Opening day of the #lansdalefarmersmarket was a little rainy yesterday, but that didn’t stop me! ☔️ A quick salad made with radishes from #kimbertoncsa , cucumbers and red onions. The dressing is #justmayo , #veganaise , lemon juice, dill, garlic powder, salt and lots of black pepper.
Try our wicked great Boston Spice Asian spice blend called "King Thai'd." Thai'd or Tide? Asian or water? A play on words?
Whichever way you look at it, our Boston Spice "King Thai'd" spice blend is the best of both "words." The tasty addition of Fenugreek works wonders. (fenugreek seeds in photo)
A real King Tide is the highest predictable high tide of the year at any coastal location. Since Boston Spice is helping you "Win The War On Flavorless Foods", we turned this King Tide into our "King Thai'd" Asian seasoning blend for seafood, chicken, and vegetables.
Boston is known for its seafood and we suggest using our "King Thai'd" Asian seasoning blend to make some of the most royal tasting seafood you will ever eat.
New England is also loaded with roadside farms that produce some great vegetables. Toss some fresh vegetables in some "King Thai'd". Roast them in your oven or on your grill and treat your family like royalty. Do not forget to try this on roasted potatoes.
Try rubbing some "King Thai'd" onto skin-on chicken or chicken parts for a tasty meal.
There is a little heat from the addition of cayenne pepper, but just enough for you to say, "Huzzah!" #1#bostonspice#Boston#seafood#chinesefood#asianfood#fish#poultry#chicken#vegetables#veggies#dinner#restaurants#chefsofinstagram#delicious#delish#yummyfood#yummy#massachusetts#handmade#shrimp#farmersmarket#fenugreek#spices#spiceblend#foodies#food#chef
🌿 I take my greens very seriously since going grain-free. Quinoa/veggies/protein was always a go-to + losing grains puts a lot of pressure on my veggies to be both comforting + indulgent. I also used to season everything with Braggs Liquid Aminos or Tamari + I don’t don’t mess with soy anymore, so...
I’m happy to say I’ve found flavorful solutions to making greens the “base” of most my meals - where I don’t feel like anything’s missing. Tips for my standard plate o greens:
SAUTÉ | LEAFY GREENS : I eat a ton of dark leafy greens. Spinach, kale, chard...
- I warm coconut oil in a cast iron skillet (I like cooking in cast iron for the heat distribution + source of iron...but you can do this in any pan)
- Sauté red onion (thinly sliced in half moon shapes), diced garlic, diced ginger - Let all the flavors cook down until the onion is translucent + caramelized...don’t rush this part, it’s where all the flavor comes from
- Add the leafy greens, mix it up in those flavors + allow it to cook down (this part is quick)
ROAST | HEARTY GREENS : By hearty greens I mean anything with a little weight, like asparagus + broccoli. - I put parchment paper over a cookie sheet for easy cleanup (never use aluminum foil, it’s a hormone disrupter)
- I always do a little olive oil, pink Himalayan salt + fresh pepper
- Roast these babies at 350 for about an hour
- The key is letting them cook as long as possible before burning. Don’t rush em out of the oven, the longer they roast, the more flavor you get.
Lovely post-Dupont dinner: mushroom/asparagus/ramp/tomato omelet with some sweet strawberries from @garnersproduce. Thanks to @thefarmatsunnyside for the eggs & greens, @kingmushroom15 for the creminis, @blackrockorchard for the asparagus and tomatoes, @shepherdswhey for the goat cheese, @number1sons for the snazzy kraut, and #springvalleyfarmandorchard for the ramps! 🙏#marketmeals#eatlocal#knowyourfarmer#farmersmarket @freshfarmdc
Know your farmers @localmilkrun
This week our artichokes will be available on the localmilkrun.com that you order all of your local food online and it’s delivered to your door!
Eat artichokes or do what we love and make artichoke tea😍
Iced artichoke tea is common in Southeast Asian diets, especially in Vietnamese culture where the tea is sometimes prepared with other herbs, sweetened and then served chilled.
We boil water then steep the artichokes for an hour or so and pour over ice, adding a tbsp of stevia as option or local honey.
Lower cholesterol, lower blood pressure and have Anti-cancer properties.
Shameless plug of me drinking artichoke tea today next to the plants while watching Reese grow her chickens💪 Today she had to transfer the chicks from the barn to the sunshine in their spot in our garden.
Taco SUNDAY! ... it's taco Tuesday? Whatever tacos are good every day.
Preparing healthier at home options of my favorite foods really help with my depression and anxiety. Also, sometimes when depression really gets to me I stop eating which in turn makes me tired out and more depressed. If I eat regularly and healthier options I tend to struggle less.
These tacos are gluten and dairy free but can easily be made vegetarian by only having the refried beans with some gluten free taco seasoning mixed in instead of ground Chuck. The cheese is go veggie Mexican blend. The veggies were bought yesterday morning at the local farmers market and I fried white corn tortillas in coconut oil.
Entre chiles te verás. 🌶 No cabe duda que la magia de la cocina mexicana reside en la variedad y juego de sus ingredientes. Y el chile es tan nuestro,que marca el sabor de los platillos inconfundiblemente mexicanos! Chiles secos; listos para dar rienda suelta a tu inspiración culinaria.
🌶 Variety of dried Mexican Chiles. The magic of our cuisine resides in the playfulness of our many ingredients, and all the different chiles available set a definite trademark. These many options, give you the full inspiration necessary for your culinary creations.
“Wake up and smell the inspiration” ~The Internet
This is one of those dishes that gets thrown together in a mad rush and turns out to be a forever dish. Came home hungry from a workout and was inspired by a recent post from @primal_gourmet as I was perusing the contents of my fridge. He made a gorgeous Harissa-Honey Roasted Carrot dish and I just knew the harissa-honey combination would be perfect for my @bluemeadowfarms hakurei turnips that I got at the farmers market last week. I also had some leftover roasted dutch potatoes and a bag of carrot coins that I always have on hand. I was hungry, so I heated up my cast iron skillet with some avocado oil and threw in a handful of carrot coins because I knew those would take the longest. While those were cooking I grabbed my other ingredients, mixed together about a 1 to almost 1 ratio of harissa and honey (this will all depend on your spice preference), laid out some arugula drizzled with a tiny bit of balsamic & olive oil/s&p, and then threw my leftover potatoes and chopped turnips into the pan. I let everything brown a bit and get heated through...the turnips are very tender so they didn’t need a lot of time to cook. I pushed all the veggies to the side, added some ghee and cracked in 2 eggs. Cooked until crispy on the bottom and cooked through on the top and put everything on top of my bed of arugula. A simple, delicious dish that would work for breakfast, lunch or dinner in 10 minutes.
🐶 wanted me to share, but I said no.