Category Archives: Real Food Recipes

Early Summer Veggies

When you start with fresh veggies you’re sure to have a great meal. Here’s a quick dish from the garden I threw together last night. Heat 1-2 tbs of butter or olive oil in a medium saucepan. Saute green onion and fresh garlic in the oil. Then add 3 cups of chopped cabbage and 2 small-medium sized sliced summer squashes. Add a spoonful of water and season with salt and pepper. Cook on medium heat until tender (about 20 minutes).

Champagne Vinaigrette (via Diary of an Outlaw Farmer)

Here’s a great recipe for Champagne Vinaigrette from Outlaw Farmer. Enjoy!

Champagne Vinaigrette I love this time of year for the awesome selection of fresh field greens. There’s nothing better than a bowl full of baby greens topped with skillet potatoes, two fried eggs, fresh goat cheese and champagne vinaigrette. I know this because I used to work in a restaurant called The Flying Biscuit that has a  fried egg salad on the menu. Trust me. Its AMAZING. But you must have the champagne vinaigrette. There is no substitute. I have copied the re … Read More

via Diary of an Outlaw Farmer

Damn good brussels sprouts

Brussels Sprouts with Sriracha, Lime, and Honey
inspired by The Vanderbilt in Prospect Heights

serves about 6 as a side dish

4 pounds brussels sprouts, root ends trimmed, halved if large
4 tablespoons honey
4 teaspoons sriracha (you might want to start with less if you’re sensitive to spice)
juice of 4 limes
about 4 tablespoons grapeseed or other flavorless oil

Preheat the oven to 375. In a small bowl, combine honey and sriracha. Taste and adjust for spice level. Add lime juice and stir to combine. When the sauce has the perfect balance of spice, sweetness, and tartness, transfer it to a larger bowl and add sprouts. Toss to combine. Transfer sprouts to a rimmed baking sheet in a single layer, and drizzle remaining sauce overtop. Sprinkle with salt (a couple big pinches will be plenty), and drizzle the oil overtop. Bake for 25-30 minutes, depending on your oven, until sprouts are fully crisped outside, and soft but not mushy within. Serve immediately.

This post is part of the Hearth and Soul Blog Hop for 5/3/2011. Check it out for lots of great recipes from real food bloggers.