BTW, if you haven’t already, you must check out Ms.Hyosun’s incredible blog, full of delicious, easy-t0-follow Korean recipes.I always ask my mom (who’s hands down the best Korean cook I know.bias here) to share her recipes w/me, but the woman never measures anything! The night before, I prepped the chicken and veggies so that come morning, all that was left for me to do was pour the marinade over, mix thoroughly, and set the slow-cooker to do its thing…nice and slow.(hmm…sounds like someone else I know) I would really like to put together “Mama Koo’s Cookbook” and pass it down for generations to come. When I came home early that evening, the only thing I had to do was transfer to a large plate and scoop the rice.You can check out my recipe for Harissa-Spiced Roasted Root Vegetable Medley Salad with Sweet-Spicy Date Vinaigrette on Earthbound Farm!Disclosure: I received the Earthbound Farm product that I used in this recipe for free, and I also received compensation for this post.
With the Whole30 program came a whole new bunch of challenges to try and bring familiar old flavors we were used to, into the foods we were eating while keeping them Whole30 compliant.If you’re not familiar with harissa, I like to think of it as the North African version of its hip Thai cousin, sriracha.Similar to sriracha, harissa is a garlic-chili condiment, but the flavor of harissa is a bit more complex (due to the smokiness from smoked chilies and the addition of a few other spices), and to me, a lot more addictive. The Peppers & Sweet Potato are slowly cooked with tomatoes, fresh ginger, cinnamon & smoked paprika and the sauce is sweet and spicy with lots of fresh coriander added right at the end; it’s a wonderful colourful plate of food.Ingredients and Allergens Scottish Beef, from our friend John at Ceres Butcher.