All in Recipes
If you’ve ever been intimidated by a rack of lamb, try this mouthwateringly simple (but still impressively elegant) recipe with just 3 main ingredients! Impress your friends by learning what “demi-glace” means, and how to make it. We’ve got you covered for lamb at YB! Check out rack of lamb and other choices here.
This takes spice cake to a whole new level. It's amped up with parsnips and fresh ginger and balanced with the most perfect sweet-and-nutty, browned butter frosting. Serve it as a layered birthday cake with frosting in the middle and on top, or bake it into cupcakes. Top with browned buttercream frosting, recipe here.
Parsnips star in this roasted veggie recipe, topped by a crispy sage oil. Those parsnips pack a nutrient punch!
Bring meatballs to the next level by adding shallots, fresh garlic, fermented soy sauce and chili crisp, and local cilantro! Who knew they could be so fancy?? Or how easy it is to “get gourmet” on a weeknight?
Purple suns are high in vit C and carotenoids, and NYT describes them as having a "full earthy flavor that hints of hazelnuts." Rich purple on the outside and golden on the inside, these beauties will make a potato salad that will wow ‘em!
My house is going through a kitchen remodel and we’ve been sans a functional kitchen for awhile. My current kitchen consists of a hotplate, Instant pot, and a what I think may now a broken toaster oven. The instant pot has become increasingly helpful since it’s also a slow cooker, can saute things, and of course, is a pressure cooker. Jack Lalanne would have been in his element on this one.
Knowing that the instant pot is not something that all Yellowbirders have, I finally found a cookbook that shares recipes that can either be made in the Instant pot OR a slow cooker. I made this dish last night and it is delicious and super healthy.
I remember going to my best friend’s house in upstate NY a decade or two ago and having her introduce me to oven fries. They were better than any fast food fries I had ever eaten! I’ve made them quite a bit over the years and last season, the winter box of Yellowbird was heavy on the potatoes so I pulled this recipe back into the mix and my hubby and I enjoyed them several times over the winter.
I got a great cookbook called Simply in Season from Half price books years ago. It breaks recipes out by the four seasons and highlights which vegetables are being used on each page, which is helpful when you have a certain vegetable(s) that you’re looking to cook with. Here is a recipe from that cookbook that I've made a few times and love because it’s pretty easy and versatile - substitute whatever veggies are in season. Or add meat, beans, vegan cheese.
If you’re vegan or like myself, lactose intolerant, you may be buying almond milk or some other milk alternative and noticed that most of them have ingredients that don’t sound natural and may or may not be safe to drink, the jury’s still out. Until the science is conclusive, I prefer to make my own. I went through a period a few years ago where I made my own almond milk but life happened and I fell out of the habit. Truth be told, I didn’t love the straining part of the process - it was messy and I could never think of what to do with the leftover pulp. I recently saw in a cookbook where the author suggested something super helpful:
If you missed the July 3rd box or just happen to misplace recipe cards like I do, here is the recipe for Berry Clafoutis (pronouced kluh•faw•tuhs). This recipe has been super popular in the Seat at the Table FB group and is described as not too sweet and can be altered to be dairy free as well as gluten free by a couple of our members. Without further ado, I give you
Author: Jennifer Suchland, Yellowbird Foodshed Member
Ingredients:
One block of tofu (12 ounces)
1 Tablespoon healthy oil
1 (generous) Tablespoon of Braggs Amino Acids
1 Tablespoon Nutritional Yeast
Fresh Crushed Black Pepper to taste
