Tag Archives: dairy free

Carrot, Pistacho and Cranberry Slaw

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There was a time, I thought that it was impossible to eat locally year round in Montana.  I was wrong.  I know now, that once I stepped out of the box and started being creative with our food choices, it would open up a whole new world for our … Continue reading →

Thai Red Curry Sausage Stroganoff

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This is my remake of one of those typical Swedish comfort meals, Korv Stroganoff. Mention that meal to any Swede, and you are sure to evoke warm memories of the home land. Korv stroganoff is made with Falukorv, a large smoked Swedish sausage make … Continue reading →

Salmon Caesar Salad Wraps

Salmon Caesar Salad Wraps

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Salmon Basil Caesar Salad: 2 wild caught salmon fillets, cooked 4 Tbs Caesar Dressing 2 TBS red onion, minced 2 free-range eggs, hardboiled and shelled 1 Tbs capers finely chopped basil (optional) Optional Toppings: avocado sprouts roasted red bell pepper shredded … Continue reading →

Hearty Oxtail Soup

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It’s been quite cold here in Montana. We decided we needed to make a comforting stew that would warm us up from the inside out. I have had an oxtail in the freezer from when we purchased our whole beef, … Continue reading →

Salted Dark Chocolate Chestnut Pudding

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Roasted Chestnuts are one of my favorite treats this time of year, and for the last few years, I have been doing something a little different with them…this decadent little number tastes just as good, or better than chocolate pudding, while the texture is … Continue reading →

Ataulfo Mango, Coconut and Macadamia Ice Cream (Dairy Free)

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A few days ago we had a dinner for our awesome neighbors that watched over our house for 5 weeks while we were gone to Sweden…Here was the menu: Baby Back Ribs with Homemade Raspberry Chipotle BBQ Sauce Tangy Cumin … Continue reading →

Beef Stroganoff with Oyster Mushrooms and Zucchini “Fettucini”

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              Beef Stroganoff with Oyster Mushrooms and Zucchini “Fettucini” 1 Tbs pastured butter, ghee, or coconut oil 1 large, or 2 small shallots, minced 1 garlic clove, minced 2 cups sliced oyster mushrooms 2 lb grass-fed … Continue reading →

Crunchy Green Bean Salad with Heirloom Cherry Tomatoes and Garlic Dijon Dressing

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This is such a good recipe, dont let the ice water bath scare you, it seriously takes probably 2 minutes extra, and it makes such a difference…the beans remain crunchy, and retain their color.

Dressing:

2 garlic cloves, crushed or minced

2 TBS lemon flavored olive oil

1 Tbs dijon mustard

Juice of 1 Lemon

salt and pepper

Salad:

1lb Fresh Heirloom Green Beans or French Beans

1 cup heirloom cherry tomatoes

Prepare the dressing by crushing the garlic in a mortar and pestle, and stirring in the rest of the ingredients or by mincing the garlic and adding the rest of the ingredients in a small bowl.

Steam the green beans for 2 minutes, and then imediately transfer to a bowl of ice water for another 2 minutes.

Dry the beans, and place them in a medium sized bowl. Add the tomatoes and the dressing, toss, salt and pepper if needed and serve!