Salsa Verde

I make salsa all summer long.  All of the ingredients are plentiful right now and I have fun creating new salsa variations.  This salsa verde is on my regular rotation. I love it with chorizo and eggs, but it is also my base for chili verde.  You can increase or decrease the spice level by adjusting the amount of jalapenos you use in this recipe.

The key to a good salsa verde in my opinion is getting  a good char on the peppers, onions, and tomatillos. I add the garlic to the roasting tray too, but I keep a close eye on it. You don’t want the garlic to burn, it should just be lightly toasted.

Ingredients:

3 pounds Tomatillos
2 Poblano Peppers
1 Yellow Onions, cut into quarters
1 Jalapeno
4 Garlic cloves
1 bunch of cilantro
1 lime, juiced

Directions:

• Turn oven to broil. Line a baking sheet with foil. Place the tomatillos, poblano, onion and garlic on the lined baking sheet and place them on the top rack of the oven.
• Broil for 3-5 minutes, or until the tops are charred, rotating to brown all sides and broil for another 3-5 minutes.
• Once everything is charred, remove from oven.
• Remove stems and seeds from jalapeno and poblanos
• Add everything to a blender along with the cilantro and 1 tsp salt pepper. Pulse until combined. Add juice from 1 lime.

Whole30, Paleo, Keto, Low Carb, Gluten Free, Dairy Free, Vegan, Vegetarian

 

Whole30 Ranch

Ranch has been a staple at every family gathering since I can remember.  It took me some time before I decided to make this for my family because the version they are used to comes from a packet and I didn’t know if they would like my cleaned up version.  I was extremely happy when my friends and family actually started asking me to make it and if I would share my recipe.

Ingredients:
1 C avocado oil or light olive oil
1 egg
¼ C almond milk** (leave this out if you want a thicker ranch dip)
1 T red wine vinegar
2 T fresh dill
1 T fresh parsley
½ t granulated onion
½ t ground black pepper
½ t dried mustard
½ t salt
¼ t granulated garlic

Directions:
In measuring cup or mason jar add all ingredients.
With immersion blender place blade at the bottom of the jar.
Turn on high and slowly pull wand up until ranch is fully combined.

If you don’t have an immersion blender, you can use a regular blender. Place all ingredients other than the oil in the blender and turn on low. Slowly drizzle the avocado oil in until creamy and smooth.

**I have also used water or cashew milk in place of almond milk and it is equally as delicious.

Whole30, Paleo, Keto, Gluten Free, Dairy Free, Low Carb

Honey Lavender Ice Cream

Usually if I’m going to have a dessert, it’s going to involve chocolate.  This however, may be my new favorite.  It is so refreshing on a hot summer day.  Try this ice cream with grilled peaches and granola(Paleonola for Paleo version), or with blueberries and honey roasted almonds.  Yummmmmy!

Honey Lavender Ice Cream
Created by Kimberly Smith
http://www.foodfamilywine.com

Ingredients:
2 cans of full fat coconut milk
1 T dried lavender
1 whole vanilla bean
¾ C light colored honey
1/8 t salt

Directions:
• In a medium size sauce pan, add coconut milk, dried lavender, whole vanilla bean, honey, and salt.
• Turn heat to medium and stir.
• Heat until the mixture begins to lightly boil.
• Reduce heat to low and simmer for 5 minutes.
• Let mixture cool for 5 minutes, then strain mixture into a bowl.
Cover bowl and place in the refrigerator. Let the ice cream mixture cool for 30 minutes to 1 hour.
• Transfer mixture to an ice cream maker and follow the manufacturer’s instructions.
• Serve immediately or place ice cream in container and place in the freezer.

 

Bruschetta Chicken

My family loves bruschetta so this Bruschetta Chicken is a no brainer and a crowd pleaser.  A couple of years ago, we had an abundance of cherry tomatoes growing in our yard and we made tomato everything.  Bruschetta on toast, bruschetta on fish, bruschetta on salad, bruschetta on eggs…you get the picture. I don’t think I’ve ever gotten tired of tomatoes, even eating them every day throughout the summer.

My love of tomatoes and fresh produce started as a child when I would go out to the garden with my grandparents to pick whatever was ripe that day. Of course, tomatoes are the best freshly picked on a warm summer day and this recipe reminds me of my childhood and picking fresh tomatoes with my Nonno.

Bruschetta Chicken
Created by Kimberly Smith
http://www.foodfamilywine.com

Ingredients:
3 chicken breasts
Salt and pepper
2 T ghee or oil

1-pint grape tomatoes, quartered
1 shallot, minced
3 cloves garlic, minced
2 T basil, chopped
1 T balsamic vinegar
1 T EVOO
¼ t salt

Directions:
Preheat oven to 350 degrees.

Take the chicken breasts and cut them in half lengthwise. (Alternately, you can put the chicken breast between plastic wrap and pound it to a thickness of about ½ inch, then cut the chicken breast in half).
Sprinkle salt and pepper on both sides of each piece of chicken.

Next, in a medium sized bowl, add tomatoes, shallots, garlic, basil, balsamic vinegar, olive oil and salt.
Stir to combine and set bruschetta aside.

Heat a large skillet over medium high heat, add ghee or oil.
Once oil is hot, place the chicken in the skillet and cook for 2-3 minutes until nicely browned. Make sure the chicken isn’t overcrowded in the skillet. You may need to cook the chicken in 2 batches.
Flip the chicken and cook 1 more minute. (The chicken will not be cooked all the way through at this point).
Remove chicken from the pan and place on a baking sheet.

Spoon bruschetta on top of each chicken breast.
Place baking sheet in oven and cook for 10-15 minutes.

Remove sheet pan from the oven and serve.

Whole30, Paleo, Keto, Low Carb, Gluten Free, Grain Free, Dairy Free, Soy Free

 

Asparagus and Strawberry Salad with Creamy Vinaigrette Dressing

Strawberries and asparagus are beautiful right now and I pick both up almost weekly during this time of year. This is a refreshingly light salad that’s loaded with goodness.  I love the sweetness from the strawberries and the zestiness from the balsamic vinegar.  This salad is so versatile, feel free to add your favorite in season fruits and veggies.

**If you are a fan of adding cheese your salads, crumbled goat cheese, feta or gorgonzola would be an extra layer of deliciousness here.

Asparagus and Strawberry Salad
Created by Kimberly Smith
http://www.foodfamilywine.com

Ingredients:
1 packages of mixed greens or spinach
1 bunch of asparagus, cut into 1 inch pieces
1 pint of strawberries, sliced
4 radishes, chopped (or 1/2 c chopped jicama)
½ C pecans or honey roasted almonds
Creamy White balsamic Vinaigrette, recipe below

Directions:

The first thing you want to do is blanch the asparagus.
Fill a large pot with water and bring to a boil over high heat.
Add 1 T salt to boiling water and stir.
Add the asparagus to the boiling water and cook for 2 minutes.
Remove asparagus from water with a slotted spoon and place in a large bowl with iced water to stop the cooking process.
After 1 minute, drain the asparagus and pat dry.

To make the salad place salad greens in a large bowl, add asparagus, sliced strawberries, chopped radishes, and pecans.

Top with the creamy vinaigrette.

Creamy White Balsamic Vinaigrette
Created by Kimberly Smith
http://www.foodfamilywine.com

Ingredients:
½ C avocado oil or light olive oil
¼ C white balsamic vinegar
1 T honey (you can omit the  honey for Whole30 or substitute honey for real maple syrup or agave nectar for a Vegan version)
1 T Dijon mustard
1/8 t salt
1/8 t pepper

Immersion Blender Directions:
Place all ingredients in a mason jar or 2 cup measuring cup.
With the immersion blender at the bottom of the jar, turn on the blender and slowly move wand to emulsify the dressing.

Blender Directions:
Place all ingredients in the blender except the oil. Turn blender on low and start drizzling the oil into the blender slowly until the dressing emulsifies.

Paleo, Low Carb, Whole30 option, Vegan option, Gluten Free, Dairy Free, Soy Free, Grain Free

Asparagus and Fennel Soup

It’s officially asparagus season. During asparagus season, I get at least one bunch every time I go to the farmers market. It is a short season, and this is one of the recipes I make every year. It only has a handful of ingredients and it is easy to make. The recipe is Whole30, Paleo, Keto, and Vegan. This soup is delicious all by itself, but, I like topping mine with bacon, crab, shrimp, or a poached egg for some extra protein.

Asparagus and Fennel Soup
Ingredients:
3 T olive oil
1 shallot, sliced
1 fennel bulb, sliced
1 bunch of asparagus, ends trimmed and chopped
½ t salt
2 C water
½ lemon, zested

Directions:
In a large skillet, heat olive oil over low heat. Add shallot, fennel, and salt. Cook for 15 minutes, stirring occasionally until fennel and shallot are tender.
Add water and increase to medium high heat. Bring to a boil.
Add asparagus and cook for 5 minutes.
Transfer all ingredients to blender. Add lemon zest and blend on high until creamy and smooth.

Whole30, Paleo, Keto, Low Carb, Vegetarian, Vegan, Dairy Free, Nut Free, Gluten Free