Tomato Sauce

 

This recipe was written specifically for Roma tomatoes, because they are more meaty and less juicy than other tomatoes. But it can be a basic recipe for other varieties, too. You can roast your tomatoes prior to blending them into the sauce rather than boiling them. It adds flavor because the tomatoes caramelize and get a slightly smoky taste.

Tomato Sauce
5 lb. tomatoes cut into bite-sized pieces
½ tsp. salt
½ tsp. pepper
1 clove minced garlic
¼ cup olive

Put tomato pieces, salt and pepper in a large pot and bring to boil over medium-high heat. Boil for 20 minutes. Add garlic and olive oil and stir. Use immersion blender on low, and blend to desired sauce thickness. Allow to cool.

You can store in the fridge for a few days or freeze in freezer bags for a couple of months. Add some dried herbs, if you like, i.e., basil, Italian seasoning, oregano, and thyme.

Recipe from brooklynfarmgirl.com

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Tomato Pie

Tomato pie ready for the topping

This recipe was shared with us by Margie Diffner. She based it on one from simplyrecipes.com.

Tomato Pie

1 9″ pie crust
1/2 cup chopped yellow or red onion
3-4 tomatoes, cut in half, squeezed to remove excess juice, roughly chopped, to yield  about 3 cups. Margie sliced hers as in the photo and let the slices drain onto a paper towel, but did not squeeze them. It made for a juicier pie, but the juice has so much flavor that otherwise would have been lost.
1/2 tsp. salt
1/4 cup sliced fresh basil
2 cups grated cheese (Monterey Jack, Gruyere or Mozzarella all work, or combine)
1/2 cup mayonnaise
1 tsp. hot sauce (like Tabasco. You could also use 1/4 tsp. cayenne, or chop a Jalapeno or Poblano pepper to taste)
Freshly ground black pepper

Preheat oven to 350°F, then pre-bake the crust until golden. Lightly salt chopped tomatoes and set them in a colander over a bowl to drain while you are pre-baking the crust.

Sprinkle a layer of chopped onion over the bottom. Spread the tomatoes over the onions. Sprinkle the sliced basil over the tomatoes.

In a medium bowl, mix together the grated cheese, mayonnaise, Tabasco, and a sprinkling of freshly ground black pepper. The mixture should be the consistency of a gooey snowball. Spread the cheese mixture over the tomatoes.

Place in oven and bake until browned and bubbly, anywhere from 25 to 45 minutes. Enjoy!

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Ingredients:
Course:
Meal Plan: General

Apple Chips

Preheat oven to 275 degrees. Rinse off 2 apples (we recommend Honeycrisp) and dry. Cut in half crosswise and using a melon baller, scoop out the seeds and core. Using a mandolin on the second-to-thinnest setting, carefully slice apples into rounds, or cut very thin with a knife.

Place on cookie sheet and bake for 30 minutes. Flip over and bake an additional 30 minutes or until apple slices are dried out but not brown. Let cool and enjoy!

We thank thissillygirlskitchen.com for this recipe.

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Mellow Yellow Sunchoke Pickle

sunchokes handful

1½ lbs sunchokes (a.k.a. Jerusalem artichokes), thoroughly scrubbed and cut into ½-inch dice
1 teaspoon ground dried turmeric
1 ounces garlic (about 8 cloves), chopped
½ ounce fresh ginger, minced (about 1 ½ tablespoons)
1 teaspoon cumin seeds
2 teaspoons pickling salt
2 teaspoons sugar
1½ cups water

Toss together sunchokes, turmeric, garlic, ginger, and cumin. Pack the mixture into a jar with a capacity of at least 6 cups. Dissolve salt and sugar in the water. Pour brine over sunchoke mixture; it will not cover them at first. Add a brine bag (a gallon freezer-weight plastic bag containing 1 tablespoon salt dissolved in 3 cups water) or another suitable weight.

The next day the brine should cover the sunchokes. If it doesn’t, add more brine mixed in the same proportions.

Wait several days before tasting the pickle. After a week, the brine will be still sour, and the Jerusalem artichokes pleasantly, mildly spicy and still crunchy.

When the pickle has fermented enough to suit your taste, store the jar in the refrigerator. Keep sunchokes weighted and under the brine so they won’t take on a grayish cast.

We thank agardenerstable.com for this recipe.

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Breakfast Egg Muffins

Nash's eggs in a basket

Make a couple of dozen of these mini quiches for a grab-and-go breakfast or nutritious snack, and munch all week!

10 eggs
1/3 cup milk
1 cup white cheddar cheese
6 oz. cooked bacon (optional) or 1/4 cup diced red pepper
1/4 tsp. salt
1/4 tsp. pepper
1 Tbsp. fresh minced chives

Preheat oven to 375 degrees. In a large glass mixing bowl, combine eggs and milk and whisk well. Stir in 3/4 cup cheese, cooked bacon or red pepper, salt, and pepper.

Divide mixture evenly among 12 greased muffin cups. Sprinkle with remaining 1/4 cup cheese and fresh chives.

Bake at 375 degrees for 20 minutes or until centers are set and muffins are beginning to turn golden.

We thank lemontreedwelling.com for this recipe.

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Healthy Collards

A bunch of collard greens

1 bunch fresh collards
1 tsp. olive oil
1 small white onion, chopped
2 garlic cloves, minced
1 smoked turkey wing or leg, or 1 tsp. liquid smoke, or 1 whole dried chipotle or ancho chili
1/2 tsp. salt
½ tsp. freshly ground black pepper
1.5 cups chicken or vegetable stock
1 Tbsp. cider vinegar (optional)

Remove stems from collards and wash leaves thoroughly. Stack leaves and cut across into about 1-inch sized ribbons.

In large pot over medium-high heat, add oil and onions. Saute until softened and translucent. Add garlic and saute quickly until golden and fragrant. Add turkey wing/liquid smoke/chili, stock, greens, salt and pepper and bring just to a boil. Reduce heat to low. Cover and simmer for 45 minutes, until the greens are tender.

Remove turkey wing or chili from liquid. If you used turkey, remove meat from bones and cut into bite-sized pieces. Remove the chilies and discard if they were used. Add meat back to liquid. Stir vinegar into greens.

Serve with cornbread, corn muffins, or other biscuits to dip into broth, as is traditional.

We thank skinnyms.com for this recipe.

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Nourishing Potato Salad

Russet potatoes have dark brown skin and few eyes. Their flesh is white, dry and mealy, and they are good for baking, mashing and, most of all, French fries. That’s enough to make them the most widely grown potatoes in North America.

Because we tend to eat the Russet deep-fried, or baked and smothered with sour cream and butter, it can get a bad rap. However, one russet potato (approximately 5.2 ounces in size) has a moderate 110 calories and is an excellent source of potassium (more than a banana) and vitamin C. Russets are also a good source of vitamin B6 and are fat, sodium and cholesterol free.

russet potatoes

The Salad
6 cooked, cooled and diced organic potatoes with skin.
1 cup chopped organic celery
1 cup chopped organic carrots
2 medium-sized organic, naturally fermented chopped pickles
2 teaspoons organic celery seed
4-6 hard-cooked pastured eggs, peeled and chopped
Salt and pepper to taste

The Sauce
2 pastured eggs, beaten
1/4 cup sucanat or rapadura (optional)
1 teaspoon arrowroot powder
1/2 teaspoon Himalayan salt or other unrefined sea salt
1/3 cup organic apple cider vinegar
1/2 cup milk
1 teaspoon organic yellow mustard
4 tablespoons butter

Mix all the salad ingredients together.

For the sauce, whisk together the 2 beaten eggs, optional sucanat or rapadura, arrowroot powder, and salt in a saucepan. Stir in the vinegar, milk and mustard. Cook over medium heat, stirring constantly, until thickened. You must stir constantly so the eggs to do not scramble.
Remove from heat and cool about 5-7 minutes. Stir in the butter. Refrigerate until cool.

Gently fold in the sauce with the ingredients and serve immediately or you can let “sit” in the fridge for a few hours or overnight to let the flavors blend.

We thank westonaprice.org for this recipe.

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Squash, Cranberries & Barley

We found this recipe, and many other delicious recipes, in Debra Daniels-Zeller’s The Northwest Vegetarian Cookbook.

2 Tbsp. ghee (clarified butter)
1 large onion, chopped
1 jalapeno pepper, seeded and minced (Use a small Poblano pepper for less heat)
1/4 cup apple juice
1/3 cup currants
1 cup fresh cranberries
1 butternut squash, seeded and cut into bite-sized pieces
1/2 tsp. salt
2 cups naked barley (hull-less)
1 cup celery, finely chopped
1/2 cup walnuts or pecans, chopped and toasted

Soak the barley overnight, drain and rinse, cover with water and cook until done, about an hour.

Saute the onion and jalapeno over medium heat in the ghee in a heavy skillet until soft and just brown, about 5-10 minutes. Add apple juice, currants, cranberries and squash. Cover and cook on low heat until the squash and cranberries are tender, about 15 minutes. Stir in salt and barley and continue to cook until heated through. Transfer to a serving bowl and mix in celery and nuts.

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Chicken Parsnip Soup

Parsnips on a bed of kale

8 cups chicken bone broth
4 cups diced cooked chicken
3 cups parsnips, peeled and diced (can sub in potatoes)
2 cups sliced carrots
2 garlic cloves, peeled and diced
1 onion, peeled and diced
1 cup fresh parsley, chopped
Salt and pepper to taste
1 tsp. garlic powder (optional)

Combine all ingredients in a pot, bring to a low boil, reduce heat, and simmer for at least 30 minutes, more if you can, for flavors to combine. Serves 4-6.

We thank WholeNourishedLife.com for this recipe.

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Asian Mandarin Pork Tortillas

Produce manager EJ shows off her stock of mandarin oranges.

1 Tbsp. vegetable oil
1 lb pork chops, bone removed, cut into thin strips
½ cup teriyaki or organic soy sauce
3 garlic cloves, minced
1 tsp. onion powder
4 eight-inch flour tortillas
2 cups shredded Romaine lettuce
3 mandarin oranges, peeled & separated
1 bunch green onions, finely chopped

In skillet, heat oil, add pork and cook 4-5 minutes, stirring constantly. Add teriyaki sauce, garlic and onion powder, cook 3 minutes longer.

Place 2/3 cup pork mixture down center of each tortilla. Top with lettuce, oranges and onion. Fold tortilla over filling, turn up top and bottom and roll the rest to close. Serve with remaining pan sauce drizzled over top.

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