3 things to try this weekend!

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Good Morning. ☀️

Where we live, it has been hot hot hot! We've been trying to cook minimally or just mainly use the grill to keep the kitchen cool. This week we've been living on gazpacho, salads, and grilled things- like Suwannee's recipe for Thai Chicken Satay (we made it with tofu) which is EXCELLENT, by the way. We also made this Middle Eastern Eggplant Wrap again- so good!

​This cocktail is something I've been sipping on for a while. At first, I thought it too strange to post, Brian won't even come near it- but perhaps there are others out there too who like to mix probiotics into their drinks.

Thanks for all of your input last week on what produce you want to see more recipes for. The overwhelming response was zucchini and eggplant. We are on it!

Much love,

Sylvia

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THE LATEST...

​Green Gazpacho​

Here's a refreshing recipe for Green Gazpacho – a chilled raw soup, made with fresh garden ingredients that can be made in 15 minutes. A nourishing and delicious summer treat!  We are in the midst of a heat wave, and it's hard to even think about cooking. Green Gazpacho to the rescue! It's a cool...

Green Gazpacho

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​Gin and Brine​

Gin and Brine is a cool summer cocktail made with fermented dilly pickle brine, celery bitters and your choice of gin.  Full of probiotics- it's a fun twist on a dirty martini- savory and herby.

Gin and Brine

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​Thai Chicken Satay (Vegan-adaptable!)​

This recipe for Chicken Satay with Satay Sauce is bursting with authentic Thai flavor! Chicken (or tofu) is bathed in a fragrant marinade of coconut milk and Thai spices, then grilled to perfection and served with a flavorful peanut dipping sauce.  Vegan-adaptable!

Thai Chicken Satay (Vegan-adaptable!)

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AUGUST INSPIRATION

​Grilled Eggplant​

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Perfectly tender smoky Grilled Eggplant with fresh Greek Chickpea-Tomato Relish served over creamy polenta. An easy, healthy vegetarian dinner. Vegan-adaptable and gluten-free.With a video.

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​Fregola Pasta with Zucchni, Corn and Basil​

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A simple recipe for Fregola with Corn, Zucchini and Basil, sprinkled with pecorino. A simple and easy Italian-inspired meal that comes together in 30 minutes.

​Watermelon Salad ​

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Cooling, refreshing Watermelon Salad with tomatoes, avocado, pickled shallots, radishes, pumpkin seeds, and basil, tossed in a flavorful Charred Tomato Vinaigrette. Vegan and Gluten-free.

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FUN WEEKEND PROJECT...

​Fermented Dill Pickles​

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How to make Manhattan-style, fermented Homemade Pickles with Garlic and Dill! An easy step-by-step guide to making the most flavorful, crunchy, tangy pickles full of healthy probiotics, with only 20 minutes of hands-on time. The pickle brine is like a "tonic" -drink a shot of it for gut health. Includes a Video.​
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Spices, heirloom beans, preserved lemons, microgreens kit, sourdough kit, linens, kitchen goods, ceramics + more!

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​Vases!​

​Linen Aprons​

​Microgreens Growing Kit​

​Spices and Condiments​

​For the Home​

Shop Bowl and Pitcher Store

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PS. 🥂 Thanks for all of your comments and ratings on the recipes this week. One of the most supportive things you can do for the blog is to comment and rate the recipes.

Our goal is to help you be successful with every recipe... and your feedback, questions, suggestions, and adaptions help us fine-tune the recipes and help and encourage other readers as well.

We all rely on your feedback!​
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ABOUT ME
I'm Sylvia Fountaine, professional chef, former restaurant owner, and caterer, recently turned full-time blogger, based in the Pacific Northwest, and here is where you'll find hundreds of seasonal, veggie-powered, globally-inspired, whole-food recipes.

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