sea salt recipe

This is My Dream!

Pineapple and Avocado Salad

It all began in middle-school and high school when I started to really enjoy helping with meals at home and contributing some of the food that I made such as desserts and muffins. I was always so proud when my mom let me make something to go with the meal when my grandparents came over, or if we had a birthday party. Very soon I started organizing the family birthdays, creating the menus, timelines and decorations. I have always shown love through food and celebrating with others. 

I remember especially that whenever my grandpa Harry would have dinner at our house, I was sure to make my special oatmeal muffins. He would always eat several, exclaiming how good they were. That was a great confidence booster as far as I was concerned. My meals began to really take shape later on after high school when I made it a point to practice entertaining at least 1-2 times a month. I learned to time out all of the dishes to be ready on time, have the table set and everything ready to eat at the appointed hour. 

I realize now that all of my self-training has brought me to this dream moment. I have discovered that I now can serve my friends and neighbors healthy, beautiful and tasty takeout food a couple of nights a week from my home kitchen through Josephine.com! What a dream come true! I do love to make up recipes and share them with others, however, what I really love is sharing food with others in person. I love connecting with others through food that they can enjoy and that is good for them. 

A few months ago, a friend in California told me about how I could become a Josephine cook. It is a service that licenses home cooks to be able to serve take-out meals in their home kitchens, create the meals, set the prices and be a mini-take out restaurant as often as they like. How amazing! At that time, the program was only in the Berkeley area of California. However, I decided to send an inquiry email to them just in case they ever decided to expand to other states. Around a month ago, I head back from them and was able to go through the interview, kitchen inspection process and get going on serving meals. I could not be happier! 

 

Josephine postcards and containers

All Josephine meals are served in compostable containers. We love the earth and want to keep it clean and sustainable for generations to come. 

I want to share with you how the Josephine.com experience works and also share with you a salad recipe from my first Josephine meal. If you are too busy to cook, need a break, want to pick up a meal for a friend or just to enjoy a meal or two with your family, here is how it works: 

Here are the basics: 

Note: Currently all of the meals I serve are gluten free and dairy free. Sometimes I may have the occasional meal with dairy in it or as a topping choice (such as cheese), however, most of the meals will meet these two requirements. If you have special dietary restrictions, such as "no garlic or onions" or other requests please let me know as I can customize your meal. 

1. Go to Josephine.com. Register with your email and zip code. Follow the steps. Browse the meals in your neighborhood. I am in the Aloha neighborhood here in Hillsboro/Beaverton, Oregon. 

2. Choose the meals that you want to order. I have a certain amount of portions of each item that I will have available for purchase for that meal. I have an entree with sides included, side items, desserts and sometimes to-go breakfast items such as berry overnight oats that you can eat the next day. 

3. Pay for the meals ahead of time online. 

4. Pick up your meal on the assigned evening from me during the pick up window. My meals are usually served on Tuesdays and Thursdays from 5pm to 7pm. 

5. Take your meals home and enjoy! 

6. I always have 4-5 meals listed for the coming weeks. I have all of my meals planned for July and will soon be planning for August. 

paleo grilled meatballs

This is one of the home-cooked, healthy, organic meals that I serve through Josephine.com. I care what you and your family eat and want to make sure that you get the best. 

It is a dream come true for me to be able to serve meals twice a week to my neighbors and friends! It is awesome and I am so very happy. I realize that the simplest things in life are often the best. I also enjoy being a food blogger and a cookbook author, but there was a special thing that was missing, and that was actually serving food to people in person. 

I love that I still have plenty of time with my family, time to do other things that I enjoy such as gardening and making up new recipes but I am also able to build a business and a life that I love from serving tasty, healthy and beautiful meals to all of you! Thank you very much for reading this, for the opportunity to serve you and be part of the community!

Paleo Lemon Frozen Custard with Fresh Raspberry Sauce

I also serve desserts with my Josephine meals as a meal add-on such as this Paleo Lemon Frozen Custard. It is so yummy! 

 

Finally, I want to share with you a delicious, healthy and popular salad recipe for the salad that I served for my very first Josephine meal! 

Pineapple Avocado Salad:

Makes 4-6 small servings

2 cups fresh pineapple, cut up into small chunks

1 ripe avocado, cubed

1/2 onion, sliced thinly into small slices

1/2 a small purple cabbage, sliced and chopped finely

Juice of 1 small lime

Red wine vinegar to taste

Salt and fresh ground pepper to taste

1. Place the chopped pineapple, avocado, onion and cabbage in a medium bowl. 

2. Pour lime juice over the salad and toss. 

3. Add in a few drops of red wine vinegar and salt and pepper to taste. 

4. Toss the salad and taste. Adjust seasoning as necessary. 

If you enjoyed this salad, check out other posts, my cookbook and order a Josephine meal for pick up today! 

Josephine.com

Tomato Thyme & Sea Salt Savory Shortbread

Gluten & Dairy Free Tomato Thyme and Sea Salt Savory Shortbread

I find it so fun to find out about recipes from other cultures! I learned about this type of savory shortbread from my husband's co-worker who is from Indonesia. She grew up with a savory Dutch-Indonesian shortbread with cheese in it called Kaastengles. One day my husband brought one back to me so that I could try it. It was a commercial version of the shortbread, and very tasty. 

From there, we found a basic recipe for the cheese shortbread which I made with success. I wanted though to develop a recipe that was both gluten and dairy free and had other savory flavors. The shortbread still has a very soft feel to it and has a great flavor. I have achieved the shortbread/cracker I was looking for! Soon, I will be exploring other flavors, so let me know if this inspires you and what else you would like to see created! 

I can envision these lovely shortbread as the centerpiece of a wonderful appetizer spread. Imagine everyone's delight when they discover how delicious these are and that everyone can enjoy them! 

tomato thyme sea salt savory shortbread

 

Tomato Thyme & Sea Salt Savory Shortbread

Note: Some of the measurements in this recipe are listed in grams. I have approximations in cups, however I do suggest that if possible you use a kitchen scale to measure out these ingredients in grams to be most accurate) 

125 grams vegan margarine (a little over a 1/2 cup) 

2 egg yolks

1/4 teaspoon baking powder

150 grams gluten free flour mix (see recipe below) (about 3/4 cup) 

GLUTEN FREE FLOUR MIX: 1 cup brown rice flour, 1 cup white rice flour, 2/3 cup potato starch, 1/3 cup tapioca starch. Mix together in a medium bowl with a wire whisk. You will use about 3/4 cup of this mix. 

25 grams cornstarch (about 1/8 cup)

1 teaspoon Himalayan pink sea salt

1 teaspoon dried thyme

1 teaspoon xanthan gum 

1 tablespoon tomato paste

+ 1 extra egg yolk for brushing on shortbread before baking

+ extra sea salt for sprinkling on shortbread before baking

1. Heat oven to 350F. 

2. Grease 2 baking sheets with vegetable oil spray, vegan margarine or coconut oil. 

3. In a stand mixer, mix together the margarine with the egg yolks. In a separate medium bowl, mix together the gluten free flour mix, cornstarch, sea salt, thyme and xanthan gum. 

4. Add in the flour mixture and the tomato paste. Mix on medium speed until the mixture just comes together. Then, add in the tomato paste and mix. 

5. Using a rubber spatula, scrape dough out onto a board sprinkled with gluten free flour and knead to combine the dough thoroughly. 

6. Roll to about 1/4 inch thick and cut out small shapes with cookie cutters. Place the shapes on the greased baking sheets, brush with egg yolk and sprinkle with sea salt. 

7. Bake for about 15 minutes or until golden brown. 

Enjoy! 

These savory shortbread make a great addition to appetizers at a party or are also great served alongside soup or chili. Pass this on to a friend!