green onions Archives

Ancient Grains Poké

July 23, 2017 by Kristin

I’m always on the hunt for dishes where I can incorporate quinoa. Quinoa sushi, quinoa granola, quinoa with shrimp & kale – the FoodFash archives are filled with this protein and fiber packed grain. So when I received a shipment of Village Harvest’s Organic Benefit Blends, I couldn’t wait to dream up another quinoa dish that was special enough for one of these blends.

The perfect recipe came to mind after having poké bowls twice in one week {one on a bed of greens and the other on a bed of rice}. Why not recreate this classic Hawaiian dish at home with the Ancient Grains blend? Fresh seafood, raw veggies, and a blend of quinoa, millet, and buckwheat sounded like an incredibly refreshing, feel-good meal for the peak of summer.

An added bonus is that knowing Village Harvest’s background will also make you feel good. As a company, they define social sustainability to not only mean caring for our planet, but also their employees.

Village Harvest has pledged 1% of their profits to run programs that give back to the farmers and local communities from which they source their products.
Village Harvest has pledged to donate 1% of their employees’ time to charitable causes and sustainability efforts.

How wonderful is that!

I used the Ancient Grains blend for this recipe, but I’m willing to bet that the Antioxidant and Protein blends would be delicious in this recipe as well.

If you’re interested in these products and they aren’t available at your local store, please use this link to fill out a product request. Otherwise, all of the Organic Benefit Blends can be found at Village Harvest’s online shop. And shipping is free when you order eight bags.

I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.

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Shrimp & Grits For 2

November 19, 2014 by Kristin

I woke up over the weekend with a massive craving for homemade breakfast. Homemade waffles to be exact. But when I went into the kitchen, I realized I used up the last of the coconut milk and waffles just weren’t in the cards. And it was freezing outside, so going to the store just wasn’t an option.

But what I did have was all of the ingredients for shrimp and grits {super odd, right?}. So never having made shrimp and grits before, I mixed and stirred until I had myself a warm breakfast that was way more delish than I could have ever anticipated. I posted a proud picture on Instagram and thought about one thing that would transform this already fab dish into something amazing – lobster stock.

And I was right. Lobster stock was a game changer. The grits were creamy and complex without feeling heavy like restaurant grits {filled with milk and cheese} and they balanced perfectly with simple shrimp and eggs.

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Summer Soup

September 16, 2014 by Kristin

After a weekend filled with the cloudiest, coldest weather Austin has seen in months, I couldn’t stop thinking about soup. And not just any soup, but a soup I consider making often {but haven’t} since its conception in July of 2012. How can time be passing so quickly??

Since creating this recipe, a couple things of changed. For one, I’m eating a heck of a lot more meat {so I added chicken}! I’d blame that on living in Texas if I hadn’t spent most of my Dallas year as a vegetarian. And second, the FoodFash kitch has become way gluten-free. I must say that I prefer this soup with udon noodles, but if you’re cooking without gluten, then this rice spaghetti is a more-than-fine substitute.

Original FoodFash recipe.

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Shredded Beef With Red Cabbage Slaw

July 28, 2014 by Kristin

You know those people who take forever to eat salads because they want a bit of every ingredient with each and every bite? That’s me to a tee, which is why I can’t get enough of shredded meat lately. It’s a totally lazy way to make sure you get some meat in every bite.

I crock potted up about 3 pounds of boneless chuck roast with 4 cups of water, 1 chopped onion, 3 chopped celery stalks, 3 sliced garlic cloves, and salt and pepper on low for about 8 hours. And after shredding with two forks, I did something I hadn’t ever done before, and reduced the stock in a saucepan on high heat for about 20 minutes until it was thick and flavorful. Game. Changer.

After the meat soaked up the bulk of the reduction, I spread a thin layer of it on a plate and topped with a heaping scoop of red cabbage slaw. And that slaw… was really the highlight of this meal.

I used a mandolin slicer to achieve super thin and delicate slices of cabbage. Then added mild veggies, cilantro, citrus, and homemade mayo to create a light slaw that’s perfect for summer {especially a Texas summer}. I’m so looking forward to coming home to these leftovers tomorrow!

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