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Do you love the briny, tangy goodness of cocktail olives? This dish is simply kale steamed with a splash of ‘olive juice’, vodka or gin and sliced green olives. Just like a dirty martini. Use any olives that you adore, we actually prefer the garlic stuffed olives or the classic olives stuffed with pimentos.
Not quite a corn dog, but this cheesy-mustard flavored crust is almost there. If you are lucky, track down hot dogs from a local butcher or use your preferred all-beef dogs without a lots of extras in them. Alternatively, if you are a tofu or turkey dog fan they will taste great all wrapped up in this biscuit dough. We used white flour, since this meal was a treat, so I cannot guarantee the flavor/texture if you use gluten-free or whole wheat flour instead, but I would be willing to try if I were you.
Looking out on a blustery, snowy day, spring may be coming up on the calendar, but the weather does not allows comply. This pasta salad tosses together vegetables that can stand the chilly weather, but remind us that spring is in fact coming soon. Substitute and roast the vegetables you are able to find when it is cold. The meyer lemon adds another layer of flavor, too, but a regular lemon will work instead.
Easier than any other method I have tried, this is basically salting a turkey thoroughly and forgetting about it for 24+ hours. The longer it sits the better. Always use kosher salt. The herbs + spices are entirely optional- feel no pressure to add them. Find a space to let it sit. In our one fridge home we set it up in a cooler.
My original plan was to add honey and lemon to this mix, but after giving the brussels sprouts a dark singe and a generous sprinkle of the dukkah, I tasted a bite and then another and another until I reminded myself that I was cooking for my family. So, clearly the extra ingredients were completely unnecessary! The nut-spice mixture dukkah can be found at speciality stores or blended up from scratch in your food processor. When I made it before I used Heidi Swanson’s recipe. My Auntie Amy gave me a batch she made and I have been treasuring and nursing it through many meals, but the remaining tablespoons may enjoy more time with their new BFF: brussels sprouts.
