A March Snow and a Recipe: Seared Scallops with Strawberry Relish

Scallops with Strawberry Relish | PaleoSpirit

Snowy Cows | photo by Lea Valle

This is the year I finally learned to love winter.

In Texas the seasons are: almost summer, summer, still summer and Christmas. So my first winter spent in the northeast U.S., those many years ago, was a shock to my system mixed with wonder and joy at the novelty of the abundant snow. That year the winter weather lingered long into spring leaving me feeling, novelty or not, I might have made a mistake in venturing out of the familiarity and warmth of the south.

Snowy Trees | Photo by Lea Valle

But subsequent winters were far milder. Sometimes, much to my surprise, I found myself disappointed there was not MORE snow. It was a creeping, unconscious adaptation to a climate with four distinct seasons – winter not the least among them.

Snowy Willow | Photo by Lea Valle

This year the winter seems never-ending. The roads have potholes, the school vacation days are quickly disappearing from the calendar and the longing for spring grows stronger every day. But no amount of complaining will change the inevitable coming of winter snow. And this year I finally have learned to accept and embrace it. Shh, don’t tell anyone, but when others bemoan the next storm, I am quietly rooting on the snowfall.

Snowy Fence | Photo by Lea Valle

In spite of the inevitable inconveniences of the season, there is strange comfort in the quiet, forced sequester at home while the snow envelopes the world around us. I look forward to the quiet drives around town drinking in the peaceful landscape blanketed in newly fallen snow. I relish visits to the neighboring cows who seem only mildly perturbed at the cold, strange white matter covering them and their home fields. Even the time sitting at my desk peering out at the peaceful falling of new snow is a time to appreciate, rather than curse, the essence of winter in all its glory.

Cow with Sign double

The cleanup and annoyances that are all a part of the onslaught will come later. But for a while I resolve to be like a child in awe of the proverbial “winter wonderland.”

Boy with Snow | Photo by Lea Valle

Taking in the world made new, camouflaged as a cloud.

Snowy River | Photo by Lea Valle

So if you find yourself in the dead of winter lamenting the snow, take a moment to reflect. Because if you have even a hint of the mind of a poet, you might agree that newly fallen snow, covering the old, is not only beautiful but a sermon itself on the beauty of repentance.

A March Snow Poem with Photo

Seared Scallops with Strawberry Relish

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Pan-Fried Shishito Peppers: Paleo Appetizer Recipe

shishito peppers recipe paleo

shishito peppers recipe paleo

This post and recipe for Pan-Fried Shishito Peppers is by my husband G who was inspired by a young farmer at our local CSA to turn the pepper bounty from Saturday’s pick-up into a tasty appetizer. Take it away G!

What comes to mind when you hear the word “pepper”? Other than “salt,” I mean.

For some of us, it might conjure up sensations like hot, spicy, or burning. For others, it may be colors like the vibrant red of a shiny bell pepper, the brilliant green of a jalapeño, or the fiery orange of a habanero. Still others may be reminded of a country, like Mexico, the appropriately named Chile, or even…Japan?

shishito peppers paleo appetizer

That’s right – Japan! Land of sushi, sashimi, New York Yankee’s outfielder Ichiro Suzuki, the world’s coolest electronic gadgets, Godzilla, books that are read from right-to-left, and the tasty Shishito pepper.

shishito peppers paleo appetizer

We found some Shishitos at our local CSA farm (along with all sorts of fresh and beautiful produce), and filled our weekly basket with 9-10 peppers. One of the farmers said the shishito peppers are delicious when sauteéd in olive oil and salted to taste, so that’s what we did, with minor modifications.

Paleo Spirit | Paleo Appetizer

Instead of using only olive oil, we added equal amounts of leaf lard -the highest grade of lard from the visceral – or “soft” – fat from around the kidneys and loin of the pig. It lacks any real pork or meaty flavor, making it an excellent neutral-flavored cooking fat with a high smoking point. Leaf lard is particularly prized by bakers for use in producing moist, flaky pie crusts.( We used leaf lard it in this recipe because we had it on hand. But you could use regular lard given the savory flavor of the dish.)

leaf lard

We purchased the lard a few weeks back at Red Apron Butchery during the book release party for the cookbook Beyond Bacon.

Pan-Fried Shishito Peppers

Here’s how I made this amazing paleo appetizer recipe:

To make the pan-fried shishito peppers, first, I heated some of the lard along with some olive oil (for flavor) in a cast iron skillet until hot. Next, I also added the peppers and fried them for about 10 minutes, adding in some minced garlic in the last minute, then sprinkling the finished peppers with fresh lemon juice and sea salt. The result was the perfect combination of sweet, salty, and spicy – enough to please most any palate.

Getting back to the original question, when I hear the word “pepper,” I instantly think back to memories of my Dad watching football on a Sunday afternoon with a plate of jalapeño peppers and sliced cheese. He’d eat the jalapeños whole, turn beet red, and sweat like a madman. It looked painful, but he said he enjoyed it. Funny, but he often complained of heartburn…I wonder if there was a connection?

Fried Shishito Peppers | Paleo Appetizer Recipe

Pan-Fried Shishito Peppers Recipe

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