pop of color to many dishes I make. I also decided to try it in a mocktail (which could easily be a cocktail depending on your preference; I sometimes am able to tolerate tequila, which would work nicely here). Sumac and lemon are perfect partners, and honey adds some smooth sweetness, while the salt-rimmed glasses bring to mind a Mexican getaway.

This recipe yields 4 mocktails

INGREDIENTS

½ cup honey
½ cup water
2 tablespoons of sumac
10 lemons
Ice
Coarse salt to rim glasses

120 ml honey
120 ml water
2 tablespoons of sumac
10 lemons
Ice
Coarse salt to rim glasses

Directions

Put honey, water, and sumac in a saucepan and place on low heat.
Heat the mixture until the honey begins to dissolve and the consistency becomes a thick simple syrup, approximately 10-15 minutes.
Remove from heat and strain to remove the extra sumac. I sometimes strain twice depending on the amount of sumac sediment that gets caught in the strainer.
Juice the lemons. Occasionally I add a little juice from a fresh orange, as well.
Place ice in a cocktail shaker. I use 1 cup / 120 ml of lemon juice to 1 tablespoon of simple sumac syrup mixture, but you can experiment with this depending on how sweet or sour you like it.
Shake with ice in shaker and serve in a salted rimmed glass.