This recipe is for all the burger fans who are looking to "beef" up the flavor of their favorite burgers. Mincing the olives, garlic, and herbs adds a nice Mediterranean flare that comes through the smokiness of the cooked burgers.
As I anxiously await a visual of bare ground, I can't help but think of all the new ways I want to use the first few edible plants that will soon be available. A seasonal favorite, nettle chimichurri is a welcomed addition to our dinner table as well as fresh dandelion greens, which in the early part of spring, lack the intense bitterness that comes later in the season.
Yesterday I woke to the sound of my son asking for bread. Since we don't normally have bread in the house it meant he wanted me to bake a loaf of bread. When my little foodie has a request, it's not always easy to get out of it. So, I rummaged through my book of recipes and deciding to whip up a batch of sticky buns. Coincidentally, sticky buns are a celebratory spring dish and since the equinox was just a day away, it felt like the perfect time to bake up these delicious treats.
I've been making various versions of this recipe for years and it's still one of my go-to savory soup/beverage when I want something quick, nutritious, and easy to digest. This simple soup combines the health benefits of bone broth, raw butter, miso, and sea vegetables all in one glass.
This recipes draws inspiration from my Italian ancestry but with a few subtle changes from the traditional recipe that utilizes ingredients available to me locally during the winter here in Maine. Freshly harvested oyster mushrooms, smokey bacon, and dried herbs from the land make lovely additions to this classically delicious sauce.
Last night, several folks from around the globe joined me on Spreecast to watch a few demos and get their questions answered about my upcoming Traditional Cookery Course which starts March 9th. During the call I shared a brief history about my career and health journey which begun in March of 2003. Before tapping in to food as medicine, I was simply a cook who strived to make great tasting food using whatever ingredients I had on hand.
Ever since I was a young boy, I have always loved carrots. I remember grating or chopping carrots then topping with Italian dressing, which so perfectly balanced out the sweetness of the caretinoid rich roots
For several years I ran Frank's Finest, an herb & spice company which specialized in organic culinary seasonings. Within a few years I created and sold over a dozen blends, and would familiarize myself wide a wide range of herbs and spices from around the globe.
Although mother nature has been doing a number on the state of Maine, winter is making its way out. Within a months time I will be sowing my alliums seeds and setting out the maple sap buckets around the property.
Winter in Maine calls for lots of soup. Whether I am outdoors doing chores, or building tunnels in the snow with Wilder, nothing warms me to my core like soup. Soup is like a blank canvas, allowing you to take it in so many different directions. Chunky, pureed, meat based or vegetable based, the sky is the limit!