As you follow along this week, you’ll discover an interesting, eclectic, and rather delicious display of kraut, yes kraut recipes.

Last weekend brought a day full of sauerkraut – five full courses of sauerkraut delight, in fact.

I began by using Firefly Kitchens Yin Yang Carrots kraut.  This is amazing – and by far, the favorite among the tasters.

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These babies are fermented for THREE MONTHS!

Ginger Kraut Pecan Pâté

2 c. oven roasted pecans
1 c. Firefly Kitchens Yin Yang Carrots
1/2 caramelized sweet onion 
Sea salt, to taste
Extra virgin olive oil

Add nuts to the food processor and process to a coarse grind.  Add kraut and onions, with a little salt and process.  Drizzle extra olive oil to thin and reach the desired consistency.

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Serve with crackers, veggies, as a sammy spread, atop potatoes, rice, or quinoa, or slather all over your salad.  The important part: just eat!

Next up – Ruby Red Beet and Kraut
I chose to serve this over a bed of fresh greens, topped with toasted walnuts and the added tang of fresh bleu cheese.

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Ruby Red Beet and Kraut

1 c. beet kraut (Pickled Planet Beat Kraut for this round)
2 c. roasted beets, peeled and julienned
1/2 small sweet onion, caramelized
1/2 small red onion, caramelized
1/3 c. fresh horseradish root, coarsely grated
1 Tbs. extra virgin olive oil
1 Tbs. raw honey
Real sea salt, to taste

Garnish with toasted walnuts and fresh bleu cheese.

Combine all ingredients and toss to evenly coat with oil and honey.  Serve room temperature.

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