Lime Turmeric Salad Dressing

by Anne Maxfield on October 27, 2016

accidental-locavore-lime-turmeric-dressing-on-tomatoesLime, turmeric, ginger – got a couple of superfoods in this salad dressing, so it might actually be good for you.

And Zagat’s has named turmeric “this year’s trendiest superfood“.

The Accidental Locavore had some cilantro that wasn’t going to last much longer so I gave this recipe from Ottolenghi via bon appétit a shot.

Since everything ends up in a food processor, your chopping doesn’t need to be picture perfect.

Makes about ¾ cup.

Lime Turmeric Salad Dressing

  • ¾ teaspoon ground turmeric
  • 1” piece of ginger, peeled and chopped
  • 1 garlic clove peeled and crushed
  • 1 cup cilantro, coarsely chopped
  • ½ teaspoon lime zest (from about ½ lime)
  • 3 tablespoons lime juice
  • 1 jalapeno seeded and roughly chopped (more or less to taste)
  • ¼ cup olive oil
  • Salt to taste

Put the turmeric, ginger, garlic, cilantro, lime zest and juice and some of the jalapeno into the food processor, pulse until finely chopped.

With the motor running, slowly add the olive oil. Taste and add salt and more jalapeno as needed. Serve over your favorite greens and enjoy!

accidental-locavore-lime-turmeric-salad-dressingMy verdict: Not love at first bite.  Tried the lime turmeric salad dressing on some heirloom tomatoes and then on some local lettuce and was, frankly, underwhelmed.

The original recipe called for a whole jalapeno and this time I was playing it safe. I ended up using about a quarter of a pretty big and spicy one, so unless you’re a heat freak (and/or you know how hot your chile is) err on the cautious side with this.

I think turmeric is an acquired taste. Good in small doses when it blends with other spices. It gave the dressing a slightly soapy taste and adding more lime juice didn’t perk it up. The original recipe called for fresh turmeric (4” piece peeled and chopped) and that might make a difference, but turmeric is hard to come by in my ‘hood. Are you able to find it by you? And have you ever used it?






1,2,3,4: 1 Pig, 2 Saturdays, 3 Chefs, 4 Takeaways

by Anne Maxfield on April 4, 2016

Accidental Locavore Saturday 2Two Saturdays cutting up a pig seems like a big commitment, and the Accidental Locavore wants you to know it was a one of the best events I’ve been to in a long time! The first day was mostly about breaking down (butchering) the pig. Tom, the butcher/instructor, first showed us what the various parts were and different ways of cutting them, depending on what sort of finished product you were after. There were a lot of lessons to be learned, and not all of them were about how to cut up a pig.Accidental Locavore Ancho Chile Powder

  1. Dehydrating chiles: Our lunch for the first day was a Southwestern Chili made with tender bits of pork in a tomato-based sauce. Ancho chile powder was one of the big ingredients. Dan said they made the chile powder by dehydrating chiles and grinding them in a coffee grinder. Since I was working on the dehydrated sweet potatoes for the dog, it wasn’t too hard to just add a cookie sheet with some anchos. I seeded them and put them on a sheet pan lined with parchment paper. They were in a 170° degree oven for about 6 hours. I then ran them through my spice grinder (which is just a coffee grinder, drafted for spice duty) and got a great-tasting container of ancho chile powder –so much better than what you get at the store!Accidental Locavore Freezer Inside
  2. My freezer: On the second Saturday, buoyed by the work of the previous week, a couple of the guys were talking about buying and breaking down their own pig. As tempting as this might be, real life gets in the way. First of all, my butcher block isn’t big enough for 50 pounds worth of pig. Even if it was, there is absolutely no way it would fit in the freezer. The worst part about that last statement is that we have a refrigerator-sized freezer. As friends of mine have said, you could eat out of that freezer for 100 years. Probably not, but possibly 100 days. I decided to challenge myself to see how long I could go without buying meat. So far, we’re at the end of week two and the only protein I’ve bought were some sole fillets, because we were eating so much meat. I’ll give you a rundown of what I’ve concocted from the freezer as soon as it looks like we’ve made a dent in it.Accidental Locavore Tom and Half Pig
  3. Planning ahead and possibilities: Like so many things in life, when you’re butchering a pig, you need to have a plan. Surprisingly, there are lots of options and what you do depends on what you want to end up with. Ribs or roasts? Hams and shanks or osso buco of pork? Belly or bacon? If cut number one is halving the animal, cut number two is where the planning starts.Accidental Locavore Tete Pressee
  4. Stepping out of your comfort zone: Besides the fact that the barn where we were was about 20 degrees, which is definitely not in my comfort zone, there were plenty of chances to step out of your food comfort zone. My most daring venture was probably the head cheese (tête pressée) and as it turned out, my favorite of all the things we made with the odd parts.

So those were some of the surprising lessons learned over a pig carcass. Stay tuned for what the contents of my freezer ended up being.





Scenes from the Market in Rovinj, Croatia

by Anne Maxfield on April 27, 2015

Since the Accidental Locavore just barely stepped of a plane from a fabulous Croatia trip, this morning’s blog is going to be a photo journey through the market in Rovinj. I certainly enjoyed it and hope you do too! Lots to share from the trip, so stayed tuned and you’ll get to see some of the amazing meals we had.

A view of Rovinj

Accidental Locavore Rovinj

Making a Sale

Accidental Locavore Market Exchange

Calla Lilies

Accidental Locavore Cala Lillies

Market Vendor

Accidental Locavore Market Vendor

Broccoli and Kohlrabi

Accidental Locavore Broccoli and Kohlrabi

Market Fountain

Accidental Locavore Market Fountain


Accidental Locavore Strings of Chiles

Having a Coffee

Accidental Locavore Market Break

Fresh Spinach

Accidental Locavore Croatian Spinach


Accidental Locavore Bikers at the Rovinj Market

Rovinj Harbor

Accidental Locavore Rovinj Harbor

I’ve got my favorite(s), what’s yours? Let me know in the comments.



Pork Vindaloo

by Anne Maxfield on March 26, 2015

Accidental Locavore Pork VindalooOften what’s for dinner depends on what looks amusing at the market. This week, pork was on sale so the Accidental Locavore brought some home and figured it would turn into a meal. This was a recipe I found on Saveur. It may look like a lot of ingredients, but it’s mostly spices you probably already have. Serves 4.

  • 2 lb. boneless pork shoulder, cut into 2″ pieces
  • ⅓ cup white wine vinegar
  • Salt
  • 1 teaspoon cumin seeds
  • 1 teaspoon poppy seeds
  • 10 whole black peppercorns
  • 6 chiles de árbol, stemmed and seeded
  • 4 whole cloves
  • 1 tablespoon tamarind paste
  • ½ tsp. ground turmeric
  • 8 cloves garlic, 4 peeled, 4 roughly chopped
  • 2 small red Thai chiles or 2 red jalapeños, stemmed
  • A 2”piece ginger, peeled and thinly sliced
  • ⅓ cup canola oil
  • 1 teaspoon black mustard seeds
  • 1 stick cinnamon, halved
  • 2 small green Thai chiles or 1 serrano, halved and seeded
  • 1 large yellow onion, sliced
  • 1 teaspoon brown sugar


Accidental Locavore Vindaloo MarinatingIn a medium bowl, toss pork, vinegar, and salt. Cook cumin and poppy seeds, peppercorns, chiles de árbol, and cloves in a small skillet over medium heat until seeds pop, 1–2 minutes. Let cool and transfer to a spice grinder; grind into a powder and add to pork. Put tamarind paste, turmeric, peeled garlic, red chiles, and ginger in a food processor or blender and purée into a paste and add to pork. Toss to coat; cover and chill 4 hours.
Heat oil in a large Dutch oven over medium-high heat; cook mustard seeds and cinnamon until seeds pop, 1–2 minutes. Add chopped garlic, green chiles, and onion; cook until slightly caramelized, 8–10 minutes. Stir in pork and its marinade; cook until paste begins to brown, 5–7 minutes. Add salt and 1¼ cups water, bring to a boil. Reduce heat to medium-low; cook, covered and stirring occasionally, until pork is tender, about 1 hour. Stir in brown sugar and cook until thickened, 8–10 minutes. Serve over basmati rice and enjoy!

My verdict: Spicy (but manageable) and delicious! I used a Boston butt and the meat was really tender. Still burning from the way-too-hot chile, I seeded the chiles de árbol and used really small ones and seeded the serrano and this was spicy but under control. Having some mango chutney on the side also helped. Not having any poppy seeds, I tossed in black sesame seeds, mostly because they were small, round and black and I didn’t think a teaspoon full was going to make a huge difference. Frank liked it too and told me I could make it again (hehehe).