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Food

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Drinks | Food

Summer Drink Series: Cucumber-Lime Martini with Dill
Food | Lunch and Dinner

Meatless Monday: Garlic-Basil Green Beans over Mushrooms and Quinoa
Drinks | Food

Summer Drink Series: Blackberry-Peach Bourbon Spritzer
Food | Lunch and Dinner

Fresh Herbed Potato Salad
Food | Snacks

Meatless Monday: Blueberry Salsa Served with Food Should Taste Good Chips + Giveaway!

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Holistic health • Sustainability • Food Preservation • Gardening • Adventure • ✨ Denver, CO 🏔
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Feta and Chive Buttermilk Biscuits! Comment ‘butte

Feta and Chive Buttermilk Biscuits! Comment ‘buttermilk biscuits’ to have the recipe, tips, and tricks sent to your DMs! I am using the leftover buttermilk that’s made from my spring compound butters- delicious and no waste!

Yield: 12 Large Biscuits
2.5 C Flour
1 Cup Buttermilk*
½ Cup Salted Butter, Small Cubes
½ C Minced Chives
4 Oz Feta, Crumbled
¼ C Minced Parsley
2 Tbs Baking Powder
1 Tsp Salt

*I’m using buttermilk from my last post- but you can use store bought too!

Sift together the flour, baking powder, and salt into a large bowl.

Using your fingers, integrate the butter cubes into the flour. This action will make the biscuits flaky- I find that the best results come from when you use your fingertips to press the butter between your fingers to create small ‘sheets.’

Mince chives and parsley.

Add in the crumbled feta and stir in the buttermilk.

Once the buttermilk is no longer pooling, use your hands to form the dough. Once the dough comes together tip it out onto a floured work surface.

Knead the dough only 5-10 times so it comes together in a ball. Overworking the dough will make the biscuits tough!

Use a floured rolling pin to roll the dough out to a one-inch-thick slab. Use a biscuit cutter or a round cookie cutter to shape the biscuits, then transfer to a lined baking sheet.

Pop the baking sheet of biscuits into the fridge for about 30 minutes to chill. While the biscuits are chilling, preheat the oven to 425º F.

Cook the biscuits for 20 minutes. They should rise to about 1.5-2x the height of the dough and have golden brown tops. Serve warm or let come to room temperature and store in an airtight container in the fridge for 2-3 days.

Cover Photo: @beckyduffyhill.creative

#slowliving #lowwaste #urbanhomestead #eattherainbow

Want tips, tricks, and more detailed instructions?

Want tips, tricks, and more detailed instructions? Comment ‘Radish Butter’ and you’ll get them DMed to you!

Ingredients (Yields 8oz of butter- I made a double batch)

2 C Heavy Cream
1 Tsp Salt
Radishes

Pour the heavy cream and salt into the bowl of the stand mixer and start mixing on medium. The cream will go through stages, it will be ready for the next step when, the milk solids will separate from the buttermilk. (Save the buttermilk!) Strain out as much buttermilk as possible and ‘wash’ in cold water.�
Let the butter come up to room temperature so it is easier to work with, then line either a terrine or high-walled, heavy dish with parchment paper, leaving extra on the sides.�
To prep the radishes top and tail of any small radishes and cut larger radishes into log-like strips.�
Start to fill your dish with butter. We need an outer edge of butter surrounding any radish pieces, so the radishes don’t fall out. So, start with a layer of butter on the bottom, then press a staggered layer of radishes into the butter layer. Fill the spaces on the outside and in-between each radish with butter. Fold the excess parchment paper over the butter-radish layer and press hard to make sure there aren’t any air bubbles. Then repeat until your radish butter terrine is the size you’d like it to be!�
Pop the whole terrine in the fridge to set. Then when you are ready to use the butter, carefully remove your butter ‘loaf’ from the parchment paper and use a sharp knife to cut into the butter, making sure to cut crosswise across the radish logs, into the butter creating patterned butter slices!
�This butter won’t last as long as a traditional compound butter because the largely intact radish pieces. It is best if used within two weeks. However, if you find yourself not going through it quickly enough, toss the whole thing in a food processor to make a traditional compounded butter and transfer to a freezer-safe container and freeze!

Cover Photo: @beckyduffyhill.creative

#butter #urbanhomestead #lowwaste #slowliving

I love lemon pepper on a *lot* of things, but some

I love lemon pepper on a *lot* of things, but sometimes store-bought lemon pepper seasoning can feel… underwhelming. So now that it is lemonade season (and I assure you I have LOTS of lemonade recipes in the works,) put that excess lemon zest to use!

Comment ‘Lemon Pepper Seasoning’ to get full dehydrating instructions and the printable recipe DMed to you!

Lemon Pepper Mix (Makes about 3/4 Cup)
Zest of 6 Organic Lemons
1/4 Cup Sea Salt Flakes
2 Tbs Black Peppercorns, Crushed
1 Tbs Garlic Flakes
1 Tbs Parsley

The best thing about homemade lemon pepper seasoning is the fresh lemon! So zest each of the lemons and then dehydrate. Lemon zest is perfectly fine to let air dry if your home is dry enough (Colorado definitely dry enough, but some humid places might not be! However, that being said, I prefer using my dehydrator to dehydrate at 95 degrees until crunchy.

Use a mortar and pestle to crush the peppercorns and then just mix and store in an airtight container for up to six months.

📸 : @beckyduffyhill.creative

#BulkSpices #urbanhomestead #lowwaste #slowliving #asmr

Happy May! 🌱 Comment ‘May Guide’ to get the instru

Happy May! 🌱 Comment ‘May Guide’ to get the instructions to download May’s produce guide DMed to you!

📷: @beckyduffyhill.creative
🎨: @treats_with_a_twist

#mayproduce #eatlocal #urbanhomestead #sustainabilty #lowwaste

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