Summer Vegetable and Bone Marrow Frittata

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If you had told me three years ago that I’d be adding bone marrow to a frittata, I would’ve asked you where you were getting your drugs.  HA!  But the times, they’ve changed.  And here I find myself searching for ways to incorporate as much bone marrow (from organic, pasture raised, happy cows) into my meals as possible to reap the many rewards of it’s deeply nutritional and healing properties.  You see, as our ancestors well understood,  bone marrow is chock full of incredible minerals (calcium, phosphorus, and magnesium to name a few) and vitamins (specifically the most important A, D, and K) that are critical for healthy thriving.  Our ancestors appreciated the bits and bobs of the animal that we have since stopped eating- the organs, the marrow, the FAT.  They somehow instinctively understood that these parts of the animals contained an abundance of nutrition critical to healthy humanity.  And I personally love knowing that nothing is being wasted- we’re eating every bit of the animal we can get our hands on.  This makes sense to me in so many ways.

While I love eating bone marrow roasted and sprinkled with salt, I also love the idea of sneaking it into other meals to increase the amount of it that we’re getting.  I’ve been making the beef stock from the Gjelina cookbook (it’s heavenly and now that I’m mentioning it I should note that the cookbook is my all time favorite).  The recipe calls for 5 pounds of beef shanks, all of which have marrow in them.  I also add two long split marrow bones that I get at the farmers market to the pot.   I’m careful when I’m making the stock to not stir the shanks/marrow bones and when it’s done I gently remove the shanks and collect the marrow from the bone centers.  This is what lands in this frittata, after sitting in the refrigerator and firming up a bit.

Now, are you wondering how this tastes?  Because ultimately that is THE MOST IMPORTANT THING!  And the answer:  it’s flipping delicious!  The marrow sort of blends in with the goat cheese and egg, adding a richness to the flavor that isn’t overt.  It would be a brilliant way to sneak bone marrow into your family if they find it to be suspect.  And the asparagus and tomatoes add the sweet taste of summer that finishes it off perfectly.  I love it, and I think you will too!  xx- Sarah

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ALL THE STONE FRUIT SALAD

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Hi friends!  This pregnancy really took it out of me for the first 20 weeks or so, and now I feel (at 22 weeks) like myself.  Or at least a rounder, slower, but still capable version of myself.  Which is such a JOY, I’ll take it!  I’d heard from so many friends and moms that the second trimester is amazing, but I spent half of mine asleep!  It took me a bit longer to shake off the first trimester fatigue but now that I have I see what everyone is talking about.  And now that I’m awake the NESTING INSTINCT HAS HIT ME LIKE A TSUNAMI!!!!  I’m in the kitchen so much and when I’m not I’m puttering around the house/yard and daydreaming about what our life will be like with another family member soon!  It’s such a special time, I’m soaking it up!!

I thought I’d welcome myself back with a little recipe post.  And I’m hoping to be hanging around here more often- it felt so good to have my creative hat on and I realized how much I missed this space (and all of YOU!).  I’ll write more soon, I promise!  But for now- this salad, for all your throw-together-meal-night needs.  It’s light, flavorful, easy, healthy, and feels indulgent in spite of all of it’s simplicity.  And stone fruit- I eat it like a professional when it’s in season.  I can never get enough!  It’s also perfect to bring to potlucks and bbq’s because it’s just so pretty that your friends can’t help but love you for it.  I hope you enjoy!   xx- Sarah

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ROASTED VEGGIE RAINBOW BOWL

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My acupuncturist recently reminded me, EAT YOUR RAINBOW!!!!  So I figured I’d make it easy on myself and create a one stop dish to get all of my colors in (with blueberries for dessert to sneak in that one last color!)  I could eat this every day, not only is it beautiful to look at but so satisfying, delicious and simple to make. I reccommend topping with a fried egg or two if you’re into that kind of thing!  I also recommend making extra because having leftovers is always a bonus, and this holds up well to being reheated.  Hope you love!! xx- Sarah

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Crispy Smashed Potatoes with Silk Dairy-Free Yogurt and Za’atar

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Happy Tuesday my friends!  Today I’ve got a super simple, delicious treat for you- my recent favorite to serve friends as an appetizer!  These crispy smashed potatoes with Silk dairy-free yogurt and Za’atar are decadent and full of flavor but also light, healthy and fun!  I’d also cook them up for Lou and I to eat alongside a giant green salad.  What’s not to love about potatoes turned crispy with creamy yogurt and herbalicious Za’atar?!

I’m so happy to see more dairy alternatives coming into the marketplace as I know so many of us are trying to limit (or even exclude) it as we strive to be our healthiest selves.  So when Silk reached out to introduce their new dairy-free yogurt I was excited to hear that it’s made from non-GMO soybeans, free of high fructose corn syrup, and free of artificial colors and flavors.  As a major bonus it contains live and active cultures (so important for a healthy gut, and a healthy immune system)!  Here’s to all of us trying to make small changes for better health!!!

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Kabocha Squash Shakshuka

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I first heard about Shakshuka, a popular Arabic breakfast, from our friends Mirla + Olaf.  A Dutch couple who is spending a year traveling from Canada to Patagonia, we met them in Yosemite when they pulled up to a campsite next to ours.  We invited them for dinner that ended up being the start of a wonderful friendship.  When we heard they’d be passing through San Diego we invited them to come stay with us, and at the end of November they spent close to a week inspiring us with their tales of adventure, educating us about Dutch culture and giving us advice for our own year long adventure!

Mirla told me a story one morning about an off-the-grid unofficial campsite they stayed at in Joshua Tree where they made a big pot of ShakShuka to share around the campfire with new friends.  I was immediately intrigued by the breakfast pot meal, but even more so when she told me how simple and delicious it is to make!   So, here you have my take on Shakshuka (also, that name!!!!!!!).  It has kabocha squash, fire roasted tomatoes, and heaps of flavor from paprika, cumin and saffron.  We’ll be making it quite a bit on the road I’m sure, with variations.  I’m looking forward to trying it with a bit of dino kale.  We’ll halve the amount when it’s just the two of us, and go full on with it when we make friends who will join us!  I highly recommend you try it on your next lazy weekend day.  I also highly recommend making friends with people at campsites, you never know if they’ll become lifelong pals or introduce you to your new favorite breakfast!!!  xx- Sarah

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Forbidden Rice Breakfast Porridge

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Good morning friends, happy Tuesday!  Today I’ve got a variation on one of my winter staples- rice porridge!  It’s such a hearty, delicious, indulgent and healthy way to start the day that I come back to it again and again.  And this variation, made with forbidden rice, is no exception.  It takes a bit of time to cook up but it’s worth every minute.  I love it for a weekend breakfast, when the rain is running down the windows and the wind is whipping the trees around.  A warm bowl of rice porridge feels so cozy.  Hope you love!  xx- Sarah

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