white pepper Archives

Sweet Potatoes With Garlic & Basil Compound Butter

April 10, 2016 by Kristin

Sweet potatoes are one of those foods that don’t take a ton of effort to go from good to great. Take the time to oil and salt the skin. Take the time to pop them in the oven. And while that’s all happening, why not spend a few minutes of that time mixing up compound butter with fresh garlic and basil?

I picked up a basil plant at the grocery a few weeks ago and, although it’s almost naked, managed to find four decently sized leaves to chop. I crushed a couple cloves of garlic and found that I’d taken care of all the hard tasks. Making compound butter is a chore that barely takes minutes and is so worth the reward.

Garlic and basil compound butter went wonderfully with sweet potatoes but would also make white potatoes, steaks, and seafood extra delicious!

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Ceviche de Lenguado {Homemade}

July 12, 2015 by Kristin

I found it, the summer 2015 must-have-in-my-fridge food. Ceviche. Peruvian, ceviche de lenguado, with a splash of coconut milk, to be exact. Having a bowl of chilled, citrusy seafood waiting for you after a few hours in the sun is.. a dream. And being that ceviche is on the simpler side of dishes to make, it’s a dream that can be realized quite easily.

While hunting for recipes, I had a particular ceviche in mind from a teeny, tiny Peruvian restaurant I went to while visiting my friend, Kristin, in Ft. Myers, Florida. Shockingly, the only ceviche de lenguado recipes I could find were in Spanish and didn’t include coconut milk. But I finally stumbled upon this ceviche recipe that helped me to the finish line.

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Spicy Broccoli & Leek Soup

May 5, 2014 by Kristin

After making this recipe, my friend Molly and I wondered if we could use it as a formula for other veggie soups. Asparagus and broccoli came to mind first and they’ve been stuck in my head ever since. So today when I was at Wheatsville Co-op {becoming an owner!} and saw a beautiful bunch of broccoli, I decided to give it a go.

I modified a couple things about the recipe to make life a little more simple. Like using 4 cups of broth instead of 3. Since broth is packaged in a 4-cup container, you were always left with a cup of broth in your fridge that never found a home.

Beyond quantity, I added a complimentary veggie, more nuts, more lemon, and more spices. The addition of cayenne pepper gave the soup a welcomed kick. And the drizzle of olive oil gave the soup a little complexity that made it feel restaurant worthy.

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