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Showing posts from September, 2012

Ribs & Sauerkraut (for Slow Cooker or Dutch Oven)

for Slow Cooker or a Campfire Dutch Oven
Ribs and sauerkraut cooked in either the slow cooker or in a "real" Dutch oven over coals or an open fire. The meat is moist and fall-off-the-bone tender, the sauerkraut amber-colored and apple-sweet. A real treat for fall!

Real Food, Fresh & Flexible. Hearty But Healthy. Great Campfire Meal. Easy Slow Cooker One-Pot Dinner. Fix It & Forget It Dinner.

Ina Garten's Tabbouleh Salad Recipe

My latest summer salad recipe, a big batch of homemade tabbouleh salad using Ina Garten’s recipe, an easy combination of bulgur wheat, lemon juice and olive oil with cucumber, tomato, green onion, fresh parsley and fresh mint. Hint-Hint: The secret ingredient in this classic Middle-Eastern salad is ... fresh mint!

Fresh & Summery. Hearty & Filling. Great for Meal Prep. Not just vegan, Vegan Done Real.

Shakshuka (Eggs Nested in Summer Vegetables) Recipe

Such familiar ingredients, such a surprising – and surprisingly tasty – quick and easy breakfast or quick supper recipe. Shakshuka is a one-skillet egg and vegetable (tomatoes, onions, peppers) dish from North Africa that's become a mainstay healthy meal in Israel – and now at our house and with any luck, yours too! We especially love it with fresh tomatoes during the summer but it works great year-round with canned tomatoes too.

Fresh & Seasonal But Works Year-Round. Very Weight Watchers Friendly. Whole30 Friendly. Great for Meal Prep.