Slovenian Recipes

I am so excited to share our Roasted Potato Medley with you! Kim and I both love sweet potatoes. Wait! Don't click away if you aren't a sweet potato fan; this post is for you, too. Honest. Even the sweet potato haters in our families like this version. Roasted Potato Medley is something you will turn to time and time again. It's a great side dish that we've served along side pork tenderloin, burgers, and grilled chicken. It works as a side dish to any meat or fish. You could even go totally vegetarian and serve Roasted Potato Medley as the main event The ingredients we used: sweet potatoes, small red potatoes, small white potatoes, bell peppers, green garlic, thyme, basil, and cilantro.[/caption] Chop potatoes and season. We used kosher salt, everyday seasoning, smoked paprika and red pepper flakes. Roast at 425 degrees for about 35 minutes or until potatoes are soft and browned on the edges.[/caption] [caption id="" align="alignnone...

Is it challenging to make granola without salt?  Not especially, although you might be surprised at how much sodium is lurking in some commercial varieties. Is granola a traditional Slovenian food?  Hardly.  Slovenians are much more inclined to eat muesli, the uncooked Swiss version of an oats-fruit-nut breakfast blend.  Granola and muesli were both developed as health foods in the late nineteenth century.  Muesli seems to have remained true to its healthy European roots, while American granola has evolved into a sweet confection that borders on crumbled cookies. So I'll admit it: Granola was an odd choice for my first venture into low sodium cooking. But I was captivated by the description of Pomegranate Granola Fruit Chunks in Sodium Girl's Limitless Low-Sodium Cookbook, Jessica Goldman Foung's guide to the low salt lifestyle we are starting to adopt at my house. (Take a look at her blog for an online version of a very similar...

This week we craved a Spring soup, hearty without being heavy. The soup we made had bright, herby flavors with a kick of lemon. Pictured below are some of our favorite spring vegetables and herbs that made this soup to-die-for. Below we outline how we made this Spring Soup. As with so many of our "recipes" this is just a template that can be customized. Cut cauliflower and asparagus into smallish pieces. Roast with a few swirls of olive oil , a pinch of kosher salt and pepper in an oven heated to 425 degrees. Put the cauliflower in first and roast for about 35 minutes. Once it's beginning to brown, add the asparagus and roast for about 15 minutes more. While the vegetables are roasting, clean and chop 2 small onions . We found beautiful Spring knob onions, but any type of onion will work. Peel and smash 4 or 5 garlic cloves. Put chopped onions in a heated soup pot with a swirl...