Spaghetti squash has become one of our favorite vegetables to cook with! When baked, the inside of spaghetti squash softens to a pasta-like consistency, but with less carbs and more nutrition!
Rabbit is a game meat that we have been working hard to pair with the appropriate ingredients in order to capitalize on the taste in the most delicious way possible while utilizing as much meat as we could. We found that by baking the meat left on the bone, a very high-quality taste and tender meat is achieved.
Sweet and savory are tastes that tend to go hand and hand. This recipe was designed with naturalness in mind to combine these two tastes for a beautiful dish. For this dish, backstrap is utilized, which is a cut that can be found running parallel along an animal’s spine on the external surface of the cavity.
Dips are great ways to use vegetables for tasty treats. This beet butter is adapted from one of my favorite cookbooks, Dishing Up The Dirt with Andrea Bemis. Many times we find that we don't have all the ingredients so we improvise and substitute. We think our spin on it turned out great!
I'll admit it. I'm in love with this drink. Not only because it tastes so earthy and creamy and healthy... but because it comes straight from our yard and I worked for it. Perhaps it's a bit like mule deer or elk hunting for Ryan. There is satisfaction is knowing how much work, I, and the plant, put into making this amazing drink. Don't just take my word for it, after reading this go out and find that patch of irritating dandelions and get started, within days you could be enjoying it with me!
It's true, it can be hard to cook a good peice of wild game if you don't know how. I've eaten many a tough deer roast or steak after cooking for too long without adequate marinating or liquid. This spring however, Ryan began doing all our steaks, roasts, and thicker cuts of meat with a super tasty technique that keeps the juices in the meat and with a watchful eye- and doesn't over do it!
Our daughter Pailey loves making "fancy" drinks, and so we do lots of experiments. This last week it was pretty warm for the PNW, so it was perfect for making a spritzer. These drinks are wonderful with a sparkling water and can be enjoyed by everyone in the family! We also love adding herbs we grow, and even plants like Aloe that we have growing in our kitchen. Aloe is an amazing healing food, so make sure to learn more about it here!
OK, I know this dish sounds a little "crunchy", and I'll admit is quite earthy, but cooking with wild foods is so fun! Besides what is amazing about Nettles and Dandelion, Sweet Potatoes are one of the best complex carbohydrate foods to bring sweetness and satisfaction in a meal. Besides harvesting your nettles and dandelion roots, this meal is easy to throw in the oven and combine with a protein such as the Elk and Nettle Meatloaf Muffins.
Ryan has huge leeks growing in the garden right now that inspired me to blend up this soup! Leeks are less offensive than onions, and have a unique taste themselves, but don't always go good in a complicated blend, so I like to use them as a main ingredient especially in soups. Broccoli accompanies leeks well, and with fresh young herbs such as basil and dill popping up in the greenhouse, making this soup was so much fun!