Salads/Veggies

Use all organic ingredients as well as raw dairy ingredients when possible.

Asparagus with Balsamic Browned Butter

16041_wpm_lowres2 lbs asparagus, trimmed

2 Tb pastured butter

2 tsp organic GF soy sauce

1 tsp balsamic vinegar

Salt and pepper

Preheat oven 400⁰.

Coat baking sheet with melted coconut oil or ghee.  Spread asparagus in a single layer, roll asparagus to coat lightly with oil.  Sprinkle with salt and pepper.  Roast 10-15 minutes until tender.

While asparagus is cooking, melt butter in a small pan over medium heat until lightly browned, 2-3 minutes.  Watch closely not to over brown.  Remove from heat.  Stir in soy sauce and vinegar.

Arrange cooked asparagus on a serving platter. Drizzle with browned butter mixture, coating well.

 

Sautéed Cabbage & Peascabbage and peas

3 Tb coconut oil, butter or ghee

1 small – medium cabbage, cored and chopped

1 large onion, chopped

1 c peas, frozen or fresh

1 tsp Himalayan or Celtic sea salt

½ tsp pepper

½ tsp onion powder

½ tsp garlic powder

1 tsp curry powder (opt)

½ tsp red pepper flakes (opt)

Heat oil in a skillet, add onions – cook 3 minutes. Add cabbage – cook 5 minutes.  Add peas and seasonings.  Cook until the cabbage is tender and slightly browning.  Add more salt if needed.

 

Grandma’s Swiss Chardswiss chard

1-2 Tb Coconut oil or ghee

Bunch of swiss chard, washed, stems removed and chopped, leaves cut into strips

1 large onion, sliced

3 garlic cloves, chopped

1-2 Tb extra virgin olive oil

Salt & pepper

1 tsp dried basil or 1 Tb fresh basil

Heat coconut oil or ghee in a skillet over medium heat.  Add onion – cook for 2 minutes.  Add chopped stems – cook 2 minutes.  Lower heat slightly.  Add leaves, garlic, salt, pepper and basil – cook 5-10 minutes until desired tenderness.  Stir frequently. Remove from heat. Drizzle with EVOO – extra virgin olive oil.  Mix well, add more salt if necessary.