A Nourishing Holiday

I visited my dear friend up north yesterday and got all inspired to cook some new, nourishing recipes for the 4th. I left at 9am with the kids, and didn’t get back till 9pm! We had loads of fun, picking cherries, visiting, sampling yummy creations from the kitchen, and watching the kids splash around in the kiddie pool. And I got 10 Lbs. of cherries to pit and freeze and bring sunshine to cold days next winter!

I love to try new recipes, and if you’re like me, maybe you would enjoy this new twist on potato salad, or this nourishing, refreshing sun tea as part of your celebrations this weekend. There’s still time to throw both these dishes together before the heat kicks in!

Roast Potato Salad
Bake on stoneware bar pan @ 350 for 20 min. –
8 Slices of bacon
While bacon cooks, prep –
8 Red potatoes, cut into 1/2 inch pieces
1 onion, chopped
Toss potatoes and onion with – 
1 1/2 tsp. salt
1 tsp. paprika
1 tsp. garlic powder
1/4 tsp. thyme
1/4 tsp. rosemary, crushed
1/8 tsp. celery seed, ground
When bacon is done, remove from pan to paper towels to drain, and spread potatoes out on baking pan. Roast at 375 for 25-30 min. until tender, flipping once. 
Mix up dressing with – 
5 Tbsp. mayo
1 Tbsp. dijon mustard
1 tsp. Worcestershire sauce
Toss roasted potatoes with dressing and crumbled bacon pieces. Delicious served both warm or cooled.

This was a perfect chance to use my new bar pans from my sister-in-law. She found them at a garage sale for $2.50 each, and, being a Pampered Cheff consulting and having as many pans as she needs already, she offered them to me! Hooray! They were already nicely seasoned and I have been thoroughly enjoying their presence in my kitchen. The really are the best pan to cook in – for great results, and healthwise, too.

With the bar pans I have finally learned how to cook perfect bacon. I have serious problems frying bacon – just ask my husband. I love it when he fries the bacon for me – I always burn it. But with the bar pans you can lay it all out on the pan, bake it for 20 min. @350, and the strips come out perfectly brown, crisp, and pretty.

Next, we have a lovely, fermented sun tea with all the health benefits of lacto fermentation to give you something cool and refreshing to go with all your holiday fun.

Fermented Sun Tea
4 Tbsp. whey
4 Tbsp. sugar or sucanat
1/4 wedge of lemon, lime, or orange
12 bags of tea (I used 1/2 black and 1/2 herbal, can also use 1/2 green tea)
1 gallon filtered water

Place in gallon glass container, cover with plastic wrap and leave in sun for 8 hours, then refrigerate. You may add mint leaves or herbs for presentation when serving.

One response to “A Nourishing Holiday”

  1. Lady Anne Avatar

    Our PG (a fellow vegetarian and health “nut”) strongly recommends against Sun Tea. Tea, by its nature, picks up impurities in the course of drying and packing. Fixing tea with boiling water sterilizes the tea, while letting it soak in cold water puts the “stuff” directly into your body.

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