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Fennel Prosciutto Salad
Salads do not have to be boring! No lettuce necessary. Fennel is such an underrated root vegetable that adds so much punch to a dish!! This is a great mix of fall flavors and it’s a great meal you can add to your luteal phase recipes. This recipe has 4 of the recommended Luteal Phase foods: fennel green apple celery walnuts Have you tried making this recipe? Are you cycle syncing? I’d love to hear your feedback. Please comment and rate! Peace & love, jenni Want to be alerted when I post new recipes? Subscribe below to be in the know!
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Mexican Bolillo Bread
This is a type of savory roll traditionally made in Mexico. This crusty hard roll is usually broken in half with the soft, fluffy insides (known as the migajón) removed- and devoured! The exterior shell is then used as a torta or to scoop up and hold other food. Nerdy Tip measure the temperature of your water for the best possible rise! try dipping a fresh, warm roll in my Mexican Hot Chocolate Sauce. Weird but delish!! Have you tried making these rolls or the hot chocolate dip?? I’d love to hear your feedback. Please comment and rate! Peace & love, jenni
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Mushroom & Leek Risotto
Creamy and flavorful, risotto is a special dish. It takes a little time and a lot of TLC, so I like to make double to guarantee leftovers! Nerdy Tips Don’t be intimidated!! If you have the time, you can make this!! Patience is the most important part of a good risotto. Use vegetable stock to make this an easy and creamy vegetarian dish. Make sure your stock is warm, not boiling. If you don’t want to use wine make sure to replace with an acid like lemon juice. I make a double batch for twice the reward (dinner AND leftovers) with the same amount of effort. To reheat those leftovers,…
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Broccoli and Orecchiette Pasta
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Cornbread
Recipe courtesy of The Women’s Home Companion Cook Book copyright 1942 I was incredibly awed at finding this book online. How better to get authentic food from the 1930s to represent The Giver of Stars? I love the thin pages and penciled in notes. I can’t wait to share some original recipes! The Women’s Home Companion is mentioned several times in Stars. It was a monthly magazine published from 1873 to 1957. It covered everything from food and short stories to fashion. Ladies could read topics including household budgeting, home building, needlework, child care and etiquette. Of note, I went online searching for the magazines to use and inspiration and props for…
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Sauerkraut
The food is as rich and encompassing as the book. My own take on the delicious meal Vianne made; pork roast with German potato dumplings, sauerkraut peppered with bacon and smoothed by shredded green apple, and of course, French peas drowning in tarragon butter. Ingredients 1 lb bacon, diced 1 medium onion, thinly sliced 1 granny smith apple, shredded 3 cans sauerkraut, rinsed 2 cups chicken stock 1 baking potato, shredded 3 T butter salt & pepper to taste Brown the bacon until crispy in a large dutch oven. Remove from the dutch oven with a slotted spoon, placing on a plate covered in paper towels. Drain the grease except…
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German Potato Dumplings
This recipe has been passed down in my family for generations. I’ve done my best to put measurements to it, but we have always made them by feel. Dense and filling, these dumplings are best paired with the sauerkraut recipe below. Ingredients 1 baking potato, peeled and cubed into 1/2″ pieces 2 baking potatoes, shredded 1 egg 1/2 cup milk 2 1/2 cups flour salt and pepper to taste Boil the cubed potato until tender. At the same time, boil a large stockpot of water. Put drained potato cubes into a bowl with the shredded potatoes. Add egg, milk and flour. At this point, you just have to play with…
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French Peas
Light and gorgeously green, this dish will brighten any table! Ingredients 1 T olive oil 1 shallot, thinly sliced 1 clove garlic, minced 16 oz frozen or fresh peas 1/4 cup chicken stock 1/4 tsp lemon juice salt & pepper Cook down shallots in oil. Add garlic and sauté for 1 more minute until fragrant. Add peas, stock, salt and pepper. Cover and simmer until peas are tender, about 5 minutes. Top with tarragon butter. Nerdy Fact green peas are loaded with vitamins and contain high levels of heart healthy minerals, such as calcium, potassium and magnesium.
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Tarragon Butter
Flavored butter is so easy to make and yet it makes a drastic impact on almost any dish! Ingredients 1/2 cup unsalted butter 1/4 cup fresh tarragon, chopped 1/4 tsp garlic paste 1 tsp salt 1/4 tsp lemon juice Cream the butter. Add other ingredients. Roll up in seran wrap and chill for at least 1 hour. Nerdy Tips tarragon can be replaced with many different fresh herbs; rosemary, basil, thyme. this butter was delicious on everything from bread to the dumpling recipe below. Nerdy Facts In French cooking, tarragon is one of the four fine herbs. The flower of the French tarragon plant is sterile and grows via root division.
