Category Archives: Side dishes

Cabbage Slaw

By Kelly Kaeding | Published: August 26, 2014

Healthy and delicious – my favorite combination. So many people have asked me for this slaw recipe. In this slaw, the key is to steam the cabbage and carrots a little bit, which doesn’t change the texture or flavor much compared with a raw cabbage salad, but increases the health benefits. Eating raw cruciferous vegetables, […]

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Latkes, Not Like Bubbe Used to Make

By Kelly Kaeding | Published: November 27, 2013

Serves 4-6 These are a favorite around my house and neighborhood. I hope you like them, too! 4 large or 6 medium potatoes 1 large sweet potato 1 medium beet 1 large onion, thinly sliced 4-6 eggs ½ – ¾ cup all purpose flour (buckwheat if gluten-free) 2 t sea salt light vegetable oil (sunflower […]

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Cornbread

By Kelly Kaeding | Published: October 30, 2013

I have not had the best luck with cornbread recipes in the past. I decided to try one last night and I modified it to make it gluten-free and dairy-free. It turned out to be super delicious and very easy. We were so happy with this one that there is hardly any left, less than […]

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Quinoa Salad with Corn and Black Beans

By Kelly Kaeding | Published: August 11, 2012

1 cup of quinoa cooked in 2 cups of water. Bring to low boil then turn down to low for 20 minutes. 2 ears corn, cooked and cut off the cob 1 or 2 carrots, diced 1 bunch scallions, sliced 1 cup cilantro or parsley, chopped 1-2 cups black beans, rinsed 1-2 limes, juiced 1/3 […]

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Spicy Lemongrass Beef Salad

By Kelly Kaeding | Published: October 2, 2011

Make the first part of this salad the night before – when it marinates overnight the beef will absorb the flavors and ‘cook’ in the lime juice. Marinate: ½ pound grilled rare grass-fed beef, preferably fillet mignon, thinly sliced 1 stalk lemongrass, minced (use white part only) * 2 shallots, thinly sliced 2 cloves garlic, […]

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Marinated Beets

By Kelly Kaeding | Published: March 26, 2011

  Scrub 6 medium beets. Trim ends, cut into big chunks. Bring to boil in saucepan with water, simmer for 45 – 60 minutes or until done (test for softness by poking with a knife or fork).  Rinse with cool water.   Peel the outer skin off with your fingers.  Put into a bowl.   […]

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Roasted Sweet and Salty Butternut Squash

By Kelly Kaeding | Published: March 20, 2011

I thank Linda for this mouthwatering delicacy.   peel* and chop one butternut squash into 1 ½ inch cubes. melt half stick butter. add ¼ cup brown sugar and 1 ½ t kosher salt. toss in large bowl. spread on baking sheet and bake on 400 for 45 minutes.   * note on peeling: cut […]

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Cabbage Galore

By Kelly Kaeding | Published: March 20, 2011

Spring has sprung and yet I still have pounds of winter vegetables from my CSA. You, too? Here’s some cabbage ideas. Enjoy! Indonesian Greens in Peanut Oil with Garlic Vietnamese Chicken and Cabbage Salad (Ga Xe Phai) Red Cabbage with Apples & Raisins Sautéed Cabbage

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Indonesian Greens in Peanut Oil with Garlic

By Kelly Kaeding | Published: March 19, 2011

Foodie extraordinaire, Nancy shared this recipe with me. It literally takes a couple minutes to make and is uniquely delicious. I make this dish last, just as everything else is being put on the table. The key is to keep the heat quite high and braise the garlic then the greens quickly, stirring periodically. prepare: […]

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Vietnamese Chicken and Cabbage Salad (Ga Xe Phai)

By Kelly Kaeding | Published: March 19, 2011

This recipe accompanies Vietnamese Chicken and Rice Soup. Instead of putting all of the chicken into the soup (below), save half of it for the salad.   Combine in a small bowl to make dressing: 3-4 t honey or palm sugar 2 T hot or warm water – mix the honey or sugar until mostly […]

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