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Sweet, savory, and smokey sauerkraut, with onions, apples, and bacon.
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An easy weeknight main from "The Ranch Table."
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If you made more bacon fat than you end up using, just throw out the whole jar and start a new one.
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For convenience, I prefer to use frozen grated cassava. If you are grating fresh cassava (yuca), the prep time takes longer, up to 1 hour. After peeling, 1 pound yields about 1 cup of grated cassava. This recipe needs 2 cups, grated. You have to wrap the freshly grated cassava in a cheesecloth and squeeze out any excess liquid.
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If you’re using wooden skewers, soak them in water for 30 minutes before using.
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Mild and sweet, they're a delicious, quick, easy snack, side dish, or appetizer.
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Spring is here, daffodils and all, and I’m just thrilled about it. This winter felt especially cold and dreary, and I have a literal spring in my step now that we can go for walks again. April brings more seasonal produce to the table, including asparagus, beets and peas. You’ll find the complete list below and even more spring recipes here (use the filters to find exactly what you need!).
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