Tin-Foil Salmon

Bite-Sized Recipe

I’m probably going to be an outlier on this one, but summer is my least favorite season. I really enjoy my artificial air + hateee sweating (idk how it’s so hot by 10am). BUT- summer gets a pass every now and then when we’re talking BBQ so let’s hop to this quick tin-foil salmon that is so easy, you’ll probably want to eat it every day. this week, #beenthere. YWF recipe picks are about keeping it simple- who’s got the time?

The Move

The great thing about tin-foil cooking is that the clean up is effortless. Spend your time not cleaning and enjoying the long extended sunshine (another perk, okay that’s 2). Obviously you can mix + match your spices to whatever your preference is, but we really enjoyed the simplistic stylings of this recipe w. the addition of peppercorn as you can see from above. Let me know if you try this out + your results below.

Best, Dr. Dyce

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Garden To Table Preserves

Bite-Sized Recipe

I’m starting to really love growing my own food with my family. Once you start cooking from your garden, it becomes really hard to spend 8 times its worth in a grocery store. This summer our harvest has included melon, okra, potatoes, onions, peppers, tomatoes, and my absolute favorite: cukes. Let’s get into these small batch spicy, sweet, + garlic pickels. YWF recipe picks are about keeping it simple- who’s got the time?

 Our cucumber harvest; I used ball canning jars for this project. 

Our cucumber harvest; I used ball canning jars for this project. 

This process was a lot harder than I anticipated, but I’m glad that I went through with this project. It was a challenge, but kept me on my NYE resolution game of clean eating + new experiences in the kitchen.

 jars with added herbs + spices  

jars with added herbs + spices  

 Finished product: coined + speared pickles; garlic + dill, spicy chile, and sweet garlic.

Finished product: coined + speared pickles; garlic + dill, spicy chile, and sweet garlic.

The Move

I used a mix of recipes and of course maternal sage, but here’s a great recipe to follow to get you started. You can change up the seasoning and flavor style to your individual liking. I didn’t add any chemicals or pickling crisp + I’m letting the cans sit for about 6 weeks prior to opening. I kicked it old school + gave the jars a 15 minute water bath to preserve the vegetables, but you you easily do quick pickles in the refrigerator, you’ll just have to use them up earlier.

Let me know if you make this yourself below! Happy canning.

Best, Dr. Dyce

after adding pickling brine 

Coconut + Kiwi Ice Pops

Bite-Sized Recipe

Crank up that freezer up a few notches to get these going ASAP because this heat is not playing around. A few ingredients and you can pretend you’re on an island somewhere…yes your living room counts. As always, YWF recipes are all about keeping it simple and practical. Who’s got the time?

Supplies

1 can of coconut milk

1/2 cup of lime juice, fresh squeezed is best, but do what you have to do

3 to 4 tablespoons of sweetener, I used stevia. Honey, agave, or syrup would also work

3 kiwis sliced

The Move

Combine coconut milk, lime juice, and sweetener of choice. In popsicle mold slide kiwi slices in desired locations. Carefully distribute the popsicle mixture evenly among the 6 popsicle molds. Transfer popsicle mold to freezer and freeze for 15 minutes. Insert a popsicle stick into each popsicle mold and kiwi slices. Freeze until solid, about 2-3 hours. Enjoy!

P.S.-You can add a milk alternative to this recipe if you’d like to play around with flavor IE almond milk, soy milk, cashew milk.

Enjoy + Stay Cool Friends.

Best, Dr. Dyce

Watermelon + Feta Salad

Bite-Sized Recipe

I know that we’ve officially associated all references of watermelon with Queen B, but here to share the stage is a quick week-day pick-me-up to get your savor buds going this week. YWF recipe picks are about keeping it simple.

I’m not going to lie, the thought of watermelon + feta + mint + onion didn’t really make sense to me at first, but boy did it ever upon first taste. I snagged a nice size melon from our garden, sprigs of mint, and got to work on this really quick and easy salad. It was a big hit with our grilled chicken dinner this week + I think you’ll enjoy it as well. Be sure to use good olive oil + fresh mint + cracked pepper if you can. I found it to be a strong contender in this dish. Also- I think it should be eaten the day of due to the water in the melon, so if you want to make this for a BBQ, bring your ingredients pre-made and just toss in a bowl. The closer you can make this to serving, the better. Let me know how this works out for you! 

Best, Dr. Dyce

Pineapple + Jalapeño

Bite-Sized Recipe

Tis’ the season for all creative and infused beverages. I’m doing my best to avoid this heat wave & heating up my glassware instead with this pineapple + jalapeño smash. YWF recipes are all about keeping it simple and practical. Who’s got the time?

Supplies

1 whole pineapple

2 jalapenños de-seeded & minced

1/2 cup amber agave

crushed ice

demerara sugar for rimming

The Move

Muddle lime into two glasses and rim with crushed demerara sugar. Chill in freezer. Chop up your pineapple and save a few wedges for garnishing. Place pineapple into blender with ice, simple syrup, and minced jalapeño. Pour in lime-muddled glass. Exhale.

Pro Tip: 

This recipe can be modified if you don’t feel like cutting a pineapple or don’t wish to have the pulp. You can juice your own pineapple juice and bake the pulp or simply used pre-made pineapple juice. Additionally, if you’re not feeling the jalapeño directly in the drink, you can infuse a simple syrup on reserve. Today, I was going for a slush-effect.

Best, Dr. Dyce