Category Archives: Raw

July 4, 2013

Happy 4th of July!

By TasteThat!

I love to barbecue. It’s one of my favorite things about the summer. Memorial day was the first time I really had people over for a dinner party/ barbecue ( All 20 of them!), and It was a little hectic to say the least. I wanted to feed everyone, and impress people with good food. I wanted everyone to have a good time, so I kind of went nuts.  It was a success, but I was in the kitchen most of the time and didn’t get to enjoy the party! There was a lot of prep work I just didn’t get to the night before; So between doing most of it day of, cleaning, cooking, not to mention doing “MURPH” in the morning, it was a complete exhausting blur! At least the food was good and I had complete control over my menu.

Anyway, for the 4th, my boyfriend and I had a few people over (only a few this time) for a very low-key thing. I kept the barbecue MUCH simpler. Shallot and Mushroom burgers, Grilled Asparagus, and Hot Dogs (Grass-Fed, Nitrate Free, and Organic) – That’s it. I didn’t take any pictures, but you know what, It was really nice, and I got to enjoy the company!

The one recipe I AM going to share with you, isn’t mine, but I  made it that morning, and totally fell in love with the combination. It come’s from a great website called PaleOMG, and it’s wonderful, simple, and refreshing. Absolutely perfect for the summer. My only regret is not making more! Click on the image below to be taken to the original recipe.

Watermelon and Cucumber Mint Salad by PaleOMG – Image From PaleOMG

I did it SLIGHTY differently when I made it, just because of my ingredients on hand,  So I’ll mention that here, but the PaleOMG Recipe was where I got the idea and inspiration and I highly suggest you give it a go!

Ingredients:

  • 1-2 Cups cup watermelon, cubed
  • 1 cucumber, sliced and cut into strips
  • 1/2 small  red onion, thinly sliced
  • 1-2 springs (about 5-6 leaves) Fresh mint, Ripped into pieces
  • 3 tablespoons olive oil
  • 2 tablespoons  Apple Cider Vinegar
  • salt and pepper, to taste

Combine Ingredients and Enjoy!

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June 11, 2013

Celeriac Radish Salad

By TasteThat!

On my last trip to Whole Foods, the black radishes looked particularly nice (which doesn’t really make sense, I believe they are a winter crop), so I picked one up. Since I was off season anyway, and because I saw a nice one, I also grabbed a celery root (celeriac), which resembles the head of some Lovecraftian horror. 20130611-144631.jpg

I poked around online, and after glancing at a few things decided to make a kind of slaw or salad. A few of the recipes I came across, mentioned blanching the celery root, to soften the flavor and give it a creamier texture. I didn’t find this necessary, as I appreciate the full strength and crunch of both the celeriac and the radish. It’s really simple to make. Just leave time for a lot of chopping if you don’t have a good mandolin slicer!

Ingredients:

1 celery root (celeriac)
1 black radish
1 sweet/Vidalia onion
1/4 cup apple cider vinegar*
1/8 cup lemon juice*
1/8 cup Organic stone ground mustard*
Salt, pepper

*amount really depends on how big the vegetables were, and taste. I didn’t really measure, so really it’s your judgement. Start less, you can always add more.

Peel the radish and celery root. Cut into long, thin julienned style slices, trying to keep them fairly uniform in size. Add them to a big bowl. Then, cut the onion into slices and add that to the bowl as well. Stir everything around to mix.

Add the lemon juice, vinegar,mustard, salt, and pepper. Stir to combine. I like Organicville stone ground mustard; the ingredients are simple, real, and there is no added sugars or preservatives.

20130611-142422.jpg
In the end, You should end up with something like this:20130611-142157.jpg

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