 This cranberry sauce is nothing like the cranberry sauce from a can. It’s sweet and tart and has the texture of a soupy jam. My mom made this for Thanksgiving every year when I was growing up. For me, it wouldn’t be Thanksgiving without it. I didn’t like it much as a kid, but fell in love when my tastes buds grew up. It’s too good to eat only on Thanksgiving! The recipe is very quick, easy, and delicious.
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 Preserved radishes are so simple to make and can elevate a dish from ordinary to gourmet with very little effort. They soak in soy sauce and become crunchy, salty, and umami with a ginger kick. Ordinary cheese and crackers transforms into an appetizer that will impress your guests and delight your taste buds. I also like them in salads, on sandwiches, and in miso soup. The soy sauce ends up nicely flavored too, and can still be used in other dishes.
 This shrimp and grits dish is deeply satisfying comfort food. It’s a lot lighter than it tastes though. Grits/polenta recipes often use butter, milk, or cheese for richness and creaminess. Tip: you don’t need these things for rich and creamy grits. All you need is cornmeal and good tasting broth. The little bit of pork in this recipe certainly adds some richness, but it’s a small amount with a big payoff.
Fermented carrots are super yummy, like carrot pickles. They make a great healthy snack, side dish, or addition to salad. They are packed with vitamins and gut-friendly bacteria. Different herbs and spices can be added to flavor them however you like. I often use dill, which gives them a familiar and approachable dill pickle-like flavor. This time, I used spicier ingredients with a Tex-Mex flair: hot peppers, garlic, onion powder, mustard seeds, and oregano.
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AuthorMy name is Hillary. This blog is about the everyday food I prepare in my kitchen, with tips and recipes for easy, wholesome, and diet friendly meals. I have been chanting "cheese please!" since I was a toddler, although lately I've cut back on dairy. Archives
June 2018
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