You’ve seen Mostly Meatless March. This year, John and I are embarking on Almost All Natural August.
That means we’re focusing on whole foods next month, and trying to avoid anything processed, with artificial flavorings or colorings, etc.
John and I are pretty good about emphasizing this in our regular cooking lives (and I’m the queen of unnecessarily-from-scratch projects), but I know we have our exceptions – diet ginger ale, some processed cheese, and my own personal weakness: sour candy. Wish us luck with this month’s experiment!
And if you have any favorite snacks or meals in this vein, feel free to share in the comments! I think I’m going to attempt homemade fruit leather, homemade mozzarella, etc. this month.
This is probably my favorite attempt at a non tomato-based chili. It was good for using up some tomatillos. My friend Angela provided the recipe, which I tweaked slightly here and there.
Another good use of leftovers here – in this case leftover salsa verde and leftover roast pork. I served this with a simple, thrown-together salad of kidney beans, corn, cilantro and sherry vinegar.
My phone’s acting up – I’ll add a photo later.
Thanks to Jose Andres, I’ve got a new, fun way to use up CSA veggies.
A time consuming but tasty pork recipe from Pig: King of the Southern Table.
This was so good, and really just a matter of adding salsa verde to avocado. But it really created a nice complexity – guac with a kick!
This was a festive Saturday night dinner at home for John and me on date night. Easy, no real recipe – just throw together everything in a big pot with some spices.