dinner | Sherry's A Labour of Love

This week has been spent putting up more vegetables for winter. From green beans to tomatoes to even more fermented vegetables. I’m so excited to be back in the kitchen, at times too excited as my legs and feet don’t hold up the way they used to before Lymes. I do however, take breaks to rest between projects so getting it all done plus making dinner actually gets accomplished…most nights! 🙂

Tonights dinner was one of our son’s favorites. Ahi Tuna with a wasabi sauce. Easy to make and very tasty. I found a great recipe out of Make It Paleo, however, didn’t have all of the ingredients as they listed, so I improvised a slight bit.

Ahi Tuna

Mix the following ingredients together in a bowl and pour in a bag over 4 Tuna Steaks:

1/4 C. Coconut Aminos

1/8 C. Fish Sauce

1 TBS. Chopped Garlic

1 TBS. Garlic Tea Tree Oil

2 tsp. Ginger (if you have, fresh even better)

1 tsp. Sea Salt

Let marinate 2 hours prior to cooking. Before placing on the grill, dip each side in a bowl with sesame seeds, poppy seeds, sea salt and ginger. Lightly coating. Cook each steak on the grill or in a grill pan for about 2-3 minutes per side depending upon how rare you can handle it. It’s far better the rarer it is. One of our children does not like it rare so I compromised and did the 3. It was slightly over cooked for my taste, however, all ate dinner so that was an accomplishment.

Wasabi Dressing

Homemade mayonnaise (see previous post on recipe) with some wasabi powder. Wasabi is strong and it’s taste gathers steam to the palate the longer it’s in the dressing so be careful when using. Start small and gradually increase quantity to your personal taste.

Served along side the cucumber, tomato, olive and basil salad. Yumm!

There is nothing like dinner on the porch with the whole family enjoying fresh wholesome foods sharing their thoughts on their day. Tonights dinner was soup and salad. If your like my family you are likely saying to yourself, “Soup? It’s summer…soup is for winter and cool weather.” My son and my husband both had this look on their faces as if I had 10 eyes when I told them soup. I have to tell you that at the first bite they both were delighted and enjoyed what they thought was going to be a mistake of a meal. So, here it is:

Asparagus Soup (Sherry version)

1/2 Large yellow onion, chopped

4-6 Yellow, Red and Orange Sweet Peppers, chopped

2 Center stalks of Celery, chopped

2-3 Bouquets of fresh asparagus

Sautee vegetables in 2 TBS butter or coconut oil.

When vegetables are tender, add fresh parsley, thyme and sage from the garden. I also added 1 TBS garlic, 1/2 TBS sea salt and pepper to taste. Stir all together and add:

1 Quart of fresh homemade beef broth (cook down soup bones with water and 1 TBS apple cider vinegar)

Add also either 8 oz. milk or coconut milk. Simmer until all vegetables are cooked down and liquid is hot. Then I use an immersion blender and make sure all of the vegetables are broken down so the soup is not chunky. I then let it simmer for another 10 minutes.

For the salad, we picked fresh green out of the garden tower, added fresh grape tomatoes, cucumbers, parsley, and cut up turkey breast. I added an Organic Creamy Ceaser dressing.