The tangy tarragon, vinegar, and garlic in Annie’s Green Goddess really dresses up my favorite crab cake recipe, with sweet microgreens, salad topped with brown sugared bacon and blue cheese elevates these cakes to a perfect appetizer or side dish for a surf and turf dinner. Thank you The Feed Feed for pushing me out of my comfort zone and discovering a new way for dressing it up and proving that a dressing can be more than dressing. Stop by your local Natural Grocers to purchase Annie’s Dressings.
The Super Bowl is right around the corner, America’s favorite sports day. But some people (myself included) the Super Bowl is really just an excuse to eat, drink and watch commercials so why not make sure there is food as exciting as the sports game if not more.
The easiest recipe that has ever reciped, but also the tastiest meatballs you’d find at any sports party.
Filipino twist on a classic game-day snack. Slightly spicy from garlic and pepper, with a vinegar kick you’re expecting from a chicken wing.
Quick, easy, and delicious. Almost a quick pickle with an Asian twist.
The cornmeal and Panko is a nice balance of classic and Asian. Serve it alongside my “fancy sauce” Together it is a perfect balance of creamy and tangy and crunchy.
Savory Swedish meatballs with a cream sauce served on sour cream dill mashed potatoes. Serve with lingonberry jam and if you’re feeling it also has a side of cornichons. We Nords love our pickles!
I find salsa verde more versatile than salsa, it’s great as an enchilada sauce, chilaquiles, slow braise sauce of a chuck roast for tacos, bonus if you add more sauce to the leftover chuck roast then you have an amazing tamale filling, or a dipping sauce for chips or better yet some creamy chicken taquitos.
I’ve tried everything soaking the breadcrumbs in milk, just egg yolks instead of whole eggs, I tried every meatball secret I could find. Until I fell I finally found the right ratio of beef to pork to breadcrumb to parmesan the minute it hit the libs I get like Remy in Ratatouille when he mixes the grape and cheese.
On a road trip through Portland, OR we stopped for dinner at a hole in the wall pizza place, where we tried an unconventional flavor that blew our minds! It was an olive oil base, roasted garlic, mascarpone and mozzarella cheese, and lamb sausage, we knew we had make it at home, and that’s just what we did.Of course we changed it a touch once we started making it at home, we replaced the garlic with caramelized onions, added chives for freshness, and made our own lamb sausage. Now we make this pizza almost every time we make pizza at home.