Magic Sriracha Sauce Recipe

by Anne Maxfield on January 15, 2018

Accidental Locavore Sriracha Sauce With SproutsThis magic sauce came about when I was looking at Tracey Medeiros’ The Vermont Non-GMO Cookbook recently. Her Brussels Sprouts with a Creamy Sriracha Dipping Sauce was one of the recipes that jumped out at me!

Two things we really like—Brussels sprouts and Sriracha, seemed like it would be a great dish, but if you’re not a sprout fan, just skip down to the sauce. Serves 4:

Brussels Sprouts:

  • 1 pound Brussels sprouts, trimmed and halved lengthwise
  • 3 garlic cloves (medium sized), minced
  • 2 tablespoons coconut oil, melted
  • Salt and pepper

Creamy Sriracha Sauce:

  • ¼ cup sour cream
  • ¼ cup mayonnaise
  • ½ teaspoon horseradish
  • ½ teaspoon Sriracha
  • ½ teaspoon garlic powder
  • ¼ teaspoon cayenne or chili powder
  • Salt and pepper

Accidental Locavore Sauce With SproutsPreheat the oven to 400°. Lightly grease or cover a baking sheet with parchment paper and set aside.

In a medium bowl, combine the Brussels sprouts, garlic, oil, salt and pepper. Toss to combine.

Put the sprouts on the baking sheet cut side down and bake for about 20 minutes until they’re golden brown.

While the Brussels sprouts are cooking, make the sauce. Stir all the ingredients together until well combined.

Serve the Brussels sprouts with the Sriracha sauce on the side and enjoy!

Accidental Locavore Sriracha Magic SauceMy Verdict: It took a while to actually getting around to trying this, because one day we had a lot of sprouts, but no mayo. Then I made mayo, but we’d eaten all the sprouts. Finally, I got it all together we loved it!

I used olive oil on the sprouts, instead of coconut oil and they were fine. I might try coconut oil the next time, just to see what happens. For the garlic powder, I used my new fave from Rockerbox Spice Company. It’s pure dehydrated garlic and really makes a difference!

After tasting the sauce, I added more Sriracha and horseradish to give it more of a kick.

Little did I know that Frank made the sauce his go-to for every sandwich he’s made since then. We think it’s going to be great on burgers—just haven’t done that yet. And don’t tell anyone, but it’s terrific as a dip for potato chips. Try it and let me know what you think. Brussels sprouts optional.



Zucchini Salad With Mint and Feta

by Anne Maxfield on September 25, 2017

Accidental Locavore Zucchini and SquashZucchini never ends.

While you’ve got plenty of zucchini and while we’re still got warm weather, this salad is light and refreshing, quick to make, and you probably have most of the ingredients on hand. Serves 4-6 from NY Times Cooking.

Accidental Locavore Zucchini Salad With Pine NutsZucchini Salad With Mint and Feta

  • 1 ½pounds small zucchini or summer squash
  • Salt and pepper
  • 1tablespoon grated lemon zest
  • 3tablespoons lemon juice
  • 1cup plain whole-milk yogurt
  • 1tablespoon thinly sliced chives
  • 2tablespoons roughly chopped mint
  • 2tablespoons roughly chopped sorrel
  • 4ounces feta cheese, crumbled, for garnish
  • 3tablespoons pine nuts, lightly toasted, for garnish

Slice the ends of the zucchini. Julienne with a large knife, spiralizer, mandoline, or julienne tool.

Transfer to a large bowl. Season generously with salt and pepper. Add lemon zest and juice and toss well. Set aside for 10 minutes.

Add yogurt and toss to coat well. Taste and adjust seasoning. Add chopped herbs and mix gently. Garnish with feta and pine nuts. Serve and enjoy!

Accidental Locavore Zucchini Feta SaladMy verdict: Even if you think you’ve had enough zucchini, this will change your mind! It’s a simple summer salad that comes together quickly and is a delicious change from the other thousand ways you’ve made zucchini this summer.

Don’t panic if you don’t have sorrel, it’s a lovely lemony flavored herb to have in your garden, but you could substitute some more mint, a little oregano or thyme and be perfectly happy.

Do panic if you don’t have small zucchini or summer squash or you’ll have a very watery salad. A mix of yellow and green squash will give it some nice color. You could even toss in some julienned cucumber for a differernt sort of crunch.

My guest for dinner the night I made this, quickly finished it off and they’re not the most adventurous eaters.

So, give it a try and it may actually make you wish for more zucchini. What do you think?






Pea Guacamole Recipe

by Anne Maxfield on June 5, 2017

Yes, you’re right. Pea guacamole?

I succumbed.

But there’s a reason. A story.

I needed something to take to a Mexican themed party.

The hostess and I have had an ongoing thing about peas.

She’s pro-, I consider them generally superfluous.

She also has a great sense of humor.

This is a tweaked version of the NY Times piece that caused quite a furor last year.

Pea Guacamole

  • ½ pound frozen peas, thawed (about 1 cup)
  • 2 small jalapenos
  • 2 tablespoons cilantro leaves, chopped (or more for taste)
  • Salt
  • 3 small very ripe avocados, peeled, seeded and chopped
  • 2 scallions, whites only, sliced very thin
  • Zest of 1 lime
  • Juice of 1 lime (or more for taste)

In a microwave-safe bowl, cook the peas with about 1 tablespoon of water for about 2 minutes, until they are just tender. Drain peas and rinse with cold water to stop cooking. Reserve a small handful for garnish.

Halve, seed and de-vein the jalapenos. Cut into small chunks.

In a blender or food processor, chop the jalapenos. Add the peas, cilantro and ½ teaspoon salt. Process until the peas are almost smooth, but still have a little texture.

In a medium bowl, mash the avocados. Add the scallions, lime zest, juice, ½ teaspoon salt and the pea mixture. Mix well. Taste and add additional cilantro, salt and lime juice as needed. Serve with tortilla chips and enjoy!

My verdict: Everyone at the party thought it was great (and finished it off)! I thought it was pretty good, but a little sweet because of the peas.

Would I make it again? No, too much work and too many dirty dishes.

The original recipe called for roasting one of the jalapenos and peeling it. I tossed one on the grill (only because the grill was going) and charred it, but didn’t peel it. If you wanted to toss one or more in a small skillet, you could do that, but I don’t think it’s going to matter in the end result.

The Times also had you shucking fresh peas, a cute idea if you’re making peas for dinner for two, but a huge time suck if you’re making guacamole for a crowd.

When I make guacamole, it’s seven ingredients, a knife and a bowl.

10 minutes, no grill, no Cuisinart, no microplane (zester).

Would or have you made guacamole with peas?



Roasted Artichokes

by Anne Maxfield on April 27, 2017

Accidental Locavore Prepped ArtichokesArtichokes are one of my favorite vegetables!

I could eat them all the time and in any preparation.

When I saw this recipe in Saveur for roasted artichokes, it seemed like an easy way to fix them—just roast them for a while and enjoy.

This serves 3:

Roasted artichokes

  • ¾ cup olive oil
  • ¾ cup dry white wine
  • 2 tablespoons dried oregano
  • 2–3 teaspoons crushed red chile flakes
  • 6 cloves garlic, finely chopped
  • 3 globe artichokes
  • Salt and pepper, to taste

Accidental Locavore Artichokes Ready to RoastHeat oven to 500°.

In a medium bowl, whisk together oil, wine, oregano, chile flakes, garlic, and salt and pepper; set aside.

Cut 1″ off the top of each artichoke and gently pull leaves apart to open artichokes. Place them, standing up on their bases, in a small roasting pan or dish large enough to hold them in one layer.

Pour oil mixture over each artichoke, making sure it reaches in between all leaves. Cover with aluminum foil, and bake for 45 minutes.

Uncover, and bake, basting often with juices, until browned and tender, about 30 minutes more. Let cool for 10 minutes. Serve warm with pan juices and enjoy!

Accidental Locavore Roasted ArtichokesMy verdict: Sadly, not a winner.

I’m not sure if it was the artichokes or the recipe but they were tough. I used a 450° oven as I was roasting a chicken and didn’t think it would be a huge difference, but after 90 minutes, they were pretty leathery. I wrapped them and tossed them in the microwave to steam them for about 5 minutes and it made them edible.

There was too much taste from the red chile flakes and not enough from anything else so we used some stray hollandaise sauce to liven things up.

Here’s where I think things might have been improved: pre-steaming the artichokes in the microwave for 5 minutes and them roasting them as above.
Or, pre-steaming them, dousing them with the sauce (minus a few red chile flakes and maybe plus some lemon) wrapping them up in foil and tossing them directly in the fire of a charcoal grill.

Have you ever made artichokes this way? How did they turn out for you?