Making your own ketchup is a few extra steps, but it freezes so well theres no reason not to make a big batch of nomato and transform some of it in to ketchup for the freezer stash. You’ll be glad you did when the mood for fries strikes!
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A compliment to both poultry and pork, nobody’s holiday table should go without Cranberry sauce- and I’m not talking about that nasty stuff pushed out of the can- I’m talking slow simmered, spicy, jammy tart goodness. I’m here to tell you that cranberry sauce isn’t something that should be reserved for turkey day, its something that can be enjoyed year round!
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Lebanese Toum, similar to an aoili, but without the addition of egg yolks, is perfect for anyone following the AIP. Loaded with tons of garlic and healthy fats, you can use toum anywhere you would normally use garlic. Toum is a wonderful condiment to roasted veggies, but also makes an amazing marinade for meat, fish and veggies; just toss or top before cooking. This recipe makes a large batch that is easily scaled down, but will hold for quite a long time in the refrigerator (if you can make it last that long, I sure can’t).
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