We call these savory popovers Blooseys — adding blue cheese to popover batter is heavenly! It’s one of the simplest batters to make in a blender, and in less than half an hour, you’ll have fresh, warm popovers ready to serve. They are delightful served with salads and soups, or make a great stand-in as...Read More
Enjoy homemade sauerkraut as a delicious and probiotic-rich condiment or side dish! INGREDIENTS: 1 medium-sized head of cabbage (green or red) 1 to 1.5 tablespoons of sea salt or kosher salt (avoid iodized salt or table salt) Optional: Shredded carrots, caraway seeds, garlic, juniper berries, or other spices for flavoring METHOD: Begin by thoroughly washing...Read More
Sauerkraut stands as a favorite beginner’s project for home fermentation enthusiasts due to its simplicity. It’s a straightforward recipe requiring just cabbage, salt, and a bit of scientific understanding. Once mastered, it opens doors to a variety of other fermented foods like pickles and kimchi! The Science Behind Sauerkraut Lactobacillus bacteria, known as “friendly” bacteria,...Read More
“We’ve decided to give our recipe to the Universe (and to you), so if you’re seriously addicted to it like we are, you can make it at home. Some batches might be crunchier than others which is just fine — it’s still delicious. And if you do encounter a soft batch now and again, simply...Read More
Apfelrotkohl is a delicious German side dish, often served with Fall and Winter main courses like roasted pork loin and gravy or grilled bratwurst. INGREDIENTS: 1 medium head red cabbage, cored and sliced 2 large tart apples, peeled and sliced 1 medium red onion, sliced and separated into rings 1 1/2 cups water 1 cup...Read More
German red cabbage with apples, known as ‘Rotkohl mit Apfel,’ is a beloved traditional dish in Germany, and is served during festive occasions and hearty meals. Often served as a side dish alongside hearty meats such as roast pork or bratwurst, this ruby-red side dish with its slightly sweet and tangy taste adds a burst...Read More
Elevate your diet effortlessly by incorporating microgreens – the tiny but mighty nutrition boosters. Ounce for ounce, microgreens pack more nutrients than virtually any other natural food. These miniature wonders are the seedlings of various plants, typically between seven to ten days old, sprouted from seeds yet to develop true leaves. Despite their small size,...Read More
Meyer lemons taste like a cross between an orange and a lemon, with a sweet-tart, citrusy flavor. INGREDIENTS: 3 lbs. organic Meyer lemons (about 12) 3 cups sugar METHOD: Carefully wash the lemons under cool running water and pat dry. Cut the lemons in half crosswise and juice them, reserving the juice. Using a spoon,...Read More
The Meyer lemon owes its presence in the U.S. to a USDA agricultural explorer named Frank Meyer, who discovered it in 1908 during one of his expeditions to Asia to collect new plant species. Among the 2,500 plants he introduced to the U.S. was the unusual thin-skinned, lemon-orange citrus cross, which became the Meyer lemon,...Read More
This is a delicious side dish for fall — the streusel topping adds a lot of flavor and texture. It’s wonderful served with ham, pork roast, or turkey. INGREDIENTS: For the filling: 4 medium-large cooked sweet potatoes (roasted or steamed is fine), warm 4 tablespoons butter, soft 1/2 cup heavy cream 2 eggs, beaten 3...Read More
