Tag Archives: rosemary

Loaded Salad

“It is increasingly obvious that environmentally sustainable solutions to world hunger can only emerge as people eat more plant foods and fewer animal products. To me it is deeply moving that the same food choices that give us the best chance to eliminate world hunger are also those that take the least toll on the environment, contribute the most to our long-term health, are the safest, and are also, far and away, the most compassionate towards our fellow creatures.” -John Robbins (Author of Diet for a New America and The Food Revolution)

This salad & salad dressing are scrumdiddilyumptious!!


  • 2 cup red romaine
  • 2 cup green leaf lettuce
  • 1/2 avocado
  • 1/4 carrot, shaved
  • 1/4 cucumber, sliced
  • 3-4 pieces of marinated artichoke hearts
  • 1 T chia seeds
  • 1 T hemp seeds
  • 1/4 cup feta (exclude for vegan)
  • 1 hard boiled egg (exclude for vegan)

Toss the ingredients together.

Salad Dressing

  • 3 parts EVOO
  • 2 parts red wine vinegar
  • dried basil, sprinkle in generously
  • dried rosemary, sprinkle in generously
  • salt & pepper to taste

Whisk ingredients together.  It is a good practice to make your own salad dressings whenever possible because you don’t need to consume preservatives, additives, and ‘natural flavors’ that are terrible for your health!  It blows my mind that salad dressings often have in excess of 10-15 ingredients when you can make your own for a fraction of that.


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Roasted Acorn Squash

In 2011 livestock consumed nearly 29.9 billion pounds of antibiotics.  To put it another way, the livestock industry is now consuming nearly four-fifths of the antibiotics used in the US.

I am moving to Raleigh, North Carolina in 9 days so I have been trying to eat up food that I already have on hand.  Now most recipes I came across for acorn squash included brown sugar or syrup to make it more of a sweet dish.  I went a different route with garlic, rosemary, and onions.  You could definitely add some other vegetables to this recipe, just throw in whatever vegetables you have on hand!  Plus, roasted veggies are good cold as leftovers!

  • 1 acorn squash
  • 5 garlic cloves
  • 1/3 yellow onion
  • 1/2 stick of salted butter
  • rosemary- fresh or dried
  1. Preheat oven to 400
  2. Grease the bottom of a 13in X 9in pan
  3. Cut the squash in half and scoop out the seeds and the stringy parts.  Cut the ends of the squash off. Slice the squash into pieces about 1/2 inch thick.
  4. Put the pieces of squash in the pan with the cloves of garlic and slices of onion.  Add pieces of fresh rosemary or sprinkle rosemary liberally across the vegetables.  Spread pieces of butter across the pan.
  5. Cook in the oven for about 30-40 minutes flipping the pieces of squash over half way through.



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Beer Battered Asparagus with Lemon Herb Dipping Sauce

Producing 1 pound of feedlot steak results in the loss of 35 pounds of topsoil. It takes 200 to 1,000 years to form 1 inch of topsoil.

I made this a few months ago from a recipe I found on Pinterest, and it was delicious.  Now you can make this with a deep fryer, but I made it a skillet.


  • 1 cup flour
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • lemon zest from one lemon
  • 1 can beer
  • 1 bunch washed and trimmed asparagus
  • vegetable oil
  1. Heat the oil, it will be ready when it starts to ripple.
  2. To make the batter whisk the flour, salt, pepper, and lemon zest. After it is mixed add the beer.
  3. Dip the asparagus in the batter, then place in the hot oil.  Fry until golden brown.
  4. To keep them warm if you are using a small skillet you can place the fried asparagus on a lined cookie sheet in the oven at 200 while you fry the rest.

Lemon Herb Dipping Sauce

  • 1/2 cup mayonnaise
  • juice from 1/2 a lemon
  • 1 teaspoon dried thyme leaves
  • 1/2 teaspoon dried rosemary leaves
  • pinch of salt

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