Corn-fed Pork

Corn on the Cob!
Fill pot with water then add a stick of salted butter and 1 cup of milk. Bring to a rapid boil. Put ears of corn in turn heat to low simmer for 5-8 minutes 

So - - - I forgot I started this last summer and just saw the draft.  In the past, I have just boiled my corn in plain water, but this was luscious! So LOW FAT too, because I then still roll the ear in butter again. HA HA.

Sautéd Spaghetti Squash

INGREDIENTS
1 spaghetti squash
3 Tbs. butter
1/2 of a medium yellow onion, diced
1 clove of garlic, diced
salt & pepper to taste

PREPARATION
Cut the spaghetti squash in half and rub a little olive oil on the edges. Place the squash face down on a cookie sheet and bake for 30-40 minutes at 350.

Scrape out the inside of the squash and set aside.

In a sauté pan cook the onion & garlic until soft. I like to caramelize the onion and if you do this you may need to add a little oil because the butter will burn.

Add the reserved squash to the pan and sauté. Add salt & pepper to taste. Sometimes we add a pinch of cinnamon to give it a different flavor.

Camie's Kale Salad

Camie made this when I was home after Christmas. We really enjoyed it, especially Ame. She wanted to have a plate of it every time Camie ate!

INGREDIENTS
1 bunch kale, sliced thin
3/4 c. golden beet, peeled and shredded
6 T. shredded carrots
1/4 bunch green onions, sliced
1/4 red bell pepper, cut up small
1/4 c. raw hemp seed (optional)
alfalfa sprouts (add at end -- optional)

Combine all ingredients and toss to mix well. Drizzle dressing over salad and mix again. Top served portion with sprouts.

DRESSING (Using a blender, mix all ingredients until smooth.)
1/3 c. olive oil
1/2 t. basil
1/2 t. oregano
4 T. apple vinegar cider
2 T. nama shoyu (soy sauce)
2 T. raw tahini
1/2 T. minced garlic