Ingredients: 1 Small poblano chile 4 large ripe plum tomatoes 32 leaves fresh sage (approx ¼ c) 6 T (3/4 stick) unsalted butter, divided 4 (6 oz) fillets of sole Salt and freshly ground pepper Flour for dredging Directions: Roast the chile over a burner flame or under the broiler until it is evenly charred on all sides. Cool, then slip off the skin and remove the stem and seeds. Cut the flesh into a fine dice. Blanch the tomatoes in boiling water for 30 seconds, then peel and seed. Chop the flesh into a medium dice. Stack the sage…
Ingredients: 3 Yellow Squash 2 farm fresh eggs (beat well) 1 tsp fresh thyme chopped 1 T chopped fresh herbs: oregano, Genovese or sweet basil, mixed Arp Rosemary ½ C Parmesan Cheese Directions: Pre-Heat skillet over medium heat, add 2 T coconut oil. Trim stems from yellow squash, slice into small circles ¼ inch thick, beat eggs and add the fresh thyme. Dip squash circles into the egg mixture, then into the parmesan cheese. Cook in the pre-heated skillet turning once to brown both sides, remove onto paper towel, cooking until all the squash is browned and tender. Sprinkle with…
This delicious Mexican Shrimp dish is made with saucy Chipotle shrimp served over a bed of corn, zucchini, and red onions, and served with a side of avocado. Ingredients 1 tsp olive oil 1 small yellow onion, diced 2 garlic cloves, minced 1 14.5-ounce can fire roasted diced tomatoes 1/4 cup chopped cilantro, plus more for garnish 1 tbsp chopped chipotle in adobo 1 tsp brown sugar 1 tsp kosher salt, divided 1 tbsp unsalted butter 2 cups corn kernels (from 2 medium ears of corn) 2 medium (8-ounce) zucchini, cut into 1-inch pieces 1/2 medium red onion, halved and…
This recipe combines the leafy dark greens of spinach with kale. These dark greens hold the most nutrients, like iron, magnesium, vitamin A C and K. Great salad to make as a meal itself, or as a side dish. Ingredients: 2 cups chopped kale leaves (massaged in 2 T olive oil) 2 cups spinach 2 medium ripe tomatoes ½ of a large cucumber diced in ¼” chunks ½ cup chopped raw broccoli or cauliflower ½ cup dried cranberries 1 medium apple chopped (granny smith is tangy and yummy) 1 cup walnuts or pecans Directions: Massage the chopped kale in olive…
This yummy soup utilizes many of your garden veggies and adds the delicious herbs of the Tuscan region to make a hearty supper to be topped off with crusty toasted bread. Ingredients: Red onions Celery Potatoes Beans Savoy cabbage or kale Leek Zucchini Beans Tomato sauce Thyme Tri-color sage Rosemary Parsley Directions: Soak beans overnight (any kind you choose will be high in fiber) Cook over low heat, chop onions, carrots, leek, and celery and saute in olive oil. Add the zucchini and the potatoes. Add the cooked beans, some whole, and mash some together with the water they were…
Ingredients: 1-3/4 to 2-1/4 cups all-purpose flour 1 (2-1/4 tsp.) envelope yeast 1-1/2 teaspoons sugar 3/4 teaspoon salt 3/4 teaspoon Italian herb sage, thyme, oregano 2/3 cup very warm water (120 to 130°F)* 2 teaspoons garlic minced 3 tablespoons oil 1/2 to 1 cup pizza sauce Other toppings as desired 1 to 2 cups (4 to 8 ounces) shredded mozzarella cheese Directions: Preheat oven to 425°F. Combine 1 cup flour, undissolved yeast, sugar, salt and Italian herbs in a large bowl. Combine very warm water, garlic and oil. Add to flour mixture and mix until well blended, about 1 minute.…
Full of fresh herbs and spices, serve this with fresh tomato and cucumber salad, perhaps some cauliflower rice and homemade tzatziki. Ingredients: 1 lb Ground lamb 1 Red onion 1 Egg 2 T Garlic Large sprig Fresh parsley 2 T Fresh mint ½ tsp Dried oregano ¼ c Olive oil Salt and pepper 1 cup Tapioca flour Coconut oil for frying Directions: adding the lamb, onion, egg, garlic parsley mint, oregano olive oil and salt and pepper in a large bowl, mix well and cover and put in fridge for an hour to let flavors marinate. Heat a well seasoned…
Ingredients: Two - 2lb whole chickens, cleaned 1 cup olive oil 1/4 cup herbs de provence 2 tsp garlic powder Zest from 2 lemon - reserve juice for vinaigrette 2 tsp salt 2 tsp freshly ground black pepper 2 large ziplock bags Directions: In a small bowl combine oil, herbs de provence, garlic powder, lemon zest, salt, and pepper. Divide between two large ziplock bags. Add 2 leg/thigh pieces of chicken to each ziplock bag. Close bag and give each bag a toss to coat chicken in marinade. Place both bags on a tray and marinate in fridge for 2…
Ingredients: 16 jumbo shrimp 1 stick 4 ounces unsalted butter ¼ c finely chopped parsley ¼ c finely chopped thyme 3 garlic cloves, finely chopped 1 shallot, finely chopped Salt and ground pepper White rum for sprinkling before grilling (optional) 2 yellow peppers sliced into ½ inch chunks Directions: Melt 1 stick of butter, and stir in the parsley, thyme, chopped garlic, and shallot Devein shrimp but leave tails on. Salt and pepper the shrimp, brush the shrimp with butter/herb mixture, place 3 shrimp on skewers, add yellow pepper between each 3 shrimp. Grill the shrimp over a medium-hot fire,…
In three separate shallow bowls, place flour, eggs, and bread crumbs. Dip tomato slices in flour, then in eggs, then coat with bread crumbs. In an electric skillet heat coconut oil to 375°. Fry tomatoes, a few at a time, for 2-3 minutes on each side or until golden brown. Drain on paper towels. Sprinkle with salt and serve immediately.
