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Recipes
07/17/2024
Description
This Sauerkraut Potato Salad blends the tangy flavor of delicious, housemade sauerkraut with tender potatoes, creating a zesty dish that pairs perfectly with bratwurst or barbecued pork chops. It's easy to store and transport, making it ideal for potlucks or picnics!
Ingredients
- 2 lbs (1 kg) Red Potatoes
- 1 ½ cups (325 ml) drained Sauerkraut (keep the juice)
- ¼ cup (60 ml) Grapeseed Oil
- 1 teaspoon Dijon Mustard
- ½ cup (125 ml) sliced red onions
- ½ teaspoon (2.5 ml) coarsely ground Black Pepper
- 3 tablespoons (45 ml) reserved Sauerkraut juice
Directions
1. Cook the Potatoes: Steam the potatoes until they are just tender.
2. Prepare the Sauerkraut: While the potatoes are steaming, roughly chop the sauerkraut on a cutting board (about ½ inch slices). Place the chopped sauerkraut in a large bowl and mix with the grapeseed oil, Dijon mustard, and caraway seeds. Let it sit while the potatoes finish cooking, allowing the caraway seeds to soften and release their flavor.
3. Combine Ingredients: Once the potatoes are done, cut them into quarters or halves depending on their size. While they are still hot, gently toss them with the sauerkraut mixture to absorb the flavors.
4. Final Touches: Sprinkle the salad with sliced red onions or green onions, black pepper, and reserved sauerkraut juice. Toss gently once more before serving.
Sugar Baby Watermelon Coconut Cooler
07/29/2024
Description
Discover a delightful twist on classic mashed potatoes with this Kohlrabi and Potato Mash. The blend of creamy potatoes and subtly sweet kohlrabi creates a perfect balance, enhanced by the rich flavor of browned butter and the crunch of toasted walnuts. This dish is topped with crispy thyme sprigs for an aromatic finish, making it an ideal side for any meal.
Ingredients
- 4 cups of cubed local watermelon (seedless or seeds removed)
- 1 cup of Coconut Water
- 1/2 cup of ice cubes
- 1 tablespoon of Fresh Lime Juice
- 1 tablespoon of Honey or Maple Syrup (optional)
- A pinch of Salt
Directions
1. Prepare the Watermelon: Ensure the watermelon is cubed and seeds are removed. Measure out 4 cups.
2. Blend: In a blender, combine the watermelon cubes, coconut water, ice cubes, fresh lime juice, honey or maple syrup (if using), and a pinch of salt.
3. Blend Until Smooth: Blend the mixture on high speed until smooth and frothy.
4. Taste and Adjust: Taste the cooler and adjust the sweetness or acidity by adding more honey or lime juice if needed.
5. Serve: Pour the watermelon coconut cooler into glasses and garnish with a lime slice or a small watermelon wedge.
6. Enjoy Immediately: For the best flavor and texture, enjoy the cooler immediately.
7. (Optional): If you're feeling like a little lately night adult beverage, add some vodka, gin or tequila and blend again for an additional lil kick.
Tangy Sauerkraut Potato Salad for BBQ Season07/29/2024
DescriptionDiscover a delightful twist on classic mashed potatoes with this Kohlrabi and Potato Mash. The blend of creamy potatoes and subtly sweet kohlrabi creates a perfect balance, enhanced by the rich flavor of browned butter and the crunch of toasted walnuts. This dish is topped with crispy thyme sprigs for an aromatic finish, making it an ideal side for any meal.
Ingredients
- 4 cups of cubed local watermelon (seedless or seeds removed)
- 1 cup of Coconut Water
- 1/2 cup of ice cubes
- 1 tablespoon of Fresh Lime Juice
- 1 tablespoon of Honey or Maple Syrup (optional)
- A pinch of Salt
Directions
1. Prepare the Watermelon: Ensure the watermelon is cubed and seeds are removed. Measure out 4 cups.
2. Blend: In a blender, combine the watermelon cubes, coconut water, ice cubes, fresh lime juice, honey or maple syrup (if using), and a pinch of salt.
3. Blend Until Smooth: Blend the mixture on high speed until smooth and frothy.
4. Taste and Adjust: Taste the cooler and adjust the sweetness or acidity by adding more honey or lime juice if needed.
5. Serve: Pour the watermelon coconut cooler into glasses and garnish with a lime slice or a small watermelon wedge.
6. Enjoy Immediately: For the best flavor and texture, enjoy the cooler immediately.
7. (Optional): If you're feeling like a little lately night adult beverage, add some vodka, gin or tequila and blend again for an additional lil kick.
07/17/2024
DescriptionThis Sauerkraut Potato Salad blends the tangy flavor of delicious, housemade sauerkraut with tender potatoes, creating a zesty dish that pairs perfectly with bratwurst or barbecued pork chops. It's easy to store and transport, making it ideal for potlucks or picnics!
Ingredients
- 2 lbs (1 kg) Red Potatoes
- 1 ½ cups (325 ml) drained Sauerkraut (keep the juice)
- ¼ cup (60 ml) Grapeseed Oil
- 1 teaspoon Dijon Mustard
- ½ cup (125 ml) sliced red onions
- ½ teaspoon (2.5 ml) coarsely ground Black Pepper
- 3 tablespoons (45 ml) reserved Sauerkraut juice
Directions
1. Cook the Potatoes: Steam the potatoes until they are just tender.
2. Prepare the Sauerkraut: While the potatoes are steaming, roughly chop the sauerkraut on a cutting board (about ½ inch slices). Place the chopped sauerkraut in a large bowl and mix with the grapeseed oil, Dijon mustard, and caraway seeds. Let it sit while the potatoes finish cooking, allowing the caraway seeds to soften and release their flavor.
3. Combine Ingredients: Once the potatoes are done, cut them into quarters or halves depending on their size. While they are still hot, gently toss them with the sauerkraut mixture to absorb the flavors.
4. Final Touches: Sprinkle the salad with sliced red onions or green onions, black pepper, and reserved sauerkraut juice. Toss gently once more before serving.
Sweet Curry Pasta Salad
07/02/2024
DescriptionThis Sweet Curry Fusilli Salad is a vibrant fusion of flavors and textures. Tender fusilli pasta is tossed with a colorful array of ingredients including grated carrots, sliced bell peppers, diced Gala apples with their skin on, sweet corn, and green garlic or green onion for a delightful crunch. The magic happens when it's all coated in a luscious sweet curry dressing that adds a perfect balance of sweetness and spice to every bite. Whether served as a refreshing side dish or a light meal on its own, this salad promises to tantalize your taste buds with its harmonious blend of ingredients.
Ingredients
- 2 Cup's of Fusilli Pasta
- 2 Carrots, grated
- 2 Bell Peppers, sliced
- 4 Gala Apples Skin-on, diced
- 125g Fresh, Frozen, or Canned Corn
- 4 Green Garlic or Green Onion, diced
- 1/2 Bottle of Sweet Curry Dressing
Directions
1. Cook fusilli pasta on stovetop, about 7-8 minutes. Drain, and let cool for 20 minutes.
2. In a large bowl, combine the Bell Peppers, Carrots, Corn, Apples & Green Garlic/Onions.
3. Add Cooked Fusilli Pasta to mixture of other items.
4. Pour 1/2 bottle of On The Move Organics Sweet Curry Dressing atop the mixture, and mix again.
5. Season to taste, and chill for an hour.
6. You're all set to eat! We also love to add a little extra protein by adding grilled chicken and a little extra dressing - it's a great way to turn this side into a main!
Kohlrabi Mashed Potatoes
06/22/2024
Description
Discover a delightful twist on classic mashed potatoes with this Kohlrabi and Potato Mash. The blend of creamy potatoes and subtly sweet kohlrabi creates a perfect balance, enhanced by the rich flavor of browned butter and the crunch of toasted walnuts. This dish is topped with crispy thyme sprigs for an aromatic finish, making it an ideal side for any meal.
Ingredients
- 2 LB. Kohlrabi, peeled, then cut into 1 inch pieces
- 1 LB. White, Yellow, or Russet Potatoes
- 6 Tbsp Unsalted Butter
- ⅓ cup Heavy Cream
- ⅓ cup Walnuts
- 4 Thyme sprigs
- Pinch of Kosher Salt
Directions
1. Melt the butter in a small saucepan over medium heat. Toss in the walnuts and let them cook until the butter gets foamy and turns golden brown, about 5 minutes. Add the thyme sprigs and let them crisp up for about 30 seconds. Quickly transfer everything to a bowl, then scoop out the walnuts and give them a rough chop.
2. While the butter is doing its thing, fill a large pot with cold water and add the potatoes, making sure they’re covered by about an inch. Sprinkle in some salt and bring to a boil. Lower the heat and let the potatoes simmer until they’re super tender, about 10-12 minutes. Transfer the potatoes to a large bowl. Keep the water simmering and toss in the kohlrabi, cooking until they’re tender, about 12-14 minutes. Drain them and add them to the bowl with the potatoes.
3. Warm up the heavy cream in a small saucepan over medium heat, being careful not to overheat or burn.
4. Mash the potatoes and kohlrabi using a potato ricer or masher. Mix in the browned butter and warm cream, adding a pinch of salt to taste. Sprinkle the top with the chopped walnuts and crumbled fried thyme. Enjoy your tasty mash!
06/22/2024
DescriptionDiscover a delightful twist on classic mashed potatoes with this Kohlrabi and Potato Mash. The blend of creamy potatoes and subtly sweet kohlrabi creates a perfect balance, enhanced by the rich flavor of browned butter and the crunch of toasted walnuts. This dish is topped with crispy thyme sprigs for an aromatic finish, making it an ideal side for any meal.
Ingredients
- 2 LB. Kohlrabi, peeled, then cut into 1 inch pieces
- 1 LB. White, Yellow, or Russet Potatoes
- 6 Tbsp Unsalted Butter
- ⅓ cup Heavy Cream
- ⅓ cup Walnuts
- 4 Thyme sprigs
- Pinch of Kosher Salt
Directions
1. Melt the butter in a small saucepan over medium heat. Toss in the walnuts and let them cook until the butter gets foamy and turns golden brown, about 5 minutes. Add the thyme sprigs and let them crisp up for about 30 seconds. Quickly transfer everything to a bowl, then scoop out the walnuts and give them a rough chop.
2. While the butter is doing its thing, fill a large pot with cold water and add the potatoes, making sure they’re covered by about an inch. Sprinkle in some salt and bring to a boil. Lower the heat and let the potatoes simmer until they’re super tender, about 10-12 minutes. Transfer the potatoes to a large bowl. Keep the water simmering and toss in the kohlrabi, cooking until they’re tender, about 12-14 minutes. Drain them and add them to the bowl with the potatoes.
3. Warm up the heavy cream in a small saucepan over medium heat, being careful not to overheat or burn.
4. Mash the potatoes and kohlrabi using a potato ricer or masher. Mix in the browned butter and warm cream, adding a pinch of salt to taste. Sprinkle the top with the chopped walnuts and crumbled fried thyme. Enjoy your tasty mash!
Caleb's Famous Mango Salad
05/04/2024
Description
Discover a delightful twist on classic mashed potatoes with this Kohlrabi and Potato Mash. The blend of creamy potatoes and subtly sweet kohlrabi creates a perfect balance, enhanced by the rich flavor of browned butter and the crunch of toasted walnuts. This dish is topped with crispy thyme sprigs for an aromatic finish, making it an ideal side for any meal.
Ingredients
- 4-6 Ataulfo Mangoes OR 2-3 Kent Mangoes
- 1 Cucumber
- A Yellow or White Onion
- A Red Onion
- Red Chili Flakes
- Salt & Pepper
- 1 Tsp Cumin
- 1 Tsp Oregano
- 1 Tbsp Paprika
- 1 Bunch Cilantro
- 1 Lime
- Kosher Salt to taste
Directions
1. Peel & cut all the mangoes, about 1in x 1in. Place in a large mixing bowl.
2️. Grab a friend and nibble on the seeds to get as much mango off the seed as possible - this step is important and required, and is best completed barehanded over the sink.
3. Once you've washed up, finely chop 1/5th of a white/yellow onion, and the same of a red onion. Add this finely chopped onion to the large bowl.
4. Do you like cucumber? I do. So I cut about 2/3rds of a cucumber into small, thin pieces to add to the bowl as well. Not a big cucumber person? Just use half a cucumber, that should suffice.
5. Finely chop the full bunch of cilantro and add to the bowl as well. Mix ingredients together. We're looking for a 50% Mango, 35% Cucumber, 15% Onion, 100% delicious sort of ratio.
6. Squeeze a full lime's worth of juice on the salad.
7. This part is the secret - the seasoning. What sets this apart from any ol' Mango Salad is the mixture inside the salad. Mix together the Cumin, Oregano & Paprika, and gently it add to the mixing bowl while stirring. You'll want a very light seasoning on the salad, so no need to use the entire mixture if it looks like too much.
8. Place in fridge for 30-60 minutes to cool before serving, top with any left over cilantro, season to taste, and you're all set to eat! (Good in fridge up to 4 days after making).
05/04/2024
DescriptionDiscover a delightful twist on classic mashed potatoes with this Kohlrabi and Potato Mash. The blend of creamy potatoes and subtly sweet kohlrabi creates a perfect balance, enhanced by the rich flavor of browned butter and the crunch of toasted walnuts. This dish is topped with crispy thyme sprigs for an aromatic finish, making it an ideal side for any meal.
Ingredients
- 4-6 Ataulfo Mangoes OR 2-3 Kent Mangoes
- 1 Cucumber
- A Yellow or White Onion
- A Red Onion
- Red Chili Flakes
- Salt & Pepper
- 1 Tsp Cumin
- 1 Tsp Oregano
- 1 Tbsp Paprika
- 1 Bunch Cilantro
- 1 Lime
- Kosher Salt to taste
Directions
1. Peel & cut all the mangoes, about 1in x 1in. Place in a large mixing bowl.
2️. Grab a friend and nibble on the seeds to get as much mango off the seed as possible - this step is important and required, and is best completed barehanded over the sink.
3. Once you've washed up, finely chop 1/5th of a white/yellow onion, and the same of a red onion. Add this finely chopped onion to the large bowl.
4. Do you like cucumber? I do. So I cut about 2/3rds of a cucumber into small, thin pieces to add to the bowl as well. Not a big cucumber person? Just use half a cucumber, that should suffice.
5. Finely chop the full bunch of cilantro and add to the bowl as well. Mix ingredients together. We're looking for a 50% Mango, 35% Cucumber, 15% Onion, 100% delicious sort of ratio.
6. Squeeze a full lime's worth of juice on the salad.
7. This part is the secret - the seasoning. What sets this apart from any ol' Mango Salad is the mixture inside the salad. Mix together the Cumin, Oregano & Paprika, and gently it add to the mixing bowl while stirring. You'll want a very light seasoning on the salad, so no need to use the entire mixture if it looks like too much.
8. Place in fridge for 30-60 minutes to cool before serving, top with any left over cilantro, season to taste, and you're all set to eat! (Good in fridge up to 4 days after making).
