Slow Food: Rabbit And Root Vegetable Curry

It’s snowing, a bitter wind is blowing…it just seems like cold weather and hearty soups are made to go together. And what’s better than a delicious, warming stew (made with in-season root veggies) that you can make in your slow cooker? Just toss in all the ingredients and leave it to work its magic! This recipe could easily be made with another protein, like chicken, but I think it’s one of the tastiest ways to prepare rabbit.

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Spiralize This: Sumptuous Salmon Fillet On Butternut Squash Noodles

You can probably tell that I like simple food: easy, with accessible ingredients, and not too many steps involved to make it are ideal – and tasty is a must. I think good, clean food really shines when it’s made simply. That’s why I’m a big fan of this quick but satisfying meal!

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Slow Food: The Terroir Of Pastured Rooster

Truly “farm to table”: hatched here, raised here, and processed here.

With each chicken egg hatch, around half of the chicks will be males. What to do with all of those cockerels? As we mentioned in an earlier post, you must have a plan for them or it can get real, fast: when cockerels’ hormones kick in, they can become a handful.

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Dinner For Breakfast: Loco Moco

I made that kkakdugi!

I have eaten my fair share of “local food”, meaning the multicultural food culture the diverse people of Hawaii have created and made uniquely their own, and includes influences from ethnic Hawaiian, Korean, Chinese, Japanese, Portugese, and Filipino food. When you eat “local food”, you’re eating from a cultural melting pot that has successfully married unlikely partners such as Spam and the sticky rice and nori from sushi. Don’t call it Spam sushi – it’s Spam musubi (pronounced “moo-soo-bee”, accent on the first syllable). It used to be a guilty pleasure, but I no longer eat it because it (1) contains factory farmed pork , (2) contains sodium nitrite, and (3) is high in sodium.  Continue reading “Dinner For Breakfast: Loco Moco”