Who doesn’t love a taco? And with sweet and salty braised short ribs how could you not? I love short ribs not only because of their affordability but the collagen content can’t be beat. They are perfect for braising and will give you a nice unctuous bite of tender and juicy meat. The acidic and bright quick pickled vegetables are the perfect counter to cut through the fatty richness that is short ribs.
Read MoreThere’s something special about the crisp air and colder days that really brings out the Basic B in me. The minute the leaves start falling and I break out the winter coat I start hoarding hard winter squashes like it is going out of style. Partially because they’re so pretty to look at when you get a variety and use them as fall decorations, but primarily because if you store them well enough ( a wire crate in the garage near the back door is perfect) they will last you until the farmers markets resume in the spring provided you don’t eat them all before then! It sure seems like every year I buy a few more than the last just to make sure my supply doesn’t run out prematurely.
Read MoreI’ll be the first to admit that London Broil ( aka top round) has never been one of my favored cuts of meat, even as a broke newlywed. It’s on the tough side, its not incredibly flavorful like other cuts might be, and it’s very prone to being downright terrible if you cook it wrong, but I’m not kidding when I say this method will give you foolproof results every single time.
Read MoreThese Grain-Free and totally AIP elimination phase friendly biscuits are fabulous with jam, a schmear of ghee or even sausage gravy, but I thought why not sweeten them up a bit and top them with some roasted strawberries and creamy coconut whip and boy was I not wrong. It was absolutely delicious and approved by the whole family.
Read MoreBring the cozy comforts of pasta to a quick and easy to throw together weeknight meal. With a small amount of prep work the sauce comes together in the time it takes to boil the pasta! Not to mention its light and bright flavors wont leave you feeling heavy. The cauliflower, shallot and garlic are slowly pan roasted in a generous bit of olive oil and finished with the acidic punch of lemon and capers and a heavy hand of herbs for freshness for the perfect side to your chicken or fish.
Read MoreI am so stoked on how this turned out, it took a bit of relentless tweaking to get the custard to set just as I had remembered it, but I think I finally nailed it (I’m sorry that I’ve been sitting on this recipe for TWO YEARS thinking I had already published it. Insert facepalm here. Better late than never right?! If you’re missing pumpkin pie reminiscent of what grandma used to make I urge you to give this filling a try with your favorite crust. Its rich and silky, yet firm…all without the use of eggs, cream or refined sugar.
Read MoreNot your mom’s hamburger helper, this one pan meal is filled to the brim with tender squash and leafy greens. I tend to avoid ground beef in favor of other meats, but not anymore. I composed this dish after a recent trip to cliffs where I grabbed a pre-cut slab of this funny looking German Sweet Potato Squash (similar to a Banana Squash) Having no clue what to do with it and no inclination to go to the store for other ingredients I pulled this together with what we had on hand. Its become part of our weekly rotation because the whole family loves it…so much we rarely have leftovers.
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