Garlic Green Beans

We have these crisp beans almost once a week when we are super busy and have little time to cook. My garlic fetish is satisfied and I can have all the pieces ready in advance to throw into the wok. If you are having an asian meal, red boat fish sauce can replace the salt. Of course this is a perfect side for holiday meals!


  • 1 lb fresh crisp green beans
  • 4 cloves of garlic finely chopped
  • 2 tbs of fat (today I am using bacon grease)
  • sea salt (I love coarse salt in this recipe because it such a lovely texture)


  1. Trim the green beans. Feel free to chop them into small pieces or keep them long. Your preference is what is important

  2. Place the fat in a wok or pan. When it is hot add the garlic and cook until fragrant and browned, about 3 minutes in hot oil.

  3. Add the green beans and toss in the oil and garlic until the green beans brighten in color. Salt to taste and toss.

  4. As soon as they are bright, transfer to a serving dish and serve hot.

Steelhead: Simple & Delicious

This recipe emerged because I found such amazing steelhead at Flying Fish company. I didn’t want it to be overly seasoned, just the sweet perfect taste of steelhead shining through. It’s a beautiful buttery fish! We always make enough to have some for lunch the next day or two. The skin crisps up perfectly and a side of veggies and you have a perfect meal.


  • 2 lbs of steelhead filets
  • 1/4 cup of organic verjus or dry white wine
  • sea salt


1: The morning you plan to cook the fish, rinse it, place it in a dish with the verjus or wine and sprinkle with a pinch of salt on both side of each filet. Place in the fridge until you re ready to cook

2: Move one of the oven racks close to the broiler in the oven and turn the oven on broil.

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3: Heat a skillet (iron is my favorite, something that can go directly into the oven) on the range until a drop of water sizzles when sprinkled on the surface. Place the fillets on hot skillet skin side up. Cook for 3 minutes

4: Remove the pan from range top and place under the broiler for 7 –10 minutes until the skin is brown and crisp. Serve with lemon wedge and your favorite salad or veggies.

Herb Sausage

This sausage I make for adding to the stuffing for chicken and turkey for turkey day, but I always make extra to freeze so that I have breakfast sausage in the winter. I usually make three times the recipe. Start with a small batch and feel free to experiment.

We found some amazing forest raised local pork that we have been enjoying. Look for the best pastured pork or Tails and Trotters for the best tasting sausage!


  • 1 lb of ground pork
  • 2 tsps garlic powered
  • 1 tbs onion flakes
  • 1 tbs fennel ground
  • 1 tsp salt
  • 1 tsp pepper
  • I sprig of sage stemmed and ground in the food processor


1: Mix all the ingredients in a bowl thoroughly with your hands

2: Shape the mixture into small patties or other shape of your choice

3: Cook on a hot skillet until fragrant and cooked through. Enjoy with any of the other nourishing things you eat for breakfast : )

Veggie Pancakes

For holiday meals we always make a huge pot of the vegetable mash that we posted last week to make sure there is enough to freeze for shepards pie and these wonderful pancakes that we make all winter. Go the mash receipe for details of preparing mash cauliflower turnip and parsnip.

This recipe is in the tradition of potato pancakes and are savory. We eat them slathered in cultured butter with a sprinkle of sea salt. Delicious!


  • 1 cup of mash cauliflower, turnip and parsnip
  • 2 eggs
  • 1/2 small onion grated
  • pinch of salt
  • pinch of pepper
  • fat for cooking (bacon fat from sugar free bacon is ideal, but duck fat or chicken fat work well for this recipe)


1: Mix ingredients into a bowl with a fork until well blended.

2: Spoon onto a hot skillet and turn the heat down to medium

3: When the pancakes are cooked well on one side they will not fall apart when you try to turn them

4: When they are done, they will be firm to the touch. Can be enjoyed with any meal of the day

Mash Cauliflower Parsnip and Turnip


  • 1 medium head of caulifower cut into medium sized pieces
  • 2 turnips cut into medium sized pieces
  • 4 tbs butter or fat
  • salt to taste
  • 1 cup of water for cooking


  1. Place vegetables in a covered pot with water. The vegetables will be steamed so they will not be covered by the water. Cook at medium heat for about 40 minutes stirring occasionally to keep from sticking on the bottom until fork tender. Add a bit of water if it runs dry.
  2. Place the veggies with the remaining liquid in a bowl or the pitcher of a blender. Add the fat and mash with a masher or hand blender until smooth. Salt to taste. Eat as a side or use in dishes that call for mashed potatoes.