Recipes from The Nourished Kitchen

A nice variation to the standard potato hashbrowns, this version includes zucchini which is nourishing, flavorful, affordable and it’s an easy way to get rid of all those zucchini overburdening your garden.

You’ll need:

• 1 lb of Fingerling Potatoes
• 4 Small Zucchini or 2 Large Zucchini
• 1 Yellow Onion
• 1/4 Cup Ghee, Coconut Oil or Rendered Animal Fat
• Salt and Pepper to Taste

Slice the onions, zucchini and potatoes very thinly.  Long, thin strips.

Heat the fat in a pan until it’s melted.  Add the mixed vegetables together in a thick layer.  Cover and cook over medium-low heat until the vegetables are tender and soft.  Turn over with a spatula and allow the top layer to brown.

Serve warm and enjoy!

Tags: fingerling potato recipes, fingerling potatos, ghee, hashbrowns, zucchini, zucchini recipes

This dish is a staple at our table regardless of season since quality greens are often available year-round.  The dish is inexpensive, yet it can be made even less expensive by using the greens attached to the root vegetables you pick up at the market: the beet greens, the turnip greens etc.  Greens are a rich source of folic acid, beta carotene and other nutrients.

Not only do we eat this dish throughout the year, but we also find that it’s a great sidedish regardless of the meal: a phenomenal accompaniment to morning fried eggs, great with savory soups for lunch and a perfect side for supper.

You’ll need:

• 2 Bunches of Greens (or 1 bunch for each person)
• 4 Cloves of Garlic
• 1 Shallot
• 1 Dried Red Pepper
• Ghee, Coconut Oil or Rendered Animal Fat

Start by chopping the garlic and the shallots.  Some people prefer them minced, but I love big, sweet chunks of garlic.

Trim the stems from the leafy part of the greens as was done for this Swiss chard.  In some cases, you can reserve the stems and use them like celery.

Roll the greens (teehee …) tightly and cut them in thin strips as shown above.

Heat your desired fat in a pan, and fry your shallots and onion until they’re tender.

Add the greens and cook until they’re bright.  Add a touch of dried red pepper.

Serve warm.  Cheap, wholesome and tasty.

Tags: dried red pepper, folic acid, garlic, ghee, greens, Recipes, swiss chard

The humble turnip.  It’s a much loathed vegetable.  Yet, like other underdogs of the vegetable world, it is deeply rich in nutrients.  Turnips are an especially good source of Vitamin C, manganese, copper and phosphorus and also contain good amounts of B vitamins.

An added benefit of turnips is that they are relatively inexpensive by comparison to the better loved vegetables like sugar snap peas and haricots vertes.  For example, this dish which incorporates the simplest of ingredients (turnips, ghee, bone broth and parsley) costs approximately $0.77 per serving.

For this humble dish, you’ll need:

• 2 Tablespoons Ghee from Grass-fed Cows
• 1lb Organic Turnips
• 1 Cup Beef Bone Broth from Grass-fed Cattle
• 2 Tablespoons Organic Dried Parsley
• Real Salt and Organic Pepper to Taste

You’ll need to peel and chop the turnips into bite-sized pieces.  While you do that, heat the ghee in a pan over medium heat until it melts.  Add the turnips and cook.  They’ll brown a bit.

Next, hit the turnips with bone broth and simmer them until they’re tender and the broth is reduced into a thick syrup.  Bone broth is richly nutritive with its many easily absorbed minerals.  Garnish with parsley during the last few minutes of cooking.

Serve warm with mutton or beef for a wholesome, nourishing meal.

Tags: bone broth, braised turnips, ghee, parsley, turnip recipes, turnips