Purple Sauerkraut

Purple sauerkraut is the prettier cousin of your normal sauerkraut; I just use purple cabbage.   This recipe is simple, and can be completed overnight.


To begin, warm 2 cups of water with bay leaves, cloves, peppercorns, salt and sugar. Let this boil for about 10 minutes.   Mix in the vinegar and oil. This will create a brine.


While the brine mixture is boiling, thinly slice/ shred the purple cabbage. Shred 2 carrots as well.  Place into a large mixing bowl.


Allow the brine to cool for another 10 minutes.  After the brine is cool, pour it over the shredded cabbage and carrots.  Add in 1 tbsp of  minced garlic. We like to use pre-minced, from the store.  Mix well


Place a plate inside the cabbage bowl.  Add a second bowl on top, and fill with water.  This will act as a weight.  Allow the sauerkraut to cool for a few hours.  Remove the bowl of water, and plate.  Cover and store in the refrigerator over night.


The sauerkraut is ready to eat as it.  I personally like to seal it in jars to keep it longer. While there are many methods, this is the one that I use.



Boil jars, lids and rings for 10 minutes to sterilize.   Tightly fill each jar with sauerkraut, add brine liquid to fill.  Clean the rim of the jar and add he lid and rim.

Place jars back in boiling water and boil for 15 minutes.  This will help cook the sauerkraut a little bit, while sterilizing

at the same time.



Remove the jars and let cool.  They should begin to “pop” as a seal is created.



As always you  can save $10 on your first box of Imperfect Produce when you use the link below.  The items are in  great condition.  The imperfectness comes from  surplus,  odd shapes, too small or too large.   It can be delivered too your door every week if you would like.






1 head of cabbage

2 carrots

1tbsp minced garlic



2 cups water

1/4th cup sugar

1 tbsp salt

5 peppercorns

4 bay leaves

5 whole cloves

1/4th cup olive oil (I added 2 tbsp of our Reaper Oil for spice)

1/3rd cup vinegar



  1. Boil water, sugar, salt, peppercorns, bay leaves, and cloves for 10 minutes. Add oil and vinegar.
  2. Let cool for 10 minutes.
  3. Finely chop/ shred cabbage. Shred carrots.  Place in large mixing bowl.
  4. Pour brine into cabbage. Place a plate on top, followed by a bowl of water. Let cool.
  5. Store in refrigerator overnight.






Ranchy Chicken Salad

The other day, I made a whole chicken for dinner.  But, after a while you get tired of eating the same chicken day after day.  This recipe is a great way to take the left over chicken to the next level, while still being healthy. When I have made this recipe in the past, I always used mayo or ranch dressing to hold the chicken together. I have even used an avocado, leftovers did not look pretty. This recipe uses shredded zucchini.. weird I know, but stick with it, it does work. I promise!


  • 2 cups cooked chicken – diced
  • 2 cups zucchini – shredded
  • 2 tbsp ranch powder
  • Additional spices from the herb garden- basil, oregano, rosemary
  • pepper


  • In a medium bowl, mix zucchini, chicken
  • Add in ranch powder and additional spices
  • Additional veggies can be mixed in as well, we liked tomato or carrots for a crunch.
  • Enjoy on a sandwich, with Ritz or club crackers, or on fresh veggie slices.


Have a great day!


Crunchy “pasta” salad.

Its the middle of summer, which means vacations, cook outs, and pool parties.  Are you running out of “healthy” side dishes to serve?  This recipe may be the one for you!

This recipe was first created as a way to clean out the refrigerator.  A few days before I made it, I had made a Zucchini Tomato Salad ( Recipe to post later), this bright recipe is full of herbs, especially dill, spices and dill. Super easy to make.  But I wanted something extra.  Since I had spaghetti squash already cooked up, I just mixed them up. And it was FANTASTIC, and one of my go to recipes now.

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  • Vinegar to taste- start with 1/4th a cup.
  • 3 tbsp olive oil
  • salt
  • pepper
  • fresh or dry herbs- try a mixture of basil, rosemary, oregano, and dill.
  • 2 cups cooked spaghetti squash – cut in to bite size
  • diced vegetables- carrots, tomato, broccoli, olives … anything else you may have around





  • Mix the vinegar, oil, and spices in a small bowl
  • wash and cut vegtables
  • in a large bowl, mix squash and vegetables
  • pour vinegar mixture over the vegetables and toss to coat.

If you want to spice it up even more, try adding cheese or pepperoni.

I hope you ( and your guests) enjoy this healthy pasta salad.








Baked Egg Rolls



Hey Friends!

The other night D and I wanted to have some Chinese food, but rather than take out we made Beef and Broccoli  with Crab Ragoons at home.  But that left me with a ton (OK 10) wanton wrappers. So today I decided to make some egg rolls.  This recipe is super simple, and you can make a bunch with in 45 minutes.  Which is great for kiddos in the summer, or for when unexpected guests stop by.   I will post the other recipes later!


  • Cabbage- can be precut, think coleslaw mix
  • 1 bag
  • 1 tbsp olive oil
  • 3 tbsp low sodium soy sauce
  • 1 tbsp hoisin sauce
  • ½ tbsp sesame oil
  • Grated ginger
  • ½ tsp ( or a few shakes) of ground cinnamon
  • Precooked ground sausage if desired.
  • Wanton wrappers ( I find these near the produce section)


  • Preheat oven to 425.
  • On stove top, warm olive oil.
  • Add cabbage, stir to coat
  • Add in soy sauce, hoisin sauce, sesame oil, ginger and cinnamon. Stir to mix.
  • If adding sausage, make a hole in the center of pan. Push cabbage mixture to edges.
  • Once sausage is warm, mix throughout cabbage.


  • Place 1 wanton wrapper on a clean cutting board, corner pointed towards you.
  • Add a spoonful (about 1/4th cup) of cabbage mixture on to wanton.
  • Fold corner up, then the 2 sides. Making sure the filling stays inside, roll the wanton.
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  • On the upper corner, dab water to help seal edge. Place on foil lined baking tray
  • Repeat until all of the cabbage mixture is used.
  • Spray both sides with cooking oil of your choice.
  • Place in oven for 10 minutes,
  • Flip each role to the other side, cook for an additional 10 minutes.
  • Remove from oven, let cool and Enjoy!



*Tip, pair this recipe with the Crab Rangoon for a fun Asian night.

Makes 10 medium egg rolls.

Feel free to comment  or ask questions!


Need a dipping sauce?  Check out this recipe https://creativelyserved.com/2018/07/11/sweet-and-spicy-sauce/ .



Hassled Zucchini

We had several large zucchini taking up room in our refrigerator and I wanted to try something new with them.  We typically cover them in oil and various spices, and then grill for about 10 minutes (or until tender). I briefly saw an incredibly unhealthy version on my Facebook feed and decided that I could do it better.  In addition to a zucchini, I am trying this method with a yellow squash. So here it goes, once it is finished, I will post pictures.

Slice and coat with oil and garlic.
Cook for 10 minutes, then add cheese.
Let cool and enjoy!

Hassled Zucchini


  • Medium zucchini – one per person
  • Olive oil – 3 tbsp (more or less can be used for preference
  • Garlic – 1/2 tsp powder 1tsp minced
  • Parmesan cheese – finely grated
  • Salt and pepper



  • Preheat the oven to 400F. Wash zucchini.
  • Slice zucchini accordion style – aka not all the way through.
  • Mix olive oil and garlic in a small bowl. Using a brush, brush mixture on outside of zucchini. Carefully coat between the slices. Sprinkle with salt and pepper.
  • Bake for 10-15 minutes, on a baking sheet with parchment paper.
  • Remove from oven, and cover in parmesan cheese. Use a fork or knife to get cheese in between the slices.
  • Return to the oven for 5 minutes, or until cheese is melted.
  • Keeping the zucchini in the oven, turn the broiler on for 5 minutes or until the cheese begins to brown.
  • Remove, let cool and  enjoy!

Sesame Carrots


  • 2 tsp sesame oil
  • 1/2 tsp garlic powder
  • 1/tsp pepper
  • 1 tbsp honey
  • 1/4th cup water


  • Wash and peel carrots, cut into slices. For a fancier style cut at an angle.
  • Mix sesame oil, honey, garlic,pepper, water and other desired spices.
  • Toss carrots in sesame oil mixutre
  • Cook carrots  covered in a small cast iron skillet on the grill for about 20 minutes. The stove top may also be used.

Stuffed Dates

Every other week, we get vegetables delivered to our house, and we can add fruit if we want. These vegetables are to “Ugly”, or there are too many to be sold in the stores.  One week I decided that we needed dates, I saw one of my friends get them and was all for it.  But I didn’t know what to do with them, I remembered someone talking about a cheese stuffed bacon wrapped date. This sounded like a perfect idea to me, and with a party coming up, it was perfect.  Due to dietary restrictions of friends, we made them with and without bacon. (Meat free options will be available on other recipes)



  • 20 dates
  • 1 package plain goat cheese
  • 1/4th cup brown sugar
  • 1/8th cup water (more may be needed)
  • 2 tbsp butter
  • 1/2 strip of Bacon per date ( we like WM thick cut)

Date Preparation

  • Remove the pits and slice 3/4th the way to make a pocket.
  • Fill the center with goat cheese that has been brought to room temperature
  • Place a toothpick in center, and place on foil.
  • Bake for 15 minutes in a 350 degree oven.
  • Cover in brownsugar glaze

Bacon wrapped.

  • Once filled, wrap ½ strip of bacon around secure with toothpick
  • Place on drip tray and bake for 30 minutes, turning half way through
  • Cover in brown sugar glaze

Brown sugar glaze

  • Melt 2 tablespoons of butter in a sauce pan
  • Add 1/8th cup of water
  • Wisk in 1/4th cup of brown sugar until combined