Stephanie @cookbycolor has been collaborating with @whole30recipes this past week. Here are Stephanie's delicious Browned Balsamic Brussels recipe made extra tasty in @finexcookware 1.5 pounds Brussels Sprouts, halved 1 Shallot, thinly sliced 1 clove roasted garlic 2-3 tbsp high heat cooking fat of choice (avocado, @fatworks, refined coconut) Pomegranate seeds from 1 small fruit 1 Tbsp. Balsamic, good quality PREHEAT oven to 300 WASH sprouts well, pat dry. CUT into halves (pictured) or quarters. HEAT cast iron skillet to medium heat (I love my @finexcookware, also my sexy hand model 😍 ) ADD ⅓ of oil, ⅓ of cut sprouts- do not overcrowd the pan. BROWN in batches- a sear on both sides is all you are looking for, take care to not overcook. REMOVE all sprouts, and add shallots to get color. Lower heat and add garlic until fragrant. RETURN sprouts to pan ADD pomegranate seeds & balsamic Cover pan and place in oven for 5 minutes. You want life left in your sprouts, they should still be vibrant green. #whole30 #whole30recipes #cookbycolor #thisisfall #paleo #finex #shopsmall #shoplocal #toqueblanche #santacruz
Fondue is a fun, easy way to entertain your guests for the upcoming holidays! @emilehenryusa @rosleusa #fondue #shopsmall #shoplocal #toqueblanche #santacruz
@cookbycolor recent collaboration with @whole30recipes represents her commitment to eating healthy food. We are absolutely inspired by these dishes using #chamba non-toxic clay cookware. Our clay dishes are made in Columbia and can be used in the oven, on the stovetop and even on the grill! Instagram fans take $15 off your order of $50 or more (www.mytoque.com-link in bio) using INSTY15 coupon code at checkout. (1 per customer; exp. 10/31/17) 📸@cookbycolor #cookbycolor #whole30recipes #chambaclaycookware #toqueblanche #santacruz
@cookbycolor partnered with @whole30recipes to bring us this delicious Flank Steak Marinade recipe and photo! 2.5 lbs of flank steak, trimmed of excess fat 3 cloves of garlic, sliced 2 inches of ginger, peeled and diced 1 Tbsp. sesame oil ½ Cup coconut aminos (I love @bigtreefarmsbali ) 2 Tbsp. compliant fish sauce (@redboatfishsauce)* 1 Serrano pepper, sliced (I left the seeds) 1 Large juicy orange squeezed *For a pleasant umami flavor profile; omit if preferred) SEAL all into a gallon sized bag, place on plate in fridge for 24 hours PREHEAT your clean grill to medium high. GRILL on first side 4-7 minutes- depending entirely on your grill the thickness of meat and how you like it. ADD any easily grilled vegetable- pictured is bok choy, cut in half with a little avocado oil, salt and pepper. Place a heat safe dish on the grill and keep warm while meat rests. FLIP and cook 2-4 minutes on the second side. Use a thermometer, remove at preferred doneness to a plate. WAIT for 10 minutes once done to seal in the juices. DRIZZLE with chimichurri and serve simply, and as you wish. #whole30 #whole30recipes #cookbycolor #paleo #chimichurri #mealprep #shopsmall #shoplocal #toqueblanche #chamba #santacruz #chamba
Stephanie from Cook by Color has been teaming up with @whole30recipes and using #chamba clay cookware to make some amazing food. Here is her Chicken Apple Sage Sausage recipe. Thanks for the recipe and photo @cookbycolor #cookbycolor #whole30recipes #chambaclaycookware #healthyliving #shopsmall #shoplocal #toqueblanche #santacruz #whole30 #mealprep #paleo #glutenfree Chicken Apple Sage Sausage 2 pounds ground dark meat chicken (Nicely ask your friendly meat counter if you don’t see it- they are there to help you!) 1 Fuji apple, spiralized or diced small ¼ cup caramelized onions ½ clamshell of fresh sage, minced ¼ tsp cinnamon ⅛ tsp ginger 1 tsp marjoram ½ tsp chili flakes (optional) High heat cooking fat of preference Salt and pepper to taste # MIX together all the ingredients, carefully to not overmix. CREATE 3-4 ounce patties (flatter for even and easier cooking) FRY patties in cooking oil as needed- taking care to cover your pan during the process to ensure the inside cooks as well as the outside. TEST the temp to ensure cooked through 165. # Sweet potato hash 2 Sweet potatoes, peeled and cubed (any variety) ½ Onion, chopped 1-2 Tbsp Avocado/Coconut or @fatworks Salt and pepper to taste # BOIL salted water, add cubed sweet potatoes and cook for ~5 minutes. Desired effect is partially cooked. DRAIN water, pat dry SAUTEE potatoes in a hot pan with oil as needed, take care to not over crowd ADD Onion slightly behind potatoes ADD preferred greens towards the end to wilt. Put chicken sausage patty atop sweet potato hash and greens. Enjoy!
Heidi had a good time trying out this New York Times, Chocolate Peanut Butter Cup recipe. She also topped it with cacao nibs and Irish Sea Salt. Yum! #newyorktimesrecipes #chocolatepeanutbuttercups #chocolate #shopsmall #shoplocal #toqueblanche #santacruz
German apple pancakes baked in @finexcookware pan. Thanks for the photo J.W. #finex #castironcookware #castiron #madeintheusa #americanmade #castiron #germanapplepancakes #toqueblanche #shopsmall #shoplocal #downtownsantacruz #santacruz
Another gorgeous meal created by Stephanie at @cookbycolor Here she is featuring @whole30recipes : Rainbow Ratatouille! Presented in beautiful #chambaclaycookware! Link for Chamba in bio. Recipe below: This is a stunning main or side. It is incredibly flexible- and you can choose to add or replace the vegetables listed here based on preference and availability. This was my first time adding fennel- and it was stunning. I encourage you to make this, and make it your own! You can modify the quantity as well. The idea is pick the pan you want to use, and modify the amounts to size. This non toxic Chamba cookware is 10 x 10 x 2. (3) 14.5 ounce cans of diced tomatoes (Use what you have: and a combo of jars/cans of crushed, diced, end of season garden tomatoes). 4 Medium Yellow and Green Summer Squash 2 Medium Globe Eggplants or 4 Japanese Eggplants 1 Red Bell Peppers 1 Orange Bell Peppers 1 Yellow Bell Pepper 1 Bulb of Fennel 1 Shallot of ½ and onion thinly sliced 4 Cloves of garlic, thinly sliced Fresh herbs- pictures here is thyme and oregano 1 ½ - 2 tablespoons of extra virgin olive oil 3 garlic cloves thinly sliced 1 large shallot or medium onion thinly sliced 1 Date Soaked in hot water Kosher Salt/ Black Pepper # PREHEAT oven to 375. SOAK 1 date in hot water while you wash vegetables. PUREE the tomatoes with soaked date, salt and pepper to taste, pour into oven safe dish. TOP tomato puree with olive oil, sliced onion, garlic and herbs-a-plenty CHOP eggplants into thin rounds- use mandolin of very sharp knife-, salt generously in a colander to remove water. CHOP remaining vegetables in the same manner- as thinly and evenly as possible. You *CAN* do it. See? Even my peppers have bigger slices than others. It’s still delicious. ARRANGE in preferred order, and place in tomato sauce around your dish. I chose rainbow pattern because, I eat rainbows 💁🏻 CONTINUE until your dish is full. COVER with a piece of parchment paper cut to size to capture the steam. ROAST for approximately 35- 45 minutes.
Thanks to everyone who entered the @glassdrinkingstraws giveaway. I'll private message the winners and a special thanks to Drinking Glass Straws for their beautiful glass straws! #drinkingstrawsglass #drinkingstrawsdotglass #glassdrinkingstraws #glassstraws #earthfriendly #reusable #green #livinggreen #shopsmall #shoplocal #toqueblanche #downtownsantacruz #santacruz